AW’s Green Rice

Ingredients:

• 1 pound of broccoli
• 2 cans cream of mushroom soup
• 1 can cream of chicken soup
• milk (one soup can amount); can substitute heavy cream but only use 3⁄4 of soup can amount.
• 1⁄2 pound Velveeta cheese (cut into small cubes)
• 3 cups steamed rice (note: fill water level to “2” on steam pot)

Directions:

1. Preheat oven to 350° F.
2. Saute broccoli in butter until thawed (if frozen) until soft.
3. In large mixing bowl add all ingredients and mix well.
4. Put mixture into large casserole dish and bake for 20-30 mins or until cheese has melted.

Classic Fettuccine Alfredo

Ingredients:

• 3/4 pound uncooked fettuccine
• 6 tablespoons unsalted butter
• 2/3 cup heavy or whipped cream
• 1/2 teaspoon salt
• Dash each white pepper and ground nutmeg
• 1 cup (about 3 ounces) freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Cook fettuccine according to package directions; drain. Set aside in large saucepan.

Place butter and cream in large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to blend cheese completely if necessary. (Do not let sauce bubble or cheese will become lumpy and tough.)

Pour sauce over fettuccine in pan. Stir and toss with 2 forks over low heat 2 to 3 minutes until sauce is thickened and fettuccine is evenly coated. Sprinkle with chopped parsley.

Makes 4 servings.

Seafood Portofino

Sauce:

• 4 oz Butter
• 4 oz Yellow onion, 1/4″ dice
• 4 oz rue
• 16 fl oz milk
• 1 pint heavy cream
• 2 oz shrimp stock
• 1/2 fl oz old bay seasoning
• 16 fl oz white cooking wine
• 1 1/2 oz of Garlic puree

Start by getting your ingredients ready.

1. Dice the onion.
2. Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, this recipe calls for 4 oz of roux. So 8 tbsp oil and 8 tbsp white flour. Set aside.
3. Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
4. Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
5. Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
6. Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the refrigerator. Makes 1/2 gallon

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Seafood Portofino

• 1/2 fl oz olive oil
• 2 oz of mushrooms
• 3 oz of portifino sauce (cold)
• Linguine precooked (hot)
• sprinkle fresh parsley
• shrimp 4 oz, crawfish 2 oz, scallops 2 oz and 6 mussels

1. Heat oil in sauté pan over medium flame.
2. Put mushrooms in cook for 2 minutes.
3. Add mussels and cook 30 seconds.
4. Add seafood. Cook 30 seconds. Flip cook 15 seconds more.
5. Add portofino sauce cook until bubbling throughout.
6. Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce. (mussels should be open).
7. Plate and serve and enjoy!!

Ale House Shrimp and Pasta

Ingredients:

• 12 ounces penne pasta
• 1 tablespoon stick butter or margarine
• 1 12-ounce package of mushrooms, thickly sliced
• 1 medium red onion, chopped
• 2 tablespoons minced garlic
• 1/2 cup Irish brown ale
• 1 package of white sauce mix whisked with 1-1/2 cups milk
• 1 pint cherry tomatoes, halved
• 1-1/2 pound raw medium shrimp, peeled and deveined
• GARNISH: chopped scallions; freshly grated parmesan cheese

Cook pasta as directed on package.

Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook, stirring occasionally, 8 minutes or until lightly browned and soft. Add garlic, cook, stirring for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes.

Bring to a boil and stir constantly until sauce thickens. Add shrimp; reduce heat to medium-low and simmer 2 to 3 minutes until cooked through.

Drain pasta and place in a large serving bowl. Add shrimp and sauce; toss to mix and coat. When serving, sprinkle with the scallions and cheese.

Green Rice

Ingredients:

• 1 large sweet onion, finely diced
• 3 tablespoon butter
• 1 package frozen chopped broccoli (1 pound or so)
• 1 can cream of celery soup
• 1/2 cup milk
• 1/2 pound velveeta cheese
• 3/4 cup steamed rice (jasmine rice is amazing!!)

Saute onion in butter; add chopped broccoli to onion in skillet.  Heat low until broccoli thaws.  In large mixing bowl, add other ingredients (cut up cheese into small cubes).  Put in casserole dish and bake at 350 degrees (F) for 20-30 minutes or until cheese has melted.

Cajun Dirty Rice

Ingredients:

• 2 cups rice uncooked (Uncle Bens long grain works best)
• 1 and 1/2 pounds ground beef
• 1 can Cream of Chicken soup
• 1 can Cream of Mushroom soup
• 1 can French Onion soup
• 1 and 1/2 soup cans of water
• 1 onion chopped
• 1/2 chopped Bell pepper
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1 teaspoon RED PEPPER ( this is spicy, cut down to your taste)
• 1 teaspoon paprika
• 1/4 teaspoon black pepper

Brown meat with the onions. Get a 11 X 13 X 1.5″ baking pan. Now combine ALL the ingredients, the meat, the soups, the rice, the spices and stir all together throughly. (Don’t worry, it will taste much better than it looks at this point) Cover with tin foil and bake in a pre-heated oven at 350 degrees (F) for about 1 hour and 10-15 minutes OR until your rice is done… if you like spicy cajun this is one of my favorite cajun recipes…

Buttery Beef and Noodles

Ingredients:

• 3 pounds cubed beef stew meat
• 1/2 cup butter
• 1 (1 ounce) envelope dry onion soup mix
• noodles (your choice)

Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.

Cook noodles according to package directions.  Make a bed of noodles on a platter and top with the buttery beef.

Creamy Chicken

Ingredients:

• 4 small boneless, skinless chicken breast halves (I prefer using pre-cut chicken strips… saves time, makes for a better presentation)
• 2 tablespoons flour
• 1 tablespoon oil
• 3/4 cup chicken broth
• 4 ounces Philadelphia cream cheese, cubed
• 1 tablespoon chopped fresh parsley
• crushed red pepper (to taste)

TIP: Use more broth/cream cheese to make it more saucy!  (For example, I use 1-¼ cup broth and 8 oz. cream cheese.)

1. Place the chicken inside a resealable plastic bag, along with the flour; seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside.
2. Heat oil in a large skillet on medium heat. Add the chicken and cook 5 to 6 minutes on each side or until it’s cooked through (165 degrees). Remove chicken, reserving drippings in the skillet. Cover chicken to keep warm.
3. Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet.  Add crushed red pepper.
4. Add the cream cheese. Cook 2 to 3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk.
5. Return the chicken to the skillet; turn over to coat both sides with the creamy sauce. Cook 2 minutes or until the chicken is heated through.
6. Transfer chicken to a serving platter. Add remaining sauce and sprinkle with parsley. A tasty option is to quarter cherry tomatoes and cover the chicken before adding the sauce. Then add the sauce and top with 2 tablespoons of fresh basil.

Note:

With this recipe I like to add capers, petite diced tomatoes that have been drained, and sometimes mushrooms that have soaked and then were cooked in Jack Daniels. This recipe takes about 30 minutes from start to finish. I also cook up some fancy shaped noodles to put the chicken and sauce on top of (or you can put it on a bed of rice or next to some garlic mashed potatoes). Try to time the noodles so that they’ve just had time to drain and the chicken/sauce is all cooked up. Drain the noodles and then put in a touch of butter to keep them from sticking but also to add some flavor. Top off the dish with capers or diced tomatoes or mushrooms or all of them!! Freshed cracked black pepper and seasoned salt will have those taste buds cheering with joy!!