Are you always on the look-out for a new recipe that’ll knock your family’s socks off? Me too! I love to try new things, but I really like to make dishes that my trusted friends recommend.
My friend, Ann–one of those trusted friends–knows how to lay out great eats for her crew. You’ll be heading to the grocery before you finish reading this post!
Chicken Tetrazzini
Ingredients
2 rotisserie chickens, cut up (about 4-5 cups of meat)
1 pkg spaghetti noodles (Ann breaks hers into thirds before cooking)
¼ C cooking sherry
1 can cream of mushroom soup, undiluted
2 jars Alfredo sauce
1C chicken broth
1 t seasoned pepper (McCormick makes it)
1 C mozzarella cheese, grated or shredded
1 6-oz jar sliced mushrooms, drained
¾ C toasted slivered almonds
Directions
1. Toast almonds and let cool.
2. Cook noodles, drain.
3. Mix all other ingredients in a large bowl and pour into a 13×9 casserole dish, sprayed with Pam.
4. Cook in oven uncovered at 350 degrees for 45 minutes.
(Note: This recipe was given to Ann by one of our mutual friends, Anita! Credit where credit’s due and all that…)
Satisfyin’ Soup
This recipe doesn’t have a name or amounts! Ann’s husband made it up and the family LOVES it. If you’re the kind of cook who throws in a little of this and a little of that, you’re going to feel right at home!
I think the key ingredient here is the Tajin, which is made from ground, dried chile peppers (a blend of chiles de árbol, guajillo, and pasilla), dehydrated lime and sea salt. I’ve never used this seasoning, but I am heading to the store pronto to add it to my repetoire!
Brian’s Soup
(That kinda reminds me of Brian’s Song. But let’s don’t go there…too sad and this soup is NOT!)
Ingredients AND Directions:
(Play it by ear–make that taste buds–on quantities. Don’t be scared! You can do it!)
- Microwave some rice
- Sautee onion and garlic, salt, pepper in butter or oil.
- Add a generous amount of Tajin spice.
- Add chicken broth.
- Let it simmer for a while.
- When you’re ready to eat it, add rotisserie chicken, avocado, onion slices and cilantro.
Ann’s Favorite Meal!
Shrimp Scampi
Ingredients
2 lbs large shrimp, peeled, deveined, and butterflied
1 C flour
1 C extra-virgin olive oil
1 ½ C dry white wine
1 T Worcestershire sauce, or more to taste
5 cloves garlic, peeled and minced
Juice of 1 ½ lemons (about 5 T)
½ C chicken stock
¼ lb. butter, cut into small pieces
Salt and freshly ground black pepper
2 T minced fresh parsley
Directions
Dredge shrimp in flour and set aside. Meanwhile, heat oil in a large skillet over high heat. Working in batches, sate shrimp until just golden, about 2 minutes, Transfer to a paper towel-lined plate to absorb excess oil. Repeat process until all shrimp have been sauteed.
Drain and discard excess oil from pan then stir in wine, Worcestershire sauce, garlic, lemon juice, and stock. Cook over high heat until reduced by half, about 5 minutes. Whisk in butter, and season to taste with salt and pepper. Lower heart to medium ad add shrimp to reheat, tossing to coat well with sauce, about 1 minute. Sprinkle with parsley just before serving.
Note: Sometimes Ann adds red pepper flakes. And when she’s really lucky, her son Alex will make homemade pasta. It’s her favorite meal!
Now It’s Your Turn…
Are you a big pasta fan? Do you gravitate toward a particular ethnic cuisine like Italian, French, or Mexican? Do you favor vegetarian dishes? Or, do you prefer a straight-forward meat and potato entree?
Share your all-time favorite, this-would-be-my-last-meal-request in the comments.
Leslie Watkins
Oh, my goodness! ALL of these are my favorites! I need to try that soup, though. Happy Thursday, Tracey!
Tracey Buchanan
Don’t they all sound fabulous?! Happy Thursday to you too!