SHRIMP RAMEKINS

 1/4 pound butter

1 1/2 to 2 pounds raw shrimp (cleaned and deveined)

1 can or jar mushrooms (drain and reserve juice)

1/4 pound cream cheese

1 Cup sour cream

1/2-1 cup canned corn (drained)

1/4 tsp pepper 

2 tsp salt

1/2 tsp paprika

1 tsp Worcestershire 

Dash of cayenne 

2 tsp chopped parsley 

1/2 cup grated Parmesan 

Panko

Melt butter in skillet; add shrimp and sauté’ for 2 minutes.  Add mushrooms, cook slowly, turning frequently.  Beat cream cheese until light and add to shrimp.  Add sour cream gradually and bring to a boil.  Add remaining ingredients except for the Parmesan and panko. Fill 6-8 ramekins depending on their size. Mix the cheese and panko together and top the ramekins. *if more liquid is needed, add reserved mushroom juice. If too thin, add a little flour to thicken.

Double if having a large crowd.

Bake 10 mins at 400 or broil until brown.

CROCKPOT TACO CHICKEN

2 cans Rotel

4-5 Chicken Breasts (raw)

1 can corn (drained)

1 can Black Beans (drained and rinsed)

1 can diced jalapeños

Taco powder (however much you want on the taco powder)

Layer:

1can Rotel

Chicken 

Taco powder

Corn

Beans

Jalapeños 

Taco powder

1 can Rotel

Cook on LOW in crock pot 6-8 

When done, take 2 forks and go in and shred chicken.

Serve in a bowl, with or without rice.

SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE

 For the scallops:

1 lb large sea scallops (dry)

1Tbs unsalted butter

1 Tbs extra virgin olive oil

Kosher salt and fresh ground pepper

For the sauce:

3 Tbs unsalted butter, cut into six pieces

2 Tbs finely diced shallot or green onion

1/4 cup dry white wine

1/4 cup finely chopped mixed fresh herbs (flat leaf parsley and chives)

1/4 tsp finely grated lemon zest

Kosher salt and fresh ground black pepper

2-3 lemon wedges for serving

*I doubled this sauce*

Tip: Prep all ingredients before you begin.

Remove the tough abductor muscle from each side of scallop and rinse under cold water then pat dry.

Heat a 10-12 inch nonstick skillet over medium heat for 1-2 minutes. Add oil and butter and heat not quite hot. Pat scallops once more and put in single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes. Using tongs, turn the scallops and sear other side until well browned and almost firm to touch, 2-4 minutes.  Take the pan off the heat, transferring to a plate, set in warm place.  

Return the pan to medium heat to begin the sauce.  Add a piece of butter(1/2Tbs) and the shallot and sauté until the shallot begins to soften, about a min. Add the wine and simmer until reduced about half, another 1 to 2 mins.  Add herbs and lemon zest.  Reduce heat to low, add remaining butter, and whisk constantly until butter is melted into the sauce. Return scallops and any juices into the pan. Gently roll the scallops in the sauce to warm them through.  Season to taste with salt and pepper and serve immediately with lemon wedges on the side. 

*This sauce can also be used with shrimp. Try serving over orzo or rice.

Italian Beef

Rump Roast3-5 lbs
garlic
beef gravy(1/2 Jar)
1 clove garlic
1 jar Pepperoncini and juice

1 package of Louie’s Italian Beef Seasoning

Put in crock pot on low for 6-8 hours

Beef Stroganoff

1 1/2  lbs beef round steak , partially frozen

4 Oz fresh or canned mushrooms
1 large onion sliced

In Electric Skillet:
 Heat 3 T oil saute mushrooms and onion. Remove from skillet

Slice beef and brown in skillet over 420 high heat (Drain)

1 C water
1 T instant beef bouillon granules
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper
Reduce heat to simmer to about 200.
Return Vegetables and meat to skillet.  Add water, and seasonings.  Cover with lid vent closed and simmer 45 min.

Combine 2 T flour and 1/4 C water  Cook until sauce thickens
Reduce temp to low about 150. 
Just before serving stir in sour cream.
Serve over hot noodles

Meat Marinade

½ c soy sauce

2 ½ T brown sugar

1 ½ T sugar

1 T tarragon vinegar

1 T ginger

1 clove garlic

Put in zip lock bag with meat and let sit for 4 hours.