WELL DONE WEDNESDAY - GLAZED CARROTS!

This dish has become a staple on the Thanksgiving buffet.  I also love them with pork chops.  They add a divine sweetness to the pork and applesauce.  SO easy!

Ingredients:

5 carrots peeled and cut on the bias in coin shapes
2 tbl olive oil
2 tbl brown sugar
1 tbl molasses
2 tbl butter
salt, pepper
dried rosemary (optional)
water

Heat the olive oil in a sauté pan and add the carrots.   Salt and pepper the carrots. Let them cook a bit until they start to become tender. Add the brown sugar and molasses.  Cook until the sauce becomes bubbly.  Add a cup or a bit more of water and cook until it simmers.  Add butter and rosemary (if desired) .  When butter is melted remove from heat and serve.

CARROT CRAZE!
ENJOY!

FRIDAY COCKTAIL - SUMMER SOLSTICE!

Let the SUMMER begin!  This is sooo refreshing...makes you feel like you are on an exotic island beach with no worries!!!

Ingredients

1 oz pineapple flavored vodka
1/2 oz pineapple flavored Malibu Caribbean Rum
1/2 oz fresh lime juice
3 oz fresh orange juice
1/4 oz grenadine
cherry and orange slice

Combine all ingredients except grenadine and garnish in a shaker with ice.  Shake until very cold and pour in a glass over fresh ice. Top slowly with the grenadine and garnish. YUM!

HAPPY SUMMER!
ENJOY!

WELL DONE WEDNESDAY - CHICKEN FRANCESE!

Lemon Lemon Lemon...I LOVE this dish.  Made it last week and we devoured it!  I serve with a medley of roasted vegetables...anything I have in the frig with a little sprinkle of Parmesan and a great meal is made.

Ingredients:

4 boneless chicken breasts (4 halves or 2 full cut in half)
1/2 cup flour
3 large eggs
3 tbl water
1 tsp kosher salt
1/2 tsp fresh pepper
1/4 cup evoo
1/2 lemon sliced thin
1 lemon juiced
1 cup chicken broth
1/2 cup dry white wine
2 tbl butter
Fresh Italian parsley for garnish

Trim the chicken well and pound the cutlets until they are about 1/4 inch thick.  They should be very thin.  Pour some flour on a plate and season with salt and pepper and mix well.  In a bowl beat the eggs with the water. 

Heat the oil in a pan.  Flour then egg wash each cutlet letting the excess drip off.  With the oil nice and the add the cutlets and cook on each side NO LONGER than 2 minutes.  They are thin and cook fast.  Don't burn the crust.  Remove them from the pan and keep warm.

Toss the lemon slices in the pan and let cook a minute until you can smell the awesome lemon!  Add the wine, broth, and lemon juice and simmer 5 minutes or so until it is reduced.  Roll the butter on all sides in some flour and add to the pan.  Stir to incorporate and let sauce thicken.  Reduce the heat and add chicken back to the pan placing lemon slices on top of them..  Garnish with parsley and serve.

A LA LEMON!
ENJOY!

FRIDAY COCKTAIL - BLACK CAT!

Not only is it Friday the 13th..it is also a Full Moon!!!  YIKES!

Ingredients:
1 oz blue curacao
1 oz vodka
3 oz lemon lime soda
1 oz cranberry juice
1/2 oz fresh lime juice
lime twist for garnish

In a shaker with ice, add curacao, vodka and lime juice.  Shake well.  Add lemon lime soda and shake well again.  In a tall glass, add cranberry juice.  Over the back of a spoon carefully strain the mixed ingredients into the glass.  Try not to blend the mixtures completely for presentation.
Garnish with a lime twist.

BE CAREFUL OUT THERE!
ENJOY!

WELL DONE WEDNESDAY - SHRIMP SCAMPI!

Trying to start blogging food again on Wednesdays..stay tuned...
Thought that I had blogged this recipe.  Then a friend asked for it...went to the blog..even I can't find it...haha.  So Danielle here it is:

Ingredients:

1 lb fresh cleaned and deveined shrimp (16-20 count* at least)
1 lb linguine
4 Tbl butter divided
4 Tbl olive oil, divided
2 shallots minced
3 garlic cloves minced
red pepper flakes
1/2 cup dry white wine
juice of a large lemon
1/4 cup capers rinsed, drained (optional**)
fresh parsley for garnish

Cook pasta 6-8 minutes - not quite al dente, drain

In a saute pan, heat 2 Tbl butter with 2 Tbl olive oil.  Add shallots, garlic and red pepper flakes to taste.  Season the shrimp with salt and pepper.  Cook shrimp 2-3 minutes turning once.  Remove shrimp and set aside.

To the sauté pan, add wine, lemon juice and capers (if using) and bring to simmer.  Add remaining 2 Tbl butter and oil to the liquid.  When combined add shrimp to the pan with parsley and pasta.  Season with a little salt and pepper.  When plated drizzle a dash of olive oil on top.

* 16-20 count means there are at least 16-20 shrimp per pound
** the capers add a salty flavor similar to a piccata sauce.  I love them but if you want pure scampi leave them out.

LOVE MY SHRIMP!
ENJOY!

FRIDAY COCKTAIL - BELMONT BREEZE!

This is the OFFICIAL cocktail of the Belmont Stakes.  So if you have been living in a closet the Belmont Horse Race is tomorrow and for the first time in a very long time a Triple Crown opportunity exists for California Chrome!!!!  Can't wait to watch!!!

Ingredients:

1-1/2 oz whiskey
3/4 oz Harvey's Bristol Cream Sherry
1 oz sweet and sour mix
1-1/2 oz fresh orange juice
1-1/2 oz cranberry juice
1 oz 7-up
1 oz club soda
Mint sprig and lemon slice for garnish

Combine first 5 ingredients in a shaker with ice.  Pour into a tall glass and top with 7-up and club soda.  Garnish with mint and lemon.

GO CALIFORNIA CHROME!
ENJOY!