12 ounces gemelli pasta (or any other desired pasta)
Three-quarter medium-size onion chopped
4 cups sliced mushrooms
One cube unsalted butter
1 tablespoon salt
1/4 teaspoon ground pepper
1/2 half cup Crown Royal Whiskey®
1 cup water, white wine or chicken broth
Two extra-large vegetable bouillon cubes
1/4 cup flour and water for thickening
1 pound cooked shrimp skinned
1 – 2 teaspoons dried chives

Fill a larger pasta pot 3/4 full and bring to a medium boil.  Add the desired amount of pasta to the hot water.  Continue to cook the pasta while preparing the rest of the dish.  Check it for doneness occasionally and turn off when it become al dente.

Sauté onion in a large skillet with melted butter until they begin to caramelize and the onions turn slightly brown, stirring occasionally.  Add mushrooms to the skillet and continue to sauté over medium heat until the mushrooms are soft.  Continue to stir occasionally while they cook.

Pour Crown Royal Whiskey® into the pan to reduce and deglaze the pan. If using fresh shrimp then you should add them now and sauté for a few minutes until they begin to turn pin..   If they are already cooked then hold off and add them at the end of the recipe so that they do not over cook and become rubbery.  Add 1 cup water, white wine or chicken broth (reduce bouillon if using chicken broth) or as much as you want to create enough sauce.  Add bouillon cubes.  If you have selected chicken broth instead of water, then reduce the bouillon to one cube instead of two.   Stir occasionally with the saucepan at a slow simmer.

Cooking Tip: Create a thickening sauce by placing 1/4 cup flour in a measuring cup.  Add water to the 1/2 cup mark and whip with a small whisk until it is a smooth consistency with no lumps.  Make sure you add enough water so that it can be poured from the measure cup into the saucepan.

With the saucepan at a slow simmer, slowly add the flour mixture while stirring continuously.  Stir until the sauce thickens and cook until all taste of flour is cooked into the sauce.  The taste of the  Crown Royal Whiskey® and any wine should have cooked to a slightly sweet and non-alcohol taste.

Add the shrimp now if they were pre-cooked.  Then add the dried scallions.  Stir all together and continue to simmer on low while you drain the gemelli.  Serve with pasta and shrimp dish mixed together, or if you prefer, serve shrimp on a bed of pasta.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Food.  I do love food.  Cooking, smelling the aroma as flavors blend, tasting as it cooks and then enjoying the finished dish.

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It’s been awhile since you’ve seen a new recipe from me so I’m sharing one of my favorite holiday side dishes.  Sautéed Green Beans with Almonds and Mushrooms.2013-12-01T18-34-25_0

It’s not the typical holiday green beans with mushroom soup and crunchy onions as that’s never been one that I could really dig into.  This one keeps the flavor and taste of the vegetable at the top of the palate and enhanced with sautéed mushrooms and nutty almonds.  Cook them al dente so that the flavors still compliment each other and do not turn into a limp blend of soggy beans. 

Ingredients:

1 pound fresh green beans; ends trimmed
2 tablespoons Olive oil
1 tablespoon Butter
1 cup Fresh mushrooms; sliced
3 tablespoons Almonds; slivered
1/2 teaspoons Salt
1/2 teaspoon Cavendar’s Greek Spice; Can substitute other spice mix
1/2 cup Chicken broth; Can substitute vegetable broth

Preparation:

Wash and trim green beans.  Try to pick a young slender beans around 5 – 6 inches long.  If you choose a more mature bean then cut beans into 3 – 4 inch lengths.

Add olive oil and butter to medium size fry pan and bring to medium heat.  Add sliced mushrooms to the melted butter and olive oil.  Sauté mushrooms until they begin to soften.   Add beans and continue to sauté at medium low heat.  Add and stir in raw slivered almonds, salt and Cavendar’s spice and continue to cook until almonds begin to brown and beans begin to soften slightly.

Add chicken broth or vegetable broth (I prefer Knorr’s Homestyle Stock) and continue to simmer over low heat until beans reach desired doneness.   Cook  the beans cooked al dente which is where the cooked bean begins to bend in half but is not limp.  Remove from heat and serve immediately.

Many of you love the traditional English Beer Battered Fish n Chips but it’s just too much breading for my taste. I know, I don’t want to offend those English cooks out there but sorry… I want to taste the fish more than the breading. A light coating for breading cooked up crunchy is more to my liking. In this recipe I used regular Italian spiced bread crumbs and a light coating of unbleached all purpose flour. Since I just learned about Panko Japanese style bread crumbs, maybe I’ll experiment with that this time. This recipe is so simple and I do love fish n chips. Bite by bite, squirt a little lemon on a piece of the fish, add some tarter sauce to my fork and then pick up the bite and pop it into my mouth. Can’t wait until this evening to cook it up!

This recipe was inspired by one of my favorite Big Oven contributors, Sgrishka’s Chicken Milanese.  Fish fillets can be boring sometimes and I wanted to add a little flavor and variety to a typical fish dinner.

Ingredients

2 Salmon fillets 2  medium Eggs
Salt and pepper to taste 1  cup Dry bread crumbs Italian spiced
1  cup All purpose flour; for dredging 1  tablespoon Extra virgin olive oil

Preparation

Spread flour on paper towel or plate. Beat eggs with 1 tablespoon oil in second shallow dish to form a layer for dredging. Spread Italian bread crumbs on paper towel or shallow dish for the last dredging.

Prepare salmon fillets by patting dry any moisture that may be present.  Season each fillet on both sides with salt and pepper.   Bread fillets one a time. Dredge in flour, coating both sides and shaking off the excess. If fillets are firm enough use tongs to dip both sides in egg mixture, letting excess drip back into baking dish to ensure very thin coating.  If fillets are not firm enough you may need to hand dip each dredge.  Dip both sides of fillets in bread crumbs to form the final coating. Place on wire rack set over baking sheet, allow coating to dry for about 5 minutes. If preparing ahead, then refridgerate until ready to cook; around 1 hour max.

Preheat  large nonstick saute pans over high heat, add 2-3 tablespoons olive oil to form an even layer of oil on bottom of pan. Heat until a sprinkle of water sizzles  in pan. Place fillets in pan allowing enough room to form only one layer.  Cook 2-3 minutes until golden brown and crisp.. Flip over and reduce heat to medium.  Cook an addititonal 2-3 minutes until golden brown and fish appears slightly flaky. Drain on rack set over a baking sheet.  Warm plats in microwave for 3-4 minutes and then plate fish on warm plates.  Serve with lemon and tarter if desired.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.