Chicken florentine

I guess I am in a cooking mood! Got in from work yesterday and knew I wanted chicken with a pasta. a new creation was born!

I took 7-10 frozen chicken tenders straight out of the freezer and put them in my medium sized round calaphon sauté pan on a medium to high heat. Added in a cup of sliced mushrooms, a cup of chopped celery, 1 tablespoon minced garlic, salt, pepper, and Tuscany seasoning to taste After letting that simmer with the dome lid on for a few minutes I added one can of diced tomatoes and covered it again.  It needed color and more sauce so I went looking in the pantry and found a pint of gossner's shelf whipping cream.  Added that and let it simmer a bit more. I also cut up the now cooked chicken tenders  into bite sized pieceswith a small metal spatula while it was still in the pan. Still wasn't happy with it,  so I pulled out the remains of fresh spinach from the fridge and added about 1.5 cups of freshly torn spinach to the pan and covered it up and turned off the heat.

I cooked up a batch of whole wheat angel hair pasta. That was the healthy part of dinner!  The final touch was adding a handful of shredded cheese to the top of the chicken florentined cream rose colored sauce before serving. To say the least, It was a hit with this crew!

Shrimp Creole...my way

I was at my sister in laws on Saturday and saw her recipe for Shrimp Creole sitting on the counter. I immediately knew I would be making something like it this week

1.5 cups chopped red bell pepper
1/4 of a jalepeno pepper minced very fine
1 c chopped red onion
1.5 cups of chopped celery
2 Tblsp minced garlic

Sauté all of this in a 1/4 cup butter. Salt pepper to taste

Add 2 lbs of shrimp(mine were actually frozen with deveined and the tail off)
Tobasco to taste
1 can of tomato paste
3 reg cans of diced tomatoes

I let that simmer and stew until the shrimp started to melt  and cook. I then added frozen okra, about  one and a half cups. Simmered about twenty more minutes. Turned the heat off and let it sit for an hour. Served over jasmine rice blend with wild rices that had been cooked in chicken broth and butter.

It was really a comfort food on a rainy night.

Manhattan style beef stew

2 lbs of beef stew meat seasoned with uncle Chris seasoning
1 cup each chopped onion, celery, carrots
4 small red potatoes chopped
1 can diced tomatoes
Salt pepper to taste
Brown the meat in butter, add the veges stew with the lid on medium temp, After 10 minutes add 1/2 c  sour cream, let stew for 5 minutes or until the potatoes can be cut with a fork. Add 1/2 cup cheese on top( I like the 4 cheese combination ) let melt on top and serve!

big D says this was the best stew he has ever had and I better write it down!