The first one I tried is called "Angelic Scampi." The creator touts this as a healthier version of traditional shrimp scampi.
INGREDIENTS:
16-oz. package angel hair pasta, uncooked
2 tsp. olive oil
4 cloves garlic, minced
1 tsp. dried oregano
1 lb. medium shrimp, peeled and cleaned
1/4 Cup white wine or chicken broth
2 tsp. cornstarch
3/4 Cup chicken broth
salt and pepper to taste
Cook pasta according to package directions; drain and keep warm. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; saute one minute. Add oregano; stir to coat in oil. Add shrimp; saute until pink, about 3 minutes. Pour in 1/4 C. wine or broth; reduce heat and simmer one minute. In a small bowl, dissolve cornstarch in 3/4 C. chicken broth; add to skillet. Simmer about 2 minutes, until sauce thickens; season with salt and pepper. Transfer cooked pasta to a large serving bowl; pour shrimp and sauce over top. Toss before serving. Serves 4.
The next recipe I chose is called, "The Best Scones Ever." With a name like that, I had to!
3 C. all-purpose flour
1/3 C. plus 2 Tbsps. sugar, divided
2-1/2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 3/4 C. butter, softened and sliced
1 C. buttermilk
Optional: 1 C. cinnamon chips, white chocolate chips, raisins or currants, or 1/2 C. crystallized ginger, dried apricots or dried cherries, chopped
In a large bowl, stir together flour, 1/3 C. sugar, baking powder, baking soda and salt. Using a pastry blender, cut butter into flour mixture until mixture is coarse and crumbly.
VERDICT: These were really delicous. Even my kids, who were skeptical, loved them. So very simple to make and they go perfectly with a glass of milk or a cup of coffee! The only thing I would change is reduce the oven temperature to 400 degrees. I took these out at 10 minutes at 425. The bottoms were very brown, and as you can see, the tops could be browner.
OK! One last recipe to share, and it's a good one. If you've been reading my blog, you know I've been having a mini-obsession with Buffalo chicken dip. When I saw a new recipe for this I had to give it a try! It's called, "Blue Cheese & Buffalo Chicken Dip."
8-oz. package cream cheese, softenend
1/2 Cup blue cheese salad dressing
1/2 Cup favorite flavor mild or hot pepper sauce
1/2 Cup blue cheese crumbles
(2) 12-1/2 oz. cans chicken breast, drained
1 Cup shredded Mexican-blend cheese
crackers, tortilla scoops or sliced veggies
In a bowl, combine cream cheese, salad dressing and hot sauce. Fold in blue cheese and chicken. (I did not add extra blue cheese chunks, just a bit more dressing. Also, I only had one can of chicken so that's all I used.) Spread in an ungreased 8"x8" baking pan; sprinkle with shredded cheese.
I have an extra copy of "The Christmas Table," generously provided by the good folks at Gooseberry Patch. Would you like to win it? All you have to do is leave a comment on this post WITH your email address attached and I will pick a random winner on JUNE 8th. That's it! If you can't wait, you can purchase the book at GP's website here.
Well thanks for reading, and best of luck!
♥ Jen
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