Shrimp in Lemon Butter

Ingredients:

1 c. butter

1 clove garlic, minced

1 tsp. Worcestershire sauce

1/2 tsp. coarsely ground black pepper

2 lb. large shrimp, peeled and deveined

1/4 c. lemon juice

1 tsp. parsley flakes

1 tsp. soy sauce

1/4 tsp. salt

1/4 tsp. garlic salt

Directions:
Melt butter in a large skillet. Add next 8 ingredients; bring to a boil. Add shrimp; cook over medium heat 5 minutes, stirring occasionally. Garnish shrimp with lemon wedges, if desired.

Source: http://www.cooks.com/

Mixed Berry Cobbler

I've been craving a good berry cobbler, and this recipe looked quick and simple....plus, I had everything I needed in the fridge. Of course, cobbler isn't cobbler unless it's topped with ice cream....Yum!

Ingredients:

1 bag mixed, frozen berries

1 c. all-purpose flour

1 c. sugar

1 egg, beaten

5 tbsp. butter, melted

Directions:
Pour berries into 8 x 8 x 2 inch pan. Stir flour, sugar and egg mixture, will resemble coarse meal. Sprinkle over berries. Drizzle melted butter over top of cobbler. Bake at 400 degrees for 30 minutes.

Source: http://www.cooks.com/

Chicken & White Bean Stew

Okay, I'm not usually big on soups, but this one is delish! Before making this, the only soup I've ever really made is vegetable stew. The bacon in this recipe adds a great taste, and we really loved the spinach as well....it's a hearty soup that I'll definitely be making again.

Ingredients:
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two 15.5-ounce cans small white beans, rinsed
5 ounces arugula (5 cups).....I used fresh baby spinach instead
Salt and pepper

Directions:
In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper.

Source: Rachael Ray - http://www.foodnetwork.com/

Southern Biscuits

Ingredients:

1 cup skim milk

1 tablespoon freshly squeezed lemon juice

9 1/4 ounces all-purpose flour, plus extra for rolling

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 ounce unsalted butter, chilled

2 tablespoons shortening

These biscuits went perfectly with Paula's "Chicken Divan" below. As a Southern girl myself, these biscuits are a staple in my kitchen!

***I had to add a good bit more flour than the recipe calls for. After only adding the 9 1/4 ounces of flour, the dough was too soupy. Just add a little at a time until you get the right consistency.***

Directions:
Preheat the oven to 450 degrees.

Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.

Source: Alton Brown - http://www.foodnetwork.com/

Paula Deen's Chicken Divan

Brad had to work late the other night, and this is one of those recipes I've been meaning to make. That night seemed like a good opportunity because this is a dish that could be re-heated easily when he got home. It was so simple to throw together. I served this with Southern biscuits (which I'll post next!). If this isn't comfort food, then I don't know what is! After all, Paula Deen is the queen of comfort food!

Ingredients:

2 (10-ounce) packages frozen broccoli, chopped

6 cups shredded chicken, cooked

2 (10 3/4-ounce) cans condensed cream of mushroom soup

1 cup mayonnaise

1 cup sour cream

1 cup grated sharp Cheddar (I had mozarella cheese on-hand)

1 tablespoon fresh lemon juice
1 teaspoon curry powder

Salt and pepper

1/2 cup dry white wine

1/2 cup freshly grated Parmesan

1/2 cup soft bread crumbs

2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.

Source: Paula Deen - http://www.foodnetwork.com/