Scallop & Shiitake Mushroom Risotto

This year I celebrated my 20 year high school reunion by taking a cruise to the Bahamas with my classmates. On the last night of the cruise one of the appetizer options at dinner was Scallop Risotto. I, along with 4 others at my table, ordered it and IT WAS DELISH!!! It was so delicious that we all asked our server for seconds. That risotto has been on my mind since. I made it today and I'm pleased with the result. I was not so pleased with the amount of stirring required for this recipe but the end result is worth the effort. I added Shiitake mushrooms to my version of this dish. Let me know what you think.....

Servings: 6 Main Course, 10 Side dishes
Prep Time: 5 minutes
Cook Time: 40 Minutes

Ingredients:
3 Tbsp Olive Oil
2 Tbsp White Truffle Oil
1 Onion, diced
1 lb Shiitake Mushrooms, stems removed, coarsely chopped
1 Tbsp Minced Garlic
1 Tbsp Fresh Thyme
1 tsp Sea Salt
1 tsp White Pepper
2 c Arborio Rice
6 c Chicken Broth
1 lb Scallops seasoned with black pepper and garlic powder ( I used the 80 - 110 ct per lb scallops.)
1 c Parmesan Cheese, shredded
Salt & Black Pepper to taste

1. Heat both oils in a heavy, non stick pan over medium heat.
2. Add onion and saute' for about 3 minutes
3. Add mushrooms, garlic, thyme, sea salt & white pepper and stir constantly for 2 minutes
4. Stir in rice and continue stirring for 1 minute
5. Stir in 1 cup of broth stirring constantly until absorbed
6. Repeat step 5 until rice is tender and creamy but firm Add the scallops with the last cup of  broth.
7. Stir in Parmesan 
8. Salt & pepper to taste

ENJOY!

Oven Fried Chicken

Today I was in the mood for comfort food. I, like so many others, really enjoy fried foods. But, like  so many others, I HATE the fried food clean up. This recipe gives you the taste of fried chicken without the mess.

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 - 50 minutes

Ingredients:
3 lb Chicken pieces
Seasoned Salt
1/4 c flour
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
1/2 stick melted butter

• Preheat oven to 425 degrees
• Rinse chicken in cold water and pat dry with paper towels
• Generously season chicken with seasoned salt
• In a large bowl mix flour and next 5 ingredients
• Coat chicken in flour mixture
• Pour melted butter into a shallow baking dish, coating bottom
• Place chicken, skin side down, in baking dish
• Bake for 30 minutes then flip chicken and bake for an additional 20 minutes

Normally I would pair this chicken with my 8 cheese baked macaroni & cheese and whole green beans. Today, I decided on a nice, lite garden salad with fresh vegetables from my buddy Keith's garden & my homemade Black Cherry Barbecue Sauce. YUM!

Shrimp & Grits

I HAD NO IDEA that smothered shrimp, chicken andouille sausage, and cheese grits was such an awesome combination! One of my good friends made this recently and I fell in love with the dish. I didn't get his recipe, but my pallet doesn't usually fail me. Here's my take on it.....

Servings: 4
Prep Time: 5 - 10 minutes 
Cook Time: 45 - 50 minutes

Ingredients:
3 tbsp Olive oil
1 medium onion, diced
1 small bell pepper, diced
1 poblano pepper, diced
1 tbsp minced garlic
1 tbsp Emeril's Essence
1/2 tsp white pepper
1 14 oz can of diced tomatoes or 6 fresh plum tomatoes, diced
1 15 oz can of chicken broth
32, 41-50 count shrimp tossed in 1 tbsp of Emeril's Essence
1 lb Chicken Andouille Sausage, cooked and cut in 16, 1 ounce slices

For Grits:

• 4 servings of grits, prepared according to package directions, with1 tsp of garlic powder, 1/2 tsp Paprika, 1 tbsp butter & 1 cup of the cheese of your choice. (I prefer a combination of smoked Gouda & Parmesan for this recipe.)

For Roux:

• 3 tbsp butter
• 1/2 c flour

For Shrimp & Sausage

1. In a Dutch oven, heat oil over medium heat
2. Add onions, bell pepper & poblano pepper. Saute, stirring occasionally, for about 5 minutes.
3. Stir in garlic and seasonings. 
4. Stir in tomatoes & saute' for about 1 minute
5. Pour in broth and stir
6. While waiting for broth to boil, melt butter in a heavy skillet over medium heat
7. Whisk flour into butter
8. Continuously stir roux until it's the color of peanut butter. DO NOT let roux burn!!!
9. Whisk roux into broth mixture. Bring to a boil, reduce heat and cover with a tight fitting lit.
10. When mixture is reduced by 2/3 add shrimp and sausage. Cook for another 3 - 5 minutes.
11. Serve over grits & enjoy!

Garlic Shrimp & Spinach Quesadillas

                                                                                                 

Servings: 2 - 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
30, 41 - 50 count p/lb raw shrimp
6 oz organic baby spinach
2 cups Chihuahua Cheese
1 tbsp minced garlic
4 tbsp butter (butter can be substituted for cooking spray)
1 tsp Emeril's Essence
2 12inch flour tortillas
Nonstick Cooking Spray

1. Melt butter in a large skillet over medium heat 
2. Toss shrimp in seasoning and minced garlic
3. Add to pan and saute until shrimp are pink
4. Remove shrimp from skillet leaving butter
5. Add spinach to pan. Stir until wilted.
6. Remove pan from heat
7. Heat a 12 inch griddle or skillet over medium heat
8. Spray with cooking spray
9. Place 1 tortilla in pan
10. Layer 1/2 of tortilla with a 1/2 c cheese, half of spinach, half of shrimp and another 1/2 c cheese
11. When cheese begins to melt fold tortilla, pressing edges together
12. Carefully flip quesadilla once. Cook for an additional 2 minutes.
13. Repeat steps 8 - 12

Serve with the salsa of your choice & sour cream. ENJOY!