One Skillet Lemon and Shrimp Pasta

Ingredients:

Shrimp

3/4 lb shrimp, peeled, deveined and (preferably) butterflied

Tony Chachere's Spice N' Herbs seasoning

3 Tblsp. olive oil

2 Tblsp. butter

1 Tblsp. minced garlic

Juice of one large lemon

Parsley 

Pasta

2 Tblsp. minced garlic

2 Tblsp. butter

3 cups chicken stock

12 oz angel hair pasta, uncooked

2/3 cup heavy cream

1/4 cup fresh lemon juice

1 1/2 cups fresh grated Parmesan

Parsley

Salt and pepper, to taste

Preparation:

1. Put shrimp in a bowl and season shrimp liberally with Tony Chachere's seasoning.

2. Heat oil in skillet over medium heat. Cook shrimp until opaque (do not overcook), flipping after about 2 minutes. Push shrimp to the side of the skillet.

3. Turn heat to low. Add butter and garlic, and sauté til fragrant. Stir shrimp into garlic and butter. 

4. Add lemon juice and parsley, and stir.

5. Remove shrimp from skillet. In the same skillet, sauté garlic in butter until fragrant.

6. Add chicken stock to skillet. Turn heat to medium high and stir in pasta.

7. Let stock come to a low boil, then turn heat down to medium and stir in cream. 

8. Cover skillet and continue letting pasta cook, stirring frequently, until pasta is tender and sauce thickens, about 15-20 minutes. If pasta needs more liquid, add additional chicken stock.

9. When pasta is tender, stir in lemon juice, and mix thoroughly.

10. Add parmesan and parsley, and mix gently into noodles. Add salt and pepper, to taste.

11. To serve, either stir shrimp evenly into pasta, or dish pasta into bowls and top with shrimp. If desired, sprinkle the top with parmesan and parsley.

Kentucky Derby Pie

Ingredients:

1/2 cup butter, melted

1/2 cup all-purpose flour

1 cup semi-sweet chocolate chips

1 cup pecans, chopped small

2 eggs, beaten

1 tsp vanilla extract

1 9" deep dish pie shell (unbaked)

Preparation:

1. Preheat oven to 325°F.

2. Combine all ingredients except pie shell, and mix well.

3. Pour ingredients into pie shell, and bake for 1 hour, or until the top of the pie is set.

4. Allow to cool before slicing.

    

Light and Airy Buttercream (with crust)

Ingredients:

1/2 cup butter, at room temperature

1/2 cup vegetable shortening

1 tsp salt (if using unsalted butter, otherwise omit)

2 cups powdered sugar

2 tsp. meringue powder

1 tsp vanilla extract

1+ Tblsp. whole milk or cream (optional)

Preparation:

1. Using a stand mixer with paddle attachment, beat the butter for one minute.

2. Add vegetable shortening to butter, and beat the two together until fluffy.

3. In a separate bowl, combine powdered sugar and meringue powder, along with salt, if using.

4. Turn mixer on low, and add dry ingredients by spoonfuls to butter and shortening mixture.

5. Once all dry ingredients are incorporated, add vanilla.

6. Increase mixer to medium high and whip for 4 to 5 minutes, scraping the bowl each minute. Frosting should become light and fluffy. Add milk/cream, if needed.

7. Turn mixer to low and mix for one more minute to remove air bubbles.

8. If not using immediately, refrigerate frosting. Bring back to room temperature and remix on medium speed for 1 minute before using.

Doctored Yellow Cake

Ingredients:

1 yellow cake mix

4 large eggs, at room temperature

1/2 cup vegetable oil

3.4 cup buttermilk

1/3 cup sour cream or Greek yogurt

1 tsp. vanilla

Preparation:

1. Preheat oven to 350.

2. Spray cake pan with non-stick spray.

3. Mix together all ingredients until fully incorporated - but DO NOT overtax.

4. Pour cake batter into pan and bake until toothpick inserted into center comes out clean, approx. 25 minutes. Let cool completely before removing from pan.

NOTE: To make a layer cake, double the recipe, as the cake is more like a pound cake and doesn't rise very tall.

Farfalle Al Sugo Bianco (Macaroni Grill Copycat)

Ingredients:

4 cups heavy (whipping) cream

1/8 tsp chicken base

1 1/4 cups asiago cheese

1 Tblsp. cornstarch

2 oz. water

1/4 cup butter

1/2 cup red onion, diced

1/2 cup pancetta, chopped

1 Tblsp. garlic, chopped

3/4 cup green onion, tops only (optional)

3/4 lb chicken, grilled and sliced

2 lbs. farfalle (bowtie) pasta, cooked

8 oz. heavy cream

1 Tblsp. parsley, chopped

Preparation:

Make the sauce:

1. Heat cream (slowly) on medium  heat to very hot and just bubbly (DO NOT BOIL). Stir regularly, so the cream doesn't scorch.

2. Add chicken base and cheese.

3. Stir constantly with a wire whisk, and bring temperature back to just lightly bubbling.

4. Dissolve cornstarch in the cold water and stir into sauce.

5. Turn sauce off and set aside.

Make the pasta:

1. Boil pasta to al dente, then drain.

2. Grill chicken and slice into bite-sized pieces. Set aside.

3. In a large, deep skillet, saute red onion in the butter until starting to get soft.

4. Add pancetta and garlic to skillet and sauté until beginning to get lightly brown/carmelized.

5. Add chicken and green onions to the skillet, and gently mix thoroughly with the pancetta and onion. Turn heat down to medium-low.

6. Deglaze the pan with the remaining 8 oz. of cream.

7. Add pasta to skillet, and mix gently with a silicone spatula to incorporate pancetta mixture evenly through pasta. Do not overstir and break the pasta.

8. Gently fold asiago cream sauce into the pasta mixture.

9. If needed (if you want the pasta hotter), increase heat slightly to heat pasta thoroughly.

10. Garnish with parsley and serve.

•