Wow! This is a great dish for a special occasion. Tonight I made it for my wife's birthday. This is one of her favorites. I must say this is not an original dish. I found it when I first started cooking. Everyone gave it great ratings and it has become one of our favorites, too.

Description:
Filet Mignon stuffed with lump crab meat, wrapped in bacon, and topped with a shallots, mushrooms and a peppercorn whiskey sauce. This is a gourmet meal that's easy to make, tastes great, and is very impressive. It takes about 30 minutes to prep then about an hour to cook.

Ingredients:The ingredients suggested will serve two. It may sound complicated. But, it actually isn't.

Making the Crab Stuffing

Crab Stuffing:

2 tbsp Olive Oil

1/4 cup minced onion

1 stalk celery, minced

1/4 cup minced green pepper

1 clove minced garlic

1 scallion (green onion)

2 tbsp chicken broth

1/2 cup lump crabmeat 

or 1 can 6 oz lump crab meat, drained

1/4 cup Italian bread crumbs

1 tbsp cajun seasoning

Directions:
Heat pan on med heat. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet. Saute onion, celery, green bell pepper, and scallion until tender. Reduce heat and stir in 2 tbsp chicken broth, crab meat, bread crumbs and cajun seasoning. Stir gently to mix ingredients. But, you don't break up the lump crab meat. Remove from heat and set aside.

Peppercorn Sauce:

2 tbsp olive oil and 1 tbsp butter

1 minced shallot
2 cloves minced garlic

1 cup mushrooms, diced (white, or small portabellas )

1 tsp Dion mustard

1- 10 1/2 oz can beef consomme

2 tbsp cracked peppercorn

1 oz whiskey (miniature)

1 cup heavy cream

2 or 3 dashes of hot sauce

Directions:
On med heat add olive oil and butter to a small sauce pan or small skillet (I prefer a skillet because it tends to cook faster.) Add shallots and let cook until tender. Then stir in chopped garlic. Let cook for about 1 minute. Next you will add the mushrooms and cook for about 2 minutes. Add beef consomme, and peppercorn. Bring to a boil and cook until consomme is condensed to half. Now stir in the miniature bottle of whiskey and whisk in 1/2 the carton of heavy whip cream and two to three dashes of the hot sauce. Bring to a boil again, whisking constantly, then reduce heat and simmer until liquid have condensed to about 1 cup. Whisk periodically.

Steaks:

2 filet mignons

2-4 slices bacon (depending upon size of filets. They must wrap around the filets.)

Salt and crushed peppercorns
3 tablespoons olive oil

Directions: 
Cut a pocket into the side of each steak, being careful not to cut all the way through. Stuff the pocket with the crab meat mixture. Wrap each filet with bacon and secure with toothpicks. Add salt and pepper to taste on both sides.

Heat a large cast iron skillet to med high heat. Add the steaks to sear on both sides. You can continue to cook on the stove top from this point, or put in the oven at 350. However, I choose to sit the steaks to the side, once seared, and finish the cooking process on the grill and smoke them using "Jack Daniels Whiskey Barrel Wood Chips" If continuing on stove top reduce heat to medium, cover and cook for an additional 10-15 minutes, depending upon desired doneness. Or, you can put in a 350 degree preheated oven, covered, and cook to desired doneness.

If you choose to cook on grill you should have your grill preheated, with coals or gas heating one side. You will put the steaks on the heated side for about 2 minutes per side. Then you will put them on the indirect heat side to smoke. Add smoke chips to the fire, close lid, and allow chips to smoke for about 15-20 minutes.

Now, plate up and enjoy. Serve with a nice red wine, side salad, and grilled asparagus and celebrate the evening. Other sides may be rice pilaf, roasted potatoes, green beans, or mixed veggies. The choice is limitless. Enjoy and let me know what you think.

Rosemary Medley Potatoes

 This recipe will take a little time to prepare. But, the time taken is well worth the effort. On this night we served the stuffed chicken with Rosemary Medley Potatoes and steamed green beans.

Description:
Chicken breast coated with bread crumbs, stuffed with sun dried tomatoes and Italian cheese.

Ingredients:
4 small chicken breast, pounded thin
6 tablespoons of sun dried tomatoes (use the type packed in oil, not dried.)
Italian cheese blend
1 1/2 cup bread crumbs
2 eggs, beat
1 cup milk
olive oil - enough to coat pan
2 tablespoons butter
toothpicks


Directions:

Put the breast in a plastic bag and pound the chicken breast very thin. Not too thin, though. You don't want to tear the breast apart. You want them to be about 1/4 inch thick. Once the breast are pounded thin season both sides with salt and pepper (I'll post my own seasoning soon) and turn them  ugly side up. The ugly side is the side where you can see the texture of the chicken. You will notice that one side is very smooth. Next, put  1 1/2 tablespoons of sun dried tomatoes in the middle of each breast. Then add about 1 1/2 tablespoons of cheese. Add more if you desire. The only thing you have to remember is that you have to close up the breast. (In case you haven't noticed the two breast I used were HUGE! They were enough for 4 servings.)

When the stuffing is in the middle of the breast roll up the ends of the chicken slightly then roll the long sides together. Think of how a burrito is wrapped as you do this. Use the toothpicks to secure the pieces together. You want to get it as tight as possible so that the stuffing won't come out.

Begin to preheat the oven to 350 degrees. Also, begin to heat a pan on the stove top to medium high heat. While pan is heating you will roll the breast in the beaten egg mixture, then in the bread crumbs. You want the breast fully coated with the bread crumbs. Once coated sit to the side.

Add olive oil and two tablespoon of butter to the pan and place the chicken breast in the pan gently. You don't want it to fall apart before it sears. You want to brown the breast on all sides. Once browned on all sides remove and put in a baking pan. Bake in the oven for 30 minutes or until juices run clear. After baking you should remove the toothpicks.

Now, it's time to plate up. As I said before, we served this dinner with Rosemary Medley Potatoes and steamed green beans.

I hope you enjoy the recipe. Feel free to leave comments.

Pan seared scallops are so delicious. You don't need to go to a fancy restaurant to get them. You can make them very easily in the comfort of your own home. First off get the largest scallops you can get. If frozen let them thaw before cooking. They will thaw in about 5 minutes in a bowl of warm water. Once frozen season with salt and pepper on both sides.

I use a cast iron skillet when cooking scallops. I preheat the skillet by heating it up to a medium high heat. You want the pan to be very hot in order to sear the scallops. Once the pan has heated add olive oil and a tablespoon of butter. Place the scallops in the pan very gently. Keep and eye on the scallops. It will take very little time for them to sear ( about 2-3 minutes). Flip over once the scallops are brown on one side to brown the opposite side. When the scallops are seared add about a tablespoon of lemon juice to the pan and reduce the pan to low to simmer.

That's all there is to it. Don't overcook or they will shrink. This makes a great accompaniment to any seafood meal. Or, could be a meal in itself with a side salad and steamed vegetables of your choice.

How do you cook your scallops? I invite you to share your secrets with everyone.

Shrimp Fettucine and Pan Seared Scallops

Description: I don't think I could have described it any better. I'm going to give you the description a long time friend (Dora) gave of the meal:
Shrimp and spinach fettucine with shrimp, parmigiano reggiano cheese, scallops and Italian cheese bread. This is a very delicious meal. It's easy and very quick to make. I often make it at night when time is running short for the evening. This recipe will feed 2-3.

 Ingredients:

1 pkg fettucine pasta ( or angel hair pasta)
36 med shrimp (seasoned)
(I have my own seasoning which I will share in another post. Until then, you can season with salt and pepper to taste.)

1/4 cup onion chopped very small

1/8 cup green pepper chopped very small

2 green onions (scallions)

olive oil
3 tablespoons butter

3 dashes hot sauce
3 dashes Worcestershire sauce
1  cup chicken broth

After the initial prep the dish takes very little time to prepare.To begin put your pot on to boil for the pasta. While the water is heating up put on a large fry pan and begin to heat up. Add olive oil to pan and 1 tablespoon of butter. After butter melts stir into oil and add onions and peppers. Cook onions and peppers until very tender. Once the peppers and onions have cooked down add the shrimp and cook until pink. 

As the shrimp cook you can add the fettucine noodles to the boiling water. Cook per package directions. Don't overcook.

Once the shrimp has turned pink add the dashes of Worcestershire sauce and hot sauce and stir. Next, add a half cup of chicken broth. Stir, bring to a boil, then turn to low and let simmer.

When the pasta is done add it to the pan with the shrimp. Mix well. Add the other 2 tablespoons of butter. If it seems as though it needs a little more liquid add broth a little at a time. You just want the pasta moist, not juicy. Once you've mixed the pasta and the shrimp you are ready to serve.

To garnish, cut the green onions in small diagonal pieces. Plate up the pasta, sprinkle with parmigiano reggiano cheese, then top with the green onions.

Notes: When available I will use 1/2 white wine and 1/2 chicken stock. If using wine use a good Chardonnay, add to pot, and let reduce to 1/2. Then, add the chicken broth and continue with the recipe.


My recipe for Pan Seared Scallops is in another post. (Click here for the recipe) As for the bread, its just Italian bread with an Italian six cheese blend on top, baked in the oven.

If you like this recipe please leave a comment. Do you have a special way of cooking Shrimp Scampi? Share your secrets. I would love to hear your comments.

No recipes today. I just wanted to wish everyone a very happy and safe holiday. A special thanks goes to all the military out there that put their lives on the line to keep our country the way it is and safe. Since we celebrated over at family's house yesterday by eating bbq we wanted to eat steaks tonight. So, our menu? Steaks topped with onion, garlic and mushrooms and a salad on the side. Enjoy your day.

Are you looking for a great dish to take to a family get together? How about a church pot luck supper? Well, whatever the occasion I've got just the dish for you. How about an 8 Cheese Pasta Salad? If it has 8 cheeses it has to be good. Right?

I've made this dish for several years. It's really quite easy and versatile. It takes about an hour to make and must chill at least 24 hours. Here are tonight's cast of characters:

Ingredients for 8 Cheese Pasta Salad

1 head of broccoli, chopped
1 head of cauliflower, chopped
1/2 Vidalia onion, chopped very fine
2 tomatoes
1 jar capers
1 small jar pamintos
1 small can sliced black olives
1/2 cup mayonnaise
1 bottle Italian salad dressing
1 cup 4 cheese Mexican cheese
1 cup 4 cheese Italian cheese
1 box colored garden Rotini pasta

To begin, cook the pasta according to package direction. Once cooked drain water and run pasta under cold water to cool and to stop cooking process.

While pasta is cooling chop the broccoli and cauliflower into bite size pieces, discarding the stems. After chopping you want to get all the 'bits' off of the chopping board and add to the salad. Next, chop the 1/2 onion into very small pieces. You do not want big chunks. By cutting into very small pieces the onion will basically melt away, leaving the juices to flavor the dish.  Finally, chop the tomato into bite size pieces and add to the salad.

After all the chopping add the canned black olives, capers, and pimentos.  Use a large serving spoon to blend well. Next, wish together the 1/2 cup of mayonnaise and bottle of Italian dressing. Pour on top of the salad. Add both cheeses and pasta and blend once again. Put in the fridge to let the flavors meld and to chill the salad at least 24 hours. That's it. It's all done. 

Did I say versatility? You can substitute or add the veggies of your choice. On this occasion I didn't have carrots. But, carrots make a great addition. Also, if you don't like something just leave it out. Want a main dish? Add ham chunks. Don't like mayo? Just add Italian dressing.

This dish is sure to please the crowd no matter what. I've got nothing but compliments from the first time I made it. All that's left now is to serve it up and enjoy!

I am often inspired by looking at frozen dinner packages. Whenever I pass by the frozen food section I always take a look at the newest creations that they have added. The photos are often mouth watering. But, the actual product is usually more than disappointing. So, I usually look to see what is in the dinner then come home and make it myself. The recipes are usually easy to make and a lot less expensive when you make them yourself.

One dinner that I looked at often, because we stock it in my store, was "Healthy Choice Cafe Steamers Roasted Chicken Chardonnay." Any meal that includes rosemary, basil, and garlic has to be good. Now, let's get on with the ingredients:

1 chicken breast- flattened to 1/2" 
1 med zucchini
1 large yellow squash
1/2 med onion, diced
2 tbsp fresh rosemary, chopped
2 tbsp fresh basil, julienned (cut into small strips)
2 cloves of garlic, diced
1 can of tomatoes, diced
1/2 cup Chardonnay wine
1 cup chicken broth
angel hair pasta or other pasta of your liking. One of my fav's in penne pasta.
Salt and pepper to taste
Parmesan cheese

Begin by salting and peppering your chicken breast. Grill breast on both sides until pink is gone. Do not over cook. Set the chicken to the side and let cool. Once the chicken is cooled cut it into bite size cubes or strips. You may cook the breast in a large skillet on the stove if you prefer. In this case you would add olive oil to the pan, cook chicken, remove the chicken, then continue with the rest of the recipe.  (Note: Often, when I grill out, I will cook a few extra breasts to have on hand for times like this. This saves time, especially when cooking during the week. I will throw them in the freezer and thaw as needed.)

Next, add olive oil to a skillet on the stove and add your onions. Cook until tender, then add garlic. Cook for an additional 2 minutes. Add the zucchini and squash. Cook for about 1 minute. Add Chardonnay and bring to a boil, reducing liquid to half. Reduce heat. Add chicken broth, rosemary, basil, salt and pepper to taste and stir. Let cook for about a minute then add 1 can of tomatoes with liquid. Add chicken then cover and simmer on low for about 15-20 minutes. You do not want the vegetables cooked until they turn to mush. You want them still a little firm.

While waiting for the dish to simmer put on a pot of boiling water for the pasta. The pasta will not take long if it is angel hair pasta. Others will take a little longer. Go ahead and cook per package directions. Do not overcook. Once cooked you can pour off all of the water, pouring the pasta into a colander, then rinse the pasta in cold water. This stops the cooking process. Set pasta to the side. The amount of pasta you add is up to you. I usually only add a little, just enough to know there is pasta in the dish. The pasta is not the main part of the dish, so you don't want too much.

Once the dish has simmered you can add the pasta to the dish.  Cook long enough to heat the pasta back up. If the dish looks too watery you can add a tablespoon of tomato paste to thicken. Now, it's time to eat. Plate up and top with Parmesan cheese and serve with a side salad. Mmmmm!! Enjoy!

Options: This is a very versatile recipe. I change up ingredients depending on what I have on hand. Here are some suggestions-
Pasta- use Penne, angel hair pasta, regular spaghetti noodles, even shells would work nice.
Mushrooms make a very nice addition to the dish. Add about 1/2 cup after adding the broth.
Broccoli and cauliflower make excellent additions. I often cook it with about 1/2 cup of each.

The original recipe will feed about 2-3 people. If you add ingredients such as broccoli or cauliflower it will make more. You may also have to add more liquid. You just need enough liquid to keep it all moist. you don't want it soggy or too watery.

I hope you enjoy this recipe. Please feel free to leave your comments below.