Carino's Spicy Romano Chicken

Ingredients:

Butter, Melted 2 Tbsp

Shrimp, Tail-Off Peeled and Cleaned 20 medium shrimp

Chicken Breast, 8 Ounce 2 each

Mushrooms, Sliced 3 cups

Sun-dried Tomatoes, Hydrated 1 cup

Salt and Pepper to taste

Green Onions, Sliced 1 cup

Heavy Cream 2 cups

Pecorino Romano Cheese, Grated 1/3 cup

Cayenne Pepper to taste

Penne Pasta, Dry 20 ounces weight

Directions:

1. Grilled chicken breasts until done. Cool and slice into ¼ inch thick strips.
2. Add butter to a large sauté pan at medium heat. Once butter is heated, add shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper. Sauté until shrimp and mushrooms are cooked.
3. Add heavy cream, pecorino romano cheese and cayenne pepper. Let cream reduce by 50% while thoroughly combining all ingredients.
4. Cook penne pasta according to package directions. Drain excess water and then toss pasta with contents of sauté pan.
5. Place Spicy Shrimp and Chicken into designated serving plateware, garnish and enjoy! 

Serves 4 people.  From Carino's blog.  For more Carino's recipes go here.

Chicken Enchilada Pasta

Ingredients

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 C frozen corn

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

1 1/2 to 2 lbs Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions
Cook chicken, drain, and shred. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic, red pepper and corn and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Brined Maple Turkey with Cream Gravy

Ingredients

Brine:

• 8 quarts water
• 3/4 cup kosher salt
• 3/4 cup maple syrup
• 3 tablespoons black peppercorns
• 8 garlic cloves, crushed
• 1 lemon, thinly sliced
  

Turkey:

• 1 (12-pound) fresh or thawed frozen turkey (I found you don't need to double anything even if you do a larger turkey)
• 1 cup cola
• 1/2 cup maple syrup
• 2 tablespoons minced fresh thyme
• 1 tablespoon dried rubbed sage
• 1 tablespoon poultry seasoning
• 1/2 teaspoon black pepper
• 4 garlic cloves, chopped
• 2 onions, quartered
• Cooking spray

Gravy:

• 1 (14 1/2-ounce) can chicken broth
• 1 cup whole milk
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

• To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
• To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
• Preheat oven to 375°.
• Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
• Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine, discarding brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
• Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180°. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
• To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
• Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
• Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
• Strain gravy through a sieve into a bowl. Discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Sweet Potato Casserole

Ingredients

• 4 cups sweet potato, cubed (about 1 large potato)
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x9 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ingredients

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
2 10 oz cans Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Directions

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Salted Caramel (that we used in cupcakes over 4th of July)

Salted Caramel Filling
Ingredients:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel

Directions
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Slow-Cooker Braised Pork with Salsa

INGREDIENTS

3 pounds boneless pork shoulder or butt

1 1/2 cups prepared tomatillo salsa

1 3/4 cups reduced-sodium chicken broth

1 medium onion, thinly sliced

1 teaspoon ground cumin

3 roma tomatoes, thinly sliced

1/2 cup chopped fresh cilantro, divided

1/2 cup sour cream 1/4 - 1/2 cup cream DIRECTIONS Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Add heavy cream to taste. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Serve with cilantro lime rice.