Vanilla Almond Pound Cake

3 Sticks of Unsalted Butter                    1/2 Cup of Sour Cream        
3 Cups of Sugar                                     1/2 Cup of Buttermilk                
2 Tsps of Vanilla                                     5 Extra Large Eggs
1  Teaspoon of Almond                          3 Cups of All Purpose Flour                                    
                                                                       

Glaze: 2 Cups of Confection Sugar, 1/2 Cup of Salted Sweet Cream Butter, 4oz of Cream Cheese, 1/2 tsp of Vanilla 

Directions:
Preheat oven to 325. Use Butter to grease your pan then lightly dust it with flour.

Blend butter, cream cheese and sugar for about 15 minutes until light and fluffy. Add eggs 1 at a time until well blended then add your vanilla and almond flavorings. Combine Sour Cream and Buttermilk together then add to butter mixture alternating with flour. Do not over mix. 

Glaze:
Add melted butter to your confection sugar. Once blended well add your cream cheese and vanilla. 

Bake for 1 hour and 10 to 15 minutes at 325 Degrees.  Check for doneness with a long toothpick.  If it comes out clean your cake is ready to be removed from the oven.  Allow to sit for about 5 minutes.  Remove from cake pan and place on a cake plate. Pour the prepared glaze over the entire top of your cake.  Enjoy!

Try my recipe then come back and share your experience with us!

Shrimp Scampi

Recipe

4 Tablespoons of Butter

5 Tablespoons extra-virgin olive oil

1 A Fresh Lemon

2 Fresh Shallots

2 Cloves of Garlic

¼ Cup of Fresh Parsley

1 Teaspoon of Red Pepper Flakes

1 LB of Fresh Shrimp

2 Teaspoon of Kosher salt

1 Teaspoon of Black Pepper

½ Cup of your favorite Dry White Wine

1 LB of your Favorite Pasta

(Suggestions - Linguini, Angel Hair, Vermicelli, Mini Shells)

Prep: Season Shrimp with Salt and Pepper, Chop Parsley, Garlic & Shallot, Slice ½ of a Lemon.

Directions:

1.   Place a large stockpot of water on the stove and bring to a boil.  Add at least 1 to 2 Tablespoons of salt and olive oil to the boiling water and then add your pasta.  You’ll need to boil the pasta for at least 8 to 10 minutes until done. Save ½ cup of pasta water before draining.  Return the pasta to the stockpot and cover to keep warm.

2.   In a large skillet add 2 Tablespoons of Olive Oil and Butter over a medium heat. Once melted reduce your heat just a little.  Add Shallots, Garlic, Salt, Black Pepper and Red Pepper to the skillet and sauté for 3 to 5 minutes over a low to medium heat. Add your Shrimp and continue to sauté on both sides until pink. Remove Shrimp from your skillet and set aside.

(Tip: Sautéing Shrimp will only take about 1 to 2 minutes per side on a medium heat.  Depends on the size of the your Shrimp.)

3.   Squeeze the juice of 1 whole Lemon, 2 Tablespoons of Butter, ½ Cup of Wine and add ¼ of a cup of your pasta water in your skillet.  Cook until it has reduced for 3 to 5 minutes.

(Tip: Pasta water will help your sauce to thicken just a little.)

 Return your Shrimp to the skillet and add the chopped Parsley, also adding a little salt and pepper. Place your pasta in the skillet and toss to coat well. Squeeze ½ of a lemon and a drizzle of Olive Oil then top with chopped parsley, as a garnish, and serve!

Chicken Frangelico

Italian American Cuisine

Recipe:

4 Boneless Chicken Breasts Filets

6 Slices of Prosciutto (Sliced Thinly)

1 Cup of All Purpose Flour

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Tablespoon of Italian Seasoning

1 Cup of Chicken Stock

¼ Cup of Olive Oil

1 Tablespoon of Worcestershire Sauce

¼ Cup of Flat Leaf Parsley

1 Shallot             

4 Cup of Mushrooms (Sliced)

4 Tablespoon of Unsalted Butter        

¾ Cup of Frangelico

Side Options: (Choose your favorite)

2 large Potatoes, 1 Cup of Rice, 1 Pound of Pasta

Prep Vegetables:

Slice your Mushrooms, chop the Parsley, thinly slice your Prosciutto and slice your Butter into tablespoon size portions.

Directions:

1.  Place your chicken breast inside of a large freezer bag and pound with a mallet to thin. Add 1 cup of flour in a separate freezer bag and season with salt and pepper.  Add each piece of chicken, one at a time to coat well.  Remove your coated chicken from the bag, shake off excess flour and lay on a plate/pan.  Allow coated chicken to rest for about 10 minutes.  This will help the flour to stay on the chicken better with frying.

2.     Using a large skillet, turn your flame to a medium high.  Add Olive Oil to your skillet. Once your oil is heated add floured chicken and fry for approximately 4 to 5 minutes on each side.  Remove from skillet and set aside.   Cover with foil to keep warm.

(Tip: Don’t over-crowd your pan when frying. This will help the chicken to brown better on both sides.)

3.     Reduce the temperature of your skillet to a medium heat and add the prosciutto sautéing for approximately 1 to 2 minutes.  Add mushrooms, Italian Seasoning, Shallots and Worcestershire Sauce....continue to sauté until most of the water has been cooked out.  Make sure to season ever layer with salt and pepper.   

4.     Once you’ve cooked most of the moisture out of your mushrooms it’s time to add the marsala wine and cook for a few additional minutes, eliminating the alcohol and leaving a sweet reduction.  Now you need to add the chicken stock and simmer for a few minutes to reduce the sauce. (Again…season with salt and pepper.)  Add butter 1 tablespoon at a time and stir.  Place your chicken in your skillet with the sauce and cook for another 2 minutes.  Garnish with the chopped parsley and serve!

Try my recipe and come back to share your experience with us... Enjoy!

Triple Chocolate S'mores Brownie Surprise

Recipe:

1 ½ Cups of Semi-Sweet Chocolate Chips

1 ½ Cups of Bittersweet Chocolate Chips

6 Tablespoons of Unsalted Butter

2 Tablespoons of Dark Brown Sugar

1 Cup of Granulated Sugar

4 Large Eggs

½ Teaspoon of Vanilla

1 Tablespoon of Instant Espresso

½ Cup of All Purpose Flour

2 Tablespoons of Cocoa Powder

½ Teaspoon of Baking Powder

½ Teaspoon of Kosher Salt

1 Cup of Toasted Pecans

1 Cup of Mini-Marshmallows 

Ganache:

½ Cup of Bittersweet Chocolate

3 Tablespoons of Heavy Cream

Prep: Butter and Flour an 8inch Pie Pan or 9 X 9 Baking Pan

         Toast Pecans in a 400 Degree oven for 6 to 8 minutes.

         Remove from the oven and give them a rough chop

Directions:

1.   Preheat oven to 350 Degrees

2.   Melt 1 Cup of Semi-Sweet and 1 Cup of Bittersweet Chocolate along with 6 Tablespoons of Unsalted Butter stirring over simmering water in a heat proof bowl.

3.   In your large bowl, mix together your Eggs, Brown Sugar, Granulated Sugar, Espresso and Vanilla until well combined.

4.   Combine Flour, Salt, Baking Powder, Cocoa, Pecans and the remaining Chocolate Chips in a bowl.

5.   Mix together the Flour mixture to the Egg mixture until well combined.

6.   Pour mixture into your baking dish and bake for 40 to 45 minutes. You’ll want your brownies to be a little undercooked in the middle. 

7.   Once your Brownie is out of the oven, pour the Marshmallows on top.

8.   Turn the broiler setting in your oven on.  Place the Brownie back in the oven on the middle rack and toast the Marshmallows for approximately 2 to 4 minutes.

Ganache:

Place Heavy Cream in the microwave for 30 seconds. Remove and stir your Bittersweet Chocolate Chips together with the warm milk until it melts to a smooth consistency.

(Tip: Place your Ganache in a pastry bag or sandwich bag and cut a small piece off of the corner to drizzle over your Toasted Marshmallow.

Warm Double Chocolate Pudding

Lisa Marie’s

Warm Double Chocolate Pudding

Serves 10 to 12

Time: 10 Minutes

Easy

4 Cups of Whole Milk

¼ Cup of Corn Starch

½ Cup of Dark Chocolate Cocoa Powder

1 Cup of Sugar

¼ Teaspoon of Salt

10 Ounces of Bittersweet Chocolate Morsels

2 Teaspoons of Vanilla

2 Tablespoons of Unsalted Butter

½ Cup of Heavy Cream

Combine Whole Milk, Corn Starch, Cocoa Powder, Sugar and Salt in a saucepan and whisk all ingredients together. Place saucepan on a medium to high heat and continue to whisk until it begins to thicken.  Remove from heat…stir in the chocolate morsels, butter, vanilla until dissolved, then add heavy cream to your pudding.  Serve by itself or over your favorite fruit, ice cream or cake.  Yum!