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Recipes
CHICKEN PICCATA PASTA TOSS
By Nana_CAM
Heat a deep nonstick skillet over medium high heat
- 2 Tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and Pepper
- 1 1/2 Tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 Tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 Tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
BUTTERSCOTCH SCHNAPPS CAKE
By Nana_CAM
Mix all cake ingredients approximately 2 minutes
- 1 *1 Yellow Cake Mix
- 1 *1 Instant Butterscotch Pudding Mix
- 4 *4 Eggs
- 3/4 *3/4 Cup Butterscotch Schnapps
- 3/4 *3/4 Cup Oil
- *TOPPING*
- 1/4 *1/4 Cup Butterscotch Schnapps
- 1 *1 Cup powdered sugar
- 1 *1 Cup pecan pieces
Spinach Chicken Skillet
By Nana_CAM
The well-blended flavours of chicken, nutmeg and dill just seem to pop when sprinkled with lemon - it's a whole new...
- 1 tbsp. Olive (or cooking) oil
- 1 lb. boneless, skinless chicken breast halves, cut into 1 inch cubes
- 1/2 tsp. Salt
- Pepper
- 2 cups chopped onion
- 2 tsp. Lemon zest
- 3 cups chicken broth
- 1 1/2 cups converted white rice
- 1/4 tsp. Ground nutmeg
- 2 Cups coarsely chopped fresh spinach leaves, lightly packed
- 2 tbsp. Chopped fresh dill (or 1 1/2 tsp., dried)
- 1 tbsp. Lemon juice
ZUCCHINI-WRAPPED PORK
By Nana_CAM
*Start to finish: 35 Min. Oven 450 degrees * *A vegetable peeler works great for making the zucchini slices
- 1 *1 small zucchini
- 12 to 16 *12 to 16 oz pork tenderloin
- *Olive Oil
- 1/3 *1/3 cup purchased basil pesto
- *small fresh basil leaves (optional)
- *Watercress or arugula (optional)
GREEK-STYLE FRESH TOMATO SAUCE
By Nana_CAM
Bring a large pot of salted water to a boil for the pasta
- Salt
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 tablespoon fresh oregano, leaves stripped and finely chopped
- 4 cloves garlic, chopped
- 1 large red onion, chopped
- 1/2 cup dry white wine
- 2 pints cherry tomatoes, halved if large
- Freshly ground pepper
- 1 pound penne rigate (with lines)
- 12 ounces feta cheese (about 1 1/4 cups), crumbled
- 1/4 cup fresh mint leaves
- 1/4 cup flat leaf parsley, leaves stripped
- 4 cooked boneless, skinless chicken breasts, cut into bite size pieces
BEEF PEPPERED
By Nana_CAM
Slice steak into short, thin strips
- 2 *2 lb. round steak
- 3 *3 T. butter
- 1/2 *1/2 c. water
- 1/2 *1/2 c. soy sauce
- 2 *2 T. cornstarch
- 3 *3 tomatoes, peeled & cut in wedges
- 1 *1 green pepper, cut in 1/2" strips
- 1/2 *1/2 c. water chestnuts, sliced
- 1/2 *1/2 c. bamboo shoots
- 1 *1 6.5 oz. can sliced mushrooms
- 3 *3 green onions, 1/2 in. strips
Blueberry Streusel Cornbread
By Nana_CAM
Preheat oven to 350 degrees
- Streusel Topping:
- 2 packages cornbread muffin mix
- 2 eggs
- 2/3 cup milk
- 2 tablespoons Flour
- 2 cups fresh blueberries
- 3 tablespoons softened butter or margarine
- 3/4 !cup sugar
- 1/2 cup flour
- 3/4 teaspoon cinnamon
EASY BUTTERFINGER CANDY
By Nana_CAM
1. In a microwave safe bowl, melt candy corn in micowave on high in 30 second intervals
- 1 lb candy corn
- 1 jar peanut butter, crunchy (18 oz)
- 1/2 pkg semi-sweet chocolate chips (about 6 oz.)
- 1 Tbsp vegtable shortening
Instant Pot Low Country Shrimp Boil
By Nana_CAM
Shrimp Boil is a fun and super easy meal to make
- Serve With:
- 2 2 2 cups water
- 2 2 2 cups water
- 2 2 2 cups water
- 1 1/2 1 1/2 1/2 Tbsp Old Bay Seasoning, Divided (or use a good splash of Zatarain's Concentrated Shrimp & Crab Boil liquid)
- 1 1/2 1 1/2 1/2 Tbsp Old Bay Seasoning, Divided (or use a good splash of Zatarain's Concentrated Shrimp & Crab Boil liquid)
- 1 1/2 1 1/2 1/2 Tbsp Old Bay Seasoning, Divided (or use a good splash of Zatarain's Concentrated Shrimp & Crab Boil liquid)
- 1 1 1/2 tsp Coarse Salt (or 1/2 tsp table salt)
- 1 1 1/2 tsp Coarse Salt (or 1/2 tsp table salt)
- 1 1 1/2 tsp Coarse Salt (or 1/2 tsp table salt)
- 1 1 4 0z New Potatoes, small, 4 0z size, or cut larger ones in half
- 1 1 4 0z New Potatoes, small, 4 0z size, or cut larger ones in half
- 1 1 4 0z New Potatoes, small, 4 0z size, or cut larger ones in half
- 1 1 1 Onion, cut in thick slices
- 1 1 1 Onion, cut in thick slices
- 1 1 1 Onion, cut in thick slices
- 6 6 6 cloves Garlic, roughly chopped
- 6 6 6 cloves Garlic, roughly chopped
- 6 6 6 cloves Garlic, roughly chopped
- 2 2 2 Bay Leaves
- 2 2 2 Bay Leaves
- 2 2 2 Bay Leaves
- 1 1 1 Lemon
- 1 1 1 Lemon
- 1 1 1 Lemon
- 2 2 2 tsp. Cajun Seasonings, divided
- 2 2 2 tsp. Cajun Seasonings, divided
- 2 2 2 tsp. Cajun Seasonings, divided
- 2 2 2 ears Corn on the Cob
- 2 2 2 ears Corn on the Cob
- 2 2 2 ears Corn on the Cob
- 1 1 1 lb smoked Sausage
- 1 1 1 lb smoked Sausage
- 1 1 1 lb smoked Sausage
- 2 2 2 lbs Shrimp, medium size, (easy peel, or split & Deveined) partially frozen is best
- 2 2 2 lbs Shrimp, medium size, (easy peel, or split & Deveined) partially frozen is best
- 2 2 2 lbs Shrimp, medium size, (easy peel, or split & Deveined) partially frozen is best
- Serve With:
- Serve With:
- Butter, for dipping
- Butter, for dipping
- Butter, for dipping
- Crusty Bread
- Crusty Bread
- Crusty Bread
CHINESE ORANGE BARBECUE CASHEW CHICKEN
By Nana_CAM
Place a large skillet over medium-high heat with 2 turns of he pan of oil, about 2 tablespoons
- 2 *2 tablespoons canola or vegetable oil
- 1 1/2 *1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
- *Salt and ground black pepper
- 1 *1 red bell pepper, seeded and thinly sliced
- 1 *1 onion, chopped
- 2-3 *2-3 cloves garlic, finely chopped or grated
- 1 *1 1-inch piece ginger, peeled and grated
- 1 *1 tablespoon hot sauce
- 2 *2 tablespoons tamari
- 1/4 *1/4 cup hoisin sauce
- 1/4 *1/4 cup orange marmalade
- 1/2 *1/2 cup chicken stock
- 1/2 *1/2 cup regular or honey-roasted cashews
- 3 *3 scallions, thinly sliced on a bias