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Recipes
Chicken Pot Pie Casserole
By KennyB07
Grill chicken breasts until cooked through
- 1 lb Chicken Breast
- 12 oz Frozen Peas, beans, corn and Carrots, thawed
- 2 cup Frozen shredded Potatoes, thawed
- 1 Onion diced
- 2 can Cream of Chicken Condensed Soup
- 1 cup Water
- 2 cans Refrigerated Crescent Rolls.
- 1 tsp Poultry Seasoning
- Salt and Pepper to taste.
Ribeye Steaks/Blue Cheese Butter & Mushrooms
By KennyB07
Combine garlic, thyme and pepper; press evenly onto beefsteaks
- For the Blue Cheese Butter:
- Ribeye steaks and portabello mushrooms are grilled and served with a compound butter.
- Recipe courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com
- Total recipe time: 35 to 40 minutes
- Makes: 8 servings
- 4 beef ribeye steaks, boneless, cut 1 inch thick (about 12 ounces each)
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon pepper
- 8 medium portabello mushrooms, stems removed (about 1 3/4 pounds)
- 1/4 cup olive oil
- Salt
- Chopped fresh parsley (optional)
- 1/2 cup crumbled blue cheese
- 1/4 cup butter, softened
- 3 tablespoons chopped rehydrated sun-dried
- tomatoes, not packed in oil
- 1 tablespoon chopped fresh parsley
SEAFOOD PASTA FRA DIAVOLO
By KennyB07
DIRECTIONS: COMBINE marinara sauce, clam juice, Frank's RedHot Sauce and tomato paste in large saucepan
- 1 (26 oz.) jar marinara sauce
- 1 (8 oz.) bottle clam juice
- 1/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® XTRA HOT Cayenne Pepper Sauce
- 1/4 cup tomato paste
- 1 lb. large shrimp, shelled and deveined
- 1 lb. scallops, halved if large
- Cooked pasta
Easy Spicy Southern Chicken Spaghetti
By KennyB07
Cook & drain the pasta. Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them u...
- 1 lb pasta – cooked
- 1 lb chicken tenders
- 2 TBS butter
- 12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz. Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)
- 1 cup milk
- 1 10 oz can Rotel (tomatoes & chilies)
- 1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)
- 1/2 tsp cumin
- 2 TBS sriracha or other hot sauce
- 1 cup Panko or other bread crumbs
- 1 cup grated cheese (I used a cheddar & mozzarella mix)
- S&P to taste
- Parsley and/or crushed red pepper as garnish
Sweet and Hot Jalapeno Glaze
By KennyB07
I created this Jalapeno glaze especially for my Jalapeno smoked ribs recipe
- To a saucepan, add
- 1 1 1 cup of white sugar
- 1/2 1/2 1/2 cup of cider vinegar
- 1/4 1/4 1/4 teaspoon of salt
- 1/2 1/2 1/8 cup of Jalapeno slices, cut about 1/8 inch thick.*
Memphis Blues Dry Rub
By KennyB07
Mix together
- 1/3 cup dried parsley
- 3 TBS sugar
- 1/3 cup seasoned salt
- 1 Tbsp ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried oregano
- 1 Tbsp sweet paprika
- 1 Tsp mustard powder
- 1 Tsp celery salt
Bainbridge Pimento Cheese
By KennyB07
Mix together. Makes 24oz container
- 4 oz diced pimentos undrained
- 7 oz package coarse shredded extra sharp cheddar
- 8 oz package fine shredded Monterrey Jack
- 1-1/2 cup mayo
- 1/4 tsp fine ground black pepper
- 1/8 tsp granulated onion powder
- 1/8 tsp granulated garlic powder
BUFFALO CHICKEN STUFFED POTATOES
By KennyB07
Heat oven to 400°F. Combine chicken, Frank's RedHot Sauce and 2 tbsp
- 1 1/2 cups diced cooked chicken
- 1/3 cup FRANK'S® REDHOT® Cayenne Pepper Sauce
- 4 tablespoons melted butter, divided
- 3 large hot baked potatoes, split lengthwise
- 1/2 cup sour cream
- 1/2 cup shredded Cheddar cheese
- 1/2 cup crumbled blue cheese
Pasta Weesie (Carrabba's)
By KennyB07
Pasta: Saute the shrimp until nearly done
- Pasta:
- 1/4 - 1/2 lb jumbo shrimp
- 1/2 cup sautéed mushrooms
- pinch minced garlic
- 1 tablespoon sliced green onions
- 1/2 cup lemon butter
- 1 cup alfredo sauce
- 1/2 cup grated romano cheese
- 1 lb angel hair pasta
- Lemon Butter Sauce:
- 1/4 cup clarified butter (you'll need about 1 stick of butter; directions follow)
- 1/4 cup finely chopped yellow onions
- 1/4 cup finely chopped garlic
- 1/2 cup fresh lemon juice
- 1/4 cup dry white wine
- 4 tablespoons cold butter
- salt and pepper
Buffalo Chicken Chowder
By KennyB07
In large pot, combine butter and olive oil over medium heat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken breasts, cubed
- 1/4 cup flour
- 1 teaspoon celery salt
- 1/8 teaspoon cayenne pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 red bell peppers, chopped
- 1 cup chopped celery
- 1 teaspoon to 2 tablespoons hot sauce
- 4 cups chicken broth
- 1 (12-ounce) can evaporated milk
- 1/2 cup creamy blue cheese salad dressing
- 1/3 cup crumbled blue cheese
- 1-1/2 cups shredded Swiss cheese