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Recipes
CHICKEN FRANCAISE
By KennyB07
DIRECTIONS Remove chicken skin, then butterfly cut your breast
- 2 chicken breasts
- Half cup plain flour
- 2 eggs
- 1 handful of fresh parsley
- 50 g - 2oz Parmesan cheese
- 1 cup white wine
- 1 cup chicken stock
- 1 garlic cloves
- 4 tbs olive oil
- 4 tbs butter
- Half lemon
- Salt and pepper
MyFridgeFood - PERFECT Mexican Rice
By KennyB07
Heat the oil in a pot over medium heat
- 2 plum/roma tomatoes finely chopped
- 2 tbsp. vegetable oil
- 1 cup onion, minced
- 2 cloves garlic, minced
- 1 cup long grain rice
- 1 3/4 cup chicken broth (vegetable broth or water is good, too)
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh cilantro (optional)
- 1 tsp. dried oregano
- salt and pepper to taste (I used about 1 teaspoon of salt and about 1/4 tsp of pepper)
- Read more at http://myfridgefood.com/recipes/salads-and-sides/perfect-mexican-rice/#uLSt8Rwvl4jYQT7m.99
Captain Morgan Barbecue Sauce
By KennyB07
In a moment of inspiration brought on by a cold rum drink and the smell of smoking brisket, Captain Morgan barbecue...
- Two fifteen ounce cans of tomato sauce
- One -half cup Captain Morgan Private Stock rum
- Three -quarters cup cider vinegar
- One -quarter cup brown sugar
- One -quarter cup cane sugar
- One -quarter cup molasses
- One tablespoon honey
- One tablespoon onion powder
- One tablespoon Worcestershire sauce
- Two teaspoons paprika
- One teaspoon chili powder
- One teaspoon lemon pepper
- One teaspoon liquid smoke
- One half teaspoon black pepper
- One -half teaspoon garlic powder
- Combine all ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and continue to boil for 30 to 45 minutes, uncovered, to reduce the sauce.
- Cool and serve with slices of smoked brisket or a plate full of juicy, tender peppercorn pork ribs. Don't forget to add some of that Captain Morgan barbecue sauce to your smoky baked beans.
Murphy Steaks
By KennyB07
Separate garlic bulb into cloves, and peel
- 2 pounds beef tenderloin steaks
- 1 bulb garlic, cloves separated and peeled
- salt to taste
- ground black pepper to taste
Black Bean Dip
By KennyB07
Directions Process all ingredients except green onions and chilies in a blender or food processor until smooth
- 2 cups cooked drained black beans
- 4 teaspoons tomato paste
- 3 tablespoons water
- 2 cloves garlic, minced
- 2 teaspoons lime juice
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄2 teaspoon salt (to taste)
- 1 ⁄8 teaspoon cayenne pepper (to taste)
- 2 green onions, chopped
- 2 tablespoons mild green chilies, chopped
Loaded Chicken and Potatoes
By KennyB07
How to Make: 1. Preheat oven to 400 degrees
- Topping:
- 1 lb boneless chicken breasts, cubed (1″)
- 6-8 medium skin on red potatoes, cut in 1/2″ cubes
- 1/3 c olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 Tbsp paprika
- 2 Tbsp garlic powder
- 2 Tbsp hot sauce (more if you like it HOT)
- 2 c fiesta blend cheese
- 1 c crumbled bacon
- 1 c diced green onion
Classic Garlic Aioli- Phillips Seafood
By KennyB07
To prepare each sauce: combine all ingredients in a food processor and process till smooth
- 2 c. mayonnaise
- 1/2 c. olive oil
- 5 Tbsp. garlic, minced
- 4 Tbsp. paprika
- 1 tsp. cayenne pepper
- 1/4 c. lemon juice
- 2 Tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 1 Tbsp. kosher salt
- 1/2 tsp. black pepper
Krabby Poppers
By KennyB07
Friends wanted a recipe for appetizers that were fancy and cheap, too
- 12 long sweet peppers
- 1 cup crabmeat, real or fake
- 1 cup sharp cheddar cheese, shredded
- 2 Tablespoons soft, flavored cream cheese (Ken likes the jalapeno, Patti likes the pineapple)
- 1 teaspoon Swimmin’ in Smoke Seasoning: Fish Bait
- 1 Tablespoon sour cream
- 12 slices of bacon
Crab Stock
By KennyB07
First, rinse the crabs in cold water and drain
- 2 Pounds-Crab-broken down for meat, legs and bodies-discard the carapace
- 1 1/2 Cups-White Onion-chopped
- 5 -Celery Stocks-sliced
- 1-14 oz. Can-Diced Tomatoes
- 2 Bay Leaves
- 3-Sprigs Thyme
- Dozen-Black Peppercorns
- Water
- Sea Salt-to taste
Penne with Shrimp and Herbed Cream Sauce
By KennyB07
Watch how to make this recipe
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan