tunasalad

Johnny Carino’s(™) Spicy Shrimp and Chicken Pasta

Today I have a secret recipe for a spicy pasta dish served at Johnny Carino’s Italian restaurant.  Tender pieces of chicken and shrimp tossed with penne, mushrooms and sundried tomatoes in a spicy cream sauce.  Serve with some slices of Italian bread.

You can also find more pasta recipes on our forum: Go Here

Enjoy!

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Johnny Carino’s(™) Spicy Shrimp and Chicken Pasta
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13-16oz penne pasta
2 (8oz) boneless skinless chicken breasts, sliced
3 Tbsp butter
20 medium raw shrimp, peeled, tail removed and cleaned
1 c. fresh button mushrooms, cleaned and sliced
1 c. sundried tomatoes, sliced
2 green onions, chopped
2 c. heavy cream
1/2 c. Romano cheese, grated (Italian blend cheese works great, too.)
1 tsp. cayenne pepper
salt and pepper, to taste

Add the sliced chicken to a saute pan on medium heat and cook through. Set aside when cooked.

Begin cooking pasta according to package directions.

When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat.

Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper.

Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink.

When the pasta is finished cooking, drain the excess water but don’t rinse it. Set aside.

In the empty pot used to cook the pasta, add the cream, Romano cheese, and cayenne pepper.

Let the cream reduce by half while stirring frequently.

Add the meat and veggie mixture to the sauce and stir together. Add the pasta and stir all together.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Broken Spanish Buttermilk Biscuits

First, I’d like to remind you that today is the last day to take advantage of our Black Friday Mega Sale.  Grab your free copy of our best selling America’s Restaurant Recipes cookbook: Go Here

Today’s 5 star secret recipe comes from Broken Spanish, a sophisticated Mexican restaurant in Los Angeles, California.  This restaurant proudly features excellent Mexican cuisine by Chef Ray Garcia and attentive staff in a relaxed atmosphere.  Chef Garcia has shared a great recipe for his buttermilk biscuits.  These biscuits are golden brown on the outside and moist on the inside.

Enjoy!

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Broken Spanish Buttermilk Biscuits

5 2/3 cups (23.8 ounces) all-purpose flour
2 ½ teaspoons salt
1/3 cup plus 1 tablespoon (3 ounces) sugar
2 tablespoons plus 1 teaspoon baking powder
1 pound European-style (83% butterfat) butter, frozen
2 egg
1 cup buttermilk, plus extra for brushing
1 cup crème fraiche
Kosher salt, for dusting

Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, salt, sugar and baking powder. Grate the frozen butter over the flour mixture using the larger holes of a box grater. Once all of the butter has been grated, place the bowl into a freezer to chill the butter before mixing.

When the butter is frozen, gently rub the mixture between both hands, or use a fork or pastry cutter, to incorporate the butter into the flour until the mix slightly resembles a streusel. Return the mixture to the refrigerator to keep cold.

In a separate bowl, whisk together the eggs, buttermilk and creme fraiche. Create a well with the dry ingredients and add the liquid mix into the center. Using a fork, pastry cutter or your hands, fold the liquid into the dry mixture just until the flour is hydrated. Turn the mix onto a floured surface and gently pat it down to a 1-inch-thick block.

Portion each biscuit using a 3-inch square or round cookie cutter. Place 6 biscuits in a pan, spacing them a couple inches apart (the biscuits will spread as they bake). Place the pans in the refrigerator for 20 minutes to chill the formed biscuits. Meanwhile, heat the oven to 425 degrees.

Remove 1 tray of biscuits from the refrigerator. Brush the tops with buttermilk and sprinkle kosher salt on top of each. Bake until the biscuits are puffed and golden on top, about 25 minutes, rotating halfway through for even baking and coloring. Repeat with the second tray.

Makes 12 Biscuits

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Broken Spanish Esquites

Today’s 5 star secret recipe comes from Broken Spanish, a sophisticated Mexican restaurant in Los Angeles, California.  This restaurant proudly features excellent Mexican cuisine by Chef Ray Garcia and attentive staff in a relaxed atmosphere.  One of chef Garcia’s wonderful dishes is the esquites, a chile-spiked sweet corn casserole topped with a pattern of pickled blueberries and vadouvan-spiced almonds.

Poblano chiles can be substituted for the manzano chiles if they are not available. Raw almonds or other nuts can be substituted for the sprouted almonds if they are not available. Vadouvan is available at well-stocked spice stores, as well as online; madras curry powder can be substituted.

Enjoy!

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This Food DAMAGES Your Digestion…
Free video reveals how this food damages your intestines and the top 4 insider secrets to rid your belly of health-derailing “toxic bugs” that are in your belly: Go Here
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Broken Spanish Esquites

Corn sauce:

½ cup (1 stick) butter
3 pounds sweet corn (5 to 6 ears), shucked and cobs discarded (about 3 ½ cups kernels)
1 small (8 ounces) white onion, quartered
About 3 (8 ounces) manzano chiles, seeded and chopped
Salt

In a heavy pot, melt the butter over low heat. Stir in the corn, onion and chiles. Cover and very gently cook, over low heat, until everything is tender, 30 to 40 minutes.

Transfer the mixture to a blender and purée for a few minutes until well blended and smooth. Pass the sauce through a very fine strainer. Season with ½ teaspoon salt, or to taste. This makes a generous 2 cups sauce.

Pickled blueberries:

1 pound blueberries
1 small red onion, thinly sliced
1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon kosher salt

In a nonreactive container or bowl, combine the blueberries and onions. In a separate bowl, whisk together the vinegar, sugar and salt until dissolved. Pour the vinegar mixture over the blueberries, cover and refrigerate, stirring occasionally (the liquid at first may not seem like it is enough, but the blueberries will begin to soften and release their juices after a few hours). This makes about 4 cups pickled blueberries; more than is needed for the remainder of the recipe. The blueberries will be ready after 24 hours but are best after 1 month.

Spiced almonds:

2 cups sprouted almonds, cut in half
2 tablespoons almond or olive oil
3 tablespoons vadouvan spice blend
Sea salt

Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and toast until golden-brown, 6 to 8 minutes.

Remove from heat and place in a bowl. Toss with the oil, spice blend and ½ teaspoon salt, or to taste.

Avocado leaf powder:

10 avocado leaves, stems removed

Place the avocado leaves in a dehydrator on high until dried, several hours. Remove the leaves and blend to a fine powder.

Alternatively, substitute dried avocado leaves (often found with packaged dried herbs and spices in Latin markets), finely ground to a powder.

Final dish:

8 ears grilled corn, shucked and kernels removed
Prepared corn sauce
Juice from 6 limes
1/2 cup finely-chopped chives
2/3 cup pickled blueberries
2/3 cup grated firm goat cheese, preferably from Drake Farms
2/3 cup Spiced almonds
1 tablespoon Avocado leaf powder
1 cup finely chopped cilantro
1 cup finely chopped mint

In a large, heavy-bottom skillet, combine the grilled corn kernels and corn sauce. Gently simmer, stirring frequently, until the mixture is hot. Stir in the lime juice and chives.

Place the mixture in a serving bowl and garnish with the pickled blueberries, grated cheese, spiced almonds, avocado leaf powder, cilantro and mint. Serve immediately.

Serves 8-10

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Butternut Squash Casserole

Thanksgiving is coming up next week so now is the time to plan your menu and start the grocery shopping.  I’ve shared some classic Thanksgiving recipes below.  First, I have a secret recipe for a tasty butternut squash casserole.

This dish is only one of over 100 tried and true holiday recipes featured in the “Thanksgiving Cooking Made Easy” cookbook.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Butternut Squash Casserole

1 medium butternut squash, peeled and seeded
2 apples
1/2 cup brown sugar
2 Tbs butter
1 Tbs flour
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350 degrees F.

Using a food processor, slice the butternut squash and apples into thin pieces or you can chop into small dices. Place the squash and apples into a baking dish or casserole dish.

Mash together the remaining ingredients with a fork until crumbly, and sprinkle over the apples and squash.

Bake for 45 to 55 minutes.

Servings: 6

Source – Thanksgiving Cooking Made Easy

Enjoy these great tasting recipes from our forum:
-Green Bean Casserole
Cranberry Relish
Candied Sweet Potatoes

 

Find these recipes and many more on our forum: Go Here  

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