Copycat: Spicy Shrimp and Chicken

Copycat Carino's Spicy Shrimp and Chicken Pasta

3/4 cup sun-dried tomatoes

2 8-oz. Chicken breasts, pounded and fat trimmed off

20 oz. dry penne pasta

2 Tbsp. butter

20 medium peeled, cleaned shrimp with tails removed

3 cups sliced mushrooms

1 cup chopped green onion

salt and pepper to taste

2 cups heavy cream

1/3 cup grated pecorino Romano Cheese

Cayenne Pepper to taste

1. Place sun-dried tomatoes in a bowl of water to rehydrate them.

2. On a hot grill or grill pan, grill chicken breasts until cooked through. Cool and slice into strips.

3. Drain tomatoes.

4. Bring a large pot of heavily salted water to boil and cook pasta.

5. While pasta is cooking, add butter to a large saute pan over medium heat. Once melted, add shrimp, chicken, mushrooms, tomatoes, and green onions. Saute until shrimp and mushrooms are cooked, adding salt and pepper to taste.

6. Add heavy cream, Romano cheese, and cayenne pepper. Let cream reduce by half, while thoroughly combining all ingredients.

7. When pasta is done, drain and toss pasta with contents of pan.

Serves 4 people.

Ginger-Orange Brush On

Courtesy of Better Home and Gardens

Ginger-Orange Brush On

Not recommended on Fish or seafood

Prep: 10 min | Makes about 3/4 cup

1/2 cup bottled bar-b-que sauce

1/4 cup frozen orange juice concentrate, thawed

2 tablespoons soy sauce

1 tablespoon fresh grated ginger

In a bowl, stir together barbecue sauce orange juice concentrate, soy sauce, and ginger. Brush meat or poultry during the last 15 min of grilling. Heat any remaining sauce (if desired) until bubbly and pass with dish.

Home Made Lemon Herb Brush On

Courtesy of Better Home and Gardens

Home Made Lemon-Herb Brush On

Prep: 5 min | Makes about 1/3 cup

2 tablespoons butter (or olive oil)

3 tablespoons lemon juice

1 teaspoon dried thyme

3 cloves garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

In small saucepan, melt butter (or heat olive oil on low); Stir in lemon juice, thyme, garlic, salt, and pepper. Brush evenly onto meat, poultry, or fish. Brush occasionally with remaining mixture during first half of grilling. 

Homemade Teryaki Glaze

Courtesy of Better Home and Gardens

Homemade Teryaki Glaze

Prep: 5 Min | Cook: 10 min

Makes 1/4 Cup

3 Tablespoons soy sauce

3 Tablespoons Sweet Rice Wine (mirin)

2 Tablespoons dry white wine

1 1/2 teaspoons sugar

1 1/2 teaspoons honey

1. In a small saucepan, stir together soy sauce, rice wine, white wine, sugar, and honey. Bring to boiling, then reduce heat. Simmer, uncovered, 10 minutes until glazed reduces to 1/4 cup. Brush meat the last 2 min of cooking.

Beer Can Chicken

Courtesy of Better Homes and Garden Grilling

BEER CAN CHICKEN

Before you cook this succulent bird, be sure the grill cover is tall enough for the bird to stand upright.

Prep: 30 min | Grill: 1 hour, 15 min
Stand: 10 min | Yields: 4-6 servings

2 Tsp brown sugar
2 Tsp paprika
2 Tsp Salt
1 Tsp Dry Mustard
1/2 Tsp Pepper
1/2 Tsp Dried Thyme
1/4 Tsp Garlic Powder
1 12-ounce Can of Beer
1 4 lb. whole broiler chicken
2 Tbsp Butter, softened
1 lemon quarter

1. In a small bowl, combine brown sugar, paprika, salt, dry mustard, pepper, thyme, and garlic powder. Discard about half the beer from the can. Add 1 teaspoon of spice mixture to half empty can (beer will foam up).

2. Remove neck and giblets from Chicken. Sprinkle 1 teaspoon of spice rub down body cavity. Rub outside of chicken with butter, then remaining spice rub.

3. Hold the chicken upright with the opening body cavity at the bottom; lower the chicken onto the beer can so the can fits into the cavity. Pull the chicken legs forward so the bird rests on its legs and the can. Twist wing tips behind birds back. Stuff the lemon quarter in the neck cavity to seal steam.

4. Preheat grill, Reduce heat to medium. Adjust for indirect cooking. Cover and grill for 1 hour and 15/ 30 min to 180 degrees F. If necessary tent chicken with foil to prevent over browning.

5. Remove Chicken from grill, holding by can with hand protection. Cover with foil and let stand for about 10 min. Carefully remove can using tongs/ hot-pads. Carve and enjoy.