Phil, I really like this one!

Sara

Hi Myrna & Sara,

Glad that you both like my little Breakfast Specials. Just a little something different.

Here's a little something very special, for that next Family occassion. I made it one time for my Aunt and Uncle's 50th Wedding Anniversary party, hence the name. I believe that we served over 50 people that day, but here's a smaller version for just 6 or so. This piquant, creamy chicken is a surprising combination of ranch dressing, bacon bits, teriyaki sauce, and cheese.

Anniversary Chicken

Ingredients

Directions

Have A Terrific Monday,

Phil

Hello My Friends,

This could be where Sloppy Joes originally came from! It's a wonderful Cuban recipe that I first got from a wonderful young Cuban lady whom I met and fell in love with, way back in the 70's. Obviously the romance didn't last, but the recipe has endured. I've served this just like chili, or over a roll, and ever so often, even over cornbread, such as the cornbread below. Total comfort food.

Picadillo

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1/2 pound chorizo sausage, chopped
• 1 large onion, chopped
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, chopped
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups canned diced tomatoes
• 3/4 cup beef stock
• 1 tablespoon white sugar
• 1/2 cup raisins
• 1/4 cup chopped pimento-stuffed green olives
• 2 tablespoons apple cider vinegar
• 1 tablespoon capers, drained
• 1/3 cup slivered almonds, toasted
• 1 tablespoon lime juice

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
2. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
3. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Corn Bread Loaf

Ingredients

• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• 2 tablespoons shortening, melted

Directions

1. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 425 degrees F for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

Have A Bright & Beautiful Week,

Phil

Hello My Friends,

A jar of Alfredo sauce gets an added kick when you add some cayenne pepper, some Romano cheese, and a little extra cream. Served with red bell peppers, shrimp, and penne pasta, this is one rich dish, and oh so delicious!

Peppered Shrimp Alfredo

Ingredients

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley

Have A Terrific Week,

Phil