Week 9 -

*Shrimp Scampi

*Chicken Pot Pie

*Black Bean Soup

*Beef Brisket

Shrimp Scampi 

• 6 TBSP butter, at room temperature
• 1/4 cup olive oil
• 1 TBSP minced garlic
• 1 TBSP minced shallots
• 2 TBSP snipped fresh chives
• salt and pepper to taste
• 1/4 tsp paprika
• 2 pounds large shrimp, peeled and deveined
• angel hair pasta

Preheat the broiler. Combine the butter, olive oil, garlic, shallots, chives, salt and pepper and paprika in a large bowl.  Blend thoroughly. Toss the shrimp in the mixture until thoroughly coated. Broil the shrimp as close as possible to the heat for 2 minutes on each side.  Serve immediately on a bed of pasta.

Chicken Pot Pie

Shell:

• 2 1/2 cups flour
• 1 tsp salt
• 3/4 cup shortening
• 1/4 cup chilled butter - cut up
• 4-6 TBSP ice cold water

Combine flour and salt and cut in shortening and butter until coarse crumbs.  Sprinkle with ice water a TBSP at a time.  Stir with fork to moisten. Gather dough into a ball with your hands and divide in half. Roll out into a 9 inch circle.

Filling:

• 2 chicken breasts cooked and shredded
• 3 potatoes diced
• 2 carrots sliced
• 1/2 cup chopped onion
• 1 rosemary sprig
• 2 to 2 1/2 cups chicken stock
• 1/4 cup flour
• 1/4 cup cold water
• 1/2 cup peas/corn/green beans

Bring 2 cups of the chicken stock to a boil in a saucepan.  Add the potatoes, carrots, onions and rosemary sprig and boil for 5 minutes. Drain, reserving the liquid and set the vegetables aside. Discard the rosemary. In the sauce pan, reheat the chicken stock.  Combine the cold water and flour together and slowly stir into the broth to thicken.  Add the veggies and chicken. Pour into a greased pie dish and cover with the pre-made crust. Seal and flute the edges. Cut a slit in the top.  Bake at 350 for 40 min.

Black Bean Soup

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 2 small chicken bouillon cubes
• 1 to 1 1/2 cups boiling water
• 2 (15 oz) cans black beans, undrained
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 lemon, juice of
• 1 1/2 TBSP cornstarch

In a pot, combine first 6 ingredients. Simmer for 10 minutes. Add half a can of beans, salt and cumin, cook for 5 minutes. puree the soup. Add the rest of the beans to the soup. Combine the cornstarch with 1 1/2 TBSP of cold water. Add the lemon and the cornstarch to the soup. Cook until thickened.
Top with cheese, sour cream, avocado and cilantro.

Beef Brisket

• 1 beef brisket
• 1 bottle teriyaki sauce
• 3 TBSP worchestershire sauce
• Lipton onion soup mix
• 2 TBSP minced onion
• 4 cloves garlic minced
• crushed red pepper to taste
• salt and pepper

Combine ingredients and marinate for a few hours and then cook covered in marinade for 3-4 hours on 285. Cook uncovered for the last 30 minutes to brown the top.