WEEKEND RECIPES IDEAS

I have been EXCITED to share these recipes with you all!  I prepared these in the past couple of weeks and, OH MY!  VERY good!  Are you planning a luncheon for Mother's Day?  These would be DELICIOUS on your menu!  


You will most certainly want to file these away!  .....I PROMISE!  

BARBECUED SHRIMP


2 pounds shrimp, unpeeled
1/2 cup butter, melted
1 cup olive oil
1/4 cup soy sauce
1/4 cup lemon juice
4 cloves garlic, crushed *( I substituted with the minced garlic you find in the produce section) 
1 heaping tablespoon Italian seasoning


Preheat oven to 350 degrees.  Arrange shrimp in a shallow casserole.  Combine all remaining ingredients.  Pour over shrimp.  Bake for 30 minutes or until done.  Serve in soup bowls. Dip toasted French bread in sauce.  Serves 4 to 6.  


Recipe Source: THE STAR OF TEXAS COOKBOOK: The Junior League of Houston

Available at:  AMAZON

*FLAIR TIP:  This would be DIVINE prepared for a SUPPER CLUB or an elegant special occasion meal.  SO GOOD!  

Picture Credit:  FOOD NETWORK

MARINATED BEEF TENDERLOIN

4 cloves garlic, crushed ( I substituted with the chopped garlic found in the produce section of grocery)

1 t. salt

1 t. pepper

1/2 teaspoon Tabasco sauce

1 cup soy sauce

1/2 cup olive oil

1 cup red wine

1 t. dried whole thyme

1 bay leaf

Mix marinade in a large shallow dish.  Marinade the tenderloin over night, turning occasionally.  Before baking, drain off marinade.  Place tenderloin in baking pan with no cover.  Bake at 425 for one hour, until meat thermometer reads 150 degrees.  * For more rare results, bake for 50 minutes. 

* Recipe Credit:  My own recipe collection

I MET A TV STAR YESTERDAY!

Yesterday morning, I parked at Galloway Golf Course to go jogging, and, LOOK who I met!  Pat Neely, from the FOOD NETWORK  hit show, DOWN HOME WITH THE NEELY'S.   He was extremely NICE and, this show is one of my favorites on Saturday mornings.  The Neely's live in Memphis and, their food is INCREDIBLE!
Check out their local restaurant: NEELY'S.

Their food is FANTASTIC!  Here is one of my favorites, 

compliments of the FOOD NETWORK: 

GET YO' MAN CHICKEN

• 2 tablespoons olive oil
• 6 chicken thighs, skinless
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 1 medium onion, sliced
• 1 cup chicken stock 
• 1/2 cup white wine
• 1 (14.5-ounce) can crushed tomato in thick puree
• 1 teaspoon dried thyme
• 1/2 tablespoon dried rosemary
• 1 tablespoon lemon-pepper
• Hot buttered rice
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS

Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

VERY NICE TO MEET YOU PAT NEELY!   I am a fan!