Olive Oil Garlic Chicken

This is an easy pasta recipe with tons of flavor. Its an adaptation of simple "Olive Oil Garlic Chicken" but elevated to another level.

Ingredients

4 cloves garlic, minced

3 Tablespoons parsley, minced

1/4 teaspoon crushed red pepper flakes

1/2 cup I Can't Believe It's Not Butter

1/2 cup olive oil

1/2 cup dry bread crumbs

1/2 cup grated Parmesan cheese

6-8 skinless, boneless chicken breast halves, cubed

1 3/4 cups Pacific Low Sodium Chicken Broth

1/4 cup dry white wine

3 large roma tomatoes, seeds removed and diced

Fettuccine pasta

Directions

In a large skillet over medium low heat saute garlic, parsley, and red pepper flakes in olive oil about 10 to 15 minutes or until garlic is golden.

Meanwhile in a pot of boiling water, add 3 teaspoons of salt and cook spaghetti.

In a separate dish, combine the bread crumbs and Parmesan cheese.

Preheat oven to 425 degrees F.

In a separate dish, combine the bread crumbs and Parmesan cheese.

Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture.
Place in a shallow baking dish.

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Creamy Lobster Creole Bisque

Do you want to serve something unforgettable to your family and friends? This Mardi Gras inspired “Creamy Lobster Creole Bisque” recipe is especially easy to prepare and wonderfully delicious.

Ingredients

2 to 3 lbs. raw lobster, peeled, deveined, washed and diced

1 1/2 cups celery, diced

1 1/4 cup white onions, diced

2/3 cup green bell pepper

3/4 cup yellow bell pepper

1 (8 ounce) can tomato sauce

3 tomatoes’ seeds removed and diced

1 32 oz. Pacific organic chicken broth

3 cloves garlic, minced

1 Tablespoon Old Bay Seasoning

4-6 drops Louisiana Hot Sauce

2 Tablespoons lemon juice

1/4 teaspoon cayenne

2 Tablespoons olive oil

1/4 cup dry white wine (optional)

1 teaspoon Worcestershire sauce

3 large chives, chopped

2 cups heavy cream

Sea salt to taste

Black pepper, freshly ground to taste

Directions

In a large skillet heat oil.

Add garlic and stir into the hot oil and let cook for 1 to 2 minutes.

Now add celery, onion, tomato, bell peppers, cayenne and Old Bay.

Saute the mixture of vegetables for 6-10 minutes.

Puree the vegetables until smooth and creamy.

Pour mixture into the crock pot.

Add chicken broth and mix well.

Stir in the Louisiana Hot Sauce, lemon juice, wine, heavy cream and Worcestershire sauce.

Then add the lobster and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve topped with chives.

Jamaican Curried Shrimp

This “Jamaican Curried Shrimp” recipe is simply delicious. To spice it up add a little serrano peppers to the recipe.

 Ingredients 

• 1 medium onion, diced 2 to 3 lbs. raw shrimp, peeled, deveined, and washed
• 1 teaspoon curry powder
• 1 cup sour cream
• White or Brown Rice 
• 3 cloves garlic, minced
• 1 tomato, seeds removed and diced
• 2 cups Pacific organic chicken broth
• Sea Salt and White Pepper to taste
• ¼ teaspoon thyme
• 1 small yellow bell pepper, diced
• 2 Tablespoons olive oil

Directions

In a large skillet heat oil.

Add curry powder and stir into the hot oil and let cook for 1 to 2 minutes.

Now add onion, tomato, thyme, bell pepper and garlic.

Saute the mixture of vegetables for 6-10 minutes.

Pour mixture into the crock pot.

Add soup and chicken broth and mix well.

Stir in the sour cream and heat through.

Then add the shrimp and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve over rice.