Getting Real With Shadra Bruce
We’ve spent much of the summer enjoying summer food – corn on the cob, grilled burgers, foot long hot dogs (our daughter’s favorite), steak, and many different salads. I love summer foods, but when the weather starts turning cold enough to have the oven on, there are a few foods I begin to look forward to enjoying. While it’s hard to believe Fall is just around the corner, here are three of my favorite cold-weather recipes. What’s yours?
Ingredients:chicken breasts Italian-seasoned bread crumbs vegetable oil (olive or grapeseed) tomato sauce mozzarella cheese
Pound chicken breasts very thin and dip in Italian seasoned bread crumbs. Heat 4-6 tbsp. olive or grapeseed oil in fry pan and drop meat into hot pan. Brown both sides and then cook chicken through. Pour your favorite seasoned tomato sauce over the meat and then melt mozzarella on top. Serve immediately.
Suggestion: cook spaghetti on the side to serve with the extra sauce
Crock Pot Roast1 roast, approx. 4 lbs Salt and Pepper to taste ¼ c water 4 tbsp. flour 2 tsp. Kitchen Bouquet 1 clove garlic, minced 1 medium onion, cut into wedges 4-6 medium potatoes, peeled and cut into 1” chunks 2-4 carrots (optional) halved and quartered
Brown both sides of roast in hot fry pan (drizzle a little olive or grapeseed oil in the bottom of the pan and heat first). Make a paste of flour, salt, and pepper and mix with cold water; stir in Kitchen Bouquet and spread over roast. Place roast in crock pot. Add remaining ingredients. Cover and cook on low 8-10 hours.
Pepper Shrimp3 pounds fresh shrimp
4 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons coarse ground pepper
Wash and drain shrimp. While shrimp are draining, heat butter in fry pan and add garlic. Sauté garlic for 3 to 4 minutes. Add shrimp and coat with coarse-ground pepper. Cook 5-6 minutes. Serve alone or in a salad.