Bloody Mary Cream SaucePosted: November 16, 2013
this week Tracy will be offering her recipe for Bloody Mary Pasta.
i’d like to contribute by adding some meat to the dish. this recipe sounds perfect for shrimp or scallops. if you’re not a seafood person, run it with some blackened chicken. pound out a chicken breast to make it even width. dredge in butter. cover with blackening seasoning (most supermarkets carry it). heat apan and throw the chicken in (it WILL smoke). cook for about 3 minutes per side. remove from heat and let it sit for 3 mintutes. cube and add to pasta.
also, i mentioned this on an earlier post in the comment section- my mom’s baked apples. whenever it would get cold, she’d run this, and it rocked. granny smith apples are my favorite. the sour compliments the butter and spice. well, my room-mate was feeling sick so i made one for her. she KILLED it.
you will need.
4 pats of butter, just shy of 1/4 inch thick
1 TBS pumpkin spice. or 1/2 (each) nutmeg and cinnamon.
core apple. leave the bottom in tact. widen the cored hole slightly (about dime size). pack hole with butter and pumpkin spice (one pat butter, 1/2 TBS spice, one pat butter, spice). bake at 325 until butter had melted. remove and pack again. bake until butter has melted. remove from oven. let sit for 10-15 minutes.