• 1 can cream of chicken and mushroom sauce
• 2 tsp paprika
• 1/8 tsp ground red pepper
• 1/3 cup sour cream

Combine ingredients in a skillet, bring to a boil, then reduce to a low heat and cook until it is about right.

You need:

• 3 cups grape jelly
• 1/2 to 1 cup orange marmalade
• 1 cup Texas Pete hot sauce

Directions :

1. In a pan on medium-high heat combine the ingredients
2. Whisk untill smooth and consistent
3. Let cool before eating

I made this chicken dish tonight and it was pretty good. (and really easy) It is medium spicy. Spicy enough to have a good flavor but not burn your mouth. It is a quick recipe I made up off the top of my head (like I do with most food)

Servings: 1 to 4

Total time: Very little (20 mins? )

Difficulty level: Very low

You need:

• Texas pete hot sauce (or some other semi-mild louisiana style hot sauce. Not tabasco. Yuck)
• Regular old bread crumbs (or crumbled cornflakes if you like that better)
• 1 egg
• Cooking oil (I use Enova oil. It’s supposed to be better for you)
• McCormick Rotisserie chicken seasoning (or similar)
• 1 package of chicken breasts (Cut thin. Or use a meat mallet to make them thin)

Directions

1. Beat the egg. Mix in Texas Pete hot sauce. This will be used to glue the breadcrumbs to the chicken.
2. Put some oil in a pan on medium heat.
3. In a shallow dish (or plastic bag) mix bread crumbs with a good ammount of rotisserie chicken seasoning.
4. Coat the chicken in egg, then in breadcrumb mix
5. Cook in oil. When one side is golden brown flip it and cook the other side. Total cook time is very short.

Variations:

You can easily play around with this recipe and make it even better or different. If you like really spicy stuff just add some more Texas Pete to the egg, and some more spicy spices to the bread crumb mix. Also, I didnt think about marinating the chicken in Texas Pete before coating it with egg then bread crumbs. That might be nice too. But really, I liked it how it was.

Watch this video, it’s crazy.

Shrimp Scampi

I made this tonight and it came out pretty good.  I used the shrimp that come already peeled and deviend because none of the other shrimp Walmart had looked good. Unfortunately the shrimp already had their tails removed. I’d rather have shrimp with tales because that is what you normally use for shrimp scampi, but oh well it came out pretty good anyways. Be carefull to not use too much parsley or any large spices that can easily clump together on you shrimp.

You Need:

• 1 or 1 1/2 pounds of shrimp. Thawed, peeled and deviend (you can buy then already like this). Tail is optional.
• 4 tablespoons butter (half a stick)
• 2 tablespoons cooking oil (I use Enova because it is better for you)
• 1 or 2 regular sized lemons
• A tiny bit of onion
• 1/4 teaspoon salt (if you are using unsalted butter)
• Some parsley (maybe basil?)
• 1/4 teaspoon black pepper

How to Make it:

1. Shred the lemon peel and put it aside in a bowl, you will use it later. Also save the lemons, you will use them later as well.
2. Peel and then chop an onion. You don’t need much. Maybe half a small or medium sized onion.
3. Mix the dry spices in a bowl and set aside.
4. In a large frying pan add the oil, butter, garlic and onion. Let it cook untill the butter is melted and the garlic and onion start turning a brownish color (picture 1)
5. Mix the dry spices into the pan.
6. Squeeze some lemon juice into the pan and add lemon peel.
7. Now add the shrimp. You should layer the pan with shrimp, don’t have them overlapping. (picture 2)
8. Cook shrimp on medium or medium high heat untill they start to turn pink.
9. When it is done, add a tad bit more lemon juice (if you want) to the shrimp. (picture 3)
10. Put on plate. If you want to make it look pretty you can cut the lemon into wedges and put it on the plate.
11. Eat.

Hello. Testing.