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      July 1 Recipe: Bacon Wrapped Gulf Shrimp Salad

      Appetizer: Bacon Wrapped Gulf Shrimp SaladIngredients2 strips of Bacon cut in half4 Peeled and Deveined Shrimp2 cups mixed lettuce 1/2 cup of cooked Sweet Corn4 Cherry Tomatoes cut in half1 tbsp Feta Cheese3 slices of red onions 1/2 cup of Balsamic vinegar1 tbsp of Olive OilDirections:1.{}{}{}{}{}{} Take bacon and wrap shrimp, saut bacon wrap shrimp on both sides till golden brown. Set aside2.{}{}{}{}{}{} In a bowl, add corn, cherry tomatoes, feta cheese, red onions, and lettuce and mix well3.{}{}{}{}{}{} Toss with balsamic vinegar. Seasoned to tasteEntre: Chicken Saute with Hoppin John, lemon butter sauce and capers1 4oz. Chicken Breast(Boneless Skinless) 1/4 Cup Flour2 eggs beaten3 cups panko bread crumbs1 tsp canola oilSalt and pepperDirections for Chicken:1.{}{}{}{}{}{} Season chicken breast on both sides2.{}{}{}{}{}{} Heat oil place chicken in pan to saut3.{}{}{}{}{}{} Saute on both sides until golden brown4.{}{}{}{}{}{} Finish in oven approximately 3 min until chicken is done5.{}{}{}{}{}{} Set aside on cooling rackIngredients for Sauce:1 cup white wineJuice of 1 lemon3 tbsp of unsalted butter1 tsp of capersDirections for sauce:1.{}{}{}{}{}{} Using the same pan that the chicken was sauted in, add white wine, squeeze on 1 whole lemon, and 1/4 heavy cream on med/high heat2.{}{}{}{}{}{} Continue cooking until sauce is reduced by half of its original volume3.{}{}{}{}{}{} Turn down and let cool4.{}{}{}{}{}{} Add unsalted butter slowly5.{}{}{}{}{}{} Salt and pepper to taste/Set asideHoppin JohnIngredients: 1/2 cup cooked rice 1/2 cup cooked black eye peas(Reserve 1 oz. of cooking liquid from peas)1 tbsp green onions1 tbsp diced tomatoesSalt and pepper to tasteDirections:1.{}{}{}{}{}{} Heat pan2.{}{}{}{}{}{} Add reserved liquids3.{}{}{}{}{}{} Add all other ingredients4.{}{}{}{}{}{} Salt and pepper to tasteDessert: Angel Food Cake with fresh summer berries and lemon whipped cream(if possible){}