Shrimp for 2 2 tbps pecan oil 2 tbps butter ¼ cup fresh lemon juice 1 garlic clove, crushed ¼ tsp dried oregano ¼ tsp dried basil 1 tbsp chopped fresh parsley 1 pound large shrimp, peeled & deveined Salt & cayenne pepper to taste Combine the pecan oil & butter in a large skillet over medium heat. Add the lemon juice, garlic, oregano, basil, parsley, and the shrimp. Cook, stirring gently, until the shrimp turn pink, 3 to 4 min. Season with salt and cayenne. Serve immediately.
Simple Skillet Turnips and Apples from the Rolling Prairie Cookbook serves 4 1 tbsp. canola oil 1/2 C chopped onion 1 medium apple, copped (approx. 3/4C) 3 C chopped turnips (1/2" cubes) 1/2 C fresh apple cider or juice 1 small cinnamon stick 1/4 tsp. salt Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more…
Creamy Shrimp Pasta- 1/2 cream cheese. 1/2 stick butter. 1 lb shrimp. 1 can diced tomatoes. 3 cloves garlic minced. basil, parsley, salt and pepper to taste. Spaghetti noodles. Melt butter in large skillet on stove top. Toss dry shrimp in herbs and cook in butter a few minutes. Add in remaining ingredients and cook until blended. Add in cooked noodles and serve.
The biscuits are stuffed with cheddar & Monterey Jack cheese. They are placed on the outside ring of a large skillet and brushed with seasoning and butter! They are baked until golden brown and then a delicious easy to make chili is scooped into the middle.