February 12, 2014

Easy Spicy Shrimp Scampi Recipe

Spicy Shrimp Scampi www.jillianbenfield.com

You know what I love about Shrimp Scampi?  This may be a bold statement, but I’m going with it.  I think it’s the easiest fancy meal you can make.  When Andy was in Dental School and I was working crazy hours at the news station, this was a staple.  Even if you don’t like cooking, you will probably enjoy how simple this dish is to prepare…and you and your sweetheart will definitely enjoy how delicious it tastes.

Shrimp Scampi NewsAnchorToHomemaker

Shrimp Scampi

Prep: 5

Total: 20


1/2 Pound Fresh Linguine, Boiled and Drained

3 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 Medium Onion, Diced

3 Garlic Cloves, Minced

1 Pound Shrimp, Peeled and Deveined

Cayenne Pepper, Several Dashes

Salt, Several Dashes

1/2 Cup Dry White Wine

1/2-1 Lemon (depending on how lemon-y you like it), Squeezed

Parmesan Cheese, To Taste

Fresh Basil, Chopped, To Taste


Start Boiling Pasta, if using fresh it only takes a couple of minutes, drain and set a side.  Melt Butter and olive oil in a separate pan over medium heat.  Add diced onion, minced Garlic and a few shakes of cayenne pepper, cook for a couple of minutes, be careful to not over-cook the garlic.  Season Shrimp with Salt and Cayenne Pepper.  Add to the skillet.  Cook for about 2 minutes on each side.  Turn your skillet to low.  Add wine and lemon and cook for several about another 2-3 minutes. Toss pasta in skillet.  Top with grated or shaved parmesan, more salt and pepper (if you like) and chopped basil.  Serve immediately with crunchy bread.

Shrimp Scampi on NewsAnchorToHomemaker

Share on FacebookPin on PinterestTweet about this on TwitterGoogle+share on TumblrEmail to someoneShare on LinkedIn

February 9, 2014

Sabbath Sunday: Apple Stuffed Chicken with Brie Sauce Recipe

Apple Chicken with Brie NewsAnchorToHomemaker

This week I’ve been feeling homesick…for Augusta.  I never thought I’d say that.  It may not be my favorite place we’ll ever live, but I miss the simplicity of it.  There’s not a lot of restaurants in the small Georgia town, but what the city lacks in quantity, it definitely makes up for in quality.  I was thinking of New Moon Cafe, they have the best flavored coffee there, I miss that!  But, they also serve a turkey and apple sandwich there that I love.  Unfortunately, I couldn’t find turkey cutlets at the store, but this apple stuffed chicken had Andy licking his plate.  Thanks New Moon for the inspiration, and if you’re reading this, we miss you, your coffee and your food!

Apple Chicken with Brie Sauce

Apple Stuffed Chicken with Brie Sauce and Roasted Asparagus

Serves 4

Prep: 15

Total: 35

Apple Stuffed Chicken


3 Sweet Red Apples, Cored, Peeled and Chopped

2 Tablespoons Butter, Divided

1/2 Cup Apple Cider

1 Teaspoon of Brown Sugar

4 Chicken Breasts, With a Pocket Cut

Brie Sauce:

1/2 Cup Dry White Wine

2 Cloves Garlic, Minced

2 Teaspoons Onion, Chopped

1 Cup Cream

1/2 Tablespoon of Butter

3-4 Ounces of Brie

Salt and Pepper, To Taste


Preheat Oven to 400 (this is for your asparagus)

In a Cast Iron Skillet, Melt 2 Tablespoons of butter and add 1/2 cup of Apple Cider and cook for a minute over medium heat.  Add your chopped apples and cook for about 5 minutes until tender.  Add the brown sugar and cook for about 2 more minutes. Remove apples with a slotted spoon, keep the drippings in the pan, set apples aside.

Meanwhile, begin your brie sauce in a separate small pot. Add wine, garlic and onions to the pot and cook for 3-4 minutes over medium heat, reducing wine.  Turn your burner to low, add cream or half and half and simmer for 10 minutes. While Sauce is simmering, begin your chicken.

Stuff chicken with apples and secure with toothpicks, season with salt and pepper.  Add stuffed chicken to cast iron skillet and begin cooking over medium heat, add a little olive oil to the pan if you need to.  Cook for several minutes on each side.

While Chicken is cooking, add brie to the simmering sauce and stir until smooth. Add salt and pepper to taste. Also begin your asparagus, recipe below.

When Chicken is done, remove from the skillet, remove toothpicks and top with brie sauce.  Chicken will be a little crunchy from the brown sugar, yum!

Roasted Asparagus NewsAnchorToHomemaker

Roasted Asparagus

While chicken is cooking, spray baking ban with olive oil.  Add Asparagus to pan and spray with olive oil.  Top with cracked sea salt and pepper. Cook for 15 minutes until crunchy.

Sabbath Sunday is a new weekly series on NewsAnchorToHomaker.  I had a vision of what future Sundays would look like, church, kids playing outside, while my husband and I cooked up a big meal. Then I figured, why wait?

Follow me on Facebook…oh, and follow me on Pinterest, too!

Share on FacebookPin on PinterestTweet about this on TwitterGoogle+share on TumblrEmail to someoneShare on LinkedIn

February 7, 2014

Valentines Dinner: Salmon-n-Grits with Caper Cream Sauce Recipe

Salmon n Grits NewsAnchorToHomemaker

Whenever Andy and I had enough money to go out to dinner in college, we pretty much would always choose Last Resort Grill.  If you ever get a chance to visit Athens, Georgia (seriously, one of the best college towns in the country) you should definitely pay this restaurant a visit.

I’m not the kind of person that orders the same thing every time I go to a restaurant, but this was an exception. I found the recipe on an online Q and A message board when we were still in school and I’ve been making it ever since. This would be a great option for a Valentine’s Day Dinner in.

Salmon and Grits with  Caper Cream Sauce

Prep: 15

Total: 35

Serves 4


1 tablespoon butter

1/4 cup capers, drained

2 garlic cloves, minced

1/4 cup dry white wine

1 1/4 cups whipping cream

2 cups half and half (or 1 cup half and half, 1 cup milk)

1/2 cup water

1/4 tsp. salt

1/2 cup instant grits

1 cup grated Cheese (I use cheddar)

4 skinless salmon fillets

1 tablespoon olive oil


Sauce: Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and cook for about 1 minute. Add white wine, cook for 1 minute. Add whipping cream and bring the sauce to a boil. Reduce heat to medium and simmer until sauce thickens, about 10 minutes. Season sauce to taste with salt and pepper.

Grits: Bring half and half, 1/2 cup water, and salt to boil in a large saucepan.  Whisk in  grits. Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes. Add Monterey Jack cheese and stir until melted. Season grits to taste with salt and pepper. Remove from heat. Cover to keep warm.

Salmon: Brush salmon with olive oil, then season with salt and pepper. Heat  large skillet over medium-high heat. Add salmon and cook about 4 minutes per side.

Salmon n Grits NewsAnchorToHomemaker

Share on FacebookPin on PinterestTweet about this on TwitterGoogle+share on TumblrEmail to someoneShare on LinkedIn