1. In a wide saucepan, on medium heat, add 3 tbsp of the olive oil and the whipped butter. When the butter is melted, add 3 of the minced/chopped garlic cloves and saute for about a minute, watching the garlic so it doesn’t burn. Add the flour and mix it in with the butter and olive oil with a whisk. Add the chicken stock and continue whisking until there are no lumps. Turn the heat up to high to boil and thicken the sauce. Add salt and pepper to taste and continue whisking for about 5 minutes or until your sauce is the consistency or thickness you enjoy.

   

2. Turn the heat back down to medium and add the bell peppers. Cook them for 20 minutes for a firm, yet chewy bite. Add the fresh chopped parsley and parmesan cheese. Add a little more salt and pepper to taste.

   

   

3. In a frypan, on medium heat, add the remaining tbsp of olive oil. When heated add the remaining minced/chopped clove of garlic and saute for about a minute. Add the shrimp and cook them about 2-3 minutes per side until they turn from grayish to a nice pink color. Shrimp cook very fast.

   

4. While the shrimp is cooking, cook the angel hair pasta according to package directions. After it is cooked, turn off the heat and leave it in the water to stay warm.
5. When ready to plate, use a pair of tongs to take out a generous portion of pasta and twist it for presentation in a nice themed bowl. Add your scampi sauce and shrimp on top. Garnish with a little more parmesan if you please and a little fresh parsley. Salt and pepper to taste. Enjoy!!!

   

   

Preheat oven to 400 degrees.

1. In a saucepan over medium heat, add enough extra virgin olive oil to cover the bottom of the pan, about 2 tablespoons. Add the chopped mushroom stems (chop them pretty small) and saute for about 5 minutes until they are tender.

   

   

2. Add the chopped garlic, then the breadcrumbs. Mix together. Turn off the heat and add the cheese and mix through. The residual heat will melt the cheese. Season with salt and pepper to taste. Remove pan from the heat and set aside.

   

   

   

   

3. Butterfly your chicken breasts (cut them in half, without cutting all the way through). Cover your surface with plastic wrap and place a piece of plastic wrap on top of your butterflied chicken. Take the spiked side of your mallet and pound and simultaneously gently pull the chicken out to the side to flatten and create a bigger surface. Flip them skin side down (yes I know they are skinless, pretend there is skin) and put your stuffing on top a little away from the edge. Now roll the chicken, starting from the edge and tucking the stuffing in as you go. The rollups will be a little uneven but we will take care of that in step 4.

   

   

   

   

4. Take a piece of plastic wrap about 12′ by 12′ and lay it flat on your counter surface. Put your rollup on the edge, centered on the plastic wrap edge and roll it tight as you go in the plastic wrap. When your chicken is all rolled up. Twist the sides of the plastic wrap in opposite directions tightly. This will result in a uniformed size rollup. Tie off the ends. Put them in the refrigerator for 30 minutes or more to continue forming.

   

   

5. When ready to cook, remove rollups from the fridge and let set on the counter for about 5 minutes. Unwrap and salt and pepper rollups. In an oven safe fry pan add two tablespoons of extra virgin olive oil and 2 tablespoons of whipped butter, melt over medium heat. When butter is melted brown your chicken rollups on all sides. About 1 minute per side. Baste chicken with butter sauce as you turn. Finish cooking in the oven for about 20 minutes or until cooked all the way through. Remove from the oven, and put them on a plate and set aside to rest.

   

6. Put your fry pan back on the stove, be careful as the handle will still be really hot! Over medium heat, add two more tablespoons of whipped butter, the sherry, chicken stock and the mushrooms. Salt and pepper to taste. Cook until the mushrooms are to your desired texture and the sauce has reduced about half.

   

7. Slice your chicken rollups on a biased (diagonal) and feather them out on your plate. Pour a nice amount of reduction on top and serve with your favorite vegetable. Enjoy!!!  🙂

   

1. Cut up the onion, and peppers into strips leaving them on the bigger side because they can get pretty small after a time in the Crocker. Add them to the Crocker and season with some salt and pepper to your liking. Add the chicken broth and stir all together.

   

   

   

   

   

2. In a bowl add your beef and a little flour, salt and pepper and combine to coat. Add more flour if needed and the same with the salt and pepper. Remember: you can always add more but it is harder to take it away.

   

   

3. Place your beef on top of the veggies, put on the lid and set your Crocker to your desired time, I set mine to 8 hours. Wait about 30 minutes for the meat to get acclimated to the rising temp and stir all together before you head out the door. Just set it and forget it!

   

   

   

   

4. Upon your return, add some olive oil to a pan, heat to medium and add your mushrooms and pepper to taste. I saute my mushrooms separately because I like them with a little bite and if they go into the Crocker with the rest of the veggies for eight hours, they mush up. When they are sautéed to your liking, remove them to a bowl and set aside.

   

   

5. In the same pan you sautéed your mushrooms add the butter and 2 tbsp flour and whisk together to make that all important binding roux. Take ladles of the juice from the Crocker and add them one by one whisking after each addition until you have the amount of sauce you want and the desired thickness of the sauce. Season a little more with salt and pepper if desired and remove from the heat. Stir in your sour cream and watch the magic happen!

   

   

   

6. Easy cheesy in a pot of bowling salted water add your egg noodles and cook according to package directions.

   

7. Here is the best part! Deciding how you want to stylize this meal–just beef and veges or do you want to Beef Stroganoff it, dress it up a little. Or maybe a little of both? Simply add your egg noodles on the bottom of the plate or bowl to create a nice bed, add your meat mixture and add the stroganoff sauce on top and then top with the mushrooms. Or add no sauce, either way it’s all good!

   

   

   

   

   You really can’t go wrong any way you choose to style your beef! ENJOY!  😀

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