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!!!

   

   

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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1. Place your chicken strips in a zip top bag with 2 tbsp flour (add more if needed) and a tbsp of the pepper for seasoning. Zip that bag and shake, shake, shake to coat all of the chicken.

   

2. Sauté your chicken strips in the olive oil on medium heat 3-4 minutes per side to brown them and create a nice crust to seal in the delicious juices. Remove from the pan and put aside.

   

   

   

3. Remove pan from the heat and lower the heat to low. Put the pan back on the heat after the temp lowers (about a minute) and add 2 tbsp butter to melt, when the butter is melted whisk in 2 tbsp flour to create a roux which will thicken your scampi sauce. Add your chicken stock and bring the heat back up to boil the stock. Boil the stock and roux for 3-5 minutes then lower the heat to medium. Add your chopped garlic & red bell pepper and remaining pepper and put your chicken back in the pot. Add salt to taste. Cook the chicken through about 15 minutes and check doneness before serving. Bell Pepper should have a nice bite but be softened. Add cooking times in 5 minute intervals if chicken is not done yet or peppers have not reached your desired consistency.

   

   

   

4. In the meantime and while the chicken is getting ready for its debut. Boil your water (add a tbsp of salt if desired to the water) and add your pasta. Cook according to package directions and when done turn off heat and keep in water to keep pasta warm. Add a dollop of butter or two to the water.

   

5. When ready to serve add 2 tbsp butter and the parmesan cheese to the scampi sauce and mix them in and watch those flavors meld!

   

6. Finally plate that gorgeous masterpiece! Take desired amount of pasta from the heated water and twist on the plate. Add a few pieces of the chicken and pour that delightful scampi sauce over the pasta, top with those bright red peppers and maybe a little more parmesan cheese, why not! DIG IN!!!  😀

   

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