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the eating house the greatest wordpress com site in all the land the eating house the greatest wordpress com site in all the land menu skip to content home about chicken and bow ties with garlic and tomatoes leave a reply 6 cloves garlic minced 3 t olive oil 8 ounces baby bella mushrooms i would make it a pound next time 2 cups diced roma tomatoes crushed red pepper to taste chicken broth 1 1 2 pound cooked skinned and cubed chicken breast 16 oz package cooked bow tie noodles 4 more cloves garlic minced brown 6 cloves of garlic in olive oil just lightly brown add mushrooms tomatoes and pepper flakes cook for a few minutes until mushrooms and tomatoes are softened add broth and simmer to reduce add chicken and noodles and rest of garlic toss to heat through next time i make this i will use green onions also to give it a little zip this entry was posted in uncategorized on september 7 2016 by katofox jalapeno grit cakes with shrimp and sausage parmesan cream sauce leave a reply 2 cups water 1 2 c quick cooking grits 1 large jalapeno seeded and minced 2 t butter 1 pound uncooked medium shrimp peeled and deveined 1 2 pound kielbasa andouille would be awesome in this 3 4 c whipping cream chicken broth 1 2 c parmesan cheese bring water to boil gradually whisk in grits reduce heat to low cover pan and simmer until tender and almost all of the liquid is absorbed stirring almost 8 minutes uncover and stir until liquid is absorbed remove from heat and stir in the jalapenos season with salt and pepper and set aside let cool but do not set about 30 minutes stir if needed drop the grit mixture by the 1 4 cupful onto nonstick baking sheet this will form six rounds press with fingers to make patties let stand for 1 hour totally set up preheat oven to 350 degrees bake the grit cakes for about 15 minutes meanwhile melt butter in large skillet over high heat add shrimp and sausage saute until the shrimp are opaque in the center this will take about 3 minutes using a slotted spoon transfer proteins to plate add cream and broth to skillet stir until thickened about 3 minutes add cheese and simmer until melted and sauce thickens about 2 minutes return shrimp and sausage to skillet season with salt and pepper remove from heat plate grit cakes on plate 2 for entrée and 2 for appetizer spoon sauce over cakes equally sprinkle with chives and stir this entry was posted in uncategorized and tagged seafood on september 6 2016 by katofox search for recent posts chicken and bow ties with garlic and tomatoes jalapeno grit cakes with shrimp and sausage parmesan cream sauce recent comments archives september 2016 categories uncategorized meta create account log in entries feed comments feed wordpress com blog at wordpress com subscribe subscribed the eating house sign me up already have a wordpress com account log in now privacy the eating house subscribe subscribed sign up log in report this content view site in reader manage subscriptions collapse this bar loading comments write a comment email required name required website design a site like this with wordpress com get started