Posted by Nydia Streets of Streets Law in South Florida Family Events

Get ready to enjoy your weekend with some of our favorite recipes!

  • Creamy Chicken with Wild Rice

Ingredients

  • 6 boneless, skinless chicken thighs

  • salt, to taste

  • pepper, to taste

  • 1 tablespoon garlic powder

  • 1 tablespoon dried thyme

  • 1 tablespoon dried parsley

  • 2 tablespoons butter

  • 4 carrots, small diced

  • 1 yellow onion, small diced

  • 4 stalks celery, small diced

  • 8 oz cremini mushroom, sliced

  • 5 cloves garlic, minced

  • 2 cups wild rice

  • 8 cups chicken broth

  • 2 cups parmesan cheese, divided

  • 1 cup heavy cream

  • 4 oz sour cream

  • fresh parsley, for garnishing

Preparation

  • In a large bowl, combine the chicken thighs with salt, pepper, garlic, dried thyme and olive oil.

  • In a dutch oven at medium-high heat, add the chicken and cook until it’s golden brown on one side, flip, and cook the other side. 10 minutes. Remove the chicken and reserve.

  • To the pan, add the butter, carrots, onions, celery, garlic, and mushrooms. Season with salt and pepper, stir and cook until the veggies are soft. Scoop them out and reserve as well.

  • Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes or until tender.

  • Once the rice is cooked, stir in the cream, thyme, vegetables and the parmesan cheese. Bring to a boil. Add the sour cream.

  • Add the chicken back to the pan.

  • Garnish with some chopped fresh parsley.

  • Honey Butter Shrimp

Ingredients

  • 4 tablespoons unsalted butter

  • 4 tablespoons honey

  • 1 tablespoon fresh squeezed lemon juice (or juice of half a lemon)

  • 1 tablespoon low sodium soy sauce

  • 3 cloves garlic , minced

  • 1.5 lbs of shrimp peeled and de-veined (tail on or off)

  • Salt to taste

  • Lemon wedges (to serve)

  • Fresh chopped parsley , to serve

Preparation

  • Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in color to golden brown and has a nutty fragrance.

  • Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavors together and cook for 30 seconds until the garlic is fragrant. Remove from heat. 

  • Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later.

  • Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside.

  • Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.

  • Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.

  • Serve with steamed vegetables; over rice or with a salad

  • Cream Cheese Banana Nut Bread

Ingredients

  • walnuts - 1 ½ cups roughly chopped and toasted 

  • butter - 3/4 cup softened 

  • cream cheese - one 8 oz package softened 

  • white sugar - 1 ½ cup 

  • brown sugar - ½ cup 

  • eggs - 2 large 

  • vanilla extract - 1 tsp 

  • all-purpose flour - 3 cups 

  • baking powder - ½ tsp 

  • baking soda - ½ tsp 

  • salt - ½ tsp 

  • banana - 4 medium, mushed

Instructions

  • Pre heat oven to 350 F (175 C), and grease two bread pans.

  • Toast the walnuts in a dry skillet over medium heat until fragrant, about 3 – 5 minutes, then remove from heat and let cool.

  • Put the butter and cream cheese into a large bowl and mix until blended and creamy.

  • Add the sugars, and beat well to combine.

  • Blend in the vanilla, and then add the eggs one at a time, beating after each one to blend.

  • In a separate bowl, sift together the dry ingredients, then add to the wet and mix at a low speed, until just blended.

  • Stir in the bananas and walnuts.

  • Scrape dough evenly into well-greased bread pans, and bake for about 1 hour, or until a toothpick in the middle comes out clean.

  • Cool bread on wire rack for about 15 minutes, then remove from pans and allow to cool an additional 30 minutes before slicing, to avoid excessive crumbling.

Have fun and enjoy!