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Shrimp in Creamy Prosecco Sauce with Linguine Fini

This is my take on a VERY old recipe that I pulled from a magazine in the late 80s or early 90s. I still have the clipping (pic below) and it’s still a solidly delicious recipe! I’ve made it many times and not only is it super easy, it’s super deelish! The original recipe calls for champagne and is lacking garlic, but otherwise this is pretty close. You can change up the herbs and give it different flavor profiles. You could even make this Asian by using coconut milk and ginger. It’s a method, the flavour profile is determined by your choice of herbs and spices. I’m going to do Asian next time I make this. I’ll post the results!

Shrimp w/ Creamy Prosecco Sauce

Shrimp in Creamy Prosecco Sauce with Linguine Fini
1 pound medium shrimp, cleaned and deveined
1 Tbl cajun seasoning or dry Old Bay
EVOO
1 Tbl butter
1/2 small package cremini mushrooms, sliced
1 medium shallot, small dice
1/2 pint grape tomatoes, halved
2-3 cloves garlic, minced
S/P
1 tsp dry basil (or dill or parsley)
1 cup prosecco or champagne
3 Tbl grated parmesan
~1 cup heavy cream
3 scallions, thinly sliced
1/2 package of linguine fini, prepare as instructed on box (substitute: angel hair)

METHOD:
Clean the shrimp and coat in the cajun seasoning, set aside.

Start the pasta water (don’t forget to add salt!!). Cook pasta while you’re doing the next steps.

Start a large nonstick skillet over medium to med hi heat with a few turns of olive oil and the butter. When hot, add shallot, shrooms, garlic and basil. Sauté the veg until the shrooms give off their water, then add shrimp and sauté for 3-4 minutes. Add tomatoes and continue to sauté for another 3-4 minutes. Add prosecco and cook for a minute. Add heavy cream – use enough to create a thick sauce, it’s about a cup, more or less. Bring to boil and cook a couple of minutes. Add parmesan – this is for added flavour and to thicken. Adjust to your taste. Add in about 2/3 of the scallions and save the rest for garnish. Check for S/P levels before serving. Keep in mind that the pasta will negate some of the seasoning, so go a little heavy.

Serve over linguine fini (or angel hair) and garnish with scallions. Drink the rest of the prosecco with dinner. Makes about 4 servings.

Here is the original clipping!

Original recipe clipping!

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Guajillo Venison Chili

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Guajillo Venison Chili

This is a mildly spicy chili with tangy Guajillo chile sauce and earthy venison. Of course you can substitute beef if you like, but the next closest thing to venison would be bison, which is available at most grocery stores these days. This is a thick, rich chili.
Course Main Course, Soup
Cuisine American, Mexican
Keyword beef chili, bison chili, guajillo, venison, venison chili
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8 servings
Author misangela

Ingredients

  • 1 Pound Ground Venison Bison is a great substitute!
  • 1 Tbl olive oil
  • 2 Tbl bacon fat Or more EVOO if you don't have bacon fat. You need extra fat for the lean meat.
  • 1 Medium Onion, diced about 2/3 - 3/4 cup
  • 4 cloves garlic, minced about 1.5 Tbl
  • 1 tsp dry mustard optional
  • 2 tsp cumin
  • 1 Tbl chili powder
  • 2 Tbl flour any type is fine
  • 1 Tbl tomato paste
  • 2 Tbl ketchup optional, adds sweetness, use more tomato paste if you skip this
  • 1 tsp each S/P
  • 1 jar Herdez Red Guajillo cooking sauce, 3/4 jar (8oz) Use whole jar if you like a looser chili. Substitute red enchilada sauce, but it will not be the same dish w/out the guajillos.
  • 1 can black beans, drained
  • 1 can diced tomatoes with juice I prefer fire roasted!
  • 2 Tbl Frank's Hot Sauce Or whatever hot sauce you prefer.
  • serve with scallions, sour cream and cheese

Instructions

  • Prep the onions and garlic.
  • Put a large pot on medium heat and add EVOO. Sweat onions and garlic until onions are translucent.
  • Add bacon fat and ground venison to veg and turn up heat to med hi. Sauté until venison starts to brown.
  • Add flour, cumin, mustard and chili powder. Stir until flour is absorbed by meat, 3-4 minutes.
  • Add tomato paste and ketchup, stir.
  • Add Guajillo cooking sauce, stir.
  • Add Frank's, tomatoes and beans, stir.
  • Reduce heat to a very light simmer and cook for 15-20 minutes. Check S/P and sweet/savoury balance. Add more ketchup if you want it a little sweeter. Add a bit of worcestershire sauce if you want more savoury.
  • Let chili stand off heat for a few minutes before serving. This gets better the next day!

Notes

Most groceries have Herdez sauces in the Latin/Mexican section. The Herdez Red Guajillo cooking sauce is tangy and just a little spicy - just the right balance for the venison. 
If you substitute bison for venison, you'll probably need to add more S/P, more tomato paste and perhaps some worcestershire sauce. Bison is a very clean, rather bland meat. 
You can add cayenne or other hot spices/sauces to this chili, but I think it will overpower the venison. I use Frank's for its vinegar note, not the heat. The point is to taste the venison, otherwise it's just plain ole chili! 
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Angela’s Chicken Tinga w/ Green Chile Grits

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Angela's Chicken Tinga w/ Green Chile Grits

This is an easy tinga recipe that takes about 45 minutes to cook. I like it with my green chile grits, but it would be fine with rice or in a tortilla. Yes, that is fish sauce you see in the recipe. Trust me, it works!
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 servings
Author misangela

Equipment

  • Heavy bottom pot, such as a dutch oven.

Ingredients

  • 4 Bone in, Skin on Chicken Thighs Sub boneless/skinless, but use dark meat.
  • EVOO as needed
  • S/P as needed
  • 1/2 pint Grape tomatoes, halved Sub 2 romas, diced
  • 4 cloves Garlic, minced about a Tbl
  • 1 small White Onion, diced about 2/3 cup
  • 2 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 2 Bay leaves, whole optional but recommended
  • 2 Tbl Apple Cider vinegar
  • 1/2 cup Salsa Verde I use Herdez
  • 3 chipotles, minced, with 1 Tbl adobo sauce about half a small can; cut back if you don't like much spice
  • Zest of one lime
  • Juice of one lime about 1 Tbl, could take 2 limes
  • 1 - 1 1/2 cups chicken stock as needed
  • 1 Tbl Fish sauce Yes, fish sauce. Trust me.

Green Chile Grits

  • 2 cups prepared grits stone ground, cooked with lots of butter and seasoned with salt
  • 1 small can Green Chiles, diced
  • 1 tsp ground cumin

Instructions

  • Season chicken thighs generously on both sides with S/P. Heat a heavy pot over med hi heat and add a couple tablespoons of EVOO. Add in thighs, skin side down and leave them alone until skin is brown and crispy; about 6 mins. Turn down heat if chicken starts to burn. Flip thighs and cook for another 3-4 minutes. Remove chicken and set aside. 
  • Turn heat down to medium and add tomatoes, onions and garlic. Sauté for 3-4 minutes on med heat until the tomatoes are broken down and the onion is translucent. Add oregano, cumin and bay leaves and stir. Add vinegar, salsa verde, chipotles and the lime zest and stir for a minute. Add half the stock and stir everything together for a couple more minutes.
  • Add the chicken thighs back in, with the skin up. You can leave the skin on, or you can pull off the crispy bits and have it for a snack. The stock should be up to about 2/3 on the chicken. The chicken will cook 20 minutes or so at a good simmer on medium heat. Cover the pot but leave ajar so the sauce will reduce by 1/3.
  • While the chicken is cooking, prepare the grits. Set aside.
  • When the sauce is reduced by about 1/3, remove the chicken to a large bowl to cool and turn off heat to sauce. Once chicken is cool, shred it up with your fingers and a fork.
  • Remove the bay leaves, and blend the sauce with an immersion blender or move to a countertop blender. Blend until mostly smooth, but still has some body. Add back in the shredded chicken, juice of the lime and the fish sauce. Stir and bring to a simmer. Simmer until you have a fairly tight sauce – it should be more of a coating than a saucy sauce. You may skip this step if the sauce is the consistency you prefer.
  • Serve on green chile grits, in a taco or enchilada or with rice and beans.

Notes

Tinga can be frozen. 
Chicken tinga makes a great taco! 
You can make this in a slow cooker if you prefer. Remove skin first, then just put all ingredients except lime juice into the cooker, layering veg then chicken then herbs. Cut the chicken stock by about half, you want the liquid to just come to the bottom of the chicken in a crock pot. The final product will have a thinner sauce than stovetop, but will still taste great.  Cook on high for 4-5 hrs. 
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Angela’s Cioppino

Cioppino is a traditional Italian Christmas dish. I decided to give it a go this year! I looked at a few recipes and came up with this one that is VERY easy and low maintenance – yet still gives you an excellent flavour. I used frozen and canned seafood rather than fresh, which saved me a ton of prep. I hope you enjoy it!

Angela’s Cioppino

Angela’s Cioppino

BROTH
EVOO
1 large shallot or 2 leeks, diced
1 small onion, diced
4-5 cloves garlic, minced
3-4 Fresno chiles (sub a couple of serranos – not too many, they are much hotter than Fresnos), thin sliced
1/2 8oz box of creminis, diced
1/2 tsp red pepper flakes (more if you like)
1 tsp dry basil
1/2 tsp dry oregano
1/2 tsp salt
1/2 tsp black pepper
2 dry bay leaves
1 tsp Old Bay
zest of one lemon
4 Tbl tomato paste (one small can)
1 28oz can of San Marzano whole tomatoes, broken up by hand into pot
2 bottles clam juice
1 cup white wine
S/P

SEAFOOD
1 large can clams with juice
1 can oysters with juice
1 package frozen firm white fish (about 12 oz), I used cod, 1 inch dice
1/2 package frozen calamari, whole, cut into rings (about six small calamari)
1 # medium shrimp, peeled and deveined

FINISH
2 Tbl butter
1/4 cup dry sherry (pernod anise would be EXCELLENT here, especially if you ADD fennel to the veg)
juice of one lemon
handful of chopped fresh parsley

In a large chili pot or dutch oven (4qt+), put 1-2 Tbl EVOO and turn heat to medium. Add the first 11 ingredients and cook 5-6 minutes until soft and translucent. Then add tomato paste and cook for a minute. Then crush in the San Marzanos, clam juice and white wine. Stir and turn to a slow simmer for about 30 minutes, with lid ajar.

After 30 minutes, the broth should be reduced by about 20% and have a nice body to it. Check for S/P levels and add butter. Add in all the seafood and bring back to simmer. Simmer with lid ajar for about 10-15 minutes. The shrimp and fish should be opaque. When seafood is cooked, turn off heat, add the juice of the lemon, sherry and parsley, reserving some parsley for garnish.

Serve with crusty bread.

Angela’s Cioppino

This recipe makes about 4 quarts.

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Bison Lasagne

I really love using bison in lasagne! It just gives the perfect flavour. This is super cinchy! You can substitute 93/7 lean ground beef for the bison and you can use traditional lasagne (or gluten free) rather than the oven ready. I happen to like the oven ready lasagne sheets; they are thin and don’t fill me up like regular pasta. This recipe is for a 9×9 dish. You can stretch it to a 9×13 dish by increasing the veg, sauce, cheese and lasagne sheets.

Angela’s Bison Lasagne

Angela’s Bison Lasagne
1# ground bison (or 97% lean beef)
1 med shallot diced (sub 1/2 small onion)
1 small red pepper, diced
2 cloves garlic, minced
1/2 small 8oz box of Cremini mushrooms, sliced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp L&P Worcestershire Sauce

SAUCE
1 can tomato sauce
2 Tbl tomato paste
1 Tbl olive oil
1 tsp dry basil
1/2 tsp dry oregano
1/4 tsp salt
1/4 tsp black pepper
1 clove garlic, minced into paste (OR 1 Tbl garlic paste)

1/2 cup shredded parmesan
4 oz fresh mozzarella (in ball or square package), cut into 1/2″ wide strips, then cut into thirds
1/2 cup fresh Italian flat leaf parsley, chopped
4 sheets oven ready dry lasagne pasta (Barilla is my brand)**If you use regular pasta, cook halfway FIRST!

METHOD:
Mix up the sauce ingredients and set aside. In a large skillet over medium heat, start the shallots and peppers in olive oil. When they are transparent, put in the meat and turn up the heat to med high. Add garlic, S/P, red pepper flakes, L&P and finally the mushrooms. When the meat is almost cooked through, add in about 1/3 of the sauce mixture and half the parsley. Stir and take meat mixture off the heat.

Preheat oven to 375F. In a 9×9 baking dish that has been sprayed with food release spray, put 2 tbl of sauce to cover the bottom of the dish. Then put the first layer of pasta. Next, layer in half the meat mixture. Sprinkle 1/3 of the parmesan over the meat, then place half the mozzarella pieces on that. Put on the next layer of pasta in the other direction. Add the rest of the meat, pour on the rest of the sauce, cover with the rest of the parsley, then use the rest of the parm and finally top with the rest of the mozzarella.

Cook in 375F oven for about 30 minutes, until everything is bubbly and the mozzarella is nicely browned. ENJOY!