Shannon's Cookbook

I generally do not follow a recipe when roasting a chicken. I just mix some herbs and seasonings (garlic, sage, rosemary, etc. whatever I have on hand) with some vegetable oil or buttermilk and rub over the chicken. I let this rest for about four hours at a minimum. I set the chicken on a tripod designed specifically for roasting a chicken, preventing it from sitting in the juices and fats. This results in crispier skin. I roast the chicken for one to one and a half hours depending on the size. This recipe for the gratin is from my recipe box with a few adaptations. I needed to use up some pantry items such as the bread crumbs, and the rest of a head of cauliflower. 1 head cauliflower, broken into florets and stems discarded 1 1/2 teaspoons salt 1/2 cup breadcrumbs 1 cup heavy cream or half and half 1/2 cup shredded cheese (I used sharp cheddar) 1/4 cup melted butter Preheat oven to 350°. Steam cauliflower for about five minutes until crisp tender; drain well. Spray 2 quart baking ...

This was the first time I have made either of these recipes. They were both delicious! 1-2 pounds pork sirloin chops, cubed 1 medium white onion, diced 4-6 cloves of garlic, minced 1 T dried oregano 2 T vinegar 1 T low sodium soy sauce 2 T oil (I used canola) 1 t dried chili flakes (or to your taste) 1/2 T salt or to taste 1 t pepper 1 cup chicken broth Heat oil in Dutch oven over medium high. Add pork and sear well. Add the onion and cook 5 minutes. Add the garlic and cook about a minute. Add the rest of the ingredients, and turn up the heat to high. Bring to a boil, reduce heat, and simmer 30 minutes or til pork is tender. Sage/Cheddar Gratin 2 teaspoons Sage 1 teaspoons salt 1/2 teaspoon Black Pepper 3 pounds Yukon Gold potatoes, peeled and thinly sliced 1 large onion, diced 1 package (8 ounces) shredded Cheddar cheese (2 cups) 1 cup heavy cream 1 cup chicken broth Preheat oven to 400°F. Spray 13x9" baking pan with cooking spray. Mix sage, salt and pepper in small bowl. Layer ...

No, you won't find any rattlesnake in the following recipe. Nor would you ever find it in anything that I cook. The other day someone was discussing this pasta dish which is served at Uno’s. It is my favorite item on their menu, and this is my personal version of it. I really have no idea why they would call it "rattlesnake", unless they are talking about the "bite" from the jalapeno peppers. Please note that measurements are approximate. 1 small onion, diced butter 1 cup half and half or milk fresh grated parmesan cheese 2 T flour salt and pepper to taste 1/2 cup finely diced canned jalapeno peppers, well drained 1 large clove garlic, minced 1 cup chicken broth 1-2 boneless, skinless chicken breasts, diced 1/2 cup Cheddar cheese, shredded 2 oz Velveeta Cooked penne pasta Heat a large pot on medium, add a little butter. Saute onion in butter til softened, but do not brown. Remove from pan. Saute chicken til well browned. Remove. Add additional butter and flour,...