Lemon Garlic Shrimp
- 2 tbsp. butter, divided
- 1 tbsp. extra-virgin olive oil
- 1 lb. medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 tsp. crushed red pepper flakes
- Juice of 1 lemon
- 2 tbsp. dry white wine (or water)
- Freshly chopped parsley, for garnish
- In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, garlic, and crushed red pepper flakes and cook until shrimp is pink, 3 minutes.
- Remove from heat and stir in remaining tablespoon butter, lemon juice, white wine, and parsley.
- 4 boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 1 package Boursin cheese or herbed goat cheese, 4 oz.
- 1/2 c. shredded mozzarella
- 4 slices prosciutto
- Preheat oven to 400°.
- Using a meat tenderizer, pound the chicken until 1/4″ thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end. Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn’t unravel. Repeat with each piece of chicken.
- Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.
Red Velvet Skillet Cookie
- 6 tbsp. butter, softened
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 c. all-purpose flour
- 2 tbsp. Unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1 tbsp. red food coloring
- 1/2 tsp. kosher salt
- 1/2 c. mini white chocolate chips, plus more for sprinkling
- 1/2 c. semi-sweet chocolate chips, plus more for sprinkling
- Vanilla ice cream, for serving (optional)
- Chocolate syrup, for serving (optional)
- Preheat oven to 350° and grease a 10” cast-iron skillet with cooking spray.
- In a large bowl, cream butter and sugars with a hand mixer until light and fluffy. Beat in egg and vanilla. Add flour, cocoa powder, baking powder, food coloring, and salt. Mix until just combined, then fold in chocolate chips.
- Spread dough into skillet in an even layer. Top with more chocolate chips and bake 18 to 20 minutes. Serve warm with ice cream and chocolate syrup, if desired.