Steak & Shrimp Alfredo Parmesean

This dish is rated a 3 because it requires a lot of multitasking and good timing, but is VERY easy to prepare otherwise and definitely worth it!

What you'll need:
Thin-Sliced New York Strip Steaks
Peeled & De-Tailed Shrimp (Shopping Suggestion: Walmart, $5/bag!)
Newman's Own Alfredo Sauce
1/2-1 Cup Fresh Shredded Parmesean
Butter/Margarine
Pepper (Fresh Ground Recommended)
Jane's Mixed-Up Salt
1/4-1/2 Cup Vegetable Oil
1/2-1 Tablespoon Garlic Powder

Preparation:
-Thaw all meats completely before cooking.
-Melt butter/margarine in pan just a little warmer than medium heat. Throw in shrimp and allow to brown, draining moisture as needed.
-As shrimp browns, slowly grill steaks as you prefer. Season with Jane's Mixed-Up Salt each time you turn them.
-When shrimp is browned, add the jar of Newman's Own Alfredo Sauce, fresh-shredded paremesean, garlic powder, & pepper.
-Top the grilled steaks with shrimp & enjoy.

This dish is rated an 11 on a scale of 1-10 because it is just that good. Recommended to be served with buttered asparagus, pasta, & breadsticks.

Eat your heart out,

Kelly Stine

Breakfast Chicken- For Dinner!

This is rated a 1 because anyone can make this dish. :)

What you'll need:
-Large Glass Bakeware
-Chicken Breast Tenders (Skinless/Boneless)
-Bacon (10-15 Slices)
-Shredded Hashbrowns
-2-3 Cups 1000 Island Dressing
-2.5 Cups Melted Butter or Margarine
-1 Tablespoon Minced Onion
-1/2 Small can Diced Tomatoes
-1/2 Cup Shredded Mozzarella Cheese
-Tobasco Sauce
-Thyme
-Salt & Pepper

Preparation:
-Fully thaw all meats and hashbrowns.
-Cook bacon until well done. Allow to cool and cut bacon into small bits. Set aside bacon grease; you will need this.
-Preheat oven to 475-500 degrees.
-Using 1/2 cup of melted butter or margarine, pour into bottom of large glass bakeware and spread around well to prevent chicken from sticking to the bottom of the pan.
-In large bowl, slowly and carefully stir hashbrowns, remaining melted butter/margarine, dressing, minced onion, diced tomatoes, a few pinches of thymes, some tobasco sauce (based on your personal preference), and salt and pepper (also as you prefer). Be sure you stir slowly so that the hashbrown do not become mushy.
-Put the chicken tenders in the large bakeware. Spread hashbrowns evenly overtop.
-Place the bakeware in the oven set at 475-500 degrees for a half hour to an hour (based on your oven; I cooked mine at 500 degrees for roughly 40 minutes).
-When chicken is finished, sprinkle cheese over the top and enjoy. I recommend serving with green beans and rolls brushed with sweet butter.

On a scale of 1-10, this dish is rated an 8 by Thomas Stine.


Eat your heart out,

Kelly Stine

Kelly's Kookbook

Hey ya'll. :)

Everyone is always asking me about my recipes and I have many friends who dine with us and love my food. Based on the high demand and the loads of questions, I have decided to make an online cookbook called Kelly's Kookbook. I'll try and add at least one recipe a week with a taste rating between 1-10, ten being the best. I will also rate the difficulty of preparing each dish with a 1, 2, or 3; 3 meaning it might be more difficult to prepare or more work.

Eat your heart out,

Kelly Stine