Shrimp Scampi

 My grandmother's recipe! This is copied out in my mother's handwriting, so you can see her 'Mama's Recipe' at the bottom - this goes back a ways! Wonderful flavor --

SHRIMP SCAMPI

Ingredients

Finely chopped garlic - LOTS

1 small jar chopped pimento

2 sticks butter (or part olive oil)

3/4 C white wine

Rosemary leaves (crush) - sprinkle lightly

Lemon juice of 2 lemons

Simmer 2 hours (or as long as you can). 

This recipe says for 7, cook 80 shrimp (20-25 count). DO NOT OVERCOOK. Pull the pan off the heat and eat them as soon as they turn pink!

We eat ours over steamed rice. 

White Lasagna with Chicken, Spinach, and Artichokes

 This recipe, the way it was originally, was ONE COLOSSAL MESS. I ended up with a pan and a half of lasagna trying to straighten it out! We had enough for the family and the condo association, both. 

I will try to get the quantities right, but this one will probably still need edited!

WHITE LASAGNA WITH CHICKEN, SPINACH AND ARTICHOKES

Ingredients

14oz chicken broth (or broth base and water, Orrington Farms broth base is gluten free)

1 1/2 C milk (I use 2% for this)

2T cornstarch

Shredded Parmnesan - I used store-bought shredded fresh Parmesan for this, not Kraft grated

4oz cream cheese, softened

1 15oz container ricotta

1 1/2 to 2 C diced cooked chicken, rotisserie chicken or grilled chicken or whatever you've got

1 10oz package frozen chopped spinach, thawed

1 14oz can artichoke hearts, drained and roughly chopped

Basil, fresh if you've got it (I didn't), plenty out of your spice cabinet if you don't have fresh

1 package gluten free lasagna noodles (good luck!)

Lots of shredded mozzarella. I have no idea how much I wound up using. It's lasagna, after all.

1 8oz package sliced Provolone

Preheat your oven to 350.

Cook your lasagna noodles according to package directions. Bonus points if you were able to find gluten-free lasagna noodles that are oven-ready, that don't need boiled first! But usually, we're just happy enough to find GF lasagna noodles, we'll take whatever we can get.

Make one recipe of Ashley's Italian Wedding Sauce with the chicken broth, milk, and cornstarch in a 4-cup measure. Stir in the Parmesan. I didn't measure. Maybe 3 or 4 ounces? 

In a large bowl, stir together your softened cream cheese, ricotta, chicken, spinach, artichoke hearts, and basil. Add a bit of the cream sauce - I used maybe 1/2C? 

Cover your pan with pan spray. This didn't stick too bad, but it is lasagna, after all!

Layer a bit of the sauce, noodles, the chicken mixture, mozzarella, slices of the provolone, and more sauce until all are layered. Cover pan with foil.

Bake 45 minutes and remove the foil.

I baked it about another 15 after that. The recipe said another 25. Whatever looks right! You want it a little browned and bubbly.