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Ingredients

1 pound linguini pasta
1/4 teaspoon ground nutmeg
1 pinch cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
4 tablespoons butter
1/2 cup milk
1 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves – cut into cubes
3/4 cup white wine
1 pound medium shrimp – peeled and deveined

Directions

Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain.

In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.

In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.

In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.

Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp.

Ingredients

3/4 cup reduced-sodium chicken broth, divided
1/3 cup reduced-sodium soy sauce
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon canola oil
2 cups broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced
4 cups shredded cabbage
6 green onions, sliced
1 tablespoon cornstarch
Hot cooked rice

Directions

In a bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder; mix well. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from pork. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.

Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve over rice if desired.

Ingredients

2 1/4 cups all-purpose flour
1 pinch salt
1/3 cup superfine sugar
1/3 cup ground almonds
2/3 cup butter
1 egg, beaten
1 tablespoon white wine
1 tablespoon rum
2 teaspoons lemon zest
3 tablespoons butter, melted
1/2 cup fruit preserves, any flavor
1 egg yolk, beaten

Directions

In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.

Preheat oven to 350 degrees F (175 degrees C).

On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.

Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners’ sugar if desired.

Ingredients

1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
1/3 cup white wine
1/3 cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
1/4 teaspoon dried tarragon
1/4 cup grated Parmesan cheese

Directions

Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish.

Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.

Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.

Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.

Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.