Page 24 - Feb 2024 News On 7

TICKLING YOUR TASTE BUDS

Valentines Day Delights

PERFECT CRAB-STUFFED MUSHROOMS
Ingredients Directions
2 tablespoons butter Preheat oven to 400 degrees F (200 degrees C). Melt 2
2 tablespoons minced green onion tablespoons butter in a skillet; cook and stir green onion
1 cup cooked crabmeat, finely chopped until softened, about 2 minutes. Transfer green onion to
½ cup dry bread crumbs a bowl. Stir in crabmeat, bread crumbs, 1/4 cup
¼ cup shredded Monterey Jack cheese Monterey Jack cheese, egg, lemon juice, and dill weed
1 egg, beaten until well mixed. Pour 1/2 cup melted butter in a 9x13-
1 teaspoon lemon juice inch baking dish; turn mushroom caps in butter to coat.
½ teaspoon dried dill weed Fill mushroom caps with the crab mixture and sprinkle
½ cup butter, melted with remaining 1/2 cup Monterey Jack cheese. Pour
1 ½ pounds fresh button mushrooms, stems removed white wine into baking dish. Bake in preheated oven
½ cup shredded Monterey Jack cheese until cheese is melted and lightly brown, 15 to 20
¼ cup dry white wine minutes.

SHRIMP SCAMPI WITH PASTA

Ingredients
1 (16 ounce) package linguine pasta 1 pinch kosher salt and freshly ground pepper
2 tablespoons butter ½ cup dry white wine
2 tablespoons extra-virgin olive oil 1 lemon, juiced
2 shallots, finely diced 2 tablespoons butter
2 cloves garlic, minced 2 tablespoons extra-virgin olive oil
1 pinch red pepper flakes (Optional) ¼ cup finely chopped fresh parsley leaves
1 pound shrimp, peeled and deveined 1 teaspoon extra-virgin olive oil, or to taste

Directions
Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain. Melt 2
tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red
pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and
black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and
keep warm. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of
the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter
mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and
black pepper. Drizzle with 1 teaspoon olive oil to serve. Serve hot and enjoy!

HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE
Ingredients
½ cup coconut oil
½ cup cocoa powder
3 tablespoons honey
½ teaspoon vanilla extract

Directions
Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla
extract into melted oil until well blended. Pour the mixture into a candy mold or pliable tray.
Refrigerate until chilled, about 1 hour.