BRYAN ANGER'S GRILLED CHICKEN TAQUITOS

Bryan Anger's Grilled Chicken Taquitos

20

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Buccaneers punter Bryan Anger scores big with this easy southwest chicken dish.

INGREDIENTS

2 skinless chicken breasts
1 cup shredded cheese
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic Powder
Salt + pepper
Corn tortillas
2-3 cups of vegetable oil, depending on pan size. Enough to fill pan 2” with oil.

INSTRUCTIONS

1. Pound out the chicken until it is an even thickness. Cut into cubes and place in bowl

2. Pour in the olive oil and add the spices along with a pinch of salt and pepper. Toss the chicken in the marinade until it is evenly coated and set to the side to marinade.

3. Heat a pan over medium high heat and add the chicken. Cook for about 4-5 minutes each side or until cooked through.

4. Heat a pan over medium heat with 2” of vegetable oil. Place 2 tortillas at a time in oil to soften and warm (approx. 1 minute).

5. Remove from oil, fill each tortilla with chicken mixture and shredded cheese. Roll & secure with a toothpick

6. Increase pan of oil to high heat, place taquitos in hot oil for 1-2 minutes or until golden brown. Turn over to cook for another 1-2 minutes.

7. Remove taquitos from oil, pat dry, remove toothpicks and serve with salsa, guacamole or your leftover Avocado Dressing!

NOTES

1. TIP: Add more of less chili powder based on your preferred level of heat

MIKE EVANS' STEAK AND SHRIMP

Mike Evans’ Steak and Shrimp

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Mike Evans’ pan seared steak and shrimp makes surf-and-turf easy for a weeknight meal.

INGREDIENTS

FOR THE STEAK

1-inch thick steak, of your choice
1 tablespoon of Garlic Powder
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
4 tablespoons canola oil
3 tablespoons butter
2 sprigs thyme
2 bunches rosemary
1 tablespoon of minced garlic

FOR THE SHRIMP

½ lb shrimp
1 cup olive oil
1 tablespoon garlic …or as much as you like (finely chopped)
1 tablespoon red pepper flakes (to taste)
2 teaspoon paprika
Salt and pepper to taste
1 tablespoon lemon juice

INSTRUCTIONS

1. Season the steak evenly with garlic, salt, and pepper on all sides.

2. Heat the canola oil in a skillet or stainless steak pan over high heat until smoking.

3. Immediately, add the butter, thyme, rosemary, swirling the pan to melt the butter quickly.

4. Place the herbs and garlic on top of the steak, and push the steak towards the top of the pan. Tilt the pan towards you to pool the butter near the bottom.

5. Using a spoon, continuously scoop the butter over the top of the steak

6. Flip steak when there is a nice crust

7. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.

8. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel like what rare steak feels like when pressing the surface of the steak. For medium rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.

9. Rest the steak for 10 minutes on a cutting board.

10. While resting steak, heat olive oil in separate pan.

11. Add shrimp, garlic, red pepper flakes and paprika.

12. Add salt pepper and lemon to taste.

13. Cook until shrimp is pink.

CHICKEN AND SHRIMP ALFREDO FROM CLINTON MCDONALD

Chicken and Shrimp Alfredo from
Clinton McDonald

30

Minutes Prep Time

25

Minutes Cook Time

12

Servings

For a special dinner at home, try Bucs’ defensive tackle Clinton McDonald’s chicken and shrimp alfredo with fresh parsley and the pasta of your choice.

INGREDIENTS

FOR THE CHICKEN AND SHRIMP

3 tablespoons butter
1 pound chicken breast, cubed
1 pound shrimp,
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper

FOR THE SAUCE

2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon oregano
½ teaspoon basil
½ cup parmesan, shredded
½ teaspoon salt
½ teaspoon pepper
16 ounces pasta of your choice, cooked
¼ cup parsley
¼ cup parmesan, shredded

INSTRUCTIONS

1. In a pan over medium-high heat, melt butter, then add the chicken breast.

2. Season with salt, pepper, oregano, and basil. Cook 5 minutes, add 1 tablespoon of butter and shrimp. Season with oregano. Cook 5 more minutes or until chicken & shrimp is fully cooked. Remove from heat and set aside.

3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.

4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.

5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.

6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.

7. Add parmesan cheese and stir until melted.

8. Pour the sauce over cooked pasta, add the chicken & shrimp and mix well.

9. Add parsley and extra parmesan, and mix again.

10. Enjoy!