Have two cups of wine in the fridge? Here’s your perfect weeknight dish.

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Kitchen Guy’s Shrimp in Chardonnay Sauce Recipe

Ingredients
2 cups Chardonnay (or other full-bodied white wine)
2 shallots, finely minced
3 Tbsp. butter
1/4 tsp. cayenne pepper
2 pounds medium raw shrimp, deveined and peeled
1/2 cup heavy cream
Fresh parsley for garnish

Method
In a large skillet, combine the shallots with the wine, 2 Tbsp. of the butter, a large pinch of salt and the cayenne. Bring to a boil over high heat and reduce the mixture, stirring occasionally, until the pan is nearly dry – about 10 minutes.

Add shrimp to skillet and cook, stirring occasionally, until cooked through (the shrimp will turn an opaque pink). Stir in the remaining butter and the cream. Taste for seasoning and adjust accordingly.

Garnish and serve immediately.

An elegant, but easy-to-make chicken dish with a delicious Dijon mustard sauce.

Kitchen Guy’s Chicken Dijon Recipe

Ingredients
4 large chicken breasts, boneless and skinless
3 Tbsp. butter
1/4 cup onion, finely diced
1/2 cup dry white wine
2 Tbsp. Dijon mustard
1 cup of cream
1/2 teaspoon each of dried rosemary, thyme and tarragon

Method
Pound chicken breasts to one-quarter inch thick. Heat 2 Tbsp. of the butter in a large skillet over medium high heat. Sauté chicken in a single layer (do this in batches if necessary) until lightly browned. Lower the heat to keep the butter from burning (or add some vegetable oil to raise the smoke point of the butter). Remove the chicken after browning and place on a plate and cover with aluminum foil while you make the sauce. Melt the remaining butter in the same skillet. Add the onion and cook until tender. Stir occasionally. Add wine and mustard and simmer until the mixture is reduced by one half. Add cream and simmer until sauce is thick enough to coat the back of a spoon.

My recipe calls for:
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1 c sugar
3 eggs, beaten
1 c milk
4 c flour
1/4 tsp cream of tartar
2 tsp baking powder
Dash of nutmeg
1tsp vanilla
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What do I do if I cant get Cream of tartar?

Hi,

I have two pounds of Versawhip and I don’t know how much to use or what’s an equivalent to one egg white? Has anyone ever used this product? I wanted to make a dairy-free whip and I heard this was the product to use.

Thanks in advance.

Hello, my name is Jem. I am 15 and yesterday my friend and i made up a cookie/ cake mix that actually works from scratch. My problem is that it is to dense and somewhat mushy (I do not quite know the word I’m looking for) after it is done baking. We used eggs, butter, flour, sugar, powdered sugar, vanilla extract, hersheys cocoa (natural unsweetened), oats (uncooked), either skim or 1% milk and baking soda. Do you have any suggestions to help fix this problem?