Alouette Summer Scampi Recipes

Steps:

• In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
• Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
• In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
• Rinse and pat dry scallops. Season with salt and pepper.
• When tomatoes are softened, squeeze out water and roughly chop.
• In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
• Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside.
• Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
• Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes.
• Add back to the sauce the scallops and any juices and the fresh herbs.
• Toss with the pasta and top with parmesan cheese.

Steps:

• Pre-heat grill to medium high.
• Open aluminum foil cooking bag and layer vegetables evenly inside bag.
• Spoon Alouette Spreadable Cheese on top of vegetables.
• Seal bag by double folding end. Place on grill, cover, and cook 8 to 10 minutes.
• Using oven mitts, carefully place bag on baking sheet and cut open, allowing steam to escape. If bag sticks to the grill, cut open and remove vegetables.
• For Oven Cooking:.
• Pre-heat oven to 450°F Insert ingredients in aluminum foil cooking bag as directed above.
• Place sealed bag on baking sheet and bake 20-25 minutes.
• Note:.
• Any other flavor of Alouette Spreadable Cheese may be substituted for Alouette Garlic & Herbs Spreadable Cheese.

Steps:

• Season chicken breasts with salt and pepper.
• Heat olive oil in large skillet at medium setting. Add chicken breasts and brown 10 minute per side.
• Prepare onions, garlic and mushrooms and add to skillet while chicken is browning.
• In a small bowl, thin Alouette Spreadable Cheese with broth and wine. Add Dijon mustard and blend.
• Pour Alouette Spreadable Cheese sauce mixture over chicken and simmer for 10 minutes.
• Garnish with fresh parsley and serve.
• Note: cooking time may vary based on the size and thickness of the chicken breasts.

Steps:

• Pre-heat oven to 450°F.
• Spread Alouette® Garlic & Herbs Spreadable Cheese on pizza crust to within 1" of edge.
• Drain shrimp on a paper towel to remove excess moisture and artistically arrange shrimp on pizza.
• Bake 8-10 minutes.
• Remove from oven and dot with pesto sauce (a squeeze bottle works well).
• Sprinkle with pine nuts.
• Cut into 8 slices and serve immediately.
• Two 4 oz. pkgs. of Alouette® Garlic & Herbs Spreadable Cheese may be used in place of one 6.5 oz. pkg.

Steps:

• Thread shrimp onto skewers.
• Brush lightly with oil and season with salt and pepper.
• Grill over medium heat for 3 to 4 minutes per side. Cooked shrimp will be opaque throughout.
• Blend Alouette Garlic & Herbs Spreadable Cheese and milk. Microwave to warm the sauce mixture.
• Divide rice onto 4 plates.
• Arrange tomatoes and asparagus on rice.
• Place shrimp on rice and vegetables.
• Top with sauce.