Taken using Hipstamatic on my iPhone
2.26.12
2.27.2012
View from the park...
Yesterday, Billy and I went to Palisades Interstate Park in Fort Lee. There is this one spot where you get a beautiful view of the George Washington Bridge. LOL...you can see the shadow of my elbow in the lower left-hand corner.
Taken using Hipstamatic on my iPhone
2.26.12
Taken using Hipstamatic on my iPhone
2.26.12
2.23.2012
Fettuccine with Crispy Pancetta and Shallots in Lemon Alfredo
Fettuccine with Crispy Pancetta and Shallots in Lemon Alfredo
1 lb. fettuccine
2 1/2 cups heavy cream
Juice from 1 lemon
6 tablespoons unsalted butter
2 cups grated Parmesan
Pinch freshly grated nutmeg
Salt and ground white pepper
1 large shallot, finely chopped
1 tablespoon olive oil
1 cup of thin cut pancetta strips
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and shallots and cook until the pancetta is crisp and the shallots are soft, about 5 or so minutes. Remove from pan and place on a plate lined with paper towels to drain. (I blot the mixture lightly with another paper towel to remove any additional oil.) Wipe the skillet clean. Add 2 cups of the cream and the lemon juice, a bit at a time until you get the desired lemon flavor, into the skillet. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream and Parmesan cheese to the cream in the skillet. Add the nutmeg and season with salt and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Place fettuccine into a serving bowl and top with the pancetta and shallot mixture.
1 lb. fettuccine
2 1/2 cups heavy cream
Juice from 1 lemon
6 tablespoons unsalted butter
2 cups grated Parmesan
Pinch freshly grated nutmeg
Salt and ground white pepper
1 large shallot, finely chopped
1 tablespoon olive oil
1 cup of thin cut pancetta strips
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the pancetta and shallots and cook until the pancetta is crisp and the shallots are soft, about 5 or so minutes. Remove from pan and place on a plate lined with paper towels to drain. (I blot the mixture lightly with another paper towel to remove any additional oil.) Wipe the skillet clean. Add 2 cups of the cream and the lemon juice, a bit at a time until you get the desired lemon flavor, into the skillet. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream and Parmesan cheese to the cream in the skillet. Add the nutmeg and season with salt and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Place fettuccine into a serving bowl and top with the pancetta and shallot mixture.
I always come back to avocados....
Rosa Mexicano makes THE BEST guacamole I have ever had. I swear they put crack in it or something because I find myself craving it, no joke, like everyday...which lands us at Rosa Mexicano at least once or twice a week.
Anyone who knows me or who had read my blog knows about my love affair with avocados. A couple of days ago, I was walking around the farmer's market by my job and I saw ripe Haas avocados...4 for $1.00. JACKPOT!! Now what to do with them? Hmmm...Avocado Eggs rolls? Nah..too complicated. Avocado Won Tons? Sounds like a plan to me!!!
Avocado Won Tons with Chipotle Sour Cream
4 large avocados, pitted and diced
1 tablespoon garlic powder
1/4 teaspoon chipotle chili powder
2 tablespoons chopped onion
Juice of 1 lime
Salt and ground black pepper
1 egg white
48 won ton wrappers
In a mixing bowl, toss together the avocados, garlic, onion, chipotle powder and lime juice, Season with salt and pepper. Lay the won ton wrappers onto a clean surface. Add a small dollop of te avocado filling onto each wrapper. Brush the won ton edges with a bit of the egg whites and fold diagonally. Press to seal. In a Dutch oven or skillet (a deep fryer works also), heat peanut or canola oil to 350 degrees. Fry the won tons in batches until golden brown. Once browned, place on a paper towel to drain. Serve with Chipotle Sour Cream for dipping.
Chipotle Sour Cream
1 cup sour cream
1/2 teaspoon chipotle chili powder
Mix sour cream and chipotle powder in a small mixing bowl.
Anyone who knows me or who had read my blog knows about my love affair with avocados. A couple of days ago, I was walking around the farmer's market by my job and I saw ripe Haas avocados...4 for $1.00. JACKPOT!! Now what to do with them? Hmmm...Avocado Eggs rolls? Nah..too complicated. Avocado Won Tons? Sounds like a plan to me!!!
Avocado Won Tons with Chipotle Sour Cream
4 large avocados, pitted and diced
1 tablespoon garlic powder
1/4 teaspoon chipotle chili powder
2 tablespoons chopped onion
Juice of 1 lime
Salt and ground black pepper
1 egg white
48 won ton wrappers
In a mixing bowl, toss together the avocados, garlic, onion, chipotle powder and lime juice, Season with salt and pepper. Lay the won ton wrappers onto a clean surface. Add a small dollop of te avocado filling onto each wrapper. Brush the won ton edges with a bit of the egg whites and fold diagonally. Press to seal. In a Dutch oven or skillet (a deep fryer works also), heat peanut or canola oil to 350 degrees. Fry the won tons in batches until golden brown. Once browned, place on a paper towel to drain. Serve with Chipotle Sour Cream for dipping.
Chipotle Sour Cream
1 cup sour cream
1/2 teaspoon chipotle chili powder
Mix sour cream and chipotle powder in a small mixing bowl.
2.21.2012
Bacon & Onion Jam
With summer approaching (and the spring-like weather we have been so lucky to have all winter), we have been barbecuing a lot. At Christmas time, Billy and I had gone to Omaha Steaks to get my dad some steaks and other goodies as part of his Christmas gift. We, of course, bought some goodies for ourselves which included Bratwurst. Enter the Bacon & Onion Jam. This little gem is PERFECT with grilled brats especially if you are a bacon lover. Give it a try....
Bacon & Onion Jam
1/2 pound bacon
2 yellow onion sliced
3 cloves garlic minced
2 sprigs thyme leaves only
Salt and pepper to taste
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon mustard seeds
1/4 cup beer
In a large skillet over medium-high heat, fry the bacon until crisp; remove the bacon from the skillet, leaving the fat and add the onion. Cook until transparent. Meanwhile, as the bacon is cooling, crumble slightly, leaving the pieces on the larger side. Add the crumbled bacon back to the skillet and reduce heat to medium-low. Cook an additional 12-15 minutes. Add the garlic and thyme and cook an additional 2 minutes. Add the apple cider vinegar, brown sugar, salt, pepper and mustard seed. Cook three to four minutes. Add the beer and cook an additional 4 minutes.
Bacon & Onion Jam
1/2 pound bacon
2 yellow onion sliced
3 cloves garlic minced
2 sprigs thyme leaves only
Salt and pepper to taste
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon mustard seeds
1/4 cup beer
In a large skillet over medium-high heat, fry the bacon until crisp; remove the bacon from the skillet, leaving the fat and add the onion. Cook until transparent. Meanwhile, as the bacon is cooling, crumble slightly, leaving the pieces on the larger side. Add the crumbled bacon back to the skillet and reduce heat to medium-low. Cook an additional 12-15 minutes. Add the garlic and thyme and cook an additional 2 minutes. Add the apple cider vinegar, brown sugar, salt, pepper and mustard seed. Cook three to four minutes. Add the beer and cook an additional 4 minutes.
2.20.2012
Felicia's Veal Cutlets
I am writing this from memory. Felicia made the best veal cutlets I have ever eaten. The Italian bread was the best part. It soaked up all the butter from the pan as well as juices from the veal.
Felicia's Veal Cutlets
4 veal cutlets, pounded thin if necessary
3 cloves garlic, finely chopped
2 sprigs fresh rosemary
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
1 cup white wine
2 tablespoons fresh lemon juice
1/2 cup chicken stock
4 thin slices Italian boule
Heat a large cast iron skillet over medium high heat and add the olive oil. add the garlic and the rosemary sprigs and let cook for 3 to 5 minutes. Remove the rosemary sprigs and discard. Add the cutlets to pan and cook until golden brown on each side, about 2 minutes per side. Remove from the pan and place in a serving plate. Place the skillet back into the stove on medium heat. Add the white wine, lemon juice and stock, and allow to cook, scraping up the brown bits from the bottom, for about 5 minutes. Pour the juice into a small bowl. Do not wipe the skillet. Add the butter to the skillet allowing it to melt. Place the 4 slices of bread into the pan, toasting each side for 1 to 2 minutes.
Remove the bread and place on 4 serving plates. Place 1 cutlet onto of each bread slice. Pour the reserved juice over the veal cutlets.
Felicia's Veal Cutlets
4 veal cutlets, pounded thin if necessary
3 cloves garlic, finely chopped
2 sprigs fresh rosemary
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
1 cup white wine
2 tablespoons fresh lemon juice
1/2 cup chicken stock
4 thin slices Italian boule
Heat a large cast iron skillet over medium high heat and add the olive oil. add the garlic and the rosemary sprigs and let cook for 3 to 5 minutes. Remove the rosemary sprigs and discard. Add the cutlets to pan and cook until golden brown on each side, about 2 minutes per side. Remove from the pan and place in a serving plate. Place the skillet back into the stove on medium heat. Add the white wine, lemon juice and stock, and allow to cook, scraping up the brown bits from the bottom, for about 5 minutes. Pour the juice into a small bowl. Do not wipe the skillet. Add the butter to the skillet allowing it to melt. Place the 4 slices of bread into the pan, toasting each side for 1 to 2 minutes.
Remove the bread and place on 4 serving plates. Place 1 cutlet onto of each bread slice. Pour the reserved juice over the veal cutlets.
White Mushroom Salad with Shaved Parmesan and Parsley-Garlic Vinaigrette
White Mushroom Salad with Shaved Parmesan and Parsley-Garlic Vinaigrette
1 pound white mushrooms, thinly sliced
1 cup shaved good-quality Parmesan cheese
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon sea or Kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil
Place the mushrooms in a medium serving bowl.
In a small mixing bowl, place chopped shallots, garlic, parsley, dijon mustard, red wine vinegar, salt and pepper; stir to combine. Whisk in olive oil in a slow, steady stream.
Add the vinaigrette to the mushrooms and toss gently. Add the shaved Parmesan and toss again. Allow to sit at least 10 minutes or until the mushrooms are wilted. Season with additional salt and pepper, if necessary.
1 pound white mushrooms, thinly sliced
1 cup shaved good-quality Parmesan cheese
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon sea or Kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil
Place the mushrooms in a medium serving bowl.
In a small mixing bowl, place chopped shallots, garlic, parsley, dijon mustard, red wine vinegar, salt and pepper; stir to combine. Whisk in olive oil in a slow, steady stream.
Add the vinaigrette to the mushrooms and toss gently. Add the shaved Parmesan and toss again. Allow to sit at least 10 minutes or until the mushrooms are wilted. Season with additional salt and pepper, if necessary.
Scallops in Spicy Basil Cream
Scallops in Spicy Basil Cream
12 sea scallops
6 tablespoons butter
1/4 cup chopped shallots
1 clove garlic, pushed thru a press
1/4 to 1/2 teaspoon crushed red pepper flakes (adjust to your own taste)
1/2 cup dry white wine
3/4 cup heavy cream
5 whole basil leaves
Salt and ground white pepper
Place a large skillet over medium-high heat. Add 4 tablespoons of the butter. Allow the foam to subside, then add the scallops. Season with the salt and pepper. Sear for about 2 minutes per side or until nicely browned. Remove from the skillet and set side.
Wipe the skillet and add the remaining 2 tablespoons of butter. Set the heat to medium. Add the shallots, garlic, red pepper flakes and a bit more salt and pepper. Cook about 2 minutes, or until shallots have softened.
Add the white wine and set the heat to medium-high. Allow to boil until the liquid is reduced by 1/2. Add the cream and basil leaves, allowing to boil again until the sauce is thick. Return scallops to the pan along with any juices that have collected in the plate.
Cook until just heated, about a minute. Adjust the seasoning to your taste. Serve scallops and sauce over rice pilaf or pasta or on their own with a simple green salad.
12 sea scallops
6 tablespoons butter
1/4 cup chopped shallots
1 clove garlic, pushed thru a press
1/4 to 1/2 teaspoon crushed red pepper flakes (adjust to your own taste)
1/2 cup dry white wine
3/4 cup heavy cream
5 whole basil leaves
Salt and ground white pepper
Place a large skillet over medium-high heat. Add 4 tablespoons of the butter. Allow the foam to subside, then add the scallops. Season with the salt and pepper. Sear for about 2 minutes per side or until nicely browned. Remove from the skillet and set side.
Wipe the skillet and add the remaining 2 tablespoons of butter. Set the heat to medium. Add the shallots, garlic, red pepper flakes and a bit more salt and pepper. Cook about 2 minutes, or until shallots have softened.
Add the white wine and set the heat to medium-high. Allow to boil until the liquid is reduced by 1/2. Add the cream and basil leaves, allowing to boil again until the sauce is thick. Return scallops to the pan along with any juices that have collected in the plate.
Cook until just heated, about a minute. Adjust the seasoning to your taste. Serve scallops and sauce over rice pilaf or pasta or on their own with a simple green salad.
2.17.2012
Creamy Artichoke Spread for Crostini
Creamy Artichoke Spread for Crostini
1 - 14 oz. can artichoke hearts, drained
3 tablespoons mayonnaise
2 cloves of garlic
2 tablespoons lemon juice
2 tablespoons parsley flakes
3 tablespoons good quality grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Place all ingredients into a food processor. Pulse until well mixed but still slightly chunky. Pour spread into a container and refrigerate for about an hour to allow flavors to blend.
1 - 14 oz. can artichoke hearts, drained
3 tablespoons mayonnaise
2 cloves of garlic
2 tablespoons lemon juice
2 tablespoons parsley flakes
3 tablespoons good quality grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Place all ingredients into a food processor. Pulse until well mixed but still slightly chunky. Pour spread into a container and refrigerate for about an hour to allow flavors to blend.
Billy's Marinade for Flank Steak...
So Billy thought that this would make an awesome marinade for flank steak......yeah...he was right.
Honey-Sriracha Marinade
2 tablespoons honey
1 tablepoon Sriracha
1/4 cup low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
Juice from 1 lime
Mix all ingredients in a small bowl. Place a 1 lb. flank steak in a zip-top bag and pour marinade over the steak. Place in the refrigerator for at least 2 hours, turning the bag every 30 minutes or so.
Honey-Sriracha Marinade
2 tablespoons honey
1 tablepoon Sriracha
1/4 cup low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
Juice from 1 lime
Mix all ingredients in a small bowl. Place a 1 lb. flank steak in a zip-top bag and pour marinade over the steak. Place in the refrigerator for at least 2 hours, turning the bag every 30 minutes or so.
1.23.2012
Slow Cooker Brown Sugar and Ale Short Ribs
Slow Cooker Brown Sugar and Ale Short Ribs
3 lbs. beef short ribs
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup flour
1 - 10.5 oz. can condensed french onion soup
1 - 12 oz. bottle dark ale beer
Place the short ribs into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and beer over the beef mixture.
Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. Serve with mashed potatoes.
3 lbs. beef short ribs
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup flour
1 - 10.5 oz. can condensed french onion soup
1 - 12 oz. bottle dark ale beer
Place the short ribs into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and beer over the beef mixture.
Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. Serve with mashed potatoes.
1.18.2012
Okay, I'm gonna go there....
How do you know if bleu cheese is moldy?
C'mon!!! It's a funny questions AND it made you think....LOL!!
C'mon!!! It's a funny questions AND it made you think....LOL!!
1.16.2012
Easy Weeknights....5 recipes using rotisserie chicken
Store-bought rotisserie chicken is probably one of the most versatile products in the supermarket and it is the greatest tool to have when cooking on a weeknight. You have an endless list or sandwiches and salads - mix chopped rotisserie chicken with spicy chipotle mayo and add avocado slices and shredded Monterrey Jack cheese or coarsely shred up the meat from a rotisserie chicken. Combine with one cup barbecue sauce and 1/4 cup water in a bowl. Microwave until hot. Spoon chicken mixture onto split Kaiser rolls and top with a spoonful of deli coleslaw and pickle chips. Iron Chef makes a great bottled General Tso's Chicken sauce. Mix chicken with the sauce in a skillet, add sliced water chestnuts and scallions and pour over hot cooked white rice. Whisk together lemon juice, olive oil, a bit of lemon zest, salt, pepper, Parmesan cheese and toss with hot cooked pasta. Add shredded rotisserie chicken and toasted pine nuts...dinner is ready!!
Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese
6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing
Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.
Footnotes - Try adding caramelized onions or roasted red peppers after baking.
Chicken Tetrazzini
1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.
Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.
Chicken and Wild Rice Casserole
1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese
Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.
Creamy Chicken Marsala and Mushroom Casserole
2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.
Chicken Salad-Stuffed Pitas with Cranberries and Pecans
4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.
Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese
6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing
Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.
Footnotes - Try adding caramelized onions or roasted red peppers after baking.
Chicken Tetrazzini
1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.
Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.
Chicken and Wild Rice Casserole
1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese
Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.
Creamy Chicken Marsala and Mushroom Casserole
2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.
Chicken Salad-Stuffed Pitas with Cranberries and Pecans
4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.
1.13.2012
Roasted Chicken with Garlic, Lemon and Rosemary
Roasted Chicken with Garlic, Lemon and Rosemary
1 - 3 to 4 lb. chicken
Salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic, divided
1/3 cup white wine
1/3 cup low-sodium chicken broth
1/3 cup heavy cream (optional)
Preheat oven to 450 degrees.
Place chicken in a large roasting pan. Rub chicken with 1 tablespoon of the olive oil. Lightly season, inside and out with salt and pepper. Place lemon wedges, 12 garlic cloves and 2 sprigs of rosemary in the cavity of the chicken. Place the remaining 2 sprigs of rosemary and garlic cloves in the roasting pan. Roast in oven for 25 minutes.
Reduce oven temperature to 350 degrees. In a small mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over chicken. Continue roasting about 25 minutes longer, or until the chicken is golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer chicken to a platter, pouring any cavity juices into the roasting pan and removing the rosemary sprigs and lemon wedges. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Stir in the cream, if using.
Carve the chicken and spoon some sauce onto the chicken slices and pieces. Serve the remaining sauce on the side.
1 - 3 to 4 lb. chicken
Salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic, divided
1/3 cup white wine
1/3 cup low-sodium chicken broth
1/3 cup heavy cream (optional)
Preheat oven to 450 degrees.
Place chicken in a large roasting pan. Rub chicken with 1 tablespoon of the olive oil. Lightly season, inside and out with salt and pepper. Place lemon wedges, 12 garlic cloves and 2 sprigs of rosemary in the cavity of the chicken. Place the remaining 2 sprigs of rosemary and garlic cloves in the roasting pan. Roast in oven for 25 minutes.
Reduce oven temperature to 350 degrees. In a small mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over chicken. Continue roasting about 25 minutes longer, or until the chicken is golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer chicken to a platter, pouring any cavity juices into the roasting pan and removing the rosemary sprigs and lemon wedges. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Stir in the cream, if using.
Carve the chicken and spoon some sauce onto the chicken slices and pieces. Serve the remaining sauce on the side.
Orzo with Pancetta, Tomatoes and Cream
Orzo with Pancetta, Tomatoes and Cream1 lb. orzo pasta
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, pushed thru a press
1 - 14.5 oz. can diced tomatoes, drained
1 1/2 cups heavy cream
4 to 6 slices pancetta, chopped
3/4 cup grated Parmesan cheese
Salt and ground pepper
Cook the orzo in a large pot of salted boiling water until al dente. Drain.
Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes. Remove from skillet and place on a paper towel lined plate. Wipe the skillet with a paper towel and add the olive oil. Heat over medium flame. Add the shallots and garlic and saute until tender, about 5 minutes. Add the tomatoes and cook until tender and heated through, about 10 minutes. Stir in the heavy cream. Cook for about 2 minutes longer just to heat the cream.
Remove for the heat and add the orzo to the skillet tossing to coat completely. Sprinkle with the Parmesan and toss again. Add the pancetta and toss one final time. Season with salt and pepper and another sprinkle of Parmesan cheese and serve.
Footnotes - The photo was taken using bow tie pasta. You can substitute the orzo for another pasta if you desire.
1.12.2012
Sauteed Garlic Zucchini with Parmesan
Sauteed Garlic Zucchini with Parmesan
4 medium-sized zucchini, cut into thin slices and then halved
4 cloves garlic, pushed thru a press
1 or 2 pinches ground thyme
1/4 cup olive oil
Salt and pepper, to taste
Good quality grated Parmesan cheese
In a large skillet, heat the olive oil over medium heat. Add the crushed garlic and cook until just fragrant, about 2 minutes.
Add the zucchini, season with salt and pepper, sprinkle with the ground thyme and saute until zucchini turns slightly brown, about 8 to 10 minutes.
Remove from the skillet and place on a serving dish. Sprinkle zucchini with the grated Parmesan and serve.
4 medium-sized zucchini, cut into thin slices and then halved
4 cloves garlic, pushed thru a press
1 or 2 pinches ground thyme
1/4 cup olive oil
Salt and pepper, to taste
Good quality grated Parmesan cheese
In a large skillet, heat the olive oil over medium heat. Add the crushed garlic and cook until just fragrant, about 2 minutes.
Add the zucchini, season with salt and pepper, sprinkle with the ground thyme and saute until zucchini turns slightly brown, about 8 to 10 minutes.
Remove from the skillet and place on a serving dish. Sprinkle zucchini with the grated Parmesan and serve.
Cacio e Pepe
This is seriously one of my favorite pasta dishes. It's so easy to make and tastes so good. Cacio e pepe literally means cheese and pepper. I use very finely ground black pepper and the highest quality grated Romano cheese. Believe me, the quality of your cheese makes or breaks this dish.
Cacio e Pepe
1 pound dry linguine pasta
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
Salt
Heat a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente; drain, reserving 1 cup of the starchy cooking water.
Toss the hot pasta in a large serving bowl with the butter to coat. While tossing the linguine, gradually sprinkle the linguine with the cheese, black pepper and enough of the reserved cooking water to moisten. Season the pasta with salt to taste and serve.
Cacio e Pepe
1 pound dry linguine pasta
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
Salt
Heat a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente; drain, reserving 1 cup of the starchy cooking water.
Toss the hot pasta in a large serving bowl with the butter to coat. While tossing the linguine, gradually sprinkle the linguine with the cheese, black pepper and enough of the reserved cooking water to moisten. Season the pasta with salt to taste and serve.
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