Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon seasoned pepper
1 1/2 pounds chicken cutlets
2 tablespoons olive oil
1 cup white wine
Garnish: fresh parsley sprig
Linguine Alfredo
Combine first 3 ingredients in a shallow dish; dredge chicken cutlets in flour mixture.
Cook chicken in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Remove from skillet, and keep warm.
Add wine to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
Arrange cutlets on a serving platter, and drizzle with sauce. Garnish, if desired. Serve with Linguine Alfredo.
Linguine Alfredo
1 (10-ounce) container light refrigerated Alfredo sauce
1/2 cup fresh parsley
1/2 cup white wine
3 tablespoons reduced-fat sour cream
1 garlic clove, sliced
1 (8-ounce) package refrigerated linguine
Process Alfredo sauce and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Prepare linguine according to package directions; drain and return to pot. Stir in Alfredo sauce mixture, and serve immediately.
Note: For testing purposes only, we used Buitoni Light Alfredo Sauce.
Makes 4 servings
Southern Living, APRIL 2004
Monday, October 29, 2007
Wednesday, October 24, 2007
Brazilian Limeade
This is the limeade I made for Beth's shower. I tripled the recipe.
2 Limes, washed , cut off ends and thinly slice
1/2 cup sugar
3T sweetened condensed milk
1 cup ice cubes
3 cups water
1 bunch mint leaves
Combine lime slices, sugar , condensed milk, and ice cubes in a food processor or blender. Process for 5 to 10 seconds. Add the water and stir with a spoon. Strain limeade and serve in 4 glasses over ice with a sprig of mint.
2 Limes, washed , cut off ends and thinly slice
1/2 cup sugar
3T sweetened condensed milk
1 cup ice cubes
3 cups water
1 bunch mint leaves
Combine lime slices, sugar , condensed milk, and ice cubes in a food processor or blender. Process for 5 to 10 seconds. Add the water and stir with a spoon. Strain limeade and serve in 4 glasses over ice with a sprig of mint.
Tuesday, October 23, 2007
Herb Smashed Potatoes
3 large all-purpose potatoes, peeled and cut into chunks Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons cold butter, cut into pieces 1 shallot, chopped 10 blades chives, chopped or snipped, 3 tablespoons 3 or 4 sprigs fresh thyme, leaves stripped and chopped, 2 tablespoons Freshly ground black pepper 1 cup good quality chicken stock, available on soup aisle 4 ounces, 1 small log, herb, peppercorn or plain goat cheese
Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
Begin other dishes for your menu with the pocket of time you have here.
Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.
** I just crumbled the goat cheese and mixed it in to the potatoes instead of setting it on top.
Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
Begin other dishes for your menu with the pocket of time you have here.
Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.
** I just crumbled the goat cheese and mixed it in to the potatoes instead of setting it on top.
Sweet Bacon Wraps
12-15 appetizer servings
45 min 10 min prep
1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350°F.
Cut chicken breasts into 1-inch cubes.
Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.
** I cut the chicken half and wrapped 1 piece of bacon around it instead of the appetizer s the recipe called for. It was good. I have done it the other way too, for parties.
45 min 10 min prep
1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350°F.
Cut chicken breasts into 1-inch cubes.
Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.
** I cut the chicken half and wrapped 1 piece of bacon around it instead of the appetizer s the recipe called for. It was good. I have done it the other way too, for parties.
Greek Shrimp and Feta Penne
Ingredients:
2 lbs.large shrimp, peeled and deveined (I used 3/4 a pound instead, I think 2 pounds is too much)
1 lb.penne pasta, cooked to al dente
3 Tablespoonsextra virgin olive, 3 turns around the pan
6 cloves garlic, minced
1 cup dry white wine
1 can(28 oz.) crushed tomatoes
8 oz.feta cheese, crumbled
Black pepper, to taste
2 Tablespoonsfresh chopped oregano, 2 or 3 sprigs
A handful of chopped flat leaf parsley
Crusty bread, for the table
Directions: Remove tails from shrimp and set aside. While the penne is cooking, heat olive oil in deep skillet over medium heat. Add garlic and saute 1 or 2 minutes until garlic speaks by sizzling in oil. Add wine and cook to reduce by half, 2 to 3 minutes. Add tomatoes and bring to a simmer. Add feta and stir constantly until cheese crumbles melt into sauce. Add black pepper and oregano, stir to combine and add raw shrimp. Cover and cook 5 minutes, stirring occasionally, until shrimp are pink and firm. Add parsley and cooked, drained pasta to the shrimp and sauce. Serve immediately with warm, crusty bread.
2 lbs.large shrimp, peeled and deveined (I used 3/4 a pound instead, I think 2 pounds is too much)
1 lb.penne pasta, cooked to al dente
3 Tablespoonsextra virgin olive, 3 turns around the pan
6 cloves garlic, minced
1 cup dry white wine
1 can(28 oz.) crushed tomatoes
8 oz.feta cheese, crumbled
Black pepper, to taste
2 Tablespoonsfresh chopped oregano, 2 or 3 sprigs
A handful of chopped flat leaf parsley
Crusty bread, for the table
Directions: Remove tails from shrimp and set aside. While the penne is cooking, heat olive oil in deep skillet over medium heat. Add garlic and saute 1 or 2 minutes until garlic speaks by sizzling in oil. Add wine and cook to reduce by half, 2 to 3 minutes. Add tomatoes and bring to a simmer. Add feta and stir constantly until cheese crumbles melt into sauce. Add black pepper and oregano, stir to combine and add raw shrimp. Cover and cook 5 minutes, stirring occasionally, until shrimp are pink and firm. Add parsley and cooked, drained pasta to the shrimp and sauce. Serve immediately with warm, crusty bread.
Deviled Chicken and Stone Fruit
4 SERVINGS
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
4 cloves garlic, grated
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown or Dijon mustard
1 tablespoon sweet smoked paprika
1 tablespoon hot pepper sauce
2 to 2 1/2 pounds skinless, boneless chicken breasts or thighs
4 stone fruits (such as plums, nectarines or peaches), halved
Salt and pepper
1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 sprigs rosemary, leaves stripped and chopped
1. Preheat a grill or grill pan to medium-high. In a large bowl, combine 1/4 cup EVOO and the garlic, Worcestershire sauce, mustard, paprika and hot pepper sauce. Add the chicken, turn to coat evenly and let marinate for 15 minutes. Grill, turning once, until the juices run clear when the chicken is pierced, about 5 minutes on each side.2. Drizzle the stone fruits with EVOO and season with salt and pepper. Place on a grill, without touching the chicken, and cook until grill marks appear, 5 to 6 minutes.3. In a small saucepan, bring the vinegar, brown sugar and rosemary to a boil. Lower the heat and simmer until reduced by about half, 6 to 7 minutes (watch carefully to avoid burning). Serve the chicken with the fruit alongside and drizzle the sauce over both.
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
4 cloves garlic, grated
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown or Dijon mustard
1 tablespoon sweet smoked paprika
1 tablespoon hot pepper sauce
2 to 2 1/2 pounds skinless, boneless chicken breasts or thighs
4 stone fruits (such as plums, nectarines or peaches), halved
Salt and pepper
1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 sprigs rosemary, leaves stripped and chopped
1. Preheat a grill or grill pan to medium-high. In a large bowl, combine 1/4 cup EVOO and the garlic, Worcestershire sauce, mustard, paprika and hot pepper sauce. Add the chicken, turn to coat evenly and let marinate for 15 minutes. Grill, turning once, until the juices run clear when the chicken is pierced, about 5 minutes on each side.2. Drizzle the stone fruits with EVOO and season with salt and pepper. Place on a grill, without touching the chicken, and cook until grill marks appear, 5 to 6 minutes.3. In a small saucepan, bring the vinegar, brown sugar and rosemary to a boil. Lower the heat and simmer until reduced by about half, 6 to 7 minutes (watch carefully to avoid burning). Serve the chicken with the fruit alongside and drizzle the sauce over both.
Monday, October 15, 2007
Blue Moon Burgers
1 pound lean ground beef
4 shakes Worcestershire sauce
cracked black pepper
1/4 pound blue cheese, cut into 4 pieces
1/4 cup dry red wine
kosher salt to taste
4 crusty rolls or toasted Sourdough bread
sliced red onion and lettuce as toppers
Season beef with Worcestershire and black pepper. Take quarter of the beef in hand. Nest some blue cheese in the meat and form a pattie around the filling- keep your burgers no more than 3/4 inch thick.
Pour the wine into a shallow dish. Cook burgers 4 minutes on each side. Salt burgers to taste. Place on rolls or bread and tops with onion and lettuce. Serves 4.
4 shakes Worcestershire sauce
cracked black pepper
1/4 pound blue cheese, cut into 4 pieces
1/4 cup dry red wine
kosher salt to taste
4 crusty rolls or toasted Sourdough bread
sliced red onion and lettuce as toppers
Season beef with Worcestershire and black pepper. Take quarter of the beef in hand. Nest some blue cheese in the meat and form a pattie around the filling- keep your burgers no more than 3/4 inch thick.
Pour the wine into a shallow dish. Cook burgers 4 minutes on each side. Salt burgers to taste. Place on rolls or bread and tops with onion and lettuce. Serves 4.
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