Roast Chicken

Life is unpredictable.  I’ve been busy and having a few health issues, which means Cookerati languished this last week, unfortunately.  I have some weird painful nerve things going on with my face, but I seem to be doing a little better on medication.  While at the same time, I snagged my brother in law, and talked him into working on my bedroom closet which meant clearing it out, and temporarily moving into my daughter’s bedroom.  She’s at college and knows that we’ve taken over.

This is a good comfort meal when you need to sit down for a family meal that anyone can prepare.  I do mean anyone.  I have a clay baker that I bake my chicken in, but you can use a roasting pan if you like.  I added some ginger and lemongrass to give it a zingy springy flavor along with garlic, cause I love garlic. I usually bake the chicken and about half way through throw the potatoes and spinach into the pan – use whatever fresh vegetables you like best.

Ingredients:

• 1 whole Chicken
• Olive Oil
• 3 cloves garlic sliced
• 1 onion
• ginger
• lemon grass
• thyme
• sage
• pepper
• salt

Directions:

Lightly spread Olive Oil over the chicken.  Place garlic under the skin – all over.  Grate ginger and lemon grass and sprinkle that under the skin of the chicken, plus throw a little in the cavity along with some of the garlic.  Sprinkle the other herbs and spices along with salt and pepper on top.  Place the chicken into the roasting pan, or clay baker, slice an onion and place around the chicken.  Cover with foil and bake at 325. 

In a bowl, places chopped up veggies and sliced potatoes, sprinkle with some herbs, salt and pepper and toss.  Twenty minutes before the chicken is done – add the potatoes and veggies to the baker and recover.  You can uncover about ten minutes before the end if you want a crispy skin, but we don’t eat the skin, so we don’t do that part. The chicken needs to be 165 deg F, but I’ll take it up to 155, and then let it sit for about ten minutes.  It will rest and go up to about 165.  A meat thermometer is one of my best friends.  I don’t cut apart the chicken to test like my mom used to, just poke it with the meat thermometer.

 

This chicken is delicious, easy and oh so good.  My husband sits and picks the bones clean, there’s never enough left for another meal.

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Chicken Lemongrass Chard Soup

I got my inspiration from the Chard that I picked in the garden today – smack dab in the middle of winter, and starting to drip freezing rain.  I knew I had to pick it before it was frozen again and it had to be used quickly. I used barley in the soup, though you could use rice, or bulgur or substitute any grain you’d like.  I loved the barley, but my braces wearing son says that the barley is the perfect size to get stuck. If you teen wears braces, definitely use a different grain.  The broth was really great.  I wasn’t sure if tomatoes and lemon grass went together, but it was a fantastic combination.  I added ginger because I love lemongrass and ginger together .  The lemongrass was from my summer garden, that I froze for later use; I’m very happy when I can use ingredients from my garden. It makes it more mine.

Ingredients:

• 1 chicken breast
• 1 cup barley –dried
• 2 1/2 cups chicken broth
• 1 small onion diced
• Chard ( I used this much, but you can put in more) torn
• 14.5 oz can diced tomatoes
• 1 quart chicken broth
• 2 tsp dried parsley
• ginger – about a tbs
• lemon grass – about 3 stalks
• pepper

Directions:

Fry chicken breast in a tbs of olive oil.  Place 2 1/2 cups of chicken broth in a medium pot and heat until boiling.  Add in barley and turn down to a simmer until done.  Then set aside. In a large pot, put in a cup of chicken broth and heat up.  Throw in the onion and simmer, when the onion is soft, throw in a can of diced tomatoes, and chard.  Dice chicken.  When the chard is wilty, throw in the chicken, the rest of the chicken broth and add a little parsley.  Grate in ginger and lemon grass.  Add in fresh ground pepper.  Bring to proper soup temperature before serving. There was salt in the tomato and in the broth, so I didn’t add any in.   Taste and decide.

Place barley in bowl, and ladle soup over it.

 

I thought the tomatoes would overpower the lemongrass, but once you get the right amount of lemongrass in it doesn’t.  This was such a good soup that my husband finished off the pot, really. 

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Turkey Enchilada Soup Recipe and a Jennie-O Coupon Giveaway

Here’s another recipe by Devin Alexander using Jennie-O Turkey Sausage.  I love a spicy mexican soup, this lightened up version is just terrific.

Below the Recipe is our Coupon Giveaway. 

Turkey Enchilada Soup

• Olive oil spray
• 1 package (20 ounces) JENNIE-O TURKEY STORE^® extra lean ground turkey breast
• 1/2 cup finely chopped sweet onion
• 1 tablespoon minced fresh garlic
• 1 tablespoon salt-free Mexican or Southwest seasoning
• 1-1/4 cups uncooked instant brown rice
• 6 cups low-sodium chicken broth (no more than 100 mg sodium per cup)
• 2 cups mild red enchilada sauce
• 14-1/2 ounce can no salt-added, diced tomatoes in juice
• ½ cup + 2 tablespoons chipotle queso (all-natural, if possible; salsa con queso will work as a second option)
• 1-½ cups rinsed and drained, 50% less-sodium black beans
• 6 lime wedges, divided
• 6 teaspoons finely chopped fresh cilantro, divided
• 24 baked tortilla chips, divided

Place a large non-stick soup pot over medium-high heat. Lightly mist the pot with spray and add the turkey, onion, and garlic. Sprinkle the Mexican seasoning over the turkey mixture, then cook the mixture, breaking the turkey into large chunks as it cooks, until no longer pink, about 5-7 minutes. Add the rice, broth, enchilada sauce, and tomatoes. Turn the heat to high, cover the soup and bring it to a boil. When the soup reaches a boil, reduce the heat to medium-low. Simmer it for 20 minutes, or until the rice is completely cooked.

Stir in the cheese sauce. Continue cooking for an additional 20 minutes, uncovered, or until the soup begins to thicken slightly. Stir in the black beans and continue cooking until they are just warmed through.

Divide the soup among 6 serving bowls (about 2 cups per bowl). Squeeze the juice of 1 lime wedge over each bowl, then top each bowl with 1 teaspoon of the cilantro. Using your hands break 4 chips over each bowl of soup. Serve immediately.

Makes 6 servings. Each (about 2 cups with chips) serving has: 340 calories, 31 g protein, 40 g carbohydrates, 7 g fat, trace saturated fat, 38 mg cholesterol, 5 g fiber, 787 mg sodium

***********************************************************************************************************************************************************************************************************************************************

Jennie-O Coupon Giveaway

We have 5 coupons for three dollars off any Jennie-O Turkey product.  I am going to give away coupons to 5 different people.  Just tell me in the comments, what you would buy with your Jennie-O coupons, and what you would make with it. (You can even use some of the recipes from Cookerati)

 

The Rules:

• US residents only
• One entry per household
• Go to the Jennie-O Products page and let me know what your favorite Jennie Product is (or the one you would like to try)
• Tell us how you would prepare it
• Contest ends – January 26, 2010

The Prize:

• Five Winners
• One  coupon worth 3 dollars

Extra entries.

    One extra entry each(2 total) for a tweet or if you subscribe to either @Cookerati (twitter) , a reader or an RSS feed, or become a facebook fan (see link on right).  Leave a comment with a link to your tweet and/or your twitter name and let me know if you subscribe.

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Crockpot Barbecued Chicken Dinner – Excellent Rating From My Son

Yep, that’s it, I cooked a dinner that my son gave me a huge thumbs up on.  I used the Crockpot to thoroughly cook the chicken in a sauce, then pulled out the bones, gristle and other desirable parts, shredded the chicken left and let it simmer for a little bit. This would make a great Superbowl or family gathering crockpot dish. I peeled all the skin off the chicken and cut off any fat I found. It’s not a heavy barbecue sauce.  I used a rub on the chicken (Denny Mike’s Pixie Dust) and then made my own sauce.  My assistant peeled potatoes, sprinkled on some olive oil and herbs and baked it in the oven.  I also diced up some peeled hubbard squash threw on a pat of butter and sprinkled on dried sage and microwaved it.

When you prepare the chicken in advance (like the night before?), the rest of the meal will come together in a half hour or so without too much work.  The squash can also be prepped in advance.  I peel and cut apart my squash, then dice it up and put it into vacuum seal bags (vacuum sealed of course) so that I can use it as I need it.  If Whole Foods can sell squash that way, then why not do it myself?  It can be frozen after you vacuum seal to save for another meal if needed (hubbard squash are huge).

 

Barbecue Sauce

• 1/4 cup catsup
• 1/4 cup water
• 2 cloves garlic minced
• 1 onion diced
• 1 tbs white wine vinegar
• 2 tbs honey
• 2 tsp grated ginger
• juice of one lemon
• 1 tsp paprika
• salt
• pepper

Put all of the ingredients into a bowl and whisk together.

Crockpot Chicken Directions

Peel skin off of the chicken and remove any visible fat. Sprinkle with rub. Layer the chicken in the crockpot.  I used about 14 chicken drums, but you can mix up legs and breasts or even use a whole chicken.  Pour the sauce over the top and turn the crockpot on medium for about 6 –7 hours.  Remove bones, gristle and undesirable stuff from the crockpot. Break up the chicken or pull apart.  Stir back into the sauce and turn on high for a half hour to an hour.

Rosemary Potatoes

Peel, Slice and layer potatoes on a cookie sheet. Sprinkle with olive oil, pepper, and rosemary.  Place in the oven at about 375 until done.

Sage Winter Squash

Place peeled and diced squash into microwave bowl with a pat or two of butter, sprinkle with sage (mine came from my garden but you can use the stuff in the can) and microwave 4 –8 minutes until starting to feel soft.

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Recipes from Jennie-O and Devin Alexander

Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store’s “30 Days/30 Ways” program, which offers hundreds of recipes with turkey that will help improve your diet.

Turkey Sausage Spirals

• Olive oil spray
• 1 cup finely chopped sweet onion
• 1 cup thinly sliced red bell pepper strips, cut into 1-1/2 inch pieces
• 2 tablespoons freshly minced garlic
• 1 package (5 links) JENNIE-O TURKEY STORE^® Hot Italian Turkey Sausage, casings removed*
• 28 ounce can crushed tomatoes
• ¼ cup water
• 2 tablespoons no-salt added tomato paste
• 1 teaspoon sugar
• 1 tablespoon dried oregano leaves
• 2 teaspoons dried basil leaves
• 12 ounces brown rice or whole wheat rotini pasta, cooked according to package directions
• 6 teaspoons reduced-fat grated parmesan cheese, divided

Mist a large nonstick soup pot or chef’s pan lightly with spray and place it over medium heat. Add the onion, bell pepper, and garlic and cook them, stirring occasionally, until they are tender (they should not brown), about 4-6 minutes. Remove them from the pan and set aside.

Increase the heat to medium-high. Add the sausage and cook it, stirring occasionally and breaking it into large chunks as you do, until it is no longer pink inside. Drain the fat from the pan. Reduce the heat to low and add the pepper mixture back to the pan. Stir in the crushed tomatoes, water, tomato paste, sugar, oregano, and basil until well combined.

Cover the pan and continue cooking, stirring occasionally, for at least 1 hour for best flavor.

Divide the pasta among 6 serving bowls. Top each with 1 cup sauce. Sprinkle 1 teaspoon parmesan over each bowl. Serve immediately.

Makes 6 servings. Each serving has: 425 calories, 22 g protein, 59 g carbohydrates, 10 g fat, 2 g saturated fat, 58 mg cholesterol, 5 g fiber, 961 mg sodium

*To remove the casings, simply run a knife along the length of a sausage just deep enough to cut the casing. It will then remove easily with your hands.

 

Baked Turkey Wontons

• Olive oil spray
• ¼ cup drained sliced water chestnuts
• 2 medium carrots, peeled, trimmed and each cut into six pieces, lengthwise
• 4 whole green onions, trimmed and each cut into thirds
• 1 package (20 ounces) JENNIE-O TURKEY STORE^® extra lean ground turkey breast
• ½ cup finely minced sweet onion
• 1 tablespoon cooking sherry
• 1 large egg white, lightly beaten
• 1 tablespoon toasted or roasted sesame oil
• 2 tablespoons chili paste
• ½ teaspoon salt + extra (optional)
• ¼ teaspoon black pepper
• 70 wonton wrappers (3 x 3-1/2-inches each)
• Sweet and sour sauce, chili garlic sauce, or hot mustard for dipping (optional)

Preheat the oven to 450 degrees. Line a large baking sheet with parchment and lightly mist the parchment with spray.

Add the water chestnuts, carrots and green onion to the bowl of a food processor fitted with a chopping blade. Process until the ingredients are minced, scraping down the sides of the bowl if necessary. Add the chopped vegetables to a fine mesh strainer. Using a rubber spatula or a spoon, press out any moisture from the chopped veggies. Transfer the vegetable mixture to a large glass or plastic mixing bowl. Add the turkey, sweet onion, sherry, egg, sesame oil, chili paste, ½ teaspoon salt and pepper. With a fork or clean hands, mix the ingredients until well combined.

Fill a small bowl or ramekin with water.

Place a wonton wrapper on a clean, flat work surface. Spoon 1 tablespoon of the filling onto the center of the wrapper. Fold the wrapper in half diagonally, to create a triangle. Dip your finger in the water and lightly run your fingertip along one side of the triangle (inside). Gently press the edges of the wrapper, sealing the dry side to the moistened side, being careful not to leave any air bubbles. Press on the filling slightly to spread it out (if the mound of filling in the center is too thick, the wontons won’t cook evenly). Transfer the wonton to the prepared baking sheet. Continue filling and sealing the remaining wonton wrappers until all of the filling mixture and wrappers are used. Working in batches if necessary, place all the finished wontons on the baking sheet in a single layer.

Lightly mist the tops of the wontons with spray and sprinkle them lightly with salt, if desired. Bake for 5 minutes. Then gently flip the wontons, spray and salt the tops, and bake them an additional 2-4 minutes, or until the outsides are lightly browned and the turkey is no longer pink inside. Serve immediately with sauce for dipping, if desired.

Makes 10 servings. Each (7 wonton) serving has: 208 calories, 18 g protein, 29 g carbohydrates, 3 g fat, trace saturated fat, 26 mg cholesterol, 2 g fiber, 365 mg sodium

 

Mediterranean Turkey Bowl

• Olive oil spray
• 1 package (24-ounce) JENNIE-O TURKEY STORE^® Savory Roast Turkey Breast Tenderloin
• 1-1/2 cups water
• 1-1/2 cups dry whole wheat couscous (plain couscous works too)
• 1-1/2 cups seeded and very finely chopped tomato
• 1-1/2 cups seeded and very finely chopped cucumber
• 3/4 cup very finely chopped red onion
• 1 tablespoon freshly minced garlic
• ¾ cup minced fresh flat leaf parsley leaves
• 1/2 cup + 1 tablespoon freshly squeezed lemon juice
• 1-1/2 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• Preheat the oven to 350 degrees.

Place a large nonstick skillet over medium-high heat. When hot, lightly mist it with spray. Place the tenderloins side by side in the pan and sear them until they are browned on all sides approximately 2-3 minutes per side. Transfer them to a small, shallow roasting pan or baking dish and roast (bake) them for 35-40 minutes, or until a meat thermometer inserted in the center reads 175 degrees. Tent the cooked tenderloins with foil and allow them to rest for at least 10 minutes.

Meanwhile, bring the water to a boil in a medium nonstick pot with a lid. Stir in the couscous. Cover the pot and reduce the heat to a simmer. Cook it for about 2 minutes, or until all of the liquid has been absorbed. Remove it from the heat and fluff it with a fork. Cover and allow it to stand for 5 minutes.

Add the tomato, cucumber, red onion, garlic, parsley, lemon juice, and olive oil to a large glass or plastic bowl. Toss well to combine. Stir in the cooked couscous until well combined. Season with salt and pepper.

Slice the tenderloins into ¼-inch thick slices on a diagonal. Divide the couscous mixture among 5 serving bowls (about 1-1/3 cups couscous in each bowl). Top each bowl evenly with 1/5 of the turkey. Serve immediately.

Makes 5 servings. Each (about 1-1/3 cups couscous + 1/5 turkey roast) serving has: 399 calories, 36 g protein, 55 g carbohydrates, 6 g fat, <1 g saturated fat, 54 mg cholesterol, 9 g fiber, 622 mg sodium

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Turducken for the Holidays

A few weeks ago, a client sent me a turducken as a holiday “thank you” gift. Though it’s very much appreciated, it serves 25 which is way too much for our family of three. Instead of roasting it right away, I kept it in the freezer until Christmas when I defrosted it so my large, extended family could all enjoy.

What’s that? You don’t know what turducken refers to? My friend, are you missing out!

A turducken is a deboned chicken stuffed with cornbread stuffing wrapped in a deboned duck, stuffed with cajun sausage stuffing, stuffed inside a turkey rubbed with cajun seasonings. If you haven’t enjoyed one of these tasties, I’m going to insist you save your pennies and invest in this holiday treat for next year. It’s divine.

My family didn’t know what to expect but most were curious. Some folks were afraid it might be too spicy for their delicate palates, while others weren’t sure they wanted to eat a bird stuffed inside of a bird stuffed inside of a bird. I’m happy to tell you everyone thought it was delicious. My Mom has a little reflux issue and couldn’t really take the Cajun seasonings, but, for most of us, it wasn’t spicy in a bad way.

My problems with spicy foods is that the heat overpowers the flavors and all you can taste is heat. The turducken is perfectly seasoned. It’s not spicy in an overpowering sort of way, and I didn’t even find it hot. I found it to be seasoned with the right amount of everything. The sausage stuffing probably was the spiciest part of the dish, but again, more flavor than heat.

On the whole my family and I enjoyed the turducken. My mom even suggested I stay on good terms with this client so he send me another turducken next year. If you ever get a chance to sample a turducken may I recommend you jump at the opportunity. I promise, you won’t be disappointed.

Diana’s response: The turducken was delicious. I’m not big on sausage stuffing, but I tried it and it tasted like sausage stuffing. The biggest problem was that we wanted to try the duck and had to dig to find it. According to my husband the duck had an earthy flavor. My sister in law didn’t like the duck part, but the rest of us did. It was still way to much food for all of us, and Deb ran off with the leftovers so we didn’t get cold turducken sandwiches as leftovers darn it. I’m with my mom, stay friends with the client and hope for another one next year. Visually, it’s not as pretty since the bones are out, so it’s kind of a flat turducken. Tastewise, we loved it. Turduckens rock.

Deb’s response to Diana’s response: Darn tootin’ we ran off with the leftovers. I’m all about sharing, but I don’t mind telling you when the sharing is done. We went to my mother in law’s for Christmas and missed out on the leftover love there. You can bet I’m going to make up another turducken dinner tonight complete with smashed potatoes and some steamed broccoli. It’s the gift that keeps on giving. Well, at least for another day or so anyway.

A big fat P.S. Our turducken came from Pfaelzer Brothers and comes highly recommended.

Another big fat P.S. Turducken is even better the second time around. Leftovers rock. You know how turkey leftovers are sort of a hodgepodge of turkey bits? Well turducken leftovers (plus stuffings) are sort of a leftover trifecta. The duck, turkey and chicken are all mixed together and make a divine combination. We have more for another night or two as well. My son ate 3 helpings before I cut him off.

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Butternut Squash, Sausage and Campanelle Pasta

I had some great butternut squash just waiting for me to find the time to do something great with it. I put off using squash because it takes a while to seed and peel, but it’s such a terrific ingredient.  I found some soup recipes, but it wasn’t what I wanted.  So I came up with a pasta dish that was really tasty good, and hopefully good for you.  The only change I’d make is to cook the butternut squash a little bit less.  I used about a 1/2 of a butternut squash, and probably I should have used only a half a pound of sweet italian turkey sausage.  There were three of us at dinner, plus enough leftovers for two people, so cutting down the sausage makes sense.  There isn’t a lot of fat in this dish, but I can’t tell you how many calories or fat since I don’t know.

 

Ingredients:

• 1/2 cup pecan pieces (cut up pecans, not ground)
• 1 tbs butter
• 1/2 butternut squash, seeded, peeled and diced
• 2tbs + 3 tbs olive oil
• 2 cloves garlic
• 2 tsp sage (Dried leaves crumbled)
• 1/2 to 1 lb of sweet italian turkey sausage
• 1 onion diced
• 1/2 campanelle pasta
• salt
• pepper
• 1/4 cup grated parmesan + more for the table

Directions:

Melt butter in a large sauce pan, then add pecans and toast until lightly browned. Place the pecans in a bowl and set aside.  Add 3 tbs of olive oil to the pan and when it is warmed, add the squash and the garlic cloves.  Saute until al dente.  If you like if soft, go for soft.  Ours was a little softer, but still really delicious.Remove pan from heat when it is ready.  At the same time heat 2 tsp oil in pan, then place turkey sausage and onions and brown.  On one more burner, place a pot of water to boil for the pasta.  When the sausage is almost ready, dump the pasta into the pot.  Drain the sausage and the onions, slice the turkey sausage so that it’s about the same size as the squash.  Drain pasta and dump everything into the pot and stir.  In the pan that had the squash, add a little butter and turn the heat on low, then add 1/4 cup white wine and simmer.  Pour into the pot with everything else, add in the parmesan and fold everything together.

 

You can probably substitute the pasta for another type, this is one I bought because it was interesting looking and it worked out well for this meal.

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Turkey Soup – from your home made Turkey Broth

So you’ve cooked those turkey bones and created the wonderful Turkey Broth, now what.  Here’s a 30 minute (or less) recipe for one of those work or run out quick nights. The key to making it quick is to cut the pieces small enough that they will cook quickly, while at the same time a it needs to be a nice size tasty morsel in your mouth. You can swap out the veggies for ones you like better and customize it.  Crusty whole grain bread with some nice butter would go well with this.

Ingredients:

• 2 tbs olive oil
• 1 onion diced
• 1 garlic clove smashed, diced
• 1 turnip peeled, diced
• 2 carrots, peeled diced
• 4 cups broth
• 6 – 8 small potatoes peeled (or not) and diced
• 1 cup turkey diced
• Salt
• Pepper
• Parsley
• Sage

Directions:

Heat Olive Oil in Pan.  Sauté Onions, garlic, turnips and carrot.  When they seem almost al dente, add the broth.  After the broth heats to a simmer, add in the turkey and potatoes. Throw in the herbs. When the potatoes are the correct texture it’s ready. 

Easy Peasy, well it would be if there were peas.  You can add them if you like.

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Turkey, Chard and Red Jasmine Rice

Turkey leftovers on Friday are always great.  You shouldn’t want to do a huge preparation, just a little relaxing cooking for the day after Thanksgiving meal. I have this lovely chard colored red, yellow and green growing in my garden.  No dyes involved in case like my kids you were wondering.  We planted this in the raised beds earlier this past summer, but since Chard loves cool weather it is thriving and growing enthusiastically.  Isn’t this just gorgeous?

I also had some Ruby Red Jasmine Rice to try out, which I thought would look awesome with  my chard.

I pulled off the chard stems, chopped them and steamed them in the rice cooker along with the rice.  My rice cooker has a steam tray that sits up from the rice.

In a pan on the stove, I put in a couple of tablespoons of oil and sautéed, onions and garlic.  When it just starting to soften, I put the chopped up chard leaves on top and covered. It looks like a lot of chard, but it cooks down like spinach.  You need a lot of leaves to make a nice amount on your plate.

When the chard was cooked down and was almost ready, I added turkey that I pulled apart, and about a cup of turkey gel from the leftover drippings.

Gorgeous. Throw in salt, pepper and some of your favorite spices.

 

I served the Turkey and Chard with turkey stock over the Red Jasmine Rice and Chard stems.

 

 

I’m entering this in the 5 Star Makeover for Thanksgiving leftovers.

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Fettuccine with Chicken and Almonds from The Silver Spoon Pasta

This is the recipe I made from The Silver Spoon Pasta.  My husband is a big fan of almonds and chicken, so it was my first choice.  I chopped the almonds with a knife but you can use pre-sliced almonds.  It didn’t take long to prepare this meal and it was on the table in 30-40 minutes. The sauce sticks to the fettucine perfectly, not too thick or thin with a nice shallot flavoring.  Actually anything in this book is a good choice as most of the recipes are really easy to put together.

Preparation time 20 min.

Cooking time 30 min

Serves 4.

Ingredients:

• 2 tbs butter
• 1 shallot chopped
• 5 ounces of boneless skinless chicken breast portion chopped
• scant 1/2 dry white wine
• 1/3 cup almonds chopped
• scant 1 cup heavy cream
• 10 ounces fresh fettuccine
• 1/3 cup parmesan cheese
• salt and pepper

Directions:

Melt the butter in a small pan.l  Add the shallot and cook low heat, stirring occasionally, for 5 minutes. Add the chicken stir well, and cook for a few minutes.  Pour in the wine and cook until the alcohol has evaporated, then add the almonds and stir in the cream.  Simmer over low heat, stirring occasionally, for about 10 minutes, then season with salt and pepper.  Cook the fettuccine in plenty of salted boiling water for 2-3 minutes until al dente.  Drain, tip into a warmed serving dish, pour the chicken sauce over it and sprinkle with the parmesan.  Serve Immediately.

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit Stumble This Post

Next Page »