1 lb Wild Mushrooms
1/4 Cup Kalamata
2 Plum Tomatos
5 Tbs Shallets and Capers
4 Grape Tomatos
1 Tbs Parsley
2 Chicken Breasts(boneless, skinless)
2 Tbs Chilled Butter
1 Tbs Olive Oil
1/2 Cup Chicken Broth
1 Garlic Clove
1. Preheat oven to 200 degrees F. Heat Oil in large skillet over high heat.
2. Sprinkle chicken with salt and pepper. Add to skillet, cook until brown and just cook through about 5 minutes per side. Transfer to oven proof plate and place in oven to keep warm. Discard oil from skillet.
3. Add oil to skillet and heat over high heat. Add mushrooms; saut'e until wiltened and begining to brown about 3 minutes.
4. Add broth; boil until all liquid evaporates, about 5 minutes.
5. Add Kalamata Olives, Plum Tomatoes seeded and diced, garlice clove, shallets, and Capers to skillet. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes.
6. Add butter to skillet and stir until melted.
7. Mix in grape tomatos. Season to tast with salt and pepper. Spoon mushroom mixture over chicken. Add parsley.
Monday, February 20, 2012
Monday, February 13, 2012
Nicoles Style Spaghetti
1/4 Zucchini
1 Sweet Pepper (orange, red, yellow)
2oz Mushrooms
6oz of Spaghetti
1/2 lbs Ground Beef
14oz Spaghetti sauce
1. Cook ground beef in large dutch oven and drain off excess fat
2. Slice mushrooms and zucchini into 1/8 slices, then set aside
3. Slice sweet pepper into 1/2 x 1/2
4. Bring 6 quarts of water to a boil in a stock pot, and spaghetti. Continue to boil until done, about 10-12 min
5. Pour spaghetti sauce over the browned meat. Add prepared vegetables. Simmer about 5 min and serve.
1 Sweet Pepper (orange, red, yellow)
2oz Mushrooms
6oz of Spaghetti
1/2 lbs Ground Beef
14oz Spaghetti sauce
1. Cook ground beef in large dutch oven and drain off excess fat
2. Slice mushrooms and zucchini into 1/8 slices, then set aside
3. Slice sweet pepper into 1/2 x 1/2
4. Bring 6 quarts of water to a boil in a stock pot, and spaghetti. Continue to boil until done, about 10-12 min
5. Pour spaghetti sauce over the browned meat. Add prepared vegetables. Simmer about 5 min and serve.
Wednesday, February 8, 2012
Brussel Sprouts with Bacon and Craisins
1 pkg Brussel Sprouts, quartered
1-2 Tbsp Shallet
2 slices Bacon
1/4 cup Craisins
1/4 cup Chicken Broth
1 1/2 t. White Wine Vinegar
Pinch Salt, Pepper
1. Cut bacon into small dice.
2. Cook until browned.
3. Meanwhile, cut sprouts in quarters and mince shallet.
4. Remove bacon from pan and set on paper towel to drain.
5. Drain all but 1 Tablespoon of bacon grease.
6. Add sprouts to pan, and cook sprouts, flat side down, for 2-3 minutes.
7. Turn over, and add craisins, broth, and vinegar; cook additional 3 minutes
8. Return bacon and shallet into pan and stir.
9. Serve
1-2 Tbsp Shallet
2 slices Bacon
1/4 cup Craisins
1/4 cup Chicken Broth
1 1/2 t. White Wine Vinegar
Pinch Salt, Pepper
1. Cut bacon into small dice.
2. Cook until browned.
3. Meanwhile, cut sprouts in quarters and mince shallet.
4. Remove bacon from pan and set on paper towel to drain.
5. Drain all but 1 Tablespoon of bacon grease.
6. Add sprouts to pan, and cook sprouts, flat side down, for 2-3 minutes.
7. Turn over, and add craisins, broth, and vinegar; cook additional 3 minutes
8. Return bacon and shallet into pan and stir.
9. Serve
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