Pasta is one of my go to meals. Nearly everyone loves it, you can create a variety of sauces, you can use it as a main or a side, and best of all – it is super quick. One of my favorite ways to have pasta is just fettuccine coated with garlic butter and topped with black pepper and a sprinkle of Parmesan. It takes ten minutes.
This Chicken and Fettuccine with creamy basil sauce is not quite that quick but almost. The sauce is basically cream cheese, fresh basil, and a touch of garlic. Continue reading
What is it about sticky, sweet, tangy, spicy sauces on chicken breast? It’s sort of like peanut butter and jelly, chocolate and peanut butter, or vodka and tonic – they just go together.
The first time I had PF Chang’s caramel chicken I thought I was in Heaven. Well, sort of. I am sure if it was heaven Ryan Gosling would have been the waiter and since he wasn’t let’s just say I was really darn close. Tangy, sticky, sweet, and slightly spicy chicken with mango and … and… well whatever else was in there. It was delicious. That very night I swore to find out how to make caramel chicken or die trying. I am very happy to say I have maybe a few more good years left. Continue reading
Filed under Main Dish, Meat
When you roast things – and it doesn’t matter whether we’re talking about fruit, vegetables, or meat – the browning is caused by changes that bring out the sugars. Flavors intensify and sweeten.
When I saw this recipe in the August Bon Appetit I knew that I was going to make it. And I knew I was going to follow the recipe pretty much to the letter. I can’t really explain this, I have certainly tried, I can taste the flavors in the words I read. I know how basil tastes and I know how tomatoes taste and there is something in my head that creates the flavor when I put the two together in my mind. Then that little computer inside there runs a list of other flavors that coordinate – and that’s how I throw recipes together quickly. Continue reading
Filed under Main Dish, Meat
Frito Chicken Casserole – just by the title you should be able to guess that it is from one of my vintage cookbooks, right?
This is an easy, recipe that is a great way to use up leftovers because you start with cooked chicken. You can also run by the deli on the way home and get a rotisserie chicken if you are rushed and don’t have the leftovers. Continue reading
Ravioli is one of my favorite comfort foods. There is something about it being chewy, cheesy, and high in carbs that whispers comfort to my inner child. I like making it homemade but most often I buy the frozen cheese ravioli from Costco. I know it is not as delicious as fresh ravioli but it suits me just fine.
Most often, at least around here, it is either served with a tomato based sauce or plain butter and a sprinkle of Parmesan. Well this time I decided to use a chicken Alfredo sauce. SCORE!
I don’t understand why I hadn’t used it before – it is absolutely delicious. If I hadn’t had spinach and mushroom haters at the table I would have added sauteed mushrooms and spinach both!
If you haven’t made an Alfredo sauce before try this just once. Fresh is fast and so much better than canned.
Creamy, perfect Alfredo sauce recipe that doesn't take long to make. Serve it over cheese ravioli for major comfort food.
- 1/2 cup of unsalted butter
- 8 ounces of cream cheese
- 2 cloves of garlic, minced
- 1 1/2 cups of milk
- 1/2 cup of heavy cream
- 6 ounces of grated Parmesan cheese
- 1/8 teaspoon of ground black pepper
- Pinch of freshly grated nutmeg
- 2 cups of diced, cooked chicken breast
- 1 cup of sauteed mushrooms, optional
- 2 cups of chopped, fresh spinach, optional
- 24 ounces ravioli, fresh or frozen - cooked
- Melt the butter in a saucepan.
- Saute the garlic until it softens.
- Add the cream cheese and stir until blended.
- Add the milk, cream, and Parmesan and whisk until smooth.
- Stir in the chicken breast (and mushrooms/spinach if you are using them) and serve over ravioli or other favorite pasta.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use