Thursday, January 27, 2011
I made this before and I really like it. The orignial recipe called for peppers and onions and you can always add them in if you like but since I don't eat either I made it without. Also the recipe originally called for more stock but I've found both times I've made it that if you use the whole 2 cups it ends up very soupy so I think next time 1 1/2 will be better.
1/2 pound extra-wide egg noodles
2 tablespoons EVOO
2 pounds boneless skinless chicken, dark or white meat, cut into 1-inch pieces
2 garlic cloves, finely chopped or grated
2 round tablespoons ground sweet paprika
1/2 teaspoon ground allspice
1 1/2 cups chicken stock
1 cup sour cream
2 tablespoons butter
2 to 3 tablespoons finely chopped fresh dill
2 to 3 tablespoons finely chopped fresh chives
1/4 cup chopped cornichons or baby gherkin pickles
1. Bring a large pot of water to boil, salt the water, and cook the noodles to al dente.
2. While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO. Season the chicken liberally with salt, pepper and poultry seasoning and brown the meat for a few minutes on each side.
3. Add garlic, season with salt and pepper, cook until just fragrant (if your going to add peppers you would remove the chicken and add the peppers and onions now cooking them until tender about 7-8 mins)
4. Stir in the paprika, allspice and stock. When the stock comes to a bubble, reduce the heat to a simmer and cook for 5 more minutes. Turn off the heat and stire in the sour cream.
5. Drain the egg noodles and return them to the hot pot. Toss with the butter, dill and chives to coat.
6. Ladle the chicken over the noodles in shallow bowls and top with gherkin pickles.
I know you're probably thinking pickles on my noodle and chicken dish?!?! Because when I first read that I thought the same thing, but trust me, it's actually really good!
Friday, January 21, 2011
I decided to make this recipe with a spin, it's not summer (obviously if you check out the snow outside) but I substituted corn on the cob for frozen corn and it came out very good.
Here are the list of Ingredients used and then I will give the step by step instructions with pictures I took while making the dish.
1 pound fettuccine
EVOO (extra virgin olive oil)
6-8 slices bacon, chopped
6 ears corn on the cob (or 2 lbs frozen corn)
3 shallots, finely chopped (optional)
1 cup half and half
2 tablespoons fresh thyme leaves
1/2 cup chicken stock
a couple handfuls of chopped fresh flat-leaf parsley
1 cup grated parmigiano-reggiano cheese
1. Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente (about 10 mins)
2. Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add bacon and render its fat.
3. Add three quarters of the kernels and liquids to the bacon. Add the shallots and season liberally with salt and pepper. Cook until tender, 5 to 6 minutes.
4. Add the remaining corn (about 1 cup if frozen) to the food processor and puree with the cream.
5. Stir in the thyme and the stock into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture. Reduce the heat to simmer. Cook for 3-4 minutes, stirring frequently, to thicken.
6. Grate in some fresh nutmeg just a few grates)
7. Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup.
Pass the remaining cheese at the table.
Now just sit back and enjoy the praise! It really was a good dinner and wasn't too hard to make in my opinion. I hope you enjoy and I hope this helps if your not too handy in the kitchen.
Thursday, January 20, 2011
I don't know about you but I get really bored with dinner. I find myself making the same things over and over and over....well you get the picture. :) I ask my husband what he wants for dinner and it's always "I don't know whatever you feel like making" Really? Sometimes I just want to smack him! But I regress...
Now, I know that I am a picky eater so making things that I will eat is not an easy task and I now understand how hard it must have been for my mom as I was growing up. But I can usually throw something together that I like that comes out pretty good. It's actually quite rare that I have ever put together something that has been completely inedible. Someday I might tell you about an incident involving me, cube steak and a Teflon frying pan when I was a teenager that didn't end well.
To try and spice up dinner, both literally and figuratively. I got Rachael Ray's Look + Cook Cookbook and have already made some recipes from it that came out really good. But that and the movie Julie & Julia got me thinking...
I'm going to do my best to cook my way through the Look + Cook cookbook while putting my spin on her recipes as I always do. For each recipe I make I will not only take a picture of the final product but I will also try to take shots as I am making the meal and put up my adaptation of the recipe. I have a friend that is always saying I need to teach her how to cook, and who knows, maybe this will help!
I'll keep you posted! Wish me luck.
So I don't usually make New Years Resolutions, mainly because I'm really bad at keeping them. :) but I've decided this year to make one and do my absolute best to keep it.
I'm going to do everything in my power to be a better blogger. I am not very good at this but everyone always says practice makes perfect and if I just give up well then I'm going to continue to not be very good. I look at my friend Amanda's blog http://itchinstitchin.blogspot.com/ and I'm envious because it's so awesome and she's so talented and I think, "man I really need to get her over here to work on mine! LOL"
It's going to be a long couple of months ahead. My parents are in the process of trying to buy a house and if all goes well me and my hubby will be moving into the apartment we will be building in the basement. Provided everything goes through (which we should find out any day now) I will have before pictures up soon.
Well I guess that's all I have to say for now. But I promise I will be back soon. No more 6 month sabbaticals for me!