If you love Chicken Bryan at Carrabba’s you will love this dish, its my little copy cat recipe. To make it even more authentic add Sun dried tomatoes to the sauce, either way it is delicious.
Lemon Basil Chicken with Goat Cheese
4 Boneless, Skinless Chicken Breasts
1 T Italian Seasoning
Salt and Pepper
2 T Olive Oil
1 large shallot chopped fine
8 oz white wine ( I used Pinot Grigio)
2 oz Lemon Juice ( About 1 lemon)
1 T heavy Cream
12 T cold unsalted Butter cubed ( 1 1/2 sticks)
1 T chopped fresh basil
4 1 ” slices of goat cheese
Sprinkle both sides of the chicken breast with Italian seasoning and salt and pepper. Heat oil in a large pan then add chicken cooking about 4 min on each side. turn to low and cover until chicken is cooked all the way through, use a meat thermometer to check doneness. Remove chicken from pan.
Heat a small sauce pan over high heat. Add Shallots, wine and lemon juice, bring to a simmer and cook until liquid is reduced to about 2 T.
Reduce heat to med high. Whisk in cream. Add Butter 1 T at a time whisking constantly and removing from heat as needed. Continue adding each tablespoon of butter and whisking until all have been added and the sauce is smooth. Season with salt and pepper
and stir in basil.
To plate chicken breasts, top with goat cheese, drizzle with lemon sauce, garnish with more basil if desired. Serve immediately.
Think of this as a Greek Bolognese Sauce, it is a hearty and comforting dish. I served it with a salad of lettuce, radishes and beets and toasted pita with garlic.
Greek Pasta Casserole
16 oz of cooked pasta ( I used rigatoni)
1 lb ground Turkey (you could use lamb, beef or chicken)
1 can diced tomatoes (Undrained)
2 c chopped fresh spinach
2 T greek seasoning
2 cloves garlic chopped
2 T red wine vinegar
1 c cream
1 c crumbled feta
1 c mozzarella cheese
in a large skillet saute ground turkey until no longer pink, add 1 T greek seasoning, garlic, and spinach, cook over med until spinach is wilted and add tomatoes and vinegar.
Mix together with drained pasta and add to a large 9×12 baking dish. Add cream and feta and mozzarella cheese and remaining Greek Seasoning.
Cover with foil and bake at 350 for 20 minutes, stirring occasionally so pasta on top doesn’t get dry. Sauce will thicken and cheese will melt.
Fresh is best. I hate to use canned or jarred soups and sauces unless I have to. The good news is tomatoes are coming into season here in Florida, which means better quality and cheaper prices. This sauce is so easy and so much better than jarred, try it once and you may never go back. Pour it on your favorite pasta or over chicken or pork.
Fresh Tomato and Basil Cream Sauce (serves 2, can be doubled)
1 T olive oil
2 ripe tomatoes chopped
salt and pepper
1/4 c chopped onion
2 t garlic chopped
3 T heavy cream
1 T fresh chopped basil
Sprinkle chopped tomatoes with salt and pepper. Heat oil over med/high in a large skillet, add tomato, onion and garlic and saute for about 3 minutes. Turn heat to low and add cream, cook 2 minutes more. Remove from heat and stir in fresh basil. Serve.
Potatoes are my favorite food!
Loaded Baked Potato Casserole
1 bag small (petite) yukon gold potatoes cut in 1/8″ slices
1/4 c green onion or chives chopped
5 sliced cooked bacon
2 t salt
1/2 stick of butter
2 c milk
1/4 c flour
1 c shredded cheese
Pre heat oven to 350
Add potatoes, green onion and bacon to an oven proof baking dish
in a sauce pan melt butter over med heat, add flour and stir. Slowly add milk and continue cooking over med high heat until mixture starts to bubble, turn heat to low and continue stirring until liquid thickens into a sauce. Add salt and cheese, stir until cheese is melted. Pour mixture over potatoes in baking dish. Cover with foil and cook for 45 minutes or until potatoes are tender, remove foil and cook 15-20 minutes more or until top is golden.
I was busy making our traditional Corned Beef and Cabbage and I had also make Irish Coffee Cupcakes earlier so the Bailey’s Irish Cream was out in the kitchen. All day I kept thinking I bet that would be good in mashed potatoes. I know it seems slightly weird but I have put alcohol in potatoes before and cream well that’s a no brainer. Hmmm. I had boiled the potatoes and dribbled a little of the bailey’s on one and tasted it, well it was good, gave it a rich decadent taste almost like a truffle oil. I made my husband try it , he said I think your right, so I went for it. Subtle and creamy, decadent and delicious, these will become tradition for all St. Patrick’s Days to come.
Bailey’s Irish Cream Mashed Potatoes
about 10 med sized yukon gold potatoes
1/2 stick butter
1 t salt
1/2 t black pepper
2 T Bailey’s Irish Cream
1/3-1/2 c milk
Boil potatoes until tender
sprinkle with salt
add butter, Bailey’s, and 1/3 c milk. Mash until smooth adding more milk if needed, add pepper and salt to taste.
I don’t know what it is about Fall, but this time of year makes me go right for the comfort foods and classic combinations I grew up with. As I looked at my menu board for the week I thought this could have been one my mom had when I was a child. Last night’s dinner was grilled cheese and tomato soup. I made the soup in the crock pot so it was done and ready for whenever my family decided to make their appearance for dinner, and the bonus is you get to smell its deliciousness all day.
Creamy Tomato Soup with Pesto
1 28 oz can of peeled whole tomatoes
1 20 oz can of petite diced tomatoes
1 1/2 c vegetable stock (chicken would work too)
1 T italian seasoning
1/4 teaspoon of pepper
1 t salt
1/4 c brown sugar
1 cup chopped onion
2 cloves of garlic chopped
1 c cream
2 T butter
1/2 c fresh basil
1/4 c parmesan cheese
1/4 c pine nuts
1 large clove of garlic
1/4 c olive oil
Add tomatoes, stock, Italian seasoning, pepper, salt, sugar, onion and garlic to a large slow cooker/ crock pot. turn on high and cover. Cook for one hour and then turn to low. Cook for 2-3 more hours or until tomatoes and onions have completely softened. Add cream and butter and use an immersion blender to puree. You could also use a regular blender or use a wooden spoon to mash. Place on warm until ready to serve. Taste for salt and sugar add more if desired.
Meanwhile place basil, parmesan, garlic and pine nuts into a food processor, pulse until smooth and then slowly add olive oil while processor is on until pesto is the desired consistency.
Serve soup with a drizzle of pesto over the top.
I am not a baker, desserts and breads are hard for me. That’s why I love this easy dessert you make in a blender. This is a recipe favorite from Bon Appetit’s Fast Easy Fresh cookbook by Barbra Fairchild. The lemon cream goes perfectly with the dark chocolate mousse but if you prefer use milk chocolate chips instead of dark and vanilla extract (1 t) instead of the lemon juice in the cream. This recipe is doubled from the original recipe in the cookbook and made 6 servings.
Blender Chocolate Mousse with Lemon Cream
2 c chocolate chips ( I used 1 cup good dark chocolate chips and 1 c milk chocolate)
1 1/2 c water
6 T sugar divided
1/2 t instant espresso powder (or instant coffee)
6 large egg whites
2/3 c chilled heavy whipping cream
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
Place chocolate chips into a blender. Bring water, 4 T sugar and espresso powder to a simmer in a sauce pan, stir to dissolve coffee and sugar. Pour over chocolate chips in blender. Cover tightly and blend for 5-10 seconds. Add egg whites and cover and blend on high for 1 minute. Pour into glasses or bowls and chill until mousse is set. Mine took about 2 hours.
For Lemon Cream:
whisk cream, lemon juice, 2 Tablespoons of sugar and lemon zest in a small bowl until small peaks form, add dollop to top of the mousse.
My kids love goopy, buttery, Alfredo sauces. They are fine every once in a while, but pretty fattening and lack any sort of vegetable or seasonal ingredient. I put this dish together using fresh summer corn and basil from the garden. It is a lighter summer version of a white sauce with a hint of sweetness and no butter or cream.
2 ears of corn, kernels removed with a knife (or about 3 cups corn frozen of canned)
1/2 one lemon juiced
1/2 c milk
1 t salt
1/4 t pepper
2 oz cream cheese
1/4 c shredded parmesan cheese
1 t minced garlic
1.5 lbs chicken breast ( I cut mine in to bite sized pieces but you could use whole breasts)
4 T chopped basil
Remove kernels from cob if using fresh corn.
add kernels, lemon juice, and milk to a food processor, pulse until finely chopped. Add milk salt pepper and cheeses, pulse until mixture is well combined.
Set aside and heat a large skillet over med high heat. Add oil. Sprinkle chicken with salt and pepper. add to pan. Sauté for about 5 minutes or until chicken is cooked through.
Add corn and cheese mixture to pan, simmer for about 5 min over low
Stir in fresh basil and serve.
Serve over, Rice, Noodles or Pasta. Sprinkle with grated parmesan if desired.
I like Salmon with Mango Salsa, I like Salmon with Coconut Curry. I decided to marry the two and it was a success, a perfect Summer meal.
Salmon and Shrimp with Mango Curry
12 oz salmon ( I prefer the wild, this time I used Frozen Coho Wild Alaskan Salmon)
1/2 lb shrimp, deveined and peeled
2 ripe mangos diced
1 t minced ginger
1 T minced garlic
1 t minced jalapeno
1 T Curry Powder
1 c coconut milk
Salt and pepper
Melt butter in a large pan over med high heat. Sprinkle salmon with salt pepper and 1/4 t of the curry powder. Add to melted butter and cook for 1 min on each side.
Add shrimp, mango, garlic, jalapeno, and ginger. Cook for 2 minutes. Add coconut milk and curry powder, simmer for 4-6 minutes or until salmon is cooked through and shrimp are opaque.
Serve over rice or pasta and top with chopped cilantro.
We eat a lot of wings around here. I have two teenage boys and I think if it was up to them we would eat pizza and wings every night. I saw a post awhile back from a fellow blogger, Fantastic Frugal Foods from Justa’s Kitchen for a Buffalo Chicken Casserole. What a great idea for my family. So when I was in my kitchen with some extra chicken cutlets that need to be used up, I remembered her recipe. I wanted to use what I had in my kitchen without going to the store, so I kinda of created my own version, but here is hers.
Buffalo Chicken Casserole
1 1/2 lbs boneless chicken breasts cut into bite size pieces
1 t chopped garlic
2T hot sauce (I used Frank’s)
1/4 c chopped celery (if you are not a celery fan, try carrots)
1/4 c flour
3 cups milk
3 oz cream cheese
2 T blue cheese
16 oz box of ziti (or other pasta), cooked and drained
1/2 c crushed Buffalo flavored Pretzel Crisps
Preheat the oven to 350 degrees, Add butter to a large pan and melt over med high heat, add chicken, garlic, 1 T hot sauce and celery. Sauté til chicken is cooked through, about 4 minutes. remove from heat and sprinkle chicken and veg with flour.
Place back on burner over low.for 1 minute. Add milk and bring to boiling, turn to low and add cream cheese, blue cheese and remaining 1 T of hot sauce cook until cheese is melted into sauce and it is slightly thickened.
Add sauce to pasta and stir, pour into a large baking dish, 9×13
Top with crushed pretzels.
Bake for 20 minutes.