Chicken Italiano

April 16, 2014

• 4 Chicken breasts
• 3 Tablespoons butter
• 1 teaspoon minced garlic
• 1 tablespoon oregano
• ½ cup Parmesan
• 1 tablespoon parsley fresh or dried
• Salt and pepper to taste

Melt butter in baking dish with herbs and Parmesan. Coat each side of each chicken breast with the butter/herbs. Sprinkle with a bit more Parmesan and bake at 375° for 25-30 minutes

Croque Monsieur

April 16, 2014

Mornay Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 bay leaf
• 1 sprig thyme
• freshly grated nutmeg
• 3 oz. Gruyere

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Sea Scallops-Corn Cakes-Orange Honey Butter

April 16, 2014

Corn Pancakes

• 4 oz. pureed fresh corn
• ¼ cup fresh corn kernels
• ½ cup flour
• ⅓ cup milk
• 1 heaping tablespoon sugar
• ¾ teas salt
• 1 teaspoon baking powder
• ⅓ teas baking soda

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Pad Thai

December 20, 2023

• 8 oz wide rice noodles
• ½ cup chicken stock
• 1 lb chicken breast sliced into thin strips then 2 inch pieces
• 1 red bell pepper thinly sliced
• 1 small shallot minced
• 1 cup matchstick carrots
• 4 cloves garlic minced
• 2 eggs beaten
• 2 cups mung bean sprouts
• 4 green onions chopped (divided)
• ½ cup chopped cilantro (divided)
• ½ cup peanuts roughly chopped

Chicken Divan

April 16, 2014

• 4 tablespoons butter
• 6 tablespoons flour
• 2 cups chicken stock
• ½ cup cream
• ¼ cup white wine
• ¼ cup Parmesan
• 1 teaspoon tarragon
• 3-4 chicken breasts
• 1 pound fresh broccoli

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Cauliflower “Mac” and Cheese

May 23, 2018

• 1 large head cauliflower broken into bite-size pieces
• 1 cup heavy cream
• 2 ounces cream cheese
• 2 teaspoons Dijon mustard
• 2 cups shredded sharp cheddar (divided)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preheat oven to 375

Cook cauliflower in boiling water about 5 minutes, drain and dump into a greased casserole dish.

In a saucepan, bring the cream to a simmer then whisk in the Dijon, cream cheese and  1 1/2 cups cheddar. Stir until smooth and salt and pepper to taste. Pour over cauliflower and stir to combine. Top with remaining 1/2 cup cheddar and bake until browned and bubbly – about 15 minutes. Serve with crushed parmesan crisps on top. For a main dish meal, add shaved ham or ham cubes.

Beef Bourguignon

July 30, 2013

Julia Child’s

• 6 ounces chunk bacon
• 3 ½ tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 2 tablespoons flour
• 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
• 2 ½ to 3 ½ cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• ½ teaspoon thyme
• 1 bay leaf
• 18 to 24 white onions, small
• 4 tablespoons butter
• Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound fresh and quartered mushrooms (more…)

Short Rib Wellington Potpie

July 30, 2013

• 2 ¼ lb. boneless beef short ribs, cut into 1-inch dice
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• ¼ lb. prosciutto, cut into 1/4-inch squares
• ¾ lb. cremini mushrooms, quartered
• 8 Tbs. (1 stick) unsalted butter, cut into cubes
• ½ cup all-purpose flour
• ½ cup red wine
• 1 ½ Tbs. beef demi-glace
• 3 cups beef stock
• 1 tsp. chopped fresh thyme
• 1 bay leaf
• 1 ½ cups pearl onions
• ¼ cup chopped fresh flat-leaf parsley
• 1 sheet puff pastry, 10 to 11 inches square or pie crust
• 1 egg, lightly beaten with 1 tsp. water (more…)

Chicken and Dumplings

November 23, 2013

Chicken and Broth

• 1 large chicken or 8 boneless skinless thighs
• 2 coarsely chopped onions
• 1 lb button mushrooms or quartered Criminis
• 6 coarsely chopped carrots
• 3 garlic cloves
• 3 bay leaves
• 2 quarts water
• 1 tablespoon salt
• ¾ teaspoon freshly ground black pepper
• 1 teaspoon tarragon
• ¼ teaspoon dried thyme
• 1 cup flour
• ½ cup butter
• ¾ cup milk

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