Linguine with Garlicky Breadcrumbs Recipe. Kaytucky Chicken. I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a little Green Peppercorn Sauce, but that’s mainly because I’m seriously addicted to how the sauce tastes on potatoes. This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here.
I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. Until I ended up with puff pastry looking like this. Kay’s Recipe Card. Tartelette. I was going to start this by saying that I had not married into a typical Southern family but to tell you the truth, I can't think of one typical Southern home. Here in the South you can be from the Lowcountry, the Midlands or the Mountains. Three different ways of life, three different Southern twang lingering after each word. Three different ways of seeing the sun shine bright and to make a tomato pie.
I married into a Southern family with history and well, more history. I had never had a tomato pie until I met my mother in law. Nothing that my doctor would be thrilled about. That very same day, I vowed to do something my grandmother and mother had advised years before: never ever, under any circumstance try to replicate that pie. Heirloom Tomato Galette: Serves 4 to 6: For the ricotta filling:1 cup ricotta (I use this recipe to make homemade ricotta)1 garlic clove, minced1 tablespoon finely chopped fresh oregano Topping:3 to 4 heirloom tomatoes1 tablespoon parmesan2 teaspoons olive oil.
Lynn’s Paradise Biscuits. Lynn’s Paradise Biscuits April 23, 2012 | By Adam Roberts | 30 Comments Once upon a time, my friend Patty told me that the best biscuits she’d ever had in her life were at Lynn’s Paradise Cafe in Louisville, Kentucky. “They were huge,” I remember her saying, “and buttery and fluffy and AMAZING.” When Patty told me this (back in 2009), I was working on a project that required me to research all different kinds of biscuit recipes.
And oh did we enjoy them. When I first made these, back in 2009, they were so huge as to be intimidating. Fast forward to 2012: Patty (friend Patty; also, seven-months pregnant Patty!) I dug up the recipe. I added the butter, cubed: I cut it in using two knives: I added the cream and buttermilk: Stirred it all together with a rubber spatula and then patted it into a square baking pan coated in cooking spray: You probably can’t tell, but I scored the dough into 16 separate biscuits (four down, four across) and then poured two tablespoons of melted butter on top. Recipe for pasta bow ties with broccoli, white beans, pine nuts and feta. When I was a little girl, I'd smother in ketchup anything I had to eat but didn't naturally love. As an adult, I prefer to do my smothering with good Parmigiano-Reggiano cheese. I wish I could say that I naturally love broccoli, but I don't, though over the years I've discovered ways I can get more broccoli into my diet; Chinese stir-fries and pasta recipes with lots of cheese top the list.
This dish of pasta bow ties with broccoli, white beans, pine nuts and feta incorporates two cheeses along with a healthy portion of broccoli and white beans. The tang of lemon and a good pinch of fresh black pepper brighten the flavor. Pasta bow ties with broccoli, white beans, pine nuts and feta From the pantry, you'll need: dried pasta, onion, garlic, oregano, cannellini beans, black olives, lemon, feta cheese, Parmigiano-Reggiano cheese, pine nuts, olive oil, fresh black pepper. Serves 4; can be doubled. Ingredients Directions Bring 4 quarts of water to a boil in a stock pot. Serve hot. Goddess Of Scrumptiousness. Pasta with garlicky broccoli rabe.
In my humble opinion, there’s cooking and there’s cooking. (I know, I’ll just give you a minute for the staggering profundity of that sentence to kick in.) What I mean is, it’s one thing to turn banana bread into a crepe, that crepe into a cake, that cake into a vehicle for walnut butterscotch, drooling, diet-postponing, and seconds, and it’s an entirely other thing to find yourself at the playground at 5:15 p.m. and realize a) you don’t actually have anything in the fridge that you can turn into dinner, b) you, in fact, barely feel like cooking, in fact, your interest in cooking is only a single degree stronger than your desire to order in, so this better be easy, and c) the adjacent farmers market which you have heard from others boasts ramps and asparagus and spinach and other new!
Spring! Delights! In fact, at the tail end of the day, boasts few things aside from a straggler of a single bundle of broccoli rabe. Or, I didn’t before last Wednesday afternoon. Goddess Of Scrumptiousness • Rustic Style Roasted Potatoes with Roasted Garlic... Cheesy Jalapeño Popper Baked Stuffed Chicken. What happens when you combine Skinny Baked Jalapeño Poppers with chicken?? Oh yeah baby!! Cheesy stuffed chicken breast stuffed with diced jalapeño, cream cheese, cheddar jack cheese, scallions and bacon!
I basically deconstructed my jalapeño poppers and stuffed them into chicken and the results where mouth watering!! I used bread crumbs because I was out of panko, but I think seasoned panko would give these a wonderful crunch like I used on my Skinny Baked Jalapeño Poppers. I made the serving size a generous two pieces, so a simple vegetable, fiesta lime rice, or a salad on the side would make this a complete meal. And those of you on Pinterest, if you want some Skinny Cinco De Mayo inspiration, check out my Cinco De Mayo board! Cheesy Jalapeño Popper Baked Stuffed Chicken Skinnytaste.com Servings: 4 • Serving Size: 2 stuffed breasts • Old Points: 9 pt • Points+: 9 pts Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 gSodium: 355.8 mg (without salt)
Recipe for pasta bow ties with broccoli, white beans, pine nuts and feta. Garlic Noodles with Miso Butter. Monday, April 23, 2012 Garlic Noodles with Miso Butter This is a variation of one of the most popular recipes from my cookbook (Todd & Diane posted the recipe for Garlic Butter Noodles) and SteamyKitchen.com (Garlic Scallion Noodles). I’ve one-upped the recipe by adding in a spoonful of miso paste and throwing in fresh mushrooms, which is like upgrading from (okay, I just deleted a lame analogy of something related to stereos….too doiky, too predicable….deerrrrrr….) Anyways, the miso paste, even just just a spoonful of it, melted into butter gives the entire dish richness (without adding meat!)
I’ve created this recipe for my client, Miso & Easy, who makes ready-to-use miso paste. You can use any type of noodles that you want, Asian noodles or even spaghetti noodles (which is what I used). Get your wok out (or a large saute pan with high sides) and add saute the garlic and green onions in butter, but for the love of Buddha, don’t burn the garlic – keep the heat in control! And toss more! Spring Recipe: Spaghetti Pan-Fried with Ramps & Mint. It's barely a recipe; it does lean on your own sense of timing and feeling of when the pasta is hot and cooked through, and when the ramps are soft and wilted. It's a fast dish too — it just takes a few moments to sauté. Spaghetti Pan-Fried with Ramps & Mint serves 4 as a side dish or 2 as a main 1/2 pound dried spaghettiOlive oil8 ounces fresh ramps1 small bunch mint, about 1 ounce1/4 cup dry white wine1/4 cup grated Parmesan, plus more to serveKosher salt and freshly ground black pepper Cook the pasta until barely al dente.
Clean the ramps and separate them into green tops and white bottoms. Heat a large (10-inch or larger across) sauté pan over high heat. Add the white wine; it will immediately bubble up and nearly evaporate. Serve immediately with extra Parmesan, if desired. Mustard-Herb Panko Crusted Chicken Breasts. Mustard-Herb Panko Crusted Chicken Breasts I remembered loving a Mustard-Herb Crusted Pork Tenderloin I made awhile ago so I decided to adapt it a bit to work with chicken breasts that I had in the refrigerator. It was messy but simple to prepare and the house smelled really fantastic while it cooked. The chicken turned out crisp and flavorful on the outside and tender and juicy on the inside. My whole family really loved this flavorful chicken. I served it with a delicious orzo dish that I will post tomorrow and some sweet and juicy strawberries for a healthy and tasty meal. Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.
Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 170 degrees. PrintSave Mustard-Herb Panko Crusted Chicken Breasts Yield: 3-4Prep Time: 5 min.Cook Time: 20-25 min.Total Time: 30 min. Behind the Bites.