Tuesday, August 17, 2010

Chicken Tetrazzini

1 pkg (8oz) spaghetti, broken into pieces
1/4 cup butter
1/4 cup all purpose flour
3/4 tsp salt
1/4 tsp ground pepper
1 cup chicken broth
1 cup heavy cream
2 tbsp sherry
1 can (4.5oz) sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup Parmesan cheese

1. Preheat oven to 350. Lightly grease a 9x13" baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook 8-10 minutes or until al dente; drain.

2. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring until smooth. Remove from heat and gradually stir in chicken broth and cream. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken.

3. Pour mixture into the prepared baking dish and top with Parmesan. Bake 30 minutes until bubbly and lightly browned.

Serves 6.

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Wednesday, August 11, 2010

Tomato and Goat Cheese Pizza



1 (13.8oz) can refrigerated pizza crust dough
Cooking spray
1 garlic clove, halved
1 large tomato, seeded and chopped (about 10 ounces)
1 cup shredded part-skim mozzarella cheese
3/4 cup crumbled herbed goat cheese

1. Preheat oven to 425.

2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Put in oven for 9 minutes.

3. Remove crust from oven. Rub with garlic; sprinkle with tomato and cheeses. Return to oven for 3-4 more minutes. Turn on broiler for 1 minute to brown crust edges and finish melting cheese. Serve immediately.

Makes 8 slices.

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Wednesday, August 4, 2010

French Green Beans with Butter and Herbs

1 lb thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 tbsp butter
1 tbsp parsley, chopped fine
1 tbsp fresh thyme leaves
1 tbsp tarragon or basil, chopped fine
2 tbsp chives, chopped fine
salt and pepper to taste
lemon wedges

1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3. Add the green beans and sauté for 2-3 minutes, stirring often.

4. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

Note: Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Serves 4.

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About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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