8 oz boy tie pasta (farfalle)
3 ripe, firm, medium pears
2 tbsps butter
1/2 cup chicken broth
1/2 tsp salt
1/8 pepper
6 tbsps cream
1 tsp cornstarch
1/4 dried cranberries
1/2 cup crumbled gorgonzola cheese
3 tbsps chopped fresh parsley
1/2 bag baby spinach
1/4 cup shredded parmesan
1/4 pine nuts
2-3 green onions, chopped.
Cook pasta al dente
Peel and core pears. Slice thinly lengthwise and then in half horizontally.
Melt butter in a large skillet. Add pears and green onions. Sautee until slightly tender. Remove from skillet with a slotted spoon. Set aside
Add chicken broth, salt and pepper to a pan and bring to simmer. Whisk cream and cornstarch in a separate bowl, then add to pan. Simmer until thickened. Add cranberries and simmer another minute. Remove from heat and immediately add pasta, pears & onions mixture, parsley, cheeses, pine nuts and spinach. Toss to coat and wilt spinach. Serve with additional cheese on top if desired.
Thursday, November 6, 2014
Butter Chicken
If you've ever had this dish before at an Indian restaurant, you'll know why we love this recipe! If you haven't tried it, it is a lot like chicken tikka masala and it's such an easy recipe!
4 Tbs butter
2 Tbs veg oil
1 1/2 lbs chicken thighs, cut to desired size
the juice of 1 lemon
1 diced onion
3 cloves minced garlic
2 Tbs curry powder
1 Tbs curry paste
2 tsp garam masala
2 cups of crushed tomatoes
1 can coconut milk
1 cup plain yogurt
1 cup half and half
2 tsp chili powder
2 tsp cumin
2 bay leaves
1/2 tsp cayenne
1 tsp salt
1/2 tsp pepper
Melt butter and oil in skillet. Add onions. Cook until translucent. Add chicken. Cook until browned. Stir in curry and garama masala. Put all other ingredients into slow cooker pot, stir. Add Chicken and onion mixture to pot. Cook for 6-8 hours. Serve over salted basmati rice.
4 Tbs butter
2 Tbs veg oil
1 1/2 lbs chicken thighs, cut to desired size
the juice of 1 lemon
1 diced onion
3 cloves minced garlic
2 Tbs curry powder
1 Tbs curry paste
2 tsp garam masala
2 cups of crushed tomatoes
1 can coconut milk
1 cup plain yogurt
1 cup half and half
2 tsp chili powder
2 tsp cumin
2 bay leaves
1/2 tsp cayenne
1 tsp salt
1/2 tsp pepper
Melt butter and oil in skillet. Add onions. Cook until translucent. Add chicken. Cook until browned. Stir in curry and garama masala. Put all other ingredients into slow cooker pot, stir. Add Chicken and onion mixture to pot. Cook for 6-8 hours. Serve over salted basmati rice.
Tuna Noodle Casserole
This may seem like a strange thing to get excited about, but every time we make this, we double the recipe and then fight over the leftovers. I seriously can't get enough of it. Here is the recipe, already doubled.
8 tbsps butter
2-3 stalks celery, chopped
2 carrots, chopped
1/2 cup chopped onion
6 mushrooms, chopped
EVOO
8 tbsps flour
2 cans chicken broth
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dill
4 tsps lemon juice
4 tbsp minced fresh parsley
2 cups parmesan
16 oz. shell pasta
2 small cans of tuna
1 sleeve of ritz crackers
Preheat over to 350.
Melt 2 tbps butter in skillet. Add onion, celery and carrot and a couple tbsps of water. Cook until water is evaporated and veggies are softened. Add mushrooms. Cook 3-5 minutes more. Add a little EVOO if needed. Remove veggies from pan.
Get noodle water boiling. Cook to al dente. Drain. I do this step at the same time as the next one.
Melt remaining butter in pan. Whisk in flour. Slowly add broth and milk, whisking until smooth. Bring to a simmer. Add salt, pepper, and dill. Stir until thickened, about 2-3 minutes. Reduce heat to low, add lemon, parsley and 1 cup of parmesan. Whisk until smooth. Season with additional salt, pepper and lemon to taste.
Add pasta, vegetables and tuna to sauce. Stir to combine and pour into a buttered casserole dish. Crush Ritz crackers and sprinkle over the top. Sprinkle remaining parmesan over the top.
Bake for 25-30 minutes. Let rest 10-15 minutes before serving.
8 tbsps butter
2-3 stalks celery, chopped
2 carrots, chopped
1/2 cup chopped onion
6 mushrooms, chopped
EVOO
8 tbsps flour
2 cans chicken broth
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dill
4 tsps lemon juice
4 tbsp minced fresh parsley
2 cups parmesan
16 oz. shell pasta
2 small cans of tuna
1 sleeve of ritz crackers
Preheat over to 350.
Melt 2 tbps butter in skillet. Add onion, celery and carrot and a couple tbsps of water. Cook until water is evaporated and veggies are softened. Add mushrooms. Cook 3-5 minutes more. Add a little EVOO if needed. Remove veggies from pan.
Get noodle water boiling. Cook to al dente. Drain. I do this step at the same time as the next one.
Melt remaining butter in pan. Whisk in flour. Slowly add broth and milk, whisking until smooth. Bring to a simmer. Add salt, pepper, and dill. Stir until thickened, about 2-3 minutes. Reduce heat to low, add lemon, parsley and 1 cup of parmesan. Whisk until smooth. Season with additional salt, pepper and lemon to taste.
Add pasta, vegetables and tuna to sauce. Stir to combine and pour into a buttered casserole dish. Crush Ritz crackers and sprinkle over the top. Sprinkle remaining parmesan over the top.
Bake for 25-30 minutes. Let rest 10-15 minutes before serving.
Orange-Cranberry Pork Tenderloin with Quinoa Salad
So I'm sharing a few recipes that we've loved lately. This one is from Our Best Bites' Seasonal Cookbook and it is incredible.
1-1 1/2 lbs pork tenderloin
1 teaspoon garlic powder
1 teaspoon onion powder
2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 1/2 tsp EVOO
1 14 oz. whole berry cranberry sauce
juice of 1 orange
zest of 1 orange
3 cloves of garlic, minced or pressed
1 tbsp coarse mustard
1/2 cup chicken broth
Tenderloin
Preheat oven to 400 degrees
Rinse pork in cold water, Pat dry with paper towels Mix together garlic garlic powder, onion powder, salt and pepper in a small bowl and sprinkle evenly over all sides of pork.
Heat a large, oven-safe skillet to medium-high heat on the stove. Add oil and tilt pan until oil coats the bottom. Use tongs to place tenderloins in pan and sear 1-2 minutes on each side or until golden brown.
While pork is searing, whisk together cranberry sauce, orange juice, orange zest, garlic, mustard and chicken broth. When pork is seared on all sides, pour sauce into pan and bring to a simmer, scraping bottom of pan while sauce simmers 1 minute.
Place skillet in oven, uncovered and cook 20-30 minutes or until internal temp reaches 150. Remove from oven and let rest 5 minutes. Place pork on cutting board and slice into 1/2 inch slices. Return to pan and serve with extra sauce drizzled over the top.
Salad
2 cups chicken broth
1 cup uncooked quinoa
1/2 cup crumbled feta cheese
1/2 cup chopped pecans, toasted
1/2 cup chopped green onions
1/2 cup dried cranberries
zest of 1 orange
Dressing Mix all ingredients in a blender or with an immersible blender
1/4 cup freshly squeezed orange juice
2 Tbsp EVOO
1 clove fresh minced garlic
1/2 tsp salt
10 cracks black pepper
2 tsps coarse mustard
Bring chicken broth to a boil. Add quinoa and cover. Simmer for 20 minutes. Remove from heat, allow to stand 5 minutes, and fluff with a fork. Chill.
Toss chilled quinoa, feta cheese, pecans, green onions, cranberries, and orange zest together. Drizzle dressing over the top and toss quickly to combine. Serve cold.
These two are just absolutely incredible together. I serve them with some broccoli on the side as well.
1-1 1/2 lbs pork tenderloin
1 teaspoon garlic powder
1 teaspoon onion powder
2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 1/2 tsp EVOO
1 14 oz. whole berry cranberry sauce
juice of 1 orange
zest of 1 orange
3 cloves of garlic, minced or pressed
1 tbsp coarse mustard
1/2 cup chicken broth
Tenderloin
Preheat oven to 400 degrees
Rinse pork in cold water, Pat dry with paper towels Mix together garlic garlic powder, onion powder, salt and pepper in a small bowl and sprinkle evenly over all sides of pork.
Heat a large, oven-safe skillet to medium-high heat on the stove. Add oil and tilt pan until oil coats the bottom. Use tongs to place tenderloins in pan and sear 1-2 minutes on each side or until golden brown.
While pork is searing, whisk together cranberry sauce, orange juice, orange zest, garlic, mustard and chicken broth. When pork is seared on all sides, pour sauce into pan and bring to a simmer, scraping bottom of pan while sauce simmers 1 minute.
Place skillet in oven, uncovered and cook 20-30 minutes or until internal temp reaches 150. Remove from oven and let rest 5 minutes. Place pork on cutting board and slice into 1/2 inch slices. Return to pan and serve with extra sauce drizzled over the top.
Salad
2 cups chicken broth
1 cup uncooked quinoa
1/2 cup crumbled feta cheese
1/2 cup chopped pecans, toasted
1/2 cup chopped green onions
1/2 cup dried cranberries
zest of 1 orange
Dressing Mix all ingredients in a blender or with an immersible blender
1/4 cup freshly squeezed orange juice
2 Tbsp EVOO
1 clove fresh minced garlic
1/2 tsp salt
10 cracks black pepper
2 tsps coarse mustard
Bring chicken broth to a boil. Add quinoa and cover. Simmer for 20 minutes. Remove from heat, allow to stand 5 minutes, and fluff with a fork. Chill.
Toss chilled quinoa, feta cheese, pecans, green onions, cranberries, and orange zest together. Drizzle dressing over the top and toss quickly to combine. Serve cold.
These two are just absolutely incredible together. I serve them with some broccoli on the side as well.
Subscribe to:
Posts (Atom)
