Wednesday, October 31, 2012

Chicken Scallopine

Sometimes it is just good to get back to the basics.  It is nice to have in the ole recipe box some of those great classics that seem to get covered up in the pile of all those recipes that are trending on food blogs and Pinterest.  This is one such recipe I like to pull out every once in a while.  It is simple in ingredients but bursting with flavor.  

There is really no great story or any lengthy tale about how I came across this recipe, but sometimes things in life are like that.  

They are good all on their own!

Chicken Scallopine

1 pound Linguine
6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
Emeril's Essence
4 Tablespoons Butter
1 red onion, choped
3 cloves garlic, minced
12 ounces, weight White Mushrooms, Sliced Thin
1 cup Dry White Wine
1 whole Lemon
1 cup Heavy Cream (can Use Half-and-Half)
3-4 springs fresh thyme
2 tablespoons (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. 
Salt and pepper both sides, then dredge in flour. 
Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms, garlic and onions into the pan and stir.  Saute for 1 minute and add thyme.
Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. 
Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
Place pasta and chicken on a platter and top with every last drop of sauce. 
Generously sprinkle Parmesan Cheese over the top.
So simple and delicious!

Percy thinks all the baby's toys are his......hmmmm.....
Emory loves reading with his Poppy!
Then is was time to pull up his seat to the dining room table for Sunday dinner!
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Monday, October 29, 2012

Sauteed Kale

Every day it seems that people surprise me.  Sometimes in a tilt-your-head-with-a-confused-look kinda way but most of the time in a wonderful ha-I-didn't-see-that-one-coming kinda way.  I had one of these moments recently when my brother told us what he wanted to have for his birthday dinner.  

Growing up my brother would basically eat most things put in front of him but he didn't always like it.

One of those dishes he wasn't always wild about were greens.  We typically had mustard and collard greens mixed together, boiled until they had cooked down almost to obscurity and then seasoned with a little salt and pepper....bacon grease a given.  

He would put the tiniest portion on his plate, get it all on one bite on his fork and chase it quickly with a big gulp of milk.  

It was because of this vivid image from my childhood that I was absolutely SHOCKED when my brother said he wanted sauteed kale as one of the sides to his birthday dinner.

With a twisted look on my face, my sister-in-law informed me that she had recently made it in a new way that they both thoroughly enjoyed so I was thrilled to have another way to cook this leafy green as it is one of my favorites!

Sauteed Kale
1 bag fresh kale
3 tablespoons olive oil
2-3 garlic cloves, minced
1-2 cups chicken broth
1 tablespoon red wine vinegar
salt and pepper
Heat a skillet over medium high heat.

Add garlic and sate for a minute.

Add the kale gradually turning so that it starts to cook down.
After all the kale has been added pour in chicken broth, cover and allow the kale to steam in the chicken broth for a couple minutes, or until the chicken broth has basically cooked out.
Add salt and pepper to taste.  Add vinegar.
Simmer until the liquid has cooked out.
Absolutely delicious!!!
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Friday, October 26, 2012

Pesto Shrimp

I love pesto but sometimes I feel like I get into a rut using it in the same recipes over and over again so when I came across this recipe I thought it looked like the perfect way to kick start a whole new world of recipes using this delicious condiment.  Perfect for an afternoon lunch, an appetizer to a heavy meal or the seafood portion of a surf and turf menu, these easy to assemble, quick to cook delights are the perfect addition to any meal!

Pesto Shrimp
as adapted from

1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled)
kosher salt and fresh pepper to taste
7 wooden skewers

Combine raw shrimp with pesto and marinate a few hours in a bowl. 
Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.
Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
We had them as our salad for Sunday dinner so naturally I have to share some of the photos from that as well!
Percy just loves his uncle Allen!
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Wednesday, October 24, 2012

Marguerite's Green Bean Casserole

As the holidays are closing in on us my mind starts working in overdrive trying to figure out what new recipe I want to try, what family favorites do I need to plan for and exactly how many people will I be feeding.....the more the merrier if you ask me!

When it comes to Thanksgiving (let's just start with the one that chronologically comes first) our menu is pretty set.  We like to pretend that each year we are going to try something new, but in all honesty we know what we like, we know what the family enjoys and why mess with what works?  

One such dish that immediately comes to mind when thinking about that coveted meal is my aunts Green Bean Casserole....that's right, I capitalize that because it is just that important!  I think this could easily be one of my favorite traditional sides of all time....for lie!

If you are in search of something that you cannot mess up, that your family and friends will love, that you need to be absolutely certain will be a hit, just quit looking and add these ingredients to your grocery list.  

I promise, even your mother-in-law will love it!

Marguerite's Green Bean Casserole
4 cans french style green beans
1 medium onion, chopped
2 tablespoons butter
1 teaspoon salt
2 tablespoons soy sauce
1/8 teaspoon Tabasco
1 can cream of mushroom soup
1 brick Velveeta cheese
1 can fried onions
1 can sliced water chestnuts
Boil the green beans with a teaspoon of salt to heat through.  Strain the beans and set aside.  
Mix the soup, salt, butter, soy sauce and Tabasco together.  
In a casserole dish layer the green beans, water chestnuts, soup mixture and Velveeta.  
Repeat this layer and then top with fried onions.  
Bake at 350 degrees for 30 minutes.  Serve immediately.
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