Would you care to share...?!
Would you care to share...?
...YOUR favorite recipe? I'm a newlywed, trying to establish my first real "independent" kitchen and recipe box. If you have a favorite recipe (especially cheap or easy ones!) please share it! I love trying new things, so any new recipes (or even old classics that you feel you've got the best version of;) would be GREAT! Thanks!:)
Answers:
Congrats! here are a couple for you.
Avocado Glazed Chicken Breast
Serves 2.
1/4 cup all-purpose flour
Vegetable oil
1/4 teaspoon salt
1 teaspoon tarragon
1 teaspoon pepper
1 teaspoon basil
1 large whole chicken breast, boned, halved (skin on)
2/3 cup white wine
1 tablespoon sweet butter
1 egg, beaten
1 small ripe California avocado
Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat.
Heat a thin layer of oil in skillet. Sauté chicken skin side down until golden. Turn and sauté other side until chicken is tender. This will take about 7 to 10 minutes for the whole operation.
Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.
Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.
Hamburger Casserole
1/2 small onion
1 tablespoon olive oil
1/4 pound ground beef
1 small tomato, peeled and cut up
1/4 green bell pepper, chopped
1/2 stalk celery, chopped
Salt and pepper
1/2 teaspoon sweet basil
1/2 small zucchini, thinly sliced
Chop onion. Cook in skillet with 1 tablespoon olive oil. Add hamburger to onion and brown to taste. Add tomato. Add pepper and celery. Season to taste with salt and pepper and 1/2 teaspoon sweet basil. Fry until almost cooked. Add zucchini, sliced thin. Barely heat through. Serve with cooked rice.
Makes 2 medium servings
Linguine with Mushroom and Garlic Sauce
3 tablespoons butter
8 ounces mushrooms, sliced
3 medium garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
Freshly ground pepper
1/2 cup whipping cream
Salt
4 ounces dried linguine
2 ounces mozzarella cheese, cut Into small cubes
Chopped fresh parsley
Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve.
Yield: 2 servings