Chicken & Mushrooms in a Light White Wine Garlic Sauce

{ Printable Recipe Here }

1 pkg medium egg noodles

1 to 1 1/4 lbs skinless, boneless chicken, cut into 1 inch pieces

4 tblsp whole grain brown rice flour

Salt, Pepper, Garlic Powder

3-4 tablespoons olive oil, divided

2-3 large cloves garlic, minced

16oz freshly sliced mushrooms

1 cup dry white wine

1 cup fat-free, less-sodium chicken broth

1 tsp tarragon

Freshly grated Parmesan cheese for serving

Red pepper flakes (optional)

Cook noodles according to package directions. Drain & keep warm.

Place chicken in a shallow dish. Combine 3 tablespoons flour, a little salt, pepper & garlic powder, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1-2 tablespoons oil to pan. Add garlic, tarragon & mushrooms to pan; sauté for 5 minutes or until liquid evaporates & mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, a little salt and pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover. Stir in noodles & cook 1 minute until thoroughly heated.

Serves about 6.

{Food for Thought}

This is not a saucy dish but everything is nicely coated with the wine/broth mixture. Some are not fans of tarragon but I highly recommend using it as it really lends something nice to the dish. I also loved the little kick from the red pepper flakes. I used Sauvignon Blanc for the wine & a mixture of cremini and white buttons for the mushrooms and wouldn't change a thing. I chose to use whole grain flour to healthify the dish further & it was wonderful. You could go even further by using whole grain pasta. I didn't because some people in the family don't enjoy it as I do.

New England Clam Chowder

This is not the best picture but that's because this chowder was so good I didn't have the patience to snap a few more and position a nice lump of clams in the middle or sprinkle with fresh parsley, let's say. But delicious it was and that's all that matters.

 

New England Clam Chowder
 

2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups vegetable stock
4 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 4 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
 

Serves 2-4. I doubled for 6 people and had a nice amount leftover.

{ Printable Recipe Here }

Veggie for Your Thoughts?

{Re-post & updated from 3/10}

Other than a sinus infection that kept me from going to the SITS Bloggy Boot Camp in MD, my absence has been all good. Been busy with get togethers, quality family time & not to mention an exciting home improvement project.

I have to get together some before & after pics. Until then, here is other kitchen news that's simply wonderful. I am bringing you not 1 but 2 veggie packed appies today.

I served these asparagus spears as an appetizer when we had all our parents over for dinner a few weeks ago. Prosciutto wrapped asparagus is fairly popular but to make it a bit more savory I added just a schmear of cream cheese inside each spear. These will definitely be on my regular appetizer rotation!!!!



Baked in Oven

 

From the Grill

PROSCIUTTO WRAPPED ASPARAGUS with CREAM CHEESE

{ Printable Recipe Here }

½ lb prosciutto, sliced thin, fresh from the deli
6oz pkg garlic & herb cream cheese, softened
1 pkg of fresh asparagus, rough ends snapped off

Pre-heat oven to 450. Place one prosciutto slice on a cutting board the long way. Using a butter knife or spoon, spread most of the slice with a thin layer of cheese. I usually place the asparagus on an angle & at the bottom of the slice of meat, with the asparagus tip exposed on the right. Then roll it up & away from you, staying on the angle. This will not only keep both ends of the veggie exposed, which I love, but it will also distribute the meat nicely in an overlap.

Arrange spears in a single layer on a baking sheet. Bake 15 minutes until tender. Put under broiler for 1-2 minutes to crisp up prosciutto if necessary. This will yield a perfectly tender but slightly crisp spear.

UPDATED 3.17.13: Because the oven was occupied I decided to grill these babies & I loved them even more. The prosciutto gets a little crispy & you can never go wrong with the grill taste. If you chose this method then parbake the asparagus in the microwave for about 4 minutes, letting them cool before assembling. Then grill over low to medium heat for just a few minutes on each side.

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And if you looking for a really healthy but satisfying dip: I made this dip one day just for myself because curiosity got the best of me. It definitely is a healthy dip & tastes like a healthy dip. I have found when I am working out & eating right I crave things like this. But if you're on a bad streak, you won't appreciate it at all. I definitely plan on making it again & using healthier homemade corn chips to go with it.

SPINACH & CANNELLINI BEAN DIP from Giada

{ Printable Recipe Here }

2 tblsp extra-virgin olive oil
2 cloves garlic, minced
2 6oz bags baby spinach
1 15oz can Cannellini beans, drained and rinsed
1 tblsp fresh lemon juice
1 tblsp balsamic vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic & cook until fragrant, about 1 minute. Add 1/2 of the spinach & cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt & pepper in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

{ Food for Thought }

Again, this was super healthy & tasted as such. If you did want to up the bad factor a bit I can see adding just a little mozzarella cheese or low fat sour cream to it.

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So, tell me, what's new in your world? I'll be coming around to check in & catch up but let me know if I've missed anything good. Pretty please!!!!!!!!

Linking Deliciously to Tempt My Tummy Tuesdays!

Linguine with Spicy Red Clam Sauce

A family favorite, I created this recipe after visiting a bookstore more than 9 years ago and perusing so many Italian cookbooks for a clam sauce recipe. I took what I liked about all of them and made my own. We like things spicy around here, hence the use of jalapeños. This couldn't be any easier.

Printable Recipe Here

8 oz cooked linguine
Olive oil
3-5 garlic cloves
1 28oz can whole Italian style tomatoes
3 jalapeño peppers, red or green, seeded & finely chopped
2 cans minced clams, drained & liquid reserved
1 tblsp parsley
Salt to taste
Red pepper flakes (optional)
Parmesan cheese (optional)

Heat oil in sauté pan. Cook garlic until soft & fragrant. Stir in tomatoes & jalapeños. Cook for 3 minutes. Stir in clam liquid & heat to boiling. Reduce heat to low. Simmer uncovered for 10 minutes.

Stir in clams, parsley & salt. Cover & simmer for 30 minutes, stirring occasionally. Serve with linguine.

Add red pepper flakes & parmesan cheese.

Food for thought: I always double this recipe to serve 4 & possibly leftovers. It's not unusual to use 8-10 peppers sometimes, depending on how hot one wants it. Freezes well too.

Getting in the mood......

For Christmas, that is. Hello all!!!!!

I was looking back through my Christmas posts to find out how I set my table one year since we're having about the same number of friends & family this year as well. I also didn't want to forget small little touches from the past. If you care to look, you can click here, whether for sweet treats to give as gifts or napkin folding tutorials for a nice place setting or decorating even the bathroom. Or click here for some menu ideas.

This year, I decided to give out gifts to everyone at work because I think we could all use a little extra spirit. For something cost efficient & thoughtful, I went to one of my favorite sites, The Spice House. I purchased some muslin bags (which conveniently hold spices without getting into the recipe you're making) & mulled spice which I will put in some cute containers I'll hopefully find at the World Market this weekend. I plan to attach a recipe for Mulled Wine, Mulled Apple Cider (for those who don't drink) & Mulled Whipped Cream. I may also give out an alternative gift of bottled BBQ sauce I get from one of our favorite wing joints, for those who may not be interested in mulled spices.

I hope everyone had a Happy Thanksgiving ! See you soon!!!

A year.......

Are you there? Wouldn't blame you if you didn't answer. After all, I left without even leaving a note, after 2 years of being together. It wasn't you, it was me. Really. Life happened, the good & the bad. I needed a break. My plate was full.

I am back now & hope you'll have me again. I'll make the dinner, if you just help me with the dishes. K?

See you shortly with something delicious....and it just may come from my newest addition to the family...

Las Paletas Con Mi Amiga

{ Las Paletas is a Mexican ice pop made with whole fruit & the freshest ingredients in flavors you won't normally find in the frozen food aisle. Click on the link above to see how they'll be featured on Food Network this month. }

In late May I was blessed to be able to visit Kacey of Chronicles of a Mommy. We had been corresponding, exchanging surprises in the mail & talking for about 1 1/2 years & it all started through blogging. 

This was special. 

We have Angie & Wordful Wednesdays to thank, for that is where we started seeing one another's blog. I am so happy I met this lady for she has enriched my life far more than I ever expected. It just goes to show that a woman doesn't need a certain number of friends, she just needs the right kind. 

Visiting with Kacey was:

waking up with family

like a picnic in the park

easy like Sunday morning { before church }

And meeting Kacey was especially like....

making a friend for the rest of my life!

Kacey took me to a little hot spot for something cool to snack on after lunch. It was Las Paletas, a popular place in the art deco section of Nashville where you can get ice pops made with the freshest ingredients with the coolest combinations of flavors.


Right away I knew I wanted the cucumber chili ice pop. It was amazing!!!!!! Talk about refreshing but with a bit of heat, something you wouldn't normally expect in an ice pop & exactly why I dig it.

So as soon as I got home I started researching on how to make my own at home. While there are many recipes out there I came up with my own variation & loved it. Oh how it brought back so many sweet & cool memories. 

CUCUMBER CHILI LAS PALETAS

{ Printable Recipe Here }

2 cucumbers plus an additional half cucumber, divided

1/8 cup lime juice

1/4 cup agave syrup

1/4 - 1/2 tsp cayenne pepper

Dash or 2 of crushed red pepper flakes

1/4 tsp salt

Place empty ice pop molds in the freezer to chill. Dice 2 cucumbers with skin on into 1 inch pieces. Puree in food processor or blender until smooth. Strain into a medium bowl through a fine mesh strainer, pushing out the juice. You will have about 1 cup of juice. Set aside.

Peel the remaining half cucumber & cut into little pieces. Set aside.

Add the lime juice & remaining ingredients to the cucumber juice. Pour some of the mixture into each mold, leaving about a 1/2 inch space at top. Stir several pieces of fresh cucumber into each mold. Place lid on the molds & freeze for 2-4 hours. 

Run warm water over molds to loosen pops. Enjoy.

{ Food for Thought }

I used the larger amount for both the cayenne & crushed red pepper and while I loved it so, I think I will use the lesser amount for a more subtle heat.


Lovingly Linking to Wordful Wednesdays at Seven Clown Circus