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Showing posts from July, 2017

Southwestern Chicken Alfredo Fettucine with Peppers

The creaminess of Alfredo Sauce combined with the zestiness of southwestern seasonings and peppers. Perhaps the perfect fusion of two cultures. Southwestern Chicken Alfredo Fettucine with Peppers Step 1: 1/2 cup chopped fresh cilantro (reserve 2 tablespoons for garnish) 2 tablespoons minced fresh garlic 2 tablespoons cleaned, minced jalapeno pepper 3 tablespoons unsalted butter (reserve tablespoon for saute ) 1/2 cup chicken stock (preferably homemade) 2 tablespoons gold tequila 2 tablespoons freshly-squeezed lime juice Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency; set aside. Step 2: 3 tablespoons soy sauce 1-1/4 pound chicken breast, diced ¾ inch Pour soy sauce over diced chicken; set aside for 5 minutes. Step 3: 1/4 medium red onion, thinly sliced 3 poblano peppers, thinly sliced 1-1/2 cup

Tomato-Basil Soup

This has become a classic soup during my lifetime. I recall when La Madeleine restaurants in Dallas served it to rave comments, sold it bottled at grocery stores, and yet ... I never tried it. I love regular Tomato Soup and though I believed the accolades I just didn't think I needed to eat Tomato Soup that often. It turns out I was wrong. Rose came across it when living in L.A. and immediately found a recipe which she made regularly. Now that she's back in Dallas, living at home, it has become a staple for our meatless Friday meals. We love it, especially paired with a Grilled Jalapeño Jack Cheese Sandwich. As my husband observed, "I always just thought I didn't like Tomato Soup before. Turns out I was eating the wrong soup!" It helps that it is super easy. Tomato-Basil Soup Step 1: 3 tablespoons olive oil 2 red onions, chopped 3 cloves garlic, minced Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and seas

Hash Brown Frittata

This is from Cook's Country and is a real find. They say it makes enough for 4 but we all agreed that it can feed six. It's got a fresh but filling quality that is an unusual combination, but very satisfying. Somehow the asparagus remains crisp. Note: we used a whole pound of asparagus instead of the 8 ounces called for. Hey, it comes in pound bundles and what are we gonna do with a leftover half pound? We already know — nothing but watch it wilt. And it was delicious with all that crispy asparagus in there. Hash Brown Frittata 12 large eggs 1/3 cup whole milk Salt and pepper 8 ounces asparagus, trimmed and cut into 1/4-inch pieces 1/4 cup minced fresh chives 3 tablespoons unsalted butter 1 pound Yukon Gold potatoes, unpeeled, shredded and patted dry 4 ounces Gruyere cheese, shredded (1 cup) Whisk eggs, milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Stir in asparagus and chives and set aside. Melt butter in 12-inch nonstick skillet o