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Sunday Dinner

Last Sunday was hubby’s turn to make dinner.  I had to go out and check in on my mother and run a few errands for I turned the dinner plans over to him.  While I was gone he was providing transportation for our son activities of the day and running to the grocery store for our never ending grocery list. While he was there he picked up the necessary ingredients for his dinner plan.
 
His inspiration came from Pinterest and also thinking back to the summer grilling ideas of the past for the main entrée.  The chicken idea was very easy and the pasta side dish  was a quick and very flavorful.  Since it was a pasta dish our son loved it, minus the mushrooms. There was enough pasta left over for  refrigerator review night!
 

 

Creamy Garlic and Mushroom Pasta

8 ounces pasta (spaghetti, linguine, etc.)
4 tablespoons butter, divided
3 cloves garlic, minced, divided
16 ounces fresh mushrooms, sliced
2 tablespoons flour
1 teaspoon herbes de provence
1½ cups milk
salt and pepper to taste
3 tablespoons olive oil
additional ¼ cup water, broth, milk or cream (optional)
¼ cup fresh parsley (more to taste)

Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.

Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and sauté for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.

Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and sauté for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.

Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

Grilled Chicken with Brushetta Topping

4 Thin sliced boneless Chicken Breast
1/2 cup Brushetta Topping
Penzey’s Northwoods Seasonings

Season the chicken with the seasoning salt (Use the Penzey’s Northwoods or your own favorite marinade seasonings or rub).  Grill chicken until done and top with a spoonful of prepared bruschetta topping.  Our local Wegmans carries the topping on the olive bar.   Other topping ideas is the olive marinade or prepared pesto.    

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Easy Rosemary Potatoes

Need a quick and easy side dish?  This one is a family staple in my house.  I found this years ago in Cooking Light.  I made a copy, cut it out and put in on a index card for my recipe box.  You remember what those are, right?  You can see the card in the top left corner of the picture.  Other than the tablespoon of butter and the plastic wrap to cover them , all of the ingredients are right here.

Now, I said before in an earlier post my pork tenderloin with sage wrapped in pancetta was my little man’s favorite meal,  well now meet his favorite potatoes. 

 

 

 

Easy Rosemary Potatoes

1 tablespoon butter
1 teaspoon bottled minced garlic

1 teaspoon dried rosemary

1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds red potatoes, quartered (about 4 cups)

 

 

Preparation

Place butter and garlic in an 8-inch square baking dish.
Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts.

Add rosemary, salt, pepper, and potatoes; toss well.
.
     Cover and microwave at HIGH for 15 minutes or until potatoes are tender.  We served these with chicken breast cutlets that were barbequed and then topped with fresh Bruscetta topping from the olive bar at our Wegmans.