Saturday, February 20, 2010
2 skinless, boneless chicken breasts
1/2 package frozen chopped spinach
1 tablespoon butter
6 small crimini mushroom caps
1 cloves garlic, smashed
1/4 to 1/2 teaspoon dried onion flakes
Freshly ground black pepper
1/2 cup whole milk ricotta cheese
1/4 cup grated Romano or Pamigiano
1/4 teaspoon freshly grated nutmeg
1to 1 1/2 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup dry white wine
1 cup chicken broth
Place breasts between sheets of wax paper and pound form the middle out with a meat mallet.
Defrost the spinach easily in the mnicrowave. Wring out all the water. Transfer to a medium mixing bowl.
using a nonstick skillet, heat it until hot, then add butter, mushrooms and garlic. Season with pepper, and saute about 5 minutes. Transfer mushroom mixture to a small food processor and pulse grind, then add to mixing bowl. Add the ricotta and grated cheese as well as the nutmeg. stir to combine the stuffing. Return the skillet to stove over medium high heat.
Place half the stuffing in each of the breasst and wrap and roll breasst over the stuffing. secure with toothpicks. Add 1 to 1 1/2 tablespoons olive oil to the pan; add breasts. Brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth.
If not serving immediately, return chicken to the pan. reduce heat and simmer until ready to serve. Serve breasts whole or sliced on an angle and fanned out on dinner plates. Top stuffed chicken breasts with generous spoonfuls of the sauce.
Tuesday, February 16, 2010
We watched Callie Rose a few hours yesterday for Theresa and Shawn. Happy Grandad and his Callie.
Callie didn't take her morning nap at home so she had a meltdown for the first half of our time with her. We were warned this would most likely happen. She fights sleep already! I'll tell you this little girl has a apir of lungs on her and she is stubborn!
Grandad finally got her to take her bottle and she fell asleep drinking it. Grandad dozed off for a few minutes too.
Content baby girl now........so precious and sweet!
Monday, February 15, 2010
I decided this year to set up a small table for two in front of the fireplace to eat our Valentine's Day dinner.
I brought out my Mom and Dad's silverware to make the table settings special.
Small candles clustered to set the romantic and cozy mood.
Fun champagne flutes paired with crystal wine glasses.
Our side was roasted asparagus served at room temperature topped with shavings of reggiano-parmagiano. I garnished the asparagus with baby heirloom lettuce leaves.
The entree was lemon pasta with shrimp. David raved over it and even asked to have the leftovers for dinner tonight. David doesn't usually like to eat leftovers, so that says a lot. We had a nice bottle of red.
David loves dark chocolate brownies, so I baked some earlier in the day. In over-sized margarita glasses I scooped some vanilla bean ice cream. Placed two brownies halves standing up around ice cream. Topped with dark chocolate syrup and fresh raspberries we were in chocolate heaven. (The raspberries made it healthy, right?)
Friday, February 12, 2010
Wednesday, February 3, 2010
Theresa made some of this caramel corn and shared with us. It is some of the best caramel corn we have ever had. I have been making it since. easy and oh so buttery caramel delicious.
6 quarts popped corn (I use air popped, and also use 7 to 8 quarts of popped corn)
Boil for 5 minutes in a saucepan:
2 cups packed brown sugar
1/2 cup corn syrup
1 teaspoon salt
Remove from heat and add:
1/2 teaspoon baking soda
1 teaspoon vanilla
Stir into popcorn in a very large bowl. Put into 2 jelly roll baking pans and bake at 250 degrees F for 1 hour. Stir every 15 minutes. Also switch oven position of pans every 15 minutes as well.
Cool in pans on baking racks; stir while still hot, then start using hands to break up more.