February 25th, 2010 by alice
Tags: Cheese, Chicken, Garlic, Herb, Prosciutto, Stuffed, Tarragon
INGREDIENTS
- 4chicken breast halves
- 4slicesprosciutto
- 1/2cup garlic andherb cheese spread
- 3tablespoonsolive oil
- salt and pepper
- 2tablespoonsbutter
- 2tablespoonsflour
- 1/2cupwhite wine
- 1cupchicken broth
- 2tablespoonsfresh tarragon leaves, chopped
DIRECTIONS
- Place a chicken breast between 2 sheets of waxed paper. Pound out the chicken from the center outward. Repeat with the remaining 3 chicken breasts.
- Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the cheese on top of each slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks.
- Preheat a non-stick skillet over medium high heat with the olive oil. Season the stuffed and rolled chicken with salt and pepper. Add to the pan and brown on all sides, cooking for 10-12 minutes.
- Remove the chicken; add the butter to the pan, then the flour. Cook for a minute, whisk in the win, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan.
- Reduce heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken whole or sliced.
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December 2nd, 2009 by alice
Tags: Chicken, Garlic, Pasta
INGREDIENTS
- 4chicken breasts, boneless and skinless
- 1lbpasta
- 1/2cupbutter
- 2tablespoonsgarlic
- basil, chopped (optional)
DIRECTIONS
- Cut chicken into bite-sized pieces and saute in a skillet over medium heat.
- While chicken is cooking, boil water for noodles.
- Cook noodles al dente, drain, then add butter and garlic.
- Toss cooked chicken with pasta and serve.
- Sprinkle with basil, if desired.
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November 1st, 2009 by alice
Tags: Crock, Fat, Free, Garlic, Oven, Pot, Roasted
INGREDIENTS
- 6headsgarlic(Peel away the loose outer layers of the garlic bulb skin, leaving cloves intact. Using a knife, cut)
- 2cupsred wineor white wine
- 1sprigfresh rosemary(or herbs of choice)
DIRECTIONS
- Place the 6 heads of garlic in one layer in a crock pot or oven proof casserole dish.
- Pour hot wine over garlic.
- Bake in a 350 degree preheated oven for 40 minutes or until soft.
- Or in the crock pot for 4-6 hours on low.
- Squeeze garlic out of skins and add to whatever you desire if like me everything!. ;.).
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October 8th, 2009 by alice
Tags: Chargrilled, Cream, Garlic, Oystersrtichoke, Sauce
INGREDIENTS
- 1dozenoysters, on the half shell
- 2tablespoonsunsalted butter
- 2green onions, thinly sliced
- 1tablespoongarlic, minced
- 4tablespoonswhite wine
- 1 (13 3/4 ounce)canartichoke hearts, drained rinsed and chopped
- 1pintheavy cream
- 3tablespoons gratedpecorino romano cheese
- 1dashworcestershire sauce
- 3dashesCrystal hot sauce
- 2teaspoonsfresh lemon juice
- kosher salt
- cayenne
- lemon wedges
DIRECTIONS
- Sweat the onions and garlic in the butter for 2-3 minutes. Add the white wine and reduce until mostly evaporated.
- Add the chopped artichoke hearts and cook for 2-3 minutes.
- Add the Cream and reduce until slightly thickened; add the romano cheese.
- Add the worcetsershire, hot sauce, and lemon juice. Season to taste with salt and cayenne.
- Makes enough sauce to generously cover 1 dozen Oysters.
- To Grill the Oysters:.
- Heat a gas or charcoal grill until very hot. Place the oysters on the grates, grill until the liqour in the shells starts to bubble. Top each with the above sauce. Grill on high until sauce gets very bubble and reduces, and the edges are nicely browned. Serve with lemon wedges and grilled Ciabatta (brushed with Extra Virgin Olive Oil, salted, grilled, then rubbed with a garlic clove)to soak up sauce.
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September 20th, 2009 by alice
Tags: Garlic, Romantic, Sauce, Tomato
INGREDIENTS
- 2tablespoonsolive oil
- 6garlic cloves(minced)
- 2teaspoonschili flakes
- 1 (28 ounce)cancrushed tomatoes
- 1/2cupwater
- 1/4cupfresh basil(chopped)
- 1teaspoonsalt
DIRECTIONS
- Add olive oil, minced garlic cloves, and chili flakes to a cold frying pan.
- Heat to medium/high. Do NOT brown the garlic!
- As soon as the aroma of the garlic and chili flakes begins to escape, add the canned tomatoes, salt and 1/2 the basil.
- Bring to a boil.
- Add water.
- Lower heat and simmer for at least 1 hour.
- Reduce sauce by half.
- When ready to serve, garnish each plate with leftover fresh basil.
- Serve over your favourite pasta shape.
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