Creamy Chicken w/ Mushroom, Onion & Wine Sauce
Real butter Bone-in / skin-on chicken parts (enough to feed 4 people) Salt / pepper to taste 1 large onion, thinly sliced 10 oz (give or take) sliced mushrooms (I use shiitake) Lots of fresh sage & thyme, roughly chopped (reserving half for garnish) Lots of garlic, crushed (I use a whole head because I’m ridiculous) 1 cup dry white wine 1 cup chicken broth 2 cups cream or half & half Melt butter in a large skillet Add chicken parts, coat both sides with butter, and sprinkle both sides with salt & pepper Brown chicken on both sides and remove from pan (doesn’t need...
Read MoreFettucine Alfredo
1 pound whole grain fettucine (we use brown rice fettucine) 6 TBSP butter or ghee 1 shallot, minced 1 cup whole milk or heavy cream 1 cup finely grated Parmigiano-Reggiano, divided 1/2 tsp pure salt 1/4 tsp freshly ground black pepper Fresh parsley or basil, for garnish (optional) Cook the fettucine in salted water until al dente. While noodles are cooking, melt the ghee or butter in a saucepan (large enough to eventually hold the pasta) over medium heat. Add shallots and saute just a few minutes until tender. Add milk, bring to a boil, and reduce to a simmer. Cook, stirring frequently...
Read MoreFettuccine w/ Mascarpone Toasted Walnuts & Basil
1/2 cup chopped walnuts 3 TBSP butter 2 TBSP chopped fresh basil (or more) 1/2 cup mascarpone cheese (Italian cream cheese) pure salt & freshly ground black pepper 1 pound whole grain fettuccine Boil water for pasta. Place walnuts in a skillet over medium heat, and toast, shaking the pan occasionally to turn the nuts (until fragrant, about 5 mins).Transfer to a separate bowl. Melt butter in the same skillet. Add the nuts & basil & cook just until heated through. Add salt (1/2 tsp give or take) and pepper to the walnut mixture & stir to combine. Place the mascarpone in a...
Read MoreBaked Mac & Cheese
5 & 1/2 TBSP butter 1 cup whole milk, half & half, or heavy cream 8 oz sharp cheddar cheese (or whatever type of cheese you prefer) 1 tsp pure salt 1 pound small shells (or other small pasta shape) pinch of ground nutmeg 1/2 tsp ground mustard (optional) 1/2 tsp cayenne pepper (optional) 1/3 cup plain bread crumbs 1/4 cup grated Parmigiano-Reggiano cheese (or regular parmesan) Preheat oven to 400 degrees. Use 1/2 TBSP of the butter to grease a 9×13 inch baking dish & set aside. Dice 4 TBSP of the butter & place in a large bowl (big enough to fit the pasta). Pour the...
Read More
Recent Comments