Lemony Chicken Fricassee with Shallots and Morel Mushrooms

When making dinner on weeknights, I am always looking for a recipe that I can have made in 30 minutes or less. But that doesn’t mean I’m willing to compromise on flavor! This Food and Wine recipe braises the chicken in a shallot and more sauce and then is topped off with some lemon juice. Serve it with steamed asparagus for a delicious spring-themed dinner! Ingredients: 3 tablespoons unsalted butter, divided 4 bone-in chicken thighs Salt and freshly ground pepper 6 small shallots, peeled and roughly chopped 1/2 oz dried morels 1 cup water, plus chicken broth if needed 1 pound asparagus Juice and zest of 1 lemon

Seared Scallops with a Champagne-Vanilla Butter Sauce

Cooking for your Valentine on February 14th and looking for something really different and fun? This recipe from Emeril Lagasse is perfect for a romantic dinner. I really wasn’t sure what to expect with Vanilla and Scallops, but it highlights the sweetness of scallops nicely.  I paired this with a champagne risotto based on a recipe from Giada de Laurentiis. Ingredients: For the risotto: 2 thin slices prosciutto 3 cups reduced-sodium chicken broth 1 tablespoon olive oil 1 shallot, finely chopped 1 garlic clove, minced 3/4 cup Arborio rice 3/4 cup Champagne 1/4 cup freshly grated Parmesan 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper For the Scallops: 2 tablespoons minced shallots 1 cup dry brut Champagne 1/2 vanilla bean, split and scraped 1/2 cup heavy cream 1/2 cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon 1 1/2 teaspoons salt 3/4 teaspoon freshly ground  pepper 10 jumbo sea scallops, cleaned 1 tablespoon olive oil 2 tablespoons chopped fresh chives

Stuffed Chicken and Herb Gravy with Creamy Polenta

I am seriously starting to think that Cooking Light has a way to read my thoughts. It’s like they know exactly what ingredient I want to work with next, or a particular product I might be craving. And I don’t mind that one bit. The latest issue has a recipe for Stuffed Chicken and Herb Gravy with Creamy Polenta that upon seeing in the magazine, I immediately put on my boots, coat, hat, scarf, gloves, etc. etc. and headed for the supermarket, despite the slippery and freezing walk I had ahead of me (it’s a whopping 5 blocks away, but I still managed to almost fall a good 3 times). And I have to tell you, it was worth it.   Chicken breasts stuffed with prosciutto and provolone, over creamy polenta, topped with an herb gravy… What’s not to like? The recipe suggested making it with bacon green beans, but we had some Brussels sprouts in the freezer that I wanted to use so I substituted them in instead. Ingredients: CHICKEN AND GRAVY: 4 (6-ounce) skinless, boneless chicken breast halves 2 very thin prosciutto slices (about 1/2 ounce), halved 4 (2/3-ounce) slices reduced-fat provolone cheese 1 tablespoon canola oil 1/4 teaspoon freshly ground black pepper … Continue reading

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