Tarragon |

Chicken Fricassee With Tarragon

Posted on January 18, 2013 by Kaitlin

Cold weather always makes me crave comfort food. I tend to really want pasta (and would be perfectly happy eating it every day that drops below 40 degrees) but am always open to healthier comfort food options. BetterEats.com had a lighter recipe for Chicken Fricassee, which is a French stew with chicken, vegetables, white wine, and cream that when paired with some day old bread makes a fantastic comfort food option. Ingredients: 2 1/2 pounds chicken pieces (breast halves, thighs, and drumsticks) – bone-in, skin removed (I used 1 chicken breast, 1 thigh, 1 leg, and 1 drumstick) 1/4 teaspoon salt pepper, black – to taste 2 tablespoons flour, all-purpose 1 tablespoon oil, olive, extra virgin 1 cup shallots (about 4 large ones) 1 cup wine, dry white 1 1/2 cups broth, chicken, less sodium 1 medium carrot – peeled and thinly sliced (about 1/3 cup) 1 pound mushrooms, I used 1/2 lb baby bellas, 1/2 lb button – wiped clean and halved or quartered 4 sprig(s) tarragon, fresh 4 teaspoons tarragon, fresh – chopped 1 tablespoon cornstarch 1 tablespoon water 1/4 cup sour cream, reduced-fat 2 teaspoons mustard, Dijon

Crab Cakes with Spicy Remoulade

Posted on January 3, 2013 by Kaitlin

I realized I have never posted a recipe for crab cakes. That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry. Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper

Creamy Spring Pasta

Posted on April 11, 2012 by Kaitlin

I was talking to my mom on the phone earlier this week and she mentioned she was making a creamy pasta with peas (her favorite) for dinner. Naturally, I had some taste bud jealousy and decided that I needed to have that as well this week. Cooking Light’s most recent issue had this Creamy Spring Pasta which sounded fantastic so I was able to! Ingredients: 3 quarts water 2 ounces French bread baguette, torn into pieces 1 tablespoon butter 3 garlic cloves, minced and divided 1 batch of asparagus, cut diagonally into two inch pieces 1 cup frozen peas and carrots mixture 6 ounces fresh spinach fettuccine 2 teaspoons olive oil 1/3 cup finely chopped sweet onion 1 tablespoon all-purpose flour 1/4 cup fat-free, lower-sodium chicken broth 1 cup 1% low-fat milk 3 ounces 1/3-less-fat cream cheese 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh tarragon Bring 3 quarts of water to a boil in a large pot. Add the torn bread to a food processor (I just used my Magic Bullet) and process until it becomes coarse crumbs. Melt the butter in a large … Continue reading →

Lemon Pepper Chicken with Creamy Artichoke & Sun Dried Tomato Pasta

Posted on March 5, 2012 by Kaitlin

Well, that’s quite a long title for a dish. I don’t really know what else to call it though, this recipe was a result of me trying to make a meal with what I had on hand. I was send some chicken from Gold’n Plump, and one of the options was Lemon Pepper Seasoned Boneless Skinless Breast Fillets. I had some tarragon left over from my Salmon Croquettes and I thought the lemon pepper seasoning would go perfectly with that, along with some sun dried tomatoes and artichoke hearts. Ingredients (this makes two servings): 2 lemon pepper seasoned boneless skinless breast fillets 1/2 box pasta of your choice (I used fusilli) 1 teaspoon olive oil 3 garlic cloves, minced 2 green onions, thinly sliced 1/2 cup cream 4 artichoke hearts, quartered 1/3 cup sun dried tomatoes, roughly chopped 1 tablespoon chopped tarragon salt and pepper, to taste 1/3 cup shredded mozzarella cheese the juice of one lemon Gold’n Plump’s chicken is individually packaged, which is awesome for people who live alone or do not have a family of four. I tend to not buy chicken because I never manage to finish the four fillets usually included in one package. The … Continue reading →

Salmon Croquettes with Lemon Tarragon Aioli

Posted on March 2, 2012 by Kaitlin

I am so excited to share this recipe with you. I loved it so much! I found this recipe from Saveur and knew I had to try it. This recipe is perfect for a Friday night meal, but I suggest making them ahead of time if you can. They need to be chilled for at least one hour so that they retain their shape when cooking. Ingredients: 1/2 cup white wine 3 tbsp. Old Bay seasoning, divided 1 tbsp. plus 1 tsp. kosher salt, divided 1 1-lb. boneless salmon filet 1 1/2 cups panko bread crumbs 3 tbsp. unsalted butter, melted 4 scallions, finely chopped 2 eggs, beaten Juice of 1 lemon Canola oil for frying, or olive oil to pan fry To make, add 4 cups water, wine, 2 tablespoons Old Bay, and 1 tablespoon salt in a large saute pan (make sure you have a top for the saute pan). Bring to a boil. Add the salmon, skin side down. Turn off the heat and cover the salmon. Let the salmon cook in the liquid for 10 minutes. Transfer the salmon to a plate skin side up and let cool. The salmon will not be fully cooked through. Peel … Continue reading →

Creamy Baked Penne and Chicken with Artichokes, Tarragon and Lemon

Posted on June 10, 2011 by Kaitlin

I have no idea why the concept of a food swap stresses me out so much. But trying to find a recipe for this month was so difficult! I finally found this recipe from a blog called The Bad Girl’s Kitchen; she has a whole section of freezer-friendly meals. Ingredients (I was making 10 servings): Salt 2 pounds penne 8 tablespoons olive oil 6 cans of artichoke hearts, rinsed and chopped 1 medium onion, minced 8 medium garlic cloves, minced (about 8 teaspoons) Zest from 1 lemon 1/4 cup unbleached all-purpose flour 2 cups low-sodium chicken broth 1 cup dry white wine 2 cups heavy cream 2 pounds chicken thighs 3 bay leaves 1 1/2 cups frozen peas 16 ounces shredded Italian cheese blend (about 2 cups) 3 tablespoons fresh lemon juice Ground black pepper 3 tablespoons minced fresh tarragon leaves that’s quite a few ingredients To cook the pasta, boil water in a pasta pot over high heat. Add a tablespoon of salt and the pasta and cook for 5 minutes (it will be very al dente– they will cook fully in the oven later). Drain pasta in a colander and toss with two tablespoons olive oil. Set aside. … Continue reading →

Chicken & Asparagus with Melted Gruyère

Posted on January 17, 2011 by Kaitlin

Trying to eat something other than pasta, but still craving a decadent comfort food dish, I found this recipe for Chicken & Asparagus with Melted Gruyère cheese. Ingredients: 4 ounces asparagus 1/3 cup chicken broth 2 tablespoons plus 1 tablespoon flour, divided 2 boneless skinless chicken breasts Salt, to taste 1/4 teaspoon pepper 1 tablespoon canola oil 1 shallot, thinly sliced 1/2 cup white wine 1/3 cup reduced-fat sour cream 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried) 2 teaspoons lemon juice 2/3 cup shredded Gruyère cheese To steam the asparagus, place asparagus in a steamer basket over 1 inch of boiling water. Cover and steam for 3 minutes. Remove asparagus and set aside. Whisk broth and 1 teaspoon flour in a small bowl until smooth. Set aside. Place the remaining flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off excess flour. Heat oil in a sautee pan over medium heat. Add chicken and cook for 3 to 4 minutes per side. The chicken should have a nice brown sear on it, but the heat may need to be adjusted to prevent burning. Remove from heat and cover … Continue reading →