Root Beer Chicken

We eat a lot of chicken at our house. For me, the challenge is finding new and different recipes. I found this recipe at Monster Mama through Foodie Friday's quite a few weeks ago. If you've never been to Foodie Friday, check it out. There's so many awesome recipes and Michael's site is amazing!

I've made Dr.Pepper Flank Steak but never anything with Root Beer. I don't drink much soda or pop, as we call it here in the midwest. As a kid, Root Beer was my favorite.

I am giving you the recipe as written on Monster Mama's site. I decided to make this a slow cooker recipe. I doubled the sauce and cooked it on low for about 5 hours. It didn't have the same thick glazed finish as Monster Mama's did but it was delicious nontheless. You could put it under the broiler for a few mintues to carmalize the glaze. This one goes in my make again file.

Root Beer Chicken
Recipe Courtesy of Monster Mama
1/2 bottle of root beer (about 1 cup)
1/2 c dark brown sugar,packed
1/2 c of ketchup
1 tbsp BBQ sauce
2 tbsp pepper jelly or other jam/jelly
1 tsp spicy mustard (I used Dijon)
4 boneless chicken breasts, cut into halves
salt
pepper
garlic powder
onion powder

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and simmer until reduced and thickened. Hold over a very low heat until needed. Separate the sauce into two bowls (one for brushing on raw chicken and one for serving with your chicken on the side)
Preheat oven to 350º and line cookie sheet with foil or spray with non-stick spray.
Season your chicken with salt, pepper, garlic and onion powder on both sides. Place on baking sheet and brush them with the root beer sauce. Bake about 10 minutes then turn over and brush with more root beer sauce and continue baking in oven until they are done how you like them and thoroughly cooked through - about 15 minutes more.


I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesday's.

Zucchini with Tomatoes and Brown Butter

Zucchini seems to be one of the vegetables of choice on the blogsphere. You'll find Zucchini bread, zucchini pancakes, sauteed zucchini and pasta with zucchini. I found this recipe on the Star Tribune blog Taste. It called for ribbons of zucchini, I decided to go with matchsticks. As with most pasta's it called for parmesean cheese. I used some leftover Parrano from our cheese tasting a couple of weeks ago. It added a nice nutty yet buttery flavor to the pasta.

I like how the liquid from the tomatoes, zucchini and the small amount of browned butter make a nice sauce. Tim said it was a nice change and he would eat it again. That's a compliment considering this dish didn't have any meat.

Zucchini with Tomatoes and Brown Butter
Recipe Adapted from Taste

• 1 lb. bowtie pasta
• 2 tbsp. butter
• 2 medium shallots, chopped
• 1 lb. zucchini (about 3 small), very thinly sliced lengthwise
• 1 pint cherry tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. nutmeg (freshly grated, preferred)
• Freshly ground pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 c. chopped fresh parsley

Directions

Bring a large saucepan of water to a boil. Cook pasta according to directions. Drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Cook until butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.

Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until tomatoes are just starting to break down, 1 to 2 minutes.

Stir in Parmesan and parsley. Add pasta and toss to coat. Serve immediately.

I am linking this to Foodie Friday and this is my entry for this week's Presto Pasta Nights hosted by Abby of Eat the Righhttp://www.eattherightstuff.com/t stuff.

Penne with Sausage and Leek Sauce

Is One Perfect Bite one of the blogs you read? If not, you're missing one of the most amazing blogs on the blogsphere. Mary's photographs are beautiful and her recipes are delicious!! This is just one of many I have bookmarked to prepare.

I really enjoy the simple flavor and beautiful colors of leeks. My favorite leek recipe is this creamy risotto.



Bow Ties with Sausage and Leek Sauce...from the kitchen of One Perfect Bite, adapted from Lidias Italian Table

Ingredients:
6 quarts salted water
2 large leeks (about 1 pound)
2 tablespoons extra virgin olive oil
2 sweet Italian sausages (about 6 ounces), casing removed
1 tablespoon minced shallots
2 tablespoons unsalted butter, divided use
1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
1 cup canned low-sodium chicken broth
Salt and freshly ground pepper
12 ounces bow-tie pasta (farfalle)
1/2 cup freshly grated Parmigian-Reggiano cheese, plus more for serving, if you like

Directions:
1) Bring salted water to a boil. Cover pot to speed up the boiling time.
2) Meanwhile, prepare leeks: Cut off and discard top third of rough green portion and root ends. Remove any brown or wilted outer layers. Slice remaining green and white parts into 1/2-inch-thick rounds. Rinse leek slices in several changes of cold water, swishing them around to remove all soil and grit.
3) In a large skillet, heat olive oil over medium heat. Crumble sausage meat into skillet and cook, breaking up lumps, until golden, about 5 minutes. Add leeks to skillet and cook, stirring, until wilted, about 5 minutes. Stir in shallots and cook for 1 minute. Add 1 tablespoon of butter, peas and stock. Heat to a boil, reduce heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover skillet, and set aside.
4) While sauce simmers, stir bow ties into boiling water. When water returns to a boil, uncover pot. Cook pasta, stirring occasionally, until al dente (tender, but firm), about 12 minutes. Drain bow ties well and return them to pot over low heat.
5) Add sausage and leek sauce to the pasta and toss well until pasta is coated. Remove pot from heat, add remaining 1 tablespoon of butter and grated cheese. Toss well. Serve immediately, passing additional grated cheese if desired. Yield: 6 servings.


I am linking this to Foodie Friday at Designs by Gollum and Presto Pasta Nights hosted with week by Thyme For Cooking.

Bacon, Onion Cheese Stuffed Burgers

Okay because I consider you guys close friends, I will admit it. I don't normally make my own burgers. We buy the frozen already made ground chuck patties at Costco. They're easy and they're delicious. Nothing says summertime like hamburgers on grill, corn on the cob and baked beans. On this particular night, I did make my own burgers. These were delicious. The only thing I will do differently next time is add more stuffing.


Bacon, Onion and Cheese Stuffed Burgers
Adapted from Food Network


1 1/2 pounds ground beef
1 clove garlic, minced
1 teaspoon hot sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper
4 piece of canadian bacon, diced
1/2 onion, chopped
1 cup grated sharp Cheddar
4 burger buns
Lettuce, tomato, pickles for garnish
Directions
Preheat grill to medium.

In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in olive oil in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.



I am linking this to Tasty Tuesday's, Tuesday's at the Table and Tempt My Tummy Tuesday's.

One Year Ago...Basil Mojitos.

Baby Back Ribs - Foodie Friday

Since I began blogging, I've made this recipe at least three times. It's always for a group. I am in rush to get the food out and forget to take pictures. This time, I remembered to take the picture while they were cooking.

I've made this recipe with Baby Back or Featherbone Ribs. A couple of years ago when I made these, there was a chance of rain. I wanted to come up with a way to make these even if it rained. We decided to brown them first and then let them cook 4 -6 hours in the electric roaster. Everyone always says these are some of the best ribs they have ever eaten.

Rib Rub
Recipe courtesy of Steven Raichlen

1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespooon hickory smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all ingredients in a mixing bowl and stir to mix. Use your fingers to break up any lumps of brown sugar. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.

Sprinkle each side of the ribs generously with the rib rub. Allow to sit at least 30 minutes.

Braising Liquid
Recipe courtesy of Alton Brown

1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Brown ribs on both sides on the grill. Place the ribs in the roaster. Pour braising liquid in the roaster. Cook in the roaster at 250 degrees for 4 -5 hours.

Serve with your favorite barbeque sauce.

Note: These could also be baked in the oven at 250 degrees. Place ribs on baking pan, cover with braising liquid and wrap in alumnimum foil.

I am linking this to Foodie Friday at Designs by Gollum.

Canadian Bacon and Potato Quiche

When I mentioned to my husband I was making this recipe for dinner, he said shouldn't that be for breakfast? I convinced him this would be a fine dinner and he agreed to step out of his dinner box and try this one.

This recipe was another example of a "Use It Up" recipe. I had the aspargus, some slices of canadian bacon, the pie crust and of course, the eggs. The only ingredient I had to purchase was the cheese. The use of a frozen pie crust makes this recipe an easy one to put together for a weeknight dinner.

Tim gave this a thumbs up. I think he really liked it, the only thing that prevented him from giving it a two thumbs up is he didn't want to encourage me to make breakfast for dinner.



Canadian Bacon and Potato Quiche

1 refrigerated pie crust, softened as directed on box
1 cup frozen southern-style diced hash-brown potatoes (from 32-oz bag), thawed
1 cup cut (1/2-inch) fresh asparagus spears
1 cup diced Canadian bacon
1 1/2 cups shredded Havarti cheese (6 oz)
4 eggs
1 cup milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt

DIRECTIONS
1. Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Prick crust generously with fork. Bake about 8 minutes or until very lightly browned.
2. Remove partially baked crust from oven. Layer potatoes, asparagus, bacon and cheese in crust. In medium bowl, beat eggs, milk, marjoram and salt with wire whisk or fork until well blended. Pour over cheese.
3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges.

I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam, Tuesday's at the Table at All the Small Stuff, and Tempt my Tummy Tuesday's at Blessed With Grace. Check out these blog sites, they're a great place to find some wonderful new recipes.

Asparagus Soup

If you were to ask me to choose my favorite vegetable, it would be a hard decision. I like almost all vegetables. If I had to choose just one, it would be asparagus. Have you ever been to an asparagus farm to pick asparagus? It's fun to pick but a little hard on the back as you bend and cut the asapargus off at the ground. I have an asparagus cookbook I purchased at the farm where I picked aspargus. This cookbook contains all types of recipes using aspargus, including aspargus ice cream. I haven't tried that one yet.

We're starting to see aspargus prices drop and soon it will time for aspargus at the Farmer's Market. Springtime and the Farmer's Market, I can't wait!!

Asparagus Soup
Recipe courtesy of Emeril Lagasse

3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish
Directions
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.

I am linking to Tasty Tuesday's at Balancing Beauty and Bedlam.

Grilled Marinated Flank Steak.

After our long cold winter, we've begun getting some beautiful Spring weather. Temperatures were in the low 80's for the first time since the end of September. Spring brings so many great things; flowers, Spring vegetables, Robin's singing and grilling out.

Flank steak is a great inexpensive cut of meat to grill. There's a couple of keys to tender flank steak. Don't overcook it and marinate it overnight before cooking. I am always looking for new marinades for flank steak. I found this one on Simply Recipes. It's easy and uses ingredients you may have on hand.

Grilled Marinated Flank Steak

1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Other ingredients
2 pounds flank steak
Kosher salt
Freshly ground pepper

1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

I am linking today's post to Tasty Tuesday's at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday's at Blessed With Grace. Thanks to these ladies for hosting such fun events.

Foodie Friday - Quinoa Stuffed Peppers

Stuffed Peppers are such a beautiful dish. I love the vibrant red and yellow of these peppers. Traditionally stuffed peppers use meat and rice. I am trying to make more meatless dishes. Did you know a cup of quinoa has 9 grams of protein?

A few weeks ago, I purchased a rice cooker. I don't know about you but I can never cook rice quite right. It's either raw or overdone. I love this rice cooker. The rice comes out perfectly every time. Although quinoa is easy to cook on the stovetop, I decided to give it a try in the rice cooker. The quinoa came out perfectly.

I liked these stuffed peppers but thought they needed a little something. Maybe some cheese? Cheese makes everything taste better.

Quinoa Stuffed Peppers
Recipe from Taste of Home
1 can (14-1/2 ounces) vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa, rinsed
2 each medium sweet red, yellow and orange peppers
4 medium carrots, finely chopped
2 medium onions, finely chopped
1 tablespoon canola oil
2 tablespoons sunflower kernels
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
Dash cayenne pepper
Directions
In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels.
In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. Yield: 6 servings.

I am linking this Foodie Friday over at Designs by Gollum.

Potato Leek Chowder Robusto

During a visit to Whole Foods, we tasted Robusto cheese. Robusto is a cousin to Parmesean with a deeper, smoky flavor. It was fairly expensive, so I wanted to make sure used every bit. My favorite source to find a recipe using a specific ingredient is google. I am not sure what I did before google! Potato Leek Soup is one of my favorites and adding this yummy cheese made it even better!

Potato Leek Chowder
Recipe courtesy of RecipeZaar
SERVES 6

Ingredients
4 cups potatoes, peeled and chopped
1 medium leek, chopped
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
3 cups broth (chicken or vegetable)
6 slices bacon, cooked and crumbled
2 cups skim milk
1/2 cup robusto cheese, grated

For Garnish
chives
sour cream
cheese
bacon bits

Directions
1 Heat butter and oil in large pot over medium heat, stirring until butter is melted. Whisk in flour.
2 Add potatoes, leeks, and onions. Cook, stirring frequently, until onions are clear and potatoes are slightly softened.
3 Add broth and cover tightly. Simmer for 20-25 minutes or until potatoes are fork tender.
4 At this point you can do one of two things. You can remove half of the soup to a blender and puree, or you can use a potato masher and just mash the potatoes in the pot to the consistency that you desire.
5 Stir in milk, bacon and cheese. Cover and simmer for 2-3 mintues or until cheese is melted. If you would like your chowder to be a little thicker, you can add a few teaspoons of corn starch or flour to thicken.
6 Garnish as desired and serve with a crusty bread

I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam.

One Year Ago Snicker Salad.

Foodie Friday - Chicken Enchiladas Suiza

Do you sometimes feel like you're in a rut when it comes to dinner? I know I do. I have those old stand by recipes that we have a lot. We love Mexican food but don't make it very often at home. When I saw this recipe for Chicken Enchilada Suiza at Always Eat On The Good China, I decided to give it a try.

An easy way to have chicken ready to use when you get home is to cook the chicken in the crock pot while you are at work. I used chicken thighs and they worked great.

Chicken Enchilda Suiza

•2 pounds boneless chicken breasts (or bone in if your prefer)
•1 teaspoon garlic salt
•1 teaspoon white pepper
•1/2 cup sour cream +
•1 4 oz. can chopped green chiles, drained
•1 bunch green onions, chopped
•1 can Rotel mild original tomatoes with green chiles, drained
•1 14 oz. can mild enchilada sauce, green
•2 cups finely shredded jack and cheddar cheese
•tortillas

Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.

Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp.

I am linking this to Foodie Friday. If you haven't been to Michael's blog, Designs by Gollum, take time to visit. Her blog is amazing.

Roast Chicken

I've made Roast Chicken several times recently but I've forgotton to photograph until after we'd carved it. Roast Chicken is a wonderful Sunday dinner.

As with all roasting, this chicken is cooked at a high temperature. The last couple of times I've made this, we've had to turn off the smoke detector, open the doors and windows because of all the smoke it created. I did some reading and discovered there are a couple of things you can do to prevent this. One, which I used this time, is to line the bottom with vegetables. The other way is to put water or chicken broth in the bottom of the pan. This worked perfectly, no smoke at all and the oven is so much cleaner.

Roast Chicken is a perfect Sunday dinner. The great thing about Roast Chicken is you can cook once and have at least two more meals from one chicken. I use the leftover chicken for chicken salad or chicken quesadillas and I make chicken broth from the bones.

Do you have a favorite roast chicken recipe?




Roast Chicken
Adapted from Ina Garten

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
4 - 5 potatoes cut into chunks
Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with olive oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and potatoes. Toss with salt, pepper, thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, until the juices run clear when you cut between a leg and thigh or a meat thermometer inserted into the thickest part of the thigh registers 180. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Pasta, Risotto Style

Do we have a relationship built on trust? I hope so because you will need to trust me on this one. This dish tasted so much better than it looks. I love pasta and risotto. When I ran across this recipe, I knew it was one I had to try. I am so glad I did. It makes a quick and easy weeknight supper.

This recipe has endless posibilities, shrimp instead of chicken, adding broccoli or another vegetable. Broccoli would sure help add color to the dish, something it really needs. Next time I would add the chicken a little earlier. By the time the chicken was done, the pasta was a little too done. Although this recipe says it serves 4. My husband and I ate most of it. Also, it doesn't reheat well, so plan your amounts so you don't have lefovers.




Pasta With Chicken and Mushrooms, Risotto Style
Recipe from the New York Times

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional.

1. Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.

2. Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.

3. Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Yield: 4 servings.

Just Like White Castle...Only Better!

We have a wonderful bakery in town, Rotella's. They have the best bread, buns and rolls and even better, they have a bread store. When I was there a couple of weeks ago, I noticed slider buns in the freezer section. How perfect! I've been going to make sliders but hadn't found the right size bun.



Sliders

2 pounds hamburger (not too lean or the sliders will be dry)
1/2 cup dried onion flakes
Salt & Pepper
Shredded Cheddar or Monterrey Jack Cheese
Slider Buns

Preheat the oven to 400 degrees. Sprinkle the onion flakes in a 9 x 13 pan. Gently press the onion on top of the ground beef forming one large patty. Season with salt and pepper. Bake 15 minutes. Remove from the oven, drain and pat with paper towels to absorb the grease. Bake for another 5 minutes. Sprinkle with cheese and bake 5 more minutes. Remove from the oven and let sit for 5 minutes. Cut into bun size squares and serve with your favorite burger toppings.