Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
chicken pot pie with cream cheese biscuits
lobster risotto with peas
cheesy chicken and corn chowder, popovers, salad
simply delicious fettuccine alfredo, broccoli
snow crab legs, corn on the cob
beef fajitas with corn salsa, black beans
hot pepper noodles

Thursday, February 2, 2017

Chicken, Broccoli and Tomato Fettuccine


This originally started out as a lemon and chicken pasta, but a steal on grape tomatoes (99 cents a package) and broccoli (49 cents a pound) totally changed the game plan.  I used my Fasta Pasta and in the 17 minutes it took the fettuccine to cook, dinner was done.  Dice up some chicken, pull apart some broccoli heads and that is really all the heavy lifting this meal takes.  Some of the tomatoes burst as the sauce cooks, adding a really light tomato flavor to it, complete perfection.  C and Miss F picked out their tomatoes, but they were happy with the sauce nonetheless.  Ah well, all the more for me.
Chicken, Broccoli and Tomato Fettuccine

12 ounces fettuccine
1 tablespoon butter
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 head broccoli, chopped into bite sized pieces
1 container grape tomatoes
1 clove garlic
¼ cup white wine
½ cup chicken broth
1 tablespoon corn starch
1 cup half and half
½ teaspoon salt
¼ teaspoon pepper

Prepare the fettuccine per package instructions, drain and set aside.

In a large skillet, heat the butter and oil over medium heat. Add the chicken, broccoli, tomatoes and garlic to the pan, sauté until the chicken is cooked through, about 4 minutes. Deglaze the pan with the white wine. Whisk together the chicken broth and corn starch. Pour the broth mixture and half & half into the pan, bring to a boil, reduce the heat to low and simmer for 3 minutes. Stir in the salt, pepper, and fettuccine. Serve.

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Monday, January 30, 2017

Sriracha Shrimp Stir Fry


I wanted to make my most favorite stir fry ever, Ultimate Sriracha Chicken Stir Fry, with shrimp. I knew it would be great and I knew Miss F would gobble it up.  I was right on both accounts.  Miss F celebrated Lunar New Year this past week at her school, they had take out Chinese food and she was thrilled they had dumplings, but quite disappointed that there weren't any shrimp dishes.  Thank goodness we can have it at home whenever we like, as long as C isn't hope to complain about the seafood smells.
Sriracha Shrimp Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound shrimp, peeled and deveined
½ onion, chopped
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the shrimp, onion, bell pepper, broccoli and mushrooms. Sauté for 5 minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.
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Thursday, January 26, 2017

Instant Pot Risotto


I adore risotto, but I don't adore the stir stir stir it requires.   Enter the Instant Pot.  Same creamy risotto deliciousness with nearly no effort at all.  A quick saute of the rice and you are pretty much done.  My friend Brandi recommended this recipe to me and I can't wait to try other additions to it.  I mainly want to try mushroom risotto, but I will have to try that on a night I am home alone, since the rest of the family would reject it completely. 
Instant Pot Risotto

1 tablespoon olive oil
1 onion, chopped
2 cups Arborio Rice
1 tablespoon white wine
4 cups chicken broth
¼ cup grated parmesan cheese

Turn the Instant Pot to the saute function. Add the oil to the pan. Add the onion and saute until it becomes translucent, about 5 minutes. Add the rice and saute until it becomes translucent. Add the wine to deglaze the pan and stir until it evaporates. Add the broth; close the top of the Instant Pot. Set to high pressure and cook for 6 minutes. Release the pressure and remove the inner pot carefully. Stir the parmesan cheese into the rice and serve.
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