Recipe(tried): Pan Grilled Chicken Breasts, Wilted Spinach and Whipped Sweet Potatoes
MenusHello Everyone!
I have spent all day detailing my home for company coming over on Saturday...soooo, I don't have much of a story to tell about today. The meal is really simple and delicious. Simple because I am bone tired from working like a "dawg"!! But my house looks amazing! So I'm not complaining.
I don't know if many of you have been catching the "Chefology" of the some of the stars on the Food Network...last night was Giada DeLaurentiis' and it was quite interesting. She is one of my favorites! Tonight they will be profiling The Barefoot COntessa, Ina Garten. She's another one of my favorites too! I have yet to catch Paula Deen's profile but it should be coming up soon.
I believe tomorrow I will be making a Shepherd's Pie, Irish Soda Bread and some sort of Irish dessert cake. I will post that menu tomorrow.
Happy Cooking! Gina
PAN GRILLED CHICKEN BREASTS
Servings: 3
3 boneless, skinless chicken breasts
1 Tbsp. butter
1 Tbsp. olive oil
salt and pepper to taste
2 garlic cloves, mashed into a paste
1/4 cup chopped fresh parsley
Early in the day, rub the gralic paste all over the chicken breasts and let marinate til ready to cook.
Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. They should turn out a beautiful golden brown and very tender and tasty. Sprinkle parsley over before serving.
WILTED SPINACH AND GARLIC
Servings: 3
source: Rachael Ray
3 tablespoons butter, cut into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
Salt and pepper
This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.
WHIPPED SWEET POTATOES
I use "Simply Potatoes" brand of whipped sweet potatoes for this meal. Serve with a little bit of melted butter and a tsp. of brown sugar on top.
Fresh Strawberries with stems on served on individual dessert plates. I sift powdered sugar over them and drizzle cholocolate on.
I have spent all day detailing my home for company coming over on Saturday...soooo, I don't have much of a story to tell about today. The meal is really simple and delicious. Simple because I am bone tired from working like a "dawg"!! But my house looks amazing! So I'm not complaining.
I don't know if many of you have been catching the "Chefology" of the some of the stars on the Food Network...last night was Giada DeLaurentiis' and it was quite interesting. She is one of my favorites! Tonight they will be profiling The Barefoot COntessa, Ina Garten. She's another one of my favorites too! I have yet to catch Paula Deen's profile but it should be coming up soon.
I believe tomorrow I will be making a Shepherd's Pie, Irish Soda Bread and some sort of Irish dessert cake. I will post that menu tomorrow.
Happy Cooking! Gina
PAN GRILLED CHICKEN BREASTS
Servings: 3
3 boneless, skinless chicken breasts
1 Tbsp. butter
1 Tbsp. olive oil
salt and pepper to taste
2 garlic cloves, mashed into a paste
1/4 cup chopped fresh parsley
Early in the day, rub the gralic paste all over the chicken breasts and let marinate til ready to cook.
Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. They should turn out a beautiful golden brown and very tender and tasty. Sprinkle parsley over before serving.
WILTED SPINACH AND GARLIC
Servings: 3
source: Rachael Ray
3 tablespoons butter, cut into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
Salt and pepper
This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.
WHIPPED SWEET POTATOES
I use "Simply Potatoes" brand of whipped sweet potatoes for this meal. Serve with a little bit of melted butter and a tsp. of brown sugar on top.
Fresh Strawberries with stems on served on individual dessert plates. I sift powdered sugar over them and drizzle cholocolate on.
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