1 pound penne pasta
2 cups (9 ounces) blanched, slivered almonds
2 1/2 cups chicken stock
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
1 small rotisserie chicken, skinned, boned and cut into 1/2-inch cubes (if you don't have a rotisserie you can buy one at the store)
1/2 cup frozen petite peas
3/4 cup heavy cream
1 large lemon, zested
Kosher salt and freshly ground black pepper
2 cups grated Parmesan
1/4 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste
Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.
Saturday, August 21, 2010
Candy Coated Pecans
1 egg white
1 cup packed brown sugar
1 tsp vanilla extract
1 tsp cinnamon
4 cups pecans
Preheat oven to 350 degrees F (135 degrees C). Line a cookie sheet with non stick foil.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes. Stir while cooling so all sides dry while cooling.
1 cup packed brown sugar
1 tsp vanilla extract
1 tsp cinnamon
4 cups pecans
Preheat oven to 350 degrees F (135 degrees C). Line a cookie sheet with non stick foil.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes. Stir while cooling so all sides dry while cooling.
Cookies 'n' Cream Fudge II
16 Oreo-type chocolate sandwich cookies, divided
3 cups granulated sugar
1 stick butter
1 cup evaporated milk
2 cups white chocolate chips
1 7-ounce jar marshmallow cream
1 tsp vanilla extract
Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Roughly chop or crumble 6 sandwich cookies and set aside. Finely chop the remaining sandwich cookies with a knife or a food processor until the mixture resembles small crumbs.
In a medium saucepan, combine the sugar, butter, and evaporated milk. Place over medium-high heat and stir while the mixture comes to a full boil. Continue to boil, stirring constantly, for exactly three minutes.
Remove the pan from the heat and immediately stir in the white chocolate chips, the marshmallow cream, the vanilla, and the finely crushed cookie crumbs. Stir until the chocolate is melted and the fudge is smooth and well-combined. Scrape the fudge into the prepared pan and smooth it into an even layer.
Sprinkle the coarsely chopped cookies over the top of the fudge and swirl them into the fudge with a few turns of a butter knife. Do not swirl too much, otherwise they will disappear from the top of the fudge.
Place in the refrigerator until the fudge is set, about 2 hours (or overnight at room temperature). To serve, cut into 1-inch squares.
3 cups granulated sugar
1 stick butter
1 cup evaporated milk
2 cups white chocolate chips
1 7-ounce jar marshmallow cream
1 tsp vanilla extract
Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Roughly chop or crumble 6 sandwich cookies and set aside. Finely chop the remaining sandwich cookies with a knife or a food processor until the mixture resembles small crumbs.
In a medium saucepan, combine the sugar, butter, and evaporated milk. Place over medium-high heat and stir while the mixture comes to a full boil. Continue to boil, stirring constantly, for exactly three minutes.
Remove the pan from the heat and immediately stir in the white chocolate chips, the marshmallow cream, the vanilla, and the finely crushed cookie crumbs. Stir until the chocolate is melted and the fudge is smooth and well-combined. Scrape the fudge into the prepared pan and smooth it into an even layer.
Sprinkle the coarsely chopped cookies over the top of the fudge and swirl them into the fudge with a few turns of a butter knife. Do not swirl too much, otherwise they will disappear from the top of the fudge.
Place in the refrigerator until the fudge is set, about 2 hours (or overnight at room temperature). To serve, cut into 1-inch squares.
Cookies 'n' Cream Fudge
3 (6 ounce) packages white chocolate baking squares
1 (14 ounce) can Sweetened Condensed Milk
1/8 teaspoon salt
3 cups coarsely crushed chocolate creme-filled sandwich cookies
1.In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
2.Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
3.Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
1 (14 ounce) can Sweetened Condensed Milk
1/8 teaspoon salt
3 cups coarsely crushed chocolate creme-filled sandwich cookies
1.In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
2.Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
3.Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Saturday, August 14, 2010
Cheesy Potatoe and Ham Soup
4 tablespoons butter
1 onion, finely chopped
1 carrot, finely chopped
4 cloves roasted garlic, mashed
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup whole milk
1 (12-ounce) bottle light-bodied beer
2 large russet potatoes, peeled and chopped
1/2 lb ham, cut into small cubes
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes. Add the ham and stir into the soup. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.
To roast the garlic; preheat oven to 325. Cut the tops off the head. Make a foil bowl around the head to hold the head upright in the oven. drizzle some olive oil over the top and sprinkle with salt and pepper. Or your favorite seasoning. Place in oven and bake until garl cloves are soft. They'll turn a bit golden and some will start coming out of the paper.
1 onion, finely chopped
1 carrot, finely chopped
4 cloves roasted garlic, mashed
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup whole milk
1 (12-ounce) bottle light-bodied beer
2 large russet potatoes, peeled and chopped
1/2 lb ham, cut into small cubes
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes. Add the ham and stir into the soup. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.
To roast the garlic; preheat oven to 325. Cut the tops off the head. Make a foil bowl around the head to hold the head upright in the oven. drizzle some olive oil over the top and sprinkle with salt and pepper. Or your favorite seasoning. Place in oven and bake until garl cloves are soft. They'll turn a bit golden and some will start coming out of the paper.
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