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Lemon Chicken with Creamy Caper & Mushroom Sauce

Chicken Scallopini

Feeding a bunch of friends and short on time?  Weeknight family dinner but still want to knock their socks off?

May I suggest this, Lemon Chicken in a Creamy Caper and Mushroom Sauce.  Not only a beautiful meal served “family style”, but the recipe is easy to double and freeze.  Pairs nicely with pasta or rice, or even just a salad on the side. Like things a bit spicy? The cream sauce can be turned up, heat wise, by adding crushed red pepper flakes to the shallots and mushrooms while sautéing. Continue reading “Lemon Chicken with Creamy Caper & Mushroom Sauce”

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Pesto and Goat Cheese Stuffed Chicken

This delicious and rich stuffed chicken makes a wonderful main dish and is complimented by any number of veggies sides. The tangy goat cheese blends beautifully with the rich peppery pesto.  This mixture keeps the chicken breast very juicy and flavors the breast cutlet from within.  Although this is not an “in a flash” dinner, about an hour and you have a beautifully baked, golden browned dish of deliciousness! Continue reading “Pesto and Goat Cheese Stuffed Chicken”

Cook Something, Herbs, Veggies

Cedar Plank Grilled Salmon & Braised Fennel

I love FISH! But I am definitely intimidated by cooking fish. Hubs loves fish, you can see my dilemma.

So I thought of those cedar planks I had seen at The Fresh Market.  This may be my best shot at decent grilled salmon.  With cedar plank in cart, I set out for salmon.  On recommendation from the fish monger, I also grabbed some fresh fennel, an orange and a lemon as well as all the ingredients needed for my favorite Pesto recipe. Continue reading “Cedar Plank Grilled Salmon & Braised Fennel”

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Rosemary & Lemon Roasted Chicken

Taking a page from Marcella Hazan’s cookbook, “Essentials of Classic Italian Cooking”, I set out to make the perfect roasted chicken.  While I followed the basic recipe, I took some creative liberty with flavors.  Continue reading “Rosemary & Lemon Roasted Chicken”

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Roasted Asparagus – Updated

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What you’ll need:

1 bunch of Asparagus
1 tbsp Olive Oil
2 tbsp Lemon Juice
1/2 tbsp fresh cracked black pepper
Salt to taste

Preheat oven to 375 degrees. Line small cookie sheet with foil. Trim ends from asparagus, rinse, spread onto cookie sheet.

Drizzle with oil, juice, salt and pepper. Toss together. Place in oven for 15 – 20 mins turning half way through.

Remove from oven. Let rest for a few minutes.

Enjoy!