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… Continue reading Lemon Chicken with Creamy Caper & Mushroom Sauce
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,… Continue reading Pesto and Goat Cheese Stuffed Chicken
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… Continue reading Cedar Plank Grilled Salmon & Braised Fennel
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.
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… Continue reading Roasted Asparagus – Updated