May 2014 New Recipe Review

12 years ago

I tried a new recipe a couple of weeks ago that was a big hit with the guys so thought I would pass it along. Made only a couple of small changes that are noted in the body of the recipe.

Creamy Chicken and Asparagus Pasta
(Source: Scattered Thoughts of a Crafty Mom)

Ingredients:
8 to 12 oz of your favorite pasta shape (follow the serving size on the box, depending how many you are cooking for)
1 to 2 cups of chopped cooked chicken (don't stress if you don't have much chicken, it will still be good)
1 Bunch Asparagus, ends trimmed
1/2 cup of chicken broth
1 cup of reserved pasta water
4 oz cream cheese
1/4 cup half n half, heavy cream or milk
1/4 cup Parmesan Cheese, shredded (I used Asiago & a few crumbles of Feta)
1 tbs Olive Oil
2-3 Garlic Cloves, minced
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1 tsp dried Basil
1 tsp dried Oregano (I used only 1/4 tsp.)
a pinch or two (or four) of red pepper flakes - adjust to your families taste
Salt & Pepper

Instructions:
1. Cook pasta as directed on package. Add the asparagus to the water during the last 3 minutes of cooking. (I cut in asparagus in approx 2" sections & cooked it in the microwave instead.) Drain and set aside. Reserve a cup of the pasta water.
2. As the pasta is cooking, saute the minced garlic in a large skillet over medium heat for about 3 to 4 minutes. Don't let it burn. (If you are not using precooked chicken, go ahead and cook it with the garlic.)
3. Add chicken, onion powder, garlic powder, basil, oregano and red pepper flakes to the skillet. Saute another 2 minutes.
4. Add the broth, milk/cream, cream cheese and half of the Parmesan to the chicken mixture, stir until well combined.
5. Add the pasta and asparagus to the skillet, stir until combined. If pasta seems dry add reserved cooking liquid a little bit at a time, stirring over med low heat until desired consistency is reached.
6. Top with additional salt, pepper and Parmesan

Featured Answer

Jasdip

12 years ago

Angela, I've made your asparagus a few times since you first posted it. Thanks!

We love Lidia B. and this is from her new Commonsense cookbook. Delicious!

Savoury Potatoes (Lidia's Commonsense Cooking)

1 1/2 lb Yukon Gold potatoes, peeled and sliced 1/2" thick
1 large onion, thinly sliced
2 tsp dried oregano
1 1/4 tsp salt ( I never use as much salt as recipes call for)
6 tbsp olive oil
1 lb cherry tomatoes, halved lengthwise
3 tbsp grated parmigiano-reggiano

Preheat the oven to 400 degrees.

In a large bowl toss the potatoes onion, 1 tsp oregano, 1 tsp salt. Drizzle with 1/4 cup olive oil and toss to coat. Spread in a 10 x 15" baking dish.

Toss tomatoes, remaining tsp oregano, 1/4 tsp salt, and the grated cheese. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle evenly
over the potatoes.

Bake until the potatoes are cooked through and crusty and any liquid has evaporated, 40-45 minutes.

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Comments (6)

angelaid
12 years ago
My most recent addiction:

Crispy Baked Asparagus Fries

Ingredients:

1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste

Directions
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.

Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.
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And last night, I made this recipe from the Los Angeles Times Food section. It's rich, good, & not complicated to prepare. I'll make it again. The link has the story that went with the recipe. Jeremy's artichoke and potato au gratin Servings: 12 to 16 Adapted from Jeremy's on the Hill in Julian, Calif. 2 cups grated Parmesan cheese 3 cups grated Gruyere cheese 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided Salt, pepper 2 cloves garlic, minced 6 cups drained marinated artichoke hearts 1 quart heavy cream, divided 1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter. 2. In a medium bowl, combine the Parmesan and Gruyere cheeses. 3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer. 4. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic. 5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream. 6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese. 7. Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving. Note: I made a half-recipe & used russet potatoes & peeled them. I think Yukon Gold would make the dish even creamier. I just tasted them & think they are just as good the second day if not better. Here is a link that might be useful: Jeremy's on the Hill artichoke and potato au gratin
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ci_lantro
Original Author
12 years ago
I bought some fresh Polish Sausage out of the quick sale bin last week and had to go looking for ideas on how to prepare it. Adapted a recipe from AllRecipes and it was delish.

Sweet Polish Sausage

2 pounds fresh [i.e, raw, not the smoked heat & eat] Polish sausage, cut into 1 inch pieces (I used Klement's brand)
1/3 cup Worcestershire sauce
1 tablespoon fresh lemon juice
1 onion, chopped
1/2 cup brown sugar
2 dashes hot pepper sauce
2/3 cup water

Preheat oven to 350.

Place sausage in a large saucepan. Add water to cover and simmer for about 10 minutes. Drain and put the sausage in a casserole dish.

In the same (empty) saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce and water. Bring all to a boil, stirring to combine ingredients. Pour prepared sauce over the sausage and place in preheated oven.

Bake @ 350 for 45 minutes to one hour.

(I served this with plain white rice to ladle the sauce over.)

Edited to specify using raw sausage

This post was edited by ci_lantro on Tue, May 20, 14 at 8:24
Jasdip
12 years ago
This is quick, easy and refreshing. We've never had jicama before, and I've been curious about it. We loved this salad last nite.

Pineapple and Jicama Slaw

1/2 pineapple, cut in thin slices
1 red pepper, cut in thin slices
1 small jicama, peeled and cut in thin slices
2 tsp lime juice
1 tbsp olive oil

Combine jicama, red pepper and jicama. Stir lime juice and olive oil together and combine with slaw
angelaid
12 years ago
Added to my "to try" file this morning. Will halve the recipe and add some garlic. My asparagus obsession is about over for the season. LOL

Red Potato and Asparagus Salad

Ingredients:

3 tablespoons Dijon mustard
1/2 cup lemon juice
1/4 cup extra-virgin olive oil
Salt, to taste
Cayenne pepper, to taste
3 pounds asparagus, trimmed and cut into chunks
2 pounds small red potatoes, halved
1/3 cup finely chopped chives

Method:

In a small bowl, whisk together Dijon and lemon juice. Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.

Bring a large pot of salted water to a boil. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl. Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain
well and add to bowl with asparagus. Add dressing, chives and salt and toss to combine. Transfer to a platter and serve at room temperature.

Serves 12 to 14
ci_lantro
Original Author
12 years ago
I had a small boneless pork loin roast. Didn't feel like making a roast--the weather was great--so cut it into some thick chops and went looking for a new marinade recipe. The cinnamon in the recipe was a new wrinkle for me as I had never used cinnamon in a marinade before. Turned out quite good. Served some of the reduced sauce on the chops and drizzled a bit over plain white rice.

Recipe Source: Allrecipes

Grilled Pork Loin Chops

Ingredients:
2 cloves garlic, minced
2 tablespoons brown sugar
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons Worcestershire
sauce
2 teaspoons ketchup
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 (6 ounce) thick-cut boneless
pork loin chops

Directions:
1. Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
4. Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

May 2014 New Recipe Review

Jasdip

Comments (6)

angelaid

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May 2014 New Recipe Review

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angelaid

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