Archive for the ‘Main Course’ Category

½ cup may

¼ cup mango Chutney

2 tablespoons lime juice

2 cups diced skinless cooked chicken

6 tablespoons chopped walnuts

5 tablespoons fresh cilantro

¼ cup finely chopped celery

¼ cup finely chopped red bell pepper


24      3 1/2 inch long pieces hearts of romaine lettuce


Whisk mayo, chutney and lime juice in a large bowl.  Mix in chicken, walnuts,2 tablespoons cilantro, and all the celery, and red bell pepper.  Cover and refrigerate (can be made in advance)


Place lettuce leaves on platter, spoon 1 heaping tablespoonful of chicken salad in the center of each leaf.  Sprinkle remaining  3 tablespoons of  cilantro over and serve. 


This is a nice low carb food, also great for girly parties (baby showers, bridal showers or game night with the girls).


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  • 2 lbs boneless skinless chicken breasts cut into bite sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium shallots
  • 1/2 cup white wine
  • 3/4 cup heavy cream
  • 5 plum tomatoes coarsely chopped
  • 2 tablespoons finely chopped fresh tarragon
  • 1/2 extra large chicken bullion cube, crumbled

Pat chicken dry and season with salt and pepper.  Heat oil and butter in a heavy skillet over moderately high heat until foam subsides.  Brown chicken on both sides (in batches if necessary). 

Add shallot to skillet and cook, stirring until tender, about 1 minute.  Add wine and deglaze by boiling over high heat, scraping up brown bits until reduced by half.  Stir in cream, tomatoes, tarragon and bouillon cube, then simmer stirring until tomatoes are softened and sauce begins to thicken, 3-4 minutes.  Season with salt and pepper. 

I actually find that leaving it on the stove for longer, actually helps, it can stay warm for a long period on simmer with just occasional stirring.  Reheats beautifully.

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  • 2 lbs boneless skinless chicken breast cut into bite sized pieces
    1/2 teaspoon salt
    1/2 teaspoon of black pepper
    1/4 cup olive oil
    1 red bell pepper sliced
    1 yellow bell pepper sliced
    3 ounces of prosciutto chopped
    4 cloves of garlic minced
    15 oz can diced tomatoes
    1/2 cup white wine
    1 teaspoon thyme
    1 teaspoon oregano
    1/2 cup chicken stock

Season the chicken with salt and pepper. In a heavy large skillet heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the pepper have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 more minutes. Add the tomatoes, wine and herbs. Scrape any browned bits of the bottom of the pan. return the chicken to the pan, add the stock and bring the mixture to a boil. Reduce the heat and simmer, covered for about 20- 30 minutes.

Can be made in advance and reheated.

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¼ cup vegetable oil

3 lbs stew beef cut into 1 inch pieces

8 garlic cloves, minced

8 cups of beef stock

3 tablespoons tomato paste

1 tablespoon dried thyme

1 ½ tablespoon Worcestershire sauce

3 bay leaves


4 tablespoons (1/2 stick ) butter

3 lbs russet or Yukon gold potatoes cut into ½ inch pieces

1 large onion

2 cups ½ inch pieces peeled carrots


Heat oil in heavy large pot over medium high heat.  Add beef and sauté until brown on all sides, about 5 minutes.  Add garlic and sauté 1 minute.  You may need to do several batches to do all the beef and not crowd the pan.  Add beef stock, tomato paste, thyme, Worcestershire sauce and bay leaves.  Stir to combine.  Bring the mixture to a boil, then reduce the heat to medium low, then cover and simmer 1 hour. 


Meanwhile, melt butter in another large pot over medium high heat.  Add potatoes, onion and carrots.  Sauté Vegetables until golden, about 20 minutes.  Again – you may need to do this in batches.  Add the vegetables to beef stew.  Simmer uncovered until vegetables and beef are very tender about 40 minutes.  Spoon off fat (or refrigerate over night and remove the fat – beef stew really is better the next day). 

Serve with a salad and a nice crusty bread, and you have a great fall meal. 

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2 lbs chicken breasts (if not using bone in, toss in an extra chicken leg or cheap cut)

2 quarts water

1/2 cup all purpose flour

2 cups chopped onion

1 3/4 cup chopped celery

1 1/2 cup chopped green pepper

1/2 cup chopped green onion

4-7 cloves of garlic, minced

2 tablespoons vegetable oil

1 1/2 table dried thyme

1 tablespoon dried oregano

1 tablespoon Creole seasoning

1 teaspoon paprika

1/2 teaspoon red pepper flakes

16 oz chicken broth

8 oz tomato paste

1/2 lb of smoked beef sausage (sliced)


Combine chicken and water in a large pan, bring to a boil.  Reduce the heat and simmer uncovered 45 minutes or until the chicken is done.  Remove chicken from broth and set aside to cool.  Strain the broth  and set aside.  Bone and chop the chicken (if you used the chicken leg – just set it aside for a snack later). 

Place flour in a pan and bake at 350 for 1 hour (or until very brown).  Set aside

Cook, onion, celery, green pepper, green onion and garlic in oil in a large stock pot over medium high heat, until tender.  Add browned flour, and spices, stir until smooth.  Then add chicken broth, tomato paste reserved broth, chicken and sausage.  Bring to a boil.  Reduce heat, and simmer uncovered for 1 hour. 


As with any dish, taste often.  I actually make mine with a lot more spices than I have listed here.  Because this dish is served over rice, I taste it, and then once it is the right heat, I add an other round of spices.  The rice will reduce the heat when added. 

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  • 1/4 cup maple syrup, pure(not pancake syrup)
  • 3 tablespoons stone ground dijon mustard
  • 2 tablespoons fresh dill, minced
  • 2 tablespoons lemon juice, fresh
  • 1 tablespoon olive oil
  • 2  lemons, zest of, grated
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large boneless skinless chicken breasts
  • Mix all the ingredients together to marinade 2-24 hours.

    Bake at 350 uncovered for 35 minutes (or until chicken is cooked).

    *Don’t use a large casserole dish as sauce spreads thin out and will burn.

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    For bolder flavor, add 1/4 teaspoon red pepper flakes to the meat sauce and a pinch of nutmeg to the white sauce.

    1 small carrot , cut into chunks 
    1 pound mushrooms 
    6 cloves garlic , peeled
    2 (28 ounce) cans whole tomatoes with juice
    2 teaspoons extra-virgin olive oil 
    1 medium onion , minced
    Table salt and ground black pepper 
    3 tablespoons tomato paste
    1 1/4 pounds ground turkey , 93% lean
    2 cups 2% milk 
    2 cups low-sodium chicken broth 
    1 bay leaf 
    1/2 cup minced fresh basil 
    5 tablespoons all-purpose flour 
    1 cup grated Parmesan cheese 
    12 no-boil lasagna noodles 

    1.Dice carrot, 1-2 stalks celery, mushrooms, and garlic; transfer to bowl. Process tomatoes in food processor until almost (or half) smooth. Combine 1 teaspoon oil, onion, and pepper in Dutch oven. Cover and cook over medium-low heat until onion is softened, 3 to 4 minutes. Add carrot, celery, mushrooms, and garlic and cook, uncovered, until mushrooms release their liquid, 5 to 7 minutes. Increase heat to medium-high and cook until liquid has evaporated, 3 to 5 minutes. Then salt.

    2. Add tomato paste and cook until paste begins to brown, about 2 minutes. Stir in turkey and 1 cup milk, using wooden spoon to break up any large chunks, and cook until most of milk has evaporated, 5 to 7 minutes. Stir in tomatoes, 1 cup broth, and bay leaf; bring to simmer and cook until sauce has thickened and most of liquid has evaporated, 45 to 60 minutes. Off heat, remove bay leaf, stir in basil, and season with salt and pepper.

    3. Meanwhile, whisk remaining 1 cup milk, remaining 1 cup broth, and flour together in medium saucepan until smooth. Bring mixture to simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Off heat, stir in remaining 1 teaspoon oil and cheese. Season with salt and pepper.

    4. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spread 2 cups meat sauce in 13 by 9-inch baking pan. Lay 3 noodles over sauce, leaving space between them. Repeat with 3 more layers sauce and noodles. Spread white sauce evenly over top layer of noodles, leaving 1-inch border around edge. Bake until lasagna is bubbling around edges and top begins to brown, 25 to 30 minutes. Cool on rack 20 minutes. Serve.

    Make Ahead: You can make both the meat sauce and the white sauce up to 2 days in advance and refrigerate them until ready to use. Gently reheat the sauces separately before proceeding with step 4.

    *I use the tomato paste that comes in a tube because it’s denser tasting and easy to store in fridge!

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