grilling
costco pumpkin pie that time of year
cold foam with a $5 frother W
pan seared over rice with corn
and a pickle I'm pickle rickkkkk
With onions and garlic, balsamic vinegar reduction
Leftover potatoes
Ingredients
4.5 cups water
8oz elbow pasta
2-3 cloves garlic, minced
2 tbsp butter
1.5 cups sharp cheddar, grated
1 cup heavy whipping cream
1 tsp thyme
1.5 teaspoon onion powder
1 pinch of dried parsley
Salt, add to taste
Directions
Boil water in a pot. Add pasta and cook for 7 min or Al Dente. Drain and set aside.In a deep pan add the butter on medium low heat and saute garlic for 3 minutes or until fragrant. Slowly pour in whipping cream a little at a time until simmering. Whisk in shredded cheese a little at a time making sure it's melted before adding more. Add seasonings and simmer until thickened.Add pasta to cheese sauce and stir.Serve hot.Serves 3-4 people. :)
edited to add whipping cream
“Marry Me” Chicken & TortelliniTime: 40 mins
Original Recipe: https://craftycookbook.com/marry-me-chicken-tortellini/
Note, I didn't name this dish. "Marry Me Chicken" has been around for a while, it always features pan fried chicken breast served in a sun dried tomato cream sauce. This version serves it up over tortellini tossed in extra sauce.
Ingredients
1 lb boneless, skinless chicken breast16-20 oz fresh or frozen cheese tortellini2 cups half-and-half, or 1 cup cream + 1 cup whole milk1 ½ tsp chicken better than bouillon, or chicken bouillon cubes⅓ cup sun dried tomatoes, drained and chopped fine½ cup freshly grated parmesan cheese1 tbsp fresh thyme leaves, or sub basil or parsley1 tbsp freshly minced garlic¼ cup all-purpose flour½ tsp crushed red pepper flakes (add more to make it spicy, or omit if very sensitive to spice)½ tsp dried oreganoolive oilgarlic powderfreshly cracked black peppersaltInstructions
Fillet the chicken breast(s) and pound to a thin, even thickness. Season all over with salt, pepper, and garlic powder. Pour flour onto a shallow plate and dredge the chicken in it, shaking off any excess.Warm 2 tbsp olive oil over medium high heat, sear breasts for about 3 mins per side, until golden, then remove to a cutting board. Slice into the largest piece to ensure it’s cooked through, then tent with foil to keep warm. Do not wipe the pan clean. Turn off the heat to allow the pan to cool slightly.Meanwhile, begin boiling a large pot of salted water. Cook the tortellini per package instructions while preparing the rest of the meal. Drain and cover to keep warm until needed. (Most cook times are short, so wait until the sauce is almost done)In the pan you cooked the chicken, cook the garlic and red pepper flakes over medium heat until fragrant (about 1 minute), add more oil if needed. Next, add the half-and-half and reduce heat to medium low. Add the bouillon and oregano, mix well and scrape any browned bits into the sauce. Once simmering, add the parmesan (reserving a little for garnish) and simmer, stirring occasionally, until the sauce is the consistency of thick cream, about 10 minutes.After simmering, add the chopped sun dried tomatoes and mix well. Add the chicken back to the pan and spoon sauce over it until it’s coated. Warm it in the pan for 1-2 minutes, then remove to a cutting board and cut into bite sized pieces.Toss the tortellini in the sauce, then plate into serving dishes. Top with the chicken, then garnish with the reserved parmesan and fresh thyme.If you make this recipe, I'd love to hear how it went and any feedback you have in the comments section!
