Beef Wellington

August 11, 2014

Ingredients

  • 400g flat cap mushrooms, roughly chopped
  • Sea salt and freshly ground black pepper
  • Olive oil, for cooking
  • 750g piece of prime beef fillet
  • 1-2 tbsp English mustard
  • 6-8 slices of Parma ham
  • 500g ready-made puff pastry
  • Flour, to dust
  • 2 egg yolks, beaten


  1. Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

  2. Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just color it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.

  3. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.

  4. Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a dollar coin.

  5. Remove the cling film from the beef, then lay in the center. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest. 

  6. Heat the oven to 200ºC/400ºF/gas 6.

  7. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the center when you serve it.



 

Bacon Jalapeño Deviled Eggs

January 25, 2014
Ingredients
  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ tsp rice vinegar
  • ¾ tsp ground mustard
  • ½ tsp sugar
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • paprika
Directions:
  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
  5. Mix in the jalapenos and bacon
  6. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
  7. Fill each egg hole with the mixture
  8. Sprinkle with paprika
  9. Chill until ready to serve



 

Broiled Crab Meltaways

September 12, 2012

Ingredients:

One 7 oz jar sharp processed cheese spread 
One 4-1/2 oz can lump crabmeat drained 
1/4 cup butter or margarine 
2 tbs mayonnaise or salad dressing 
1/8 tsp garlic powder 
Dash of seasoned salt 
Directions:
 
6 English muffins, splitCombine first 6 ingredients; spread about 2 tbs on cut side of each muffin half. Cut each half into 4 pieces, and place on baking sheets. Freeze at least 30 minutes. (may be frozen up to 2 months).



To serve, broil 6 inches from heat (with electric oven door practically opened) 3 minutes or until puffed and bubbly.

Yields: 4 dozen.




 

Blend of the Bayou

September 12, 2012

Ingredients:

8 ounces cream cheese 
1 stick butter (1/4 lb) 
1 pound peeled shrimp 
1 diced onion 
1/2 diced bell pepper 
2 ribs celery 
2 tablespoons butter 
1 can Cream of Mushroom soup 
1 can mushrooms (drained) 
1 tablespoon garlic salt 
1 teaspoon tabasco 
1/2 teaspoon red pepper 
1 pint crab meat 
3/4 cup cooked rice 
Sharp cheese (grated) 
Cracker crumbsPreheat oven: 350F. Melt cream cheese and butter in a double boiler or microwave. saute onion, bell pepper, celery and shrimp in 2 tablespoons butter. In a large mixing bowl add all other ingredients.


Directions:



Pour into an 8 x 12 inch glass casserole dish.

Top with sharp grated cheese and then cracker crumbs (May be frozen here).

Bake at 350F for 15 to 20 minutes (or until bubbly).

Depending upon the size shrimp used, you may have too much for 1 dish so make a small casserole to give to a "shut-in" or an elderly friend.

Serve warm.

Serves: 8




 
 

Avocado & Shrimp Cocktail

September 12, 2012

Ingredients:

2 avocados 
Fresh lemon slices 
1-1/2 cups cooked, peeled baby shrimp 
3 tablespoons mayonnaise 
1 tablespoon heavy cream 
Dash Tabasco 
Dash white Worcestershire sauce 
Salt and pepper to taste 
Paprika & Cucumber and lemon slice for garnish 


 

Directions:

Halve avocados, remove stones, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce, salt and pepper. Fold in cooled shrimp; spoon into avocados; sprinkle with paprika and chill. Garnish with cucumber and lemon slices. Serve chilled on bed of lettuce.

Serves 4.



 

Pomegranate Stew with Chicken

July 1, 2012

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken legs, cut up
  • 1 white onion, thinly sliced
  • 1/2 pound walnuts, toasted and finely ground in a food processor
  • 1 teaspoon salt
  • 4 cups pomegranate juice
  • 1/2 teaspoon cardamom (optional)
  • 2 tablespoons sugar (optional)

Directions

  1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

 

South Indian Lentil Kootu

July 1, 2012

Ingredients

  • 1/2 cup red lentils
  • 1/2 cup hulled, split pigeon peas (toor dal)
  • 1/2 cup yellow split peas
  • 2 cups water
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seed
  • 4 leaves fresh curry leaves
  • 1 carrot, peeled and diced
  • 1 zucchini, sliced
  • 1/4 cup frozen peas
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon crushed red pepper flakes
  • salt to taste
  • 1/4 cup grated fresh coconut

Directions

  1. Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.

 

Pasta with Creamy Cajun Sauce

July 1, 2012

Ingredients:
1/2 pound Farfalle pasta
1 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced garlic
1/4 cup chopped onion
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1 tablespoon tomato paste
1 1/2 teaspoons chopped parsley
Parmesan cheese
Andouille or other smoked sausage, cut into bite-size pieces (optional)

Directions:
-In a large pot, boil water for pasta. Salt water.
-Brown sausage in a small skillet over medium heat. Once browned, transfer to a paper towel lined plate and set aside.
-Heat oil in a large skillet over medium heat. Add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant.
-Add white wine to skillet, making sure to scrape up any brown bits from the bottom. Let wine reduce by half, about two minutes. Meanwhile, boil pasta and cook until al dente.
-Stir in Cajun seasoning, paprika, salt, pepper and tomato paste.
-Add cream and heat to almost bubbling, then reduce heat to low.
-Allow the cream mixture to reduce by half, about 5 minutes.
-Drain pasta and add to skillet.
-Toss with parsley and freshly grated Parmesan.





 

 
 

Aphrodisiac

June 18, 2012
Almost every culture devotes part of its folklore to sexual matters, and a popular issue has always been aphrodisiac foods. You have all heard claims that certain foods can increase your sexual libido -- but are they true?

I decided to make a small list of common foods believed to have sexually stimulating effects, even though in most cases, their effects have yet to be proven. This list is by no means incontestable, since most of the claims are not based on fact. Nevertheless, here are some foods that are considered aphrodisiacs and why, or as the case may be, why not.

oysters


Ah yes, good old oysters, the cliché of all aphrodisiac foods. Oysters have long been thought to have aphrodisiac properties, but very few studies have been conducted on the matter.

One thing that brings credibility to the oyster myth is the fact that these slippery critters are full of zinc. Zinc controls progesterone levels, which have a positive effect on the libido. Zinc deficiency can cause impotence in men, so any food rich in zinc is considered an aphrodisiac in that respect, and oysters happen to be loaded with the mineral.

Many believe that oysters were originally labeled "aphrodisiac" because of their shape. Upon close inspection, they somewhat resemble the female sex organ. This could be a reason why people in the past associated mussels with sexuality. Sexual appetite, more often than not, starts in the mind rather than in the body, so oysters could have a psychological effect on the libido.

This brings us to the next type of aphrodisiac foods...

sexually suggestive food


Many different foods are considered aphrodisiacs because of their sexually suggestive nature. Eggs and caviar remind us of the reproductive system. Asparagus, bananas, onions, carrots and, as stated above, oysters, also remind us of sex organs, and have therefore been categorized in many cultures as erogenous foods.

None of these foods really have any proven qualities, but if they make us believe that they'll raise our sexual desires, chances are they'll work. Many men's sexual libido begins to diminish after having been with the same partner for a long time, so sexually suggestive food can help spice things up.

OTHER NOTABLE FOODS
Apples Grapes
Beans Leeks
Cherries Dates
Garlic Ginger


the devil's soup


As crude as it may sound, alcohol is also onsidered an aphrodisiac. It relaxes the body and reduces inhibition. In other words, alcohol makes you do things you normally wouldn't do in a sobered state. It doesn't really enhance the libido; it just changes one's perception of things.

How many times have you heard stories of an acquaintance making a complete jackass of himself during a party, staring down some girl's dress or making out with, let's say, somebody less than desirable? Where would humanity be if it weren't for alcohol? A world population of a few billion short, probably.

Many different nuts have alleged aphrodisiac properties, many of which have been used in love potions and serums for thousands of years. Walnuts have been used in Roman times for fertility and pine nuts have been adopted for similar purposes for 2000 years through the Mediterranean and the East. Cola nuts are also considered an aphrodisiac in Madagascar, probably because of their high caffiene content.

Some believe the smell of certain nuts excite women (I know what you're thinking -- stop it). Almonds, for instance, are widely used in beauty products for their supposed aromatic properties. Some nuts are also rich in zinc, so like oysters, they can treat zinc deficiency impotence. 

Ginkgo nuts are widely used in Chinese herbal medicine even to this day to stimulate, among other things, erotic desires. One of the few true aphrodisiacs, ginkgo nuts are a powerful antioxidant; this makes them an excellent source of nutrition for stimulating blood circulation and invigorating stagnating bodies.

coffee anyone?

Coffee is considered an aphrodisiac in many traditions but there is very little proof that it actually has any effect on the libido. Coffee -- like any caffeine-rich food -- stimulates the body, which is why it's usually mistaken for sexual arousal. 

OTHER NOTABLE FOODS
OnionsOranges
PeachesPears
PeasPepper
SaltThyme
TrufflesVanilla


chocolate

A recent poll revealed that most women prefer eating chocolate to having sex. Granted, chocolate is often associated with romance and passion, but does it really have any sexual properties? Well, the jury is still out on that one...

Two doctors once discovered that chocolate contains phenylethylamine, a chemical that releases "feel good" endorphins. But later studies have proven that even though chocolate has this ability, it does not significantly affect the brain in any way. Luckily for the myth, chocolate also contains caffeine, so it can give you the impression that you are aroused by waking you up a bit. 

celery

For a long time, people believed that celery's aphrodisiac properties were a myth. Today we know that it contains androsterone, a hormone naturally produced in males that stimulates sexual arousal in females. Whether or not this hormone found in celery actually affects the body is still unclear. But hey, the vegetable has it so it's a plus, and further studies are being conducted in the matter.

ready for bed?

So there you go; some sexual foods are false and others are loosely based on fact. Certain foods do, in fact, have physiological effects on the body and brain, but most of them are not as directly related to our libido as we'd like to believe. Still, don't let that steer you away from the whole idea that foods can be exciting. 

Ever see 9½ weeks? Food can be pretty fun if you know how to use it... just make sure you don't put honey in your hair, you'll have a really tough time getting it out. 

 
 

Chicken & Bacon Shish Kabobs

June 11, 2012

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons honey 
  • 2 tablespoons canola oil
  • 10 large mushrooms, cut in half
  • 2 green onions, minced 
  • 3 skinless, boneless chicken breast halves - cut into chunks
  • 1/2 pound sliced thick cut bacon, cut in half
  • 1 (8 ounce) can pineapple chunks, drained
  • skewers

Directions

  1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat grill for high heat.
  3. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
  4. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
  5. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.


 

Coddle

June 11, 2012

Ingredients

  • 1 pound bacon
  • 2 pounds pork sausages
  • 2 large onion, chopped 
  • 2 closves garlic
  • 1 teaspoon caraway seeds
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 4 large potatoes, thinly sliced
  • 2 carrots, thickly sliced
  • 3/4 cup apple cider, or more as needed
  • 2 tablespoons chopped fresh parsley, or to taste

Directions

  1. Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; transfer to a large pot, reserving the drippings in the skillet.
  2. Cook sausages in the hot bacon drippings until evenly browned, 3 to 5 minutes per side; add to the pot with the bacon.
  3. Cook and stir onion and garlic cloves in the bacon drippings until tender, 5 to 7 minutes; transfer to the pot with the bacon and sausages.
  4. Place the caraway seeds, rosemary, sage, thyme, and bay leaf onto the center of a 8-inch square piece of cheesecloth. Gather together the edges of the cheesecloth and tie with kitchen twine to secure.
  5. Layer the potatoes and carrots atop the mixture so the spice satchel rests in the middle of the ingredients.
  6. Pour enough apple cider into the pot to cover the ingredients completely.
  7. Place the pot over medium heat; bring to a simmer and cook, taking care to not boil, about 90 minutes.
  8. Garnish with parsley to serve.


 

Guacamole

February 5, 2012

Ingredients

  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)

Directions

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

 

Buffalo Chicken Dip

February 5, 2012
  • Ingredients:
  • 2 (8 ounce) packages cream cheese
  • 10 ounces of chunky blue cheese dressing
  • ½ cup monterey jack cheese, shredded
  • ½ cup cheddar cheese, shredded
  • cups cooked chicken , shredded
  • 12 ounces hot sauce , use your favorite from sriracha to chipotle hot to sweet

Directions:

  1. 1
    Melt cream cheese and blue cheese dressing in a pot over low heat.
  2. 2
    Place that in a large casserole.
  3. 3
    Add shredded Monterey Jack cheese, shredded cheddar, shredded chicken, and hot sauce.
  4. 4
    Give a good stir.
  5. 5
    Bake at 375 degrees for about 15 minutes until its hot a bubbly.
  6. 6
    Serve with chips, cucumber slices, pepper sticks, celery.



 

Chinese Pot Stickers

January 31, 2012

Ingredients

  • 1/2 pound ground pork
  • 1/2 medium head cabbage, finely chopped
  • 1 green onion, finely chopped
  • 2 slices fresh ginger root, finely chopped
  • 2 water chestnuts, drained and finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1 teaspoon sesame oil
  • 1 (14 ounce) package wonton wrappers
  • 5 tablespoons vegetable oil
  • 3/4 cup water
  • 1 tablespoon chili oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar

Directions

  1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
  3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
  5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

 

Elbows & Ground Beef

October 17, 2011

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 (29 ounce) cans tomato sauce
  • 1 (16 ounce) package macaroni

Directions

  1. Cook pasta according to package directions. Drain.
  2. In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
  3. Serve sauce over pasta.

 

Buffalo Tilapia

October 17, 2011
Ingredients:
 1 tilapia filet 
1 tsp buffalo sauce 
1 tsp corn meal
1 TBSP panko bread crumbs 
cooking spray 
 
Directions:
Spread the sauce over top side of the tilapia with a pastry brush. Sprinkle with half of the corn meal and half of the panko. Flip over and repeat with the other half. 

Spray a baking sheet with cooking spray, place tilapia filets spread apart and spray the tops with cooking spray. 

Bake in a 400 degree oven until browned, about 20-25 minutes. 



 

Beef & Onion Cheese Ball

October 15, 2011

Ingredients

Serves: 24

  • 3 - 8 ounce packages of cream cheese, softened(reduced fat is fine)
  • 1.5 teaspoons garlic powder (not garlic salt!)
  • 1.5 teaspoons Accent(R) Seasoning
  • 3 green onions, sliced finely or chopped.
  • 1 jar dried beef, chopped and rinsed to remove salt.

Preparation method

Prep: 2 hours 15 mins

1.

Mix cream cheese, garlic powder, accent, green onions and 1/2 of the chopped beef. Form into one or two cheese balls. Roll in remaining dried beef to coat. Refrigerate at least 2 hours before serving.




 

Chicken Creole

September 22, 2011

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 onion, thinly sliced
  • 1 stalk celery, sliced thin
  • 1 green bell pepper, minced
  • 2 (16 ounce) cans diced tomatoes
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 skinless, boneless chicken breasts

  • Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
  3. Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
  4. Bake 15 to 20 minutes, until the chicken is tender and white throughout.

 

Deviled Crab

September 22, 2011

Ingredients

  • 1 3/4 pounds crabmeat
  • 1/8 teaspoon salt
  • 3/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon hot pepper sauce
  • 1 cup dry bread crumbs
  • 4 tablespoons vegetable oil
  •  
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 cup all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups clam juice
  • 1/2 cup white wine
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, minced
  • 1 1/2 tablespoons fresh basil, minced

Directions

  1. In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.
  2. Shape the crab mixture into cakes and roll in bread crumbs.
  3. In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.
  4. For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.
  5. Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.
  6. Serve the sauce over the crab cakes.

 

Chicken Milano

September 22, 2011

Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 pound skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh basil
  • 8 ounces dry fettuccini pasta

Directions

  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
  3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

 

About Me


Jaide Reina Jones Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!! "Y'all come back now, ya hear!"
 
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