Chicken in a Creamy White Wine Sauce


If you saw the last post you’ll know that I’ve been thinking about simple, tasty food recently that can be cooked without a lot of bother. Last time I went for a South East Asian inspired sauce, this time I’m going much more Mediterranean.

Inspiration was born out of the ingredients in the fridge, I just needed to nip out and get some double cream.


  • 2 chicken breasts
  • 4 shallots, diced
  • 2 garlic cloves, chopped
  • 175ml double cream
  • 175ml white wine
  • 175ml chicken stock

Method of Preparation:


  1. Slash your chicken breasts three times, about half way through on one side
  2. Heat some oil over a medium heat, sear the chicken and remove from the pan
  3. Add the shallots and garlic and cook for about a minute until the garlic aroma is released
  4. Put the chicken back in the pan and add the cream, wine and stock
  5. Let it bubble…

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Jumbo Prawn Pasta

Chez Chef I


Jumbo prawn pasta with fresh porcini mushrooms tossed with pasta and truffle oil.

This dish was inspired by our trips to Italy. There is nothing like fresh porcini mushrooms tossed over fresh pasta and drizzled in truffle oil……Ok, maybe I’ve added jumbo prawns to be even more decadent!

Ingredient 1



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Mushroom Fettuccine

Made From Scratch

I love mushrooms! Two nights ago I was inspired to make mushroom pizza and luckily I had some dough in the freezer. I picked up a few ingredients and made mushroom pizza with thyme, garlic, ricotta, parmesan and mozzarella. It was so good that I wanted more. Yesterday I decided to make homemade pasta with a mushroom cream sauce. The farmer’s market has a great mushroom vendor, which I visit most times I go, so I picked up some criminis and shitakes. I used to make pasta pretty often but I hadn’t made it in a very long time. I really enjoy it and it tastes delicious.


I made this dish with mushrooms, thyme, garlic, cream and parmesan. The fettuccine  recipe can be found here. The KitchenAid really helps with rolling out the dough.


You roll it through various thicknesses until you reach the desired thickness. This is the…

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Recipe of the Day



Chicken Parmesan Rollatini





” In just 35 minutes, you can make this all-in-one supper featuring tender chicken stuffed with mozzarella and served with creamy polenta and homemade tomato-basil sauce.”




1 cup fat-free low-sodium chicken broth

1 clove garlic, thinly sliced

1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes

5 or 6 fresh basil leaves, torn into small pieces

Kosher salt and freshly ground pepper

4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)

1/4 cup chopped fresh parsley

6 ounces shredded part-skim mozzarella cheese (about 1 cup)

1/4 cup grated parmesan cheese

1/4 cup breadcrumbs

1 large egg white

Cooking spray

Instant polenta, for serving (optional)








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PJ’s and Pasta!

The Food Experience

So Friday night was girl’s night. We had an old-fashioned sleepover! Hey, you’re never too old to sleepover with ladies. Anywho, I was on to cook. I had the ladies help with the preparation of the ingredients. It was fun cooking together! But the scallops were all mine (insert sinister laugh here). There was nothing difficult or special about the dish. I just enhanced the store-bought garlic alfredo by sautéing chopped garlic and shallots. I then added the sauce (2 jars for one box of pasta), turned the heat down, put the lid on, and let it simmer until ready to plate; the simmering thickens the sauce. While the sauce was simmering I sautéed the julienned red peppers and set them to the side. Then we began to make the pasta (the water had been boiling from the start). While the pasta was boiling I began pan-searing the scallops. I did research on how to…

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Oven Baked Farfel

Whispers of a Wanna-Be

I’ve been trying to think of a way to describe farfel in the English language.  The only results Google managed to give me was matzah farfel; which this is most definitely not.

Farfel is kind of like a pasta.  Or couscous.  Maybe a cross between both.

Whatever it is, it’s delicious.  And it’s even more delicious when it’s oven baked.

Oven Baked Farfel 1


1 (11oz.) package of farfel
1/3 cup oil
2 tablespoons sugar
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon paprika
1/4 teaspoon pepper
2 1/2 cups water

Preheat oven to 400 degrees.

Combine all ingredients in a 9×13″ baking pan and mix well.

Cover tightly, and bake for one hour.

Fluff with a fork before serving.

[print this recipe]

Oven Baked Farfel 3

It really is truly delicious.  It’s a perfect side for chicken or meat.  You can even leave out the seasonings and bake it plain; then…

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Pesto Mac & Cheese

Apollo & Co.

I love macaroni and cheese. Growing up, we had Kraft brand and it was constantly a side dish with steak or broiled chicken. On the very rare occasion, my dad would splurge and buy Velveeta brand. 9 1/2 times out of 10, though, it was Kraft. When I got a little older, but still not yet out of my picky eating shell, I got adventurous and tried one of Annie’s organic mac & cheese. I know, I know. What a rebel, right?

Well, fast forward a bit further. No, further than that. A liiiitle bit further. Right about the time The Fellow™ and I moved in together in our Bremerton apartment. We started buying Kirkland brand macaroni and cheese. I still wasn’t working at that point, and still found excuses to not make anything more than a box of it mixed with shredded boiled chicken. Again, simmer down…

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