I don't know how I made it this far through Summer and now we are into Fall, without posting a Zucchini recipe! I have a load of zucchini in my tiny garden ....it's almost scary!! My builder called me to report I had a six foot zucchini while I was on vacation.....well, it turns out it was about 2 feet....hahaha! I swear you go to bed and you have a 6 inch zucchini and the next morning it is 15 inches long!! It has been a plentiful Summer!
It's tender, it's juicy and its full of flavor every time! You can make it on the rotisserie or in the oven....but, technically it's not rotisserie game hen....hahaha!
Funeral Potatoes are creamy, cheesy potatoes topped with buttery crunchy cornflakes. Other's may call this casserole side gooey potatoes, party potatoes, Gail's potatoes and I've even heard it simply called cheesy potatoes.
This quick and easy compote is full of flavor and perfect for a topping for your granola, ice cream, over pancakes, waffles, oatmeal or French Toast....a little something special for your breakfast!
Packed with flavor this healthy chicken dish will make a big splash in presentation for guests or for family. I used about 1/2 a jar of sundried tomatoes and refrigerated the remainder for another dinner.
Chicken Cutlets with Sun-Dried Tomato Cream Sauce
1 lb chicken cutlets, or slice up a breast and pound a bit
1/2 tsp Kosher salt
1/2 tsp. freshly cracked pepper
1/2 cup oil packed Sun dried tomatoes, sliced into slivers
1/2 cup chopped shallots
1/2 cup baby spinach
1/2 cup dry white wine, I used Pic Pol
1/2 cup cream
Add 1 tablespoon of the oil from the Sun dried tomatoes to the saute pan. Saute the cutlets until light brown on both sides and done in the middle. Remove to a platter and season both sides.
Add the shallots and sun dried tomatoes to the pan and cook for about one minute. Add the white wine and cook scraping up brown bits and reducing the wine for about 2 minutes. Add the spinach and stir for one minute. Add the cream and reduce the heat to medium, add 1/4 tsp salt and 1/4 tsp fresh cracked pepper, simmer for about 2 minutes. Place the chicken in the sauce, spooning the sauce over the chicken.
Garnish with additional Spinach leaves.
Serve with basmati rice. Enjoy!
Happy New Year!
I am starting off the New Year with the best slow cooker soup I have ever tasted! Guess what- It's Healthy and zero points on the WW Blue program! Woo Hoo!
I made the most delightful Prime Rib a couple nights ago. Two very dear friends came for a socially distant dinner at our 10 person dining room table. I have 3 Honeywell room purifiers going and although we didn't do our usual hugs, we all enjoyed being together, chatting, sharing a meaningful prayer and eating a delicious meal, that included Blue Cheese and Rosemary Scallop Potatoes, Roasted carrots and Asparagus with lemon-Parmesan and Instant Pot Sticky Toffee Pudding.
