Pasta Salad. Two of my favorite words in the dictionary. I’m a fool for it, really. In my broke college days I would make a huge cold pasta salad with a vinegar oil dressing – loaded with veggies – and eat off of it for a week! So of course, when Dreamfields Pasta asked if I wanted to join in on their 3rd Annual Pastapalooza Pasta Salad Celebration, I said yes and jumped on that like a duck on a junebug! Read the rest of this entry »
One of my favorite snacks as a kid was Wasa Crispbread with peanut butter and honey. Back then (when Reagan was president and crimped hair was all the rage) there always seemed to be what I called “Wasa Bread” in the house because my parents were health fanatics and believed these were the best crackers for you–and they weren’t wrong! The wholesome, all-natural ingredients used in Wasa crispbread recipes make them naturally full of fiber and low in fat. Wasa crispbreads contain no trans fats (fats that have been shown to elevate cholesterol) and most do not contain sugar. Of course, at the time I didn’t care how healthy they were; they always tasted great to me. Some years later–minus the crimped hair–I still love to have a Wasa Crispbread for a snack.
With time, not only have my tastes changed, but so have Wasa options. There are many more varieties of Wasa Crispbreads these days, including Multi Grain, Light Rye, Hearty Rye, Fiber Rye, and (my favorites) Sesame, Whole Grain, and Sourdough. What I have always enjoyed about Wasa Crispbreads is that they are crisp and hearty enough to hold a variety of toppings for a snack or even a meal while still being nutritious.
The giveaway is now closed. Thanks to everyone who participated! Love me a giveaway. A $25 Gift Card and two boxes of Wasa Crispbread will be given to the lucky person who can tell me what their favorite recipe is using Wasa. Haven’t tried Wasa before? That’s ok. Just tell me what you think a good topping on a Wasa Crispbread would be.
To enter:
1. Leave a comment on this post telling me what your favorite recipe is using Wasa.
Giveaway will end at noon central on Wednesday, January 30, 2013. The winner will be notified by e-mail. United States residents only please. Good Luck!
Now I can’t let you go with out showing you one of my favorite recipes is using Wasa, could I? Cottage Cheese and Peach Compote Crisps are a healthy yet completely satisfying snack or even meal. Layers of sweet and salty make this a fresh and delicious snack that break your calorie count for the day.
Cottage Cheese and Peach Compote Crisps
*The amount of honey will depend on the freshness of the peaches. The sweeter the peach the less honey is needed.
In a small pot over medium heat, combine the peaches, water, and honey. Bring to a simmer and cook for 5 minutes or until the water has reduced to a syrup.
When the compote has cooled, place 1 to 2 tablespoons of cottage cheese on top of a Wasa Crispbread, I recommend the Whole Grain Crispbread. Top the cottage cheese with a spoonful of the peach compote with syrup. Next sprinkle with pomegranate arils for a pop of color and tang.
Serve and enjoy.
Cottage Cheese and Peach Compote Crisps
*The amount of honey will depend on the freshness of the peaches. The sweeter the peach the less honey is needed.
1. In a small pot over medium heat, combine the peaches, water, and honey. Bring to a simmer and cook for 5 minutes or until the water has reduced to a syrup.
2. When the compote has cooled, place 1 to 2 tablespoons of cottage cheese on top of a Wasa Crispbread, I recommend the Whole Grain Crispbread. Top the cottage cheese with a spoonful of the peach compote with syrup. Next sprinkle with pomegranate arils for a pop of color and tang. Serve and enjoy.
Disclosure: I received the product mentioned above for free for review purposes. I was not required to write a positive review. The opinions I have expressed are my own
Can a simple paring knife be sexy? Normally I would say, no until I found this paring knife from New West Knife Works and let me tell you it’s the sexiest little knife I’ve ever had in my hand. Seriously.
Not only gorgeous, the Fusionwood 2.0 Paring Knife is one of the best performing knives I now own. Made with powder metal super steel CPM S35VN combined with their unique blade shape and grinding method, New West Knife Works creates a paring knife unparallelled in performance. Basically… this knife is amazing.
I put it to the test the other day by simply cutting sections out of a clementine, something that all other paring knives I’ve used just can not do without making a horrible mess and leaving me with bits and pieces of citrus. The verdict… beautiful perfect slices and a peel that sliced off like butter. I highly, highly, highly recommend this knife for anyone, no matter what your skill level is in the kitchen.
New West Knife Works is an American company. Their knifes are made in the USA with USA made steel, sustainably harvested wood, and have a lifetime garantee. For more information about New West Kife Works visit their website, NewWestKnifeWorks.com, and check out their Facebook page for a fabulous giveaway (until 12/20/2012) for a chance to win a four peice knife set!
The giveaway is now closed. Thanks to everyone who participated. Because I’m incredibly in love with this knife, New West Knife Works is graciously giving me a Fusionwood 2.0 Paring Knife valued at $99 (just like the one I have) to give to one of you!
to enter:
The giveaway will end Friday, December 14, 2012, at noon central. The winner will be chosen randomly and will be notified by e-mail. United States residents only, please. Good Luck!
Disclosure: I received the product mentioned above for free for review purposes from New West Knife Works. I was not required to write a positive review. The opinions I have expressed are my own.
Not too long ago, I partnered up with Barilla to bring you the Farmers Market Challenge with a nice little giveaway. We also created a tasty dish with Barilla PLUS Pasta and a simple Roasted Tomato Basil Sauce. Today, I’m exited to tell you that Barilla has revamped their packaging and expanded their Blue Box family to include 2 new lines of Better for You products – Veggie & White Fiber! These new products will feature the new Blue packaging, along with their Whole Grain and Classic Blue Box pastas. And as before, your favorite PLUS pasta will still be found in its familiar yellow packaging.
As a celebration of this new packaging, Barilla has also launched a new gaming application for iPhone and Droid called, “Capture the Pasta,” that offers some incredible prizes The game is a virtual scavenger hunt that encourages users to “capture” the virtual pasta shapes near their location and share with friends for a chance to win one of more than 1,000 instant prizes, an Italian-inspired trip in the US each week or the Grand Prize of a trip to Italy! To learn more visit “Capture the Pasta.”
The giveaway is now over and the winner is Danielle S.
Barilla is also offering a $25 gift card and pasta coupons to an InSockMonkeySlipper reader so you can “take yourself away to Italy” and share the love of pasta any night of the week by adding some Barilla pasta to your menu!
3 Chances to Win. To Enter:
This giveaway ends Monday, November 19th, 2012 at noon central time. The winner will be chosen be random.org and will be notified by e-mail. U.S. residents only please. Good luck!
Disclosure of Material Connection: I received payment and/or product for this post. I was not required to write a positive review. The opinions I have expressed are my own.
The end of summer is here and with it comes some of the year’s best produce. Sweet watermelons, juicy peaches, delicious zucchini and vibrant tomatoes are just a few and you will find the highest quality and most ripe ones at your local farmers market. On a mission form Barilla Pasta, the family and I set out one Sunday morning to our local farmers market to find delicious produce to create a recipe with Barilla PLUS Pasta. Not only did we grab us a car load of goodies, left with bellies full of watermelon, but we had a blast meeting vendors and farmers and tasting everything fresh from the farm.
The advantage to shopping at your local farmers market is that the produce is local. Not only are you supporting your local farmer but the produce reaches you faster than it would by sitting on a truck and then on a grocery store shelf for an extended period of time. When a fruit or vegetable is picked it immediately starts to lose it’s nutritional value and flavor. The faster you get it on your table the more delicious and nutritious it is for you.
Another benefit of going to a farmers market is you know exactly where your food is coming from. You can talk to the farmers about what they use to grow their produce and if they use hormones or antibiotics on livestock. If these things are important to you as they are to me then you have an opportunity to ask. We love going to our local farmers market. Not only do I know I’m getting the freshest food possible for my family but I find it’s a great way to educate children about food. Its exciting for them, especially if they get to sample as they go and Mia never says no to a Farmers Market trip.
My challenge from Barilla was to create a family friendly meal using fresh Farmers Market ingredients and Barilla PLUS Pasta, a multi-grain pasta that comes in a variety of pasta shapes. To add even more nutrients to pasta meals, an excellent option is Barilla PLUS, a premium, multi-grain pasta rich in protein, omega-3 fatty acids, and fiber. Barilla PLUS line of pastas are made from a unique multi-grain blend that includes semolina (coarse durum wheat), oats, spelt and barley, as well as legumes, ground flaxseeds and oat fiber to provide a good source of protein, ALA omega-3 and fiber. It delivers 44 percent more protein and almost twice as much fiber than traditional pasta.
We came home from the Farmers Market with sweet cherry tomatoes, zucchini, and these small Japanese eggplants and I immediately thought of a roasted tomato sauce to deliciously coat the pasta with. While I was at it, why not roast the vegetables as well. I mean, lets make it easy right? It all came together as a fantastically bright and flavorful end of the summer pasta dish that I now crave on a weekly basis.
I found Barilla PLUS pasta to have exceptional texture that cooked to a perfect al dente. The flavor was comparable to any other good quality dried pasta on the market and it had a little bit of a nutty quality that I preferred. After reading the ingredients and nutritional values, my husband who is an ultra-marathon runner (yes, crazy I know) favored Barilla PLUS over traditional pasta. All-in-all I would definitely cook with Barilla PLUS again.
The giveaway is now over and the winner has been notified. Did I mention there’s a giveaway? Barilla and I would love for one InSockMonkeySlippers reader to win a $25 Visa gift card and 2 boxes of Barilla PLUS pasta to make your own farmers market pasta creation!
To enter: Leave a comment about what your favorite pasta recipe is or what your favorite thing about your farmers market is. The giveaway will end Monday, September 17, 2012 at noon central. USA residents only, please. The winner will be chosen randomly and notified by e-mail. Good luck!
Farfalle with Roasted Eggplant, Zucchini, and Roasted Tomato Basil Sauce
for the sauce:
for the pasta:
In a large pot, bring water to a boil. Follow the cooking instructions for the pasta.
Preheat oven to 400°F. Place tomatoes and garlic cloves on a baking sheet lined with parchment paper. Drizzle the garlic and tomatoes with olive oil and sprinkle with the salt and pepper. With your hands, toss the tomatoes to evenly coat with the olive oil. Set aside.
Dice the zucchini and eggplant in bite sized cubes and place on a separate baking sheet covered with parchment paper. Drizzle the eggplant and zucchini with olive oil and sprinkle with a pinch of salt and pepper. With your hands, toss the eggplant and zucchini to evenly coat with the olive oil.
Place the tomatoes on the top rack of the oven and the zucchini and eggplant on the bottom. Roast for 10 minutes and then rotate the pans, the tomatoes on the bottom and the zucchini and eggplant on the top. Roast for another 10 minutes until the tomatoes begin to split. Remove the roasted tomatoes. Continue to roast the eggplant and zucchini for an additional 5 to 10 minutes until the vegetables can be easily pierced with a fork.
Place the tomatoes, garlic, marscapone cheese, and basil leaves into a food processor or blender and purree until blended well.
Taste and add any additional salt or pepper if needed. Here’s the point where you shake your behind and do a little happy dance because that was just too simple to taste that amazing! I love this sauce and use it for many different dishes (including to poach fish in but that’s a different post).
Next, drain the pasta well and place it in a large mixing bowl. To the pasta, add the roasted tomato basil sauce, eggplant, and zucchini. With a spoon gently fold everything together until combined. Plate and serve. Garnish with shredded basil and parmesan cheese if desired.
Simple. Simple. Simple. This pasta dish is so flavorful, creamy, and fresh that you will be amazed how good it is.
Farfalle with Roasted Tomato Basil Sauce serves 6 to 8
for the sauce:
for the pasta:
1. In a large pot, bring water to a boil. Follow the cooking instructions for the pasta.
2. Preheat oven to 400°F. Place tomatoes and garlic cloves on a baking sheet lined with parchment paper. Drizzle the garlic and tomatoes with olive oil and sprinkle with the salt and pepper. With your hands, toss the tomatoes to evenly coat with the olive oil. Set aside.
3. Dice the zucchini and eggplant in bite sized cubes and place on a separate baking sheet covered with parchment paper. Drizzle the eggplant and zucchini with olive oil and sprinkle with a pinch of salt and pepper. With your hands, toss the eggplant and zucchini to evenly coat with the olive oil.
4. Place the tomatoes on the top rack of the oven and the zucchini and eggplant on the bottom. Roast for 10 minutes and then rotate the pans, the tomatoes on the bottom and the zucchini and eggplant on the top. Roast for another 10 minutes until the tomatoes begin to split. Remove the roasted tomatoes. Continue to roast the eggplant and zucchini for an additional 5 to 10 minutes until the vegetables can be easily pierced with a fork.
5. Place the tomatoes, garlic, marscapone cheese, and basil leaves into a food processor or blender and purree until blended well. Taste and add any additional salt or pepper if needed.
6. Next, drain the pasta well and place it in a large mixing bowl. To the pasta, add the roasted tomato basil sauce, eggplant, and zucchini. With a spoon gently fold everything together until combined. Plate and serve. Garnish with shredded basil and parmesan cheese if desired.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Barila PLUS. I was not required to write a positive review. The opinions I have expressed are my own.
When my daughter Mia was born, I instantly knew I wanted to give her the best that I possibly could. And for being the whole food snob that I am, there was no other thought but to make my own fresh never jarred baby food for her. I researched and spoke with her doctors on a regular basis and came up with some pretty tasty purees that she loved. Not only did she have the basics but a wide arrange of flavors that I believe helped her transition smoothly into finger and toddler foods. Even though she is going on 4 years of age I still use the recipes and knowledge I learned then about fresh cooking to feed her today. That is why I was more than happy to contribute to the new Baby Brezza Cookbook.
The Baby Brezza Cookbook 47 Mom-Tested Recipes and Tips, is an informative and easy to follow cookbook full of fresh baby food recipes. It contains 47 recipes written by experienced moms for babies ages 6 months all the way through the toddler years. This is a great book to have if, like me, you enjoy making purees and finger foods for your children at home.
You can grab one today from BabyBrezza.com with the InSockMonkeySlippers discount code: AUTHOR for 25% off the purchase of the book!
Thanks to Baby Brezza I have two copies to giveaway this week! The giveaway is now over and the winners are Gail and Adrian!
To enter: Leave a comment below telling us what your favorite memory of your baby’s first experience with food is. If you don’t have a baby or you were/are to sleep deprived to remember you can always just say that you would love a copy of this book.
Giveaway ends: Wednesday, April 4th, 2012, at noon central.
The two winners will be chosen by random.org and will be notified by e-mail. Good Luck!
Upon my return to blogging this year after a short, what I like to call, slipper sabbatical, I received an e-mail from two of my favorite Etsy shops and long time readers of ISMS. Not only was it an inspiring e-mail of support but if was an offer for a giveaway celebrating the return of In Sock Monkey Slippers. With great gratitude, I present to all of you, old and new readers, two wonderful giveaways (with two separate winners) and a coupon for everyone to Una Bella Vita and Laughing Dog Studio!
The giveaway is now closed. The winner of the Una Bella Vita Apron is Summer and the winner of the set of earings from Laughing Dog Studio is Kay! Winners have been notified by e-mail. Thanks everyone for participating and remember to hurry and use the coupon (enter sockmonkeyslippers at checkout)to both of these stores before time runs out!
Una Bella Vita - One Beautiful Life – certainly lives up to its name. Splitting her time between Pisa, Italy and Arizona, Susanna the creator of Una Bella Vita, pulls inspiration from her surroundings into each handmade apron she creates. She is truly an artist and creates a beautiful marriage between function and design in her quality aprons. A favorite in the foodie world, Una Bella Vita, aprons are coveted by many due to their thick designer fabric, durability, and style. I speak form experience, this is my favorite apron I own and favorite gift to give!
GIVEAWAY Visit Una Bella Vita and pick out your your favorite apron from one of the many amazing choices. To enter: leave a comment at the end of this post with the title of your favorite design. Giveaway ends this Friday, February 24 2012, at noon central. One winner will be chosen by random.org and notified by e-mail. U.S. residents only, please.
Laughing Dog Studio is a gorgeous collection of gemstone, vintage, artisan lampwork and exotic beaded handmade jewelry. A favorite of many Etsy shoppers, Korinne the owner of Laughing Dog Studio, creates alluring pieces inspired by seasons, elements, and worldly cultures. Each one of her pieces is made of quality material and individually unique. I’m in love with her beautiful jade pieces!
GIVEAWAY Laughing Dog Studio is graciously giving a reader of ISMS this set of Yellow Citrine Earrings called Autum Morning. To enter leave a comment at the end of this post stating that you must have these! Giveaway ends this Friday, February 24 2012, at noon central. One winner will be chosen by random.org and notified by e-mail. U.S. residents only, please.
Not only are these two shops offering a giveaway, they are giving every single one of you 12% off of your purchase to Una Bella Vita and Laughing Dog Studio with the cupon code: sockmonkeyslippers at check out.
Thank you both Susanna and Korinne! Good luck to you all!
I’ve been excited about this cookbook release for awhile now and when asked to review it was overjoyed to say the least. If you aren’t aware of Food52 yet, it is an on-line food community created by Amanda Hesser and Merrill Stubbs, successful cookbook authors and noted women in the food world. They created a place to give “people from all over the world a way to exchange their ideas and to celebrate each other’s talents.” Food52.com was such a success that Amanda and Merrill created The Food52 Cookbook released recently and published by William Morrow.
The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks captures the amazing talent from the Food52.com community. For 52 weeks, recipe contests were run on the website and the winning 140 recipes create this book. The collection itself is impressive but not at all overwhelming. I think inspiring is a better word to describe the collection because every time I have opened its beautifully photographed pages I want to jump in the kitchen. The recipes are simple to follow but not “dumbed down” and I love that it includes tips for each recipe, an insight to the recipe creator, and a community review of each recipe. Living up to the name, The Food52 Cookbook is organized by seasons, an idea that is not found often in today’s cookbooks. This is how we should cook. Not by what was made and frozen five months ago but what is in season now.
This is not your average “home cook” collection of recipes but more of an extensive collection of real, whole, and simply beautiful food. With recipes such as Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms; Wishbone Roast Chicken with Herb Butter; Double Chocolate Espresso Cookies; Ricotta and Chive Gnocchi; and Lazy Mary’s Lemon Tart, this is a cookbook for everyone that really loves food and knows the value of cooking a good meal for their friends and family. The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks is definitely one of my favorites that I will be sucked into for a long time.
The Giveaway is now closed and winners have been notified. Thanks for participating! I’m so in love with this book I want to give you a copy! I have two books, courtesy of William Morrow, to giveaway to two lucky people. This is a must have for the holidays. The giveaway will end at noon (central) on Monday, November 28, 2011. Two winners will be chosen by random.org.
To enter do one or all of the following:
Good Luck!
Oh, what a busy weekend I’ve had. It was Mia’s 3rd birthday, my brother Michael came home on leave from his first tour in Afghanistan, there were family parties galore, and then there was Halloween, of course. All of this going on and the whole time I had the thought of this recipe in my head using my favorite cut of pasta, linguine and my favorite fall vegetable, butternut squash. Recently, Dreamfields Pasta asked me to create a “one pot” recipe using Dreamfields Healthy Pasta and I figured there was no time like the present to try out a recipe while the whole family was under one roof.
Dreamfields Healty Pasta is a unique pasta line that has a 65% lower glycemic index and twice the fiber than regular pasta, making you feel full longer. With only 5 grams of digestible carbs, Dreamfields helps limit the rise in blood sugar levels that normally occur after eating regular pasta. Thus creating a healthier pasta option in your meal plan.
With a delicious taste and texture, Dreamfields was a hit in our family especially with this One-Pot Butternut Squash with Linguine with Kale. Simple and delicious this is now a one of our favorites for fall. It is even Mia, the resident 3 year-old, approved. You can find more information about Dremfields Pasta at www.dreamfieldsfoods.com, on Twitter, or Facebook.
Dreamfields Pasta would like to give one of ISMS’ readers a few boxes of Dreamfields Healthy Pasta to try for yourself! To enter just leave a comment on this post telling us what your favorite pasta dish is. The winner will be choosen randomly on Tuesday, November 8th, 2011 at noon central time. The winner will be notified by e-mail. U.S. and Canadian residents only, please. The giveaway is now closed and the winner notified. Thanks for participating!
Butternut Squash Linguine with Kale serves 8
A while back I received a box on my doorstep that was full of mushroom delicacies form FungusAmongUs {the organic mushroom people} and I was extatic to try out all of these delicacies. If you haven’t heard of or seen FungusAmongus in Whole Foods and other leading markets, they are the leader in delectable, exotic organic and wild crafted mushrooms and mushroom products. The FungusAmongus product line has an extensive varity of unique mushrooms; three Certified Organic Mélange Seasoning and Rub Marinades; a line of three Certified Organic gourmet Soup Mixes; and an Italian truffle line. All of which can be found in various markets and online at FungusAmonUs.com. Great name, don’t you think.
We love mushrooms in this family but living in an area where produce variety is scarce, I was happy to be introduced to this company and their line of products. My taste buds where almost overwhelmed with anticipation as I opened the box that contained FungusAmongus’ Organic Porcini Powder, Fiesta Blend Organic Mushroom Melange, Mediterranean Blend Organic Mushroom Melange, Balsamic Vinaigrette Infused with White Truffle, and Natural Morel Mushrooms. It was time to get to work.
I tried the Organic Porcini Powder first and was amazed at how fresh the powdered smelled. I think mushroom powders are something underused in the kitchen. A simple tablespoon of a porcini powder for example on baked, grilled or seared meats can give a dish a burst of wonderful flavor. I used 2 tablespoons of this porcini powder combined with 1 teaspoon rosemary, 1 teaspoon sage, 1 tsp Kosher salt, and 1/2 tsp ground pepper to make a rub for 2 pork tenderloins. Roasted in a preheated 425°F oven for 30 minutes and we had a fabulous meal.
Next, I tried the Fiesta Blend Organic Mushroom Melange and the Mediterranean Blend Organic Mushroom Melange, a blend of dried mushrooms, herbs, and spices without any preservatives or added salt. The Fiesta Blend is organic dried Shiitake mushrooms blended with vegetables and spices that added a very pleasant kick to sauteed vegetables. And the Mediterranean Blend is organic dried Porcini mushrooms blended with Mediterranean spices. This was exceptionally good in olive oil for a bread dipper and surprisingly tasty in individual spinach quiches with parmesan shavings that I made in a muffin tin. I found both of these are great flavor boosters for practically anything.
The Balsamic Vinaigrette Infused with White Truffle was also a treat and I found it to be a pleasing mixture of flavors with an abundant note of white truffle. We actually used it as a bread dipper but found it to be a good marinade and salad dressing.
The Dried Natural Morel Mushrooms were definitely a winner. The flavor was outstanding for a dried mushroom and when hydrated and cooked made a meal that the husband said he wanted over and over again.
The verdict for FungusAmongUs… two slippers up. Even the resident three year old enjoyed almost everything. Everything was fresh with abundant flavor and I would certainly recommend any product from them. I found myself kicking myself for not using dried mushrooms more often in my cooking as they add flavor to practically any dish and can be used in so many ways, especially when fresh mushrooms are not available or not in season.
The Giveaway is now closed and the winner is Kim!
FungusAmongUs and I want you to taste the power of dried mushrooms as well. Enter to win a full set of the Melange spice blends (Fiesta, Mediterranean and Pacific). Giveaway ends at noon (central time) on October 26th 2011 and the winner will be notified by e-mail. U.S. and Canadian residents only please.
Four ways to enter:
1. Leave a comment at the end of this post telling us your favorite way to use mushrooms in a recipe or how you plan to use these spice blends.
2. Like ISMS on Facebook and leave a comment here
3. Follow ISMS on Twitter and leave a comment here
4. Like FungusAmongus on Facebook (they post some great recipes) and leave a comment here
Pour hot water over dried morels until covered and let sit for 30 minutes or until plump. Drain excess water and pat dry.
Sprinkle the chicken breasts with a dash of salt and pepper. Over medium heat in a large saute pan, add 1 Tablespoon of olive oil and chicken breasts and cook for 6 to 8 minutes a side until cooked through. Set aside on a plate.
With a knife, finely chop garlic and shallot and halve the morels. Over medium- low heat, add a teaspoon of olive oil and butter to the same pan the chicken was in. Add the garlic, shallot and hydrated morels. Saute until shallots are soft and translucent about 8 minutes.
Deglaze the pan by adding the white wine and stir with a wooden spoon, scrapping any bits of chicken or garlic off the bottom. Bring to a simmer and simmer for 10 minutes until the wine starts to reduce.
Add the cream and parsley and stir. Add salt if needed. Place the chicken back in the saute pan and spoon sauce over.
Once the chicken is heated through place a breast on a plate and cover with sauce. Serve with rice, pasta or rosemary roasted fingerling potatoes. Possibly a different meal to serve to your family but the taste is extraordinary. My three year old practically licked the plate. Enjoy.
1. Pour hot water over dried morels until covered and let sit for 30 minutes or until plump. Drain excess water and pat dry.
2. Sprinkle the chicken breasts with a dash of salt and pepper. Over medium heat in a large saute pan, add 1 Tablespoon of olive oil and chicken breasts and cook for 6 to 8 minutes a side until cooked through. Set aside on a plate.
3. With a knife, finely chop garlic and shallot and halve the morels. Over medium- low heat, add a teaspoon of olive oil and butter to the same pan the chicken was in. Add the garlic, shallot and hydrated morels. Saute until shallots are soft and translucent about 8 minutes.
4. Deglaze the pan by adding the white wine and stir with a wooden spoon, scrapping any bits of chicken or garlic off the bottom. Bring to a simmer and simmer for 10 minutes until the wine starts to reduce.
5. Add the cream and parsley and stir. Add salt if needed. Place the chicken back in the saute pan and spoon sauce over.
6. Once the chicken is heated through place a breast on a plate and cover with sauce. Serve with rice, pasta or rosemary roasted fingerling potatoes.
