Chicken and mushroom pasta-risotto style

This meal was inspired by this recipe http://www.nytimes.com/2009/12/02/dining/021mrex.html?ref=dining
It was pretty fabulous.  Definitely one for the regular rotation.  It was a little like Shoemaker Chicken but maybe slightly healthier since I didn't use any butter at all.  It was a one pan meal (another bonus) and it only took about 20 minutes to prepare.  Besides the fact that the 20 minutes was an active 20 minutes I really can't think of anything wrong with this recipe. 

Comfort Pasta with tomatoes

I was feeling a little blue today.  So, I decided some fresh from the garden tomato and butter pasta noodles might help pull me out of my rut.  This is super easy and really showcases the flavor of fresh tomatoes.  The noodles get slightly crunchy/chewy in the pan.  And using the heat of the noodles slightly softens the tomatoes and really brings out their sweetness.  The lemon juice brightens the flavor just enough.  This is a really satisfying dish for the end of summer.

Comfort Pasta with Tomatoes
1 C pasta
1 large tomato
1 Tbl lemon juice
2 Tbl butter
1/2 tsp Tastefully Simple Sundried Tomato Pesto sprinkle
Parmesan cheese
salt and pepper

Boil pasta.  While noodles are cooking cut tomato into bite size chunks. Put in serving dish cover with lemon juice and some salt and pepper.
When noodles are cooked drain them then put back into hot pan.
Melt butter in the noodles and sprinkle with the pesto over medium-low heat.  Stir constantly until butter is melted.  Then STOP stirring.  Don't touch it for about 45 seconds. Remove pan from heat pour noodles over the tomatoes.  Sprinkle with Parmesan cheese and then DON'T TOUCH for 2 full minutes.  Dig in an Enjoy!

Garlic and Rosemary Pork Chops

I don't cook pork chops very often because a poorly done chop is one of the worst things in the world.  Last night I tried something new.  They were delicious!  This recipe has garlic and onions chopped finely and cooked for so long they get that yummy caramel-y crunchiness which I think is what really sold me on it.  The chops came out very juicy and flavorful.  The sauce went perfectly with the mashed potatoes no gravy necessary!  This was made a perfect amount for 2 people.

Garlic and Rosemary Pork Chops
2 thick cut boneless pork chops
4 tablespoons of butter (you can use olive oil, I didn't have any on hand)
2 cloves of garlic finely chopped
1 small yellow onion finely chopped
1/2 C chicken broth
1 tsp rosemary
dash of smoked paprika
salt and pepper to taste

Melt butter over medium high heat.
Add garlic and onion.  When they become fragrant place chops in the pan.
Lightly brown chops on each side.
Add broth, rosemary, paprika, salt, and pepper to the pan with the chops.
Simmer about 20 minutes or until the chops are done.
Plate the chops and spoon pan drippings over the top.

Bare Bones White Wine Sauce

I've decided white wine sauce is my new favorite thing to put on EVERYTHING.  I've made the recipe as simple as possible.  I love that it's tangy and smooth.  It's not over powering and it's versatile.
This is for one serving

White Wine Sauce
1/2 C chicken broth
1/2 C white wine
splash of lemon juice
1 clove garlic minced
1 Tbl butter

Combine everything except the butter
Over high heat bring mixture to a rapid boil and reduce to about 1/4C of liquid
swirl butter in the sauce to make it silky and smooth
And your done.  Pour over chicken breast, pasta, vegetables, etc.

Note: if you're sauteing chicken breast you can make the sauce at the same time in the same pan.  Saute one side of the chicken like normal when you flip it add the liquid and garlic.

Duck Breast with Red Wine Sauce

This was shockingly easy and very delicious.  My parents were in town this past weekend and I made some duck soup for them.  I pulled 2 of my Rouens from the freezer.  One of them had been very nicely plucked and there were no dark marks on the breast.  So, I cut those off and saved them. 
Tonight I sauteed them and drizzled them with red wine sauce.  You can make this as fancy or as simple as you'd like.  Since I'm eating alone tonight I went the simple route and served mine with ramen noodles and green beans. 

Of Chicks and Men...

"The best laid schemes of mice and men, often go awry." - John Steinbeck
And so it seems my carefully laid out plans for our poultry flock have been tossed out the window.  But, I am not upset.  It might be for the best.

When life gives you corned beef make Reubens!

I LOVE corned beef.  It's so easy to make and it's delicious in so many ways.  This year for St. Patrick's day I made 7.5 lbs worth of the stuff. 
I had plenty of leftovers which was my intent.  I wasn't feeling up to going to the store yesterday so I made Reuben tacos with homemade Thousand Island dressing.

For the corned beef I buy the premade stuff.  I get the square cut and not the triangle if I can help it.  The squares are less fatty and easier to slice. 
The tacos and Thousand Island were borne of necessity and/or laziness.  Whatever you want to call it.  I didn't want to go to the store so I found a recipe that would incorporate what I have on hand.