NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Love is everything it's cracked up to be. That's why people are so cynical about it…It really is worth fighting for, being brave for, risking everything for." ~ Erica Jong
We had a couple days of snow again this week…nice, fresh white frosting . I must admit to being disappointed it didn't snow enough to shut things down…just enough to cause 400 accidents in the metro on Monday morning!
RECIPE OF THE WEEK
I think this week's recipe based on a recipe from Lund's and Byerly's is going to make it onto my list of favorites. I found myself eagerly looking forward to eating the leftovers… also loved the combination with a side dish of fresh spinach cooked in olive oil and garlic and garnished with toasted pine nuts. This recipe makes about 8 servings.
GARLIC ROSEMARY CHICKEN with PENNE, RAISINS and PINE NUTS
2 packages Smart Chicken boneless, skinless chicken breasts cut into 2-3 pieces each and pounded thin
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon coarse ground black pepper, divided
- 1 jar (13 oz) Stonewall Kitchen Garlic Rosemary Citrus Sauce
- 4 tablespoons olive oil
- 1 cup dry white wine
- 1 cup pressed apple cider
- 1 cup dark raisins
- 1 tablespoon fresh rosemary, chopped
- 2 cups whipping cream
- 1 pound penne pasta, cooked according to package directions
- 4 tablespoons pine nuts, toasted
- 2/3 cup blue cheese, crumbled
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Marinate chicken in 2/3 cup Garlic Rosemary Citrus Sauce 1-2 hours; refrigerate, covered. Saute in large pan over medium heat in 2 tablespoons olive oil until cooked through and juices run clear. Add other 2 tablespoons olive oil as needed. Remove chicken to another dish/plate as pieces cook, cover to keep warm.
Deglaze pan with white wine; stir in cider and remaining Garlic Rosemary Citrus Sauce. Cook over medium heat for about 20 minutes, reducing mixture by one-half. Stir in raisins, rosemary, whipping cream and remaining 1/2 teaspoon salt and pepper.
While sauce is cooking, cook pasta according to package directions. Drain and pour pasta into large oiled flat casserole dish. Top with cooked chicken breasts, pour sauce over everything. Cover and bake about 30 minutes in 350 degree oven.
To serve, sprinkle with toasted pine nuts and blue cheese.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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