As an avid cookbook collector, I have tried to share my love with my daughter. When I have come across a cookbook that I think she will like I try to buy it for her. Amount her collection is a cookbook called “Just 10 Minutes” it was a small little book that had really simple fair that I thought she could make on her own at college. We have been getting her ready for her big move as of late, so we thought we would try another recipe that she could do. She picked this out and was my sous chef in the kitchen. I must admit it was simple and easy, but also very tasty. Very light considering it has cream in it. Husband liked it so much he asked it to be in the rotation of dinners. For the wine I used the Cupcake Vineyard’s Angel Food. Served with a Caesar salad and fresh Parmesan cheese.
7 oz Penne Pasta
1 tbsp olive oil
2 boneless skinless chicken breast
4 tbsp dry white wine
5 tbsp heavy cream
1 cup frozen peas
Fresh chopped parsley for sprinkling
Cook pasta in large pot until tender, cook chicken separately in pan with heated olive oil. Pour wine over chicken and cook on high until almost evaporated. Drain pasta and add to chicken. Add peas and cream. Stir well and cover. Simmer for 2 minutes. Serve with sprinkled parsley.
This week I made compound butter from the fresh herbs I collected in the garden. It was extremely easy to make. I took softened unsalted butter and combined with the herbs. The first was tarragon with salt and pepper. The second was chives, parsley, and rosemary. Simply softened the butter on the counter, chopped up the herbs and mix. I added salt and pepper to taste. Spread onto wax paper and refrigerated. Have used the butter on wonderful bread from the bakery as well as cooked vegetables. Very tasty.
Another night I made the Shrimp Scampi. It was Red Lobster’s copycat recipe. Super easy and quick. I used Cupcake Vineyard’s Angel Food wine for it. It’s nice and light tasting. Steamed up some broccoli to pair with it and served over angel hair pasta. The bread of course I used the compound butter. Again a hit with the family. Now I have made Shrimp Scampi before, but had not tried this recipe. This was first time I felt the sauce turned out well.
So these last couple of weeks have been crazy and I had been meaning to post on here, but transferring pictures seemed like an issue from iPhone to iPad and then to WordPress. Today I had the 4th update on the iPad and looks like everything is back to working again.
May 22nd, 2014 was a Roasted Pork Tenderloin. Before I had only made in crock pot. On a friends recommendation I took the tenderloin, covered in olive oil and the wrapped fresh rosemary. It turned out rather nice. I served it with boiled potatoes with fresh parsley. Also fresh cut tomatoes with a tad of sour cream and chives. This was my quick simple dinner I made the night my daughter graduated high school.
Last week in May the family was all sick so I didn’t try anything new. Knowing their taste buds were off and not feeling all that adventurous. My garden however is growing well and seems to be flourishing.