Chicken Noodle Stir-Fry September 28, 2021 by Jill Foucre Leave a Comment Chicken Noodle Stir-Fry 2021-09-28 17:46:16 Serves 2 Print Ingredients 2 ounces unsalted peanuts, divided 2 boneless, skinless chicken breasts 2 tablespoons black bean sauce, divided 1 tablespoon olive oil 1 tablespoon red wine vinegar 5 ounces medium egg noodles 7 ounces broccolini Instructions Place a large non-stick frying pan on medium heat and toast half the peanuts as it heats up, tossing regularly. Remove peanuts and set aside, leaving the pan on the heat. Score the chicken lengthwise at ½ inch intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon of black bean sauce, 1 tablespoon of olive oil, and 1 tablespoon of red wine vinegar to coat. Cook the chicken in the hot pan on each side until cooked through. Cook the noodles in a large pan of boiling salted water according to the package instructions. Trim the broccolini and halve any thick stalks lengthways. Add the broccolini to the boiling pasta for the last two minutes. Remove the chicken to a board. Use tongs to carefully drag the just cooked noodles and broccolini with a bit of the water straight into the frying pan. Pound the remaining 1 ounce of peanuts in a pestle and mortar until fine, toss into the frying pan with the remaining black bean sauce until well mixed with noodles and broccolini. Divide the noodle-broccolini mixture amongst your plates. Slice the chicken and place on top, scatter the toasted peanuts, and drizzle with a little extra virgin olive oil. Notes From Jamie Oliver’s 5 Ingredients: Quick & Easy Food Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Skillet Ravioli with Spinach March 3, 2020 by Jill Foucre Leave a Comment Skillet Ravioli with Spinach 2020-03-03 18:30:23 Print Ingredients 1 Tablespoon olive oil 2 large garlic cloves, chopped 5 oz baby spinach 18 ounces refrigerated or frozen ravioli 1/2 cup grated parmesan cheese 6 tablespoons mascarpone cheese Instructions Heat oil and garlic in medium large, oven-proof skillet over medium high heat. Cook until garlic is barely golden, about 30 seconds to 1 minute. Add spinach and a few pinches of salt and cook until spinach is wilted. Season to taste. Transfer garlic and spinach to a bowl. Place cold ravioli, 1/2 cup water and a few pinches of salt in skillet and bring to a boil over high heat. Reduce to medium heat and cover with lid. Steam ravioli for 3-5 minutes (longer for frozen ravioli). Check a piece to see that it is tender and heated through. Spoon mascarpone in tiny dollops around the ravioli, which is fragile now and doesn’t like to be moved a lot - but give it a gentle turn or two. Season with salt and pepper. Return spinach and garlic to pan. Sprinkle top with grated parmesan and broil until ravioli are browned in places, 3-6 minutes depending on how robust your broiler is. Notes Smitten Kitchen, inspired by Theodora Kaloudis on Marley Spoon. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Turkey Tetrazzini November 5, 2019 by Jill Foucre Leave a Comment Turkey Tetrazzini 2019-11-06 02:29:34 Print Ingredients 5 tablespoons butter 8 ounces baby bella mushrooms, sliced 4 green onions, chopped (2/3 cup) 2 tablespoons flour 2 cups chicken broth ¾ cup half-and-half, room temperature ¼ cup plus 1 tablespoon freshly grated Parmesan cheese ¼ cup sherry ½ teaspoon kosher salt ½ teaspoon freshly ground pepper 2 cups hot cooked fusilli pasta 2 cups cooked turkey or chicken, diced 1 cup fine, fresh soft bread crumbs Instructions Preheat oven to 375. Melt 2 tablespoons butter in a large, deep skillet over medium heat. Add mushrooms and green onions. Sauté 8-10 min or until soft. Transfer to a large plate. Melt 2 more tablespoons butter in skillet and add flour, stirring until smooth, about 1 min. Stir in half-and-half and chicken broth. Cook, stirring occasionally, 6-8 min until lightly thickened and smooth. Remove from heat and stir in ¼ cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta and turkey. Return to medium heat and cook until heated through. Transfer to a lightly greased 11x7 baking dish. Melt remaining 1 tablespoon butter. Mix in bread crumbs and remaining 1 T Parmesan. Sprinkle evenly over dish. Place on middle oven rack and bake 25-30 min or until bubbling and beginning to brown. Notes Cooking Light Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Herbed Pasta Salad May 23, 2019 by Jill Foucre 2 Comments Herbed Pasta Salad 2019-06-20 00:42:21 Print Ingredients 1 shallot minced (about 1/4 cup) 1 clove garlic 1 teaspoon coarse salt, plus more for pasta water and seasoning ¼ cup extra-virgin olive oil 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped Freshly ground pepper 3/4 pound spaghetti or other pasta 1 fresh lemon, juice and zest Instructions Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions. Meanwhile, place shallots and garlic clove on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs to shallot paste, and mix well. Season with pepper. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm. Add in Parmesan cheese 1 cup frozen peas 1/2 cup sun-dried tomatoes Red pepper Scallions Pine nuts or anything that sounds good! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Orzo Salad with Tomatoes, Olives & Feta April 17, 2019 by Jill Foucre Leave a Comment Orzo Salad with Tomatoes, Olives & Feta 2019-04-17 19:06:25 Print Ingredients 12 ounces orzo pasta 2 tablespoons plus 1/2 cup olive oil 1 1/2 cup crumbled feta 1 cup diced red bell pepper 1 cup diced yellow pepper 1 cucumber, peeled, seeded and diced 3/4 cup Kalamata olives, cut in half 4 green onions, trimmed and chopped 1 pint grape tomatoes, cut in half lengthwise 3 tablespoons fresh lemon juice 1 tablespoons white wine vinegar 1 tablespoons minced garlic 1 1/2 teaspoons dried oregano 1 teaspoons dijon mustard 1 teaspoons ground cumin Chopped Italian flat leaf parsley for garnish Instructions Cook orzo in a large pot of boiling, salted water until tender but firm to the bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well. In a small bowl combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Mix well. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. Can be prepared up to six hours in advance, covered tightly and refrigerated. Sprinkle with chopped parsley before serving. Notes Recipe by Chef Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/