Thursday, September 29, 2011

Chicken Tarragon

I am home! It is bittersweet though because Jeffrey is not home yet. I have 1 more week alone, yuck! There is soooo much work to catch up on that I will be a busy bee until he returns so it is all well. Speaking of work, I am getting to it now. More from my trip to come!

I felt very French Country making this dish. The original recipe I was cooking from wanted me to use a whole raw chicken. I decided that was too much work, so I turned it into a "semi-homemade" dish by using the rotisserie chicken.
Chicken Tarragon
1 rotisserie chicken
1 Tbsp olive oil
1/2 onion (it actually called for pearl onions but I forgot so I used regular onions)
4 cloves of garlic
salt and pepper
1 cup white wine
1 1/2 cup chicken broth
1/2 cup chopped fresh tarragon leaves
1 1/2 Tbsp flour
2 Tbsp butter

Chop onion.
Chop taragon and garlic.
Cook onions in oil until tender. Add salt and pepper and garlic and cook for 1 minute. (PS you want to use a pot that has a lid, like a dutch oven. I don't have one, it is on my Christmas list!)
Add wine and scrape brown bits from bottom. Cook for 2-3 minutes, until reduced by half.
Break chicken up into pieces. Remove neck and backbone.
Add chicken to pan with 1/2 of the broth and most of the tarragon (save some for garnish).
Since my pan didn't have a lid, I used a wide pan, haha! Cook covered for 18 minutes. Turn chicken half way.
Mix the flour with the remaining broth.
This is me turning the chicken halfway..
Remove chicken from pan and cover to keep warm. 
Add broth mixed with flour to the sauce.
Whisk until smooth. Cook, uncovered for 8 minutes.
Add butter to sauce and stir until melted. Turn off heat.
Serve chicken with sauce and some tarragon for garnish. I made Roasted Truffle Potatoes to go with it, yum!

Tuesday, September 27, 2011

Italian Ice Cream Sundae

I decided to stay in Odessa a few more days. We have been so busy working on catering jobs the past several days that we didn't have time to just sit back and enjoy each other. I brought my camera, but not my computer to attach it to, so I don't have any new photos. My cousin took this good picture of my sister, my brother and I. We have had some quality sibling time!

Em and I made these before I left town. It is so yummy!

Italian Ice Cream Sundae
3/4 cup marsala wine
2 Tbsp sugar
zest and juice of 1/2 a lemon
1/8 tsp nutmeg
8 strawberries
4 cookies - I used Lemon Snaps, they were perfect for this dish
vanilla ice cream
 Zest and juice lemon.
 In a small saucepan, mix sugar, wine, zest and juice.
 Cook while stirring until reduced by half.
 Put syrup in a dish and refrigerate for about an hour.
 Cut tops of strawberries and cut in quarters.
 Scoop ice cream into bowls.
 Top with strawberries and pour half the syrup over the ice cream.
 Crumble cookies over the top!
 Garnish with mint to make it pretty, pretty!
 This was delicious!

Friday, September 23, 2011

Chicken with Mascarpone and Mustard Marsala Sauce

I am finally getting some time to blog. Mom and I were at the Ranch from Saturday through Wednesday and we were busy! It was fun and we made tons of food. I tried to take some pictures for the blog but we were almost too busy for me to get very many. I was also put in charge for a whole day, while mom attended some of the meetings. I did great! All of my Dream Dinners experience helped me stay organized enough to cook breakfast, lunch and dinner for 18! It was scary, but I worked it!

I love this new chicken dish. The marsala sauce mixed with mascarpone is tasty! Please try it soon.

Chicken with Mascarpone and Mustard Marsala Sauce
5-6 chicken tenders
salt and pepper
2 Tbsp olive oil
2 1/2 Tbsp butter
1/2 onion
1 package cremini mushrooms
2 garlic cloves
1/2 cup Marsala wine
1/2 cup Mascarpone cheese
1 Tbsp dijion mustard
1 Tbsp chopped parsley
1/2 pound linguine
Chop onion, slice mushrooms, mince garlic and parsley.
Measure wine and mascarpone.
Season chicken with salt and pepper. I read the recipe wrong and thought it said to slice chicken in 3rds before cooking. It actually said to cut chicken in 1/3 inch slices after it is cooked. So don't mind my weird chicken sizes, haha.
Cook chicken on both sides until almost cooked through.

Remove chicken from pan and allow it to cool. Melt 1/2 the butter same pan you cooked the chicken.
Add onion and cook until tender.
Add garlic to pan and cook for 1 minute.
Add mushrooms to pan and saute until tender and juices evaporate, about 10 minutes. 
Stir occasionally.
Once chicken cools, slice into 1/3rd inch slices.
Season mushrooms with salt and pepper.
Add wine to pan. Scrape brown bits from bottom. Simmer until reduced by half, about 4 minutes.
Cook pasta and drain. Add other half of the butter to the noodles.

Add mascarpone and mustard to mushroom sauce.
Stir until incorporated. 
Add cooked chicken and simmer until chicken is cooked through and sauce is thickened, about 2 minutes.
Turn off heat and add parsley.
Serve chicken and sauce over pasta.