Cooking Method: Sautéing
Chicken Almondine
This Chicken Almondine casserole is simple to make, especially when you use rotisserie chicken. The sliced almonds add extra crunch to this fast and easy weeknight chicken and rice casserole.
By - Prep: 25 mins
- Cook: 30 mins
- Yields: 8 Servings
Shrimp with Pancetta and Rosemary
My husband and I went to Venice on our honeymoon about 28 years ago. We went back several times after that. Our favorite thing to do was eat a big meal at lunch and then at night go to these little chichetti bars that dot Venice. Cicchetti are small, appetizer bites that one enjoys with a glass of wine at various bacari (local bars). When in Venice is strongly recommend to throw away your map and simply get lost. This is how you find the magic. This Shrimp with Pancetta and Rosemary dish is one of the bar snacks you can also serve it over pasta for dinner.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Corn off the Cob with Lemon
Normally, I make corn with butter, lime juice and cayenne, which is my favorite way. Someone seems to have used up all the limes making various cocktails! So because I had a bowl of lemons, I created a new version - Corn off the Cob with Lemon. The sweetness of the corn is perfect with the tartness of the lemon.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 - 8 Servings
Fettuccine with Chicken in Tequila Lime Cream Sauce
Yesterday, we were out for lunch and there was this pasta with tequila lime cream sauce. I did not order it, but it sounded so good that I came home and made it for dinner. Fettuccine with Chicken in Tequila Lime Cream Sauce is tequila-lime marinated chicken, creamy tangy lime-cream sauce which is perfect with pasta. It would also be delicious with salmon or shrimp.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Raspberry Rhubarb Crostata
I know I am very lucky to have daughters who bake. This Raspberry Rhubarb Crostata is one Zoe made from Ina Garten. She actually used a combination of raspberries, strawberries and rhubarb. What I like about it is that the crust is very forgiving and free-form.
- Yields: 6 - 8 Servings
Cheesy Spicy Zucchini and Corn Pie
I drove from Elkhart Indiana to Ann Arbor Michigan and took the back roads through Amish farm country and corn fields. I realized how much I love it and yet I would be bored out of my mind if I still lived here. All that corn reminded me of this Cheesy Spicy Zucchini and Corn Pie that I made a few weeks ago.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 8 Servings
Pan-Fried Onion Dip
This Pan-Fried Onion Dip is a classic, but made from scratch, not from the packet. It's Ina Garten's recipe. The only thing I changed is to cut the onions into smaller pieces.
- Prep: 10 mins
- Cook: 30 mins
- Yields: Makes 2 cups
Curried Carrot Soup
This Curried Carrot Soup recipe with puréed sweet carrots, curry, cashews, coconut milk, and apple is not your run of the mill carrot soup. A splash of fresh lime juice transforms this carrot soup into a sophisticated indulgence.
- Prep: 15 mins
- Cook: 1 hrs 5 mins
- Yields: 6 - 8 Servings
Instant Pot Beef Stroganoff
This Instant Pot Beef Stroganoff is effortless to make in an Instant Pot. Beef Stroganoff is a mid-19th-century Russian dish of sautéed pieces of beef served in a sauce with sour cream and egg noodles. The beef is tender and falls into the category of serious comfort food.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
Asparagus with Sesame-Vinegar Dressing
I bought a new Japanese cookbook (I have quite a few!) called Japan from Japan: The Cookbook, by Nancy Singelton Hachisu. It has lots of wonderful looking recipes. I happen to love asparagus so I made this Asparagus with Sesame-Vinegar Dressing. I love anything that can be made ahead.
- Prep: 25 mins
- Cook: 10 mins
- Yields: 6 Servings
