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Creamy Tuscan Chicken

Creamy Tuscan Chicken

Posted by Anthony on June 30, 2017 in Entree


Serves: 4

Time: 30 min

Difficulty: Easy

As mentioned in the recipe for Bacon Asparagus Pastry Twists, my family and I were hosting guests a few nights ago, and I was in the mood for some new recipes. I found a Three Course Tuscan Dinner article and decided to try my hand at the appetizer and main course. The appetizer was delicious, and this Creamy Tuscan Chicken was, in my humble opinion, even better. It is creamy and very flavorful, and paired wonderfully with whole wheat spaghetti with a side salad. If you’re looking for a new chicken/pasta recipe, I highly recommend this one. You won’t be disappointed!

Ingredients

  1. 4 chicken thighs (skin on), or boneless, skinless breasts
  2. 1 tbsp. olive oil
  3. 3 cloves garlic, minced
  4. 1/2 onion, diced
  5. 1 tomato, diced
  6. 2 c. spinach
  7. 2 c. heavy cream (or half-and-half)
  8. 1/2 c. Parmesan cheese, grated
  9. 2 tbsp. parsley, chopped
  10. Salt and pepper, to taste

Directions

  1. Season chicken with salt and pepper, and cook in a sauté pan over medium-low heat with the oil. If you use chicken with the skin on, ensure you cook well enough so the skin crisps up nicely. Remove from the pan when done cooking.
  2. Add the garlic and onion, stirring and cooking for 3-5 minutes, or until onions are softened and translucent.
  3. Stir in the spinach and tomatoes, and cook until spinach is wilted.
  4. Add the cream, salt, and pepper. Bring to a boil.
  5. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  6. Place chicken back in the pan and spoon the mixture over the chicken.
  7. Optional: Serve with pasta of your choice.

Notes

There were two changes I made to this recipe. One was using boneless, skinless chicken breasts rather than bone-in, skin-on thighs. Also, I went a slightly healthier route and chose to use half-and-half instead of heavy cream. The sauce wasn’t quite as thick, but I don’t think anyone missed out on the flavor. And as mentioned, I served this with spaghetti (which was tossed in marinara sauce) and a side salad, which made a perfect main course. This is really a pretty straightforward recipe that’s sure to please.

Bon Appétit!

 

Bacon Asparagus Pastry Twists

Bacon Asparagus Pastry Twists

Posted by Anthony on June 30, 2017 in Appetizer


Serves: 4

Time: 30-40 mins

Difficulty: Medium

A few nights ago, I was in the mood for some new recipes, especially since my family and I were hosting guests. After a bit of searching, I stumbled upon an article for making a Three Course Tuscan Dinner and decided to try my hand at the appetizer and main course. Since I’m not a huge fan of bacon, I did a few of these without bacon, just with the pastry wrap, which I think was equally delicious. If you’re looking for a fresh recipe to try with some asparagus, I highly recommend this one. You won’t be disappointed!

Ingredients

  1. 1 sheet puff pastry, thawed
  2. 6-8 slices bacon, halved lengthwise
  3. 12-16 asparagus spears
  4. 1 egg, beaten
  5. Salt and pepper, to taste

Directions

  1. Preheat oven to 400° F.
  2. Slice the pastry sheet into 1/4″ to 1/2″ strips.
  3. Wrap a strip of bacon around each asparagus spear in a spiral.
  4. Wrap a strip of puff pastry around each asparagus spear, looping between the bacon spiral.
  5. Place wrapped asparagus on a large baking sheet lined with parchment paper and brush each with the egg wash, then season lightly with salt and pepper.
  6. Bake for 18-20 minutes, or until pastry is golden brown and puffed.

Notes

One thing to note is that the pastry might be a bit dry, so don’t be afraid to serve the dish topped with (or a side of) some herbed cream cheese or something of the sort, just to give some extra moisture. Also, depending on how you like your bacon, you can par-cook it before wrapping it around the asparagus, as just baking the raw bacon might result in it being too undercooked for some people. Other than that, it’s a pretty straightforward recipe that’s sure to please your palate.

Bon Appétit!

 

Healthy Homemade Lasagna (à la Loaf Pans)

Healthy Homemade Lasagna (à la Loaf Pans)

Posted by Anthony on March 2, 2017 in Entree


Serves: 8 (2 per loaf pan)

Time: 45 min (active), 45-60 min (inactive)

Difficulty: Easy

A number of our friends have recently been in need of some freezer meals, and one of my go-to staples to provide is lasagnas prepped and delivered in aluminum loaf pans — a perfect size for 2 servings, so you’re not left with a boatload of leftovers in an enormous baking dish. Everyone who has received and partaken of these lasagnas has raved about them and how delicious they are, and most have asked for the recipe. Admittedly, this recipe never existed on paper until I was asked for about the 8th time for a copy of the recipe, as I just made it off-the-cuff. But here is the official recipe, finally documented outside of my head, for your making and partaking pleasure. Hope you enjoy!
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Mexican Rice Enchiladas

Mexican Rice Enchiladas

Posted by Anthony on March 1, 2017 in Entree


Serves: 4

Time: 20 min (active), 45 min (inactive)

Difficulty: Easy

My wife found a recipe for no-roll chicken enchiladas a while back after having it at a friend’s house, and passed it along as a potential dish for us to try. With a little modification, I came up with the following recipe, which is a ridiculously flavorful and filling Mexican meal worthy of making again. And while it takes a bit of time to finish (mostly inactive bake time), the result is well worth it.
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Mexican Rice

Mexican Rice

Posted by Anthony on March 1, 2017 in Side


Serves: 4

Time: 30 min

Difficulty: Easy

I like to make a lot of Mexican dishes, and find myself coming back to using this recipe for Mexican Rice a lot. It’s simple and straightforward, and is a wonderful, flavorful addition to many Mexican dishes.
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