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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Alfredo Florentine with Chicken & Roasted Red Peppers

Published by: Sarah

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  • Aug
  • 14

                                        1 pkg.  Perdu Perfect Portions Chicken Breast 2 c. Heavy Cream 1 – 2 c. Half & Half 1 c. GOOD Parmesan Cheese (off the block NOT from a can) 3/4 c. Shredded Mozzarella 1 […]

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1 pkg.  Perdu Perfect Portions Chicken Breast
2 c. Heavy Cream
1 – 2 c. Half & Half
1 c. GOOD Parmesan Cheese (off the block NOT from a can)
3/4 c. Shredded Mozzarella
1 bag Express Mix Spinach and Arugula Blend
1 jar Roasted Red Peppers, drained and cut into strips
Salt & Pepper
Garlic Infused Olive Oil
1# Cooked Fettuccine or Linguine

In a heavy saucier or pan heat the cream to boiling.
Stir often until reduced by half.
Add 1 c. half and half and reduce for about 5 minutes.
Add all the cheeses and season with a lot of fresh ground black pepper.
Add the bag of greens and stir to wilt.
Remove from heat and set aside.

Season the chicken with salt & pepper.
Heat 3-4 T oil in a large skillet.
Cook chicken 5 minutes each side or until just cooked through.
Place on a platter to rest.

Bring the sauce back up to a low simmer and add the pasta.
Toss with tongs to blend.
Place pasta on a large serving platter.
Slice the chicken and fan over pasta.
Top with sliced peppers and serve.

NOTE: You can sub in shrimp for the chicken!!

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Mediterranean Style Stuffed Portobello

Published by: Sarah

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  • May
  • 15

This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice. 4 Portobello Mushroom Caps, stems removed & wiped clean 10 oz. Frozen Chopped Spinach, thawed & squeezed dry 1 (15 oz.) can Artichoke Hearts, drained & quartered 1/4 c. Parmesan […]

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This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice.

4 Portobello Mushroom Caps, stems removed & wiped clean
10 oz. Frozen Chopped Spinach, thawed & squeezed dry
1 (15 oz.) can Artichoke Hearts, drained & quartered
1/4 c. Parmesan Cheese, grated
1/2 c. Feta Cheese, crumbled
1/2 c. Whole Wheat Bread Crumbs
1 palm full Dried Oregano
Salt & Pepper
EVOO
Oil Packed Sun Dried Tomatoes
4 slices Provolone Cheese.
Cooked Brown Rice

Preheat oven to 350 degrees.
Combine spinach, artichokes, cheese & bread crumbs in a bowl.
Crush in oregano and add salt & pepper.
Drizzle with some of the oil from the sun dried tomatoes to moisten.
Blend well.
Remove the fins from the mushrooms.
Drizzle mushrooms with EVOO & season with salt & pepper.
Fill each cap with the spinach mixture.
Top each mushroom with 3-4 tomatoes.
Top with a slice of cheese.
Bake 15 minutes.
Serve over cooked rice.

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