CREAMY PARSNIP PUREE
Boil then simmer the parsnips for 20 minutes, let them cool. Put everything in a food processor.
Easy & so yum!
GLUTEN FREE CHICKEN FRENCH
Sauce: 1/2 stick butter, 4 cloves minced garlic, 1/2 cup white wine, 1/2 cup lemon juice, 1 cup chicken stock, 1/2 tsp black pepper
1 jar of artichoke hearts
Light olive oil, fresh parsley
First I mix the herbs with the flour. Then I rinse off the chicken, pat it dry, sprinkle salt & pepper on each piece and then dip in the flour mix.
I like to put the chicken back in the fridge for one hour so the flour sets up.
Meanwhile, make your sauce, taste it and adjust it to your liking. When it tastes good, drain the artichokes and add them to the mix.
Fry the chicken in the oil for 3-5 minutes per side, put on another plate, add the sauce and garnish with fresh parsley.
CREAMY CHICKEN & RAVIOLI
1 PACKAGE FRESH CHEESE RAVIOLI
1/2 STICK BUTTER, 4 SHALLOTS, 1 LEEK, 5 CLOVES GARLIC, 1/2 CUP MARINATED SUN DREID TOMATOES, 4 OUNCES TOMATO PASTE, 3 CUPS BABY SPINACH, 1 CUP HEAVY CREAM, 1 CUP CHICKEN STOCK, 1/2 CUP SHREDDED PARMESAN CHEESE
GARNISH: SLICED PARMESAN CHEESE
SEASON THE CHICKEN, FRY IN THE OIL AND SET ASIDE
HEAT WATER FOR RAVIOLI
SAUTE SLICED SHALLOTS, LEEKS AND GARLIC IN THE BUTTER UNTIL SOFT, ADD THE SUN DRIED TOMATOES FOR 2 MINUTES, ADD EVERYTHING ELSE AND SIMMER FOR 10 MINUTES. TASTE IT. ADD SALT OR PEPPER IF NEEDED.
COOK THE RAVIOLI, SLICE THE CHICKEN. ADD EVERYTHING TO THE POT. TOP WITH THE SLICED PARMESAN CHEESE AND ENJOY!
ASPARAGUS SALAD
DRESSING: JUICE OF 1 LEMON, 2 TBS OLIVE OIL, 1 TSP DIJON, 1 TSP HONEY, 2 CLOVES CRUSHED GARLIC, 1/2 TSP SALT & PEPPER
MAKE THE DRESSING FIRST SO THE FLAVORS BLEND.
CUT OFF THE ENDS OF THE ASPARAGUS AND STEAM FOR 4 MINUTES. DRAIN AND LET THEM COOL. CHOP THE ASPARAGUS, ADD THE REST OF THE INGREDIENTS AND SERVE.
IF YOU USE 2 BUNCHES OF ASPARAGUS, USE THE ENTIRE CAN OF HEARTS OF PALM AND DOUBLE THE DRESSING
BURRATA & BEET SALAD
DRESSING: 1/4 CUP BALSAMIC DRESSING, 1/4 CUP OLIVE OIL, 1 TBS HONEY, 1/2 TSP SALT & PEPPER
I ROAST MY CUT UP BEETS WITH SOME OLIVE OIL IN A 425 OVEN UNTIL DONE (ABOUT 20 MINUTES), I SAUTE MY GARLIC AND PINE NUTS IN A LITTLE OLIVE OIL IN A SKILLET UNTIL THEY TURN A LIGHT BROWN COLOR. I MIX THE DRESSING IN A SEPARATE CONTAINER SO THE FLAVORS MIX.
IT'S A GREAT SALAD FULL OF FLAVOR AND LOTS OF HEALTHY INGREDIENTS.
CUCUMBER SALAD
I SOAKED THE SHALLOTS IN THE VINEGAR FOR HALF HOUR. I SLICED THE CUCUMBER AND MIXED EVERYTHING TOGETHER
SUPER EASY AND EVERYONE LIKED IT!
Stracciatella Soup
Rinse the chicken, put in a pot of water with the salt, pepper and lemon juice, bring the water to a boil, cover and simmer on the lowest setting for 2 hours.
Remove the roaster from the pot and let cool off a bit before removing the meat from the bones. While the chicken is cooling, add the chopped carrot and celery to the water so they soften up.
Meanwhile, mix the eggs thoroughly in a bowl. Slowly add them to the water with one hand while using a large spoon to mix them in your broth so they don't clump up. Add the spinach and the chicken. Taste the broth. If you need more salt and pepper, go for it.
I served mine with some fresh parmesan cheese. Some people add the cheese directly to the soup but I preferred to keep mine separate this time.
CREAMY PARSNIP PUREE INGREDIENTS: 4 peeled parsnips, 1/2 cup half & half, 1/2 cup sour cream, 3 cloves garlic, 2 tbs butter, 1/2 tsp sa...
