Tuesday, March 21, 2006
KD & Sary Cook!
Thought I'd post a few recipes that KD and I will be trying out this weekend.
Chicken & Mushroom Goulash with Gnocchi
4 servings
2 tb evoo
1 tb butter
1 1/2 lbs ground chickens
1/2 lb white mushrooms, sliced
2 cloves garlic, chopped
1 medium onion, chopped
1 red pepper, chopped
2 tsp smoked paprika
salt & peppers
1 c. chicken stock
1 c. tomato sauce
1/2 c. sour cream
choppd parsley
1 pkg fresh gnocchi
chopped chives
In deep skillet, heat olive oil & butter over med-high heat. Add chicken and brown. Add mushrooms, garlic, onions and pepper to the center of pan. Cook 5 minutes, then mix with chicken and add paprika, salt and pepper. Stir in stock and tomato sauce and bring to bubble. Reduce heat to simmer and cook 5 minutes. Add in sour cream, turn off heat and add parsley.
Meanwhile, bring medium pot of water to a boil, salt and add gnocchi. Cook til they puff up and float. Drain and add to chicken after adding the sour cream. Garnish with chives.
Pan Seared Salmon with Citrus Vinegar Glaze
4 servings
4 (6 oz) portions salmon fillets
olive oil, for brushing
salt & pepper
1/2 c. dry white wine
1/2 c. balsamic vinegar
2 tb orange juice
2 tsp lemon juice
2 tb brown sugar
Preheat cast iron or heavy bottomed skillet over med-high heat. Brush salmon with oil, and season with salt & pepper. Cook salmon until just cooked through, 3 minutes on each side.
While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat and stir in 1/2 tsp black pepper. Drizzle over fillets.
Chicken & Mushroom Goulash with Gnocchi
4 servings
2 tb evoo
1 tb butter
1 1/2 lbs ground chickens
1/2 lb white mushrooms, sliced
2 cloves garlic, chopped
1 medium onion, chopped
1 red pepper, chopped
2 tsp smoked paprika
salt & peppers
1 c. chicken stock
1 c. tomato sauce
1/2 c. sour cream
choppd parsley
1 pkg fresh gnocchi
chopped chives
In deep skillet, heat olive oil & butter over med-high heat. Add chicken and brown. Add mushrooms, garlic, onions and pepper to the center of pan. Cook 5 minutes, then mix with chicken and add paprika, salt and pepper. Stir in stock and tomato sauce and bring to bubble. Reduce heat to simmer and cook 5 minutes. Add in sour cream, turn off heat and add parsley.
Meanwhile, bring medium pot of water to a boil, salt and add gnocchi. Cook til they puff up and float. Drain and add to chicken after adding the sour cream. Garnish with chives.
Pan Seared Salmon with Citrus Vinegar Glaze
4 servings
4 (6 oz) portions salmon fillets
olive oil, for brushing
salt & pepper
1/2 c. dry white wine
1/2 c. balsamic vinegar
2 tb orange juice
2 tsp lemon juice
2 tb brown sugar
Preheat cast iron or heavy bottomed skillet over med-high heat. Brush salmon with oil, and season with salt & pepper. Cook salmon until just cooked through, 3 minutes on each side.
While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat and stir in 1/2 tsp black pepper. Drizzle over fillets.
# posted by Sary : 12:38 PM
