Baked Chicken and Mushroom Tetrazzini with Basil Pesto

Check out what Wiki has to say about Tetrazzini.
This dish lends itself to quite a bit of creativity or, simply just getting a tasty dinner on the table!
Maybe that I could have added asparagus pieces, mmmm...

This may be the biggest pounded out chicken breast I have ever seen!
Excess fat was discarded.

Used a really green, fruity x-virgin olive oil to cook with.

Just after the garlic and mushrooms went in.

Added frozen pesto. One of those moments where preservation efforts are appreciated.

I love that this recipe is so easily adaptable, cooks up brainlessly and fast and that the only ingredient I needed to buy was cream!

Start a large pot of water to boil for 1/2 lb angel hair (or spaghetti).

1 large chicken breast, pounded thin and cut into bite-size pieces. Season w/s & p.

Roughly chop up/have ready miscellaneous mushrooms (8 oz). I used leftover boring white mushrooms and flavorful shiitakes.

2 cloves chopped garlic (or chopped from a jar).

Heat olive oil in bottom of saute pan over medium high. When shimmering, add the chicken and sizzle away. Let it brown a bit before attempting to toss it up.

Once the chicken is losing most of the pink, toss in the garlic then mushrooms and toss around to cook more. After a couple minutes add a glug (1/4 cup) of a dry white wine (we like Cavit Pinot Grigio) then turn the heat down and simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the pasta in plenty of boiling salted water according to the instructions and drain well.

Add 1/4 cup heavy cream to the pan of chicken and 1 TB frozen pesto then bring to a simmer, insuring it melts then turn the heat off. The frozen I had is from the garden back in October. You could just use freshly chopped up basil.

Season well with salt and freshly ground black pepper. Squeeze in a little fresh lemon if you have it.
Add the drained pasta to the creamy chicken sauce and toss.
Add 1/2 cup Parmesan and stir well.

Transfer to an ovenproof baking dish, sprinkle with Parmesan to top and bake in 400º oven until golden brown, bubbling and crisp.

Plate and drizzle with your favorite extra virgin olive oil and sprinkle Parmesan just before serving.

This dish would be great made ahead for a potluck.
It can be cut with a knife when cold and reheats beautifully.

Carrot-Ginger Cupcakes with Orange-Ginger Cream Cheese Frosting

I have made these wonderful cupcakes twice before, at least. It is adapted from a recipe for Carrot-Ginger Layer Cake from The Martha Stewart Living Cookboook © 2000.
I have learned to divide the frosting recipe by 1/3. I made 27 cupcakes. My intention was to make these for school (6 kids, 1 teacher)... The parents will be getting some too!

My helper was quite willing to smash apart the toasted pecans.

This is a fine kitchen gadget.

Make sure to whip the frosting long enough so that it stiffens up.

Taster approved!

Of course, after I made the recipe and am now ready to put it on the blog (and not retype the recipe), I see that Martha's website has a cupcake version!
The ratios are the same, just scaled down for 12 cupcakes.
This is the Orange Ginger Frosting recipe. I used 1 1/2 more TB of butter in mine.
Sweet! Enjoy :D

Black Pepper-Crusted Wine-Braised Short Ribs with Garlic, Fennel and Carrots

Alex, a day ago, browsed Stop & Shop and came across a package of boneless short ribs for $6.50. It contained 6 pieces of meat totaling 1 1/4lb. He bought it without a recipe in mind. I think somewhere in the back of his mind he remembered that these were special since we drove to John Dewar's in Wellesley to pick up some bone-in short ribs to make Braised Short Ribs with Mediterranean White Bean Salad.

Alex found this recipe in "How To Cook Meat" by Chris Schlesinger & John Willoughby.
We changed it up a bit by halving the recipe for four to two people (we still have leftovers for two).
Other ingredient swaps were 1/2 14.5 can Muir Glen Fire Roasted Adobo Seasoned Petite Diced Tomatoes instead of 1 tomato, cored and diced small; 3 chopped carrots and 1/2 bulb fennel instead of turnip, and less pepper than called for.

This dish was so incredible. DEFINITELY cooking this again!
Tender meat you can slice with a fork. Soft, flavorful vegetables. Nothing overpowering.
It had an unexpected nice heat which we attributed to both the chili in the tomatoes and the pepper. They combined in a most pleasing way.
Serve with mashed potatoes.


Black Pepper-Crusted Wine-Braised Short Ribs with Garlic, Fennel and Carrots
1 1/4 lb package (or thereabout) English-style beef short ribs, about 4" long
Freshly ground black pepper
Sea salt or kosher salt
2 TB vegetable oil
1 onion, peeled and diced small
10 cloves or garlic, peeled and roughly chopped
1/2 fennel bulb, chopped in 1/2"-1" pieces. Save fronds for garnish.
3 carrots, peeled and cut into bite size pieces
1/2 14.5 oz can Muir Glen Fire Roasted Adobo Seasoned Petite Diced Tomatoes or a
1 cup dry red wine
I used "La Finca" Cabernet Sauvignon, Mendoza, Argentina found inexpensively at Trader Joe's (label is black & red with running horses :D)
1 1/2 cups beef stock (store-bought Swanson)
Rough chopped parsley (From the garden! New growth in March!)

Dry the ribs with paper towels.
Season all sides with pepper and salt. Use copious amounts to thoroughly coat.
In a large Dutch Oven or other oven safe large vessel with a lid, preheat over medium-high heat.
After a few minutes and the heat has stabilized, add your vegetable oil to coat the bottom (estimate 2 TB or less). Once the oil is hot (not smoking), add the meat and brown well on all sides, 10-15 minutes total. Once they are done, put on a platter (and we covered with foil but this is not necessary). Reduce heat to medium.

Pour off excess oil from the pot, leaving at least 1 TB to saute the veggies.
First add the onions and cook a while, 11-13 min, until they are lightly browned, stirring occasionally. Add the garlic and cook, stirring frequently, for 2 minutes. Add the fennel and carrots and cook 5 minutes longer. Add the tomato and cook an additional 2 minutes.
Add the wine, bring to a simmer, and simmer for 10 minutes, scraping up any brown stuff from the bottom of the pan.

Return the ribs to the pan and add enough stock to come halfway up the sides of the ribs. Bring to a simmer and skim any scum or fat from the top of the liquid. Cover, place in a 300º oven, and cook until very tender, 1 1/2 to 2 hour. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time. Sample some pieces, yum!

Plate up and enjoy!!

Quick Pickled Red Onions

Some time ago, we made steak & roasted pepper quesedillas on the panini press and we topped them with guacamole, sour cream and pickled red onions. The pickled red onions made this ordinary dinner memorable!
I used the blog search to find that recipe but I didn't find it, so here we are, a dinner déjà vu.

The pickled onions lend themselves to other uses. Consider chopping them up and using them in a salsa. Don't forget about the pickle juice! You can use it to add flavor and savory tang to other fresh cooked veggies or maybe even a slaw.

Simply make the pickle with a pinch of salt & a grind of pepper (especially if you don't have the other seasonings on hand). You may want to cut back on the sugar, which is fine. Happy quick pickling!

Quick Pickled Red Onions

3/4 cup white vinegar
3 tablespoons sugar
pinch of salt, grind of pepper (or 5 whole berries)
1 bay leaf
5 allspice berries
5 whole cloves
a pinch of red pepper flakes
1 large red onion, peeled, and thinly sliced into rings (or use less)

1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, and seasonings until boiling.

2. Add the onion slices (back away, your eyes will tear up!) then simmer for 30 seconds.

3. Remove from heat and pour the contents into your measuring glass to cool completely and refrigerate until ready to use.

The pickled onions will keep for a while but they’re best when made fresh.