2 Servings
Linguine and Mussels in White Wine Sauce
Saute:
2 garlic cloves
Thinly sliced small onion
1 tablespoon olive oil
1 tablespoon butter or coconut oil
1 tablespoon crushed red peppers
salt to taste
pepper to taste
1/2 c. white wine
1 tab1espoon parsley flakes
Toss with:
6oz. Cooked Linguine Pasta
1/2 c. freshly grated parmesan
Steam:
In a large pot, cover the bottom with 1/3 c. White Wine, and uncooked mussels.
Steam for 11-12 minutes on a simmer until almost all shells have opened.
Top your prepared Pasta with Mussels, Parmesan, Pinch of Parsley, Pinch of Paprika and a squeeze of fresh lemon!
Serve with a fresh italian baguette and Escarole, Arugula salad! Simple and Delicious!
Saturday, July 14, 2012
Thursday, June 28, 2012
Oil and Herbs! How Clever!
Sunday, January 8, 2012
Favorite Thai Chicken Wrap
Thai Chicken Wraps
Thank you to my neighbor Kathleen for sharing this perfect recipe!
Ingredients
* 2 cup water,
* 2 pounds, about 5, boneless chicken breasts and simmer them as directed
* 4 large flour tortillas
* 2 carrots, grated
* 2 cups shredded cabbage,
* 1/4 cup freshly chopped cilantro leaves
* Chopped red/yellow/orange peppers
* Dried Cranberries
* Salt and freshly ground black pepper
Dipping Sauce
* 1/2 cup peanut butter
* 2 tablespoons lime juice
*1/3 cup water
* 2 teaspoons sugar
* 1 teaspoon chopped garlic
* 1/2 teaspoon red pepper flakes
* 3 tablespoons soy sauce
Directions
In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones.
In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. (I had to add extra water and soy sauce and lime juice to taste and for consistency. The recipe as noted was too thick – just tweak as necessary)
Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve
Thank you to my neighbor Kathleen for sharing this perfect recipe!
Ingredients
* 2 cup water,
* 2 pounds, about 5, boneless chicken breasts and simmer them as directed
* 4 large flour tortillas
* 2 carrots, grated
* 2 cups shredded cabbage,
* 1/4 cup freshly chopped cilantro leaves
* Chopped red/yellow/orange peppers
* Dried Cranberries
* Salt and freshly ground black pepper
Dipping Sauce
* 1/2 cup peanut butter
* 2 tablespoons lime juice
*1/3 cup water
* 2 teaspoons sugar
* 1 teaspoon chopped garlic
* 1/2 teaspoon red pepper flakes
* 3 tablespoons soy sauce
Directions
In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones.
In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. (I had to add extra water and soy sauce and lime juice to taste and for consistency. The recipe as noted was too thick – just tweak as necessary)
Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve
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