Sunday, December 02, 2007
Chicken Tetrazinni with Tomato and Cucumber Salad
Turkey Tetrazinni is a common dish for dealing with leftover turkey, but we didn't have turkey, we had a rotisserie chicken. This dish was tasty and filling and very easy to make.
Chicken Tetrazinni
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten
Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten
Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.
Labels: chicken, cucumber, peas, shirataki noodles, tomatos
Sunday, December 24, 2006
Dinner at Alexis' Parents' House, Bothell, WA
The tradition in Alexis' parents' house for christmas eve is to eat lots and lots of appetizers. This year we decided to make them rather than buy them.
Georgian Cheesebread
Made by Alexis' mom, this bread was filled with cheese and very rich.
Crackers
Ok, we bought these...
Baked Brie
This year we opted for a large slice of brie, rather than a whole wheel, which we decided was too excessive. The brie is topped with sun dried tomato pesto, wrapped in a few layers of of phyllo dough and baked on 350 until golden.
Wild Rice Salad
This salad was made by Alexis' little sister and was a variation on a recipe from the Whole Foods cookbook. It was hearty and delicious.
Green Salad
Fresh blackberries and avocado made this salad stand out.
Homemade Lox Spread
Diced Alaskan lox and a bit of lemon juice mixed with cream cheese. This was good on bagels or crackers.
Iberico, Muenster, Port Salut
Ok, we bought these too...
Homemade Bread
Alexis' dad made this bread and it was really good. The recipe involves no kneading and 18 hours of rising, and it was very good. Crusty on the outside, chewy on the inside.
Smoked Salmon, Hard Salami and BBQ Pork
Ok, we also bought these. The BBQ pork from Costco is actually pretty good. And you can never go wrong with salmon and salami.
Goat Cheese/Ajvar Dip
This dip is made by mixing equal parts of goat cheese and ajvar (roasted red pepper and eggplant spread) and it is very good. Trader Joe's has a great ajvar and Costco has very cheap goat cheese--10oz for $4.
Stuffed Pepperoncinos
These pepperoncinos are seeded and drained and then stuffed with the above noted mixture of cream cheese, lox and lemon juice.
Pea Salad with Pancetta
This salad was a recreation of a pea salad we used to buy at Larry's Market, which is now out of business. This version was much better.
Georgian Cheesebread
Made by Alexis' mom, this bread was filled with cheese and very rich.
Crackers
Ok, we bought these...
Baked Brie
This year we opted for a large slice of brie, rather than a whole wheel, which we decided was too excessive. The brie is topped with sun dried tomato pesto, wrapped in a few layers of of phyllo dough and baked on 350 until golden.
Wild Rice Salad
This salad was made by Alexis' little sister and was a variation on a recipe from the Whole Foods cookbook. It was hearty and delicious.
Salad:
-1 cup wild rice, cooked as specified and drained
-1/2 cup dried canberries
-1/2 cup Italian parsley, chopped
-4 scallions, finely chopped
-1 yellow bell pepper, diced
-1 cup toasted pecans, chopped
Mix to combine and dress with the vinagrette below.
Vinagrette:
Equal parts olive oil, balsamic vinager, and pomegranate vinager, whisked to combine thoroughly. Salt and pepper to taste.
-1 cup wild rice, cooked as specified and drained
-1/2 cup dried canberries
-1/2 cup Italian parsley, chopped
-4 scallions, finely chopped
-1 yellow bell pepper, diced
-1 cup toasted pecans, chopped
Mix to combine and dress with the vinagrette below.
Vinagrette:
Equal parts olive oil, balsamic vinager, and pomegranate vinager, whisked to combine thoroughly. Salt and pepper to taste.
Green Salad
Fresh blackberries and avocado made this salad stand out.
Homemade Lox Spread
Diced Alaskan lox and a bit of lemon juice mixed with cream cheese. This was good on bagels or crackers.
Iberico, Muenster, Port Salut
Ok, we bought these too...
Homemade Bread
Alexis' dad made this bread and it was really good. The recipe involves no kneading and 18 hours of rising, and it was very good. Crusty on the outside, chewy on the inside.
Smoked Salmon, Hard Salami and BBQ Pork
Ok, we also bought these. The BBQ pork from Costco is actually pretty good. And you can never go wrong with salmon and salami.
Goat Cheese/Ajvar Dip
This dip is made by mixing equal parts of goat cheese and ajvar (roasted red pepper and eggplant spread) and it is very good. Trader Joe's has a great ajvar and Costco has very cheap goat cheese--10oz for $4.
Stuffed Pepperoncinos
These pepperoncinos are seeded and drained and then stuffed with the above noted mixture of cream cheese, lox and lemon juice.
Pea Salad with Pancetta
This salad was a recreation of a pea salad we used to buy at Larry's Market, which is now out of business. This version was much better.
-1 package frozen peas
-3 oz pancetta, diced
-1/2 cup cream
-pepper and nutmeg to taste
-1/2 red onion, diced
Sautee pancetta and onions until brown and crispy and drain fat. Add peas to the pancetta/onion mixture in the pan and sautee a few minutes, until peas are thawed. Add cream, salt, pepper and nutmeg and simmer until most of the liquid has evaporated. Serve at room temperature.
-3 oz pancetta, diced
-1/2 cup cream
-pepper and nutmeg to taste
-1/2 red onion, diced
Sautee pancetta and onions until brown and crispy and drain fat. Add peas to the pancetta/onion mixture in the pan and sautee a few minutes, until peas are thawed. Add cream, salt, pepper and nutmeg and simmer until most of the liquid has evaporated. Serve at room temperature.
Labels: appetizers, dinner recipes, homemade, peas, salad
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