Thursday, June 25, 2009

The First Tuesday Winner

Here it is Thursday and I haven't written about our first If It's Tuesday meal. We chose Slow Cooker Coq au Vin from aletheia_vox. It was easy to make. We all liked it. Although I think when I make it again I will add the potatoes to the slow cooker rather than make them separately. Aletheia send me your mailing address and I'll send you a goodie.
I recently came across a recipe for Strawberry Shortcake Cookies on Carol's blog. When she made them they weren't a hit in her house. My family loved them and ate nearly all of them Tuesday night. There were a few left over for lunches yesterday.
Speaking of strawberries, they have become one of my new favorite breakfasts. A couple of sliced strawberries, a handful of blueberries and a splash of french vanilla cream. Yummy!
Keep sending in those chicken recipes! My DIL and I love reading them!

Sweet P

1 comment:

tango's trash & treasures said...

Chicken Scampi with Linguine

2lbs boneless skinless chicken breasts
1 eg beaten
3/4 c italian bread crumbs
1/4c parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2c vegetable oil
1 lb linguine
1/2 c butter
4 cloves garlic -- minced
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter
1/4c chopped fresh parsley
lemon wedges

Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter.

Heat 1/2 c oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chichen pieces. Discard oil in teh skillet, and wipe out.

Cook pasta. While pasta is cooking, melt 1/2 c butter in the skillet. Add garlis and cook 1 min. Add cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken with the sauce. Do not allow chicken to cook further.

Drain pasta, and toss with the remaining 2 tbsp butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges. 8 servings

This is soooooooooo good!