Tag: French

Scampi-Style Chicken

Scampi CHicken from https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/
Print Recipe

One-Pan Garlic Butter Chicken (with Asparagus)

A delicious dish we all loved, from https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/
The first time we had this, we substituted cauliflower for asparagus. It took longer at step 5, but was delicious.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American, French
Keyword: chicken
Servings: 4 people

Ingredients

CHICKEN SEASONING:

  • 1 lb boneless skinless chicken breasts cut into bite sized pieces
  • 1 teaspoon kosher salt see note
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper

SAUCE:

  • 1/2 cup unsalted butter softened
  • 1 teaspoon olive oil
  • 2 teaspoons minced garlic (or more to taste!)
  • 1 teaspoon Italian seasonings
  • 2 tablespoons lemon juice
  • 1 tablespoon sriracha
  • 1/2 cup low-sodium chicken broth
  • 1 lb asparagus trimmed
  • 1 tablespoon Italian parsley minced

Instructions

  • Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
  • In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
  • Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter (NOTE: this took me about 20 minutes — but the result was wonderful). Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
  • In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, sriracha, and parsley.
  • Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley and lemon slices. Serve.

Notes

The recipe calls for you to cook this faster than we did; I sauteed more slowly to avoid burning the butter sauce — it never really browned — and we were really happy with the result.
Source: https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

Four Quiche Variations

Print Recipe

Quiche

From The Way to Cook by Julia Child (1989)

As you may remember, Julia Child was a Branson alumna; class of 1930
We make this recipe at least once a month – we cheat and use a premade pie crust.
Course: Breakfast, Main Course
Cuisine: French
Keyword: baking, vegetarian

Ingredients

The Custard is the base for all variations:

  • 3 large eggs blended with enough milk/cream to make 1 ½ cups

Cheese and Bacon/Quiche Lorraine

  • 6 crisp strips of cooked bacon
  • A 9-inch prebaked shell
  • ½ cup coarsely grated swiss cheese we often substitute Gruyere cheese

Spinach Quiche

  • 2 tablespoons minced shallots or scallions
  • 2 tablespoons butter
  • 10 ounces of fresh spinach steamed, washed, and chopped
  • Seasoning: salt freshly ground pepper, and nutmeg
  • ¼ cup coarsely grated swiss cheese we often substitute and use Gruyere cheese

Instructions

Cheese and Bacon Quiche

  • Break up the pieces of bacon and strew them in the bottom of the shell.
  • Sprinkle on all but a spoonful of the cheese.
  • Season the custard, and pour it within a 1/8th of an inch of the rim; sprinkle on the rest of the cheese.
  • Bake for 30 to 35 minutes in the preheated oven, until puffed and browned.

Quiche Lorraine

  • In the words of Julia Child, “Quiche Lorraine, the most famous of all, is the mother quiche. Follow the proceeding recipe but, rather than use plain milk as a base, substitute the best and fastest and richest cream and bacon only as it’s special flavoring. No cheese. It’s marvelous indeed. Try just a tiny slipper and see for yourself.”

Spinach Quiche

  • Sauté the shallots or the scallions briefly in the butter, add the spinach; stir overheat until tender.
  • Season, let cool and blend into the custard.
  • Reserving 2 tablespoons of the cheese, strew the rest in to the shell. Pour in the spinach- custard up to a 1/4 inch of the rim. Sprinkle on the remaining cheese, bake 35 minutes until puffed and browned.

Notes

For a nine-inch quiche – serves 6
Preheat oven to 375 degrees

Soupe au Pistou

Print Recipe

Soupe au Pistou (Provencale Vegetable Soup)

A favorite from Grandma Jackie — a tasty variation on minestrone from the south of France
Course: Main Course, Soup
Cuisine: French
Keyword: vegetarian

Ingredients

  • 32 oz chicken or vegetable broth
  • 3 medium potatoes 1” chunks
  • ½ lb green beans sliced
  • 3 carrots sliced
  • 1 medium onion chopped
  • salt and pepper to taste
  • ½ lb. zucchini sliced
  • 16 oz. kidney beans red or white

Flavor Mixture

  • 4 cloves garlic mashed
  • 1 6 oz can tomato paste
  • 1 Tbsp. basil crushed
  • ½ C parmesan cheese
  • ½ C parsley
  • ¼ C olive oil

Instructions

  • Bring broth to boil; add green beans, carrots, onion, salt, pepper.
  • Simmer ½ hour
  • Add zucchini, beans, potato
  • Simmer 1/2 hour more.
  • Process Flavor Mixture into smooth paste.
  • Add and heat.
  • Serve with additional parmesan.