Lemon Herb Chicken Fricassee

Lemon Herb Chicken Fricassee

4 boneless skinless chicken thighs cut into bite sized pieces
1 tablespoon olive oil
1 yellow onion chopped fine
4 garlic cloves minced
1/4 cup all purpose flour
2 tablespoons butter
4 cups no salt added chicken stock
1/2 cup white wine

2 lemons, juice and zest
1/2 cup fresh thyme, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh basil leaves, chiffonade

1 tablespoon fresh thyme

salt and pepper to taste
1/2 cup heavy cream

Brown chicken and set aside. Sauté onion in olive oil and add garlic for one minute at the end. Add butter and melt, then add flour a little at a time and blend till smooth, making a roux. Last slowly add stock, stirring so no lumps form. Then add herbs, spices, wine, and lemon juice and zest. When chicken is tender add cream and stir in well. Serve over your favorite rice.

Cheesy Tagliatelle with Fresh Sage

Cheesy Tagliatelle with Fresh Sage

1 small shallot chopped fine
1 scant tablespoon olive oil
3 garlic cloves minced
2 tablespoons all purpose flour
4 tablespoons butter
1/2 cup heavy cream
1/2- 3/4 cup whole milk
4 ounces asiago cheese grated
4 ounces of gruyere cheese grated
2 tablespoons sage leaves chopped fine

Sauté shallot in olive oil, add garlic for one more minute.
Add flour and butter to make a roux.
Begin cooking your tagliatelle pasta till al dente.
Add heavy cream slowly to sauté mixture, then add milk slowly.
When warm add the cheeses till they melt.
When pasta is al dente, drain but reserve 1/2 cup pasta water.
Toss drained pasta in cheese mixture.
If too thick add some of the pasta water back in.
Last stir in the sage leaves and serve immediately.

Cherry Blueberry Shortbread Bars

Cherry Blueberry Shortbread Bars

Light, fluffy, crumbly, and oh so luscious.
The recipe says cool completely,
 but I didn't, why should you.
It's the kind of recipe if you make it
folks will talk about it or request it forever.

1 jar maraschino cherries, cherries drained, cut in half

1 cup fresh or frozen blueberries

1/2 cup apricot jam or other fruit jam

2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice

1/2 bag of pectin

1 cup butter softened then creamed well
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
2-1/2 cup all purpose flour or 1:1 gf

pinch of salt

1/2 cup macadamia nuts chopped small

Drain then cook blueberries, cherries, jam,
sugar, water, and lemon juice.
Let cook till boiling then 1 more minute.

Add pectin and stir cooking for 5 minutes.

Set aside to cool slightly.
Reheat oven to 350 F.

Cream butter, add sugar and cream, then add
extracts, a flour a little at a time and the salt.
When mixture comes together press 3/4
shortbread dough into a 13 x 8 inch baking dish
 lined with parchment paper.a

Spread cooled fruit mixture on top of crust.
Sprinkle nuts over the top, then
sprinkle remaining dough over the top.

Bake for 35-40 minutes till lightly browned.
Cool completely, sprinkle with powdered sugar,
 then cut into bars.

Fruit Salad over Greens

Fruit Salad over Greens

8 ounces of fresh strawberries cut in quarters
25 seedless green grapes cut in half
2 kiwi fruits but in bite sized pieces
blueberries or other fruit you have on hand
1 tablespoon granulated sugar
salt and pepper to taste
arugula, baby spinach, or mixed greens

Toss fruit with sugar and let sit for a bit.

Prepare a bed of greens.
place fruit on top of greens.
Mix a quick dressing of olive oil,

white balsamic vinegar, dijon mustard,
salt and pepper to taste. Pour dressing over fruit
and serve immediately.
For some reason I was craving some fruit.