Asparagus Chicken Pasta

Posted By on June 18, 2010 | Listed under: Recipe of The Week (2010)
Comments Off | See more: ,

Recipe for June 19th 2010
Ingredients:
1/2 cup uncooked pasta shells
1/4 cup sliced green onion
1 cup sliced mushrooms
6 tbsp butter
3 tbsp vegetable oil
3/4 lb boneless chicken (2 breasts) cut in slivers
1 lb local asparagus
2 tbsp flour
1/4 cup white wine
1/4 cup milk
1/2 cup asparagus stock
1/8 tsp Nutmeg
2 tbsp chopped parsley
Instructions:
Cook pasta in boiling salted water for 8 to 10 minutes. Drain. Sauté onions and mushrooms in 2 tbsp. butter and 2 tbsp oil for 5 minutes; remove to bowl. Add 1 tbsp more butter and 1 tbsp. more oil and chicken to pan. Sauté chicken 8 to 10 minutes. Boil or steam asparagus, drain and save 1/2 cup stock. Keep asparagus warm on serving platter. Remove cooked chicken to bowl with onions and mushrooms. Add 1 tbsp. more butter to pan, 2 tbsp flour and combine. Stir in wine, milk and asparagus stock. Cook over medium heat until thickened, about 5 minutes. Add pasta, onions, mushrooms and chicken. Heat gently. Melt remaining 2 tbsp butter, add nutmeg and pour over cooked asparagus. Surround asparagus with pasta mixture. Garnish with parsley.
May be served with crusty garlic bread and salad of choice
Serves 4
Get Fresh With Your Local Farmer!

Asparagus, Tomato & Spinach Frittata

Posted By on June 12, 2010 | Listed under: Recipe of The Week (2010)
Comments Off | See more: , ,

Recipe for June 12th 2010
A frittata is a baked Italian egg pie, much like a quiche but without a crust. The eggs bind together any combination of ingredients you like – meat, cheese, vegetables, potatoes, herbs, cooked pasta – anything that goes well in an omelet makes a great frittata, and it’s a great way to use up leftovers.
If you want to wing it, the basic proportions are 1 to 1 1/2 cups filling for every 5-6 eggs.
Ingredients:
1 tbsp. good quality cooking oil
1 small bunch asparagus, ends trimmed, chopped into 1” pieces (about 2 cups)
1 pint cherry or grape tomatoes, quartered (about 2 cups)
1 garlic clove, crushed
1-2 packed cups baby spinach leaves, torn into pieces
Fresh chopped basil to your taste (1 tsp dried)
6 large eggs
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, or crumbled feta
1/2 cup grated cheddar or mozzarella cheese
1 large slicing tomato, sliced thin
salt and pepper to taste
Directions:
Preheat the oven to 375°F.


Heat the oil in a 10-inch ovenproof skillet set over medium heat. Sauté the asparagus for 2-3 minutes, then add the cherry tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the basil and spinach, cook until it wilts.
Meanwhile, stir together the eggs, first 1/2 cup cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in an 9” x 9” lightly oiled pan and pour the beaten eggs overtop. Stir gently to evenly distribute eggs and vegetables. Top with remaining grated cheese and sliced tomato. Place in the oven and bake for about 30 minutes, until the top is set and golden. Serve hot, at room temperature, or cold. Delicious with any freshly tossed salad.
Serves 4
Get Fresh With Your Local Farmer!

Maple Pecan Pie

Posted By on June 4, 2010 | Listed under: Recipe of The Week (2010)
Comments Off | See more:

Recipe for June 5th 2010
Crust:
2 c. flour
1 tsp. salt
1/4 c. hot water
2/3 c. oil


Mix above ingredients together. Work into soft ball, place in a 9 inch pie pan, work onto bottom and up sides, pinch edges. Bake at 400 degrees for 15 to 20 minutes.
Filling:
1 c. sugar
1 tbsp. butter
1/2 c. maple syrup
2 tbsp. strong coffee
4 eggs
1 tsp. vanilla
1 shot rum
1 c. pecan meats


Cream sugar and butter in mixing bowl. Add syrup and coffee, blend well. Beat eggs and vanilla, add to mixture. Add rum. Fold in pecans, pour in crust. Bake 30 to 40 minutes.
Get Fresh With Your Local Farmer!

Site designed by Simply Ducky | Most Vendor and site pictures by John Broussard and Simply Ducky