To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
~Ralph Waldo Emerson
November 17, 2015
CHICKEN TETRAZINNI....A COMFORT FOOD SUPPER!
Now just who wouldn't want to be a little Cub Scout
attend the pack meeting at Seven Gables Farm?
Even though it was a cold, rainy Sunday afternoon.
the cubbies were as playful and rambunctious
The husband and wife who are the sweet owners
of this beautiful farm,
open up their gorgeous home
to their grandson's Cub Scout pack
for meetings and snacks in the fields!
They have horses, goats, dogs, cats and perhaps a few other four-legged furries I have not seen.
I tell you, it's sheer fun and happiness from point A all the way to point Z!
After cold and rain,
what can be more comforting to come home to
than a hot pasta dish
Southern Chicken Tetrazzini!
CHICKEN TETRAZZINI 9 T. butter
2 T. olive oil
boneless skinless chicken breasts
teaspoons freshly ground black pepper
1 pound mushrooms sliced
onion, finely chopped
5 garlic cloves, minced
tablespoon chopped fresh thyme leaves
dry white wine
1/3 cup flour
whole milk, room temperature
heavy cream, room
1 cup chicken broth
teaspoon ground nutmeg
chopped fresh Italian parsley
dried Italian-style breadcrumbs
the oven to 375 degrees F.
1 tablespoon of butter over a 13 x 9 x 2-inch baking dish. Melt 1
tablespoon each of butter and oil in a deep
large nonstick frying pan over
medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and
pepper. Add the chicken to the hot pan and cook until pale golden and just
cooked through, about 4 minutes per side. Transfer the chicken to a plate to
cool slightly. Coarsely shred the chicken into bite-size pieces and into a
add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and sauté
over medium-high heat until the liquid from the mushrooms evaporates and the
mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme,
and sauté until the onion is translucent, about 8 minutes. Add the wine and simmer until it
evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the
more tablespoons butter in the same pan over medium-low heat. Add the flour and
whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4
teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high.
Cover and bring to a boil. Simmer, uncovered, until the sauce thickens
slightly, whisking often, about 10 minutes.
large pot of salted water to a boil. Add the linguine and cook until it
is tender but still firm to the bite, stirring occasionally, about 9 minutes.
Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss
until the sauce coats the pasta and the mixture is well blended.
the pasta mixture to the
prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend.
Sprinkle the cheese mixture over the
pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until
golden brown on top and the sauce bubbles, about 25 minutes