Friday, June 10, 2011

Time For Me?

Oh My, Busy, Busy Bee....

Soap shows are over till fall, no more late night product making....
I'm out of, or near out of several soaps but that can be rectified in a day or two!
(Like Tomorrow and Sunday).
Time to concentrate my energies on other endeavors!!!
Cooking, painting, redoing?

Let's start with cooking.

Nathan holding his cookbook

As I've had time Nathan and I have been working our way
through the cookbook 
Rachel Ray 30- Minute Meals For Kids.
A gift from his Aunt Heather.
We've done several recipes in the book but Nate keeps going back
 to the Shrimp Scampi recipe.

Nathan, shrimp is $6.99 a pound, let's try it with chicken!
OK then!
Today we tried altering the recipe to use chicken.
The original recipe goes like this.
1 pound angel hair pasta/ we used thin, whole wheat spaghetti
4 cloves garlic, chopped
2 tbsps EVOO
3 tbsps butter/ we just used more EVOO
1 lb. shrimp/ we used 1 lb. cubed chicken breast 
1 cup chicken stock/ we had canned turkey stock
4-5 blades fresh chives, snipped/ we used dried, ground rosemary, dill, lemon balm and chocolate mint
A hand full of fresh parsley/ we used fresh lemon balm
tablespoon or two of flour, (not in the original recipe)
Salt and pepper to taste

Bring a pot of water to boil, add pasta.
Cook pasta aldente. Drain.
Heat oil in saucepan and add dried herbs.
Sautee herbs about 2 minutes then add cubed chicken.
Cook chicken until almost done then add chopped garlic. 
Sautee about 2 minutes.
Add flour and cook for another 2 or so minutes.
Add the stock and  raise heat up to a boil.
( May need to add some water to mixture depending on how thick or thin you want your sauce to be).
Remove the pan from the heat and add the drained pasta.
Stir/toss to incorporate.
Garnish with fresh snipped/chopped lemon balm.

Serve with toasted, buttered herb bread.

Chicken was $1.97 lb., boneless, skinless.
Pasta was $1.00 lb.
Surprisingly inexpensive for several gourmet lunch box treats.
What do you think, would you make this recipe?
Would you change anything?
I think we'll make chicken toes next!
Till next time...

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