This first one was a success. Frank and I both enjoyed it. Even the leftovers were tasty today for lunch.
Pasta with Shaved Brussels Sprouts and Bacon
1 pound brussels sprouts
2 slices of bacon, diced
2 shallots, thinly sliced
2 cloves garlic, minced
1/4 cup chicken broth
1 pound spaghetti
1/3 cup pine nuts, toasted
salt and pepper
Bring a large pot of water to boil. Season generously with salt.
Trim the ends off of the brussels sprouts and remove the toughest outer leaves. Shred them in a food processor or slice them as thin as possible with a knife.
Heat a large skillet over medium-high heat, add the pancetta and cook for about 3 to 4 minutes, until fairly crispy and cooked through. Clear some space in the middle of the pan and add the shallots and garlic. Cook for a few minutes, until the shallots are soft.
While the shallots are cooking, add the pasta to the boiling water and cook until al dente.
Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes.
When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together, season to taste, and serve.
This next combo was a complete failure. Bland, bland, bland. I tossed my plate and made PB&J. Frank scraped his stuffing out of the chicken and add BBQ sauce, and made BBQ chicken for dinner. The broccoli would've been better with no bread crumbs, it would've been best had I stopped after steaming.
Oven Roasted Stuffed Chicken Breasts
1 cup part skim milk ricotta cheese
3/4 cup finely chopped walnuts
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 teaspoon dried oregano
6 boneless chicken breasts
2 tablespoons olive oil
Preheat oven to 350 degrees. Lightly grease a large baking dish. In a bowl, mix the ricotta cheese, walnuts, parmesan cheese, bread crumbs, and oregano.
Slice a pocket into the chicken breasts, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil. Bake 45 minutes or until the chicken is no longer pink and juices run clear.
Smoky Gouda-Sauced Broccoli
1-1/4 pounds broccoli, cut into spears
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups fat-free milk
3 ounces smoked Gouda cheese, shredded (3/4 cup)
3/4 cup bread crumbs
2 teaspoons butter, melted
Place a steamer basket in a large saucepan. Add water to just below the bottom of the steamer basket. Bring water to boiling. Add broccoli to steamer basket. Cover and reduce heat. Steam for 6 to 8 minutes or until just tender.
Meanwhile, for sauce, in a medium saucepan cook and stir the onion and garlic in the 1 tablespoon hot butter until tender. Stir in flour, salt, and pepper. Stir in the milk. Cook and stir until thickened and bubbly. Gradually add cheese, stirring until melted.
Transfer broccoli to a 1 1/2-quart au gratin dish or 2-quart square baking dish. Pour sauce over broccoli. Combine bread crumbs and the 2 teaspoons melted butter; sprinkle over sauce. Bake, uncovered, in a 425 degree F oven for 15 minutes or until crumbs are lightly browned. Makes 6 servings.