Save Time, Save Money

I knew Tyson was on to something when they introduced cooked, ready-to-eat sliced chicken. After all, it's perfect for salads, pastas and other quick dishes. While these and other brands are fine to use once in a while, they are not really cost effective. Especially if you are cooking for more than 1 or 2 people. And in my humble opinion, have a unnatural texture and processed taste. Instead, try this: buy family packs of skinless, boneless chicken breasts on sale (I just bought several packages for $1.29/lb) and prepare them for future dishes to be used in the coming week. For maximum flavor, marinate the chicken 1-2 hours before grilling (or searing in a pan on the stove top). After grilling, wait 10 minutes and then slice or use kitchen shears to cut into slices. Store in a resealable plastic bag in the refrigerator for up to 1 week. Remember, when poultry is not combined with other foods, it keeps longer in the refrigerator. I use this ready-to-go chicken on almost everything. A little time spent at the beginning of the week will really pay off. You'll have better taste, convenience and save money.

Fun with Fungi

...and not the psychedelic kind...

-Did you know that mushrooms have little flavor until cooked? They are best served sauteed, in fact, it's best to saute them before adding to almost any dish before the dish itself is cooked. Otherwise, you miss out on their flavor.

-Mushrooms retain a great deal of moisture; they are like sponges. After rinsing them you can gently squeeze them to eliminate the excess water.

-Some experts suggest only "washing" them by wiping off with a damp paper towel but this cook says EWW! I find the best way is to buy whole mushrooms and rinse them. Dry them (and gently squeeze) then slice or quarter for recipes. Pre-sliced mushrooms are fine but they can be difficult to thoroughly clean.

-The gourmet large Portabello mushrooms do not have much difference in flavor than that of the traditional button mushrooms. Portabellos are more for presentation (and are more expensive).

Penne with Chicken, Asparagus & Mushrooms in Creamy Lemon Sauce

So I have been experimenting with this recipe for a while. I had a similar dish at a restaurant and wanted to recreate the creamy lemon sauce. I made it today and got approvals from The Huz and The Boy both. It's definitely not a low-fat dish (it has a classic Alfredo sauce as a base) but enjoy it in moderation. It's delicious served with crusty bread and a crisp, green salad.

1/2 lb asparagus, rinsed with tough ends snapped off

1-8 oz pkg sliced mushrooms, rinsed and patted dry

1 1/2 cups whipping cream

2 Tbsp butter

3 Tbsp cornstarch

2 Tbsp cold water

2/3 cup freshly grated Parmesan cheese*

Dash nutmeg

2 tsp sea salt

1/2 tsp fresh ground black pepper

1-16 oz pkg hot, cooked penne pasta

1 1/2 cups sliced cooked chicken breast

Juice from one-whole large lemon

1. Snap asparagus stalks into thirds and steam until tender-crisp. While asparagus is cooking, saute mushrooms in a nonstick skillet coated with nonstick cooking spray.** Cook until mushrooms give off their juices (about 4 minutes). Remove from heat. Drain excess water from asparagus and set aside.

2. In a small saucepan heat whipping cream, butter and cornstarch dissolved in cold water together over medium-low heat until nearly boiling. When mixture is thickened, stir in Parmesan cheese; whisk until smooth. Stir in nutmeg, salt and pepper.

3. In a large serving bowl, combine hot cooked pasta, chicken, asparagus and mushrooms. Pour cream sauce over and stir until thoroughly mixed. Stir in lemon juice and top with additional grated Parmesan cheese. Serve immediately.

*You will want to use freshly grated Parmesan as it has superior melting qualities. Pre-grated Parmesan cheese has an anti-caking agent added to it and will not melt in your sauce properly.

**Make sure you saute mushrooms in nonstick cooking spray or a small amount of olive oil. Using butter will cause them to turn an almost blackish-brown.

I bake - I don't take pictures!

Unfortunately I am not great at photographing food...or much of anything else for that matter. I adore well presented food, whether it be a buffet, a single dish of something tasty or simply a cupcake. I like the food I make to look as delicious as it tastes. So please bear with me while I get this camera thing down. It's so technical for this cook!

The Food Nanny

I had the opportunity to accompany my mom to an evening featuring this energetic woman. She's a zealot for families spending time together and enjoying healthy, satisfying and not-too-complicated meals. I purchased her book and have enjoyed perusing its pages. I really liked her demonstration of french bread and pizza crust. I made the BBQ chicken pizza last night (easy peasy!) and I'm eager to try the french bread. I wholeheartedly agree that dinnertime can be more than just a meal. It's establishing a ritual or tradition which builds resiliency in children, modeling healthy behaviors and showing that your time with the family is a priority.

If you get a chance, check out her website at http://www.thefoodnanny.com/