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Recipes
Chicken Florentine Pasta
By SandyC
Directions Cook the pasta according to package directions in lightly salted water
- 1 pound penne
- Salt
- 4 whole boneless, skinless chicken breasts, cut into bite-size chunks
- Ground pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3/4 cup low-sodium broth, more if needed
- 3/4 cup dry white wine
- 1 bag baby spinach
- 2 cups grape tomatoes, halved lengthwise
- 4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving
Flour's Famous Banana Bread
By SandyC
Set oven to 350 degrees F
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, toasted and chopped
Rice with Caramelized Shallots
By SandyC
In a medium saucepan, over medium heat, add the butter
- 1 tablespoon butter
- 1 shallot, finely sliced
- 1 cup long-grain white rice
- Kosher salt
- 1/4 cup white wine
- 1 cup chicken stock
- 1 cup water
Bacon, Leek, and Tomato Spaghetti
By SandyC
This pasta dish is great. Could be made leaner by substituting turkey or lean bacon in the ingredients
- 3 leeks
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 6 slices center-cut bacon, thinly sliced
- 3 cloves garlic, very thinly sliced or chopped
- Salt and pepper
- 1 28-ounce can Italian whole tomatoes in purée
- 1/4 cup flat-leaf parsley, chopped
- 1 pound spaghetti
- Freshly grated Parmigiano-Reggiano cheese
- A handful of fresh basil, thinly sliced or chopped