I cook with Mushrooms & Gruyere cheese frequently, and the bring both together for this Sautéed Chicken Breast with Mushrooms & Gruyere. It is a great way to make chicken breasts, which can be a bit boring into something special. To cook the chicken I use the same technique I use for a lot of dishes, simply searing the breasts off in a pan .
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There are a number of high quality prepared pastas on the market today, and tortellini is one of my favorite pastas to cook. This recipe is for a tortellini alfredo with fresh asparagus. Alfredo sauce is super easy to make, really just some reduced cream and a bit of parmesan cheese. But is can also be pretty heavy.
Penne pasta is a favorite of mine for mixing with seasonal vegetables and ingredients. For this recipe, along with the penne pasta, I use some mushrooms, peas, some chicken stock (and a couple other things) to make a very simple sauce.
Boneless skinless chicken breasts are great for the simple reason that there are hundreds of great recipes for them. This recipe for a Chicken Breast with a Mustard cream sauce is one of my favorites. The chicken breasts are easy to sear off in a pan, until they are just cooked through, with a nice flavorful crust on the outside.
Chicken breast recipes have become a staple in my house. They are really easy to cook, and very versatile, going well with so many other ingredients. For this recipe, I show you how to make a chicken breast with a morel mushroom sauce. Morel’s are perhaps my favorite mushroom. But they are wild, and can be hard to find.
Chicken breast recipes are a goto in my house because they are simple to make, yet the variety of disk that you can come up with is nearly endless. Here, I show you how to make a seared chicken breast with a morel mushroom cream sauce. Cooking the chicken itself, only takes about 8 minutes, and is the same technique I use for a ton of chicken recipes.
A few years ago, I made a Pork Tenderloin Marsala for the first time, for the simple reason that I didn’t have any chicken handy. And while Chicken Marsala may be more the common, the wine flavored mushroom sauce goes really well with a perfectly cooked piece of pork tenderloin.
New York Strip, is one of my all-time favorite cuts of steak. Cooked to a perfect medium rare, the New York Strip has great favor, a tender texture, and is perfect with all the traditional steakhouse side dishes. The quality the meat, as always is super important, and here I’m cooking some of the best from Certified Steak and Seafood.
Filet Mignon in a Peppercorn Sauce, is one of my all-time favorite recipes to make at home. While it comes off as a complicated and complex meal, it’s actually very simple to make, with just a few ingredients. The star ingredient of course is the Filet itself, and for this recipe I’m using some wonderful steaks from Certified Steak and Seafood.
We all think of Pesto as the green pasta sauce, made with basil, pine nuts, parmesan cheese, etc…but over the past several years, I’ve come to think of pesto as a technique as much as a specific recipe. If a pesto is simply a pureed, generally uncooked, pasta sauce…well, then you can make all kinds of pestos. And one of my favorites is walnut pesto.