Cooking Therapy

Usually mornings around 9:00 you will usually find me hunched over my kitchen counter watching Rachael Ray on my little 13" TV.  Of course I am watching while I am multitasking a million other things like unloading the dishwasher, making breakfast for the kids, and answering numerous R.G. Electric phone calls.  But I love my hour of Rachael Ray. Ideally it would be an hour undistributed and enjoying my cup of coffee.

Years ago, B.K. (before kids,) I would come home from work, sit on the couch and watch her 30 Minuet Meals.  She really taught me how to cook.  Before watching her, my  big meal was making Hamburger Helper {blah.}  She taught me what EVOO was, what a garlic clove was, introduced me to paprika, how to buy meat, and that dry white wine makes a dish to die for, and most importantly, that cooking was fun!

My first meal I made was fried pork chops with paprika, salt and pepper and fried in olive oil.  I was pretty impressed with myself, and after that I couldn't wait to try something else.  Roger used to work out of town Mon - Thursday, so Thursday  nights I would try to make some new I seen on her show.  Through the years I have really grown to LOVE cooking.  I love it, I watch a cooking show and get overly excited over something they are making.  I love making a meal plan for the week, I love making something new.  Cooking is therapy for me. 

My most recent favorite thing to make of R.R. is her Steak and Blue Cheese with Mushroom Sandwiches.  Its been our Friday night meal for a few weeks.  Roger and I are in love with this. Try it, you will be hooked!  http://www.rachaelrayshow.com/food/recipes/sliced-steak-sandwiches-blue-cheese-and-sherry-mushrooms/

Many people know I also love Ree Drummond, The Pioneer Woman. I think a person could make any of her meals, and they are all amazing.  I haven't found a meal I don't like yet.  Her recipes make up most of our weeks meals.  Shes taught me how to make my families favorite red sauce.  You will no longer find Prego or Ragu in my grocery cart.  When I make red sauce the kids immediately say "yummmm whats for dinner!"  Her cooking show comes on Saturday mornings, and you will definitely find me on the couch with my coffee, watching and finding the need to cook right now! Plus, remember that time I drove 8 hours to go to one of her book signings with my BFF Geoffrey.  We met her... shes awesome. :) 

 

 

Pioneer Woman's Chicken Florentine Pasta

http://www.foodnetwork.com/recipes/ree-drummond/chicken-florentine-pasta-recipe/index.html
My most recent favorite of Ree's meals. Its her 16 min pasta.  So easy, and even Isaac loved it. 

This is Chicken Florentine Pasta, a Pinterest recipe, I adapted this recipe I had seen on Pinterest, if you like Olive Garden, you will love this!  Whenever I go to Olive Garden I order something with their white sauce on it.  I can never re create it at home, and I have been dying to find something close.  Well this is the closest I have found.  Its so good!  here is the original link. http://www.melskitchencafe.com/2011/03/tuscan-garlic-chicken.html

{here is my version of it.}
INGREDIENTS:
3/4 cup all-purpose flour
salt and pepper to taste
4 boneless, skinless chicken breasts
5 tablespoons extra virgin olive oil
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
1/4 cup of white wine
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine or pasta of your choice
DIRECTIONS:
Preheat the oven to 350 degrees F.
Season chicken with salt and pepper, Dip each chicken piece in the flour until both sides are well coated.
In a large 12-inch skillet (i used a cast iron) heat  the olive oil over medium heat until the oil is hot and shimmering. Place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. In the same skillet you cooked the chicken in,  add the garlic and bell pepper, sauteing for 2-3 minutes.  Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the white wine and let it cook off,  Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. Add the cornstarch, stir,  Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.