Text Size
Wednesday, November 22, 2017

Translate

English Afrikaans Albanian Arabic Armenian Azerbaijani Basque Belarusian Bulgarian Catalan Chinese (Simplified) Chinese (Traditional) Croatian Czech Danish Dutch Estonian Filipino Finnish French Galician Georgian German Greek Haitian Creole Hebrew Hindi Hungarian Icelandic Indonesian Irish Italian Japanese Korean Latvian Lithuanian Macedonian Malay Maltese Norwegian Persian Polish Portuguese Romanian Russian Serbian Slovak Slovenian Spanish Swahili Swedish Thai Turkish Ukrainian Urdu Vietnamese Welsh Yiddish

Print Email

Bag of mixed small potatoes (small redskins, blue, Yellow fin, fingerling, and white round potatoes)

1 to 1 1/2 sticks of salted butter

16 oz container of (I like Breakstone) Sour Cream

16 oz package grated Sargento colby Cheese

1 pound bacon cooked and chopped bacon

1 teaspoon bacon grease

Salt/pepper to taste

Onion flakes to taste (start with 1/2 teaspoon)

Garlic powder to taste (start with 1/8 teaspoon)

Boil potatoes until tender.  Drain potatoes, melt one stick of butter in skillet on low, add potatoes.   Add half of sour cream, half package of cheese, bacon, bacon grease and seasonings then toss.  Add remaining sour cream, cheese and additional seasonings to taste.  TW

Category: Main Dish

Print Email

Serves two

I used Frei Brothers Cabernet (any left over Cab would do) 
One large skinless boneless chicken breast
Box of Barilla Angel Hair Capellini
4 tbs. of real butter
red pepper flakes
minced garlic or garlic powder (I used garlic powder but if fresh or jarred is available that would be prefered)
salt (sea salt)
pepper (peppercorns ground)
minced onion

Prepare water and start boiling

In small skillet place 2 tbs. of butter and approx.  1/2 to 3/4 cup cabernet and let warm slowly.  Salt chicken breast both sides, let rest 15 minutes.  Season chicken with other seasonings to taste.  Know that a few red pepper flakes will give the chicken some flavor without making it too spicy.  

Place chicken in skillet on low with lid.  Approx 15 minutes turn and cook another 15 minutes.  When turning the chicken add the other two tablespoons of butter and another 1/2 cup of Cabernet.

Five minutes before chicken is ready add pasta and cook approx. six minutes.  Turn chicken off and take off heat a minute or two before you go to drain pasta.  Remove lid from chicken and let rest while draining pasta and putting on plates.  Slice chicken in large slices (four to six slices) and place on pasta.  Pour sauce from chicken over pasta.  Enjoy!

Total prep to belly time is approx. 35 minutes.

Tarquin's Wench

Category: Main Dish

Donate

Please consider supporting our efforts.

Amount: