This easy recipe for ravioli with brown butter and sage is a great way to use those fresh summer herbs in a delicious pasta dinner. So grab the best ravioli you can find and a handful of sweet-smelling sage and let’s make it!
This easy recipe for chicken saltimbocca is one of the ones I pull out when I want to serve something that is oh-so-fancy while still spending the minimum amount of time in the kitchen working on the fanciness. As a result, this sometimes shows up on my dinner party tables, but also sometimes on a regular old Wednesday night. Because it’s always good to keep the Southern husband on his toes.
Saltimbocca means to “jump in the mouth” with flavor, and when you take your first bite of this combo of chicken, sage, prosciutto and a glorious white wine pan sauce you will see why that is a perfect, perfect description. Let’s make it!
This recipe for filet mignon pasta is about to be your new best friend, because guess what? Even though we have just finished making glorious elegant holiday dinners for all of our nearest and dearest, we still have New Year’s Eve coming up! And New Year’s Day! And even though we have just finished feeding them peppermint cake and brown butter mashed potatoes and every fancy appetizer we can think of in addition to the main course, THEY ARE GOING TO BE HUNGRY AGAIN. But that’s okay, because I have your next elegant dinner covered in a way that is neither going to tire you or your wallet out. Let’s make filet mignon pasta!
Pork tenderloin and I have always had a bit of a love-hate relationship. I love to eat it, but usually when someone else is cooking it because I have a great talent for making it dry. As a result, the Southern husband looks longingly at it in the supermarket while I roll the cart right on by, heading for the good old dependable chicken. Until now. Until I realized that I could skewer it up with some bacon and some cubes of country bread and some fresh sage (side note: is there anything that smells better than fresh sage?) and grill it until everything was juicy and tender. Tender! Who knew that tenderness was just a skewer away?
THIS CHICKEN CHANGES EVERYTHING. I think I ran around my kitchen saying that over and over again after I snuck the first bite (okay, the first 5 or 6 bites) as I was serving it up. This comes from Jamie Oliver’s recipe, and I had heard about it so many times that I finally had to see what all the rhapsodizing was about. Cooking a chicken in milk is a little offbeat, but the Southern husband and I love cooking pork chops in milk – we’ve done it for years – and so I thought what the heck. So I got myself a chicken and some milk…but little did I know that this was going to be one those days that a recipe rocked my world. I love it when that happens.
Okay, let me get the whole spatchcock explanation done right up front. When you spatchcock your chicken, you basically cut out the backbone (which is super easy – more on that later!), which lets you flatten it out so that the chicken is flat instead of round. It makes it quicker to cook, easier to carve up into pieces, and as an extra added bonus is very fun to say. As in, “I think I’m going to spatchcock a chicken tonight.” Ready to spatchcock?