Originally Posted by 9976

Glad you enjoyed it. I'm a red meat fanatic.

Was truly awesome, he ate all the leftovers!

Originally Posted by Molly

I believe I will leave out the radishes.....just don't think I can do it!

I can tolerate radishes, sometimes, so I will be brave and try it.

I have to confess, I didn't make my own recipe. I was going to do it on my "cheat day" but I haven't taken a cheat day yet. Sorry guys.

Originally Posted by 9338

I have to confess, I didn't make my own recipe. I was going to do it on my "cheat day" but I haven't taken a cheat day yet. Sorry guys.

Lol, that's ok, I have to wait until this weekend, whne I can get to the store and buy everything.

Hey all, haven't been able to do the latest recipe yet, had to spend alot on our computer, but I will do it when I can!

Are we still gonna do this? Not sure when it is my turn again?

Since no one has been posting I decided to share a recipe I saw today on the Food Network.

Creamy Farfalle with Cremini, Asparagus, and Walnuts Recipe courtesy Giada De Laurentiis
See this recipe on air Tuesday Dec. 11 at 1:30 PM ET/PT.

Show: Everyday Italian
Episode: No Sauce Pastas


Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.


It sounded and looked so good, that I have to try it.

Originally Posted by 9976

Since no one has been posting I decided to share a recipe I saw today on the Food Network.

Creamy Farfalle with Cremini, Asparagus, and Walnuts Recipe courtesy Giada De Laurentiis
See this recipe on air Tuesday Dec. 11 at 1:30 PM ET/PT.

Show: Everyday Italian
Episode: No Sauce Pastas


Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.


It sounded and looked so good, that I have to try it.

Hey, this sounds good, thanks!

I got this recipe from 30 min meal show from food network, I'm making the chicken today with the rice but I'm not putting in the artichoke or the pepper.
I'm also not using the sherry, because I don't have it. lol

Spanish Chicken Cutlets and Olive Rice

3 cups chicken stock
1 1/2 cups white long-grain rice
5 tablespoons extra-virgin olive oil, divided
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 eggs
1 1/2 cups peeled almonds
1/2 cup bread crumbs
Generous handful flat-leaf parsley
1 (9 ounce) package frozen artichoke hearts
4 piquillo peppers or 2 roasted red peppers, chopped
1/2 cup pitted Spanish green olives, chopped
1 large fresh thyme sprig, leaves only
1/3 cup dry sherry, eyeball it
2 tablespoons cold butter, cut into pieces

Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.
Preheat oven to 375 degrees F.

Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.

From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.

Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.

5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.

Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

I made the chicken last night and it was awesome.