Main Dishes

Chicken Bundles with Asparagus, Red Peppers and Carrot Spears in Rosemary Cream Sauce

1

These litte bundles taste amazing and look wonderful. Chicken filled with asparagus, peppers, and carrots {in their own cute little package . . .} topped off with a Rosemary Cream Sauce – what’s not to love?

4
4 chicken cutlets or thin sliced chicken breasts *(can use 2 large boneless skinless chicken breasts prepared as below)

4-5 carrots (the real thing you have to peel)

1 large red bell peppers

1 bunch thin asparagus

1 cup heavy cream

1/3 cup chicken broth

1 clove garlic

¼ tsp dried rosemary, chopped

2-3 tablespoons extra-virgin olive oil

Salt

Fresh Ground Black Pepper
Cut carrots and red pepper into thin strips about the width of a ballpoint pen and about 3-4 inches long. Trim asparagus to the same length. Steam or blanch the vegetables for 3 or 4 minutes (so they are still slightly crisp – the carrots will take a little longer than the peppers and asparagus). Immediately run cold water over them to halt cooking. Set aside. *If you are using 2 boneless skinless chicken breasts, you will need to slice each in half horizontally to make 4 cutlets. With a meat tenderizer, gently pound out each cutlet until it is thin and as even as possible. Cut each cutlet into 2 strips. Sprinkle each with salt and fresh ground pepper. Lay the vegetables across the chicken (5 or 6 carrots strips, 3 or 4 peppers and 1-2 asparagus) and roll up. Secure with a toothpick. In a large nonstick skillet heat oil over medium heat, cook the bundles seam side down until brown, then turn until all sides are brown about 15-20 minutes. (Once the bundle seals you can remove the toothpicks) Remove chicken from pan. In the hot pan, add the chicken broth and deglaze the pan (take a rubber spatula and remove all the bits and pieces stuck the bottom – lots of good flavor there). Add the garlic and then the cream. Add the rosemary (if using fresh just add a sprig and let it flavor the sauce as it cooks, then remove before serving). Let it boil for a minute or two while stirring, then turn it down and let it simmer for about 5 minutes. Serve the chicken bundles on a bed of rice pilaf and spoon sauce over the top. Makes 8 chicken bundles. I usually double this recipe – they are great reheated (if you have any left over!)
Nutritions

Calories
362

Sodium
428mg
17% DV

Fat
29g
45% DV

Protein
4g
9% DV

Carbs
20g
6% DV

Fiber
5g
21% DV

A simple pork chop brine with brown sugar, garlic and herbs is an easy way to create moist, tender and flavorful meat! Whether you fry them in a cast iron skillet, bake them in the oven, or throw them on the grill, these garlic rosemary pork chops are a delicious and easy dinner to enjoy all year round.

For the Brine:
4 c water
1/4 c coarse kosher salt
2 T brown sugar
1/2 t black pepper
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 garlic cloves
1 bay leaf
For the Pork Chops:
2-4 thick-cut bone-in pork chops
2 T olive oil
4
  • Combine all of the brine ingredients in a medium pot. Bring to a simmer and whisk to make sure that the salt is completely dissolved. Remove from heat and allow the brine to cool...
    See the full directions on my site
Nutritions

Calories
331

Sodium
226mg
9% DV

Fat
43g
67% DV

Protein
8g
16% DV

Carbs
14g
4% DV

Fiber
6g
25% DV

Deviled Eggs

6

Classic deviled eggs are easy to make, so delicious, and they are a really pretty finger food.

6 hard boiled eggs
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
paprika
dill
12
  • Remove shells from boiled eggs and slice in half lengthwise.
  • Please visit AmandasCookin.com for the full recipe!

See the full directions on my site
Nutritions

Calories
7

Sodium
81mg
3% DV

Fat
0.42g
0% DV

Protein
1g
3% DV

Carbs
0.1g
0% DV

Fiber
0.1g
0% DV

Italian Anisette Cookies

4

These anisette cookies will have all your guests swooning. These classic Italian goodies are a holiday favorite, make a batch for your next gathering!

Cookies:
1/2 cup unsalted butter
1/4 cup shortening
3/4 cup granulated sugar
4 large eggs
3 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon anise extract
Glaze:
2 cups confectioner's sugar
3 tablespoons milk
72

Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and...
See the full directions on my site

Nutritions

Calories
51

Sodium
26mg
1% DV

Fat
1g
3% DV

Protein
0.8g
1% DV

Carbs
7g
2% DV

Fiber
0.3g
1% DV

Cranberry Mimosa

3

Whether you are hosting a large party or intimate get-together, this cranberry mimosa is a delicious twist with holiday spirit.

4 ounces sparkling wine or Prosecco
2 ounces orange juice
2 ounces pure cranberry juice
Fresh cranberries
1

Add the sparkling wine, orange juice, and cranberry juice to a champagne flute.

Please visit AmandasCookin.com for the full recipe!


See the full directions on my site
Nutritions

Calories
236

Sodium
28mg
1% DV

Fat
5g
7% DV

Protein
1g
3% DV

Carbs
53g
18% DV

Fiber
4g
16% DV
www.insidetherustickitchen.com

The easiest homemade Mulled Wine made with festive and warming spices, clementines, and a splash of amaretto liqueur. This recipe is so easy to make, ready in 10 minutes and tastes divine. Buon Natale!

6
The easiest homemade Mulled Wine (Vin Brulé) made with festive and warming spices, clementines, and a splash of amaretto liqueur.

A culinary journey to entice the senses await you at Reethi Faru Resort, indulge in the parsley crusted lamb rack with sweet potato-red cabbage mash and a shallot demi reduction. Enjoy this delicious meal with your loved ones in paradise while on holiday in the Maldives.

03 Lamb chop
05 grams Rosemary
05 grams Parsley
100 grams Sweet potato
50 grams Red cabbage
50 grams Mushroom
25 grams Shallot
25 grams Demi glaze powder
10 grams Sugar
50 grams Butter
50 milliliters Fresh cream
100 milliliters Olive oil
Balsamic reduction and parsley
1

Preparation

  • Marinate lamb rack with salt, pepper, rosemary and olive oil. Prepare and set aside.
  • Boil the sweet potato, add fresh cream, salt and butter. Mash the...
    See the full directions on my site
Nutritions

Calories
220135

Sodium
38223mg
1592% DV

Fat
22803g
35081% DV

Protein
779g
1558% DV

Carbs
736g
250% DV

Fiber
333g
1335% DV
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