Geez Louise it is HOT. Hot in places it isn't normally so hot and cool in spots that don't know about cool at this time of year. Rain in the east, sweat box in the Pacific northwest - what is the world coming to? Here in the sunny southwest it is business as usual except that we haven't had any monsoons yet. If we thought it was dry before we were kidding ourselves.
Not only are weather patterns changing, but it seems our cooking patterns are changing too. Some of us change out of necessity - I mean those pounds gained over vacation were well earned but must they leave so regretfully? And of course, we're all feeling the effects of the economy as we're forced to tighten our belts, that is if I could find one that fit. The heat certainly has some say in menu selection too - ovenless meals are a very wise choice when the temperature's in the triple digits.
With that in mind, dinner last night was Chicken with Prosciutto and Tomatoes, served over pasta. Skinless, boneless chicken thighs are seasoned with sage, salt and pepper, dredged in flour and browned, then braised in white wine until cooked. Finished with tomatoes and prosciutto, the whole dish took about 25 minutes to complete, which is great for those of you who get home from work at 6 and want dinner on the table in no time flat. Here's the link to the recipe on myrecipes.com http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226518
From Cooking Light, they show the chicken over polenta which is not one of my favorite things in the world, thus the choice of pasta. While the flavor was fairly good with the sage and saltiness of the prosciutto, I think next time I make it I'll use marsala wine instead of white wine. It shouldn't make any difference in the caloric content, but sure would add to the taste. Also a garnish of fresh sage would certainly kick it up a notch - unfortunately I didn't have any. I added a sprinkle of toasted pinenuts at the last minute, and really enjoyed the crunch, so you might want to make that addition as well. Let me know what you think, OK?
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