Posts Tagged sugar
During the week I love a quick and easy meal. I figure I have a 30-45 minute window to get a meal on the table before my husband and son proclaim they are starving and start snacking. This bruschetta chicken and pasta recipe can be made within that window. There are several moving parts to this meal, but if you can multitask, then you’re in great shape. If not, it will just take you a little longer to wrap it all up.
This recipe was inspired by T.G.I. Friday’s Bruschetta Chicken Pasta. It’s one of my favorites and since it wasn’t likely we were heading across town mid-week for supper, I came come up with my own version. That’s the fun part of being in the kitchen. . .You can be creative and duplicate many restaurant meals without leaving your home. You save money and feel accomplished all in one! T.G.I. Friday’s uses angel hair pasta and a thin marinara sauce, but I opted for linguini with garlic and olive oil. It was very flavorful and good enough that we ate the leftovers the next night.
I’d love to hear your “copycat” recipes. Feel free to leave them in the comments section.
Bruschetta Chicken & Pasta
- 3 chicken breasts
- 4 tablespoons seasoning (see recipe below)
- 1 cup balsamic vinegar
- 2 tablespoons granulated sugar
- 6 ounces linguini
- 1-1/2 cup olive oil
- 1 tablespoon garlic, chopped
- 1 tomato, chopped
- 1 tablespoon basil
There are lots of moving parts to this recipe, but all parts can be done simultaneously.
In a Ziploc bag pound out three chicken breasts until evenly thin. Pour in cup olive oil, seal the bag and coat the chicken. In the meantime, warm the oven to 375 degrees. Now that the chicken is coated, generously pour over seasoning.
- 1 tablespoon garlic salt
- 1 tablespoon basil
- 1 tablespoon red pepper flake
- 1 tablespoon parmesan cheese
Lay the seasoned chicken on a cookie sheet and bake for 25-30 minutes until cooked through. You can grill the chicken if weather permits. Once cooked, slice each breast on a diagonal bias. Set aside until ready to assemble.
While the chicken is cooking put on a pot of water to cook the linguini. Once the water is boiling, add salt and linguini. Cook 10 minutes or so until cooked through. On another burner, add 1 cup olive oil and 1 tablespoon chopped garlic to a small skillet over medium-low heat. We want the garlic not to burn, but soften and flavor the oil. Once the linguini is cooked, drain and pour in the olive oil mixture to coat the noodles.
On a third burner, add the cup of balsamic vinegar and sugar to another small skillet. Cook over medium heat, let this reduce until thick. This should take not more than 5-10 minutes. It will be bubbly, so just stir as needed.
Take 1 medium tomato and chopped it into small pieces, leaving the juice. Add one tablespoon basil and stir.
Now, all of the cooking parts are complete. Let’s put it all together. First lay a heap of garlic-flavored linguini on your plate. Top with sliced chicken and drizzle balsamic glaze over top of pasta and noodles. To complete the dish, top with a tablespoon of the tomato mixture. Enjoy with a nice crusty French bread!
It’s only taken a few years, but I’ve finally done it. I’ve conquered toffee.
I know, I know, it’s all about watching the thermometer, but somewhere between adding the sugar and pouring the hot mixture mine never hardened. So I tweaked my recipe and watched it like a hawk, stirring the whole time and voila! I believe I’ve made the perfect toffee…well, at least my friends and family think so. I hope this works as well for you as it has for me. Enjoy!
- 2 tablespoons light corn syrup
- 2 cups granulated sugar
- 2 cups butter, unsalted (+extra to grease the pan)
- 2 teaspoons salt
- 1/2 cup water
- 2 cups milk chocolate chips
- 2 cups pecans
1. Butter the bottom and sides of a cookie sheet. Set it aside for now.
2. Add corn syrup, sugar, butter, salt and water to pot and bring it to a boil over medium heat, stirring constantly. Once the mixture starts boiling, place a candy thermometer on the side of the pot. Continue to stir about 20 minutes or so until the mixture reaches 310 degrees (should be a nice golden color).
3. Pour this bubbly mixture into the buttered cookie sheet. Spread it to cover the entire sheet. Now, pour the chocolate chips on top of the hot toffee. Spread the chocolate chips out to cover the entire sheet, they will melt as you are doing this. Now, sprinkle the pecans over top.
4. Place the cookie sheet in the refrigerator for an hour to cool. Once it has all hardened, break it apart. The best part is that you’ll have big and small pieces–none of which will be perfectly shaped.
*You’ll likely have lots of slivers and small pieces left, keep these in a Ziploc bag to add to cookie dough later.