Chicken Fettuccine…On the Lighter side!!

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Looking for a healthier lighter Chicken Fettuccine?

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I used Almond Breeze unsweetened Coconut Milk. Coconut Milk! I know what some of you’re thinking ~ “What! Really it is good?” and before you ask I’ll answer ~ No it does not taste like coconut! 🙂

When you order this dish in a restaurant or search online a Chicken Fettuccine recipe they usually call for heavy cream, butter and lots of cheese!!Let me just say that 1 cup of Cream is like 800 calories vs. the coconut milk which is only 45 calories and if you noticed I did not use any butter either.

Now don’t get me wrong the stuff made with all the cream, butter and cheese is great, but maybe not so healthy for us, go give this a try I promise you like it 🙂

For the entire month of September, three of our Remke Market locations will have all of these items on sale.  So stop by our Hyde Park, Skytop or Highland area stores in Ohio.  Most of all the other locations may only have some of these one sale. Everyone loves a Great Sale!!

Oh and if you visiting my blog for the first time, please look to right side of this page and see where it says follow me via email, enter your email address in the box and click the “Follow Chef Amy” link to follow me, then every time I post a new recipe or talk about great products or places I might have been, you get an email about the new post.  Once you have added your email address, make sure to go to your email and confirm the link to ensure you will get my posts!!

Ingredients

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put pasta on

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in skillet add oil and shallots (or onions)

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cook until translucent

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finely chop your rosemary (my rosemary looks dark because I freeze it, when I buy herbs for recipes if I don’t use them all up, I will just put the container right in the freezer then whenever I need to something for a recipe I am cooking I have some.  I only use the herbs from the freezer when I use them in a cooking recipe not if I need it for fresh recipe like salads or on top of a dish)

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I grate my garlic cloves always it is just so easy, so add garlic and rosemary to skillet

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using cornstarch will help thicken the sauce (I forgot to add it to my picture above) 🙂

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add mixture to skillet and whisk often until it comes to a bubble and thickens

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once it bubble and thickens add cheese and whisk

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drain pasta (you might want to do this and have ready before you add your cheese to the sauce)

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add the sauce to pasta and toss to coat the pasta, pour pasta out onto a big platter or bowl, top with your chicken

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you can garnish with fresh chopped Italian parsley and some shredded or grated Parmesan cheese

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and done

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Lighter Chicken Fettuccine

  • Difficulty: easy
  • Print

1 lb. pasta, cooked & drained
1 – 2 large shallots (1/2 cup)
3/4 cup fresh Grated Parmesan
2 1/2 cups Almond Breeze unsweetened Almond Milk or unsweetened Coconut Milk
4 tsp. cornstarch
1 tsp. fresh rosemary, minced
4 garlic cloves, minced
2 tsp. olive oil
2-3 cooked chicken breasts,  or grilled chicken thighs sliced
2 tbsp. Italian parsley, chopped
salt and pepper to taste

Cook pasta as directed, meanwhile in a large skillet over medium heat add oil and shallots, cook until onions are translucent; add garlic and rosemary and continue to cook for 1 minute more.

Whisk milk and cornstarch together then add to skillet, whisk mixture until it starts to bubble, once bubbling and begins to thicken whisk in 1/2 cup cheese.

Drain pasta, add pasta to the skillet and toss with the sauce until well coated, plate pasta, add chicken on top and garnish with parsley and extra cheese.

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Enjoy!!!  Thank you for coming!!! Chef Amy

 

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Honey Blueberry Upside-Down Cake

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Test Kitchen was back open last week and I had some Blueberries so I thought why not a Blueberry Upside-Down Cake 🙂

Great for breakfast with your coffee or tea, maybe as an afternoon snack or after dinner, I hope you make it for your next baking adventure 🙂

As I thought about the topping I thought I would cut the brown sugar with some honey, hence the name 🙂 so this is my recipe 🙂

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Ingredients

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Spray your pan, draw out the bottom of the pan on parchment and cut it out

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Place parchment in pan and spray paper

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I fail to take a picture of the topping melting, but just melt butter, brown sugar and honey together
and pour in pan

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sprinkle blueberries over the topping in the pan

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Cream together the butter & sugar until fuffy
then add eggs, one at a time

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then add lemon juice and vanilla, then add flour and milk (read below)

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Fold in lemon zest

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pour on top of blueberries and bake

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let cool for about 10 minutes

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place platter on top of cake and flip upside down

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and there you have your Honey Blueberry Upside-down Cake
let cool completely

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slice and serve

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Honey Blueberry Upside-Down Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Topping

1 pint fresh blueberries (if using frozen use 2 1/4 cups)
1/4 cup honey
1/4 cup light brown sugar, packed
1/2 stick unsalted butter (1/4 cup)

Cake

1 1/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 stick unsalted butter (1/2 cup), softened
2 eggs
1 tsp. vanilla
1/2 cup whole milk
2 tbsp. lemon juice
zest of 2 lemons

Heat oven to 350 degrees, spray a 9×2 round baking pan with baking spray and line the bottom with parchment paper.

Add 1/2 stick butter (1/4 cup), honey and brown sugar to a small sauce pan and heat over medium heat until mixture is melted and smooth, stirring frequently.  Pour into baking pan; top with blueberries, set aside.

Whisk cake flour, salt and baking powder in a small bowl, set aside.

Beat sugar and stick (1/2 cup) butter in a large bowl at medium speed for 2 minutes or until smooth and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in lemon juice and vanilla, at low speed beat in flour mixture in 3 parts alternately with the milk, beginning and ending with the flour mixture.  Fold in lemon zest then pour over top of the blueberries; smooth out evenly.

Bake for 30 – 40 minutes or until toothpick inserted in center comes out clean, cool in pan on wire rack for 10 minutes.  Using a small knife, loosen  cake from the side of pan, invert onto platter; remove parchment paper, cool completely.

This was super moist and honey delicious 🙂 Enjoy!!!

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Cooking Salmon & Scallops!!

6 Comments

This week I was at one of our store cooking up seafood in a “Seafood Market” Demonstration I had Salmon, Scallops & Mussels, showing people really how easy it is to cook seafood 🙂

Scallops with the Garlic, Dill & Lemon Marinade

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As I started it was a little slow so I was able to take a couple of pictures 🙂

It was a great weekend Seafood and Wine sample can’t go wrong with that 🙂

First I must share my new duds 🙂 I am going “green” 😛

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This picture is the Salmon with the Asian Marinade, you can see a great char on the salmon from the sugar, this added a great smokiness to the salmon, with the hint of soy sauce and ginger.  This salmon was melt in your mouth good!!! 🙂

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Salmon with the Garlic, Dill & Lemon Marinade

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Seafood Marinades

Asian Marinade

1 lb. salmon fillets
1/4 cup lime juice
1 tsp. fresh ginger, grated
1 tsp. fresh garlic, minced
2 tbsp. brown sugar
3 tbsp. lite soy sauce
1/3 cup light beer
zest of 2 limes

Combine juice, ginger, garlic, soy sauce, sugar, lime zest and beer in zip-loc bag and shake to mix, then add salmon, refrigerate at least 3 hours or up to 8 hours.  Drain liquid and pat dry salmon, brush salmon with a little oil and cook as desired.

Garlic, Dill & Lemon Marinade

1/2 cup oil
1/4 cup fresh dill, minced
4 garlic cloves, minced
1/2 – 1 tsp. kosher salt
1 tsp. ground black pepper
zest of 2 lemons

Add all to a shallow container or zip-loc bag, add your seafood let marinade for 15 – 30 mins.  Then cook as desired, you could just roll your fillets, scallops or shrimp in the marinade then cook immediately.

I hope your try these recipes!!!  And of course in my Planking…blog I could not say enough about the Skuna Bay Salmon and that is what I used again this weekend and it is just so GOOD!!!!  So go buy it, find it!!!  Enjoy!!

Crispy Red Pepper Jelly Chicken Tenders!!

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Braswell’s Red Pepper Jelly…Yum!!!

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I got a couple of samples of this jelly from the office and well my mind starting thinking of something to do with it.
Of course what most people do with it is pour it over cream cheese, which is good…but

When I got home I was like I want crispy chicken tenders, I thought why not use the jelly 🙂

So I added the Jelly to my eggs mixture and it worked out awesome, this Red Pepper Jelly is great you can use it on some many things, here are just few that I thought of:

Brush on Grilled Corn
Mix into your Corn Bread or Muffin Mix
Brush on Grilled Chicken or Pork
Brush over grilled peach halves or pineapple rings, serve with slices of grill pound cake
I could go on and on 🙂

Diffidently worth a try for sure!!

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whisk jelly and egg together

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Seasoned flour

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chicken tenders

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dredge the tenders in flour

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coat in egg mixture

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dredge in panko

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place on baking sheet and spray with olive oil

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Bake at 400 degrees

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microwave jelly to drizzle

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Drizzle over top the tenders and enjoy!!

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Chicken Tenders

seasoned flour
egg
Panko breadcrumbs

I keep seasoned flour in my freezer so I have it whenever I need to coat something.
Mix together egg and a couple tablespoons of the jelly and whisk together
Place panko in shallow dish or on a plate

Dredge chicken in flour to coat, then coat with egg mixture and then dredge in panko and place on baking sheet, spray chicken with an olive oil spray and bake at 400 degrees until chicken is done about 20 minutes.

Take a couple of tablespoons of the jelly and heat in microwave for 15 seconds and drizzle over the chicken.

I really enjoyed the sweet heat to the chicken tenders will make this again so sure, so hit up your local Remke Markets or your local grocery for Braswell’s Red Pepper Jelly!!

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