of potatoes, chop fresh herbs, prepare 2 large pans of scalloped potatoes, blanch lots of green beans and saute cups of almonds in butter, prepare a maple glaze for the carrots and the Mustard Glaze for the Beef, I shooed them out the door and took a nap. A very short nap, since I still had lots to do, mainly, come up with a sauce for the chicken.
I used Bertolli Pasta Sauce as well as their Olive oil for most of the recipes. I wanted to create something like my mother would make for them, so I made ChickenParmesan Recipe with Zucchini and Mushrooms
Thick and creamy white sauce, spiked with a hit of white wine, garlic and parmesan cheese. It’s my emergency go-to when the kids are screaming — okay, asking nicely with all manners intact — for heavy take-out pasta
In skillet, cover chickenwith water. garnish with coriander leaf. Add chicken, carrot and green onions. In large bowl, whisk together peanut butter, mayonnaise, coriander, lime rind and juice, chili sauce, salt and pepper
cover chicken pieces (drumsticks) with marinade paste, set aside. The inspiration to make this dish came from the discovery of French chicken recipe, where all of the three ingredients I like, came together in one sauce