Découvrez la préparation de la recette "Tatin aux pommes". Faites revenir, environ 20 mn, 8 pommes coupées en quartiers, puis recoupées en deux dans une grande poêle avec un bon morceau de beurre, un peu de sucre en poudre, du sel et du poivre, quelques brisures de truffes jusqu'à ce qu'elles soient un peu caramélisées. Mettez-les dans un moule à...
Un grand classique à base de crème épaisse, champignons, persil et ciboulette. À déguster avec du riz lors d'un repas dominical.
Rhubarb Pudding Cakes
We are all looking for quick and easy weeknight meals, right? I am always finding it difficult to come up with new ideas for chicken, but to have a quick chicken dinner is ideal. This one fits the bill - easy, quick and best of all it's delicious! I served it with a side salad, but you could put this over some pasta, or pair it with a baked potato and veggies. Whatever you serve it with, just try it...you will not be disappointed! Easy Creamy Chicken 2 large chicken breasts, each cut in half to make 4 pieces 1 cup heavy cream 1 1/2 tsp garlic powder 1 tsp chili powder 1 tsp onion powder 1 tsp Italian seasoning (can substitute parsley - 1 tsp dried or 1 tbsp fresh chopped) 1/2 tsp salt couple dashes of cayenne pepper (this is really to taste - if you like it spicy, add more) 2 tbsp butter Combine the garlic powder, chili powder, onion powder, Italian seasoning, salt and cayenne pepper in a small bowl and mix to combine. Coat all sides of the chicken with the seasoning mix. Melt one tbsp of butter in a large skillet on medium-high heat. Once butter is melted and pan is hot, place your chicken in the pan. Cook for about 5 minutes, then turn the chicken over and cook another five minutes, or until juices run clear and they are cooked through. Add the remaining tbsp of butter and the heavy cream, mixing to combine. Turn heat to medium-low and let the chicken simmer until the sauce has thickened, about 10 minutes. Serves 3-4, depending on how large the chicken breasts are.
Perfect Pairing: Large tray and assorted containers One of my all-time favorite breakfasts is a bagel with cream cheese and lox, or smoked salmon. My family often puts this out at the holidays. Recently I was trying to come up with a breakfast that would be easy to take out on the boat, and decided to change up our standard bagel/cream cheese/lox variation by including a few additional toppings. It ended up being one of the best breakfasts I have had in a long time, if I do say so myself. Granted, it didn’t hurt that I was on the boat with my parents and some of my great girlfriends on a gorgeous morning. Oh, there was also champagne. That definitely didn’t hurt. You can make this breakfast according to your tastes and what you have on hand, but this is what I included I like a little bit of everything on my toast. The Perfect Pairing for this salmon breakfast is a large tray with assorted containers. It was great to be able to transport the entire breakfast on one tray, and the presentation was very attractive. Smoked Salmon Breakfast Lindsay at Perfecting the Pairing Printable Recipe Ingredients: · 1 container, 8 oz, whipped cream cheese · 3 chives, chopped · 1 red onion, thinly sliced · 1 jar capers, 2 oz, drained · 4 eggs, hard boiled, sliced · 1 cucumber, sliced · 8 oz, smoked salmon · 8 pieces rye bread, toasted Directions: To serve on a single tray, transfer the whipped cream cheese to a small dish and sprinkle with chopped chives. Arrange the red onion, cucumber slices, and capers in small dishes. Put the egg slices in a shallow dish and top with salt and cracked black pepper. Cut the salmon into strips and arrange in another shallow bowl, top with cracked pepper. Display the toast points in the center. Tweet
