I’ve grown up in a very Italian family; pasta has its own section of the food pyramid. I thought it was only right that I should make a pasta dish. I decided to try making an alfredo sauce with fettuccine. To up the ante, I also thought I should try out some prawns as well.
I started by cooking the fettuccine in salty water. Adding salt adds flavor to the pasta and the dish as a whole. Once it was al dente, or so the fettuccine is cooked but still has a bite, I drained it and added some butter so the pasta wouldn’t stick together.
Next, I started to make the base of the sauce, with cream, butter, and lemon juice. As that cooked on low, I heated up another pan for the prawns. The prawns I used were deveined but still had their tails on. You can make this recipe with or without tails but you always want them deveined before you start working with them. The prawns cooked about three minutes on a side, or until they were pink.
Once the prawns were cooked, I added them, along with the fettuccine, to the sauce. Once they were combined, I also added lemon zest, parmesan cheese, nutmeg, salt and pepper. I let this cook on a low setting for a few minutes until the sauce had thickened and coated the pasta.
I served this dish to family who absolutely loved it. Specifically, the alfredo was tangy with the lemon and the prawns weren’t overcooked. This recipe even pleased my family members who do not like Alfredo, so it must be a keeper. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit!
I grew up fishing with my dad every summer and bringing home salmon, halibut, and rock fish. Despite having had fish in many ways, I was never much of a fan. That is until I tried this oven-fried halibut recipe! Fish is a relatively healthy dinner recipe; it is packed with protein as well as many minerals the body needs. This recipe is also somewhat healthier than eating fried fish and has more flavor.
To begin, I carefully cut the skin off of the halibut and sliced the fillet into two pieces so that it became twice as thin as before. This way, the cooking wouldn’t take long and I didn’t have to worry about the fish burning in the oven. Then I mixed up the panko with basil, parsley, garlic, and onion powder. Both the herbs added beautiful color to the fish and the garlic gave a nice complimentary flavor.
I first dredged the halibut fillets in flour. I made sure all the sides were covered evenly. Then I dipped each fillet in egg and finally, the halibut was placed in panko mixture. Once both fish were thoroughly covered, I heated up a pan with some olive oil. I decided to cook each fillet separately so that there would be no pan-crowding. Each fish cooked for about two minutes on a side and for part of the time I pressed the fish against the side of the pan so the sides would be cooked as well.
When both fillets were golden brown, I put them in the oven for five minutes and served them with rice pilaf and lemon wedges. The fish was flaky and cooked through but also had a beautiful golden crust on the outside. My mother, who normally hates anything fish, loved this dish and has requested that it be made again! Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit! Continue reading
Chicken has to be one of my favorite of the proteins because of its tenderness and flavor. This poultry dish, flavored with lemon, is one of the tastiest I have made. Before hand, I was tense due to this being my first main course dish for the project. At a meal, the main course is a pretty important component and I wanted to make sure it was done correctly.
I started by making a lemon sauce. I sauteed garlic in olive oil for a very short period of time. Then I added wine, lemon, oregano, and thyme. The sauce smelled amazingly light and lemony. The addition of the oregano and thyme were the fresh, earthiness this dish needed to bring it to the next level. Making the sauce was fairly easy and once I was done, it wasn’t too thick and would go great over the chicken.
I then started on the chicken. I dried them thoroughly and rubbed olive oil over each side. Then I sprinkled with salt and pepper and placed the chicken breasts in a pan. The recipe called for chicken with the skin on but I chose to use skinless because it is healthier and you can still manage a nice golden color in the oven. I poured the lemon sauce over the top and baked in the oven for about an hour. The recipe said forty minutes but I by leaving them in longer, the chicken got a nice color and when probed with a thermometer, reached the required 180 degrees.
Once the chicken was done, I allowed it to rest for ten minutes. This kept the juices from immediately leaving the pan when I cut into the chicken. Then I served it with linguine and drizzled extra lemon sauce over the top. I recommend using a foil-lined pan when cooking the chicken because it will be a much easier clean up once you have finished. This chicken turned out tender and bursting with lemony juices. The herbs added so much flavor to the chicken and it was well received by everyone who tried it. What I liked is that you could serve this with pasta, rice, or even steamed vegetables. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit! Continue reading