Saturday, April 2, 2011

Beef Marinade and Chicken & Pasta

Saturday was a laid-back day for us, so I did some experimenting with recipes. Both creations were really tasty.

For lunch, I grilled tri-tip steak marinated in balsamic vinegar, sesame oil, and teryaki sauce. That marinade smelled so good, I just about wanted to drink it...but that would be over the top, don't you think? Served with grilled pineapple and steamed rice.

For supper, we had a pasta creation. It's a combination of four different recipes, and it was rich but delicious.

Pasta & Chicken & Schtuff

  • 3 chicken breasts, cubed
  • 3 slices of bacon, diced
  • 4 leeks, sliced
  • 4 tablespoons butter
  • 6-7 mushrooms, sliced
  • 2 Tablespoons flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • 3 tablespoons Parmesan cheese
  • Pasta of your choice
  1. In a large skillet, saute bacon and leeks until bacon is crisp and leeks are softened. Remove from skillet and keep warm.
  2. Add 1 tablespoon butter to the skillet. Add chicken and saute until cooked thoroughly, about 10 minutes.
  3. (Now's a good time to start the pasta cooking.)
  4. While chicken is cooking, melt 2 tablespoons butter in a small saucepan on medium heat. Stir in two tablespoons flour and 1/4 teaspoon salt. Cook for 4-5 minutes, stirring often.
  5. Add 1 cup milk to the flour mixture, stirring continuously until all lumps are gone. 
  6. Sprinkle Parmesan cheese into white sauce. Cook on medium until cheese is melted, stirring occasionally.
  7. Now back to the chicken skillet. Remove chicken from pan, putting it with the bacon and leeks. 
  8. Melt1 tablespoon butter in skillet. Add mushrooms and saute for 2-3 minutes.
  9. Return the bacon, leeks and chicken to the skillet. Stir together.
  10. Pour the white sauce over the chicken mixture. Stir.
  11. Serve over the pasta.

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