Sauteed Chicken with Olives

From Tuscany The Beautiful Cookbook

Another great recipe from one of my favorite cookbooks. This is a variation of the Roasted Chicken with Potatoes and Olives. 

Special Ingredients:

- fennel seeds

- white wine

- olives

Chicken and Rice Casserole

by Food Network Kitchen

https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-and-rice-casserole-recipe-2111696#

This is my favorite week night comfort food recipe. Instead of rotisserie I use skinless chicken fillets with spicy rub and fry on cast iron pan. Once I substituted milk for sour cream and it turned out dry. Sour cream adds the creaminess to the dish. I used 4 canned tomatoes, but would use 2 or 3 next time, since I could feel some sourness. I also added green peas at the end. I would love to try the recipe with mushrooms - I would cook them at first with the onions and garlic. The spice rub on the chicken was not enough to make the dish spicy. I would add chili, flakes or cayenne next time.

Will I make it again? - yes. I can make it every week as a weekly staple dish.

Asparagus Fettuccine Carbonara

By Food Network Kitchen

https://www.foodnetwork.com/recipes/food-network-kitchen/asparagus-fettuccine-carbonara-3886424#reviewsTop

Great recipe to have the spring asparagus. Full of flavor and still well balanced. Fairly hearty, but still a lighter dish. I like the spice in it. I doubled the red flakes, but can triple the amount next time. Bacon was not overpowering, but I did drain the bacon fat as recipe says, to reduce it’s flavor.

Besides the asparagus, the remaining ingredients are normally in my pantry, so an easy weeknight dish. I used a wide grader to slice the asparagus. The dish had plenty of it’s flavor due the whole pound of asparagus used in the recipe.

Will I make it again? - yes. I should make it every year for the asparagus season. It is different from the prosciutto dish, but I also like the heartiness that the bacon and yolk bring to this dish.