The quickest way to someone's heart is through their stomach, and Chef Julie is serving up a delicious, simple meal perfect for a romantic evening in.
Chicken and Vegetable Pasta in a Garlic Cream Sauce
1 lb. boneless chicken breasts, cut into 1” pieces
1 tbsp. butter
1 tbsp. olive oil
2 garlic cloves, minced
½ cup yellow onion, minced
½ cup sun-dried tomatoes, roughly chopped
½ cup small mushrooms, sliced
1 tbsp. AP flour
2 cups chicken broth
1 ½ cups half and half
1 tsp. kosher salt
½ tsp ground white pepper
½ tsp granulated garlic
8 oz. bowtie pasta (about 3 cups)
¼ cup parmesan, plus extra for garnish if desired
2 cups fresh spinach
Parsley, chopped for garnish
1. In a large skillet over medium high heat, add butter and cook chicken until golden brown on both sides and no longer pink. Add the olive oil. Add the minced garlic, onion, tomatoes, and mushrooms to the skillet and cook until tender, about 2-3 minutes. Add in the flour and cook 1 more minute.
2. Slowly pour in the chicken broth, half and half, salt, pepper, and garlic; and stir until combined. Add the bowtie pasta. Turn heat to medium low and bring to simmer. Cover and cook 10-15 minutes until pasta is tender, stirring occasionally.
3. Remove from heat and add the parmesan and spinach. Stir until spinach starts to wilt. Serve immediately.
Rustic Mixed Berry Tart
1 package jumbo biscuit dough
6 oz. package fresh blueberries, rinsed
6 oz. package fresh blackberries, rinsed
6 oz. package fresh raspberries, rinsed
¼ cup sugar
1 tbsp lemon juice
2 tbsp cornstarch
1 pinch salt
2 tbsp butter, cut into small pieces
¼ cup turbinado sugar (sugar in the raw)
½ cup milk
All-purpose flour, for dusting
Optional: Vanilla Bean Ice Cream and Caramel
1. In medium size mixing bowl, combine the fresh berries with the sugar, lemon juice, cornstarch, and the salt. Set aside.
2. On a well-floured surface, place a biscuit and roll out to make a 6” circle. Place a couple spoonfuls of the fruit mixture in the center of the biscuit dough.
3. Using your fingers, pull the dough up and around the sides of the fruit, pinching the dough between your fingers in a few places to hold the crust together.
4. With a pastry brush, lightly brush the milk over the exposed dough, making sure to get in the nooks and crannies. Sprinkle with the turbinado sugar. Add a couple small pieces of butter on the top of the fruit. Repeat with the remaining pieces of biscuit dough.
5. Place on a parchment lined baking sheet. Place in a 375-degree oven for 15-18 minutes until crust is golden brown. Remove from oven and let rest for a few minutes. Place on a cooling rack if desired.
6. Serve immediately or serve alongside a scoop of vanilla bean ice cream and warm caramel.
Strawberry Pecan Mixed Green Salad with Strawberry Poppy Seed Vinaigrette
1 cups pecans (optional: lightly toasted)
6 oz. fresh mixed greens
1 ½ cups sliced strawberries, stems removed
½ cup crumbled feta cheese
1 cup mandarin orange slices, drained
½ cup French fried onions
Strawberry Poppy seed vinaigrette
1. In a salad bowl, layer the spinach, strawberries, and mandarin oranges. Sprinkle with feta cheese crumbles and pecans. Add French fried onions.
2. Drizzle with vinaigrette when ready to serve.
Strawberry Poppy Seed Vinaigrette
Makes about 2 cups
½ cup vegetable oil
1/3 cup white vinegar
¼ cup honey
¼ cup strawberries, stems removed (about 4)
1 tbsp poppy seed
½ tsp kosher salt
¼ tsp dry mustard
¼ tsp onion powder
1. Combine all ingredients in a food processor or blender. Blend until the strawberries are liquified.
2. Serve over salad greens.
3. Refrigerate in airtight container up to 2 weeks.