SUNDAY MORNING...

 Sunday morning... 

I've finally retired except for some on-call work for the next two weeks. I'm so excited to have that time back so I can write and cook. I went to Portland on Friday so haven't posted anything, but had some amazing food at "Good World" in Portland (Chinese food from a little hole in the wall track mall place - who would have guessed?), Elmers for breakfast yesterday and then simple crab cakes (store bought - I'm not THAT crazy) and roasted potatoes last night. Went off my plan, of course, but I'm allowed every once in a while. Today we're back on track... I hope... we'll see...

Breakfast: Hashbrowns, 1 egg, coffee and half n half
Lunch: Puff Pastry with Chicken Sausage, Tomatoes & Olives (recipe below)
Dinner: Tuscan Chicken Skillet (recipe below) with grilled asparagus

PUFF PASTRY WITH CHICKEN SAUSAGE, TOMATOES & OLIVES

INGREDIENTS

  

• 3 tbsp sour cream
• 1 tsp old fashioned mustard
• 1 dash salt
• 1 dash pepper
• 7 oz chicken sausage, thinly sliced
• 1 puffed pastry (note: I used philo dough)
• 2  tomatoes, sliced into 1/2" slices
• 1/4 cup black olives, chopped
• 1/2 tsp dry oregano
• 1 egg yolk, whisked
• Olive oil for drizzling

INSTRUCTIONS

 

• Pre-heat the oven to 400°F.
• In a bowl, mix the sour cream and the mustard, salt and pepper. Cut the tomatoes in slices and slice the sausages thin.
• Unfold the puff pastry and spread it out with a roll of pastry to make it thin. Spread the mustard/sour cream preparation on the puff pastry. Place tomatoes slices, sausage, olives and oregano evenly on the puff pastry. Fold 1 inch of the edges of the tart and brush them with the egg yolk.
• Place in the oven 30 minutes. Check after 20 minutes. Edges should be golden brown.
• Drizzle with olive oil before serving. Serve with a green salad

NUTRITION

Calories: 400kcalCarbohydrates: 31gProtein: 7gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 56mgSodium: 338mgPotassium: 222mgFiber: 2gSugar: 2gVitamin A: 676IUVitamin C: 9mgCalcium: 38mgIron: 2mg

Tuscan Chicken Skillet

Ingredients

Kosher salt and freshly ground black pepper

12 ounces fettuccine 

4 slices bacon, chopped

1 pound chicken tenders, cut into 1-inch pieces

2 cloves garlic, minced

4 plum tomatoes, chopped

1 cup heavy cream

5 ounces baby spinach

3/4 cup grated Parmesan

3 tablespoons chopped fresh basil

Directions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
2. Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon. 
3. Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
4. Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.