Saturday, February 27, 2010


I just love a good sale! I ran across boneless skinless chicken breasts the other night in family size packages for $1.59 a pound. I don't know what chicken is selling for in your neck of the woods, but here that's about a $3-$4 a pound savings here and they are gorgeous, big and plump. For the two of us this will make 6 meals! Now I just have to come up with 6 new recipes. This is the year I promised myself to clean out my "recipe" files and not make recipes I've already tried. Hubby is being an awesome 'guinea pig'!

4 tablespoons Alessi raspberry blush vinegar
2 tablespoons Grandma's molasses
2 cloves garlic, minced
1 tangelo or orange, juiced
6 ounces pineapple juice
1 large Vidalia Onion, sliced into things rings
1 pound boneless, skinless chicken breast
salt and pepper

  • Salt and pepper chicken generously.
  • In a large leak proof container layer chicken and onion rings loosely.
  • Whisk together remaining ingredients until well blended.
  • Pour over chicken and onions.
  • Chill for 4-6 hours or overnight, turning every 30 minutes or so.
  • Drain off marinade, but retain.
  • Dry onions well with paper toweling so they will caramelize.
  • In a large skillet, melt 2 tablespoons butter.
  • When hot, saute onions until translucent and browning.
  • Push onions to the outer edge and saute' chicken pieces.
  • When chicken is a few minutes from being done, add in drained marinade and cook until thick glaze forms and the color caramelizes.
  • Serve over homemade egg noodles.
We love pasta around here and I have been trying to perfect a recipe. This is the best recipe I have found so far, but oh sometimes I think it's just easier to buy them. The price of the gourmet ones is still less than the cost of the ingredients and the mess I make in the kitchen! Then again the flavor of fresh homemade noodles is truly incomparable.
2 to 2 1/2 cups flour, divided 2 cups and 1/2 cup
1/2 teaspoon sea salt
3 eggs
1 tablespoon cold water
  • Place 2 cups of the flour and salt in a large mixing bowl.
  • Make a well in the center of the flour.
  • Add the eggs and flour.
  • With your hands or a wooden spoon, gradually mix all together until well blended.
  • Gather into a ball and knead on a floured surface until smooth, about 10 minutes.
  • Add remaining flour as necessary to prevent the dough from sticking to your hands or the kneading surface.
  • Divided the dough into thirds.
  • On a lightly floured surface roll each portion into a paper thin rectangle.
  • Dust rectangle with flour to prevent sticking.
  • Trim edges and roll up jelly roll style.
  • Using a very sharp knife cut into 1/4 inch slices.
  • Unroll noodles and allow to dry on paper towels at least one hour before cooking.
  • Repeat with remaining portions.
  • Always add 1 tablespoon of oil to the cooking water for a better noodle.

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