Egg Salad, Jenni Fleetwood Style

Yield: Serves 4-6

Prep time: 3-4 minutes

Total: 15-16 minutes (including hard boiling the eggs)

Ingredients

8-10 eggs

6-8 scallions and/or 1 yellow onion, very finely chopped, plus extra to garnish

4-6 tablespoons (60-90 ml) mayonnaise, or aioli if you have it

1 tablespoon (15 ml) fresh parsley, chopped

salt and ground black pepper

mild French mustard, to taste (optional)

Instructions

1. Hard boil the eggs: put them in a large pan and cover them with cold water.  Heat the water.  When the water boils, reduce the heat and simmer the eggs for 10 minutes.  Stir the eggs twice so they cook evenly.

2. Drain the eggs, run them under cold water (to prevent the yolk from turning greenish), remove the shells, dry the eggs, and chop roughly into large squares.

3. Put the chopped eggs in a large bowl.  Add the onions, salt, and pepper and ix well.  Add enough mayonnaise to bind the mixture together.

4. Stir in the mustard (if using) and chopped parsley.

5. If you have time, chill the mixture before serving, as is or on toast.

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Creamy Chicken and Mushroom Pasta Skillet

My boyfriend is a mushroom fanatic.  He could eat them for breakfast, lunch, and dinner.  I like them a lot myself–and I also love chicken and pasta.  So odds are, I’ll be making a lot of this dish from Eat Live Run in the near future–especially as it takes only 15 minutes to make.

Yield: Serves 4, generously

Total Time: 15 minutes (oh yeah)

Ingredients

8 oz dry pasta.  The original recipe calls for farfalle (bow ties), but I don’t like the texture. I’ll try a short, curly pasta such as rotini instead).

1 lb boneless, skinless chicken breast, cut into bite-sized cubes

1 shallot, minced

1 tsp minced garlic

1 tbsp oil

20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)

1/2 cup beef or chicken broth (I’ll use chicken)

1/2 cup cream (I’ll use light cream to make it a little healthier)

1/2 tsp salt

1/4 tsp black pepper

1/4 cup Parmesan cheese (or to taste)

fresh minced parsley for serving

Directions

1. Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through.

2. Remove chicken to a plate and drizzle in a teeny more oil in your pan.

3. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes.

4. Then, slowly stream in the broth and cream.

5. Add the chicken back to the sauce and bring to simmer for a couple minutes.

6. Cook the pasta in boiling salted water.

7. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. 8. Serve.

Lemon-Garlic Chicken

This recipe, from Jenni Fleetwood’s 20 Minute Cookbook, was the first recipe I ever made myself, along with crispy skillet potatoes fried in olive oil.  Small pieces of chicken become crisp and fragrant with shallot, garlic, lemon juice, paprika, and parsley.  The recipe is perfect for beginning cooks as it includes only 7 ingredients, most of them common, and takes only 6-8 minutes to prepare.

Lemon-Garlic Chicken

Prep time: 3 minutes

Cooking time: 3-5 minutes

Yield: Serves 2-4

  • 2 skinless chicken breast filets
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp paprika
  • Juice of 1 lemon
  • 2 tbsp chopped fresh parsley
  • Salt and ground black pepper
  • To garnish: fresh flat leaf parsley
  • To serve: lemon wedges\

Instructions

  1. Remove the little filet from the back of each breast portion. If the meat still looks fatter than a finger bat it with a rolling pin to make it thinner. Slice meat into thin strips.
  2. Heat oil in large frying pan. Stir-fry chicken with shallot, garlic and paprika over high heat for 3 mins or until cooked through.
  3. Add lemon juice and parsley; season with salt and pepper to taste. Garnish with flat leaf parsley and serve hot with lemon wedges.