Tuesday, April 28, 2009
Crush of the Day: Mark Ballas
Swine Flu FAQs
It's all about the chicken tetrazzini......
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Monday, April 27, 2009
One of the gayest things I've seen in a while...
Sunday, April 26, 2009
Just saying...
Saturday, April 25, 2009
Crush of the Day: Representative Aaron Schock
Thursday, April 23, 2009
On a serious note...
Sunday, April 19, 2009
Will someone get her a cheeseburger?
Friday, April 17, 2009
If you're a nervous flyer...
How big do you like it???
Too Many Divas Make Matt a Fierce Boy
For no reason...
Thanks, Perez, for this excellent late-breaking sports news story...
Wednesday, April 15, 2009
Kill Bill 1 & 2 in One Minute!
San Fran Sunrise
April 15th is Tax Day...
Tuesday, April 14, 2009
Crush of the Day: Adam Lambert (believe it)
Brad Pitt in Fight Club...
Who wants to date LezLo/Blowhan/LL/Firecrotch?
A sad day for Andy Roddick lovers...
Monday, April 13, 2009
Just for laughs...
I just can't help it...
The Graduate
Thursday, April 9, 2009
America's Diva Icons ?
I must have fashion and style on the brain today...
The Obamas Do Europe
Sunday, April 5, 2009
The Thinny
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