Let's Not Forget - Sometimes I Cook, Too

Tuesday, April 29, 2014

Because A Kitchen Box, multiple celebratory happy hours and a homemade Moscow Mule kit just weren't enough, another of Raz's birthday presents involved me kicking him out of the kitchen, putting on my apron and getting straight up WIFENEY.

As you well know by now, I typically leave it to Raz to master our meals, but about once a month I decide I need to remind him I can throw down, too, so I give him the remote and send him to the couch. He usually comes around sniffing once or twice, making sorry little excuses ("I just wanted to recycle this Corona bottle, geeze!") before getting a saucy spatula-raised stare-down and, consequently, the hint. But for this meal, I let him loose on my Pinterest boards and made him exactly two recipes of his choosing. 

Herewith, Raz's birthday picks, made self-satisfactorily by me.

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
Serves 4

  • 350 gram package fresh linguine, cooked
  • 4 boneless skinless chicken breasts
  • 1 cup sliced crimini mushrooms (you can also use button or chanterelle mushrooms)
  • 3 tablespoons olive oil
  • 4 cloves minced garlic
  • Salt and pepper to season
  • 1/2 cup toasted slivered almonds
  • Heat olive oil in a large heavy-bottomed frying pan over medium-low heat
  • Add chicken breasts and garlic, season with salt and pepper and continue to fry the chicken until completely cooked
  • Remove chicken from pan and hold in a warm oven.
  • Add 4 oz white wine to the pan (have an extra sip for yourself)
  • Simmer until volume is reduced by half. Then add, 2 cups whipping cream, 3 Tbsp Dijon mustard, salt and pepper to season
  • Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes
  • Serve over cooked linguine
  • Sprinkle with toasted slivered almonds
Image and recipe courtesy of Rock Recipes

Crusty Parmesan-Herb Zucchini Bites
Serves 4

  • 4 medium, fresh zucchini, sliced in half
  • 1/2 cup fresh parmesan cheese, grated
  • 1-2 tablespoons fresh rosemary and thyme, minced
  • Smidge of olive oil
  • Salt and pepper to taste
  • Pre-heat oven to 350°F
  • Lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet
  • Mix cheese and herbs together in a small bowl and sprinkle over the zucchini, along with salt and pepper to taste
  • Bake 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned

Image and recipe courtesy of According to Elle
Follow our recipes on Pinterest.


  1. Looks delish! Raz is a lucky guy ... actually you're both lucky in that you like to cook (and do).

    1. We're both pretty lucky - and lucky to have you in our lives! (awwww :))


Blog Design by Nudge Media Design | Powered by Blogger