Sunday, January 8, 2012

Cocktails, Cleaning and Cooking - Country Club Chicken

Any housewife worth a grain of the salt lining their margarita glass knows, your weekend day of cooking and cleaning always begins with a cocktail.  The three C’s rule.  Wake up and before you even put on the coffee, make yourself a screwdriver.  Orange juice is vital to your health.  With cocktail in hand, you are ready to begin your day…after your early morning nap, of course.  Nap complete time for your mid-morning cocktail.  An Appletini is the best option.  An apple a day keeps the doctor away!  Additionally, you are working your way up the old school food pyramid or around the new snazzy FDA approved food plate.  Now sweep and dust for 20 minutes and begin your mid-morning nap.  Wake up, have a beer and watch the Discovery Channel for an hour.  Knowledge and hops are important.  Now you can plan your upcoming grocery trip (weekdays for grocery…NEVER weekends).  Open another beer.  Tidy up the kitchen and begin organizing foods for dinner.  Vacuum and open another beer.  Begin afternoon nap.  Wake up, make a Vodka Collins and windex the mirrors.  Check your look and practice flipping your hair in front of the mirror.  Think about going to the gym.  Mix another Vodka Collins, put a totinos pizza in the oven and go to the porch to watch the neighbors.  Eat pizza and then clean the toilets.  Take late afternoon nap.  Wake up and mix a tropical drink with rum and cook dinner.  It is important to also have red wine with dinner, you know what the surgeon general says about being heart healthy.  The three C’s.

Here’s what we are having tonight for dinner.  I decided I’m going to start making my own pasta.  I decided this because I have time on my hands and rolling pasta just looks cool when holding a gin and tonic.  You can do the same or continue to buy the package stuff at the store like some sort of an uncivilized Neanderthal.  Your choice.  Anyways, here is the recipe.  Enjoy and Cheers!

Country Club Chicken (Notice this has three C’s.  Word)

I pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans Cambell’s Cream of Mushroom soup
4 or 5 slices of bacon
¼ cup dry white wine
2/3 cup cheddar (white cheddar is best)
1 apple
Butter or oil
Salt and pepper

Mince the onion.  Clean and slice the mushrooms.  Peel and mince the apple.  Season the chicken breasts with a generous amount of salt and pepper.

Cook the bacon (or just heat up in microwave).  Add some butter to pan and brown the chicken breasts on both sides.  Transfer them to a casserole dish.

Cook the onions for 3 minutes before adding the mushrooms.  Season with a pinch of salt and pepper and cook for 3 more minutes.  Add the minced apple and cook for another 3 minutes.  Pour in the white wine and soup and stir in the grated cheese.

Pour the sauce all over the chicken breasts.  Put the casserole in the preheated oven at 350 degrees for 25 to 30 minutes.  Until the chicken is super tender and the sauce is all hot and bubbly.

Cook the spaghetti in salted water.  Put the spaghetti in a bowl, place the chicken on top and pour the sauce all over.  Garnish with bacon and parsley and serve.

Pasta Dough Recipe
3 eggs
2 ½ cups all purpose flour

Pour flour into mixing bowl and make a “well” or pit in the center.  Break the eggs in the well.  Using a fork, slowly blend the flour and eggs, until they are well blended.  If the mixture is wet, slowly add a little flour; if mixture is dry, slowly add water.  Spread a light coating of flour on a table or countertop.  Place the dough mixture on the floured surface and begin to firmly knead the dough.  Continue kneading until the dough has a consistent color and texture.  Form the dough into a mound shape and cover with a damp towel.  It is important to let the dough now rest for 10-15 minutes to allow the ingredients to blend together.  After dough has rested, cut off a piece approximately ¼” thick, re-cover remaining dough with damp towel.  Roll and cut pasta and repeat.  Cook Al Dente in boiling water with a dash of salt.

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