Monzoors Kitchen- A Food Blog With Perfect Recipes

  Ingredients: 2 skinless chicken breasts, cut in slices about 1/4inch thick then in bite-size morsels 6 or so leaves of sage 1 cup broccoli florets, steamed (optional) 1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional) 8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier). 4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce) 1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table 1 1/4 cup heavy cream salt and freshly ground pepper (use white pepper if you have it) a pinch of grated nutmeg Cooking Preparation Of The Recipe: SET the pasta water to boil. IN a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place. COOK the pasta. Remember to reserve some of the cooking water to moisten...

  Ingredients Meatballs- You can use store bought if you prefer 2   slices   white bread ,  crust removed 1/4   cup   milk 1/4   ricotta 1   large egg 1   tablespoon   basil ,  chopped 1   clove   of garlic 1/2   cup   parmesan cheese ,  grated 1.5   lbs   of ground beef skillet 1   red bell pepper ,  chopped 1   zucchini ,  chopped 2   cups   spaghetti sauce 3/4   cup   ricotta 1 1/2   cups   mozarella ,  shredded basil for garnish Instructions For the meatballs 1.In a small bowl, combine the milk and bread. Smash together and allow to sit for 5 minutes. In a large bowl, combine the panade (milk and bread), ricotta, egg,basil, garlic, parmesan and a pinch of salt and pepper with the beef. Use a spoon to stir together, being careful not to overmix. Form into meatballs. 2.Heat a skillet with a drizzle of oil over medium high heat. Once hot, add ...