Category Archives: Sauce

Pasta with Chicken in Cream Sauce

Being that I am someone who loves roast chicken means that you will probably find more than a few leftover chicken recipes here (over the course of the next few years.) Today we have one of my favorite stand-bys, Chicken with Cream Sauce. Although from the look of my stove top this may fall more into the “Complex” category, don’t be daunted. We’ll take this one burner at a time.


The upper-left burner has one and a half shredded chicken breasts simmering in some water to tenderize and heat up. Simple, right?

Moving clockwise we have the pasta pot, boiling away with 1/2 lb. of angel hair (although a short pasta such as penne or fusilli might work better here, I just like angel hair.) A note on pasta: second to homemade, I like Barilla. It’s easy to find, has a variety of shapes, and is of a very good quality for the price.

Along the front row I have the makings of cream sauce (which is similar to, but not strictly speaking, alfredo.)

Cream Sauce

-1 cup half-and-half

-2 Tablespoons butter

-2 teaspoons black pepper

-1 1/2 cup shredded Parmesan

Bring the half-and-half along with the butter and pepper to a simmer, stir frequently until it’s reduced by half. Do not add the cheese. That comes later.

When the pasta is ready and the half-and-half reduced, toss them together with the chicken in a big mixing bowl.


Use a tongs if you have it, otherwise go with the two forks method. Which I’m assuming doesn’t need an explanation. Once everything is evenly distributed and well covered with the sauce, sprinkle on the  Parm and continue mixing. We do it this way so the cheese doesn’t clump.

Now, that little pan in the bottom-left hand corner has some garnish in it. It’s just 1 Tablespoon of capers which have been patted dry and minced. I then heated up about 2 teaspoons of oil in my little pan and stirred them around in there until they got nice and crispy-looking. Be sure to pat any excess oil off, and sprinkle over the pasta as you plate it. Enjoy.

If you have leftovers from this, you can re-heat with a little more cream (or stock) and serve with a lovely roasted or sauteed vegetable. I think I’m going to go with corn.

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Blueberries Two Ways and More!

Shout out the the University of Georgia Society of Aspiring Plant Pathologists for a) the good work they do regarding blueberries, and b) selling blueberries on the cheap. The missus and I were the proud owners of ten pints of fresh blueberries, which we’ve whittled down to about four pints of frozen. Some of my tastier and/or more fun experiments have included these two gems.

But first I wanted to let you all know that I made an entry to the Bob’s Red Mill Spar for the Spurtle contest where I could win a trip to Scotland and compete in the World Porridge Making Championship. Check out my entry video here, it’s a recipe for a simple candy made with heavy cream, sugar and toasted oats. Now without further ado:

Blueberries Preserved in Molasses


I’ll level with you, unless you love molasses this recipe is not delicious. It is however, fun and interesting. So go for it, and feel free to switch up which sugar you use.

-1 cup blueberries

-about 1/2 cup blackstrap molasses (it couldn’t hurt to experiment with other sugars)

Fill up a 1 cup jar to within an inch of the top with blueberries.

Add the molasses (or honey, golden syrup, agave, brown rice syrup, what-have-you); let it sit a few minutes while the syrup fills up all the nooks and crannies, then add some more. Enough so it’s within an inch from the top.

Cover with cheese cloth or muslin (so it can breath, but nothing can fall or fly in) and a rubber band or something. Let it sit at room temperature for about two weeks. After which time it will look like the picture and taste…interesting.

Quick Blueberry Sauce


I just made this in a pinch to serve over waffles this morning. It turned out great!

-2 cups blueberries (fresh or frozen)

-1 cup sugar

-1/2 cup water

Place all the ingredients in a pot and boil for ten minutes. Serve immediately.

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