I'm Backkkkk!

     In my last post, I promised to share a bunch of Thanksgiving recipes. Well not only has Thanksgiving come and gone, but so has Christmas, Valentine's Day and St. Patrick's Day. So many tasty holiday treats went unshared due to my hectic travel schedule, work and wedding planning. While none of these things will be slowing down anytime soon, I feel that I have a better balance of LIFE. While I many have just found my "balance" again, I never stopped cooking. Girls gotta eat!

Stuffed Herby Chicken

Ingredients:
2 whole chicken breasts, skin-on, bone-in
6 ounces garlic and herb goat cheese
Fresh basil leaves
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

Directions:
Preheat oven to 375 degrees F.
Loosen the skin from the chicken, leaving one side attached.
Stuff cheese and 2 basil leaves under the skin of each chicken breast. Rub with olive oil, then season with salt and pepper.
Bake for 40 minutes.
Serve with pasta and roasted carrots.


Truffle Tagliarelle

Ingredients:
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup heavy cream
6 tbsp butter
1/2 tsp white truffle oil
1 package pasta
1 tbsp chopped chives
Parmesan

Directions:
Bring large pot of water to a boil.
In a saute pan, heat cream over medium heat until it begins to simmer. Add butter, truffle oil, salt and pepper. Mix all ingredients together over low heat.
Add pasta to boiling water and cook according to package. Drain the pasta, reserving 1/2 cup of the cooking water.
Mix cooked pasta into sauce, using the cooking water to your liking to keep the pasta creamy.
Sprinkle with chives and parmesan.


Roasted Carrots

Ingredients:
Bunch of carrots
3 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp minced parsley

Directions:
Preheat oven to 400 degrees F.
Toss carrots in a bowl with olive oil, salt, pepper and parsley.
Transfer to a sheet pan in one layer and roast for 20 minutes.
Season to taste.