Noodles Romanoff

December 10, 2009

Chef’s Notes: When I lived in Virginia, there was a diner that served the best barbeque chicken I’ve ever had, and a crazy-good side dish called Noodles Romanoff – noodles with a garlicky, cheesy, sour creamy sauce.

I’ve tried many recipes in an attempt to duplicate those Noodles Romanoff, and nothing even came close. So when I found this recipe, I was skeptical. Especially since the “cheese” is the orange powder from a box of mac ‘n’ cheese. Nevertheless, I decided to try it. And…surprise!…this is about the closest I’ve come yet to Virginia.

I made the recipe almost exactly as written. I eliminated the onion, used a bit more garlic and orange powder, and added a splash of milk because it was rather thick. I also cut the recipe yield.

This won’t win any awards, but it’s pretty darn tasty.

Noodles Romanoff

Noodles Romanoff

Noodles Romanoff
Serves 2

2 C. dry extra wide egg noodles
1/2 T. butter
1 tsp. minced garlic
1/4 C. sour cream
2 T. orange powder from a mac ‘n’ cheese box mix (half the package)
2 T. shredded Parmesan cheese (the fresh stuff, not the powdered stuff)
2 T. milk
2 T. fresh parsley
Fresh cracked pepper

Cook noodles to desired doneness. While the noodles are cooking, sauté the garlic in the butter in a medium saucepan. When the noodles are cooked, drain and add to the garlic butter mixture. Stir in the sour cream, orange powder, Parmesan cheese, and milk. Heat over medium-low heat, stirring often, until warmed through. Stir in parsley and sprinkle with pepper.

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Mexican Chicken Roulade

December 5, 2009

Chef’s Notes: I confess. I love to stuff stuff in chicken breasts. I should have a whole blog category devoted to the recipes in which I’ve stuffed stuff in chicken breasts. This is another one to add to that list.

A filling of tomatoes, green chiles, corn, olives and pepper jack cheese stuffed into a chicken breast that is then breaded with a cornmeal/taco seasoning mixture. An explosion of cheesy-spicy deliciousness. Indeed.

Mexican Chicken Roulade

Mexican Chicken Roulade

Mexican Chicken Roulade
(Serves 4)

4 boneless chicken breasts
3/4 C. Ro*tel tomatoes and green chiles
1/4 C. frozen corn
4 T. green or black olives
4 ounces Pepper Jack cheese, cut into four 1-ounce sticks
1 egg, whisked
2 T. cornmeal
2 tsp. taco seasoning mix

Preheat oven to 400 degrees.

Pound each chicken breast as thinly as possibly. Combine the Ro*tel, corn, and olives; divide the mixture evenly onto each chicken breast. Place one cheese stick on each chicken breast, then roll up the chicken breast as tightly and evenly as possible, tucking in the edges. Put the egg in a shallow dish. Combine the cornmeal and taco seasoning and place in a separate shallow dish. Dip each chicken breast into the egg and then coat with the cornmeal/seasoning mixture. Place the chicken breasts in a baking dish. Cook for 30 to 45 minutes.