Portuguese Lamego Sandwich

The town Lamego is located in central Portugal.

Portuguese Lamego Bread with Prosciutto

For the recipe, visit Portuguese Cooking.  (I’m lazy today.)

I get all sentimental about Portugal.  I’m one-half.  Never been there.

I’m Catholic and want to mention that Lamego is in Douro, a wine making region.  Also, take a look at this beautiful cathedral:  Our Lady of Remedies:

15 Best Things To Do In Douro, Portugal

Chicken Tetrazinni by Giada de Laurentiis

Chicken Tetrazinni by Giada de Laurentiis

  • Servings: 6
  • Difficulty: intermediate
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A rich and satisfying Italian classic that everyone will enjoy. I made this for the first time this month. It is so delicious.

Credit:  Food Network.


Ingredients

  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2-1/4 teaspoons salt
  • 1 -1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 1/8 teaspoon ground nutmeg
  • 12 ounces linguine
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1-3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Roasted Lamb Shanks In Tomatoes and Orzo

Roasted Lamb in Tomatoes and Orzo

  • Servings: 4-6
  • Difficulty: easy
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I adapted this from the Food Network. Use Centro brand canned Marzano Whole Peeled Tomatoes for the richest flavor!

Credit:  The Food Network

Ingredients

2 T. olive oil

3 onions, sliced

2 lamb shanks

1 28-oz. can Marzano Whole Peeled Tomatoes

1-1/2 tsp. Oregano

Salt and Pepper to taste

1 cup Orzo pasta

2 C. warm chicken stock

Directions

Preheat oven to 425°.  In large baking pan, drizzle oil and add the onions, spread evenly.  Place lamb shanks on top of the onions.  Roast uncovered for 35 minutes.  Remove from oven and add tomatoes, oregano,  and a dash each of salt and pepper.  Toss the ingredients to combine.

Cover the pan with a lid or foil.  Lower heat to 375° and roast for another 30 minutes.  Remove from oven.  Add orzo and heated stock.  Cover and roast for a final 30 minutes.  Remove from oven and allow the roast to rest about 20 minutes before serving.