Sunday, September 28, 2014

Good Dog


As I sat down just now to write this post, I noticed that our 2-year-old Boxer, Cooper, looks so ridiculously comfortable sleeping on the couch.  He snores as loud as my husband does, and he's snoring right now.  

My daughter wanted a puppy two years ago, so we found Cooper.  He is the funniest dog.  He likes to "kill" his toys by violently shaking them around and will even hit himself in the head with his heavy, thick rope toys.  Boxers do something called a "kidney bean" which is kind of a little dance where they hop around in circles.  It's rather funny watching an 80 pound dog do this.  Did you know Boxers are puppies for three years instead of two?  He is very playful.   He's not the smartest dog, but we like him anyway.  My husband likes to animate his actions.  For instance, when he's showing off "killing" his toys, he'll say, "hey, look at my mad skill set." Here's his picture...still snoring.  His jowls are even vibrating with the snores.



If you have dogs, you'll know that dogs don't necessarily choose the person that is supposed to be their owner. Cooper chose me instead of my daughter.  He sits in my spot on the couch when I'm not there.  If one of the kids tries to sit in my spot, he gets very upset and tries to push them off the couch.  If someone sits on one of the barstools in the kitchen, he automatically assumes they have food and will sit there "talking" to them until he gets a treat.  I'm really glad we got him and the breed is such a good breed that we will definitely get Boxers again.

Anywho, this is supposed to be about Chicken Tetrazzini Florentine.  This recipe is rich and flavorful and pretty easy too.  I hope you enjoy it as much as Cooper did.

CHICKEN TETRAZZINI FLORENTINE
2 C cooked, shredded chicken
8 ounces mushrooms, sliced
2 T butter
Olive oil
1 C frozen peas
5 ounces fresh spinach
1 onion, chopped
4 cloves garlic, minced
1/4 C white wine
1/4 C flour
3 C heavy cream
1 C chicken stock
2 T Italian parsley, chopped
1/4 C shredded Parmesan cheese
1/4 C breadcrumbs
1 lb linguine
Additional pats of butter (for the top)

Cook the linguine according to package directions.

Meanwhile, drizzle some olive oil in a large skillet and melt the butter in the olive oil.  Cook the onions and mushrooms until tender.  Add in the wine to deglaze the pan.  Cook until the liquid is gone.  Sprinkle the flour over the mushroom mixture.  Add in the chicken stock and whisk.  Add in the cream, peas, spinach, chicken, garlic, and parsley.  Reduce the heat slightly and cook until thickened and bubbly, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.

Preheat the oven to 350.  Stir the linguine into the chicken mixture.  Put the mixture into a 9 x 13 casserole pan. Sprinkle the breadcrumbs all over the top and put some pats of butter on top of the breadcrumbs.  Bake for about 10-15 minutes or until the top is browned.

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