According to the National Association of Home Builders: "The American Recovery and Reinvestment Act of 2009 authorizes a tax credit of up to $8,000 for qualified first-time home buyers purchasing a principal residence on or after January 1, 2009 and before December 1, 2009."
I'm a Realtor in the greater Austin, Texas area and am available to answer any questions you might have regarding buying or selling real estate in or around Austin, including information on the first-time home buyer tax credit. If you'd like to know more, please contact me at lanierattwood@gmail.com
Monday, April 20, 2009
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OUR SUNDAY NIGHT GO-TO RECIPE
My husband and I attempted to recreate the dish we love to order from Romeos in Austin. I think we got pretty close. Hope you enjoy.
PASTA with GRILLED CHICKEN and CHIPOTLE CREAM SAUCE
Serves 4
2 or 3 chicken breasts, grilled (optional)
2 tablespoons butter
1 tablespoon olive oil
¼ cup chopped red onions (or 2 small shallots, chopped)
2 cloves garlic, minced
6 oz mushroom, sliced (optional—sometimes I substitute the mushrooms for the black beans & corn or vice versa)
¼ cup roasted bell pepper, diced
1 canned chipotle pepper (packed in adobe sauce), seed & chop
¼ cup corn (roast when grilling the chicken)
¼ cup black beans, drained
½ teaspoon salt
Black pepper to taste
4 tablespoons fresh cilantro, coarsely chopped
2 teaspoons adobe sauce
½ pint heavy cream
¼ cup milk
¼ cup white wine
favorite pasta (enough for 4 servings). I like fettucini or linguini.
¼ cup Parmesano Reggianno cheese, grated (fresh is best!)
In a saucepan, melt butter over medium heat and add olive oil. Sauté onions and garlic until golden, taking care not to burn garlic. Add mushrooms and cook for 2 minutes or until tender, but not limp. Add roasted bell pepper, chopped chipotle pepper, corn and black beans and heat on low for 3 minutes. Stir in salt, pepper and cilantro.
In small saucepan, stir together heavy cream, milk, white wine and adobe sauce. Cook on low until heated then stir into corn and black bean mixture. Add grated cheese and stir. Keep warm on low heat.
Slice grilled chicken breasts into strips.
Cook pasta according to directions on package.
Arrange pasta on plate. Spoon Chipotle mixture atop. Sprinkle with cheese.
This is wonderful with a leafy green salad and hot crusty Italian bread.
PASTA with GRILLED CHICKEN and CHIPOTLE CREAM SAUCE
Serves 4
2 or 3 chicken breasts, grilled (optional)
2 tablespoons butter
1 tablespoon olive oil
¼ cup chopped red onions (or 2 small shallots, chopped)
2 cloves garlic, minced
6 oz mushroom, sliced (optional—sometimes I substitute the mushrooms for the black beans & corn or vice versa)
¼ cup roasted bell pepper, diced
1 canned chipotle pepper (packed in adobe sauce), seed & chop
¼ cup corn (roast when grilling the chicken)
¼ cup black beans, drained
½ teaspoon salt
Black pepper to taste
4 tablespoons fresh cilantro, coarsely chopped
2 teaspoons adobe sauce
½ pint heavy cream
¼ cup milk
¼ cup white wine
favorite pasta (enough for 4 servings). I like fettucini or linguini.
¼ cup Parmesano Reggianno cheese, grated (fresh is best!)
In a saucepan, melt butter over medium heat and add olive oil. Sauté onions and garlic until golden, taking care not to burn garlic. Add mushrooms and cook for 2 minutes or until tender, but not limp. Add roasted bell pepper, chopped chipotle pepper, corn and black beans and heat on low for 3 minutes. Stir in salt, pepper and cilantro.
In small saucepan, stir together heavy cream, milk, white wine and adobe sauce. Cook on low until heated then stir into corn and black bean mixture. Add grated cheese and stir. Keep warm on low heat.
Slice grilled chicken breasts into strips.
Cook pasta according to directions on package.
Arrange pasta on plate. Spoon Chipotle mixture atop. Sprinkle with cheese.
This is wonderful with a leafy green salad and hot crusty Italian bread.
Expert Ezine Author
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