Peanut butter
Lime Juice
Sugar
Peanut Oil
Red Curry Paste
Cilantro
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, April 21, 2008
Grillin'
The weather was beautiful Sunday, perfect for grilling. I have several go to marinades. I used the lemon tarragon last night and it was delicious as always.
Lemon Tarragon Marinade
Equal parts: Lemon Juice, Oil, White Wine
(I was grilling two whole boneless, skinless breasts so I did 1/3 C. each)
Salt and Pepper
Garlic
Tarragon (I'm still doing dry as my herbs are not in yet.)
Mix all the ingredients in a glass dish or large Zip-Lock bag. Marinade chicken for 6 to 8 hours. My grill was at 450 degrees and I did seven minutes per side. Very juicy, tender chicken.
I tried a new side dish I thought would be good and it turned out awesome!
Lemon Orzo
1C. Orzo
Juice and zest of one large Lemon (I’m guessing 1/4 cupish)
Salt and Pepper
2 Tbs. Olive Oil
Handful Toasted Pine Nuts
Handful Shredded Asiago Cheese
Zest, then juice, the lemon. Add salt and pepper. Whisk in olive oil.
I toasted my pine nuts on a sheet in my toaster oven. Mixed cooked pasta with he lemon and added the pine nuts and cheese. It was a great compliment to the chicken and will definitely be added to the rotation.
Lemon Tarragon Marinade
Equal parts: Lemon Juice, Oil, White Wine
(I was grilling two whole boneless, skinless breasts so I did 1/3 C. each)
Salt and Pepper
Garlic
Tarragon (I'm still doing dry as my herbs are not in yet.)
Mix all the ingredients in a glass dish or large Zip-Lock bag. Marinade chicken for 6 to 8 hours. My grill was at 450 degrees and I did seven minutes per side. Very juicy, tender chicken.
I tried a new side dish I thought would be good and it turned out awesome!
Lemon Orzo
1C. Orzo
Juice and zest of one large Lemon (I’m guessing 1/4 cupish)
Salt and Pepper
2 Tbs. Olive Oil
Handful Toasted Pine Nuts
Handful Shredded Asiago Cheese
Zest, then juice, the lemon. Add salt and pepper. Whisk in olive oil.
I toasted my pine nuts on a sheet in my toaster oven. Mixed cooked pasta with he lemon and added the pine nuts and cheese. It was a great compliment to the chicken and will definitely be added to the rotation.
Wednesday, March 26, 2008
Spicy Chicken with Penne
Yes, I am a terrible, neglectful person. Who is not keeping up with things over here. But who vows to do better. Starting with what I made for dinner last night, and it was really good!
I got water going for the penne pasta and sauteed some onion and garlic in EVOO. I seasoned the chicken with salt and pepper and threw it in the pan with the onion and garlic. When the chicken browned I added two cans of diced tomatoes (with the liquid drained). I threw in about two teaspoons of cumin and a teaspoon of red pepper flakes. Simmered until chicken was cooked through and sauce had thickened (maybe 15 minutes?).
I topped the cooked pasta with the chicken/sauce and topped THAT with a Kraft cheese blend of Colby Jack and Cheddar with jalapenos. The only thing that could have made this better was if I'd had some fresh cilantro to sprinkle over the the top.
Now go cook!
- Boneless Skinless Chicken Thighs
- Canned Diced Tomatoes
- Garlic
- Onion
- Cumin
- Red Pepper flakes
- Salt and Pepper
- Lime Juice
I got water going for the penne pasta and sauteed some onion and garlic in EVOO. I seasoned the chicken with salt and pepper and threw it in the pan with the onion and garlic. When the chicken browned I added two cans of diced tomatoes (with the liquid drained). I threw in about two teaspoons of cumin and a teaspoon of red pepper flakes. Simmered until chicken was cooked through and sauce had thickened (maybe 15 minutes?).
I topped the cooked pasta with the chicken/sauce and topped THAT with a Kraft cheese blend of Colby Jack and Cheddar with jalapenos. The only thing that could have made this better was if I'd had some fresh cilantro to sprinkle over the the top.
Now go cook!
Saturday, February 23, 2008
Pesto
I had a dinner on Friday, and was asked to bring Pesto. The request was mad becauseI have one of the best recipes ever.
We went to Italy for two weeks a couple of years back. We spent seven days in the middle of the trip in a villa in Tuscany. We wanted to experience local life in a small town, and we wanted to COOK. Before we went we took an Italian cooking lesson from a lovely lady who grew up in Turin, Italy.
She taught this Pesto recipe, and it's the best I've ever tasted.
4 Cups Basil
2 Clove Garlic
¼ Cup Pine Nuts
1 Cup Parmesan Cheese
2 Tbs. Heavy Cream
Olive Oil
Combine first six ingredients in your food processor and pulse until coarsely chopped.
Stream in Olive Oil until pesto is desired consistency.
Serve over warm pasta. Delicious!
Sunday, February 10, 2008
Alfredo Sauce
Sunday Lunch
Cook pasta of choice. Fettuccini is “traditional”, but just about anything works. I had an open box of bowtie pasta, so that’s what I used.
While water is heating, crisp pancetta in a little EVOO. Drain on a paper towel and set aside. (Pancetta is Italian “bacon”, cured, but not smoked. Allow 2 ounces per four servings.)
In a large shallow pan, melt a stick of butter. I use half and half instead of heavy cream so I sprinkle a generous tablespoon of flour into the melted butter. Whisk in 2 cups of half and half. Return to a boil, lower heat and simmer for five minutes.
When pasta has a few minutes left to cook, stir a cup of grated parmesan cheese into the sauce.
Drain pasta and toss with the sauce. Top with pancetta.
I also served a green salad made with red leaf lettuce, heart of palm, cucumber and mushrooms. I dressed it with vinaigrette. Equal parts red wine vinegar and EVOO. Salt (this is the time to use sea salt folks), pepper, garlic and Italian seasoning.
Precious Oldest was home this weekend and she baked the Saint a cake for his upcoming birthday. Isn’t that sweet? (It was cherry chip – not strawberry.)
Lunch was a long time ago. I think I need a snack.
- Bowtie Pasta with Alfredo Sauce
- Salad with Italian Vinaigrette
- Bread
- CAKE!
Cook pasta of choice. Fettuccini is “traditional”, but just about anything works. I had an open box of bowtie pasta, so that’s what I used.
While water is heating, crisp pancetta in a little EVOO. Drain on a paper towel and set aside. (Pancetta is Italian “bacon”, cured, but not smoked. Allow 2 ounces per four servings.)
In a large shallow pan, melt a stick of butter. I use half and half instead of heavy cream so I sprinkle a generous tablespoon of flour into the melted butter. Whisk in 2 cups of half and half. Return to a boil, lower heat and simmer for five minutes.
When pasta has a few minutes left to cook, stir a cup of grated parmesan cheese into the sauce.
Drain pasta and toss with the sauce. Top with pancetta.
So good an so easy!
I also served a green salad made with red leaf lettuce, heart of palm, cucumber and mushrooms. I dressed it with vinaigrette. Equal parts red wine vinegar and EVOO. Salt (this is the time to use sea salt folks), pepper, garlic and Italian seasoning.
Precious Oldest was home this weekend and she baked the Saint a cake for his upcoming birthday. Isn’t that sweet? (It was cherry chip – not strawberry.)
Lunch was a long time ago. I think I need a snack.
Friday, February 8, 2008
Roast Chicken
Last night's dinner:
The next time you want to run in to the store to buy a rotisserie chicken - DON'T. This recipe is so damn easy you might just as well stop by the meat counter and pick up a roasting chicken instead. The prep time is minimal, and we can all do without the extra fat they inject into those deli birds.
Pre-heat your oven to 450 degrees.
Rinse the chicken and dry thoroughly with a paper towel. Put about three tablespoons of Kosher salt into a small dish and add ground black pepper to taste. Rub the cavity with the salt and pepper. Drizzle a small amount of olive oil on the breast and rub into the skin. Then coat the outside of the chicken thoroughly with salt and pepper too.
Tie those legs together with some kitchen twine, slap it in a roasting pan, and slide the whole deal in the oven. Set the timer for sixty minutes. Walk away. Do not open the oven door, do not baste the chicken. In fact, pour a glass of wine. Read your kid a book. Fold a load of laundry. Clean up dog vomi… oh sorry; that’s just a my house.
After an hour (just to make sure it’s done) pierce a leg with a fork to make sure the juice runs clear (it will). Baste the chicken with pan drippings, cover with a loose foil tent, and let it sit for ten to fifteen minutes.
When you carve the chicken, the skin will be crispy and salty. The meat will be so moist you won’t NEED gravy. (But you could make some if you did potatoes instead of pasta.)
While the chicken is resting cook the pasta. I used bowtie last night, but any short cut would work. Mix olive oil with garlic, salt and pepper (I use about a tablespoon of oil per serving). Toss the cooked pasta with the oil with and some grated parmesan. Simple and yummy.
- Roast Chicken
- Pasta with Garlic and Olive Oil
- Green Salad
The next time you want to run in to the store to buy a rotisserie chicken - DON'T. This recipe is so damn easy you might just as well stop by the meat counter and pick up a roasting chicken instead. The prep time is minimal, and we can all do without the extra fat they inject into those deli birds.
Pre-heat your oven to 450 degrees.
Rinse the chicken and dry thoroughly with a paper towel. Put about three tablespoons of Kosher salt into a small dish and add ground black pepper to taste. Rub the cavity with the salt and pepper. Drizzle a small amount of olive oil on the breast and rub into the skin. Then coat the outside of the chicken thoroughly with salt and pepper too.
Tie those legs together with some kitchen twine, slap it in a roasting pan, and slide the whole deal in the oven. Set the timer for sixty minutes. Walk away. Do not open the oven door, do not baste the chicken. In fact, pour a glass of wine. Read your kid a book. Fold a load of laundry. Clean up dog vomi… oh sorry; that’s just a my house.
After an hour (just to make sure it’s done) pierce a leg with a fork to make sure the juice runs clear (it will). Baste the chicken with pan drippings, cover with a loose foil tent, and let it sit for ten to fifteen minutes.
When you carve the chicken, the skin will be crispy and salty. The meat will be so moist you won’t NEED gravy. (But you could make some if you did potatoes instead of pasta.)
While the chicken is resting cook the pasta. I used bowtie last night, but any short cut would work. Mix olive oil with garlic, salt and pepper (I use about a tablespoon of oil per serving). Toss the cooked pasta with the oil with and some grated parmesan. Simple and yummy.
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