Ingredients ( you can double all the ingredients for a larger serving size, this serves approx 3)
1/2 package of rotelle
1 zucchini chopped
1 can of diced tomatoes
1 cup of carrots chopped
1 shallot ( large) diced
3 cloves of garlic diced
1 heaping tablespoon of pesto
1/4 cup chicken stock
1 tablespoon of butter ( can be omitted if you are watching your intake, I like how creamy it makes the dish)
In a pan heat approx 1 tablespoon of olive oil. Cook garlic and shallots until soft. Add carrots and saute for approx 5-6 minutes on a medium heat covered ( to cook the carrots faster) add zucchini, let cook for an additional 5 minutes. Then add your diced tomatoes, pesto and chicken stock. Simmer on low heat for 5-6 minutes. Add butter and salt and pepper to taste at this stage. ( I really don't like to tell people how much salt to use sorry if you need exact- I probably used 1 teaspoon of salt and cracked pepper) Once your pasta is cooked. Add to sauce and give it 1-2 minutes for noodles to absorb the sauce and serve.
It really was quite good!
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My husband and I both love wings, but hate the mess. I created this recipe to enjoy my wings with a fork! This recipe is so easy!
Approx 6 tenderloins or 2 breasts depending on what you have available 2 cups of Italian Seasoned breadcrumbs 1 cup buttermilk 1/2 bottle of Franks hot sauce one tablespoon of butter I cubed the chicken into bite size nuggets, then I let them soak in the buttermilk while I get my oil preheating. ( I had the oil just deep enough to submerge the nuggets in) I used canola oil. After they had soaked and my pan was heated to med high, I then dredged the nuggets in the breadcrumbs and dropped one at a time into the pan. ( 8 to a pan usually) so the oil stays hot. In another pan I emptied my hotsauce and butter ( helps it stick to nuggets) heated and set aside. Once the nuggets had been turned once and were golden brown I laid them on a papertowel to get off any excess grease. Then quickly tossed them in the hotsauce with a slotted spoon and then got them out of the sauce. ( they will get mushy if you leave in the hotsauce too long) I served this in less than 20 minutes... SO yummy! |
Kevin made dinner tonight. I know I know crazy talk right?
We may have cheated a little. Kevin used Trader Joe's mojito simmer sauce.
Ingredients
1/2 onion diced
2 cloves of garlic diced
2 chicken breasts ( diced into bite sized pieces)
1 jar of mojito simmer sauce
1 can of corn (drained)
1 can of black beans ( drained)
1 tablespoon of Caribbean seasoning
1/3 cup of Bacardi 151 Rum ( or any rum of your choice)
1 pinch of crushred red pepper
Salt and pepper chicken,sprinkle with Caribbean seasoning, crushred red pepper and cook until brown in small amount of olive oil, . Add Rum and cook until alcohol burns off, remove from pan. Saute onions and garlic, add corn and black beans. Simmer for just a few minutes, then add simmer sauce and add chicken back into the sauce.
Serve over rice. Well done honey!
I love shrimp, especially in the summertime. Nothing tastes better to me on a hot day than a refreshing shrimp pasta... I think I am up to about 6 combinations. I encourage you to try this light and summery dish... I really think you will love it!
Ingredients
1 pound of shrimp peeled and deveined
2 tablespoons of sun dried tomatoes ( cut bite size)
1 package of whole wheat spiral pasta of your choice
2 lemons juiced
1 bunch of asparagus trimmed and snapped in two
1.5 cups of white wine-- I use Sauvignon blanc
3 tablespoons of butter ( I never said it was healthy)
3 cloves of garlic
1 small jar of artichokes ( or package) cut into bite sized pieces
salt
pepper
Italian seasoning
crushed red pepper
In a saucepan simmer cloves of garlic ( diced) in a small amount of olive oil until soft. Add wine and begin to simmer. Meanwhile begin your pasta, about 2-3 minutes into cooking add the asparagus pieces to the pasta. In the saucepan add lemon juice, 1 pinch of salt, both peppers to taste and 1 tablespoon of Italian seasoning. Simmer for approx 2-3 minutes. Add butter in slowly, once melted add artichokes and sun dried tomatoes. Drain pasta ( with asparagus). Add shrimp to sauce and let cook for 2-3 minutes covered. DO NOT OVERCOOK. Shrimp gets rubbery so fast. Incorporate the pasta and asparagus into the sauce off the heat and throughly mix. Let rest for a moment and top with parmesean cheese if you like.
Enjoy!
But worth posting none the less. My camera batteries died ugh! terrible timing. I really wanted you to see this recipe but eh oh well. I will be making these again- I will post a pic then. :-)
Jessy's pesto burgers
1 pound of ground chuck...sirloin...whatever you use. I use chuck
3 tablespoons of pesto
2 liberal pinches of salt
about a 1 teaspoon of pepper
1 clove of garlic grated
mix ( don't over mix) form into four patties
For the toppings.
Make a balsamic syrup
1 cup of balsamic vinegar
1 tablespoon of sugar.... low boil until reduced to a syrup ( you can make enough to use another time) 12-15 minutes
Caramalize onions and mushrooms on low heat until golden using 1 pat of butter and 1 tablespoon of olive oil - mushrooms and onions let out a lot of water.
Grill burgers( I can't stress enough that you really shouldn't over cook these burgers 5-6 minutes per side on a hot grill is perfect)- top with mushroom and onion mixture, provolone cheese and balsamic syrup ( about a tablespoon)
1 pound of ground chuck...sirloin...whatever you use. I use chuck
3 tablespoons of pesto
2 liberal pinches of salt
about a 1 teaspoon of pepper
1 clove of garlic grated
mix ( don't over mix) form into four patties
For the toppings.
Make a balsamic syrup
1 cup of balsamic vinegar
1 tablespoon of sugar.... low boil until reduced to a syrup ( you can make enough to use another time) 12-15 minutes
Caramalize onions and mushrooms on low heat until golden using 1 pat of butter and 1 tablespoon of olive oil - mushrooms and onions let out a lot of water.
Grill burgers( I can't stress enough that you really shouldn't over cook these burgers 5-6 minutes per side on a hot grill is perfect)- top with mushroom and onion mixture, provolone cheese and balsamic syrup ( about a tablespoon)
This week has been crazy busy. Kevin has been working late night's which means grilled cheese and soup for me. I was really craving some comfort food. I was thinking fried chicken but half way through I decided I want a sauce also. Never come between a woman and her chicken!
Ingredients
Buttermilk ( 1 cup approx)
4 chicken breasts
2 cups of breadcrumbs
salt
pepper
garlic powder ( 1 tablespoon)
2 tablespoons of sun dried tomatoes
2 lemons
2 cloves of garlic
1 shallot
1 tablespoon of butter
1/2 cup of white water
3 tablespoons of olive oil
1 teaspoon of corn starch *slurry*
4 slices of your favorite melting cheese
Marinate chicken in buttermilk I did for approx 45 minutes. Add salt, pepper and garlic powder ( salt and pepper to taste) to breadcrumbs. In a pan heat approx 3 tablespoons of olive oil. Add chicken, cook on both sides until finished and golden brown. Pop into the broiler on low to keep warm while you make the sauce. In a different pan saute garlic, shallots until soft. Add wine and simmer 2 to 3 minutes. Add lemon, tomatoes and butter. Thicken with corn starch slurry. Top with a slice of cheese and sauce.
Enjoy!
Today I was brainstorming with some of my fabulous friends on a cooking board I frequent. I had shrimp out for dinner and I was craving something with lemon and garlic; almost a scampi but something that would toss well and coat my whole wheat pasta. I had several recipes given to me for ideas ( thank you Ladies) and of course- ONCE AGAIN I left the recipes at work. As I began compiling ingredients my husband and I realized this would be great french food! Butter, Sauviogn Blanc, citrus... what's not to love? So I named this dish Shrimp with lemon or in French- Crevette de Citron. I hope you enjoy.
1/4 onion diced fine
6 cloves of garlic diced fine
3/4 cup of Sauviogn blanc
1/2 cup of chicken stock
3 lemons
2 tablespoons of parsley
1 teaspoon of crushed red pepper
2 tablespoons of garlic powder
salt and pepper to taste
1 stick of butter
2 shots of vodka
1 box whole wheat linguine
In a saucepan drizzle olive oil 2 turns around the pan. Add diced garlic and onion, simmer on low until softened ( 2-3 minutes) add wine and vodka. Allow to simmer 1-2 minutes for alcohol to begin to burn off. Then add chicken stock and lemon juice ( meanwhile your pasta should be cooking if you intend to serve it over pasta such as I did). Allow to reduce by atleast 1/4 add remaining seasonings ( except the parsley). Slowly stir in butter ( I cut into 4 pats to allow to melt easier). Add shrimp simmer on low until shrimp are pink- DO NOT OVER COOK. Shrimp should only take 2 minutes to cook through. Otherwise you will have tough shrimp. Add parsley.
Drain the pasta and add to the pot with sauce, toss to coat and serve. I served my pasta with garlic green beans.
Appre`ciez ( Enjoy!)
So Sunday night Kevin and I were feeling rather sloth-like and didn't feel like cooking dinner. However, I did have one frozen pizza ( pepperoni) that was begging to be eaten. I can not just leave a pizza alone, I must make it better!
This is what I added to dress up a otherwise boring pizza.
1/4 cup of parm cheese
1 Roma tomato sliced
4 tablespoons of pesto
2 tablespoons of sun dried tomato
1/4 cup of feta cheese crumbled
1/2 small onion cut into rings
layer on top of pizza and bake to box specifications.... It was a great way to enjoy a lazy meal!. :-)
My friend Elly told me about this recipe from the food network for goat cheese stuffed zucchini pancakes. I was really craving the taste but not the work. So this was my answer for a cooks lazy way out.
2 zucchini sliced lengthwise
2 slices of goat cheese off the log
1 tablespoon of sun dried tomatoes
1 shallot diced fine
1 clove of garlic diced fine
1/4 cup of bread crumbs
pulp of zucchini
1 lemon juiced
salt
pepper
olive oil
Once you have the zucchini sliced, using a spoon scoop down the center to make a canal for the filling. Sprinkle with salt and pepper and drizzle with olive oil. Using a fork combine all of the ingredients including the pulp of the zucchini you have scraped out. Spoon into the zucchini and bake at 425 for 25 minutes.
Enjoy!
1 cup of chicken broth
4 chicken breasts
1/2 cup of white wine
3 garlic cloves diced
1 teaspoon of crushed red peppers
2 tablespoons of sun dried tomatoes ( I used packed in oil)
1 Roma tomato seeded and diced ( 1 large one or 2 medium ones- dice fine)
2 lemons
Brown the chicken on both sides ( I seasoned with salt and pepper) set aside. In a pan brown garlic with chicken broth and wine, simmer until garlic softens. Add both tomatoes and squeeze the lemon juice in the sauce. Simmer until slightly thickened. Then add chicken back to tomato broth and simmer until ready to serve.
I served this with parmesean orzo with some of the sauce served over the orzo. Great light dish!
