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Grilled Chicken with Lemon Basil Pasta

Grilled Chicken with Lemon Basil Pasta
I have another lemon pasta recipe on this site, and it’s always been a summertime favorite of mine. If you haven’t traveled to the land of mixing lemon and pasta, it can seem a little foreign at first. But the fact is, it’s a dreamy and delicious pairing that knocks my socks off every time. I added some grilled chicken to the top of this pasta dish at the end…but the grilled chicken is really secondary. I’d pounded some chicken breasts until they were uniform thickness, then marinated them for about 24 hours in the following concoction: Olive oil Juice of four lemons Dijon A tiny bit of honey A dash of salt Grill ‘em up, set ‘em aside and kept ‘em warm. Boil some pasta. Oh, you didn’t know penne was my life? Penne. This is important: When you drain the pasta (cook until al dente), be sure to reserve a good cup of the hot pasta water. You’ll need another four lemons and a bunch of basil. Also grate up a good cup (more if you’re a rebel like me) of either Parmesan of Romano cheese.

Crock Pot Honey Sesame Chicken | chef in training I owe my mom for finding this recipe for me! I have been so busy back and forth from the hospital that she has been such a help in having dinner ready for me when I go home to feed my baby. She made this for dinner, and I kid you not, every single person in my family LOVED it! CROCK POT HONEY SESAME CHICKENrecipe form: Baby Center (we doubled the original recipe, and even then we still wanted more! 2.5 pound boneless, skinless chicken breasts (thighs would be fine too) Salt and pepper 1 cup honey 1/2 cup soy sauce 4 tablespoons diced onion 4 tablespoons ketchup 2 tablespoon canola oil 2 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 4 teaspoons cornstarch dissolved in 6 Tablespoons water Sesame seeds Season both sides of chicken with lightly with salt and pepper, put into crock pot. Enjoy! Linking up to these parties and here

Orecchiette Carbonara with Charred Brussels Sprouts Save to My Recipes Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them. ½ lb. brussels sprouts, trimmed, leaves separated 12 oz. fresh orecchiette (see Fresh Pasta recipe) or other fresh or dried small pasta Kosher salt 2 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about ¼ cup) ½ tsp. coarsely ground black pepper ¼ cup (½ stick) unsalted butter, cut into pieces ⅓ cup grated Pecorino plus more 2 large egg yolks, beaten to blend 2 Tbsp. olive oil, divided Nutritional Information Calories (kcal) 620 Fat (g) 30 Saturated Fat (g) 13 Cholesterol (mg) 150 Carbohydrates (g) 68 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 19 Sodium (mg) 300 View Step-by-Step Directions

Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!

Chicken and Broccoli Stir-fry Recipe Directions In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Notes: The garlic and ginger can be chopped together in a minichopper to save time. Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions. The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

Tortellini rellenos de jamón ibérico y tres quesos Hoy os traigo un fantástico relleno para unos tortellini…y para los que no queréis hacer pasta casera, recordaos que podéis prepararlos con trampa, usando wonton como en estos falsos raviolis…la técnica será la misma, sólo que os saldrán más grandes… Yo sirvo esta pasta con una simple bechamel, pero admite cualquier salsa que os apetezca: de tomate, de frutos secos… Ingredientes para la masa (4 personas): 300 grs. harina tipo 00 100 grs. semolina 1 c/c sal 4 huevos M Ingredientes para el relleno: 150 grs. queso ricotta (o requeson o queso fresco) 2 c/s queso Parmesano, rallado 60 grs. jamón serrano, cortado pequeño 110 grs. queso Mozzarella, rallada 1 huevo S, batido 1 c/s perejil, picado Sal y pimienta Preparación del relleno: Mezclar todos los ingredientes en un cuenco. Preparación de la masa: Mezclar todos los ingredientes en el vaso triturador. Cortar la bola en cuatro trozos, pasar por la máquina en la apertura más grande (enharinada), doblar por la mitad y volver a pasar.

50 Slow Cooker Recipes Life is busy around my house. Even though I have young kids, we are working on potty training, sharing, walking and just staying safe :) Toddlers are such a crazy and fun age! School is back in session, or almost back in session, and I am sure life is or will get busy taking kids to school, sporting events, extracurricular activities and pretty much anything that comes with the hustle and bustle of life. My mom was/is a huge fan of just throwing something in the crock pot in the morning and not having to worry about dinner the rest of the day. Thankfully, she has passed down that love to me! Crock Pot Honey Sesame Chicken Slow Cooker Salsa Verde Pork Cafe Rio Sweet Pork Cafe Rio Chicken Slow Cooker Chicken Parmesan Slow Cooker Chile Colorado Southwestern Beef Stew Crock Pot Chicken Tortilla Soup Crock Pot Sweet Apricot Chicken Slow Cooker Sauerkraut Soup Crock Pot Beef and Broccoli Honey Sauced Chicken Crock Pot Santa Fe Chicken Slow Cooker Berry Cobbler Slow Cooker Chicken and Mushrooms

Tequila Chicken with Avocado Black Bean Salad 258Sometimes I make something and just cross my fingers that it will turn out to be a good recipe. This was one of those times. I am so thankful I gave this one a shot. I really really love this dish. Tequila Chicken with Avocado Black Bean Salad For Chicken: 4 chicken breasts or 12 tenders 2 oranges, juiced 2 limes, juiced 3/4 cup of tequila blanco 1/2 bunch of cilantro, chopped 1 jalapeno, sliced 1 teaspoon of Kosher salt 1/4 cup olive oil 2 cloves of garlic 4 slices of jack cheese -or- pepper jack For Avocado Black Bean Salad: 3 avocados, diced 1 cup of cherry tomatoes, diced 1/2 red onion, diced 1 can of black beans, drained and rinsed 1 jalapeno, diced 2 limes 1 teaspoon of cumin Salt and Pepper to Taste In a large Ziploc bag or bowl, combine orange juice, lime juice, tequila, cilantro, jalapeno and salt and mix well. Preheat oven to broil, or you can also make these on the grill. Combine olive oil and minced garlic cloves in a small bowl and set aside. Remove chicken from marinade. Pepper to taste.

Chicken and Bacon Casserole Recipe When you combine chicken and bacon into a casserole you have a quick and easy dinner for any night of the week. This casserole uses a combination of seasoned chicken, bacon, Monterey jack cheese, cream of chicken soup and rotini pasta. I was a little skeptical of this recipe because of the canned soup but the end result was delicious. The best part about this recipe is the flavor that the bacon creates throughout the dish. The chicken is cooked in the bacon grease and the bacon flavor cooks into the casserole while it is baking. This recipe only uses 7 ingredients and can be prepared easily. Ingredients: 4 boneless skinless chicken breasts 6 strips of bacon 2 (10.75 ounce) cans condensed cream of chicken soup 2 cup shredded Monterey jack cheese 16 ounces spiral pasta 1 ½ teaspoons ground black pepper 2 teaspoons garlic powder Cooking Instructions:Step 1: Preheat the oven to 400 degrees.

- StumbleUpon How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.

Lighter Orange Beef and Broccoli Lighter Orange Beef and Broccoli is much healthier than the deep-fried restaurant version. This stir fry is light, healthy, and filling! Howdy everyone, I hope you had a great weekend! We enjoyed a wonderful Easter on what ended up being a beautiful, summery Sunday. There was rain in the forecast all week, but not a drop fell in the end. In addition to being excited to celebrate my boy’s first Easter, I was pumped to spend the weekend with my little brother who was in town from Denver, and my Mom’s best friend who was in from Ohio (whom I didn’t get a single picture of – love you, Linda!) After church on Sunday we parked it on my parent’s back deck and enjoyed my Mom’s Crock Pot Breakfast Casserole with fresh fruit for brunch. A little while later my brother and sister-in-law arrived with the kids, who had themselves a good ol’ Easter egg hunt in the backyard. Lincoln was content to sit on the grass and watch. A warm, family and friend-filled Easter is a happy Easter! And these apes. ;)

Cencioni Pasta with Caramelized Shallots in a Creamy Mushroom Sauce As you may have been able to discern from my seasonal seed giveaways, I am addicted to gardening. I've tried my hand at growing many a vegetable, fruit, and flower, but up until very recently, never had I tried cultivating a fungi. I was always intrigued by the idea of growing them. My Theio Niko had a large mushroom-growing heap in his backyard that I remember being covered with mushrooms, and when I thought about how expensive many types of mushrooms can be when purchased from the store, growing them at home made a lot of sense. This inexperience in fungi-growing was remedied when I got my indoor brown oyster mushroom growing kit from Gourmet Mushroom Products. So now I've had a couple more harvests of mushrooms, and I couldn't be happier about my new fungi growing experience and fancy produce bundle. I used my mushrooms to make this rich little vegetarian pasta dish. *Note*: Makes about two servings. Ingredients: 1 Large Shallot, finely chopped 2 Cups Cencioni Pasta, dry

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