4 grilled chicken breasts, sliced
1 pound penne pasta, cooked until al dente
4 Tbls butter
3 whole lemons, juiced
3/4 cups heavy cream
1/4 cup half-and-half
1 1/2 cups grated parmesan or romano cheese
salt and pepper, to tast
20 whole basil leaves, chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain it. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3-4 lemons. Whisk together. Pour in cream and half-and-half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper to taste. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle basil all over the top, then add sliced chicken breasts. Serve immediately!
(Source: http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/)
Wednesday, April 24, 2013
Honey Lime Tilapia
I love tilapia. It's not too "fishy", but fishy enough. I really liked this variation from the normal "bake in the oven" recipe; the crisp outer shell that came from dipping it in flour then frying it on the stove was quite delightful.
4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced
Coating and Cooking:
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil
In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
Serve immediately with lime wedges.
(Source: http://www.melskitchencafe.com/2013/03/honey-lime-tilapia.html)
4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced
Coating and Cooking:
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil
In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
Serve immediately with lime wedges.
(Source: http://www.melskitchencafe.com/2013/03/honey-lime-tilapia.html)
Chocolate Chip Oatmeal Cookies
This is my new favorite and go-to recipe for chocolate chip cookies. They have enough oatmeal to give them some substance and texture, but not as much as regular oatmeal cookies, or even enough to know they have oatmeal at first taste. The first time I made them I added white chocolate chips and craisins instead of chocolate chips, which was delicious as well.
1 cup butter
1 cup light brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups rolled oats (I used quick oats)
2 cups white chocolate (or milk chocolate) chips
1 cup chopped pecans (optional)
Preheat oven to 350 degrees. Lightly grease cookie sheets.
In a medium bowl, cream the butter, brown sugar, and sugar until smooth. Stir in the eggs and vanilla. Sift together the flour, baking powder, baking soda and salt; stir into the creamed mixture. Stir in the rolled oats, white chocolate chips, and pecans. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 10-12 minutes.
(Source: All Recipes: http://allrecipes.com/Recipe/White-Chocolate-Chip-Oatmeal-Cookies/Detail.aspx)
1 cup butter
1 cup light brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups rolled oats (I used quick oats)
2 cups white chocolate (or milk chocolate) chips
1 cup chopped pecans (optional)
Preheat oven to 350 degrees. Lightly grease cookie sheets.
In a medium bowl, cream the butter, brown sugar, and sugar until smooth. Stir in the eggs and vanilla. Sift together the flour, baking powder, baking soda and salt; stir into the creamed mixture. Stir in the rolled oats, white chocolate chips, and pecans. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 10-12 minutes.
(Source: All Recipes: http://allrecipes.com/Recipe/White-Chocolate-Chip-Oatmeal-Cookies/Detail.aspx)
Tuesday, April 9, 2013
Veggie Enchiladas in Jalapeno Sour Cream Sauce
I hadn't ever had enchiladas in something besides a red or a green sauce, but I'm glad that this was my first time outside the box. I think I actually prefer these to the more traditional versions.
1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 large red pepper, diced
1 medium zuchinni, diced
4 medium mushrooms, diced
1 can sweet corn, drained
1 can black beans, rinsed and drained
6 large flour tortillas
cheddar cheese, grated
Sauce:
2 Tbls butter
2 Tbls (heaping) flour
1 1/2 cups vegetable stock
Black pepper
3Tbls sour cream
2 Tbls jarred green jalapenos, finely chopped (if you use fresh jalapenos, lightly sauté them before use)
Preheat the oven to 400°. Grease a 9x13 baking dish.
Heat the oil in a large frying pan, and cook the onion, garlic, pepper, zuchinni and mushrooms over medium heat for 5-10 minutes, until the vegetables are soft and have released some of their liquid. Add the sweet corn and black beans, and mix to combine.
Spoon some of the vegetable mixture in a line along the center of one of the tortillas, and top with grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, and set aside.
Melt the butter in a saucepan, and add the flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding the stock. Season generously with black pepper, and add the sour cream, and finely chopped jalapenos. Mix well until smooth and fully combined.
Pour the sauce over the rolled tortillas, and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are heated through.
(Source: adapted from http://amuse-your-bouche.blogspot.com/2013/02/veggie-enchiladas-jalapeno-sour-cream-sauce.html)
1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 large red pepper, diced
1 medium zuchinni, diced
4 medium mushrooms, diced
1 can sweet corn, drained
1 can black beans, rinsed and drained
6 large flour tortillas
cheddar cheese, grated
Sauce:
2 Tbls butter
2 Tbls (heaping) flour
1 1/2 cups vegetable stock
Black pepper
3Tbls sour cream
2 Tbls jarred green jalapenos, finely chopped (if you use fresh jalapenos, lightly sauté them before use)
Preheat the oven to 400°. Grease a 9x13 baking dish.
Heat the oil in a large frying pan, and cook the onion, garlic, pepper, zuchinni and mushrooms over medium heat for 5-10 minutes, until the vegetables are soft and have released some of their liquid. Add the sweet corn and black beans, and mix to combine.
Spoon some of the vegetable mixture in a line along the center of one of the tortillas, and top with grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, and set aside.
Melt the butter in a saucepan, and add the flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding the stock. Season generously with black pepper, and add the sour cream, and finely chopped jalapenos. Mix well until smooth and fully combined.
Pour the sauce over the rolled tortillas, and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are heated through.
(Source: adapted from http://amuse-your-bouche.blogspot.com/2013/02/veggie-enchiladas-jalapeno-sour-cream-sauce.html)
Apple Pumpkin Muffins
I took these to a ward breakfast, and they were a huge hit. I hadn't ever eaten the pumpkin/apple combination, but it was quite tasty! And the streusel goodness on the top added just the right touch.
2 1/2 cups flour
1 1/2 cups sugar
1 Tbls pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 cups peeled, chopped apples
topping:
3 Tbls butter, softened
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
Preheat oven to 350 degrees. Grease 24 muffin cups, or line with muffin liners.
Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Combine eggs, pumpkin, and applesauce in a small bowl. Stir egg mixture into flour mixture until just combined. Fold in apples.
Fill prepared muffin cups 2/3 full.
Topping: Combine butter, sugar, flour, and cinnamon in a small bowl, and sprinkle over muffin batter.
Bake 18-22 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Cool for five minutes before removing muffins to a wire rack.
(Source: adapted slightly from AllRecipes.com-- http://allrecipes.com/Recipe/Apple-Pumpkin-Muffins-3/Detail.aspx)
2 1/2 cups flour
1 1/2 cups sugar
1 Tbls pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 cups peeled, chopped apples
topping:
3 Tbls butter, softened
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
Preheat oven to 350 degrees. Grease 24 muffin cups, or line with muffin liners.
Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Combine eggs, pumpkin, and applesauce in a small bowl. Stir egg mixture into flour mixture until just combined. Fold in apples.
Fill prepared muffin cups 2/3 full.
Topping: Combine butter, sugar, flour, and cinnamon in a small bowl, and sprinkle over muffin batter.
Bake 18-22 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Cool for five minutes before removing muffins to a wire rack.
(Source: adapted slightly from AllRecipes.com-- http://allrecipes.com/Recipe/Apple-Pumpkin-Muffins-3/Detail.aspx)
Wednesday, April 3, 2013
Italian Chop Salad
I had this delicious little salad at a Cafe by my office when I was working in Seattle. It was so yummy, and I'm pretty sure I ate it at least 20 times during my last pregnancy.
Below are the ingredients. Put in as much or little as you like of each thing...
romaine lettuce, chopped
roasted chicken breast, chopped
salami, chopped
grated mozzarella cheese
grated provolone cheese
diced tomatoes
canned garbanzo beans, drained
black olives, sliced
Toss all ingredients with Creamy Italian dressing.
Source: Alki Bakery
Below are the ingredients. Put in as much or little as you like of each thing...
romaine lettuce, chopped
roasted chicken breast, chopped
salami, chopped
grated mozzarella cheese
grated provolone cheese
diced tomatoes
canned garbanzo beans, drained
black olives, sliced
Toss all ingredients with Creamy Italian dressing.
Source: Alki Bakery
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