I made this pretty much exactly as the recipe instructs, so I'm just posting the link.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-baked-chicken-and-pastina-recipe/index.html
Posted by: Erika
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, May 20, 2011
Shrimp and Linguine
**The recipe says to serve cold as a pasta salad, but I did it warm for dinner. Also, I didn't have everything called for, I made some substitutions.
1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)
Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.
Posted by: Erika
1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)
Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.
Posted by: Erika
Lazy Lasagna
I got this out of a recent Rachael Ray magazine and found the link so I could share it with you guys. It's not a saucy lasagna at all, so don't expect that; but it is really yummy! The only think I did differently was skip the nutmeg (I was going to use it from my spice rack instead of fresh, but completely forgot it all together).
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Lazy-Bolognese-Style-Lasagna
Posted by: Tabitha
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Lazy-Bolognese-Style-Lasagna
Posted by: Tabitha
Two-Sauce Lasagna Bowls
(This one came from one of my Rachael Ray cookbooks, adapted to what I had on-hand.)
1 lb curly short-cut pasta (I used bow-ties)
2 tbsp olive oil
3/4 ground beef (original recipe called for ground beef/pork/veal mix)
1/2 carrot, peeled and grated
1 small to med. onion, chopped
3 cloves garlic, 2 chopped, 1 peeled whole
salt and pepper
3 tbsp tomato paste
1/2 dry red wine (I used a pinot noir)
2 cups beef stock
3 tbsp butter
2 cups milk
a couple pinches of nutmeg
1/2 cup grated parm cheese (I used more. There's never too much cheese. lol)
Bring a large pot of water to a boil for a pasta. Salt the water, add the pasta, and cook to al dente.
Meanwhile, heat the olive oil in a medium sauce pot over med-high heat. Add the meat and break it up as it browns (the original recipe calls to start the pot with some pancetta, but I didn't have any). Add the carrot, onions, chopped garlic, and salt and pepper. Cook a few minutes to soften the veggies, then work in the tomato paste and cook a few minutes more. Add the wine and cook for a minute, then stir in the stock and reduce the heat to a simmer.
While the red sauce is simmering and reducing, cut the peeled garlic clove in half and rub the inside of a medium sauce pot with it. Add teh butter and melt over medium heat. Add the flour and whisk together for a minute or so, then whisk in the milk and bring to a bubble. Reduce the heat and season the sauce with salt, pepper, and nutmeg. Cook 8-10 minutes to thicken, then stir in the cheese.
Toss the pasta in the white sauce. Serve in individual bowls and top each with the meat sauce.
Posted by: Erika
1 lb curly short-cut pasta (I used bow-ties)
2 tbsp olive oil
3/4 ground beef (original recipe called for ground beef/pork/veal mix)
1/2 carrot, peeled and grated
1 small to med. onion, chopped
3 cloves garlic, 2 chopped, 1 peeled whole
salt and pepper
3 tbsp tomato paste
1/2 dry red wine (I used a pinot noir)
2 cups beef stock
3 tbsp butter
2 cups milk
a couple pinches of nutmeg
1/2 cup grated parm cheese (I used more. There's never too much cheese. lol)
Bring a large pot of water to a boil for a pasta. Salt the water, add the pasta, and cook to al dente.
Meanwhile, heat the olive oil in a medium sauce pot over med-high heat. Add the meat and break it up as it browns (the original recipe calls to start the pot with some pancetta, but I didn't have any). Add the carrot, onions, chopped garlic, and salt and pepper. Cook a few minutes to soften the veggies, then work in the tomato paste and cook a few minutes more. Add the wine and cook for a minute, then stir in the stock and reduce the heat to a simmer.
While the red sauce is simmering and reducing, cut the peeled garlic clove in half and rub the inside of a medium sauce pot with it. Add teh butter and melt over medium heat. Add the flour and whisk together for a minute or so, then whisk in the milk and bring to a bubble. Reduce the heat and season the sauce with salt, pepper, and nutmeg. Cook 8-10 minutes to thicken, then stir in the cheese.
Toss the pasta in the white sauce. Serve in individual bowls and top each with the meat sauce.
Posted by: Erika
Super Easy Orzo Side Dish
1 1/2 c. orzo pasta, cooked according to directions on box
2 tbsp. olive oil
1 can (15 oz) Italian style diced tomatoes, drained
Toss all ingredients together.
It makes a ton, and the leftovers are also good cold as a pasta salad the next day!
Posted by: Erika
2 tbsp. olive oil
1 can (15 oz) Italian style diced tomatoes, drained
Toss all ingredients together.
It makes a ton, and the leftovers are also good cold as a pasta salad the next day!
Posted by: Erika
"Orzo-to"
Ingredients:
1 small or 1/2 lg onion, minced
2 cloves garlic, minced
1/2 c white wine
2 1/2 - 3 c warm chicken or vegetable stock
1 1/2 c orzo pasta
salt & pepper
Olive oil
Heat olive oil (2-3 tbsp) in a skillet or saucepan over med-high heat. Add the onions and garlic and sautee just until the onion is translucent. Add the orzo pasta and cook just a couple of minutes until it starts to absorb the oil. Add the wine, simmer and stir until it's absorbed. Add the stock, 1-2 ladle-fulls at a time, each time stirring and simmering until the liquid is absorbed. Continue until the pasta is fully cooked, 10-15 minutes. Salt and pepper to taste.
I got the idea for this one from a Rachael Ray episode a couple weeks ago, and tweaked it for the ingredients I had on hand. This is probably my new favorite pasta dish. I cannot even begin to tell you how much I loved it! It gets a creamy consistency, but since the sauce is just broth and wine (combined with the starch from the pasta), it's not overly rich. I absolutely recommend using a good wine-- something you wouldn't hesitate to drink, because the flavor of it really comes through. It was soooooo good!
1 small or 1/2 lg onion, minced
2 cloves garlic, minced
1/2 c white wine
2 1/2 - 3 c warm chicken or vegetable stock
1 1/2 c orzo pasta
salt & pepper
Olive oil
Heat olive oil (2-3 tbsp) in a skillet or saucepan over med-high heat. Add the onions and garlic and sautee just until the onion is translucent. Add the orzo pasta and cook just a couple of minutes until it starts to absorb the oil. Add the wine, simmer and stir until it's absorbed. Add the stock, 1-2 ladle-fulls at a time, each time stirring and simmering until the liquid is absorbed. Continue until the pasta is fully cooked, 10-15 minutes. Salt and pepper to taste.
I got the idea for this one from a Rachael Ray episode a couple weeks ago, and tweaked it for the ingredients I had on hand. This is probably my new favorite pasta dish. I cannot even begin to tell you how much I loved it! It gets a creamy consistency, but since the sauce is just broth and wine (combined with the starch from the pasta), it's not overly rich. I absolutely recommend using a good wine-- something you wouldn't hesitate to drink, because the flavor of it really comes through. It was soooooo good!
Spinach and Ricotta Stuffed Shells
20 jumbo pasta shells (about half a 12 oz box)
1 24oz jar marinara sauce
2 15oz containers ricotta
2 cups baby spinach, chopped
1/2 cup grated parmesan
salt & pepper
1 cup grated mozzarella (I used shredded, and probably only 1/2 cup)
-Set oven rack to the highest position and heat oven to 400. Cook the pasta according to the package directions; drain and run under cold water until cool.
-Spread the marinara sauce in the bottom of a large broilerproof baking dish.
-In a bowl, combine the ricotta, spinach, parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
-Increase the beat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.
Posted by: Tabitha
1 24oz jar marinara sauce
2 15oz containers ricotta
2 cups baby spinach, chopped
1/2 cup grated parmesan
salt & pepper
1 cup grated mozzarella (I used shredded, and probably only 1/2 cup)
-Set oven rack to the highest position and heat oven to 400. Cook the pasta according to the package directions; drain and run under cold water until cool.
-Spread the marinara sauce in the bottom of a large broilerproof baking dish.
-In a bowl, combine the ricotta, spinach, parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
-Increase the beat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.
Posted by: Tabitha
Hamburger Beef Bake
1 lb hamburger meat
1 large jar Prego Traditional Spaghetti sauce
3/4-1 cup of small elbow macaroni noodles
1/3 cup sweet yellow onion(diced)
1 bundle of green onions
1 8 oz. package of Philadelphia Cream Cheese(softened)
Kraft 100% Grated Parmesan Cheese(will be sprinkled on top)
Dice onions in skillet, brown hamburger meat with onions, drain grease once meat is cooked. While browning meat, boil macaroni noodles until tender, just as if you were using them for Spaghetti. Combine Prego, hamburger meat & onions in large sauce pan. Add the noodles once they are done to the sauce pan(you may not use all the noodles, you want to have a even amount of your meat sauce & noodles). Put the combination into a casserole dish, I use a Corningware 2 1/2 qt. Dice green onions small & combine with cream cheese(I often put the cream cheese in a microwavable bowl and heat for 1 minute to make it easier to mix) Spread evenly on top of your meat sauce & noodle combination & then sprinkle the parmesan cheese evenly as well. Depending on how fast you would like it to be done it can be baked in the oven between 350-400 degrees until the cream cheese starts to turn a little brown.
I usually bake some texas toast with it that you can get in the freezer section!
P.S. I sometimes use a little over 1 lb. of hamburger meat(we're meat lovers. lol.) I also purchase a small jar of traditional sauce as well just to make sure so its not to dry. This is a very easy and reasonably cheap dish to make and anyone who has ever tried it, has absolutely loved it!
I think this is it! lol. If you have any questions, just let me know! You can't mess this up, so don't worry! :) Good luck & let me know what you think! :)
Posted by: Rachel
1 large jar Prego Traditional Spaghetti sauce
3/4-1 cup of small elbow macaroni noodles
1/3 cup sweet yellow onion(diced)
1 bundle of green onions
1 8 oz. package of Philadelphia Cream Cheese(softened)
Kraft 100% Grated Parmesan Cheese(will be sprinkled on top)
Dice onions in skillet, brown hamburger meat with onions, drain grease once meat is cooked. While browning meat, boil macaroni noodles until tender, just as if you were using them for Spaghetti. Combine Prego, hamburger meat & onions in large sauce pan. Add the noodles once they are done to the sauce pan(you may not use all the noodles, you want to have a even amount of your meat sauce & noodles). Put the combination into a casserole dish, I use a Corningware 2 1/2 qt. Dice green onions small & combine with cream cheese(I often put the cream cheese in a microwavable bowl and heat for 1 minute to make it easier to mix) Spread evenly on top of your meat sauce & noodle combination & then sprinkle the parmesan cheese evenly as well. Depending on how fast you would like it to be done it can be baked in the oven between 350-400 degrees until the cream cheese starts to turn a little brown.
I usually bake some texas toast with it that you can get in the freezer section!
P.S. I sometimes use a little over 1 lb. of hamburger meat(we're meat lovers. lol.) I also purchase a small jar of traditional sauce as well just to make sure so its not to dry. This is a very easy and reasonably cheap dish to make and anyone who has ever tried it, has absolutely loved it!
I think this is it! lol. If you have any questions, just let me know! You can't mess this up, so don't worry! :) Good luck & let me know what you think! :)
Posted by: Rachel
Grilled Ratatouille
Ingredients:
2 japanese eggplants (or one regular eggplant)
1 zucchini
3 tomatoes
1 onion
2 cloves garlic
olive oil
2 sprigs fresh rosemary (or any other herb you like)
salt and pepper
1/2 box orzo pasta, prepared according to box instructions, drained, and put in a serving bowl
1 aluminum pie pan with holes punched in the bottom OR, if you have one, one of those veggie pans for cooking small veggies on a grill
First, cut the eggplant and zucchini into thin pieces long enough that they won't fall through the grill. Pierce the tomatoes with a fork several times. In a bowl or a ziploc bag, mix together enough olive oil to coat the veggies, the rosemary, and salt and pepper to taste. Add the veggies and let them sit a few minutes to marinate.
Dice the onion and garlic and put them in the pie pan with a little olive oil and salt and pepper.
Put the veggies on a hot grill and cook until they're soft (and the skin on the tomatoes starts to split). The pan of onion/garlic will take at least 20 minutes to get good and soft, depending on how hot your grill is. Once the veggies are cooked, chop the tomatoes, eggplant, and zucchini into bite-sized pieces, and add to the bowl of pasta. (Make sure you save all the juices from the tomatoes.) Add the onions and garlic, toss well, and serve. You can add the olive oil the veggies were marinated in if the sauce is too dry.
Posted by: Erika
2 japanese eggplants (or one regular eggplant)
1 zucchini
3 tomatoes
1 onion
2 cloves garlic
olive oil
2 sprigs fresh rosemary (or any other herb you like)
salt and pepper
1/2 box orzo pasta, prepared according to box instructions, drained, and put in a serving bowl
1 aluminum pie pan with holes punched in the bottom OR, if you have one, one of those veggie pans for cooking small veggies on a grill
First, cut the eggplant and zucchini into thin pieces long enough that they won't fall through the grill. Pierce the tomatoes with a fork several times. In a bowl or a ziploc bag, mix together enough olive oil to coat the veggies, the rosemary, and salt and pepper to taste. Add the veggies and let them sit a few minutes to marinate.
Dice the onion and garlic and put them in the pie pan with a little olive oil and salt and pepper.
Put the veggies on a hot grill and cook until they're soft (and the skin on the tomatoes starts to split). The pan of onion/garlic will take at least 20 minutes to get good and soft, depending on how hot your grill is. Once the veggies are cooked, chop the tomatoes, eggplant, and zucchini into bite-sized pieces, and add to the bowl of pasta. (Make sure you save all the juices from the tomatoes.) Add the onions and garlic, toss well, and serve. You can add the olive oil the veggies were marinated in if the sauce is too dry.
Posted by: Erika
BLT Bowties
This isn't my recipe-I got it from Rachael Ray but it was AMAZING!! I did change a couple of things though. I used crushed croutons instead of the Panko breadcrumbs and I only had 1 pint of the tomatoes, the rest of mine came out of a can. Delicious meal though!! (Even the kids ate it once they picked out the green stuff!)
Ingredients
EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
4 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add the bacon and brown until crisp. Remove to a paper towel-lined plate to drain. Add the panko crumbs to the pan with the bacon drippings and toast until golden brown. Add the parsley and a couple handfuls of grated Parmigiano Reggiano cheese. Toss to combine, turn off the heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add the onion and garlic and cook to soften, 3-4 minutes, stirring frequently. Add the red pepper flakes and cherry tomatoes. Season with salt and pepper, then cover the pan tightly with the lid. Cook, shaking occasionally, until the tomatoes begin to burst, about 8 minutes. Remove the lid and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for the pasta. Salt the water and cook the bowties to al dente. Just before draining, add a cup of the starchy cooking liquid to the cherry tomato sauce. Drain the pasta.
Add the arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with salt and pepper and toss to combine. Garnish the bowls of pasta with the seasoned breadcrumbs and serve.
Posted by: Erin
Ingredients
EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
4 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add the bacon and brown until crisp. Remove to a paper towel-lined plate to drain. Add the panko crumbs to the pan with the bacon drippings and toast until golden brown. Add the parsley and a couple handfuls of grated Parmigiano Reggiano cheese. Toss to combine, turn off the heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add the onion and garlic and cook to soften, 3-4 minutes, stirring frequently. Add the red pepper flakes and cherry tomatoes. Season with salt and pepper, then cover the pan tightly with the lid. Cook, shaking occasionally, until the tomatoes begin to burst, about 8 minutes. Remove the lid and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for the pasta. Salt the water and cook the bowties to al dente. Just before draining, add a cup of the starchy cooking liquid to the cherry tomato sauce. Drain the pasta.
Add the arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with salt and pepper and toss to combine. Garnish the bowls of pasta with the seasoned breadcrumbs and serve.
Posted by: Erin
Orzo with Vegetables and Goat Cheese
This was one of those "what do I have that I can throw together" kind of things, so whatever veggies you have on hand would probably be just as good in here. I'm listing what I had on hand. Feel free to experiment! (Fresh herbs would be great in this, too!)
1 yellow squash, diced
1 zucchini, diced
6-8 scallions, chopped (green tops reserved for garnish if you want)
2 cloves garlic, chopped
1/2 bell pepper (I had orange), chopped
1/2 box orzo pasta
2 oz. goat cheese, crumbled or chopped
Cook the pasta according to the directions on the box. Before you drain it, reserve about 3/4 c of the cooking water (as an afterthought, I thought it would be better if I had cooked the pasta in chicken broth).
Meanwhile, heat a large skillet over med-high. Add a couple tbsp of olive oil and the veggies. Cook until they're soft. Add salt & pepper to taste. Add the pasta and goat cheese and, if necessary, some of the cooking water to keep if from getting sticky. Stir until the cheese melts.
Posted by: Erika
1 yellow squash, diced
1 zucchini, diced
6-8 scallions, chopped (green tops reserved for garnish if you want)
2 cloves garlic, chopped
1/2 bell pepper (I had orange), chopped
1/2 box orzo pasta
2 oz. goat cheese, crumbled or chopped
Cook the pasta according to the directions on the box. Before you drain it, reserve about 3/4 c of the cooking water (as an afterthought, I thought it would be better if I had cooked the pasta in chicken broth).
Meanwhile, heat a large skillet over med-high. Add a couple tbsp of olive oil and the veggies. Cook until they're soft. Add salt & pepper to taste. Add the pasta and goat cheese and, if necessary, some of the cooking water to keep if from getting sticky. Stir until the cheese melts.
Posted by: Erika
Tomato and Bacon Pasta
1lb penne pasta
6 slices bacon, chopped
1 med. onion, chopped
2 cloves garlic
1 28oz can crushed tomatoes
1 cup chicken broth
2 sprigs fresh rosemary, leaves stripped and chopped (or 1 tsp. dried rosemary, crushed)
salt & pepper
Cook the past according to pkg. directions for al dente.
In a large, deep skillet, brown the bacon until crispy, adding the onion, garlic, and rosemary once the bacon is almost done. Add the chicken broth, and the tomatoes. Salt and pepper to taste, simmer about 15 minutes until the sauce starts to reduce. Add the pasta to the skillet, and toss with the sauce until it's coated.
Posted by: Erika
6 slices bacon, chopped
1 med. onion, chopped
2 cloves garlic
1 28oz can crushed tomatoes
1 cup chicken broth
2 sprigs fresh rosemary, leaves stripped and chopped (or 1 tsp. dried rosemary, crushed)
salt & pepper
Cook the past according to pkg. directions for al dente.
In a large, deep skillet, brown the bacon until crispy, adding the onion, garlic, and rosemary once the bacon is almost done. Add the chicken broth, and the tomatoes. Salt and pepper to taste, simmer about 15 minutes until the sauce starts to reduce. Add the pasta to the skillet, and toss with the sauce until it's coated.
Posted by: Erika
Teriyaki Chicken and Noodles
2 chicken breasts
1 pkg. frozen asian-style veggies
1/2 box linguine, cooked according to pkg. directions; reserve 1/4 c of the cooking water
1/4 c soy sauce
1/2 inch piece of ginger root, grated
2 cloves garlic, minced
3-4 tbsp honey
1-2 tbsp brown sugar
pinch of salt
1 tsp pepper
1 1/2 tsp Chinese five-spice powder
canola oil
In a small bowl, whisk together the honey, brown sugar, garlic, ginger, salt, pepper, and five-spice powder, then whisk in the soy sauce.
Thinly slice the chicken breasts (I like to use frozen chicken and let it thaw about 1/3 of the way before slicing-- you can get REALLY thin slices that way) and either place in the bowl w/ the marinade, or put them in a ziploc bag and pour the marinade over them. Let the chicken marinate at least 30 minutes.
Heat a couple of tbsps of canola oil over med-high heat. Using a slotted spoon, remove the chicken from the marinade and cook until almost browned. Add the frozen veggies, sautee a couple of minutes, then add the marinade. Simmer all together until the marinade begins to reduce. Add the pasta, and if there is not enough sauce, add some pasta water to loosen it up. Toss the pasta with the chicken and veggies, then serve.
Posted by: Erika
1 pkg. frozen asian-style veggies
1/2 box linguine, cooked according to pkg. directions; reserve 1/4 c of the cooking water
1/4 c soy sauce
1/2 inch piece of ginger root, grated
2 cloves garlic, minced
3-4 tbsp honey
1-2 tbsp brown sugar
pinch of salt
1 tsp pepper
1 1/2 tsp Chinese five-spice powder
canola oil
In a small bowl, whisk together the honey, brown sugar, garlic, ginger, salt, pepper, and five-spice powder, then whisk in the soy sauce.
Thinly slice the chicken breasts (I like to use frozen chicken and let it thaw about 1/3 of the way before slicing-- you can get REALLY thin slices that way) and either place in the bowl w/ the marinade, or put them in a ziploc bag and pour the marinade over them. Let the chicken marinate at least 30 minutes.
Heat a couple of tbsps of canola oil over med-high heat. Using a slotted spoon, remove the chicken from the marinade and cook until almost browned. Add the frozen veggies, sautee a couple of minutes, then add the marinade. Simmer all together until the marinade begins to reduce. Add the pasta, and if there is not enough sauce, add some pasta water to loosen it up. Toss the pasta with the chicken and veggies, then serve.
Posted by: Erika
Chicken Cacciatore with Lemon-Pepper Pasta
Chicken Cacciatore
4 chicken breasts
2 cans (15 oz, I think- whatever the normal sized cans are) diced tomatoes, one drained and one not drained
1 tsp. (about 2 cloves) minced garlic
seasonings: basil, oregano, salt & pepper, fennel seed, garlic powder, onion powder
olive oil (about 2 tbsp)
Heat a skillet at med-high heat and add olive oil. Once the oil is heated, add 1 tsp. fennel seed to it, let it cook about a minute or so. Sprinkle each chicken breast w/ salt, pepper, garlic powder, onion powder, basil, and oregano and place in pan season side down. Season the other side of the chicken while the first side cooks. Cook 4-5 minutes on each side, (or until each side is golden and slightly crusty). Remove the chicken from the skillet, put it on a plate and cover it w/ foil. Add the minced garlic to the skillet (and a little more oil if there's none left in the pan), and cook a minute. Add the tomatoes w/ juice and stir around the pan, scraping up the little bits stuck to the bottom, then add the drained can of tomatoes. Cook about 5 minutes (you might want to add a little salt and pepper to the tomatoes). Add the chicken back to the pan, cover it, and let it cook until the chicken is done all the way through.
Lemon Pepper Pasta
1/2 box orzo pasta (I use angelhair if I can't find orzo)
1/4 c olive oil
1tbsp butter
2 lemons
salt
fresh ground pepper, about 2 tsp. (regular will work, it's just not as pungent as fresh-ground.)
Cook the pasta according to directions on the pkg. In a med. skillet, heat the olive oil and butter at med-low. Once the butter is melted into the oil, add a pinch of salt, the pepper, and the zest and juice of both lemons. Keep the heat low and let it keep warm until the pasta is done. Drain the pasta and add it to the skillet, mix so that the pasta is coated in the lemon-pepper oil.
Serve the chicken & sauce over the pasta.
Posted by: Erika
4 chicken breasts
2 cans (15 oz, I think- whatever the normal sized cans are) diced tomatoes, one drained and one not drained
1 tsp. (about 2 cloves) minced garlic
seasonings: basil, oregano, salt & pepper, fennel seed, garlic powder, onion powder
olive oil (about 2 tbsp)
Heat a skillet at med-high heat and add olive oil. Once the oil is heated, add 1 tsp. fennel seed to it, let it cook about a minute or so. Sprinkle each chicken breast w/ salt, pepper, garlic powder, onion powder, basil, and oregano and place in pan season side down. Season the other side of the chicken while the first side cooks. Cook 4-5 minutes on each side, (or until each side is golden and slightly crusty). Remove the chicken from the skillet, put it on a plate and cover it w/ foil. Add the minced garlic to the skillet (and a little more oil if there's none left in the pan), and cook a minute. Add the tomatoes w/ juice and stir around the pan, scraping up the little bits stuck to the bottom, then add the drained can of tomatoes. Cook about 5 minutes (you might want to add a little salt and pepper to the tomatoes). Add the chicken back to the pan, cover it, and let it cook until the chicken is done all the way through.
Lemon Pepper Pasta
1/2 box orzo pasta (I use angelhair if I can't find orzo)
1/4 c olive oil
1tbsp butter
2 lemons
salt
fresh ground pepper, about 2 tsp. (regular will work, it's just not as pungent as fresh-ground.)
Cook the pasta according to directions on the pkg. In a med. skillet, heat the olive oil and butter at med-low. Once the butter is melted into the oil, add a pinch of salt, the pepper, and the zest and juice of both lemons. Keep the heat low and let it keep warm until the pasta is done. Drain the pasta and add it to the skillet, mix so that the pasta is coated in the lemon-pepper oil.
Serve the chicken & sauce over the pasta.
Posted by: Erika
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