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Friday Recipe Exchange: Pears and Grilling

Pears Pecorino Walnuts

Sometime contributor Michael Fallai shares a lot of terrific recipes on Facebook. The only hitch is they are often in Italian. Tonight’s featured recipe was one of those. If you ever want a laugh, let Google translate a recipe for you…and don’t let dissolve cheese in a water bath, or let your wine evaporate on flame lively intimidate you.

Perusing the weekly ads, I pulled together a few recipes based on what was on sale this week and headed out to the grill.

First up, Curried Turkey Burgers, recipe here. Great served on fresh pita and grill some fresh eggplant from the garden.

Collard greens were everywhere at the farmer’s market last weekend, so Collard Greens with Bacon seems timely, click here.

The dinner menu took advantage of the abundance of pears right now, Grilled Salmon in Dill Sauce with Pear Raspberry Salad. Click here for recipes and full menu.

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JeffreyW and Mrs. J made some delicious looking Cream Horns (and to this Italian girl, seems the only difference between these and Cannoli is the filling). Purty pictures and directions can be found here.

What’s on your menu this last weekend of August? What garden fresh items are you enjoying right now? What are you grilling up?

Tonight’s featured recipe (pictured at top) became a poignant reminder of the earthquake in Italy. I had pulled it off the Italy site, translated it and put the ingredients on my shopping list just days before it hit.

Here is my version:

Pasta with Pears, Pecorino and Walnuts

  • 10 oz linguine pasta
  • 1/2 cup walnuts, coarsely chopped
  • 3 large pears, very ripe, cored and cubed
  • 3 tbsp butter
  • 3/4 cup grated Pecorino Romano (plus extra for garnish)
  • 4 oz cream cheese or Mascarpone, cut into small cubes
  • dash of white wine (opt)
  • salt and pepper to taste

skillet, large pot

Bring water to boil in large pot, add salt and pasta and cook to al dente.  Drain but do not rinse and add back to pot, off heat.

While pasta is cooking, heat skillet on medium heat, add walnuts. Stir constantly until lightly toasted, remove and set aside.

Add butter to skillet and melt before adding pears. Stir gently until well coated with butter. Cook until softened, gently stirring occasionally (you don’t want to break up the pears).

Add both cheeses and stir in completely. Let simmer on medium heat until lightly boiling. Add wine and let simmer away (about 5 minutes). Salt and pepper to taste.

Combine pasta, pear mixture and walnuts in large pot and mix well. Serve with extra Pecorino for garnish.

That’s it for this week. Have a great weekend, enjoy fading days of August – TaMara



 

Friday Recipe Exchange: Convection Roasted Chicken

Dinner is Served

After asking for and receiving some excellent advice on how to use my new convection oven, I decided to jump in and test it out. Roasting a chicken seemed like the most logical choice. If I ruined it, I could turn it into chicken salad. Sonoma Chicken Salad to be exact, found here.

This time of year, recipes seem superfluous – farm fresh corn, zucchini from my garden and sliced tomatoes need little embellishment. But I do have Tomato-Pasta Salad, here, that changes up the usual flavors.

For dessert, those plums needed to be used, so I went with a Plum Crumble (or as my cousin christened it, Plumble), recipe here. I used the convection feature,  which helped the crisp brown evenly. Bonus Bixby inspecting the plums here.

I don’t have any recipes from JeffreyW this week, but that could because this guy is keeping him busy:

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That’s the most adorable, Gabe, getting himself into a bit of trouble. I am looking forward to seeing how JeffreyW’s figs turn out, hopefully abundant enough for homemade fig newtons. But if not, just fresh off the tree. I love figs! Photos of his fig progression are here.

What’s on your menu this weekend as summer winds down? My grapes are starting to ripen, and of course I’m overrun with plums, so does anyone have some good plum or concord grape recipes they want to share? What else is cookin’ tonight?

Chicken's Done

Tonight’s featured recipe is pretty simple, since what I wanted was to test out how the convection oven treated my ingredients. I started with a local chicken, zucchini from my garden, potatoes from my dad’s garden and local corn.

I mixed together 2 tbsps of butter with dried, crushed rosemary and basil, along with crushed garlic and rubbed it under and over the skin of the chicken. I then rubbed more of the herbs and garlic inside  the cavity.

I put the chicken and the sliced potatoes into the roasting pan. I roasted them at 425 degrees, until the breast meat registered at 165 degrees and the thighs at 170 degrees. The high temperature, combined with the convection created a crisp skin that quickly sealed in the juices. Total cooking time was one hour for a five pound bird.

Convection Oven Roasting

I added the sliced zucchini about 15 minutes before the chicken was about to come out of the oven, so everything finished up nicely. The corn was microwaved for two minutes an ear (for a total of six minutes) with the husks on. If I had been more confident with my oven skills, I would have popped the ears into the oven just a bit before the zucchini and roasted them in the husks.

I am over the moon with what the convection feature can do – the potatoes were perfectly roasted, the chicken crisp and moist, the zucchini tender. The flavors were great and the herbs really permeated the meat.

That’s it for this week. I’m sitting here watching the welcome rainstorm drench my very thirsty yard, while contemplating my long list of things to do this weekend. Have a great weekend! – TaMara



 

Friday Recipe Exchange: Grilling Up a Storm

Bixby is 2 snap

Bixby turned two on Thursday and I felt that justified a Bixby Diaries post. So for the pet lovers, you’ll find lots of new and old photos, plus video of the Beast here. For the rest of you, it’s a grilling themed recipe exchange.

First up, Grilled Chicken and Papaya, recipe here. I noticed in the stores that mangoes were plentiful, and I can’t imagine why you couldn’t substitute – I would add a dash of lime to it all with mangoes.

Speaking of mangoes and papayas, how about Grilled Fish with Mango and Papaya Salsa, recipe here.

A couple of nice sides to round things out. But don’t think you need a recipe, fresh veggies from the garden, tossed in olive oil and grilled in a grilling basket can’t be beat.

Grilled Vegetable Salad, click here, can be a meal in itself or a hearty side.

Greek Grilled Potatoes, recipe here, are a nice, tangy change from regular potato packets.

What’s on the menu this weekend? Anything special planned for Father’s Day? What’s your favorite food to take out of the kitchen and make on the grill?

Flank Pinwheel Prep Final

Tonight, I combined two favorite recipes. I love the pinwheels because they are so showy (and tasty). I thought it would be a great recipe for Father’s Day weekend. Then I ran across my spicy sauce and thought, yum, that would work. If you don’t want spicy, here is the original Pinwheel Recipe. And if you don’t want pinwheels, here is the original Spicy Grilled Flank Steak recipe. I got you covered.

Grilled Spicy Flank Steak Pinwheels

Sauce:

ING-chili-garlic-sauce-2_sql

  • 1 tbsp chili garlic paste
  • 1 tbsp lemon zest
  • 1 tbsp ground ginger
  • 2 tsp crushed garlic
  • 1 tbsp olive oil
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • ½ cup orange juice

Pinwheels:

  • 1 lb flank steak
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

ziplock bag,

You can ask the butcher to butterfly your flank steak, which  is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.

Image from Serious Eats

Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it thin.

Keeping it flat, place into a ziplock bag,  add marinade and coat completely on both sides. Marinate flat in refrigerator 1 hour. Remove from marinade and assemble.

Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.

Next layer the provolone cheese slices, two to three slices thick, over the meat.

Now it’s time to roll.  Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.

Heat grill and oil grates well – alternately you can cook in a cast iron skillet (heat 1/2 to 1 tbsp of oil in it) on the grill. If using a gas grill – heat one side to high for searing, turn the other side to about medium to finish cooking. For coals – place coals toward center of the grill, leaving the edges cool for finishing cooking.

Add pinwheels to the grill, flat side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute.  The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.

After the second side is done, move steaks off of high heat to the cooler grates  and let the steak finish for about 10 to 15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.

Remove to a plate, cover with foil and let rest 10 minutes, so the cheese isn’t molten lava.

My steak made 4 large pinwheels.

That’s it for this week. I don’t know how many recipe exchanges I’ll have in me while I’m packing, but stay tuned. Have a great weekend! – TaMara



 

Friday Recipe Exchange: Spicy, Sweet and Hot

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I was looking around for one of my recipes, which I’m using for tonight’s featured recipe, and in the process stumbled upon JeffreyW’s cache of wings – in all kinds of varieties (you can see most of them here). That inspired tonight’s theme – hot wings!

Before I get to that, a couple of things cooking in my kitchen this week.

Cold weather refused to go away, so I made a big batch of Beef and Barley Soup, recipe here.

This week’s dinner menu was Sweet Ginger Beef and Snow Peas, click here for menu and recipes.

Now for the wings:

JeffreyW makes mouths water with his Sesame Wings, picture above and recipe here.

His secret for crispy Oven Baked Hot Wings, pictured below, can be found here.

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And finally, Baked Honey Glazed Wings, if you’re not into a lot of heat. Click here.

What’s cookin’ in your kitchen (or on your patio) this weekend? I’m in need of an ultimate (and easy) waffle recipe for upcoming company. Anyone have one they want to share?

Buffalo Leg Quarters

Wings are great as snacks for a big crowd, but when you want a dinner entree, I find this recipe works great.

I love Buffalo Wings. I don’t make them much because it seems a lot of work. I can almost always find a special on leg quarters and look over there next to them…bottles of my favorite buffalo sauce. Together they make a yummy dinner.

Buffalo Chicken

  • 4 lbs of leg quarters (approximately 4 pieces)
  • flour
  • salt & pepper
  • cayenne pepper (opt)
  • oil
  • favorite Buffalo sauce (mine is from a local shop that sells bottles at my local grocery store)

skillet, baking sheet

Mix together flour and spices. I like mine spicy so I added cayenne to the flour mixture. Dredge chicken in flour mixture until well coated.

Over medium heat, heat a tbsp of oil for each quarter (I had to fry mine in two batches, so I added 2 tbsp for each batch). It doesn’t take much to crisp up the skin. Fry until golden brown, turn and brown on the other side. It can take from 5 to 7 minutes per side.

Remove to baking sheet and bake uncovered at 350 degree until the thigh temp is 175 degrees (about 30 to 40 minutes). Every 10 minutes, remove and baste with Buffalo sauce, about three times. Before removing the fully cooked chicken from the oven, give a generous coating of Buffalo sauce and let heat through. Remove and let rest for 5 minutes. Serve with bleu cheese or ranch dressing, and celery sticks.

That’s it for this weekend. Next week I’ll share the menu for my very special company. Have a great weekend – TaMara

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Friday Recipe Exchange: Filled Shortbread Cookies

Filled shortbread cookies

That blemish on that strawberry is going to haunt me. But the cookies were delicious. A bit of cooking going on this week. I’m also putting together my menu for my June visitors, which will probably be the topic for the next several recipe exchanges.

Tonight’s feature recipe was going to be used during that visit, but I won’t lie to you, it’s labor intensive and I decided there would be too much going on to try and attempt them. This is why I test-drive recipes. I refuse to be a tied to the kitchen when I could be having fun with my guests.

Before we get to that recipe, here is what else was cookin’ in my kitchen this week:

Rotelle No-Boil Pasta Bake – quick, easy and I love the little wheels. Click here for the recipe.

Leftover raspberries went into a nice salad: Pear-Raspberry Salad, recipe here.

Spring Roll step 1

And this week’s dinner menu was Chicken Satay and Thai Spring Rolls. Menu, recipe and shopping list are here and photo instructions for the spring rolls are here.

No Bixby this week (although his resistance video got picked up by I Love Great Danes and he’s quite popular. Insists on wearing shades when we walk now – no autographs please). But here is a little kitteh to end your week. She rules the big guy.

What’s on your plate this weekend? Have any warm weather recipes to share? Grilling, fresh greens, fun sweet treats?

Tonight’s featured recipe:

Raspberry and Strawberry Filled Shortbread Cookies

I was going to make my own filling, but when I realized how labor intensive rolling out shortbread dough was going to be, I went will all-fruit style jams instead.

  • 1 cup butter, softened
  • 1/2 cup sugar
  • dash of salt
  • 2-1/2 cup unbleached flour
  • fruit filling – I went with strawberry (hearts) and raspberry (circles)
  • parchment paper (not optional)

cookie cutters (sharper the better), rolling pin, baking sheets

Cream butter and sugar until fluffy. Add salt and then flour, about a third at a time, mixing gently until all flour is incorporated.  Divide dough in half. Place one half on parchment sheet, cover with another sheet of parchment and roll to about 1/8 inch thick. Place on a baking sheet. Repeat with the second section of dough. Place baking sheet in the refrigerator and cool for an hour.

Remove one of the dough parchment packets (keep the other refrigerated until ready to use). Peel off the top piece of parchment and cut out the large shapes, then for half the shapes, use a smaller cookie cutter to cut out the center. Move the center pieces from the center to the parchment, so they don’t bake back together. I used the center pieces to make sandwich cookies. Place the parchment on a baking sheet and bake at 300 degrees (f) for about 15 to 20 minutes – remove them when they are light golden. Because they are thinner than regular shortbread, keep a good eye on them, they cook up quickly.

Repeat with the second parchment packet.

Remove cookies and let cool thoroughly before assembling. To assemble, place a spoonful of fruit filling in the center of the whole cookie and GENTLY press the cut out cookie on the top, allowing the fruit filling to spread to the edges and fill the center. (Resist the urge to lick the edges to smooth them out) Serve the centers plain or make fruit filled sandwich cookies as desired.

Makes about two dozen, depending on the size of the cookie cutters.

That’s it for this week. Have a great weekend – TaMara



 

Friday Recipe Exchange: Spicy to Sweet

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JefferyW’s Carnitas

No rhyme or reason for tonight’s recipes. A hodgepodge of culinary treats. Nothing pithy to say, so lots of photos instead.

Slowcooker pulled pork

Pictured above, Pulled Pork, sweet and spicy barbecue or spicy carnitas (at top), recipes here.

Apple Salad1

Dinner menu this week is full of fresh spring flavors, Herbed Linguine and Apple Salad, menu and recipes are here.

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JeffreyW brings us three sweet treats. Blueberry Banana Bread with Sugared Pecans, pictured above and recipe here.

He changes it up a bit with his Raspberry Banana Bread, click here.

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And finally, one of my faves, he whips up a batch of Creme Fraiche, above and instructions here.

For the pet lovers, there is a Bixby video…how do you move 160 lbs of Great Dane…well… video is here. And a cute photo of him crashed out on the couch here.

What’s cookin’ for your weekend? Anyone planning on breakfast in bed/fancy dinner for the mothers in their lives? If you’re looking for breakfast recipes, click here.

mmmm-yummy1

Tonight’s featured recipe comes from a friend of mine. He is always experimenting in the kitchen and coming up with delicious dinners. Good are the friends who feed you.

This can also be made in a slow-cooker.

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces (pork works well, too)
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

That’s it for this week. Happy Mother’s Day to my mom and all the moms out there. Have a great weekend – TaMara



 

Shredded Potato Encrusted Chicken

Shredded Potato Packet Final

This is one of my favorite quick dinners. Looks and tastes great if you want to impress guests, but quick and easy enough for weeknight dinner.

Potato Encrusted Chicken

  • 2 large baking potatoes
  • 3 green onions, chopped
  • 1/4 tsp Old Bay Spice
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp salted butter
  • salt & pepper to taste
  • 2 large boneless chicken breast , cut into equal halves

OR

  • 4 boneless chicken thighs

Wash and shred the potatoes on the large holes of a box grater. I don’t peel them. Drain them well. I squeezed the water out by hand and then patted with a paper towel. Then combine in a bowl with onions, salt, pepper and old bay spice.

Season chicken or fish fillets with salt and pepper. You want the fillets to be fairly equal in size, so halve the breasts and trim the fillets so they are about 4×4 in size.

Potato packets1

Heat the oil and butter in a large skillet.  When the oil and butter are hot, spoon 4 small, evenly spaced mounds of the shredded potatoes (each about 1/3 cup) into the skillet (my skillet is small, I had to do two at a time).

Press a portion of chicken into each mound and cover with the remaining potatoes. Cover the skillet. Cook the potato packages over medium heat for 6 to 7 minutes. Add additional oil if needed (I added a little as I turned each piece).

Turn them carefully with a large spatula and cook them for 4 minutes, remove the lid and continue to cook for an additional to 2 to 3 minutes uncovered. The potatoes should be nicely crusted on both sides.

Reduce heat to low and cook an additional 3-5 minutes or until the internal temperature reaches 165 degrees.



 

Friday Recipe Exchange: Mix It Up

Cucumber SalsaI did quite a bit of cooking this week, but it’s been busy enough that I haven’t put together the recipes or taken a lot of photos. So tonight I’m highlighting some past favorites.

Pictured above is Crisp Cucumber Salsa, always a hit when I make it. Recipe here.

Baked Ziti is my go-to for dinners to take to events or share when condolences are needed – I often take it unbaked so it can be fresh and hot when needed. It’s also a great make-ahead dinner for weeknights. Recipe here.

This week’s dinner menu is Cranberry Pepper Steak and Bleu Cheese Mashed Potatoes, click here for menu and recipes.

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This yummy photo is from JeffreyW – it’s Bacon Dill Potato Salad – instructions here.

What’s on the menu for you this weekend? Grilling yet? Have anything fun planned?

Pasta Jambalaya_Snapseed2

Tonight’s featured recipe is another quick but tasty dinner entry. When I was a kid I used to love the Friday nights my mom said, I’m tired of cooking let’s just have hamburger goulash – which was basically hamburger, tomato sauce and elbow macaroni with some spices thrown in. This recipe is like an adult version of that, with some real flavor.  Still easy to put together.

Pasta Jambalaya

  • 12 oz penne pasta
  • ½ tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 stalk celery, diced
  • 1 cup sliced carrots
  • 1 tsp crushed garlic
  • 1 tsp to 1 tbsp Cajun or Creole seasoning
  • 15 oz can black beans
  • 14 oz can diced tomatoes
  • 4 oz can chopped green chilies
  • 4 oz smoked sausage, sliced (I like Andouille)
  • 4 oz shredded Mexican 4-blend cheese

saucepan

Cook pasta according to package directions. Drain well. In the saucepan, heat oil and then sauté onion, pepper, celery and carrots until onions are translucent and celery soft. Add garlic, Cajun seasoning, tomatoes, chilies, beans, carrots and sausage. Bring to a low boil, reduce heat, add pasta and let simmer for 20 minutes. Serve with cheese as garnish.

Note: When a recipe says to add 1 tsp to 1 tbsp, or to taste of a spice, add it in small increments, 1/4 to 1/2 tsp at a time. Remember you can always add more, but it’s pretty tough trying to remove what you’ve added.😉

That’s it for this week. We’ve finally gotten rid of the clouds and it looks like a great weekend to spend outdoors Have a great weekend. – TaMara

 



 

Friday Recipe Exchange: Chicken, Chicken and More Chicken

Golden Chicken Curry4As promised, I jumped back into blogging this week. And there was actual cooking and baking in my kitchen. I have been wanting to try a cold fermentation bread dough for a while and this was the week. I want to make it a couple more times before I share, but so far it is about the best bread I’ve ever made. For once high altitude did not diminish my enthusiasm or my bread.

But for the rest of the week, it was all about chicken.

First up, Golden Curried Chicken Pilaf and Dill Dip (pictured at top) – a complete dinner menu and recipes can be found here.

JeffreyW made Chicken in Tomatillo Sauce, click here, which I think sounds delicious. I love tomatillos. If you have room in your garden this year, they are very easy to grow. A great addition to salsas and sauces.

In anticipation of grilling weather, there is Tangy Yogurt Chicken, recipe here. The marinade makes for tender chicken and a terrific coating with some zing.

Spring is finally here, so why not a nice Chicken Primavera, with a bonus Carrot Cake, full dinner menu and recipes here.

What’s on your plate this weekend? Cooking anything fun this first full weekend of baseball? Hit the comments and share.Sesame chicken fingers

Tonight’s featured recipe is from my kids’ menu. Great flavor and a breeze to put together. I tossed in some grated Parmesan for additional flavor when I made it this week.

Sesame Chicken Tenders

  • 1/2 cup stone-ground mustard
  • 1/2 cup honey
  • 3 tbsp limejuice

=======

  • salt & pepper
  • ½ cup sesame seeds
  • ½ cup Italian breadcrumbs
  • 1 egg, beaten
  • 1 to 2 tbsp water
  • 1 to 1 ½ lbs chicken tenders

baking sheet, greased or lined with parchment or foil

2 bowls and 1 plate

Mix mustard, honey & limejuice in bowl, set aside for dipping sauce*.

On plate mix salt, pepper, breadcrumbs & sesame seeds. In second bowl, add egg and water. Dip chicken in egg wash then dredge in breadcrumbs, coating completely. Place on baking sheet, sprinkle with more sesame seeds if desired. Bake at 425° for 10 minutes, turn, and bake an additional 5 to 10 minutes, until crispy on all sides. Serve with mustard dipping sauce, waffle fries and a fresh vegetable tray for a quick and easy dinner.

*Note: I made a second dipping sauce using Buttermilk Dressing and my favorite Red Hot Sauce. I liked it and will use it again.

That’s it for this week. Next week I’ll be mixing it up with some recipes I’ve had bookmarked to try for a while. Have a great weekend! – TaMara

 

Friday Recipe Exchange: March Roundup

a nice plate full

I’m going to be gone the rest of the month, so I thought I’d put together recipes for the major events in March. Specifically St. Patrick’s day, Easter, and Spring.

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JeffreyW plates up a nice Corned Beef and Cabbage Dinner above and I have two recipes for it here.

Coconut Lemon Cake c2011 W4DS

This pretty Coconut Lemon Cake is a showy dessert I like to make for Easter Dinner, click here for the recipe.

What’s going on in your kitchen this weekend? Anyone broken out the grill yet? What recipe makes you feel like spring has finally arrived?

I steamed these veggies for 5 minutes and cooled them in running water, set them aside

Pictured at the top of the post and above are JeffreyW’s Seafood Primavera, more photos and instructions are here.

Tonight’s featured recipe takes advantage of what you can find fresh in the produce section and makes you long for gardening season. It’s quick and easy. You can change up the vegetables at will and omit the chicken if desired (I’d substitute some nice mushrooms then.)

Chicken Primavera

  • 3 boneless chicken breasts, cubed in large pieces
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 to 2 tbsp olive oil
  • 8 oz sliced carrots
  • 8 oz broccoli crowns
  • 1 small yellow summer squash, sliced
  • 2 tsp basil, crushed or ¼ cup fresh basil leaves
  • 1 tsp crushed garlic
  • 2 Roma tomatoes, quartered
  • ¾ cup chicken broth or equivalent
  • ¼ cup white wine
  • 2 oz grated parmesan
  • 9 oz fresh linguine

skillet, large saucepan

Sprinkle salt & pepper over chicken pieces. Heat oil in skillet, add chicken and saute for 5 minutes over medium-high heat, until golden on all sides. Add carrots, broccoli and squash, and stir for 2 minutes. Add basil, garlic, tomatoes. Stir additional 2 minutes. Remove mixture to bowl. Add chicken broth and wine to skillet, deglaze drippings, bring to a boil, reduce heat, add chicken mixture, toss and cover. Reduce heat to low and let simmer while pasta cooks. Bring water to boil in saucepan and cook pasta according to package directions. Drain very well and toss with chicken mixture. Sprinkle with parmesan and serve.

That’s it for now. Have a great weekend! – TaMara

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