Saturday, March 13, 2010

Linguine with Asparagus, Bacon, and Arugula


Ingredients

  • 1 pound linguine, uncooked
  • 1/3 pound sliced bacon, cut in half
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
  • 1 (5 ounce) package baby arugula leaves
  • 1/4 cup fresh lemon juice

Directions

  1. Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, (I drain the bacon grease) and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
  3. Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Rich Herb and Lemon Chicken


Ingredients

  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • garlic powder to taste
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 1/2 cup milk
  • 1/4 cup fat free sour cream

Directions

  1. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside.
  3. Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
  4. Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.

Spaghetti Squash


Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Monday, August 10, 2009

Trying Again...

Hi Girls! It looks like we've all been busy! But here's hoping that with school starting back up and more structured schedules I can get back to blogging a little more... Here's my first attempt! Ü I hope your summer's have been great! xoxo

Greek-Style Turkey Burgers
1/4 cup fine dry bread crumbs or 3/4 cup soft whole-wheat bread crumbs
1 egg, slightly beaten
1 tablespoon milk
2 teaspoons Greek seasoning
1/4 teaspoon salt
1 pound lean uncooked ground turkey or chicken
4 pita bread rounds, or 4 whole-wheat hamburger buns, split and toasted
1 recipe Greek Salsa
1/4 cup crumbled feta cheese

1. In a medium bowl stir together bread crumbs, egg, milk, Greek seasoning, and salt. Add turkey; mix well. Shape turkey mixture into four 6-inch-long by 1/2-inch-thick oval patties or four 1/2-inch-thick round patties.

2. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 11 to 13 minutes or until no longer pink (165 degrees F), turning once halfway through broiling time.

3. Serve the burgers in pita bread rounds. Top with Greek Salsa and sprinkle with feta cheese. Makes 4 servings.

Greek Salsa: In a small bowl stir together 2 tablespoons white wine vinegar, 2 teaspoons olive oil, and 1 teaspoon Greek seasoning. Stir in 1 cup finely chopped tomato, 1/4 cup finely chopped cucumber, and 1/4 cup finely chopped, pitted kalamata or ripe olives. Makes about 1-1/3 cups.

These also taste great when done on the grill and we eat them with a salad and not on the bread items as we are cutting down on carbs at our house...!

Sunday, April 19, 2009

This is would be my first blog all year! So sorry it has taken me so long! Adrian and I just tried this recipe and it is now one of our favs! What I love about this one is that you can have it hot for dinner and the next day eat it cold! It tastes fabulous either way. Also I love it because you really can add any veggies you want, just whatever is in season, my favorites are asparagus, carrots and broccoli.
YOU HAVE TO TRY THIS YUM-O

Peanut Noodles with shredded chicken and veggies

1 lb. boneless skinless chicken breasts
1/2 cu. smooth natural peanut butter
2 tbsp. reduced-sodium soy sauce
2 tsp. minced garlic
1 1/2 tsp. chile-garlic sauce ( I just used cayenne pepper)
1 tsp. minced fresh ginger ( I used the dry stuff!)
8 oz. whole wheat spaghetti (Penne is my fav)
1 12oz bag vegetable medley (any fresh or frozen ones ya want)

Put a large pot of water on to boil for pasta.
Meanwhile, place chicken in skillet or saucepan and add enough water to cover, bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink, 10-12 min. Transfer chicken to cutting board, when cooled shred into bite size pieces.

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, and ginger in large bowl.

Cook pasta in the boiling water until not quite tender, about 1 min less than the package directions. Add veggies and cook with pasta until just tender, about 1 min. Drain, reserving 1 cup of the cooking liquid. Rinse pasta and veggies, stir the reserved cooking liquid in with peanut butter mixture. Add pasta, veggies and chicken, toss to coat.

This is way good to serve with fresh pineapple!!!

Wednesday, February 11, 2009

Caramelized Pancetta and Fennel Salad

Ok, so I'm sorry it has taken me so long to get on here. I have been a blog slacker so far in 09. :) Here is a recipe Kevo and I just tried. We really like it, especially the fennel. The dressing is also very delicious for any salad! And Aunt Nae, the wallpaper is beautiful! -Linds
Ingredients
1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows
.
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette:
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: scant 1/2 cup
Prep Time: 5 minutes


Wednesday, January 14, 2009

Hello Girls! Doesn't this background just remind you of old-fashioned wall paper?
It is gorgeous and sunny out today and makes me excited for spring!
Here is a light weight desert recipe that is great for warm days or anytime of year! Yummy!



Angel Food Cake with Lemon Honey Yogurt Sauce

Cake:
12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour

Sauce:
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice
Special equipment: a 10-inch nonstick angel food cake pan

Directions
For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon.