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Chicken Piccata and Fettuccine with Lime Sauce

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July 27, 2021

Chicken Piccata and Fettuccine with Lime Sauce

We always enjoy having friends over for dinner. Last night was a wonderful evening just of that, friends over, children playing, parents sharing a glass of wine and cooking dinner. As the evening was quite impromptu, we had just lemon- lime pasta with chicken piccata my way.

The original piccata requires lemon juice, however I just had one lemon and therefore used key-limes for the chicken as well as the pasta. The flavor was uplifted with the lime, the pasta was light and fresh. Great alternative considering that lately I have more limes in the house than lemons.

Bon Appetit!

Giangi

Ingredients

For the Chicken:

Chicken tights, skinless and boneless

4 tablespoons of butter

2 garlic cloves, peeled and chopped

½ cup sweet Vermouth

2 cups diced tomatoes

1 Tbsp. capers

¼ cup lemon —lime juice

Salt and pepper

For the pasta:

4 limes, juiced

1/3 cup heavy cream

½ cup whole milk

3 tablespoon unsalted butter

½ package (250gr) Fettuccine Pasta by De Cecco

Preparation

1. For the Chicken:

2. In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the chicken tights and brown nicely on both sides.

3. Add to the pan the sweet vermouth, garlic, the diced tomatoes, the capers, lemon-lime juices, salt and pepper. Scrape any bits of the pan and cook until the sauce start to bind.

4. When the chicken is cooked through, add the remaining butter and swirl.

5. For the Pasta:

6. Bring a large pot of salted water to boil and cook the pasta according to package directions. When the pasta is done, drain and put the fettuccine back into the cooking pan.

7. Add the butter, the milk, heavy cream and lemon juice.

8. Stir over medium low heat, stirring constantly until the milk and cream are absorbed .

Credit: Foodista

Buffalo Wings

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July 26, 2021

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Buffalo Wings are so easy to make in the Instant Pot ®. They cook quickly and the meat comes out fall-off-the-bone tender. This recipe calls for frozen chicken wings. If using fresh or thawed wings, cut the cook time down to 10 minutes.

INGREDIENTS

2 pounds frozen chicken wings
1/2 tablespoon Cajun seasoning
1 1/2 cups Water
1 cup buffalo wing sauce

INSTRUCTIONS

In a large bowl, toss chicken wings in Cajun seasoning so they are evenly coated.
Pour water into Instant Pot ® and add a trivet.
Place wings in a (7 inch) spring form pan. Create a foil sling and lower pan into Instant Pot ®.
Close lid and set pressure release to Sealing.
Press Manual or Pressure Cook button and adjust time to 15 minutes.
When the timer beeps, allow pressure to release naturally and then unlock lid and remove it. Remove pan from Instant Pot ® using foil sling.
Remove wings and brush with buffalo sauce. Serve hot.

RECIPE NOTES

Source:- Cosorithis

Yellow Jasmine Rice

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July 26, 2021

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While jasmine rice is a rich source of B vitamins, here it gets a huge nutritional upgrade by adding fresh garlic and fresh turmeric. The result is a vibrantly hued yellow dish that is flavorful and nutritious. Both turmeric and garlic have been used medicinally for centuries and we are lucky that these two powerful foods also taste wonderful.

INGREDIENTS

1 cup jasmine rice
1 tbsp avocado oil
2 cloves garlic minced
1 tbsp peeled and grated fresh turmeric
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1 cup chicken stock
1/2 cup chopped fresh cilantro

INSTRUCTIONS

Place the rice in a fine-mesh strainer and rinse it well.
Press the SautÃ© button on the Instant Pot ® and add the oil. Allow it to heat 1 minute and then add the garlic, turmeric, cumin, and cinnamon. Cook, stirring frequently, 1—2 minutes. Press the Cancel button.
Add the rice and stock and stir to combine. Use a spoon to scrape any brown bits that may be stuck to the bottom of the pot. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 3 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Fluff the rice with a fork and serve with fresh cilantro.

RECIPE NOTES

Source:- Cosorithis

Chicken Piccadillo Chile Rellenos

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July 26, 2021

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I will often take the time to make chiles rellenos con queso for Cinco de Mayo. This year, I took the opportunity to do something a bit different by stuffing my chiles with a chicken piccadillo, inspired by the wonderful Lindsay Naturals green olives.

Ingredients

2 pounds boneless skinless chicken thighs, small dice*

1 cup canned diced tomatoes (I used Muir Glen Fire Roasted), drained of sauce which leaves about a half cup of tomatoes. Reserve some of the sauce.

1 cup onion, fine dice

1/2 cup mild olive oil (or half extra virgin and half vegetable oil)

1/2 teaspoon dried thyme

1 bay leaf

1 half cinnamon stick

1/3 cup raisins

1/2 cup slivered blanched almonds, lightly toasted

1/2 cup green olives

2 tablespoons capers, drained and rinsed

3 tablespoons cilantro

2 tablespoons flat leaf parsley

1 tablespoon mint

8-10 large poblano chiles (or save half to make the battered and fried version)

1 1/2 pounds ripe plum tomatoes

2 (or more to taste) jalapeno chiles, seeded and diced

1/2 cup diced onion

1 large clove garlic, peeled and roughly chopped

1 tablespoon or so of oil

Salt to taste

Preparation

1. Heat the oil in a large frying pan and add the onions, cooking until translucent, @ 2-3 minutes. Add garlic and cook for 1 minute longer. Add the tomatoes, thyme, bay leaf and cinnamon stick. Cook for another 10-15 minutes.

2. Scrape the tomato/onion mixture out of the pan into a bowl, and add more oil to the pan to cook the chicken. When the chicken is lightly browned, add the tomato/onion mixture to it. Then add the raisins, olives, capers and almonds and stir to combine, If the mixture is too dry, add a bit of the reserved tomato sauce.

3. Remove from the heat, and stir in the cilantro, parsley and mint.

4. To Roast Chiles:

5. Place chiles on a baking sheet and place under the broiler. When they are charred on one side, turn them over and char them on the second side.

6. Remove the baking sheet from the oven, and cover with plastic wrap. The heat will cause the wrap to shrink fit the pan. Allow the chiles to steam under the wrap for about 10-15 minutes. Unwrap, and carefully scrape the charred and loosened skin from the chiles. Carefully make a slit in one side of the chile to remove the seeds. It’s important to work as gently as possible so that the chiles do not shred. If a few seeds or stubborn bits of skin remain, it’s no big deal.

7. Carefully stuff the chiles with the picadillo. If you’re not batter frying the chiles, place them open side up on a plate napped with Chile Roasted Tomato Sauce

8. Roast the tomatoes under the broiler as per directions for chiles above. You do not need to cover them with plastic wrap. When the tomatoes are cool enough to handle, peel the skin off, and over a strainer, and cut the meat of the tomato from the seeds and core, leaving the seeds and core in the strainer. Place the meat in a separate bowl. When you are done, press gently on the remains in the strainer to remove juices from the core, and add the juices to the tomato meat.

9. Add the tomatoes and juices to a food processor bowl along with the diced onion, chile and garlic. PurÃ©e until smooth but still retaining a little texture.

10. Heat the oil in a large skillet, and when the oil is sizzling hot, add the purÃ©e all at once, frying while stirring for about 5 minutes, until the sauce begins to thicken, and turn more orangey. Season with salt to taste.

Credit: Foodista

Saucy Pinto Beans

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July 24, 2021

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If you’re looking for a perfect accompaniment for your Mexican dinner night, these Saucy Pinto Beans are the perfect pick. This bean dish is filled with bold flavors and will leave you satisfied. It is wonderful served with Basic Brown Rice and a side vegetable for a complete meal.

INGREDIENTS

2 cups dry pinto beans 1 lb
2 tbsp avocado oil
1 large yellow onion peeled and diced
1 medium jalapeÃ±o seeded and diced
2 tsp minced Garlic
3 1/2 cups chicken stock
8 oz tomato sauce 1 can
2 tbsp chili powder
1 tbsp yellow mustard
1 tsp dried oregano
1 tsp cumin
1/2 tsp black pepper
2 bay leaves
1/2 tsp salt

INSTRUCTIONS

Place the beans in a bowl and cover with 3 inches of water. Soak the beans 4—8 hours. Drain the beans.
Press the SautÃ© button of the Instant Pot ® and add the oil. After the oil heats 1 minute add the onion, jalapeÃ±o, and garlic. SautÃ© until softened, about 5 minutes.
Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot. Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 25 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Remove and discard the bay leaves and then transfer the beans to a bowl for serving.

RECIPE NOTES

Source:- Cosorithis

Homestyle Chicken and Vegetables

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July 24, 2021

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Homestyle Chicken and Vegetables is always a family-favorite dinner. Now you can make it so much quicker by using your Instant Pot ® pressure cooker. The bone-in chicken breasts stay moist and tender and the carrots and potatoes cook at the same time in the same pot. Those bright orange carrots also have vitamin A and beta-carotene, both of which are believed to be potent inflammation fighters. Dinnertime has never been easier or more delicious.

INGREDIENTS

2 large bone-in chicken breasts about 2 pounds
1 tsp kosher salt divided
1/2 tsp black pepper divided
1/2 cup chicken stock
6 large carrots
8 medium whole new potatoes

INSTRUCTIONS

Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour the stock into the inner pot and then add the chicken breasts. Place the carrots and potatoes on top of the chicken and season them with the rest of the salt and pepper. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Transfer to plates to serve and spoon the juices on top.

RECIPE NOTES

Source:- Cosorithis

Chicken Pesto Pizza

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July 24, 2021

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Easy homemade pizza dough topped with pesto, fresh baby spinach, thinly sliced grilled chicken, toasted pine nuts, mozzarella & Asiago cheese.

Ingredients

For The Pizza Dough:

1 ¾ cup very warm water (more if dough is too dry)

2 packets (1/4 ounce each) active dry yeast

2 tablespoons sugar

¼ cup olive oil, plus more for bowl and brushing

2 teaspoons coarse salt

4 cups all-purpose flour (spooned and leveled), plus more for work surface

For The Grilled Chicken Breasts:

Chicken breasts trimmed of fat and skin (for this recipe use four)

Salt and pepper

Canola cooking spray

For The Pizzas:

(Quantities below are for 4 pizzas)

Pizza dough from recipe above

8 ounces of pesto

3 ounces fresh baby spinach

4 grilled chicken breasts, very thinly sliced

1 cup of pine nuts toasted ( 4 ounces)

4 ounces shredded Asiago cheese

5 cups mozzarella cheese

Preparation

1. For The Pizza Dough:

2. Pour 1 3/4 cups very warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. (no stirring)

3. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. (If dough is too dry add a tablespoon of water, continuing adding until dough is sticky.)

4. Get out another large bowl and fill with hot water to heat it up. Dump the water, dry it out and oil the inside of the bowl. Transfer the dough to the oiled bowl, top with a thin layer of olive oil, then cover with plastic wrap. Set it aside in a warm, draft-free place until dough has doubled in size, about 1 hour.

5. Turn the dough out onto a lightly bread floured work surface and shape into a large disk. Cut into 4 even portions. Preheat oven to 500 degrees, oil a cookie sheet and begin to shape one of your dough balls into a pizza shape.

6. (To freeze dough balls, wrap them each in plastic and freeze in a resealable freezer bag for up to 3 months.)

7. For The Grilled Chicken:

8. Preheat your grill to 450 degrees. Generously coat both sides of the chicken breasts with salt and pepper and spray with cooking spay.

9. Grill the breast for 6 minutes on the first side and 5-6 on the other side or until temperature reads 165 degrees.

10. Allow to rest 10 minutes before thinly slicing.

11. For The Pizzas:

12. Once dough is shaped, spread 2 ounces of the pesto on it, then add a layer of fresh spinach, thinly sliced sliced chicken, toasted pine nuts, 1 ounce Asiago cheese and ½ cup of mozzarella cheese sprinkled evenly over the pizza.

13. Bake for 5 minutes, add ½ cup of mozzarella cheese over entire pizza and rotate 180 degrees.

14. Bake for 3 more minutes and remove from the oven. Enjoy while it’s warm!

15. Repeat these steps 3 more times for the other pizzas.

16. Recipe Notes: To defrost dough, place in the fridge the morning you want to make the pizza. Then place the dough on the counter for 30-60 minutes while you prep the rest of your ingredients (this will allow the dough to come up to room temperature). Then shape and finish with toppings.

Credit: Foodista

Vegetable Buddha Bowls with Carrot Ginger Dressing

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July 23, 2021

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Vegetable Buddha Bowls with Carrot Ginger Dressing

“Buddha bowl” is a name for an entire meal, usually vegan, in a bowl. Buddha bowls often start with a grain, have a plant protein of some kind, and lots and lots of vegetables. The Carrot Ginger Dressing in this bowl is not only a delicious and vibrant dressing, it also has powerful anti-inflammatory powers thanks to both the ginger and carrots!

INGREDIENTS

1 cup short-grain brown rice
1 1/4 cups vegetable stock divided
2 1/2 tbsp extra-virgin olive oil
2 1/2 tbsp apple cider vinegar
2 large carrots peeled and thinly sliced, divided
1 tbsp fresh ginger peeled and chopped
1 tbsp fresh lime juice
1/4 tsp pure stevia powder
3/4 tsp toasted sesame oil
1/8 tsp salt
1 1/2 cups frozen shelled edamame thawed
1 1/2 cups broccoli florets thinly sliced
4 cups red cabbage thinly sliced
1 medium cucumber thinly sliced
2 medium avocados peeled, pitted, and thinly sliced
2 tbsp sesame seeds
2 scallions thinly sliced

INSTRUCTIONS

Place the rice and 1 cup stock in the inner pot. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 24 minutes.
While the rice is cooking, make the dressing. In a powerful blender, blend the olive oil, vinegar, half of the carrot slices, ginger, lime juice, stevia, sesame oil, and salt until the mixture is super smooth. Set aside.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid. Use a fork to fluff the rice. Press the Cancel button.
Press the SautÃ© button and add 1/4 cup stock with the edamame and broccoli. Gently stir and then let them cook until warm, about 2 minutes.
To assemble the Vegetable Buddha Bowls, spoon one quarter of the rice mixture into each of the four bowls. Add one quarter each of the remaining carrot slices, cabbage, cucumber, and avocado slices to each bowl, keeping the ingredients separated. Sprinkle one quarter of the sesame seeds and scallions over each bowl and drizzle with one quarter of the Carrot Ginger Dressing.

RECIPE NOTES

Source:- Cosorithis

Coconut Curry Lentil Chickpea Bowls with Kale

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July 23, 2021

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Coconut Curry Lentil Chickpea Bowls with Kale

If there is such a thing as “healthy comfort food,” this dish definitely qualifies. It’s a dish that will make you feel happy when you’re eating it, enjoying the warming spices and creamy texture. Of course, the ease of preparation makes it even more attractive! This recipe is sure to make it into your regular rotation.

INGREDIENTS

3/4 cup red lentils
15 oz diced tomatoes with garlic and onion with juices, 1 can
13.66 oz unsweetened lite coconut milk 1 can
1 cup vegetable broth
1 tbsp curry powder
1 tsp peeled and grated fresh ginger
1 tsp turmeric
1 tsp salt
15 oz can chickpeas drained and rinsed, 1 can
4 cups deveined kale finely chopped
1 tbsp lime juice
1/3 cup roughly chopped fresh cilantro leaves and stems

INSTRUCTIONS

Place all of the ingredients, except the kale, lime juice, and cilantro leaves, in the inner pot and stir to combine well. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 8 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Stir in the kale and lime juice. Spoon into bowls and serve topped with cilantro.

RECIPE NOTES

Source:- Cosorithis

Chicken Pasta Primavera – Flower Patch Farmgirl Style

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July 23, 2021

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Chicken Pasta Primavera – Flower Patch Farmgirl Style

I know I boss you around all the time, telling you to make this or bake that. But this time, I’m serious. You have to make this. Or else.

And I’m not one of those empty-threat ladies. If you opt not to make this, well, trust me – it won’t be pretty.

Having said that, I’ve often wondered if bullying isn’t my best course of action. Perhaps I should at least make an effort to appeal to your good sense.

Reasons you should make this:
1. It’s a reason to buy Cavatappi pasta. (And pasta is Cheap!)
2. It’s got 6 different kinds of veggies in it.
3. You get to chop 6 different kinds of veggies! (Chopping veggies is my therapy, along with plucking my eyebrows and weeding my garden. I’m always slightly less on-kilter during non-gardening months, for this reason.)
4. Your husband will have thirds.
5. Your babies will eat it.
6. Most important of all – it’s pretty.

Now, since I was so level-headed, I will reward myself with a hearty dose of pushy right here at the end: Buy a wedge of Parmesan cheese and grate it with one of these (you can also use it to zest your lemon). You will experience some sticker shock the first time you pony up for the wedge, but I promise, hand to heart: this wedge will last you ages and ages. And nothing beats the taste, this I can assure you.

Ingredients

12 ounces Cavatappi pasta

2 green onions

4 teaspoons olive oil

3 boneless, skinless chicken-breasts, cut into bite-sized pieces

Salt

Pepper

Zest of one lemon

1 or 2 squeezes of fresh squeezed lemon juice

1 clove garlic – chopped

1 pound asparagus – trimmed and cut into 1-inch pieces

1 medium yellow pepper, thinly sliced

1 pint grape tomatoes, halved

1/2 cup heavy cream

1/4 teaspoon crushed red pepper

1/2 cup Parmesan cheese, freshly grated

1 cup chopped, fresh basil

Preparation

1. Boil pasta as directed.

2. Drain pasta, reserving 1/2 cup pasta cooking water.

3. Return pasta and reserved cooking water to pot.

4. Slice green onions.

5. Heat 2 teaspoons oil in a skillet on medium-high until hot. Sprinkle chicken with salt and pepper.

6. Add chicken to skillet and cook 7 minutes or until chicken is cooked through, stirring occasionally. Transfer chicken to medium bowl; set aside.

7. To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.

8. Add green onions and garlic and cook 1 minute, stirring.

9. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.

10. Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high.

11. Add halved tomatoes, lemon zest and lemon juice.

12. Cook 1-2 minutes on medium heat, until tomatoes just start to break down.

13. Stir in reserved chicken pieces and remove skillet from heat.

14. Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water.

15. Stir to combine.

16. Garnish with more basil and Parmesan, if you’re so inclined.

Credit: Foodista

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Ingredients

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INGREDIENTS

INSTRUCTIONS

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Ingredients

Preparation

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RECIPE NOTES

Ingredients

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