Pistachio Crusted Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on March 8th, 2010
- 1 cup chopped pistachios
- 1/2 cup bread crumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons honey
- salt and pepper to taste
- 2 large skinless, boneless chicken breast halves, cut into 1-inch strips
Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Pasta Alfredo with Proscuitto, Peas, and Caramelized Onion
Posted by JasonQ in Main Dishes on February 24th, 2010
This is a slight modification to a dinner I had recently at Biaggis. Enjoy!
- 1 lb box pasta
- 3 Tbsp olive oil
- 1 yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz proscuitto
- 1 cup cooked peas
- 1/2 cup grated parmesan and/or romano cheese
- Salt and pepper to taste
Cook pasta according to directions on box. Heat olive oil in large skillet over medium high heat. Add onions and small amount of salt. Caramelize onions to desired color. Add proscuitto and garlic. Cook for about 2 minutes. Add heavy cream and peas. Cook for another 2 minutes. Add cheese and allow to melt. Add salt and pepper to taste. Mix pasta and sauce. Serve immediately.
Farfalle Alfredo
Posted by JasonQ in Chicken/Poultry, Main Dishes on February 4th, 2010
I went to Biaggi’s this past Sunday for dinner, and this is what I had. Seems to be the same recipe they use.
- 1/8 cup prosciutto or bacon, cut into 1/2-inch pieces
- 1/8 cup diced red onion
- 1/4 cup sliced grilled chicken or sliced baked chicken
- 1/8 cup diced roasted red pepper
- 1/4 cup chicken stock
- 1/2 cup alfredo sauce
- 1/8 cup frozen peas
- 1 1/2 cups cooked farfalle pasta or pasta, of your choice cooked al dente
- 2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
- 2 tablespoons fresh-grated asiago cheese
Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
Mushroom Black Eyed Pea Burgers
Posted by JasonQ in Main Dishes on January 22nd, 2010
- 6oz sliced mushrooms
- 1/2 cup toasted walnuts
- 1 shallot
- 2 cloves garlic
- 1 green onion
- 1Tbs fresh parsley
- 1 can black eyed peas
- 1/4 – 1/2 tsp chili sauce
Saute mushrooms in a little olive oil until browned. Add toasted walnuts. Cook for about a minute.
Add shallot, garlic, green onion, parsley, and peas together in a bowl and partially mash peas with a fork.
Add mushroom and nut mixture to pea mixture. Add chili sauce and salt to taste. Mix well.
Form into patties. Coat with flour and fry in a hot skillet until browned. Flip burgers and cook until done.
Snowballs
Posted by JasonQ in Cakes/Desserts on December 20th, 2009
- 1 1/2 cups melted butter (3 sticks)
- 3/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 3 1/2 cups flour
- pecan halves and whole pitted dates, one of each for every cookie
Preheat oven to 350F. Melt butter, mix in powdered sugar, vanilla, salt, and flour. Form dough into walnut sized balls. Roll balls around a whole pitted date. Top each cookie with a pecan half. Place on ungreased cookie sheet. Bake at 350F for 10 min.
Hummus
Posted by JasonQ in Appetizers, Side Dishes on December 6th, 2009
Sorry for the break in posts, but I have been busy with Thanksgiving and fighting off illness. Here’s a simple recipe for hummus!
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 tsp salt
- 2 cloves garlic, halved
- 1 Tbs olive oil
- 1 pinch paprika
- 1 tsp minced fresh parsley
Place first 5 ingredients in a blender or food processor. Blend until smooth. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and parsley.
Toasted Pumpkin Seeds
If you’re using pumpkins for your Thanksgiving meals, don’t throw away those seeds! They can be toasted and made into a great snack!
- Pumpkin seeds
- Salt
- Olive oil
- Water
Preheat oven to 400F. Using a strong metal spoon, scoop out the insides of your pumpkin. Separate the seeds from the stringy core.
In a saucepan, add seeds and water. I use 2 cups of water for each half cup of seeds. Add 1/2 Tbs salt for every cup of water. Bring to a boil and let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil in the bottom of a roasting pan. Spread seeds evenly in a single layer and bake on top oven rack for 10-20 min. When browned to your liking, remove from oven and allow to cool completely before eating.
Crock Pot Stuffed Pepper Soup
Posted by JasonQ in Beef, Main Dishes, Soups on November 22nd, 2009
- 1 large can V8 juice
- 1 box Zatarains cajun rice mix
- 2-3 lbs lean ground beef
- 1 large vidalia onion, diced
- 4 large green peppers, cut into 1 inch strips
- 1/4 tsp celery salt
- salt and pepper to taste
Cook onions, rice mix and ground beef together in a skillet until onions are tender and the beef is done, stirring frequently.
Drain excess grease and put mixture into a crock pot. Add green peppers, V8 juice, celery salt, and salt and pepper.
Cook on low 6-8 hours.
Any soup or stew vegetables may be added for a heartier soup.
Caramelized Onion and Sweet Potato Skillet
Posted by JasonQ in Side Dishes on November 18th, 2009
- 1 tsp canola or vegetable oil
- 1/4 large sweet onion, sliced
- 3 medium sweet potatoes, peeled and sliced
- 2 Tbs packed brown sugar
- 1/2 tsp jerk seasoning (dry)
- 1 Tbs chopped fresh parsley
Heat oil in 10 inch skillet over medium heat. Cook onion and sweet potatoes in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occastionally, until potatoes are tender.
Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.