Cheesy Chicken and Pesto Gnocchi

 

Quick and tasty.  Pesto is a great addition to anything!  Yum!

Ingredients

2 Chicken Breasts

2 cups Gnocchi

1/4 cup Parmesan Cheese, grated

1/4 cup Pesto, pick your favorite prepared brand

2 cups Green Beans, fresh or frozen, bite sized pieces

1 Tbsp Italian Seasoning

3 Tbsp Butter, divided

Oil

Water

Salt & Pepper

Preheat oven to 425 F

Season the Chicken Breasts all over with Italian Seasoning, Salt & Pepper.

Heat a large non-stick pan over medium heat.  Add 1 Tbsp Oil then Chicken.  Sear until golden, 2-3 minutes per side.  Transfer chicken to parchment lined baking pan and sprinkle with Parmesan.  Bake in the middle of the oven until cooked through, 10-12 minutes.

While chicken bakes, re-heat the same pan over medium and add 1 Tbsp Oil then Gnocchi.  Cook, stirring occasionally, until golden, 7-8 minutes.

Heat a medium pan over medium heat and add 2 Tbsp Butter then Green Beans and 2 Tbsp Water.  Cook, stirring occasionally until tender-crisp, 5-6 minutes.  Season with Salt & Pepper.

Add Pesto, 2 Tbsp Water and Gnocchi to the cooked Green beans.  Cook for a couple of minutes, stirring until coated.  Remove po from heat and add 1 Tbsp Butter.  Toss until coated.

Thinly slice cooked Chicken.  Divide Gnocchi between plates and top with Chicken.

Serves 2

Italian Salmon with Baked Orzo

 

Easy, tasty recipe that reminds me of summer on a cold winter day.

Ingredients

2 Salmon Fillets, skinless

1 cup Orzo

2 Roma Tomatoes, cut into 1/4" pieces

1 medium Zucchini, thinly sliced

2 Green Onions, thinly sliced (I use scissors)

1/4 cup grated Parmesan Cheese

1/4 cup fresh Parsley, roughly chopped, divided

1 Lemon, zest and juice of half, cut the other half into wedges

3 cloves Garlic, grated or diced, approx 1 Tbsp

1 Tbsp Butter

1 Tbsp Italian Seasoning, divided

Water

Oil

Salt & Pepper

Preheat oven to 450 F

Add 6 cups Water a 1 tsp Salt to medium pot and bring to a boil.  Add Orzo to boiling water.  Cook, uncovered, stirring occasionally until tender, 6-8 minutes.

While orzo is cooking, sprinkle half of the Italian Seasoning onto Salmon.  When orzo is done, reserve 1/4 cup pasta water then drain and set aside.

In the pasta pot, over medium heat melt 1 Tbsp butter.  Add Garlic and cook, stirring often for about 1 minute.  Remove from heat and add cooked orzo, Lemon Zest, Green Onions, Tomatoes, reserved pasta water, half of the Parsley, remaining Italian Seasoning and 1 Tbsp Lemon Juice.  Stir to combine.

Transfer to a lightly oiled 8x8- inch baking dish.  Top with Zucchini Slices, layered like shingles.  Drizzle with 1/2 Tbsp Oil then sprinkle with Parmesan.  Bake in middle of the oven until zucchini is tender, 10-12 minutes.

While orzo bakes, heat a large non-stick pan over medium heat.  Add 1/2 Tbsp Oil, then Salmon.  Pan-fry until golden brown and cooked through, 3-4 minutes per side.

When zucchini is tender-crisp, turn oven to high-broil until cheese is golden, 2-3 minutes.

Divide Salmon and Orzo between plates.  Sprinkle with remaining Parsley.  Serve with Lemon Wedge.

Serves 2

Sesame Soy Maple Chicken with Buttery Garlic Rice and Bok Choy

 

This Maple Soy Sauce is delicious!

Ingredients

2 Chicken Breasts

3/4 Cup Basmati Rice

1 medium head Bok Choy, cut in 1/2" pieces, approx 1 1/2 cups

1 Onion, sliced

2 Tbsp Soy Sauce

2 Tbsp real Maple Syrup

2 cloves Garlic, grated or diced, approx 1 Tbsp

1 Tbsp Sesame Seeds

1 Tbsp Butter

Water

Oil

Salt & Pepper

Preheat oven to 425 F

Heat a medium pot over medium heat then add Butter.  When melted, add Garlic and Rice.  Cook, stirring often 2-3 minutes.  Add 1 1/4 cups Water and bring to a boil over high heat.  Reduce heat to low.  Cover and cook 12-14 minutes until rice is tender and liquid absorbed.

Heat a large non-stick pan over med-high heat.  Add Sesame Seeds to the dry pan and toast 3-4 minutes until golden, stirring often.  Transfer seeds to a small bowl and set aside.

Season Chicken Breasts with Salt & Pepper.  Add 1 Tbsp Oil then chicken to the same pan and sear 1-2 minutes per side.  Transfer chicken to parchment lined baking sheet.  Bake in middle of the oven until cooked through, 10-12 minutes.

In the same pan, heat 1/2 Tbsp oil then add Bok Choy and Onion.  Cook, stirring occasionally, until veggies are tender-crisp. 4-5 minutes.  Transfer to bowl and cover to keep warm.

Reduce heat to medium-low.  Add Soy Sauce, Maple Syrup and 1 Tbsp Water.  Whisk together until slightly thickened, 3-4 minutes.  Remove pan from heat.

Fluff the garlic rice with a fork.  Stir in half the toasted sesame seeds.  Divide between 2 plates.

Slice cooked chicken.  Add to plates with rice and add veggies.  Drizzle soy-maple sauce over top and sprinkle with remaining sesame seeds.

Serves 2

Caribbean Black Bean and Coconut Rice with Charred Pineapple Salsa

 

Quick, easy and tasty!

 Ingredients

1 1/2 cups Black Beans with 1/2 cup liquid from the can

3/4 cup Basmati Rice

2 cups Pineapple, 1/2" pieces

2 Roma Tomatoes, cut into 1/4" pieces

1 Orange or Yellow Pepper, cut into 1/4" pieces

2 Green Onions, thinly sliced (I use scissors)

1 Jalepeno, finely chopped, remove seeds if you want less heat

1 Lime, zested and juiced

Cilantro, roughly chopped, approx. 1/2 cup

2 cloves Garlic, minced or grated, approx. 1 tsp

1 Tbsp Shredded Coconut

1/2 tsp Sugar

Oil

Salt and Pepper

In medium pot, boil 1 1/4 cup Water.  Add Rice to pot and cover.  Reduce heat to low and cook until rice is tender and water is absorbed, 12-14 minutes.

Heat a large, non-stick pan over med-high heat.  When pan is hot add Coconut to dry pan.  Toast, stirring often until golden, 1-2 minutes. Transfer to a bowl and set aside.  Add Pineapple to the same pan.  Sprinkle Sugar over pineapple and cook, stirring often until tender, 3-4 minutes.  Set aside in another medium sized bowl.

Using the same pan, add 1/2 Tbsp Oil, Garlic, Peppers and 1 Tbsp chopped Jalepeno (this will give medium heat, add more if desired).  Cook, stirring often, 3-4 minutes until fragrant.  Add Black Beans and their liquid and half of the Tomatoes.  Cook, stirring occasionally 5-6 minutes.  Remove from heat and season with Salt and Pepper.

While beans mixture cooks, in the bowl with pineapple, add Lime Juice, Green Onions, remaining Tomatoes and half of the Cilantro.  Toss and season with salt and pepper.

Stir the remaining Cilantro into the bean mixture.  Fluff the cooked rice then stir in Lime Zest and Toasted Coconut.

Divide rice between 2 bowls then top with bean mixture and pineapple salsa.

Serves 2

Shrimp Scampi with Lemon Rice Pilaf

 

Ingredients

20-25 Shrimp, raw and peeled

3/4 cup Basmati Rice

1 Lemon, zest of whole lemon, juice from 1/2

1 Shallot, diced

1 Roma Tomato, cut into 1/4" pieces

1 Red Pepper, cut into 1/2" pieces

1 cup Peas, fresh or frozen

Fresh Parsley, roughly chopped, approx. 1/2 cup

1 1/2 cups Chicken Broth

2 cloves Garlic, diced or grated

2 tsp Italian Seasoning

1 1/2 Tbsp Butter

Oil

Salt & Pepper

Preheat broiler to high.

In medium pot, heat 1/2 Tbsp Oil and Shallot.  Cook, stirring often until softened, 2-3 minutes.  Add rice and toast for 1 minute.  Add Chicken Broth.  Cover and bring to a boil.  Reduce heat to low and cook, covered, until rice is tender and broth absorbed, 12-14 minutes.

While rice cooks, toss Shrimp, Peppers, Lemon Zest, Italian Seasoning and half of the Garlic with 1/2 Tbsp Oil in a bowl.  Place on baking sheet in single layer and season with Salt and Pepper.  Broil in middle of the oven until shrimp turns pink, 5-6 minutes.  Rinse bowl.

In a small pot over medium-low heat melt Butter with remaining Garlic.  Set aside.

Fluff cooked rice with fork, then add Peas, Tomatoes, Lemon Juice and half of the Parsley.  Stir to combine.

Returned cooked shrimp and peppers to original bowl and toss with garlic butter.

Divide rice between plates and top with shrimp mixture.  Sprinkle with remaining parsley.

Serves 2

Bocconcini Romesco Pasta

 

Ingredients

2 cups Cavatappi pasta, or whatever pasta you want to use

4 balls of Bocconcini cheese, quartered

2 Red Peppers, roasted or 1 small jar of pre-made, finely chopped

1 1/2 cups crushed Tomatoes

1 Shallot, minced

2 Tbsp Butter

6 sprigs fresh Parsley, roughly chopped

2 cloves Garlic, grated or diced, approx 2 tsp

2 Tbsp chopped Almonds

1 Tbsp Smoked Paprika

1 tsp Garlic Powder

1/8 tsp Chili Flakes

2 Tbsp Red Wine Vinegar

Oil

Salt & Pepper

Add 10 cups water and 2 tsp Salt to a large pot and bring to a boil.  Add Pasta to boiling water and cook until tender, 10-12 minutes.  Drain, reserving 1/4 cup of pasta water.  Return pasta to the pot leaving off heat.

Toss together Bocconcini, half the Parsley, 1/8 tsp Chili Flakes, 1/4 tsp Salt and 1 tsp Oil in a small bowl.  Set aside.

Heat a large non-stick pan over medium heat.  When hot, add Almonds to the dry pan.  Toast, stirring often, until golden brown, 3-4 minutes.  Remove from pan and set aside.

Reheat the pan adding 1 Tbsp Oil, Roasted Red Peppers, Shallot and 1/2 the toasted Almonds.  Cook, stirring often for 2-3 minutes.  Add Garlic, Vinegar, Paprika, Garlic Powder and Crushed Tomatoes to the Almond mixture.  Cook, stirring often, until the sauce reduces slightly, 3-4 minutes.

Add reserved Pasta Water, remaining Parsley, Butter and sauce to pot with cooked Pasta.  Toss to combine.

Divide between bowls.  Top with marinated Bocconcini and remaining toasted Almonds.  Sprinkle with Chili Flakes if desired.

Serves 2

Roasted Salmon with Green Beans, Tomatoes and Crispy Potatoes

 

Ingredients

2 Salmon Fillets

3 medium Potatoes, cut into 1" pieces, approx. 4 cups

2 handfuls fresh Green Beans, trimmed; or 4 cups frozen Green Beans

1/2 qt Cherry Tomatoes, halved

1 clove Garlic, grated or diced

2 Tbsp Butter

Oil

Fresh Dill, finely chopped, approx. 4 Tbsp.

Salt and Pepper

Preheat oven to 425 F

Boil Potatoes in salted water until fork tender, 10-12 minutes. Drain and return to pot.

While potatoes cook, lightly oil a foil-lined baking sheet.  Place Salmon on baking sheet and drizzle with 1 Tbsp Oil.  Season with Salt and Pepper.  Roast in middle of over until Salmon is cooked through, 6-8 minutes.

While Salmon roasts, melt 1 Tbsp Butter in large non-stick pan.  Over medium heat,  Add Green Beans and Garlic.  Cook, stirring occasionally for 4 minutes then add Tomatoes and cook for an additional 5-6 minutes until tomatoes soften.  Transfer to medium bowl.  Stir in half of the Dill then season with salt and pepper.  Cover and set aside.

Using same pan, heat 2 Tbsp oil and 1 Tbsp butter.  Add potatoes and flatten each with a spatula so there's more area to crisp.  Cook over high heat until crispy and golden; 2-3 minutes per side.  Season with salt and pepper and top with remaining dill.

Plate and enjoy.

Serves 2