Friday, September 23, 2011

Tomato and Pesto Whole Grain Linguine

This weeks side dish is a simple pasta. It's healthy. It's delicious. It can be served hot or at room temperature. It really has no down side!!Oh, it's also pretty!
Tomato and Pesto Whole Grain Linguine
(adapted from

Whole Grain Linguine
1/2 lb Roma Tomatoes
Salt ~to taste
Ground Pepper~to taste
2 cloves chopped Garlic
4 tablespoons Kraft Italian Five Cheese
4  tablespoons shelled Pistachios
1 teaspoon Dried Basil
10 Leaves Fresh Italian Parsley
1/2 teaspoon dried Oregano
1/2 cup Extra Virgin Olive Oil
 Chop the ends off of the roma tomatoes.
Cut each of the tomatoes in half.
Cut each half into quarters.
Chop each of the quarters.
Put the chopped pieces in a bowl.
Season them with salt and pepper.
Peel the garlic.
Chop the garlic.
I don't know why I did this because we are putting 
it in the food processor!!?
Drop garlic into food processor.
See what I mean!! I don't know what I was thinking.
Perhaps the problem is that I wasn't thinking.!!
Put the cheese in a bowl. 
Add pistachios, basil, parsley, and oregano..
Add everything in the bowl to the food processor.
Pulse, Pulse, Pulse,
until mixed thoroughly.
Add the olive oil while pulsing, until mixed.
Add pulsed mix to tomatoes, and mix well.
Marinate for 30 minutes.
Fill a pan with hot water. Add a teaspoon of oil so the pasta
won't stick to one another or to the bottom. Bring to a boil.
Add fettuccine noodles and cook for 7-9 minutes.
Drain noodles.
Put noodles on a plate, top with tomato mixture,
and toss lightly.
Top with Italian Five Cheese, and a side of Italian bread.

Thank you for joining me today.

Please join me tomorrow when we will be making
Caramel Apples!!

Thursday, September 22, 2011

Chicken Caprese Sandwich

This weeks entree is a sandwich. A really good sandwich! It's also a copy of my favorite sandwich from a local pizza parlor. The first time I had this sandwich, I was in love with it. It's that wonderful! But I can't keep sneaking down to the pizza place to eat this sandwich anymore. People are starting to talk! So I tried my best to replicate it at home, so I could share it with all of you, and of course, so I can keep indulging this obsession of mine. Try it~You'll like it!
Chicken Caprese Sandwich
1 large Chicken Breast
Fresh Mozzarella
1 Roma Tomato
Fresh Arugula
2 Submarine Roll
1 sleeve Low Salt Saltines
1 teaspoon Garlic Powder
1/2 teaspoon Parsley Flakes
1/2 teaspoon Paprika
2 Eggs
2 tablespoons Milk
1 cup Flour
Vegetable Oil
Empty the crackers into a zip lock bag.
Crush crackers with a rolling pin until the crackers are
finely crushed. Measure out the garlic powder, 
parsley flakes, and paprika. Add to the bag. Shake.
 Slice tomatoes for sandwich.
Wash lettuce.
Pat dry. Carefully.
Trim the fat off the chicken breast.
Butterfly the chicken.
In your work area, set up a bowl of the flour,
a bowl with the eggs and milk mixed together, and 
the saltine mix.

Heat the oil in a  frying pan to 350 degrees.
Dredge the chicken by dragging it through the flour.
Cover both sides.
Coat both sides of the chicken with the egg mix.
Coat both sides of the chicken with the saltine mix.
When the oil is to temperature, place the chicken breast 
in the oil and let it start to fry. It should take about
3-4 minutes on each side.
Here is a restaurant trick I have used many times: 
To check the  interior of a piece of meat or chicken,
slide a knife into the side of the chicken to check
if it is done. By sliding it into the side, you are not ruining
the look of the food by slicing it in half, or putting a 
cut into the meat. By slicing it on the side, it can't be seen.
Prepare a plate with a paper towel on it so you can
drain the chicken.
Let chicken rest for 2-3 minutes.
Place mozzarella pieces on the chicken.

Place chicken in microwave for 20 seconds
to melt the chicken. This could also be done
in the broiler.
Place tomato slices on sandwich.
Put a little mayo on the bread.
Place chicken on bread.

Thank you for joining me today!

Please stop by tomorrow. We will be making a
pasta side dish.

See you then!

Wednesday, September 21, 2011

Chicken Noodle Soup w/ Homemade Stock

Fall is officially just days away, but here in Las Vegas, the outside temperatures are still hovering around 100 degrees. That makes it hard to think about cool weather foods, like soup. But not everyone needs a chill in the air to have soup for their meal. Well,enjoy it now, or enjoy it if when it gets cooler, this soup is warm and nourishing and delicious. Served with a hunk of french bread~it's a meal!!
Homemade Chicken Stock
1 1/2 lbs Chicken Parts~Cooked
1/4 of a large Onion
2 medium Carrots
2 stalks Celery
2teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1 tablespoon Dried Chives
Heavy pinch of Dried Thyme
Several Springs of Fresh Parsley
8 cups Water
Pinch of Salt 
I used 2  leftover wings and 2 leftover thighs for my
chicken parts. They were cooked when we cooked the 
baked chicken last week. Put chicken in pot.
Rough chop the celery and the carrots, and throw in the pot.
There is no need to peel the carrots. A rough chop is when 
you don't need to worry about what the chopped item 
looks like. It is not necessary to have a consistent size.
Quarter a large onion. You can leave the skin on.
Throw it in the pot.
Add the parsley, thyme, salt, chives, garlic powder,
 pepper and water.
Put on the stove and heat to boiling.
Once pot begins to boil, turn heat down
to a simmer. Cook for 1 hour.
After 1 hour, remove the chicken from the pot.
Take the pieces out and remove the meat from the bones.
Put the bones back in the pot and simmer for 2 more hours.
Let the chicken that you pulled off the bone, sit to the side. 
After the 2 hours, take the pot off the stove.
Dump everything into a strainer sitting on top of a 
large bowl.
Press on the vegetables and everything else left in the 
strainer. The liquid should in to the bowl
through the strainer.
Here is your liquid that is in the bowl. It needs to be 
cleaned up a little.
Clean it up by running the liquid through cheesecloth
into another bowl. Discard cheesecloth.

Chicken Noodle Soup
Homemade Chicken Stock
Fettuccine Noodles
Corn Niblets
1 cup chopped Onion
Add the chicken you took off of the bones to the 
cleaned up bowl of liquid.

Fill up a pot with water. Bring it to a boil. Add 
noodles and cook until al dente, about 12 minutes.
Chop up onion by slicing the onion and
then chopping the slices.

1 cup of onion
Drain noodles into strainer.
1/2 cup of corn.
Put corn, onion and noodles into pot of stock and chicken.
Heat until hot to taste.
Oh, so, good!

Thanks for joining me today!

Tomorrow we will be making our 
Chicken Caprese Sandwich! 

See you then!