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Chicken with Angel Hair Pasta and Pesto Genovese

I have been attempting to perfect my pesto (Genovese) this experiment has resulted in an appreciation and the beauty of this traditional pesto.  As is I am finding that it is really hard to screw pesto up.  Hell, most of the time I don’t even measure my but still I get a wonderful result every time I make it.  This is the ratio that works best for me, feel free to tinker with it. The most important thing to remember with pesto is that it is simple and delicate so you want to use quality and fresh ingredients to

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Macaroni pesto with two types of mushrooms

This is a throw together meal with stuff I needed to use up from past meals.  It is also a vegetarian option that I seem not to do very often so enjoy!

1 Cup of uncooked macaroni ¼ cup of pesto (thought i had a pesto recipe up, will update with pesto in a day or two) Hand full of cramini (baby bellas) and shiitake mushrooms Fresh parmesan cheese.

Cook pasta as the package directs, add salt to boiling water.

Mean while sauté mushrooms in a frying pan with a little olive oil until done.

When pasta is done,

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Fettuccine with Venetian Chicken Sauce

I don’t often use recipes, also most of my cooking takes very little time,  usually 1/2 and hour to an hour. This recipe takes time and is so very worth it. I make it as often as I can! It’s from a cookbook someone who use to work at Al Forno, a legendary Providence, RI restaurant gave me as a gift. The chef – owners are Johanne Killeen and George Germon.

‘Fettuccine with Venetian Chicken Sauce’ From: On Top of Spaghetti, by Johanne Killeen and George Germon

Serves 6 – 8 as a main course

In Venice, water is everywhere.

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Grilled Chicken and Veggie Pasta Salad

I have Grilled Chicken Breast and Sweet Corn leftover from the BBQ. It’s Pasta Salad time! I start by cutting the Chicken off the bone and into bite size pieces. This gives me about 2 cups of Chicken. You can use any cold leftover meat; Beef Roast, Ham, Sausage, etc…

Cold Grilled Chicken Cut Into Bite Size Pieces.

Now clean and cut up the Veggies! Use whatever you like and/ or have on hand. I’ve got Green and Yellow Italian Squash, Green Bell Pepper, Red, Orange and Yellow Sweet Pepper. It’s nice to cut your Veggies in different

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Lemon Chicken with Garlic Scape Pesto

This is a fun and easy meal I made with some garlic scape I pick up at the Kingsfield Farmers Market last weekend. See more about garlic scape here.

• 1 lb. chicken tenders • Tsp or two of lemon zest • 1 lemon’s juice • ¼ cup (or as desired) sun dried tomatoes • 2 or so cups of penne pasta (or favorite pasta)

For the pesto

• 10 garlic scape stalks • Hand full of fresh basil • Tsp. coarse salt • Pepper to taste • 1/3 cup pine nuts or walnuts (I left out since who I was

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