Sunday, October 30, 2011
-1 lb broccoli florets
-2 red bell peppers, chopped bite size
-2 cups of mascapone cheese, room temptature
-3 cloves of garlic, chopped
-1 lb bowtie pasta (or any short kind)
-extra virgin olive oil, eyeball
-less than a cup of white wine or chicken broth
-about a lb of boneless chicken breasts, cutlets or butterfly the breasts
-grill seasonings for chicken
If you have chicken breasts, butterfly them so they can cook faster. Marinade them for about 30 minutes with grill seasonings, salt, pepper, and EVOO. Meanwhile, start heating up your grill for the chicken and start prepping the vegetables. Boil water for the pasta. Heat a saute pan in medium with EVOO and chop garlic, let cook for a minute before adding in the red peppers. After about 5 minutes, turn the heat up to medium-high, add the white wine or broth and the broccoli (season each layer with salt & pepper). Cover and let steam for a few minutes.
When the grill is hot and the chicken is good to go, start grilling for about 5-7 minutes before flipping to grill the other side for the same amount of time. Take the chicken off the grill, cover them with foil on plate to keep them warm and let rest.
When the broccoli is tender but still have a crunch, add the mascapone cheese, stirring until melted into a sauce. If it's too thick, mm. add some reserved pasta water. Add the eyeballed grated parmesean cheese.
Drain the pasta when al dente and add in with the cheesy veggie mixture. Still well and transfer to a serving bowl. Slice the waiting chicken and scatter them around the top. If there's juices on the chicken plate, include in the pasta! Sprinkle more parmesean cheese on the top and serve.
Monday, October 24, 2011
You can use these marinated mushrooms for anything: by itself as appetizer, snack- dip them in ranch or blue cheese dressing, sliced them, cook them with pasta, risotto, or by itself as a side dish.
I don't measure, I did by eyeballing it.
-white button and cremini mushrooms
-extra virgin olive oil
-salt & pepper
Saturday, October 15, 2011
1 pound Asparagus
1 jar of sundried tomatoes (preferably packed in olive oil to use on stove)
1 cup (1 container) mascapone cheese, room temptature
2 cloves of garlic
2 tablespoons of butter
1/2 cup of heavy cream
1 pound of pasta (any would do)
olive oil (extra virgin, vegetable oil will work too)- if you can't get the jar but got only a bag of sundried tomotoes
Fill the large pot of water and bring to a boil. Once the water is boiling, salt the water and put the pasta in until al dente; save some of that starchy liquid just in case you need it to thin out the sauce!
While the water is getting hot and the pasta is cooking, in a saute pan, use the sundried-tomato olive oil (if not available then just simply use EVOO) and butter over medium heat. Chop the garlic and put in the pan, let it cook for a minute or two. Be careful not to burn!
Chop the asparagus about an inch, bite size, and put in the hot pan- season with salt and pepper
Drain the sundried tomatoes; if necessary chop them to bite size, put them in the hot pan with the asparagus and season with salt and pepper. Stir and let heat through
Add mascapone cheese to the hot veggies, stirring it around as it melts. Add heavy cream to help thin out the sauce. Use your saved pasta water to help thin it more if not to your liking.
When the pasta is cooked, drain and toss it with the creamy vegetable mixture. Serve.