Saturday, March 29, 2008

Grilled Chicken with Pesto



Can you tell I have a lot of fresh basil on hand?
I forgot to bring it to Christmas up north with Jon's parents, and with him away in Conneticut, I need to use it fast (before I go to join him!). So, pesto it is.

Pesto:
Basil, olive oil, garlic, parmesan, squeeze of lemon, garlic salt and some water to make it move all thrown into a blender and blended until smooth. I leave out the pine nuts not because I don't love them but I try to save $$$.

Grilled Chicken:
2 thick cut chicken breasts (I take the left overs for lunch!)
1/4 lb. asaragus
5-6 sundried tomatoes (Meijer has really inexpensive sundried tomatoes in the produce section)

Grill the chicken with a little oil, and throw the asparagus on the grill too.
You might want to steep the sundried tomatoes in a touch of hot water for 5 mins while the chicken is cooking -- or not. I say not.

Put the asparagus on the plate along with the chicken, top it all with sliced sundried tomatoes, lots of pesto sauce and some parmesan cheese.

A good low carb alternative to pesto with pasta!

Friday, March 28, 2008

Lemon and Caper Shrimp Pasta


I made this for lunch this afternoon.   :)

1/2 lb. peeled deveined shrimp (tails on or off)
1/4 lb. spaghetti or angel hair pasta
2 T butter
1 T olive oil
3-4 cloves of garlic, chopped
1 T capers
Juice of 1 large lemon
Salt/pepper to taste
Dash of crushed red pepper flakes
2 T shaved parmesan

Boil pasta until al dente and strain.
Heat oil and butter over medium heat until melted and add in the shrimp and garlic.  Stir around the hot pan for 1-2 minutes (do not cook the shrimp completely) and remove from heat.  Add in the lemon juice, capers, red pepper flakes and strained pasta.  Return to medium/high heat and cook for 3-4 more minutes or until hot. Toss thoroughly and add in a handful of chopped flat leaf parsley.  Salt/pepper. Toss again.

Serve with shaved parmesan.

Saturday, March 15, 2008

Shy's Mac and Cheese



The picture doesn't do it justice but I figured that because I have gotten such overwhelming response to my mac and cheese recipe lately, I'd write it out. I use government cheese in it, but you can use velveeta and cheddar if you want to try and mimick the consistency of the cheese.

2 cups milk
1/2 cup hot water mixed with 1/2 cup cremora or other non-dairy coffee creamer (gradually add the cremora/coffeemate/whathaveyou to the hot water)
1/2 package cream cheese
1 jar alfredo sauce (Ragu)
1 tsp. garlic powder
2 cloves garlic, chopped
1/2 tsp. salt and pepper
2 T butter
1 full block of government cheese or 1/2 block velveeta and 8 oz. shredded cheddar
Box of penne
1 cup seasoned croutons
3 graham crackers

Boil pasta to al dente.
Heat the milk, cremora mixture, cream cheese, alfredo sauce, garlic powder and garlic, salt pepper and butter. Whisk over low/medium heat until everything melts and is incorporated into each other.
Shred in the govenment cheese about 1 cup at a time, whisking.
When all of the cheese (ALL of the cheese) is melted into the milk mixture, pour over pasta into a baking dish. It might seem "soupy" to you, but I promise you that it will be great!
Preheat oven to 350.
In a food processor or blender, put 1 cup seasoned salad croutons and 3 graham crackers and pulse until it is turned to crumbs.
Don't put the crumbs on the mac and cheese yet!
Cover the mac and cheese with foil and bake in oven for 45 mins.
Remove foil, put crumbs all over the top, and return to oven for another 15 mins.
Let sit 10-15 mins before serving.

Thursday, March 13, 2008

Lemon Pasta with Bay Scallops



Wow that was good!

1/2 box spaghetti or linguini or angel hair pasta, boiled until done & drained thoroughly
2 T butter
2 T olive oil
2 cloves garlic, chopped
1 bag bay scallops, thawed and let drain fully on paper towel
Juice from one lemon
Chopped flat leaf parsley
Grated parmesan
Salt/pepper to taste

In a skillet, put a little non-stick spray or canola oil and on high heat, sear the scallops. Drain fully if water is produced from the scallops.
After a minute or two, add in butter, oil, garlic, lemon juice and cooked pasta. Toss thoroughly and let cook in the pan on high heat for 2-4 minutes.
Garnish with chopped flat leaf parsley and grated parmesan cheese.

Sunday, March 9, 2008

Blueberry Muffin Stuffin' (Great stuffed in thick Pork Loin Chops)


4 large blueberry muffins (the kind from the grocer's bakery)
1 box chicken stuffing mix
1/2 cup celery and onion, sweated in 2 T butter & pinch of salt
1 egg
Dash dried sage
Dash cinnamon (optional)

Crumble the muffins into the croutons in the stuffing mix.
Follow directions on package for making the chicken stuffing but add 3/4 C more water. Pour in the celery onion and butter mixture, tiny dash cinnamon and sage, s&p to taste and stir.
Add in one egg and combine fully.

Use to stuff pork chops or chicken breasts.
Or, bake in the oven for 20 mins on 375 (Baking is optional. If the heat from the stuffing is hot enough, the egg will cook itself and you can eat it.)