Sauteed Chicken Fettuccine with Creamy Lemon and Olive Pesto

This recipe was born from a mistake. Pesto was planned all along, but somehow this version was creamier than the rest. Perhaps because I was not really paying attention, perhaps because I eyeballed instead of following the recipe I usually use... whatever reason, the pesto was less green than it usually is and seemed much creamier. It was outstanding so I'd made a mental note of what I had done. And the good news is there's a ton leftover for another day!

Creamy Lemon and Olive Pesto

1 large package of basil (close to 1 fully packed cup)
1 1/3 cup of olive oil
4 cloves of crushed garlic
1 cup of pitted or canned Kalamata or black olives
3/4 cup of toasted almond (pine nut or walnut) pieces
Juice and zest from 2 large lemons
1 cup of shredded Parmesan cheese (My use of shredded as opposed to grated, could that be what made this recipe so thick and creamy?)
Freshly ground sea salt and pepper to taste

I made this is my blender but I should have done it in my food processor. It was too thick for my blender to handle.

In a food processor add the basil, olive oil, lemon and zest, toasted nuts (optional) and Parmesan. Blend until you get a thick (like a milkshake) consistency. Add the olives and pulse so that they are chopped but you can still see small pieces. When you've achieved the mixture you've desired take a taste and add the salt and or pepper to taste. Admittedly this looked a lot like a Shamrock shake!

Cook the fettuccine per instructions on your package, drain and reserve a little of the pasta water, a few tablespoons' worth. Add the desired amount of pesto (about 1 cup) to the pasta and mix well.

The rest of the pesto will keep in the fridge for a week. It freezes beautifully as well.We'll re-use the pesto one night with sandwiches as a substitute to mayonnaise. Also is great tossed into chicken salad!


Sauteed Chicken


This is my no-fail, standby. It's quick and easy and goes with anything. I use this as a base for many chicken recipes.

Trim and clean chicken pieces. Filet each breast and then cut each fillet in half. Cover each piece of chicken, both sides, with generous amounts of garlic powder, sea salt and cracked pepper. (If having chicken 2 nights in a row or twice in the same week I will often go ahead and prepare the chicken for the next night's recipe and place the chicken, already seasoned, into a Ziplock bag.)

In a large skillet, place 1 to 2 tbs of olive oil, and heat pan on high heat. When hot, place as many chicken pieces into the pan as you can fit, leaving a little space next to each piece. Turn heat to medium-high. If the pieces get too brown turn it down to medium. Brown each side and and turn, cooking for a total of about 10 minutes. When thoroughly cooked place on a plate and keep in warm oven until ready to serve. Yield 1/2 breast, or 2 pieces per person and serve with the pasta.

Spaghetti with cauliflower, sundried tomatoes and sausage

 

I adore pasta and could eat it every day. For every meal. I love that there are just so many ways to serve it. I love that it can be eaten hot or cold, can accompany a meal or stand on its own. I love all the different ways it can be prepared and all the different ingredients to accompany it... You could have pasta all year and never have to repeat a dish! 

I like to cook pasta for its ease and simplicity. Pasta is a perfect and practical dish for a busy family always on the go. It's nourishing and soul-soothing. I serve it once a week. 

Last week I was getting ready to purge pile after pile of my cooking/decorating magazines. I swept through each glossy looking for dog-eared pages and anything that caught my attention. Interesting recipes and inspirational articles or photos were carefully ripped out. This recipe was adapted from another... I wish I remembered... but since I made it my own, it's not quite as important. Still, it would have been nice to have given credit to the recipe that inspired it...

Ingredients:

1 package fresh Italian sausages. I used sweet but you could use hot.
1/2 onion, finely chopped
4 cloves garlic, minced
1/4 Cup finely chopped or pulsed sundried tomatoes in oil, plus 2 tbs of the sundried tomato oil
1/2 head of fresh cauliflower, cut into bite size pieces. (Please do not use frozen for this!)

1 lb spaghetti -- I used vermicelli
1/2  Cup Parmesan cheese. (I used grated)
Salt and pepper to taste

In a large pot, bring water to boil and then cook pasta per directions on package. Drain, reserving a little bit of the liquid to keep the pasta from sticking together. If necessary add a tbs of two olive oil.

In a skillet add small bits of sausage, removing them from their casings. Cook until thoroughly browned. Set aside on plate, on paper towel. Repeat as necessary until all the sausage is thoroughly cooked.

In the same skillet add the garlic and onions, allowing them to soak of the sausage flavorings and saute until translucent. Add the 2 tbs of sundried tomato oil. Turn off heat. If possible return sausages to pan (unless you chose one that is too small!) 

Steam cauliflower until al dente. Should take just a few minutes. Add to the pasta. Add the sundried tomatoes to the pasta and cauliflower. Mix well. Now add the onion, garlic and sausage mixture. Mix well. Next add the Parmesan, salt and pepper if necessary. Mix thoroughly. Keep in pot on low until ready to serve. 

Buon Appetito!

Spaghetti with Oven Dried Tomatoes and Olive oil infused with Garlic, Lemon and Basil

We've been eating a lot of pasta here lately. Our grill died. It's cold out and I don't have the energy to cook heavy meals. This dish reminds me of one I would eat in Italy. My grandmother had fabulous help in Agnese. She kept a great house and she was a fabulous cook. Mostly what she cooked came straight from the gardens on the property. But sometimes what we crave is not available or in season. I learned to love canned tomatoes. Especially San Marzano tomatoes. Agnese used a lot of olive oil and garlic and lemon. I tend to use this combination a good bit too. Throw in some basil for good measure because I like it and because it is in my fridge and I don't want it to turn bad and it will if I don't use it in this dish.

I took the San Marzano tomatoes from the can and removed the seeds and drained them the best I could. Then I placed them on a drying rack that I placed on a cookie sheet that I should have lined with aluminum foil... but I didn't.. Oh well.

I sprinkled a very generous amount of sea salt on the tomatoes and set them in the oven for about an hour and a half at 325 degrees. I watched the oven closely. You do not want to burn your tomatoes. After a half hour or so I turned the tomatoes over. The goal is to get your tomatoes to dry out. I wish I had used two cans. Next time I will. These were so delicious!

While the tomatoes were cooking I took a cup of oil and put it in a saucepan over high heat. I tossed in 4 cloves of garlic, some lemon peel and a small handful of basil. When the oil started to bubble I removed it from the heat and let it sit for an hour or so.

When the tomatoes were done I removed them from the oven and chopped them into small pieces. I removed the garlic, lemon peel and basil from the olive oil. I chopped the garlic and set it aside.

When the spaghetti was was done (cooked per directions on box) I drained it and returned it to the pot adding the juice from the lemon and about 1/4 Cup of the olive oil, chopped garlic and tomato. I added some salt and tossed well. Some fresh Parmesan was all it needed for the finishing touch.

This simple pasta simply burst with flavor. Christopher had 3 helpings!