So the other day I was home and decided to make something for dinner. I had some Roman Lettuce, and some chicken breast and said to myself, "Let's make a chicken Salad. I made a quick marinade for the chicken, chopped some lettuce, and made a quick dressing. It turned out great.
What you need:
2-3 heads - Roman Lettuce
For the Chicken
2 - Whole Chicken Breast
3 Tbsp - Agave
1/3 cup - Balsamic Vinegar
1/4 cup - EVOO
For the Dressing
1 - Lemon
Salt & Pepper (to taste)
Minced Garlic (I love garlic, so I use a lot!)
EVOO
So place the chicken breast in a small dish that can be placed in the oven. Add the Agave, Balsamic, and EVOO in the same dish. Mix it around a bit, and then place in the over at 350. You're going to cook this for about 20-40 minutes, depends on how thick your breast is.
While that is cooking, take out the Roman Lettuce and chop.
Now it's time for the Dressing. Using a container that you can cap and shake, place the following into the container in the order listed above. Place the cap on and shake vigorously.
Once the chicken in cooked all the way through, take it out of the oven and cut it into strips or large chunks. Place in the same bowl as the roman. If you'd like, you can take the drippings and add it to the salad dressing (giving it another good shake) and then toss it with the chicken and roman.
Plate and serve. This is a quick and easy meal...hope you enjoy.
Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts
Sunday, February 19, 2012
Saturday, July 30, 2011
Pesto for Two
One of my favorite things is Pesto. You can always by it in the markets, but I find that making it fresh always tastes best. Now I'm going to share a couple of recipes here, but they all fit in the same theme, Pesto.
If you search the web for pesto recipe, you're going to get a bunch of hits, but the basic recipe is generally the same, with a few changes here and there.
Basic Pesto Sauce
If you search the web for pesto recipe, you're going to get a bunch of hits, but the basic recipe is generally the same, with a few changes here and there.
Basic Pesto Sauce
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts
1 dash salt and pepper
Food Processor
Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.
You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.
1/2 cup Parmesan cheese grated
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts
1 dash salt and pepper
Food Processor
Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.
You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together. Now add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.
Blender
Add all the ingredients (except salt and pepper) into a blender in the order above. Start the blender off at a slower setting then increase to the second to the fastest speed. Blend for about a minute.
You should have enough sauce to cover about 1 pound of pasta. Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer.
Now that you have the pesto, you can make the meal, which consists of two three parts, the Pasta, the Veggies, and the Salmon.
Pasta is the simplest part...just cook it according to the directions on the package. Veggies as simple as well. I recommend a squash medley of some sort.
The salmon is what would/could take the most time to prep.
Pesto Salmon
1 Salmon Filet
1/4 cup of Pesto Sauce (just made)
1/2 teaspoon dried parsley flakes
Fresh Dill
salt and pepper
Pesto Butter
Take the butter and pesto and put it into a mixer. Mix until pesto and butter is thoroughly mixed. Set aside in the refrigerator.
Once you have made the Pesto Butter you can finish this dish. Take your salmon filet and place in a bake safe dish. For those that don't bake on a regular basis, the disposable trays. Pre-heat the over to 350ยบ. While the oven is heating, sprinkle the salmon with the parsley flakes, salt and pepper. Place a lemon slice on the the filet along with the dill.
Cook covered with foil for about 20 minutes (or until cooked to desired).
Sever the salmon with the pasta and veggies on the side. Enjoy.
Add all the ingredients (except salt and pepper) into a blender in the order above. Start the blender off at a slower setting then increase to the second to the fastest speed. Blend for about a minute.
You should have enough sauce to cover about 1 pound of pasta. Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer.
Now that you have the pesto, you can make the meal, which consists of two three parts, the Pasta, the Veggies, and the Salmon.
Pasta is the simplest part...just cook it according to the directions on the package. Veggies as simple as well. I recommend a squash medley of some sort.
The salmon is what would/could take the most time to prep.
Pesto Salmon
1 Salmon Filet
1/4 cup of Pesto Sauce (just made)
1/2 teaspoon dried parsley flakes
1 stick of butter
1 Lemon (or Lime)Fresh Dill
salt and pepper
Pesto Butter
Take the butter and pesto and put it into a mixer. Mix until pesto and butter is thoroughly mixed. Set aside in the refrigerator.
Once you have made the Pesto Butter you can finish this dish. Take your salmon filet and place in a bake safe dish. For those that don't bake on a regular basis, the disposable trays. Pre-heat the over to 350ยบ. While the oven is heating, sprinkle the salmon with the parsley flakes, salt and pepper. Place a lemon slice on the the filet along with the dill.Cook covered with foil for about 20 minutes (or until cooked to desired).
Sever the salmon with the pasta and veggies on the side. Enjoy.
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