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Tag Archives: Colorado cuisine

Easy Home Made Chicken Pesto

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Ingredients:


2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (or grated Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine walnuts
3 tablespoons minced garlic cloves
2 Chicken Breasts
1 13oz package of pasta
Salt and freshly ground black pepper to taste
A handful of spinach leaves

Directions:

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1) Combine spinach and basil with walnuts nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

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2) Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Now put the sauce mixture aside.

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3) Place chicken breasts in a large pot. Pour 2-3 cups of water onto the chicken, until it is submerged. Bring the water to a boil, then turn down the heat to medium.

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4) Once the pot has simmered for 10 minutes, strain off any fat that has rose to the top.

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5) After the chicken is white and floating, place the chicken on a cutting board to cool(always make sure your meat is properly cooked). Bring the water you boiled the chicken in back to a boil.

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6) Begin to boil your pasta. Now that the chicken has cooled some, you can start cutting the chicken breasts into strips.

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7) Once your pasta is tender and strained of water, combine sauce mixture, chicken, and pasta in your large pot. Stir the ingredients together thoroughly.

20130222-125327.jpg8) Server with bread and salad, enjoy!
By: Josh Martin

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Posted by on February 22, 2013 in Italian Food, recipes, Recipies, Uncategorized

 

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Bold Smothered Pork Chops

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Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • 4 pork chops, 3/4-inch thick
  • 1/4 cup olive oil
  • 1 can french onion soup
  • Chopped fresh flat-leaf parsley, for garnish

Directions:

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1) Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly.
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2) Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
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3) Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
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4) Remove the pork chops from the pan and add the rest of the seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the French onion soup in. Fill the empty can with water and add to the mixture. Stir to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. Pour excess sauce over you pork chops.

(typically I serve this with broccoli and Au Gratin)

Enjoy!
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By: Josh Martin

 
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Posted by on January 25, 2013 in recipes, Recipies

 

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Smokey and Savory Green Bean Casserole

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Ingredients:

1 can (10 3/4 ounces) cream of mushroom soup mix
1/2 cup milk
2 tablespoons minced garlic
2 tablespoons liquid smoke
1 tabkespoon ground black pepper
4 cups cut green beans
1 1/3 cups fried onions

Directions:

1) Remove any stems from the green beans and break them in half. Place the beans in a steamer for 30 minutes.
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2) Preheat oven to 350°F. Stir the soup, milk, Liquid smoke, black pepper, steamed beans and 1 cup fried onions in a 1 1/2-quart casserole dish.
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3) Once mixed sprinkle the remaining fried onion over the top.
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4) Tightly covered with tinfoil and bake for 30 minutes or until the bean mixture is hot and bubbling.
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By: Josh Martin

 
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Posted by on November 21, 2012 in recipes, Recipies

 

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Slow Cooked Pork Chops in a Mushroom Sauce

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This recipe my take 8 hours, but it’s well worth it. It’s also extremely quick to prepare. The best circumstance to make this is early in the morning before work.

Ingredients:
4-5 medium pork chops
8 oz chopped mushrooms
1/2 chopped white onion
1 cup white rice
3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons ground pepper
1 26 oz can of cream of mushroom soup

Directions:

1) Lightly spread olive oil on the bottom of your crock pot. Place pork chops in a layer, lining the bottom of the crock pot. Sprinkle ground pepper and garlic over the pork chops.
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2) Place onion and mushrooms over the pork chops
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3) Cover the mushrooms and onions with cream of mushroom soup. Make sure to distribute it evenly.
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4) Cook on low heat for 8 hours.

5) Bring 2 cups or water to a boil. Add rice and simmer until all of the water is absorbed (about 5 minutes) Place pork chops on a bed of rice. Pour remaining sauce onto the rice and pork chops.

Enjoy
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By: Josh Martin
AllStarWine.com

 
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Posted by on November 3, 2012 in recipes, Recipies

 

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