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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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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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