Thinking Outside the Noodle – Part II – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce

Thinking Outside the Noodle – Part II

When I first came across this recipe I wasn’t sure about it, but I saved it and put it into my “to make” folder.  It was certainly different, but intriguing.  I was looking through the folder and saw this again and that’s when the inspiration hit me.  This would be great with cilantro lime noodles.  I wasn’t wrong!  I loved the combination and each bite was bursting with incredible flavors.  Think outside the noodle and give it a try!  Enjoy!

Ingredients

• 1 lb Cilantro Lime Fettuccine
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves – grilled and cut into pieces
• 1/2 medium onion, chopped
• 1 red bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 mango – peeled, seeded and chopped
• 1 cup half and half
• 1 jalapeno pepper, chopped fine
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta, cook for 3-4 minutes, until almost done, and drain.
2. Heat the olive oil in the skillet, and cook the onion and red pepper until tender. Mix in the garlic, ginger, mango, and jalapeno, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the half and half into the skillet, and cook 5 minutes, until thickened.
3. Add the grilled chicken to the skillet. Stir in the partially cooked pasta, and chopped cilantro and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with cilantro to serve.

Source:  Adapted from Allrecipes

Coming Next – Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles

Pizza with Pesto, Grilled Chicken and Tomatoes

When I posted my first recipe for home-made pizza I talked about my on again off again love affair … with pizza.  Now that I have been making home-made pizza my love affair is going strong and I cannot stop!  I’m addicted!!  Making pizza is so much fun!  Pizza is so versatile and as far as toppings go … anything goes!  This is one of my favorite pizzas!  Try it and see for yourself!  Enjoy!

Basic Pizza Dough

Ingredients:

• ½ cup warm water (about 110°)
• 1 envelope (2 ¼ tsp.) instant yeast
• 1 ¼ cups water, at room temperature
• 2 tbsp. extra-virgin olive oil
• 4 cups (22 oz.) bread flour, plus more for dusting
• 1 ½ tsp. salt
• olive oil or non-stick cooking spray for greasing the bowl

Directions:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Chicken Pesto Pizza
For the pesto:

You can use store-bought pesto, although I prefer home-made pesto – the taste is much better and it is a breeze to make.

Pesto alla Genovese

Recipe courtesy Emeril Lagasse, 2004

Pesto Ingredients

• 1 1/2 cups fresh basil leaves (packed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or walnuts, toasted
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)  Note:  I freeze pesto in an ice-cube tray and then pop them into a zip lock bag.  I had almost a full bag of frozen pesto cubes from my basil this past summer.  It thaws quickly for use!

For the pizza:
1/2 batch basic pizza dough (enough for 1 pizza), at room temperature
Olive oil, for brushing
Shredded mozzarella cheese
Grilled chicken, cut into bite-sized pieces (about one chicken breast)
Cherry tomatoes, sliced in half

Directions: 
To make the pizza, preheat the oven to 500 degrees F.  Place a pizza stone in the oven while it is preheating, and let it heat up for at least 30 minutes.  Place a round of parchment paper the size of your pizza stone on a work surface and lightly sprinkle it with cornmeal.  Place the pizza dough in the center and roll it out into a large round using a lightly floured rolling pin, or a pulling/stretching motion with floured hands (I use both).  Leave an approximately 1-inch border that is thicker around the edges for the crust.  Lightly brush this outer edge of the crust with olive oil.  Spread a thin layer of pesto on the pizza crust using the back of a spoon.  Sprinkle with a layer of shredded mozzarella cheese.  Top with grilled chicken pieces and sliced cherry tomatoes.  Season with kosher salt and freshly ground pepper, to taste.

Carefully transfer the parchment round to the preheated pizza stone.  Place in the oven and bake until the cheese is bubbling and the crust is lightly browned, about 12-15 minutes.  Slice and serve immediately.

Dough and Pizza Source:  Annie’s Eats

Chicken Paillard with Brandy Sauce

Quick, easy and delicious … what more could you want?!  Enjoy!

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 skinless, boneless chicken breast halves, pounded
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 2 tablespoons lemon juice
• 2 tablespoons brandy
• 2 tablespoons chopped parsley

In a shallow bowl, combine flour, salt, and pepper.  Dredge chicken breasts in flour mixture to coat.  Shake off excess.

In a large frying pan, heat butter and oil over medium heat.  Add chicken and cook, turning, until opaque throughout, and browned, about 10-15 minutes.  Remove and set aside.  Add shallots to pan and cook until soft, about 2 minutes.  Return chicken to pan with any juices that may have collected.

Increase heat to medium-high; add lemon juice and brandy.  Ignite carefully with a match.  After flames subside, transfer chicken and sauce to a serving platter.  Sprinkle with chopped parsley and serve.

*Note:  Does not produce a lot of sauce, the addition of chicken broth would allow for more sauce.

Pasta Princess’s Homemade Lemon Fettuccine Noodles with Chicken and Kale in Pesto Sauce

I hadn’t made pasta in a little while and had been hungry for my lemon fettuccine. I also had an overabundance of homemade pesto in the freezer from last summer’s crop of basil.  I came up with the following recipe with ingredients I had on hand and I must say, I was quite pleased with the outcome!  Delicious.  Enjoy!

Ingredients:

• 2 tablespoons butter
• 2 cups chopped kale
• 1 red bell pepper, diced
• 2 boneless chicken breasts, grilled and cut into small pieces
• 1/2 cup homemade pesto
• 1 lb. lemon fettuccine
• 1 cup freshly shredded parmesan cheese
• 1 cup reserved pasta water

Directions:

Grill chicken breasts and cut into small pieces.

Heat butter in frying pan and saute red bell pepper for approximately 6 minutes.  Add chopped kale to the pan and cook until wilted, approximately 5-6 minutes.

While heating the pasta water, put pesto in a small pan and heat on low.  Add pasta to boiling water and cook according to directions (or if using fresh homemade pasta, cook approximately 3 minutes until pasta floats to the top).  Reserve 1 cup of pasta water to add to pesto.

Add water to pesto to desired sauce consistency (I used the entire cup) and add freshly shredded parmesan.  Toss with pasta and add chicken, red bell peppers and kale.

Lemon Fettuccine Noodles

Orange, Walnut, Gorgonzala and Mixed Greens Salad with Grilled Chicken

The pairing of chicken, oranges and blue cheese along with a homemade orange dressing is magical.  I have made this with and without the grilled chicken.  Feta is also good in this salad in place of the gorgonzola.

Ingredients

•   3/4 cup walnut halves
•  10 ounces mixed salad greens with arugula
•  1 can mandarin oranges or 2 cutie pie oranges
•  1/2 cup sliced red onion
•  1/4 cup olive oil
•  1/4 cup vegetable oil
•  2/3 cup orange juice
•  1/4 cup white sugar
•  2 tablespoons balsamic vinegar
•  2 teaspoons Dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup dried cranberries

 Directions

Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.

In a large bowl, toss the toasted walnuts, salad greens, oranges, cranberries and red onion.

In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.

Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

 

Thai Chicken Basil Stir Fry

I’ve made this quite a few times.  It is quick enough to prepare during the week and is healthy and delicious.  Make it even healthier by using Brown Jasmine Rice.  Enjoy!

Ingredients

• 2 cups uncooked jasmine rice
• 1 quart water
• 3/4 cup coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons rice wine vinegar
• 1 1/2 tablespoons fish sauce
• 3/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 tablespoons fresh ginger root, minced
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
• 3 shiitake mushrooms, sliced
• 5 green onions, chopped
• 1 1/2 cups chopped fresh basil leaves

 Directions

1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Grilled Chicken Caesar Salad

Simple and understated, this Caesar salad is delicious!

Ingredients:

• 6 Tablespoons Olive Oil
• Fresh Garlic, chopped
• 1 Teaspoon Dry mustard
• 1 Teaspoon lemon juice
• 1 Teaspoon Worcestershire Sauce
• Dash of Tabasco
• 1 egg
• Freshly grated parmesan cheese
• Croutons
• Anchovies – chopped (Optional)
• Romaine Lettuce, torn into pieces

Directions:

Mix the first 7 ingredients until blended.

To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Remove and set aside to cool. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg to the rest of the dressing and mix well.

Toss dressing with romaine lettuce, freshly grated parmesan cheese, and croutons.  Top with chopped anchovies if desired. (Or NOT!)

Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

I’ve been wanting to make this for a long time but Tim doesn’t like coconut so I had to wait until he wouldn’t be home for dinner.  He worked this past Saturday night and guess what recipe I pulled out?  This was well worth the wait; the combination of the slightly sweet coconut and the spiciness of the roasted red bell pepper sauce compliment each other beautifully.  The sauce can be made as spicy as you like with the cayenne pepper or can be left out entirely if you’re not into spicy heat.  Needless to say this was awesome!  Enjoy!!

Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

Yield: Serves 2 Ingredients: 1 red bell pepper, roasted and chopped 1/2 teaspoon fresh lemon juice 1/4 teaspoon sugar cayenne to taste 1 tablespoon olive oil 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/8 teaspoon ground ginger 1 tablespoon Dijon-style mustard 1 whole skinless boneless large chicken breast (about 10 ounces), halved all-purpose flour seasoned with salt and black pepper for dredging the chicken an egg wash made by beating 1 large egg with 1 teaspoon water 1 cup sweetened flaked coconut 2 tablespoons unsalted butter 2 tablespoons dry Sherry Preparation: In a blender purée the bell pepper with the lemon juice, the sugar, the cayenne, the oil, and salt and black pepper to taste until the sauce is smooth. In a small bowl whisk together the garlic paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken. In separate bowls have ready the seasoned flour, the egg wash, and the coconut. Dredge the chicken in the flour, shaking off the excess, dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the coconut, pressing the coconut to make it adhere. In a large ovenproof skillet heat the butter over moderately high heat until the foam subsides and in it sauté the chicken for 2 minutes on each side, or until the coconut is golden. Add the Sherry, transfer the skillet to a preheated 375°F. oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it. To roast peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

Source:  Epicurious.com

Bourbon Pecan Chicken

Here is another winner from allrecipes.com.  Chicken cutlets, covered with a luscious pecan crust to seal in the juices, accompanied by a bourbon sauce.  Ohhhh YUM!

Bourbon Pecan Chicken

Ingredients:

1/2 cup finely chopped pecans 1/2 cup dry bread crumbs 8 skinless, boneless chicken breast halves 1/4 cup clarified butter, melted 1/4 cup Dijon mustard 1/4 cup dark brown sugar

2 2/3 tablespoons bourbon whiskey 2 tablespoons soy sauce 1 teaspoon Worcestershire sauce 3/4 cup unsalted butter, chilled and cut into small cubes 1/2 cup sliced green onions

Directions:

1.	Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
2.	In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time (I omitted the butter to eliminate extra fat and whisked in a teaspoon of corn starch with water to thicken sauce).
3.	Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Source:  Allrecipes.com

Chicken Saltimbocca

Looking for an easy, quick delicious chicken recipe?  Look no further.  This recipe has it all!  It’s easy, quick and melt in your mouth delicious!  This deliciousness from Williams-Sonoma is found here! (By the way, we weren’t able to finish that huge portion!)

Chicken breasts replace traditional veal in this quick Italian sauté, but the mouth-watering addition of prosciutto stays the same and makes the dish practically irresistible (saltimbocca means “jump into the mouth”). Two places in Italy are famed for their prosciutto: the province of Parma, near Bologna, and the northeastern region of Friuli. The celebrated salted and air-cured ham is made elsewhere both in and outside of Italy, but prosciutto di Parma and Friuli’s prosciutto di San Daniele are widely recognized as the country’s finest. This recipe is from the Williams-Sonoma Collection Series.

Ingredients:

• 4 boneless, skinless chicken breast halves,
    each about 6 oz., lightly pounded to an even
    thickness
• Salt and freshly ground pepper, to taste
• 1/3 cup all-purpose flour
• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 2 tsp. chopped fresh sage or 1 tsp. dried sage,
    plus 4 sage leaves for garnish (optional)
• 2 large slices prosciutto, not paper-thin,
    trimmed to fit chicken breasts
• 1/4 lb. fresh mozzarella cheese, thinly sliced and
    trimmed to fit chicken breasts
• 3/4 cup dry white wine such as Pinot Grigio or
    Sauvignon Blanc

Directions:

Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately.

Serves 4.

Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).