Spinach-stuffed and Prosciutto-wrapped Chicken Breast with Linguine in a Cream and Pea Sauce

Dinner 6.20.2012: Spinach-stuffed and Prosciutto-wrapped Chicken Breast with Linguine in a Cream and Pea Sauce

Spinach-stuffed and Prosciutto-wrapped Chicken Breast.

Spinach-stuffed and Prosciutto-wrapped Chicken Breast (olive oil, chicken breast, kosher salt, pepper, sauteed spinach, pepper jack cheese, basil leaf, prosciutto) - sear one side in pan until prosciutto is starting to brown, flip and roast @ 375F for about 12-14 minutes.

Linguine in a Cream and Pea Sauce (heavy cream, kosher salt, pepper, chicken stock, starchy pasta water, lemon zest, frozen peas, grated parmesan cheese, chopped parsley) - toss with al-dente pasta and serve immediately.

Kohlrabi (kohlrabi, heavy cream, chicken stock, kosher salt, pepper, little nutmeg)

Tacohetti - Spaghetti on Taco Night

Dinner 6.20.2012: Tacohetti

Tacohetti - Spaghetti on Taco Night

At this point there is nothing I can't turn into a pasta dish and surprisingly 'Tacohetti' tasted great!

Tacohetti (olive oil, small diced onion, kosher salt, ground sirloin, Taco seasoning mix, marinara sauce, chicken stock, shredded cheddar cheese, chopped tomato and avocado, bias-cut green onion) - sweat onion until starting to brown, add ground sirloin, cook until stating to brown. Stir mixture and breakup into small pieces. add marinara sauce and chicken stock; stir and gently simmer. Sauce should not be too thick - pasta will absorb quite a bit of the liquid. Toss with al-dente spaghetti; top with cheese, tomato, avocado, and green onion.

Enjoy!

Roasted Summer Vegetable Rice Pilaf with Tilapia

Dinner 6.18.2012: Roasted Summer Vegetable Rice Pilaf with Tilapia

Roasted Summer Vegetable Rice Pilaf 

I like rice occasionally and I nearly don't make it frequently enough, but what I have learned over the years is that if you buy a 'medley' of grains NEVER trust the cooking time printed on the packaged. It seems like I always have to double the time. From now on I'll stick to plain white or brown rice where I know it will be done in ~25 mins!

Roasted Summer Vegetable Rice Pilaf (olive oil, vegetables washed, peeled and cut into similar sizes, kosher salt) - I start the vegetables in a nonstick pan and when they are starting to brown  toss them and finish roasting them @375F until tender. Let cool, chop into small dice and toss with cooked rice/grains of your choice. Season to taste with kosher salt and a little pepper.

Tilapia (butter, tilapia, kosher salt, pepper, squeeze of lemon)

Pan-roasted Vegetables finished @ 375F until tender.

Kebab Meatballs, Basil Pesto Pasta, Avocado Salsa

Dinner 6.17.2012: Kebab Meatballs, Basil Pesto Pasta, Avocado Salsa

Kebab Meatballs, Basil Pesto Pasta, Avocado Salsa

Kebab Meatballs (ground sirloin, minced red onion, ground cumin, grated ginger, kosher salt, rice wine vinegar, cayenne pepper) - combine all ingredients well; make sure meat is well seasoned; form 2-bite meatballs; cook in a little olive oil until nicely browned on all sides and just cooked through. Meatballs can be made ahead of time.

Basil Pesto Pasta (olive oil, garlic, lemon zest, lemon juice, kosher salt, sunflower seeds, Parmesan cheese) - use a food processor to combine ingredients to desired consistency. Season to taste. Toss with al-dente rotini pasta; garnish with grated Parmesan cheese.

Avocado Salsa (avocado, tomato, red onion, lime juice, kosher salt, ground cumin, cilantro, olive oil) - combine all ingredients; adjust seasoning.

Kebab Meatballs, Basil Pesto Pasta, Avocado Salsa

Fluffy Scrambled Eggs with Mesquite Turkey, Avocado and Tomato

Breakfast 6.17.2012: Fluffy Scrambled Eggs with Mesquite Turkey and Tomato

Fluffy Scrambled Eggs with Mesquite Turkey, Avocado and Tomato

Fluffy Scrambled Eggs with Mesquite Turkey and Tomato (butter, eggs, kosher salt, grated cheddar cheese, mesquite turkey, chopped avocado and tomato, chopped fresh parsley, ground pepper) - the secret to fluffy eggs is a good nonstick pan, hot, bubbly butter, and gently pushing and turning of the eggs in the pan until just set, but still wet on the surface. Immediately sprinkle with grated cheese and turkey; fold over; plate and top with chopped avocado, tomato, fresh parsley, and a little black pepper.