Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto

Dec 16, 2011 by

Every now and again I tend rebel. I’ve been using recipes because that’s how I learned to cook. But some days I just want to throw caution to the wind and follow my heart and do what comes to mind. And that’s exactly what I did. I gave my friends on Facebook a quick peek at what I prepared. Because I didn’t follow a recipe, I don’t have a fancy name for it so the ingredients will have to do for now.

On my recent grocery shopping trips, I picked up a few items just for fun. White/Black Truffle Extra Virgin Olive Oil and Smoky Paprika Chipotle Seasoning. Both completely out of my comfort zone but I’m all about expanding my horizons. The risk was well worth it. Although I did hold back, just a little.

I used Kale for the “pesto” because I really like the health benefits and it has a nice flavour. However, after smelling the Chipotle seasoning (that bad boy is strong), I opted to leave the cheese and any form of nut from the pesto. Traditional pesto consist of  Basil, Parmesan or Romano Cheese, Olive Oil, Pine Nuts and Garlic. It makes me smile to myself and ask the question – is it still really pesto if it doesn’t have cheese and nuts? Ah well. It tasted great so I’m still calling it pesto. There. I’ll try it with all the ingredients next time.

 

Black / White Truffle Extra Virgin Olive Oil

Smoky Paprika Chipotle Seasoning

Smoked Paprika Chipotle Chicken

 

 

Kale Pesto

 

5.0 from 2 reviews
Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto
 
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A spicy meal suitable for any day of the week
Author:
Recipe type: ntrée
Serves: 4
Ingredients
  • 5 Chicken Breast Cutlets
  • 2 Tbsp Smoked Paprika Chipotle Seasoning
  • Salt & Pepper
  • 3 Cups Spirali Pasta (Or any pasta you have - Penne or Fusili)
  • 1 Cup frozen Kale, defrosted
  • 2 Tbsp White Truffle Olive Oil
  • ½ Cup Frozen Sweet Corn, thawed (optional)
Instructions
  1. Prepare Pasta according to package instructions
  2. Season chicken on both sides with salt, pepper and chipotle seasoning.
  3. In a large skillet, cook chicken for about 5-7 minutes on each side or until chicken is cooked through and juices run clear.
  4. In a small food processor, combine Kale and White Truffle Olive Oil.
  5. Drain pasta. Add Kale and toss to combine. Season with salt and pepper.
  6. Cut chicken into strips. Serve with pasta and corn as garnish if desired.

 

Smoked Paprika Chipotle Chicken, Pasta, Kale Pesto & Sweet Corn

 

There’s no need to panic if you didn’t plan dinner tonight. The possibilities are endless…

 

 

 

 

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Lyn’s Pastitsio

Dec 12, 2011 by

I absolutely LOVE Pastitsio.  I guess I love my particular version, as there are so many versions of it. At the end of the day, you just have to make it your own. I’ve made it a few times and its a definite keeper. I love the process. I especially love the delicate creamy Bechamel Sauce that hugs the meaty pasta goodness underneath. Aside from the fact that I like it – my kids like it too and THAT should say it all! 🙂 This is also a great dish for entertaining.

The big surprise for me, was the ingredient that I never expected… cinnamon. It added such a lovely flavour. I will warn you… don’t add more than what is specified in the recipe below. Too much cinnamon in this dish is no good. Take my word for it.

I added sweet pepper and zucchini because I like to incorporate vegetables within the dish itself. Zucchini is one of those sturdy veggies that are so versatile – you can roast, steam, sauté, blend… seriously. It’s just that good. Turkey lightens it up a bit for me since I don’t have red meat so often. I’ve made it with lamb before and it was just as good. As I always say… use what you have on hand.

 

Meat/Pasta and bechamel sauce. Ready to become one.

 

Ready to go into the oven

 

Lyn's Pastitsio

 

Lyn's Pastitsio

 

Here’s the recipe:

 

4.0 from 1 reviews
Lyn's Pastitsio
 
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A Greek inspired family meal for any day of the week. It consists of a ground meat (Lamb, Beef, Veal or Turkey), Pasta, Herbs & Spices and a Bechamel Sauce
Author:
Recipe type: entrée
Serves: 6
Ingredients
  • 450g Ground Turkey (or Extra Lean Ground Beef, Veal or Lamb)
  • 1 Onion, finely diced
  • 3 Cloves garlic, finely minced
  • 1 Medium Zucchini, gratered
  • ½ Yellow Bell Pepper, chopped
  • 1½ Cups Elbow Pasta, Cooked al dente, drained
  • ½ Cup Tomato Sauce (or a small tin tomato paste)
  • ½ Tsp Ground Cinnamon
  • ¼ Cup Low Sodium Chicken Broth
  • 1 Tsp Thyme
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 3 Tbsp Butter
  • ¼ Cup Flour
  • 1½ Cups Milk
  • ¼ Cup Gratered Parmesan Cheese
Instructions
  1. Pre-heat your oven to 375F
  2. In a large hot skillet, add turkey. Season with salt, pepper and thyme. Brown meat and add onion. Combine. After about 10 minutes, drain any oil that is released from the meat. Reduce heat.
  3. To the turkey, add broth, tomato sauce, zucchini, bell pepper, cinnamon, garlic, salt and pepper. Stir to combine. Cook for about 15 minutes.
  4. Add pasta. Stir until combined. Transfer the turkey/pasta mixture into a 9 X 13 baking dish. Or individual oven-safe bowls, like what I did. I used 2 4oz and 4 16oz bowls. Baking time is the same.
  5. Bechamel sauce - In a warm pot, add butter and allow to melt. Add flour and whisk to combine. At medium heat, gently whisk constantly and add milk gradually until a smooth consistency is achieved. Add parmesan. Stir to combine. This should take about 10 minutes. When nice and creamy, remove from heat.
  6. Gently pour the bechamel sauce over the turkey (I used a ladle), ensuring an even layer on top covers the meat completely from corner to corner.
  7. Bake for 30-40 minutes until cream sauce is puffed up and golden. Let stand for about 10 minutes before serving.

 

Want some?

 

First bite

 

Recipe adapted from Everyday Food

 

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Herbed Salmon, Sweet Potato & Asparagus

May 14, 2011 by

I was glad to try this recipe since at the time, salmon was still fairly new to me. The thought of breading a salmon fillet excited me  –  perhaps because I don’t see many recipes like this. I was pleasantly surprised about how this salmon came out. I’d make it again and again. Its perfect for entertaining. People will admire the attractiveness and simplicity. The awesome thing is that I had excess of the combined herbs. I had separated the mixture into 2 portions and stored the unused portion in the freezer for future use.

Ingredients:

1 1/4 Cups Fresh Breadcrumbs

2 Cloves Garlic, Minced

1/4 Cup Fresh Parsley, Chopped

2 Tblsp Fresh Thyme, Chopped

3 Tblsp Grated Parmesan Cheese

1 Tsp Grated Lemon Zest

1/4 Tsp Salt

3 Tblsp Butter, Melted, Divided

1/2 Salmon Fillet (4 Slices)

 

Directions:

Preheat oven to 350F Degrees.

In a shallow bowl, combine breadcrumbs, garlic, parsley, parmesan cheese, thyme, lemon zest and salt. Combine well. Add 2 Tblsp butter and toss lightly to coat. Set aside.

Pat salmon dry. Place skin side down (you can get slices with the skin already removed) in a greased baking dish. Brush with remaining butter. Cover with crumb mixture. Bake for 20-25 minutes, or until salmon flakes easily with a fork.

Serve with mashed sweet potato and steamed asparagus. Enjoy.

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Apple Raisin Mini Muffins

Apr 26, 2011 by

This is a family and crowd favourite adapted from Paula Deen. The original recipe called for walnuts but I try not to bake with nuts. Also, I incorporated whole wheat flour to increase the fiber content. I should probably warn you… These mini-muffins are highly addictive. These Apple Raisin Mini Muffins are a perfect gift too. Guaranteed to please!

 

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Apple Raisin Mini Muffins

Cook Time: 15 minutes

Yield: This recipe yields about 4 dozen mini-muffins

Ingredients

  • 1 Cup Water
  • 2 Cups Sugar
  • 2 Cups Grated Apples (Approximately 3 Royal Gala Apples)
  • 2 Cups Raisins
  • 1 Cup (2 sticks) Butter
  • 2 Tsp Ground Cinnamon
  • 1 Tsp Freshly Grated Nutmeg
  • 1/2 Tsp Ground Cloves
  • 2 Tsp Baking Soda
  • 2 1/2 Cups All Purpose "Unbleached" Flour
  • 1 Cup Whole Wheat Pastry Flour

Instructions

  1. Preheat oven to 350F degrees
  2. Combine the water, sugar, apples, butter, cinnamon and cloves in a saucepan. Bring to a boil. Remove from heat and allow to cool completely.
  3. In a large bowl, sift in the flour and baking soda.
  4. Add the cooled mixture to the bowl, a cup at a time, until combined. I find it best to use a spatula for this to get everything from the sides and the bottom incorporated.
  5. Fill greased miniature muffin tins with batter to the top.
  6. Bake for 15 minutes.
https://lovelypantry.com/2011/04/apple-raisin-mini-muffins/

 

Enjoy these wonderful muffins!

 

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