For these tacos you make up a cilantro lime pesto and put
the chicken inside that.
You really can add anything you like to these,
they turn out great no matter what.
To make you will need:
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts,
cut in bite sized pieces salt and pepper to taste 1 teaspoon garlic powder 1/2 cup cilantro lime pesto (recipe follows) flour or corn tortillas preferred taco garnishes (salsa, sour cream,
Season chicken with salt, pepper and garlic
In a skillet sprayed with cooking spray, saute chicken over medium high
heat and cooked through.
Toss cooked, seasoned chicken with the pesto.
tortillas with chicken and top with preferred garnishes.
Cilantro Lime Pesto
cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil 2 tablespoons sliced, toasted almonds 3 tablespoons chopped, fresh garlic 1 1/2 teaspoon lime juice 1/2 cup shredded asiago (Parmesan or Romano can
be substituted too) 1 1/2 teaspoon kosher salt 1/4 cup chicken broth
Using a blender or food processor,
mix together the cilantro,
olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low
speed for 2 minutes
Cloud Pancakes I have usually strayed away from recipes that say "stiff egg whites", but I forgot to read through the recipe fully and it was TOO late by the time I realized, and let me say that I was glad that I made them. I see now why they are called "orange cloud", when you add in the stiff egg whites, and gently stir, it is like a cloud consistency was put into them and they are DIVINE! Try them yourself!
You will need:
3/4 cup cottage cheese 3 eggs, separated 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon orange juice 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract Pinch cinnamon Pinch nutmeg, grated 1/2 cup whole wheat flour 1 tablespoon sugar 1/2 teaspoon salt 1 tablespoon orange zest or 1/8 teaspoon orange
oil (or as desired, to taste)
1. Combine the cottage cheese, egg yolks, melted butter, orange
juice, vanilla and almond extracts, and process ( in food processor) until smooth, about 30 seconds.
2. Stop the processor and add the cinnamon, nutmeg, flour,
sugar, salt and orange zest. Process again until smooth and transfer the
mixture to a large bowl.
3. Meanwhile, in the bowl of your standing mixer fitted with the
whisk attachment, whisk the egg whites until stiff but not dry.
4. Very carefully (and using a rubber spatula), add one large
scoop of the egg whites to the pancake batter, and lightly fold them into the
batter until smooth.
5. Gently fold the remaining egg whites into the batter until
6. With a lightly buttered or sprayed nonstick pan or griddle on
medium heat, scoop about 1/3 cup of the batter onto the pan and cook on each
side until lightly golden, about 1-2 minutes each side. Serve immediately. Enjoy your heavenly creation!
Pasta All'Amatriciana This was a classic, great italian recipe. I finally found pancetta at my grocery store, it was in the deli in front of the counter, and I added the minimal amount of red pepper because I don't like things too spicy. But overall, it was really yummy with a side of crusty bread! You will need: 1 1/2 pounds tomatoes (or two 14 oz. cans)
1/4 cup diced pancetta
3 Tbs extra-virgin olive
1 garlic clove, sliced 1/2 to 1 tsp crushed red pepper flakes
1/4 cup dry white wine
1 pound spaghetti or
freshly grated Parmesan
freshly ground pepper
Heat oil in a large sauce
pan over medium heat. Add diced pancetta , reduce heat to
medium-low and cook until slightly crisped, about 5 minutes - stirring
frequently. Remove meat from the pan and set aside.
Add crushed red pepper
flakes and sliced garlic to the oil and cook, stirring occasionally, about 4
minutes. Add the white wine increasing the heat to medium and continue
cooking until most of the wine has evaporated, about 3 minutes.
Add the canned
tomatoes and meat, reducing heat to low and simmer, covered, until the
sauce thickens, about 45 minutes.
Cook pasta according to the package
directions. Drain when done and transfer to a large bowl. Add the
sauce and toss to combine. Serve with freshly grated Parmesan Cheese,
fresh pepper and a few sprinkles of parsley for garnish.
with Sun Dried Tomato-Basil Sauce I loved this recipe, it was SO tasty. This recipe calls for pasta with the meal and I would recommend adding that in, I just made it without the pasta and it was delish!
6 boneless, skinless chicken tenders,
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
2 cloves garlic, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package spaghetti, uncooked
To Make: Heat olive oil in a large pan over medium-high heat. Add chicken &
grind fresh pepper on each side.
Cover & cook until done, about 5
minutes on each side. (When done, chicken will have NO pink on the inside.)
Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add garlic, cooking 1-2
minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in
hand, add flour & stir. Slowly pour in chicken broth, whisking
constantly to remove any lumps. Add cream, still whisking. Continue whisking for 3-4 minutes or until sauce begins to thicken. Take
off heat and let sit; it will continue to thicken, feel free to stir every so
often as you cook the spaghetti:
Cook spaghetti according to package directions. It is done when it is
soft, but still has a bite; al dente.
Add fresh basil to sun dried tomato sauce and give it a good stir.
Place spaghetti noodles on serving plates, placing chicken directly on top of
noodles. Spoon as much sauce as you would like over chicken & noodles.