Spring Pesto Penne

A savory citrus infused pasta medley

Ingredients

  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of unsalted butter
  • 1 bay leaf
  • 2 cloves of garlic, finely diced
  • ½ pound boneless chicken, cut into bite size pieces
  • Squeeze of lemon juice
  • 5 leaves of fresh basil, cut into a chiffonade
  • ½ teaspoon of crushed red pepper
  • ½ teaspoon of garlic powder
  • Kosher salt, to taste
  • 4 ounces of Classico® Traditional Basil Pesto
  • ¼ pound of penne pasta, cooked al dente and pasta water reserved

Directions

Heat olive oil and butter in a nonstick pan over low heat.  Add bay leaf and garlic to the sauté pan; cook until garlic is fragrant.  Then add chicken to pan, followed by a squeeze of lemon juice, a chiffonade of basil, and a sprinkle of salt; cook until chicken is golden over medium low heat.  Flip chicken over and season with crushed red pepper, garlic powder, and salt to taste; heat through for a couple of minutes. Add pesto, pasta, and 3 tablespoons of pasta water to the pan (or as needed to reach desired consistency).  Heat for another 5 minutes or so until chicken is cooked well.

Discard bay leaf and transfer pasta to a serving plate.  Garnish with fresh lemon slices and sprigs of basil.  Serve warm.

Cook’s note:

  • Be our guest and substitute your favorite pesto.

Copyright © 2015 My Cooking Nirvana.  All rights reserved.

Advertisements
Apple Cranberry Chutney Tart

Cranberry Apple Chutney Tart

A sophisticated savory sweet sensation

Ingredients

  • 1 Pillsbury® Refrigerated Pie Crust, thawed
  • 8 teaspoons of Stonewall Kitchen® Apple Cranberry Chutney
  • 2 Golden Delicious apples, cored, and thinly sliced
  • Sprinkle of lemon juice
  • Cinnamon sugar to taste

Directions

Divide refrigerated pie crust sheet into 4.  Press each piece onto an individual sized round porcelain flan dish.

For each dish, spread 2 teaspoons of chutney and arrange slices from half an apple.  Sprinkle apples with lemon juice and cinnamon sugar as desired.

Bake at 350° for 30 minutes or so, until bubbly.

Serve warm.

Cook’s note:

  • Be our guest and substitute your favorite chutney.

Copyright © 2014 My Cooking Nirvana.  All rights reserved.

Fiesta Fusion Salad

Fiesta Fusion Salad

Treat yourself to a tangy, zesty delight!

Ingredients

  • 4 oz. yellow corn tortilla chips
  • 4 oz. Dole® American Blend salad
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup kernels of corn, cooked
  • 5 grape tomatoes, quartered
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons sour cream
  • 2 tablespoons Italian dressing and seasoning mix
  • 2 green onions chopped, with ends removed

Directions

  1. As a base, add tortilla chips to a large salad bowl.
  2. Layer by adding lettuce, black beans, corn, tomatoes, and Mexican cheese.
  3. In a small bowl, blend sour cream and dressing mix.
  4. To garnish, dollop dressing in center and top with green onions.
  5. Chill in the refrigerator until ready to serve.

Copyright © 2013 My Cooking Nirvana.  All rights reserved in all media.

Passionfruit Sangria

A Passion for Sangria

A sweet and refreshing citrus punch

Ingredients

  • ~11 oz. Sumol® Sparkling Passion Fruit beverage
  • 1 cup orange juice
  • 1 Golden Delicious apple, rinsed and finely chopped
  • Splash of lemon juice
  • 1 orange, rinsed, ends removed and cut into small wedges
  • Ice for serving

Directions

In a pitcher, blend passion fruit drink and orange juice.  Sprinkle lemon juice over apples and add them to pitcher.   Add orange wedges to punch and chill.  When ready to serve, pour into ice filled glasses.  Makes about 1 quart.

Copyright © 2013 My Cooking Nirvana.  All rights reserved in all media.

Ole Salad On The Go

Olé Salad On The Go

A colorful salad perfect for celebrations

Inspired by Saladworks

Ingredients

  • ~4 oz. chopped romaine lettuce
  • 1/4 cup corn kernels
  • 1/4 cup halved grape tomatoes
  • 1/4 cup drained and rinsed black beans
  • 1/2 cup cooked tricolor pasta
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons tortilla strips
  • 1/4 cup Sabra® Santa Barbara salsa
  • 1/4 cup Marzetti® Southwest Ranch Veggie dip

Directions

  1. Add lettuce followed by corn, tomatoes, beans, and pasta to a large salad bowl.
  2. Sprinkle cheese, pumpkin seeds, and tortilla strips on top.
  3. In a small bowl, mix salsa and dip to form a dressing.
  4. Drizzle dressing on top and reserve remainder for serving.
  5. Chill in the refrigerator until ready to serve.

Copyright © 2013 My Cooking Nirvana.  All rights reserved in all media.

Citrus Dill Tilapia

Citrus Dill Tilapia

A savory and delicate seafood combination

Ingredients

  • ¼ cup all-purpose flour
  • 2 tablespoons McCormick® Grill Mates Montreal Chicken Seasoning
  • 4 boneless and skinless tilapia fillets, ~ 4 ounces each
  • Kosher salt and freshly ground pepper to taste
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 lemon, quartered and additional wedges for garnish
  • 4 teaspoons capers and 4 teaspoons juice from capers’ bottle
  • 4 teaspoons coarsely chopped freshly dill and few sprigs for garnish

Directions

Combine flour and Grill Mates seasoning in a shallow dish.  Season each side of tilapia with kosher salt and freshly ground pepper to taste.  Lightly dredge fillets in seasoned flour.

Heat 1 tablespoon of oil in a nonstick pan over medium high heat.  Add the first fillet to the sauté pan for at least 3 minutes and sear until you have a golden crust.  Turn the fish over and add a tablespoon of butter to pan.  Squeeze juice from a lemon quarter over the fillet and cook for 2 minutes.  Add 1 teaspoon of capers and 1 teaspoon of capers’ juice to pan.  Sprinkle chopped dill over the fish.  Heat for another 3 minutes or so until tilapia is fully cooked.  Note:  cooking times may vary due to thickness of fillets.

Transfer fillet and bits to a serving plate and tent while repeating the cooking process for each fillet.  Garnish with fresh lemon and dill sprigs; sprinkle with additional salt if desired.  Bon Appétit!

Copyright © 2013 My Cooking Nirvana.  All rights reserved in all media.

Pumpkin Peach Mango Bread Pudding

Pumpkin Peach Mango Bread Pudding

A new twist on an old fashioned favorite

Ingredients

  • 1 ¼ cups skim milk
  • 7 ½ oz. pumpkin pulp
  • ¼ cup peach preserves (like Bonne Maman®)
  • 2 large eggs
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 5 cups loosely packed cubed challah bread (about half a loaf)
  • ¼ cup sliced almonds
  • ¼ cup diced dried mango

Directions

1. Combine milk, pumpkin, peach preserves, eggs, ginger, cinnamon, vanilla, and salt in a large bowl.

2. Blend in challah, almonds, and mango; rest for 10 minutes.

3. Transfer into an 8” x 8” buttered baking dish. Bake at 350° until the bread pudding is cooked through, one hour or so.

4. Serve warm with whipped topping or vanilla ice cream.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

Hurricane Orange Mango Lassi

Hurricane Orange Mango Lassi

An irresistible mix of orange and mango

Ingredients

  • 1 cup frozen mango chunks
  • 1 cup plain low fat yogurt
  • ¼ cup orange juice (like Tropicana®)
  • ¼ cup superfine sugar
  • Squeeze of lime
  • Orange slices as a garnish

Directions

Place mango, yogurt, orange juice, and sugar into a blender; blend until almost fully combined.  Add a squeeze of lime juice; blend until completely smooth.  Serve chilled; pour into glasses, if desired garnish with orange slices.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

Shrikhand in a Pinch

Shrikhand in a Pinch

Gourmet comfort food to satisfy your sweet tooth

Ingredients

  • 1 cup plain low-fat Greek yogurt
  • 2 tablespoons honey (like St. Dalfour Orange Blossom)
  • 1 tablespoon superfine sugar
  • Few threads of saffron
  • 1 tablespoon milk
  • 1/8 cup sliced almonds, toasted
  • Fruit as a garnish

Directions

Whisk together Greek yogurt, honey, and superfine sugar in a large bowl.  Microwave saffron and milk in a small bowl for 30 seconds.  Add warmed milk and saffron to the yogurt mixture and blend well.  Spoon dessert into serving dishes and top with toasted almonds; garnish with your favorite fruit.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.

 

Pineapple Jalapeno Salad

Pineapple Jalapeno Salad

A Sweet and Spicy Summertime Treat!

Ingredients

  • 1 cucumber
  • 1/2 red onion
  • 1 cup Dole® pineapple chunks
  • Kosher salt, for seasoning
  • 1/2 jalapeño

Directions

  1. Peel and halve the cucumber.  For each half, remove seeds and dice.  Place diced cucumber in a large salad bowl.
  2. Peel red onion, cut into small slivers, and add to salad bowl.
  3. Quarter pineapple chunks into bite size pieces and add to salad bowl.
  4. Season with kosher salt to taste and gently toss.
  5. Seed and finely dice jalapeño.  Sprinkle over the salad.
  6. Chill in the refrigerator.  Drain liquid when ready to serve.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.