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
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.
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
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.
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
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!
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.
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
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.