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.

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Fruit Salad

Cocomango Blueberry Parfait

A sweet and tangy summertime treat

Ingredients

  • 2 Champagne mangoes, peeled and diced
  • Half cup of blueberries
  • Squeeze of lemon juice
  • 5.3 oz. vanilla flavored Greek yogurt
  • 2 tablespoons honey (like St. Dalfour Orange Blossom)
  • Quarter cup of coconut flakes
  • Optional – toasted sliced almonds, as a garnish

Directions

Place diced mangoes and blueberries in a mixing bowl; spritz with a squeeze of lemon juice.  Add vanilla flavored Greek yogurt to the bowl and toss fruit mixture.  Blend in your favorite honey, followed by coconut flakes.  Chill in the refrigerator until ready to serve.  Garnish with toasted almonds, if desired.

Copyright © 2014 My Cooking Nirvana.  All rights reserved.

 

 

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.

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.