Tagliatelle with pesto sauce and chicken breast

Hi, today i bring to blog a healthy and delicious recipe for Italian dinner party or even for special celebration. Dress your plate to impress and full of flavors. I n this recipe i teach you how to do delicious homemade pesto sauce to give more Italian flavor to the pasta. Enjoy and i hope you like it !!!

ingredients:

120gr Tagliatelle
500 ml water
1 tbsp salt
5 gr Grana Padano or Parmesan cheese
1 handful fresh basil
2 handful Tender Baby Spinach
1 garlic clove
150ml olive oil
10gr pine nuts
1 chicken breast ( 450gr.)
1 tbsp smoked paprika
1 tbsp black pepper
1 tbsp sea salt
1 baby leek

Put your chicken breast in tray in oven 45 minutes at 190°C with smoked paprika,sea salt and black pepper rub all over chicken breast.
Cook in the center of a per-heated oven. Basting occasionally.
Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 7-9 minutes according to taste.
A shorter cooking time will create a firmer authentic Italian texture (‘al dente’ meaning ‘firm to the bite’).
Drain and serve with your pesto sauce and 1 handful Tender Baby Spinach and 1 baby leek sliced.
Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Stir in salt and add your pasta.

 

 

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Stuffed Chicken Breasts

Hello, today i bring to blog new recipe, i was invited by #Theorchardtesco to get in new program called #Love Food Hate Waste.
Did you know that the average UK family wastes £60 of food a month, that’s over £700 a year?
I honor to join this program, you are taken one step closer to saving money and putting an end to good food going to waste in your home, they are doing in stores.
Perfectly Imperfect Apples ( in second Post next) and i got the British chicken breast.I did this recipe its delicious and healthy to eat with i did a smash sweet potatoes with chives.

Ingredients:

1 1/2 cups coarsely chopped mixed dried fruit, such as apricots, apples and raisins
1/2 cup dried plain bread crumbs (may substitute fresh bread crumbs)
1/2 cup pine nuts, toasted
6 tablespoons extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
8 medium (56 ounces) chicken breasts

For the chicken: Combine the dried fruit, bread crumbs, pine nuts, 2 tablespoons of the oil and half of the parsley in the bowl of a food processor; pulse a few times to combine. Transfer to a medium bowl.
Combine the salt, cumin, black pepper, coriander and cinnamon in a small bowl to form a spice mix.
Cover the work surface with a large piece of plastic wrap or parchment paper; place the chicken on it.
Starting on one side of each chicken breast half, make a horizontal slice, cutting almost all the way through; open the chicken like a book.
Lay a sheet of plastic wrap over the butterflied breast and gently pound with a mallet, flattening it evenly to less than 1/2 inch.
Sprinkle the insides of the chicken breast halves using half of the spice mix and then top each with a few tablespoons of the dried fruit mixture.
Fold each breast over and secure with a toothpick. Sprinkle the outsides of the breasts with the remaining spice mix.
Wrap well and refrigerate until ready to cook.
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil.
Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat until the oil shimmers (about 1 1/2 minutes).
Add 4 of the stuffed chicken breasts and cook undisturbed for 3 minutes, until they have browned on the bottom and release easily from the skillet.
Turn them over and cook for about 2 minutes, until the second sides have lightly browned. Transfer to the prepared baking sheet.
Add the remaining 2 tablespoons of oil to the skillet; when it is shimmering, add the remaining chicken and repeat the cooking process.
Fifteen minutes before you are ready to serve, transfer the stuffed, seared chicken breasts to the oven; roast for 8 to 10 minutes, until they are firm to the touch and just cooked through (an instant-read thermometer inserted into the thickest piece should register 165 degrees). Let cool for few minutes, then transfer the chicken to a platter and drizzle with the pan sauce. Sprinkle with the remaining parsley.

From cookbook author Tony Rosenfeld. Tested by Debora Guedes.

Roast Chicken

Hello, today i bring to blog new recipe, i was over the moon when i was select for to try wine select by Tesco and whole chicken voucher to cook on my way and i did recipe that i sharing today with you.Our family have lovely dinner together with roast chicken free range with wine we choose by recommendation by Graham, perfect with dark-berry vanilla spice of Tesco Rioja reserve we where surprise by price did go very well with roast chicken.

Ingredients:

1/4 tsp (1.25 ml) smoked paprika
1/4 tsp (1.25 ml) white pepper
1/4 tsp (1.25 ml) oregano
1/4 tsp (1.25 ml) dry thyme
1/4 tsp (1.25 ml) sea salt rock
1/2 tsp (2.5 ml) fresh garlic smashed
1 tbsp (15 ml) olive oil
1 tsp (5ml) lime/lemon fresh juice
1 tsp (5ml) oil
1/2 tsp (2.5 ml) sea salt rock
1 tbsp (15 ml) melt butter unsalted

Lets start to per-heat oven at 200 C.
Clean excess of fat in the chicken and reserve.
In bowl add the smoked paprika,white pepper,oregano,dried thyme,1/4 tsp sea salt,garlic,olive oil,lemon juice.
I use fresh squeeze lemon juice and butter with wood spoon mix all ingredients together very well and place the chicken in metal tray the one you gonna use to cook the chicken.
Start to rub all mix in the chicken, all over and what is left put inside the chicken, put in oven 200C.
In mean time peel all the potatoes, watch and dry potatoes with tissue paper very well.
Take 1tsp of oil and rub into potatoes and 1/2 tsp sea slat rock and rub all over.
Put potatoes in tray ready to bake in oven and add 20 minutes in oven.
The chicken will be ready in 60 minutes so you add potatoes 40 minutes after you put your chicken, so after 60 minutes potatoes and chicken will be ready.

Good tip: The chicken gonna leave some juices,so every 15 minutes open oven and with spoon moist all chicken special breast part normally it is more dry.
When chicken it will be ready, remove the chicken from tray to plate to serve and take all juices for natural gravy, don’t forget sieve all juices.
I serve with salad.

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Chicken with Shrimp and Clams

Hello, today I bring you a recipe Blog Cozinha pra 3 for another challenge.I like her blog.For me participating in any challenge of her page and an honor and wanted to thank the opportunity that it’s all your readers and blog friends. I chose this recipe because I love clams and found perfect combination, not regretted it because we love this dish.

Ingredients:

4 chicken breasts (I used 1 chicken boneless and skinless)
250g shrimp kernel (1kg used tiger shrimp shelled and cleaned)
1 kg of clams
1 tsp olive oil
1 tsp paprika
1 tsp salt
2dl white wine
2 cups water
1 teaspoon chillie
1 lemon
1 parsley fresh
2 tablespoons tomato paste
1 bay leaf

Place the clams in water with a little salt to open and dropping out of sand it has.
Cut the chicken into cubes, season with salt and paprika.
Heat the olive oil in a deep pan and add the chicken, bay leaf, let the chicken seal.
When you start getting dry add the white wine and water, tomato pulp, spicy, half the chopped parsley. Cook, when the browned chicken and the sauce is reduced, add the clams and shrimp, cook another 5/7 minutes.
Rectify the seasoning.
If necessary add a little white wine.

Serve with rice, in my case I served with fries the slices with wedges of lemon to squeeze on the table and the rest of the parsley over fresh and to give that flavor in seafood.
I loved it and I hope you enjoy.

 

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Carrot Risotto with Grilled Chicken Fillets and Mayonnaise Homemade

Hello, today I bring to blog a recipe a bit complicated but delicious recipe. At home and had mentioned in other post family W. love risotto and i cook many times and many ways, risotto has a wide range of flavors and combinations this was chosen by me.I hope you like and you try !!!

Ingredients:

1 cup of Arborio rice
½ small onion
½ small carrot
½ tomato
Seasoning (used salt and red pepper)
½ teaspoon paprika
½ tablet of chicken broth (I used only hot water)
1 slice of cheese (I used parmesan)
Boiling water
½ orange juice
green seasoning (I used fresh parsley)
½ cup white wine

Seasoning sliced chicken breast strips with salt, pepper vemelha or as you prefer. A low pan brown the onion in a little olive oil. Add the rice and stir until it becomes transperente. Place the wine and let reduce. Add the carrot and orange juice. Add chicken broth (I used the water fever), chopped tomatoes and the amount of water that is needed by baking. Put the paprika to give a color. And finish with green seasoning (I used parsley) and cheese. Mix well and serve. Adjust salt if necessary.
In a very hot grill, place chicken fillets grills.

For homemade mayonnaise:

Ingredients:

2 egg yolks
a pinch of sea salt
1 pinch of mustard
lemon juice q.s.
sunflower oil or other use olive oil qs
extra virgin olive oil q.s.

In the cup magic wand place the egg yolks, salt, mustard and lemon juice to taste. Turn on the blender and blend a little sauce.
Start by joining oil gently in wire and while beating until the mixture begins to emulsify and thicken. Then add oil in wire to emulsify mayonnaise completely, always while tinkering with the power wand. Remove the cup and put in a bowl. Take cold about 10 minutes before serving.

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Fried Chicken with Beer

Hello , today i bring to blog another Fried Chicken with Beer. I already have done various types of chicken with beer or white wine but this recipe happened really good. I beleive who is homemaker and have to cook every day and complicated, not for me, but I think for those people who do not like to cook and have children, work and busy life it is very difficult to change. I hope you enjoy!

Ingredients:
1 large chicken
4 garlic cloves
2 bay leaves
salt at your taste
pepper at your taste
33o ml white beer
10 ml oil
10 ml of olive oil
1 spoon (tea) paprika
2 teaspoon sesame seeds
30g. Black olives
1 lemon
2 chillies fresh

Cut the chicken into pieces.
Season the chicken with the chopped garlic, salt, pepper, bay leaves, chili and beer.
Let seasoning and marinate for 30 minutes.
Drain the chicken well.
In a large pan add the oil and olive oil.
Let heat well.
Fry the chicken and let winning color.
Add the beer and the chicken with the marinade and cook 35 minutes.
Before serving pour sesame seeds and the black olives.
Decorated with lemon and before you serve squeeze the lemon.

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Healthy burguer

Hello , after long period time start orgize myself again . Today i bring to blog healthy , pratical and fast for lunch. I hope you like it , we love it , is a stay menu in my family . I use fresh ingredients and the ones we like from avocado to purple onion, lime juice , iceberg salad , wholemeal buns .

 

Ingredients:

Wholemeal buns

Avocado

Purple onions

Iceberg salad

2 limes

5 tsp maio. ligth

white cabage

carrots

4 chicke breast

2 tsp paprika

salt and pepper as you like

Lets start to wash all veg. and marinate 4 chicken breats with salt, paprika and peppes and slice all in stripes.Get bowl and miz white cabbage with carrots washed and slced and make nice cowslow keep aside.

Get pan and put on heat soon is very warm put all chicken in strips for cooking, for about 25 / 35 minutos dont forget to move sometimes or could burn, when finish leave to cool down.

This is fun part and can do in table with kids and gather all family together , with all veg different bowl washed and sliced now build up your buguer.

Open all buns and start iceberg lettuce , cowslow, onion , chicken, avocado loads as we love it, iceberg lettuce agin and cowlow and close with top bun and its ready .

You can add anything you like or any sauce etc its fun and delicious.

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Roast Chicken with Veg. and Sweet Potatoes

Hi today bring to blog recipe easy to do and simple . Thats what we want on Sunday Roasted Dinner to spend with family. i hope you like it , its healthy way =)

Ingredientes

1 whole chicken, about 4 pounds

3 tablespoons extra-virgin olive oil, plus more for rubbing

Coarse salt and freshly ground pepper

3 sweet potatoes (about 1 1/2 pounds total), preferably garnet or jewel, scrubbed and each cut lengthwise into 4 wedges

200g brussels sprouts

200g potatoes

1 1/2 teaspoons minced fresh thyme

3 tablespoons Lemon juice

Preheat oven to 200c celcius . Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.

Toss together sweet potatoes, brussels sprouts, thyme, eet potatoes, and oil; season with salt and pepper. Spread around chicken (they won’t be in a single layer). Roast 25 minutes; remove from oven.

Turn vegetables . Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

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Chicken in the pot with spices sauce and cashew nuts

The recipe that today I bring to the blog, was a recipe I found on the blog Luisa Alexandra and adpt to my family, that is what we like =) added cashew to give an oriental chicken and a thyme.

Please visit blog Luisa Alexandra .

Ingredients:

1 chicken (dismantled)
1 small onion
1 clove garlic
Olive oil
White wine
Sweet chili
Saffron of the Indies
oregano
Salt flower
Fresh Thyme
200 gr Cashew nuts

In a pan put the onion and minced garlic.
Add the oil and fried until browned.
Joins the meat into pieces.
Season with paprika, saffron, oregano and also with flower sale of some thyme (reserve some for garnish).
Refresh yourself with a little white wine, slap yourself and allow to cook for about 30 minutes until the meat is very tender and the sauce calculated.
I served with basmati rice with saffron.
I hope you enjoy!!

 

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Superhealthy Singapore noodles

Hello, now and again 1 December , 1 day of month to as tradition, once again participate in the challenge
…Dia Um…Na Cozinha  
The theme this month was MY SPICE I chose madras curry paste, I buy in eastern india shop here next to me and I love that my favorite below and also curry thai green curry but
this recipe is and super easy, healthy and delicious, prepared Chilli Beer which is pretty spicy, I do not toke the chilli seeds, but advise you to take those who do not like spicy, as the curry paste also quite spicy.

Ingredients :

3 noodles nests of brown rice
2 tablespoons coconut oil soup
100g tender broccoli, cut stems at an angle
1 red pepper, seeded, quartered, then cut into strips
2 cloves garlic, minced
1 red pepper, seeded and chopped
piece of fresh ginger on finger, peeled and finely chopped
2 skinless chicken breasts, cut
1 tablespoon heaped soup madras curry
Soy sauce 2 teaspoons
4 spring onions, shredded
sesame seeds
mustard seeds
lemon wedges, to squeeze

Pour boiling water over the noodles and let soften. Meanwhile, heat half of the coconut oil in a large nonstick wok and fry all the vegetables and onions with garlic, pepper and ginger until softened. If the broccoli will not soften, add a little water to the wok and lid to create some steam.
Veg tip in a dish, add the rest of the coconut oil to the wok, then briefly fry the chicken until cooked. Set aside with the vegetables and add the curry paste to the pan. Stir for a few seconds, then add 150 mL of water and soy sauce. Allow to bubble, then add the drained, loose pasta and toss well to coat.
Return the vegetables and the chicken to the wok and chives. Mix well over the fire and squeeze the files on top of everything. Pour sesame seeds to taste and mustard seeds.

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