Spence's Pesto Chicken Pasta - recipe

 
Spence's Pesto Chicken Pasta

Ingredients

1/2 pound linguine pasta
1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
3 tablespoons olive oil
6 whole garlic cloves
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
3 ounces fresh spinach leaves
1/4 cup prepared basil pesto, or to taste
1 tablespoon freshly grated Parmesan cheese, divided (optional)

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

Nutritional Information

Amount Per Serving  Calories: 512 | Total Fat: 23.3g | Cholesterol: 35mg

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Roast Duck Recipe

Roast Duck Recipe

Ingredients:

Duck
Butter
Garlic
Salt
Pepper
1/2 onion
1 apple, halved
1 orange, halved
Chopped celery and garlic
3/4 cup sherry
1/2 cup orange juice

Directions:

Wash duck thoroughly and dry with a paper towel. Rub inside and out with butter, garlic, salt, and pepper. Put 1/2 onion, 1/2 apple, 1/2 orange, chopped celery, and garlic into duck cavity.
Place in roaster with 1-1/2 inches of water in the bottom. Place 1/2 apple and 1/2 orange in water. Bake covered at 400 degrees for 1 hour.
After first hour pour 3/4 cup sherry and 1/2 cup orange juice over duck. Reduce heat to 300 degrees and uncover duck. Roast for 1 hour, basting every 10 minutes. (Note: More water, sherry, and orange juice may have to be added.)
Remove stuffing and discard before serving duck.

Temperature: 400 degrees
Time: 1 hour
Temperature: 300 degrees
Time: 1 hour

Servings: 2

Turkey Ragu with Fontina and Parmesan - Recipes

Turkey Ragu with Fontina and Parmesan - Recipes

Ingredients
1 (16 ounce) package elbow macaroni
1 tablespoon olive oil
1 sweet onion (such as Vidalia®), diced
3 cloves garlic, minced
1 pound lean ground turkey
1 (14.5 ounce) can canned diced tomatoes with their juice
1 (14.5 ounce) can canned crushed tomatoes
2 tablespoons dried parsley
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
1/2 cup grated Parmesan cheese
3 tablespoons grated Parmesan cheese

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.

Amount Per Serving Calories: 421 | Total Fat: 13.2g | Cholesterol: 64mg

Brown Sugar-Rubbed Turkey Breast - Recipes

Brown Sugar-Rubbed Turkey Breast

Ingredients:

1 (3-pound) turkey breast
2 Tablespoons brown sugar
1 teaspoon parsley flakes
1 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon ginger

Directions:

Pat the turkey with paper towels to dry. Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl. Pat the brown sugar mixture evenly over the turkey.

Arrange the turkey on a rack in a baking pan. Roast at 350 degrees for 1 hour or until a meat thermometer registers 170 degrees. Let rest before slicing.

Servings: 4 - 6

Chicken Milano - Recipes

Chicken Milano - Recipes

Ingredients

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Directions

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

30 m 4 servings 641 cals

Lemon-Roasted Cornish Game Hens Recipe

Lemon-Roasted Cornish Game Hens Recipe

Ingredients:

3 tablespoons butter, room temperature
1 teaspoon salt
1/4 teaspoon freshly-ground pepper
1 teaspoon finely-grated lemon zest
2 teaspoons fresh mint, chopped (or 1/2 teaspoon dried mint)
4 Cornish game hens
2 tablespoons olive oil
1 small onion, coarsely chopped
1 garlic clove, minced
2 tablespoons lemon peel, julienned
1 cup chicken broth
2 teaspoons cornstarch
1/4 cup freshly-squeezed lemon juice
2 tablespoons parsley, washed and chopped

Directions:

Preheat oven to 375 degrees.

In a small mixing bowl, combine butter, salt, pepper, lemon zest and mint. Rub mixture over game hens.

Place hens in a large roasting pan. Bake at 375 degrees for about 50 minutes, until golden brown and juices run clear when skin is pierced with a fork.

In a medium saute pan, heat oil and saute onion for 5 minutes. Stir in julienned lemon peel and garlic. Cook and stir for 1 minute. Stir in chicken broth and bring to a boil.

Mix cornstarch with 1 tablespoon water and stir into hot mixture. Boil 1 minute until thickened. Stir in lemon juice and remove from heat.

Place hens on serving platter. Spoon a little sauce over each hen and sprinkle with chopped parsley. Pass remainder of sauce separately.

Serves: 4

Curried Turkey Breast Recipe [3-9-15]

Curried Turkey Breast Recipe

Ingredients:

1 fresh turkey breast (4-6 pounds) or whole turkey
1 tablespoon curry powder
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon marjoram
2 tablespoons garlic salt
1/2 teaspoon paprika
2 onions, cut into eighths
3 carrots, peeled and sliced
2 celery stalks, cut into large pieces
1 orange, peeled and quartered
1 cup vodka
1-1/4 cups water
Zest of 1 orange
2-3 tablespoons cornstarch

Directions:

Wash and dry turkey breast. If using whole turkey, wash, dry and stuff as desired. Combine curry powder, herbs, garlic salt and paprika and rub mixture onto turkey. (May need to increase dried ingredients to cover an entire bird.) Place turkey in a roasting pan with vegetables and orange quarters. Pour in vodka and 1 cup water.

Roast uncovered at 350 degrees until meat thermometer reaches 170 degrees (approximately 20 minutes per pound). Baste turkey regularly with the juices.

Allow turkey to cool for 30 minutes before slicing. Meanwhile, puree vegetables and drippings in a food processor or blender. Transfer to a saucepan and add orange zest. Simmer for 5 minutes. Mix cornstarch with 1/4 cup water and whisk into sauce. Simmer over moderate heat until thick. Pass sauce with turkey.

Serves: 4 - 6
 

Curried Chicken or Turkey 11-07-15

 
Curried Chicken or Turkey

Ingredients:

6 Tablespoons oil
1 medium onion, chopped
2 Tablespoons chopped bell pepper
4 Tablespoons flour
1-1/2 cups turkey or chicken broth
1-1/4 cups sliced mushrooms, lightly sauteed, or
1 (6 ounce) can mushrooms
1-1/2 to 4 teaspoons curry powder
3 cups cooked turkey or chicken, cubed
1 tart apple, cored and diced
1 (5 ounce) can water chestnuts (drained and sliced)
3 Tablespoons chopped pimiento
1 Tablespoon chopped parsley
Salt to taste
Pepper to taste

Directions:

Heat the oil in a large casserole and saute the onion and bell pepper until soft.  Stir in flour, cook a moment and blend in turkey or chicken broth and the mushrooms, with their liquid if you used canned mushrooms.  Simmer the mixture 15 to 20 minutes.  Stir in curry powder and check seasoning by tasting.  In a large bowl, mix the turkey or chicken pieces, apple, water chestnuts, pimiento, parsley, salt and pepper.  Add this mixture to sauce and heat slowly, simmering 10 to 15 minutes over lowest heat.  Serve over saffron rice.  Place condiments in small bowls on table and let everyone help themselves.  This dish can be done ahead and heated before serving (improves the flavor).

Condiments:

Chopped salted peanuts
Chutney
Chopped green onions
Toasted shredded coconut
India relish
Chopped hard-boiled eggs
Candied or preserved ginger

Serves: 6 - 8