Day 157: Rainforest Pasta

Day 157.

Apparently, this is a copycat recipe of a pasta dish at The Rainforest Cafe'. I've never been there, but it sounded good when I read it, so I made it. It was actually really good!

Here's what you'll need.

1 lb. boneless, skinless chicken breasts
2 tablespoons paprika
1 tablespoon garlic salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 can corn
1 cup grape tomatoes
2 green onions
1/2 lb. pasta
2 teaspoons cajun seasoning
1 tablespoon olive oil


Give the paprika, garlic salt and pepper a good stir.


Slice the chicken into strips and coat with the paprika, garlic and pepper mix.


Heat one tablespoon oil in a skillet, then add the drained can of corn and the green onions, diced.


Cut the tomatoes in half.


Add them to the skillet.


Add in the chicken. Cover the pan.


Cook the pasta according to package directions, then drain. Add to a serving bowl.


Season pasta with the olive oil and cajun seasoning.


Toss well.


Once chicken is cooked through, add to the pasta. Toss.


Serve hot.

Day 152: Chicken Salad Piccata

Day 152.

Gaaahhh! So I've fallen behind. Again. Summer is so incredibly busy for us! We're on the go a lot, so I don't get to cook nearly as often as I like. I will be making an effort from here on out to do more home cooking!

I found this recipe for chicken salad piccata and thought it sounded nice and summery. It was!

Here's what you'll need.

1 1/2 lbs. red potatoes
1/2 lb. green beans
1/4 cup plus 2 tablespoons olive oil
1 lemon
salt and pepper
1 egg
1/4 cup flour
1 lb. boneless, skinless chicken breasts
Parsley


To begin, scrub and slice the potatoes into wedges.


Add to a large pot of water and boil until fork-tender.


Drain, and set aside.


Snap the beans and cook until crisp tender.


Meanwhile, place one chicken breast in between some plastic wrap.


Using a heavy bottomed pan, pound the chicken to an even thickness.
Repeat with the rest of the chicken.


Combine the flour, salt and pepper onto a small plate.


Crack the egg into a bowl, and beat it.

Heat up the two tablespoons of oil in a large skillet.


Dredge the chicken in the flour.


Then the egg.


Then the flour again.


Place the chicken into the hot skillet.


While the chicken is cooking, combine the 1/4 cup oil and zest of one lemon in the serving bowl.


Add the juice of one lemon and some parsley.


Whisk it all together.


Add the potatoes and beans to the bowl.


Toss well to coat.


Once the chicken is cooked through, remove it to a cutting board.


Slice the chicken into strips and place on top of the vegetables. Sprinkle with more parsley.

Day 148: Corn and Blueberry Salad

Day 148.

This recipe was in the same magazine as the watermelon chicken. I figured while we are diving in with something new, we should try this as well.

Here's what you'll need.

2 bags frozen corn-cooked according to package directions and room temperature
1 cup fresh blueberries
1 small cucumber
1/2 red onion
1/4 cup (or so) fresh cilantro
1 jalapeno
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon cumin


Slice the cucumber in half, then in half again, and then into slices.


Slice jalapeno.


Combine sliced onion, jalapeno, cucumber and blueberries in a large bowl.


Add a nice handful of chopped cilantro.


Combine lime juice, oil, honey and cumin in a lidded container.


Shake well.


Add dressing to bowl.


Stir in corn.


Toss well, serve chilled.

Day 147: Grilled Watermelon Glazed Chicken

Day 147.

I came across this recipe in a magazine, and having just bought a watermelon, figured I'd give it a try. It was pretty darn good!

Here's what ya do.

Process 4 cups of watermelon in a blender. Run processed watermelon through a strainer to get 1 cup of juice.


Pour a 12 oz. jar of apple jelly into a small saucepan. Continually stir, over low heat, until jelly is melted.


Add jelly to watermelon juice.


Sprinkle in some crushed red pepper to give it a little bit of heat.


Pour it over chicken as it grills.


Cook until chicken is done.

Day 144: Shrimp Scampi

Day 144.

I've never cooked much seafood at home, simply because Kurt would never eat it. He's come around a bit now, and will eat it some.

Here's what you'll need.

1 8oz. package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 lb. shrimp, peeled and deveined
1 cup white wine
1/4 teaspoon black pepper
3/4 cup Parmesan cheese
Parsley for garnish


I begin by taking all the tails off of the shrimp. I don't want to mess with them while eating, so I just pull the tails off right from the start


Cook pasta according to package directions.


Meanwhile, melt the butter in a large skillet


Stir in the garlic, being careful not to burn it.


Add the shrimp. Cook through, about 4 minutes.


Pour in the wine. Bring to a boil and cook for 30 seconds, stirring constantly. If you have an aversion to using wine, try some vegetable or seafood stock.


Add the pepper.


Place the cooked, drained pasta into a serving bowl.


Pour the shrimp mixture on top.


Top with Parmesan and parsley.


Toss well to combine.