Showing posts with label Capers. Show all posts
Lemon Chicken Vermicelli with Vegetables
in Capers, Chicken, Entree, Lemons, Mushrooms, Parmesan, Pasta, Vegetables, Vermicelli on Wednesday, April 18, 2012
We really like pasta and chicken together with this being one of our favorite ways to enjoy it. What makes it even better is that it’s simple and is packed with good flavor.
The lemon juice and capers give the chicken and vermicelli a unique taste along with mushrooms and fresh tomatoes rounding it out. It’s good this time of year with the fresh vegetables and the butter certainly helps it also.
This is so good that as soon as you’ve had a couple of helpings and emptied the bowl, you’ll lick the bowl! It’s a great dish that turns out extraordinarily good every time!
Lemon Chicken Vermicelli with Vegetables
Ingredients:
3 chicken breasts
8 ounces mushrooms, sliced
4 garlic cloves, minced
1 large tomato, large chop
1 pound vermicelli
1 lemon
1 stick butter, cut into small pieces
2 tablespoons capers
Salt and pepper
1 cup Parmesan cheese
2 tablespoons parsley, chopped fine
Method:
Sauté chicken breasts in skillet sprayed with cooking spray until done; juices running clear. Cut into strips. Set aside.
In same skillet, sauté mushrooms and garlic for 2-3 minutes.
Add tomatoes and heat through.
Add chicken strips to vegetables. Set aside, keeping warm.
Meanwhile, in a large pot of boiling salted water, cook the vermicelli according to package directions, until al dente. Drain well.
Grate the lemon zest into a large pasta bowl, being careful not to grate the white pith as it is bitter.
Add the juice from the lemon to the bowl.
Add drained pasta to the lemon mixture.
Add butter to pasta and combine.
Place chicken with vegetables, capers and parsley in the pasta bowl.
Season with salt and pepper.
Add Parmesan cheese.
Toss well.
Serves 4-6
This is delicious! ENJOY!
Today is the last day to enter my $60 Le Creuset, CSN giveaway posted on August 11, 2010!
Be sure to visit my friend Linda's, my kind of cooking, great blog for a chance to win her wonderful cookbook with lots of easy, delicious recipes!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
Sole Piccata
When I buy fish, it is usually orange roughy, tilapia or turbot but, this time I saw sole and wanted to try it.
Sole is a delicate fish in more ways than one. It has a mild delicate flavor but is downright frail as it cooks and you must be careful when handling it. So, turn it carefully, plate it with even more care and hope that it does not break apart. If it does, don’t worry about it ~ just eat it.
Since sole is a mild fish, it needs some help and capers come to the rescue. If you have never cooked with capers, you are in for a treat as they definitely have a unique taste.
A caper is a spiny perennial bush that bears rounded, fleshy leaves and white to pinkish-white flowers that grows like a weed in the
The sauce in this dish combines butter, garlic, lemon juice, wine and capers. Whatever white wine you are enjoying with your dinner will also be fine in the sauce. This will actually work well with most thin skinless fillets of fish. The combined flavors are great and it is quick to prepare. I served it with brown rice and steamed broccoli for a healthy delicious meal.
By the way, here’s the definition of piccata: Piccata is an Italian word meaning “larded.” It is used in reference to a way of preparing food; it means “sliced, sautéed and served in a sauce containing lemon, butter and spices.” So, here’s the Sole Piccata recipe:
Sole Piccata
Ingredients:
1 pound sole fillets
¼ cup flour
Salt and pepper
¼ cup extra virgin olive oil
2 tablespoons butter
2-3 garlic cloves, minced
1 small onion, chopped
1 small onion, chopped
½ cup white wine
2 tablespoons small capers
2 tablespoons lemon juice
Method:
Season the fillets with a little salt and pepper.
Dust with flour.
In a large skillet, heat the olive oil over moderately high heat.
Add the sole and sauté until the fillets are a little browned, a minute per side.
Remove from the pan and set aside.
In the same skillet, heat the butter and add the garlic and onions, cook for about 2 minutes.
Deglaze the skillet with the wine, scrapping up any bits.
Add capers and lemon juice.
Bring back to a simmer.
Place the fillets carefully into the sauce.
Sauté the fish for about 3-4 minutes per side.
Arrange the fish on serving platter and pour remaining sauce over the fish.
Serve immediately
Pam’s note: I love this sauce so much that I double the recipe!
ENJOY!!!
Chicken Breasts Dijon
in Capers, Chicken, Dijon mustard, Entree, Mushrooms on Sunday, October 23, 2011
I like to try different ingredients with chicken as it’s so versatile and I’m a huge fan of Dijon mustard so this recipe is a winner for me.
This is a simple recipe that ends up being a savory gratifying dish. The Dijon mustard, chives and lemon juice add a piquant flavor to the chicken cooked with the mushrooms. A tablespoon of capers adds a bold taste.
Serve with a crunchy salad and cheese grits for a fast mouthwatering weeknight meal. Chicken breast Dijon has the best taste ever!
Chicken Breasts Dijon
Ingredients:
4 large chicken breasts, boneless and skinless
1 pound button mushrooms, sliced
½ teaspoon salt
½ teaspoon coarse ground pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chives, chopped
2 tablespoons lime juice
3 tablespoons chopped fresh parsley
3 teaspoons Dijon mustard
¼ cup chicken broth
1 tablespoon capers
Method:
Heat 1 tablespoon each, oil and butter in a large skillet.
Sprinkle chicken with salt and pepper.
Cook chicken breasts until browned and no longer pink, about 20 minutes, depending upon size.
Remove to a warm platter and set aside.
Add remaining butter and olive oil.
Sauté mushrooms on medium-high heat until tender.
Add chives, lime juice, parsley and mustard, whisking well.
Stir in broth and combine.
Return chicken breasts to skillet, add capers and heat thoroughly.
Remove to serving platter, spooning sauce over top.
Serve
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Chicken Puttanesca with Fettuccine
The delicious, piquant sauce in this dish goes wonderfully with chicken that is sautéed first then allowed to simmer in the sauce to absorb all the flavors. The pungent tastes of the Mediterranean mingle well in this good dish.
Chicken Puttanesca is one of my favorite Italian pasta dishes! This recipe is a quick variation of the dish using bottled pasta sauce with the requisite capers, olives and red pepper making it a savory puttanesca with a little heat. Next time, I will be trying this tangy sauce with shrimp or a whitefish.
This is a perfect dinner for these cool fall evenings. You can make dinner in a flash with this great homey recipe that is a wonderful company dish also! It is truly delicious and I hope you try it!
Chicken Puttanesca with Fettucine
Ingredients:
8 ounces fettucine
2 teaspoons olive oil
4 chicken breasts, skinless, boneless
2 cups tomato-basil pasta sauce
2 teaspoons minced garlic
1/3 cup kalamata olives, sliced
2 teaspoons capers
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
1/3 cup Parmesan cheese, grated
Method:
Cook pasta according to package directions, omitting fat and salt
Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat.
Cut chicken in 1” pieces. Add to skillet.
Cook chicken until lightly browned, stirring occasionally.
Stir in pasta sauce, garlic, olives, caper and peppers; bring to a simmer.
Cook 5 minutes or until chicken is done, stirring frequently.
Arrange pasta on dinner plates.
Top with chicken mixture.
Sprinkle with cheese.
4 servings
It is delicious!!! ENJOY!!!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and the 4 cookbooks she's giving away!
Pasta with Spicy Tuna Sauce
Kathy, this is for you (and everyone else too!)
If you like canned tuna with pasta, this recipe will be a hit for you!
You can whip this up in very little time for a satisfying meal on a weeknight. It’s brimming with the good flavors of albacore tuna, capers, tomatoes, olives, garlic and red pepper flakes melding with angel hair pasta. I liberally added the garlic and red pepper flakes but adjust them to your taste. And, if you don’t care for mushrooms or capers, leave them out.
This is a highly appealing quick dish to use up those canned goods you probably have sitting in your pantry right now. It’s on the table in about a half hour. Serve a crisp salad alongside and enjoy!
Pasta with Spicy Tuna Sauce
Ingredients:
3 tablespoons olive oil
1 white onion, chopped
2-3 cloves garlic, minced
1-2 tablespoons capers
¼ cup green olives, sliced
1 (8-ounce) can mushrooms, drained, optional
1 (14.5-ounce) can diced tomatoes
¼ teaspoon red pepper flakes, to taste
Cracked black pepper, to taste
2 (6-ounce) cans albacore tuna, drained
8 ounces angel hair pasta
Parmesan cheese, shaved, optional
Method:
In a large sauté pan, heat oil over medium-low heat.
Add onion and garlic, cooking and stirring until onion is tender.
Stir in capers, olives, mushrooms and tomatoes.
Season with red pepper flakes and cracked black pepper.
Simmer gently for 3-5 minutes until sauce thickens slightly.
Gently fold in tuna, slightly breaking it up and heat through.
Meanwhile, while sauce is cooking, add pasta to a pot of rapidly boiling water.
Cook until tender. Drain well.
Lightly toss pasta with tuna sauce.
Serve with Parmesan cheese if desired.
Serves 2-4
It’s lip-smacking good and quick too!
Don’t forget to enter my CSN giveaway I posted Monday!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Broccoli and Olive Salad
In the winter time, I occasionally like a salad other than the traditional lettuce salad drowned in dressing. No offense to lettuce but sometimes, particularly in winter, it seems like rabbit food to me. This salad is almost like a side dish that can be enjoyed with your meal, not as an appetizer before your meal. Broccoli and olive salad is a perfect salad to make ahead as it retains its texture and the flavors heighten on standing. The recipe is simple to make, so tasty and goes great with about anything. Broccoli salad is a great addition to anyone’s diet with all the nutritional qualities of broccoli; it is a real super food.
The olives and capers give the salad a zip while blanching the broccoli helps it to retain its color and softens the florets. Just be sure not to overcook the broccoli! It only takes a quick blanch. The broccoli will be firm for the salad and will not taste raw.
Most broccoli salads have a creamy high calorie dressing however, this is a great low calorie, low carb delicious salad. It’s a fresh crunchy garlicky salad and a great way to eat one of the healthiest vegetables!
Broccoli and Olive Salad
1 small head broccoli, florets cut off or 1 bag florets
1 large garlic clove, minced finely
2 tablespoons white wine vinegar, or to taste
1 tablespoon capers, drained
½ teaspoon salt
¼ teaspoon seasoned pepper (I use more)
3 tablespoons extra virgin olive oil
3 celery stalks, sliced thinly
3 green onions, sliced thinly
6 pimiento-stuffed Spanish olives, sliced
Cook broccoli in lightly salted boiling water for 2-3 minutes until crisp-tender. Do not overcook.
Drain, rinse under cold water.
Combine the dressing ingredients.
Add broccoli and olives. Toss lightly to coat evenly.
Refrigerate for an hour or two before serving.
This is a filling salad that smacks of a variety of flavors!
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