ROASTED PASILLA PEPPERS WITH CORN AND COTIJA
Instead of frying chiles rellenos, roasted peppers are stuffed with a filling of corn with crumbly cotija and crema, which is similar to sour cream, then baked in the embers of a low fire.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
- In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
- Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.
PASTA PRISCILLA
From copycat.com and Chopmist Charlies (a Jamestown restaurant) 5/11/09 "Baby spinach, diced tomatoes, sliced mushrooms, chicken breasts, and more make a healthy but hearty dinner". This is quick and easy to prepare and looks pretty on the plate. You can make it even faster by using a rotisserie chicken and fresh (not dried) pasta. I like to thicken the sauce just a little with a bit of cornstarch slurry so it clings to the pasta better. Definitely use fresh basil as it adds great flavor, as does the white wine. As written this makes only 1-2 servings, so I always double it. Also, I prefer to put the sliced grilled chicken atop each serving rather than mixing in with the pasta, so each serving gets an equal amount of chicken and it looks nicer, too.
Provided by Crunchy Numbers
Categories Chicken
Time 40m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta and set aside.
- In medium-hot saute pan, add the olive oil, chopped garlic, and sliced mushrooms. Saute until garlic starts to turn golden brown, then add white wine and reduce the liquid in pan by half.
- Add the tomatoes and stock and let the flavor simmer for 3 minutes.
- Add butter, grilled chicken, baby spinach, and salt and pepper to taste. When the spinach has wilted and turned dark green toss the cooked fresh pasta with the sauce, adding the fresh basil.
- Pour pasta into a bowl and top with fresh Pecorino Romano cheese.
Nutrition Facts : Calories 629, Fat 36.5, SaturatedFat 9.2, Cholesterol 113.8, Sodium 265.9, Carbohydrate 41.7, Fiber 1.1, Sugar 2.9, Protein 28.6
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
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