Tag Archives: basil

ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN with garlic cheese bread

7 Aug

i expected a lot more from this recipe… looked like it should be delicious but it wasn’t….  it wasn’t bad…. just not delicious! i wasn’t a fan of the garlic cheese bread either, but the munchkins and husband liked it…. you can find the recipe for the cheese bread here

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Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
adapted from barbellsandbellinis

Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

Directions: 
Preheat oven to 400 degrees.  Grease a 9×12 casserole dish.  Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side.  Lay chicken breast in casserole dish opened up.  Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper.  Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken.  Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary.  Sprinkle with the remaining Italian seasoning.  Bake chicken for 30-40 minutes (until chicken is no longer pink).
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Spicy basil chicken

31 Aug

I made this one awhile ago and now I’ve forgotten if we liked it! :). Don’t think we hated it!

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spicy basil chicken
adapted from cooking light

Ingredients

2 teaspoons oil
1/4 cup minced shallots
3 garlic cloves, thinly sliced
6 skinless, boneless chicken breasts, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons lower-sodium soy sauce
1 1/4 teaspoons chile paste with garlic (such as sambal oelek)
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced basil leaves

Preparation

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done. Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring with a whisk. Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.

Lemon Basil Goat Cheese and Green Bean Pasta

7 Aug

Sometimes you just need a fast and easy dinner and a yummy one at that. This recipe fit the bill! Yum! The original called for roasted asparagus instead of green beans, but I didn’t have any and I’m not that big of a fan so hericot verts from tjs it was! I added in the walnuts for some crunch!

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Lemon Basil Goat Cheese and Green Bean Pasta
adapted from laaloosh

Ingredients
1lb pasta
1 lb green beans
5 oz goat cheese
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup fresh basil, finely chopped
3-4 garlic cloves, chopped
1/2-1 cup chopped walnuts, toasted
1 tbsp olive oil
Salt and pepper to taste

Instructions
Prepare pasta according to package instructions. Preheat oven to 425 degrees.
Sauté green beans until tender crisp.
Drain pasta and reserve 1 cup of pasta water.
Place hot pasta into a large bowl, and add in goat cheese (breaking it up as you put it in), olive oil and lemon zest and lemon juice, along with a tbsp or two of the pasta water. Stir to combine.
Now mix in basil, walnuts, green beans and garlic, and toss to combine. Season with additional salt and pepper. Serve immediately.

Eggplant caprese

25 Jul

Got a beautiful eggplant in the fresh box and thought I’d try one of the recipes I’d pinned for eggplants. I wasn’t expecting much from this recipe, but it came out really good even though I forgot to do step 5! Yum will definitely make this again!

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eggplant caprese
adapted from healthyrecipesblogs

Ingredients
1 medium eggplant (total weight 1 pound)
2 large, firm tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 fresh basil leaves
8 thin slices fresh Mozzarella (4 ounces total)

Directions
1. Preheat oven to 425°F. Slice the eggplant and tomatoes crosswise into ½-inch-thick pieces. Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.

2. Combine the olive oil, vinegar, salt, and pepper. Brush the mixture over the eggplant and tomato slices. Set the remainder aside.

3. Bake the eggplant slices for 10 minutes. Turn them over, brush with more of the olive oil mixture, and bake for another 10 minutes. Set aside. Place the tomatoes on the same baking sheet and bake for 2 minutes, until soft.

4. Form the stacks: Place a slice of cooked eggplant on a plate. Top with a tomato slice, a slice of mozzarella, a basil leaf, another tomato slice, another slice of Mozzarella, and finish with a second slice of eggplant on top. Repeat to make three more stacks.

5. Return the stacks to the oven for 2 minutes, until cheese is melted. Top each stack with a drizzle of the remaining oil mixture and a basil leaf. Serve immediately.

Creamy Lemon Basil Potato Salad

17 Aug

I threw some BBQ chicken in the crockpot earlier this week. And i had potatoes and green beans from the csa some decided a potato salad sounded good. This one was a bit different than the traditional potato salad. It was ok, but we decided we like the traditional better! I sautéed the green beans with a little garlic.

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Creamy Lemon Basil Potato Salad
adapted from pioneer woman

Ingredients
2.5-3lbs Potatoes
2 whole Lemons, Juiced
3 Tablespoons Olive Oil
1/2 cup Mayonnaise
Salt And Pepper, to taste
1 Tablespoon Prepared Pesto
1/4 cup Pine Nuts
Small Basil Leaves

Instructions
Boil potatoes in lightly salted water until fork tender. Drain, cut in equal size pieces, then place in a bowl.
Toast pine nuts in a skillet over low heat until just lightly golden. Remove from heat.
Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.
Pour half the dressing over the potatoes and toss to combine. Add more dressing to taste.
Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.