Garlic Spaghetti

Let's face it.  I don't think that side dishes get the attention that they deserve.

I mean, they aren't the main attraction for day to day meals. More of an after thought on what to serve on the side.  At least at my house, I tend to throw my side dishes together.  I do try to compliment my main dish in theme or flavor though but I tend to rotate the same dishes.

Today's recipe is not your ho-hum side dish.  This Garlic Spaghetti will knock your socks off!

The flavors, the simplicity, the ease of cooking this dish!  Oh my!  (need I say more?)

A few days ago I posted a recipe for Chicken Pomodoro.  It's a wonderful Italian style chicken dish that I found in a Cuisine at Home magazine (which I love!).  Along with this chicken dish they suggested this simple side dish of pasta laced with garlic and a little lemon.  It sounded like the perfect accompaniment since it didn't have a sauce but a light coating of flavor infused olive oil.  

I thought that this would keep the whole dish light, and I was right.  The pasta was just lightly coated and was perfect as a side dish.  You could even turn this into a main dish by adding some grilled lemon or garlic chicken cut in small pieces.  It's heaven either way.

Simple to make, but BIG on flavor!

Give this dish a try with or without the Chicken Pomodoro.  It will soon become one of your favorite ways to dress pasta!

Enjoy!



Garlic Spaghetti

Ricotta salata is a salty, mild-flavored cheese with a crumbly texture similar to feta.

Makes: 4 servings; Total time: 25 minutes

8 oz. dry spaghetti
2 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. minced fresh parsley
1 Tbsp. minced lemon zest
Salt, black pepper, and red pepper flakes to taste
1⁄2 cup crumbled ricotta salata

Cook spaghetti in a large pot of boiling salted water according to package directions. Reserve 1⁄2 cup pasta water; drain remaining water.

Heat oil in same pot over medium-high. Add garlic; cook 30 seconds. Stir in pasta water, parsley, zest, and spaghetti; toss to coat. Season spaghetti with salt, black pepper, and pepper flakes, then stir in ricotta salata.

source:  Cuisine at Home.com

Chicken Pomodoro

The other day I was surfing through one of my favorite magazines, Cuisine at Home. Have you heard of them?

The word "favorite" is an understatement.  It's more like "obsessed"!  I subscribe to their main magazine but I'm also know to buy every single special issue that they produce.  It's a problem, I know.  But I just LOVE their style of cooking along with the fact that there are no ads in this magazine. 

Basically it's a mini cookbook, and I am also obsessed with cookbooks!  So now you know my dirty little secret.  Lover of cookbooks and obsessed Cuisine at Home magazines.

Where was I?  Oh yea, I was surfing through one of my magazines and found a wonderful recipe that jumped off the page and said "Make me NOW!".  It really spoke to me.  I love Italian flavors and the dishes are usually quite simple to make. The thing about Cuisine at Home recipes is that they put a twist on a know dish to give it a slight variation but the result is outstanding.  Trust me, they really know how to put together flavors to pack a punch and create recipes that are solid and easy to follow.

Chicken Pomodoro is just one of those dishes.  Sauted Chicken is coated in a creamy sauce that contains cherry tomatoes. This is a light dish but it's perfect year round since cherry tomatoes are always available. 

If you have 30 minutes and want a fresh light dinner or lunch try this wonderful chicken dish.  I served it with the Garlic Spaghetti that was suggested (click here for the recipe) which made a perfect compliment.  Add a salad or a piece of crusty bread to round it out if you like.  

I can't brag enough about Cuisine at Home.  If you get a change check out their site, and subscribe if you want.  They also have free eRecipes you can sign up for as well, plus they sell special edition cookbooks online as well.  I'm sure you'll love them as I do.

Enjoy!




Chicken Pomodoro

If you don't like to cook with alcohol or don't have it on hand, you can replace the vodka with an equal amount of chicken broth.

Makes: 4 servings; Total time: 30 minutes

SEASON:
2 boneless, skinless chicken breasts, halved, pounded to ¼-inch thick (8 oz. each)
Salt and black pepper
2 Tbsp. all-purpose flour
2 Tbsp. olive oil

OFF HEAT, DEGLAZE:
1⁄4 cup vodka
1⁄2 cup low-sodium chicken broth
1⁄4 cup heavy cream
1 cup halved heirloom cherry tomatoes
2 Tbsp. fresh lemon juice
1⁄4 cup minced scallions

Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray. Add oil and heat over medium-high.

Sauté cutlets until brown, 2–3 minutes per side. Transfer cutlets to a plate.

Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and cream and reduce until thick, 2–3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to pan and cook to warm through, 1 minute per side.

Serve cutlets with sauce and garnish with scallions.

source:  Cuisine at Home.com

One Pot Dish: Cilantro Lime Chicken with Rice and Beans

I have found that MGG loves simple meals that involve rice. Whether is be a rice bowl of some sort, a grilled meat served over rice or a one pot meal involving rice he's a happy camper.

You see he grew up in a Persian household and their staple is rice.  Most of their dishes are stew-like in nature with lots of veggies and spices thrown in with meat...but all served with or over rice. One of MGG's best qualities is that he loves all types of food.  All ethnicities, all styles.  He's lucky like that. He doesn't have a picky bone in his body.

That makes it really easy for me to please him.  Just serve something with rice!! HaHa!!

Knowing this, I came across a one pot meat on Pinterest from Jaclyn of Cooking Classy that I thought we would both enjoy.  By the way, great blog that you need to check out right away!  The dish has Latin flavors, YUM!  We just love the combination of lime and cilantro combined with chicken and black beans...and yes rice!  Winner in both our books!

We tried this the other night after some holiday shopping.  It was easy to throw together in one large skillet.  The clean up was a breeze (love that!) and the food was outstanding. I contains the perfect combination of flavors. The whole family will love this one and you'll have dinner on the table in no time.  Leftovers can be placed in a tortilla to make a wonderful wrap.

Enjoy!

One Pan Cilantro-Lime Chicken and Rice with Black Beans
Serves: 4

Ingredients 

1 lb boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp canola oil
Salt and freshly ground black pepper
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro

Directions 

Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, add in garlic at last 1 minute of cooking. Stir in broth, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth (make sure all the rice is submersed!), and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes. 

If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

slightly adapted from:  Cooking Classy