Posts Tagged ‘sun-dried tomatoes’

Chicken with Sun-Dried Tomatoes

Monday, October 5th, 2009

This one was a nice surprise. Oddly enough, it caught my eye as an advertisement in Real Simple magazine. I picked up the magazine for the recipes on the cover, but all I’ve made from the magazine is this recipe taken from a Campbell’s soup can.

But if you get over that, it was surprisingly good. I like plenty of recipes that start with a can of cream of mushroom or cream of chicken soup, but at the end of the day, they tend to taste like recipes that started with a can of soup. This one was different.

The sauce was creamy and delicious, brightened by the flavors of fresh basil and sun-dried tomatoes. I served it with a garlic-basil fettuccine, but regular egg noodles would be fine, I’m sure. Also, I used cream of chicken soup, but technically, the recipe called for cream of mushroom. Use what you like.

Chicken with Sun-Dried Tomatoes

3 tablespoon olive oil
4 skinless, boneless chicken breast half (about 1 pound)
1 shallot, finely chopped
1 can condensed cream of chicken soup
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tablespoon red wine vinegar
2 tablespoon chopped fresh basil leaves
4 cups cooked pasta (I used a Basil-Garlic flavored fettuccine)
1/4 cup shredded Parmesan cheese
Thinly-sliced fresh basil leaves

1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until it’s well browned on both sides.  Remove the chicken from the skillet.

2. Heat the remaining oil in the skillet over medium heat.  Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.

3. Return the chicken to the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce over the noodles.  Sprinkle with the cheese and sliced basil, if desired.

Bruschetta Grilled Chicken

Tuesday, June 23rd, 2009

This simple recipe was the perfect weeknight meal: very quick, easy cleanup, and delicious. I love the tomato/basil/mozzarella flavor combination just about any time I come across it, so this was sort of a no-brainer to throw together. Marinated chicken is flavorful and juicy when grilled (or cooked in a grill pan, for us apartment-dwellers!), then topped with fresh tomato salsa-style sauce and a bit of mozzarella. The result was kind of like a Chicken Parmesan, but much lighter (both in a caloric sense, and in the sense that it’s June, and it’s hot outside, and Chicken Parmesan sure feels like a winter dish). For a quick and easy side, I tossed warm penne pasta with olive oil, garlic, a bit of the fresh tomato “salsa” and some Parmesan cheese.

Bruschetta Grilled Chicken

  • 1/2 cup Balsamic Vinaigarette salad dressing, divided
  • 4 boneless, skinless chicken breasts
  • 1 medium tomato, seeded and diced
  • 1/8 cup sun-dried tomatoes, roughly chopped
  • 1/2 cup shredded Mozzarella cheese
  • 1/4 cup chopped fresh basil
  • 1 clove garlic, minced

1. Pour 1/4 cup of dressing over chicken in a ziploc bag, refrigerate 20 minutes.

2. Grill chicken over medium heat on a grill or in a heavy-bottomed grill pan (about 6 minutes). Meanwhile, combine tomatoes, garlic, basil and remaining dressing.

3. Turn chicken over, top each piece of chicken with a spoonful of the tomato mixture. Sprinkle a bit of cheese over the top of each chicken breast. Cover, and cook an additional 7-8 minutes, or until chicken reaches an internal temperature of at least 165 degrees.

Note: I used a new Basil & Parmesan vinaigarette by Kraft to marinate the chicken, and it was very tasty, but any Italian style dressing that you like would work here. Because we don’t have a grill, or a lid for our grill pan, I stuck the chicken under the broiler for a few minutes to melt and crisp up the cheese. Totally optional.

Bruschetta

Sunday, May 3rd, 2009

One of my favorite things about summer is the abundance of fresh, ripe tomatoes. While summer isn’t quite here just yet, the tomatoes at our local supermarket have been showing some promise–enough that I took a chance on them and went ahead and made some Bruschetta.

Bruschetta is actually one of the very first things that David and I started to make when he moved into his first apartment and we started cooking. The tricky part is that our Bruschetta is one of those “a little of this, a little of that” kind of recipes. I’m going to do my best to capture it below.

Fresh Tomato Bruschetta with Pannetini

Ingredients

  • Tomatoes (Roma tomatoes, if available)
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Minced Garlic
  • Fresh Basil
  • Salt & Pepper
  • Parmesan Cheese
  • Sun-Dried Tomatoes (optional – can be dry-packed or oil-packed, diced)
  • Garlic Bread, thinly-sliced & toasted (other options include crackers, toasted Italian or French bread, or Panetini. The Panetini can be found at your grocery store, near the Bakery, with the bagel chips).

Directions

  1. Seed and dice the tomatoes and put into a bowl with Olive Oil & Balsamic Vinegar. The exact amounts depend on how many tomatoes you use, but for about 10 servings, I use about 10 full size tomatoes, with ½ Cup of Olive Oil & 3 or 4 Tablespoons of Balsamic.
  2. Add sun-dried tomatoes.
  3. Add approximately 3 cloves of garlic, minced.
  4. The basil needs to be chopped very finely or minced in a food processor (I have also used what we call “Basil Paste,” which you can find in your produce department with the little clamshell packages of fresh herbs).
  5. Add the parmesan cheese…about ½ Cup to ¾ Cup.
  6. Then, just mix together and add salt and cracked black pepper to taste.
  7. Serve with the bread, crackers, or Panetini for dipping.

I don’t really measure as much as I mix and taste, until it comes out right. If your tomatoes are very acidic, a Tablespoon of regular table sugar added to the mix (strange as it sounds) will go a long way. You can add more or less balsamic vinegar, depending on your taste. The ingredients themselves can be very forgiving…the Parmesan can be anything from imported Parmigiano-Reggiano to the stuff in the green can for this, though I prefer the real stuff. Same with the basil…if you want to use dried basil, you can. It won’t taste quite as bright, but it will work. You need much less dry basil than fresh.  The bruschetta gets better the longer it gets to hang out, so making it the night before is best, but give it at least 30 minutes to an hour before eating, if you can.

Leftovers can be mixed with canned chicken to make an Italian Chicken Salad, put over
lettuce for a Bruschetta Salad, or put over cooked pasta to make a pasta sauce. You can also add diced fresh mozzarella if you want. (Like I did for this batch).

Spinach Fettuccine with Proscuitto, Peas, and Sun-Dried Tomatoes

Wednesday, April 8th, 2009

This was the third dish we made at my pasta making class, and it was the one I liked the best. Of course, it being a pasta making class, we made our own fresh spinach pasta, but you could certainly use a store-bought variety here.

This was a really quick and tasty dish, with bright, fresh flavors. I was impressed with how delicious it was, especially for how quickly it came together. I’m sure you could add grilled chicken, but I didn’t feel it was necessary at all. The original recipe called for roasted red pepper strips in place of the sun-dried tomatoes, but I like the sun-dried tomatoes, so that’s what I used.

Spinach Fettuccine with Proscuitto, Peas, and Sun-Dried Tomatoes

  • 1 lb spinach fettuccine, preferably fresh
  • 1 cup heavy cream
  • 4 ounces diced prosciutto
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup sun-dried tomatoes, roughly chopped
  • 1/2 cup fresh peas
  • 1 cup shredded Parmesan cheese
  • salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil to cook your spinach pasta. Cook pasta according to package directions for al dente. Drain, and keep in a warm place.

2. While pasta is cooking, brown proscuitto in 2 teaspoons of olive oil in a large skillet over medium high heat. When the edges begin to get crispy, add the cream and simmer until reduced by half–about 10 minutes. The cream sauce will be considerably thicker.

3. Add tomatoes and peas and continue cooking until heated through, about 3 minutes, stirring frequently.

4. Toss with hot pasta and Parmesan cheese. Add salt and pepper to taste. Sprinkle with parsley and serve immediately.

Note: Ideally, you want to finish the pasta and the sauce about the same time. The timing will depend largely on whether you use fresh pasta, which will only take about 3-4 minutes to cook,  or dried pasta, which will take at least 9-11 minutes to cook. If your timing is off, don’t stress–just keep the pasta as warm as possible, and keep the whole dish over heat for a bit once you add the pasta to the sauce.

Also, I bought some kind of weird dried/fresh pea hybrid meant for soup instead of fresh peas. I won’t make that mistake again.

Sun-Dried Tomato, Basil, & Artichoke Lasagna

Wednesday, April 1st, 2009

This vegetarian lasagana was one of the dishes I made in my pasta-making class. Though I’m not normally one for vegetarian anything, and I never would have expected to like artichokes, this dish was surprisingly good.

I used a basic pasta dough recipe to make my own lasagna noodles, but you could use dried pasta if you want, just be sure to cook the pasta first–there’s not enough liquid in this lasagna to cook dried noodles.

lassagna

Sun-Dried Tomato, Basil & Artichoke Lasgana

  • 1/2 pound lasagna noodles, cooked (or fresh & raw)
  • 16 ounces part-skim ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 & 1/2 cups pesto (store-bought or homemade)
  • 1 cup marinated artichokes, roughly chopped
  • 1 cup sun-dried tomatoes, roughly chopped

1. Preheat oven to 375 degrees. Spray a 9 x 13 glass pan with cooking spray.

2. Spread a thin layer of pesto on the bottom of the baking dish. Top with sheets of pasta. Spread with pesto, followed by ricotta cheese, artichokes, and sun-dried tomatoes. Sprinkle with parmesan and mozzarella cheeses.  Top with another layer of pasta and repeat, finishing the dish with a final layer of cheese.

3. Baked, covered with foil for 30 minutes. Remove foil and bake for another 15 minutes, until heated through. Let rest for 5-10 minutes before serving.

Note: Like I said, I’m not much for vegetarian dishes, but this was very good. If you feel the need to add meat, I think grilled chicken would go very well in this lasagna.

Pepperoni Parmesan Pasta Salad

Tuesday, March 24th, 2009

I’m going to attempt to share a recipe for pasta salad with you. I say attempt, because pasta salad is so often a “little of this and a little of that” kind of dish. I’ve had requests for this pasta salad recipe before, and not been able to explain it or share it properly. This time, I tried to pay pretty close attention to exactly how I made it.

One of my favorite things about this dish was these new mini pepperoni (Hormel Pepperoni Minis) we found at Costco. They’re perfect for pasta salad! And probably English muffin pizzas, and regular salads. I’ve also used them in fake lasagna, and bubble-up pizza casserole. I think they’d go really well in those pepperoni pinwheels, too.

Pepperoni Parmesan Pasta Salad
Makes 6-8 servings

  • 1 pound small pasta (shells, bowties, corkscrews, etc)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons Italian salad dressing
  • 1 clove garlic, minced
  • 1/2 cup pepperoni, diced (I used these mini pepperoni)
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup oil-packed sun-dried tomatoes, drained and cut into small pieces
  • 1 teaspoon dried basil
  • salt & pepper to taste

1. Cook pasta in boiling, salted water according to package directions. Drain and rinse under cold water (or refrigerate) until pasta is cold all the way through.

2. In a small bowl, whisk together balsamic, olive oil, and Italian dressing.

3. Place pasta in a large bowl; drizzle with dressing mixture. Stir to combine.

4. Add basil, cheese, tomatoes, and pepperoni. Mix completely.

5. Serve chilled, with extra parmesan for garnish.

Chicken & Bacon Panini with Sun Dried Tomato Aioli

Monday, March 23rd, 2009

Our first wedding or engagement gift of any kind was a panini press that David’s mom picked up for us. It’s cast-iron/enamel, similar to this one. We actually use it quite a bit. Often, our panini are just glorified grilled cheeses (and there’s nothing wrong with that!) but last time, I created something a little more special.

Chicken & Bacon Panini with Sun-Dried Tomato Aioli

For each sandwiches:

  • Two slices of good quality bread (We like this sourdough)
  • 1 tablespoon of whole grain mustard
  • 1 tablespoon sun-dried tomato aioli (recipe follows)
  • 2 ounces thinly sliced deli or leftover chicken breast
  • 2 slices crispy bacon
  • 1 ounce fontina cheese, thinly sliced
  • 1 ounce sharp cheddar cheese, thinly sliced
  • 2 teaspoons of olive oil

1. Preheat a panini pan and press over medium high heat.

2. Spread one slice of bread with the aioli. Top with fontina cheese, followed by chicken, bacon, and cheddar cheese, in that order. Spread the remaining slice of bread with mustard to complete the sandwich. .

3. Brush the outside of the sandwich (both slices of bread) with extra virgin olive oil.

4. Place in panini pan and top with press. The sandwich is done when the bread is crisp all around and the cheese is melted all the way through. Slice in half and serve immediately.

Sun-Dried Tomato Aioli
Makes enough for 4 sandwiches

  • 1/4 cup of mayonaise
  • 1/4 cup of sun-dried tomatoes (oil packed), drained
  • 3 cloves garlic, peeled
  • salt and pepper to taste

1. Turn on your food processor and drop garlic cloves into the bowl through the feeding tube to chop. When the garlic has been minced, scrape down the sides andadd the other ingredients. Pulse until combined, about 10 times.

Sun-Dried Tomato and Sausage Risotto

Sunday, March 1st, 2009

Here’s another of our favorite risotto recipes. This is the one David always makes when he takes over the dinner preparations. It starts as a basic risotto milanese, with arborio rice, chicken stock, garlic, white wine, and parmesan cheese. We add to this classic flavor combination with Italian sausage and sun-dried tomatoes, which play nicely against the creamy texture of the risotto and the tang of Parmesan cheese.

img_1683_edited

Sun-Dried Tomato and Sausage Risotto

  • 3.5 cups Chicken Stock or Chicken Broth (stock is better)
  • 1/2 cup white wine
  • 1/2 cup of freshly grated Parmesan cheese
  • 3/4 pound bulk Italian sausage (or about three links, casings removed)
  • 1 cup arborio rice
  • 1 clove garlic, minced
  • 1/4 cup sun-dried tomatoes, packed in oil/from a jar, diced
  • 2 teaspoons sun-dried tomato oil, from the jar
  1. In a medium saucepan, combine chicken stock and white wine and bring to a boil.
  2. Saute Italian sausage with garlic in a medium skillet, until cooked through, about 7-8 minutes. Drain and put aside, reserving about a teaspoon of the  drippings in the skillet.
  3. In the same skillet, add sun-dried tomato oil and arborio rice and cook over medium high heat until grains start to turn translucent and shiny at the edges. You want to make sure that all of the grains of rice get coated, so if there’s not enough fat in the pan, you can always add a teaspoon or so of extra virgin olive oil. Don’t add too much–coating the rice is good, but extra grease will make the final dish extra greasy.
  4. Begin to add chicken stock mixture, one or two ladles at a time, until the rice will no longer absorb the liquid. Stir often. When it is finished, the rice should have a creamy texture and be tender, with a little bit of bite to it (just slightly al dente).
  5. When rice is finished cooking, remove from heat, and stir in cheese, sun-dried tomatoes and cooked sausage. Serve immediately.

Note: As I’ve said before, we make risotto often around here. Risotto is more about the method than anything else, and once you get that down, you can do just about anything with the flavors and ingredients. You’ve seen Mexican Risotto here, but we also do a similar dish to this one with chicken, a tomato based sausage risotto, cheddar risotto arancini, sausage arancini, etc. Like I said, once you get the method down, you’re really only limited by your imagination.