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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Hearty Ragu With Rigatoni

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I’m totally exhausted from all the work of having a new carpet installed

Nana’s Homemade Ragu is what’s going to make me feel better. This recipe is available by clicking the link below. I just couldn’t wait to show the finished dish to you.

 

Hearty Ragu With Rigatoni

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Coq au vin

Coq au  vin

This chicken with red wine stew is so delicious and comforting. A one-pot dish so elegant in name but so easy to make. You’ll definitely want to serve at your next dinner party. Don’t forget, have a good crusty baguette on hand for dipping.

 

Coq Au Vin

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Spicy Grilled Chicken Over Pesto Bow Tie Pasta

Spicy Grilled Chicken Over Pesto Bow Tie Pasta.jpg

I love using a pesto as a sauce for pasta. Pesto doesn’t over power any dish but it’s a freat condiment for pasta and adds so much flavor. I’m going to top the pasta with a spicy grilled chicken breast. The chicken is marinated in a the Greek yogurt flavored with blackened seasoning.

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Above is a picture of a similar pesto I’d made earlier. It’s my sweet pea and mint pesto. The same process is followed to make this version.
Ingredients:
1-15 ounce package of thawed frozen peas
1/2 cup mint leaves
1 garlic clove, roughly chopped
juice of 1 lemon
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup grated Pecorino cheese
1/3 cup E.V.O.O. ( may vary slightly)
Directions For Pesto Below:

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Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 35 minutes
Equipment: indoor grill, food processor

Ingredients For Pesto:
1 can Cannellini beans, drained and rinsed
1 small jar roasted red peppers, drained
1 1/2 cups arugula leaves
1/3 cup toasted pine nuts
1 clove of garlic, roughly chopped
1 lemon juiced
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup E.V.O.O. may vary slightly
1/2 cup grated Parmigiano-Reggiano
1 box of cooked bow tie pasta, well drained

Ingredients For Spicy Grilled Chicken:
2 skinless-boneless chicken breast, butterflied then sliced into 2 breasts each, yielding 4 thin chicken breasts.
2 cups Greek Yogurt
2 1/2 tablespoons blackened seasoning
1 clove garlic grated
1 tablespoon Kosher salt
1 tablespoon Agave nectar
Parmigiano-Reggiano shaving for garnish

Directions For Toasted Pine Nuts:
In a large dry sauté pan, on medium heat. add the pine nut. Toast until the nuts become fragrant. Remove from heat.

Directions For Pesto:
In a food processor, add the Cannellini beans, roasted red peppers, lemon juice, garlic, Kosher salt, black pepper, arugula. Drizzle in the E.V.O.O.through the feed tube around 6-8 times. Remove the lid, add the grated cheese, pulse a few more time until cheese is combined. Add more E.V.O.O. if needed. The finished pesto should have a smooth consistency. Transfer to a bowl. Cook the bow tie pasta according to the box instructions. Drain well. Toss the pesto with the hot pasta and set aside.

Directions For Spicy Grilled Chicken:
In a large bowl, add Greek Yogurt, Agave nectar, blackened seasoning, Kosher salt, and grated garlic, mix well. Add the 4 thin chicken breasts. Make sure all the chicken is coated well with the seasoned yogurt. Cover bowl with plastic wrap and transfer the refrigerator for 1 hour.

Preheat indoor grill pan on med-high heat. Have the oven set on 250 degrees F. Place the chicken breast on grill pan. Grill the first side for 3-4 minutes, flip the chicken and grill for another 3 minutes. Transfer the grilled chicken to a sheet pan and place in the oven to stay warm. Cook pasta, drain well. Transfer the pasta to a large mixing bowl, add the prepared pesto and toss.

Remove the chicken from the oven. On a cutting board for meat, slice chicken on the bias. Add the pasta to a large serving bowl, top with sliced grilled blackened chicken. Garnish with shavings of Parmigiano-Reggiano cheese.

Serve hot.
 

 

 

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My Slow Cooker Pulled Pork, Homemade Pickles And Fennel slaw

My Slow Cooker Pulled Pork, Homemade Pickles And Fennel slaw

After 30 years in Bar-B-Q restaurants, I’ve definitely learned a thing or two. I thought I’d post a picture for now. Life’s a little busy for us here at home, We’re laying new carpet and everything is everywhere, I can’t get to my computer at the moment.

Now my link for this recipe is available!

 

Slow Cooked Pulled Pork On A Freshly Baked Ciabatta Roll

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