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Let's Dish With Linda Lou

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

Peas, Pecorino, And Pistachio Pesto

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Spending some of my childhood growing up in England, I learned to love certain vegetables. One was English peas, they are so sweet, and mom made would make them a lot.

I try to incorporate peas in as many different as I can. It can be hard to get fresh English peas at my local grocery store so when they are not in season I buy frozen. I thought why not infuse my English and Italian heritage by using peas. Once I finished I thought WOW!, what a perfect St. Patrick’s Day Hors d’oeuvre.

 

Peas, Pecorino, And Pistachio Pesto

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Grilled Red Curry Chicken Over Cranberry And Sweet Golden Raisin Couscous

Grilled Red Curry Chicken

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To start this dish I use 4 boneless and skinless chicken breast which I butterflied and completely cut each breast into 2 thinner breasts giving me a total of 8 chicken breasts. I first 1 1/2 tablespoons of cumin seeds and 3 cloves of garlic that I placed into a mini food processor with just a little grapeseed oil to make a chunky like paste. I have to tell you now that I’m still learning about this “blogging thing”,  I have it down on how to edit my text, and I, just learned how to type between the pics, stupid right?, but to insert a pic where I want it, is still a mystery to me. I’m working on this so if the pics are a little out of order I’m so sorry.

 

At this point, I mixed in 2 cups of plain Greek yogurt, 3 tablespoons of red curry paste, 1 tablespoon of light brown sugar, and 1 teaspoon of kosher salt to the spice mixture above. I mixed all of the ingredients above until they were well combined and then put the 8 chicken breast into a large plastic resealable bag and poured the yogurt mixture on top. I placed this into the frig for around 6 hours. The yogurt works as a great tenderizer for the chicken.

 

After the 6 hours, I then grill them on an indoor grill pan for 3-4 minutes on the first side and around 2-3 minutes on the other side. When I finished all 8 chicken breast I placed them on a baking sheet covered with foil and put them in a 250-degree oven to keep them warm. Then it’s just a quick dipping sauce which consists of 1 cup of Greek yogurt, 1 teaspoon each of chopped fresh mint and cilantro. One teaspoon of ground cumin, and a pinch of Kosher salt and pepper. Mix that together, then refrigerate, and that’s the dipping sauce. For the Couscous I just bring 1 1/2 cups of low sodium chicken broth to a boil and add 1/4 cup each of dried cranberries and golden raisins. I let that steep for about 2 minutes before adding 3/4 cup of Couscous. Take that off the heat and cover, let stand for around 10 minutes or until the liquid is absorbed. Fluff with a fork.

 

 

 

 

 

 

 

 

 

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