Pesto Linguini

Here's a great dish that's super easy to make. You'll need a mini food processer like the one pictured below, so if you don't own one, here is your excuse to buy one.

No can or jar pesto comes close to fresh made.....

Ingredients:
1 pound Barilla linguini
1 package Trader Joes basil
4 cloves garlic
1/8 cup pine nuts
1/2 cup olive oil
1/4 cup grated parmesan cheese
Fresh black pepper

 

Preparation:

Cook the linguini according to the instructions on the package. Barilla is my favorite pasta and their linguini cooks to perfect al dente in 12-13 minutes.

 

Remove the stems from the basil leaves and pack into the food processer. Add the garlic, pine nuts and olive oil. Process until the smooth. If the pesto mixture is too thick add some more olive oil. When done set a side while the pasta cooks.

 

When your linguini is done, drain and put the linguini into a 12" sauté pan. Turn the heat on medium, add 3/4's of the pesto and mix well. The pesto should be completely incorporated into the linguini, add more pesto if needed. When the linguini and pesto are heated, add 1/4 cup grated parmesan cheese, mix well and you're done. Place a portion of pesto linguini on a plate and top  with a sprinkle of parmesan cheese and a grind of black pepper. 

Olive Oil and White Balsamic Vinegar Roasted Vegetables

 

I love this combination because these vegetables go so well together. However, there are so many great combinations, but really it comes down to, what's in the fridge? You can't go wrong with this dish; chop up some vegi's, mix with olive oil and white balsamic vinegar, salt and pepper and roast.


Ingredients:
10 Brussels sprouts cut in half
1 Yellow Squash
1 Zucchini
1/2 small red onion
6 garlic cloves
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
Salt and pepper

Preparation:

Cut the Brussels sprouts in half and the yellow squash, zucchini, and red onion into large chunks. Place in a bowl and add the olive oil, white balsamic vinegar and salt and pepper. Roast in a 375 degree oven for 30 minutes.

Here is a list of great additions and substitutions you can make with this dish: cauliflower, red potato, tomato, white onion, green onion, carrot, fresh spinach thrown on top right at the end.

Barbecued Chicken Salad

I used to get this salad at the Portland airport until the restaurant changed the menu. I love combination of the ranch dressing and barbeque sauce in this salad. I use my favorite salad dressing brand, Bolthouse ranch which tastes great and is low in fat and Pendleton BBQ sauce which has no high fruitose corn syrup. This is a healthy hearty salad that I just have to remember to make more often.
Ingredients:

1 head green leaf lettuce
2 chicken breasts, grilled and diced
1/3 cup yellow onion
1/3 cup cilantro
1/3 cup black beans
1/4 tomato
1/3 cup green onion
1/4 black olives
1/4 cup corn
2 cloves garlic minced
Non fat ranch dressing
Pendleton BBQ suace

Preparation:

Combine all ingredients into a large salad bowl. Toss with non fat ranch dressing. place into individual serving bowls and drissle BBQ sauce on top of the salad.

Roasted Corn Chowder with Shredded Chicken

Here's a soup that is so awesome! You can make corn chowder several different ways. This time I chose to make a blended corn chowder with shredded chicken and topped with some roasted corn. Another great option is non-blended where you have a lot more roasted corn kernels and chunks of potato, bell pepper and onion. Either way, this is a great way to enjoy sweet summer corn.

Ingredients:
1 poached and shredded chicken breast

2 tablespoon butter

1 cup rough chopped onion

1/2 medium chopped green bell pepper
1 cup chopped celery

2 garlic cloves

1/4 cup dry white wine

2 tablespoons cooked bacon bits

1/4 teaspoons dried basil

1/2 teaspoon salt

1/2 teaspoon ground white pepper

1/4 teaspoon dried thyme leaves

2 teaspoons Worcestershire sauce

3 cups roasted corn kernels

3 cups rough chop pealed potatoes

1 1/2 quarts chicken stock

1 Cup whole milk

1 - 2 tablespoons Wondra flour

Preparation:

To roast the corn, I simply take the corn still in the husk and put on the barbeque for about 20 minutes on medium high heat turning every 5 minutes or so. The corn husk will get black and burnt which is fine, but the corn inside will be deep golden brown and charred in some areas.

When the corn is done, let cool and then cut off the kernels. Next take the back of your chef's knife and scrape down the corn cob to get all the great pulp and corn milk.
 

To start the chowder, heat the butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.

Pour in the white wine and add the bacon, basil, white pepper, thyme, and Worcestershire sauce.

Next, add the corn, potatoes and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer 10 minutes for the potato's to cook.

When the soup is done, carefully transfer to a blender and blend until silky smooth. You may need to do this in 2 batches. Pour the soup back into the stock pot and bring to simmer.

While the soup is simmering, whisk the flour into the milk and add to soup, this will give some extra thickness to the soup.

To serve, ladle some soup into a bowl. Add some shredded chicken and roasted corn kernels. Garnish with chopped Italian parsley.

Serve this chowder with my Garlic Caesar Salad:
Garlic Caesar Salad

Ken's Signature Rice

I did some googling to see if I could find a recipe for this rice dish which is basmati rice, green onion, Italian parsley, 1 minced garlic clove and chives. I found a lot of things close but not a match so I guess for now I'll call it my own. I make this rice a lot. I stumble across it because I thought I was using cilantro, but it was Italian parsley. I didn't think I had any green onions so I threw in some dehydrated chives. Then I found some green onions in the fridge and threw them in as well and garlic in everything I figure. The result is magic and I've made it many times.

Ingredients:

1 cup white basmati rice

2 cups water

Salt for the water

3 to 4 diced green onions

Handful of chopped Italian parsley

2 teaspoons dehydrated chives

1 minced garlic clove

1 tablespoon olive oil

Preparation:

Cook the rice according to instructions which is 1 cup rice, 2 cups water and some salt. When the rice is cooked, remove into a 12" sauté pan. To the rice add the green onions, Italian parsley, chives and garlic. Add about 1 tablespoon of olive oil and mix, heat completely and serve.

Montreal Grilled Chicken Breasts

This is a simple way to add a little excitement to your chicken. Now if you're thinking to yourself, Montreal seasoning, isn't that for steak??...that's right, but it also works for chicken just fine. The combination of the Montreal seasoning and the BBQ sauce on chicken is awesome.

Ingredients:

Chicken breasts

Montreal Seasoning

BBQ sauce

Preparation:

Liberally apply Montreal seasoning to both sides of the chicken breasts and grill over hot fire for 4 - 5 minutes per side. When the chicken is almost done brush on a layer of BBQ sauce. Remove from the grill and let the meat rest for 5 minutes and serve.

Grilled Tri Tip with Chimichuri Sauce

Tri tip is a great cut of meat that's ideal for the grill. When cooked properly the meat will have a nice char on the outside and the inside a perfect medium rare. Serve with home made chimichuri sauce for an awesome meal. The key to the chimichuri sauce is to use white balsamic vinegar, this makes the chimichuri sauce light and bright.  

Ingredients:

1 Tri Tip roast

Salt and pepper

2 tablespoons white balsamic vinegar

1/4 cup packed Italian parsley

1 large garlic clove

Pinch red pepper flakes

1/4 cup olive oil or more to reach the right consistency

Salt and pepper to taste

 

 

Preparation:

Liberally apply salt and pepper to both sides of the meat. Brush on a layer of olive oil and place on a very hot grill. Cook for 2 minutes on each side and reduce the heat to medium. The Tri Tip will take about 20 - 25 minutes to medium rare which is 130 degrees. Place on a cutting board covered in foil for 5 minutes, slice and serve with chimichuri sauce.

 

Combine all ingredients into a small food processer and pulse until everything is blended. Don't  over process or you'll end up with chimichuri mayonnaise.