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| Orzo Risotto |
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| Orzo Risotto |
| Chicken Apple Sausage |
It has been a little while since I entered the monthy event the Royal Foodie Joust over at Jenn's site Leftover Queen . Jenn is our talented and industrious mentor who developed the Foodie Blog Roll which now has over 5,000 members. When I started entering the Joust I remember saying it had a mere 1,000 members. How times change!!! Can you imagine visiting so many wonderful food blogs!!! Each month the previous month's winner of the Joust chooses 3 ingredients for the following months challenge. The Royal Foodie Joust is a fun monthly peer voted competition that is hosted on TheLeftoverQueen/FoodieBlogroll Forum! Like a fine wine it gets better with age. Every month the competition gets stiffer and more creative as Jousters try to outdo each other! I would agree and say that it is also one of the friendliest competitions I have ever seen. As Jenn says, "We don’t bite, unless of course there is real food in our faces."
Made with premium almonds, plump California raisins (sun-dried with no added sugars or preservatives), jumbo and large grade pistachios, and cranberries that are dried with their natural juices intact. This premium trail mix is 100% natural—no preservatives, no additives, all delicious. 




| Orzo Pasta Salad My Way |

| Lemon Tart with Candied Lemons |
Aaaah summer!!! It is still holding on and the barbecue is still blazing. I do love a nice juicy hamburger with melted cheese and dripping with luscious toppings just like all of us but for me a nice chicken burger is right up there as well. This is a version of a club sandwich with barbecued chicken, melted cheese, and salty bacon. It has the addition of a few slices of ripe avocado in each bite but the "piece de resistance" would be the garlic pesto mayonnaise. I had some leftover basil pesto from the other day so made a special sauce for my burger. I had read somewhere in the blogosphere about the more traditional way of making pesto, after all what did we do before technology!!!
Historically, pesto is prepared in a marble mortar with a wooden pestle. The leaves are washed, dried, placed in the mortar with garlic and coarse salt, and crushed to a creamy consistency. The pine nuts are added and crushed together with the other ingredients. When the nuts are well-incorporated into the "cream", grated cheese or olive oil can be added and mixed with a wooden spoon. But I am told that if you have ever tasted pesto in Italy you know that the pesto here is just not the same. Some day I hope to taste pesto somewhere in a vineyard in the rolling hillsides of Italy, but, until then I will do my best to duplicate it at home in a time-honoured Italian style.
Most of the pesto you encounter here is different for a couple of reasons. You can purchase reasonably good pesto in the frozen foods section of your local grocers but it is also easily made at home. Modern conveniences such as food processors and blenders make this Genovese sauce a breeze. It is quick and easy to blitz the ingredients and voila you have food from the Gods!!! Now don't get me wrong, I do understand that this is absolutely delicious and the way I prepare my own pesto with my own copious amounts of basil. But...and I do say but.....because the ingredients are not hand chopped in the time-honoured way you end up with a texture that is more like a moist paste and there is little to no definition between ingredients. I realize, after trying this method at the recommendation of another blogger, chopping all the ingredients by hand and not blending them is the key!! When pasta is graced with a pesto that has been hand chopped you will get bursts of basil flavours in every bite. By hand chopping all your ingredients together your pesto will take on a personality of it's own. I grew my own basil this year, which has seen better days by this time of the year, but I highly recommend it.
So, if you are serious about making good pesto, get a good sharp knife or mezzaluna. You'll need it!!!! Chopping the ingredients will take twenty or thirty minutes. Whatever you use to chop, make sure it has a sharp blade or the basil will turn dark. Believe me the reward at the end will be two fold. You will have developed muscles of a Greek Adonis as well as developed a mouthwatering combination for your pasta.
For this sandwich I mixed some of my leftover pesto with mayonnaise and more garlic for an accompaniment to my grilled sandwich.
**Grilled Chicken Club with Garlic Pesto Mayonnaise**
4 boneless, skinless chicken breast fillets
Salt and black pepper, to taste
8 slices Swiss or other cheese of your choice
4 Kaiser rolls, sliced horizontally, toasted
4 lettuce leaves
8 tomato slices
8 slices bacon, cooked crisply
1/4 avocado, peeled, sliced
Garlic Pesto Mayonnaise, recipe follows
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Preheat grill. Season chicken with salt and pepper and grill over medium heat for 5 to 8 minutes on each side or until cooked through. Top each chicken fillet with 2 slices cheese; heat on grill until cheese melts.
Spread garlic pesto mayonnaise on bottom half of each roll and top with lettuce, tomato, bacon, chicken and avocado.
Close each sandwich with top half of roll and serve.
Garlic Pesto Mayonnaise
1 cup (packed) fresh basil leaves
1/3 cup lightly toasted pine nuts
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
1/4 cup mayonnaise
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On a cutting board with a sharp knife or mezzaluna chop basil, pine nuts and garlic until a fine consistency. Add to a bowl. To this add salt, pepper, Parmesan. and mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve.(Of course you could prepare the basil in a food processor if you like for speed)
| Filo Pizza with Basil, Tomatoes and Feta |
Back in the '70's recipes like this were really popular. Almost every restaurant served Chicken Kiev or Saltimbocca in one form or another. I like Saltimbocca because it's so easy to make and hits all the right spots. "Saltimbocca" is Italian for "leaps into the mouth." It's a great description!! The recipe is sweet, salty and savory all at once. Saltimbocca is one of those classic Roman dishes usually reserved for veal, but works really well with chicken as well.
While it might sound like a fancy Ferrari sports car kind of dish, it’s actually an easy laidback Vespa kind of recipe... one that is ready in less than 30 minutes and perfect for weeknight family dinners or for guests on the weekend. I served it with some garlic/herb mashed potatoes and a pea mash that was quick and easy. I would definitely make this dish again but for a nicer presentation, quicker cooking time and more uniform cooking distribution I would use thin chicken cutlets. Just pound those babies with a meat mallet and release your inner frustrations!!! Almost as therapeutic and satisfying as eating this delicious combination of flavours in the saltimbocca itself.
Use Italian proscuitto for its silky butteriness and light salty flavour.
**Chicken Saltimboca with Garden Pea Mash**
¼ cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves
4 (6 to 8 ounces each) chicken cutlets
4 slices (3 ounces) thinly-sliced proscuitto
4 slices buffalo mozzarella
Juice of 1 lemon
4 sage leaves, chopped
4 teaspoons olive oil
¾ cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter
Garden Pea Mash
1/3 cup vegetable stock
400g frozen or fresh garden peas
1 red onion, finely chopped
1 clove garlic, chopped
small bunch basil, chopped
2 tablespoons olive oil
Juice of ½ lemon
salt and freshly ground black pepper
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In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and remaining 2 cutlets. Put a slice of fresh mozzarella on top of each chicken breast and flash under the grill for two minutes.
While the chicken is under the grill, add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Add lemon juice. Remove from heat; let cook 1 minute. Add butter and minced sage ; stir until butter is melted, about 30 seconds.
For the pea and basil mash, bring the stock to the boil and add the peas and red onion. Cook for 3-4 minutes until just tender. Place in a food processor with the garlic and basil and blend roughly. Stir in the olive oil and lemon juice and season with salt and freshly ground black pepper. To serve place a heap of the pea mash in the centre of the plate. Place the chicken on top.
Spoon sauce over cutlets; serve immediately.
