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Recipes

Chicken Thighs and Chorizo Ragout

BT Calgary | posted Thursday, Nov 19th, 2015

PASTA_RAGU

Served with butter and parmesan pappardelle (recipe below) Serves 4

Courtesy Cactus Club culinary director Rob Feenie

 

Ingredients

  • 8 boneless skinless chicken thighs
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. chili flakes
  • 17.5 oz. diced tomatoes
  • ½ cup white wine
  • ½ cup chicken stock
  • 1/3 cup tomato paste
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. capers, drained
  • ¼ cup Nicoise olives
  • 1 cup dry chorizo sausages diced to ¼” dice

Method:

  1.  Toss chicken with flour, salt and pepper.
  2. In large shallow Dutch oven (or large shallow pot), heat half of the oil over medium high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate and reserve. Drain excess fat from pan.
  3. Heat remaining oil in pan over medium heat. Add onions, chorizo and garlic. Sauté until tender, approximately 3-4 minutes. Add chili flakes and stir. Deglaze with white wine.
  4. Stir in tomatoes, chicken stock and tomato paste. Bring liquid to a boil.
  5. Add capers, olives and portion of chopped parsley. Check for seasoning in this point and adjust if necessary.
  6. Return chicken and any juices to pan. Reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 30 minutes.
  7. Sprinkle with parsley. Transfer to serving dish and serve with pappardelle.

Pappardelle

Ingredients

  • 17.5 oz. uncooked pappardelle
  • 2 tbsp. butter
  • 1 cup grated parmesan cheese
  • 2 tbsp. chopped parsley
  • Salt and pepper

Method:

  1. Heat large pot with salted water. Bring to a boil and cook pappardelle noodles following manufacturer’s instructions.
  2. In mean time heat large frying pan and add butter.
  3. While butter is melting, transfer cooked noodles to a frying pan with butter and toss well.
  4. Season with salt and pepper and add grated parmesan cheese
  5. Add chopped parsley and toss well. Transfer to a serving bowl and serve with chicken.
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Spaghetti Squash with Kale Pesto

BT Calgary | posted Tuesday, Apr 21st, 2015

squash

SPAGHETTI SQUASH WITH KALE PESTO

 

Ingredients

  • 1 spaghetti squash (about 2 lb), halved lengthwise and seeded
  • 1 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup Kale Pesto (recipe follows)
  • Freshly grated Parmesan cheese*

Method

  1. Preheat oven to 400ºF.
  2. Brush cut sides of squash halves with oil.  Sprinkle with salt and pepper.
  3. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  4. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
  5. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves.  There should be about 4 cups squash.
  6. Transfer squash to a bowl.  Add Kale Pesto and toss to combine.
  7. Serve topped with Parmesan cheese.  Serves 6.

 

Nutritional analysis per serving: 127 calories, 10.2 g fat, 2.1 g protein, 8.4 g carbohydrate, 2 g fibre, 144 mg sodium

*Ingredient not included in nutritional analysis.

 

 

Kale Pesto

Ingredients

  • 1 cup coarsely chopped kale leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp slivered almonds, toasted
  • 3 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, chopped

 

Method

1. Place all ingredients in a blender; purée until almost smooth.  May be refrigerated for up to 3 days or frozen for up to 1 month.  Makes about 3/4 cup.

Courtesy Atco Blue Flame Kitchen

Nutritional analysis per 1 tbsp serving:  58 calories, 5.7 g fat, 1 g protein, 1.3 g carbohydrate, 0.4 g fibre, 22 mg sodium

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Parmesan Crusted Chicken

BT Calgary | posted Wednesday, May 7th, 2014

 

 

Ingredients:

1/2 cup (125 mL) Hellmann’s Real Mayonnaise
1/4 cup (60 mL) grated Parmesan cheese
4 boneless skinless chicken breasts
(575 g or 1 1/4 lbs)
1/8 tsp cayenne pepper
4 tsp fine bread crumbs or Italian seasoned bread crumbs

 

 

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Combine Hellmann’s Real Mayonnaise with Parmesan in a small bowl.
  3. Place chicken on baking sheet, smooth side up, and lightly sprinkle with cayenne pepper.
  4. Evenly top chicken with mayonnaise mixture, then sprinkle with bread crumbs.
  5. Note – Fine bread crumbs look terrific, but if you want a darker golden-brown colour use Italian seasoned bread crumbs.
  6. Bake 20 minutes or until chicken is thoroughly cooked.

Serves 4

 

Courtesy Expert Meal Planner Sandi Richard. For more recipe ideas visit Hellmanns.ca

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