Herbed Pita Chips Recipe

Herbed Pita Chips Recipe

Ingredients

Whole wheat pita chips: 5
• Olive oil: 1/4
• Minced garlic: 2 cloves
• Mediterranean seasoning : 1/2 tablespoon
• Italian seasoning : 1/2 tablespoon cur

Cooking steps:
  1. Depending on how large you want your chip cut into wedges. Lay the rough side on a cookie sheet.
    2. Heat oil garlic and all the seasonings in a sauce pan. Brush the pita wedges with the seasoned oil.
    3. Broil on low make sure you watch them
Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Ingredients
  • 3 lbs. Barilla® whole-grain spaghetti
  • 12 oz. arugula
  • ¾ cup almonds
  • ¾ cup pistachios
  • 3 garlic cloves
  • ½ cups + 2 T. olive oil
  • ¾ cup grated Parmesan
  • Salt and pepper, as needed
  • 1½ cups diced heirloom tomatoes
  • 15 fresh basil leaves, julienned
Instructions:

1. Cook pasta for half time indicated on package. Drain; drizzle with olive oil. Place pasta flat on sheet trays or hotel pans; cool in blast chiller or walk-in cooler. Store in zip-close bags or sealed plastic container; refrigerate (use within several hours).

2. In blender in batches, combine arugula, almonds, pistachios and garlic. With blender on, slowly drizzle in 1½ cups olive oil; add Parmesan. Season with salt and pepper. Refrigerate until needed.

3. In bowl, season tomatoes with basil, 2 T. olive oil, salt and pepper.

4. Per serving: Reheat ¼ cup pesto and 1 cup spaghetti with a little pasta water, if needed. Toss with 1 T. tomatoes. Garnish with additional Parmesan and basil, if desired.

Yield

25 servings

Recipe posted with permission from American Culinary Federation with Credit: Lorenzo Boni, Executive Chef, Barilla America
The National Culinary Review, March 2015

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Ingredients
  • 1 stick butter

  • 6-8 T. flour

  • 2 cups heavy cream

  • 6 cups tomato sauce, divided

  • ¼ cup grated Parmigiano-Reggiano cheese

  • ¼ cup grated Romano cheese

  • 1 red pepper

  • 1 yellow pepper

  • 1 seeded zucchini

  • 1 seeded summer squash

  • ½ white onion

  • ½ red onion

  • Olive oil, to coat vegetables

  • Salt and pepper, to taste

  • 1 small bag cleaned spinach

  • 1½ boxes lasagna sheets

  • 1 lb. shredded mozzarella

Instructions:

1) To make bechamel: Melt butter in small saucepan over low heat. Add flour; cook for 5 minutes, stirring constantly. Whisk in cream slowly, until mixture thickens. Strain into large bowl; cool. Mix cooled bechamel with 5 cups tomato sauce, Parmigiano-Reggiano cheese and Romano cheese.

2) Medium-dice red pepper, yellow pepper, zucchini, summer squash, white onion and red onion; toss with olive oil and salt and pepper. Roast at 350ºF for 20 minutes until tender. Add spinach. Cool vegetables.

3) Cook lasagna sheets in large pot of boiling salted water for 8-10 minutes, or until al dente. Strain; rinse under cold water. Pat dry with kitchen towel; drizzle with olive oil.

4) In greased 9×13-inch baking dish, layer lasagna as follows: tomato mixture, lasagna sheets, vegetables, mozzarella, tomato mixture. Repeat at least four times until reach top of baking pan. Add remaining cup tomato sauce; top with mozzarella.

5) Cover with aluminum foil; bake at 350ºF for 50 minutes. Remove foil; continue baking for 20 minutes, untilcrust is golden. Remove from oven; rest about 20 minutes before slicing.

Yield

6-8 servings

Printed with permission from the American Culinary Federation, with Credit: Antico Forno, Boston

The National Culinary Review, January 2016

Penne Pasta with Roasted Veggies, Chicken and Pesto

Penne Pasta with Roasted Veggies, Chicken and Pesto

Ingredients
  • 8 oz of cooked Penne pasta
  • 5 oz cooked/sliced chicken breast
  • Tbs of Olive oil
  • Tbs of butter
  • Tbs chopped garlic
  • 2 Tbs Pesto
  • 1/2 cup chicken broth
  • 1 cup pre roasted/chopped vegetables
  • 2 oz shredded Parmesan cheese
Directions:

Heat butter, oil and garlic in large sauté pan.
Add pasta, chicken and chicken broth.
Reduce by half and add pesto and veggies, then
stir, season with salt and pepper and top with parmesan and enjoy.

Yield

5 servings

Honey Chicken

Honey Chicken

From the Chef

“Substituting chicken breast for the wings reduces the fat and saturated content and increases the protein content.
“Cutting the seasoned salt by half helps to reduce the sodium content.
“Replacing half the flour with whole-wheat flour adds fiber to the recipe.
“Replacing the vegetable oil with olive oil increases the ratio of monounsaturated fats.”

Ingredients
  • 8 chicken wings, or about 1 pound
  • ¾ cup flour
  • 1 teaspoon all purpose seasoned salt
  • ¼ cup honey
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 cup mild or prepared salsa
Modified Recipe:
  • 1 pound boneless, skinless chicken breast
  • ½ cup whole wheat flour
  • ¼ cup white flour
  • ½ tsp all purpose seasoned salt
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 cup prepared salsa
  • ¼ cup honey
Instructions:

1. Rinse the chicken wings off with cold water and drain well.
2. In a clean bowl place the flour, garlic powder, and seasoned salt and mix. Gently toss the wings 2 at a time on the flour mixture and then set aside.
3. In a skillet, heat the oil over medium heat. Use a tong and place the chicken wings in the pan and brown over both sides. Mix the salsa and honey together and spoon over the browned wings and reduce the heat to medium low and cook for 15 minutes, or until well done.

Modified recipe instructions:

1. Rinse the chicken breasts off with cold water and drain well. Cut the chicken breasts into strips.
2. In a clean bowl place the whole wheat and white flour, garlic powder, and salt and mix. Gently toss the wings 2 at a time on the flour mixture and then set aside.
3. In a skillet, heat the oil over medium heat. Use a tong and place the chicken breast strips in the pan and brown over both sides. Mix the salsa and honey together and spoon over the browned wings and reduce the heat to medium low and cook for 15 minutes, or until chicken reaches an internal temperature of 165°F.

 

Printed with permission from the American Culinary Federation, Credit: Thomas A. Berg, CEC, AAC, ACF Minneapolis Chapter.

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