Love Me Long Thyme Chicken Salad

Love Me Long Thyme Chicken Salad

The Tease

This is a Lebanese style chopped chicken salad, with thyme, garlic, paprika, lemon, and olive oil.

Time To Cook:
• Novice cook: 30 minutes (not including overnight marinade time)
• Experienced cook: 15 minutes (not including overnight marinade time)

Factoid
The ancient Egyptians used thyme to preserve their dead pharaohs. They believed it was a symbol of great courage. The Greeks used to burn thyme as incense at sacred temples.

Thyme is a versatile healer. It's high on the list of anti-oxidant foods and is a traditional, natural medicine used to help with chest and respiratory problems such as bronchitis and coughs.

Ingredients

• 2 pounds of boneless chicken breast - cut into one inch pieces

• 5 cloves of crushed garlic

• 2 teaspoons of minced fresh thyme

• 1 teaspoon of paprika

• 1/2 teaspoon of cayenne pepper (omit if you don�t like spicy food)

• 1 teaspoon salt

• 1/2 teaspoon of freshly ground pepper

• 1/2 cup of fresh squeezed lemon juice

• 1/2 cup of extra virgin olive oil

• 1 heart of romaine lettuce, cleaned and chopped

• Balsamic vinegar

• 1 small red onion chopped

• 2 tomatoes chopped

Equipment

• Bowl to mix and marinade the chicken

• Cast-iron pan or grill

Don't forget your measuring cups and spoons and cutting board!

Preparation (Do it!)

1) Combine the chicken, garlic, thyme, paprika, cayenne pepper, salt, pepper, lemon juice and olive oil in a bowl. Cover with plastic wrap and marinate overnight.

2) The next day, combine the lettuce, onion and tomato. Add a splash of oil and balsamic vinegar. Season with salt and pepper to taste, then set aside.

3) If you are grilling, you can put the pieces on metal or wooden skewers or rosemary twigs. Cook for 5-10 minutes on high turning every 3 minutes, or

4) If you are sauteing, cook over medium high heat until chicken is brown on each side. 5) Serve chicken hot over the cold salad.


Source: http://www.culinaryseductions.com/

Fun N' Fire Farafalle Pasta

Fun N' Fire Farafalle Pasta

The Tease
Bowtie pasa with with roasted veggies, basil, pine nuts, Parmesan cheese and red pepper flakes. This isn't a saucy dish and you won't have to worry about dealing with a potential splatter and stain problem.

Time To Cook:
• Novice cook: 50 minutes
• Experienced cook: 30 minutes

Factoid

Farfalle pasta is bowtie pasta. Its English translation means butterflies.



Ingredients

• 1 pint of mini, sweet bell peppers, diced

• 1 large Italian squash or zucchini, medium-diced

• 1 small red onion, medium-diced

• 3 cloves of minced garlic

• 1/2 tablespoon of crushed red pepper

• 1 tablespoon of white balsamic vinegar

• 2 tablespoons of extra-virgin olive oil

• 1/4 cup of roasted pine nuts

• 3 tablespoons of minced, fresh basil

• Basil leaves, to garnish

• Salt and fresh ground pepper, to taste

• 2 cups of farfalle pasta

Equipment

• Large stockpot, to cook the pasta

• Mixing bowl to mix the veggies, herbs and other liquids

• Glass or aluminum pan (the one that comes with your oven is fine) to roast the veggies

• Cheese grater for freshly grated Parmesan cheese

Preparation (Do it!)

1) Pre heat your oven to 450˚F
2) Mix the peppers, onions, zucchini, garlic, red pepper, vinegar, olive oil, one tablespoon of basil and salt and pepper.

3) Put the mixture in a casserole dish or pan and roast at 450˚F for 20-25 minutes, until the veggies start to brown slightly.

4) Follow the directions on your farfalle pasta and cook in large stock pot.

5) Combine cooked pasta, veggies, pine nuts, and basil. Sprinkle grated Parmesan cheese over mixture to taste. Season with salt and pepper to taste.

6) Serve in a shallow bowl and garnish with a fresh basil leaf.

Source: http://www.culinaryseductions.com/

Wild and Frisky Mushroom Quesadillas

Wild and Frisky Mushroom Quesadillas

The Tease
I was once told by a sexy young lass that this was the best quesadilla she has ever had. I consider this a great complement, since it came from a gal who has lived in Southern California her entire life. A quesadilla is a large flour tortilla filled with cheese and other Time To Cook:
• Novice cook: 30 minutes
• Experienced cook: 20 minutes

Factoid

Mushrooms are a fungus, which means they have no roots, seeds, flowers or leaves. Health benefits include lots of B-vitamins and selenium, which studies show can help prevent prostate cancer.

Ingredients

• 6 oz of sliced white or crimini mushrooms

• 3 cloves of minced garlic

• 1 small onion, diced

• 1 chopped green pepper

• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It's made with tomatillos and other love

• 1 10 oz bag of Mexican cheese

• 1 packet of 12 inch flour tortillas

• 1 tablespoon of dried thyme

• 1 tablespoon of dried basil

• 1 table spoon of dried parsley

• 1/4 cup of white wine

• 2 tablespoons of butter

• 2 tablespoons of extra virgin olive oil

• Fresh ground pepper and salt, to taste (as needed)

• 1 can of non-stick vegetable spray

Equipment

• Large non-stick skillet (cast iron is what I like best)

• Smaller cast iron pan or something that is heavy which can sit on top of the tortilla and act as a press.

• Cutting board and knife

Preparation (Do it!)

1) Slice your mushrooms and set aside.

2) Mince your garlic, onions and peppers and set aside.

3) Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4) Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5) Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium.

6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don't want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown.

7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.

Source: http://www.culinaryseductions.com/