from: Matt & Jess
pasta (you choose what type)
chicken, cut into bite-sized pieces
Get the water going for your pasta (salt!). Heat olive oil in a big ol' skillet and add the garlic. While that gets going, salt and pepper your chicken. Toss the chicken in and cook, turning every once in a while, but making sure to get nice browning on it. This helps chicken to not taste so much like chicken.
Put in the pasta ASAP and get that cooked. Mix the cooked pasta, chicken and pesto all together. You shouldn't need to heat the pesto unless your pasta's gotten cold. In which case you should probably heat the pasta too. Top it all off with a mini snowstorm of parmesan. Dang it's good.
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, ﬁnely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
from: Donna Hay Modern Classics
12 baby new potatoes, halved
10 oz green beans, trimmed and halved
14 oz ahi tuna steaks
olive oil for brushing
5 oz baby spinach leaves
2 tomatoes, sliced into wedges
2/3 cup black olives, halved (I used niçoise olives!)
salt & pepper
2 hard boiled eggs, quartered
1/3 cup extra virgin olive oil
2 tbsp sherry or red wine vinegar
2 tsp dijon mustard
1 tbsp chopped flat leaf parsley
salt & pepper
Place the potatoes in a saucepan of boiling water and cook for 5 minutes or until almost soft. Add the beans and cook for 2 more minutes, until the beans and potatoes are tender. Drain and cool under running cold water. Next, brush the tuna with a little olive oil and sprinkle with some salt and pepper. Grill (outdoors or on a grill pan inside) for 1-2 minutes on each side, or until the tuna is seared nicely but still rare inside. Set aside for five minutes and then slice.
To make the dressing, place the oil, vinegar, mustard, parsley, in a bowl with a little salt and pepper. Whisk to combine. Taste and adjust salt and pepper as needed.
Place the spinach, tomatoes, olives, potatoes, beans, eggs slices and dressing in a big bowl. Toss to combine. Then, place the tuna slices on top, along with the egg quarters. Serve immediately.