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Pesto Chicken Pasta with Prosciutto


  • 3/4 cup pesto (see recipe here) (divided)
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 2 egg whites
  • 2 tbsp lemon juice
  • 1 tbsp dried oregano
  • 1 cup of flour
  • 2 tbsp smoked paprika
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 12 oz linguini pasta
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 10 slices prosciutto, chiffonaded
  • 1 tbsp parsley, chopped
  • 1/3 cup pine nuts
  • 2 cups heavy cream
  • 1/2 cup parmesan cheese, grated (divided)
  • Salt and pepper to taste

Whisk together the egg whites, lemon juice, oregano and 2 tbsp pesto.  Place in a large ziplock baggie and add the chicken strips.  Seal tightly and let marinate in the fridge for an hour.

Toast the pine nuts in a small pan over medium heat for about five minutes until lightly browned, then remove from heat.

Combine the flour, paprika, salt, and pepper. Dredge the marinated chicken strips through the seasoned flour and coat on both sides.

In a large saute pan, heat the butter and oil over medium-high until bubbling. Working in batches, add the chicken strips in single layer and cook on both sides for 2-3 minutes, or until cooked through, then use a slotted spoon to remove the chicken from the pan and set aside.

In the meantime, cook the pasta in a large pot of boiling, salted water according to package directions.  Drain and set aside.

In the same saute pan over medium heat, cook the shallots until translucent, about 4 minutes.  Add the garlic and cook for 30 seconds, then add the chopped prosciutto, parsley, and toasted pine nuts and cook for one more minute.  Whisk in the cream and the remaining pesto.

Stir in 1/3 cup of the parmesan until melted, then taste and season with salt and pepper as needed. Stir in the cooked chicken, then add the pasta and gently toss to combine.  Sprinkle with the remaining parmesan cheese, then serve.

(via dovescote)

Braised Collard Greens and caramelized Onion stuffed roasted Pork Loin


  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1/4 cup red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1/8 teaspoon sea salt to taste
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium chicken stock
  • 1/2 cup stout beer or 1 cup low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 pound collard greens, washed and cut
  • 1 tablespoon fat free cream cheese
  • 1 teaspoon hot sauce
  • 1 pound pork tenderloin
  • 1 1/2 cups BBQ sauce

In heavy pot, add oil and onions and cook over medium heat until caramelized. Add red peppers, garlic, sea salt and black pepper. Cook for about 2 minutes.

Add chicken stock, beer, vinegar and honey and bring liquid to a boil. Add greens to liquid. Cook for about 45 minutes to an hour or until tender. Remove pot from heat and drain remaining liquid. Add cream cheese and hot sauce and stir.

While greens cook, prepare pork tenderloin. Butterfly your pork tenderloin by cutting a slit down middle. Do not cut through pork. Cover pork with plastic wrap; pound with flat side of meat mallet until about 1/2-inch thick, starting from middle and working outward. Discard plastic wrap.

Spread collard green mixture over tenderloin and tightly roll. Secure seams with toothpicks.

Place pork in baking dish and brush liberally with BBQ sauce. Bake in 350°F preheated oven for 25-30 minutes or until internal temperature of pork has reached 145°F. Let pork rest for 5 minutes and then slice and serve.

(Source: what2cook)

Lemon Chicken Stew


  • 5 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • Kosher salt
  • Freshly ground pepper
  • 1 pound skinless and boneless chicken thighs, cut into 1-inch pieces
  • 4 carrots, sliced
  • 2 ribs celery, chopped
  • 1 onion, diced
  • 1 leek, thinly sliced
  • 2 cloves garlic, minced
  • 5 cups chicken stock
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1 cup orzo pasta
  • 2 tablespoons fresh tarragon, chopped

In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.

Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.

Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.

Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon. Season immediately.

(via dovescote)

Cavolo Nero, Mushroom, and Ricotta Pie


  • 7 d.oz cavolo nero, Spinach, or Kale- finely chopped
  • 7 d.oz mixed mushrooms (button, king brown, and oyster)
  • 8-9 oz ricotta cheese
  • 1 tbsp baby capers, rinsed
  • 2 spring onions, white and green parts chopped
  • Zest of ½ lemon
  • 1 large handful of fresh parsley, chopped
  • 2 tbsp golden raisins, or regular raisins
  • 1 tbsp mixed dried herbs, such as thyme, oregano, rosemary, or sage
  • Walnut oil, Olive Oil, or melted Butter for brushing
  • 10 sheets of filo pastry
  • Olive oil
  • Sea salt
  • Freshly ground black pepper

Preheat oven to 392 F.

Gently wilt the chopped cavolo nero (or other greens) in a pan with a little olive oil. Transfer to a bowl and allow to cool.

Roughly chop the mushrooms, leaving some quite chunky. Heat a little olive oil in a pan over medium heat and add mushrooms. Cook until tender. Add to the bowl with the cavolo nero.

To the bowl add ricotta, capers, onions, lemon zest, chopped parsley, and raisins. Season with salt and pepper and mix well.

Take a cake tin and rub all over with a little butter.

For the filo, place the pastry on a clean work surface. One by one brush the pastry sheets with walnut oil and layer into the cake tin – let the extra bits of pastry hang loosely over the edge of the tin. After 4 layers of pastry, spoon half the filling into the middle and spread evenly. Continue layering with four more pieces of oil-brushed pastry. Spoon in the remaining half of the filling and top with the remaining pastry sheets. Gather the overhanging pieces of filo and fold them up into the centre of the pie. Push down gently. Brush the top with a little more oil and sprinkle with dried herbs.

Pop into the oven to bake for 30 minutes, until golden and crispy. Take the pie out of the oven and carefully flip the pie – I do this by placing a plate on the top of the cake tin and flipping it oven quickly. Return the upturned pie into the oven to cook for a further 10 minutes – this is so the bottom is lovely and crisp.

Remove from oven and let cool slightly before turning the right way up again and serving.

Serves 4-6

(Source: foodffs, via dovescote)

Perfect Peach Iced Tea


  • 1 cup organic cane sugar
  • 1 cup water
  • 2 ripe peaches, thinly sliced + more for serving
  • 2-3 Tbsp loose leaf black tea (3-4 tea bags), depending on how strong you prefer it
  • 8 cups filtered water

Bring sugar, water and peaches to a boil in a small saucepan. Then lower heat and use a wooden spoon to stir and crush the peaches to infuse the flavor.

Once the sugar is dissolved, cover, remove from heat and let steep for for 25-30 minutes.

In the meantime, brew your tea using either a large pot or a tea maker. I use this loose leaf tea steeper from IngenuiTEA. NOTE: Use less tea if you prefer it weaker, or more tea if you prefer it stronger, and try not to let it steep longer than 4-5 minutes or it can get bitter.

Once brewed, remove tea bags or strain out loose leaf tea and transfer to a pitcher. Refrigerate to cool.

Once your simple syrup is finished, pour into a bottle or container over a fine mesh strainer to strain out peaches. You can reserve the peaches for later use, such as to place over oats or ice cream sundaes.

To serve, either set out simple syrup and add as much to the tea as you like, or add all of the simple syrup to the tea and stir. I prefer leaving it separate. Serve tea over ice and fresh sliced peaches. Yields about 10 servings (with ice and peaches).

(Source: vegan-yums)

Cheesecake Crepes

For the Cheesecake:

  • 2 cups fat free Greek yogurt (I used Chobani vanilla)
  • 1/3 cup sugar (if your yogurt is not sweetened, you could up this to ½ cup)
  • 2 eggs
  • 1 teaspoon vanilla (if using plain Greek yogurt)
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch

For the crepes:

  • 1/3 cup all-purpose or white whole wheat flour
  • 1/3 cup sweet rice flour
  • 2 eggs
  • 2/3 teaspoon sugar
  • 1/8 teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 1/3 cups almond milk

For the cheesecake, in a blender blend together the yogurt, sugar, eggs and vanilla, if using. Add the salt and cornstarch and blend just to combine.

Fill a 9x9 casserole dish with 1” of water and put it on the bottom rack of your oven—this will keep the cheesecake from cracking. Pour the cheesecake batter into a well-greased 10” springform pan (or any size, really—the smaller it is, the thicker your cheesecake will be and the longer it will take to bake).

Bake for 30 minutes, or until center just barely jiggles and the edges are light brown. Turn oven off and crack door. Let cool completely in the oven if you have the time; if not, transfer to the counter or fridge to chill (if these slices are going in crepes, no need to look pretty!).

For the Crepes, in a blender, blend together the flours, eggs, sugar, salt and vanilla until smooth—don’t over mix. Though this step can be done by hand, I highly recommend using a blender to make sure all the ingredients are fully incorporated. Add the milk in two additions, blending after each addition.

Lightly grease a large skillet over medium-low heat. Add a scant ½ cup of batter (amount will depend on the size of your pan) and quickly swirl to evenly coat the bottom of the batter.

Let the crepe cook for 1-2 minutes, or until the edges look dry and you can easily slide a spatula underneath. Loosen the edges of the crepe, slide the spatula under it and gently flip upside down. Cook for another 10-20 seconds and transfer the crepe to a plate or cooling rack. Make sure to whisk the batter again in between each crepe to ensure the flour doesn’t settle at the bottom.

To assemble place one slice of cheesecake in the center of the top half of your crepe. Add fruit, jam, graham cracker crumbs, peanut butter, or any other toppings. Fold the bottom half up over the top half. Fold or roll closed.

Honey Cakes


  • 1/2 cup Riesling or other sweet white wine
  • 1 large egg
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • dash of salt
  • 2 tablespoons granulated sugar
  • 1 cup honey
  • 1/8 teaspoon grated nutmeg

Beat the wine and egg in a bowl. In a small bowl, combine the flour, cinnamon, salt, and sugar. Add the flour mixture to the egg mixture. Mix until well blended. Let stand for 30 minutes. Combine the honey and nutmeg in a small bowl.

Heat 1/2 inch of oil in a skillet until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels.

Serve cakes with honey mixture, for dipping.

Makes 6 cakes

Tea, Honey, and Lemon Compound Butter


  • 1/2 pound unsalted butter, softened to room temperature
  • 1/2 pound salted butter, softened to room temperature
  • tablespoon honey
  • orange pekoe tea bags
  • teaspoon lemon rind, grated
  • teaspoon orange rind, grated
  • teaspoon lemon juice

Place three tea bags into a mug and cover with boiling water, allowing to steep to until very strong. Set aside for later. 

Open up the other 2 tea bags, and pour contents into the bowl of a mixer. (NOTE: If your tea is not a very find grind already, you will need to grind it down using a spice grinder, or a mortar and pestle). Add butter, honey, lemon rind, orange rind, and lemon juice to the bowl with the dry tea, and add three tablespoons of the strongly brewed tea and whip until all ingredients are well combined.

Line a small bowl or container with plastic wrap, and scrape the butter into the plastic wrap. Seal container and allow to chill in the refrigerator for at least 2 hours, but overnight for best results.

You can also make a free form log of compound butter by laying a large piece of plastic wrap onto a flat surface and spooning butter into a log shape then rolling and tightening the ends to form a tight log.

If using as a spread or in place of butter in a recipe, remove from fridge and allow to cool to room temperature prior to using. If you are serving on warm items, a “pat’ of butter can be sliced from the form/log.

(Source: foodffs, via foodffs)