Pesto Grilled Chicken

When you have grilled chicken ten thousand times, it's time to spice things up!  As I usually chant on this  site, it's not about complicated meals, but using everyday ingredients in a new way.  This time it was simply adding leftover pesto to grilled chicken to give it a whole new twist.  This is a great weeknight meal and can be ready in less than 20 minutes.  Enjoy!
Pesto Grilled Chicken
Serves 2
Recipe Notes
I sprinkled parmesan cheese on the chicken and then a little on top of the chicken.  This is a great addition, but really not necessary to buy unless you have it on hand.  The chicken will still be good with just the pesto.  I used store bought pesto for quick preparation.  You can either buy a whole tub or some grocery stores like Central Market have pesto where you can measure out exactly how much you need.   You do not need to do anything to the pesto.  I took mine out of the refrigerator and set it on the counter while I made the chicken so that it could come to room temperature.  There is no need to heat it separately.
Ingredients
2 boneless skinless chicken breasts
Seasoning salt (I like McCormick's)
3 to 4 tablespoons pesto (make with this recipe or use store bought)
2 tablespoons shredded parmesan cheese
Step by Step
1.  Heat grill or grill pan to medium heat and coat with cooking spray.
2.  Heavily season chicken on both sides with seasoning salt and pepper.
3.  Grill chicken until no longer pink in the middle.
4.  Remove chicken from grill and sprinkle each breast with one tablespoon
5.  Remove from heat and sprinkle each breast with one tablespoon of parmesan cheese.
6.  Top the cheese with 1 to 11/2 tablespoons of pesto on each breast.
7.  Serve while warm.

Pairs perfectly with Fresh Tomato Sauce & Whole Wheat Spaghetti !

Lemon-Garlic Shrimp & Vegetables

Okay all you health nuts, I have a recipe for you (and a great website too).  If you like to find recipes that are healthier twists on not so healthy favorites, you should know about Eatingwell.com .  Lots of their recipes use fresh ingredients and they find ways to keep in the flavor without overdoing the fat and calories.

My friend Mary came over for dinner the other night and she requested we make something healthy.  Specifically, not a lot of carbs.   Now I like to eat healthy, but when company is coming over, I like to make the yummiest recipes, which aren't super super healthy.  So I went on a mission to find a very flavorful, healthy dish.  Eating Well provided that recipe with this shrimp and vegetable saute.   The shrimp really seemed to soak up the lemon garlic flavor.  I served it with cous cous as well, which went really well with the dish... sorry Mar, I had to throw a carb in there somewhere!

Lemon-Garlic Shrimp & Vegetables
Serves 4
Adapted from EatingWell.com 
Ingredients

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Step by Step
1.  Heat 2 teaspoons oil over medium to high heat in a large nonstick skillet.
2.  Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. 
3.  Transfer the vegetables to a bowl and cover to keep warm.
4.  Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook for 1 minute; stirring occasionally.  
5.  Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. 
6.  Stir in lemon juice and parsley. 
7.  Serve the shrimp and sauce over the vegetables.

Baked Brie & Rosemary Pizza

I have stumbled upon another perfect appetizer pizza!  This would be a sure hit at a dinner party, but  also makes a perfect "dinner for one" dish, which is how I enjoyed it one night when Mr. Hungry wasn't home.

I have to admit I get a little giddy when I venture out by trying my own twist on a recipe and it turns out to be amazing.  Well, that is exactly what happened here.  My friend Kate told me about the combination of a Boboli pizza crust, brie and rosemary.  As I was pulling out the ingredients to try this, I spotted some leftover kalamata olives and thought I would really live on the edge and add a few.  They were the perfect compliment!

Try this pizza for a delicious and quick meal or appetizer, and try your own twist with whatever you have in the fridge!

Baked Brie & Rosemary Pizza

Recipe Notes

Below I have not added amounts for these ingredients.  I do this because you can easily gage how much to put of each ingredient depending on which size crust you choose.  You can also alter ingredients based on you and your guest's tastes.  If using as an appetizer for a large group, use a sharp knife and cut into small squares.  Enjoy!

Ingredients

Boboli Pizza Crust

Brie, sliced thinly (about 1/4 inch thick)

Fresh rosemary

Kalamata olives, pitted and halved

Step by Step

1.  Preheat oven to 350 degrees.

2.  Cover entire crust with slices of brie.

3.  Top cheese with kalamata olives.

4.  Sprinkle with rosemary.

5.  Bake pizza for 10 to 15 minutes until cheese is melted and bubbly.

6.  Cut into pie slices or squares to serve.

Roasted Tomatoes + Caprese Pasta

Here I am posting the exact same ingredients that I did last week with a new carb in the mix.  But I will tell you this another that won't let you down.  These roasted tomatoes are from the Junior League of Houston's cookbook called Peace Meals (if you don't own this, you should), and I thought they would go wonderfully mixed into a pasta.  The tang of the grape tomatoes mixed with the fresh basil and chunks of mozzarella just melt in your mouth.

Roasted Tomatoes
Adapted from Peace Meals by The Junior League of Houston
Ingredients
1 pint grape tomatoes
coarse sea salt and freshly ground pepper
extra virgin olive oil
Step by Step
1.  Preheat oven to 400 degrees
2.  Place tomatoes on rimmed baking sheet.
3.  Drizzle with olive oil and toss lightly to coat.
4.  Generously sprinkle salt and pepper to cover tomatoes.
5.  Roast for 15 to 20 minutes.
6.  Let tomatoes cool slightly and reserve for pasta.
Caprese Pasta
Serves 4
Ingredients
1 box Angel Hair Pasta
Roasted Tomatoes (recipe above)
1/2 cup torn fresh basil
1 cup fresh mozzarella, cut into small chunks
Coarse Sea Salt
Pepper
Splash of Olive Oil
Step by Step
1.  Heavily salt a pot of boiling water and cook according to directions.
2.  Drain pasta and return to pan immediately.
3.  Add tomatoes, basil, mozzarella and a splash of olive oil.
4.  Mix and let mozzarella melt slightly.
5.  Season with salt and pepper to taste.

Deli Style Sandwiches @ Home

As I have mentioned before, I am not a peanut butter and jelly kinda girl.  Nor do I like most sandwiches people make at home.  Until I realized you could easily make almost any yummy sandwich at home with a few of the right ingredients.  I am mainly talking about this so I can share my new favorite bread.  This is the Italian White Loaf from Central Market.  They have all kinds of breads to spice up your sammies, but you should definitely give this one a try!  Simply layer your favorite meat, cheese and spreads and stick under the broiler for about 5 to 10 minutes (watch carefully so it doesn't burn!).  Layer on veggies and you have yourself a deli style sandwich! Enjoy!
My Deli Style Sandwich
Central Market Italian White Loaf Bread
Monterey Jack Cheese
Thinly sliced deli ham
Avocado slices
Tomato Slices
Coarse sea salt and pepper

Ashlea's Aisle: Berndes Crepe Pan

Welcome to Ashlea's Aisle.  This is a new category of The Little Kitchen that will feature items that you would find on my aisle, if I had one.   I will be sharing my favorite kitchen tools and appliances, grocery finds, or anything that I have found to be useful in the kitchen.  

To kick-off Ashlea's Aisle, I am spotlighting the Berndes crepe set.  I have to credit to the pan for making all my crepe creations not only possible, but also easy and delicious.  The pan can be purchased separate from the set; however, at $34.99, I suggest springing for the whole set.  The ladle gives you perfect portions and the flat spatula makes flipping really easy.  The set includes a crepe mix that can help you get started right away, but making batter from scratch is quick and easy once your run out.  You can buy the Berndes crepe set here, or if you are in Houston you can find the set at Bering's.