Skinnyluscious: Asparagus + Leek Quiche

Skinnyluscious: Asparagus + Leek Quiche: Today, I am making two quiches, one for my hubby and the other for our neighbors who gifted us with bundles of glorious asparagus fr...

Jerkin Chicken Jerk Pasta

This is a cross between two cultures, Caribbean and Italian food.  So if you're up for trying new things, cultures and cuisines.

Prep Time: 6 Hours

Cook Time: 40 Min

Ready in: 45 Min

Servings: 8 (US)

    

• The Chicken (You can substitute with Shrimp)

·       4 boneless skinless chicken breast 

·       6 strips green onions

·       1 large red onion

·       1 jalapeno pepper (seeded and minced)

·       ¾ cups soy sauce

·       ½ cup distilled white vinegar

·       ¼ cup extra virgin olive oil

·       2 tablespoons 100% brown sugar

·       1 tablespoon Chopped Fresh Thyme

·       ½ teaspoon ground cloves

·       ½ teaspoon ground nutmeg

·       ½ teaspoon gourmet herbs and spice (Jamaican All Spice)

•      The Pasta

·       1-8 oz bow tie noodles

·      1-tablespoon extra virgin olive oil

·      1-large head/ bulb of garlic

·      1-cup chicken broth

·      ¼-cup chopped fresh cilantro

·      2-limes (quartered)

·      ½-cup heavy whipping cream

·      Salt and pepper (for taste)

 The Chicken: 

1.  In a small bowl, combine and mix the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.  

2.    Place the chicken in a medium bowl, and coat with the marinade.

3.    Refrigerate for 4 to 6 hours, or overnight.

4.    Preheat grill to get the max heat. Lightly oil grill grate.

5.    Cook chicken on the prepared grill 6 to 8 minutes until juices run clear.

The Pasta: 

1.   Heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute.

2.    Mix in the chicken stock, chopped cilantro, juice of 1 lime, salt, and pepper.

3.   Bring to a boil, reduce heat to low, and stir in the Alfredo powder and the heavy cream.

4.   Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.

5.    Pour the cooked fettuccini noodles into the saucepan, and toss with the cream sauce.

DrinkTip: New Zealand Sauvignon Blanc

Shirmpi Scampi

Shrimp Scampi is a dish that seafood lovers will not pass up. We tend to think that this is a long drawn out process. Well it is not. It’s pretty simple, so smile.

This dish renders such a savory and delicious meal that you can't get enough of it. Everyone will think that you spent hours preparing this dish, when it only took minutes to complete. They will want the recipe for sure.

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings: 6 (US)

·       3/4 cup all-purpose flour

·       1/4 teaspoon salt

·       3/4 teaspoon freshly ground black pepper

·       1/4 teaspoon cayenne pepper

·       2-1/4 pounds fresh shrimp, shelled and deveined without tails

·       3/4 cup olive oil

·       6 cloves garlic, minced

·       1-1/2 shallot, chopped

·       3/4 cup fresh parsley, minced

·       3/4 teaspoon dried oregano, crushed

·       3 tablespoons white wine

·       3 tablespoons brandy

1.    In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.

2.   In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent   burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.

3.   In the same pan, sauté the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly.      Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.

4.   Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to  loosen any browned bits on the bottom of the skillet; pour over shrimp.

5.    Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

DrinkTip: French Chardonnay

Pasta tips

Use your favorite pasta and cook according to directions. You want to use a pasta that will hold the juices from your sauce.  We use Vermicelli or Linguine, which soaks up all of that wonderful sauce.  When cooking your pasta check it by tasting it and see if it is done enough for you, instead of cooking by the directions to full cooking time. The pasta will continue to cook even when you turn off the burner. Pour the water off immediately and always salt the water that you are boiling your pasta in.