Tag: tbsp olive oil

Grilled Pesto Chicken and Tomato Kebabs

These chicken kebobs just SCREAM summer, made with my skinny basil pesto^[1] and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto Bake^[2], Grilled Pesto Shrimp Skewers^[3], or this delicious Eggplant Panini with Pesto^[4] – so good!!

Grilled Pesto Chicken and Tomato Kebabs
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 kebab • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 g
Sodium: 104 mg (without salt) • Cholest: 2.5 mg

Ingredients:

1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3 tbsp olive oil
1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
24 cherry tomatoes
16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

References

^{^} skinny basil pesto (www.gordon-ramsay-recipe.com)
^{^} Skinny Chicken Pesto Bake (www.gordon-ramsay-recipe.com)
^{^} Grilled Pesto Shrimp Skewers (www.gordon-ramsay-recipe.com)
^{^} Eggplant Panini with Pesto (www.gordon-ramsay-recipe.com)

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Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

by Pam on May 29, 2013

I made a “clean your fridge out” dinner last night. I found some kale, onion, mozzarella pearls, and chicken sausage links in the refrigerator and grabbed some leftover linguine, a can of tomatoes, garlic, and grape tomatoes from the pantry and threw them all together. I loved the flavor of the garlicky tomato sauce with the tasty pieces of chicken sausage, sweetened blistered cherry tomatoes, and the creamy mozzarella pearls. I served this pasta with the Gourmet Salad^[1] and it turned out to be a terrific meal that we all enjoyed. I had some of the leftover pasta today for lunch and it was delicious.

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes. Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce.

Prepare the linguine in salted water per package instructions. Drain then add to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.

Print^[2]

Save^[3]

Linguine In Tomato Sauce with Chicken Sausage, Blistered Tomatoes, Kale, and Mozzarella Pearls

Yield: 6

Total Time: 1 hour

Ingredients:

4 links of chicken and roasted pepper sausage links
1 tbsp olive oil (divided)
1 1/2 cups of grape tomatoes, sliced in half lengthwise
1/2 sweet yellow onion, diced finely
3 cloves of garlic, minced
1 tsp fennel seeds, crushed
1-2 pinches of crushed red pepper flakes, depending on how spicy you would like it
1 28 oz can of whole tomatoes, blended
Sea salt and freshly cracked pepper, to taste
Pinch of sugar, if desired
2 cups of fresh kale, chopped
8 oz of linguine, cooked per instructions
Mozzarella pearls, to taste

Directions:

Blend the can of whole tomatoes with a blender or an immersion blender. Set aside.

Heat a small Dutch oven that’s coated in cooking spray over medium-high heat. Add the chicken sausage links and cook until all sides are golden brown, about 6-7 minutes. Remove from the heat and place on a cutting board with a tin foil tent. Add a teaspoon of olive oil in the same Dutch oven then add the grape tomato halves. Cook, flipping the tomatoes halfway through cooking, for about 2-3 minutes or until blistered. Remove from the pan and set aside. Add the remaining 2 teaspoons of olive oil to the pan then add the onion; cook, stirring often, for 3-4 minutes. Add the minced garlic, crushed fennel seeds, and crushed red pepper flakes, stirring constantly for 1 minute. Add the blended tomatoes then season with sea salt and freshly cracked pepper, to taste and a pinch of sugar if desired. Cover with a lid and turn the heat to low; simmer for 30 minutes.

Slice the sausages into bite sized chunks then add them along with the kale to the tomato sauce. Prepare the linguine in salted water per package instructions. Drain then add the pasta to the tomato sauce. Mix until well combined. Taste and season with sea salt and freshly cracked pepper, if needed. Toss in the mozzarella pearls and the blistered grape tomatoes then serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Gourmet Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Chilled Sugar Snap Pea Soup – Ain’t Nuthin’ But a "P" Thang, Baby!

I’ve never been a big cold soup fan. Where I’m from, cold
soup gets sent back, but over the years I’ve grown to appreciate things like
gazpacho, vichyssoise, and…that’s about it. Well, thanks to this gorgeous chilled
sugar snap pea soup, my repertoire just expanded in a very delicious way.

Traditionally (from what I hear), chilled pea soups are made
with English peas, but thanks to the very user-friendly sugar snap, not only is
there no shelling involved here, but I think they impart an even sweeter flavor. Speaking of sweet flavor, you’re going to want to contrast
that by garnishing with some sour cream or crème fraiche. If you can’t get or
have that, then use a few drops of lemon juice or rice vinegar to balance the
flavors.

As far as the mint goes though, I’d make every effort to obtain some,
as I can’t imagine another herb pairing as well. Lastly, the Snoop Dogg reference in the title foreshadows a
Snoop Dogg reference made during the garnishing portion of the video. For more
information, ask your kids. I hope you give this lovely, spring soup a try
soon. Enjoy!

Ingredients for about 6 cups of soup:

1 tbsp olive oil

1 cup sliced leeks

4 cups chicken broth

salt, pepper, and cayenne to taste

1 pound sugar snap peas

2 mint leaves

crème fraiche or sour cream, and more fresh mint to garnish