Archive for the ‘Kosher Salt’ Category

Italian Baked Chicken and Pastina

italian-baked-chicken-and-pastina
Recipe & picture courtesy of Food Network

Cook Time: 40 min
Yield: 4 servings

  • 1 cup pastina pasta (or any small pasta)
  • 2 tablespoons olive oil
  • 1/2 cup cubed chicken breast (1-inch cubes)
  • 1/2 cup diced onion (about 1/2 a small onion)
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 cup shredded mozzarella
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon butter, plus more for buttering the baking dish
  1. Preheat the oven to 400 degrees F.
  2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
  3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

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Skirt Steak & Pesto Noodles

Recipe from Ladies’ Home Journal

Prep: 15 min
Start to Finish: 1 hr 15 min
Makes 8 to 10 servings

  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (14.5 oz) chopped tomatoes
  • 3 garlic cloves, thinly sliced
  • 3 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • 2 skirt steaks (1-1/2 lbs total)
  • 2 tsp kosher salt
  • 1 package (1 lb) fettuccine
  • 3/4 cup purchased pesto
  1. For marinade, in a large, shallow glass dish, combine tomatoes, garlic, vinegar and pepper flakes. Rinse steaks and pat dry; add to marinade, turning to coat all sides. Cover and marinate at room temperature 30 min (or refrigerate up to 5 hrs).
  2. Heat broiler and place rack 4 inches from heat. Cover a rimmed baking sheet or broiler pan with foil. Transfer steak and marinade to baking sheet and sprinkle with 1 tsp salt. Broil, turning once, until an instant-read thermometer inserted in center registers 145 degrees F for medium, 10 to 14 min. Remove from broiler and let stand 5 min before cutting into 1/2-inch-thick slices; reserve cooked marinade.
  3. Meanwhile, cook pasta according to package directions. Drain and transfer to a large bowl. Toss with pesto and remaining 1 tsp salt.
  4. Transfer steak to a platter; top with half the cooked sauce. Serve with pasta and remaining sauce.

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Top Sirloin Kabobs and Avocado Sauce


Recipe & picture courtesy of Better Homes & Gardens

Prep: 30 Min.
Marinate: 30 Min.
Grill: 10 Min.

  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. granulated onion
  • 1-1/2 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. kosher salt or salt
  • 3 lb. beef top sirloin steak, about 1-inch thick
  • 1 medium ripe avocado, seeded, peeled and coarsely chopped
  • 1/2 cup seedless (English) cucumber, coarsely chopped
  • 1/3 cup lightly packed fresh mint leaves
  • 1/4 cup dairy sour cream
  • 2 Tbsp. lime juice
  • 1 tsp. kosher salt or salt
  • 1 tsp. ground cumin
  • Fresh mint leaves (optional)
  1. In large bowl combine oil, granulated garlic and onion, oregano, pepper, and the 1/2 teaspoon salt; set aside. Trim fat from meat. Cut meat in 1-inch cubes. Add meat to oil mixture; toss to coat evenly. Let stand at room temperature for 30 minutes.
  2. Meanwhile, for Avocado Sauce, in food processor combine avocado, cucumber, mint, sour cream, lime juice, 1 tablespoon water, the 1 teaspoon salt, and cumin. Cover and process until nearly smooth, stopping to scrape sides as necessary. Transfer to serving bowl.
  3. Thread meat on skewers, leaving 1/4 inch between pieces. For charcoal grill, place steaks on rack directly over medium coals. Cover and grill 10 to 12 minutes for medium rare (145 degrees F), turning to brown evenly. (For gas grill, preheat grill. Grill as directed above.)

Test Kitchen Tip: Soak bamboo skewers in water for 30 minutes before using.

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