Tag: #summercooking

Creamy Summer Corn Pasta with Basil

Quick, easy, and most importantly, delicious.
INGREDIENTS
  • 8 ounces pasta (I prefer Conchiglie, commonly known as “shells” or “seashells”)
  • 2 tablespoons butter
  • 1/2 tablespoon flour
  • 2 cloves garlic minced
  • 1/4 cup chicken broth/veg broth or dry white wine
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Italian seasoning
  • 3/4 cup heavy/whipping cream
  • 1-1/2 cups corn (frozen or fresh) Frozen corn is partially cooked before it’s frozen, and it will cook more in the sauce. If using fresh corn, you have 2 options: 1) Cut it off the cob and add it in as-is and it’ll cook slightly; 2) Boil the cobs beforehand then cut the corn off and add it to the pasta if you prefer it to be fully cooked.
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup (loosely packed) fresh basil torn/chopped
  • Salt & pepper to taste
INSTRUCTIONS
  1. Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  2. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for a minute or two.
  3. Add in the garlic, followed by the broth, lemon juice, and Italian seasoning. Let it bubble for about 30 seconds.
  4. Whisk in the cream and then add the corn. Let the sauce cook for a few minutes until it has thickened to your liking.
  5. Stir in the parmesan cheese and basil. Take the skillet off the heat.
  6. Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it’s become too thick). Season with salt & pepper as needed and serve immediately.

An arugula side salad and some warm, crusty bread completes this summer meal. Don’t forget the wine!

BBQ Pulled Chicken Sandwich

If it ain’t BBQ it ain’t food.

Ingredients

Chicken Sandwiches

  • 2 pounds boneless skinless chicken breasts, or boneless thighs
  • 1 tablespoon dark brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon paprika, sweet or smoked
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, or vegetable oil, for greasing
  • 1 cup barbecue sauce
  • 4 hamburger buns

Coleslaw

  • ½ cup nonfat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 ½ teaspoon apple cider vinegar
  • 1 ½ teaspoon honey
  • ¼ teaspoon paprika, sweet or smoked
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup green cabbage, ¼-inch shreds
  • 1 cup red cabbage, ¼-inch shreds
  • ½ cup carrots, grated

Instructions

Grilled Chicken

  1. Place one of the chicken pieces in between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about 3/4-inch. Repeat with remaining pieces. Alternatively, for pieces about 2-inches thick or larger, cut in half horizontally to create two cutlets, repeat with the remaining pieces.
  2. In a small bowl, combine brown sugar, cumin, paprika, salt, chili powder, garlic powder, onion powder, and black pepper. Evenly sprinkle the dry rub over each piece of chicken, about 1 teaspoon per side.
  3. Cook on the Stovetop: Heat a grill pan over medium-high heat. Evenly grease the surface with about 1 tablespoon olive oil. Once the oil is hot, working in batches, add the seasoned chicken. Cook until char marks appear, about 4 to 6 minutes. Flip and cook about 3 to 5 minutes. Clean and grease the pan as needed, repeat with the remaining pieces.
  4. Cook on the Barbecue: Heat grill over medium-high heat. Clean and oil the grill grates. Once hot, add the seasoned chicken. Cover with the lid and cook until char marks appear, about 3 to 4 minutes. Flip the pieces and cover, about 3 to 4 minutes.
  5. Cook until the internal temperature reaches between 160 to 165ºF (71 to 74ºC). Clean and grease the grates as needed. Rest the cooked chicken for 5 minutes.

Coleslaw

  1. In a medium bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.
  2. In a large bowl, combine green cabbage, red cabbage, and carrots. Add the dressing and toss to combine. Season with salt and pepper to taste. If not used immediately, cover and refrigerate.

To Serve

  1. Use two forks to shred into smaller pieces. Combine shredded chicken with barbecue sauce.
  2. Right before serving, grill the buns cut side down. Heat until toasted, about 2 to 3 minutes.
  3. Add pulled chicken to each toasted bottom bun and top with coleslaw.
  4. Serve with sweet potato waffle fries, french fries or chips.