light cooking | James & Everett

Asparagus & Crimini Pasta with Lemon Cream

Christoph — Sun, 19 May 2013 19:30:08 +0000

A zesty lemon cream sauce is the perfect complement to fresh asparagus and crimini mushrooms. This light and healthy pasta dish is not only delicious, but easy to prepare in less than 30 minutes.

Asparagus & Crimini Pasta with Lemon Cream

A zesty lemon cream sauce is the perfect complement to fresh asparagus and crimini mushrooms. This light and healthy pasta dish is not only delicious, but easy to prepare in less than 30 minutes.

Course Main Course

Cuisine Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Ingredients

2 cups pasta
2 cups asparagus cut into 2” pieces
2 cups crimini mushrooms sliced
3 cloves garlic minced
1 tablespoon butter
1 tablespoon olive oil
1 cup heavy cream
3 teaspoons lemon zest
Parmesan cheese shaved or grated
salt and pepper to taste
chives or parsley for garnish

Instructions

Cook pasta according to package directions. Drain but to not rinse.
Cut asparagus into 2″ pieces and par boil for 2 – 3 minutes.
Meanwhile, in a large skillet heat butter and olive oil over medium high until butter has stopped foaming. Add garlic and cook for 30 seconds.
Add asparagus and mushrooms and cook for 2 to 3 minutes or until vegetables are slightly tender, stirring frequently. Remove vegetables with a slotted spoon and hold to the side.
Add cream and lemon peel to the skillet. Bring to boil for 2 to 3 minutes or until mixture is reduced by one-third and is thickened. Reduce heat.
Add pasta and vegetable mixture to the cream sauce and toss well to coat.

Serve

To serve, top with shavings of Parmesan cheese, fresh ground pepper, chives or parsley, and a squeeze of fresh lemon.
Add sprinkle of red pepper flake for a little kick if desired.

The post Asparagus & Crimini Pasta with Lemon Cream first appeared on James & Everett.

Asian Chicken Salad

Christoph — Thu, 17 May 2012 14:30:59 +0000

Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin oranges to give this salad an exotic fresh combination of flavors. Serve with a vegetable spring roll for a complete meal.

Asian Chicken Salad

Hoisin barbecued chicken tops of a bed of romaine lettuce and mandarin oranges to give this salad an exotic fresh combination of flavors. Serve with a vegetable spring roll for a complete meal.

Course Main Course, Salad

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings 4

Author Christoph

Ingredients

Chicken

4 boneless, skinless chicken thighs or breasts
3 tablespoons bbq sauce
3 tablespoon hoisin sauce
1 tablespoon char siu sauce
1 tablespoon rice wine vinegar
1 teaspoon Chinese five spice

Salad

romaine lettuce or mixed greens
1 small can mandarin orange slices, drained
red pepper, cut into strips
jalapeno pepper, cut into strips
celery, thinly sliced
scallion, thinly sliced
snow peas
bean sprouts
3 tablespoons cilantro, rough chopped
slivered almonds, toasted
½ cup chow mein noodles for garnish

Asian dressing

1/3 cup rice wine vinegar
3 tablespoons soy sauce
2 tablespoons water
1 teaspoon sesame oil
1/2 teaspoon black sesame seed
2/3 cup vegetable oil
1 teaspoon sugar
1 clove garlic, minced
1/4 teaspoon ginger root, minced

Instructions

Chicken

Mix together the sauces and spice. Brush on the chicken and grill over medium heat.
Remove from grill and allow to cool.

Salad

Place all ingredients in a large bowl and toss to combine.

Dressing

Wisk all ingredients together in a small bowl.

Assemble

Toss the salad with the dressing. Top with slices of grilled chicken and chow mein noodles.

Notes

Plan around 6 oz of chicken per serving. I grilled chicken for this dish, however this could also be a great way to use up some left overs.

Feel free to add any of your favorite salad ingredients. In the interest of time you could use a bottled Asian dressing, there are many good ones available.

An egg roll makes the perfect addition to this salad.

The post Asian Chicken Salad first appeared on James & Everett.

Grilled Mahi-mahi Tacos

Christoph — Mon, 23 Apr 2012 14:30:17 +0000

This year spring has arrived with temperatures that feel more like summer, and suddenly I find myself craving light and fresh foods. Dishes that contain lots of vegetables, and food cooked on the grill are the things that seem to appeal to me. Yesterday while attempting to do a bit of much overdue yard work, I had a vision, not of a burning bush or a motherly figure, but of fish tacos, one of my favorite summer foods. So after the tools were put away, I mixed a pitcher of margaritas and began preparing the meal that I knew I had somehow been destined to make.

Mahi Mahi also known as Dorado, is a dolphin fish which is in no way, shape, or form related to the dolphins we think of as Flipper. The dolphin fish is a surface-dwelling ray-finned fish found in temperate, tropical and subtropical waters worldwide. The name Mahi-mahi is Hawaiian for very strong.

Grilled Mahi-mahi Tacos

Flavorful yet light mahi-mahi is topped with fresh ingredients to make a most amazing grilled fish taco.

Course Main Course

Cuisine Hawaiian, Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Ingredients

Fish

1 pound Mahi-mahi fillets
1 cup cabbage finely shredded
3 radish thinly sliced
1 avocado sliced
1 tomato chopped
8 small corn tortillas
cilantro
fresh lime
vegetable oil
Cajun spice

Sauce

3 tablespoons salsa
3 tablespoons ranch dressing
1 tablespoon mayonnaise
1 teaspoon chili powder
2 green onions finely sliced

Instructions

Fish

Begin by slicing and preparing all of the vegetables.
Lightly brush a piece of Mahi-mahi with oil and dust with Cajun spice.
Place the fish on the grill over medium heat. Watch the color of the fish closely. After only a few minutes you will see the fish begin to turn an opaque white color.
When the color reaches halfway through turn the fish and grill for another few minutes. (When grilling fish it is important to only turn it once. Repeatedly attempting to move the fish around on the grill will cause it to fall apart).
Remove fish from the grill and let rest for 5 minutes.

Sauce

Combine all ingredients in a small mixing bowl. Refrigerate left over.

Serve

Flake fish into a corn tortilla and add cabbage, radish, avocado, and tomato. Drizzle with sauce and finish with some fresh cilantro and a squeeze of fresh lime.

Notes

These tacos are excellent served with black bean and corn salad, and an icy cold margarita.

The post Grilled Mahi-mahi Tacos first appeared on James & Everett.