Chicken Tenders with Roasted Bell Pepper Sauce


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Mondays are so hard for me.. I have morning duty and by the time 3 o’clock comes, I am not quite in the mood to hit the gym or do anything. I just want to go home and take nap. But do I??? no, I dragged my feet to the gym because i know it will invigorate me for what awaits me at home… homework, dinner, life…

Well last night all I wanted to do is get dinner on the table in a flash so that i could get on to the rest of my to-do list.. and so I just took things out of our fridge to fix our dinner.

Ingredients for 4:

  • 2-3 chicken breast cut in thin slices, or 4 tenders per person
  • 1/8 tsp of salt
  • 1/16 tsp of pepper
  • 1/2 tsp of the zesty mediterranean Demarle Herb Blend
  • 1 tbsp of olive oil. 
  • 1 jar of roasted pepper of about 1 lb 5 oz.
  • 1/2 cup of almond milk or 1/2 cup of heavy cream
  • 1 tsp of garlic Herb Blend from Mrs Dash.
  1. Turn the oven to 400.
  2. Place the chicken tenders in a bowl and add the olive oil, pepper, salt and zesty Mediterranean herb mix. and mix well.
  3. Place the tenders on a large silpat that you would have previously laid on a large perforated sheet.
  4. Place the perforated sheet in the oven and cook for 6-8 minutes.
  5. Meanwhile, prepare the sauce:
  6. Drain the roasted pepper from their juice and place them into a chopper.
  7. Add 1 tsp of salt -free Mrs Dash Garlic Herb Seasoning.
  8. Puree the roasted pepper mixture.
  9. Add the almond milk or the cream and continue to puree the mixture.
  10. Add salt and pepper if you wish.
  11. Place the mixture into a small saucepan and bring the mixture to boil.

I serve the chicken over steamed brocoli that I cooked in my large round mold for 5 minutes.

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My husband, not fond of vegetables, got some pasta instead.

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To serve, place pasta or steamed brocoli on individual plates, place the chicken tenders on top of it. Spoon the sauce over the tenders and sprinkle a bit of fresh parmesan. Et voila!!!

Bon Appetit and Happy Cooking!!!

Pasta with a Roasted Red Pepper and Garlic Sauce


Once in a a blue moon, I can cook other things than potatoes for my husband;-). On those days, my choices are still limited : croque-monsieurs, crepes or pastas. Today too lazy to fix crepes, and wanting to fix a more balanced meal, I chose to cook pasta. Cooking pasta is so much fun, because you can dress the pasta in a million different way, yet when your family do not care to have seafood or vegetables in their pasta, it somewhat restricts you with what you can prepare. Since my husband loved red pepper, i chose to prepare the pasta with a red pepper sauce. I usually make a creamy sauce where I puree the red pepper and add cream, but tonite I decided to go a lighter way.

Ingredients: 2 red pepper, 1 whole head of garlic, salt and pepper to taste, linguini or spaghetti, 2 tbsp of fresh basil chopped, 1 package of four cheese italian sausages from Johnsville, olive oil, fresh parmesan.

Slice the red pepper in half, remove the seeds and place the red pepper open face down on  a silpat as well as the garlic head.  Cook in a warm oven at 450 for 30 minutes or until the skin of the red pepper is scorching. Remove the red pepper from the oven and place them in a ziploc bag. Place them in the fridge to cool.

Meanwhile add 1 tsp of olive oil in a frying pan. When the oil is getting hot, add the sausages and cook them on medium-high for about 5 minutes. Turn the heat down to medium low, cover the pan and cook them for another 7-10 minutes or until they are cooked through. Make sure to turn them during cooking so that they are cooked evenly on all sides. When the sausages are cooked, set the pan aside and keep warm until the rest of the meal is ready.

Cook the pasta according to the directions of the package. While the pasta are cooking, prepare the sauce. When the pepper have cooled ( 10-15 minutes), remove the peppers one by one from the ziploc bag and peel them. Place the red pepper and the garlic in a chopper and puree them. Add the chopped basil, 1 tbsp of olive oil, 1/4 tsp of salt, 1/8 tsp of pepper and mix well. When the pastas are cooked, drain them and add 1/4 cup of the sauce in the pasta. Mix well. Slice the sausages in 1 inch cut and add them to the pasta. Serve tha pasta on each plate, drizzle more sauce and sprinkle some fresh parmesan. Et voila!!!

Bon Appetit and Happy Cooking!!!