Then both the Husband and I took Friday off to go see Star Trek! Had a lovely date-lunch then movie and still got home with some nice evening time to relax. Saturday was a whirlwind of activity: The Husband and Dad had their yearly charter fishing trip, I had yoga class. The boat caught four fish and a good dose of sea-sickness. Sunday the Husband and Dad went and did campsite maintenance on their "Adopt a Campsite" on the Superior Hiking Trail while I stayed with Mom, who is one week into recovering from knee surgery and has limited mobility.
So it is, only two recipes to review from last week:
Open-Faced Chicken Sandwiches with Artichoke Pesto (Ckng Lght, May 2013)
I'm usually not a fan of the whole "open-face" sandwich. I find them messy and awkward to eat - you can't really pick them up like a true sandwich, and why even add the bread if you have to cut them up? But! I love artichokes and this looked pretty simple and I needed simple this past week.
|photo from CookingLight.com|
- 3 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- Cooking spray
- 6 ounces drained canned artichoke hearts
- 2 ounces Parmigiano-Reggiano cheese, shaved and divided (about 1/2 cup)
- 2 tablespoons pine nuts
- 2 tablespoons canola mayonnaise
- 2 teaspoons olive oil
- 3 garlic cloves
- 6 (1-ounce) slices multigrain bread
- 3 tablespoons chopped fresh flat-leaf parsley
- Preheat broiler to high.
- Cut each chicken breast half in half lengthwise to form 2 cutlets. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
- Combine artichokes, 3 tablespoons cheese, nuts, mayonnaise, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground.
- Place bread slices on a baking sheet; broil 1 minute on each side. Spread 2 1/2 tablespoons pesto on each slice. Slice chicken; place 3 ounces on each bread slice. Top evenly with remaining 5 tablespoons cheese and parsley.
Shrimp Fr Diavolo (Advertisement in Ckng Lght, May 2013)
I had the spaghetti. I had the shrimp. Just needed a jar of marinara sauce and I was good to go. And it is that quick. It was one of those recipes where I thought, Why didn't I think of something like this? My only suggestion would be to use more shrimp. Half a pound just wasn't enough.
1/4 cup sun-dried tomatoes in oil, chopped
2 cloves of garlic, minced
1/4 tsp crushed red pepper (or more to taste)
6 oz whole-grain spaghetti
4 cups (24oz jar) of marinara sauce
1/2 fresh or frozen (thawed) large, raw, shelled shrimp
1/2 cup fresh basil leaves
1. Cook spaghetti according to directions on package. Add shrimp to pasta during last 2 minutes of cooking. Drain and return to pot. Keep warm.
2. Heat a 12" skillet on medium until hot. Add sun-dried tomatoes, garlic, and crushed red pepper and cook until garlic is fragrant, about 1 minute. Add marinara sauce.
3. Combine sauce and pasta, tossing well to coat. Serve.