Bacon Ricotta Bruschetta with Fig Jam

OH. MY. GOODNESS. Who knew so much goodness could fit on one little piece of bread. Thick sliced applewood bacon, creamy ricotta, basil and fig jam all atop a fresh slice of toasted baguette. What a combo! This Bacon Ricotta Bruschetta with Fig Jam makes a delightful appetizer, side dish to a salad, or light lunch!
This recipe is brought to you by Just Jan’s, makers of fine jams, jellies, curds and spreads!

Bacon Ricotta Bruschetta with Fig Jam

This beautiful bruschetta is very easy to make, just brush baguette slices with olive oil, pop in the oven…

Bacon Ricotta Bruschetta with Fig Jam

…then top with rich ricotta cheese, fig spread, bacon slices and sprinkle with basil, sea salt and pepper. Amazing I tell you! For this recipe I use Just Jan’s Kadota Fig Spread! Just Jan’s Kadota Fig Spread is all natural with no preservatives. It’s a sweet complement to any cheese platter or a great way to change up your PB&J.

Bacon Ricotta Bruschetta with Fig Jam

The combination of crispy bread, creamy ricotta, salty bacon and sweet fig jam is perfection. Serve these at a party and they will be the first thing to go! 

Bacon Ricotta Bruschetta with Fig Jam

How to ‘Chiffonade’ Basil

Adding a little greenery to this recipe not only adds flavor but color and beauty as well. Instead of roughly chopping the basil I like to make a chiffonade. A ‘chiffonade’ is simply a way of cutting large leaf herbs so they are a ribbon-like garnish. Just stack the leaves, roll tightly and slice…

Bacon Ricotta Bruschetta with Fig Jam

The Recipe: Bacon Ricotta Bruschetta with Fig Jam

What you need: You will need a good fig spread. Click here for more recipes using jams, jellies, spreads and lemon curd from Just Jan’s!

5.0 from 3 reviews
Bacon Ricotta Bruschetta with Fig Jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, side dish or light lunch
Ingredients
  • 10 slices thick cut bacon, cooked and cut into thirds
  • 1 baguette, sliced ½" and toasted
  • olive oil
  • 8 oz whole milk ricotta
  • fig jam
  • ½ cup basil, chiffonade cut
  • sea salt, freshly ground pepper
Instructions
  1. Cook bacon until done but not too crispy, set aside. When cooled, cut each slice into three pieces.
  2. Preheat oven to 400 degrees and place rack in upper third of oven.
  3. Slice baguettes and brush each slice with olive oil, place on cookie sheet, toast for 3-4 minutes.
  4. When baguette slices a slightly golden, spoon ricotta onto each little toast and put back into the oven for 1-2 minutes, just until cheese is slightly warm. Remove from oven.
  5. Top each toast with a small spoonful of fig jam, top with bacon and sprinkle with sea salt, freshly ground pepper and basil. Serve!

 

 More Recipes for The Bacon Lover:

Bacon Sriracha Chicken Skewers on Coconut Rice!
Cheddar Bacon Biscuits with Cinnamon Butter
Twice Baked Sweet Potatoes with Bacon and Eggs
Bacon Wrapped Dates
Gourmet Grilled Cheese with Bacon, Apples and Caramelized Onions

Enjoy~ Linda Spiker

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Grilled Bacon Sriracha Meatball Skewers with Coconut Rice

Grilling season is here! Time to take the BBQ out of storage and invite family and friends over for a platter of Grilled Sriracha Meatball Skewers with Coconut Rice and Asparagus. This whole meal is so easy, you will actually be able to relax and enjoy your own party!
(This recipe brought to you by Rice Select!)

Grilled Bacon Sriracha Meatball Skewers with Coconut Rice

 

The Grilled Sriracha Meatball Skewers:

These flavorful meatball skewers are made with grass fed beef, bacon, fresh herbs and spices, and just enough Sriracha sauce to add a little kick! 

Grilled Bacon Sriracha Meatball Skewers with Coconut Rice

The Coconut Rice:

If you have never tried coconut rice before you are in for a treat! Coconut rice is made by cooking rice in water and coconut milk. It’s creamy and slightly sweet, which perfectly counters the heat in our skewers. I use Texmati White Rice. Texmati combines the qualities of basmati with that of traditional American long-grain rice and cooks up perfectly right on the cooktop!

Grilled Sriracha Meatball Skewers with Coconut Rice and Asparagus

The Asparagus:

There really isn’t an easier side dish than grilled asparagus! Simply brush with olive oil, sprinkle with sea salt and pepper and grill right next to the Sriracha skewers. Then toss with walnuts and sesame seeds. That’s it! 

Grilled Sriracha Meatball Skewers with Coconut Rice and Asparagus

Serve it all on a single platter and clean up is a breeze! 

Grilled Bacon Sriracha Meatball Skewers with Coconut Rice

 

 

The Recipe: Grilled Sriracha Meatball Skewers with Coconut Rice and Asparagus

Tips and what you need: If you time this meal right, everything can be done in 40 minutes! Prep the meatball skewers, start the rice and add the asparagus to the grill the last few minutes of cooking and you’ve got it made! I use Texmati White Rice, sriracha sauce, and organic coconut milk. My gluten free friends: replace traditional Panko bread crumbs with these. This recipe is dairy free.

5.0 from 8 reviews
Grilled Sriracha Meatball Skewers with Coconut Rice and Asparagus
 
Prep time
Cook time
Total time
 
A simple grilled platter meal that everyone will love. Dairy free. Gluten free option offered.
Author:
Recipe type: Complete Meal
Cuisine: BBQ
Serves: 4
Ingredients
  • For skewers:
  • 1½ lbs ground beef (85 % lean)
  • 5 slices of good quality bacon, cooked and chopped
  • 1 small red onion, peeled and finely diced
  • 1 clove garlic, peeled and minced
  • 4 Tablespoons cilantro, chopped (2 Tablespoons reserved for garnish)
  • 2 teaspoons ground coriander
  • 1 teaspoon sea salt, 1 teaspoon black pepper
  • 1 cup Panko bread crumbs (use gluten free bread crumbs if making the GF version)
  • 2 tablespoons Sriracha (more for garnish)
  • Coconut rice:
  • 1½ cups white rice (Texmati, Basmati, Jasmine)
  • 1½ cups coconut milk, shake well
  • 1½ cups water
  • 1 teaspoon sea salt
  • The Asparagus
  • Two bunches asparagus, trimmed
  • olive oil
  • sea salt
  • pepper
  • 1 teaspoon sesame seeds
  • ¼ cup chopped walnuts
Instructions
  1. Instructions
  2. For Meatball Skewers:
  3. Cook bacon till done but not crispy, remove bacon and set on paper towels, when cool, chop.
  4. Pour out all but about 2 tablespoons of bacon grease and then add onions to pan. Sauté for 3 minutes, add garlic and coriander to pan and sauté 60 more seconds. Take off heat.
  5. Clean grill and spray or wipe with coconut oil. Preheat grill to 400 degrees and start coconut rice now.
  6. In a bowl combine ground beef, chopped bacon, onion mixture, Panko bread crumbs, 2 Tablespoons Sriracha, 2 Tablespoons cilantro and mix with hands until well combined.
  7. Form into 12 large meatballs and slide onto skewers
  8. Place skewers on preheated grill and lower temp to 375 degrees. Cook for 12-15 minutes, turning every 4-5 minutes, until done. Add asparagus to the grill the last few minutes of cooking.
  9. For coconut rice:
  10. Place water, pinch sea salt, coconut milk and rice in sauce pan and bring to boil. Lower to simmer and place lid on pot.
  11. Cook for 15-20 minutes or until liquid is absorbed and rice is soft. Add salt and pepper to taste.
  12. Serve skewers on top of rice, surround with asparagus, garnish with remaining cilantro and serve with a little dish of sriracha for dipping.
  13. Asparagus:
  14. Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to grill with skewers the last five minutes of cooking. Turn halfway through cooking time. Remove from grill and sprinkle with sesame seeds and walnuts.

 

More Rice Recipes and giveaway!

Hey rice lovers you can find more delicious rice recipes on the Rice Select recipe page! And if you would like to win 2 lbs of Texmati Rice (pictured above) and a canvas tote, leave a comment below. I will draw a random winner on Friday, May 27th!
Enjoy~ Linda Spiker

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Caramelized Onion and Goat Cheese Pizza!

Any goat cheese fans out there? How about prosciutto fans? Caramelized onions?  I am a crazy about all three which is why I love this Caramelized Onion and Goat Cheese Pizza!
(This post contains affiliate links. See full disclosure at bottom of page)

Caramelized Onion and Goat Cheese Pizza!

Eat Clean $30.00 Off

The Dough and the Tools:

Good pizza starts with an amazing dough. The recipe I am sharing can be used the day you make it, or you can allow it to rise slowly in the refrigerator over a two day period. If you would like to see a more in depth tutorial on dough making click here.There are a few items that make pizza making a whole lot easier:  a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links) 

Caramelized Onion and Goat Cheese Pizza!

WHY CORN MEAL YOU ASK?

Good question! Once your dough is rolled you place it on top of the paddle for easy transfer onto the pizza stone. Placing a layer of corn meal on the paddle allows your pizza to slide onto the stone. If you forget this step you will be very sorry! Once dough is on paddle you just slide it off the paddle onto the stone with a little back and forth motion.

Caramelized Onion and Goat Cheese Pizza!

The Toppings:

After rolling out the the dough we top this pizza with salty prosciutto, sweet caramelized onions, creamy goat cheese and pine nuts! The key to caramelizing onions is patience. Cook them slowly until they are browned, this can take about 25-30 minutes…but it’s so worth the wait! As the liquid in the onions evaporates the natural sugars condense and the onions become sweeter and sweeter! These toppings are the perfect combinations of salty, sweet and savory!

Caramelized Onion and Goat Cheese Pizza!

How to Cook Pizza:

I prefer using a pizza stone rather than a metal pan. It cooks more evenly and creates that crispy crust! Always put the stone into a cold oven on the bottom rack and then preheat at 450 degrees for at least a half hour before placing dough on stone. If you add a cold stone to a hot oven it could crack. Notice how well season my stone is. Obviously, I use it a lot!

Caramelized Onion and Goat Cheese Pizza!

The Final Touch!

After removing from the oven, drizzle with balsamic reduction, sometimes called balsamic glaze. (affiliate links). Oh my, this is making me hungry!

Caramelized Onion and Goat Cheese Pizza!

Yowza!

Caramelized Onion and Goat Cheese Pizza!

Slice, serve and listen to the raves!

Caramelized Onion and Goat Cheese Pizza!

The Recipe: Caramelized Onion and Goat Cheese Pizza!

Tips and what you need: If you would like to see a more in depth tutorial on dough making click here. You will need:  a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links) 

5.0 from 9 reviews
Pizza Dough
 
Note: You can make your dough and allow to rise slowly over two days in the fridge, or use an hour after kneading if left on the counter. This recipe makes two thin crust pizzas or flatbreads.
Author:
Recipe type: Pizza Dough
Ingredients
  • 1 ¾ cups bread flour (separated)
  • 1 ¾ teaspoons instant dry yeast
  • 2 teaspoons honey
  • ¾ cup warm water
  • 1 teaspoons salt
  • 1 ½ Tablespoons olive oil
  • ¼ teaspoons garlic powder
  • Corn meal (for use on the pizza paddle)
Instructions
  1. Measure out 1 ¾ cups flour.
  2. Place ½ cup of the pre-measured flour into a separate large bowl.
  3. Add water, yeast and honey to bowl (with the ½ cup of flour)
  4. Whisk and set aside for 5 minutes.
  5. After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
  6. Whisk until combined. Add remaining flour one half cup at a time, stirring in between additions with a spoon or rubber spatula until combined.
  7. When dough is combined, use your hands to knead into a dough ball.
  8. Turn dough ball out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
  9. As soon as dough no longer sticks to hands or counter, stop adding flour.
  10. Knead until dough is smooth and elastic.
  11. Cover with a dish towel and allow to sit for 15 minutes.
  12. After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
  13. If you are using the dough right away, let it rise for another hour and then roll out dough.
  14. Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling, topping and cooking dough

 

 

The Recipe: Caramelized Onions and Goat Cheese Pizza 

5.0 from 9 reviews
Caramelized Onion and Goat Cheese Pizza!
 
Hands down my personal favorite! Use dough you have prepared in advance (see pizza dough recipe on page…) and feel free to improvise with amounts. Be sure to be generous with the balsamic glaze. The glaze is thicker and sweeter than regular balsamic vinegar and puts this already delish pizza over the top!
Author:
Ingredients
  • Prepared pizza dough for two thin crust pizzas
  • 10-12 slices prosciutto (5-6 per pizza)
  • 1 cup freshly grated Parmesan cheese
  • 8 oz soft goat cheese
  • 3 medium red onions, caramelized
  • roasted pine nuts (to taste)
  • sea salt
  • olive oil
  • Balsamic glaze
  • 2 Tablespoons chives, minced
Instructions
  1. Tools, tips and preheat instructions: Place pizza stone in cold oven on bottom rack. Heat oven to 450 degrees for at least one half hour before dough is placed on stone.
  2. You will need: pizza paddle, rolling pin and flour for rolling out dough. If you made dough two days in advance, remember to let dough sit on counter for a ½ hour before rolling it out.
  3. Caramelized Red Onions
 (see page…)
  4. tablespoon olive oil, 1 Tablespoon butter
  5. 2-3 red onions, halved, thinly sliced
(more if you love onions!)
  6. pinches sea salt
  7. /2 teaspoon freshly ground black pepper
  8. Drizzle olive oil in large nonstick skillet over medium heat. Add butter. Add onions and cook until deep golden brown, stirring occasionally. The caramelizing process should take 20-30 minutes. When onions are nice and brown, sprinkle with a couple pinches of sea salt and a few turns of fresh pepper.
  9. Pizza prep: Cover pizza paddle with a thin layer of corn meal. Rollout dough to make a 8-9 inch pie. Place rolled out dough on paddle. Brush dough lightly with olive oil and sprinkle with a layer of Parmesan cheese. Place 4-6 slices of prosciutto on top of cheese. Place half of caramelized onions on top of prosciutto and sprinkle with desired amount of goat cheese. Toss a handful of pine nuts on top. Then sprinkle with chives. Use the paddle to place dough on preheated pizza stone and bake for 8-9 minutes. Remove pizza from oven, allow to rest for one minute then drizzle with desired amount of balsamic glaze (I suggest lots!). Slice and serve. Repeat on second pizza.
  10. To see more recipes and variations for pizza please visit my blog at www.theorganickitchen.org

 

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Macadamia Nut Crusted Halibut with Mango Sauce

Halibut is my husband’s favorite fish. I love it too. It’s light and flakey and when cooked properly, is tender and moist. This Macadamia Nut Crusted Halibut with Mango Sauce is our favorite way to eat this delicious, delicate fish!
(This post contains affiliate links. See full disclosure at bottom of page)

Macadamia Nut Crusted Halibut with Mango Sauce

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The Fish:

Halibut is in season from late April to October. I love to buy it fresh but in the off season I use frozen wild caught Alaskan boneless/skinless Halibut and it comes out just as amazing.

Tips for Buying Fresh Fish:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Try to buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!

 

The Mango Sauce:

Made with pear juice, fresh ripe mango, lime juice and cream, this mango sauce is sweet, creamy and delicious! My dairy free friends can use coconut cream!

Macadamia Nut Crusted Halibut with Mango Sauce

This sauce is the perfect compliment to the nutty salty crusted fish!

Macadamia Nut Crusted Halibut with Mango Sauce

The Crust:

A simple combination of dry roasted, salted macadamia nuts and panko bread crumbs gives this fish the perfect crispy coating. Searing the fish on the cook top and finishing in the oven keeps the fish tender and moist!

Macadamia Nut Crusted Halibut with Mango Sauce

Lovely right? Make this for a dinner party and your friends will think you are a master chef!

Macadamia Nut Crusted Halibut with Mango Sauce

The Recipe: Macadamia Nut Crusted Halibut with Mango Sauce

Tips, what you will need and what to serve it with: Make sure the fish you buy is very fresh. Ask questions like “is this fish part of today’s shipment? If not, do you have fresher fish in the back?” Don’t worry about being a nudge, nudges get the fresh fish! In the off season you can use frozen wild caught Alaskan Halibut. Just thaw and follow the directions below. Serve with a side of simple white rice or roasted asparagus. You will need a mesh strainer, there really is no other way to strain the mango so don’t skip it! You will also need a good oven safe pan, a fish spatula, a food processor and a blender. I love my re-certified Blendtec!

5.0 from 5 reviews
Macadamia Nut Crusted Halibut with Mango Sauce
 
Prep time
Cook time
Total time
 
Halibut is in season from April through October. Whole Foods has fresh halibut daily during the season and Sprouts has perfectly sized frozen portions all year long. You can make the sauce up to a day ahead. I have used frozen mango in a pinch! Just thaw ahead of time.
Author:
Recipe type: Main Couse
Serves: 4
Ingredients
  • Mango purée: Serves 4
  • 1 cup fresh ripe mango, peeled and diced
  • ½ cup pear juice or white grape juice
  • ¼ cup heavy cream (dairy free friends use coconut cream)
  • 1 Tablespoon honey
  • Juice of one lime
  • sea salt, generous pinch
  • Fish Ingredients:
  • 
4 - 6 oz boneless/skinless Pacific halibut fillets
  • ½ cup roasted, salted macadamia nuts

  • ½ cup panko bread crumbs
  • 1 egg

  • Coconut or olive oil, use just enough to coat bottom of pan

  • Chives, chopped for garnish
  • Pinch sea salt
Instructions
  1. Mango Sauce Prep:
  2. Peel the mango and cut into cubes.
  3. Place the mango in a small saucepan over medium heat.
  4. Add pear or grape juice and bring to a boil.
  5. Reduce heat and simmer for 15 minutes of until mango is soft and liquid is reduced by half.
  6. Add the cream, simmer for 5 minutes.
  7. Let cool slightly, then purée in a food processor or blender.
  8. Strain the mixture through a screen colander into a bowl.
  9. Add the lime juice and salt to taste. Put back in saucepan and set aside.
  10. Warm the sauce before serving. The sauce can be made a day ahead.
  11. For Fish:
  12. Pulse bread crumbs and nuts in a food processor until a crumbly mixture forms.
  13. Do not over process or you end up the macadamia nut butter.
  14. In a shallow bowl, beat the egg and water to make an egg wash.
  15. Salt and pepper both sides of fish.
  16. Dredge the fish in egg wash, then coat completely in the nut-crumb mixture.
  17. Heat the oil in a nonstick oven safe pan over medium-high heat.
  18. Sauté the fish until golden brown on both sides, about 2-3 minutes per side.
  19. When fish is golden brown place pan in oven for 5 minutes (or until fish is done).
  20. Ladle a generous amount of warm mango sauce onto each plate, and place a piece of halibut on the sauce. Garnish with chopped chives. Serve immediately.

 

More Halibut Recipes:

Thanks for stopping by my friends and if spicy halibut is more your thing try this recipe. If you like to grill it, try this carb free recipe! ~ Linda Spiker

Dishes in this post provided by Anthropologie. Shop New Arrivals at AnthropologieAnthropologie, Inc.

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We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Linda Spiker owns all rights to recipes and photographs.

Parmesan Crusted Chicken Tenders Over Pasta with Cream Sauce

This is one of those traditional meals that is just so good everyone leaves the table happy. Crispy Chicken Tenders Over Pasta with Cream Sauce!  

Parmesan Crusted Chicken Tenders Over Pasta with Cream Sauce

Would you like Whole Foods Market quality at Costco prices? Check out Thrive Market!

Crispy herb breaded chicken served on top of tender pasta and warm tomatoes and then topped with a creamy sauce with a hint of garlic and lemon!

Parmesan Crusted Chicken Tenders Over Pasta with Cream Sauce

All made from scratch using organic ingredients. Such a wonderful comfort meal!

Parmesan Crusted Chicken Tenders Over Pasta with Cream Sauce

The Recipe: Parmesan Crusted Chicken Tenders Over Pasta with Cream Sauce

Tips and what you need: You will be cooking chicken and pasta at the same time. If multi tasking isn’t your bag, recruit someone to help! You will need a large stock pot, a wire cooling rack and a good sea salt! I buy the tub to save money.

You will also need a good non stick pan. I recommend Xtrema Ceramic, the naturally non stick, non toxic way to cook!

5.0 from 7 reviews
Parmesan Crusted Chicken Tenders Over Pasta with Warm Tomatoes
 
Prep time
Cook time
Total time
 
This recipe has quite a few steps, but don’t be intimidated. Just take one step at a time and it will all flow. When making this recipe there four important "c's" to remember: 1. Chicken, cut into tenders about a ¼ inch thick. 2. Coating, the glue that keeps the crumbs on the chicken. 3. The crust, made with panko bread crumbs and fresh herbs and spices. 4. Last but not least the cooking! Pan must be hot so the bread coating is crispy but not hot enough to burn the bread.
Author:
Recipe type: Complete Meal
Cuisine: Italian
Serves: 4-6
Ingredients
  • For chicken:
  • Chicken Tenders, 1 lb (store bought, or make your own by slicing chicken breast into ¼" pieces)
  • Coating
  • 2 egg whites
  • 2 teaspoons cornstarch
  • juice from half a lemon
  • Crumbs
  • 1 cup bread crumbs (panko plain)
  • 1 Tablespoon chopped fresh parsley
  • 1Tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • Zest of 1 lemon
  • ½ cup grated fresh Parmesan cheese
  • Sage Cream Sauce~
  • 1 pint heavy cream
  • 1 T butter
  • 1 T flour
  • 2 cloves garlic, minced
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tablespoons freshly chopped sage, pinch of sea salt and pepper
  • Pasta with Warm Tomatoes
  • 1 lb linguine (cooked to package instructions)
  • 4-5 roma tomatoes, chopped
  • 2 cloves garlic
  • Sea salt, to taste
  • 3 T cup Olive Oil
  • Pine Nuts (optional)
Instructions
  1. Chicken Prep:
  2. Chicken tenders should be about ¼ inch thick. If they are thicker, place between two sheets of parchment paper and pound with a rolling pin till they are about a ¼ inch thick. Set aside.
  3. In a shallow dish combine egg whites, corn starch and lemon juice.
  4. In another large shallow dish combine all crumb ingredients and toss well.
  5. Dip chicken tenders in egg mixture and coat both sides with bread crumb mixture.
  6. If it falls off, press more on. The egg coating acts as a ‘glue’ to hold crumbs on to chicken.
  7. After coating with bread crumbs allow chicken tenders to “rest” on a wire rack for ½ hour.
  8. While chicken is resting :
  9. Combine tomatoes and a pinch of sea salt in a large flat bowl with a paper towel in the bottom bowl. Cover and let sit until pasta is ready. Start cream sauce.
  10. Cream Sauce Prep:
  11. In a pot, melt butter on med heat. When melted add salt, pepper and flour. Whisk till a ‘roux’ forms, this will thicken your sauce. Slowly add cream while whisking. When cream thickens slightly lower heat and add lemon zest, salt, pepper and lemon juice. Simmer on low heat for 5 minutes. Add sage and lower flame to keep warm till chicken is ready. Start a large pot of water to cook pasta according to package directions.
  12. Cooking Chicken and Pasta
  13. You will start the chicken and the pasta at the same time.
  14. After chicken has rested for a half hour and you have started the cream sauce and the pasta water, use a non stick skillet to sauté chicken on med/high heat in olive oil till golden and crisp, about 4-5 minutes each side, chicken is thin so it cooks quickly. Be sure pan and oil are hot before adding chicken. After placing chicken in pan to cook, add pasta to water, stirring frequently while keeping an eye on chicken.
  15. Cook pasta to package directions:
  16. Cook pasta. When pasta is al dente, drain into a colander without rinsing, remove paper towel from under tomatoes and immediately place hot pasta on top of the tomato mixture. The heat from the pasta will warm the tomatoes without making them mushy. Drizzle the pasta with olive oil and sprinkle with sea salt, toss.
  17. To Plate:
  18. Place pasta and tomatoes on plate, top with chicken and sage cream sauce. Enjoy!

 

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We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.