Recipes: Chili Pesto Pasta Recipe

 

Tagged:
chili, fettuccine, pasta, pesto, turkey breast, williams chili seasoning,

Chili Pesto Pasta Recipe. Pesto sauce, Williams Chili Seasoning and bell peppers give this fettuccine a kick.

This recipe courtesy of Williams Foods Company, C.H. Guenther & Son, Inc.

 

Foodie Byte

Ingredients

1 package (1 ounce) Williams Chili Seasoning
1/4 cup boiling water
1 container (7 ounces) basil pesto sauce
1 pound dry fettuccine
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1/2 cup sliced green onions
3 tablespoons olive oil
1 to 1 1/2 pounds fully cooked turkey breast, cut into cubes
Salt to taste
1/4 cup grated Parmesan cheese

Preparation

Blend Williams Chili Seasoning into boiling water. Stir in pesto sauce and set aside.
Cook fettuccine according to package directions; drain and set aside.
Meanwhile, sauté peppers and green onions in olive oil in a large skillet over medium heat, until vegetables are crisp-tender. Add turkey and cook 1 to 2 minutes or until thoroughly heated. Remove from heat and stir in cooked pasta. Pour chili pesto mixture over pasta and vegetables and toss gently to coat well. Season to taste with salt and sprinkle with Parmesan cheese. Serve hot.

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Strawberry Buckwheat Bars

Recipe from Epicurious

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Recipes: Raw Italian Tacos

• Prep Time:15
• Serves:4

 

Tagged:

This is an excellent vegetarian recipe that combines flavors and cultural styles in an interesting way. With cultural fusions trending right now, this is one recipe that will prove to everyone that you have good taste and aren't afraid to mix it up in the kitchen.

To follow along with Dr. Ruby Lathon as she makes this delicious recipe, click here.

 

Foodie Byte

Fresh cilantro is one of nature's best detoxification tools. It aids the liver in purifying blood and removes heavy metals from our body. The best part about cilantro is that it is incredibly affordable and all natural.

Ingredients

1 cup raw walnuts (soaked for 2 hours or overnight, drained)
3/4 cup sun-dried tomatoes, re-hydrated
1 small shallot or 1/2 medium red onion
Juice of half a lime
3/4 cup fresh cilantro
2 teaspoons chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon Spanish or smoked paprika
1/2-3/4 teaspoon cayenne pepper (adjust for heat preference)
1 clove garlic
Sea salt to taste (1/4 - 1/2 teaspoon)
2-3 tablespoons of water to get mixture moving.
4 coconut wraps cut into quarters

Preparation

Put all ingredients, except water, into a food processor and pulse until ingredients are incorporated.
Stop in between to scrape down sides.
Add a tablespoon of water as needed.
Mixture should be thick and relatively dry but moist.
Add additional cayenne for added heat.
Add lettuce on top of wrap, then taco meat, salsa and a green olive.
Serving options: serve on romaine or endive lettuce topped with salsa and a green olive. Serve in organic blue corn taco shell or flat bread.

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Recipes: Sesame Chicken Wings

• Cook Time:14 minutes

 

Tagged:
chicken, chicken wings, sesame seeds, super bowl, tailgating, williams sonoma,

Instead of whole wings, whose bony tips burn easily in a hot oven and which are hard to handle for stand-up eating, this recipe uses the largest, meatiest sections of the wings. The marinade, a mild yet complex mix of Asian flavors, is also good on baby back ribs or chicken breasts or legs.

Recipe courtesy of “Williams-Sonoma”:http://ift.tt/1fSrF1N.

Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

 

Foodie Byte

Ingredients

6 to 8 chicken wings, about 1 3/4 pounds total
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon garlic
1 tablespoon finely chopped, peeled fresh ginger
2 tablespoons sesame seeds

Preparation

Cut the wing tips from the wings. Reserve for another use (such as making stock) or discard. Cut through the joint between the remaining sections to separate each wing into 2 pieces.
In a shallow, nonreactive dish, combine the sesame oil, soy sauce, vinegar, garlic and ginger. Add the chicken pieces to the bowl, turn to coat, cover and refrigerate for at least 30 minutes or up to 2 hours.
Preheat an oven to 500°F.
Remove the chicken pieces from the marinade and discard the marinade. Sprinkle the chicken on all sides with the sesame seeds. Arrange the pieces in a single layer on a rimmed baking sheet.
Roast the chicken pieces, turning once, until crispy and browned on the outside and opaque throughout when tested with a knife, 10 to 14 minutes total.
Transfer the chicken to a platter. Serve warm or at room temperature. Serves 8.

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Shredded Beef Tostadas With Chiles and Lime

Recipe from Epicurious

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Recipes: Toasted Sesame Root Beer Cake

• Prep Time:15 min
• Cook Time:45 min
• Serves:14

 

Tagged:
confectioners' sugar, micro brewed root beer, sesame seed, yellow cake mix,

Use micro-brewed root beer to add vanilla and ginger undertones to this easy glazed cake. It pairs perfectly with the delicate nuttiness and crunch of toasted sesame seed.

Recipe courtesy of McCormick

 

Foodie Byte

Ingredients

2 tablespoons McCormick® Gourmet Collection Sesame Seed, Toasted or 2 tablespoons McCormick® Gourmet Collection Sesame Seed, toasted
1 bottle (12 ounces) micro-brewed root beer, divided
1 package (18 1/4 ounces) yellow cake mix
1 cup confectioners' sugar

Preparation

Preheat oven to 350°F. Grease 12-cup Bundt pan. Sprinkle evenly with 1 tablespoon of the sesame seed. Pour 1/3 cup of the root beer into 1-quart saucepan. Set aside.
Prepare cake mix as directed on package using remaining root beer in place of the water and adding remaining 1 tablespoon sesame seed to the batter. Pour batter into prepared pan.
Bake 40 to 45 minutes or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.
Meanwhile, bring root beer in saucepan to boil on high heat. Reduce heat to low; simmer 4 to 5 minutes or until reduced by half (2 to 3 tablespoons). Cool to room temperature. Mix confectioners’ sugar and 4 to 5 teaspoons of the reduced root beer until glaze is of desired consistency. Immediately drizzle over cooled cake. Let stand until glaze is set.
TIP: If using McCormick® Gourmet Collection Sesame Seed, first toast in a small skillet on medium heat 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

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Tangy Grilled-Cabbage Slaw With Raisins and Walnuts

Recipe from Epicurious

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