Second Empire's Pulled Chicken Pasta

This is one of my all-time favorite recipes.  The recipe makes a big batch.  This is a standby for all things happy and sad: sick friends, funerals, new babies, family gatherings!

If you're from the South East you know that Second Empire is a fabulous, high end restaurant downtown. From time to time they'll share recipes online. There are a lot of ingredients but don't let that intimidate you - it's not difficult to make. You can take a few short cuts like buying already roasted chicken from the grocery store and shredding it or buying a jar of roasted red peppers - I'm sure the chef at Second Empire wouldn't mind :) It's even better as leftovers!

Pulled Chicken Pasta, Second Empire

Serves 8-10

Ingredients:

• Roasted chicken
• Yellow squash
• Zucchini squash
• 1 t. minced garlic
• 4 T chopped shallots or onion
• 1 medium tomato
• 2 c fresh spinach
• 2 T. chopped scallions
• 2 T chopped Italian parsley (not the curly)
• ¼ c chopped fresh Basil leaves
• ¼ c. goat cheese
• ¼ c freshly grated parmesan cheese
• 4 T olive oil
• 1 jar roasted red peppers (packed in brine)
• 3 c. good chicken broth
• 1.5 lbs cheese tortellini.
• ¼ c butter

Directions:

1- Roasted chicken from the grocery, skin and bones removed. Roughly shred the chicken into pieces. Set aside.

2- 1-Yellow Squash and 1 Zucchini squash, sliced lengthwise and broiled for 2-3 minutes on each side. Then cut into ½ “cubes. Set aside

3- Sauté in 4 T olive oil: 1 t. minced garlic

4 T chopped shallots or onion

1 jar roasted red peppers (packed in brine) that you have

cut into ½ “ cubes. (Harris Teeter)

4- Add the cubed zucchini and yellow squash and the shredded chicken. Sauté about 2 minutes. Adjust seasoning with salt and pepper.

5- Add 3 c. good chicken broth and 1.5 lbs of cooked and drained cheese tortellini. Cook until heated thru.

6- Fold in: 1 medium tomato-peeled, seeded and diced

¼ c. goat cheese

¼ c freshly grated parmesan cheese

2 c fresh spinach washed and drained (buy the bag -no need to cut the stems)

2 T. chopped scallions

2 T chopped Italian parsley (not the curly)

¼ c chopped fresh Basil leaves

¼ c butter (optional)

If thick, add more chicken broth. Can add so much it takes on a stew consistency and that is great. Garnish with additional parsley, basil and goat cheese

Portobello Dijon Chicken

 

I tried a new recipe tonight - Portobello Dijon Chicken.  It was delicious!  Here's the recipe:

• Chicken Breasts - I cooked two large ones
• Extra virgin olive oil
• 1 onion
• 2 large portobello mushrooms
• 1T dijon mustard
• 2T garlic
• 1/2 - 3/4 cup cream
• dash of flour

1. In first pan, cook chicken breasts in lightly oiled pan.
2. In second pan, saute portobello mushrooms, onion and garlic in Extra Virgin Olive Oil (or butter if you'd prefer that)
3. Once ingredients in second pan are fully sauteed, add in cream, mustard and flour. Let liquid reduce by 1/2 or to a consistency that works for you.
   
4. Serve over chicken once that's fully cooked.
5. YUM!

Roasted Radishes

Here's the roasted radish recipe we had last week.  I can't wait until summer when they're abundant and in season.  You'll love it!

Roasted Radishes

• radishes (root and leaves)
• garlic
• olive oil
• kosher salt and black pepper

1. Coat a pan in olive oil.  While oil is heating cut radishes into thin slices.  Add radishes to oil and add garlic to taste.  Cook for 4-5 minutes until almost crispy.  Transfer to a bowl and set aside.
2. Add quarter size radish leaves (they will still be fuzzy and soft) to the oil and garlic mixture.  Cook until wilted.  Add radishes back to the mixture - simmer for a few moments.  Serve hot. 

Soy Glazed Mahi

Last week we had soy glazed mahi with roasted radishes and greenbeans with candied peacans.  It was the first time I tried the mahi and radish recipes.  They quickly gained a spot in our recipe rotation.  YUM!

Soy Glazed Mahi

• 2 tablespooons brown sugar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 4 6-ounce pieces mahi
• 2 tablespoons olive oil
• kosher salt and black pepper

1. Heat broiler. In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
2. Place the fish on a foil-lined broilerproof rimmed baking sheet. Drizzle with 1 teaspoon of the oil and season with ¼ teaspoon each salt and pepper. Broil until the fish is opaque throughout, 5 to 7 minutes, basting with the soy mixture twice during the last 2 minutes of cooking.

Corny Cornbread

Welcome to the Tasty Tuesday visitors!  I hope you'll stop by often.  This is just the beginning and I have some yummy recipes lined up to post over the next month.  Looking forward to hearing your thoughts, seeing your recipes and chatting often!

This is a family favorite recipe.  Hubby's grandmother's recipe for Corny Cornbread - fast, easy and yummy!  It's our favorite side for BBQ chicken!

1 box Jiffy cornbread mix
1 can corn (I used no salt added)
1 egg
1 C sour cream
1 stick butter, melted
well seasoned cast iron pan

Preheat oven to 400.
Grease and warm the cast iron pan.
Mix all ingredients and cook for 17 minutes (or just until the top browns).

Roasted Shrimp and Orzo Pasta

This is one of my favorite recipes to take friends when after they bring their new babies home from the hospital.  It makes a ton and can be eaten warm or cold.  It's easy, quick, healthy and yummy!  Enjoy!

Hope to add pictures next time I make this!

Roasted Shrimp and Orzo Pasta

2 lbs of peeled and deveined shrimp- if using jumbo, cut in half.

12 oz. orzo pasta

English cucumber- sliced lengthwise, seeded and cut into small pieces

½ c small chopped red onion and 2 sprigs spring onions, chopped including green stems

Good Olive Oil- ¼ c and more for drizzling over shrimp

½ c fresh lemon juice

1 T kosher salt and 1 t. black pepper

¼ c fresh dill and ¼ c fresh Italian parsley, finely chopped

Preheat Oven to 400 degrees.  Spread shrimp on baking sheet, in one layer, and drizzle with olive oil, kosher salt and freshly ground black pepper. Bake in 400 degree oven for 7 minutes ,until pink BUT NOT DRY. Remove from oven.

While shrimp is roasting, Boil 2 qts water with kosher salt. Cook orzo pasta according to directions, being sure to stop while a little al dente. Drain water and place, while hot, in LARGE mixing bowl. Add diced cucumber, red onion and spring onions.

Dressing:  Combine ¼ c olive oil, ½ c fresh lemon juice, salt ( 1 T) and pepper(1t). Mix well and pour over the hot pasta and vegetables. Add shrimp, and be sure to include the juices rendered from the shrimp roasting.  Combine well, add dill and parsley. Mix well, refrigerate.   

Can be eaten cold or at room temperature. Better made a day ahead. Be sure to mix everything with the dressing while still warm so pasta absorbs all the flavors. Excellent to double, serve at picnics and on the beach. 

Serves 6-10

Honey Yeast Rolls

These might easily be my favorite yeast rolls.  They easy, fluffy and sweet!

Ingredients:
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk

1/2 cup honey
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter and honey -- for brushing rolls

Directions:

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter and honey is melted. Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (I used a dough hook on my Kitchen Aid and it worked great). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter and honey, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.

 Getting ready to go into the oven

Ready to eat!