Spinach Pesto Chicken Pasta

Ingredients 

1 Box of Spaghetti 

12 oz Spinach 

1 onion, chopped

3 cloves garlic, minced 

1/2 Cup EVOO

1/4 Cup water

Salt and Pepper

Feta cheese

1-1.5 lb Boneless Chicken Breasts 

Directions

1. Combine spinach, onion, garlic, EVOO, salt and pepper and water in food processor. 

2. Brown chicken in skillet and set aside once cooked. 

3. Boil pasta for no more than 5 minutes. Drain all but 1.5 cups of pasta water. Combine pasta, reserved pasta water and spinach pesto in deep sauce pan. Reduce down by a 1/3. 

4. Serve hot with chicken atop pasta and garnish with feta cheese. Add salt and pepper to taste. 

Bulgogi (Korean Beef)

Ingredients

• 1/2 onion
• 3 green onions/scallions
• 4 inch carrot
• 1-1/2 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) 
• 1 Tbsp sesame oil
• Sesame seeds

Bulgogi Marinade

• 4 Tbsp Korean soy sauce
• 2 Tbsp sesame oil
• 3 Tbsp brown sugar
• 8 cloves garlic
• 1/2 Asian pear 
• Freshly ground black pepper

Instructions

1. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
2. Grate 1/2 of an Asian pear (I used an apple).
3. Add freshly ground black pepper and mix all together.
4. Cut the onion into thin slices and cut the green onion into 2 inch pieces and then cut in half lengthwise.
5. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
6. Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. 

7. Set aside for at least 30 minutes or best if overnight.

8. In a large skillet , heat 1 Tbsp sesame oil over medium high heat.
9. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
   
   
   Original from https://www.justonecookbook.com/wprm_print/61293

Creamy Craisin and Brie Flatbread

www.hungarthirstplay.com

Isn’t that bread just so pretty!?! Let’s say my “sous chef” helped me make this for a party last weekend and I’m so happy it turned out gooey, warm and full of flavor. I’ll be making it again this weekend to share with my girlfriends. 

Ingredients

• 1 package of Stonefire (2 per package) Na’an style flatbreads 
• 2 tablespoons mascarpone
• 6 ounces brie cheese, rind removed
• 1/2 cup Craisins (or fresh cranberries)
• 2 springs fresh rosemary, chopped fine

Directions

1. Preheat oven to 425°F.  Use a sheet pan large enough to fit both flatbreads.
2. On each flatbread: spread 1 tablespoon and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with 1/4 cup cranberries and half the fresh chopped rosemary.
3. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.

Notes

These flatbreads can be made in advance, wrapped and frozen.  Thaw before cooking.  Reheat in oven for 5 to 7 minutes.

Find the original online: http://hungerthirstplay.com/creamy-cranberry-brie-flatbread/