two quick and easy recipes

On a Tuesday, not Thursday pasta night, I made a new pasta dish for my husband and I. My son-in-law found two interesting recipes at the Good Housekeeping Magazine website. The first is Summer Squash, Mint and Pecorino Pasta and the other, Brown Butter and Corn Pasta; I made the second one first.
 
Corn this season has been sweet and plump. I’ve either purchased from Delicious Orchards in Colts Neck or Matt’s Farm Market in Wall. For this recipe you’ll need four ears of corn, one-pound pasta (campanelle or fusilli), butter, Parmesan cheese and fresh basil leaves. Did I mention this dish can be prepared in under 30 minutes?

This recipe is quick and easy to prepare. If you mise en place all your ingredients, the dish comes together rather quickly. What you will have is a delicious pasta dish that has minimal sauce, sweetness from the corn and a hint of basil for a light and tasty pasta dish. My husband and I thoroughly enjoyed this preparation. I probably have as many pasta recipes now as I do chicken recipes!
 
Speaking of which, I purchased some bone-in Bell & Evans chicken breasts from Whole Foods. I turned the breasts into fillets for another quick and easy meal. One of the recipes of the day on my NYTCooking app was for Ginger-Lime Chicken. This recipe takes about 15 minutes for cooking, but requires a few hours for the chicken to marinate.
 
For the recipe, you can use either chicken thighs or breasts, mayonnaise, lime zest and grated fresh ginger. Following the advice of the comments for this recipe, I doubled the amount of ginger for the marinade. Although it sounds unusual to use mayonnaise for a marinade, once its cooked, you’ll never know.
 
I used boneless and skinless chicken breasts and grilled the chicken for approximately 5 minutes per side. The chicken came out moist and tender and a terrific flavor from the lime and spiciness from the ginger. I served it with a green salad with sliced Jersey tomatoes and olive oil. It was a quick and flavorful preparation.

---

​Brown Butter and Corn Pasta
BY THE GOOD HOUSEKEEPING TEST KITCHEN
August 8, 2014
 
Calories per serving: 495
YIELDS: 6
Prep Time: 10 mins
Total Time: 25 mins
 
Ingredients
 
4 medium ears corn
1 lb. campanelle or fusilli pasta
6 tbsp. butter
1 c. Grated Parmesan cheese
1/4 c. packed fresh basil leaves
 
Directions

1. Heat large covered saucepot of salted water to boiling on high. Meanwhile, cut kernels off ears of corn; set aside.

 

1. Cook pasta as label directs. While pasta cooks, in 3-quart saucepan, melt butter on medium-high. Cook 3 to 4 minutes or until browned and very fragrant, swirling frequently. Reduce heat to medium. Add corn and 1/4 teaspoon each salt and pepper. Cook 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.

 
 

1. Reserve 1/4 cup pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan, basil, 1/8 teaspoon salt, and reserved cooking water. Toss until well coated.

brown_butter_and_corn_pasta.pdf
File Size:	29 kb
File Type:	pdf

Download File

---

---

​Ginger-Lime Chicken
ALI SLAGLE
From NYT Cooking
 
Yield: 4 servings
Time: 15 minutes
 
INGREDIENTS
 
1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
 Kosher salt and black pepper
⅓ cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
 
PREPARATION

1. Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
2. To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
3. To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
4. Serve chicken with lime wedges, for squeezing on top.

ginger_lime_chicken.pdf
File Size:	56 kb
File Type:	pdf

Download File

---