Andolicious

Posts Tagged ‘tomato’

Ingredients:

1/2 lb organic capellini pasta
1 lb organic heirloom tomatoes, diced
1/2 small organic yellow onion, minced

2 Tbsp organic Olive oil
1/4 cup organic heavy whipping cream
salt and pepper to taste

Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium high heat until smoking. Add the minced onion, flipping several times to coat with oil. Cook 3-4 minutes or until translucent, then add diced tomatoes. Cook the tomatoes for 8-10 minutes or until juices have evaporated. Once the water is boiling, add the capellini and cook according to package directions. Test and remove when pasta is al dente, drain and return to pot. Add the cream to the sauce at the very last minute to preserve its flavor, bring to a boil and add to pasta. Cook sauce and pasta together for 1 minute. Using a pair of tongs, grab some of the pasta and rotate the tongs until you have a bunch of noodles wrapped tightly around so that it looks kind of like a rolled up haystack. Plate the stacks of noodles and garnish with parmigiano reggiano and, if you like, a drizzle of fine oil such as Avocado Oil.

Ingredients:

2 Boneless skinless chicken breasts

2 Tbsp Olive oil

1 TbspSoy Sauce

1 tsp Black pepper

1 tsp Cayenne powder

1/4 medium-sized Red Onion

3 Tomatoes

1 Avocado

1/4 cup Sour Cream

1/4 cup Mayonnaise

1 tsp Habanero hot sauce

1 Tbsp Lemon Juice

Parmesan cheese

Recipe:

Marinade the chicken breasts in olive oil, soy sauce, garlic powder, cayenne, and pepper. Flip chicken over after 15 minutes and season other side.

Grill the chicken for about 5 minutes on each side, until some nice grill marks appear. Flip the chicken, cook 4ish minutes, and transfer to baking dish. Bake at 325 degrees Fahrenheit for 20-25 minutes (uncovered). (Searing the chicken on both sides can be done if you don’t own a grill pan). Let the chicken rest for 5 minutes before slicing for optimum moistness. While the chicken is baking, turn the heat down on the pan and cook the onions until tender.

In a bowl, mix sour cream, mayo, hot sauce, cayenne, and lemon juice. Slice the bread in half long-ways, brush with butter, and grill over low heat until toasted through. Season the sliced tomatoes and avocado with salt and pepper to taste.

Slather the toasted bread with the spicy mayo mix, then top with chicken, tomato, grilled onion, avocado, and a sprinkle of grated Parmesan cheese. Enjoy!