Browsing Tag

recipes

Chicken Karista's Kitchen Kid Friendly Pasta

Isernio’s Ground Chicken Pasta Primavera

Isernio's Ground Chicken Pasta Primavera with red and green peppers, peas, asparagus fresh basil and light cream sauce // Karista's Kitchen

We had only been in our new home in Washington state for a few weeks when we were invited to our neighbors home for dinner.  Mr. Neighbor was an excellent home chef and prepared the most divine slow cooked tomato sauce with locally produced Italian sausages.  I’m sure we had other dishes of food that night, but all I can remember are the sausages.

As we were chatting about food, Mrs. Neighbor mentioned the sausages were from Isernio’s Sausage Company in Seattle.  Well that was all she had to say because the next day I was on the hunt for Isernio’s sausages.  Thirteen years later… I’m still cooking with Isernio’s products.

If there is one thing that will completely grab my attention, it’s a great story.  The Isernio story is one of timeless traditions shared with friends and family, combined with hard work and passion that led to the making of a great sausage company.  Flavor, quality, product selection and value are just a few reasons I’ve been a long time fan of Isernio’s products.  From traditional mild and hot Italian sausages to fresh ground meats and chicken sausages, Isernio’s has a product to make every meal inviting and delicious.

Isernio's Ground Chicken Pasta Primavera prepared with fresh garden product and laced with a light cream sauce // Karista's Kitchen

Over the years I’ve created dozens of tasty recipes with Isernio’s products. These Chile Lime Chicken Burgers were one of the first recipes I created with Isernio’s Ground Chicken, making a flavorful and healthy alternative for burger season.  Isernio’s Ground Chicken is perfect for most any recipe you would use ground beef.  I use the ground chicken in tacos and enchiladas and of course I use it in all sorts of Italian pasta recipes.

This beautiful pasta primavera, prepared with linguine, is perfect for the spring and summer season.  It’s filled with fresh garden produce, beautifully balanced with Isernio’s Ground Chicken and laced with a light cream sauce.  Loads of flavor that make a healthy and hearty meal for any occasion.

Here’s wishing you a most delicious week!

Loads of Love,

Karista

Isernio’s Ground Chicken Pasta Primavera

Serving Size: 4-6

Isernio’s Ground Chicken Pasta Primavera

Ingredients

  • 2-3 tablespoons extra virgin olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb Isernio's ground chicken
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
  • 1/2 cup white wine
  • 1 pint heavy whipping cream
  • 1/4 cup grated parmesan
  • 1 red pepper, sliced into thin strips
  • 1 yellow pepper, sliced into thin strips
  • 1 cup chopped asparagus or asparagus tips
  • 1 cup sweet peas
  • 1/2 cup basil leaves, torn or chopped
  • 12 oz to 1 lb linguine
  • Splash of lemon juice
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Add water to a large pasta pot, add a generous pinch or two of salt and heat to a boil over high heat. When the water boils add the linguine and boil according to package directions. About five minutes before the pasta is done, add the bell pepper and asparagus to the pasta. The veggies will cook crisp tender in the pasta water. When the pasta is done, drain the pasta and veggies in a colander and place it in a large bowl.
  2. While the pasta water is heating, add a few tablespoons of olive oil to a large skillet and heat over medium heat. When the oil is hot add the onions. Sauté until the onions are soft. Then add the garlic, Italian parsley and oregano and sauté a minute longer. Then add the ground chicken and a dash of salt and pepper and cook until the ground chicken is browned. If it's not cooked through, that's ok because it will finish cooking in the sauce.
  3. Next add the 1/2 cup of white wine to the ground chicken mixture and reduce until almost all the liquid is gone.
  4. Then stir in the heavy cream and simmer until the cream has reduced a bit and slightly thickened. Stir in the sweet peas and grated parmesan. Add a splash of lemon juice to the sauce and season to taste with salt and pepper.
  5. Pour the the sauce over the pasta and veggies, add the fresh basil and toss to combine. Serve with extra grated parmesan and warm, fresh Italian bread.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistabennett.com/isernios-ground-chicken-pasta-primavera/

This is a sponsored post.

Appetizers Karista's Kitchen Kid Friendly Salmon Seafood

Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

Just when I think I’m tapped out and the creative well has gone dry, I stumble onto an interesting read or find a stack of old notebooks from years ago, brimming to the seams with ideas.  Some of the ideas are pretty darn clever and some not so good – which is why a few of those recipes never happened.

It’s been an interesting and creative few weeks (along with a monster of a cold that hung on like the winter back East).  I relish creative moments.  I write and I write and I write.  I don’t erase anything no matter how silly or gross tasting it might appear at that moment.  Because when I eventually come back to it, sometimes it makes perfect sense.  Creativity is a crazy process.  Creativity feels like freedom to think outside a box, letting imagination change perspective at will.

So, when new culinary companies approach me about their products, it’s one more opportunity to be creative.  I don’t promote too many food brands on this website but the few that I do promote must meet a few requirements. Does it identify with my food values? Would I serve it to my family?  Is it something my readers would enjoy?  Where and how is it made or grown or raised?

When Verlasso Salmon first contacted me about using one of my salmon recipes I was intrigued, and honestly, a little skeptical.  As you know I’m not a fan of farm raised fish of any kind. Verlasso Salmon is the exception; because it’s an exceptional product.

Not only is Verlasso Salmon the first and only farm raised Atlantic salmon to receive the “good alternative” buy ranking from the Monterey Bay Aquarium’s seafood watch, the flavor and texture of Verlasso Salmon is almost identical to wild salmon.  I found the oil content balanced, the texture to be firm and less “mushy” than traditional farmed salmon and the taste every bit as flavorful as wild salmon.

Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

Verlasso says “Verlasso’s driving force has been the call for a more responsible aquaculture worldwide. It guides all of our business efforts and continues to shape our approach for the long-term. We are taking the lead in establishing a new model for fish farming, one that’s always in balance with nature. It’s an evolutionary way of thinking about—and raising salmon.”

You’re probably saying to yourself “Karista, you live in the Pacific Northwest, home of wild salmon. Why are you talking about Atlantic salmon?” Because you, my readers, subscribers and followers of social media, live all over North and South America, Europe, Australia and New Zealand.  I feel lucky to live in the land of Pacific Northwest Salmon.  I value this resource and I’d like to keep it flourishing.  So when companies like Verlasso embark on such a noble cause, I want you to know about it.

For more information about Verlasso Salmon and their sustainable fish farming methods, along with additional salmon recipes, check out their website HERE.  

In the meantime, I created these delicious and festive Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers for Verlasso Salmon and now I’m sharing them with you.

Delicious Wishes and Loads of Love,

Karista

Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

Serving Size: 8-10 Salmon Cakes

Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers

Ingredients

    For the Salmon Cakes
  • 1 lb Salmon
  • Salt and Pepper
  • Extra virgin olive oil
  • 1/3 cup sliced green onions
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon Thai roasted red chili paste
  • 2 tablespoons fresh lemon juice
  • 1 egg, slightly whisked
  • 2 tablespoons mayonnaise
  • 1 cup Panko style breadcrumbs
  • For the Aioli:
  • ½ - ¾ cup good quality mayonnaise
  • 1 small clove garlic, minced
  • 1 lime zested
  • ¼ cup cilantro leaves, finely chopped
  • ¼ teaspoon wasabi paste, optional
  • For the Cucumbers
  • 1 cucumber, thinly sliced
  • 1 cup rice wine vinegar
  • Serve with slider buns and fresh arugula leaves

Instructions

  1. Pre-heat the oven to 375F.
  2. Place the salmon on a baking sheet or in a baking pan and brush with a little olive oil. Season the salmon with salt and pepper. Place the salmon in the oven and roast the salmon for about 10 minutes for every inch of thickness. When the salmon is done, remove from the oven and let it cool.
  3. While the salmon is cooking, whisk together the ½ - ¾ cup mayonnaise with the finely chopped cilantro, lime zest and garlic. Set aside.
  4. In a non-reactive bowl, add the sliced cucumbers and enough rice wine vinegar to cover the cucumbers. Let them sit and marinate for about 15 minutes. Drain well and set aside.
  5. Once the salmon has cooled, shred the salmon, removing any bones and skin, and add it to a medium size bowl. Add the green onions, grated fresh ginger, Thai roasted red chili paste, lemon juice and about ½ teaspoon salt and pepper. Mix with a fork until nicely incorporated.
  6. Next, gently mix in the egg, mayonnaise and panko breadcrumbs until all the ingredients are nicely incorporated. Don’t over mix, just enough so the salmon will form into patties. If the salmon mix is too dry, add one additional tablespoon of mayonnaise.
  7. Place the salmon mix in the refrigerator for about 10-15 minutes to chill. This will help form the patties.
  8. Divide the salmon mixture into 8-10 pieces and form patties.
  9. Heat a skillet over medium heat and add 2-3 tablespoons of extra virgin olive oil – enough to cover the bottom of the skillet.
  10. When the oil is hot, but not smoking, add the patties to the skillet. Let the salmon cakes cook for about 3-5 minutes on each side until dark golden brown, almost toasted in color. Adjust the heat lower if the salmon cakes get too dark too quickly.
  11. Once the salmon cakes are done, place each salmon cake on a slider bun and serve with the cilantro lime aioli, marinated cucumbers and fresh arugula leaves. Enjoy!
  12. Recipe by Chef Karista Bennett
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://karistabennett.com/asian-salmon-sliders-with-cilantro-lime-aioli-and-marinated-cucumbers/