Thursday, April 23, 2015

Pesto Chicken Quesadilla

My hubby called this lazy meal whenever he saw this being served! >.<" hahaha But I love preparing this for my family as they are easy to prepare and taste absolutely wonderful! 


Spread a flour tortilla with homemade pesto, filled 1/2 side with choice of your greens and cheese and top with freshly grilled shredded chicken....do not attempt to overfill it! You want the quesadilla thin and crisp enough without overspilling of fillings ;)


Fold up the flour tortilla and press down lightly and firmly. Brush with melted butter on both side and place it in a heated griller and cook till golden brown!


Best serve while is still hot which the quesadilla is crisp and fillings are melty good!

Ingredient (4 servings)
  • 2 chicken breast meat
  • 2 tbsp Worcestershire sauce 
  • 1 tsp honey
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 4 pcs flour tortilla 
  • 2 homemade pesto cubes
  • melted butter 
toppings :
  • tomatoes
  • shredded cheddar cheese
  • baby spinach
  • fresh herbs

Method
  1. Butterfly chicken breast meat to make it thinner. Marinate with Worcestershire sauce, pepper, salt and olive oil for at 30mins.
  2. Heat a non-stick pan and pan fry the marinated meat on medium heat for 3-5 mins on each side till lightly brown.  Cool down slightly and slice thinly.
  3. Meanwhile heat up the sandwich griller. Brush some pesto over the flour tortilla. Layer with the toppings and shredded chicken evenly on one side of the tortilla. Do not overfill it.
  4. Fold up the tortilla and brush both sides with melted butter. Place the half-folded tortilla into heated griller and cook till golden brown on both sides.
  5. Cool down the pesto chicken quesadilla slightly and cut into half. Serve immediately with beds of fresh salads if desired.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe 

Wednesday, April 22, 2015

Creamy Pesto Pasta

I so glad that my 2 kids have learnt to accept the taste of basil! Now I've stock of frozen pesto cubes in my freezer whereby I can whip up simple pesto pasta any time for them. I love this healthier version of Creamy Pesto Pasta without added cheese and cream...dairy free! 


Homemade Pesto Sauce without cheese

Basil Pesto 
Ingredient

  • 1 cup toasted walnuts
  • 150gm fresh basil leaves
  • 2 cloves garlic, chopped
  • 2/3 cup olive oil
  • salt and black pepper to taste

Method
  1. Bring 4 cups salted water to a boil. Add in basil and submerge with a spoon. Immediately remove from heat and drain in a colander. Rinse with cold water and pat the leaves completely dry with paper towels.
  2. In a food processor, add in walnuts, basil and garlic. Blend until nuts are finely chopped. Season with salt and pepper. Add in olive oil gradually and process until mixture is smooth. Use immediately or scoop portion into ice cube tray and freeze till hard. Dislodge the frozen pesto cubes from the tray and store in ziplog bag. Continue to freeze till use. 



Preparing creamy pesto sauce without the cream! The creamy paste is actually a concoction of cashew nuts and water.

Toss in cooked pasta to coat the sauce and ready to be served!

Creamy Pesto Pasta
Ingredient (2 servings)
  • 1/4 cup raw whole cashew nuts
  • 100ml water
  • 1 cube frozen pesto
  • 120gm linguine or your choice of pasta
  • salt and pepper to taste 
  • chopped parsley for garnishing


Method
  1. Cook the pasta accordingly to package instructions.
  2. Meanwhile, in a food blender, process cashew nuts and water until mixture is creamy liked.
  3. Heat the cashew cream in a pan over low heat. Add in pesto cube and stir till combine. Add salt and pepper to taste. 
  4. When the pasta is cooked al dente, drain and toss into the creamy pesto sauce. If its too thick, add in tbsp of reserved pasta water. Turn off heat. Serve hot and garnish with chopped parsley.







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