Sunday, July 4, 2010

Pete's Grilled Chicken & Pete's Amazo Pasta Salad

I am posting a couple of wonder recipes that were served to us by old friends when we visited them while on vacation one year. It was before the dreaded gluten death came. The first recipe is still safe for me, but though the second one easily adapts to be gluten free, because of my dreaded dairy problems I can't have it anymore. :(

About the last ingredient in the second recipe...Pete had carefully washed the beautiful orange Nasturtiums that he used to garnish the salad, but apparently one little inhabitant survived the deluge and right as we were starting our meal, the little guy decided to go exploring. I was grateful that he did, as I wanted to try those edible flowers and would have probably eaten him. So you know, Nasturtiums have an interesting black pepper-like flavor.

Pete’s Chicken
No Gluten, No Dairy, No Eggs, No Soy, No Kidding
6 chicken breasts
2 - 3 cloves minced garlic
1 cup or so of chopped fresh basil
(2 tablespoons dried works, but fresh is way better. Use more if you want to.)
1/2 - 3/4 cup extra virgin olive oil
1 tsp salt, maybe a bit less
1/4 tsp pepper (or crushed red pepper - or both - or neither)
Juice of one lemon

Combine all ingredients and marinate for 45 minutes to a few hours. If you want to add a little liquid, use a bit of white wine or water. Grill

They served it with an awesome pasta salad and a green salad. The pasta salad has cheese, so I can't eat it anymore, but for those of you who can, here is the gluten free version. This stuff will rock your taste buds!

Pete's Amazing [now De-glutened] Pasta Salad
No Gluten, No Eggs, No Soy, No Kidding
Gluten free pasta of choice
1 cup pesto
Chopped green onions
Sun dried tomatoes
Kalamata olives - or some other exotic kind; even regular black olives, but not the pimento stuffed cocktail kind
Feta cheese
Parmesan cheese
Pepper to tastes
Nasturtiums to garnish (optional)
Earwig (optional)

Pre-cook pasta according to package directions, put into large serving bowl. Add all of the other ingredients and toss to combine. You won't believe the flavor. It is flat out incredible.

Pete also noted that you can use these same ingredients in another way: he says, "You can also make a pizza with all these as toppings, but the flavor of the pesto kinda bakes out of it. It's still pretty good. Add artichoke hearts, chicken chunks, asparagus, fresh basil leaves, zucchini or whatever else you want. Bake 10 minutes, then put mozzarella cheese on top, then finish baking."

There that cheese is, rearing its delicious head again. I really miss cheese.

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