Cooking on TV!

I was recently given the opportunity through my work with the meal planning/recipe site Food on the Table to do a cooking segment for a TV station in San Antonio, Texas. It was my first time on TV (besides that time I was in high school and went to NYC and was on MTV’s TRL, but that’s a story for another time) and I was extremely nervous, to say the least!

I got to the studio set up my things and the next thing I know it was all over! It all happened so fast! For my first time I thought it went ok but I guess I say ‘and what not’ a lot when I am nervous and rambling on! LOL! Also, I was terrified to make ‘eye contact’ with the camera! HA!

Here is the recipe for the pasta dish I made on air and the Pecan Crusted Chicken that I also highlighted. Stay tuned, and later this week I will share the quinoa recipe in it’s own post!

Penne with Spinach and Chicken Sausage
Printable Version
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6

1 pound uncooked whole wheat penne pasta
1 pound chicken sausage links, casings removed
2 garlic cloves, minced
2 tablespoons tablespoon olive oil
5 cups loosely packed fresh spinach
1/3 cup golden raisins
1/2 teaspoons chicken bouillon granules
3 Roma tomatoes, seeded and chopped
1/4 cup sliced almonds, toasted
1/4 cup Parmesan cheese, shredded

Cook pasta according to package directions; drain.

Crumble sausage into a skillet. Cook over medium heat until no longer pink; drain and set aside.

In same skillet, cook garlic in oil for 1-2 minutes. Add the spinach, tomatoes, raisins and bouillon. Allow spinach to wilt. Add sausage and pasta back into skillet and toss to combine.

Top with the sliced almonds and shredded Parmesan cheese.

adapted from Food on the Table

Pecan Crusted Chicken Breasts
Printable Version
Prep Time: 15 minutes Cook Time: 15 minutes Serves 4
4 boneless skinless chicken breasts
2 tablespoons maple syrup
1 cup finely chopped pecans
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoon butter
1 tablespoon vegetable oil

Preheat oven to 350 degrees.

In a large bowl combine the pecans, flour, and salt.

Brush chicken breasts all over with maple syrup and then dip the chicken breasts in the nut mixture. Make sure chicken is completely covered with nut mixture.

In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 5 minutes on each side until chicken is brown.

Remove partially cooked chicken from skillet and place in a baking dish. Finish cooking chicken in 350 degree oven for 15 minutes, or when juice from chicken runs clear and it is no longer pink in the middle.

adapted from Food on the Table