Viva La Pasta

A simple easy way to prepare salmon and you meal prep it the night before. #salmondinner #grilledsalmon #easymealprep #easymealideas #dinnerprep #dinnerisserved #vantkitchensessions #salmon

Serves 4 Roasted Carrot-Ginger Soup with Coconut Roasted Shrimp We LOVE, LOVE, L_O_V_E this soup, and that's without exaggeration. The carrots natural flavor an...d sweetness is enhanced by roasting the carrots before for 10 minutes. This carrot-ginger soup has the perfect flavor balance with the sweetness from the carrots and the warm and heat from the ginger. A little coconut milk and the shredded coconut soften the spicy edge of this soup while adding just a small amount of fat. [ 432 more words ] http://vantkitchensessions.com//roasted-carrot-ginger-sou/ See more

Thanks, it’s always good to get feedback.

Another great recipe that use to be the Viva special menu.

I fondly remember my late ex-husband who was the original owner of Viva La Pasta as well as Two Guys From Italy. When we first met he & his partner had just opened their Simi Valley, CA location. Sadly he past in 2017 but the restaurant is still going strong & is well known for their Sunday brunch w/ & . While we were married I helped with the weekly special menu & POLLO AL LIMONE (Parmesan-Pine Nut Crusted Chicken) was 1 I created which was so popular it went on to the pe...rmanent menu. RECIPE: 2 boneless, skinless chicken breasts 5 Tbsp fresh lemon juice Kosher salt & freshly ground black pepper 1/2 cup all-purpose flour 1 extra-large egg 3/4 cup seasoned dry bread hi crumbs 1/4 cup Pine Nut 1 Tbsp finely chopped fresh basil EVOO 3 tablespoons unsalted butter, room temperature, divided 2 large shallots finely chopped 1/2 cup dry white wine 1 lemon sliced Pound chicken to 1/2 inch thickness between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken & turn to coat. Let stand 10 minutes. Season w/ salt & pepper. In a food processor pulse the bread crumbs, pine nuts & basil until the pine nuts are the size of the crumbs. Mix the flour, 1/2 tsp salt & 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg & 1 Tbsp lemon juice. Place the bread crumbs on a third plate. Dip each chicken breast 1st in the flour shake off the excess & then dip in the egg & bread crumb mixtures. Heat 1 Tbsp of olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts & cook for 2 minutes on each side until browned. Place them on the sheet pan in oven while you make the sauce. For the sauce, wipe out the saute pan with a dry paper towel. Over medium-low heat melt 1 Tbsp of butter & add the shallots & cook until translucent. Add the lemon juice, wine, sliced lemon, 1/2 tsp salt & 1/4 tsp pepper & bring to a boil over high heat until reduced by half about 2 min. Off the heat add the remaining 2 Tbsp of butter & swirl to combine. Serve chicken breast on each plate. Spoon on the sauce & sliced lemon & a sprinkling of fresh basil. FOR MORE RECIPES LIKE THIS FELLOW US ON Facebook Purple Dream Decor (waiting on FB approval of name change) to V & T Kitchen Sessions & Instagram @vantkitchensessions #feedfeed #f52 #f52grams #foodgawker #forkyeah #buzzfeefood

Thanks so much

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