SPIRALIZED VEGETABLE NOODLES AND PESTO

Buttermilk, Zucchini noodles, beet noodles, turnip noodles, pesto

Course: Side Dish
Cuisine: American
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4

INGREDIENTS

  • 2 zucchini
  • 2 beets – peeled
  • 2 turnips – peeled
BROCCOLI RABE PESTO
  • 2 cups chopped broccoli rabe leaves and flowers no stems
  • cup ¼ of grated Romano Cheese
  • cup ¼ toasted pine nuts or walnuts
  • 2 cloves of Garlic
  • cup ¼ of Extra Virgin Olive Oil
PEPPER GREENS PESTO
  • 2 cups chopped broccoli rabe leaves and flowers no stems
  • cup ¼ of grated Romano Cheese
  • cup ¼ toasted pine nuts or walnuts
  • 2 cloves of Garlic
  • cup ¼ of Extra Virgin Olive Oil
BUTTERMILK FRIED CHICKEN
  • 4 boneless skinless chicken breasts
  • 4 boneless skinless chicken thighs
  • 2 cups all purpose flour
  • 2 eggs beaten
  • 1 cup buttermilk
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 cups cooking oil or as needed
VEGETABLE NOODLES
  • olive oil as needed to saute
  • seasonings as needed
INSTRUCTIONS
PESTO
  1. To toast your pine nuts get a sauté pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning. Set aside to cool
  2. Add greens to food processor and pulse till fine
  3. add pine nuts to greens and pulse until its minced very well.
  4. Add garlic and grated Romano Cheese, pulse to combine
  5. Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
BUTTERMILK FRIED CHICKEN
  1. mix four, sea salt and black pepper together
  2. beat eggs with buttermilk until smooth
  3. rinse chicken and pat dry with paper towels
  4. dredge chicken in seasoned flour coating all the pieces well.
  5. dip floured chicken into buttermilk egg mixture, then back into flour. Repeat process until all the chicken has been breaded.
  6. Allow chicken to rest for 5 minutes before frying.
  7. Heat large skillet with one inch of cooking oil in pan. heat oil to 350 degrees
  8. add chicken pieces gently into cooking oil, being careful not to splash hot oil. make sure to have your fan on!
  9. allow chicken to cook on one side for about 5 minutes or until golden brown, turn over chicken and fry until both sides are golden brown.
  10. Remove chicken from skillet to paper towels or drying rack and allow to drain for 2 miutes.
  11. place chicken onto baking dish and into 350 degree oven and bake until an internal temperature of 165 degrees is reached (about 15 minutes)
VEGETABLE NOODLES
  1. add vegetable noodles to a saute pan with a little olive oil to coat and saute for 3-4 minutes. Add pesto or seasonings and continue to saute for 2 minutes longer. Vegetables will be crisp and can be cooked longer if desired.