Tag Archives: Parmesan Cheese

Bradley, Poultry

Fettuccine Alfredo with Smoked Chicken and Peas

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/2 brick of cream cheese
  • 1/3 cup parmesan cheese
  • 1 cup half and half cream
  • 1 cup frozen peas
  • 5-6 cups of cooked fettuccine pasta
  • 3 tbsp fresh parsley, minced

Directions

  1. Mix together the salt, garlic powder, oregano and black pepper. Rub all over the chicken breasts. Place them on a smoker rack.
  2. Set your Bradley Smoker to 121°C (250°F) using Wood Bisquettes of choice.
  3. Smoke the chicken until they reach an internal temperature of 74°C (165°F). Cut the Chicken breasts into small chunks (around 1/2 – 1 inch cubes).
  4. In a saucepan melt the butter then add garlic. Sauté for a few minutes.
  5. Stir in the cheeses and cream. The cream cheese will melt and and blend into the cream creating a smooth sauce.
  6. Add the frozen peas and let the sauce simmer, just under the boiling point, for 5 more minutes.
  7. Stir in the cooked pasta, cubed chicken breasts and parsley. Serve.

Recipe Compliments Bradley Smoker

Bradley, Herbs, Others, Seafood

Smoked Prawn and Pesto Linguine

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 3 Tbsp Oil, divided
  • 1 Tbsp dried Oregano
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Red Pepper, cored and diced
  • 1 Bunch of Asparagus, chopped into 4 smaller pieces
  • ½ cup Pesto
  • ⅓ cup Parmesan Cheese, grated
  • 500 g Linguine Pasta, cooked according to directions
  • Bradley Flavour Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with 2 tbsp oil, oregano, garlic powder, and salt. Place the Prawns on smoker racks.
  2. Set your Bradley Smoker to 107°C (225°F) using Bradley Flavour Bisquettes of choice (Alder, Apple, or Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
  4. Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
  5. Stir in the pesto and Parmesan and remove from heat.
  6. Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
  7. Serve.

Recipe by Steve Cylka, compliments of Bradley Smokers