Sauteed Chicken Fettuccine with Creamy Lemon and Olive Pesto

This recipe was born from a mistake. Pesto was planned all along, but somehow this version was creamier than the rest. Perhaps because I was not really paying attention, perhaps because I eyeballed instead of following the recipe I usually use... whatever reason, the pesto was less green than it usually is and seemed much creamier. It was outstanding so I'd made a mental note of what I had done. And the good news is there's a ton leftover for another day!

Creamy Lemon and Olive Pesto

1 large package of basil (close to 1 fully packed cup)
1 1/3 cup of olive oil
4 cloves of crushed garlic
1 cup of pitted or canned Kalamata or black olives
3/4 cup of toasted almond (pine nut or walnut) pieces
Juice and zest from 2 large lemons
1 cup of shredded Parmesan cheese (My use of shredded as opposed to grated, could that be what made this recipe so thick and creamy?)
Freshly ground sea salt and pepper to taste

I made this is my blender but I should have done it in my food processor. It was too thick for my blender to handle.

In a food processor add the basil, olive oil, lemon and zest, toasted nuts (optional) and Parmesan. Blend until you get a thick (like a milkshake) consistency. Add the olives and pulse so that they are chopped but you can still see small pieces. When you've achieved the mixture you've desired take a taste and add the salt and or pepper to taste. Admittedly this looked a lot like a Shamrock shake!

Cook the fettuccine per instructions on your package, drain and reserve a little of the pasta water, a few tablespoons' worth. Add the desired amount of pesto (about 1 cup) to the pasta and mix well.

The rest of the pesto will keep in the fridge for a week. It freezes beautifully as well.We'll re-use the pesto one night with sandwiches as a substitute to mayonnaise. Also is great tossed into chicken salad!


Sauteed Chicken


This is my no-fail, standby. It's quick and easy and goes with anything. I use this as a base for many chicken recipes.

Trim and clean chicken pieces. Filet each breast and then cut each fillet in half. Cover each piece of chicken, both sides, with generous amounts of garlic powder, sea salt and cracked pepper. (If having chicken 2 nights in a row or twice in the same week I will often go ahead and prepare the chicken for the next night's recipe and place the chicken, already seasoned, into a Ziplock bag.)

In a large skillet, place 1 to 2 tbs of olive oil, and heat pan on high heat. When hot, place as many chicken pieces into the pan as you can fit, leaving a little space next to each piece. Turn heat to medium-high. If the pieces get too brown turn it down to medium. Brown each side and and turn, cooking for a total of about 10 minutes. When thoroughly cooked place on a plate and keep in warm oven until ready to serve. Yield 1/2 breast, or 2 pieces per person and serve with the pasta.

Mediterranean inspired pasta salad (warm)

Monday night is often pasta night in this house. I have two in sports and one in occupational therapy. We come home at different times and everyone is always starving the minute they enter through the mudroom. On Mondays I try to prepare dishes that can be enjoyed hot as well as at room temperature.

I often refer to myself as the stove-top scientist as I never really know what I am going to prepare and how it's going to turn out. I may know that we'll have pasta, but I won't know what kind of pasta until I am in the middle of cooking it. Often, just after I have dumped the pasta in to the boiling water I'll sift through the ingredients in my fridge and pantry and see what tastes good together. This is exactly what I did last night.

With the pasta cooking away I grabbed the basil, goat cheese and and olives from my refrigerator. From the pantry I retrieved artichoke hearts and cannellini beans.

I drained and rinsed the beans and the artichoke hearts (which I chopped up) and sauteed them in a little bit of olive oil with some sea salt. I cooked them until they started to brown. And then I added the olives.

When the pasta was ready I drained it and returned it to the pot adding in the beans, artichoke hearts and olives. I made a Greek vinaigrette using 3 parts oil to one part vinegar and some oregano which I poured over the pasta. I tossed in the goat cheese which melted in to the hot mixture giving it a cream-like consistency. At the end I julienned some fresh basil and tossed it in.

If desired you can crumble and brown some sausage to sprinkle in if you feel you need a little meat in this dish.

Ingredients:

2 cans of cannellini beans, drained and rinsed
2 cans of artichoke hearts, drained, rinsed and chopped
1/2 cup sliced, chopped or diced kalamata olives
1/2 cup of goat cheese, or more to taste
1 cup of fresh, julienned basil

For the dressing
1/3 cup of red wine vinegar
2/3 cup of extra virgin olive oil, plus more to coat the pan
1 heaping tsp of oregano
sea salt to taste

Pour ingredients in to a jar and shake well and pour over pasta.

This dish is simple and easy to make. If you do not eat this immediately, you may want to drizzle a little extra olive oil over the pasta to replace any that had been absorbed. This is great as a meal or as a side dish

Tortellini with grape tomatoes, sun dried tomatoes and basil

This is so simple and delicious! Really you cannot have such sublime flavor with less prep time!

Ingredients:
2 packages of tortellini (I used one cheese filled and one pesto filled)
1 package of grape tomatoes, sliced
1/2 jar of diced sun dried tomatoes in oil
1 large bunch of fresh basil
Sea salt and pepper to taste
Freshly grated Parmesan for serving

Cook pasta per directions.
Meanwhile wash and shred basil, set aside
Slice grape tomatoes, set aside

When pasta is cooked, drain well and return to pot. add the tomatoes and basil and half the jar and oil to the pasta. Toss well. Add salt and pepper to taste.

This too can be eaten hot or warm and can be served family style or served in staggered stages  for the busy family on the go.

Simply Sandwiches

Who says sandwiches have to be simple, childlike and boring?

I made a couple to bring to a 4th of July party. First I made a Tomato, Boursin and Basil Sandwich on a baguette that I blogged about here, and then I made a prosciutto, mozzarella and arugula sandwich with a hint of lemon -- also on a baguette. And the brownies I wrote about in the post below that disappeared practically the very second I brought them out! I cut the sandwiches into (roughly) one inch strips so that they could be eaten easily as appetizers. These might be my new go to sandwiches of choice for potluck picnics!

Prosciutto, Mozzarella & Arugula with Essence of Lemon

*1 large good quality French baguette*Sliced prosciutto and mozzarella (enough to cover the length of the baguette entirely), or a prosciutto wrapped mozzarella roll, sliced to cover the baguette
*Arugula (baby spinach may be substituted) to cover the length of a baguette
*Several Tbs of good quality olive oil, to be brushed on to each side of the baguette
*Zest from 1 lemon, gently placed on one of the baguette halves
*Lemon juice, squeezed lightly over each half of the baguette
*Place one half on top of the other and slice as thin or as thick as you'll need your sandwich slices

 Optional, festive toothpicks to place in the center of each sandwich slice.

A Perfect Summer Meal: Cornmeal Crusted Chicken, Backyard Summer Salad & Lemon Parmesan Fusilli

This meal happened quite by accident, as all my best ones do. I had several pounds of chicken in the fridge that should have gone in to the freezer. I had taken the kids out of town for a couple of days and totally forgot about the chicken. Until I came home... and noticed that the Sell By Date was that day. We had already eaten dinner but I was not about to lose all that lovely free-range chicken. So I took one of the packages and dumped it into boiling water. I would freeze the cooked chicken to make chicken salad another day. The other batch would get lightly coated with cornmeal and some seasonings, tossed into a skilled with olive oil for a few minutes and then on to a baking sheet for a few more minutes. Even though this would be our dinner the following night I had to try a sample. It was divine. I love to use cornmeal instead of flour. I love the texture it provides.

Cornmeal Crusted Chicken
Ingredients:

Chicken breast, 1 to 2 lbs, trimmed and cut into smaller portions as desired
1/2 cup good quality cornmeal, repeat this ratio as necessary
1 tablespoon seasoning such as Lawry's, Old Bay or your preference
Good quality olive oil
Sea salt and ground pepper to taste

In a skillet heat olive oil until it starts to sizzle, then turn heat to medium high
In a deep bowl add the cornmeal and seasonings and mix well
Dredge the chicken in the cornmeal and place in the pan. Let brown on both sides, about 5 minutes.
Place on baking sheet. Repeat until all chicken has been browned, adding extra olive oil as needed. (If excess cornmeal builds up in pan, wipe clean with paper towel, add more olive oil and start over.
Place baking sheet in a preheated, 375 degree oven, for about 15 minutes to ensure the chicken is adequately cooked. The cornmeal crust should keep the chicken from drying out inside.

Backyard Summer Salad

If you have a tomato garden this is a perfect salad for you. If you happen to grow cucumber and basil, even better!

Ingredients:

1 large cucumber, peeled and trimmed. (I prefer the seedless English cuckes)
1 large tomato, quartered and thinly sliced
1 clove of garlic, very finely chopped
1 handful fresh Basil, Julienned
1/2 onion thinly sliced (I prefer red or Vidalia)
1/4 Grandma's Dressing

Grandma's Dressing:
1 cup of light extra virgin olive oil
1/4 apple cider vinegar
4 tbs. water
2tbs. powdered beef bouillon

In a large bowl add the above ingredients. Let marinate at least 20 minutes prior to serving.



The Lemon Parmesan Fusilli was based upon this recipe... I just guestimated here and added 1 clove of garlic, finely chopped.

Penne with Sun-dried tomato pesto with toasted walnuts and basil

Trying to eat soul soothing foods that have some health value can be hard. This pasta isn't so bad. The nuts add protein, fiber and Omega-3. Sun tried tomatoes are rich in Beta Carotein and anti-oxidants. And basil must have some nutritional value -- it is green! If made with a vitamin-enriched pasta or whole wheat pasta you have a pretty healthy meal!

Ingredients:

1 box, 1 lb, penne -- though use any shape you like
1 14. oz jar of sun dried tomatoes, chopped
1 cup of basil, Julienned
1 cup of walnuts, chopped
Salt and pepper to taste

In a large pan filled 3/4 to the top with water, cook pasta as directed on the package.
With a sharp knife or mini food processor, chop sun dried tomatoes -- set aside
With a sharp knife of mini food processor, chop walnuts -- set aside
Using a sharp knife julienne the basil -- set aside

Heat a skillet and add the chopped nuts. Stir and remove the pan from heat as soon as the nuts start to brown. This process happens very quickly. Keep stirring even when pan is off the heat. When most of the nuts have been toasted remove from pan and into a bowl.


When pasta is done, drain and return to the pan. Add Sun-dried tomatoes and nuts and mix well. Fold in basil and add some salt and pepper to taste.

Summer Pasta

On a warm summer night you want something refreshing with fresh summer ingredients. On a warm summer night you don't want to fuss too much in the kitchen. Much like my Vine Ripened Tomato Sauce, this recipe requires minimal cooking, just what's necessary to cook the pasta!

You'll need:

6 medium to large tomatoes, cut into bite size pieces
1 jar of canned black olives, pitted and cut in half or the equivalent of fresh pitted kalamata (found in salad bars)

1 good sized handful of fresh basil, julienned

2-3 medium cloves of garlic, chopped
1 container of crumbled feta cheese

a generous shake of Lawry's seasoned salt
freshly ground pepper

1 lb tricolore radiatore (or whichever shape you desire)

1 lb small cheese filled tortellini

1/4 - 1/3 cup of extra virgin olive oil

Directions:

In a medium sized bowl place tomatoes, oil, basil, garlic and seasonings and let marinate in room temperature for about 2 hours, about 30 minutes prior to serving add the feta and olives, let sit.

In a large sauce pan bring water to a boil and cook pasta. (If they have different cooking times, you might want to start one before the other.)

When pasta is ready, drain and then rinse under cold water to bring to room temperature. Drain well.

In a large bowl add pasta then tomato sauce and mix well. Season with additional sea salt and freshly ground pepper if necessary.

Vine Ripened Tomato Sauce with Gremeli

Summertime is a great time of the year to eat. I love to eat vegetables right out of the garden or picked from local farms or picked up a farm stand. Tomatoes are perfection this time of year. And those of you who grow them might have so many that you are looking for more ways to use them. This recipe is sure to please!

A lovely dish to cool you off on a hot summer day!

I first had this recipe about 20 years ago. My friend Jennifer made it for me and my friend Cathy. It was summertime and I was visiting my friend Cathy at her home in Greenwich. The recipe was so simple and quickly became one of my summertime favorites. You can make it was linguine or angel hair pasta, which I believe is how we ate it, but I used Gremeli as it is an easier shape for the kids to manage.

Ingredients:

Tomatoes, large, vine ripened (others will work well too) 1 per person
1 small handful of thyme
1 heaping handful of fresh basil leaves
2 - 4 cloves of garlic (depending on your taste)

Lawry's Seasoned Salt OR -- 2 good shakes
Jane's Crazy Mixed up Salt
Olive Oil, approx 1/8th of a cup, plus more to drizzle
Sea Salt, to taste
Freshly ground pepper, to taste
Freshly shaved or shredded Parmesan cheese, for serving

Directions:

1. In a medium or large sauce pan bring water to boil

2.While water is boiling score the bottom of each tomato with an X

3.Place in boiling water for NO MORE than 1 minute. This is called blanching. You want to remove the skin but not cook the tomato. You will see the skin start to peel off. Remove and place on a cool surface and repeat until all tomatoes have been blanched.

4. Once tomatoes have cooled, peel skin. Should peel easily using just your fingers.

(See picture below of tomatoes as soon as they come out of the hot water.)

5. After you peel the tomatoes into bite sized bits, discard the seeds and toss the chopped tomatoes into a medium sized bowl, then with your hands give the tomatoes a squeeze, breaking the bits up further. Set aside.

6. Chop up garlic, basil and thyme

and add all three ingredients to the tomatoes.

8. Mix well, add olive oil, seasonings and set aside to marinate for at least 2 hours.

9. Just prior to serving cook your pasta per directions on package. Drain and rinse under cool water to bring to room temperature. Drain pasta of all excess water.

10. In a large bowl add pasta, drizzle with about a tablespoon of olive oil and mix well.

11. Using a slatted spoon remove all tomatoes and set aside.

12. Add juices and mix well and taste... adjust seasonings as desired

Don't worry about it being too "soupy" the cheese will absorb some of the moisture or serve with a nice crusty baguette and use the bread to sop up all the good stuff!

The Official Preppy Cocktail?

It's as good as it is pretty!

Light and refreshing... a perfect drink to be enjoyed out on your porch, deck or balcony on a warm summery day. Prepare a large batch ahead of time and bring some with you to Polo, the beach or to a neighborhood block party!

1 shot of vodka, I used Absolut
1 shot of limoncello (I used the medicine cup and filled it to the brim, so roughly 3 tbs)
1 strawberry cut into pieces and placed in glass
2 basil leaves, chiffonaded and placed in glass with strawberry

A couple of basil leaves for garnish
1/2 cup of pink lemonade
1/2 cup of seltzer

If you have the time you can marinate the strawberries and chiffonaded basil leaves in the pink lemonade for a few minutes. Add the rest of the ingredients and garnish with the basil leaves.

This drink needed some green and I do not like the flavor combination of strawberry and mint. Basil actually has a sweet, herby flavor and it lends itself beautifully to this drink.

Cheers!

Artichoke Basil Pesto

Photos courtesy of Wikipedia

First of all I want to clarify the misconception that pestos must contain cheese and nuts -- pine nuts, walnuts, etc... This is simply not true, I recently learned. You can make a nut-free, dairy-free pesto. I have and it was fabulous. So fabulous, in fact, that everyone in the family except for my oldest son had 2 helpings. He had three!

Before I go on to share my recipe with all you, I want to share what I have learned. Pesto is an Italian term derived from the literal translation, to pound or to crush. The orginal variations were made using a mortar and pestle. (Had they had my Cuisinart mini chopper back then I am sure they would have much prefered that method!) Pesto originated in Genoa. Pesto alla Genovese is made with basil, salt, garlic, and olive oil, pine nuts and a hard cheese like parmesan.

France also has a slightly different version of this sauce called Pistou that originated in Provence. In this version cheese is often (not always) added but the pine nuts are not.

So I guess my version is more of a Pistou than a Pesto... but you can call it whatever you like!

Ingredients:
1 cup of basil leaves, trimmed from stems
2 cans artichoke hearts
Juice of 1 lemon
3 garlic cloves (feel free to use more, much more!)
sea salt
pepper
olive oil, 1/2 cup for sauce -- more for drizzling
pasta, 1 lb, your choice -- I used linguine and it was perfect

Directions:
While making your pesto boil a large pot of water to cook your pasta and when water is boiling cook pasta for time indicated on the package.

The best appliance for this is a small food processor, a drink blender will work well too.

In the bowl of food processor add your basil, artichoke hearts (1 can, drained) 1/2 cup of olive oil, juice of 1 lemon a little salt and pepper and pulse until well minced.

In a saute pan heat up some olive oil, finely chop the other can (drained) of artichoke hearts and saute them until lightly golden brown. When the color is achieved turn the heat off.

Once pasta is cooked, drain it and return it to the pot. Stir in artichoke pieces and then add the pesto. If needed drizzle extra olive oil over the pasta and add some freshly ground pepper.

This dish can be served hot or warm, at room temperature.