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.

Guacamole de los Ninos

My 10 year old is a whiz in the kitchen. He has a knack for what works and what doesn't. Like me, he often prefers not to follow a recipe and go by taste instead. He wanted to make guacamole the other night and so just using the following ingredients he eyeballed what he thought would be the right amounts. I did the chopping, his little brother did the mashing and he did everything else. On a jagged piece of paper I took notes as I am apt to do myself when playing around in the kitchen. I am sure this recipe has been printed with exact proportions but this really did come from the top of his head. I want to add that this was one of the best damn guac recipes I have ever had.

2 Haas avocados, almost to the point of being too ripe
2 cloves of garlic, finely chopped
1/2 small to medium onion - ours was Vidalia
1 lemon, juiced
3 smallish Campari tomatoes
1/8 cup (eyeballed) cilantro
Salt to taste

Directions

Cut the avocado in half. Remove pits and skins. Place meats in a medium, deep, bowl. Finely chop the 2 cloves of garlic and add to the avocado. Juice the lemon and add to the bowl. Cut the tomato, keep the seeds but discard the stem, into small bites, add to bowl. Chop the onion finely and add to the bowl. Finally, mince the cilantro and add to the mixture. Using a potato masher, mash all the ingredients until all are well blended. Add salt to taste and refrigerate for at least two hours to let the flavors all marry and settle. Enjoy with your favorite tortilla chips.

3 Bean Hummus

I sampled this in Westport's (CT) Garelick & Herbs and was immediately hooked. As I waited for my items to be assembled from behind the counter, I could not stop sampling their three bean hummus. As I sampled I read the ingredients and brought a container home so that I could try to replicate the flavors. While it may not be spot on, it's darned close and fabulous. Even the kids were hooked!

Ingredients:
1 can white beans (cannelini) drained and rinsed
1 can red kidney beans, drained and rinsed
1 cup of soybeans (edamame) either fresh or frozen and thawed
3 large cloves of garlic
1/4 cup of good quality olive oil
2/3 cup of water
Juice of 1 lemon
sea salt to taste

In a small food processor add the above items one at a time. Start  with the white beans, puree. Add kidney beans, puree. Add soy beans, puree. Add garlic, olive oil and puree. Slowly add the water, and puree. Lastly add the lemon and salt to taste.

If you are using a large food processor you can add everything in at once. There is not enough room in the mini processors to do this, however.

When all is well blended, place hummus in a pretty bowl and refrigerate for a couple of hours or, if possible, overnight. Serve with tortilla strips, pita chips or anything else you prefer.

A Perfect Puttanesca in a pinch!

I love the salty, briny, deep, rich flavors of a good Puttanesca sauce. I don't always have the time to make it from scratch. Tonight the kids wanted pasta for dinner. I had some nice sausage and cheese tortellinis in my fridge. But as how to serve them up, I was uninspired. I could make a brown butter and sage sauce, but I wasn't really in the mood to eat such. I had a couple of jars of marinara in the pantry. Plain and ordinary marinara. I am a tinkerer and plain and ordinary does not become me. I opened up the jar, poured it into a sauce pan and started adding some freshly diced garlic, Kalamata olives and capers. I was creating, in essence a hearty Puttanesca sauce that would perfectly accompany our tortellinis. As it sat simmering I poured in a hearty serving of red wine to deepen the flavor. I had, in my mind, after first taste, created a perfect sauce!

Ingredients:

1 jar good quality marinara sauce
4 cloves of garlic, minced
12 (or so) pitted Kalamata olives, diced
2 tbs capers
1/4 to 1/2 cup good red wine -- whatever you happen to be drinking as you cook!

In a sauce pan over medium heat add the marinara sauce, garlic, olives, capers and wine. As it starts to bubble (not boil) turn heat to low and let simmer about 30 minutes. The sauce will thicken and deepen in color. The flavors will become rich, and briny yet earthy from the wine.

This sauce could not be easier to make.

It would also be marvelous served over chicken, in which case I would double the recipe

I am well aware that most Puttanesca sauces are devoid of wine. But this is me we're talking about :)

A Perfect Pot Roast

It was just one of those pot roast days. The rains and the winds came pelting down, stinging and drenching us the minute we stepped out from our shelter. The weather was not kind and today was one of those bone-chilling days when nothing you do, save for a long and luxurious bath, will warm you. Today was one of those days where you needed food to nurture your heart and soul. A simple, tender aromatic pot roast with a side of buttered and salted egg noodles hit the spot!

What I love about pot roast is that save for the actual time browning the meat, it's a meal that cooks itself so all you have to do is let it simmer away on the stove while you tend to whatever needs your attention, or crawl under a blanket with a good book in front of a fire or curl up in front of a good old movie... Miracle on 34th Street, White Christmas or The Bells of St. Mary's would be perfectly appropriate!

Ingredients:

1 3-4 lb roast, trimmed of excess fat and seasoned with salt, pepper and garlic powder
Olive oil
1 lg can of crushed tomatoes
2 cups of beef broth
2 bay leaves
4 cloves of garlic
6 - 8 carrots peeled and cut in half
2 tbs Herbes de Provence
1 1/2 - 2 packages of mushrooms, washed, stems removed and sliced
1onion sliced (thick slices are fine)

Pour enough olive oil to thinly cover the bottom of a dutch oven or large and deep pot.
Place roast in the middle and brown each side until a nice crust is achieved.
Add tomatoes and broth
Add seasonings and vegetables.
Cover and let simmer about 3 hours.

After 3 hours removed pot roast and place on cutting board to cool.
Remove bay leaves and discard.
Remove carrots and slice. (If I toss them in sliced I find they get too mushy. By slicing them after then have cooked, the carrots are soft but not overcooked.)
Placed sliced carrots back into the pot.
If you feel that too much of the liquid has evaporated add a cup or so more of the beef broth.

Cut pot roast in to thin slices, cutting with the grain.

Place meat on a large plate. Spoon out some of the sauce and vegetables and place on top of the meat. This helps to ensure that the meat is soft and has all the flavors of the wonderful herb and vegetable-infused gravy.

Plave the rest in a serving bowl.


Serve with roasted potatoes, or our favorite buttered egg noodles!

Spaghetti with cauliflower, sundried tomatoes and sausage

 

I adore pasta and could eat it every day. For every meal. I love that there are just so many ways to serve it. I love that it can be eaten hot or cold, can accompany a meal or stand on its own. I love all the different ways it can be prepared and all the different ingredients to accompany it... You could have pasta all year and never have to repeat a dish! 

I like to cook pasta for its ease and simplicity. Pasta is a perfect and practical dish for a busy family always on the go. It's nourishing and soul-soothing. I serve it once a week. 

Last week I was getting ready to purge pile after pile of my cooking/decorating magazines. I swept through each glossy looking for dog-eared pages and anything that caught my attention. Interesting recipes and inspirational articles or photos were carefully ripped out. This recipe was adapted from another... I wish I remembered... but since I made it my own, it's not quite as important. Still, it would have been nice to have given credit to the recipe that inspired it...

Ingredients:

1 package fresh Italian sausages. I used sweet but you could use hot.
1/2 onion, finely chopped
4 cloves garlic, minced
1/4 Cup finely chopped or pulsed sundried tomatoes in oil, plus 2 tbs of the sundried tomato oil
1/2 head of fresh cauliflower, cut into bite size pieces. (Please do not use frozen for this!)

1 lb spaghetti -- I used vermicelli
1/2  Cup Parmesan cheese. (I used grated)
Salt and pepper to taste

In a large pot, bring water to boil and then cook pasta per directions on package. Drain, reserving a little bit of the liquid to keep the pasta from sticking together. If necessary add a tbs of two olive oil.

In a skillet add small bits of sausage, removing them from their casings. Cook until thoroughly browned. Set aside on plate, on paper towel. Repeat as necessary until all the sausage is thoroughly cooked.

In the same skillet add the garlic and onions, allowing them to soak of the sausage flavorings and saute until translucent. Add the 2 tbs of sundried tomato oil. Turn off heat. If possible return sausages to pan (unless you chose one that is too small!) 

Steam cauliflower until al dente. Should take just a few minutes. Add to the pasta. Add the sundried tomatoes to the pasta and cauliflower. Mix well. Now add the onion, garlic and sausage mixture. Mix well. Next add the Parmesan, salt and pepper if necessary. Mix thoroughly. Keep in pot on low until ready to serve. 

Buon Appetito!

A Perfect Autumn Meal: Salsa Chicken, Cumin Chick Peas, Green Beens with Garlic and Tri color Cousous

This was one of those "what would happen if..." recipes...

I had a recipe for chicken with olives. And there was this large jar of salsa which seemed to shout out "use me! use me!" and because I can never leave a recipe well enough alone I decided to toss the jar on top of the chicken and bake it in the oven. Well, this has to be one of my best science experiments ever. It is a go-to easy recipe if we have last minute company. It is flavorful, easy and fool-proof! I like to serve it with couscous, a green veggie and chick peas. The meal has a sort of Mediterranean feel to it. Though I am not sure where in Europe you'd find salsa on the menu!

To make the chicken you will need:
2 lbs boneless, skinless chicken breasts -- trimmed into portions the size of your palm.
1 large jar of good chunky salsa -- doesn't have to be an expensive variety, however.
1 can of black olives
3/4 cup of green olives
2 tbs of olive oil
salt, pepper and garlic powder to taste

Directions:
Add olive oil to a hot, largish saute pan
Add chicken, about 3 or 4 pieces at a time
Season with salt, pepper and garlic powder
When browned flip over and season other side. Do not cook fully as it will finish cooking in the oven.
When chicken is done place into large ceramic baking dish.
Repeat above steps until all the chicken has been browned.
Pour salsa over the chicken and spread evenly. Add olives.
Place in preheated oven, 375 for about 20 minutes, or until thoroughly cooked through.
If necessary, keep chicken in oven, on warm until ready to serve.

Meanwhile... prepare couscous per directions on package.
For this recipe I tend to stay away from the Near East and other varieties that are flavored.
I use a plain couscous and add just a little bit of salt to taste.
This can be reheated quickly in the microwave just prior to serving, if necessary.

Cumin Chick Peas are my new favorite treat! I like to make extra just so I can snack on them!
These can either be lightly sauteed in a pan or baked in the oven. Both yield fabulous, flavorful and crunchy results!

You'll need:
2 cans of chick peas, drained and rinsed
1 - 2 tsp of ground cumin
1 tsp garlic powder
Sea salt to taste
2 tbs of olive oil

In Pan:
Add olive oil to hot pan
Add chick peas and seasonings and cook until the chick peas start to brown.
Some of the skins will peel off... this is OK and delish!

In oven:
Combine all the ingredients in a mixing bowl and mix well.
Place on a jelly roll or cookie sheet and bake at 400 degrees for 15 to 20 minutes until lightly brown and crispy. If you want to cook these longer, please do!

Garlicky Green Beans

You'll need:
1 - 2 lbs fresh haricots vert, thin green beans (or if you have access to really good frozen ones like Trader Joe's brand)
2 - 3 tbs olive oil
1 - 2 tsp garlic powder
Sea salt and pepper to taste

In a large, hot pan add oil and green beans, saute, add garlic powder, salt and pepper and cook about 5 minutes so that beans are tender but still crisp. Some of the beans will caramelize. My kids love these beans the best!

Pasta Salad from the Pantry

I have talked before about the importance of a well-stocked pantry. There are times when time is short and yet you must prepare dinner. Salads are easy and quick, but sometimes the family simply isn't in the mood... It's the end of the summer and we're pretty much all sandwiched out... Pasta is a pretty reliable palate-pleaser in the Entertaining House. I had some hot Italian sausage in the fridge that I needed to use up. But there was not much else... So I took to the pantry and loaded the tins into my arms and ended up making a fabulous, simple and delicious warm pasta salad. Perfect for a coolish night!

Ingredients:

1 can black small, pitted black olives -- I used about 3/4 of the can
1 can garbanzo beans, drained and rinsed
1 small jar of small green pitted olives -- I used about half the jar
1 small jar of sun dried tomatoes, Julienned -- I used about 8
2 Tbs of the sun dried tomato oil
1 Can of artichoke hearts, drained and quartered
Olive oil, a good dose!
1/4 of an onion, finely chopped
4 cloves of garlic, finely chopped
1/2 package of Italian sausage -- or 4 links -- Chicken sausage is perfect in this as well. (Or cook the entire package and use the remaining half to place on home made pizza another night!)
1 1/2 Tbs Italian seasonings
Sea salt to taste
Crushed red pepper to taste
1 lb of your favorite pasta (I use Barilla)

Directions:

Cook pasta in large saucepan per directions on the package
In a large saute pan cook sausage in batches. As sausage is cooked set aside on a plate lined with paper towels.
When pasta is done and cooked al dente drain and return to pan. Add a touch of olive oil to keep from sticking together. When the sausage has cooked put desired amount into pasta. The rest can be refrigerated for another day.
In the saute pan add 2 to 3 tbs of olive oil and cook garlic until lightly browned. Gently scrape out garlic and add to the pasta pot. Add onions to the saute pan and cook until translucent. Add the olives, chick peas, artichoke hearts, sun dried tomatoes, sun dried tomato oil, crushed red pepper, Italian seasonings, and sea salt. Simmer for 5 - 10 minutes to marry the flavors.
When ready add to the pasta pot. Mix well. Serve immediately or as people are ready to eat. This dish is simple but packed with flavor that lends itself to tasting wonderfully whether hot or warm.

Grilled Steak with Chimichurri Sauce and Pan Seared Potatoes with Oregano and Sea Salt

I love this sauce which finds its origins in Argentina. The fresh herbs blended in with garlic, olive oil and red wine vinegar come together perfectly for a sauce that is the perfect accompaniment to any meat, chicken or fish dish!

Chimichurri Sauce
 Ingredients:
1 cup of parsley (I used a combination of flat leaf as well as curly from our back yard)
1/4 cup of cilantro and some of the cumin seeds (optional - from our back yard)
2 cloves of garlic crushed
1/4 - 3/4 tsp of crushed red pepper
1/2 cup of good quality olive oil
1/4 cup of red wine vinegar
sea salt to taste

Remove leaves from stem and place in a mini food processor. Add the garlic, red pepper, olive oil, red wine vinegar and sea salt. Pulse until smooth. Remove and pour into a pretty pitcher or small serving bowl.

Drizzle over steak (fish, chicken, potatoes or rice) as desired.


Or drizzle over crusty baguette with leftover chicken or steak for a fabulous sandwich the next day!

***

Pan Seared Potatoes with Oregano
Ingredients
6 -10 small new potatoes thinly sliced
Oregano, dried
Sea Salt
Olive oil

Coat bottom of large saute pan with good quality olive oil. Place potatoes in pan, careful not to overlap. Cook until each side is nicely browned. This should take just a minute or two per side. Remove and place on to paper towel to drain of excess oil. Then place potatoes side by side in a shallow baking dish. Repeat as necessary until all potatoes are cooked. Once potatoes are in dish, sprinkle with oregano and sea salt. If potatoes form 2 or more layers be sure to season all the layers.

Place in 300 degree oven for 10 minutes or until ready to serve.

Dip into chimichurri sauce for additional flavor!

(Cook your meat as desired. We grilled a London Broil that I seasoned with garlic powder,charcoal, meat tenderizer and a bit of sea salt.)

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.

Linguine with Artichoke & Mixed Olive Pesto

Pasta. It's my go-to easy, lazy food. It's what I pull off the shelves when the kids are starving and I am too busy to cook. It's filling and fast and I can get pretty creative with it with even the most basic of ingredients. We eat pasta once a week here. Yet again the kitchen is empty and I need to get to the grocery store. I ran out yesterday for yogurts, milk and apples. Healthy snacks to last the weekend. I'll go tomorrow. Meantime we always have pasta. Rebecca told me that she wanted an artichoke pesto. Luckily my canned and jarred goods have not been depleted yet. I had everything I needed to concoct a flavorful artichoke pesto. There's a little leftover. I think I know what I'm having for lunch tomorrow!

Ingredients:

1 lb thin linguine, cooked per directions on the package

1 jar of artichoke hearts in oil
3 cloves of garlic
1/4 cup of shredded or freshly grated Parmesan cheese
1/4 cup of mixed, pitted olives
1/8 cup of olive oil

 If you do not have, or do not have access to pitted olives, you can easily remove the pits yourself by taking a really large knife and lying it on it's side over the olives. Smash the flat side of the knife with your palm. The olive will flatten and the pit will come out easily.

In a small food processor add the artichoke hearts plus 1 tbs of the oil
Add the garlic and pulse
Add the olive oil, Parmesan, olives and pulse until thoroughly blended

When the pasta is done, drain pasta and reserve about 1/2 cup of the pasta water.
Return pasta and water to the pan.
Add about 1/2 of the pesto and mix well. (If you wish you can add more)
Add freshly ground pepper and sea salt on top, if desired.

Spaghetti with Oven Dried Tomatoes and Olive oil infused with Garlic, Lemon and Basil

We've been eating a lot of pasta here lately. Our grill died. It's cold out and I don't have the energy to cook heavy meals. This dish reminds me of one I would eat in Italy. My grandmother had fabulous help in Agnese. She kept a great house and she was a fabulous cook. Mostly what she cooked came straight from the gardens on the property. But sometimes what we crave is not available or in season. I learned to love canned tomatoes. Especially San Marzano tomatoes. Agnese used a lot of olive oil and garlic and lemon. I tend to use this combination a good bit too. Throw in some basil for good measure because I like it and because it is in my fridge and I don't want it to turn bad and it will if I don't use it in this dish.

I took the San Marzano tomatoes from the can and removed the seeds and drained them the best I could. Then I placed them on a drying rack that I placed on a cookie sheet that I should have lined with aluminum foil... but I didn't.. Oh well.

I sprinkled a very generous amount of sea salt on the tomatoes and set them in the oven for about an hour and a half at 325 degrees. I watched the oven closely. You do not want to burn your tomatoes. After a half hour or so I turned the tomatoes over. The goal is to get your tomatoes to dry out. I wish I had used two cans. Next time I will. These were so delicious!

While the tomatoes were cooking I took a cup of oil and put it in a saucepan over high heat. I tossed in 4 cloves of garlic, some lemon peel and a small handful of basil. When the oil started to bubble I removed it from the heat and let it sit for an hour or so.

When the tomatoes were done I removed them from the oven and chopped them into small pieces. I removed the garlic, lemon peel and basil from the olive oil. I chopped the garlic and set it aside.

When the spaghetti was was done (cooked per directions on box) I drained it and returned it to the pot adding the juice from the lemon and about 1/4 Cup of the olive oil, chopped garlic and tomato. I added some salt and tossed well. Some fresh Parmesan was all it needed for the finishing touch.

This simple pasta simply burst with flavor. Christopher had 3 helpings!

Lemon Pasta with Feta, Asparagus and Bacon

Asparagus is in season! Use it as often as you can! This pasta recipe is hearty and yet light... it's flavors are smooth and yet complex... A handful of ingredients make this an easy dish to make yet it tastes like you slaved over it for hours!

Ingredients:

1 large or 2 small bunches of asparagus, peeled
1 1/2 cups of feta cheese
1/2 cups of Parmesan cheese
2 - 3 cloves of garlic, crushed or minced
Zest and juice of 1 lemon (should yield about 5 tbs.)
1/4 cup of extra virgin olive oil
1 lb box of pasta (I used shells)
1 package of bacon, cooked and crumbled
Salt and pepper to taste

Directions:

Bring a large pot of salted water to a rolling boil. Add pasta to boiling water and cook per directions on package.

Start cooking bacon. Microwave is my method of choice! When bacon has cooked, remove from oven, let cool and crumble.

Bring a large saucepan to a boil and add asparagus. Cook no longer than 5 minutes and then remove from heat. When asparagus have cooled slightly, slice asparagus into 1/2 to 1 inch slices. Set aside.

In a small mixing bowl add together Parmesan cheese, feta cheese, olive oil, lemon zest, lemon juice, garlic and mix well. Set asside.

When the pasta is ready drain the pasta and return to the pan, adding back about 1/2 cup of pasta water. Mix well and add the cheese mixture from the bowl. Mix well. Add asparagus pieces. Mix well and serve immediately!

If unable to serve immediately keep the pasta over low heat on the stove. Do not add bacon until just prior to serving to assure crispiness.

Cilantro Yogurt Sauce

We love cilantro around here. This time of year, as the temperatures start to rise, cilantro becomes a staple. I decided to make a cilantro dipping sauce for our chicken and based it loosely on a Tzatziki sauce. The result was nothing less than delicious, cool and refreshing. We also decided that this would be wonderful served with grilled or chilled salmon. Last night we had it with grilled chicken.

I prepared the chicken by rubbing each piece, trimmed and de-fatted, with a little bit of olive oil (to keep it from sticking to the grill) and seasoned lightly with sea salt, garlic powder and freshly ground pepper. Then I handed it over to the husband to toss onto the grill!

For the Cilantro Yogurt Sauce:

1/2 cup of low-fat Greek yogurt
1/2 cup of low-fat mayonaise
1 heaping tablespoon freshly minced cilantro
1 clove garlic, minced
Juice of 1 large lime (or 1 1/2 smaller limes)
2 teaspoons red wine vinegar

Place all ingredients in a bowl and mix well. Refrigerate for an hour before serving.

Holy Guacamole!

My nine year old made this. This is seriously the best guacamole I have ever had! I went out to lunch with my husband to a fabulous South American/Pacific Rim restaurant with a guacamole that is sublime. I wanted more and my son always wants to cook. We took a basic guacamole recipe and tweaked it. Rick Bayless, watch out!

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 ½ lime, juiced
• 1/2 teaspoon kosher salt
• Freshly ground pepper, to taste
• A good shake of ancho chili powder (or any red chili powder)
• 1 onion, diced
• 2 Roma tomatoes, seeded and dice, or 3 Plum or Campari tomatoes
• 2 tablespoon chopped cilantro
• 1 clove garlic, minced


Directions

Scoop the avocados (discard pit and skin) and place the meats in a large bowl. Squeeze the lime, set aside. Dice the onions and tomatoes, set aside. Using a mortar and pestle or a potato masher mash the avocado, add the lime juice, tomatoes, garlic, onion and cilantro and mix well. Add spices, mix well. Let sit for at least 20 minutes before serving.

Insalata d'Agnese with Garlic Toasts and Tuscan White Bean Spread

  

 

A simple supper. When we were in Italy we had bread and salad every day we were at the house for lunch and went out for large, lavish dinners at local, wonderful eateries in Umbria and Tuscany. My grandmother had wonderful help in Agnese who looked after the villa in the months my grandmother wasn't there and cooked for her when she was there. Her meals were simple and spectacular. Most of the ingredients were local -- from my grandmother's garden!

One of my favorite salads could not have been more simple to make and bursted with flavor. It was a shredded salad with romain, radicchio, olive oil, vinegar, sea salt and pepper. We call it Insalata d'Agnese since it was Agnese who created it.

Insalate d'Agnese
You'll need:
3 heads of Romain trimmed and washed
1 head of radicchio, trimmed
1/2 cup of olive oil and 1/4 of vinegar -- feel free to add more or less vinegar to your liking
generous amounts of freshly ground pepper and sea salt
(Use only what you desire, the rest will remain well for a week or so in a glass jar or cruet.)

Shred the lettuces and arugula and toss into a large salad bowl with oil, vinegar, salt and pepper. Can't be more simple! I love the red and green color, but alas my three little ones find the radicchio a bit too bitter so we omit it for them.

In Italy we ate this with loads of fresh bread and artisan cheeses. Sometimes we do here in the states as well. But the other night I had a full baguette that was a bit stale. I cut the baguette into slices and made little toasts so as not to have to waste the bread.

Garlic Toasts:

Slice the baguette into 1/2 - 1 inch slices
using a pastry brush, brush on olive oil
sprinkle garlic powder generously OR rub a clove of fresh garlic onto each slice
sprinkle lightly with sea salt
place under broiler (high) for a few minutes and watch as the toasts turn a golden brown

 

 

And these go wonderfully with the Tuscan White Bean Spread

1 can of white beans, drained and rinsed
3 tbs olive oil, plus 2 more
2 - 3 cloves of crushed garlic
squeeze of a half a lemon
Salt and pepper to taste

In a large saute pan add olive oil, beans and salt and pepper to taste
As the beans start to get golden stir them around -- They will get soft, this is what you want.
When beans get golden add the *garlic and stir... keep cooking until garlic turns golden brown too
Place the beans in a mini food processor with the rest of the olive oil and lemon
Puree until smooth -- feel free to add any more of any ingredient

*If you do not have any fresh garlic, use about 1 tsp of garlic powder
Serve warm with the toasts -- May be microwaved to reheat

The Best Chicken Broth Ever (according to my family!)

I've made broth from scratch before and it's been good. But not great. It always seemed to be missing something. This time I decided to add all the juices and scrapings instead of tossing them away. And that has made all the difference. What resulted was a deeply flavorful and rich broth. For best results your soup should simmer at a minimum of four hours. This fed five of us with plenty of extra which I have placed in the freezer for another meal.

While the cooking is time consuming, the preparation could not be more simple. And the smell of all the flavors as they simmer on the stove is to die for!

Ingredients:
8 - 10 carrots
10 stalks of celery
1 and 1/2 onion (or 6 small to medium shallots)
3 cloves of garlic
3 bay leaves
1 Tbs of salt (or to taste)
chicken carcass
Chicken drippings that have been reserved
Egg noodles, 1 package


In a large stock pot place your chicken bones, drippings that have been chilled and fat removed, 4 - 6 carrots, 6 stalks of celery, 2 - 3 cloves of garlic, 1 medium onion quartered or 3 shallots, 3 bay leaves, 1 tbs of salt (or more to taste) and fill the pot so that the water just covers the bones. (I actually used a little less)


Bring the water to a boil then reduce heat and keep simmering about 2 hours with the lid on. After a couple of hours remove the lid so that some of the liquid starts to evaporate. The liquid will darken and develop a rich flavor. After 4 hours remove from stove (or keep on stove with the heat turned off) and using a strainer pour the liquid into a bowl. Pull any remaining meat off the bones, if desired, and set carrots aside and cut into small pieces. Toss everything but broth and carrots and return to the pot to keep warm. Your broth will turn a dark amber-like color, as pictured below.


Add remaining chicken, cut or shredded into bite sized pieces, and carrots.

In another pot bring about 8 cups of water to a boil and cook egg noodles, or any desired pasta. Remove from heat and drain. Set aside.

I like to add more vegetable to my soup. So I take 4 more carrots, 4 stalks of celery and another 1/2 onion and chop them finely. In a saute pan with 1 tbs of oil I cook the vegetables until lightly browned, about 5 minutes and toss them into the soup pot. Simmer on low until ready to serve. Just prior to serving add egg noodles.

A Perfectly Roasted Chicken

I love nothing more than the smell of roasting chicken... (Ok, I love it the same as I like the smell of baking pies and cookies!) Roasting a chicken is really very easy, and requires only a few simple ingredients and some time.

I like to buy organic chickens. And if possible those with the little pop-up indicator thingies. I do use and rely on a good meat thermometer as well.

For your perfectly roasted chicken you will need:

1/4 Cup of Herbes de Provence, Italian Seasoning or Williams-Sonoma Turkey Seasoning
1 tbs of salt
2 lemons, thinly sliced

Preheat your oven to 375 (if using a conventional oven)
If using a convection oven your oven may convert the temperature automatically, otherwise you will need to see what the recommended temperature is for your convection oven.

Directions:

*Take your chicken and remove everything from the cavity.
*Rinse thoroughly under cold water and pat dry with paper towels.
*Using your hands gently, slowly separate the skin from the meat on the breast as well as the legs. Your bird will be much more flavorful if you season the meat underneath the skin.
*Take some of the herbs and rub them against the meat, under the skin. Be generous!
*Repeat on the drumstick and thigh.
*Take the lemon wedges and carefully place them between the skin and the meat, where you had placed your herbs. You should have roughly 1 sliced lemon left over

If your chicken seems to have fallen apart slightly from separating the skin from the meat, simply tie the legs together using kitchen string/rope.

*If you have a roasting pan, place the roasting rack inside the pan, and place the extra lemon wedges on top of the rack.

*Place the chicken, breast side up, on top of the lemon slices.

The leftover meat, bones and drippings will make The Best Chicken Broth Ever. Do NOT discard. (Recipe to follow)

We served the chicken with wide, buttered egg noodles and

Garlic Sesame Asparagus

1 to 2 bunches of asparagus, ends trimmed
Garlic powder
Sea salt
1 tbs sesame oil
1 tbs olive oil

*In a large saucepan, bring 2 cups of water to a boil.
*Immerse asparagus in water and cook until vibrant green, 3 to 5 minutes.
*You want the asparagus to still be crunchy. Remove asparagus from the water.
*Remove water from the pan and pat dry with paper towel.
*Pour in the oils, and bring to high heat.
*Add the asparagus -- it should sizzle as it hits the hot oil. Turn heat to low and sprinkle desired amount of garlic powder and salt.
*Turn heat off. The asparagus will continue to cook. Turn and toss to make sure that asparagus is well coated. Keep in pan until ready to serve, but not more than 5 minutes.

Spicy Pan Seared Pork Chops

Sometimes we get in a cooking rut and cook what's easiest or most familiar. Last night I decided to climb out of my box. (Daddy was too busy to grill!) I wanted something with flavor, a little kick and something that would taste as good from the stove top as it would from the grill.

I could not be any more pleased with the result of this fabulous dish!



I have to warn you, if you like bland foods, this might not be for you. If you like a little heat, this is a must try dish. I made this with Cilantro Lime Rice, which was the perfect refreshing accompaniment!

To make your dry rub you will need the following:

2 tbs paprika
2 tbs cayenne pepper
2 tbs garlic powder
2 tbs brown sugar
2 tbs Italian Seasonings
just less than 1/3 cup of salt

You will also need the following for the sauce:

1/2 cup dry white wine
2 - 3 cloves of minced or finely chopped garlic
1/2 chicken stock


Mix together the marinade ingredients really well. You will have extra that will keep well in a tightly sealed jar for a month of so.

In a large saute pan add a table spoon or two of olive oil and heat.
As the oil is heating, rub generous amounts of the dry rub on to both sides of the pork. Add the pork to the pan. (The meat will sizzle nicely when the oil is hot enough.)

Sear each side, (about 2 to 3 minutes per side) until nicely golden brown. Reduce heat and cook for 20 - 30 minutes depending on the thickness of the chop.

When the chops are done, remove from the pan, and to the pan juices (there should be a good amount) add 2 - 3 cloves of freshly pressed or crushed garlic, 1/2 cup of dry white wine, 1/2 cup of chicken stock and gently stir all the spices and seasonings off the pan. Pour sauce in to a small pitcher. Toss the chops back into the pan for to keep warm until everyone comes to the table.

If you would like to serve this with the Cilantro Lime Rice, simply cook regular long grain white rice as you normally would. As the water is boiling add juice of 1 lime. While rice is cooking, finely chop some fresh cilantro leaves, and add to the rice when it has finished cooking. Toss well so that the cilantro is well blended.

For vegetable I simply served a green salad.

a little bit NUTTY!

My grandmother was the ultimate entertainer. From the day I was born I remember her hosting lavish parties in her European homes. She entertained royalty, members of the Hollywood elite and a list of other very impressive people. As a young child I dreamt of being just like her when I grew up. (I have come nowhere close! LOL)


Her menus were elegant, elaborate, sophisticate and mouth watering. She had a theory. She never offered hors d'oeuvres or appetizers. She always told me that if you feed people too much before the mealtime they are not hungry enough to truly appreciate the splendor of the meal itself.


Of course she did have little things to nibble on while her guests drank. She always had her salted almonds. Super delicious and super easy. There are 2 ways in which you can dress up regular store bought almonds.

For my 1st version, Oven Roasted Almonds you will need just 3 ingredients: almonds, egg whites and sea salt!

In a mixing bowl mix your bag of almonds (about 12 to 16 oz.) with 1 egg white. Mix so that all nuts are well coated. Sprinkle generously with sea salt and then place on a cookie sheet so that none overlap. Bake in oven at 350 degrees for about 20 minutes. Let cool and break nuts apart before placing them in a serving dish.

Or you could make some Spiced Nuts. These are my personal favorite. I like a little heat.

For these you will need:

1 to 2 Tbs. of olive oil
sea salt
paprika
cayenne pepper
garlic powder
almonds, 1 12 to 16 oz bag

In a medium to large saute pan add olive oil and turn heat to high. When oil heats up turn oven down to medium and add nuts. Cover really well with olive oil. Sprinkle lightly with paprika, garlic powder and cayenne powder so that each nut is well covered. Add sea salt. After 5 - 10 minutes remove pan from heat and either place pan in oven (if it is oven-safe) or place nuts on cookie sheet, and turn oven to Broil, High for about 5 minutes. (Watch closely to make sure nuts don't burn.) Be sure to scrape pan and all the spices on to the nuts.

When nuts are ready remove from oven, let one cool... taste for seasonings. Add more of the seasonings you desire to adjust heat and salt levels. Let cool thoroughly and place in a a pretty bowl.