Chicken Cutlet Caprese

March 23, 2018 Comments: 2

Beneath this flavorful and fresh caprese salad are grilled, balsamic-marinated chicken cutlets.  The thinly sliced chicken cutlets marinate overnight in a simple vinaigrette made with balsamic vinegar, olive oil, salt, pepper, crushed red pepper flakes and sliced garlic.  Grilled either on your outdoor grill or indoor grill pan until fully cooked, they are then topped with a fresh salad made with ripe cherry tomatoes, sliced cucumbers, fresh basil and torn fresh mozzarella cheese.  A wonderful Italian-inspired, grilled dinner idea to help us ease into long-awaited grilling season!

(To view this recipe, click on the blue title of the blog post above*)

‘Spring Herb Salad’

March 22, 2018 No comments
Recipe Courtesy of The Culinary institute of America's Gourmet Meals in Minutes

Recipe Courtesy of The Culinary institute of America’s Gourmet Meals in Minutes

If you are growing some of your favorite herbs in your garden like we are, you are probably constantly searching for unique ways to use these fragrant gems.  I ran across this simple salad idea in one of my favorite cookbooks (The Culinary institute of America’s Gourmet Meals in Minutes) and was immediately on board with the idea of using some of the herbs as the base for a healthy side salad.

Along with baby spinach and strips of bitter radicchio, I tossed in some long strips of chives, fresh mint and chervil as well as a few cherry tomatoes from the garden for color.  The second really great idea in this simple recipe was the vinaigrette that you are tossing these lovely greens and herbs in.  A simple white wine vinegar-base that is flavored with quality olive oil, a pinch of sugar, l and white truffle oil for that earthy, one-of-a-kind flavor.  I like to serve a salad like this one with lemon wedges for a natural, bright ‘pop’ of flavor.

(To view this recipe, click on the blue title of the blog post above*)

Lentil ”Bolognese Spaghetti”

March 21, 2018 No comments

Recipe Courtesy of Good Housekeeping Magazine

This hearty pasta bolognese is unique in that it not only incorporates ground beef into the ragu, but also the last minute addition of healthy lentils.  And yes! All of the other classic bolognese ingredients are present, too: garlic, onions, carrots, mushrooms, and whole peeled tomatoes.  All simmered until the hearty sauce just can’t wait any longer to be devoured.  Served over al dente pasta, with the unique garnish of buttery pine nuts for added crunch, and some grated cheese as well.

(To view this recipe, click on the following link: http://www.goodhousekeeping.com/food-recipes/healthy/a47522/lentil-bolognese-spaghetti-recipe/)

Asparagus & Watercress with Shaved Pecorino & Saffron Vinaigrette

March 20, 2018 No comments

Crispy blanched asparagus pairs just marvelously with peppery, fresh watercress.  With any vinaigrette drizzle on top this side dish would be delectable, but with a homemade sherry-saffron vinaigrette studded with chopped, green olives…you can only imagine the decadence!  The saffron threads not only give the vinaigrette a rich, yellow hue but also a deep flavor that is uniquely tasty.  Also added into the vinaigrette are some snipped, fresh chives and some chopped green olives for an added briny kick. I like to serve this side dish with some shaved, salty cheese: Parmesan, Pecorino or even a ricotta salata would work wonderfully.

(To view this recipe, click on the blue title of the blog post above*)

‘Salmon with Fresh Sorrel Sauce’

March 19, 2018 Comments: 2

Recipe Courtesy of MyRecipes.com

Similar to a homemade pesto sauce (but without the cheese), this flavorful, bright green sauce is made from a puree of fresh herbs and walnuts.  The fresh herbs that make up this lovely sauce are fresh parsley, chives and sorrel. If you aren’t familiar with sorrel, it is a spinach-looking herb popular in French cooking, that has a very lemony taste– with a slight acidity like that of a tart apple.  Beautiful when melted into a cream sauce, sorrel is also wonderful in fresh salad, in a bowl of comforting soup, and also sauteed into your favorite egg dish. ( It is also very easy to grow, right in your own garden!)  Here, the fresh sauce is a welcomed addition to seared salmon fillets.  I like adding a touch of lemon juice to the sauce itself, along with a pinch of crushed red pepper flakes for a touch of heat.  Feel free to prepare the salmon in whichever way you prefer: searing was nice, but you could grill it, bake it, or even broil it if you choose.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/salmon-with-fresh-sorrel-sauce)

Pizza with Broccoli, Prosciutto & Mozzarella

March 18, 2018 No comments

I love the flavor pairing of tangy balsamic vinegar with broccoli, and I also love it with thin slices of Prosciutto di Parma. So voila! That is where the idea for this pizza came from; I decided to merge all of those taste together: the roasted broccoli florets, sweet balsamic glaze, the thinly sliced ham and some beautifully melted fresh mozzarella cheese.  And don’t forget a pinch of crushed red pepper flakes for heat, and some salty Pecorino cheese for a must-have finishing touch.

(To view this recipe, click on the blue title of the blog post above*)

Savory Bread Pudding with Kale & Mushrooms

March 17, 2018 No comments

Don’t ever throw out the rest of that loaf of bread that you didn’t quite finish this week–even if it might be a bit on the stale side.  Simply throw it in the freezer and defrost it to use in a sweet or savory bread pudding like this one. Or, grind it in your food processor and use as fresh breadcrumbs on a number of dishes. This recipe is evidence of why that is a firm rule in my kitchen.

Quite a remarkable side dish for your next roast chicken, this savory bread pudding uses a leftover Tuscan boule (any variety of bread will do just fine), ricotta cheese, kale, sliced mushrooms and a touch of truffle oil for a fragrant finish.  The stale bread soaks up the ricotta-custard mixture very well, which makes for a light and airy interior for the bread pudding that is simply irresistible.  This same format can be used for a sweet bread pudding as well–just add your favorite cooked fruit, dried fruit, nuts, chocolate even, or whatever sweet flavorings you have on hand.  This is comfort food at its best!

(To view this recipe, click on the blue title of the blog post above*)

‘Chicken with Honey-Glazed Carrots & Ginger’

March 16, 2018 No comments

Recipe Courtesy of Bon Appetit Magazine

This recipe highlights the beauty of one-pot cooking!  And not just any pot, that marvelous Dutch oven that for me, should be a staple item in everyone’s kitchen.  Cooking a whole chicken low-and-slow right on top of a tasty mix of carrots, shallots, fresh ginger and garlic makes for a moist chicken, and also tender veggies. After the chicken and veggies have cooked for a couple hours in a low-heat oven, you crank the heat up to achieve that crispy brown skin on the roast chicken which is a must.  And don’t skimp on the tasty glaze that finishes the entire pot off:  a scrumptious mixture of fresh lime juice, oil, garlic and a pinch of crushed red pepper flakes for heat.

(To view this recipe, click on the following link: (https://www.bonappetit.com/recipe/chicken-with-honey-glazed-carrots-and-ginger)

‘Cauliflower Risi e Bisi’

March 15, 2018 No comments

Recipe Courtesy of Eating Well Magazine

I served this low-carb version of a Venetian risotto alongside the Steak Peperonata recipe from yesterday’s post.  A classic Risi e Bisi is a slow-cooked Italian rice dish made with starchy, short-grain rice, stock, fresh green peas and lots of Parmesan cheese. This version takes the classic and puts a modern spin on it—instead of rice, the recipe swaps in cauliflower rice.   If you aren’t familiar, cauliflower rice is simple raw cauliflower florets blitzed in a food processor until it is finely chopped. The ‘rice’ is then sauteed in a touch of olive oil to tenderize it and add flavor, and then a touch of liquid is usually added to finish the cooking process. This specific recipe does just that, and the liquid you add in is milk with a touch of cornstarch added in to mimic the classic creaminess of the rice starch.  Parmesan or Pecorino cheese works well here, both in cooking the dish and as a topper.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/262747/cauliflower-risi-e-bisi/)

Steak Peperonata

March 14, 2018 No comments

Recipe Courtesy of Cook’s Country Magazine

A classic peperonata is a southern Italian sauce made with olive oil, sweet peppers, fresh herbs and capers.  The peppers gently cook in the warm olive oil until they are very soft—melted even,  before being finished off with briny capers and most often, fresh oregano.  (Fresh basil works very well, too as well as fresh parsley.)  This lovely sauce is a nice addition to a variety of meats and seafood, but also is nice served with pasta, or even as a starter on toasted bread with a shaving of your favorite Italian cheese right on top.  This specific recipe pairs the peperonata with steak; a match made in culinary heaven!  Use whatever cut of beef you feel like grilling either outside on the grill or inside on the grill pan.  I found two lovely filet mignons, but a skirt or flank steak is a great option to feed a larger crowd.

(To view this recipe, click on the following link: https://www.cookscountry.com/recipes/8219-flank-steak-peperonata)

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