Chicken Pasta Salad

Chicken Pasta Salad

Salad Ingredients:

2 cups cooked cubed or shredded chicken

1/4 lb. linguine, cooked al dente in salted boiling water, drained

1/4 cup olive oil

1/2 cup grated Parmesan

1/4 tsp. garlic powder

1/4 cup sliced celery

1/4 cup julienned multicolored bell peppers

1/4 cup sliced green onions

1/4 cup sliced mushrooms

1/2 cup small broccoli florets

1/2 cup sliced black olives

1/2 cup thinly sliced peeled carrots

1 cup frozen peas, thawed

1/4 cup toasted sliced almonds

Dressing:

1/4 cup red wine vinegar

1/8 tsp. black pepper

1/4 tsp. salt

1/4 tsp. garlic powder

3/4 tsp. dried tarragon

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 tsp. Worcestershire sauce

1 1/2 tablespoons Dijon mustard

juice of 1/4 of a lemon

1/4 cup olive oil

1/4 cup water

Toss chicken and pasta with olive oil and cool. Add the Parmesan cheese and garlic powder; toss and refrigerate 1 hour.

To serve , add remaining salad ingredients and toss.

Dressing:

Combine the ingredients and whisk together until well combined. Pour over salad and toss thoroughly.

Chicken Fajitas

Chicken Fajitas

1/3 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1 medium lime
3 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breast halves
Kosher salt
Freshly ground black pepper
8 (6-inch) tortillas (corn or flour)
1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
1 medium red onion, halved and sliced into 1/2-inch pieces
Guacamole for serving (optional)
Salsa for serving (optional)
Sour cream, for serving (optional)

INSTRUCTIONS

Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients. Set the grill pan aside.
Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream.

Penne with Artichoke Cream Sauce

Penne with Artichoke Cream Sauce

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  • 1 cup grated Parmesan
  • 2(8.5 oz.) can water packed artichoke quarters, drained
  • 1 shallot, diced
  • 2 clove garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups heavy cream
  • salt and pepper; to taste
  • 1 lb. penne, cooked in salted water to al dente
  • chopped fresh basil to taste

directions

In a heavy bottomed pot saute the shallots and garlic in the butter and olive oil until fragrant. Pour in the heavy cream and bring to a boil. Continue to boil and stir often , be careful not to allow cream to boil over. Cook until sauce is reduced by half. Stir in the Parmesan and the drained artichokes. Toss with cooked al dente penne. Add basil to taste.

Dolma

Dolma

1 lb. ground lamb

1/3 cup raw white rice

1 egg

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

1 large onion, finely chopped

1/2 cup chopped celery

4 tablespoons butter

3 cups chicken stock or more as needed.

salt and pepper; to taste

1 (10 oz.) jar grape leaves in brine

Mix the meat, rice, egg, parsley and mint in a large bowl. Saute the onion and celery in the butter until translucent. Cool slightly and add to meat mixture. Add 1/2 cup of the chicken stock and season to taste with salt and pepper.

Carefully unroll the grape leaves, rinse in cold water and boil in large pot for 5 minutes; drain well. Spread out one leaf at a time on a work surface. Cut out the tough parts from the leaves, stem and hard rib. Place 1 tablespoon of meat mixture on grape leaf on the longest part of the leaf; fold over once; fold over edges toward the center and roll again to create a complete package.

Place the stuffed leaves, seam side down, lay in layers in a deep pan. Add simmering 2 1/2 cups stock, cover ans simmer for 1 hour. Serve hot or cold.

Lentil Lasagna

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Lentil Sauce:

1 quart vegetable stock

2 bay leaves

4 sprigs fresh thyme

2 strips of lemon zest cut with a vegetable peeler

2 cloves garlic, minced

1 lb. Du Puy lentils

salt and pepper; to taste

6 cups tomato sauce

Bechamel Sauce:

4 tablespoons butter

1 small onion, small dice

1/4 tsp ground cloves

1/4 tsp. dried thyme

6 tablespoons flour

1 quart whole milk

1 cup heavy cream

1/2 lb. grated Fontina cheese

1/8 lb. Pecorino Romano

1/8 lb. Parmesan

salt, pepper, cayenne and nutmeg to taste

1 1/2 lbs. fresh pasta sheets, uncooked

If making your own fresh pasta roll out to #5 on you pasta sheeter.

Preheat oven to 375 degrees. Lightly oil a 8×12 inch deep baking dish(6 quart).

In a medium size heavy bottomed pan add stock, lemon zest, thyme and bay leaves; bring to boil. Add the lentils; bring to boil, simmer and cover for 30 minutes. Season with salt and pepper and remove the zest,onion,bay leaves and thyme sprigs.  Cover add cook lentil on a simmer for another 20 minutes.  Remove cover and add the tomato sauce; bring to boil and reduce to simmer for 20 minutes or until lentils are tender and sauce is thick. Stir occasionally, carefully as to not break up lentils. Remove from heat and allow to cool while preparing bechamel sauce.

In a heavy bottomed medium size pot add the butter, onions, cloves and thyme; cook together until the onions are transparent but not brown. Stir in the flour and cook until very lightly browned. Pour in the milk and cream while whisking . Bring to boil; reduce to simmer and cook for 15 minutes , continue stirring. Remove from heat and stir in all but a couple of handfuls for the top. Season to taste with the cayenne ,nutmeg and salt and pepper. Set aside.

Place some bechamel sauce on the bottom of the baking dish. Coat the sides with the sauce. Overlapping slightly with pasta sheets overhanging, cover the bottom. Add about 1/3 of the lentil sauce on top of pasta layer. Top lentil sauce with a sheet of pasta that fits the inside of the baking dish. Pour some of the bechamel sauce over that pasta layer. Repeat until baking dish is full. Last layer should be pasta sheet that fits the inside of the baking dish with pasta that is over hanging the edge , bring over the top of the last pasta sheet and tuck in. Pour remaining bechamel sauce over the top and sprinkle evenly the reserved cheese over the top. Bake for 45 minutes or until bubbly and golden and allow to set 20 minutes before serving.

Coconut Cream Lime Chicken

Coconut Cream Lime Chicken

2 whole skinned, boneless chicken breasts

4 thin slice of prosciutto

1/4 papaya,diced

5 tablespoons coconut

1/2 tsp. dried thyme

1 tsp. curry powder

2 tablespoons butter

3 tablespoons vegetable oil

juice of 1 lime

1 tablespoon lime zest

1 cup heavy cream

1 tablespoon butter

Preheat oven to 375 degrees.

Flatten out the chicken breast with a mallet. In a shallow dish combine the coconut,curry powder and thyme. On each flatten chicken breast lay 2 pieces of prosciutto and then papaya and roll the breast into a bundle. Use tooth picks to secure. Dredge the bundles in the coconut mixture. In a oven proof skillet heat the 2 tablespoons butter and oil on high. Sear seam side down and then turn to sear other sides on the chicken bundles. Place skillet with seared bundles in the oven for 15 minutes. Remove from the oven and remove chicken to a plate and keep warm. Add the lime juice to the skillet and deglaze the pan ; pour in the cream and simmer until thickened. Stir in the zest and 1 tablespoon butter. Spoon sauce over each bundle.

Arugula Salad with Berries and Black Pepper Dressing

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  • 1/4 cup balsamic vinegar
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 tsp fresh cracked black pepper
  • 1/3 cup grated Parmesan cheese
  • salt, to taste

Whisk together until well combined and homogeneous.

Arugula

Fresh Berries

Pistachios

Salmon with Pistachio Butter

Salmon with Pistachio Butter

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Pistachio Butter:

12 tablespoons butter, softened

3 tablespoons minced, shelled pistachios

zest from 1 lime

6 salmon fillets about 6 oz. each

1/4 cup olive oil

1/4 cup lime juice

1 tsp. dried basil

In the bowl of a food processor fitted with a metal blade process the butter until creamed. Stir in the zest and the nuts. Set aside.

Preheat broiler. Line baking sheet with foil and spray with cooking spray. Arrange the salmon. Mix together the olive oil, juice and basil; brush the tops of the salmon.

Broil the salmon for about 3-5 minutes, turn with spatula and brush the turned side and broil another 3-5 minutes or until fish flakes easily. Place on serving plates and place a dollop of pistachio butter on top of each piece of salmon.

Chutney Chicken Lettuce Wraps with Mango Chutney Dipping Sauce

Chutney Chicken Lettuce Wraps with Mango Chutney Dipping Sauce

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Filling:

1 cup raisins

1 cup salted peanuts

1 cup mango chutney

1 cup coconut flakes, not sweetened

2 bananas, sliced

1 tsp. lemon juice

salt and pepper; to taste

1 1/2 cups mayonnaise

2-3 lbs. cooked cubed chicken

2 green onions, thinly sliced

1 head large leaf lettuce

Dipping Sauce:

3/4 cup vegetable oil

1/2 cup mango chutney

1/4 cup white wine vinegar

3 cloves garlic, minced

1 tablespoon Dijon mustard

1 tablespoon soy sauce

1 tablespoon sesame oil

3/4 tsp. Tabasco sauce

Filling:

Soak raisins in hot water until plump; drain well. Combine all ingredients. Chill well.

Use lettuce leaves for the shell.

Dipping Sauce:

Whisk together all the ingredients, cover and refrigerate until ready to serve.

Cherry Cream Scones

Cherry Cream Scones

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3/4 cup dried cherries

1 cup boiling water

3 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 tsp. salt

1/2 tsp. cream of tarter

1/2 cup cold butter, cut into chunks

1 egg, separated

1/2 cup sour cream

3/4 cup half-and-half

1 1/2 tsp pure almond extract

coarse sugar (sanding sugar) for tops of scones

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Place dried cherries in a bowl and pour the boiling water over them. Allow to set for 30 minutes and drain well.

In a bowl whisk together the flour, baking powder, sugar, salt and cream of tarter.

With a pastry cutter or fork , cut in the butter until it resembles pea size. In another bowl whisk together the sour cream, half-and-half, egg yolk and almond extract.

Toss the drained cherries in the flour mixture. Pour in the liquid ingredients and lightly blend until the mixture begins to form a dough.

Divide dough in half. Form each half into a disk 1/2 inch thick. Cut each disk into 4 wedges. Place wedges on a parchment lined baking sheet. Brush the tops with beaten reserved egg white and sprinkle with sanding sugar. Bake for about 15-20 minutes until cook through.