Saturday, February 26, 2011

Green Goddess Dressing

This is my version of the classic Green Goddess Dressing. It is great as a salad dressing or a vegetable dip. xo

2 C Mayonnaise
1 C Greek Yogurt
1 Tin Anchovies with oil
4 Green Onions, Roughly Chopped
1/4 Bunch Cilantro
1 T Tarragon, Fresh, Chopped or Dried
1/4 C Chives, Fresh, Chopped or Dried
1/4 C Rice Wine Vinegar
Juice of 1 lemon

Place all ingredients in a deep bowl and use an immersion blender to blend, add salt to taste. You can also use a food processor or blender to mix. Refrigerate until use.

Friday, February 18, 2011

Wasabi Shrimp

1/2 C Orange Chicken Sauce (In the Asian section of the Market)
1/2 C Wasabi Mayonnaise (you an use regular mayo and add 2 T wasabi)
1 T Ginger, Chopped
1 t Soy Sauce
1 T Black Sesame Seeds
1 lb Shrimp with Tails, Thawed and dried

Mix the first 4 ingredients together. Add all but 1/3 of a cup of mixture to shrimp. Toss to coat. Place on platter with the additional 1/3 cup in a bowl for dipping. Garnish with black sesame seeds and shredded carrots. xo

Tortellini Skewers

These are yummy and easy! They can be made ahead!

20 Tortellini, Cooked Al Dente, 3 minutes less than the pkg says
2 T Purchased Pesto
2 T Sun dried Tomatoes, Chopped
1 Garlic Clove, Chopped
1 t Montreal Steak Seasoning
20 Grape Tomatoes
20 Kalamata Olives

Toss the tortellini with the pesto, sun dried tomatoes, chopped garlic, seasoning, tomatoes and Kalamata olives. Assemble a tortellini, grape tomato and a Kalamata olive on each toothpick or skewer. Enjoy! xo

Monday, February 14, 2011

Spinach & Arugula Baked Penne with Fresh Tomatoes & White Truffle Oil

I made this for my cousins Norma & Jeanne's Birthday Lunch today. I have to say it was so nice seeing you all and I can't wait to do it again! xo

1 lb Penne Pasta, Cooked Al Dente, 3 minutes less that the package says
6 Ounces Arugula or Rocket
6 Ounces Baby Spinach
1 C Fresh Grape Tomatoes, Halved
1/4 C Fresh Italian Parsley, Chopped
1 C Romano Cheese, grated, Plus some for sprinkling on top

2 T Olive Oil
2 T Butter
3 Cloves Garlic, Chopped Finely
1 Onion, Chopped
1/3 C All-Purpose Flour
4 C Milk
1 C Heavy Cream
1 C Chicken Broth
1 t White Truffle Oil
Salt & pepper to taste

Preheat the oven to 450 degrees.

Spray a 13 by 9 by 2-inch baking dish with Pam.
Add cooked penne, spinach, arugula, tomatoes, cheese and parsley to the prepared pan. Toss to mix.
Melt the butter and olive oil in a deep large pan over medium heat.
Add the onion, garlic, and truffle oil, saute until the onion is translucent, about 8 minutes. Add the flour and whisk for 2 minutes. Whisk in the milk, cream & broth. Increase the heat to high. Bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Pour over pasta mixture in prepared pan.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Thursday, February 10, 2011

Deb's Chicken Piccata

This is my easy take on Chicken Piccata! I like it with rice or mash potatoes and a fresh vegetable sauteed in garlic and olive oil and topped with fresh lemon zest! I hope you like it, too! xo

3 Boneless Skinless Chicken Breasts, Split lengthwise and pounded flat
3 Boneless Skinless Chicken Thighs, Split lengthwise and pounded flat
2 T Butter
4 T Olive Oil
3 C White Wine
1/4 C Lemon Juice, preferably fresh but bottled is ok
1/4 C Capers, Drained
8 oz Sliced Mushrooms, more if you love them
3 T Italian Parsley, Chopped
1 T Chicken Stock Powder
2 T Cornstarch
1 T Water

Flatten chicken between 2 pieces of parchment or plastic wrap. In a large heavy skillet heat butter and olive oil. Saute chicken pieces until brown, season lightly with salt and pepper. Transfer to plate. Add wine, lemon juice, and capers, stir until heated through. Meanwhile mix together chicken stock powder, cornstarch & water. Pour mixture into pan & reduce. Add mushrooms and cook for 10 minutes or until mushrooms are tender. Add Chicken, accumulated juices, and parsley, heat through and check for seasoning. Garnish with additional Italian parsley, fresh lemon slices and freshly cracked pepper. Enjoy!

Tuesday, February 1, 2011

Butternut Squash & Yellow Split Pea Soup

This is a versatile and easy soup that is so satisfying! I sometimes add ginger and coconut milk for a Thai flavor! xo

2 T Butter
1 Large Onion, Chopped
1 Clove Garlic, Crushed
1/2 t Dried Thyme, Crushed
1/4 t Dried Marjoram, Crushed
4 C Chicken Broth
1 C Water
1 lb Butternut Squash, Cubed
1 C Dry Yellow Split Peas, Rinsed & Drained
Salt & Pepper to taste

In a large saucepan over medium heat, melt butter and add onion, garlic, thyme & marjoram. Saute until onions are transparent and herbs are fragrant, about 5 minutes. Stir in broth, water,butternut squash and yellow split peas, season with salt and pepper to taste. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until the butternut squash and yellow split peas are tender, stirring occasionally. Makes 6 side dish servings. Easily doubled. Can be frozen.