Posts Tagged ‘recipe

11
Apr
08

Artichoke & Sundried Tomato Penne w/ Lemon Ricotta Sauce

Inspiration: Left over Artichoke from Artichoke & Tomato Panzanella

Creation: Artichoke & Sundried Tomato Penne with Lemon Ricotta Sauce

 

What: Serving One

  • 4 oz Penne
  • Extra Virgin Olive Oil: enough to coat saute pan
  • 1 Garlic Clove
  • 8 Sundried Tomatoes: Sliced & Cut in Half
  • 1/2 cup Artichoke
  • 1/2 cup Ricotta Cheese
  • 1/4 cup Parmesan: Fresh & Grated
  • 1 Lemon: Zest & Juice
  • 1tsp Basil: Fresh & Chopped
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Fresh Ground Pepper

How:

  • Bring pot of water to boil & then salt
  • Add Penne: al dente
  • Heat Saute Pan on Medium Heat
  • Once hot: Coat pan with Extra Virgin Olive Oil
  • Saute Garlic: 1 minute just fragrant
  • Add Sundried Tomatoes & Artichoke: Saute 5 minutes
  • Reduce Heat: Low-Medium
  • Stir in: Lemon Juice & Zest, Ricotta & Parmesan: Simmer while Penne finishes cooking
  • Add Penne directly from water to the sauce
  • Toss

Plate Up:

  • Pour pasta in serving dish
  • Sprinkle Parmesan & Basil

If you love artichoke as I do…Artichoke & Sundried Tomato Penne w/ Lemon Ricotta Sauce will soon be a definite favorite!

Simply divine

Ciao’

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24
Mar
08

Parmesan Pork Chops & Mixed Greens w/ Honey Lemon Vinaigrette

Inspiration: Love Pork Chops….don’t love fried food.

Creation: Parmesan Pork Chops

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What:

Parmesan Pork Chops

  • 4 Center Cut Pork Chops
  • Salt & Pepper
  • 1 cup Parmesan – freshly grated
  • 2 eggs – beaten
  • 1 cup Italian Style Bread Crumbs
  • Extra Virgin Olive Oil

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How:

  • Trim fat from pork chops
  • Salt & Pepper each side – very important to season the meat before dredging in coating
  • Create 3 plates: Parmesan – Egg – Bread Crumbs
  • Dredge each pork chop in each mixture: Parmesan, Egg then Bread Crumbs
  • Coat skillet with Extra Virgin Olive Oil
  • Fry pork chops 8 minutes each side
  • Personal Preference: Place in 350 oven to further cook and brown

What:

Mixed Greens w/ Honey Lemon Vinaigrette

  • Mixed Greens – bag mix of any variety
  • 1 Lemon – juice & zest
  • 2 TBSP Dijon Mustard – Creamy made w/ White Wine
  • 2 TBSP Honey
  • 1/2 cup Extra Virgin Olive Oil
  • Salt & Pepper
  • Toasted Almond Slivers

How:

  • Whisk: Lemon juice, Lemon zest, Dijon & Honey
  • Pinch: Salt & Pepper (approx. 1/4 tsp)
  • Whisk: Extra Virgin Olive Oil
  • Taste for Flavor – sometimes mine taste a bit tart so I will add just a bit more honey to sweeten
  • Pour over salad & sprinkle with almonds

The Honey Lemon Vinaigrette gives the Parmesan Pork a bit of tangy sweetness against the salty & nutty flavor of the Parmesan.

Ciao’

15
Mar
08

Lite Lunch – Halibut

Inspiration: Fresh Harry & David Pink Grapefruit…they need to be eaten & I want a quick, delicious easy lunch.

Creation: Halibut atop Arugula & Grapefruit Vinaigrette

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What:

  • 1 3-4oz Halibut fillet
  • Salt & Pepper
  • 1/2 lemon – juiced
  • 1 Pink Grapefruit – zest & juice
  • Arugula
  • Extra Virgin Olive Oil
  • 1 tsp Dijon Creamy Mustard w/ White Wine
  • 1 tsp Honey

How:

Halibut Fillet

  • Pour Extra Virgin Olive Oil to grill pan (just a little so Halibut won’t stick) – heat up 
  • Season both sides with salt & pepper
  • Squeeze 1/2 lemon juice over
  • Grill halibut 4-5 minutes each side
  • Halibut should flake with a fork – spring back when touched

Grapefruit Vinaigrette

  • Zest grapefruit into bowl 
  • Cut grapefruit from pith, use paring knife to cut wedges from membrane – set aside
  • Squeeze juice from remaining fruit – into bowl that contains zest
  • Add 1 tsp Dijon Creamy Mustard w/ White Wine
  • Add 1 tsp Honey
  • Whisk all ingredients
  • Whisk in small amount of Extra Virgin Olive Oil – approx. 1TBSP

Dish It Up:

  • Large handful of Arugula
  • Place grapefruit wedges atop
  • Salt & Pepper
  • Pour Vinaigrette over salad
  • Lay Halibut Fillet atop salad

Sweetness of the vinaigrette combined with tang from the grapefruit giving the salty Halibut balance.

Satisfying & Simple!

Ciao’

14
Mar
08

Prosciutto Croissant w/ Goat Cheese & Arugula

Inspiration: Buttery Croissants fresh from the deli

Creation: Toasted Prosciutto Croissant w/ Goat Cheese & Arugula

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What:

  • 4 Croissant Rolls – split
  • 4 Prosciutto Slices – deli thin
  • 4 oz Goat Cheese – slice then crumble
  • Arugula

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How:

  • Split Croissants
  • Layer each with a slice of Prosciutto
  • Crumble freshly sliced goat cheese
  • Top with a handful of arugula
  • Salt & Pepper
  • Brown in Sandwich Toaster or Panini Maker
  • Serve Warm

Saltiness from the prosciutto & pepperiness of the arugula blended beautifully with the creamy goat cheese & buttery croissants.

Perfect & simple!

Ciao’

12
Mar
08

Toast & Balsamic Apples

Craving: Apple Pie or Baked Apples….Cinnamon Toast….Honey

Creation: Toast & Balsamic Apples

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What:

  • 1 Slice Whole Wheat – Toasted
  • 1 Fuji Apple – Sliced & Diced
  • 1/2 Tsp. Butter
  • 1 TBSP. Balsamic Vinegar
  • 1 Tsp. Kosher Salt
  • 1/4 cup Shredded White Cheddar – Extra Sharp

How:

  • Melt butter in small pan – medium high
  • Stir in apples to coat & saute about 3 minutes
  • Pinch of salt to bring out the flavor of the apple
  • Reduce heat – medium
  • Add Balsamic Vinegar – Allow apples & butter to simmer about 4 minutes so the apples get a bit tender but still have a bite & are fully coated…pinch of salt to balance vinegar & the honey about to be added
  • Pour mixture over toast
  • Drizzle with Honey & Sprinkle w/ Cheddar

Why:

  • Something about the creaminess of the cheddar, saltiness of the balsamic vinegar & sweetness of the honey made this a perfect breakfast treat!

Certainly satisfied my craving…

Ciao’