Cucumber Canapes

I was asked to make these for a wedding reception a few months ago and have been asked to make them a couple more times for different events since then.  It's a great small, fresh, easy, inexpensive appetizer to make for a crowd.  They are pretty cute as well.  You can never go wrong with fresh dill and fresh crisp cucumbers.  There are so many variations you can do with the recipe.  I think this one is just old school.  It's what my mother would make.  Sometimes that's all you need.

This is a great one to make in a pinch because it is so easy.  Only 5 ingredients!

1 8 ounce tub whipped cream cheese
1 7 ounce package dry Italian~style salad dressing mix
1 loaf cocktail rye bread, you could also use Pumpernickel
1 cucumber thinly sliced
fresh dill for garnish

In a small bowl, mix the cream cheese and salad dressing.  Spread on the bread slices.  Top with a slice or two of cucumber.  I like two, I think it looks nicer.  Garnish with dill.  Refrigerate until serving.

Basil Pesto

The Italian word pesta, means "to pound, or to crush."  Pesto is a thick paste with a few simple, but well combined ingredients.  With fresh basil, pine nuts, some good Parmesan Reggiano cheese you can't really go wrong. 

I love making pesto and have been making this recipe for years.  It's got to be one of my favorite things.  There are so many fantastic ways to eat it.  It is super easy to make, once you do you'll never go back to store bought.   Having said that, I was in a hurry the other day and bought some at the store.  So disappointed.  I went back to the store and grabbed some basil.  I made this and like a dork did a taste test.  Really?!  I realized how bad the store bought really was.  We buy things that don't even taste good when we can spend a few minutes to make something great.  I totally get being busy, but sometimes it's just a few extra minutes that are needed.  I'm not the 20 minute meals kinda girl.  I'll admit I may be obsessed with wanting everything I make to actually taste and look good.  

You can do so much with this pesto.  Of course add it to pasta, soups, sandwiches, use as a dip, a marinade, a spread, on pizza, drizzle it on anything, I love it on top of my hummus... the list goes on.   I'll have to post some pesto~licious recipes soon.

*I always say use the best ingredients you can find and/or afford.  That goes for this one, when a recipe has only a few ingredients make sure they are good ones. :)

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh Italian parsley

1 large clove garlic

3/4 cups good quality Parmesan Reggiano cheese, grated

1/2 cup pine nuts

1/3 cup extra virgin olive oil 

1/4 teaspoons Kosher salt

A few grinds~ freshly ground black pepper

In the bowl of a food processor, combine basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil, salt and pepper.  Process until a paste is formed, stopping to scrape the sides.  Add less olive oil if you prefer it thicker more if you prefer it thinner.  

So easy ;)

Chicken with Tarragon~Raspberry Cream Sauce

I love fresh herbs!  Honestly, I can't seem to help myself when I'm at the store.
It's like buying shoes or something.  I need to plant a garden because I spend a small fortune with the amount I buy at the store.  My favorites are thyme, sage, basil, rosemary, but the top of the list for me is tarragon.  I find any excuse to use it.  One of my favorites is tarragon~shallot butter that I top my steak with.  I'll have to post that one soon, especially with grill season upon us!  So, when I saw this recipe in Better Homes and Gardens special Chicken edition, I had to give it a try.

I am also beginning to appreciate quick, easy sautes.  I can't always spend hours in the kitchen, as much as I'd love to.   So sad.  I recently taught a 20 minute cooking class and thought, what?  This is so not my thing.  But, hey I'm a work in progress.  This is a great dish for weeknight cooking.

1 tablespoon olive oil
1 tablespoon butter
4 boneless, skinless chicken breast halves
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup green onions only the white portion, sliced
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/3 cup dry white wine
2 tablespoons fresh tarragon, snipped
12 ounces baby carrots, peeled and tops trimmed
1 small bunch watercress, thick stems removed
1 cup fresh raspberries

In a large saute pan, heat olive oil over medium~high heat; add butter.  When butter melts, add chicken that has been seasoned with salt and pepper on both sides to the pan.  Cook for 10~12 minutes or until chicken is no longer pink (170*F ), turning once.  Transfer chicken to a serving platter; keep warm.

Add onions to the saute pan.  Saute for about 3 minutes, or until just tender; transfer to platter with chicken.

Add broth, cream, and wine to pan.  Bring to a boil and reduce heat to medium~low.  Simmer uncovered for about 8 minutes or until slightly thickened.  Stir in tarragon.  Return the chicken, onion, and accumulated juices on platter to pan.  Reduce heat to low, cover and keep warm.

Meanwhile, in a medium saucepan, cook carrots in lightly salted boiling water about 10 minutes or until crisp tender.  Drain and return to saucepan.

To serve, toss watercress with carrots to warm slightly.  Lay out carrots and watercress onto serving platter.  Top with chicken.  Gently stir raspberries into remaining sauce in saute pan; spoon over chicken.

Pappardelle with Baby Spinach, Herbs and Ricotta

There is just something about fresh herbs.  I love them and use them every chance I get.  A perfect spring or summer time side dish.

Have all ingredients prepped and ready to go before beginning to cook~ the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.  Recipe adapted from Cooking Light magazine.  This was on the April 2011 cover and looked so good, I had to try.

8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat~leaf parsley
1/4 cup chopped fresh dill
4 tablespoons grated pecorino Romano cheese
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat.  Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat.  Add additional cooking liquid, if needed.

Lemon Chicken Scaloppine with Pine Nut~Parmesan Crust

I used to order something like this all the time, at one of my favorite restaurants when I lived in California.  It was totally my usual, I'm not sure I ever ordered anything else.  This is as close as I can get with a few additions that I think make it even better!  So when I am feeling homesick, of course, I'll call my family.  I also might watch Legally Blonde, listen to Ryan Seacrest on the online radio and make this.  :)

The crust is full of flavor, with the lemon zest, pine nuts, Parmesan cheese and fresh basil.  Served with the baby arugula salad on the side, perfect.  The peppery arugula with the tomato and balsamic glaze is a great match with the lemon in the chicken.

4 boneless, skinless chicken breasts
1 cup flour
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 eggs, beaten
1 1/2 cups panko (Japanese bread crumbs)
2 lemons
3/4 cup grated good quality Parmesan cheese (I use Parmigiano Reggiano)
1/2 cup chopped pine nuts
2 tablespoons chopped fresh basil
2 tablespoons butter
2 tablespoons extra~virgin olive oil

Place chicken breasts in a large zip lock bag.  Using a meat mallet, pound chicken breasts until they are 1/4 inch thick.  Do a couple at a time in batches.

Combine the flour, 1 teaspoon salt, and pepper on a large plate.  Put the eggs on another plate.  On a third plate (you may want to use a larger shallow dish for the crust mixture) combine the panko, zest from 1 lemon (at least 2 teaspoons), 1 teaspoon salt, Parmesan cheese, pine nuts, and basil.  Sprinkle chicken with remaining 1/2 teaspoon of salt.  Coat both sides in flour, then eggs (allowing excess to drip off), then panko mixture, pressing lightly.

In a large skillet over medium heat, heat 1 tablespoon butter and 1 tablespoon olive oil.  When pan is hot, add 2 chicken breasts; cook about 3 minutes on each side, until golden and cooked through.  Remove and keep warm on a plate tented with foil.  Add more butter and oil to skillet with each batch.  Cut remaining unpeeled lemon into wedges.  Squeeze a couple wedges over the chicken before serving and place remaining lemon on serving platter.

Serve with Baby Arugula Salad.

Baby Arugula Salad with Balsamic Glaze

bunch of baby arugula
tomatoes
balsamic glaze
extra~virgin olive oil
kosher salt
freshly ground black pepper
shavings of Parmesan cheese

Cut tomatoes and mix in a bowl with balsamic glaze, olive oil, salt and pepper to taste.   Place on top of the arugula.  Garnish with more balsamic glaze and shavings of cheese.

Lemon Basil Pasta with Broccoli

I love fresh herbs! One that I use a lot of is basil. I also love any kind of citrus. I think lemon goes great with basil. I like this pasta because it is a little different than what I normally make. It's also really pretty. I sometimes make this to go along with BBQ chicken. I think I'm trying to make summer come a little sooner with this one!

1 tablespoon olive oil
2 cloves garlic, minced
2 cups heavy cream
3 lemons
kosher salt and freshly ground pepper
2 cups fresh broccoli, cut into florets
1 pound pasta, something that will hold sauce (I used cellentani)
small bunch of fresh basil, cut in a chiffonade
1/2 cup Parmesan cheese, freshly grated

Saute the garlic in the olive oil for 1 minute. Add the cream, the zest from 2 lemons, the juice of 1 and a half lemons, 2 teaspoons salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until sauce starts to thicken.

While sauce is cooking, cook the broccoli florets in a pot of boiling salted water for 4 to 5 minutes, until tender but still firm. Drain the broccoli into an ice bath to stop the cooking. This will keep the broccoli very green. Set aside.

Cook the pasta, according to package directions. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium~low heat for about 3 minutes, until most of the sauce has been absorbed into the pasta. Add the broccoli and combine. Pour the hot pasta into a large bowl, add most of the Parmesan cheese, and most of the basil, cut the remaining lemon into slices and add them to the bowl. Toss well, season to taste, and garnish with remaining Parmesan cheese and basil.