Saturday, February 19, 2011

Pasta with al Fresco Sauce!

This is SO easy and SO delicious.

All you need is:
- pasta
- cherry tomatoes (or any fresh tomatoes)
- garlic
- shallot
- salt/pepper
- basil (or any fresh herb.. dried herbs work in a pinch.. pun intended)
- white wine
- fresh mozzarella

Chop up the tomatoes, garlic, shallot.  Season.  When pasta water comes to a boil and you've started the pasta, heat the seasoned chopped ingredients on a skillet with extra virgin olive oil.  when the garlic and onion are cooked (a few min) cover with white wine. Let simmer until the pasta is ready.  I like pasta best when it is cooked al dente.  season the sauce to taste.  Before covering pasta with sauce I like to coat with some more extra virgin olive oil.  When pasta and sauce is plated add the fresh mozzarella!

Thursday, February 17, 2011

Fennel, Prosciutto, and Pomegranate Salad

From SmittenKitchen (my absolute favorite!!!)

Serves 4 to 6
2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
1 1/2 tablespoons balsamic vinegar
6 ounces thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds
fresh fennel from Trader Joe's!
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
Mix together arugula, green onions, vinegar, and 2 tablespoons olive oil in large bowl; toss to coat evenly. Season with salt and pepper.
Top the mixture with fennel, then place prosciutto strips across the top. Sprinkle pomegranate seeds over.

I served this with the steak sandwich

Saturday, February 5, 2011

Quick Chicken Parmesan with Fresh Tomato Relish and Pesto Pasta

Chicken Parmesan:
2/3 cup panko bread crumbs
1/3 cup grated Parmesan
1/2 cup all-purpose flour
2 eggs, beaten
4 boneless, skinless chicken breasts, trimmed and pounded 1/40inch thick
salt and black pepper
3 tbsp. olive oil, divided
1/2 cup shredded fresh mozzarella
1 cup chopped cherry tomatoes
2 tbsp. chopped fresh basil
1tbsp. red wine vinegar
1 tsp. tomato paste

Preheat oven to 450
Combine panko and Parmesan.  Place panko mixture, flour, and eggs separately in three shallow dishes. cut each chicken breast in half; season with salt and pepper.  Dredge cutlets in flour, egg and panko mixture.
Heat 2 Tbsp. oil in a large saute pan over medium-high heat.  Saute chicken until golden, 2-3 minutes per side.
Remove cutlets to a baking sheet; top each with 1 tbsp. mozzarella.  Cook cutlets in oven until cheese melts and chicken is cooked through, about 5 minutes.
Combine tomatoes, basil, vinegar, tomato paste, and the remaining oil for relish in a bowl; season with salt and pepper.
Serve chicken over pesto pasta, topped with relish.

Pesto Pasta:
Pasta (about half a box)
3/4 cup homemade or purchased basil pesto
1 tbsp. lemon juice

Cook pasta according to package directions drain
Toss together drained hot pasta, pesto, and lemon juice in a large bowl.  Serve immediately.