Tag: #wine

Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Grilled Chicken 

Enjoy this seasonal summer dish.

Ingredients

For the Chicken:

  • 1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
  • 1/2 cup flour in a bowl with plenty of salt and pepper
  • 1 tablespoon Extra Virgin Olive Oil
  • 1–2 tablespoons butter

For the Pasta and Sauce:

  • 1 package Pappardelle pasta
  • 1–2 cups cherry tomatoes
  • Tablespoon olive oil
  • 1–2 cup sweet corn, cut off the cob (about 2 ears)
  • 1–2 cups zucchini half-moons (about 1 small zucchini)
  • 2 cloves minced garlic
  • juice of 1 lemon
  • salt to taste
  • 1/2 cup heavy cream
  • Parmesan and/or basil for topping
Instructions
  1. Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
  2. Grill your chicken: Once cooked, remove and keep warm.
  3. Make the sauce: Add your cherry tomatoes into a pan with olive oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
  4. Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
  5. Put it together: Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of grilled chicken.

Pesto Pasta with Pine Nut Breadcrumbs 

Creamy pesto with a crunchy finish.
Ingredients

Pine Nut Breadcrumbs

  • 2 oz fresh ciabatta bread, roughly torn into pieces
  • ¼ cup + 2 tbsp pine nuts
  • olive oil
  • kosher salt

Pesto Pasta

  • 4 packed cups fresh basil (approx. 2 oz)
  • 4 cloves garlic, roughly chopped
  • ¼ cup grated parmesan cheese
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • ½ cup olive oil
  • freshly cracked black pepper
  • ¾ lb. bucatini pasta
  • 4 tbsp butter
  • ¼ cup heavy cream
  • extra basil and grated parmesan, for topping
Instructions
  1. Bring a large pot of salted water to a boil.
  2. For the breadcrumbs, pulse the bread in a food processor until finely chopped. Add the ¼ cup of pine nuts. Continue to pulse until crumbs are formed. Heat a 12” skillet over medium-low heat. Add the remaining 2 tablespoons of pine nuts and toast until lightly browned, 6-8 minutes, stirring often. Transfer the nuts out of the skillet and set aside.
  3. Add enough olive oil to the skillet to generously coat the bottom. Once hot, add the breadcrumb mixture to the oil. Toast for about 6 minutes, stirring often, until golden and crisp. Transfer the crumbs to a plate lined with a paper towel (reserve the skillet). Season with a pinch of salt.
  4. For the pesto pasta, add the basil, garlic, parmesan, lemon zest, lemon juice, and honey to a food processor. Pulse to combine. With the processor running, slowly drizzle in the olive oil until smooth. Season with salt and black pepper to taste.
  5. Drop the bucatini in the boiling water. Stir well and cook for 2 minutes less than the package’s instructions.
  6. Wipe out the skillet and return it to medium heat. Add the butter and let it melt. Pour in the cream and a ¼ cup of starchy pasta water. Bring to a simmer and cook for about 2 minutes to thicken.
  7. Drain the pasta and add it straight to the sauce, along with the pesto. Stir for a couple of minutes until the sauce clings to the pasta. Season with salt and freshly cracked black pepper to taste.
  8. Plate the pasta with the breadcrumbs, added pine nuts, lots of parmesan cheese, and fresh basil over top.

Bacon and Egg Salad on Rye Toast

Enjoy “breakfast” anytime of the day!
Ingredients
  • ½ lb. raw bacon
  • 8 eggs
  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • ½ tsp lemon zest
  • 2 tsp lemon juice
  • 2 cloves garlic, grated
  • ½ tsp paprika
  • ¼ tsp ground coriander
  • ⅛ tsp cayenne pepper
  • 2 stalks celery, finely diced
  • 2 green onions, thinly sliced
  • 2 radishes, thinly shaved on a mandolin
  • 2 tbsp chopped fresh dill
  • 2 tbsp minced fresh chives
  • kosher salt
  • freshly cracked black pepper
  • 2 cup watercress or arugula
  • 8 slices rye bread, toasted
Directions
  1. Preheat the oven to 375°F. Lay the bacon onto a sheet pan lined with parchment paper. Roast for 25-30 minutes, or until the bacon is crisp. Transfer the bacon to a plate lined with paper towels to drain.
  2. Meanwhile, bring a medium pot of water to a boil. Gently place the eggs into the boiling water. Boil for 10 minutes. Transfer the eggs to a bowl of ice water. Let cool. Crack the eggs. Cut them into quarters lengthwise, and then into half crosswise.
  3. Combine the mayonnaise, Dijon mustard, lemon zest, lemon juice, garlic, paprika, coriander, and cayenne pepper in a large mixing bowl. Whisk to combine. Fold in the eggs, celery, green onions, radishes, dill, and chives.
  4. Roughly chop the bacon. Fold ¾ of it into the egg salad. Season with salt and black pepper to taste.
  5. Distribute the watercress or arugula onto the toasted bread. Spoon a large mound of egg salad over top. Garnish with the remaining bacon and any extra herbs.

Green Goddess Salmon with Peach Salad

When summer fruits are in season.
Ingredients

Seared Salmon:

  • 4 (6 oz) skin-on salmon pieces
  • salt
  • cooking oil

Green Goddess:

  • 1 cup packed spinach
  • 1 cup packed fresh basil
  • ½ cup packed fresh dill
  • 2 cloves garlic, roughly chopped
  • 1 cup greek yogurt
  • ¼ cup olive oil
  • 1 tsp lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 tbsp water
  • ½ kosher salt

Peach Salad:

  • 2 ripe peaches, diced
  • 1 medium English cucumber, diced
  • 1 shallot, very thinly sliced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 tbsp honey
  • ¼ cup fresh basil, torn
  • 1 tbsp chopped fresh dill
  • kosher salt & freshly cracked black pepper

Instructions

  1. Pat the salmon dry and let sit at room temperature for about 20 minutes.
  2. For the green goddess, combine the spinach, basil, dill, and garlic in a food processor. Pulse to combine. Blend in the greek yogurt, olive oil, lemon zest, lemon juice, water, and salt until smooth, scraping down the sides of the bowl as needed. Refrigerate until ready to serve.
  3. For the peach salad, add the peaches, cucumber, shallot, red wine vinegar, olive oil, and honey to a mixing bowl. Toss well to combine. Stir in the basil and dill. Season with salt and black pepper to taste. Let marinate at room temperature for 20 minutes.
  4. Heat a 12” stainless steel pan over medium heat. Add enough oil to just coat the bottom of the pan. Season the salmon with a pinch of salt. Once the oil is hot (it will shimmer), carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
  5. Serve the salmon with the green goddess drizzled over top and the peach salad alongside. Optional add is couscous.

Creamy Summer Corn Pasta with Basil

Quick, easy, and most importantly, delicious.
INGREDIENTS
  • 8 ounces pasta (I prefer Conchiglie, commonly known as “shells” or “seashells”)
  • 2 tablespoons butter
  • 1/2 tablespoon flour
  • 2 cloves garlic minced
  • 1/4 cup chicken broth/veg broth or dry white wine
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Italian seasoning
  • 3/4 cup heavy/whipping cream
  • 1-1/2 cups corn (frozen or fresh) Frozen corn is partially cooked before it’s frozen, and it will cook more in the sauce. If using fresh corn, you have 2 options: 1) Cut it off the cob and add it in as-is and it’ll cook slightly; 2) Boil the cobs beforehand then cut the corn off and add it to the pasta if you prefer it to be fully cooked.
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup (loosely packed) fresh basil torn/chopped
  • Salt & pepper to taste
INSTRUCTIONS
  1. Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  2. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for a minute or two.
  3. Add in the garlic, followed by the broth, lemon juice, and Italian seasoning. Let it bubble for about 30 seconds.
  4. Whisk in the cream and then add the corn. Let the sauce cook for a few minutes until it has thickened to your liking.
  5. Stir in the parmesan cheese and basil. Take the skillet off the heat.
  6. Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it’s become too thick). Season with salt & pepper as needed and serve immediately.

An arugula side salad and some warm, crusty bread completes this summer meal. Don’t forget the wine!

Burst Cherry Tomato Pasta with Creamy Burrata

Just noodling around…

Ingredients

  • 4 cups cherry tomatoes
  • 2 tbsp olive oil plus more for finishing
  • salt and pepper to taste
  • 12 oz. pappardelle pasta
  • 3/4 cups grated parmesan cheese
  • 1/2 cup pasta water (only if needed)
  • 1 ball burrata
  • 5-6 basil leaves

Instructions

  1. Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper.  Place in the oven.
  2. Roast the tomatoes until they’ve burst (20-30 mins), are wrinkled and release their juices. Remove from the oven.
  3. About halfway into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.
  4. Place pasta in a bowl and add ¾ of the cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.
  5. Add pasta to individual serving bowls and top with remaining cherry tomatoes, burrata, more parmesan, more basil, olive oil, salt and pepper.

Air Fryer Chicken Parmesan

This kitchen gadget cooks more than crispy french fries!

Ingredients:

  • 4 chicken cutlets
  • ⅓ cup all-purpose flour
  • 2 eggs, lightly beaten
  • ⅓ cup Italian breadcrumbs
  • ⅓ cup panko breadcrumbs
  • ⅓ cup grated parmesan cheese
  • ½ cup spaghetti sauce
  • 1½ cups shredded mozzarella cheese

Instructions:

  1. Set up three shallow dishes. Place flour in one, eggs in one and combine Italian breadcrumbs, panko breadcrumbs and parmesan cheese in one dish.
  2. Season chicken with salt and pepper, if desired. Coat chicken cutlets in flour, then dip in egg and coat in breadcrumb mixture.
  3. Place 2 coated cutlets in air fryer basket. Spray with cooking spray.
  4. Cook on 350ºF for 6 minutes.
  5. Spread 2 Tbsp spaghetti sauce on each cutlet and top with ½ of mozzarella cheese.
  6. Cook on 400ºF for 4 to 5 minutes longer.
  7. Repeat with remaining cutlets.
  8. Consider serving with a side of pasta and some crunchy garlic bread.

Slow Cooked Pot Roast with Mashed Potatoes and English Peas

Nothing more fragrant in a home than the aromatic smell of a pot roast cooking all day.

INGREDIENTS

  • 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
  • salt and pepper to taste
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 cup beef broth
  • 2 tablespoons flour (rice flour for gluten-free)
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper, coarsely ground

DIRECTIONS

  1. Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.
  2. Remove the roast from the slow cooker and set aside.
  3. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with the mustard, Worcestershire sauce and pepper and simmer until it thickens, about 2 minutes before seasoning with salt to taste.
  4. Pull the beef apart and serve topped with the gravy.
  5. Add mashed potatoes and green English peas as accompanying side dishes

Shrimp with Tomatoes and Peppers over Cheesy Polenta

Italian style shrimp and grits.

INGREDIENTS

For the polenta

  • 5 cups water OR use 4 cups water and 1 cup milk for creamier polenta
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 cup (160 g) coarse cornmeal
  • 2 tablespoons (30 g) butter or extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese plus more for serving

For the Shrimp

  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 pound (450 g) extra-large shrimp, peeled and deveined
  • 2 cups (300 g) cherry tomatoes, sliced in half
  • 1 cup (150 g) chopped red bell pepper
  • 2 tablespoons (30 g) finely chopped shallot or onion
  • 2 tablespoons (30 g) grated or pressed garlic, about 3 plump cloves
  • 2 tablespoons (30 g) fresh lemon juice or dry white wine
  • 1/2-1 teaspoon crushed red chili pepper, to taste
  • 2 cups (50 g) fresh basil leaves

INSTRUCTIONS

To make the polenta

  1. Bring the water (and milk if using) to a boil in a heavy saucepan or Dutch oven. Stir in the salt.
  2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 – 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
  3. When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.

To make the shrimp

  1. Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.
  2. Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic and lemon juice. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.
  3. Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top.
  4. Sprinkle with additional Parmesan cheese.

Strawberry Spinach Salad with Chicken and Avocado

Nothing says Summer more than this.

INGREDIENTS

Dressing:

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon sugar
  • 1 tablespoon roughly chopped fresh tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Salad:

  • 2 boneless skinless chicken breasts
  • 6 cups loosely packed fresh spinach
  • 6-8 large strawberries, hulled and quartered
  • 1 avocado, peeled, seeded and cut into chunks
  • 3-4 thinly sliced rings of red onion
  • 1/4 cup feta cheese
  • 2 tablespoons sliced almonds

INSTRUCTIONS

  1. Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
  2. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
  3. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4-inch slices.
  4. Arrange the spinach, strawberries, and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.