Chicken Piccata With Gnocchi
Serves 2
Ingredients
2 – 6 to 8 oz boneless, skinless chicken breasts
1 teaspoon Kosher salt and ½ teaspoon black pepper
1/4 cup all-purpose flour
¼ cup olive oil
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
¼ cup white wine, or dry vermouth
2 lemons, each cut in half, 3 halves juiced and 1 half thinly sliced, crosswise
1 cup chicken broth
2 tablespoons capers, rinsed and
drained
3 tablespoons minced fresh parsley
Gnocchi
1 pkg shelf-stable potato gnocchi
Salt
1 tablespoon of butter
½ cup greeted Parmesan cheese.
Directions
Pound chicken breasts between plastic wrap to an even thickness.
Season the chicken on both sides with salt and pepper. Lightly coat in flour. Shake off excess.
Cook gnocchi and set aside.
Heat a large skillet over medium-high heat. Add the olive oil and the chicken. Turn the heat to high and saute the chicken 2 minutes per side. Remove the chicken to a plate and set aside.
Add butter to the pan and heat on medium until the butter melts. Add the shallot, garlic, and lemon slices. Saute until the shallots are tender and the lemon slices begin to brown. Remove the lemon slices and place them with the chicken. Add the wine and cook for 2 minutes. Add the chicken broth and bring to a simmer. Cook the sauce for 5 minutes at a simmer. Add the capers, chicken, and lemon slices to the pan. Heat and sprinkle with parsley.
Place chicken on serving plates. Top with lemon slices and a few tablespoons of Piccata Sauce.
Add the gnocchi and butter to the skillet and toss the cooked gnocchi in the sauce and add the Parmesan cheese. Serve with the chicken.
Roasted Carrots
Ingredients
8 large carrots, ends removed
2 tablespoons unsalted butter cut into small pieces.
Salt and ground black pepper
1 teaspoon dried thyme
Directions
Adjust the oven rack to the middle position and heat the oven to 425 degrees F. Cut carrots on the diagonal into two-inch pieces and place them in a large baking dish.
dot with butter, and sprinkle with thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
Cover the dish tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, about 30 minutes.
Make this special breakfast for Mother’s Day.
DOUGH
1 cup lukewarm water
3 cups bread Flour
8 tablespoons unsalted butter, at room temperature
2 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
1 1/4 teaspoons salt
1/4 cup nonfat dry milk powder
1/4 cup potato flour
FILLING
1/2 cup orange marmalade
8 oz package of cream cheese, at room temperature
ICING
1 cups confectioners’ sugar
1/2 teaspoon orange extract
3-4 tablespoons heavy cream
Directions
Combine all the dough ingredients in the bowl of an electric mixer. Mix with the paddle attachment until the dough forms a ball around the beater. Switch to the dough hook.
Knead for 10 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour.
Lightly grease a 9×13-inch baking pan. Combine the marmalade and cream cheese and set aside.
Transfer the risen dough to a lightly floured work surface, and roll it into a 16″ x 12″ rectangle.
Spread filling evenly over the surface of the dough, leaving one inch on a long side free of marmalade.
Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.
Using a serrated knife, slice the log into 12 slices.
Space the rolls evenly in the prepared pan.
Cover the pan, and let the rolls rise until they reach the top of the pan, about 45 minutes to 1 hour.
While the rolls are rising, preheat the oven to 350°F.
Bake the rolls until they’re brown around the edges and beginning to turn golden brown across the center, about 30 minutes. Let the rolls cool to room temperature in the baking pan.
Combine the sugar, orange extract, and enough cream to make a spreadable icing. When the rolls are cool, spread the icing over all the rolls and let dry before serving.
4 servings
Ingredients
12 ounces fresh fettuccine pasta
2 tablespoons butter, divided
16 ounces bay scallops fresh or frozen
12 large shrimp, peeled and deveined
1 fresh red chili pepper, seeded and minced
1 shallot, minced
3 garlic cloves minced
1 tablespoon anchovy paste
1 teaspoon fresh oregano or fresh basil
1/2 cup dry white wine
1/2 cup Meyer lemon juice
1/2 cup halved cherry tomatoes
½ cup jarred marinated artichoke hearts, drained and sliced
Salt and pepper
Directions
Boil water in a large pot for pasta and cook the pasta for two minutes less than the package instructions for al dente.
Heat 1 tablespoon butter in a large, deep skillet and sear the shrimp for 2 minutes on each side. Remove to a bowl. Add the remaining butter, chili, shallots, and garlic, and saute for 2 minutes. Add the wine and cook for 2 minutes. Add the lemon juice and cook for 2 minutes.
Add the anchovy paste, oregano, articles hearts, and the tomatoes. Cook for 3 minutes. Add the bay scallops, reduce the heat to low, and cook at a simmer for 1 minute.
Add the shrimp back into the skillet along with the cooked pasta. Toss gently and heat the mixture for 2 minutes. serve in pasta bowels along with crusty Italian bread.
Still have lots of baked jam left over, make this easy soup, and freeze it for a later time when you are not tired of ham.
I like to use instant mashed potatoes in soup to help thicken it instead of using flour.
Ingredients
4 tablespoons butter
1 large baking potato, peeled and diced
2 celery stalks, diced
1/2 of a large onion, diced
2 cups diced cooked ham
4 cups chicken broth
4 servings of instant mashed potato flakes
2 cups milk
Salt to taste
Black pepper to taste
Directions
Melt the butter in a large saucepan or Dutch Oven/ Add the potatoes, onion, and celery. Cook on medium for 5 minutes. Stir frequently. Add the chopped ham and cook for 5 minutes. Add the broth and bring it to a low boil. Lower the heat and simmer until the vegetables are cooked.
Srie in the instant mashed potatoes and stir until thickened, Stir in the milk and chives. Stir frequently until the mixture is incorporated. Season with salt and pepper.
Greek Spinach & Feta Pie (Spanakopita)
Ingredients
For the Spinach and Feta Filling
Three 10 oz frozen chopped spinach packages, thawed and well-drained
1 cup flat-leaf parsley, stems trimmed, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 eggs
7 oz quality feta cheese, crumbled
2 teaspoons dried dill weed
Freshly-ground black pepper
For the Pastry
1 16 oz package Fillo Dough {pasty sheets}, thawed
1 cup extra virgin olive oil, more if needed
Directions
Preheat the oven to 325 degrees F.
Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well combined.
Unroll the phyllo (fillo) sheets and place them between two very lightly damp kitchen cloths.
Prepare a 9½” X 13″ baking dish by brushing the bottom and sides of the dish with olive oil.
To assemble the spanakopita: Line the baking dish with two sheets of phyllo (filo) letting them cover the sides of the dish as well as the bottom of the dish.
Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until half of the phyllo (fillo) is used.
Next, evenly spread the spinach and feta filling over the phyllo (fillo).
Top with two more sheets, and brush with olive oil. Continue to layer the phyllo (fillo) sheets, two at a time, brushing with olive oil, until you have used up all the sheets.
Brush the very top layer with olive oil.
Fold the sifted down on the top layer.
Brush well with olive oil.
Bake in the 325 degrees F heated oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown.
Remove from the oven. Let rest while you cook the lamb. Cut into squares to serve.
Rack of Lamb
Ingredients
For the lamb marinade:
5 garlic cloves, grated
2 tablespoons extra virgin olive
1 cup chopped fresh herbs (such as parsley, thyme, chives, oregano, and rosemary
Juice and zest of one lemon
For the rack of lamb:
1 lamb rack, about 1 ½ lbs
Kosher salt and ground black pepper
½ cup Italian-flavored Panko crumbs
Tzatziki Sauce, recipe below
Directions
Combine the marinade ingredients in a large ziplock plastic bag.
Season the lamb all over with kosher salt and pepper.
Place the rack of lamb in the bag with the marinade. Seal the bag and move the lamb around in the bag to coat the lamb evenly. Let the lamb marinate for 20 to 30 minutes at room temperature (or overnight in the refrigerator if you have the time.
If you refrigerated the lamb, bring it to room temperature.
Heat the oven to 450 degrees F and place an oven rack on the top ⅓ of the oven.
Arrange the lamb rack (bone side pointing up) in a foil-lined baking pan. Place the pan on the oven rack for 15 minutes.
Carefully remove it from the oven and turn the rack of lamb to the other side. Sprinkle with panko crumbs.
Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb (rack of lamb is typically served rare or medium-rare, but you can also serve it medium).
To avoid overcooking the lamb, use an instant-read thermometer to determine if the lamb is done to your liking. For rare, the internal temperature should reach 125 degrees F and for medium-rare, it should read around 135 degrees F. Check and take it out of the oven 5 degrees before it reaches the temperature you are looking for. As the lamb rack rests, the temperature will rise.
Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest (the temperature will rise and the lamb will continue to cook some more).
Cut the lamb chops in between the bones and arrange them on a platter and serve with the Tzatziki Sauce.
Tzatziki Sauce
Ingredients
1 medium cucumber, peeled and sliced
1 teaspoon kosher salt divided
2 garlic cloves, peeled, finely grated
1 teaspoon white wine vinegar
1 tablespoon Extra Virgin Olive Oil
2 cups plain Greek yogurt
¼ teaspoon ground pepper
1 teaspoon dried dill
½ cup crumbled feta cheese
Directions
Use a box grater to manually grate the cucumber.
Toss the grated cucumbers with ½ teaspoon kosher salt. Let drain in a colander for 10 minutes. Squeeze the salted cucumbers to extract any liquid.
In a mixing bowl, place the garlic with the remaining ½ teaspoon salt, vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and the remaining ingredients.
Cover and refrigerate for several hours for the flavors to develop.
Tomato Salad
Ingredients
2 cups grape tomatoes
¼ of a red onion sliced
¼ teaspoon Greek seasoning
2 tablespoons vinaigrette
Directions
Combine the ingredients in a serving bowl. Leave at room temperature until serving time.
2 servings
Ingredients
1 medium zucchini (about 9-10 oz}
Kosher salt
For the filling:
1 tablespoon extra-virgin olive oil
4 ounces lean ground beef
2 tablespoons minced onion
Freshly ground black pepper
1/4 cup finely chopped peeled and seeded tomatoes
1 teaspoon minced garlic
1 tablespoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
2 tablespoons fine dry bread crumbs
1/4 cup finely grated Parmesan
Directions
Lay the zucchini down on a flat work surface and, using a sharp knife, cut the zucchini in half lengthwise. Using a small melon baller or paring knife, remove the inner flesh from the zucchini to form a small boat shape, leaving a thin shell on the sides and bottom,.
Cut the trimmings into 1/4-inch dice and reserve. Lightly salt the inside of each zucchini and set aside, cut sides down, on paper towels to drain while you prepare the filling.
For the filling:
In a small skillet, heat 1 tablespoon of the olive oil and, when hot, add the beef and saute until brown, using a spoon to break it into small pieces, about 6 minutes.
Add the onion and cook until soft, 3 to 4 minutes. Add the chopped zucchini and season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 2 minutes. Add the basil, thyme, and bread crumbs. Season, to taste, with additional salt and pepper, if necessary, and set aside to cool.
Preheat the oven to 350 degrees F and lightly grease a baking dish with cooking spray.
Pat the insides of the zucchini with paper towels. Spoon the mostly cooled filling into the zucchini. Sprinkle with the cheese. Bake for 30 minutes, or until golden brown and crispy on top.
Serve with a simple pasta, such as Linguini Pesto Sauce
Linguini with Pesto Sauce
2-3 servings
Ingredients
Sauce
2 cups washed basil leaves
1/4 cup pignoli nuts
2 garlic cloves, peeled
1/2 teaspoon salt
½ teaspoon black pepper
1/3 cup extra virgin olive oil
Pasta
1/2 lb linguini
Pesto sauce
1/2 cup grated Parmesan cheese
Freshly ground black pepper
Directions
For the pesto sauce
Place the nuts, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped. Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.
Cook the pasta al dente according to the package directions. Reserve ½ cup of the pasta cooking water. Drain the pasta in a colander.
In the same pot add the pesto, cooking water, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.
Make a special Ham and Cheese Sandwich, such as a Monte Cristo or the French version of Croque Monsieur
Food historians believe that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur that was originally first served in a Paris cafe. According to oral accounts, the Monte Cristo sandwich is said to have been first served in southern California.
Croque Monsieur, the French version has ham, Gruyère cheese, and béchamel sauce. Monte Cristo sandwich contains ham and cheese that is dipped in egg, fried, and topped with powdered sugar.
These sandwiches can be rich and not very healthy. My easy version is better for you [somewhat!!] because I don’t deep-fry them. I prefer the Monte Cristo sandwich. You can make this sandwich with two layers or three. I make the 2-layer sandwich for my family and served it with a cup of my Asparagus soup. See recipe.
Monte Cristo Sandwich
2 servings
Ingredients For 3 Layer Sandwich
6 slices of sturdy bread
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
8 thin slices of baked ham
4 slices Swiss cheese
4 slices American cheese
2 eggs
2 tablespoons heavy cream
Pinches of salt and pepper
3 tablespoons butter
Directions
Beat eggs in a shallow dish (large enough to fit a sandwich) along with the milk and a few pinches of salt and pepper. Set aside.
Combine the mustard and mayonnaise.
Spread the bread slices with the mustard/mayonnaise mixture.
Divide the ham and cheese between the layers of bread to make 2 sandwiches. Slightly compress sandwiches.
Heat skillet over medium heat. Add butter; allow to melt.
Dip and coat each sandwich in beaten egg, and place in skillet.
Cook sandwiches for 2-3 minutes on each side, until browned to a liking and the cheese has melted.
Serve with pickles and a garden salad.
Monte Cristo Sandwich
2 servings
Ingredients For 2 Layer Sandwich
4 slices of sturdy bread
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 thin slices of baked ham
2 slices Swiss cheese
2 slices American cheese
1 egg
1 tablespoon heavy cream
Pinches of salt and pepper
2 tablespoons butter
Directions
Beat the egg in a shallow dish (large enough to fit a sandwich) along with the milk and a few pinches of salt and pepper. Set aside.
Combine the mustard and mayonnaise.
Spread the bread slices with the mustard/mayonnaise mixture.
Divide the ham and cheese and place half on two bread slices.
Top each with a bread slice mustard side down. Slightly compress sandwiches.
Heat skillet over medium heat. Add butter; allow to melt.
Dip and coat each sandwich in beaten egg, and place in skillet.
Cook sandwiches for 2-3 minutes on each side, until browned to a liking and the cheese has melted.
My jar of Asian seasoning contains Brown sugar, salt, sesame seeds, granulated garlic, ginger, red chili flakes, cornstarch, and soy sauce.
Ingredients
2 Tuna Fillets, 8 oz each
Marinade
1 tablespoon Asian Rub Seasoning
2 tablespoons minced garlic
3 tablespoons minced fresh ginger
1/4 cup soy sauce
1 teaspoon Sesame oil
1 teaspoon Crushed Szechuan Peppercorns
2 teaspoons Wasabi Powder
3 tablespoons water
Directions
Mix the marinade ingredients in a shallow dish with sides and place tuna fillets to marinate for 15 minutes.
Preheat your air-fryer to 400 degrees F or a stove-top grill
Place the tuna fillets in the air-fryer basket or on the grill and brush well with the marinade. Cook for 4 minutes, Brush with marinade again, and turn the fillets over. Brush with the marinade and cook for 4 minutes. Serve with the Fried Rice.
Fried Rice
Ingredients
(Serves 4-6)
2 teaspoons sesame oil
4 eggs, lightly beaten
4 bacon slices
2 celery stalks, sliced thin
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 cups cold cooked white rice
14.5 oz can bean sprouts, drained
8 oz can water chestnuts drained and diced
1 cup frozen peas, thawed
1 tablespoon soy sauce
3 tablespoons oyster sauce
4 green onions, chopped
Directions
Heat the sesame oil in a large, deep skillet or a wok. Add the scrambled eggs and stir-fry for about 2 minutes until cooked. Remove the eggs to a bowl and coarsely chop. Set aside.
Add the bacon strips to the pan and cook until crisp. Remove the bacon to a paper towel to cool. Break into pieces and set aside.
In the bacon fat, add the celery, garlic, and ginger. Stir fry for a minute. Add the cold rice and stir fry until the rice softens and warms. Add the peas, water chestnuts, and bean sprouts. Stir-fry for 2 minutes. Add the soy sauce and oyster sauce. Stir-fry until all the ingredients are coated in the sauce. Stir in the green onions, bacon, and scrambled eggs. Stir until hot and serve.
6 servings
Ingredients
1 pound fresh asparagus
6 cups chicken stock
1 leek, chopped
2 garlic cloves, chopped
2 ribs celery, chopped
1 large baking potato, diced
Salt and freshly ground black pepper to taste
1 1/2 cups half and half
2 tablespoons butter
1 teaspoon dried dill
2 tablespoons fresh lemon juice
Coupons for serving
Directions
Cut the woody bottom half of the asparagus spears off and reserve the tops. Wash well. Place the woody stems in a soup pot along with the chicken stock. Simmer, covered, for 30 minutes. Drain and discard the stems. Return the broth to the soup pot. Add the chopped leeks, celery, garlic, and potato. Bring to a boil, lower heat, and simmer vegetables until soft, about 30 minutes.
Chop the top half of the asparagus stalks into 1-inch pieces and add the asparagus pieces to the soup pot. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 15 minutes.
Process these cooked vegetables and broth with an immersion hand blender in the soup pot,
Add the half and half, butter, dill, and lemon juice. Simmer for 5 minutes, then taste and add salt and pepper, if necessary.
Ingredients
½ cup panko breadcrumbs
½ cup {8 tablespoons} unsalted butter, divided
1/2 cup chopped onion
3 cloves minced garlic
3 cups cubed leftover ham
16 oz dried short pasta shape, such as elbows, cavatappi, or Penn pasta
5 cups whole milk
½ teaspoon ground mustard
2 cups frozen peas, thawed
cups shredded cheddar cheese
1 cup diced processed cheese, such as Velveeta
¼ cup chopped parsley
Directions
Heat one tablespoon of butter in a large Dutch Ove. Mix this melted butter with the panko breadcrumbs and set aside.
Melt 1 tablespoon of butter in the same Dutch Oven. Add the onion, ham, and garlic and saute for 5 minutes or until the onion is tender. Pour into a bowl and set aside.
Pour the milk into the pot and bring to a simmer (medium heat). Stir frequently to prevent sticking or burning on the bottom of the pot.
Add remaining butter and mustard. Mix everything together until the butter has completely melted. Add the 1 cup of diced Velveeta and heat until melted, stirring constantly.
Add 1 cup of cheddar cheese and mix until fully melted. Add the remaining 1 cup of cheddar cheese and mix well/ Add parsley and peas. Stir.
Remove from the heat source. Season with salt & pepper to taste.
Top with buttered panko crumbs and place under the broiler for a few minutes to lightly brown the crumbs. Serve in pasta bowls.
