I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.
First Course
Italian Onion Soup
Ingredient
1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping
Directions
In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.
When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.
Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.
Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.
The onions will reduce in size and begin to develop a light browned color.
Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.
Cover with a lid, reduce the heat to low and cook for 45 minutes.
Uncover and cook for another 15 minutes, letting the soup thicken a bit.
When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.
Second Course
Stuffed Chicken Breasts In Pastry
Ingredients
One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link
Directions
Pound the chicken breasts to an even thickness between sheets of plastic wrap.
Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.
Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.
Preheat the oven to 375 degrees F.
Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.
Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.
Spoon about 2 tablespoons of spinach pesto on each square.
Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.
Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.
Use a small decorative cookie cutter to cut out 6 flowers or other shapes.
Place a cutout on top of each pastry.Brush with the egg mixture.
Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.
While the chicken is baking make the wine sauce.
Mushroom Wine Sauce
Ingredients
2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream
Directions
In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.
Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.
Add the wine, bring to a boil and reduce by about 1/2 over medium heat.
Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.
Rapini with Garlic and Oregano
4 Servings
Ingredients
1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste
Directions
Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.
Rinse with cold water; coarsely chop and drain again.
Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.
Season with salt, to taste.
Corn Custard
Ingredients
4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
Directions
Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.
Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.
Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.
Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.
Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.
Béchamel Sauce
Ingredients
3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt
To make the béchamel:
Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.
Cook for about 2 minutes, then slowly add the milk, whisking continuously.
Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.
Remove from the heat and set aside. Makes about 3 cups.
Dessert Course
Vanilla Ice Cream with Berry Sauce and Shortbread Cookies
Slice-and-Bake Shortbread Cookies
Makes about 4 dozen
Ingredients
1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
Directions
Beat 1 cup softened butter at medium speed with an electric mixer until creamy.
Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
Stir together the flour, baking powder and salt.
Gradually add flour mixture to the butter mixture, beating at low-speed until blended.
Shape the shortbread dough into 2 (7-inch) logs.
Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
Preheat the oven to 350°F.
If frozen, let logs stand at room temperature 10 minutes.
Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.
Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).
Store in airtight containers or in the freezer.
Not only are there seasons for fruits and vegetables but fish and shellfish have seasons also. It is good to know that you can buy locally caught seafood that is in season near where you live or close to it. My local market is located right on the Gulf and the boats come in every day with fresh, seasonal fish. It is a pleasure to shop in such a fine market.
Here is a chart to help you buy in season fish locally.
In my area, the Gulf waters warm up in April. Along with the warm water, a host of fish appear with the temperature increase, such as Cobia, King Mackerel, Spanish Mackerel, Redfish, Scallops, Flounder, Speckled Trout, Tuna, Mahi-Mahi, Wahoo, Amberjack and Hard-Shell Crabs. Here are a few of our favorite fish dinners.
Redfish Meuniere
Spinach Pesto is delicious with this fish.
2 servings
Ingredients
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 fresh redfish fillets (or any white fish fillets), ounces each
3 tablespoons unsalted butter
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh parsley
Directions
Combine the flour, lemon zest, 1 teaspoon salt and 1/2 teaspoon black pepper in a large shallow plate.
Pat the fish fillets dry with paper towels.
Heat the butter in a large (12-inch) saute pan over medium heat until melted.
Dredge the fish fillets in the seasoned flour on both sides and place them in the hot butter.
Lower the heat to medium-low and cook for 2 minutes.
Turn carefully with a metal spatula and cook for 2 minutes on the other side.
While the second side cooks, sprinkle the fish with the lemon juice and chopped parsley.
Carefully put the fish fillets on warm plates.
Serve the fish topped with Spinach Pesto, recipe below.
Spinach Pesto
Ingredients
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup olive oil
Salt and freshly ground black pepper to taste
1/3 cup freshly grated Parmesan
Directions
Combine the spinach, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.
With the machine running, gradually add the oil, blending until the mixture is creamy.
Stir in the Parmesan. Season the pesto with salt and pepper to taste. This sauce freezes well.
Scallops Florentine
2 servings
Ingredients
2 cloves garlic, minced
2 teaspoons extra virgin olive oil
8 ounces fresh baby spinach
6 large sea scallops
1/2 teaspoon dried Italian Seasoning
1/4 cup heavy cream or half & half
1/4 cup Parmesan cheese, grated
Sea salt and black pepper to taste
1 teaspoon chopped fresh oregano or thyme leaves
Directions
In medium skillet, heat 1 teaspoon olive oil over medium heat.
Season the scallops with the Italian seasoning.
Sauté the scallops 2 minutes per side. Remove to a plate and keep warm by covering with a piece of foil.
Heat the remaining teaspoon of olive oil in the skillet and add the garlic
When the garlic has softened, add the spinach.
Sauté the spinach until wilted.
Add the grated Parmesan, cream, salt and pepper, mix and heat until the cheese and cream are hot.
Divide the spinach mixture between two serving dishes and top each plate with 3 scallops.
Garnish the scallops with the chopped herbs.
Tuna Kabobs
I like to serve the kabobs over linguine dressed with olive oil, garlic, red pepper flakes and chopped basil.
4 servings
Ingredients
4 metal, bamboo or wooden skewers
1 lb fresh tuna fillet (1 inch thick)—cut into 16 even-sized cubes
1 small zucchini—cut into diagonal slices
Onion slices—cut into 16 even-sized squares
2 bell peppers—cut into 16 even-sized squares
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (plus lemon wedges for serving)
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
2 cloves garlic—grated
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
Directions
Place the tuna cubes, zucchini, onion and bell pepper in a glass baking dish.
Mix together the remaining ingredients in a small measuring cup until well combined.
Pour over the tuna and vegetables in the baking dish.
Marinate, covered, in the refrigerator for 1 hour, turning the mixture halfway through marinating.
Divide the mixture evenly among 4 skewers and reserve the marinade.
Cook the skewers on a hot grill for about 10 minutes until cooked through, turning and brushing regularly with the marinade.
Serve the skewers with lemon wedges.
You really don’t have to eat boring chicken. Try new ways of preparing chicken and serve it with new and different garnishing ingredients.
Dry chicken isn’t appealing. To avoid this:
- Don’t overcook chicken – 155 to 160 degrees F on an instant read meat thermometer is perfectly safe.
- Cooking chicken for most of its grilling time over indirect heat keeps it tender and juicy and it does not burn.
When I grill chicken, I always make extra because it is so delicious and there are so many other dishes you can make with the leftovers.
I also add vegetables to the grill, if I am grilling the main dish. Saves lots of time and clean up.
Ingredients
- 2-4 bone-in chicken breasts or 2-4 boneless breasts or/and 2-4 bone-in thighs
- Olive oil
- Salt
- Pepper
Directions
Turn all burners to high and heat the grill with the lid down until very hot, about 15 minutes. Scrape the grate clean with a grill brush.
Dip a wad of paper towels in oil; holding the wad with tongs, wipe the cooking grate. Leave the primary burner on high and turn off the other burner(s).
Grilling bone-in breasts:
Cook the chicken on all sides over the hot part of the grill until lightly browned and the meat has faint grill marks, 4 to 6 minutes. Move the chicken to the cooler side of the grill, with the thicker side of the breast facing the hot side of the grill.
Cover with a large piece of aluminum foil, close the grill and continue to cook until an instant-read thermometer inserted into thickest part of the breast registers 145 degrees, about 20 minutes longer.
Move the chicken, bone-side down, to the hot side of the grill and cook until browned, 4 to 6 minutes. Turn the chicken over and continue to cook until browned and an instant-read thermometer inserted into the thickest part of the breast registers 155 – 160 degrees F, 2 to 3 minutes longer. Transfer chicken to a plate and tent with foil, for 5 minutes.
Grilling bone-in chicken thighs:
Cook the chicken on all sides over the hot part of grill until lightly browned and the meat has faint grill marks, 3 to 4 minutes. Move the chicken to the cooler side of the grill. Cover with a large piece of aluminum foil, close the grill and continue to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 145 degrees, about 20 minutes longer.
Move the chicken, bone-side down, to the hot side of the grill and cook until browned, 4 to 6 minutes. Turn chicken over and continue to cook until browned and an instant-read thermometer inserted into the thickest part of the thigh registers 155 – 160 degrees F, 2 to 3 minutes longer. Transfer chicken to a plate and tent with foil, for 5 minutes.
Grilling boneless breasts:
Place chicken on the cooler side of the grill, smooth-side down, with the thicker side of the breasts facing the direct heat. Cover with a large piece of aluminum foil, close the grill and cook until the bottom of the chicken just begins to develop light grill marks about 6 to 8 minutes. Using tongs, turn the chicken and rotate it so that the thinner side faces the hot side of the grill. Cover with the foil and continue to cook until the chicken is opaque and firm to touch and an instant-read thermometer inserted into the thickest part of the chicken registers 140 degrees, 6 to 8 minutes longer.
Move the chicken to the hot side of the grill and cook, without the foil, until dark grill marks appear, 1 to 2 minutes. Using tongs, turn the chicken over and cook until dark grill marks appear and an instant-read thermometer inserted into the thickest part of the chicken registers 155 – 160 degrees F, 1 to 2 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes.
With just a change of a sauce, you can create a totally different taste every time. Serve the grilled chicken topped with one of the sauces below.
Spinach Pesto
I made this sauce last week and it was on my blog for Earth Day. (see recipe here)
Creamy Herb Vinaigrette
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh herbs that are in season
- 1/2 small shallot, minced
Directions
Add the mayonnaise, vinegar, mustard, tarragon and shallots to a small bowl and whisk until smooth and emulsified.
Easy Homemade BBQ Sauce
Ingredients
- 1 2/3 cups ketchup
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 3 tablespoons Worcestershire sauce
- 1/4 cup molasses
- 1 tablespoon yellow mustard powder
- 2 teaspoons all natural hickory liquid smoke
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon celery seed
Directions
In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occasionally. Let it cool and store in the refrigerator until ready to use.
Seasonal Fruit Sauce
I used raspberries because that is what is in season and I had them in my refrigerator. Come summer, peaches would be very good in this sauce. Don’t be afraid to try this sauce, it was delicious on the chicken.
Ingredients
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small garlic clove, grated
- 1 small hot pepper, finely chopped
- 2 cups fresh raspberries, or any fruit in season (peaches, berries, kiwi, pineapple, etc.)
- 1/4 cup honey
- 2 tablespoons lemon juice
Directions
Combine all the ingredients in a small saucepan. Bring to a simmer and cook until the fruit is soft. Serve warm over grilled chicken or pork chops.
Stuffed Grilled Zucchini
4 servings
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil, divided
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped celery
- 1/4 teaspoon minced garlic
- 1 tablespoon finely chopped bell pepper
- 1/4 cup Italian seasoned bread crumbs
- 1/4 cup shredded part-skim mozzarella cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 2 tablespoons grated Parmesan cheese
Directions
Cut zucchini in half lengthwise; scoop out the pulp, leaving 1/4 inch shells. Brush with 2 teaspoons oil; set aside. Chop pulp.
In a small skillet, heat the remaining teaspoon of oil and saute the zucchini pulp, celery, bell pepper, garlic and onion until the vegetables are soft.
Add bread crumbs; cook and stir.Remove the skillet from the heat. Stir in the mozzarella cheese, seasoning and salt.
Spoon the filling into the zucchini shells. Sprinkle with Parmesan cheese.
Place the zucchini on the cool side of the grill while the chicken is cooking on the hot side.
Grill, covered, over medium heat for 8-10 minutes or until the zucchini are tender and the tops are crispy.
Lemon tree we planted for Earth Day 2015.
Maple tree we planted for Earth Day 2016
The Earth Day movement, that was started in the 1970′s by John McConnell, has since seen billions take part in planting trees, cleaning up local neighborhoods and pushing government officials to enact more progressive environmental laws. Senator Gaylord Nelson from Wisconsin was instrumental in raising awareness about protecting the environment. On April 22, 1970, rallies were held in New York, Philadelphia, Chicago, Washington, DC and Los Angeles, as well as, on numerous college campuses across the country.
The mission of Earth Day was formally established by the Earth Society Foundation in 1976. Its mission was:
“Conduct educational programs and seminars and promote research and investigation throughout the world for the purpose of providing data to all individuals and institutions who are joining in the movement to promote and implement the Earth care ethic: namely, that the stewardship and care of earth requires action to produce and use materials and services that help nurture, conserve and recycle, without destructive pollution, the organisms and nutrients of Earth’s web of life. Coordinate or assist the work of like-minded organizations for the purposes of minimizing unnecessary duplication of energies and maximizing the impact and effectiveness of the earth care movement.”
Triggered by Earth Day awareness, the United States government has enacted many environmental programs, such as the Clean Air Act, Water Quality Improvement Act, Endangered Species Act, Toxic Substance Control and the Surface Mine and Reclamation Act.
Botanic gardens are natural resources for Earth Day events and their focus varies from being educational to just enjoying nature. Master gardening and children’s programs are a wonderful way to get families involved in gardening. There are bird watching and identification programs at gardens, since the birds are naturally attracted to the large variety of plants and flowers. Zoos also offer educational programs for patrons as a way to connect with nature through the animal world.
Earth Day is the perfect time to reflect on our food footprint (the environmental impact related to the production of food). The less processing your food sees the better. Eat locally and fill your market basket with in season produce. Eat local, sustainable fish. Eat less meat but, when you do, eat locally raised, grass-fed meat. Don’t waste food. Look for products that have minimal packaging or packaging and are made from recycled materials or with materials that can be recycled after use.
Eco-Friendly Menu
Grilled Redfish with Spinach Pesto
2 servings
Ingredients
- 8 oz redfish fillet, cut in half or any fish fillets available in your area
- Olive oil
- Salt & pepper to taste
- Spinach Pesto, recipe below
Directions
Prepare an outdoor grill for medium-high heat, lighting fresh coals if you are using a charcoal grill. If you are using a gas grill, preheat the grill by turning all burners on to high for about 10 to 15 minutes, then reduce one burner to a medium-high temperature. You may also cook the fish on a greased indoor grill.
Brush the redfish fillets with olive oil and season generously with salt and pepper.
Cut a sheet of heavy duty foil large enough to hold the fish and poke a few holes in it. Spray the foil with cooking spray and place the fish on top of the foil. Place the foil on a tray or plate to carry it out to the grill.
Slide the redfish fillets on the foil onto the grill and cook for about 6 to 8 minutes. Top the fish, while on the grill, with Spinach Pesto after 4 minutes of cooking time and continue to grill until the fish is cooked to your liking. My redfish fillets only took 6 minutes to cook, so watch the cooking time carefully.
Spinach Pesto
This sauce is also delicious over grilled chicken.
Ingredients
- 2 cups lightly packed baby spinach leaves (about 2 ounces)
- 1/4 cup pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 1/3 cup olive oil
- 1’2 teaspoon salt and
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
Directions
Combine the spinach leaves, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.
With the machine running, gradually add the oil, blending until the mixture is creamy. Add the salt and pepper. Pulse.
Pour into a serving bowl and stir in the Parmesan. Adjust the seasoning according to your taste.
Green Beans with Toasted Pecans
Pecans are locally grown in my area and fresh thin green beans are now in season where I live.
Ingredients
- 6 ounces blanched green beans, cut into 2-inch lengths
- 2 tablespoons finely chopped red onion
- 1 small garlic clove, minced
- 1/2 cup toasted pecans
- 1 tablespoon olive oil
Directions
Heat a small skillet over medium heat. When hot, add the pecans and toast them. Set aside on a plate.
Heat the oil in the same pan and add the red onion and garlic. Cook until the onion is tender.
Add the green beans and salt and pepper to taste. Saute the beans until hot. Add the pecans and serve.
Fennel and Potato Casserole
Ingredients
- 2 lbs new or red potatoes, peeled
- 1 large fennel bulb, trimmed
- 1 cup firmly packed fresh breadcrumbs
- 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano Cheese
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 medium cloves garlic, minced
- 6 tablespoons extra-virgin olive oil, plus more for the baking dish
- 2-1/2 teaspoons kosher salt
- Freshly ground black pepper
Directions
Slice the potatoes as thinly as possible and put them in a large bowl of cold water to keep them from browning.
Cut the fennel in half lengthwise. Slice the fennel crosswise as thinly as possible.
In a mixing bowl, combine the breadcrumbs, grated cheese, parsley and garlic.
Position a rack in the center of the oven and heat the oven to 400ºF. Lightly oil the bottom and sides of a 9 x 13-inch baking dish.
Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly. (The water clinging to them will generate steam as they bake.)
Season with 1/2 teaspoon of the salt and a couple of grinds of black pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 tablespoon of the oil.
Top the potatoes with half of the sliced fennel, spreading it evenly. Sprinkle the fennel with 1/2 teaspoon salt, 1/4 cup of the breadcrumb mixture and 1 tablespoon of the oil.
Repeat this layering process, ending with a top layer of potatoes. Season the top layer with the remaining 1/2 teaspoon salt and some more pepper.
Top with the remaining breadcrumb mixture and the final 2 tablespoons oil.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 25 to 30 minutes longer. Let rest at least 10 minutes before serving.
