We always are looking for fast, easy and tasty dinners during the week. With a little tweeking with side dishes and dessert, you have company fare as well.
- 2 large boneless, no skin chicken breasts
- salt and pepper
- 1 tbsp. granulated garlic
- 1/2 cup grated Asiago cheese
- 1/2 cup ground almonds
- 3 tbsp. light oil
- 1 cup tomato sauce(homemade is best, but commercial is also good)
- 4 slices of mozzarella cheese
- 4 sprigs oregano
Halve each chicken breast, through the thick end to make 4 slices. Season with a little salt and pepper and the granulated garlic.
In a shallow bowl, mix together the Asiago cheese and ground almonds. Press each breast in to coat all sides.
Preheat oven to 400 degrees. In a non-stick pan, heat the oil and cook the chicken, 2 pieces at a time, for 3 minutes each side. Remove from the pan and cook the remaining 2 pieces the same way.
Meanwhile, warm the tomato sauce over medium-low heat.
Place the chicken pieces in a baking dish and top each one with a slice of the mozarella cheese, baking until the cheese has melted and you are sure the chicken is cooked through. Do not over cook or it will become dry.
Warm the plates, divide the sauce into 4 and put on the plates. Place a chicken breast on top and place a sprig of oregano on the side.
Add a crisp salad and, of course, a glass of chilled wine. There you are: fast, easy and yummy.
Sweet Potato Gratin
Time to find different ways to serve potatoes of any kind, and this is a pretty good way to do it.
- 2 tsp. butter
- 1 cup whipping cream
- 1/4 cup molasses
- 2 large eggs
- pinch of salt
- pinch of ground pepper
- 1/2 tsp. freshly grated nutmeg
- 3 medium sweet potatoes, peeled and sliced in 1/2 inch rounds
- 1/2 small red onion, peeled and sliced in 1/8 inch rounds (if you must..) just kidding!
- freshly grated asiago cheese for garnish
Heat oven to 400 degrees. Brush 4 ramekins with butter and set aside.
Whisk together the eggs, cream, salt, pepper and nutmeg in a bowl. Add the potatoes and onion slices and toss to coat.
Using clean hands, arrange alternately the potato and onion slices and pack them tightly. Pour the cream mixture over them, filling the ramekins 3/4 full. Sprinke the tops with grated asiago cheese.
Place the ramekins on a parchment lined cooking sheet and bake until tender and starting to brown (about 45-50 minute).
Remove from the oven, set on a rack to cool for 5 minutes and then serve. You should serve the ramekin on a plate and add whatever the meat and vegetable you are preparing.
Always remember to make the plate look attractive as we eat with the eyes first, then the food.
Without further ado, pour a glass of wine, pat yourself on the back and remember to repeat…damn I did this. Everyone will think you are an absolute genius.
Creamy Pecan Sauce for Pasta
This sauce has such great flavour, you will want pasta every night for dinner.
- 1 cup toasted pecans, chopped
- 1 slice Dempster’s multigrain bread
- 2/3 cup of buttermilk
- 1 tsp. dried thyme leaves
- 1 minced garlic clove
- 1/3 cup of grated Asiago cheese
- 3 tbsp. extra virgin olive oil
- pinch of salt
- pinch of pepper
- pasta for 6 (your choice)
On a parchment lined cookie sheet, toast the pecans in a 350 degree oven for about 8 minutes. Set aside.
While cooking the pasta to al dente, start the sauce.
Combine the bread and the buttermilk in a small bowl and let sit for about 5 minutes. In a blender, place the bread mixture, 3/4 of the chopped pecans, thyme, garlic and cheese. Blend until smooth and season with salt and pepper.
Drain the pasta, saving about 1/2 cup of the liquid. Add the nut mixture to the pasta, adding only enough of the cooking liquid to make the sauce creamy.
Put in a pretty bowl, sprinkle the remaining chopped pecans and more cheese on top. The oohs and ahhs will be so worth it.
Now, would you like a glass of wine? Red or White? Done…..
Italian Rice and Garden Peas
This is a great side dish, Italian style.
- 6 tbsp. butter
- 1/3 cup finely chopped onion
- 2 tbsp. finely chopped parsley
- 1 cup regular white rice
- 1 1/2 cups shelled garden peas
- pinch of salt
- 3 tbsp. Asiago cheese
In 4 tbsp. butter in a heavy saucepan, saute the onion and parsley for 5 minutes. Add the rice, saute, stirring occasionally for 5 minutes.
Add 2 cups water and bring to a boil. Reduce the heat and simmer, covered for 14 minutes (until liquid is absorbed and NO STIRRING).
Cook the peas in boiling water for 12-15 minutes (until just tender). Drain well.
Stir the peas, salt and butter into the rice. Turn into a serving dish and everyone’s eyes will pop. Oh yeah, I almost forgot, sprinkle the cheese over the top.
YUM!
Zucchini With Cheese
Boy, the Italian side of our extended family are going to love me this week.
- 1 1/2 lbs. zucchini
- 1/4 cup flour
- generous pinch of salt
- 1 1/2 tsp. dried oregano leaves
- pinch of pepper
- 1/4 cup Avocado oil
- 2 medium tomatoes, sliced
- 1 cup sour cream
- 1/2 cup grated Asiago cheese
Preheat oven to 350 degrees. Grease an 8 x 8 baking dish. With a brush, scrub the zucchini well and cut into 1/4 inch slices (crosswise).
In a medium bowl, combine the flour, pinch of salt, 1/2 tsp. oregano and pinch of pepper. Toss the slices in the flour to coat well.
Slowly heat the oil in a large skillet. Saute the zucchini until golden brown (about 4 minutes) on both sides. Drain.
Cover the bottom of the baking dish with the zucchini and top with the tomato slices. Combine the remaining ingredients and spoon evenly over the tomatoes. Sprinkle the cheese over the top.
Bake for 30-35 minutes – cheese should be melted and the zucchini tender.
Another great side dish. This will serve 6.
Baked Clams
This one is for Pauline.
- 24 Quahog clams, scrubbed
- 1 cup Panko crumbs
- 1/4 cup Asiago cheese
- 3 bacon slices, cut crosswise into 8 pieces each
- Worchestershire sauce
- lime wedges
Bring 1 cup water to the boil in a heavy saucepot and add the clams and cook, covered, stirring occasionally for 4 – 8 minutes. Check at the 4 minute mark to see if they all opened and any of them that hasn’t opened at the end of 8 minutes, toss out.
As the clams open, remove with a slotted spoon into a bowl and when done, discard the water.
Preheat the broiler. Shuck the clams and reserve 24 half shells. Scrub the shells inside and out, then dry. Return the clams to the shells and arrange in a shallow baking pan.
Divide the stuffing among the clams with a piece of bacon and a drop of Worchestershire sauce.
Broil 5-6 inches from the heat until the bacon is cooked and the stuffing is a golden brown. No longer than 2-3 minutes.
Serve with lime wedges.
Homemade Crab Pate
The title should have read ‘elegant crab pate’. This is another way to make it look like you really worked long and hard in the kitchen. Pfft! NOT!
- 2 tins (113 g crab meat)
- 1/2 block cream cheese (250 g)
- 1 small garlic clove (minced)
- 4 drops of Tabasco sauce
- 1/4 tsp. dijon mustard
- 1/4 tsp. parsley, chopped very fine
- 1 tbsp. grated Asiago cheese
- lemon wedges, sliced thin
Drain and squeeze the crab meat. Check through to avoid cartilage.
Put 2 tins of the crab meat (removing any large pieces and set aside).
Place remaining ingredients in the blender and puree until smooth. Stir in the larger pieces of crab meat and cover and place in the refrigerator for at least 2 hours.
Serve with your favourite crackers and, of course, a glass of chilled white wine. Place lemon wedges on plate for anyone to use.
Phyllo Pizza With Mozzarella Cheese And Cherry Tomatoes
I can think of a few in our family who will run from this recipe (they don’t like tomatoes) so change it and add whatever you will eat, basically. This is a simple pizza without heavy foods piled on top. After all, it is a phyllo dough. Actually, I can see my son-in-law making this. He makes a mean bruschetta as well.
This would make an awesome hors d’oeurve in the summer, on the patio, glass of wine in hand…what else is there?
- 12-14 oz. pear shaped and/or cherry tomatoes
- 1 tbsp. olive oil
- generous pinch of sea salt
- 1/2 tsp. dried basil
- 12 – 12 x 9 inch sheets of frozen phyllo pastry, thawed
- 6 tbsp. unsalted butter
- 5-6 tbsp. finely grated Asiagpo cheese, packed, divided
- 1/2 orange or yellow bell pepper, cut into thin strips
- 2 tbsp. coarsely chopped fresh basil
Preheat oven to 400 degrees. Toss the tomatoes with oil, salt and dried basil in a medium bowl; and scatter on an parchment lined baking sheet. Bake until they start to collapse (about 18-20 minutes).
Remove from the oven and let the tomatoes cool down. Keep the oven temperature at 400 degrees.
Place the phyllo on a work surface and cover with a damp towel. Place 1 sheet at a time on a baking sheet and brush with melted butter (Another neat trick here is to melt the butter and place in a spray bottle. Just mist the dough with the melted butter. Stack each sheet, one at a time, misting each one. Every third layer of dough, also sprinkle some of the Asiago cheese. This will use up the cheese by the time you finish the layers.
Leave a 1 inch border all around the pizza without anything on it.
Top with the roasted tomatoes, pepper strips and fresh basil and bake for about 25-27 minutes. Loosen with a large spatula and slide onto a cutting board. Slice into squares and serve.
As I mentioned before, pour a glass of chilled white wine, invite some friends, serve this pizza and the conversation and laughter will abound.
Enjoy!
Anjou Pear and Shaved Asiago Cheese Salad
Yup! It’s Spring and the lighter meals are unpon us. Yeah?
Serves 4
- 1/4 cup fresh lemon juice
- 1/4 cup extra fine olive oil
- 1 tbsp. honey
- 1 tsp powdered mustard
- 1 butter lettuce
- 2 ripe Anjou pears, cored and sliced
- 4 oz. shaved Asiago cheese
- 1/4 cup toasted pecans
Whisk together the first four ingredients and taste and adjust the taste, if necessary.
Put a couple of whole lettuce leaves on four chilled salad plates each, arrange the pears on top and sprinkle the shaved Asiago and pecans over .
Drizzle the dressing over the salad. Put extra dressing on the table in case more is wanted.
This is a very tasty salad and couldn’t be easier. Now….where did the wine opener go?
Lemon and Crab Risotto
I really love Risotto and this is a super entertaining fare for guests and family alike.
- 2 tbsp. extra virgin olive oil
- 4 tbsp butter (2 tbsp. each lot)
- 2 leeks, sliced fine (white section only)
- 3/4 cup Chardonnay white wine
- 2 cups Arborio rice
- 6 cups homemade hot fish stock (see below)
- 1 fresh lemon
- 1/4 cup freshly grated Asiago Cheese
- 1/2 lb Crabmeat (Dungeness if you can get it, never canned crabmeat)
- 1/4 tsp. paprika
- lemon wedges for presentation
- 1 tsp chopped tarragon
Broth Ingredients
- 2 tbsp sea salt
- 1 large crab
- 1 tsp. white peppercorns (crushed)
- 1 bulb fennel, trimmed and cut in 4
- 1/2 bunch of fresh parsley
- 1 lb bones and trimmings from a white fish (cod, halibut etc.)
Add water to a large saucepan (enough to cover a large crab by a couple of inches. Add salt and bring to a boil. When boiling, plunge crab into water and cook for ten-twelve minutes. Remove from the water and drain well. Reserve the water. Immerse crab in cold water to cool and when cool enough to handle then crack and remove all crab meat , cover with plastic and place in fridge.
(In a large saucepan add four cups of the strained cooking liquid from crab, two cups cold water, peppercorns, fennel, parsley and bones. Bring to a boil. Cover and let simmer for ten minutes. Strain and taste to correct the seasoning if required. Measure four cups of broth and reheat. You keep this hot all the while making the risotto.
Place egg yolks, stock, dried tarragon, lemon juice in a double boiler. Whisk until it begins to thicken. Still whisking, add butter is small bits, allowing to completely melt before adding any more. When done, remove from heat and add the fresh tarragon. Do not boil or it will separate and become fodder for the garbage.
The risotto should be tender, glossy and very rich and moist. Grate the lemon peel and add the peel and the juice of the lemon to the risotto. Add remaining butter, cheese and crabmeat. The claw meat should be reheated separately and placed on top of each serving. Sprinkle with paprika (if using) and garnish the plate with lemon wedges.
Note: It looks daunting but it isn’t. It is simply one of the most elegant side dishes you can serve anyone at any time. Be sure it is a special occasion prepared for people who enjoy trying new things and will, of course, praise your cooking to the sky. I would never lie to you. You may find they will never want to leave.
Shrimp and Crab Sampler Bisque Shots
This can be used as a snack when sitting down for a night’s television with family or having friends over….or it can be served as an Appetizer for 6. It is easy to make and will be a real hit.
- 2 lb. jumbo shrimp, heads intact
- 6 tbsp. butter
- 1/2 cup white onion, chopped
- 1 medium carrot, peeled and chopped
- 1 sweet red pepper, seeds removed, chopped
- 2 cloves garlic, chopped
- 4 cups reduced sodium, reduced fat chicken broth
- 1 cup Unico crushed tomatoes (I find these to be the best)
- 1 sprig fresh tarragon
- 1 bay leaf
- 1 tsp. cayenne pepper
- 1/4 cup Sherry
- 1/3 cup Grand Marnier
- 2 tbsp. flour
- 1 lb. lump crabmeat
- 8 oz. light evaporated milk
- 8 oz. whipping cream (oxymoron, isn’t it?)
- pinch of salt and pepper
Parmesan Croutons
- 6 slices white bread, crusts removed and cut in 1″ cubes
- 2 tbsp. good olive oil
- 1/3 cup grated Asiago Cheese
- 1/2 tsp. garlic powder
For the croutons, toss the bread cubes with olive oil. Combine all the other ingredients and sprinkle over the bread, tossing gently to coat. Bake in a 400 degree oven for about 8-9 minutes. When golden, remove from the oven and set aside to cool.
Now peel, devein (clean) the shrimp and remove the shells and reserve them. Pat dry the meat and set aside.
In a large pot, melt the butter over medium heat and add the onions and cook until tender (about 3-4 minutes)
Add the chicken stock, tomatoes, bay leaf and cayenne. Carefully add the Sherry, Grand Marnier and shrimp shells. Bring to a boil then reduce the heat and simmer for about 40 minutes. Strain into a clean pot and place over a medium heat. Whisk the flour in slowly and simmer for about 5 minutes. Add the shrimp and crabmeat and again, cook for 5 minutes. Remove from heat and stir in the evaporated milk and whipping cream.
Season to taste. IF the correct thickness for you, divide into shot glasses or small glasses. Garnish with the croutons and serve immediately. Use small spoons (cocktail spoons).
This will make about 12 of the most amazing hors d’oeurves.