Chicken Verdichio

Looking out my kitchen French doors I am counting my blessing. I had a deer run in front of my car. Talk about smoosh. Poor deer. The car received a  lot of damage, no one was hurt. As I am waiting for the repair shop to call my mind wanders to of course food. MMMM  I definitely do not want to make anything with venison. I can still see the face of the deer when I close my eyes. It is against my religion--- I am a devote chicken .
Chicken, yes that seems like a good idea.
I think I will make Chicken Verdichio
1 lb chicken cutlets lightly pounded to make even slices
1 lemon juiced
3 tbsp flour, salt and pepper to taste
1c chicken stock
1/2 c Verdichio wine ( a white fruity wine)
2-4 tbsp butter
4tbsp butter
Dredge the chicken cutlets in the flour. salt and pepper to taste.
Heat 2tbsp of butter in a large skillet on med high. Add chicken cutlets in batches and brown on both sides. Remove to plate adding the remaining 2 tbsp of butter if needed to finish the browning.
De glaze the skillet with the wine scraping up the brown bits and incorporating into the wine. Bring to a boil. Boil 1 minute add the chicken stock, boil until reduced by half. Add the juice  of one lemon to the pan. Swirl the pan to blend. Lower heat to medium. Return the chicken to the pan to heat through. add the remaining butter to the pan stir to blend, do not let boil.
Plate the chicken and sprinkle with fresh chopped parsley.
Well, I know what I am making for dinner the great unknown now is when the heck is the car going to be ready?

White Beans with Sun-Dried Tomato Vinaigrette

A Party? I love parties! My friend Marty, is calling for a girl's night tonight. Facials, manicures, pedicures, the works. A local spa comes to the house  and treats us to a night of pampering, and fun.
It's pot luck, I am in charge of a side dish. This side can be a side salad or a main dish salad. It is a Mediterranean bean dish. to make it a s a main dish salad , add shrimp or sliced beef and toss together . The salad is equally brilliant cold or at room temperature.
White Beans with Sun-Dried Tomato Vinaigrette :   Vinaigrette: 1/4 c extra- virgin olive oil, 2tbsp sun- dried tomato- infused oil ( from jar of sun- dried tomatoes), 1 tbsp wine vinegar , 1/4 c chopped sun dried- tomatoes, 1/4 tsp kosher(coarse) salt , coarsely ground black pepper.  Beans: 2 (16oz) cans cannellini beans , rinsed and drained, 1/3 c diced red onion , 2 cloves of garlic minced, 1/4c cherry tomatoes cut in half, 6 fresh basil leaves, chopped , 1 oz of Romano cheese. To prepare vinaigrette, whisk together all ingredients in a small bowl. To prepare beans , place beans in a large bowl. Pour vinaigrette over beans. Let stand for an hour. Add onion ,garlic, tomatoes, basil and cheese just before serving. Mix gently to combine.
A night of pampering is wonderful, the thing I like best is I get to catch up  with friends and we laugh ourselves silly. Be well. :)

Linguine with Clams and Chiles

The temperature is a record 70' degrees. The sun is shimmering on the pond in my back yard. A family of ducks has taken up residence in the water. Feeding and swimming. What an amazing afternoon. Time to start thinking about dinner.Hmm, The warm weather makes me think of seafood. Tonight it will be Linguine with Clams and Chile's . Light yet robust in flavor.  Linguine with Clams and Chile's.  Kosher salt , to taste,  1 lb linguine pasta, 1/3 c extra- virgin olive oil, plus more for drizzling, 4 oz pancetta minced (Can use bacon in a pinch), 2 cloves garlic thinly sliced, 2 Fresno chile's stemmed and thinly sliced , 30 littleneck clams (about 2 1/4 lbs) scrubbed clean , 1/3c dry white wine, 3 tbsp  roughly chopped fresh parsley.   Bring a large pot of salted water to boil , add pasta cook until al dente. Drain, reserve 1/2c pasta cooking water and set aside,  meanwhile heat oil in a 12 inch skillet over medium heat . Add pancetta cook until crisp, drain on paper towel and set aside Return skillet to medium heat, add garlic and the chile's stirring until golden about 3 mins. Add clams and wine, increase heat to high, and cook covered until clams open and release their juices. 5-10 mins.  Using tongs transfer clams to a plate , place chile's along side. Bring sauce to a boil , add pancetta and pasta along with a  1/4c of the pasta cooking liquid. Cook tossing pasta to coat with sauce 2 mins. Sprinkle in more pasta water if pasta seems dry. add 2 tbsp parsley, season with salt and toss to combine. Transfer pasta to a serving bowl arrange clams over pasta and pour any clam juice from the plate over pasta. Drizzle pasta with a little olive oil and garnish with remaining chile's and parsley. Bon Appetito!
The ducks are still in the pond swimming- good thing I  dreamed up  the Linguine with Clams, my boyfriend is a big fan of Duck!  I will protect my new tenants. Be well  :)

Pecan Cinnamon Muffins

As  I sort through the mail today a charity  that is close to my heart has an appeal. The Susan G Komen Foundation for Breast Cancer. I always donate in the hopes that other women , families etc  will some day never have to go through the ordeal of  Breast Cancer. As I write my check my mind wanders to my mom who was a Breast Cancer  survivor. When she was going through the treatment the doctor's gave her little hope of survival. In those dark, scary days my mom would try and reassure me she was going to make it. I would always hear "God makes a Way Where There Is No Way"(I know, it should have been me reassuring her , and giving her hope.-- but that was my mom-very strong and brave) We would bake these Pecan Cinnamon muffins together, have them warm from the oven, and be silly and laugh about God knows what.  These muffins are fragrant, delicate yet satisfying.
Pecan Cinnamon Muffins : Oven 425' Line 18 muffin cups with paper lining set aside. Recipe: 1 stick butter melted, 1/2c light brown sugar, 1c milk, 2 eggs lightly beaten, 2c flour, 1/2 c sugar, 2 tsp baking powder, 2 tsp Cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, 1 1/2c coarsely chopped pecans.  In a bowl combine the butter and brown sugar, stir in the milk and the eggs. In another bowl sift together flour, sugar, baking powder,cinnamon, nutmeg and salt . Add to the butter mixture. Stir just to combine. Fold in the pecans. Batter will be lumpy. Divide batter among 18 papered muffin cups. Bake 20 mins .
 Yields 18. This recipe is from my mom's recipe box , she cut it out of Gourmet magazine in 1982.
I always smile when I eat these muffins and say a prayer of "Thanks"- you see God had other plans for my mom the doctors gave her only 3 months to live-- she lived 14 years after the diagnosis "cancer free."  I celebrate and pray for all the women and families who have or are making this journey now. Never give up hope, always have faith and may Love be Yours Always To Keep You Strong. Be well:)

Chicken Florentine Artichoke Bake

OMG!  Unexpected company is on the way.An out of town friend who originally told me they could not come to visit now has the time.The following dish is a quick casserole you can put together in a flash- looks great,tastes good, and looks like you spent time cooking.  Chicken Florentine Artichoke Bake : Serves 4-5.  Recipe :  8oz uncooked bow tie pasta, 1 small onion chopped, 1 tbsp butter, 2 eggs, 1 1/4 c milk, 1 tsp dried Italian seasoning, 1/2 tsp crushed red pepper, 2 c cooked chicken , 2c  shredded Monterey Jack cheese, 1 14oz  artichoke hearts, drained and quartered, 1 10oz box frozen chopped spinach, thawed and well drained, 1/2c  oil packed sun dried tomatoes, drained and chopped, 1/4 c grated Parmesan cheese, 1/2 c soft breadcrumbs, 1/2 tsp paprika, 1 tbsp butter melted.
Directions: Preheat oven 350'. Cook pasta according to package directions( al dente) drain. In a medium skillet cook the onion in 1 tbsp butter over medium heat until soft- 5 mins. remove from heat and set aside. In a bowl whisk together the eggs, milk, seasoning, 1/2 tsp salt , 1/4 tsp black pepper, and crushed red pepper. Stir in  chicken, Monterey Jack cheese, artichokes , spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9 dish or a 3 quart casserole.
Bake , covered, 20 mins. In a small bowl combine remaining Parmesan, breadcrumbs, paprika, and melted butter. After 20 mins remove from oven uncover, sprinkle  Parmesan mixture over pasta. Bake uncovered, 10 mins more or until golden.
Hmmm.... appetizers, main dish , dessert, beverages. OMG!!!!! Never mind the food I have that taken care of... I have to run and do my hair! Be well:)

Tuscan Potato and Cheese Bake

I attended a cocktail party yesterday. The hostess did an amazing job, food , beverages, desserts. beautifully laid out an executed. The hardest part of a cocktail party is bringing together interesting people with diverse back grounds who can keep the party exciting. This party was stellar.
One of the foods served was a lovely potato dish. It was very tasty and complimented the various food dishes. I think you will enjoy this side dish, it can be served with either meat, fish or chicken.
Tuscan Potato and Cheese Bake : 2 lbs red potatoes, 3-4 cloves of garlic minced, 1/2 tsp thyme, 1/4 c butter, 1c buttermilk, 4oz fontina cheese, shredded (1c), 4oz Parmesan cheese, grated (1 scant c), 1/3c blue cheese, 1/2c panko crumbs (Japanese- style bread crumbs), 1/4 tsp Italian seasonings, 1tbsp olive oil, sniped parsley ( optional ). preheat oven to 400'. Lightly grease a 2 quart square baking dish; set aside. Wash potatoes, cut into 1 inch squares leaving skin intact. Place in saucepan and boil until tender. Drain. In a 12 inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in Fontina cheese, half the Parmesan, and the blue cheese. Evenly spread in baking dish. In a small bowl combine remaining Parmesan, panko crumbs, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture. Bake 20 mins. or until bubbly and golden. Sprinkle with sniped parsley if desired. Serve 8-10.
Side dishes are like people, some  people are bland and others add that certain something to your day that make them memorable. This potato dish will add just the right flavor to your dinner . It will add not only taste but texture and presence to your meal. Be well.:)

Penne Pasta with Beef

Last night when driving home from a friend's, I witnessed the state police K-9 unit and a city K-9 unit chasing a man through a Dunkin  Donuts parking lot. Commotion ensued as the officers and dogs chased the man. I along with another vehicle were in the middle of the chase. Our two cars were stopped as cruisers sped in front of our vehicles. Commands from the officer's to  "Stop or I Will Send My Dog!" Needless to say the man did not stop and the dogs gave chase. I do not know how it ended, as soon as I could I drove away. My mind raced with a million thoughts. Everything I am grateful for, my family, my friends, the things I love in life.  Today as I reflect on last night's incident my hat comes off to the brave men and women who keep us safe . Today I need comfort food. This recipe is dedicated to all our heroes the police and the firefighters. It is quick easy , hearty and delicious. Penne Pasta with Beef; 1lb of ground beef, 2 tbsp olive oil  2 tsp of minced garlic, 1 medium onion coarsely chopped, 2- 28 oz cans of tomato ( Kitchen Ready brand), 11/2 tsp basil, 1/4 tsp crushed red pepper, 1/2 tsp salt , 1/2 tsp black pepper, 2c fresh cleaned spinach chopped, 2 c (8oz) shredded mozzarella cheese, 3/4- 1 lb of Penne pasta. Romano Cheese to taste
In a large saucepan add olive oil, beef and onion. Brown on medium heat until beef is cooked. Add garlic, basil , red pepper, salt and black pepper. Stir . Add  tomato to pan. Stir to incorporate . Add 1/2 c water to thin slightly. Add spinach, stir, let cook into sauce.  In a separate large pot  bring salted water  to a boil. Add Penne cook according to package directions until aldente. Drain well. In the pot that the pasta was cooked in add the drained pasta and some sauce to coat the Penne. Using a 13x9 glass dish layer half of the pasta  on the bottom of dish. Cover with sauce sprinkle 1c of shredded mozzarella over the top. Add the rest of the pasta. Sprinkle 1/2c of the remaining cheese over the pasta . Top with sauce. Sprinkle the remaining 1/2 c  of mozzarella over the pasta.. Sprinkle lightly with some grated Romano Cheese. Place in a preheated 350' oven for 10-15 mins  just until cheese is melted. Serve. Pass any remaining  sauce separately. Serves 4 .
Comfort food at its best. A reminder of the good in life. Be well:)