Delicious Dinner Idea!

I had to share last nights recipes with you as my 8 year old said "If you make this everyday I will eat it!"

From Bon Appetit - the asparagus on the cover caught my eye!



Ingredients
* 12 ounces fettuccine or penne
* 3 ounces pancetta or bacon, chopped
* 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
* 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
* 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
* 2 garlic cloves, pressed
* 1/2 cup finely grated Parmesan cheese plus additional for serving
* 1/3 cup heavy whipping cream
* 3 tablespoons extra-virgin olive oil
* 3 tablespoons fresh lemon juice
* 1 tablespoon finely grated lemon peel
* 1/4 cup chopped fresh Italian parsley, divided
* 1/4 cup thinly sliced fresh basil, divided

I also added some thinly sliced chicken breast for a bit more protein!


Preparation
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
*
Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
*
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

A Valentines Day Dinner

Last night I treated the family to one of my favorites! Chicken French with arugula and orzo!

I love Rao's Shrimp Francese recipe and just swapped out chicken for shrimp




* 2 large chick breasts pounded flat cut in half
* 1-1/2 cups flour
* 1 cup dry white wine
* Juice of 1-1/2 lemons
* 6 tablespoons unsalted butter
* 1 cup vegetable oil
* 4 large eggs
* ¼ cup grated Romano cheese
* 2 teaspoons minced Italian parsley
* Additional chopped parsley for garnish

Whisk eggs, cheese, parsley, salt and pepper until well blended. Dredge chicken in flour and dip into egg mixture, and dredge in flour again.

Heat oil over medium-high heat. When oil is hot, place chicken in pan, open side down. Brown shrimp on each side. Remove cooked chicken to a warm serving platter.

Drain off excess oil. Add wine, lemon juice, salt and pepper. Bring to a boil and add 2 tablespoons butter. Raise heat and whisk in remaining butter until sauce has thickened. Pour sauce over chicken. Sprinkle with fresh parsley and squeeze lemon juice over chicken.

I served mine on a bed of arugula with a side of orzo!

enjoy!

Comfort Food...

this time of year makes me want to snuggle up under a blanket and enjoy my favorite comfort foods....

I think the top of my list in winter must be toast dunked in a cup of hot cocoa



this was definitely a favorite from childhood...which brings me to a few others I remember form days home sick on the couch...my mom would serve up lipton noodle soup and pb&j on saltines!





I thought I had died and gone to heaven! when I am feeling a little nostalgic these days I will pull out the saltines and serve my kids pb&j for snack after school!

BUT... a favorite childhood treat that can be rather hard to find today were chick o'sticks!




what are some of your comfort foods...childhood favorites...do you still eat them today!

Chickpea Sliders and bulghur salad ... mmmmmm

A couple more Cooking Light recipes I test drove last week included delicious mini chickpea sliders and a lemony bulghur salad...any substitutions I tried are noted next to the original recipe

Chickpea Sliders...

Serve each burger on a whole-grain slider bun or we used mini pita bread with lettuce, crisp radish slices, roasted red bell pepper, and canola-based mayonnaise. Two burgers per person!

Yield: 3 servings (serving size: 2 patties)
Ingredients

* 1 (8-ounce) red potato
* 3 tablespoons olive oil, divided
* 1 teaspoon minced garlic
* 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
* 1 tablespoon chopped fresh parsley - I used OREGANO
* 1/2 teaspoon salt
* 1/2 teaspoon grated lemon rind
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon freshly ground black pepper
* 2 large egg whites, lightly beaten

Preparation

1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

Bulgur with dried carnberries



Serve this lemony bulgur—an American interpretation of Middle Eastern tabbouleh—instead of the more familiar and expected stuffing.

Yield: 8 servings (serving size: 1 cup)
Ingredients

* 1 cup coarse-ground bulgur
* 2 cups (1/4-inch) cubed peeled English cucumber
* 1 cup dried cranberries
* 1/3 cup thinly sliced green onion
* 1 cup finely chopped fresh flat-leaf parsley - I used 1 large bunch - can't get enough fresh parsley!
* 1 teaspoon grated lemon rind
* 1/3 cup fresh lemon juice
* 1/3 cup extra-virgin olive oil - I used less than 1/4c
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper

Preparation

1. Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.

both were a huge hit!

CSA Bounty - week 1

So, the story continues......

last Friday was my first pick-up day for my produce delivery from the CSA Farm that I joined...see this post for more info on CSA's.

I had it marked on my calendar - I was SO excited to get it (do you see where this is going yet??)....well Sat morning about 11am...I am thinking about lunch and open the frig door to see what I might make. As I look at the lack of fruits & veggies I think to myself - "Wow, I really need to go to the market" at about that exact moment I come to the realization that I FORGOT to pick up my produce share on Friday! What the heck?!?!?

I quickly track down the phone number where I was supposed to pick it up - call them profusely apologizing & hop in the car to head over to get it! Egads - I would forget my head if it were not attached!

So....this is what we got with our first delivery!

Isn't it fresh! I quickly washed the lettuce & radishes and made an oh so yummy salad for lunch....




some lettuce, radish, chick peas, sugar snap peas, roasted potatoes, blue cheese stuffed green olives and a dijon vinagrette! I poured myself a glass of chilled white wine, disappeared into the dining room sans children and pretended I was in a small French bistro in the South of France enjoying a late lunch with friends! mmmmm I think I am going to like this CSA thing!!