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Wednesday, May 28, 2014

Ricotta and Prosciutto Cream Puffs


1 cup of fresh Ricotta
1 cup prosciutto , diced
1/2 teaspoon grated nutmeg

1 cup of water
1/2 cup butter
1/8 teaspoon salt
1 cup flour
4 eggs

In a medium saucepan combine water, butter, and salt.  Bring it to a boil.  Add the flour all at once, stirring vigorously.  Cook and stir until mixture forms a ball.  Remove from heat and cool for 10 minutes.  Add eggs, 1 at a time, beating well with a wooden spoon.

Drop heaping teaspoons of dough onto a greased baking sheet.  Bake in a 400 degree oven for 30 to 35 minutes or until golden brown.  Cool

* you may fry these in canola oil 

While the cream puffs are baking, mix Ricotta , nutmeg and prosciutto together.

Cut tops from cream puffs , remove soft dough from inside
Fill with Ricotta mixture, sift powder sugar over tops

Tuesday, May 20, 2014

Kale and Quinoa Salad

2 cups of cooked Quinoa-- follow package directions12 large kale leaves- chopped
3 tablespoons of extra virgin olive oil
2 tablespoons of Dijon mustard
1 large garlic clove- minced
1 cup of pecans
1 cup of dried cherries
3/4 cup chopped feta cheese

Salt and fresh ground pepper

Whisk olive oil , lemon juice, mustard, garlic, salt and pepper
Put kale and quinoa in large bowl, add cherries, feta cheese, and pecans
Toss with olive oil mixture and season with salt and pepper

Tuesday, May 13, 2014

Penne Pasta with Asparagus


1 pound of Penne Pasta
1 pound of fresh asparagus-chopped

3 boneless chicken breasts
1 tablespoon of butter
3 tablespoons of minced shallots
2 cloves garlic-chopped

5 tablespoons of butter-cubed
2/3 cup of white wine
1 tablespoon of lemon juice
1 tablespoon of chopped fresh parsley


1/2 cup of grape tomatoes-halved
1/2 cup marinated small artichoke hearts
1/4 cup Greek black olives- pitted and halved

Salt and fresh ground pepper
Shaved Parmesan cheese
Olive oil for chicken breasts

Brush chicken breasts with olive oil, sprinkle with salt and pepper.
Grill breasts and then set aside

Boil pasta in salted water, add asparagus in the last 3 minutes then drain, but save a little water

Sauté the garlic and the shallots in 1 tablespoon of butter
Add wine, butter cubes, stir in lemon juice, fresh parsley, and a little of the pasta water.   

Season with salt and pepper

Toss the hot pasta with the sauce and the tomato mixture, serve with shaved Parmesan.

Tuesday, May 6, 2014

Garlic Butter Bread

1 loaf of bread dough
1stick of melted butter
1tablespoon chopped garlic
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese
Salt and pepper

Combine all the ingredients except bread dough.
Roll dough out to a 9 by 13 rectangle.   
Spread mixture onto dough, roll up into a large loaf!   
Bake in a greased sheet at 400 degrees for 15 to 20 minutes!    
Let sit for a few minutes before slicing.

Wednesday, April 30, 2014

Proscuitto Stuffed Chicken with Arugula Salad


4 boneless skinless chicken breasts--pounded very thin
4 slices of prosciutto
4 slices of asiago cheese
Salt and pepper
1/4 cup of olive oil

8 yellow fingerling potatoes-- sliced 
1/4 cup of sliced fresh fennel
1/4 cup sliced red onion
4 tablespoons of extra virgin olive oil
1 tablespoon each of salt and pepper

1/4 cup red wine vinegar
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 cup of dried cherries
3 cups of arugula 
2 oz shaved asiago cheese


Season chicken with salt and pepper.

Top each piece with 1 piece of cheese and 1 piece if prosciutto .

Fold the chicken breasts in half and secure with a toothpick

Heat 1/4 cup of oil in a sauté pan, brown chicken on both sides then transfer to baking dish and bake at 350 degrees until it is no longer pink.

In a baking dish, toss potatoes, fennel, onion salt and pepper.  Bake at 400 degrees for 45 minutes!

In a small bowl, toss vinegar, cinnamon, cloves, salt and pepper.  Stir in cherries-- let stand 30 minutes.

Toss potato mixture with arugula bad cherry dressing.  Place salad on plates, slice chicken and place on top of salad.  Top with cheese shavings!

Wednesday, April 23, 2014

Chicken Bolognese


2 tablespoons of extra virgin olive oil
I small onion chopped
1 carrot peeled and chopped
1 celery stick chopped
1 clove of garlic- minced
1 pound of ground chicken
1/2 cup of dry white wine
1 can crushed tomatoes
1 cup of chicken stock
1 tablespoon of flat leaf fresh parsley- chopped
1/4 cup heavy whipping cream
3 tablespoons of chopped fresh basil
Salt and pepper to taste

1 pound of pasta... Spaghetti or Buccatini
Freshly shaved Parmesan cheese


In a large sauce pan heat oil, then add onions, carrots and celery.  Sauté until softened adding the minced garlic and stirring for  1 min.

Break up the chicken and add to the sauce pan then add the wine and cook until the wine is almost evaporated!

Stir in tomatoes, chicken stock, parsley, salt and pepper.

Cook on low simmer for at least 45 minutes, during the last 5 minutes add the cream and basil.

Adjust seasonings and toss with pasta!  Sprinkle cheese on top!