Categories
chicken italian recipe salad

712 – Grilled Chicken and Avocado Salad with Tomato-Herb Dressing

Grilled Chicken and Avocado Salad with Tomato-Herb Dressing

6 cups spring greens
2 large or 4 small boneless, skinless chicken breasts grilled or sautéed, sliced
1 avocado, thinly sliced
4 green onions, sliced
1 cup cherry tomatoes, halved

Dressing:

2/3 cup tomato juice
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 ½ tablespoons fresh tarragon, chopped
1 tablespoon fresh chives, chopped
2 garlic cloves, minced
¼ teaspoon salt (optional)
¼ teaspoon pepper

1. Wash spring greens under cool running water and dry on a paper towel or in a salad spinner.
2. Whisk all of the dressing ingredients in a small bowl until blended.
3. Divide salad greens onto 4 serving plates. Top each salad with chicken, avocado slices, green onions and cherry tomatoes. Drizzle dressing over each salad, about 2 tablespoons per salad.
Yield: 4 Servings

Nutrition Facts: Calories 264, Total Fat 11.8g (18% DV), Sat. Fat 2.1g (10% DV), Cholest. 72.3mg (24% DV), Sodium 299.9mg (12% DV), Total Carb. 9.7g (3% DV), Fiber 4.4g (17% DV), Sugars 4.0g, Protein 28.9g, Vitamin A (69% DV), Vitamin C (47% DV), Calcium (6%) DV, Iron (12% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Italian Panzanella Salad with Creamy Garlic Dressing

6 cups romaine lettuce, torn into bite sized pieces
4 slices of Italian bread, toasted and cubed
2 medium tomatoes, seeded and diced
½ red onion, thinly sliced
½ cucumber, peeled and thinly sliced
¾ cup fresh basil leaves, thinly sliced
½ cup sliced black olives
1/3 cup Parmesan cheese, shredded

Dressing:

½ cup low fat buttermilk
¼ cup reduced fat mayonnaise
1 ½ tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
2 teaspoons reduced sodium soy sauce
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
 

1. Wash lettuce under cool running water and dry on a paper towel or in a salad spinner.
2. Combine all dressing ingredients in a blender or food processor and blend until smooth.
3. In a large bowl, combine all salad ingredients and about ½ cup of the dressing and toss to coat. Add more dressing if desired.
Yield: 4 servings

Nutrition Facts: Calories 165, Total Fat 5.9g (9% DV), Sat. Fat 1.9g (10% DV), Cholest. 7.6mg (3% DV), Sodium 612.9mg (26% DV), Total Carb. 22g (7% DV), Fiber 4g (16% DV), Sugars 4.9g, Protein 7.8g, Vitamin A (145% DV), Vitamin C (50% DV), Calcium (19% DV), Iron (14% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Asparagus, Pine Nuts and Mozzarella Salad with Lemon Mint Vinaigrette

6 cups red leaf lettuce, torn into bite sized pieces
8 asparagus stalks, sliced
½ cup pine nuts
¾ cup fresh mozzarella cheese, diced

Dressing:

1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
¼ cup olive oil
¼ teaspoon salt (optional)
¼ teaspoon pepper
1/3 cup fresh mint, chopped

1. Wash lettuce under cool running water and dry on a paper towel or in a salad spinner.
2. Whisk all of the dressing ingredients, except mint, in a small bowl until blended. Gently stir mint into the dressing mix.
3. Divide lettuce onto 4 serving plates. Top each salad with asparagus, pine nuts and mozzarella. Drizzle dressing over each salad, about 2 tablespoons per salad.
Yield: 4 servings

Nutrition Facts: Calories 274, Total Fat 24.3g (37% DV), Sat. Fat 4.2g (21% DV), Cholest. 13.4mg (4% DV), Sodium 300.3mg (13% DV), Total Carb. 7.5g (3% DV), Fiber 2.1g (8% DV), Sugars 2.7g, Protein 9.0g, Vitamin A (74% DV), Vitamin C (18% DV), Calcium (20% DV), Iron (16% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

Categories
italian pasta recipe vegetable

710 – Citrus & Rosemary Marinated Asparagus Risotto

Citrus & Rosemary Marinated Asparagus Risotto

1 Cup Arborio Rice
1 Bunch Asparagus
4 Tbl. Rosemary
1 Tbl. Thyme
3-4 Cloves Garlic
5+ Cups Chicken Stock
1 Cup White Wine
¼ Cup White Wine Vinegar
1 Lime
1 Orange
2 Tbl. Parmesan
2 Tbl. Butter
Salt & Pepper

Zest both the lime and orange and mince half of the rosemary. In a small mixing bowl add juice from the lime and orange, vinegar, salt and pepper, zest, rosemary and asparagus. Let this marinate for at least 30 minutes. In a large sauce pan or small stock pot, add the butter, garlic, and add the rice to the pan and coat with the oil. Deglaze pan with the white wine. Add the remaining rosemary and thyme and start adding chicken stock. Start with enough to cover the rice and let that reduce, then add more chicken stock, cooking down until the risotto is close to done. At about 15 minutes in, add the asparagus. As the risotto finishes it should be al dente and creamy. Stir in the parmesan and serve.

Basil Marinated Tomatoes & Penne Pasta

8 Roma or Vine Ripened Tomatoes
1 Cup BR Kohn White Balsamic or Chardonnay vinegar
1 oz. Basil
¼ Cup Grapeseed Oil
4 Cloves Garlic
Penne Pasta
½ Lb. Apple Wood Smoked Bacon

Pre cook the pasta and cool. In a small mixing bowl add the vinegar. Dice the tomatoes and add them to the bowl. Thin slice the basil and toss with the tomatoes and vinegar. Add a little salt and pepper and set aside for 2-3 hours, tossing periodically to keep all the tomatoes mixed with the vinegar. In a large sauté pan, add diced bacon and render the fat. Remove the bacon and dice. Set aside for later. Remove all the bacon fat except for 1 Tablespoon. Add the minced garlic to the pan and roast for a couple of minutes. Add tomatoes, grape seed oil and cook over high heat for 2-3 minutes. Taste for salt and pepper. Add ¾ of the diced bacon back to the pan and toss with the pasta. Garnish with the remaining diced bacon.

Alyn Abrams

Categories
fruit italian recipe salad

701 – Luna Rosa Gelato Cafe

Nancy’s Red Pear & Toasted Walnut Salad

3 TBSP extra virgin olive oil
2 TBSP White Wine Vinegar
Pinch of salt
2 Red Anjou pears cored and thinly sliced
1/2 cup walnuts, coarsely chopped, & toasted
6 ounces of gorgonzola cheese
4 cups spring mix lettuce

In a bowl whisk EVOO, white wine vinegar, & salt until blended. Add pear slices and let stand for up to 1 hour. (All depends on how ripe the pears are.)
Place lettuce in a large bowl, add gorgonzola & toasted walnuts. Pour pear mixture over & toss.

Luna Rosa Eggplant Stack

1 eggplant (peeled)
2 eggs
1 cup seasoned bread crumb
garlic salt to taste
oregano to taste
1 cup Ricotta Cheese
1 pkg six cheese blend
1 cup marinara
1 LB whole milk mozzarella

Peel and thinly slice eggplant. Blend eggs with fork and add garlic salt to taste. Put seasoned bread crumb in bowl. Dip eggplant slices in egg wash and coat on both sides with bread crumb. Heat pan with EVOO and sauté eggplant on both sides for a total of 45 to 60 seconds. (Till golden brown.) Drain on paper towels and cool.
Mix 1/4 cup of 6 cheese blend,1 cup of ricotta cheese, and oregano to taste.
Layer eggplant rounds with cheese blend & red sauce. Approx 5 slices. Put 2 slices of mozzarella on top & bake 375 degrees for 10 minutes.

Luna Rosa Gelato Cafe

Categories
beef dinner italian recipe

634 – Steak Florentine (Bistecca Alla Fiorentino)

Steak Florentine (Bistecca Alla Fiorentino)

Ingredients:

3-4 Lb. Flank Steak (Rib Eye works well too)
2 large lemons
1 large head of garlic
1/2c extra virgin olive oil
2T sea salt
1/2c chopped fresh Italian (flat leaf) parsley
1t black pepper

Coat steak with black pepper evenly. Grill flank steak on grill or grill pan to preferred temperature.
Add olive oil to small sauté pan with flame on low (never allow the oil to get to sizzle) It should be very warm not hot. Add 10-15 peeled garlic cloves that have been quartered to the olive oil. Let the garlic cook on very low until soft for about 20 minutes: never allow the garlic to brown, it should just sit in the oil and melt to a soft and sweet roasted garlic.
Slice 1/2 of a lemon into thin slices (set aside for garnish). Cut remaining lemon in 1/2.
Slice the steak on the bias into thin slices. Squeeze ½ of a lemon over the sliced steak.
Squeeze the other ½ lemon into the olive oil mixture, add the parsley.
Spoon the garlic, olive oil, parsley, lemon mixture generously over the steak. Garnish platter with lemon slices and serve immediately. Serves 4.

Risotto with Mushrooms (Risotto Milanese)

Ingredients:

1c Arborio Rice
6T Extra Virgin Olive Oil
2 cloves garlic, minced
1 small Vidalia onion, diced
2c sliced mushrooms (button, shiitake, etc)
1c white wine
3c chicken stock
1c parmesan cheese (Parmegiano Reggiano is the best for this)
2T butter, softened

In a large pot over medium heat add 2T of the olive oil and sauté the onion and garlic until translucent; put aside in a bowl.
In same pot add 2T olive oil and sauté mushrooms until tender and brown—salt the mushrooms to extract the juices with about 1t of salt. Put aside in the bowl with onion and garlic
In same pot add 2T olive oil over medium heat and add Arborio rice- toast for one minute, stirring constantly.
Add onions, garlic and mushrooms to the rice, and stir for one minute.
Add the white wine and stir constantly until it is absorbed. Begin adding the chicken stock by the half cup, stir constantly until stock is absorbed and repeat until all stock is used and rice reaches al dente (soft but a little bite to the rice). If your rice is not cooked at the point where stock is all absorbed add water by the half cup until your rice reaches al dente.
Turn off heat and add parmesan and butter. Stir and combine.
Serve hot and immediately. Serves 4.

Variations to add to the risotto include sautéed shrimp, butternut squash, Italian sausage or prosciutto

Ed McMullin

Categories
chicken dinner italian recipe

610 – Polenta & Italian Chicken

Easy Everyday Polenta

4 cups milk
1 cup yellow cornmeal
1 teaspoon salt
1-1/2 cups grated parmesan cheese
4 tablespoons butter

Bring milk and salt to a boil. Add cornmeal while whisking. Reduce heat to medium. Stir constantly while cornmeal is thickening. When mixture starts to pull away from sides, add cheese and butter. Stir to mix all ingredients. Put in a bowl and serve with your favorite pasta sauce.

Italian Chicken

4 boneless, skinless chicken breast halves
2 (14.5 oz.) cans Petite diced tomatoes
1/2 cup Balsamic & Basil Vinaigrette
1/2 teaspoon dried basil or 2 tablespoons fresh chopped basil

Place chicken in glass baking dish. Add diced tomatoes and dressing. Bake in preheated 350 degree oven for 45-60 min. or until juices in chicken run clear. Add additional basil before serving. Serves 4.

Linda Weiss