Garlic Basil Parmesan Chicken + Zucchini Bake

Garlic Basil Parmesan Chicken + Zucchini Bake

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Trader Joe’s Italian Soffrito, salt and pepper.

Prep the Chicken and zucchini

Then drizzled with melted butter (or ghee) and Basil Parmesan olive oil (I love Harry and David’s brand!) and sprinkled with Parmesan cheese over the top.

Baked Chicken + Zucchini

The chicken is roasted together in one pan with chunks of zucchini that get super tender and caramelized in the oven, especially with the baked crunchy Parmesan cheese on top. You guys… this recipe is soooo good…and it’s healthy, #lowcarb and gluten-free too…(bonus!)

Garlic Basil Parmesan Chicken + Zucchini Bake

To serve, I topped the chicken and zucchini with some fresh parsley, red pepper flakes (optional) and a squeeze of lemon juice to give the dish bright, tangy flavors with a little extra heat just before serving.

Garlic Basil Parmesan Chicken + Zucchini Bake

It’s perfect served with some crusty bread, mashed potatoes or cauliflower, or pasta to soak up the savory juices, (but just as good served alone!) and you’ve got a delicious end-of-Summer meal that’s fresh, full of flavor and super easy to make!

Garlic Basil Parmesan Chicken + Zucchini Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Italian soffrito and Parmesan cheese, drizzled with melted butter and Basil Parmesan olive oil and topped with Parmesan cheese; which are roasted with chunks of tender caramelized zucchini.

Ingredients

  • 4 skinless, boneless chicken breasts
  • Sea salt and freshly ground black pepper
  • 2 medium zucchini, sliced into 1-inch chunks
  • 2 garlic cloves, finely minced
  • 2 teaspoons dried basil
  • 1 teaspoon Trader Joe’s Italian Style Soffrito Seasoning
  • 2 tablespoons Harry and David Basil Parmesan olive oil
  • 2 tablespoons melted butter or ghee
  • ½ cup grated Parmesan cheese
  • ½ cup torn fresh parsley, for serving
  • 2 tablespoons lemon juice, for serving
  • ¼ teaspoon red pepper flakes, for serving

Instructions

  1. Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed baking pan, and season with a little more salt and pepper.
  2. In a small bowl, combine garlic, dried basil and Italian Soffrito.
  3. Place chicken on the baking pan with the zucchini pieces and brush the melted butter/ghee and olive oil over the top. Sprinkle evenly with garlic, basil, soffrito mixture then top with Parmesan cheese.
  4. Roast in the oven until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes.
  5. Remove the pan from the oven, and drizzle lemon juice on top. Garnish with fresh parsley and red pepper flakes.

Notes

You can substitute chicken thighs if you wish and also do bone-in chicken, adding an extra 10 minutes to the cooking time.

https://www.theartfulgourmet.com/2021/09/garlic-basil-parmesan-chicken-zucchini-bake/

This recipe serves four people, so just double the ingredients for a larger crowd (making it on two sheet trays instead of one). Feel free to use chicken thighs if you prefer, or bone-in chicken (just add a little extra cooking time to the recipe). 

Garlic Basil Parmesan Chicken + Zucchini Bake

Adios Summer, Hello Fall! Enjoy 🙂

A Mini-Thanksgiving Dinner

Mini Thanksgiving Dinner

 

Hey guys! Happy #Thanksgiving! I hope everyone is enjoying their holiday despite the crazy #quarantine travel restrictions and COVID-19 mania – and hoping that you are able to spend time with family or friends…no matter how small the gathering might be.

Thanksgiving Dinner

 

This year I decided to make a super delicious mini-Thanksgiving dinner for myself since I wasn’t able to spend it with my family and friends up in New York. I actually didn’t mind having a little time alone to cook and drink wine and relax, watching some holiday movies and snuggling under a blanket with kitty and some Christmas lights!

Cornish Hen

 

I made a juicy Roasted Cornish hen, seasoned with a homemade spice rub, some fresh squeezed lemon juice and extra virgin olive oil, roasted on top of a bed of onions, garlic and celery. You could also use some additional herbs and veggies to stuff the hen / add to the roasting pan such as sliced lemons, rosemary, thyme, carrots or turnips for extra flavor.

Delicata Squash

 

I also made this sweet and spicy roasted Delicata squash, made with a delicious glaze of olive oil, brown sugar, Sriracha, apple cider vinegar, garlic powder and salt with a dab of butter to make it caramelized and luscious.

Balsamic Brussels with Bacon

 

And of course I made my favorite Thanksgiving side dish of all time – Roasted Brussels sprouts with bacon and shallots and a drizzle of spicy balsamic glaze for serving..crispy, savory and sweet with a touch of heat..delicious!

Mashed Potatoes and Gravy

 

I served them with some luscious mashed potatoes with butter and heavy cream topped with turkey gravy…two staples I couldn’t resist (even though I planned on making mashed cauliflower originally and decided to cave and make the real thing…lol)

Kristen Hess The Artful Gourmet

 

and of course I paired my dinner with a crisp, light and fruity white wine – #Matua Sauvignon Blanc, which is one of my favorite varieties from Marlborough NZ.

 

I am #thankful for so many things and especially this year. Not being able to be with my friends and family up in New York is not the same, but I am blessed and grateful for them and happy we are all safe and sound, with food on the table…and #love all around,  no matter how far apart we are.

 

Happy Thanksgiving. XO

A Mini-Thanksgiving Dinner

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 2

This is a super easy and delicious mini-Thanksgiving dinner for 1 or 2 people. A spiced juicy roasted Cornish hen along with some sweet and spicy roasted Delicata squash, Balsamic Brussels sprouts with bacon and shallots. All served together with some creamy buttery mashed potatoes and turkey gravy and of course a light and fruity white wine such as Sauvignon Blanc to go with!

Feel free to add additional herbs and veggies to stuff the Cornish hen or add to the roasting pan such as lemons, rosemary, thyme, carrots or turnips while baking for extra flavor.

Ingredients

  • Roasted Cornish Hen:
  • 1 whole Cornish hen, about 1 1/2 lbs
  • 1 onion, peeled and cut in quarters
  • 4 celery stalks, cut in thirds
  • 5 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons fresh lemon juice
  • Dry Rub:
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Tony Chacere's Creole seasoning (optional, can sub paprika)
  • 1/2 teaspoon Penzey's Bicentennial seasoning (optional, can sub poultry rub)
  • Sweet and Spicy Roasted Delicata Squash:
  • 1 large Delicata squash
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup Stevia Brown Sugar
  • 1 tablespoon Sriracha
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Sea salt
  • Freshly cracked black pepper, to taste
  • 2 tablespoons unsalted butter
  • Balsamic Bacon Brussels Sprouts:
  • 1 1/2 pounds brussels sprouts, trimmed and halved
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and freshly cracked black pepper, to taste
  • 1/2 teaspoon red pepper flakes
  • 4 slices of bacon, chopped
  • 1/2 large shallot, minced (or 2 cloves garlic, minced)
  • 1 -2 tablespoons balsamic glaze

Instructions

  1. Roasted Cornish Hens:
  2. Preheat oven to 425 degrees F.
  3. Combine all the dry ingredients together in a small mixing bowl. Pat the hen dry with paper towels and season generously with the rub all over, inside and out.
  4. Place the onions, celery, and garlic on the bottom of a medium roasting pan. Place the hen over the vegetables and drizzle olive oil and lemon juice over the top, brushing it on to the hen evenly.
  5. Bake in the oven for 1 hour, or until a thermometer registers 165 degrees F in the thickest part of the thigh.
  6. Remove the hen from the oven and let rest, covered loosely with foil for about 20 minutes. Carve and serve with side dishes.
  7. Sweet and Spicy Roasted Delicata Squash:
  8. Wash the squash and cut off both ends. Cut in half length-wise and scoop out the seeds; discard.
  9. Slice the squash into 1/2-inch pieces and place on to a baking sheet in a single layer.
  10. Whisk together in a small bowl all the glaze ingredients until smooth and blended. Brush all over both sides of the squash. Dab the squash with bits of butter all over the pan.
  11. Bake for about 30 minutes at 425 until squash is cooked through and caramelized, turning halfway through cooking time to ensure even browning.
  12. Raise heat to a broil, and cook for an additional 2-3 minutes. Remove from oven and serve.
  13. Balsamic Bacon Brussels Sprouts:
  14. Preheat oven to 425 degrees.
  15. Place the brussels sprouts on to a sheet pan and drizzle with olive oil, salt and pepper and red pepper flakes, toss together to coat evenly.
  16. Add the bacon and shallots to the pan and stir together with the sprouts, making a single layer.
  17. Roast the sprouts for about 12 minutes then remove from oven and toss them together to get the other side crispy. Place them back in the oven and roast for another 12-15 minutes until the sprouts and bacon are crispy and browned.
  18. Remove from the oven and toss everything together. Place in a serving bowl and drizzle balsamic glaze over the top and garnish with some additional flaky sea salt and pepper.

Notes

You can also double the recipe for the Cornish Hens if you are having a couple more people over. The sides are plenty for two people, maybe 3 or 4, depending on how big your servings are!

https://www.theartfulgourmet.com/2020/11/a-mini-thanksgiving-dinner/

Citrus Arugula Salad with Pistachios, Ricotta + Mint

This #Winter Citrus #Salad w/ Arugula, Ricotta Salata & Pistachios has a Lemon Truffle Dressing that is to die for! 

A gorgeous and refreshing salad made with blood oranges and Cara Cara oranges, arugula, chopped mint, pistachios and sliced red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy, crunchy and salty all in one bite!

#lowcarb #keto #whole30 approved #recipe! ..It’s the perfect refreshing salad for the New Year! Happy #2020!

Citrus Arugula Salad

Citrus Arugula Salad with Pistachios, Ricotta + Mint

Prep Time: 15 minutes

Yield: Serves 4.

A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy and salty all in one bite!

Ingredients

  • 2 blood oranges, peeled, pith removed and sliced crosswise ¼ inch thick
  • 2 Cara Cara or Navel oranges, peeled, pith removed and sliced crosswise ¼ inch thick
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons roasted salted pistachios, chopped
  • ½ small red onion, halved and sliced thin crosswise
  • 3 cups baby arugula
  • 4 tablespoons Seven Barrels Truffle Oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh Ricotta Salata, crumbled (or 8 thin slices, divided)

Instructions

  1. Layer the orange slices in alternating colors on a large plate or a couple of small plates.
  2. Top the layered oranges with chopped mint, pistachios, and sliced red onions on the plate(s).
  3. Toss the arugula with truffle oil, lemon juice, salt and pepper in a mixing bowl.
  4. Place a pile of arugula on top of the layered oranges and top with the crumbled ricotta cheese and additional freshly ground black pepper if desired.

Notes

Note: If you can’t find fresh Ricotta Salata cheese, you can also substitute another tangy sheep’s milk cheese such as Manchego or Aged Pecorino Romano. Fresh sliced Mozzarella or Burrata cow’s milk cheese could also substitute nicely for a milder flavor.

https://www.theartfulgourmet.com/2020/01/citrus-arugula-salad-with-pistachios-ricotta-mint/

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Hey guys! Oh my gosh, it’s almost the end of the year! Can you believe it? Where does time fly? I’m so ready for a New Year though – #2019 can’t come soon enough! 🙂

I was invited to participate in the #Steviva #Holiday #Keto #Blogger #Recipe Challenge this year and made a Sweet and Spicy Meyer Lemon Shrimp Stir Fry. With all the #holidays going on and the rich, delectable #food I’ve been enjoying this month, I wanted to make a recipe a little bit lighter and healthier, and on the lower carb side…(before it all happens again this weekend for New Years!)

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

I love Steviva products because they are lower in carbs, low glycemic, low calorie and they use all natural ingredients in their products. Their line of good-for-you all natural alternative sweeteners are terrific options for cooking and baking without sugar. Whether you need a granulated sweetener to replace table sugar, a powdered sweetener to replace confectionery sugar or a liquid sweetener to replace corn syrup, they have carefully developed safe, low glycemic, low caloric sweeteners that taste and act just like sugar.

Steviva + Nectevia Marinade

This dish is super easy and quick to make and has great flavors using fresh Meyer Lemon juice, soy sauce, sesame, Nectevia Agave Stevia Blend, Steviva Erythritol Blend, a dash of ginger and #Sriracha for some spiciness to make a delicious sticky marinade to go with the shrimp and fresh veggies. And it’s low carb and low cal! BONUS*** 🙂

Marinate Shrimp

Simply make your marinade for the shrimp with all the ingredients and put it in the fridge in a ziplock baggie for 1/2 an hour. Then stir fry the shrimp for a few minutes until they are no longer pink and remove the shrimp from the pan.

Saute the shrimp and veggies in marinade

Add the veggies and stir fry those for about 5-7 minutes until tender crisp and the sauce starts to thicken. Add the cooked shrimp back in and toss together for another minute or so.

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Serve immediately over brown or cauliflower rice, zucchini noodles or soba noodles and spoon the rest of the spicy and sweet sauce on top and garnish with a few more sesame seeds and even some green onions if you wish.

Sweet + Spicy Meyer Lemon Shrimp

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 4

A super easy and delicious stir fry made with shrimp and fresh veggies, marinated in a spicy and sweet sauce made with Meyer lemon juice, soy sauce, Sriracha, Steviva Blend and Nectevia. Great for a weeknight dinner or special occasion. Best served over brown rice, cauliflower rice, zucchini noodles or soba noodles.

Ingredients

  • 4 tablespoons Steviva Blend
  • 4 tablespoons Nectevia agave syrup
  • 1/4 cup soy sauce
  • 1 tablespoon minced garlic
  • juice of one Meyer lemon
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon Sriracha
  • dash of red pepper flakes (optional)
  • dash of ginger (fresh minced or dried)
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons butter
  • 2 cups fresh sliced veggies (broccoli florets, red pepper, snap peas)
  • white pepper, to taste

Instructions

  1. Whisk together Steviva Blend, Nectevia agave nectar, soy sauce, garlic, lemon juice, sesame oil, sesame seeds, Sriracha, red pepper flakes and ginger in a small mixing bowl.
  2. Add half of the sauce to the shrimp and let marinade in the refrigerator for 30 minutes or more.
  3. Heat butter in a medium sized skillet over medium high heat. Add the shrimp, discard marinade from the bag (save the other unused half for making the sauce). Saute for about 3-5 minutes until shrimp is no longer pink.
  4. Remove shrimp from the pan and add the fresh vegetables. Saute for about 5 minutes or so until soft.
  5. Add the reserved marinade and pour over the vegetables. Cook for another few minutes until sauce thickens.
  6. Add the cooked shrimp back into the pan and toss together with the vegetables and the sauce. Season with pepper, to taste.
  7. Serve immediately, garnish with additional sesame seeds and green onions if desired over brown rice, cauliflower rice, soba noodles or zucchini noodles.

Notes

You can also use this marinade for scallops or chicken or beef, just increasing the cook time appropriate for the protein (about 10-12 mins for chicken or beef until cooked through). Vegetables can be swapped out as well whatever you prefer!

https://www.theartfulgourmet.com/2018/12/sweet-spicy-meyer-lemon-shrimp-stir-fry/

Sweet + Spicy Meyer Lemon Shrimp

I’d love to hear your comments on this recipe below if you decide to make it! Please make sure to tag @stevivabrands and @artfulgourmet with a link back to this original post on my blog if you do share any recipes or photos on social media!

For more information on #Steviva Brands products and more recipes, please visit their website and social media pages:

Facebook

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Instagram

—–

Note: I received products from Steviva Brands to experiment with recipes for the Blogger Challenge Recipe Contest. All opinions, recipes, photos and text are my own. 

Mentioned in the NY Times #Food Section! :: Chicken French Recipe

Chicken Francaise (French)

In the NY Times Food Section today!

Hey guys! Exciting news! I am mentioned in the NY Times Food Section today in an article by food writer Julia Moskin about Chicken French (Francaise). 

I had the opportunity to do an interview with her (since I am originally from Rochester NY where the recipe is VERY popular and ubiquitous on every menu!) to discuss it’s origins and history, as well as discuss my Chicken French recipe and way of cooking and styling it, as well as variations on the recipe in different restaurants in Rochester and NY state. 

Chicken Francaise (French)

If you have never tried Chicken French, you absolutely must – it’s made with thinly pounded chicken (cutlets) sautéed in a light flour and egg batter, then bathed in a luscious lemony butter sauce with fresh parsley and garlic, served over pasta or green vegetables. It’s simply divine. And one of my favorite dishes to make from my hometown! 

Here’s a link to the article on the NY Times Food Section today as well as Julia’s recipe for Chicken French. 

A Birthday Pie for Dad: Lemon Icebox Pie w/ Raspberry-Blueberry Topping

Lemon Berry Icebox Pie

LemonBlueberryPie2

I just got back from a lovely 2 week vacation in Upstate New York (Rochester) visiting family and friends, which I normally do in the Summer, my family and I go camping with a tent from Survival Cooking every year. Not only is it the 4th of July holiday, but my Sister’s and Dad’s birthdays and a time to celebrate Summer!

Dads Birthday Pie

I decided to make my Dad a pie for his birthday because I know he loves them..he usually loves Lemon Meringue Pie but I thought I’d surprise him with a lovely Lemon Icebox Pie with a Blueberry-Raspberry Filling in a Graham Cracker crust.

Lemon Blueberry Pie1

The pie is made in a buttery graham cracker crust and has a light and luscious creamy lemon filling made with eggs, sugar, lemon juice and lemon zest that is mixed with condensed milk, buttermilk and whipped egg yolks. It’s topped with a homemade Blueberry-Raspberry Filling made with fresh berries, sugar and lemon zest and cooked into a yummy warm syrupy topping, along with some fluffy whipped cream to top it off.

It’s really easy to make and has a creamy tangy flavor that is balanced by the sweet berry topping a crunchy graham crust. Delicious! Here’s how to make it in a few easy steps:

Bake Pie Crust

Prepare the crust by mixing crushed graham crackers with melted butter, sugar and salt and pressing into a 9 inch pie pan. Bake at 325 for about 10 minutes until lightly browned, set aside to cool on wire rack.

Zest Lemons

Next make your lemon icebox pie filling by zesting some lemons,

Lemon Pie Filling

and whisking the lemon zest and lemon juice with the condensed milk.

Whip Egg Buttermilk Filling

Next you will beat your egg yolks for about 5 minutes until ribbons form, and gradually whisk in condensed milk mixture and buttermilk, and pour into prepared graham crust.

Pie Cooling

Bake the pie for about 20-25 minutes at 325 degrees F, and let cool completely on a wire rack for about an hour.

Cook Berry Filling

While the pie is cooling, make your fresh berry filling by adding 2 cups of fresh berries (I used raspberries and blueberries, but you can use any berries you wish) to a medium saucepan along with some lemon zest, sugar and water. Cook the berry mixture on medium-low for about 10 minutes until the berries breakdown and a syrupy texture forms.

Berry Filling

Let the berry filling cool completely and keep cool in the refrigerator until ready to use.

Lemon Blueberry Pie 3

Let the pie freeze for about 4-6 hours (make sure to spray some plastic wrap and cover well first). Once ready to eat, just top pie with mixed berries and whipped cream and let the party begin!

A Birthday Pie for Dad: Lemon Icebox Pie w/ Raspberry-Blueberry Topping

Total Time: 6 hours, 15 minutes

Yield: 8

A luscious and light lemony pie in a graham cracker crust with macerated raspberries and blueberries topped with whipped cream.

Ingredients

  • Graham Cracker Crust:
  • 1 1/2 cups crushed graham cracker crumbs
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • Lemon Icebox Pie Filling:
  • 1 (14-ounce) can of sweetened condensed milk
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 3 large egg yolks
  • 1/4 cup buttermilk
  • Raspberry-Blueberry Topping:
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/2 cup sugar
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • Dash of vanilla extract

Instructions

  1. Prepare Pie Crust:
  2. Preheat oven to 325 F.
  3. Pour graham cracker crumbs in a large mixing bowl and add sugar, salt and melted butter.
  4. Mix well and press into the bottom of a greased 9-inch pie pan.
  5. Bake crust for 8 to 10 minutes and let cool completely on a wire rack. (Can also freeze for up to an hour while preparing pie filling and topping).
  6. Prepare Lemon Icebox Pie Filling:
  7. Whisk together lemon zest, juice and condensed milk in a mixing bowl, set aside.
  8. In another large mixing bowl, beat egg yolks with a mixer on high speed, until ribbons form and they become pale (for about 5 minutes).
  9. Whisk in condensed milk and lemon mixture slowly and gradually until thoroughly combined, then whisk in buttermilk.
  10. Pour mixture into cooled graham cracker crust and bake at 325 degrees F for about 20-25 minutes until filling is set.
  11. Let pie cool on a wire rack for an hour, then cover with a greased saran wrap and freeze at least 4 hours.
  12. Prepare Raspberry-Blueberry Topping:
  13. Place all the berries and rest of ingredients in a medium saucepan over medium-high heat.
  14. Once berries come to a boil, reduce heat to low and simmer for about 10 minutes until berry mixture thickens (stirring often).
  15. Let berry topping cool completely and store in the fridge (covered) until ready to use.
  16. Top the pie with berry topping and whipped cream.

Notes

You can substitute any berries you like for the pie topping, and also use cracker crumbs, vanilla wafers or gingersnaps in place of the graham crackers for the crust.

Recipe adapted from Lisa Donovan, Southern Living Magazine - June 2015

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2015/07/a-birthday-pie-for-dad-lemon-icebox-pie-w-raspberry-blueberry-topping/

Dad's Birthday Pie

We also had a great lunch for Dad’s birthday at Phillip’s European before we had this pie for dessert. Fun delicious day! 🙂

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Lemony Rosemary Chicken Pasta with Greens and Beans, Ricotta & Toasted Walnuts

Lemony Rosemary Chicken Pasta with Greens and Beans

Today was one of those days – rainy, overcast, dreary, and oh, Monday. I also had a ton of things in my fridge that I need to clean out and organize. What a better day than today to do that, and whip up something delicious with all those goodies that needed to be used up.

Lemony Rosemary Chicken Pasta with Greens and Beans

I had a whole spatchcocked chicken that I had already grilled and roasted last week, plus a bunch of spinach, shallots,  some white beans and garlic. I thought I’d make a healthy and delicious Lemony Rosemary Chicken Pasta with Greens and Beans served in a silky, savory sauce made with lemon zest and juice, white wine, butter, olive oil and chicken stock; infused with red pepper flakes, rosemary,  aged Ricotta Salata and topped off with some toasted walnuts for extra crunch.

Lemony Rosemary Chicken Pasta with Greens and Beans

It’s such an easy and satisfying dish to make and it’s super healthy too, with tons of protein from the chicken and beans, and vitamin c from the spinach and lemon..and the silky savory sauce is just beautiful – light and bright, perfect for Spring. I also used a whole wheat penne pasta for some extra fiber and nutty flavor to go with the toasted walnuts which give a super nice crunchy texture.

Lemony Rosemary Chicken Pasta with Greens and Beans

All you need is a glass of lovely white wine, and maybe some crunchy toasted bread with olive oil and more grated cheese to go with it. And forget that the sun isn’t out today. And that it’s cold and dreary. And that it’s Monday.

And just be happy where you are, right here. Right now.

Lemony Rosemary Chicken Pasta with Greens & Beans

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1 1/2 cups

This is a light and bright lemony pasta dish with roasted shredded chicken, sauteed spinach, white beans, garlic, shallots, and rosemary in a light wine and chicken broth sauce with grated ricotta salata cheese and topped with toasted walnuts for extra crunch.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 1/2 bunches of fresh spinach
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 can cannelini beans, rinsed and drained
  • 1/2 cup chicken broth
  • 1/2 cup white wine or dry sherry
  • 1 lemon, juice and zest
  • 1/3 cup half and half
  • 1/2 cup aged ricotta salata cheese (or grated parmesan)
  • 3 cups shredded cooked chicken (grilled or rotisserie)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces whole wheat penne pasta
  • 1/2 cup walnuts, crushed and toasted

Instructions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Wash and trim spinach, cut shallots and garlic, drain white beans, zest and juice lemon and set aside along with other prepped ingredients (broth, wine, half and half, cheese, rosemary, red pepper flakes.)
  3. Heat olive oil and butter in a large saute pan over medium heat. Saute shallots for about 5 minutes until soft and translucent. Add garlic and saute for another minute.
  4. Increase heat to medium high, add spinach, red pepper flakes and rosemary; saute together for about 5 minutes until spinach is wilted, but still bright green.
  5. Add the cannelini beans and saute, stirring together for another few minutes until heated through.
  6. Add chicken broth, wine, lemon juice and zest and continue cooking with spinach and beans for a few minutes. Add the half and half and grated ricotta cheese, stir to combine.
  7. Stir in the cooked shredded chicken and cook until warmed through. Season with salt and pepper to taste, keep warm on medium-low heat.
  8. Meanwhile, cook the pasta and drain, reserving a few tablespoons of the pasta water. Add the pasta to the saute pan with the chicken, greens and beans, adding the reserved pasta water and stir to combine.
  9. Crush the walnuts into small pieces and toast over medium-low heat for about 5 minutes in a small saute pan until lightly browned and nutty flavor.
  10. Serve the pasta in large bowls with additional grated cheese, toasted walnuts, and salt and pepper to taste.

Notes

This recipe calls for whole wheat penne but you can use any pasta you desire.
You can also experiment with other types of greens - chard, beet greens, dandelion greens, etc.
Grated Parmesan or Romano cheese can also be used if you can't find aged Ricotta Salata.
Toasted pine nuts or breadcrumbs would also be great in place of the toasted walnuts.

https://www.theartfulgourmet.com/2015/04/lemony-rosemary-chicken-pasta-with-greens-and-beans-ricotta-toasted-walnuts/

King Crab BLT’s + a Gorgeous New Candy Red Toaster | KitchenAid Blog

Crown the BLT for KitchenAid
Crown the BLT for KitchenAid

There’s nothing I love to eat more in the summer than some fresh seafood to enjoy with friends for a backyard BBQ, picnic or beach party. Everyone loves Lobster Rolls, but they can get a little pricey, and take a lot of work to make enough for a crowd. If you’re in the mood for seafood, Alaskan King Crab BLT sandwiches are a fresh, healthy and less expensive alternative, and a fun addition to your next outdoor BBQ party or picnic. And, they’re a breeze to make with the help of the new KitchenAid Pro Line® Series 4-Slice Automatic Toaster.

KitchenAid Toaster
KitchenAid Toaster

This gorgeous candy apple red beauty is a new product in the KitchenAid’s Pro Line® Series engineered and designed for culinary pros (and is no ordinary toaster at that!) It’s not only a beautiful addition to your kitchen appliance collection, but also smart as a whip with plenty of options to make the perfect piece of toast in a snap. And it even comes in three sleek colors to choose from: black, white or red. Isn’t it pretty?

King Crab BLT
King Crab BLT

These delicious Crab BLT’s are made with fresh lump Alaskan King crab meat (you can find it in your local grocery market in the seafood section or buy it fresh from a seafood market). They have tons of flavor from all the fresh veggies and herbs inside: minced red bell peppers, jalapenos, fresh cilantro, scallions and chives. For some extra kick, I add a dash of spicy Sriracha (hot chile pepper sauce), a little bit of mayonnaise, fresh lemon juice and capers, and a few breadcrumbs to bind them all together. Simply make the crab cakes by patting them into medium size patties, then coat them in some Japanese Panko breadcrumbs and lightly fry them to perfection in some oil and drain. Rest the crab cakes on a gorgeous bed of lettuce and juicy tomatoes, garnished with crispy bacon and a light and refreshing coleslaw for crunch. The crowning touch is a homemade Sesame-Sriracha Mayo on a beautifully toasted  (or grilled) sesame hard roll. Let the fun begin!

CLICK HERE TO GET THE RECIPE & LEARN MORE ON THE KITCHENAID BLOG

 

Sunday Supper: Pan-Roasted Chicken w/ Rosemary & Caramelized Garlic | Roasted Lemon Asparagus Almondine

 

Rosemary Chicken AsparagusLast Sunday on a cold rainy night last week, I started craving some homey pan-roasted chicken. And since I had some fresh asparagus from the farmer’s market I wanted to make some roasted asparagus to go with.

I found a recipe on Food.com‘s website by Rachael Ray for Garlic Roasted Chicken with Rosemary and Lemon that looked pretty delicious and decided to make my own version by tweaking the recipe and the cooking method a little bit.

Pan-Roasted Rosemary Chicken

Rachael’s recipe uses boneless chicken breasts and lemon along with the rosemary and garlic, and is roasted in the oven for about 25 minutes. It’s a simple recipe but I wanted to change it up a bit by using boneless chicken thighs for a richer, meatier flavor, and I added some paprika and cayenne pepper for some extra zing and savory flavor. I started out by pan-searing the chicken and garlic cloves in a Rosemary-Garlic infused olive oil for 20 minutes until they got caramelized and browned, then added the rosemary and finished the dish in the oven for another 20 minutes or so until cooked through and a lovely, golden brown. Then I made a savory pan sauce made with chicken broth, wine, lemon juice and butter to top the chicken, giving it a silky luscious sauce to bathe in.

Roasted Lemon Asparagus Almondine

I also made some lovely roasted asparagus to go with it simply made with olive oil, salt and pepper, some fresh lemon juice, sliced toasted almonds and a dash of dill seasoning and lemon zest to give it some bright flavor at the end.

The result? Crispy, savory chicken with tons of roasted caramel-y flavor and a fresh, lemony side dish of spring green asparagus topped with crunchy almonds and a hint of dill. Perfect for a Spring Sunday Supper!

Sunday Supper: Pan-Roasted Chicken w/ Rosemary & Caramelized Garlic | Roasted Lemon Asparagus Almondine

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4.

Ingredients

  • Pan-Roasted Chicken with Rosemary and Caramelized Garlic:
  • 2 tablespoons Rosemary Garlic infused olive oil
  • 4-5 boneless chicken thighs
  • 6-8 cloves of garlic, unpeeled
  • 2-3 sprigs of fresh rosemary
  • Sea salt and fresh ground black pepper, to taste
  • Pinch of cayenne pepper
  • Pinch of sweet paprika
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • Roasted Lemon Asparagus Almondine:
  • 1 bunch of fresh asparagus, thick woody stems trimmed
  • 2 tablespoons olive oil
  • Sea salt
  • White pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh or dried dill seasoning
  • 1/2 cup unsalted almonds, thin sliced
  • 1 tablespoon lemon zest

Instructions

  1. Pan-Roasted Chicken w/ Rosemary & Caramelized Garlic:
  2. Preheat oven to 475 degrees and heat olive oil in a cast iron or large skillet.
  3. Season chicken thighs with salt and pepper, cayenne and paprika, and sear over high heat skin side down for about 2-3 minutes. Lower heat to medium-high, add the garlic cloves and rosemary sprigs; cook for another 10 minutes until golden brown.
  4. Turn off the heat, turn chicken over in the skillet, baste with some of the pan juices, and broil in the oven for another 10-12 minutes until chicken is crispy and cooked through.
  5. Turn chicken over once more (skin side up) and continue cooking for another 5 minutes or so.
  6. Remove chicken, garlic and rosemary sprigs from the skillet, reserving the drippings in the pan. Add chicken broth, white wine, lemon juice and bring to a boil, then reduce to a simmer until sauce has reduced by half. Swirl in the butter at the end to make a silky sauce. Serve sauce over the chicken and caramelized garlic.
  7. Roasted Asparagus Almondine:
  8. Preheat oven to 425 degrees.
  9. Wash and trim asparagus and place on a roasting sheet or in a baking dish.
  10. Drizzle with olive oil, sprinkle with salt and pepper, add lemon juice and dill. Add sliced almonds over the asparagus
  11. Roast in the oven for 7-10 minutes until asparagus and almonds are a toasty, golden brown. Sprinkle some additional lemon zest for garnish, if desired, and serve immediately with the Pan-Roasted Rosemary Chicken and Caramelized Garlic.

https://www.theartfulgourmet.com/2014/04/sunday-supper-pan-roasted-chicken-with-rosemary-and-caramelized-garlic-roasted-lemon-asparagus-almondine/

Rosemary Chicken and Asparagus

Going Low-Carb & Healthy for Spring! Grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash

Parmesan Zucchini Burgers

Spring Flowers in Bloom
Spring Flowers in Bloom

Well, Spring is FINALLY here and the weather in NYC has been absolutely gorgeous this past week. I get so motivated when the weather warms up to go walking in the park, get moving around town, and most of all start eating healthy and maybe drop a few pounds or two to get ready for Summer. Plus, with all the gorgeous fresh fruits and veggies at the farmers markets – it’s hard to resist dreaming up some healthy, light recipes to get excited about making.

I know what you’re probably thinking – sometimes “low-carb diet” is a taboo word. And I’ve tried a few of them that have worked in the past (Atkins and South Beach Diet), but once I started eating normal again, the pounds just came back. So I’m making over my diet for the long term with foods that are good carbs – fresh green non-starchy veggies, low-glycemic fruits like berries and melon and citrus, light dairy including cheese and Greek yogurt, and healthy lean proteins across the board with omega3-enriched eggs, turkey, chicken, fish, beef, pork and seafood. My main goal is to cut out sugar and refined carbs like flour, pasta, bread, crackers, processed foods. Oh, the sugar cravings start kicking in the first few days, but once I get through the first week – it’s amazing how those cravings just go away. And my palate changes to crave all the good, healthy foods that actually keep me full and keep those cravings at bay. Yes, I will miss chocolate dearly. And crackers, and bread and pasta. But at the end of the day, once I start eating healthy low-carb, I actually FEEL better. And SLEEP better. And my allergies and body aches GO AWAY.

I’m not talking about living on cheeseburgers, bacon and eggs my whole life. Just cutting down on the bad carbs that make me cranky. And tired. And have mood swings and blood sugar swings. It’s crazy how good I feel and hey, it doesn’t hurt to lose a few pounds along the way. So here goes – Day 1 of my Get Into Shape Low-Carb, Feel Good Diet for Spring. Let’s see if I can keep this going for a few weeks – who knows. I might not miss that chocolate as much as I think I will. And if I feel like cheating? Well a square of dark chocolate here and there (or a glass of wine!) might just have to happen. And I won’t feel guilty one bit. Especially when I’m feeling amazing in my bikini on the beach this summer 🙂

Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini
Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini

I whipped up this tasty recipe today for some grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash. The burgers are made with lean beef (but you can substitute ground chicken or turkey if you like), finely minced zucchini, egg, grated Parmesan cheese, salt and pepper, garlic powder and red pepper flakes, then grilled to perfection, served over an arugula salad with a light vinaigrette dressing. I sauteed the zucchini and yellow squash in a lemon-infused olive oil, with some crushed garlic cloves, a pinch of dill and red pepper flakes, and that’s it! Light, healthy, filling and totally delicious. I think I could do this all the time. Enjoy! (and wish me luck!)

Going Low-Carb & Healthy for Spring! Grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4-6

Ingredients

  • Burgers:
  • 1 pound lean ground beef
  • 1/3 cup zucchini, diced fine
  • 1 egg
  • 4 tablespoons grated Parmigiano-Reggiano cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • Sea salt and fresh ground black pepper, to taste (about 6 grinds for me)
  • Arugula, dressed with a light vinaigrette, for serving
  • -----
  • Zucchini Squash:
  • 2 tablespoons lemon-infused olive oil
  • 2 small-medium zucchini, sliced and halved
  • 1 small-medium yellow squash, sliced and halved
  • 4 cloves garlic, peeled and smashed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dill (dried or fresh)
  • Sea salt and freshly ground black pepper (a few grinds is good, but adjust to taste)

Instructions

  1. Heat a grill over medium-high heat.
  2. Place all the burger ingredients into a large bowl and mix together well with hands, make 4-6 burger patties.
  3. Grill burgers for 4-6 minutes (depending on how well done you like them).
  4. Add a slice of melted provolone cheese on top and some hot sauce, if desired.
  5. Serve burgers over arugula salad dressed in a light vinaigrette dressing.
  6. -----
  7. Heat olive oil in a large saute pan over medium heat.
  8. Slice zucchini into small moon-shaped slices, peel and smash garlic.
  9. Saute zucchini and squash and garlic cloves for about 5-7 minutes until soft and cooked through (but not mushy).
  10. Add red pepper flakes, dill, sea salt and pepper, stir together.
  11. Serve immediately with burgers and arugula salad.

https://www.theartfulgourmet.com/2014/04/going-low-carb-spring-grilled-parmesan-zucchini-beef-burgers-sauteed-lemon-garlic-squash/

Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini Squash
Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini Squash