Summer Feast

This goes great with the pesto from my last post... Enjoy!

serves about 8 people

1 Tbsp olive oil
1 Tbsp butter
3 chicken breasts, thawed and cut into small strips
2 bell peppers (I prefer one red and one yellow)
1 lb asparagas, chopped into 1" pieces
1 lb zucchini, chopped into 1" long pieces, and quartered
2 tsp kosher salt
2 tsp pepper
1 lb ravioli (I like spinach and cheese ravioli) cooked and drained
1/2 c pesto sauce

In a 14" wide sautee pan, heat olive oil and butter to medium-high heat.
Cook chicken til just done.
Add peppers and asparagas (reserving tips).
Sautee for about 6 minutes, moving fairly constantly in pan.
Add zucchini, asparagas tips and season.
Cook another 2-3 minutes.
Add ravioli and pesto sauce.
If necessary, add up to 1/2 c of reserved pasta water.
Mix completely and serve.

Best Pesto EVER!

My husband calls this the Elvis Pesto - as in, the King of Pestos... Even though there isn't a banana, a slice of bacon or a drop of peanut butter anywhere near it. But, I have to say, it's the best pesto I've ever made, and that's saying something. The secret? The aged gouda - I kid you not, it's the best stuff ever.

yields about 1 c pesto

5 cloves garlic
1/2 c toasted pine nuts
1/4 c 3-yr-old aged gouda (you can get it at Costco)
3 fronds basil, all leaves
1 stick rosemary (about 4" long), stripped of leaves
1 c thawed spinach leaves, wrung in a cloth to dry out excess water
3 Tbsp parmesan cheese
2 tsp kosher salt
Olive Oil as needed

Blend together in a food processor until completely chopped.
Remove feeder from top of processor and, with processor running, drizzle olive oil into mix until just wet. Do not add too much!

Add to pastas, chicken, pork, or use as a spread on sandwiches or breads.

Rustic Tuscan Soup

This is my version of what the Olive Garden serves... My husband has stated several times that this is SOOO much better, it's not even funny.

Serves about 8 hungry people

1 Tbsp olive oil
1/2 lb thick-cut prosciutto, cut into small bits
4 cloves garlic, minced
2 lbs mild Italian sausage
5 lbs potatoes, small cubed
4 stalks celery, small diced
2 Tbsp Kosher Salt
1/2 gal water
2 cubes chicken bouillon
1 pint half and half
2 bunches Kale, de-veined and chopped

In a large stockpot, heat olive oil to medium high.
Add prosciutto and garlic and let cook over medium heat until meat begins to crackle
Add the sausage, breaking it up into small chunks
Cook until sausage is completely cooked through
Add potatoes, celery and salt
Add water and bouillon
Bring to a boil, and reduce to a quick simmer
Let cook until potatoes are just fork-tender
Add half and half and stir
Add kale and stir through
Cook another 5 minutes on medium heat

Serve with rustic bread.

Haluski

This is an old depression-era recipe from the Hungarians in my family. It’s extremely inexpensive, and can be served with practically any veggie you like to make a complete meal. This is actually a half recipe (we Hungarians are big eaters, with big families).

Serves 6-8 hungry people
5 lbs russet potatoes, peeled and washed
1 lb cottage cheese
1 lb bacon

½ c all purpose flour
1 egg

Dumplings:
Take 2 medium-large potatoes out of the 5 lbs and shred them.
Combine the shredded potatoes with flour and egg
Season with salt and pepper
Set aside

Chop bacon into ½ inch pieces and fry on medium heat

Bring 4 qts water and 1 Tbsp salt to a rolling boil
Chop remaining potatoes and place into boiling water
Drop dumplings into water, using large spoon to separate into about 1” balls
Cook until potatoes are tender and dumplings are done
Drain potatoes
Drain off bacon
Combine bacon, potatoes dumplings and cottage cheese

Season with salt and pepper and serve hot

Mexican dipping sauce

1 c crème fraiche (or sour cream)
½ tsp fresh cilantro, minced
½ tsp fresh chives, minced
½ tsp lime zest
1 tsp lime juice
½ tsp kosher salt

Combine all ingredients together and serve with potatoes

Oven Fried Potatoes

3 medium potatoes, washed and unpeeled

1 Tbsp kosher salt
1 Tbsp cracked black pepper
1 Tsp granulated garlic
1 Tsp garlic powder
1 Tsp onion powder
½ Tsp smoked paprika

3 Tbsp olive oil

Preheat oven to 500 degrees
Slice potatoes into 1/8 inch thick slices
Lay on large cookie sheet that’s been lined in foil (easy clean-up)
Coat both sides with olive oil
Mix spices together and sprinkle on both sides
Roast in oven for 15-20 minutes or until golden brown
Serve warm

Chicken with Salsa Verde

Chicken with Salsa Verde

Serves 4

4 large chicken breasts, thawed
1 c salsa verde
1 Tbsp kosher salt
1 tsp cracked black pepper
2 Tbsp olive oil

1 c salsa verde (held in reserve for serving)

Combine all ingredients into large zip-lock bag and let marinade for 4 hrs in the fridge
Preheat grill to 300 degrees
Pound chicken breasts to even thickness
Place chicken on clean, pre-heated grill
Leave un-touched on grill about 2-3 minutes
Turn 15 degrees around on same side (for grill marks)
Leave another 1-2 minutes
Turn over to other side and leave on grill about 2 minutes
Turn 15 degrees around on same side (for grill marks)
Leave another 1-2 minutes
Remove from heat and cover with tin foil about 5-10 minutes
Serve with a side of Salsa Verde for garnish