Lemon Basil Chicken with Goat Cheese

 Lemon Basil Chicken with Goat Cheese

If you love Chicken Bryan at Carrabba’s you will love this dish, its my little copy cat recipe. To make it even more authentic add Sun dried tomatoes to the sauce, either way it is delicious.

Lemon Basil Chicken with Goat Cheese

4 Boneless, Skinless Chicken Breasts

1 T Italian Seasoning

Salt and Pepper

2 T Olive Oil

1 large shallot chopped fine

8 oz white wine ( I used Pinot Grigio)

2 oz Lemon Juice ( About 1 lemon)

1 T heavy Cream

12 T cold unsalted Butter cubed ( 1 1/2 sticks)

1 T chopped fresh basil

4  1 ” slices of goat cheese

Sprinkle both sides of the chicken breast with Italian seasoning and salt and pepper. Heat oil in a large pan then add chicken cooking about 4 min on each side. turn to low and cover until chicken is cooked all the way through, use a meat thermometer to check doneness. Remove chicken from pan.

Heat a small sauce pan over high heat. Add Shallots, wine and lemon juice, bring to a simmer and cook until liquid is reduced to about 2 T. Lemon Basil Chicken with Goat Cheese

Reduce heat to med high. Whisk in cream. Add Butter 1 T at a time whisking constantly and removing from heat as needed. Continue adding each tablespoon of butter and whisking until all have been added and the sauce is smooth. Season with salt and pepper

and stir in basil.

Lemon Basil Chicken with Goat Cheese

Lemon Basil Chicken with Goat Cheese

To plate chicken breasts, top with goat cheese, drizzle with lemon sauce, garnish with more basil if desired. Serve immediately.

Lemon Basil Chicken with Goat Cheese

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Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

 

This is a fairly light dinner made in the crock pot with lots of deep flavors.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

6 boneless skinless chicken thighs

1 large can crushed tomatoes

2 green bell peppers sliced thinly

1 onion sliced thinly

3.5 oz large green olives about 1/2 c ( I used Sicilian spiced)

2 T brine from olives

1/4 t red pepper flakes

1 t Italian seasoning

1/4 c white wine (optional)

1 T lemon juice

Add all ingredients to a crock pot, cook on low for 6 hours, serve over noodles or rice.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Parmesan and Cauliflower “Risotto”

Parmesan and Cauliflower "Risotto"

 

My husband is back on the low carb diet so I am back to being creative with cauliflower. This hand mashed cauliflower has the same texture and flavors of a risotto without the rice and carbs. I don’t even think my kids noticed the difference.

Parmesan and Cauliflower “Risotto”

1 head cauliflower cut into florets

1/2 c ricotta cheese

3 T- 1/4 c cream

1/4 cup shredded parmesan

juice of 1/2 lemon ( about 2 T)

salt and pepper

 

Steam or cook cauliflower until fork tender. Drain excess water, Add to a med sized pot and hand mash with a potato masher. Add ricotta, lemon juice, cream (start with 3 T and add more if needed) stir in Parmesan cheese and add salt and pepper to taste. Heat over low until heated through.

Parmesan and Cauliflower "Risotto"

 

Here is a close up of the texture. If you prefer a puree of cauliflower instead just add to a food processor or blender and pulse until smooth.

Parmesan and Cauliflower "Risotto"

Lasagna Supreme : Just Like the Pizza but Better

Lasagna Supreme: Just Like the Pizza but Better

 

All the flavors of a supreme pizza in a lasagna.

Supreme Lasagna

1 package no cook lasagna noodles

1 lb ricotta cheese

1 T  chopped fresh oregano

1 T chopped fresh basil

2 eggs

1 t salt

1/4 t pepper

4 hot italian sausage links (I used Turkey sausage)

1 green pepper sliced

1 c sliced onion

1 c sliced mushrooms

1 large jar marinara sauce

2 c shredded mozzarella cheese

Preheat oven to 400. in a large bowl mix ricotta, oregano, basil, eggs, salt and pepper and 1 c shredded mozzarella cheese.  Cut open casing of sausage and squeeze meat into a large saute pan, cook over med high heat until no longer pink. Add onion and green pepper and cook until onion is translucent, add mushroom and cook until slightly soft. Drain any liquid from pan.

Lasagna Supreme: Just Like the Pizza but Better

 

Using a large spoon, put approx 1/4 c of marinara sauce on the bottom of a 9×13 baking dish. Add one layer of noodles, then 1/3 ricotta mixture, a layer of sauce about 1 c and then 1/2 of the sausage mixture. Add another layer of noodles, 1/3 ricotta mixture, 1 c sauce, then noodles. The 1/3 ricotta mixture,  1 c sauce , 1/2 sausage mixture, and then noodles. Cover noodles with sauce and remaining mozzarella cheese and cover with foil. (The middle layer will be just cheese)

Lasagna Supreme: Just Like the Pizza but Better

Lasagna Supreme: Just Like the Pizza but Better

 

Bake for 30 minutes with foil on, then remove and cook 15 minutes more or until cheese is melted and golden. Let sit at room temperature at least 15 minutes before cutting.

Lasagna Supreme: Just Like the Pizza but Better

 

Lasagna Supreme: Just Like the Pizza but Better

Rigatoni with Sausage and Sriracha Tomato Cream Sauce

 

 

Pasta with cream, spice, and everything nice, including one of my favorite condiments sriracha sauce, that tangy hot sauce found in Thai restaurants.

 

Rigatoni with Sausage and Sriracha Tomato Cream Sauce

5 links Chicken Italian Sausage sliced into rounds

1/2 c chopped onion

2 cloves of garlic chopped

2 T sriracha sauce

3 c tomato sauce

1/4 c cream

1 T butter

1 package rigatoni pasta cooked and drained

1/2 t black pepper

1/4 c grated parmesan

1/2 c chopped fresh arugula

In a large pan, saute sausage and onions over medium high heat until sausage is cooked and no longer pink. Add garlic cook for 1 more minute. add Sriracha sauce and cook another minute . Add tomato sauce and bring to a simmer and cover for 5 minutes, add butter, pepper and cream and heat through.

Add Sauce to drained pasta and cook over low heat for 3-4 minutes. Toss with Parmesan and arugula and serve.

 

Pepperoni and Cheese Stuffed Shells

 

Add a little zip to your stuffed shells recipe with pepperoni and arugula.

Pepperoni and Cheese Stuffed Shells

12 oz box of large shell shaped pasta

2 lb container of ricotta cheese

2 eggs

2 cups chopped pepperoni

3 c grated mozzarella cheese

1/4 c chopped arugula

1 T lemon juice

1 t lemon zest

2 T chopped basil

1 t crushed red pepper

1 t salt

1/2 t ground black pepper

1 1/2 c grated parmesan cheese

1 jar of your favorite tomato sauce

In a large pot boil shells until done, drain and rinse with cold water. Meanwhile prepare filling in a large mixing bowl. Add ricotta cheese, eggs, 1 cup pepperoni, arugula, lemon juice, lemon zest, salt, pepper, 1 cup parmesan cheese and 1 1/2 c mozzarella cheese, stir until combined.

Pre heat oven to 350. Pour about 1/2 c of tomato sauce onto the bottom of a large glass casserole pan to prevent shells from sticking. Use a heaping tablespoon to stuff each past shell with cheese mixture. Line them up in your casserole pan.

Top with tomato sauce and remaining pepperoni, mozzarella and parmesan cheese.

 

Bake for about 30 minutes or until sauce is bubbling and cheese is melted. Let cool in pan for 10 minutes and serve. Top with chopped basil and arugula if desired.

Creamy Tomato Soup with Pesto

I don’t know what it is about Fall, but this time of year makes me go right for the comfort foods and classic combinations I grew up with. As I looked at my menu board for the week I thought this could have been one my mom had when I was a child. Last night’s dinner was grilled cheese and tomato soup. I made the soup in the crock pot so it was done and ready for whenever my family decided to make their appearance for dinner, and the bonus is you get to smell its deliciousness all day.

Creamy Tomato Soup with Pesto

1 28 oz can of peeled whole tomatoes

1 20 oz can of petite diced tomatoes

1 1/2 c vegetable stock (chicken would work too)

1 T italian seasoning

1/4 teaspoon of pepper

1 t salt

1/4 c brown sugar

1 cup chopped onion

2 cloves of garlic chopped

1 c cream

2 T butter

For Pesto

1/2 c  fresh basil

1/4 c parmesan cheese

1/4 c pine nuts

1 large clove of garlic

1/4 c olive oil

Add tomatoes, stock, Italian seasoning, pepper, salt, sugar, onion and garlic to a large slow cooker/ crock pot. turn on high and cover. Cook for one hour and then turn to low. Cook for 2-3 more hours or until tomatoes and onions have completely softened. Add cream and butter and use an immersion blender to puree. You could also use a regular blender or use a wooden spoon to mash. Place on warm until ready to serve. Taste for salt and sugar add more if desired.

Meanwhile place basil, parmesan, garlic and pine nuts into a food processor, pulse until smooth and then slowly add olive oil while processor is on until pesto is the desired consistency.

Serve soup with a drizzle of pesto over the top.

Goat Cheese and Marinara Dip

I first tried this dip when my best friend made it for book club. It is a true crowd pleaser and couldn’t be any easier. It’s a perfect go to appetizer when invited to a last minute cocktail party or when unexpected guests come over.

Goat Cheese and Marinara Dip

4 oz goat cheese log

12 oz of your favorite marinara, I like to use spicy (or make your own)

1 T chopped fresh basil

Preheat oven to 350. Pour marinara in to a small baking dish, slice goat cheese and arrange on top of sauce.

 

 

Heat for about 15-20 minutes or until goat cheese is slightly melted. Top with basil and serve with sliced Italian or French bread.

Ricotta Meatballs

Preheat oven to 350 degrees

1.75 lbs ground meat, (anything would work here, I used a pork, beef  mix)

1/2 c ricotta cheese

1 egg

1 t minced garlic

1T lemon juice

1T 1/2 and 1/2 or milk

1T Italian Seasoning

1/2 t salt

1/8 t black pepper

1 c panko bread crumbs

Mix ingredients together in a large mixing bowl, I use mine hands, make sure you incorporate the ricotta into the meat mixture well.

Roll meat into balls wetting fingers with water to prevent sticking if needed and place on an ungreased cookie sheet, leave room between them so they cook evenly.

Bake for 1/2 hour, or until no longer pink in the center.

Add to pasta or make subs with your favorite sauce, or try making your own.

I like them on a roll with tomato sauce, arugula and asiago cheese, but the possibilities are endless.