CHICKEN VESUVIO

If you love artichokes like I do, this is the dish for you! It comes together quickly and has a distinct flavor. The chicken and potatoes are tender and pack a delightful punch. Good for weeknight dinners or a dinner party!

INGREDIENTS:

  • 1/3 cup olive oil
  • 4 chicken thighs with skin and bones
  • salt and freshly ground pepper
  • 4 red-skinned potatoes, cut in quarters
  • 4 garlic cloves, minced
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 lemon juice
  • 1 can artichoke hearts, cut in half
  • 2 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 400 degrees. Heat the oil in large ovenproof fry pan over high heat. Sprinkle the chicken generously with salt and pepper. Fry the chicken in the pan until golden brown on all sides, about 10 minutes. When the chicken is browned, take it out of the pan and set aside in a dish.

Fry the potatoes in the same pot (add a little more olive oil if needed) and cook them until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and sauté for 1 minute. Add the wine and scrape up any brown bits on the bottom of the pan. Add the broth, oregano, and thyme. Return the chicken to the pan. Add the juice of 1/2 lemon. Stir to combine. Bring to a boil.

Cover the pot and place in the oven until the chicken cooks throughout, about 30 minutes. Transfer the chicken to a platter, arrange the potatoes around the chicken. Place the frying pan back on the stove and add the artichokes to the sauce in the pan. Simmer for about 3 minutes, add the butter and stir until combined, simmer about 4 minutes more. Taste the sauce and add more salt and pepper only if needed.

Place the artichokes around the platter then pour the sauce over the dish and serve. Serves 4

Posted in CHICKEN, ENTREES | Tagged , , , , | 2 Comments

RICOTTA RASPBERRY POUND CAKE

This is a delicious, moist, and flavorful pound cake! Made without a mixer, just whisk and fold! Makes one layer of the perfect dessert. I chose to double the recipe and make small loafs for presents! This is definitely a keeper!

Ingredients:

  • nonstick oil spray
  • 1 1/2 cups cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 3 eggs
  • 1 1/2 cup ricotta
  • 1/2 teaspoon vanilla
  • 1 stick unsalted melted butter
  • 1 cup frozen raspberries

Directions:

Preheat oven to 350 degrees. Use a 9 inch cake pan sprayed with nonstick spray and lined with parchment paper.

Whisk flour, sugar, baking powder, and salt in a large bowl until well blended.

Whisk eggs, ricotta, and vanilla in another bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries. take care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean (50-60 minutes. Let cool at lease 20 minutes before removing from pan.

(Note: I doubled the recipe and put it into disposable loaf pans, baked 60 minutes, let cool and wrapped for gifts (made 7 – 1 lb. loaves)

Posted in Desserts | Tagged , , , | 2 Comments

TOMATO CROSTATA

Ingredients:

  • 8-9 tomatoes if using smaller Campari tomatoes (less if vine ripe larger tomatoes)
  • 5-6 tomatoes—Heavenly Village Mariano (or cherry tomatoes)
  • 1 teaspoon sea salt
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 cup mozzarella, fresh, cut up in small squares
  • freshly ground black pepper and sea salt to taste
  • 1 puff pastry sheet

Directions:

Slice the tomatoes in about 1/2 inch slices. Place slices on paper towels, single layer and sprinkle with salt and let sit at least 15 minutes.

Heat the oven to 400 degrees. Have a sheet pan with a silicone mat ready (works best). Mix the sea salt, vinegar, honey, thyme and olive oil in a small bowl and whisk to mix.

Lay the puff pastry on the mat and roll a little with roller or round glass. Make a small line with a knife around the edge of the pastry. Brush the pastry with the olive oil mixture. Blot the tomatoes with paper towels well. Place tomatoes on the pastry in rolls, filling most of the pastry, but leaving about 3/4 inch around the edge. Roll the edges up a little to make a rim. Brush tomatoes with olive oil mixture.

Sprinkle the pieces of mozzarella around the tomatoes, brush again with the olive oil mixture. Sprinkle with a little more salt and ground black pepper.

Bake for approximately 25 minutes, keep an eye on the crostata so it won’t burn. Take it out of the oven, plate, and serve warm! Serve it for lunch or cut smaller for appetizers.

Posted in Appetizers, ENTREES | Tagged , , , | 4 Comments

RICE PUDDING WITH GOLDEN RAISINS AND ALMONDS (EASY)

You can make this decadent desert with items you probably already have! I’ve elevated it with the addition of golden raisins and sliced almonds for crunch. It’s easy and really delicious enough for company!

INGREDIENTS:

  • 3/4 cup Jasmine rice
  • 1 1/2 cup water
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 1 egg
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup golden raisins
  • 1/3 cup slice almonds
  • cinnamon for dusting

DIRECTIONS:

In a large saucepan bring water to a boil. Add rice and salt and return to a boil. Lower the burner to simmer, cover with lid and cook approximately 20 minutes (until water is absorbed.)

Increase heat to medium low and add milk. Cook until thick and creamy, stirring constantly, approximately 20 minutes. (Keep a good eye on it, because it can overflow). If it looks too thick after 20 minutes, add a touch more milk.

In a small bowl, whisk egg. Add 1 tablespoon of the hot rice mixture (to temper the eggs), whisking constantly. Repeat by adding another tablespoon of the hot rice mixture to the egg, constantly whisking. Repeat one more time with another tablespoon of the hot rice mixture, the egg mixture should be warmed.

On low heat, slowly add the egg mixture into the rice pudding, stirring constantly. Add the sugar and stir. Add the butter and vanilla extract, stir. Add the raisins and almonds and stir. Cook for about 2 minutes more, stirring a little. Take off the burner.

Use a large spoon and divide the rice pudding into individual ramekins, place a few sliced almonds in the middle and dust with cinnamon. Refrigerate for at lease 4 hours or overnight. Serve cold. 6 servings.

Posted in Desserts | Tagged , , , , , | 3 Comments

STRAWBERRY TIRAMISU (NO BAKE)

Ready for spring and summer, this delicious No-Bake dessert is both simple and elegant. No heating up the kitchen since it does not need baking. You have to make it the day before serving, so it’s great for make-ahead dinner parties too!

INGREDIENTS:

  • 1 cup strawberry jam or preserves (no seeds).
  • 3/4 cup Prosecco or white wine
  • 1 tsp. balsamic vinegar
  • 1 cup heavy whipping cream
  • 1 cup mascarpone cheese (8 oz. container)
  • 1/2 of 8 oz. cream cheese block
  • 3/4 cup confectioners sugar
  • 1 tsp vanilla extract
  • 2 pints of sliced strawberries
  • 28 lady fingers
  • 1 tub cool whip

DIRECTIONS:

Have a pyrex glass 11 by 8 casserole dish ready to use.

In a small bowl, combine strawberry preserves, wine or prosecco, and balsamic vinegar.  Whisk until combined.  Set aside.

In a medium bowl, combine mascarpone cheese, cream cheese, cream, sugar, and vanilla.  Beat with an electric mixer or stand mixer on medium high speed for 1 1/2 to 2 minutes, until smooth and thicken.

Dip the lady fingers in the strawberry mixture to coat them (let them absorb some of the liquid).  Line the lady fingers in a single layer in the bottom of the 11 by 8 baking dish.  I used approx. 14 ladyfingers for each layer.  You will have to break a couple up to fit.  Use a spoon and spoon some of the strawberry liquid over the lady fingers on first layer. (just about 4 teaspoons).

Spread half of the mascarpone mixture over the ladyfingers and then layer half of the sliced strawberries on the mascarpone mixture.

Repeat with the remaining lady fingers, making another layer. Next layer with the remaining mascarpone mixture.  Add a layer of cool whip on the top spreading it around equally.  Place the remaining strawberries on top.

Cover with cling wrap and chill in the refrigerator for at least 8 hours or overnight!

Serves 8-10

Posted in Desserts | Tagged , , , , , | 4 Comments