by Janet Zappala on February 13, 2012
I love this roasted red potatoe recipe with just about any dish. They work beautifully as a side with the chicken picatta.
Serves 2
6 or so small red potatoes
2 tablespoons extra-virgin olive oil
a few sprigs of fresh rosemary, chopped
parsley, chopped
salt and pepper
Pre-heat oven to 350 degrees. Wash and pat dry potatoes. Slice into four’s and put into medium sized bowl. Drizzle with olive oil, rosemary, parsley, salt and pepper, toss with hands to coat. Arrange on baking pan that’s been rubbed with oil to avoid sticking.
Bake for 20 minutes or until a golden brown. Test for tenderness with the tip of a knife. Serve immediately.
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by Janet Zappala on February 13, 2012
Chicken Piccata is such a great quick dish that looks and tastes like you’ve spent the day working on it when in fact it takes just a few minutes. This a a dish with a fabulous sauce that tops it all off. Goes great with Roasted Red Potatoes.
2 chicken breasts, pounded thin
salt and pepper
all-purpose flour
2 tablespoons olive oil
1/4 cup capers, rinsed
1/2 cup dry white wine
1/4 cup lemon juice
1/2 stick butter cut up
handful of Italian flat leaf parsley, chopped
Season breasts with salt and pepper. Dredge breasts through flour and shake off excess. Heat saute pan with olive oil over medium high heat, once hot add chicken breasts to pan, should sizzle immediately, reduce heat to medium and cook a few minutes on each side until golden brown, 4-5 minutes. When cooked through, remove to plate. Add capers to hot pan and let cook for one minute. Add white wine, boil and reduce by half. Add lemon juice and butter. Reduce heat. When butter melts add parsley and gently shake pan around to combine. Pour over chicken breasts and enjoy this delicious Italian favorite.
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by Janet Zappala on February 12, 2012
Select your favorite lettuce greens. My personal favorites are watercress, arugula and Belgium endive, but any lettuce will work with this simple and really delicious vinaigrette. If you decide on the endive, prepare a bowl of ice water. Cut off bottoms and remove leaves. Wash, pat dry, chop and place in ice water until finished chopping. Remove, pat dry and add to salad bowl.
3 tablespoons white wine vinegar
1/4 teaspoon honey
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil, or a combination of olive oil and vegetable oil. I like expeller pressed, organic canola oil
salt and freshly ground black pepper
In a small bowl whisk the vinegar and honey with the mustard until mustard dissolves. Slowly in a thin stream add oil whisking constantly until oil is completely incorporated. Season with salt and pepper
by Janet Zappala on February 12, 2012
1 cup dark chocolate chips
1 cup heavy whipping cream
Splash of vanilla
Pinch of sea salt
It doesn’t get much easier than this! Put chocolate chips in blender. Heat cream on low to medium heat until heated through but doesn’t come to a boil, stirring occasionally. Add to blender with chips, vanilla and salt. Blend until smooth.
Pour into small wine glasses or ramekins and refrigerate until pudding sets, about 4 hours, ( if you just can’t wait you can eat it even sooner) but the longer it sets the better.
When ready top with chocolate shavings and a dollop of whipped cream if desired. This is a heavenly dessert and perfect for chocolate lovers!
