My Fave Recipes

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Ingredients

• Extra-virgin olive oil, as needed
• 1 large onion, cut into 1/2-inch slices
• 4 ribs celery, cut into 1/2-inch dice
• 3 carrots, cut into 1/2-inch dice
• Kosher salt
• 2 cloves garlic, smashed
• 2 teaspoons crushed red pepper flakes
• 1 bunch thyme
• 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
• Water, as needed
• 2 bay leaves
• 1 lemon, halved
• 1 teaspoon ground cinnamon
• 2 grates fresh nutmeg
• Freshly ground black pepper
• 2 cups small pasta, preferably small shells such as orecchiette, or orzo
• 1 (15-ounce) can white beans or chick peas
• 1 bunch cilantro, leaves coarsely chopped

Directions

Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.

While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until “al dente,” firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.

After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.

Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!

I used chicken breast. And bouillon cube instead of making stock from the chicken. And other than my mom’s home made chicken noodle soup with home made noodles, this is my favorite chicken noodle soup recipe.

Ingredients

• 4  pieces flat bread or pitas
• 2  tomatoes, cut into wedges
• 1/2  small red onion, thinly sliced
• 3/4 cup crumbled Feta
• 1/4 cup kalamata olives, pitted
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 teaspoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 5 tablespoons extra-virgin olive oil
• 4  boneless, skinless chicken breasts, cut into pieces
• 1/2 cup plain yogurt
• 1  small cucumber, diced
• 1 1/2 tablespoons minced fresh dill

Preparation

• Heat oven to 200° F. Wrap the bread in foil and place in oven.
  
  In a medium bowl, combine the tomatoes, onion, Feta, and olives.
  
  In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
  
  Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
  
  Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.
  
  Tip: Greek souvlaki traditionally calls for lamb, but you can also make it with chicken breasts, turkey cutlets, or shrimp.

4 chicken breast halves

1 can (10 ounces) margarita mix
2/3 c tequila
1/2 c fresh cilantro leaves, chopped
2 T chicken seasoning

Rinse chicken, pat dry, set aside.
Combine ingredients.
Put chicken in marinade in a large resealable plastic bag.
Squeeze out air and seal.
Let marinade in refrigerator for 1 to 2 hours.
Sit at room temperature for 30 minutes.
Preheat oven for 350.
Cook for 35 to 40 minutes.

Ingredients:

• 1 pound farfalle pasta
• 3 tablespoons extra-virgin olive oil
• 1 3/4 pounds small pattypan squash, quartered
• 1 tablespoon fresh lemon juice, plus 1 teaspoon grated peel
• 1/2 onion, chopped
• 3 cloves garlic, finely chopped
• 3/4 cup finely chopped fresh mint
• 3/4 cup grated parmesan cheese
• Salt and pepper

Directions:

1. In a pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the cooking water.

2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Working in 2 batches, add the squash and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large bowl; stir in the lemon juice.

3. Lower the heat to medium-high; add the remaining 1 tablespoon olive oil to the skillet. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, lemon peel and reserved pasta cooking water.

4. Add the pasta to the squash mixture. Toss in the mint and cheese; season with salt and pepper.
   
   

Ingredients:

• 8 cups arugula (about 6 ounces)
• 1 cup basil leaves
• 1/2 cup each pine nuts and grated parmesan cheese
• 2 cloves garlic
• 1 1/2 teaspoons salt
• 2/3 cup extra-virgin olive oil
• 1/2 pound trimmed asparagus
• 1 pound pasta (such as campanelle or farfalle)
• Fresh ricotta cheese
• Crumbled crisp-cooked bacon

Directions:

1. Using a blender or food processor, puree 8 cups arugula (about 6 ounces), 1 cup basil leaves, 1/2 cup each pine nuts and grated parmesan cheese, 2 cloves garlic and 1 1/2 teaspoons salt. With the machine on, drizzle in 2/3 cup extra-virgin olive oil until combined. Using a vegetable peeler, shave 1/2 pound trimmed asparagus into long, thin strips. Cook 1 pound pasta (such as campanelle or farfalle) until al dente; drain and immediately toss with the pesto and asparagus. Season with salt. Top each serving with a dollop of fresh ricotta cheese and crumbled crisp-cooked bacon.
   
   

Ingredients

• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar
• 4 tablespoons cornstarch
• 2 tablespoons water
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 5 cups sliced peeled apples
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. In 1-quart saucepan, mix cranberries, 1 cup of the sugar, 1 tablespoon of the cornstarch and the water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
2. Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, the cinnamon and nutmeg until apples are coated. Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Ingredients:

• 1 pound bacon
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon dijon mustard
• Pepper
• 1/4 cup mayonnaise
• 4 large flour tortillas
• Half of a 4-pound cantaloupe, peeled and very thinly sliced
• 1/4 cup finely chopped red onion
• 1 head green-leaf lettuce, cut into ribbons

Directions:

1. In a large skillet, cook the bacon over medium heat until crisp; drain, reserving 3 tablespoons of the bacon fat in the skillet. Whisk in the vinegar, sugar and mustard; season with pepper. Transfer to a medium bowl. Finely chop the bacon.

2. Spread the mayonnaise evenly on the tortillas. Layer with the bacon, cantaloupe (placed horizontally), onion and 2 cups lettuce. Roll up the tortillas lengthwise; secure with toothpicks and cut in half. Add the remaining lettuce to the bowl of dressing and toss. Serve the wraps with the salad.
   
   

Ingredients:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1/4 pound pancetta or thick-cut prosciutto, finely chopped (optional)
• 1 pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
• 2 ribs celery with leafy tops, finely chopped
• 1 small carrot, finely chopped
• 1 onion, finely chopped
• 1 bay leaf
• 3 cloves garlic, finely chopped
• Salt and pepper
• One 32-ounce container (4 cups) chicken or vegetable stock
• One 15-ounce can cannellini beans, rinsed
• One 15-ounce can tomato puree or crushed tomatoes
• 1/4 pound whole wheat penne or other short-cut pasta
• A handful basil, torn into pieces
• 2 tablespoons butter
• 4 thick slices italian bread
• About 1/2 cup freshly grated parmigiano-reggiano
• Finely chopped parsley, for garnish

Directions:

1. In a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the pancetta or prosciutto, if using, and cook until browned, a couple of minutes. Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7 to 8 minutes.
   
   Preheat the broiler and position a rack in the middle of the oven. Stir the chicken stock, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook until al dente. Stir in the basil and lower the heat to low.
   
   Meanwhile, in a small saucepan, melt the butter over low heat. Add in the remaining 1 clove garlic and swirl for a minute or so; remove from the heat.
   
   Broil the bread on both sides until lightly toasted. Brush the bread with the garlic butter and sprinkle with the cheese and parsley. Broil to melt the cheese. Serve the soup in shallow bowls, each topped with a crouton.
   
   

Ingredients:

• 6 carrots, sliced on the diagonal 1/4 inch thick
• 2 1/2 onions, chopped
• 1 pint grape tomatoes
• 1/3 cup plus 5 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 trimmed ends from 1 loaf italian bread, cut into bite-size cubes
• 1 clove garlic, finely chopped
• Juice of 1 lemon
• 2 bunches kale, tough stems discarded and leaves thinly sliced
• One 4-ounce log goat cheese, quartered crosswise

Pull plain dental floss taut and use it like a knife to slice the goat cheese.

Add the caramelized onions from Tuesday in Step 3 when tossing the salad with the dressing.

Toss the kale leaves with extra-virgin olive oil, salt and pepper; roast with the other vegetables until just golden.

Directions:

1. Preheat the oven to 425°. On a rimmed baking sheet, toss the carrots, onions and tomatoes with 3 tablespoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 30 minutes. On a separate baking sheet, drizzle the bread cubes with 2 tablespoons olive oil, season with salt and pepper and toss. Bake until crisp, about 7 minutes.

2. Meanwhile, in a small bowl and using the back of a spoon, mash the garlic with a pinch salt. Whisk in the lemon juice, then slowly whisk in the remaining 1/3 cup olive oil; season with salt and pepper.

3. In a large bowl, combine the kale and roasted vegetables and toss with the dressing. Divide among 4 plates and top each with some croutons and a round of goat cheese.