Chicken with Ham and Cheese

4 small chicken breasts, skinned and boned
flour seasoned with salt and pepper
1/4 c. butter
3-4 leaves fresh sage
4 thin slices prosciutto or cooked ham, cut in half
1/2 c. freshly grated Parmesan or Romano

Cut each breast in half lengthwise to make 2 flat fillets of approximately the same thickness. Dredge the chicken in the flour and shake off the excess.
Preheat broiler. Heat the butter in a large heavy frying pan or skillet with the sage leaves. Add the chicken in one layer, and cook over low to moderate heat until golden brown on both sides, turning as necessary.
Remove the chicken from the heat and arrange on a broiling pan. Place one piece of ham on each chicken fillet, and top with the grated Parmesan or Romano. Broil for 3-4 minutes or until the cheese has melted.

Penne with Tuna and Mozzarella

1 lb. penne
1 tbsp. capers in brine or salt
2 cloves garlic
3 tbsp chopped fresh parsley
1 7 oz. can of tuna, drained
5 tbsp olive oil
salt and pepper
2/3 c. mozzarella cheese, shredded or diced

Cook pasta according to pkg. Rinse the capers well in water. Chop them with the garlic. Combine with the parsley and the tuna. Stir in the oil, and season with salt and pepper if necessary.
Drain the pasta when it is just al dente. Tip it into a large frying pan. Add tuna sauce and the diced mozzarella, and cook over moderate heat, stirring constantly until the cheese just begins to melt. Serve at once.

Minestrone with Pesto

6 1/2 c. stock or water or combo
3 tbsp. olive oil
1 large onion, chopped
1 leek, sliced
2 carrots, finely chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 potatoes, peeled and chopped
1 bay leaf
1 sprig fresh thyme or 1/4 tsp. dried
salt and pepper
3/4 c. frozen peas
3 medium tomatoes, peeled and chopped
2 c. cooked or canned beans
3 tbsp pesto sauce
freshly grated Parmesan

In med. saucepan, heat the stock to simmering.  In a saucepan heat the olive oil. Stir in onion and leek and cook 5-6 minutes or until onion softens. Add the carrots, celery and garlic and cook over moderate heat, stirring often for another 5 minutes. Add the potatoes and cook for 2-3 minutes more. Pour in the hot stock or water, and stir well. Add the herbs and season with salt and pepper. Bring to a boil, reduce heat slightly and cook for 10-12 minutes.

Stir in the peas and tomatoes. Cover the pan and boil for 5-8 minutes.

About 10 min. before serving, uncover and stir in beans. Simmer 10 minutes. Stir in pesto.Simmer 5 more minutes and remove from heat. Allow to stand a few minutes and then serve with fresh Parmesan.

Fresh Tomato and Basil Chicken over Creamy Polenta

4 c. chicken stock or broth
2 tbsp. olive oil
4 6oz. boneless skinless chicken breast halves
salt and pepper
1/4 tsp. red pepper flakes
1 large red onion sliced
5 garlic cloves, chopped
1 c. quick cooking polenta
1/2 c. mascarpone cheese
1/4 c. grated parmigiano-reggiano
1/2 pint yellow grape tomatoes
1/2 pint red grape tomatoes
20 fresh basil leaves, chopped or torn

For the creamy polenta, bring 3 c. of chicken stock to a boil in a sauce pot. If the chicken stock is at a boil before you are ready to add the polenta, just turn it down low and let it wait for you.
While the stock is coming to a boil, start the fresh tomato and basil chicken. Heat a large nonstick skillet over med high heat with the olive oil. Season the chicken with salt, pepper, and red pepper flakes, add to the hot skillet, and cook for about 3-4 minutes, or until chicken is lightly browned.  Scoot the chicken over to the edge of the skillet, then add onions and garlic continuing to cook for 3 minutes more. Add the remaining cup of chicken stock and cook until reduced by half, another 3-4 minutes.

While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses. Stir in the mascarpone cheese and the parmigiana and season with salt and pepper. you want the polenta to be slightly loose. If it gets too tight, stir in some more stock to loosen it up a little.

To finish the chicken, add the yellow and red grape tomatoes, stir to combine, and continue  to cook for about 1-2 minutes or until the tomatoes are heated through and starting to burst. Add the basil and toss with the chicken and tomatoes.
Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

Presto Pesto

2 tbsp. toasted pine nuts
1 tbsp. chopped fresh mint leaves
1 c. basil leaves
1/2 minced garlic
1 tsp. lemon juice
1 c. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1/2 c. parmesan

In blender or food processor, blend pine nuts, mint, basil, garlic, lemon juice, oil, salt and pepper until all ingredients are smooth. The pesto should be thick. Taste and add additional salt and pepper if necessary. Fold parmesan cheese into the pesto. Makes 1 1/4 cups.

Chicken and Pasta with Asiago Cream

This may just stop your heart.  But it is so delicious!  I get my asiago at Sam's Club in a big wedge.  For some reason I think it tastes better when I grate it myself. So I buy it like that rather than buying a tub of it already grated.

1 16 oz. pkg. bowtie pasta
2 tbsp. veggie oil
1 lb. skinless, boneless chicken breasts, cubed.
2 1/4 c. heavy cream, divided
1/4 cube chicken boulion, crumbled
3/4 c. grated asiago
1/2 tbsp. cornstarch
2 tbsp butter
1/4 c. chopped prosciutto (ham works too)
1 tbsp. chopped fresh garlic
1/4 c. sliced mushrooms

Cook pasta according to pkg. Drain.

Heat 2 tbsp. veggie oil in skillet over med. high. Cook and stir chicken, until no longer pink in center and juices run clear. Set aside

In med. saucepan, bring 2 c.cream to simmer, stirring often. Whisk in boulion and cheese until well blended and bouillon has dissoved completely. Dissolve cornstarch in 2 tbsp. water, and whisk into mixture. cook and stir 2 minutes more, then remove from heat and set aside.
Met butter in med. skillet over med high heat. Stir in prosciutto, garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat and cook until chicken is heated through. Return sauce to stove and add remaining 1/4 c. cream.  Heath through.
To serve, toss sauce with pasta.

Fettuccine Alfredo

I am pretty liberal with the oregano and the garlic powder in this one.

1/3 c. butter
1 tbsp. flour
1 2/3 c. whipping cream
1/3 c. skim milk
1/4 tsp. oregeno
1/2 tsp. garlic powder
1/4 tsp. salt
pepper
1/3 c. shredded parmesan (NOT the stuff in a can)
10 oz. fettuccine

In sauce pan melt butter. Then add flour ane mix until smooth. Mix in cream, milk, oregano, garlic powder, salt and pepper. Bring to a boil and then simmer until sauce is decreased by half and thickened. Stir in pamesan until melted. Pour sauce over cooked fettuccine and toss. Toss in mushrooms if desired. Serves 5

Rainbow Rotini

This calls for chicken, but I usually just use ground beef and it works well. I also usually double this.

6 oz. dried multicolored rotini
12 oz. boneless, skinless chicken breasts
1 tbsp. olive oil
1/2 c. finely chopped red onion
1 clove garlic, minced
1 can (15 oz) cannellini beans (I have used both kidney and black and both work as well.), drained
1/2 c. chicken broth
2 plum tomatoes (I leave these out)
1/4 tsp. salt
dash pepper

Cook pasta according to pkg., drain. Meanwhile, saute chicken or beef in oil in large skillet. (If using beef leave out the oil) over medium heat fro 12 minutes or until done. Cut into small pieces and set aside.
Add onion and garlic to skillet, stirring for about 4 minutes or until tender. Mix in chicken and remaining ingredients; heat through. Remove from stove and gently stir in pasta.

Sonoma Toast

4 slices baguette
4 oz. aged cheese, such as white cheddar or St. George, sliced
1 large tomato, thinly sliced
8 large fresh basil leaves
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil.
1 tsp. chopped fresh basil

Place bread on baking sheet. Broil 4-5 inches from heat for 2-3 minutes or until toasted, turning once. Add cheese; broil 1-2 minutes more or until cheese begins to melt. Remove from oven. Top with sliced tomato and basil leaves.

In a small bowl whisk together vinegar and oil; drizzle over toasts and sprinkle with chopped herb.

Spaghetti with fresh pesto

1 14 to 16 oz. pkg. dried spaghetti
12 oz. green beans, trimmed
1 med onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 c. packed fresh spinach
3/4 c. packed fresh basil
1/2 c. toasted almonds
1/2 c. grated pamesan cheese
1 tsp. lemon pepper
1/2 c. olive oil
3 hard cooked eggs, chopped
Fresh lemon juice
green onions, chopped.

Cut one third of the green beans in 2 inch pieces; set aside. Cook spaghetti with 1 tbsp of salt added to water, according to pkg directions; add cut beans the last 5 minutes of cooking. Reserve 1 1/2 c. pasta cooking water. Drain pasta; keep warm.
For pesto, in skillet cook onion and garlic in 1 tbsp of oil until softened. Add whole beans. Cook, covered, 5-7 minutes or until tender, stirring occasionally.
In food processor, add bean mixture, spinach, basil, almonds, cheese and seasoning. Cover. Pulse to coarslely chop. With processor running, add 1/2 cup of olive oil in thin stream until nearly smooth. Season with salt and pepper. Toss with spaghetti mixture, adding enough pasta water to thin. Sprinkle with chopped eggs and green onions. Drizzle with lemon juice.

Parmesan Toasted Baguette

Diagonally cut baguette in 1/2 inch slices. Lightly brush with olive oil. Broil 3 to 4 inches from heat, for 2 minutes. Turn slices; sprinkel shredded Parmesan and crushed dried basil.  Broil 1 to 2 minutes or until lightly toasted.

No knead foccacia tiles

4 c. flour
1/4 tsp. active dry yeast
1 1/2 tsp salt
Olive oil

Toppings such as toasted pumpkin seeds, oil packed dried tomatoes, pitted olives, thinly sliced limes, or thinly sliced roma tomatos.  Seasonings such as smoked paprika, ground cumin, oregano or sea salt.

In large bowl combine 3 cups of the flour, the yeast and salt. Add 1 2/3 c. warm water. Stir until all is moistened. The mixture will be a soft sticky dough. Cover and let stand at room temp 12 to 24 hours.

Line a 15x10x1 baking pan with parchment paper. Brush parchment paper with olive oil. With a fork, stir remaining 1 cup of flour into dough.  Turn dough out into prepared pan. using well oiled hands or a rubber spatula, gently press dough into pan (dough will be sticky).  Cover; let rise for 1 to 1 1/2 hours, or until puffy.

Preheat oven to 400. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough.  Brush lightly with oil. Sprinkle with desired seasonings.  To make tiles, score it with a sharp floured knife or pizza cutter to make 6 tiles.  Bake for 30-35 minutes or until golden.  Transfer to wire rack.  Cut into 6 tiles.  Server warm.

Creamy Spinach Pasta with Tomatoes

2 c. uncooked penne
4 boneless, skinless chicken breasts, cut in 1/2 inch cubes
2 c. chicken broth
1 (9 oz. ) pkg. cream cheese
1 (9 oz.) pkg. frozen, chopped spinach, thawed and drained
1 clove garlic, chopped
1 tsp. salt
1 tsp. pepper
15 cherry tomatoes, halved
1/2 c. parmesan cheese

Cook pasta according to pkg. directions. In a large skillet, heat half the chicken broth and add chicken cubes, turning pieces with a slotted spatula for 5-7 minutes until chicken is no longer pink inside. Add cream cheese, spinach, remaining chicken broth, garlic, salt and pepper. Heat for about 3 to 5 minutes until cream cheese has melted. Add cherry tomato halves and cook for an additional 2 to 3 minutes until tomatoes are soft. Toss the drained pasta with chicken and veggie mix. If desired sprinkle with Parmesan.  If using leftover chicken, cook the pasta as directed. Reduce the chicken broth to about 1 cup and mix all ingredients together until cream cheese is melted and ingredients are incorporated well.

*Personally, I think it needs at least 3 cloves of garlic.  Also, it tastes better if you use real shredded Parmesan and mix it into the sauce before you toss it over the pasta.

Artichoke & Spinach Dip Restaurant Style

Lindsay Walden
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
½ (8 ounce) package cream cheese, softened

Preheat oven to 350˚F. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.