Chicken and Alfredo Sauce

OK - This one has several variations you can try if you like.

puff pastry shells OR tart shells OR toast
2 tbsp. olive oil
1 1/4 lbs. chicken breast - about 3 1/2 cups - cubed OR 2 cans chicken
6 green onions, sliced small
juice of 1/2 lemon OR 1 1/2 tbsp. Realemon
10 oz. jar of regular OR light Alfredo Sauce
10 baby carrots - diced
1 cup frozen peas, thawed, OR one small can draine
1 cup pearl onions - packed in vermouth if you choose
2 tbsp. red peppers, diced
sea salt
ground black pepper

Heat olive oil in large skillet. When hot, add chicken and green onion. Season with salt and pepper. Heat for 5 minutes (no need to brown the chicken) turning so all sides are coated with the olive oil. Add the lemon juice and stir in the Alfredo sauce. Let simmer - do not boil.

While that is cooking, bring cups water to a boil and cook the carrots for about 5 minutes - not too soft.

Add the peas, onions and carrots to the Alfredo chicken mixture. Continue to simmer until all ingredients are hot.

Spoon the hot mixture over the shells or toast of your choice.

You can also add mushrooms to the mixture if you like.

Makes 4-5 servings.

Split-pea Soup

5 cups chicken broth
1 pound fresh dried green split peas, rinsed and drained
1 large or 2 small leeks, rinsed and diced small - light parts only
1/2 medium onion, diced small
2 small carrots, diced small
1/4 red bell pepper diced small
1/2 celery stalk, diced small
2 cloves garlic, minced
1 tbsp. Dijon mustard
2 cups water
sea salt
ground black pepper

Bring broth to boil on stove top, then pour into slow-cooker. Add all ingredients, cover and cook on high for 6 hours. Stir occasionally. Add more water and/or broth as needed since this mixture may thicken.

Asparagus/Salmon Tapas with Warm Feta Cheese

16 spears of asparagus
extra virgin olive oil
2/3 cup thinly sliced red onion
1 tbsp. sugar
1/3 cup vinegar
6 oz. feta cheese
8 slices smoked salmon
4 tbsp. non-pareil capers

Fix ahead: Soak the onion in the vinegar and sugar for 2 hours. This can be done the day before. Drain, rinse under cold water, cover and put in the refrigerator.

Pre-heat oven to 375.

Clean the asparagus and cut off the woody ends. Place on a baking pan, one deep, and cover lightly with olive oil. Roast for 10 minutes. Remove from oven and allow to cool.

Arrange 1/2 of the feta cheese (or goat cheese if you prefer) in the bottom of two baking dishes large enough to hold the asparagus. Carefully separate the slices of salmon keeping them as intact as possible. Wrap 2 slices of salmon around each bunch of 4 asparagus spears and place each bunch on top of the cheese. Place baking dishes in the oven for 8 minutes - just enough to warm the cheese, asparagus and salmon.

Garnish the bunches with the onion and capers and serve. Makes 2 servings, or a nice colorful snack for a party.