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.

Roast Rack of Lamb with sauce

Preheat the oven to 400 degrees.

In an ovenproof skillet (I use cast-iron) heat 1 tbsp. extra virgin olive oil (or pure canola oil). Season rack of lamb with sea salt and black pepper. Place lamb in the skillet fat side down. Cook on medium high about 3 minutes until browned. Turn the lamb over and cook for 3 more minutes. Transfer the skillet to the oven and roast for 30 minutes (less if you like it rare or medium rare). Transfer to cutting board and carve.

In the leftover juice in the skillet, cookd 2 sliced green onions until soft. Add 1/4 cup chicken broth and bring to a simmer. Remove from the heat and add 2 tsps. Dijon mustard. Serve the sauce along side the lamb or over it.

Herb-Roasted Sweet Potato Skins

2 medium sweet potatoes, halved lengthwise
2 tbsp. extra virgin olive oil
3 tbsp. chopped parsley
1/2 tsp. dried oregano
sea salt and black pepper to taste

Preheat oven to 400 degrees. Pierce potatoes with a fork or knife in about 8 places then arrange on a greased foil-lined baking sheet with cut sides down, and bake about 30 minutes. Transfer to a plate and set aside until cool enough to handle. Reserve the foil-lined baking sheet.

Arrange a rack in the oven about 6 inches from the broiler heating element. Scoop about half of the potato flesh from the skins, leaving about 1/2 inch thick wall around the edges and bottom of each half. Set aside the scooped out flesh (I used it for mashed sweet potatoes for another meal).

Cut each shell lengthwise into 1/2 inch strips and arrange on the baking sheet in a single layer.

In a small bowl combine the oil and seasonings of your choice (the original recipe had several more that I chose not to use). Brush the combination all over the potato skins and broil about 6 minutes until browned and hot.

Roasted Cauliflower

1 head cauliflower, cut into florets
1 tbsp. plus 1 tsp. extra virgin olive oil
sea salt and ground pepper to taste

1 tbsp. chopped parsley
1 tbsp. feta cheese (or goat cheese)
1 more tsp. extra virgin olive oil

Preheat oven to 425 degrees. Toss cauliflower in a large bowl with the 1 tbsp plus 1 tsp. extra virgin olive oil, salt and pepper, to coat each piece well. Transfer in a single layer on a rimmed baking sheet and roast 15 minutes. Cauliflower should be tender and browned in spots. Return to the bowl.

In a separate bowl, combine the chopped parsley, feta cheese (add more if you like) and the remaining 1 tsp. extra virgin olive oil.

Mix all ingredients together to combine well. Serve hot.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Ingredients:

• 2 lbs. Brussels Sprouts, trimmed and halved
• 6 tbsp. olive oil
• 1 tbsp. water
• sea salt
• black pepper
• 2 minced garlic cloves
• 1/4 tsp. red pepper flakes
• 1/4 cup grated Parmesan cheese

Directions:

1. Pre-heat oven to 450.
2. Toss Brussels Sprouts with 3 tbsp. olive oil, 1 tbsp. water, sea salt and pepper to taste in a large bowl until sprouts are coated. 
3. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. 
4. Cover tightly with aluminum foil and roast for 10 minutes.
5. Heat remaining 3 tbsp. olive oil in 8 inch skillet over medium heat about 3 minutes. 
6. Add garlic and red pepper flakes; cook until garlic is golden - about 1 minute. Remove from heat.
7. Remove foil from sprouts and continue to cook them another 10 minutes.
8. Transfer to serving dish, toss with the garlic oil and season with more sea salt and black pepper if you like. 
9. Sprinkle with Parmesan cheese and serve. 

About 6 servings. (But Nita liked them so much, we didn't get that many servings :))