tapenade

Easy Roast Chicken, Asparagus & Tomatoes

2011-05-02T06:47:00.000-07:00

Chicken (I always double the amount and use the leftover chicken in tacos, salads, etc)...

Preheat oven to 425. Place desired number of bone-in, skin on chicken breasts on rimmed baking sheet. Rub all over with olive oil and sprinkle liberally with kosher salt and freshly ground pepper. Roast for 40 minutes or until cooked through. Set baking sheet aside on rack to cool. Serve with lemon & olive oil (equal amounts of both seasoned w/ salt & pepper).

Asparagus:

Place desired amount of asparagus on baking sheet. Rub with olive oil, salt & pepper. When the chicken is halfway cooked, place the asparagus in the oven & cook @ 20 min.

Fresh cherry tomatoes~ Drizzle balsamic & olive oil over cherry tomatoes. Add fresh basil, salt & pepper. Optional: add bocconcini (cheese balls) & red onion slices & serve over arugula or baby lettuce.

Sunday Night Pasta & Herbed Garlic Bread

2011-05-01T07:35:00.000-07:00

1/2 pound thinly sliced pancetta, coarsely chopped
1 onion, very thinly sliced
3 garlic cloves, thinly sliced
1 1/2 teaspoons crushed red pepper
12 ounces prepared tomato sauce (Rao’s)
Kosher salt
1 pound Penne
1/2 cup flat-leaf parsley leaves
Grated Parmigiano-Reggiano, for serving

In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over medium heat, stirring occasionally, until the onion is lightly browned, about 6 minutes. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.

Herbed Garlic Bread

1 stick butter (1/2 cup), at room temperature
¼ cup good quality mayonnaise
2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil
Parmesan

Preheat oven to 350 degrees F.
For the bread, stir together the butter, mayo, mashed garlic, and herbs in a
small bowl and season with salt and pepper Slice open the loaf of bread
lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil & cheese. Bake for 15 minutes.

Yellow Split Pea Soup

2011-04-28T13:02:00.000-07:00

2 olive oil
1 onion, sliced
3 stalks celery, diced
2 carrots, peeled and diced
Salt and white pepper
1/2 teaspoon turmeric
8 cups chicken stock
2 cups dried yellow split peas
2 medium potatoes, peeled and diced
Directions

Melt oil over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 10 minutes. Add the turmeric, stock, peas, potatoes, and simmer, covered, about 1 hour.

Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings.

2011-04-28T08:39:00.000-07:00

Will post pictures & more recipes soon!