Penne and Vodka Sauce

This recipe is a bit long, but its worth it!

1 large onion diced
1/2 lb proscuitto or 1 ham steak or Both-diced
1/2 lb butter
1/2 lb sun dried tomatoes(optional)
1 can or frozen baby peas (optional)
3 cloves garlic
Tbs. Parsley
Tbs. Basil
Tbs. Black pepper
Tbs. Crushed red pepper
Large can crushed tomatoes
One quart half and half
Large can chicken broth
Pint vodka
4 shots brandy
Rue to thicken

In a large frying pan- melt butter. Sauté onions, sun dried tomatoes, garlic. If using ham steak dice and add to sauté.

In a Large pot-
Add chicken stock
Half and half
All spices
Sauteed mixture
Diced proscuitto
crushed tomatoes
Salt to taste

Simmer about an hour thicken with rue as needed.

Recipe for rue-1 stick butter
1 cup flour
Melt butter
Slowly add flour
Constantly mixing until a nutty smell.
Add 1 small can of chicken stock slowly.
Slowly add to sauce,  constantly stirring.  Simmer 20 minutes add uncooked peas 5 minutes before

Once sauce has thickened, throw over cook Penne, mix well and Enjoy!

Pesto Mayo

Pesto Mayo

• 4tbls Light Mayo
• 10 Fresh Basil Leaves
• 3 tsp Extra Virgin Olive Oil
• 1 Garlic Clove
• 1 Pinch Salt and Pepper

In a food processor, add of the the ingredients for the Pesto Mayo and blend until smooth. 

Caprese Sandwich

Looks like somebody bought a lot of fresh basil and mozzarella! This sandwich was SO good, I kind of surprised myself! I can eat this every day of the week if I could.

What you'll need:

• 2 Chicken Breast
• Fresh Mozzarella
• Fresh Basil
• 2 Portuguese Rolls
• 1/2 cup Whole Wheat breadcrumbs
• 1 Egg
• 4tsp Fat Free Milk

Balsamic Vinaigrette:

• 1/3c Balsamic Vinegar
• 4tsp Extra Virgin Olive Oil
• 1tsp sugar
• 1/4tsp Oregano
• 1/2 Minced Garlic
• Pinch of Salt/Pepper
• Splash Water

To start, we will begin with making our own balsamic vinaigrette. In a small pot, add the balsamic vinegar, sugar and oregano. Let this simmer on low heat until it reduces until about half of it's content and stir continuously. Once it reduces, add the garlic, salt and pepper. Let this simmer for another 2 minutes and remove from heat. After we remove it from the heat, add the Extra Virgin Olive Oil and stir well. Refrigerate this to let it get cool.

Next, we can start prepping the chicken. Trim all fat from the chicken breast and cut in half. Pound the chicken to make it thinner. In a mixing bowl add the egg and milk and beat them together. On a separate plate, place the bread crumbs for dredging. Dip the chicken in the egg bath, then coat with breadcrumbs. Add this to a hot pan with some oil and butter, and cook on medium heat. Cook on both sides for approx 5 minutes each. While the chicken is cooking, slice the tomato and fresh mozz. 

Then we will slightly toast the bread, just enough to get it warm. Place the chicken on the bottom side of the bun, then top with basil, fresh mozz, and tomato. Drizzle some of the balsamic vinaigrette on top and serve. 

All hail this sammich!

Caprese Pasta Salad

Questo è molto delizioso...or whatever. This is very delicious. So eat it.

Aww Pastina!! love it!

What you'll need:

• 1/2lb Pastina Pasta
• 1/2 Clove Garlic
• 3tsp Red Wine Vinegar
• 1/2lb Fresh Mozzarella
• 10 Grape Tomatoes
• 1tsp White Wine
• 2tsp Extra Virgin Olive Oil
• 9 Leave Fresh Basil
• 1/4tsp Oregano
• 1 pinch salt/pepper

Make it:

Bring 3 cups of water to a boil with a pinch of salt and a 1/2 tsp of Extra Virgin Olive Oil. If you're going to use Pastina, add it to the boiling water and continue to stir. This will cook quickly, in about 3 minutes. Keep an eye it. The water should reduce to nothing and your little stars should be fully grown. Take off the heat while still slight al dente. (Al dente means "to the tooth" in Italian so there should be a bit of a bite to the pasta before removing from heat. It will continue to cook after removing from the heat) Refrigerate with a cover while we work on the rest.

In a bowl, add the grape tomatoes, sliced in half with the shredded basil, minced garlic clove, and the rest of the ingredients. Let chill.  Once cold, add the pasta and continue to keep cold. While cooling, stir the cold pasta salad and add salt and pepper to taste. 

Served chilled!

Optional: Use whole wheat pasta such as Rigatoni

Tomato and Fresh Mozzarella w/ Balsamic Reduction

This fresh and delicious summertime salad is quick and easy.

What you'll need:

• Fresh Mozzarella
• 2 Fresh Tomatoes
• 5 leaves of Fresh Basil
• 1/4 cup Balsamic Vinegar
• 1/2 tsp Sugar
• Romaine Lettuce

Make it

In a small pot, add the Balsamic Vinegar and sugar and put on low heat. Let simmer until it reduces to half the amount and stir often. Take off heat after the vinegar turns to a syrup-like consistency.
Shred 3 leaves of romaine lettuce and spread it over a plate.
Slice about 1/4 inch thick pieces of fresh mozz and the fresh tomato.
Place the basil leave in a circular shape around the plate and add one in the center.
Alternate the mozz and tomatoes on top of the bed of basil and lettuce.
Lightly drizzle the balsamic vinegar reductions to finish.

OPTIONS: Substitute arugula for romaine to add an extra kick of flavor. Oh so good!

Home Grown Tomato Salad

Whats the best thing about having your own garden? Having a nice stock of fresh tomatoes on hand just waiting on the vine just out the door. This cold, refreshing salad is a perfect way to beat the summer heat and eat healthy too. It takes just minutes to enjoy!

Here's what you'll need: 

• 4 Tomatoes
• 1 Red Onion
• Basil
• about 1/4 c Red Vinegar
• 1/4 c Extra Virgin Olive Oil
• Salt and Pepper
  

 Cut tomatoes into chunks and - if you like - remove the seeds from the tomato. Next dice about half of red onion and throw that in a bowl along with the tomatoes. Throw in the basil along with the salt pepper, and then cover with oil and vinegar. Cover and refrigerate to allow the flavors to get to know each other. Once chilled serve and enjoy!