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Chicken Salad Wraps with Garden Fresh Aioli

Published by: Sarah

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For the Aioli 1/2 cup lightly packed baby arugula 1/2 cup lightly packed fresh flat-leaf parsley 1 anchovy fillet or 1 tsp. anchovy paste 2 teaspoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup low fat plain yogurt 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and […]

For the Aioli
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet or 1 tsp. anchovy paste
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup low fat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

Place all the ingredients, except the salt and pepper, in the bowl of a food processor.
Blend until the mixture is smooth.
Transfer the aioli to a medium bowl.
Season with salt and pepper.

For the Sandwich:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

Add the shredded chicken to the aioli and mix well.
Preheat a heavy-bottomed skillet over medium heat.
Heat tortilla’s 1 at a time about 30 seconds each side.
Place the warm tortillas on a work surface.
Spread with the chicken mixture, leaving a 1/2-inch border.
Sprinkle the arugula over the chicken mixture.
Carefully roll up the tortillas, jelly roll fashion.
Cut each rolled sandwich in half, diagonally, and transfer to a serving platter.
Serve.

Categories: Recipes

Veal Saltimbocca

Published by: Sarah

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I’ve had this recipe in my database forever. I believe it is from Giada DeLaurentis’ “Every Day Italian.” I can say that it is quite flavorful & delicious. 8 Veal Cutlets 4 Slices Prosciutto 8 Fresh Sage Leaves 4 T Butter, divided 2 T Olive Oil Juice of 1 Lemon 1 c. White Wine Salt & […]

I’ve had this recipe in my database forever. I believe it is from Giada DeLaurentis’ “Every Day Italian.” I can say that it is quite flavorful & delicious.

8 Veal Cutlets
4 Slices Prosciutto
8 Fresh Sage Leaves
4 T Butter, divided
2 T Olive Oil
Juice of 1 Lemon
1 c. White Wine
Salt & Pepper

Season veal with salt & pepper
Place 1 slice Prosciutto on 1 slice of veal
Place 2 sage leaves on Prosciutto
Top with another veal cutlet & secure with toothpicks
Heat olive oil & 2 T butter in a pan
Sear veal 2 – 3 minutes per side
Remove veal to a platter
Deglaze with wine & reduce by 1/3
Add lemon juice & remaining 2 T butter
Correct the seasoning if necessary
Pour sauce over veal & serve

Categories: Recipes

Piccola’s Lemon Sole

Published by: Sarah

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My husband & I went out for an early Valentines dinner @ Piccola Italia Ristorante in Manchester, NH. A must go to if you’re ever in the area. I ordered my usual Eggplant Della Nonna while he ordered the Lemon Sole (they had a fancy Italian name for it, but cannot recall what it was). Now I am not a lover of fish (but I do know how to cook it). I tried this sole & was in 7th heaven. It was phenomenal (and that is an understatement)! Very flavorful & not “fishy” at all! The owner was kind enough to give me the recipe & permission to post it. Please give this a try & let me know if you like it!

Vegetable Oil
1 Sole Fillet
Flour
1 Egg, beaten or Egg Substitute
Juice from ½ Lemon
1 T Butter or Smart Balance
4-5 oz. Fish or Chicken Stock
2-3 oz. Very Dry Sherry
Salt & Pepper to taste

Heat a pan to high heat.
Add the butter & lemon juice.
Heat to melt the butter being careful not to burn.
Add the sherry and, if you have a gas stove “flame” it to burn off alcohol.
Add the stock & turn the heat to low.

Heat a separate pan to medium high heat.
Dredge fish in flour & shake off excess. **
Dip in egg.
Place in hot pan & cook until just golden brown on each side.
Transfer to the other pan to finish cooking in the sauce.
Taste & season with salt & pepper if needed.
Serve over cooked pasta if desired.

** You may season the flour with salt & pepper instead of seasoning @ the end. Piccola’s doesn’t know of salt issues & makes each request to order; which is why the recipe is written as such.

Categories: Recipes

Lessons in Lemons

Published by: Sarah

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If you didn’t know, lemons naturally detoxify your liver. Squeeze a lemon into a glass of water every day for your health. Squeeze the juice of a lemon on a laminated countertop stain & let it sit. Then rub the stain with the outside of the lemon to remove the stain. Wipe clean with a damp […]

If you didn’t know, lemons naturally detoxify your liver. Squeeze a lemon into a glass of water every day for your health.

Squeeze the juice of a lemon on a laminated countertop stain & let it sit. Then rub the stain with the outside of the lemon to remove the stain. Wipe clean with a damp cloth or sponge.

Salt the cut side of a lemon & use to polish copper pots & pans.

Clean & freshen your garbage disposal with ground up lemon peel.

Categories: Tips

Zucchini with Lemon & Thyme

Published by: Sarah

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I love this side dish year round. But when my summer time herb garden overfloweth, I love it even more. 2 T. Balsamic Vinegar 2 T. Lemon Juice ¼ c. EVOO 2 T. Fresh Thyme Leaves, chopped – may sub. Oregano 1 clove Garlic, minced Salt & Pepper 1½ lbs. Zucchini Squash, sliced on an […]

I love this side dish year round. But when my summer time herb garden overfloweth, I love it even more.

2 T. Balsamic Vinegar
2 T. Lemon Juice
¼ c. EVOO
2 T. Fresh Thyme Leaves, chopped – may sub. Oregano
1 clove Garlic, minced
Salt & Pepper
1½ lbs. Zucchini Squash, sliced on an angle

Combine vinegar, lemon juice, EVOO, thyme, garlic, salt & pepper in a bowl.
Add zucchini & coat thoroughly.
Let stand at room temperature for 3 hours.
Grill or roast in a 400° oven for 20 minutes (until tender crisp).

Categories: Recipes

Crostata with Raspberry Jam

Published by: Sarah

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This recipe came from The Food Network – “Everyday Italian.” The dough is so easy to make cause the food processor does all the work for you. Bon Appetito! 1½ c. Flour – plus extra for dusting 2 T Sugar ½ tsp Grated Lemon Peel 1¼ Sticks Unsalted Butter, well chilled cut into ½” pieces ¼ […]

This recipe came from The Food Network – “Everyday Italian.” The dough is so easy to make cause the food processor does all the work for you. Bon Appetito!

1½ c. Flour – plus extra for dusting
2 T Sugar
½ tsp Grated Lemon Peel
1¼ Sticks Unsalted Butter, well chilled cut into ½” pieces
¼ tsp Salt
3 T Ice Water
¾ c. Raspberry Preserves
1 T Fresh Lemon Juice
Powdered Sugar

In a food processor, mix the flour, sugar & grated lemon peel.
Add the butter.
Pulse until the mixture looks crumbly.
Add the salt.
Add 1 T ice water & pulse.
Repeat last instruction, 1 T at a time, until moist clumps form.
Gather the dough & form into 2 equal sized balls.
Press each ball into a disk & wrap in plastic wrap.
Refrigerate until well chilled (about 1 hour).
Preheat oven to 400°.
Line a cookie sheet with parchment paper.
Lightly dust a clean work surface with flour.
One at a time, roll each dough ball into a 6” circle.
Place the circle onto one side of the cookie sheet.
Gently lift the rim of the circle to form a lip.
Repeat with other dough ball.
Mix together the preserves & the fresh lemon juice.
Spread the preserves equally over each circle up to the formed lip.
Gently fold the lip over the preserves, pinching the cracks together as you go.
Bake until crust is golden (about 30 – 40 minutes).
Remove from oven & slide the parchment paper with the Crostata’s onto a cooling rack.
Cool completely.
Dust with powdered sugar just before serving.

Categories: Recipes

Zucchini Bread with Orange Cream Cheese

Published by: Sarah

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This delicious bread will tempt anyone. It’s easy to make & freezes beautifully. But it may not last that long to make to there 🙂 For the Bread 1½ c. Sugar 3 c. Flour 4½ tsp. Baking Powder 1 tsp. Salt 4 Eggs 2/3 c. Salad Oil 2 c. Zucchini, shredded 2 tsp. Lemon Zest Preheat […]

This delicious bread will tempt anyone. It’s easy to make & freezes beautifully. But it may not last that long to make to there 🙂

For the Bread
1½ c. Sugar
3 c. Flour
4½ tsp. Baking Powder
1 tsp. Salt
4 Eggs
2/3 c. Salad Oil
2 c. Zucchini, shredded
2 tsp. Lemon Zest

Preheat oven to 350°.
Spray two glass 8½” X 4½” loaf pans with non stick cooking spray.
Set aside.
In a bowl, mix together sugar, flour, baking powder & salt.
In a separate bowl, beat together eggs & salad oil .
Mix in zucchini & lemon zest.
Mix flour mixture into egg mixture and incorporate completely.
Divide batter equally between the 2 pans and bake 1 hour or until a knife inserted in the center comes out clean.
Cool 10 minutes & remove from pan.
Serve with “Orange Cream Cheese” below.

For the Cream Cheese
6 oz. Cream Cheese, room temp.
1 T Orange Zest
1 T Orange Juice
1/3 c. Super Fine Sugar**

Beat together all ingredients.

**If you don’t wish to purchase fine sugar, just zap regular sugar in a food processor.

Categories: Recipes

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Chicken Salad Wraps with Garden Fresh Aioli

Veal Saltimbocca

Piccola’s Lemon Sole

Lessons in Lemons

Zucchini with Lemon & Thyme

Crostata with Raspberry Jam

Zucchini Bread with Orange Cream Cheese

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