Summer Fruit



Wen Wen’s Salad

IMG_1741My niece’s creation! She has a love for food much beyond her age. Great presentation!

Roasted Chicken a’ la Julia

Saute 1/4 cup each of diced carrot, celery and onion in 1  tbsp. of butter for about 5 minutes or till softened.  Add 1 tsp dried thyme during last couple minutes.

Rinse chicken and dry with paper towels inside and out.  Season inside with salt and pepper.  Toss sauteed vegetables with  8 thin lemon slices and spoon into cavity.   Truss chicken. Here’s a nice method:  Rub outside with butter and season with salt and pepper.

Roast breast side up at 425 degrees for 15 minutes.  Brush with a little more butter.   Turn heat down to 350 degrees and roast another 45 minutes then drizzle with juice from 1/2 lemon .   Continue roasting a total of 20 minutes per pound – 2 hours for a 6 pound chicken.

JC Chicken

Chicken-Sun Dried Tomato-Spinach Alfredo

When the wind chill is -20F I just don’t feel like going anywhere.  I found a chicken breast in my freezer and here’s what I came up with.

  • Garlic
  • 1 can chicken broth
  • Half and half
  • Cream cheese
  • Nutmeg
  • Parmesan
  • Roquefort
  • more Garlic
  • Crushed red pepper in oil
  • 1 Chicken breast
  • Sun dried tomatoes
  • Spinach

Saute diced garlic in olive oil slowly until just golden, add a tbsp. or two of flour to make a roux. Cook flour mixture a minute or two.   Whisk in chicken broth and little half and half (1-2 tbsp.), bring to boil and simmer till thickened, whisking every so often.  Whisk in cream cheese.  Add some grated nutmeg. Whisk in parmesan and Roquefort. Set sauce aside.  It’s ok if the sauce is a little thin it will continue to thicken while resting and more when added to the pasta.

Saute a little garlic in olive oil, add crushed red pepper and diced chicken. Cook till chicken is almost done.  Add sun-dried tomatoes, then spinach and finally sauce.  Toss with cooked pasta.  Finish with add’l Roquefort and freshly grated black pepper.

This slideshow requires JavaScript.

Berry Poppers

It’s berry season in Ohio and here’s what I came up with this year.  Cream together cream cheese, powdered sugar and vanilla.  I didn’t measure but about 4 ounces of cream cheese, 1/2 cup powdered sugar and 1/2 tsp vanilla should fill a couple dozen at least.  Core the berries and put cream cheese mixture on top then dip in crushed graham crackers.