Chicken in Lemon Cream Sauce . . . Pollo in Salsa di Limone e' Crema

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Here is a great Italian recipe worth preparing for your family.  I decided that the recipe needed a little less lemon flavor and so I added cream to the sauce, along with capers and the addition of one of our favorite Italian spice blends. Since we love capers, this version is a little bit 'Piccata' too. But that's what makes cooking so much fun -- all the experimenting!

This recipe is truly one that would be served in an excellent Italian restaurant -- it's that yummy! The chicken is so tender, the breading is so delicate, the combination of the lemon, cream and spices is just perfect.

Chicken in Lemon and Cream Sauce with Capers

What you need:

1-1/2 pounds skinless, boneless chicken breasts

1 cup flour

1 Tbsp. cornstarch

Mrs. Dash Garlic and Herb Blend

Freshly ground Italian sea salt

Freshly ground black pepper

2 Tbsp. butter

2 Tbsp. canola oil

4 large cloves garlic, minced

1/4 cup minced onion

1 lemon to 1-1/2 lemons

1-1/2 cups chicken broth (brodo, which I prepare ahead and freeze)

1 cup heavy cream

1/3 cup capers, drained

1/4 cup fresh Italian flat-leaf parsley, chopped

Pasta, such as Fettuccine, Linguine or Spaghettini

Freshly ground Parmigiana Reggiano (I grind ahead of time and freeze)
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What you need to do:

Preheat oven to 400 degrees.

Get a large pot of water boiling for the pasta.

Tenderize the chicken breasts by pounding them to a thickness of about 1/2" to 1" thick.

In a flat bowl, mix the flour and cornstarch.

Rinse the chicken breasts under cold water, but do not dry.

Season to preference level of fresh sea salt, black pepper and Mrs. Dash Garlic and Herb Blend.

Dredge the seasoned chicken breasts in the flour mixture.

In a large oven proof skillet over medium heat melt the butter and canola oil together.

Add the chicken breasts and cook on each side until golden brown.

Remove the chicken from the pan.

Add the garlic and onion, saute over medium-low heat until tender and golden.

Add the chicken back into the pan.

Squeeze the juice of the lemons over the chicken breasts.

Add the chicken broth.

Add the cream.

Add the capers.

Season again with sea salt, black pepper and Mrs. Dash Garlic and Herb Blend.

Finish cooking the chicken breast and sauce in the oven about 15 minutes or until chicken is cooked through.

While the chicken is baking, cook the pasta to "al dente" (to the tooth).

When finished baking, take the pasta to the plates, lay the chicken breasts on top, ladle/spoon the sauce all over the chicken and the pasta.

Sprinkle freshly grated Parmigiana Regiano cheese on the chicken and pasta.

Garnish with chopped Italian parsley and slivers of lemon rind or slices of fresh lemon.

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Delicate and Rare: Fried Zucchini Blossoms In Pastella!! Fiori di Zucchini Fritti in Pastella!!

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Something really weird happened in our rose garden this year! A lone zucchini plant just grew and grew like Jack's bean stalk! We have no idea how it got there! But grow it does and produce large yellow blossoms it does, on a daily basis of about five (5) a day! Incredible! By afternoon, the blossoms are wilted, so you have to pick them in the morning. In the photo below you can even see the rose petals that have graced the plant's leaves!

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So what to do with these little beauties is completely a no-brainer! FRY THEM! These little delicacies are extremely light and irresistible! They are fried in a batter somewhat like a tempura, that is called "pastella" in Italian. Pastella is a crisp and light batter made simply from flour and water which produces a thin, crackly coating that stays perfectly adhered to the zucchini blossoms and does NOT absorb the frying oil! It's lovely to work with and to devour! Pastella batter also works great with fried onion rings.

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For this I turned to Marcella Hazan's The Classic Italian Cookbook (the original version from 1973, if you're lucky enough to get your hands on one!)

Zucchini Blosssoms Fried in Pastella (Fiori di Zucchini Fritti in Pastella)

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Freshly picked zucchini blossoms

1 cup water

2/3 cup flour

Vegetable or canola oil (not olive oil)

Salt

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If necessary, clean the zucchini blossoms with a rapid rinse under cold running water. Dry them GENTLY on paper towels. Cut the stems to about 1" long. Cut the base of the blossom on one side only and then OPEN UP the blossom to be able to lay flat, without dividing it.

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Put one (1) cup of water in a wide soup bowl and gradually add the flour through a sifter and CONSTANTLY beat the mixture with a fork until all the flour is added. The batter will have a consistency of sour cream.

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Pour vegetable or canola oil (not olive oil!!!) in a skillet up two 3/4 of the height of the pan sides. Heat the oil to the hottest you can without burning the oil.

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When the oil is very hot, dip the zucchini blossoms into the batter, coat evenly, and slip only as many as will fit loosely into the skillet.

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When a golden crust has formed on one side of the blossoms, turn them over to fry on the other side until golden brown.

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When both sides have a lovely golden brown crust, place the blossoms on paper towels to drain and sprinkle with salt before they dry.

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Continue in the same manner until all the blossoms are fried. Serve promptly while piping hot!

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Amazing Macadamia Nut Crusted Mahi Mahi with Papaya Salsa!!

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Here is one of the MOST delicious, scrumptious, delectable recipes that I have ever made . . . and I've been cooking for many years! I cannot take credit for this because it was created by some real professional chefs in Hawaii. I don't just prepare Italian recipes, even though it is my favorite cuisine! I LOVE, LOVE, LOVE Pacific Rim Fusion cuisine and this recipe fits the bill perfectly! Plus it is SO INCREDIBLY EASY!!!! The chefs at the fabulous Four Seasons Hotel in Hawaii developed this dish and they deserve kudos in my (cook)book! I hope that you try this . . . please do write and comment back about what you think.

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I am dedicating this post to my lovely blogging friend in Hawaii, Esther (God bless you sweet friend!), who is very spiritual in her Faith, a great cook, and lover of animals.

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Macadamia Nut Crusted Mahi-Mahi with Papaya Salsa

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What you need for the fish:

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4 six-ounce mahi mahi fresh fish fillets

2 eggs, well beaten

1/4 c. Japanese panko bread crumbs

1/4 c. crushed macadamia nuts

1/2 tsp. grated fresh orange zest (or lemon)

1/2 tsp. grated fresh lime zest

1 tsp. garlic powder

1 tsp. chopped fresh chives

1 tsp. chopped fresh basil

Sea salt and freshly ground pepper, dash of each

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What you need for the Papaya Salsa:

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1/2 to 1 ripe papaya, diced into 1/4 - 1/3" cubes (I used a 1/2 papaya and it was plenty)

1 Tbsp. green or red pepper (I used green pepper for better color contrast with the papaya)

1 Tbsp. sweet onion (Vidalia in the South, or Maui on the West Coast)

1 tsp. chopped fresh cilantro

2 tsp. chopped fresh chives

1 Tbsp. chopped fresh jalapeno pepper

1/2 tsp. ground ginger

1 tsp. rice vinegar

Sea salt and freshly ground pepper, dash of each

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What you need to do to prepare this dish:

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I prepare the salsa first because IT CAN BE REFRIGERATED and made ahead (isn't that wonderful? Especially for entertaining!!!)

Mix the papaya with all other ingredients in a bowl. Cover and set aside in the frig while cooking the fish.

Mix macadamia nuts, panko bread crumbs, the zests, chives, and basil...throw in a dash of salt and pepper. Place in a bowl to dip the fish in.

Place the eggs in a bowl for dipping the fish.

Dip ONE SIDE of each fish fillet in the eggs.

Dip that same side ONLY into the bread crumb-macadamia nut mixture. Pat the mixture on to the fish gently if necessary to help the breading stick to the fish better.

Do not bread the rest of the fish fillet, ONLY ONE SIDE!

In a buttered skillet on the stove, saute' the fish fillets BREAD CRUMB/NUT side down for 3 minutes (you could also use olive oil; if you do, do not let the oil burn). Turn the fillets over and saute for another 2 minutes.

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Bake fish in a 350 degree oven for 10 minutes or until fish is white (or to your preference of doneness). Note: The chefs who created this recipe suggest 3 minutes, but the fish was not cooked enough to our preference, so we baked the fish for 10 minutes and they were perfect.

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Serve with Papaya Salsa, garnish with a green herb. Serve with a nice rice side dish which is perfect for Asian-inspired recipes.

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Canning Salsa!

Hello Amici,

Well, I'm off to the store to buy some of the things that I DID NOT grow in our garden. You know, produce such as celery, red pepper flakes (duh!), and more ingredients that are necessary for the home-made salsa that we make every summer.

I know some people think that I'm crazy to go through the work of 'canning' salsa or whatever vegetables or fruits that I want to 'put up' for a later time, when in reality, I can just simply go to my local market/grocery store and pick up some commercialized brand of the same produce . . . but the interesting thing is that when I'm going through all of this work, I can't help but think of the women long before modern refrigeration and freezing, who worked so hard in non-air-conditioned homes to lovingly preserve the fruits of their labor (and also that of their husbands and children) in the gardens to feed and nourish their families during the winter. Plus I believe that savoring and enjoying these delicious canned and/or frozen foods that I've grown myself, along with my husband, is such a wonderful experience, in addition to sharing them with other people that we love.

I don't have a recipe for my salsa, but simply cook it all up the good old-fashioned Italian way . . . . a little bit of this and a little bit of that . . . and taste, taste, taste!

For a general overview, I use a lot of tomatoes, Romas and other varieties, chopped onions, green peppers, celery, and lots of spices to your preference level.
Blanch the tomatoes in a very, very large pot of boiling water. When the skins crack, remove them to another large bowl or pot to cool. When the tomatoes are cool enough to handle with your hands, remove the skins and the hard stem area. With an immersion blender, blend the skinless tomatoes and put back in a very large, deep pot on the stove. Add the chopped vegetables and spices. Cook for 40 minutes on medium-high heat, stirring occasionally and making sure that the salsa does not burn on the bottom of the pot.

Wash the canning jars, lids and tops in the dishwasher. Boil a new large pot of clean, clean, clean water and put the washed jars, lids and tops in. Boil them for another 5 minutes to sanitize them. With a clean, clean, clean, sanitized pair of tongs, remove the jars and DO NOT TOUCH ANY PART OF THE LID AREA to avoid contamination by any germs. With another clean, clean, clean, sanitized ladle, pour the salsa to just a 'scant' bit from the top of the jars. With the tongs again, remove the top from the boiling water and place on top of the jar of salsa. With the tongs, remove the lids from the boiling water and place on top of the jar and lid. With a clean, clean, clean towel screw the lid on.

The canning process is complete when the top sucks 'down' on the top. With a clean towel, once again screw the lid on any tighter that it can get. Cool.

That's it! It's a LONG process, but not difficult. Enjoy the fruits of your labor at any time of the year with your salsa! Pin It

Pasta With Tomatoes, Basil & Three Cheeses (Tre Formaggi)

Hello Amici!

My husband, W.D., asked me to make this recipe for dinner tonight. I posted it last fall, but I have a lot of new followers so I'm re-posting it again WITH THE ADDITION OF TWO MORE CHEESES -- Asiago and Fontina, for a tastier bite!

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Plus, I just have to start using up this bumper crop of Sweet 100's cherry tomatoes and grape tomatoes. I've never seen anything like this garden bounty before. Now that we are having warmer days in the summer, it's time for us to spend less time in front of a hot stove and make pasta recipes that are a little less heavy.... and this recipe is perfect for that. This recipe is also ridiculously easy!

If you have lots of those sweet grape/cherry tomatoes still on the vine, and/or you have lots of fresh basil (you can also buy both), then here's a recipe that you're going to love!

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Pasta with Tomatoes, Basil & Three Cheeses (Tre Formaggi)
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What ingredients you need:

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1/4 cup olive oil
4 large garlic cloves, diced
1 pint grape/cherry tomatoes, sliced in half
1/4 tsp red pepper flakes
10 large basil leaves, chopped
1/3 cup freshly grated Parmigiano-Regiano cheese

Freshly grated Asiago cheese (about 2 Tbsp.)

Freshly grated Fontina cheese (about 1 Tbsp.)
1 lb. thin spaghettini OR penne pasta
salt & pepper to taste
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What you need to do to prepare this:

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In a large frying/saute' pan, heat the olive oil over medium heat and saute' the garlic until golden brown....do not burn.
Add the slice tomatoes and the red pepper flakes and cook for about 8 - 10 minutes.
In a large pot of boiling, salted water, cook the pasta until "al dente". Strain and transfer to the pan with the tomato mixture. Toss until completely coated.
Add the basil and the cheese to pasta/tomato mixture. Just cook for a few more minutes until the basil is wilted and the cheese is somewhat melted/soft.
Salt & pepper to taste.
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Serve with extra grated cheese on the side, some wonderfully baked garlic bread and a fresh salad on the side. And that's a great Italian summer meal!

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I use "Barilla" pasta from Italy. The North American producer is located

in my hometown of Ames, Iowa as well, so I just wanted to give a 'shout-out'

for Barilla pasta!!!
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Tomatoes, Tomatoes, Tomatoes and Freezing Tomatoes!

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. A Bountiful "First" Harvest of Tomatoes of All Varieties!!!

We have been so blessed this spring and summer with weekly rain showers, so our gardens are just thriving....it's been hard on the roses unfortunately, so I'm researching the various ways to get rid of black spot, thrip, rust, and Japanese beetles (June bugs). Roses are a challenge in the South with all of our humidity [but that helps keep us so young looking right :-)].

So I just wanted to give you an update on my tomato bounty thus far. And this is just the second week of fully ripened tomatoes in our garden. The plants are literally drooping due to the excessive weight. The tomatoes are HUGE! Especially the "Beef Masters" and "Beef Steaks"!
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Now you're probably thinking, "gosh what is that woman going to do with all those tomatoes if this is just the beginning of the harvest"?

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Well, every year W.D. and I do several things with the tomatoes. Obviously the first thing that we do is make many lunches of BL & T (bacon, lettuce & tomato) sandwiches. So very simple and so very good! Then I use a lot of them (any size, any variety) in fresh pasta sauces, as well as fresh salads. Besides using them fresh, we either freeze tomatoes to add into our homemade Bolognese tomato sauce or we use them in our homemade salsa (we can the salsa). Every year, each member of our huge family asks for a few cans of our salsa, so I take those back to the Midwest during my annual family visits. My sister demands a can or two before I can even enter her house! My sister is a serious salsa fan!

Freezing Freshly Grown Tomatoes

In a VERY large, deep pot, fill with water about 2/3rds full. Have a second pot of ICE water near the sink!

Bring the water in the pot on the stove to a rolling boil.

Slowly and carefully place the tomatoes into the boiling water. You can use a large slotted ladle/spoon to put them in the water with.

Watch them carefully!As soon as the skin SPLITS on the tomato (about 1 minute!) . . . remove them immediately! You want the tomatoes to stop cooking!

With a slotted ladle/spoon or hand strainer, remove the tomatoes and place them in the ICE water pot.

Remove the tomatoes from the ice water when they are comfortable to handle and then peel off the skins.

Place the whole, skinless tomatoes in a freezer quality plastic bag (I use Ziploc Freezer bags). Freeze a variety of sized bag-fulls of tomatoes.

Place in the freezer.

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That's all that I do and it works every time!! Nothing difficult and we get to enjoy fresh tomatoes every month of the year. You can REALLY tell the difference in your recipes when you use FRESH (thawed) tomatoes! Plus, tasting a little bit of summer freshness in the middle of winter makes you really appreciate summer's bounty, the love and care that you put into the garden, and builds your anticipation for the next spring garden!

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Tomato Sandwiches! Pure Simplicity!

Oh my sweet goodness, just take a look at this completely, utterly BEAUTIFUL, perfect tomato! Talk about a simple blessing! It is these kinds of little things that just get me so excited and JAZZED.
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The FIRST thing that I do with our tomatoes is SIMPLY slice, sprinkle with salt and pepper and EAT one JUST AS IT IS! Savor it, taste the sweetness and savory-ness that blend in a fresh tomato! So what else can you SIMPLY do with a fresh 'mater? Toast some great white (yea, white) bread, slop on some Miracle Whip (not mayonnaise, because M.W. is more sweet and tangy), and then layer on super thick slices of the tomatoes . . . don't forget your salt and pepper to taste. SHEER BLISS! Look at this:
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Or one can always fix up a traditional BLT (Bacon, Lettuce, and Tomato) sandwich -- cook up some extra thick smoked bacon, add some crisp lettuce, layer on some Miracle Whip on two toasted pieces of white bread

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Well, this is making me hungry and so I'm just going to go out on the deck and enjoy a beautiful summer afternoon on the acreage! Pin It

A Simple Egg Salad Sandwich ~ ~ And Superb!

I was in the mood for a simple egg salad sandwich lately. So W.D. and I whipped up the following recipe, which both of us agreed is as good as any recipe can get. There are hundreds of recipes for egg salad that are published and/or handed down through families. Who knows where the original recipe came from in order to give tribute to, since there are so many recipes that are each so similar, except for a little of this and a little of that. You can easily jazz up egg salad with avocados, bacon, curry powder, sweet pickle relish, or pimento stuffed green olives (which is how W.D. made his 1/2 of the batch!). It is a basic recipe that can become very creative, unique, and still delicious! I put fresh chives in this recipe because I have an overflow of chives in the garden, as well as lettuce that needs to be used up right away.

This may not be gourmet, but we eat very simply here on the acreage quite a bit . . . even more so than eating fancy and fussy meals due to the small amount of time we have to cook while juggling our jobs.

If you like egg salad, you'll enjoy this!


Old Fashioned Egg Salad Sandwich ~ ~ And Superb!
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9 jumbo eggs
1/2 - 1 cup diced celery, I use the leaves too!
1/2 medium sweet onion, finely diced (Vidalia or Maui)
3 jumbo/collosal pimento-stuffed green olives, diced (optional)
6 long stems of fresh chives, finely diced (or dill or tarragon)
1/2 - 3/4 cups of mayonnaise (we use Miracle Whip)
1 Tbsp. Dijon mustard
1/4 tsp. paprika
Freshly cracked salt and pepper to taste.
Fresh white bread (I like Pepperidge Farm Buttermilk bread)
Lettuce leaves (variety of your choice)

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Gently place eggs in a medium pot.

Fill with water.
Bring to a boil.
Boil for 10 minutes only.
One by one, crack eggs and run (individually) under cold running water while peeling off the shell.
Cool eggs in sealed container or plastic bag in frig.
Chop/dice all eggs, celery, onion, chives, and green olives. Blend.
Gently mix in mayonnaise, mustard, paprika, salt and pepper.
Serve with lettuce on very fresh, soft white bread for a sandwich or on a bed of lettuce for a salad.

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4th of July Boating Out On The Lake!

HAPPY 4th of JULY!

HAPPY INDEPENDENCE DAY!

HAPPY BIRTHDAY AMERICA!!!!!!

. Cruising along on the lake on a gorgeous afternoon, with the Stars and Stripes waving!

Getting ready to put the boat in at a beautiful state park.

W.D. driving carefully on a glassy surface lake.

A shot of this peaceful lake.

'Hanging 10' over side of the boat during our cruise.

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In our family, we spend The 4th of July on the lake cruising around in our boat. Sometimes we'll ski or tube, but most of the time, we just chill with a picnic lunch and icy cold beverages. We turn on some tunes and crank up the volume and just let our cares go by. This holiday was perfect weather in the low 80's (I can't remember the last time we celebrated the 4th with this low temperature!).

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If fireworks are going off on the lake that we're boating on, we'll watch the show, but lately W.D. and I are just as happy to stay home, watch some baseball, and then end the night with popping some popcorn and watching our favorite Boston Pops celebration and fireworks on the tube.

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Hope you all have a wonderful holiday. And may God bless this awesome America that we are so blessed to live in.

An absolutely perfect, beautiful 'Carolina blue' sky!!!
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