Sunday, May 19, 2013

Green Bean Gremolata

This weeks recipe, once again, comes from The Barefoot Contessa, Ina Garten. This healthy, side dish is packed with flavor and can be made ahead of time. When you're ready to serve dinner, just reheat these green beans and toss with the garlic, lemon zest, Parmesan cheese & toasted pine nuts mixture! :-) Enjoy!

Green Bean Gremolata
by Ina Garten - Barefoot Contessa, Foolproof 


1 pound French green beans, trimmed
2 teaspoons minced garlic, (2 cloves)
1 tablespoon grated lemon zest, (2 lemons)
3 tablespoons minced fresh flat-leafed parsely
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
kosher salt & freshly ground pepper


1. Bring a large pot of water a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp.

2. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

3. For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

4. When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry.

5. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through.

6. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt & 1/4 teaspoon pepper and serve hot.

Monday, May 13, 2013

Saucy Chicken & Asparagus Bake

Say what you want about Paula Deen... healthy recipes or not... she knows exactly what the term "comfort food' means. With asparagus season at it's peak and a few chicken breasts in the refrigerator, I came across this recipe for Saucy Chicken & Asparagus Bake from The Lady & Sons, Too. You can't go wrong with chicken, asparagus and cheese. It's a perfect busy weekday meal!

Saucy Chicken and Asparagus Bake
by Paul Deen


1 1/2 pounds fresh asparagus spears, trimmed and halved
2 tablespoons vegetable oil
4 pounds chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
one 10 3/4-ounce can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 cup shredded Cheddar cheese


1. If the asparagus spears are thick or seem tough, cook them in boiling water for 2 minutes; drain.

2. Place the asparagus spears in a greased 9 x 9 baking dish.

3. Heat the oil in a skillet over medium heat; add the chicken and brown on both sides; season with salt & pepper.

4. Arrange the chicken over the asparagus.

5. In a bowl, mix the soup, mayo, and lemon; pour over the chicken.

6. Cover with foil and bake at 375 degrees F for 40-45 minutes, or until the chicken is tender and it's juices run clear.

7. Sprinkle the dish with cheese and let stand for 5 minutes so the cheese melts. 

Saturday, May 4, 2013

Little Chocolate Cake Treats

Have you ever had a dinner party and forgot to a dessert? Maybe you got caught up in the preparation of the main course and didn't have enough time throw something together. Ever have a sudden craving for something chocolate!? I know, I know... who hasn't, right!? This super easy, quick-fix chocolate dessert is the perfect remedy for nights like that.

If you don't own any ramekin bowls, try using a regular coffee mug.

Also - since microwaves vary, be careful not to overcook... otherwise your chocolate will get hard as a rock! You can usually be safe with 2 minutes and 25 seconds.

                Little Chocolate Cake Treats


3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons cocoa
1 tablespoon butter, melted
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
2 tablespoons chocolate chips
1 teaspoon vanilla
Hershey kisses
Powdered Sugar


1. Coat ramekins with cooking spray.

2. In a bowl, mix together all the ingredients - except for the Hershey Kisses and powdered sugar.

3. Pour mixture half-way into the ramekins.

4. Place in microwave for 2 minutes 25 seconds.

5. Remove from microwave and immediately place a Hershey Kiss in the middle and dust with powdered sugar. (Careful! The ramekins will be hot!)

6. Serve warm with coffee or vanilla ice cream... or BOTH!