Chicken:
3 large boneless chicken breast-cut in half
2 teaspoons salt
2 teaspoons pepper
2 tablespoons Italian seasoning
3 tablespoons olive oil
Pasta:
¾ pound thin spaghetti
Sauce:
1 large onion –sliced
½ red pepper diced
1 bunch asparagus-Ends trimmed and cut in half
3 cloves garlic=diced
2 tablespoons butter
¼ cup flour
¼ cup dry white wine
2 cups chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes
1 teaspoon dried parsley
¼ cup grated Parmesan cheese-grated

Season both sides of chicken with salt, pepper and Italian seasoning.

In a large skillet with olive oil fry chicken on each side until just cooked (do not overcook chicken). Cook in batches if necessary and place on a plate and set aside.
In a large pot of salted boiling water cook pasta according to package directions for al dente.

In same skillet place onion, pepper and asparagus, cook until just soft, add garlic and cook for another minute. Stir in butter until melted, whisk in flour, cook for a couple of minutes stirring often. Deglaze pan with white wine, and cook whisking often (about 1 minute or until wine smell has dissipated). Slowly add broth whisking while incorporating until bubbly and thickened. Whisk in heavy cream until smooth and thickened. Season sauce with salt, pepper, red pepper flakes and parsley.

With tongs carefully take pasta out of water and add to skillet. Mix to incorporate ingredients and let simmer to coat pasta, mixing until incorporated. Set chicken into skillet to coat with sauce and warm chicken. Sprinkle with Parmesan cheese and serve. Enjoy!
Serves 2-4

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Summer is finally here in NY~  Well says the calendar!  We had a beautiful spring day today and thought what a perfect day for the grill.  These chops were so tender, thanks to the marinade, we will be making these all summer long and many summers to come!

Busting My Chops Out

1 cup pepperoncini pickling liquid

1 cup  pinot grigio

1 cup fresh mangos-muddled

¼ teaspoon salt

¼ teaspoon pepper

¼ cup fresh basil-chopped

4 bone in pork chops

8 pepperoncini’s

In a shallow dish or 1 large or two (depending on the size of the chops) closable large plastic bag add all ingredients except peppers.  Let chops marinate for 1 hour.

Preheat grill.

Remove chops from marinade and cook on grill until the internal temperature reaches 135 degrees, make crosshatch marks on pork while cooking.  Let chops rest for 7-10 minutes.

Grill peppers on grill until lightly seared and softened.

Serve chops with 2 grilled pepperoncini’s and enjoy! 

Serves 4

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PICTURED IS WITH NO SHRIMP FOR MY VEGAN DAUGHTER.

Vietnamese Spring Rolls with Peanut Sauce

Peanut Sauce:

1 teaspoon minced fresh ginger

¼ cup hot water

½ cup unsalted organic freshly ground peanut butter

2 tablespoons soy sauce

1 garlic clove- diced

1tablespoons rice vinegar

¼ teaspoon red pepper flakes

¼ teaspoon salt

¼ teaspoon pepper

roasted peanuts, for garnish if desired

Spring Rolls:

3 ounces thin rice vermicelli*

12 medium cooked shrimp, peeled and deveined-cut in half length wise

2 large carrots-julienned

½  english cucumber-peeled and julienned

1 head roman lettuce-julienned

8 large rice paper wrappers (8 1/2-inch rounds)

8 fresh mint leaves-chiffonade

8 fresh cilantro leaves-chiffonade

Cook the vermicelli according to the package directions. Drain and set aside.

Add all peanut sauce ingredients into a blender, except ¼ of the peanut butter and nuts for garnish.  Blend until smooth, pour sauce into a bowl and stir in remaining peanut butter (I like my sauce with texture). Set aside.

Prep all your vegetables and place them with your vermicelli, shrimp, lettuce and herbs near your work surface.

With a pie plate with hot water, place rice papers in water until soft and pliable.  Remove and set on paper towel.  Repeat for remaining rice papers.

On a thin, clean kitchen towel place your rice paper.  Place three shrimp onto the rice paper just above the center, place vermicelli on top then carrots, cucumbers, lettuce and herbs, leaving about an inch space from edges.  Flap your sides in on top of ingredients.  Take the end of the rice paper, the edge with the filling and fold over, carefully tighten paper around filling and roll to close.  Set roll shrimp side up on serving platter.  Continue filling and rolling the remaining rolls the same way.

Crush roasted nuts, sprinkle onto peanut sauce.

Serve spring rolls with peanut sauce.  Enjoy!

Makes 8 spring rolls

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South West Roasted Chick Peas

2 Cans Chick Peas

2 Tablespoons Olive Oil

1/2 Teaspoon Salt

½ Teaspoon Pepper

½ Teaspoon Paprika

1 Teaspoon Dried Parsley

1 Tablespoon The Pampered Chef South Western Seasoning Mix or your favorite south west seasoning mixture.

Preheat oven to 400 degrees.

Drain chickpeas and dry with a paper towel.  Line a cookie sheet with foil, place chick peas onto cookie sheet, Drizzle with oil and sprinkle all seasonings onto peas and mix to coat.

Place chick peas in preheated oven and cook for 20-30 minutes, stirring once in the middle of cook time.  Take out of oven and let cool!  Enjoy!

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