Snow Pea Salad with Shallot and Tarragon

I have to hand it to Martha Stewart for this recipe. I loved this vinaigrette so much that I would put it on a salad or any vegetable. It is delish! The only changes I made were to par boil the snow peas and I used dry tarragon. Next time, I will slice the peas but this time, I didn't.

Snow Pea Salad with Shallot and Tarragon
by Martha Stewart

Ingredients:

2 teaspoons Dijon mustard
2 tablespoons champagne or white-wine vinegar
1/4 cup extra-virgin olive oil
salt and pepper
2 tablespoons minced shallot
1 pound snow peas, thinly sliced lengthwise
2 tablespoons chopped fresh tarragon

Directions:

In a large bowl, whisk together mustard, vinegar and oil; season with salt and pepper. Add shallot, snow peas, and tarragon and combine.

To store, refrigerate covered, up to 6 hours.

Vegetable Soup

This is the soup that I thought would solve all my problems with getting my son to eat his veggies. It worked for a short time but he is now "over" this soup. I really enjoy it as does my husband. Oh well... The recipe comes from the Cooking Classy website.


Vegetable Soup

Ingredients:

2-1/2 Tbsp. olive oil
1-1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4)
1-1/4 cups chopped celery (about 3 stalks)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
salt and freshly ground black pepper
1-1/2 cups chopped frozen or fresh green beans
1-1/4 cups frozen or fresh corn
1 cup frozen or fresh peas

Directions:

Heat olive oil in a large pot over medium heat. Add onions, carrots and celery and saute for 3-4 minutes. Add garlic and saute 30 seconds longer. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.  Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes, then add corn and peas. Cook 5 minutes longer. Serve Warm.

Recipe Source: Cooking Classy

Enjoy!

Italian Pizzelles

I brought these cookies to a family reunion and and my cousin Jennie asked me to give her the recipe for the Pizzelles. Her boyfriend said that "they were to die for."  In order to make them properly, you need an electric pizzelle baker.

Italian Pizzelles

3 eggs
1-3/4 cups flour
1/2 teaspoon anise extract
1 teaspoon vanilla extract
1/2 cup butter* (melted)
2 teaspoons baking powder
3/4 cup sugar**

Beat eggs and sugar. Add cooled melted butter, vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes approximately 30 pizzelles.

*Do not use oil or margarine as a substitute.

**I reduced the amount of sugar to 1/2 cup just because I don't like things to be too sweet.

Also, I have a Prima Pizzelle Baker by VillaWare (Classic Italian Kitchenware).

Bowtie Chicken Alfredo

This is a recipe from The Pioneer Woman. The interesting thing about it is that my son made it. He did it almost completely on his own. I just cleaned up. According to everyone, it was delicious! Not just because we want to encourage him to continue to cook, either. He did a great job. It might be a foolproof recipe, or not. Try it and find out.

Bowtie Chicken Alfredo

Ingredients:

• 12 ounces, weight Bowtie Pasta (farfalle)
• 4 Tablespoons Butter
• 2 whole boneless, skinless chicken breasts
• salt and pepper, to taste
• 2 cloves garlic, minced
• 3/4 cup dry white wine (may substitute low sodium chicken broth)
• 1/2 cups half-and-half
• 3 tablespoons heavy cream
• low sodium chicken broth, as needed for thinning
• 1/4 cup Parmesan shavings or grated Parmesan cheese
• 2 tablespoons fresh parsley, minced

Preparation:

1. Cook pasta according to package directions. Drain and set aside.

2. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips and set aside.

3. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1-1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

4. When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloppy, splash in a little broth (you may return the pan to low heat if it needs it.)

5. Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Enjoy!