ROSEMARY & HERB CHICKEN

                        Rosemary & Herb Crusted Chicken

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Great with 
Fettuccine and Gorgonzola Sauce

Spaghetti Squash & Kale pesto

Strawberry, Spinach & Pecan Salad

Gorgonzola French Bread 

Rosemary Herb Crusted Chicken

4 chicken breast

6 oz plain  yogurt

One fresh  lemon

2 cloves  minced garlic

Fresh rosemary finely chopped  (or  fresh parsley)

Bread crumbs (croutons from Costco crushed)

Parmesan cheese grated

Directions

1.       Mix yogurt, juice from one lemon, minced garlic and herbs in a pie dish

2.       Dip chicken in yogurt mixture

3.       Dip chicken in crumbs ( I add some Parmesan to the bread crumbs)

4.       Place on baking pan, spray with butter flavor canola oil and sprinkle with a little Parmesan cheese

5.       Bake at 350 for 45 min .

 

GORGONZOLA SAUCE FOR PASTA

I really like this yummy blue-veined cheese because it melts quickly and works well in sauces. Sometimes I  lightly sprinkle it over  veggies for for some zip and a smooth salty flavor.

INGREDIENTS:

• 12oz Gorgonzola cheese, broken up with a fork
• 1 1/2 T unsalted butter
• 1/3-cup heavy cream
• 3/4-cup milk
• pepper
• ½ tsp nutmeg
• sage, fresh-2 or 3 leaves or big pinch of dried sage
• 1 lb spaghetti or fettuccine

METHOD:

1. Cook pasta according to directions on box.
2. MEANWHILE, melt the butter in a large saucepan (a double boiler can be used but it will take longer) over very low heat.
3. ADD the Gorgonzola, crushing it further with a fork.
4. ADD the heavy cream, milk, nutmeg and sage stirring continuously with a wooden spoon till smooth and velvety in consistency.
5. REMOVE fresh sage leaves if used. add pepper.
6. REMOVE from heat but keep warm.
7. DRAIN pasta.
8. IF saucepan is large enough to accommodate the pasta, add pasta to Gorgonzola mixture, otherwise place pasta in a warm bowl.
9. POUR sauce onto pasta and mix very well adding a little more pepper.  Garnish with parsley.

Kale and Walnut Pesto

¼ cup chopped walnuts

3 garlic cloves

Salt

½ cup good olive oil

½ cup Parmesan cheese

½ pound of Kale with stems removed

Directions

1.       Blanch Kale.  (Bring water to boil, add Kale and 1 tsp salt.  When water returns to a boil let boil for 1-2  minutes and remove, put in ice water) Drain well.

2.       In a food processor chop garlic and walnuts.

3.       Add Kale to food processor, slowly add olive oil until smoothly pureed

4.       Add Parmesan. And salt if desired.

5.       Serve over pasta, rice or  my favorite - Spaghetti Squash 

 I   I also like it with crackers, especially the brand Mary's Gone Crackers

(    Add cheese after mixing with pasta, rice or squash to prevent little clumps) 

 Spinach, Strawberry and Pecan Salad

Ingredients

• 2 bunches spinach, rinsed and torn into bite-size pieces
• Some  assorted  lettuce chopped
• 4 cups sliced strawberries
• One small red onion sliced into thin rings
• Candied walnuts or pecans
• One can mandarin oranges

Dressing

• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

Directions

1. In a large bowl, toss together the spinach, lettuce,  red onion, oranges and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds.
3.  Pour over the spinach and strawberries, and toss to coat.     Original Recipe Yield 8 servings

Gorgonzola French Bread

1/4 cup butter, softened
1/2 cup Gorgonzola cheese Crumbled
1 garlic clove, minced
1/2 tsp parsley
pepper
1 (16oz) loaf Italian bread
Parmesan cheese

Preheat broiler.

Cream the butter with the Gorgonzola cheese.  Mince garlic and add to cheese mixture. Add chopped parsley, and season  with pepper. Slice bread in half lengthwise. Spread cheese mixture on each half of bread. Sprinkle top with Parmesan cheese. Place under Broiler