Spring Asparagus Salad with Crispy Prosciutto

March 30, 2023 by Leave a Comment

spring salad

This asparagus salad is the perfect side to almost any main you prepare. The cast of characters are crunchy radishes, grilled or roasted al dente asparagus, goat cheese, nuts of your choice all sitting on a bed of arugula and spinach. Dressed and drizzled with a fresh lemon vinaigrette and then topped off with a garnish of crispy prosciutto chips.

Asparagus are in season now and at their peak in flavor, so now is the time to make this for your upcoming parties and get togethers.

crispy prosciutto

The crispy prosciutto chips add a delicious finishing touch to this salad and gives it a wow factor and pretty presentation.

asparagus salad

With Easter and Mother’s day coming up this could be your perfect side dish.

spring asparagus salad

I hope you enjoy every bite!

Spring Asparagus Salad with Crispy Prosciutto
 
Print
A spring side dish featuring asparagus that you'll enjoy over and over!
Author:
Ingredients
  • 1 lb. grilled or roasted asparagus, cooked very al dente so it still has a nice bite, then sliced in half lengthwise
  • A mix of arugula and spinach, enough to fill a pretty platter
  • 3 or 4 thinly sliced radishes
  • 4 oz. chevre goats cheese
  • 3 Tbl. toasted hazelnuts or any nuts of your choice
  • 4 or 5 slices of prosciutto that will be oven crisp and broken in half
  • LEMON VINAIGRETTE
  • 4 Tbl. fresh lemon juice
  • 12 Tbl. of olive oil
  • a dollop of Djon
  • salt and pepper
Instructions
  1. Roast your asparagus at 375 for maybe only 5 minutes. The asparagus should not be mushy or limp. Let them cool and then slice in half lengthwise.
  2. Lower temp to 350 and place the prosciutto on a parchment lined baking sheet, roast maybe 10-15 minutes, keep checking they could burn fast, ovens vary.
  3. In a large bowl add the goat cheese and a couple of tablespoons of the vinaigrette, soften it up a little then toss in the sliced, cooked asparagus and coat well.
  4. Add the greens, nuts and radishes tossing gently.
  5. Place everything onto a platter and spoon more of the vinaigrette all over, as much to your liking.
  6. Garnish the salad with the shards of crispy prosciutto that you broke in half.

 

Print Friendly, PDF & Email
Signature
Leave a Comment Filed Under: Salads, Spring Tagged: , ,

Lemon Ricotta Pancakes with Lemon Curd and Berries

March 14, 2023 by Leave a Comment

lemon ricotta pancakees

Spring is around the corner with Easter, Mother’s day, Father’s day and summer in the near future. I can’t think of a better breakfast or brunch option than these lemon ricotta pancakes during the warm weather.

The lemon and the ricotta remind me of spring and time to lighten up, no more heavy winter foods.

The pancakes are enhanced by a dollop of lemon curd spooned on top that warms up with the heat of the pancake and mingles together with the maple syrup as you cut through them, the flavors are out of this world!

six inch pancakes

I chose to make 6 inch size pancakes, but you can certainly make smaller ones but I would suggest to double the recipe if your making them they’re that good! I yielded 6, six inch pancakes with this recipe.

pancakes with lemon curd

The lemon curd is a must, don’t bother making it from scratch, there are some great store bought brands which are good quality and taste terrific.

pancakes and berries

Garnish with fresh seasonal berries and I promise you this will be a hit with your family and friends in the months to come!

Lemon Ricotta Pancakes with Lemon Curd and Berries
 
Print
Fluffy texture bright flavor in these lemon ricotta pancakes.
Author:
Serves: 6 -6 inch pancakes
Ingredients
  • 1 cup of full fat ricotta cheese, if using deli kind let the moisture drain out, otherwise purchase a full fat variety that is typically located by the cream cheese, mozzarella area in a grocery store.
  • 1 cup all purpose flour
  • 1 cup whole milk ( you definitely want the consistency of pancake batter, you might want to add a little more or less depending on how thick it is when mixed.)
  • 2 eggs
  • ½ tsp vanilla
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 Tbsp of sugar
  • zest of a whole lemon
  • 1 jar of lemon curd
  • fresh berries
  • butter for swiping the pan
  • powdered sugar for dusting
Instructions
  1. In a medium sized bowl add the drain ricotta cheese, then add in the eggs, milk, vanilla, lemon zest and whisk well to combine.
  2. In a smaller bowl add the flour, baking powder, sugar and salt, whisk well to combine.
  3. Now add the flour mixture to the wet ricotta ingredients folding gently with a spatula until you see no dry flour areas.
  4. Heat up your pan, swipe with a little butter, like I said i made 6 inch pancakes so I poured about a third or so on the bottom and shook the pan to spread the batter evenly around.
  5. I kept heat at medium and didn't flip until bubbles were showing up in the middle and edges of the pancake, you can peak underneath to make sure you see an nice golden brow, then flip over.
  6. Give the other side a couple of minutes then place onto a wire rack instead of paper towels, you don't want them to get soggy.
  7. Eat them warm dust with powdered sugar and serve them with a dollop of lemon curd on top along with fresh berries.

 

Print Friendly, PDF & Email
Signature
Leave a Comment Filed Under: Breakfast, Spring, Summer Tagged: , ,

Chicken Francese with Angel Hair Pasta

January 26, 2023 by 16 Comments

lemon chicken with pasta

Chicken Francese is an Italian-American dish that consists of thinly pounded chicken cutlets, dredged in flour then egg, then fast sautéed and which will ultimately end up in a delicious lemon, butter and wine sauce.

It sounds like chicken piccata but it’s really not. Picatta has capers, this does not. Picatta is dipped in egg then flour, Francese is dredged in flour first then egg, and it really makes a difference.

francese process

You must have thinly sliced chicken breast, so you’ll need to slice a whole breast lengthwise and then pound it down a little, of course unless you can find it already done for you like I did.

Another important thing is you’ll want to heat your pan up really good and hot, add the oil and when the olive oil shimmers you can do your fast cooking on each side, but don’t over crowd the pan!

lemony chicken with pasta

I love serving this dish with angel hair pasta better known as capellini,  the thin strands soak up all the juices, it’s perfect!

chicken and pasta

For something green I made some rapini on the side which went very well with it all.

teen enjoying food

My family came over and we made this dish together, a fun night together and we enjoyed every bite!

5.0 from 3 reviews
Chicken Francese with Angel Hair Pasta
 
Print
Chicken swimming in a delicious lemony butter sauce served with capellini pasta.
Author:
Ingredients
  • 4 whole chicken breast, thinly sliced lengthwise to equal 8 pieces all together pounded down to make them nice and thin
  • 1 cup flour
  • 3 eggs
  • 1 cup of white wine
  • 3 cups chicken stock
  • ¼ cup lemon juice
  • 1 shallot, chopped
  • 3 cloves, chopped garlic
  • 1 lemon zested and sliced
  • butter and olive oil
  • fresh chopped parsley
  • 1 lb. of angel hair pasta/ capellini
Instructions
  1. Set up all your ingredients first, have everything chopped and ready. to go because this goes pretty fast, while you're doing that start heating up your pan, don't use a nonstick pan, stainless is best for this.
  2. Have your dredging stations set up, in the flour add salt and pepper, in the egg mixture also add salt and pepper.
  3. Add a good amount of. olive oil to the hot pan and when its starts to ripple you're good to go.
  4. Dredge your cutlet into the flour first then into the egg, don't over crowd the pan do it in stages if you have to, I did 3 at a time.
  5. Quick fry on each side about 3 minutes, then set aside.Chicken should be tender and golden crispy.
  6. No need to clean your pan, now add the lemon slices and lightly brown on each side then remove and place with the chicken.
  7. Now add a good knob of butter and more olive oil and saute your shallot and garlic together.
  8. Now deglaze with the white wine and let it reduce to half.
  9. Add another knob of butter and stir in around 3 tablespoons of flour to make a roux.
  10. Now add the stock, lemon, juice and zest, then keep stirring till it thickens up a bit.
  11. Now it's time to put the chicken and sliced lemons into the lemony sauce, I actually got a bigger pan and just poured all of the sauce on top.
  12. Let it all simmer together for a little bit making sure chicken is cooked through.
  13. Have your pasta cooked, make sure to scoop some of that sauce into the cooked pasta, it's time to eat!
  14. Garnish with chopped parsley, a little drizzle of olive oil
  15. This dish is best eaten right away, I wouldn’t make it ahead.
  16. Enjoy

 

Print Friendly, PDF & Email
Signature
16 Comments Filed Under: Poultry Tagged: , , , , ,