Tuscan Chicken Pasta Salad

It's Summertime, here in A Great City by a Great Lake. Oh, and that Great Lake is gorgeous, in all her shimmering beauty! Her 'shimmery-ness' draws me to her in any season, but in Summertime, The LS (Little Sweethearts) and I stand on her shores and throw rocks. I stand sentinel, behind them, as they throw, plunk, and skip stones. LS #4 still needs to get the hang of picking up just the stone -- I end up with a faceful of sand as he sends his rock, skyward.

Summertime = do not heat up the kitchen on a hot, humid day. This recipe is inspired by Penzey's Spice Stores. I was bumming through Penzey's the other day and found the recipe that prompts this post. While it does require the services of the stovetop, pasta salad screams Summertime, to me.

I've shied away from making pasta salad, because everytime I've had it, there is always some sort of oil-like aftertaste. That is until the birthday party for LS #1. FDIL made pasta salad and is was delish; no aftertaste. Made me want to try pasta salad, so when I saw this recipe card displayed at Penzey's, I tore it off.

There are several distinct steps to this meal, but it is not labor intensive....and you know how I feel about 'labor intensive'. This is one of those recipes where you can do alot of the prep ahead of time ----- you know, like when you are watching House Hunters Sends A Family On A Maui Vacation In A House That Rents For $50,000 A Week.

It is easy, quick, and really good. Mr. RQ was raving about it, 2 forksful in.

Tuscan Chicken Pasta Salad

Inspired by Penzey's

Serves 2, but see my notes if you want more

Musical sous chef: I Like The Way You Move

1 boneless, skinless chicken breast, trimmed of all the fat

8 oz dry pasta (I used rainbow rotini)

1 bunch asparagus tips

1 red bell pepper, sliced thin (I used half)

1 orange or yellow bell pepper, sliced thin (I used half of an orange pepper)

1 medium onion, sliced thin

2 T. fresh lemon juice (half a lemon)

2 t. Tuscan Sunset seasoning blend

Pasta Dressing:

2 T. Tuscan Sunset seasoning blend

2 T. water

3 T. canola oil (or vegetable oil)

2 T. red wine vinegar

For the dressing:

In a bowl large enough for the finished product, mix the Tuscan Sunset seasoning with the water and blend well.

Let stand for 1 minute.

Whisk in the oil and red wine vinegar.

Set aside.

The rest of the stuff:

The pasta: Get the water boiling and cook the pasta, as you normally would. Drain, rinse and put into the bowl with the dressing. Toss thoroughly.

Place in frig. (sometimes I say 'refrig', which sends LS #1 into hysterics.)

The chicken: You want to smash the holy heck out of the chicken breast, between 2 pieces of plastic wrap, to flatten it to about 1/2". I use my WaWa's rolling pin for this (and when I do, I think of her using it in the Roaring 20's). If you have a traditional meat 'flattener', consider yourself 'modern'.

Dress up that chicken breast with a little drizzle of EVOO, a sprinkling of lemon juice, and a good sprinkle of the Tuscan Sunset seasoning.

Using a large skillet, get some EVOO and 2 T of butter hot. Just about to the smoking stage.

Add the chicken breast, flavored side down. Once you've added the chicken to the pan, dress up the side facing you with the EVOO, lemon juice and seasoning.

Pan saute the chicken until nicely browned on each side.

Remove from pan; place on a plate and cover with foil. Let it relax. After it has relaxed, slice into thin strips when ready to plate.

The vegies: In the same skillet in which the chicken was sauted, place the onions and saute, about 5 minutes. Turn down the heat and let caramelize about another 5 minutes.

Add the peppers. Sprinkle generously with Tuscan Sunset seasoning. Squeeze in some lemon juice. If you are feeling Restaurant Quality, grate in some lemon zest.

Saute until peppers begin to get soft.

Add asparagus tips. Saute for a couple minutes, only. Save the stalks of the asparagus for dinner on another night.

Now, it's time to layer your dinner. Pasta -- vegies -- chicken.

Voila..................

My Notes:

You will have to get yourself to a Penzey's to purchase the Tuscan Sunset Seasoning.

The recipe, as stated above, made more than enough pasta for 2 servings. The 8 oz of pasta could easily feed 3; maybe 4. The leftover pasta is delish the next day.

For 2 servings, I use one large chicken breast, flattened with WaWa's rolling pin and then cut in half, BEFORE I season and pan saute. You could easily use 2 chicken breasts, to serve 4 people.

The dressing recipe, as stated above, just covers the 8 oz of pasta. No residuals in the bowl. Alert and Aware for those of you who like dressing (it really is a viniagrette). If you make more than 8 oz. of pasta, double the viniagrette recipe.

Recipe calls for 1 red pepper and 1 yellow or orange pepper. I found 1/2 red and 1/2 orange to be plenty.

I did not measure out the seasoning for the chicken/vegies. I just sprinkled on what looked good to me.

I did not measure out the lemon juice. I cut the lemon in half and just squeezed out the amount of juice that looked good to me. I used one half lemon, total.

The viniagrette/pasta combo can be made ahead of time.

The vegies can be cut ahead of time.

The chicken can be made ahead of time, if you don't need warm chicken on your pasta salad. Ms. Viola Vineyard MUST have warm chicken on her salad, so this does not apply to her.

Broccoli Slaw

A request has come into the RestaurantQuality kitchen, asking for the recipe for Broccoli Slaw.

It is quick, easy, and really tasty; just ask Ms. Monona.

So, I am 'quick like a bunny' posting this, before I hop off to the fabric store so that I can complete a project for a Certain Someone's birthday.

Broccoli Slaw

Musical Sous Chef: If I Were Your Woman, Gladys Knight and Her Pips

1 pkg Ramen Noodles, oriental flavor

2 T. butter

1/4 Cup slivered almonds

1 bag broccoli cole slaw mix. Found in the refrigerated area of produce dept. I think it's about 12 oz.

Dressing ingredients

1/2 Cup canola oil

1/4 Cup sugar

1/4 Cup apple cider vinegar

1 Ramen Noodle seasoning packet

Place broccoli slaw mix in a large bowl. Set aside.

Crush the ramen noodles. See my notes.

In skillet, melt the butter.

Add crushed noodles and almonds. Saute, stirring frequently, until noodles JUST

start to brown.

Add noodles/almonds to the broccoli slaw mix and toss to combine.

Whisk all dressing ingredients in a small bowl. Whisk the holy heck out of this.

Pour dressing over the broccoli slaw mixture. Toss thoroughly.

Refrig for at least a couple hours.

Voila......................

My Notes:

Here's how I crush the noodles. Place noodles in a large, ziploc bag. Seal the bag. Using a rolling pin, I just smash them. The smashed product will not have uniform pieces. That's good. Texture, as they say.

The almonds: I don't always use almonds. Sometimes I use pine nuts, sometimes I use macadamia nuts. And, I don't measure. I just throw in what I think looks like a good amount. If you don't want nuts in your slaw, then blaze a trail, be independent and say 'I don't need any stinkin' nuts in my broccoli slaw'.

Refrigerating the slaw: Best to give it 2-4 hours, at least. Can be made early in the day. Keeps well overnight, too.

Fudge Brownies, Sweet and Salty

I told you I'd be right back. Good god (notice lower case 'g', so Sr. Aquinata will not haunt me with a 'spelldown' tonight in my dreams), where in the holy heck have I been for NINE months? Written a best selling cookbook? Nope. Discovered a cure for whatever ails you? No, with my sincere concerns for whatever ails you. Traveled the world? With the exception of Switzerland, France, and Ireland, been keeping the home fires burning.

I've just been enjoying life --- Mr. RestaurantQuality, our fabulous children and spouses/fiances, those wonderful Little Sweethearts.

Today, FD#1 asked for the recipe for the entitled brownies and she also asked 'where has the blog gone?' That inspired me.

It's Friday. Mr. RQ has made the perfectly proportioned, well-iced old fashioned and I am ready to BLOG..........................

Fudge Brownies, Sweet and Salty

Musical Accompaniment: Hallelujah, Vitamin String Quartet

Adapted from Recipe Girl

3/4 Cup unsalted butter (12 T.), right out of the frig

2 oz. unsweetened chocolate, chopped

1/4 Cup, plus 2 T. unsweetened cocoa powder

2 Cups white sugar

3 large eggs, room temp

1 1/2 t. vanilla extract

1 Cup all purpose flour

1/2 t.flaky sea salt

Preheat oven to 350 degrees.

9" square pan, lined with non-stick foil

In large saucepan, mel butter with chocolate over low heat, stiffing occasionally. When melted and smooth, remove from heat.

Whisk in cocoa, then sugar, then eggs, then vanilla, then flour. Make sure each is incorporated before adding the next ingredient.

Pour batter into prepared pan.

Sprinkle sea salt over top of batter.

Bake for about 35 minutes, until edges are set, but center is a bit soft. A toothpick inserted into center should come out coated with a touch of the batter.

Let cool, on rack, for about an hour. Lift the foil out of pan and then into frig for about an hour.

Remove from foil.

Cut and swoon.

My Notes:

With apologies: I did not think to take photos when I made these out of this world brownies.

I used Ghiardelli bar chocolate. Easily obtained at a supermarket.

I used Hershey's unsweetened natural cocoa. Easily obtained.

The sea salt: I do not have a seashore from which to harvest sea salt, although the thought of it makes me ask Mr. RQ for another old fashioned. I did not buy anything fancy. I bought McCormick's grinder sea salt, easily obtained from a supermarket, because it is now beyond trendy to use sea salt. I did NOT measure. I just ground away, covering the batter with sea salt, but NOT densely. Any sea salt will do. If you wish to be beyond trendy, then trendy you shall be beyond.

Peanut Butter Cookies

The other day, Mr. Restaurant Quality asked if I would bake for him. Seems Mr. RQ has been feeling neglected. Seems Mr. RQ feels that I bake for 'everyone else'.





Seems Mr. RQ wanted his very own batch of cookies ---- NO SHARING. He wanted my undivided culinary attention, without ziploc bags of sugar and spice goodness being handed out to neighbors and FD #1's work group.





Restaurant Quality asked what Mr. RQ would like. The answer: chocolate chip cookies and peanut butter cookies --- and he asked that all the cookies go into the freezer. Mr. RQ loves to eat cookies, right out of the freezer ---- more than he loves his hurricane force leaf blower.





I love peanut butter cookies; always have. These cookies are the best, ever. Crispy on the edges; chewy on the inside. Rolled in sugar before baking, which gives a very light sugar coating to the finished cookie. Peanut butter chips in the dough (have never used peanut butter chips -- I liked them).





Alert and aware: this dough needs to be chilled for several hours.





The freezer now holds dozens of cookies; all is right in Mr. RQ's world.





Life is good................








Peanut Butter Cookies, from Smitten Kitchen website, who adapted it from Magnolia


Bakery Cookbook





Musical interlude: If I Were Your Woman (Gladys Knight and The Pips)


Adult Beverage: 99 Vines Pinot Noir (if baking after 5 pm)





Makes about 4 dozen






1 1/4 C. all purpose flour


3/4 t. baking soda


1/2 t. baking powder


1/4 t. salt


1/2 c. unsalted butter, softened


1 c. peanut butter (room temp), smooth


3/4 c. sugar


1/2 c. firmly packed light brown sugar


1 lg. egg, room temp


1 T. milk


1 t. vanilla extract


1/2 C. peanut butter chips


1/2 C. chocolate chips, optional





For rolling: sugar





Parchment paper for cookie sheets





350 degrees





In large bowl, combine the flour, baking soda, baking powder and salt. Set aside.



In a large bowl, beat the butter and peanut butter together until fluffy.


Add the sugars and beat until smooth.


Add the egg and mix well.


Add milk and vanilla extract. Mix well.


Add the flour mixture and beat thoroughly.


Stir in the peanut butter chips (and chocolate chips if using them).



Chill dough for several hours. Even overnight.

After chilling, bring dough to room temp.



Now comes the part where you'll be rolling the dough in sugar.


Place some sugar into a pie plate, flat bowl, cake pan (you get the picture). Use about 1/2 C. sugar. (If I had thought to have taken a photo, it would be inserted, here.)

Use a cookie scoop, or two spoons. Scoop some dough; roll into a ball. Place into the sugar and coat the dough.

Place on parchment lined cookie sheet, a couple inches apart.



Lightly indent with a criss-cross pattern, giving them that typical peanut butter look.



Continue with all the dough.



Bake, 350 degrees, for about 10 minutes. Do NOT overbake. Cookies may appear underdone, but they are not.

My Notes:

Woo-hoo, I added a photo. The maiden voyage of photo posting for Restaurant Quality.

I did not add the chocolate chips. Mr. RQ immediately declined that option.

Chunky peanut butter can be used, instead of 'smooth' peanut butter.

I chilled the dough, overnight. There's some sort of baking magic that goes on with the process, as evidenced by St. Shirley Corriher, author of BakeWise. Someday I'll blog about the 'magnificent recipes' (her words, not mine) that come out of her kitchen (and cookbook).

I always use parchment paper for baking cookies. If you don't have any, buy some. You'll be happy you did. Find it where the aluminum foil is, in the grocery store.

For the baking: I bake 2 pans at a time, switching the pans (bottom rack to top rack, top rack to bottom rack) at the 5 minute mark. When you switch them at 5 minutes, you'll think 'wow, they are not flattening'. Wait 5 minutes, they will get flat.

Cookies will not be symmetrical (not State Fair worthy because of it), so don't obsess about having perfectly round cookies. If you've ever entered cookies in State Fair, you know of what I speak.

Honey BBQ Sauce

Summer has bid us a fond farewell (until it returns in all its October bright blue weather glory of Indian Summer), but yesterday, Summer came back to me, in a sense.



Restaurant Quality received her winnings from the WI State Fair!!!!! Judging was held in late July, but the moola is sent in September. Ribbons are awarded for 4th through 1st place, with the moola increasing with each 'place'. Woo-hoo, $43 for Restaurant Quality....



When I saw the envelope in the mail, it hit me that I have not told you of my Honey BBQ Sauce.



It took first place in one of the 'honey' categories, put $10 in my Crate and Barrel pocket, and, the biggest kick of all: awarded the 'Judge's Favorite' ribbon. YIPPEE, YAHOO, and GOSH-O-GOLLY.



Restaurant Quality and Mr. Restaurant Quality entered AND won ribbons in several categories, which you'll be reading about in later posts. This will include the telling of the Granola Smackdown.



For now, here's how to make the Judge's Favorite.



Life is good......................





Honey BBQ Sauce (adapted from The Neely's)



Makes 3 1/2 cups



2 C. ketchup (catsup, for those of you so inclined)

1 C. water

1/2 C. honey

1/2 C. apple cider vinegar

5 T. light brown sugar

5 T. sugar

1/2 T. ground black pepper

1/2 T. onion powder

1/2 T. ground mustard

1 T. lemon juice (fresh is best)

1 T. worcestershire sauce



In saucepan, combine all ingredients.



Bring to boil, reduce heat to simmer.



Cook, uncovered, stirring frequently, for 1 hour and 15 minutes.





My Notes:



I usually double this recipe, right off the bat. Mr. Restaurant Quality uses this sauce for his

pulled pork and 3 1/2 cups is not nearly enough.



Recipe easily doubles.



I usually cook the sauce for 2-2 1/2 hours.



I need to learn how to 'can' --- excuse me, I should use the now correct phrase: food preservation. This sauce is so versatile that I'd like to have jars of it in 'the fruit cellar'. As an aside, the fruit cellar is more of a wine storage area for me, but I could squeeze in some jars of bbq sauce. One does go with the other!!!



Great with chicken, pork, and to make Sloppy Joes.

Mrs. LeTendre's Chicken Parmesan

Restaurant Quality has had repeated requests for this recipe. It's Mrs. LeTendre's chicken parmesan. You've seen her onion soup in November, 2008 and her pizza in February, 2009. If you have not paid attention to those, you need a 5 minute 'time out' to think about it. (Sorry, I just had a time travel flashback associated with one of the 'requestors' of this recipe --- and it's not Ms. Viola Vineyard.)

This incredible Italian recipe has been pulled out of my oven for over three decades, in all its aromatic goodness.

It is soooo easy to bring it together. Add some pasta on the side, a salad, crusty bread and a nice red wine and everyone at your table will be saying 'Alla salute. Siete un o cucinare. Ringrazio molto perla cottura per noi.'

So, because FS#2 and Ms. Viola Vineyard have told me I HAVE to blog it, I give you Mrs. LeTendre's Chicken Parmesan. (and someday, I'll tell you about her apple kuchen................)

Please read the entire recipe before you begin. There's lots of stuff going on.....................


Mrs. LeTendre's Chicken Parmesan

Oven at 400 degrees
9x13 baking pan

4 boneless, skinless chicken breast halves (on the small side because you are going to pound the heck out of them)
2 eggs, for eggwash
Breadcrumbs
Your favorite pasta sauce, see My Notes
8 oz shredded mozzarella cheese
Parmesan cheese, for sprinkling

Rinse the chicken breasts and dry with a paper towel (someday, I'll tell you the story about how I once 'patted dry' a chicken breast).

Trim any obvious fat.

Place one of the breasts on a piece of plastic wrap. Cover with another piece of plastic wrap. Pound flat, to about 3/8".
(I have a meat pounder, but you can use a rolling pin or a small frying pan.)

The breading process: In a large bowl, whisk the eggs so that they are nice and blended. Add 2 splashes of water and mix together. Get out a flat pan, such as an 8" cake pan or pie pan. Put a nice amount of bread crumbs in the pan (note the personal latitude Restaurant Quality is giving you).

Dip the chicken breast in the eggwash, making sure the entire chicken breast meets the eggwash.

Dredge in the breadcrumbs, making sure the entire chicken breast meets the bread crumbs.

Place on a cooling rack. Repeat with all chicken breasts.

Let chicken breasts rest on the cooling rack for about 20 minutes. (If you don't let the chicken rest, the breading will fall off when you saute them.)

Into a large saute/frying pan, add 2 T. butter and some EVOO (extra virgin olive oil for those of you on Champions Ct.)
(twice around the pan, as R. Ray would say).

Over med-high heat, get the butter melted and the oil nice and hot.

Add the chicken breast and cook on each side until nice and browned, about 4 minutes on each side.

Pour some pasta sauce into the 9x13 pan, to cover the bottom of the pan. (see My Notes)

Place the chicken breasts on top of the pasta sauce.

Sprinkle some parmesan cheese on the chicken breasts.

Sprinkle the mozzarella cheese over the chicken breasts.

Bake in 400 degree oven for 15 minutes.

Serve with additional sauce.


My Notes:

I try to get small chicken breasts for this, because they really spread out when you pound them out. If you have large chicken breasts, just cut them in half, after you have pounded them out. You may find that 2 large chicken breasts will give you enough for 4 servings.

I use storebought breadcrumbs. For the most part I use 'regular' bread crumbs. You can use Italian bread crumbs (store bought, or just add some Italian seasoning to 'regular' bread crumbs).

The pasta sauce: use whatever pasta sauce you like, even jarred pasta sauce. If you use jarred pasta sauce, have two jars on hand --- you may need it.

Here's my pasta sauce recipe, which is REALLY good. It's Giada's recipe. Really easy and FAST.

2 large cans of crushed tomatoes
EVOO
2 t. minced garlic
diced onion (1/2 of a large onion)
3 bay leaves
1 T. Italian seasoning
Red wine, optional

Saute the onion in EVOO until it starts to become translucent. Add the minced garlic (I use the jarred stuff) and saute for about 30 seconds, just until you start to say 'Man, that smells good". (Garlic can burn pretty darn fast.)

Add the 2 cans of crushed tomatoes, the bay leaves, Italian seasoning, and 1 major splash of red wine (if you like). Bring to a boil and then reduce to a simmer. Simmer for 20 minutes. That's it, tanto (that's Italian for 'voila').

You may need to use two pans, because the chicken breasts are too big for one pan. That's ok. I use two pans more than I use one pan.

Lemon Buttermilk Pound Cake with Lemon Glaze

Ok, here's what's happening.

Explanation of THIRD post in one day:

I am killing time before cocktail time. Magic Hour has not yet tick-tocked into my reality.

Made this cake, yesterday. It is very, very good. Not as dense as a pound cake; denser than a regular cake.

It's made in a tube pan (angel food cake pan), so it makes for alot of light, lemony rapture.

The cake does not scream lemon; very mild. The glaze is where all the lemon flavor resides.

Tick, tock; tick, tock.

Life is good..............


Lemon Buttermilk Pound Cake with Lemon Glaze

Oven at 350 degrees

Grease and flour a 10" tube pan

3 C. all purpose flour (that's regular flour, for those of you who live on Champions Ct.)
2 t. baking powder
3/4 t. salt
1 1/2 cups sugar
1/2 cup butter (one stick), room temp
2 T. lemon zest (about 4 lemons)
3 large eggs, room temp
2 t. vanilla extract
1 1/4 C. buttermilk
1/2 C. canola oil

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a small bowl, place the sugar. Add the 2 T. lemon zest. Mix with your fingers to get the zest incorporated into the sugar.

In a large bowl, cream together the butter and the sugar/zest mixture until light and fluffy.

Beat in eggs, one at a time until well combined.

In small bowl or measuring cup, whisk together the vanilla, buttermilk and canola oil.

Alternately, add the flour mixture and the buttermilk mixture to the butter mixture, beginning with the flour mixture and ending with the flour mixture. Stir only until no streaks of flour remain. Important to 'keep a light hand' here.

Pour into prepared pan.

Bake 50-55 minutes, until toothpick inserted into center comes out clean.

Cool on cooling rack. After about 10 minutes, remove cake from pan. Let cool completely before topping with the lemon glaze.


Lemon Glaze

2 T. butter, melted and cooled
2 T. lemon juice
1 T. lemon zest (about 2 lemons)
1 1/2 C. confectioners' sugar

Combine all ingredients in small bowl and whisk until smooth, Drizzle over cooled cake.


My Notes:

I did not try to figure out another type of pan to use. I took Little Sweetheart #5 shopping and we bought a 10" angel food cake pan. Actually, I think the label said it was 9 3/8". It's one of those pans where the bottom and tube part lift out of the pan. $10.97 at WalMart, and steer clear of the Toy Department.

The batter prep is very straight forward. A bit labor-intensive RE: the zest. The microplaner again demonstrates its value. Not to mention how darned proficient one feels when using it.

The batter itself tastes really, really good. Must. Stop. Eating. It.

The glaze. I followed the recipe above. The consistency was that of a frosting, not a glaze. So, I just kept squeezing lemon juice, about a teaspoon at a time, into the bowl, until it got to a drizzling consistency. Give that a go, if you come upon 'frosting' not 'glaze'.

When the glaze was on the cake, it went into the frig for about 20 minutes to get the glaze to set.

Mr. RestaurantQuality heaped some sliced strawberries on his THIRD piece, yesterday. In full disclosure, he did not eat three pieces in one sitting. He had two pieces at lunch and one after dinner.

Next time, I'll macerate some strawberries ahead of time. (Sliced strawberries and sugar, mixed together, and put in the frig to get acquainted. You'll have strawberries in a light syrup.)

Vanilla ice cream would be a delightfully decadent addition.