Grilled Watermelon Appetizer

I'm still trying to eat through our 18lb watermelon.  After hauling it to our cabin I was set on using it up... Nothing says summer like eating huge slices of watermelon and spitting the seed over the deck to the bushes below.  And nothing says summer like BBQ.  So why not BBQ some watermelon!?

I cut some watermelon in to one or two bite triangle shapes and put on a hot grill for a few minutes per side.

I topped each grilled watermelon slice with pancetta and a sprinkling of crumbled blue cheese.  I added a dash of fresh cracked black pepper and a touch of salt.  This created a heavenly summer appetizer.  Plus, it doesn't get much easier than this!  Smokey, juicy watermelon topped with salty and creamy goodness.  I will definitely make this appetizer again.

Goat Cheese Chicken Wrapped in Prosciutto

Want a meal with serious flavor?  You'll need a small package of goat cheese (herbed or plain), a package of prosciutto and four chicken breasts.

Add a few drops of olive oil to the goat cheese and microwave for about twenty seconds to soften it up.  If you're using plain goat cheese add a few sprinkles of your favorite herbs... oregano, herbes de provence (my preference), or just some pepper.  Don't add any salt as the prosciutto will be plenty salty.

Using a sharp knife, cut a slit and make a deep pocket in the middle of the chicken.  Divide the goat cheese evenly between the four chicken breasts and stuff inside the chicken.

You can also spread some on top of the chicken. Then a few dashes of freshly ground pepper.

Wrap each breast with 1-2 pieces of prosciutto making sure the ends are on the bottom side of chicken.  Place prepared breasts in greased baking dish and bake at 375 for 20-30 minutes.  Bake time may be longer depending on thickness and sizes of chicken breasts.

Serve with some asparagus or broccoli and an easy side of noodles or rice.  This chicken has a great flavor and our kids loved it too!

Pasta with Squash and Pancetta

Need a super tasty and fairy easy dinner?  Try this pasta recipe!  I am such a huge fan of squash and anything from the bacon family.  This will easily serve two adults and two kids, with side salads, bread, and fruit.

1 package cut up butternut squash from Trader Joe's, cut each cube in half (or whole squash cut in small cubes)

6 strips of pancetta or proscuitto (or even bacon!)

10 oz fusilli pasta

2 garlic cloves, chopped fine

1/2 c. whole milk or heavy cream

1/4 c. grated parmesan, plus more for serving

Coarse salt and ground pepper

Cook pasta and drain, but reserve about 1 cup of pasta water.

Meanwhile, heat a skillet over medium heat.  Add pancetta (or bacon...) and cook until lightly browned and semi-crisp, 3-5min.  Transfer to plate lined with paper towel and leave fat in skillet.


Add squash and garlic to fat in skillet over medium heat and season with some salt and pepper.  Cover skillet and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover skillet, and continue to cook until squash is tender, 2 to 3 minutes more.

 

Add milk (or cream) and cooked pasta to skillet.  Mix well and cook until the sauce begins to thicken.

Remove skillet from heat and mix in cheese. Add enough reserved pasta water to create a sauce that coats pasta. Mix in the pancetta and after placing on individual plates sprinkle with a bit more cheese.

Chicken Caesar Club Sandwich

I have been eyeing this recipe for months.  I've heard rave reviews from friends.  So I finally got on board and made Ina Garten's Caesar club sandwiches for our Sunday dinner.

To save time I purchased a whole roasted chicken and cut up the two breasts (I'll use remaining chicken for lunch tomorrow when my mom is over).  Not only does this dramatically reduce prep time, it also allows you to make more sandwiches as we had a lot of the Caesar dressing left over.

This recipes says it makes 3 sandwiches.  I'd say more like 4-5 depending on how big you make 'em.  We (husband, mom, and Blake) all agreed this recipe gets two thumbs up and will definitely be put on our rotation of favorites for lunch or dinner.

In addition, you could use bacon instead of pancetta if you want a stronger flavor or already have some at home.

Chicken Caesar Club Sandwich, Ina Garten

2 split (1 whole) chicken breasts, bone in, skin on (I used 2 precooked chicken breasts)
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 Tbsp chopped fresh flat-leaf parsley
1 1/2 tsp anchovy paste
1 tsp Dijon mustard
1 1/2 Tbsp freshly squeezed lemon juice
1/2 c. good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Pasta with Prosciutto and Asparagus

I love when spring arrives because all the farmer's markets arrive too.  Today I stopped by the Bellevue market to pick up my favorite flower - peonies!  You have to get to the market early as these flowers always sell out fast.  I also picked up fresh made bread to go with our dinner of grilled chicken and proscuitto and asparagus pasta.

The pasta recipe is an oldie but goodie from Martha Stewart.  I don't know why I haven't made it before because the end result was very tasty and Blake asked me for another helping!

Don't let the cooking/blanching of asparagus scare you. I cooked asparagus in my big pot and used the same water to boil the pasta.  

And let me tell you a secret - I only have one true mixing bowl. And it's very small. Yes, me of all people has just one bowl for mixing (aside from my giant KitchenAid mixer).  It may be time to finally buy another one, that actually fits an asparagus spear! (and don't you love the top/bottom pic of asparagus on here? I saw this idea on another site and loved it!)

This dish was delicious.  A little sprinkling of parm on top and it was good to go!

Pasta with Prosciutto and Asparagus, Martha Stewart Living 2000

1 pound Fresh Pasta (I use dried pasta like Campanielle)

1 pound asparagus, trimmed

1 tablespoon salt

1 teaspoon olive oil

4 ounces prosciutto, cut in pieces

2 tablespoons fresh sage leaves, thinly sliced

2 1/2 cups heavy cream

1/4 teaspoon freshly grated nutmeg (I did not use nutmeg, but next time I may try dash)

Freshly ground pepper

2 ounces Parmesan cheese, optional

Fill a bowl with ice and water; set aside. Bring a pot of water to a simmer; blanch asparagus about 5 minutes, just until tender. Transfer to the ice bath. When cool, drain and cut into 2-inch lengths; set aside.

Bring a pot of water to a boil. Add 1 tablespoon salt; cook pasta until al dente, about 1 minute. Drain, and set aside.

Heat a saute pan over medium heat; add oil. Add prosciutto; saute 2 to 3 minutes, until browned. Add sage and cream; cook until cream is slightly reduced and thickened, about 8 minutes. Add reserved asparagus and pasta; warm about 3 minutes. Serve with nutmeg and pepper, and the grated Parmesan cheese if desired.

Oh, Yummy!

Tonight I made a very quick meal for dinner and it turned out much tastier than I expected for how basic and easy it was. The recipe was for one person so I doubled everything, and tripled the prosciutto and beans. We highly recommend. YUM! (I forgot the lemon and it was still great)


Prosciutto-Wrapped Chicken Breasts with Roasted Green Beans
Martha Stewart Everyday Food 2008

Ingredients

Serves 1

4 ounces green beans, stem ends removed

2 teaspoons olive oil

Coarse salt and ground pepper

1 boneless, skinless chicken breast half

3 thin slices prosciutto

Lemon wedge, for serving

Directions

Heat broiler of toaster oven (or oven). On toaster-oven pan (or a small rimmed baking sheet), toss green beans with 1 teaspoon oil. Season with salt and pepper, and push to one side of pan.

Season chicken with salt and pepper; wrap with prosciutto. Place chicken, seam side down, on other side of pan; rub with remaining teaspoon oil.

Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans with a lemon wedge.

Helpful Hint
Wrapping chicken with thin-sliced prosciutto keeps it juicy without adding much fat; a squeeze of lemon juice instead of a heavy sauce is another bright twist.