Basil Pesto Cavatappi with Broccoli and Peas

Posted by Brenda K. Agresta in Summer Salads and tagged with basil, broccoli, Green peas, pasta salads, pesto June 11, 2014

Pesto is a very versatile, healthy dressing/sauce that is wonderful on pizza, sandwiches, wraps, vegetables, and of course, pasta. I love to make it fresh with basil from my garden, but since my plants just went in, I opted for the store bought version to make this dish.

Basil Pesto Cavatappi with Broccoli and Peas

1/2 box (8 ounces) Cavatappi pasta. (I use De Cecco #87)

4 ounces store bought or homemade Pesto

2 cups broccoli florets

1 cup frozen thawed petite green peas

1 5.3 ounce container plain greek yogurt

1 pint grape or cherry tomatoes, sliced in half

1/2 cup freshly grated parmesan

Directions:

Cook pasta according to package directions, drain and set aside to cool. Do not rinse.

Prepare broccoli and tomatoes and finely grate cheese in a mini food processor.

In a large mixing bowl, combine pasta with pesto and yogurt. Add vegetables and toss. Add parmesan and toss again.

Cover and refrigerate at least 2 hours or overnight before serving.

Spring Mix with Fresh Fruit and Grilled Chicken

Posted by Brenda K. Agresta in Summer Salads and tagged with Baby spinach, blueberries, Fresh Fruit, grilled chicken, mandarin oranges, Raspberry Vinaigrette, skinless chicken breasts, Spring Mix, strawberries, summer salad June 1, 2014

A cool, refreshing and healthy summer salad perfect on a hot day for lunch or as a light dinner and a great way to use up left over grilled chicken.

Spring Mix with Fresh Fruit and Grilled Chicken

(makes 4 servings)

1- 5 ounce package Half and Half salad mix, which is 1/2 Spring Mix and 1/2 Baby Spinach

8 ounces sliced fresh strawberries

1/2 pint fresh blueberries

8 ounce container fresh or canned pineapple chunks, drained

8 ounce can mandarin oranges, drained

2 large grilled boneless, skinless chicken breasts cut into bite size pieces

4 ounces gorgonzola, crumbled or any cheese you prefer in bite size cubes. (White cheddar, mozzarella, jack)

Raspberry Vinaigrette ( I used Ken’s Steakhouse LITE Raspberry Walnut Vinaigrette)

Pecans or Walnuts (optional)

Divide greens among 4 large salad bowls or plates. Evenly distribute the chicken, fruit and cheese over greens and top with desired amount of vinaigrette. Sprinkle with a few nuts for an added crunch. Serve with warm focaccia bread.

Tortellini Salad with Asparagus

Posted by Brenda K. Agresta in Summer Salads and tagged with asparagus, cheese tortellini, pasta salad May 29, 2014

One of my favorite things about cooking and entertaining in the summer are the summer salads. There are so many to choose from and I want to try them all. This salad is the perfect side for BBQ ribs or chicken and is substantial enough as a main course for lunch or dinner.

Tortellini Salad with Asparagus

Adapted from Cook’s Country

Serves 8 to 10

6 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 shallot , minced

1 clove garlic, minced

Kosher Salt

Freshly ground black pepper

1/2 cup chopped basil leaves

1 pound asparagus, tough ends trimmed and sliced thin on the bias

2 (9-ounce) packages fresh cheese tortellini

1 pint grape tomatoes or cherry tomatoes, halved

1/2 cup freshly grated Parmesan cheese

In a large mixing bowl, whisk together the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Bring 4 quarts water to a boil and cook asparagus until tender, about 3 minutes. Do not discard the boiling water. Use a slotted spoon to transfer the asparagus to the mixing bowl and toss with the vinaigrette.

Add the tortellini to the boiling water, and cook using the package instructions. Drain and toss with the asparagus and dressing. Refrigerate until chilled, at least 30 minutes. Just before serving, add tomatoes and toss with the parmesan cheese.

Fresh Fruit Tart

Posted by Brenda K. Agresta in My Oh My I Love Pie and tagged with cream cheese filling, fresh berry tart, fruit tart May 23, 2014

Here’s a quick and easy cream cheese tart that you can top with your favorite fruit. I decorate it many different ways, often using an array of berries, kiwi and mandarin oranges. It’s cool and refreshing on a hot summer night.

Fresh Fruit Tart

For the Crust:
Combine 1 3/4 cups graham cracker crumbs with 4 tablespoons sugar and ½ cup melted butter. Press into 10 inch tart pan. If using a 9 inch pie plate, follow the directions on the graham cracker crumb box. Bake at 350 degrees for 10 minutes.

For the Filling;
1 – 8 oz package cream cheese, softened
1 can sweetened condensed milk
1/3 cup fresh lemon juice
1 tsp vanilla

Fruit suggestions: Fresh strawberries, raspberries, blackberries, blueberries, mandarin oranges, kiwi.

For the Glaze
Melt 2 tablespoons currant jelly with a teaspoon of water.

Directions:
Beat cream cheese at medium speed until fluffy. Gradually beat in sweetened condensed milk. Add lemon juice and vanilla. Pour into cooled crust. Refrigerate at least 3 hours or until set. Once set, arrange fruit on top as desired and brush with currant jelly glaze. Store covered in refrigerator.

Lulu’s L. A. (Lower Alabama) Caviar

Posted by Brenda K. Agresta in Appetizing Appetizers and tagged with balsamic vinaigrette, black eyed peas, salsa May 22, 2014

Whenever I visit back home, I head over to Gulf Shores for lunch at Lulu’s. For those of you who may not know, Lulu is Jimmy Buffet’s “crazy sista”, Lucy. Lulu’s is a wonderful open air restaurant on the Intracoastal Waterway with great music, seafood and burgers. You’ll find lots of great southern fare on the starter menu too, and one of my favorites is her L.A. Caviar. It’s an awesome (and healthy) salsa made with black-eyed peas, bell peppers, red onion and tomatoes in a balsamic vinaigrette. Serve it up with tortilla chips or for a true southern experience, with saltine crackers. I serve it often at get-togethers and my guests love it. If you ever find yourself down in Gulf Shores Alabama, head on over for great food and great fun!

Lulu’s L.A. (Lower Alabama) Caviar
Lulu’s at Homeport Marina

3 (15-ounce) cans black-eyed peas, rinsed and drained
 1/4 cup chopped red onion
 3 tablespoons chopped green bell pepper 
3 tablespoons chopped red bell pepper
 3 tablespoons chopped yellow bell pepper 
1/2 cup quartered cherry tomatoes
 1/4 cup chopped parsley
 1/4 cup balsamic vinegar
 1/4 cup olive oil
 2 tablespoons granulated sugar
 Salt and pepper

Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper. Marinate for 12 to 24 hours before serving.

Serves 10.

Chicken Piccata

Posted by Brenda K. Agresta in Dinner Ideas and tagged with chicken cutlets, chicken piccata, lemon butter sauce, skinless chicken breasts May 8, 2014

This dish may sound and look intimidating, but it is really quick and easy enough to serve during the week. The chicken is moist and tender; the lemon butter sauce adds amazing flavor. Be sure you use a good drinking wine- never a cooking wine. Fresh lemon juice is a must as well.

Chicken Piccata
adapted from Cuisine at Home Magazine

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper 
all-purpose flour
 2 Tbsp. light olive or grape seed oil 
1/3 cup dry white wine , such as Sauvignon Blanc
1 teaspoon minced garlic 
1/2 cup low-sodium chicken broth
 2 tablespoons fresh lemon juice
 1 teaspoon drained capers 
2 tablespoons unsalted butter 
fresh lemon slices 

Slice chicken breasts in half to form 4 cutlets. Season with salt and pepper, then dredge in flour.

Add oil to a medium size saucepan over medium-high heat.

Saute cutlets 2-3 minutes per side until lightly browned.

Remove cutlets; set aside, keep warm.

Add wine to pan to deglaze. Add minced garlic and cook 2 minutes until starting to brown.

Add broth, lemon juice, capers, butter and lemons. Return cutlets to pan and simmer for 3 minutes.

Serve with your favorite green vegetable.

Lemon Meltaways

Posted by Brenda K. Agresta in Cookies and tagged with Lemon cookies, lemon shortbread, powdered sugar May 4, 2014

You’d better make a double batch because these tender, melt-in-your-mouth morsels will be gone before you can pack them away. Light, lemony and luscious, these little shortbread bites are rolled in powdered sugar while still warm from the oven.

Lemon Meltaways
Southern Living February 2014

3/4 cup plus 2 Tbsp. butter, softened
1 1/2 cups powdered sugar, divided
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt

In a medium mixing bowl, mix together flour cornstarch and salt. Set aside.

Using a heavy-duty stand mixer, beat butter at medium speed until creamy. Add in 1/2 cup powdered sugar and continue beating until light and fluffy. Mix in zest and juice. Slowly add in flour mixture at low speed just until combined. Cover and chill one hour.

Preheat oven to 350°. Line baking sheets with parchment paper. Roll dough into 1 inch balls and place 2 inches apart on baking sheets.

Bake for 13-15 minutes or until lightly browned around edges.
Cool on baking sheets 5 minutes; be sure cookies are firm then roll in remaining 1 cup powdered sugar. Cool completely on a wire rack before storing.

Chicken Florentine Pasta

Posted by Brenda K. Agresta in Dinner Ideas and tagged with chicken, pasta, spinach, white wine April 27, 2014

I watch reruns of Pioneer Woman every day while I’m on the treadmill. That may sound strange to workout while watching food being prepared in cast iron skillets usually full of butter, but I guess I feel as if I’m burning the calories I imagine I’m consuming. This delicious pasta dish is adapted from one of Ree’s recipes and it only contains 2 tablespoons of butter, which you could leave out, but it does lend to the flavor and browning of the chicken.

Chicken Florentine Pasta
adapted from Ree Drummond

1/2 pound penne, spiral or bow-tie pasta
2 whole boneless, skinless chicken breasts
Salt and pepper to taste
2 Tablespoons butter
1 Tablespoon olive oil
3 cloves garlic, minced
3/4 cups good dry white wine (not cooking wine)
3/4 cups chicken broth
1 – 5 ounce package baby spinach
1 pint grape tomatoes, halved lengthwise
4 ounces parmesan cheese, grated or shaved with vegetable peeler

Cook pasta according to package directions, drain and set aside.

Cut up chicken breasts into bite size pieces and season with salt and pepper. Add butter and olive oil to a large skillet over medium high heat. Add chicken and sauté until fully cooked and brown. Remove and set aside.

Lower heat to medium, add minced garlic and another pat of butter. Cook for just a minute being careful not to burn. Add wine and chicken broth; scrape to deglaze pan. Simmer wine and broth for 5 minutes. Add cooked pasta, tomatoes and spinach and toss well. Spinach will wilt as you toss. Add parmesan cheese and toss until well combined. Serve with additional parmesan if desired. Makes 4 large servings.

German’s Chocolate Chunk Cookies

Posted by Brenda K. Agresta in Cookies and tagged with chocolate cookies, german chocolate, toasted coconut, toasted pecans April 26, 2014

If you enjoy an old fashioned German’s chocolate cake, you’ll enjoy these cookies. Sweet German’s chocolate dough filled with toasted coconut, pecans and chocolate chunks, these little gems are a delicious way to satisfy your German’s chocolate cravings.

German’s Chocolate Chunk Cookies – Recipe from Kraft

Makes about 32 cookies

You will need:

2 packages (4 oz. each) German’s sweet chocolate
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) butter softened
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup sweetened flake coconut, toasted
1 cup chopped pecan halves, toasted

Pecans and coconut can be toasted in a 325 degree oven for about 10 minutes. Watch carefully so not to burn.

PREHEAT oven to 375°F.

Chop 1 of the 4 ounce chocolate bars into small pieces; set aside. Break-up remaining chocolate bar; place in microwaveable bowl and melt in the microwave. Stir until smooth; set aside.

Mix flour, baking powder and salt in medium bowl; set aside.

In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Add in melted chocolate. Slowly add flour mixture, beating until well combined. Stir in chopped chocolate, coconut and pecans.

Drop heaping tablespoonfuls of cookie dough 2 inches apart onto baking sheets lined with parchment paper or a silpat.

Bake cookies 10-12 minutes or until cookies are puffed and set. Cool on baking sheets for a minute or two, then transfer to wire racks to cool completely.

Best Carrot Cake

Posted by Brenda K. Agresta in New Post and tagged with Carrot Cake, carrots, coconut, cream cheese frosting, Easter Desserts, pineapple April 16, 2014

I would have to say that Easter is my all-time favorite holiday. I have such fond childhood memories of getting all dressed up for a full morning at church, followed by a big family dinner and Easter egg hunt. Easter is especially beautiful in my hometown of Fairhope Alabama, and I miss the warm weather and blooming dogwood and azaleas.

I also love all of the baking that goes along with the holiday and one of my favorite Easter desserts is carrot cake. Whenever I bake a carrot cake I can’t but think of my red-haired, fun-loving, sister, Margie Faye.

I’m the youngest of 7 children in our family of 6 girls and 1 boy. All of my sisters are talented cooks and have inspired me in many ways, but especially when it comes to cooking and baking. All have their specialties, and I’m sure they’d all agree, the carrot cake belongs to Faye. She’s baked many a carrot cake and they are scrumptious every time. I don’t have her recipe to share, but this one from Southern Living is unforgettably moist and delicious; chock full of carrots, coconut, pineapple and nuts, it’s sure to please, whatever the occasion.

This recipe will make a 3 layer 9 inch cake. Since I like to share, I split the recipe into one 9 inch layer cake, 12 cupcakes, and one baby cake.

Best Carrot Cake
Southern Living, October 1997

Cake Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts

For a layer cake, line the bottom of your cake pans with parchment paper. Lightly grease and flour pans or use Pam for baking. Set pans aside. (For cupcakes, line cupcake pan with cupcake liners. Recipe will make 2 dozen cupcakes.)
In a medium size mixing bowl, stir together flour baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, beat eggs, sugar, oil, buttermilk and vanilla at medium speed until smooth. Slowly add flour on low speed until blended. Fold in carrot, drained pineapple, coconut and nuts. Pour batter into prepared pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. (18-20 minutes for cupcakes). Remove from pans, and cool completely on wire racks.
Frost with cream cheese frosting; decorate as you desire.

Frosting Ingredients:
3/4 cup butter at room temperature
1 (8-ounce) package cream cheese plus 1 (3-ounce) package cream cheese at room temperature
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. If you want to pipe the frosting, add an additional cup of powdered sugar for a stiffer consistency.

My sister Faye visiting me in Chicago in 2008

Creamy Bow-Tie Salad

Posted by Brenda K. Agresta in Summer Salads and tagged with bow tie pasta, pasta salad, summer salad April 12, 2014

For the first time in what seems forever, the temps hit the high 70’s here in Chicagoland. It’s just a spring teaser with a colder week on the way, so we’re soaking up all the warmth we can today and pulling out the grill for steaks and pairing them up with a summer pasta salad.

Summer pasta salads are wonderful because you can make them any way you want with whatever you have on hand and they go great with just about anything you grill or BBQ.

Creamy Bow-Tie Salad

Ingredients:

1/2 pound bow-tie pasta (Farfalle)
1/2 large red bell pepper cut into bite size pieces
1 cup broccoli florets
1 pint cherry or grape tomatoes, halved
1 large stalk celery halved lengthwise and sliced into bite size pieces
3/4 cup sharp white cheddar cubed
2 teaspoons dijon mustard
Fresh or dried dill
Salt and pepper
Ranch dressing

Directions:

Cook pasta according to package directions. Drain in a colander and set aside to cool. Toss a few times; do not rinse.
Cut up vegetables and cheese. Add cooled pasta and vegetables to a large mixing bowl. Start with about a 1/2 cup of the ranch dressing and toss well. Add dijon and more ranch dressing if needed until the pasta is well coated and a creamy consistency. Add a 1/2 teaspoon dill and add salt and pepper to taste. Add cheese and stir in. Transfer to a serving bowl, cover and chill in refrigerator for at least an hour. Serve as a side or main dish.

Orecchiette with Peas, Pancetta & Cream

Posted by Brenda K. Agresta in Dinner Ideas and tagged with cream, Pancetta, Parmigiano Reggiano, pasta, peas April 10, 2014

Orecchiette is the perfect shape pasta to hold the rich, cheesy cream sauce and tender green peas of this delectable dish. Serve with a side salad and warm crusty bread.

Orecchiette with Peas, Pancetta & Cream
adapted from recipe by DeLallo

You will need:

1 (1-pound) package Orecchiette Pasta
1 tablespoon Extra Virgin Olive Oil
1/2 pound Pancetta, cut 1/4-inch thick, then cubed into small pieces
1 clove garlic, finely minced
4 tablespoons butter
1 small onion, finely diced
Salt and pepper to taste
1 cup heavy cream
2 cups frozen peas, thawed
1/2 cup freshly grated Parmigiano Reggiano Cheese

Directions:
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of pasta water.
Add olive oil to a large sauté pan over medium heat. Add the pancetta and cook until golden brown. Remove and set aside. Remove all but 1 teaspoon of the drippings.

Add butter and onions to the pan and sauté until translucent. Add minced garlic and cook for one minute. Stir in the pancetta and cream; bring to a low simmer and cook 5 minutes until slightly thickened.

Pour the cooked pasta into the pancetta and cream, mixing well to coat. Add the peas and cheese. Add 1/4 cup pasta water and toss well. Add salt and pepper to taste. Serve with additional grated cheese. Serves 6.

Flour-less Peanut Butter Cookies

Posted by Brenda K. Agresta in Cookies and tagged with flour-less cookies, peanut butter, peanut butter cookies, peanuts April 6, 2014

Here’s a fast and fabulous flour-less cookie from Kraft that you can whip up in no time. It takes just a few ingredients that we all have on hand. This recipe only makes about 20 cookies so you might want to double it up. Pour yourself a glass of milk and enjoy!

Flour-less Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1/2 cup chopped cocktail peanuts
1 large egg
1 teaspoon vanilla

Preheat oven to 350°F. In a medium size mixing bowl beat egg until foamy. Add sugar, peanut butter and vanilla and mix well. Stir in chopped peanuts.

Line a cookie sheet with parchment paper or a silpat. Use a tablespoon or cookie scoop and make 1 1/4 inch balls. Press down with the tines of a fork in a criss cross pattern. Place cookies 2 inches apart.

Bake 10-12 minutes, until very lightly browned. Cool on baking sheet for 2 minutes then transfer to a wire rack and cool completely.

A Flair for Fare

Sharing my love of food and stories of inspiration

Author Archives: Brenda K. Agresta

Basil Pesto Cavatappi with Broccoli and Peas

Spring Mix with Fresh Fruit and Grilled Chicken

Tortellini Salad with Asparagus

Fresh Fruit Tart

Lulu’s L. A. (Lower Alabama) Caviar

Chicken Piccata

Lemon Meltaways

Chicken Florentine Pasta

German’s Chocolate Chunk Cookies

Best Carrot Cake

Creamy Bow-Tie Salad

Orecchiette with Peas, Pancetta & Cream

Flour-less Peanut Butter Cookies