Braised Chicken in Sun-dried Tomato Cream

While my go-to dish for any occasion is usually pasta, for many it's chicken. Chicken is popular because there are so many options of what to do with it. Just like pasta, almost anything tastes great with chicken! I made this delicious braised chicken in sundried tomato cream sauce that was one of the tastiest chicken dishes I've ever made. The braising technique is easy to do and really makes the chicken succulent and juicy, while the sundried tomato cream has a rich, creamy and almost sweet flavor that is brightened with plenty of white wine. And best of all, this dish is easy to prepare and has a "wow" factor that's always appreciated!

Braised Chicken in Sun-dried Tomato Cream
A flavorful and delicious way to prepare chicken that's always a hit!
Serves 2

2 skinless boneless chicken breast halves
1 T oil from oil-packed sun-dried tomatoes
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 T thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in a heavy medium skillet over medium-hight heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add wine, cream and tomatoes; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Recipe courtesy of Bon Appetit

Spectacular Sides: Roasted New Potatoes with Spring Herb Pesto; Green Beans with Lemon, Walnuts and Parsley; and Watermelon Salad with Feta and Arugula

Is it just me, or is the best part of a meal often the side dishes? I enjoy a piece of meat as much as anyone, but I get really excited about the rest of the meal. I love when a meal rounds itself out with a number of dishes, some savory, some sweet and some just plain fun. It's especially welcoming when the sides make the most of the season. I recently cooked a dinner party and featured these three fantastic side dishes. The Rosted New Potatoes with Spring Herb Pesto is my favorite new potato preparation. The potatoes maintain their buttery texture but the outside gets crisp and flavorful. And the Spring Herb Pesto is super easy and fresh. And have you seen all of those green beans at the farmers' market lately? Try this prepration with bright lemon, crunchy walnuts and fresh parsley, with just the right amount of butter to add decadence. And last but not least, if you've never tried watermelon with feta, do it now! The sweet watermelon and salty feta compliment each other beautifully, and the arugula adds a spicy bite. It's divine! With these recipes you just may have the brilliant idea to forget the meat and just go for the sides!

Roasted New Potatoes with Spring Herb Pesto
Crisp and buttery potatoes come to life with a fresh and easy pesto.

Serves 6

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 T chopped fresh rosemary
3 T. olive oil, divided
2 garlic cloves, minced
1 T fresh lemon juice
1/2 tsp grated lemon peel
1/2 tsp salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Blend parsley, chives, rosemary, 1 T olive oil, garlic, lemon juice, lemon peel and 1/2 tsp salt in food processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400 degrees. Toss potatoes and remaining 2 T oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Enjoy!

Green Beans with Walnuts, Lemon and Parsley
Fresh, buttery and bright flavors make a delicious side to any meal.

Serves 8

2 lbs. slender green beans, trimmed and halved
5 T butter
3/4 cup chopped walnuts
4 tsp grated lemon peel
1/3 cup finely chopped fresh Italian parsley

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain again and pat dry. (Beans can be prepared 1 day ahead. Wrap in plastic and refrigerate.)

Melt butter in large deep skillet over medium heat. Add walnuts; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans and toss to heat through, about 5 minutes. Mix in lemon peel and toss 1 minute. Mix in parsley. Season beans to taste with salt and pepper. Transfer to bowl and serve.

Watermelon Salad with Feta and Arugula
Sweet watermelon pairs perfectly with salty, crumbly feta cheese.

Serves 6

1/4 seedless watermelon, cubed
1/2 cup crumbled feta cheese
6 oz baby arugula
2 T extra virgin olive oil
1 tsp honey
2 tsp fresh lemon juice
Kosher salt and fresh black pepper

Mix the olive oil, honey and lemon juice until combined. Sprinkle with salt and pepper. Combine watermelon, feta and arugula in a large bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately.

Potato and green bean recipes courtesy of Bon Appetit
Watermelon salad by Sarah Saubert

Grilled Corn Oaxaca Style

I can't take credit for this recipe, but WOW is it good! I spent the 4th of July in Arkansas with family, and my aunts prepared this amazing Mexican-style corn on the grill. It was the perfect side dish for the South of the Border feast, and I couldn't get enough! Corn on the grill is amazing in itself, but when it's spread with the creamy combo of mayo and sour cream (use low fat!), sprinkled with seasonings and drizzled with lime juice, it is irresistable! The smoky, creamy and bright flavors combine beautifully. Enjoy!

Grilled Corn Oaxaca Style
A creamy and flavorful coating for succulent grilled corn makes for the perfect side dish to any meal!
Serves 6

6 ears fresh corn with husks

2 tablespoons reduced-fat mayonnaise
2 tablespoons fat-free sour cream
3 tablespoons finely grated Parmesan cheese
1 to 2 tablespoons chili powder
2 limes, cut into wedges
Vegetable cooking spray
1 1/2 teaspoons salt
1 teaspoon pepper

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side of grill.)
Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with string.

Stir together mayonnaise and sour cream in a small bowl, and set aside. Place Parmesan cheese, chili powder, and lime wedges in small serving bowls, and set aside.

Coat each corn cob lightly with cooking spray. Sprinkle corn evenly with salt and pepper. Position corn on food grate of grill so that tied husks lie on unlit side to prevent burning husks.

Grill corn, covered with grill lid, over medium-high heat (350°to 400°) 10 minutes or until golden brown, turning occasionally. Place grilled corn cobs on a platter.

Spread corn evenly with mayonnaise mixture, and sprinkle evenly with cheese and chili powder. Squeeze lime wedges over corn.

Courtesy of My Recipes

Lasagna Noodle Bake with Sausage and Creamy Tomato Sauce

After running around like crazy getting the most out of summer and leaving town for the 4th of July, I'm finally home and able to cook dinner! So what do I make? A heart and soul warming pasta dish of course! On a cloudy, rainy evening I love a flavorful baked pasta. I chose to use penne pasta (since it's what I had on hand) and made a lasagna-style baked pasta dish with Italian sausage, red sauce, cream sauce and lots of cheese. Combining all of these different ingredients and baking the dish in the oven created a succulent dish that was just bursting with flavor! If you have lasagna noodles, or any short style pasta, you can use that instead. Have fun!!

Lasagna Noodle Bake with Sausage and Creamy Tomato Sauce
A feel-good, delicious baked pasta bursting with flavor and creaminess!
Serves 4-6

3/4 lb. penne pasta
1.5 cups spaghetti sauce
1/2 cup ground Italian sausage
1/4 cup pancetta, diced (optional)
1/4 cup red wine (optional)
1/2 large onion, chopped
1/2 green pepper, diced
2 cloves garlic, minced
3/4 cup mozarella cheese, shredded
1/2 cup fontina cheese, shredded
1 cup heavy cream
2 T. butter
2 T. flour
2 T. fresh rosemary, chopped
1 tsp. dried oregano
Fresh basil (optional)
Salt and pepper
Extra virgin olive oil

Preheat oven to 375 degrees. Cook pasta two minutes shy of the recommended package directions. (It will cook the rest of the way while baking.) Drain and set aside.

Meanwhile, heat a large skillet over medium high heat. Brown the Italian sausage and pancetta until almost cooked through. Add rosemary, oregano and red wine and stir until wine is combined into the meat. Remove meat from skillet and drain/cool on a plate covered with a paper towel. Return skillet to the heat. Add a little olive oil, then saute onions, green peppers and garlic for 5-6 minutes. Season with salt and pepper. Combine veggies and meat in a large bowl and set aside.

To make the cream sauce, melt the butter in a small saucepan and add the flour. Stir until combined, then add the cream. Bring up to a boil then reduce the heat and allow it to simmer for 5-8 minutes until thickened. Season with salt and pepper.

To assemble the pasta put a little spaghetti sauce on the bottom of a 9x9 dish. Add a layer of pasta. Top the pasta with some of the cream sauce. Then add the meat and veggie mixture and top with some more spaghetti sauce. Add a bunch of cheese. Repeat layers. End with the cheese on top and drizzle with any remaining cream.

Bake in a 375 degree oven for 45 minutes. Keep it covered with foil for the first 20 minutes, then remove the foil and allow it to cook until bubbly and beginning to brown on the edges. Serve with Parmesan cheese and shredded basil. That's AMORE!

The layering process creates tons of flavor! In the first step, spaghetti sauce is spread on the bottom, followed by pasta and topped with cream sauce.

Then comes the meat and veggie mixture topped with more spaghetti sauce. Add another set of layers and finish with cheese and extra cream!











Recipe by Sarah Saubert

Calzone with Broccoli and Prosciutto

Calzones are so fun to make at home! Just like pizza, you can use any topping and ingredients you have on hand to make a delicious and filling dinner. Calzones from restaurants are not very healthy, but I'm never one to give up a yummy food for this reason. I just make them at home! This version is packed with broccoli, onions, garlic and Italian prosciutto. Have fun with the ingredients, just about anything tastes awesome when it's wrapped up in pizza dough!

Calzone with Broccoli and Prosciutto
Yummy ingredients wrapped up in an pizza dough package and baked!
Makes 2 big calzones

1 tube refrigerated pizza dough, such as Pillsbury
1 cup broccoli florets

1/2 red onion, diced
3 garlic cloves, minced
4 thin slices of prosciutto, ham or Canadian bacon, chopped
1/2 cup pizza sauce
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 tsp dried Italian herbs
Extra virgin olive oil
Kosher salt and pepper

Heat oven to 375 degrees. Roll out pizza dough and cut in half to make two squares. Combine veggies, meat, pizza sauce, cheese and herbs in a bowl. Sprinkle with salt and pepper. Place half of filling on the bottom half of each dough square. Fold top half of dough over toppings and press to seal all around.

Brush calzones with olive oil and poke a few holes in it with a fork. Place on a baking sheet in oven and cook for 20 minutes or until golden brown. Sprinkle with extra Parmesan cheese, cut in half and serve with extra pizza sauce.

Recipe by Sarah Saubert

Pappardelle with Vodka Sauce and Italian Sausage

I love pasta sauces that use ingredients I always seem to have on hand. A can of tomatoes, Italian sausage, cream, parmesan cheese and vodka- yes, I always have these items on hand! It's fun and easy to throw them together into a yummy sauce that satisfies the age old question- tomato or cream sauce? Well, vodka sauce is both! It's a hearty tomato sauce with a gentle kick from the vodka, tang from the Parmesan cheese and a mellow softness from the fresh cream. Adding good sausage really bulks up this sauce, and tossing it with a thick and silky noodle such as pappardelle really transforms it from a college kitchen to a chef's kitchen's dish. Next time you're in the mood for an Italian dish this one is definitely worth a try!

 Pappardelle with Vodka Sauce and Italian Sausage
A hearty and flavorful creamy tomato sauce that tastes great on all pasta!
Serves 3

1/2 pound Pappardelle pasta, or any other pasta
1/2 pound ground Italian sausage
1 onion, diced
2 garlic cloves, minced
1 T olive oil
1 (28 oz) can crushed tomatoes
2 T. tomato paste
1/4 cup vodka
1/3 cup heavy cream or half and half
1/4 cup grated Parmesan cheese
Fresh herbs, such as basil, parsley, rosemary and oregano (optional)
1/2 tsp sugar
Kosher salt and pepper

Heat olive oil in a large skillet over medium heat. Add onion and saute for 2 minutes, then push to side and add ground sausage to middle of pan. Cook for 4 minutes then mix with the onion. Add the garlic and cook another 2 minutes until the sausage is cooked through. Stir in the tomato paste until combined. Reduce heat to medium-low then add the crushed tomatoes, the sugar, and a good sprinkle of salt and pepper. Stir in the oregano and rosemary (if using), Parmesan cheese and vodka. Let simmer for 15 minutes.

Meanwhile, cook the pasta according to package directions. When it's almost finished cooking remove a 1/4 cup of pasta water from the pot and add it to the pasta sauce. This will thin it out a bit.

Stir the cream into the sauce. Add the fresh parsley and basil, if using.

Drain the pasta, then add it into the sauce skillet. Toss well to coat. Top with extra cheese and serve hot.

Recipe by Sarah Saubert

Shrimp Creole with Blue Cheese, Apple and Celery Slaw

If you're ever in the mood for a spicy and sweet New Orleans-style dinner, this is the perfect meal! The Shrimp Creole has all of the flavors of New Orleans- succulent shrimp, slow simmered veggies, caramelized cayenne pepper and soul-food comfort. The Blue Cheese, Apple and Celery Slaw is a perfect accompaniment to the spicy entree with it's creamy dressing, sweet apples, crunchy celery and salty blue cheese. I'm warning you now- you may eat the whole bowl! This meal is so satisfying because of all of the complimentary flavors, and it is also interesting and exciting. But the best (and most unbelieveable) part? It's healthy! The Shrimp Creole is bursting with good-for-you veggies and low-fat shrimp, and the Slaw is made healthy with light mayo and buttermilk (which is low in fat). The meal is also very easy to make- you only need one pot for the Shrimp Creole, and while it simmers you can make the slaw. You'll even have time to enjoy a big glass of white wine! Cheers to the cook!

Shrimp Creole
Flavorful New Orleans ingredients in a healthy one-pot meal!

Serves 4 to 6

2 T olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 tsp. cayenne pepper
2 cups seafood or shrimp stock
1 (28-ounce) can whole tomatoes in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
1.5-2 pounds medium shrimp, peeled and deveined
4 T. green onions, sliced
1 c. white or jasmine rice, prepared

Heat a large pot or Dutch oven over medium heat. Add oil. Cook garlic, onions, celery and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the stock, tomatoes, Worcestershire, hot sauce and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add the shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions. Serve in a large bowl with a scoop of rice on top.

Recipe adapted from Food Network

Blue Cheese, Apple and Celery Slaw
Crunchy, creamy and salty- the perfect cool down side dish!
Serves 4-6

4 ounces blue cheese
1/2 cup light mayo
1/2 cup buttermilk
1/2 tsp sugar
4 granny smith apples, thinly sliced
2 stalks celery, thinly sliced

In a small bowl, using a fork, combine the blue cheese, mayo and buttermilk until thick and lumpy. Combine the apples with the dressing, stir in celery, and refrigerate until ready to serve.

Recipe adapted from Rachael Ray