Stovetop Spinach and Artichoke Dip

Cook Time: 8 min
Level: Easy
Yield: 8 min


Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market


Directions

To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.


Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

From: foodnetwork.com

From: foodnetwork.com

Chicken Scarpariello

Cook Time: 18 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds boneless, skinless chicken breast
* Salt and pepper
* 1 teaspoon poultry seasoning
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 red bell peppers, seeded and cut into 1-inch pieces
* 3 hot cherry peppers, drained and chopped
* 4 cloves garlic, chopped or thinly sliced
* 1/2 cup dry white wine
* 1/2 cup chicken stock or broth
* 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
* 2 tablespoons juice from hot pepper jar
* Orzo with Parsley and Lemon Zest, recipe follows

Directions

Heat a large, heavy skillet over medium high heat. Cut chicken into
large chunks and season with salt and pepper and poultry seasoning.
Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow
stream. Set chicken into pan and do not turn for 2 or 3 minutes or you
will tear the meat. Brown chicken 3 minutes on each side and then
remove all of the chicken to a warm plate. Add bell peppers, hot
peppers and garlic to the pan. Saute the peppers and garlic for 5
minutes, tossing and turning them frequently. Add wine to the pan and
reduce 1 minute. Scrape up the pan drippings. Add the chicken stock
and bring it up to a bubble. Set the chicken back into the pan. Toss
the parsley with the chicken and peppers and cook the chicken through,
2 or 3 minutes. Scatter a little hot pepper juice over the pan and
serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:

1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo
well. Do not run under cold water. You want the cooked pasta to remain
hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon
of extra virgin olive oil and season with salt and pepper. Add lemon
zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 12 minutes
Ease of preparation: super easy

From: foodnetwork.com

Green Risotto

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Ingredients

2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls

Directions

Bring water and stock to a boil, then reduce heat to low to keep warm.

In a large skillet, heat oil and butter over medium to medium high
heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or
3 minutes more. Add wine or sherry and allow liquid to absorb, 1
minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer,
stirring frequently until liquid is absorbed, then add more liquid, a
few ladles at a time. When liquid cooks out, ladle in a bit more.

When risotto has cooked almost to al dente, about 18 minutes, fold in
spinach, basil and parsley. Season risotto with nutmeg, salt and
pepper and stir in any remaining broth. Risotto will cook 22 minutes,
total. Stir in cheese and serve immediately.

From: foodnetwork.com

Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound asparagus tips
* 1 pound dry fettuccine
* Salt
* Extra-virgin olive oil, 2 tablespoons plus some for drizzling
* 2 cloves garlic, chopped
* 1 shallot, thinly sliced
* 1/2 cup dry white wine, eyeball it
* 1/2 cup chicken stock
* 1 (14-ounce) can crushed tomatoes
* Pinch saffron or 1 packet saffron powder, available at many
markets on spice aisle
* 1/4 cup heavy cream, eyeball it
* Black pepper
* 2 tablespoons butter
* 1 cup bread crumbs
* 1 lemon, zested
* Handful parsley, finely chopped
* 16 sea scallops, trimmed

Directions

Bring 1-inch of water to a boil in a large skillet as well as a large
pot of water, for pasta. When the water in the skillet comes up to a
boil, add salt and asparagus and blanch for 2 minutes, drain and
reserve. When the pasta water comes up to a boil, salt it and cook
fettuccine to al dente.

While the pasta water comes up to a boil, in the pan which you
blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil,
over medium heat then add garlic and shallot and saute 4 to 5 minutes.
Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a
pinch of saffron or an envelope of saffron powder. Simmer 10 minutes.
Stir in cream then season sauce with salt and pepper, to taste.

While sauce cooks, heat a small skillet over medium-low heat. Add
butter, melt then add the bread crumbs and toast them. Add salt and
pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and
return the skillet to medium-high heat and preheat until very hot.
Drizzle scallops with extra-virgin olive oil and add to hot pan to
caramelize on each side, 3 minutes on the first side 2 on the second.

Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain
pasta and toss with asparagus and sauce. Serve pasta with seared
scallops, 4 per person, alongside and top the scallops with the lemon
scented bread crumbs.

From: foodnetwork.com