If you think about it, "scampi" and "Angel Hair" are sharply contrasting as far as the sounds of words go. One conjures up a lovely image while the other, well, the other has the same prefix as "scab."

But, combined? Combined "scampi" and "Angel Hair" will from here on out mean easy and delicious.

There's nothing tricky to this recipe, which yields a great dinner - fast! Double the recipe to feed the whole family or for leftovers.

Chicken scampi with Angel Hair pasta
Ingredients:
2 boneless, skinless chicken breasts, cut in one-inch cubes
4 Tbsp. grated mozzarella cheese
1/4 tsp. black pepper
1 Tbsp. Italian herbs
1 Tbsp. garlic
1/4 tsp. salt
3 Tbsp. lemon juice
3 Tbsp. Worcestershire sauce
1/4 C. white cooking wine
6-8 ounces Angel Hair pasta
olive oil

Directions:
Combine all ingredients and marinade uncooked chicken in it at least two hours. Remove chicken from marinade and cook in a small amount of olive oil in a medium sauce pan over medium heat. Once chicken is cooked through, pour marinade in pan until warmed. Simultaneously, cook pasta according to package directions. Drain and toss with a small amount of olive oil. Top with chicken mixture and serve immediately.

Posted by · March 29, 2008 1:54 AM · Comments (0)

In honor of Easter (or hard-boiled eggs, depending on your religious preferences) here's a delicious sandwich recipe that makes for an easy lunch or dinner. Egg salad just seems like the sandwich of spring-time, doesn't it?

Whip this up in advance and refrigerate for an even faster meal, simply toasting the bread (I like it on sour dough) and adding lettuce along with the egg mixture at meal time. As for the actual mixture, I like dijon mustard rather than yellow, light mayo rather than fat-free and fresh dill rather than dried, but the details are up to you.

Another tip, wait until the eggs are completely cooled before mixing them with mayo. There's just something about the smell of warm eggs and mayo that may keep your sandwich experience from being as enjoyable as it could be, know what I'm sayin'?

Egg salad sandwiches
4 or 5 eggs, hard boiled and chops into small pieces
1/2 C. mayo
1 tsp. mustard
1 tsp. garlic salt
2 Tbsp. dill
1/2 tsp. black pepper
Mix ingredients, adding eggs last. Can be kept in refrigerator overnight. (Yields 2 to 3 large sandwiches)

Posted by · March 22, 2008 1:19 AM · Comments (0)

I think my husband summed it up best: "This one's a keeper."

His qualifications to label a recipe as such: He's an eater, and he's been on the receiving end of both the botched and the brilliant many, many times. Practically an expert.

Really, this entree has everything going for it. It's healthy, easy and seems complex. I give you apple (I used green and golden) and walnut stuffed chicken. A great meal with mashed potatoes and a green salad. Enjoy.

Apple stuffed chicken
Ingredients:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
4 Tbsp. shredded Cheddar cheese, plus more for sprinkling
2 Tbsp. Italian-style dried bread crumbs, plus more for coating chicken
1 Tbsp. butter
2 Tbsp. chopped walnuts
2 tsp. curry powder
1 tsp. cinnamon
1 egg

Directions
Combine apples, cheese, butter (in little pieces), spices and 2 Tbsp. bread crumbs; set aside. Meanwhile, flatten chicken breasts to about 1-inch thickness. Lightly beat one egg and coat chicken in egg on both sides, roll in bread crumbs to cover chicken completely. Lay each breast in baking dish that has been coated with cooking spray. Fill each breast with apple mixture, allowing it to fall out the sides. Roll sides of chicken around filling, and secure with toothpicks. Add remaining apple mixture, if any, to baking dish. Bake at 350 degrees for 30 minutes, or until cooked through. About 10 minutes or so prior to removing chicken from oven, sprinkle cheese on top and allow to melt.

Posted by · March 15, 2008 1:41 AM · Comments (0)

It occurred to me: I had never made peanut butter cookies. Gasp.

So I found a stand-out recipe (based on the peanut butter to dry ingredients ratio) and dove in.

Nothing tricky here. The dough (which is delicious) is crumbly. Pop it in the fridge for an hour and it's easily balled up and ready to bake. Not willing to leave well enough alone, I guess, I highly (highly highly) recommend making a circular divot in these cookies when they're right from the oven. Something round and about the size of a bottle cap will do. While the cookies are cooling, slowly melt in the microwave a cup of chocolate chips and a tablespoon or so of milk.

Pour into the divots and let cool completely. The chocolate will solidify -- and the cookies will be very good.

Peanut butter (chocolate filled) cookies
ngredients:
1/2 C. butter
1 C. creamy peanut butter
1 egg
1/2 C. brown sugar
1/2 C. white sugar
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/3 C. flour
1 C. chocolate chips
1 Tbsp. milk

Directions:
Cream together butter, peanut butter, egg and vanilla. Add salt, soda, powder and flour. Mixing just until blended. Bake cookies on ungreased sheets at 350 degrees for about 10 minutes. After taking pans from oven, make a deep, circular divot in the top of the cookie. Allow to cool. Melt chocolate chips with milk in the microwave for one minute at a time until smooth. Pour chocolate in holes and allow to cool and firm.

Posted by · March 5, 2008 2:37 AM · Comments (0)