Chicken, Orzo and Asparagus Wonder

We are back home in Naples and trying to get our routine going once again.  I really, really need to be preparing healthy, good tasting meals to help the both of us focus on eating better.  Don't get me wrong, while in Boston this summer we ate great!  It's just that it was not always the best choices and at least for me, I ate too much food every time I sat down.

The good news is that we woke up this morning and went for a three mile walk.  That's another thing that wasn't consistent while in Boston along with my blog posts.  As I sit here watching the beautiful sunset I realized it was time to get back to work and focus on food.  I decided to get out the camera and begin dinner!

Ingredients:


3 Tablespoons Olive Oil
1/2 Medium Onion - chopped
1 lb. Asparagus
2 Tomatoes - chopped
1 can Cannellini Beans
1 lb. Chicken Tenders
1/2 cup Orzo
Salt and Pepper - to taste
Fontina Cheese
Small handful of Basil

Heat olive oil in pan and saute onions for approximately five minutes.  Boil water and cook orzo according to package.  Chop asparagus into bite size pieces at an angle and add to the pan for a couple additional minutes.  Rinse beans and add them along with the chopped tomatoes to the pan.  Move to a bowl and add a little olive oil to the same pan.  Salt and pepper chicken and add saute for two/three minutes on each side depending on thickness.  Cut into small pieces and combine all ingredients together.

Place into bowl and grate fresh fontina cheese along with chopped basil, toss and you are done.  This is an easy and quick meal to make on a busy weeknight.  With the exception of the asparagus and tomatoes, I try to always have the rest of the ingredients on hand.  I actually just bought a second basil plant for the lanai today!  And you know the rule, the more you use, the more it grows...

So I'm back and ready to rock and roll.  Hopefully, my blog posts will reflect my excitement as we move into this new phase of our life and I begin catering for Floridians (or snow birds).  I actually have two quotes I'm working on tonight and really excited!

Enjoy the rest of the week and I'll be back soon.

Fino a quel momento (Until that time)

LID

Dinner in Naples

We are spending a couple of weeks in our Naples, FL home and yes, I know - it's HOT.  Being a family affair, my sister Angela (Cookie) came down with her daughter Nicole and her beautiful granddaughter Ava.  Right when they had to leave, my sister Susan (the baby as she likes to be referred) arrived and we made it there just before she had to leave.  Susan wanted to make dinner for us on her last night and we were able to take a few pictures with our phone since I forgot my camera on this trip.

She has this fabulous chicken dish that I have named Chicken Amato.  I don't even know if it's out there anywhere, but Susan and her husband Vinny make this at their restaurant Rocco's and it's delicious.  I brought down baby artichokes in my suitcase so we decided to work together and create dinner.

I removed the stems and outer leaves from the chokes, cut them in half and put lemon juice over them.  I now know that when you get to this part, you should put the artichokes in lemon water so they keep fresh.  Oh well, you live and learn.  They were actually okay since I knew enough to add the lemon juice all over them. 

I diced red onion and garlic, sauted for 5- 7 minutes and added white wine.  In went chicken both, artichokes, salt and pepper and simmered until soft.

Now for the Chicken Amato!  Susan pounded the chicken to make a thin cutlet and floured, breaded and dipped into the egg.  She fried the cutlet and once crisp, removed from the pan and onto a paper towel to remove the excess oil.  Once they were all finished, she placed them onto a sheet pan and layered provolone cheese, roasted red peppers and prosciutto on each one.  Oh, she also topped them with a little artichoke since we had them available, but that is not in their original recipe.  These went into the oven for a few minutes only to melt the cheese and crisp the prosciutto.  She created a quick salad and we were off!

At the last minute, I made banana cream pudding.  It was the fat free, no sugar, five minute deal.  I added graham crackers and viola - dessert. 

As a family of three, we ate, drank wine and laughed the night away.  I love spending time with my sisters.  It's something I can never get enough of.  Hopefully, the next time will be with all of us! 

A good life deserves good food!

Fino a quel momento (until that time)

LID