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bisia's bites: gorgonzola & pear salad with honey dijon dressing

6/27/2011

1 bag baby lettuce greens
½ cup gorgonzola cheese, crumbled
½ cup chopped walnuts, toasted
1 pear, cored and sliced thinly
dijon mustard
olive oil
lemon juice
honey

place lettuce on serving platter. top with cheese, walnuts and pear slices.
emulsify the mustard, olive oil, lemon juice and honey for your dressing and drizzle over salad.

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bisia's bites: chicken zucchini alfredo

6/27/2011

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salt and pepper
3 tbsp extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
fettuccine
1 tbsp flour
1 1/2 cups milk
3/4 cup freshly grated parm
1/4 cup chopped fresh parsley

bring pot of salted water to a boil. cook the pasta in the boiling water. drain, reserving 1/2 cup cooking water; return the pasta to the pot.

heat a tablespoon oil in the skillet. season the chicken with salt and pepper and cook through. transfer to a plate.

heat 1 more tablespoon olive oil in the same skillet. add the cloves of garlic and cook 30 seconds. add the zucchini, cover and cook until tender, stirring, about 6 minutes. transfer to plate with the chicken.

meanwhile, whisk the flour and 1 cup milk in a bowl. pour in the skillet and bring to a boil, stirring. reduce the heat to low and cook, stirring, 2 minutes. add 3/4 cup evaporated milk, 1/2 teaspoon salt, red pepper flakes if desired, and the parm cheese; stir to melt until the sauce has thickened.

cut the chicken into strips. toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen and get desired serving consistency.

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bisia's bites: baked eggs with bacon and rosemary

6/27/2011

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2 tbsp extra-virgin olive oil
½ small yellow onion, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
1 rosemary sprig
1 sage leaf
4 cups canned tomatoes
pinch of red-pepper flakes
1 tbsp finely chopped flat-leaf parsley
salt and pepper
eggs
bacon
toasted bread

1. preheat the oven to 375˚.

2. in a saucepan, warm the olive oil over medium heat. add the onion, garlic, bay leaves, rosemary and sage and cook, stirring occasionally, until the onion is translucent and the garlic is fragrant but not brown, about 5 minutes.

3. add the tomatoes and the red-pepper flakes to the saucepan and cook, stirring occasionally, until the sauce has reduced by half, about 10 minutes. stir in the parsley and season to taste with salt and pepper.

4. divide the tomato sauce among 6 small, shallow, oven-proof dishes and place an olive half in each. Crack 2 eggs into each dish. sprinkle the eggs with salt and pepper. transfer the eggs to the oven and bake until the egg whites are set but the yolks are still runny, about 15 minutes.

5. meanwhile, in a large skillet, cook the bacon, turning once, until crisp. remove the eggs from the oven and top each serving with a slice of the warm bacon. serve with toasted bread.

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bisia's bites: gorgonzola & pear salad with honey dijon dressing

bisia's bites: chicken zucchini alfredo

bisia's bites: baked eggs with bacon and rosemary

bisia's bites

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