{grabbing greens} panzanella salad

This is one of the freshest best summer salads there is. Panzanella is a simple salad of tomatoes and stale bread. It is soooo easy and you probably already have most of the ingredients in your kitchen right now. So when your friends call you over for that summer pot luck... now you have something to bring.

As with most italian dishes basil is key. I happen to have some growing in my garden... yea! Mind you the basil is about all that is growing in my garden these days - those darn tomatoes didn't take!

Nothing that a quick trip to the farmers market or good grocer can't fix. Enjoy this simple and delicious salad!

panzanella by ann west

4-5 fresh ripe tomatoes - cut into chunks

2-3 thin slices of red onion

1 tbls capers

2-3 cloves fresh garlic - crushed and rough chopped

a handful of fresh basil chopped

olive oil (1/2 - 3/4 cup)

red wine vinegar (1/4 cup or more)

salt pepper

croutons (homemade or store bought) - large rough cut

red pepper flakes (optional)

(I believe traditionally this salad is served with a good mozzarella - so feel free to add that or some parm if you like!)

mix everything together. I probably use about 1/2 cup olive oil and 3 - 4 tbls red wine vinegar but this mix is a personal preference. Toss and let sit for 1 - 3 hours. Depending on how juicy your tomatoes are you may need to add more olive oil and vinegar as you go. If possible toss once or twice. I like to add a few more croutons before serving so you have a variety of textures!

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

{the dish} Chicken Roulade

Here is an easy way to spice up what could be a boring chicken-again meal. Make a Roulade and impress your guest. The flavor of this Chicken Roulade is to die for. This recipe is great for a small dinner party. It will serve 6 easily.


Chicken Roulade
by amy twomey

ingredients
1 c. black olives
6 T. gluten free corn flake crumbs
1 c. sundried tomatoes
4 T. lemon juice
5 garlic cloves
2 t. dried oregano
8 boneless chicken cutlets
olive oil
1 small yellow onion
4 c. white wine
3 c. chicken broth
2 t. cornstarch
1 c. goat cheese


In a Cuisinart blend olives, sun dried tomatoes(after they have soaked in boiling hot water for 5 minutes). And onions. Place onions aside separately.


In a mixing bowl mix up blended olives, sun dried tomatoes, oregano, salt, cornflake crumbs, garlic and crumbled goat cheese. Place chicken in a zip lock bag smashing with a meat grinder on both sides. Remove from bag, place flat and add a layer of the mixture on top of chicken. Begin rolling it and use 3 tooth picks to hold the roll tight.


Add about 1/2 inch of olive oil to a large pot on medium heat and begin sauteing the rolls, tooth picks and all. Flip them to be sure each side gets browned and then remove from heat and place chicken on a plate set aside.


Using the remaining oil add the diced onions from earlier and saute them for a few minutes. Then add the wine and chicken broth. After about 5 minutes, stirring well add the chicken rolls and cover with a lid and cook on low heat for about 10 minutes. take out rolls, and remove toothpicks carefully with fingers. Cut up into slices and set chicken aside. Whisk together lemon juice with cornstarch and add that to the liquid mixture stirring well for another 5 minutes. Pour sauce over the chicken when you are ready to serve. I love this dish served over a bed of white rice.

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

{crave} mango avocado salsa

Some times this is the way life goes.

Ok so I am getting ready for a small dinner for an old friend and his wife. I don't know them very well so I want to put on a good show (so to speak). I have my menu set (salmon, roasted potatoes, brocolini, fresh tomatoes and rustic tarts for dessert) great right. Well it was all great until my good friend and I went on our weekly run early in the am. About 2 miles in and a good mile and 1/2 from my house I see it.

I had to stop. Its in me ... I can't just past by ... there it was a cute, very frightened puppy under a car on the side of the road. SO we picked him up and carried him back to the house. Now what ... now my good friend Sue started calling, I started calling, I went back and knocked on doors all to no avail. The no kill animal shelters are full. Disheartened my daughter and I stop at the local coffee shop. The cute barista handed us our coffee while poochy pooch was sitting on our laps. I flippingly say - hey just found this dog - you want him?

she said yes! I would love him!

Again that is how life is. Of course I was thinking why did I have to see that puppy, Why do I feel the need to save that dog? Well I did see him, and I did feel like I had to do something and THIS TIME.... Then again I think what if I hadn't bought the cup of coffee... what if I had gone to a different coffee shop?

But is all worked out ... life funny!

So that is the long story of my day. The short story is that I needed an easy little munchy before my party and here it is. The blend of the sweet mango, with the spicy jalapeno is wonderful. The combo of corn and beans is a long-time favorite. And who doesn't love the avocado. A splash of this and a dash of that and you are done.

mango avocado salsa by ann west

2 ears grilled corn

1 cn black beans rinsed well

1 jalapeno chopped very fine

1 mango chopped

1 large handful of fresh cilantro chopped

juice of 1 lime

salt & pepper

cumin - 1 tsp or so

dash or 2 of cayenne pepper

1 avocado chopped - add this at the very end!

I just loved all of these colors together and the taste is so fresh. Sweet yet spicy. Enjoy!

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

{the dish} Moroccan Tangine Chicken

This dish was inspired from Russel, a dear friend of my husbands who is a fabulous cook. I know this because of the way he talks when he is describing food + I have heard he cooks his family all their meals and makes things using a Tagine! I mean who isn't a good cook if they are using a Tagine? Russel introduced the Tagine to me, and I am so grateful because I am in love with it. I have re-created a few Moroccan recipes for chicken and come up with my own that is pure perfection! I do hope you will consider buying a Tagine, it may just change the way you cook forever.


Moroccan Tagine Chicken
by amy twomey

ingredients
3 cloves of garlic, minced
olive oil for browning chicken
2 packages of chicken breasts, cubed in large pieces
pinch of black pepper
pinch of ground ginger
pinch of saffron, in 5 T. of boiling hot water and let sit for 10 min, stir well
1/2 t. cumin
1/2 t. turmeric
1 t. fennel seeds
pinches of ground cinnamon
1/2 t. Harissa spice
1/2 t. Ras el Hanout spice
2 onions, finely chopped in Cuisinart
2 c. chicken broth
2 potatoes, peeled and cut into 1 inch cubes
2 carrots, peeled and cut into small round pieces
1 c. green olives
2 lemons, cut into slices
salt to taste


Put your pinch of saffron in a bowl with water and let sit, set aside. Mix the garlic, black pepper, and a big splash of oil in a zip lock bag with the cubed chicken and pound it on both sides with the meat pounder to tenderise it. Heat more oil in a Tagine. Fry the chicken until browned, on medium - high heat. Add all of the spices into the saffron you set aside earlier and stir well. Add blended onions and an entire lemon, cut in half and potatoes and carrots. Stir over high heat for a few minutes.


Add chicken broth to Tagine. Bring to broil. Reduce heat to between medium and low and cover. Cook on medium heat for thirty + minutes. Squeeze in 1/4 of lemon juice from a lemon into pot and stir. Add olives at the very end and stir in well. Add salt to taste.

*Serve chicken over white rice and with a good red wine. Very, very good.

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

{the dish} BBQ Sweet Potato

MMMMMMMmmmmmmmmmmmm!

I can't say this was an original idea of mine ... but I really can't remember where I saw it. Perhaps a cooking show ... Any who ... it's inspired!

Why not take the delicious and sweet, sweet potato and bake it. Then top it with some good ole sweet and tangy BBQ, perhaps some caramelized onions and peppers some slaw and call it a whip-dinger of a meal. And this is the kind of meal my kids will love and I mean LOVE.

You see what I am getting at!

SO here's the plan....

bbq sweet potato by ann west and inspired by others

Wash you sweet potatoes, pierce them with a fork, wrap them in foil and bake them until done. Oh 400 degrees for 45 minutes or so.

In the mean time ... You know those bbq left overs you have from the 4th or that brisket taco meat.... wwweellll perfect. Slap some of your favorite bbq sauce on it and heat it up.

Next you might want to make some yummy slaw or just toss a nice salad. Either way a little tart is good with all that rich savory sweet headed your way.

If you like the idea of some caramelized onions & peppers great. Slice you onions and peppers thin and sautee them in a skillet with about 2-3 tbls of olive oil. Start them on high and then turn them down to a med - low temp and let them cook and cook (really 30 minutes or more). Season with a little salt and pepper. You will love them.

Now top your sweet spud and serve. enjoy!