Chicken Scampi from Spain

This is the last of my fav's from the Holidays. I don't have a picture of it.. but it is beautiful, healthy and o-so delicious. This is a recipe from my sister in law, Cristy, who prepared it for our lunch one day. Cristy got this recipe while living in Spain. This recipe is very lemony. This is not a problem for me, because I happen to think there is no such thing as too much lemon. But You may want to add the lemon juice a little at a time to suit your taste.

1 Chopped onion
5 Garlic cloves, minced
1/2 cup Olive oil
4 tbs Butter
3 Chicken breasts, chopped to bite size pieces, uncooked
Juice of 3 lemons
12 Mushrooms, sliced
4 Tomatoes chopped
salt and pepper
Cooked Penne Pasta enough to feed 4-6

In a large skillet, heat olive oil and butter. Add onions and mushrooms. saute until onions are translucent and mushrooms are a bit browned. Add garlic and saute for 45-60 seconds, do not let burn. Add Chicken and cook until no longer pink. Add tomatoes, juice of 3 lemons and salt and pepper to taste.
Serve over pasta
Serves 4-6

Creamy Artichoke Soup

This is another recipe from Aubrey.. my favorite person in San Diego; who cooks amazing food and makes me fat. She posted this on her blog and I begged her for permission to post it on here. Looks amazing! She serves this with some warm, crusty bread. Enjoy!

2 tablespoons extra-virgin olive oil

2 leeks, white part only, washed well and chopped

1 clove garlic, minced

1 small potato, peeled and chopped

1 (8-ounce) package frozen artichoke hearts, thawed

2 cups chicken stock

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons plus 1/3 cup mascarpone cheese

2 tablespoons chopped chives, for garnish

Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
recipe, courtesy Giada DeLaurientiis, Food Network

chick pea dip

I spent Memorial Day weekend in San Diego with one of my favorite people, Aubrey. We love to cook, share recipes.. and go to the beach. We did plenty of both. This is a bikini friendly version of hummus, without the Tahini. As much as I love Tahini.. did you know it has, like 200 calories per tablespoon? Considering I can eat hummus with a spoon.. this is bad for the thighs. This recipe is just plain delicious... Thanks Aubrey!

1 can chick peas (garbanzo beans) drained, rinsed
1 lemon, zested and juiced
2 cloves garlic
5-7 sprigs fresh thyme, leaves stripped from stems
course salt and freshly ground pepper
a few drops hot sauce, to taste (I use Frank's Red Hot)
1/4 cup extra-virgin olive oil
dipper ideas: pretzels, gourmet chips, red bell pepper, cucumber,
celery, any veggie you like

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t0 a dish and surround with veggies and chips.
this recipe was adapted from a Rachael Ray recipe.

SPICED MINI BURGERS WITH COUSCOUS SALAD

1 10-ounce box couscous
1 pound ground beef
Kosher salt and pepper
1 1/2 teaspoons ground cumin
1 1/2 tablespoons dried oregano
4 tablespoons extra-virgin olive oil
6 scallions, trimmed and sliced
4 Roma (plum) tomatoes, quartered
1 seedless cucumber, sliced into half-moons
3 tablespoons tablespoons fresh lemon juice
(i also added feta)
1 8-ounce container hummus (optional)

Place the couscous in a medium bowl and pour 1 1/2 cups hot tap water over the top. Cover and let stand for 5 minutes before fluffing with a fork.
Form the beef into 12 small 1/2-inch-thick patties. Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, the cumin, and oregano.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to desired doneness, 4 minutes per side for medium.
Combine the couscous, scallions, tomatoes, cucumber, lemon juice, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and the remaining oil in a large bowl.
Divide among individual plates. Serve with the burgers and hummus, if desired.

4 servings

Sara Quessenberry
Real Simple, APRIL 2008