Pasta with Chicken, Asparagus and Sun-Dried Tomatoes

This pasta dish has a bouquet of fresh, sweet flavors. It is just as good with chicken or shrimp, penne or rotini pasta. Here I made it with chicken and tri-colored rotini for a little extra color. Leftovers freeze nicely for a take to work lunch or a quick dinner.

Pasta with Chicken, Asparagus and Sun-Dried Tomatoes
(Makes 4 servings.)

• 1/2 cup drained oil-packed sun-dried tomatoes, chopped - reserve oil
• 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1 pound of boneless/skinless chicken breasts, cubed (or you can substitute 1 1/4 pounds uncooked shrimp, peeled and deveined)
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup dry white wine
• 1 3/4 cups canned low-salt chicken broth
• 2 tablespoons tomato paste
• 12 ounces penne or rotini pasta
• 3/4 cup grated Parmesan cheese
• Salt and pepper to taste

Tri-Colored Rotini with Chicken,
Asparagus and Sun-Dried Tomatoes

Heat oil reserved from tomatoes in heavy large skillet over medium heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to a medium bowl.

Add sun-dried tomatoes, chicken or shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until chicken is cooked through or shrimp are just opaque in center. Transfer mixture to bowl with asparagus.

Add wine, broth and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain then place pasta back in the pot. Add the asparagus mixture, the sauce, remaining 1/4 cup basil and cheese to the pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Avocado with Shrimp and Crab Salad

Those warm days are upon us now. It always seems as though we go from winter directly to summer. We are at the Delaware shore for the long weekend, along with millions of other people wanting to enjoy the beautiful weather we are currently having.

A number of restaurants located in the beach towns serve an avocado and seafood salad as an appetizer or lunch course. I love it and have made my own version at home for years. Light and tasty, it is a perfect meal for a warm summer's day or evening.

Avocado with Shrimp and Crab Salad
(Generously serves 4, or 6 smaller portions using avocado thirds instead of halves.)

• 2 tablespoon mayonnaise
• 2 teaspoon freshly-squeezed lemon juice
• 1/4 teaspoon grated lemon peel
• 1/4 teaspoon seafood seasoning, such as Old Bay
• 1 teaspoon finely chopped tarragon (optional)
• Salt and pepper, to taste
• 2 celery ribs, chopped small
• 1 dozen large shrimp,each peeled, deveined, cooked and cut in half
• 1/2 pound of jumbo lump crab meat,picked through for shell
• 2 ripe Haas avocados, skin and seed removed and each cut in half or in thirds – depending on your portion size
• 4 cups mixed salad greens,washed, dried and torn in bite-sized pieces
• Lemon vinaigrette; recipe follows

Avocado with Shrimp & Crab Salad

Mix together first 5 ingredients, adjust seasonings to your liking and salt and pepper to taste.

Add the chopped celery and shrimp pieces to the mayonnaise dressing and mix. Gently add lump crab, being careful not to break up the nice crab lumps.

In a separate bowl, toss the salad greens with the vinaigrette. Divide among 4 or 6 plates, depending on your portion size. Top each bed of greens with an avocado slice. Spoon the seafood mixture over the avocado. Garnish with fruit, sliced radishes, or whatever you like. Serve with a crusty, warm baguette for a special lunch or light summer dinner.


Lemon Vinaigrette
• 1 1/2 tablespoon freshly squeezed lemon juice
• 3/4 teaspoon Dijon mustard
• 1/2 tablespoon minced shallots
• 1/4 teaspoon grated lemon peel
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Whisk together first four ingredients, slowly whisk in olive oil until well combined. Season with salt and pepper..

Poirier d’Anjou (Pear Cake)

On a recent trip to Portugal, people were constantly speaking to me in French. It didn't matter whether I was in the southern, central or northern part of the country, I was greeted in French. I found this extremely odd and wasn't quite sure what to make of it. Sometimes I would reply in French, but mostly I just looked confused until they would say, "You are French, no?" 

I would like to claim that I am French, they have that 'je ne sais quoi' way about them that I envy. The French appear to do everything with flair and style, all the while making it seem so effortless.

This French pear cake is reflective of all that is French and it is absolutely delicious. The pretty presentation is similar to an upside down cake and is perfect for company or for a little sweet splurge. Best of all, it is easy to make. Serve it warm with some vanilla ice cream for a really special treat.

Poirier d’Anjou (Pear Cake)
(Serves 6.)

• 1 cup sugar, divided
• 2 cups water
• 2 pounds large d’Anjou pears
• 1/3 cup butter
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 eggs
• 3/4 cup milk
• 2 tablespoons red currant jelly
• 1 teaspoon vanilla
• 3 tablespoons Cointreau, or other orange flavored liqueur

Preheat oven to 425^oF.

Poirier d’Anjou (Pear Cake)

Butter a 9-inch cake pan and set aside.

Place 1/3 cup sugar in a large saucepan. Add the water and bring to a boil over low heat.

Peel, halve and core the pears. Place pear halves in boiling syrup and cook for 30 minutes or until just tender. Remove pears with a slotted spoon, reserving the syrup.

Melt the butter in a small saucepan and let cool slightly.

Combine the flour and baking powder in a food processor. Add the eggs, the remaining sugar, the butter and milk and blend to form a smooth batter. Pour into the cake pan. Cut each pear half vertically into slices 3/8 inch think and arrange on top of the batter in a rose pattern, starting from the center. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, boil the syrup in which the pears were cooked over high heat until very think and syrupy. Add the red currant jelly and the vanilla and boil for 1 minute more. Add the Cointreau and remove from heat.

Pour the syrup evenly over the cake. Bake for another 5 minutes. Unmold the cake onto a serving plate. Serve warm or at room temperature.

Chicken Fajitas

Happy Cinco de Mayo!

Have a little fajita party to celebrate. Everyone, especially the kids, love to stuff their own tortilla and finish them with their choice of toppings. Enjoy with a slushy frozen margarita and dream of the summer days to come.

Chicken Fajitas
(Serves 6.)

• 4 tablespoons vegetable oil, divided
• 2 tablespoons freshly-squeezed lemon juice
• 1 1/2 teaspoons seasoned salt
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes

• 1 1/2 pounds chicken cutlets, sliced into thin strips
• 1/2 medium sweet red pepper, sliced into thin strips
• 1/2 medium sweet green pepper, sliced into thin strips
• 1/2 cup chopped red onion
• 4 green onions, thinly sliced
• 6 flour tortillas, warmed
• Shredded cheddar cheese, salsa, guacamole and/or sour cream (optional toppings)

Chicken Fajitas

In a large, reclosable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, heat the remaining oil. Sauté the pepper strips and onions until crisp-tender. Remove vegetables and keep warm.

Remove chicken from plastic bag and blot with a paper towel to dry. Discard the marinade.

In the same skillet, cook chicken and red onions over medium-high heat for 5 to 6 minutes or until the chicken is no longer pink. Return pepper mixture to pan, add the green onions and heat through.

Spoon filling down the center of tortillas and fold in half. Serve with cheese, salsa, guacamole and/or sour cream.

Guacamole

Avocados seem to be one of those foods that people either really like or really hate ... there doesn't seem to be a middle ground here. They are actually very good for you. Yes, they are high in fat, but it is a healthy non-cholesterol producing fat.

Personally, I really like them and ate more than my fair share for the many years I lived in California. I love them in sandwiches, salads and smashed to make one of my favorite dips, guacamole.

This is a simple, throw together recipe ... great for serving on a game day or with frozen margaritas on a hot summer day. For a creamier dip, add a little sour cream, for a spicier dip, use hot sauce instead of salsa.

Guacamole
(Serves 4.)

• 3 Haas avocados, cut in half and peeled with pit removed
• 1 tablespoon freshly squeezed lime juice
• 2 medium tomatoes, peeled, seeded and diced
• 1 small can chopped green chilies
• 1 tablespoon salsa
• Salt and freshly ground pepper, to taste
• Chips for serving

Guacamole

Roughly chop the avocado and place in a medium-sized glass or ceramic bowl.

Add the lime juice and gently toss to coat. Fold in the tomatoes, chilies and salsa. Add the salt and pepper to taste.

Serve the guacamole with chips of your choice or use it as an accompaniment to a variety of dishes, such as tacos, burritos, fajitas, enchiladas and quesadillas.

(For a smoother dip, stir in a tablespoon of sour cream before adding the tomatoes.)

Portobello Quesadillas

Warmer temperatures, sunny skies, blossoms out and daffodils are smiling ... it feels like spring! Cinco de Mayo is just a couple of days away but you can start celebrating early with my favorite quesadilla.

Portobello mushrooms are 'meaty' and earthy, a satisfying alternative to beef, pork or chicken; especially for those preferring a vegetarian meal. I use them in cheese-steak sandwiches, risotto, stuffed, every way I can think of.

Portobello Quesadillas
(Serves 4.)

• Vegetable oil
• 1 pound portobello mushroom caps (about 5 medium), gills removed and sliced
• 1 medium onion, finely diced
• 1/2 cup salsa, divided
• 4 8- to 10-inch tortillas
• 3/4 cup Monterrey jack cheese, shredded
• 1/4 cup sour cream
• 1 avocado, sliced

Portobello Quesadillas

Heat 1 tablespoon oil in a large nonstick sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.

Transfer the vegetables to a bowl with 1/4 cup of salsa, stir to combine.

Wipe out the sauté pan with a paper towel.

Mix 1/4 cup of the salsa with 1/4 cup of sour cream. Set aside as a dipping sauce.

Place tortillas on a work surface. Spread 3 tablespoons of cheese on half of each tortilla and top the cheese with one-fourth of the filling. Fold tortillas in half, pressing gently to flatten.

Heat 1 teaspoon of oil in the sauté pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a platter and tent with foil to keep warm. Repeat with remaining quesadillas.

Cut each quesadilla into wedges and serve with avocado slices and sauce.