August 29, 2011
If this doesn’t scream summer breakfast, I don’t know what does?!?! Just look at this.
The color of the tomatoes, silkiness of the ricotta, crunchy toast and mouth watery basil…and check out that Kosher salt and pepper…love the combinations!
Do I need to tell you how much I love heirloom tomatoes? I’m in love in the color and the sweet flavors. It is that simple.
Heirloom Tomato and Ricotto Breakfast Sandwich
for 1 breakfast sandwich
- 1 english muffin, sliced
- 2 eggs
- 1 tablespoon milk
- 1 heirloom tomato, sliced
- 1-2 tablespoons ricotta cheese
- 4 basil leaves, chopped roughly
- Kosher salt and freshly ground black pepper
1. Toast english muffin. Meanwhile combine eggs and milk and a sprinkle of salt and pepper. Scramble on medium heat until done. Sprinkle 1/2 chopped basil on top of finished eggs and fold to combine.
2. To assemble sandwich, lather ricotta cheese on both sides of english muffin. On one side of the muffin, place 2-3 slices of tomato and sprinkle with salt and pepper. Layer on eggs, and remaining chopped basil, then top with other side of muffin.
3. Enjoy warm!
January 20, 2011
Mr. A had pasta on his mind. I had protein on my mind. Lemon Basil Pasta and Grilled Chicken was born. I was a little hesitant because of the lemon, since I didn’t know how Mr. A would react.
After one bite. “Did you put lemon in this?”
“It’s really good”
Phew. He had seconds too. And took the rest for lunch at work the next day. Happy times.
Thanks to the Pioneer Women for this summer time recipe, during this week of single digit temperatures. I changed a few things up. Here is my version.
- 2 whole Grilled Chicken Breasts, let rest then slice
- 3/4 pound Penne Pasta, Cooked Until Al Dente
- 2 Tablespoons Butter
- 1/2 lemon, Juice
- 1/2 cup Heavy Cream
- ¼ cups Half-and-half
- 3/4 cup Grated Parmesan Cheese
- Salt And Freshly Ground Black Pepper, To Taste
- 8-10 whole Basil Leaves, Chopped
1. Cook pasta, reserving 1/2 cup of hot pasta water. Set pasta aside in a colander.
2. Meanwhile, in a medium to large-sized saute pan, melt butter over medium heat. Squeeze in the lemon juice. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Throw in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed. I added the hot pasta water after the pasta was mixed in – since the pasta soaks up the cheese/cream mixture.
3. Add pasta to sauce pan. Stir to combine. Add 3/4 of the chopped basil.
4. Dish it up. Add the sliced chicken on top and sprinkle more basil on top if desired.