CHICKEN VESUVIO

This is my version of the traditional Chicago Italian-American dish. Everyone loves a one-pot meal or in this case, a one-baking pan meal. I cooked this in a large roasting pan even though I only had 3 very large chicken breasts. It is important to have the chicken and potatoes in one layer, to ensure even browning. After baking, I transferred the dinner to a prettier baking pan suitable for the table and for my photo.

4 bone-in, skin-on chicken breasts or whole chicken legs

1 T balsamic vinegar

4 large potatoes, peeled and cut into wedges

4 lemons

3 cloves garlic, minced

3 T extra-light olive oil or avocado oil

1 T freeze-dried oregano or 3 T fresh oregano leaves

½ cup Sicilian or Spanish olives, cut in half

¼ cup capers, drained

Sea salt and freshly ground black pepper

Preheat oven to 425 degrees F.

Place the chicken in a large baking pan.

Brush balsamic vinegar over the chicken.

Add the potatoes to the pan and scatter on the olives and capers.

Squeeze the juice from three lemons into a small bowl.

Add the garlic, olive oil, and oregano.

Season to taste with salt and pepper and stir to combine.

Pour evenly over the chicken and potatoes.

Bake for 30 minutes.

Remove from oven and baste with pan juices.

Return to oven and continue to bake another 30 minutes, until chicken is brown and potatoes are golden and tender.

Transfer chicken and potatoes to a platter, pretty baking pan, or individual plates.

Slice the 4^th lemon into thin slices and tuck in between potatoes and chicken.

Pour pan juices over and serve with a green vegetable or salad.

Serves 4

BIG MAMMA & PAPA'S 50TH WEDDING ANNIVERSARY WITH FAMILY

Portsmouth, Virginia 1947

POLENTA BITES WITH RICOTTA CHEESE & SUN-DRIED TOMATOES

Do you want something different, delicious, and easy to put together for an appetizer?  This is just the perfect little bite.

1 log plain polenta, cut into 12 rounds

Olive oil or avocado oil

¾ cup ricotta cheese

Grated zest of 1 lemon

3 T grated Parmigiano-Reggiano or Pecorino Romano

Sea salt and freshly ground black pepper

½ (8-oz) jar sliced sun-dried tomatoes in oil

1 small bunch fresh basil, finely chopped

1 clove garlic, minced

Using a 2-inch cookie cutter, cut each round of polenta to be bite-size.

Brush each with a little oil and place under the broiler for about 5 minutes each side, or until lightly brown.

In a small bowl, mix the ricotta cheese with the grated zest of a lemon.

Add the Parmigiano or Pecorino cheese and mix well.

Season to taste with salt and pepper.

In another small bowl add the sun-dried tomatoes, basil, and garlic.

Spoon a tablespoon of cheese mixture on top of each polenta bite.

Top with a spoon full of the tomato mixture.

Makes 12

BRUSCHETTE WITH SWISS CHARD & PIGNOLI

This is a delicious way to get dark greens into an appetizer or lunch. I made only 6 slices and saved the rest of the chard for another day.

3 bunches Swiss chard, trimmed of tough stems and roughly chopped

½ cup pignoli (pine nuts)

Extra-virgin olive oil

1 shallot, thinly sliced

1 large clove garlic, thinly sliced

Italian bread, cut into 12 slices and browned in the broiler on both sides

Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

Sea salt and freshly ground black pepper

Grated zest of ½ lemon

Rinse and spin dry the Swiss chard and set aside.

In a large skillet, dry toast the pine nuts until golden.

Watch them carefully because they burn easily.

Remove with a spoon to a small bowl and set aside.

Add oil to the skillet and sauté the shallot for 2 minutes.

Add the garlic and sauté for another 30 seconds.

Add the Swiss chard to the skillet and sauté another 4 minutes, stirring often.

Add the pine nuts and stir in.

Using a large fork, pile the chard upon each bread slice.

Sprinkle with grated cheese and season with salt and pepper.

Sprinkle each with grated lemon zest and serve immediately.

Serves 4 to 6

CLASSIC CAESAR SALAD

The Caesar Salad was created in the 1920s by Caesar Cardini, an Italian immigrant, and restauranteur. 

Lee's Kitchen Hints: To crisp up any limp lettuce, first soak the leaves in a bowl of lukewarm water for 5 minutes. This allows the cells (or pores) in the lettuce to soak up the water and become plump. Drain the lettuce and now soak in ice cold water for another 5 minutes. This allows the cells to close and the results will be crisp lettuce. Spin dry and place in a salad bowl. Any leftover lettuce can be refrigerated in a plastic baggie with a paper towel wrapped around the lettuce.

2 cups cubed (½-inch) crusty Italian bread

2 T olive oil

2 heads Romaine lettuce, torn into bite-size pieces

Dressing
1 large egg yolk

3-4 anchovy fillets

1 large clove garlic, grated

2 T fresh lemon juice

1 t Dijon mustard

1 T honey

⅓ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

⅓ cup Parmigiano-Reggiano cheese

Lemon wedges, for serving (optional)

Preheat oven to 375 degrees F.

On a large rimmed baking sheet, toss the bread cubes with the olive oil. 

Spread in an even layer and season with salt and pepper.

Bake until golden brown, about 12 minutes.

Remove and transfer croutons to a plate and set aside.

Meanwhile, place the egg yolk, anchovy fillets, garlic, lemon juice, Dijon, and honey in a large salad bowl and whisk until smooth.  

Slowly add the oil, and whisk again until smooth.

Add Romaine into the bowl.

Add Parmigiano cheese, season to taste with salt and pepper.

Add the croutons, and toss again.

Divide between 4 salad plates and garnish with lemon wedges, if desired.

Serves 4

TOMATO & OLIVE SALAD

This is such a delicious and easy salad to make. Toss it all together in a bowl and serve.

1 pint cherry tomatoes, cut in half

1 cup black Cerignola or Kalamata olives, pitted

1 small red onion, cut in half and thinly sliced

Zest and juice of 1 lemon

1 bunch chopped Italian parsley

1 small bunch chopped basil

¼ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Toss all of the ingredients together in a salad bowl and season to taste with salt and pepper.

Serves 4

CREAMY SCALLOPS & SHRIMP

Sometimes I can't make up my mind if I want scallops or shrimp over pasta. I love sun-dried tomatoes in anything and this was a hit with my husband.

6 sea scallops
12 large shrimp peeled and deveined

Sea salt and freshly ground black pepper

2 T avocado oil or light olive oil

1 large clove garlic, pressed or minced

½ t red pepper flakes

1 cup clam nectar

1 cup cream or half-and-half

½ cup oil-packed sun-dried tomatoes, thinly sliced

½ cup freshly grated Parmigiano-Reggiano cheese

Rinse scallops and shrimp and pat dry with a paper towel.

Season them generously with salt and pepper.

Heat oil in a large skillet over medium-high heat.

Cook the scallops on each side for 2 to 3 minutes, until golden.

Remove to a plate and set aside.

Cook the shrimp on each side for 2 minutes, until pink.

Remove to the plate with the scallops.

Add the garlic and red pepper flakes to the skillet and cook about 1 minute.

Add the clam nectar, cream or half-and-half, sun-dried tomatoes, and Parmigiano.

Stir to combine, bring to a boil, reduce heat, and simmer 3 minutes.

Season to taste with salt and pepper.

Return scallops and shrimp to skillet and gently stir to combine and simmer another minute.

Serve with pasta or with crusty bread and a green salad.

Serves 2 as a main course