Lemon Basil Pasta (with chicken)

I found the beans in this recipe to be problematic.  They don't mix well with the pasta, and when I served it some had 2 beans, while others had half a can.  Not sure what the solution to this issue is.  Just thought I would mention it.  Obviously, this is not my photo, since I added chicken and parm to my dish.  The original recipe calls for adding 1/2 c. of the pasta water 1 T. at a time to the basil puree.  I didn't bother.  Turned out fine.  This dish is light and refreshing.  I served it with steamed broccoli.

Makes 4 Servings
(From March Better Homes and Gardens with modifications)

Chicken:
2-3 chicken breasts, cut into thin slices
1 T olive oil
1 large clove garlic, pressed
Juice from 1/4 lemon
Peel from 1/4 lemon
Parmesan (for garnish)

Heat olive oil, adding garlic, and lemon.  Add chicken and cook until just done.  Set aside.

Pasta:
10 oz. dried linguine or desired pasta
1 19-oz. can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
2 Tbsp. olive oil
1 cup packed fresh basil leaves


Directions
1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time.  Drain pasta and beans; cover to keep warm.

2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.

3. In a food processor combine cooked lemon peel/olive oil, basil, the remaining 1 T. olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. 

4. To serve, toss hot cooked pasta mixture with lemon-basil mixture. 



Top with chicken and fresh parmesan cheese.

Bottled Salsa

I use my food processor to chop all the ingredients.  I also drain off some of the water from the tomatoes because I don't like runny salsa.  Note to self:  wear gloves when handling jalapeno peppers.  They are no joke.  It seems like this recipe makes 5-6 large bottles.

48-58 tomatoes
4 medium onions
8 yellow peppers
4 green peppers
20 jalapeno peppers
1-1/4 c vinegar
2 t. sugar
4-1/2 t.  salt
1 t. crushed red pepper

Simmer over low heat, draining excess water until desired consistency is achieved.  Remove from heat, add 1 bunch fresh chopped cilantro and stir well.  Add salsa to bottles, leaving 1-2 inches at the top.  Seal with lids and place in water bath (bottles should be nearly covered with water).  Process for 15 min. or until lids are sealed.  Store for up to a year.

Sweet Zucchini Cupcakes

Can you tell I'm on a cupcake kick lately?  Frankly, this is the only way I can stand zucchini, and these were delicious.  The nuts made the cupcake in my opinion.  You could substitute chocolate chips as well. 

From marthastewart.com with my additions.

Cupcakes (makes 12)

1 1/2 cups all-purpose flour, (spooned and leveled)

            1 cup packed brown sugar

            2 teaspoons baking powder

            1/2 teaspoon ground cinnamon

            1/2 teaspoon salt

1/2 t. ground cloves (my addition)

1/2 t. nutmeg (my addition)

  1/2 cup coarsely chopped pecans or walnuts (I used almonds)

            1 zucchini (10 ounces), coarsely grated (1 1/2 cups)

            1/3 cup vegetable oil

            2 large eggs, lightly beaten

            1/2 teaspoon pure vanilla extract

.    Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

.    In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt (also nutmeg and cloves). Mix in nuts.

.    In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

.    Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.

Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

Cream Cheese Frosting

            4 tablespoons room-temperature unsalted butter

            4 ounces room-temperature bar cream cheese

            2 cups confectioners' sugar

            1/2 teaspoon pure vanilla extract

Directions

In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.