Creamy lemon pasta combines bright lemon, rigatoni, pine nuts, and basil for a delicious, summery dinner. Inspired by the traditional Italian dish, pasta al limone, this meal is cozy yet light.Continue reading “Creamy Lemon Pasta with Fried Pine Nuts”
Sour cream lemon pound cake combines rich, buttery pound cake with vanilla, lemon, and a tart blackberry glaze. The perfect, simple, summery cake for BBQs and parties!Continue reading “Sour Cream Lemon Pound Cake with Blackberry Glaze”
Prickly pear vodka sour, a five-minute cocktail made with fresh lemon + lime juice and pink prickly pear syrup!Continue reading “Prickly Pear Vodka Sour”
Aperol Spritz granita made with dry Prosecco, strawberry, orange, and lemon.Continue reading “Strawberry Aperol Spritz Granita”
Blueberry lemon vodka spritz cocktails made in a pitcher for a fresh, five minute summer drink.Continue reading “Blueberry Lemon Vodka Spritz”
Spring panzanella salad with asparagus, peas, prosciutto, and a tangy lemony-garlic dressing. Bonus: This salad only takes 30 minutes and one pan!Continue reading “Spring Panzanella Salad”
The thyme simple syrup in this French 75 perfectly compliments the floral notes from the gin and the fruitiness of the champagne.Continue reading “Thyme French 75”
Ok, I know it’s been 10 days since July started, but happy July!!! Did everyone have a great Fourth? I spent mine getting fried to a lobster-y red crisp while floating the Truckee River on a donut tube, and it was *worth it*. Everyone was out, and it was like a giant Fourth of July party! The water wasn’t even that cold, and I became friends with a guy dressed like Jack Sparrow. I christened him Pirate Steve, and then he gave us a bunch of PBRs that were kept cold by the melted ice water that is the Truckee River. Pirate Steve was the ~homie~. We kept scraping our backs and booties on the rocks, since the river was fairly low, but if you don’t have battle scars, did you even float the Truckee? Continue reading “Sparkling Strawberry Bourbon Lemonade”
I’m going to apologize now for keeping this recipe from you guys for approximately 2 months.
It’s really a crime and I’m so so so sorry.
The truth is that I thought I had blogged about it, and then looking into it realized that I never did. The recipe is so good that I guess I just thought that I had already talked about it…?
This is an incredibly important recipe you should make very soon. It’s the kind of recipe you make when you meet your boyfriend’s parents, or feel like listening to jazz music (I recommend Miles Davis, George Gershwin, and Ray Charles). It also deserves a good Sauvignon Blanc if that’s your thing.
Just make this when you feel *fancy*.
It has some of the best ingredients including prosciutto, mozzarella, lemons, and unreasonable amounts of butter. Also it has some capers in it. The other day, I was reading my Bon Appetit at my favorite coffee place (the usual) and they described capers as “tiny explosions of salty goodness”. They’re totally right.
Bee Tee Dubbs, this is a very rustic meal that deserves to be served with an unpolished silver
spoon fork thing spork.
Just kidding, I didn’t serve it with that.
But unpolished silver rocks (in my personal opinion).
This recipe was inspired by the veal salimbocca at Buca di Beppo, and also the veal saltimbocca from Tomasso’s in San Francisco (which is one of the best restaurants in the world, in case you’re wondering).
So I basically just melded the two recipes together and played it by ear. And it totally worked!
Which doesn’t always happen, so it’s super awesome when you totally nail a recipe on the first try!
Now it’s your turn….
1 lb. chicken breasts, thinly sliced
1/2 c. flour
2 Tbs. dried sage
Zest of 1 lemon
Juice of 1 lemon
1/2 c. dry white wine
1/2 c. chicken broth
2 cloves garlic
2 drops Tobasco
3/4 c. heavy cream
1 stick butter
1/2 lb. prosciutto
Fresh Mozzarella, sliced
Salt and pepper, to taste
2 Tbs. capers
Rigatoni, butter, and parmesan, to serve
Combine flour, sage, salt, and pepper on a plate. Coat chicken breasts in flour and wrap in prosciutto. Heat some olive oil in a large frying pan, and sear prosciutto wrapped chicken breasts in olive oil until crispy, but not cooked through. Set aside.
In the same pan, saute the garlic until fragrant. Add white wine, chicken broth, lemon zest, lemon juice, Tobasco, heavy cream, butter, salt, and pepper. Stir together. Add prosciutto wrapped chicken back into the sauce. Simmer until chicken chicken is cooked through, about 8 minutes.
The last 4 minutes, place sliced Mozzarella on top of the chicken. Cover with a lid to melt. Sprinkle with capers right before serving. Serve over buttered rigatoni with parmesan.
If you haven’t figured it out already, I’m pretty stoked about this recipe.
So much that I completely devoted a post to this recipe alone. No crazy Sara-antics for you today.
But maybe I’ll have an interesting/somewhat-funny/embarrassing story for you next post.
Just depends how this week goes.
*Song of the Day: Rhapsody in Blue–George Gershwin