A bright, savory Spring chicken dish to celebrate the season
I love Spring. There’s nothing better than a dose of gorgeous sunshine, cherry blossoms in bloom, and the tempting promises of Summer on the way. It’s the perfect time of year to throw open the windows, do some Spring cleaning and celebrate new beginnings. I also love the bountiful selection of fresh seasonal herbs and vegetables that come along with it.
Asparagus is in its prime now, so I wanted to create a light and savory chicken dish to complement it for an easy, healthy weeknight dinner – a twist on classic Chicken Saltimbocca with the addition of some cheesy goodness and bright lemony flavor.
I picked up some fresh lemons, thin chicken breast cutlets at the market along with some Italian Prosciutto, fresh sage and Provolone cheese to stuff them with. To start, I laid out the chicken breasts in a large baking pan and layered the ingredients on top – first a slice of Prosciutto topped with a few sage leaves and thinly sliced cheese. I then folded them over and secured them with toothpicks and seared them in a pan in olive oil to get a nice golden brown crust. Once the chicken breasts were browned, I set them back in the pan, poured the juices on top and finished in the oven for about 15 minutes.
The best part of this dish is the buttery lemon wine sauce for serving. I sliced up some garlic and sautéed it in olive oil for a minute or two, then added some chicken broth, white wine and let it come to a boil, then reduced the heat and simmered it down to reduce the sauce, stirred in some lemon juice, a nob of butter and set the sauce aside for drizzling on the chicken later.
While the chicken was roasting in the oven, I blanched the asparagus for a minute or two and then tossed it with sliced garlic, olive oil and sea salt, roasting it for about 10 minutes or so until tender. So easy and soooo good!
Once the chicken and asparagus were done roasting, I served them on a plate and finished them off with the buttery lemon wine sauce. If you want to add a starch to the meal, simply cook up some orzo, pasta or some crusty bread to go with it. You can also use Fontina cheese for a slightly different flavor, or to make it a vegetarian dish, omit the prosciutto and substitute some sautéed mushrooms or spinach and prepare the same way. Keep it light with a side salad and a lemony vinaigrette, and serve with a glass of Pinot Grigio or Pinot Gris.
Here’s to Spring and the days leading up to Summer – Bon Appetit!
Ingredients
- 4-6 chicken breast cutlets
- 4-6 thin slices of Italian Prosciutto
- 12 fresh sage leaves
- 4-6 slices of Provolone or Fontina cheese
- 2-3 tablespoons of olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 cloves of garlic, sliced plus 1 clove minced (for sauce)
- 1 bunch of asparagus
- ½ cup chicken broth
- ½ cup dry white wine (Pinot Grigio or Pinot Gris)
- juice from half a lemon, plus 1 tablespoon zest for garnish
- 1 tablespoon butter
- lemon wedges and additional torn sage leaves for garnish
Instructions
- Preheat oven to 350 degrees.
- Spread out the chicken cutlets flat in a large baking dish, and season with sea salt and pepper, to taste.
- Layer on top of each chicken breast a slice of prosciutto, two sage leaves, and a slice of provolone or fontina cheese, then fold over the chicken in half and secure with a toothpick to secure.
- Heat 1 tablespoons of olive oil in a large sauté pan over medium-high and sauté chicken breasts approximately 1-2 minutes per side until golden brown.
- Remove the chicken and juices from pan and place back into the baking dish and roast in the oven for another 15 minutes until cooked through. You might want to baste the chicken in its juices once or twice to make sure the chicken doesn’t dry out in the oven.
- Meanwhile, slice 2 cloves of fresh garlic, mince 1 clove and set aside. Trim the ends off the asparagus and blanch in boiling salted water in a large pot for about 1 minute. Drain, place asparagus in a baking dish and drizzle with a tablespoon of olive oil, a sprinkle of sea salt and pepper and sliced garlic. Place in oven and roast for about 10-15 minutes until fork tender and slightly browned (be careful not to overcook or the asparagus will get dark and mushy – aim for tender yet crisp and green).
- In the same sauté pan for the chicken, heat another tablespoon of olive oil. Sauté the additional clove of minced garlic for about 1 minute until lightly golden and soft. Add the chicken broth, white wine, lemon juice and bring to a boil, then lower the heat to a simmer. . Let sauce reduce to about half, then add 1 tablespoon of butter, swirling in to finish the sauce.
- When chicken and asparagus are done roasting, plate them and top off with the lemon butter wine sauce.
- Garnish with lemon wedges, torn sage leaves, lemon zest, and salt and pepper to taste. Serve with a side of cooked orzo or pasta, crusty bread or a green salad with a lemon vinaigrette and a dry white wine, such as Pinot Grigio.
Tequila, Sunsets and a Mexican Feast in San Diego (Story + Recipes)
San Diego Sunset
I recently got back from an amazing trip to San Diego – one so lovely and rejuvenating that the sunsets are burned into my brain, leaving me wishing for more of the bright colorful skies, fresh air, palm trees swaying in the wind and cool sand between my toes.
The San Diego Crew
This is a fun trip that started last year with an amazing group of friends and has now turned into a yearly tradition.
Beach House
Seven of my friends and I rented a gorgeous beach house on Mission Beach in San Diego -
Beach House Room
Our house had two levels, two kitchens, five bedrooms, a beach front patio, two grills, plus another two patios outside,
Upstairs
all with stunning views of the ocean from every angle and every room.
Windows
It all started as a birthday celebration trip for my friend Suzanne last year and now with another birthday girl, my dear friend Linda. Plus five other cool cats I’m proud to be friends with: Paula, Cris, Jackie, Janis and Andrew. What a crew.
Kristen and Paula
great friends..
Janis-Paula-Suzanne
great times…
Andrew-Cris
enjoying each other’s company with a Corona or two…
Mission Beach
taking in the stunning views..
Mission Beach Boardwalk
people watching on the boardwalk..
Seagull at Dusk
and making new friends.
Kristen-Paula-Linda
There’s something about California that makes me feel relaxed, happy, and in a totally different world than the one I live in New York City.
San Diego
No crazy traffic or cars honking, just beautiful beaches and cool, relaxed people up early for morning jogs and bike rides, swaying palm trees,
Magenta Sunsets
hazy blue and pink sunrises, and breathtaking bright magenta and orange sunsets that will blow you away.
Beach Houses
The boardwalk is lined with colorful pastel houses and bungalows that look like Jordan almonds lined up in the sand.
Sand Volleyball players
We took daily walks down the beach, watching the surfers and volleyball players,
Surf’s Up
catching some rays down by Crystal Pier while gazing out into the turquoise blue water.
Foodie Excursions
To satisfy our foodie fix, we grabbed a fish taco and a Bloody Mary (or two) at the little beach side cafes and food stands on the boardwalk while soaking in the sunshine.
Patio Surfing
We took advantage of our gorgeous views and drank plenty of tequila and margaritas out on our beach front patio playing penny can, laughing and telling stories,
Frolicking on the beach
and frolicking on the beach at sunset like fools.
The Bar
With a large group of eight people that all love to eat and drink, we spent over $1500 on our grocery bill and stocking our bar so we could take advantage of our two kitchens and grills and had massive amounts of cooking and eating (and drinking) going on each day. I swore after this trip I would never eat again – but that didn’t last long.
Jackie’s Famous Eggs
Jackie made her Famous Eggs with Sausage, Mushrooms and Cheese, served with my Spicy Fried Potatoes, toasted bagels and plenty of bacon and mimosas to go around and feed the masses. Best Breakfast EVER.
Sunset Grilled Feast
Cris was our designated grill master, who made us a delicious feast at sunset with heaps of tender grilled steak, shrimp and veggies – love those baby peppers on the grill!
Cooking up a storm
Paula made us a yummy Chicken dish stuffed with Prosciutto, Sage and Provolone which I gladly assisted with while multi-tasking by drinking my Sauv Blanc with a HUGE mitt (just in case that wine glass gets too hot – LOL).
She also made us a Flaky Egg Bake for Suzanne’s birthday breakfast – with layers of buttery phyllo dough filled with sausage, eggs, cheese, peppers, mushrooms, onions and baked into a yummy casserole fit for a Queen (ahem, Suzanne..)
Andrew’s Chicken Marsala
Janice and Andrew made their delicious Italian lunch of Caprese Salad made with fresh tomatoes, garlic, basil, olive oil and balsamic vinegar with prosciutto, olives and fresh Italian bread, accompanied by a few bottles of great wine. They also made a delicious Italian meal of Chicken Marsala over pasta with fresh parmesan cheese, parsley and Sauteed Asparagus and Brussels Sprouts for our last night in town – totally delicious and gone in five seconds FLAT.
Mexican Feast
My designated meal was to make a feast for Mexican night – when i say feast, i mean FEAST – we had enough food to feed the entire Mission Beach strip and enough leftovers that we seriously thought about donating it to a homeless person so we didn’t have to throw it out if we didn’t finish it all up the next day!
Guacamole
My Mexican menu included fresh Pico de Gallo, fresh Guacamole with lots of cilantro and lime and some jalapeno,
Tequila Lime Shrimp
Grilled Marinated Steak with Lemon and Herbs and Sauteed Lime and Tequila Shrimp to go with the tortillas for tacos and burritos,
Chicken Enchilada Casserole
I also made a cheesy baked Chicken Enchilada Casserole,
Mexican Sides
Red Mexican Rice, Tortillas, Sour Cream, Warm Queso Cheese Dip, Hot Sauce and PLENTY of Margaritas to go around for at least three more days.
Pool sharks
I think we all fell into a serious food coma by Night #3 and decided to kick it up a notch and wake ourselves up with some music and a few games of pool after dinner.
Stunningly Spooky Sunset
After all the eating and feasting, a breathtakingly spooky view appeared when the sun went down. We missed the Green Flash though – which apparently happens for a split second as soon as the sun goes over the horizon line and sinks into the abyss.
Night Out on the Town
Jackie, Cris and I headed out to the bars for some debauchery and drinking activities at the local bars, involving Cinnamon Whiskey shots (ordered by Cris)..FIRE IN THE HOLE! 
Breathtaking bask in the glow
My favorite moment of the entire trip was basking in the glow of that big orange fireball in the sky one evening, dreaming of the day I can return to this lovely, lovely place. Until then, I’ve had my fill of tequila and Mexican feasts to last me another year. The sunsets? I never get tired of those – especially when they look like this.
Ingredients
- 6 avocados
- Juice from 2 limes
- 2 cloves garlic, minced
- 1/2 purple onion, minced
- 4 Roma tomatoes, chopped
- 1/4 cup cilantro leaves, chopped
- 2 jalapeno peppers, minced fine, stems and seeds removed
- 1 teaspoon cumin
- Kosher Salt and fresh ground black pepper to taste
- Dash of hot sauce
Instructions
- Cut avocados in half and remove the pit. Scoop out the flesh into a large mixing bowl and squeeze lime juice on immediately (to prevent the avocado from oxidation and browning). Mash avocado well with a fork until slightly smooth but still a little bit chunky.
- Add garlic, onion, tomatoes, jalapenos, cumin, salt and pepper, and hot sauce. Adjust seasonings to taste.
- Cover with plastic wrap tightly and let sit in the refrigerator for at least 30 minutes or more to let the flavors meld.
- Serve with tortillas, chips, veggies or crackers with fresh made salsa (tomatoes, onion, cilantro, jalapeno, salt and pepper) and plenty of margaritas to go around.
Ingredients
- 2 pounds of shrimp, peeled and deveined
- 1 cup tequila, divided in half
- Juice from 2 fresh limes (about 1/2 cup)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red chile flakes
- 1 tablespoon chili powder
- 1 jalapeno pepper, deveined and seeded, minced
- 1/4 cup olive oil for marinade, plus 1 tablespoon for cooking
- 2 tablespoons butter
- 1 cup fresh cilantro leaves, chopped
- Kosher salt and freshly ground pepper to taste
Instructions
- Wash and drain shrimp, and place in a medium bowl.
- Mix together 1/2 cup of tequila, lime juice, cayenne pepper, chile flakes, chili powder, jalapeno pepper, and olive oil in a separate bowl and pour over the shrimp. Cover with plastic wrap and let marinate for at least 30 minutes to 1 hour. Drain and discard marinade off shrimp in a colander or with a slotted spoon and set shrimp aside.
- Heat a large saute pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and heat for a minute or so. Add additional 1/2 cup of tequila to the saute pan (with pan removed off the burner to avoid flames!).
- Add 1/2 of the marinated shrimp to the heated saute pan and cook for about 2 minutes. Remove shrimp from the pan and set aside. Add the rest of the shrimp to the pan and cook for another 2 minutes until pink.
- Add two tablespoons of butter to the saute pan and return first batch of shrimp, adding it to the shrimp in the pan and saute while tossing the pan for another 2 minutes or so. Sprinkle salt and pepper into the shrimp to taste and mix through for another 30 seconds to 1 minute.
- Serve the shrimp on a platter with the tequila-lime-butter sauce on top with a side of tortillas and all the dressings: guacamole, cilantro, hot sauce, sour cream, rice to make tacos or burritos.
Notes
Recipe inspired by Oprah.com
Ingredients
- 1 tablespoon olive oil
- 1/2 large sweet onion, diced
- 1 teaspoon cayenne pepper
- 1 tablespoon hot pepper sauce
- 2 garlic cloves, minced
- Kosher salt and fresh ground pepper, to taste
- 8 boneless skinless chicken breasts (about 1 1/2 pounds), poached and shredded
- 1 32-ounce container of chicken stock (for poaching chicken)
- 2 cans of red enchilada sauce
- 9 flour tortillas (large burrito size)
- 2 cups of shredded Mexican-blend cheese
- 1 14-ounce can of crushed tomatoes
- Fresh cilantro, chopped for garnish
- Sour cream, for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a large saute pan, heat olive oil over medium heat. Add onion, cayenne, salt and pepper and hot sauce. Saute for about 5 minutes until onion is soft and golden. Add minced garlic and saute for another 2 minutes. Remove onion-garlic mixture from heat and set aside in a large mixing bowl.
- To poach chicken breasts, heat chicken stock in a large Dutch oven or high-sided saute pan and cook chicken breasts in the stock, covered, for approximately 10-15 minutes. Turn off the heat and let chicken sit in the pot (still covered) for another 10-15 minutes.
- Remove chicken breasts from the stock on to a platter and let cool for a few minutes. Shred the chicken with 2 forks and add to the onion-garlic mixture in to the mixing bowl.
- Spread 1/2 of the enchilada sauce from one can on the bottom of a rectangular glass casserole dish. Place three tortillas over the sauce, overlapping.
- Top the layer of tortillas with 1/4 of the chicken-onion mixture, spreading evenly over the casserole dish. Top with 1/4 of the crushed tomatoes and 1/4 cup of shredded cheese.
- Repeat 3 times until you have four layers and have used up all the enchilada sauce, tortillas, chicken-onion mixture, crushed tomatoes and shredded cheese. (Like making a Mexican Lasagna!)
- Place casserole dish in the preheated oven and bake for 30 minutes until the cheese on top is bubbly and golden brown.
- Remove from the oven and let cool for about 5-10 minutes. Cut into squares and serve with chopped cilantro and sour cream.
Notes
Can also make casserole with ground beef or steak, and it can be made in a circular or oval casserole baking dish rather than rectangular if preferred.
Recipe inspired by Williams-Sonoma.
Ingredients
- 2 tablespoons olive oil
- 2 jalapeno peppers, seeded, deveined and minced
- 3 cloves garlic, minced
- 1/2 sweet yellow onion, diced
- 2 cups of long grain rice
- 1/2 cup water
- 1/2 cup chicken stock
- 1 15-ounce can of crushed tomatoes
- Kosher salt and pepper, to taste
- Cilantro, for garnish
Instructions
- Heat olive oil over medium-high heat and saute jalapenos, garlic and onion about 5 minutes in a large saute pan.
- Add the rice to the saute pan and cook, stirring often, until rice is browned slightly another 5 minutes.
- Pour water, chicken stock and crushed tomatoes into the pan and season with salt and pepper.
- Cover and cook for about 15-20 minutes until rice has absorbed all the liquid and is cooked through.
- Remove rice from heat, uncover and fluff with a fork. Add rice to a large serving bowl and garnish with fresh cilantro for serving.
Notes
Feel free to add some fresh cooked corn, red or green peppers or peas to the rice for additional flavors.
Recipe inspired by Saveur.
All photographs, copy and recipes are copyrighted by Kristen Hess/The Artful Gourmet © 2010-2013. Please do not share, use or distribute this content without granted permission from me. Thanks!
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A lighter and healthier classic comfort food: Vegetable Lasagna
Vegetarian Lasagna
Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.
Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.
Ingredients
- 12 lasagna noodles
- 1 1/2 tablespoon olive oil, divided
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, chopped fine
- 1 cup zucchini, chopped fine
- 1 cup fresh spinach, chopped fine
- 1 cup carrots, chopped fine
- 3 cups marinara sauce (homemade or prepared)
- 1 cup Ricotta cheese
- 1 cup low-fat Parmesan cheese, shredded
- 1 cup low-fat or 2% Mozzarella cheese, shredded
- Salt and pepper, to taste
- Fresh basil leaves or parsley, torn for garnish
Instructions
- Preheat oven to 350 degrees.
- Boil salted water in a large pot. Add lasagna noodles and cook according to package directions, drain, separate and set aside.
- Heat ½ tablespoon of olive oil on low heat in a large skillet. Cook onion and garlic for three or four minutes and place into a separate bowl. Add another tablespoon of oil to skillet and cook mushrooms, zucchini, spinach and carrots about 5-10 minutes until tender and add to onion and garlic mixture. Add one cup of the marinara sauce to the vegetables and heat through.
- Spread one cup of the remaining marinara sauce into the bottom of a 13x9 glass greased baking dish and layer with half of the noodles, vegetables and ricotta cheese. Sprinkle with half of the Parmesan and Mozzarella cheese and salt and pepper to taste. Repeat with another layer of marinara sauce, noodles, vegetables and ricotta cheese, sprinkling with remaining cheeses, salt and pepper. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15-20 minutes until cheese is golden and bubbly.
- Let cool for 10-15 minutes, cut lasagna into squares and top with fresh basil or parsley. Serve with a green salad and glass of light red wine.
Notes
Recipe can be made ahead and kept covered in the refrigerator before baking. Can also be kept in the freezer tightly wrapped and reheated in the microwave for leftovers. For a Vegan version of the recipe: omit ricotta cheese and use Vegan soy-based cheese in place of the Parmesan and Mozzarella cheese.
Mushroom, Ham and Cheese Strata: Best Brunch Casserole. EVER.
Mushroom, Ham and Cheese Strata
I love waking up in the morning to the smell of fresh brewed coffee and breakfast cooking in the kitchen. This is a delicious brunch casserole that’s perfect for the holidays and feeding a crowd. It’s filled with delicious sauteed ham, onions, baby bella mushrooms, garlic and dill, over a thin layer of torn whole grain bread (I use low carb bread and only 4-5 slices instead of a whole loaf of bread, and you can actually skip the bread all together if you want it to be more of a frittata), then topped with lots of gooey cheddar cheese. Bake the casserole until its light and puffy, let cool and then serve cut into squares with a green salad or fruit salad and whole grain toast. If you want to switch up the herbs, try Herbs de Provence or Fines Herbes instead. Experiment with different cheeses or meats if you like too (Brie, Monterey Jack, Bacon or Sausage), or spice it up with some red pepper flakes or a dash of Tabasco.What’s great is you can reheat it easily and have some yummy brunch/breakfast for a couple of days if you’re only cooking for a few people. Delish!
- 8 eggs
- 1 cup + 2 tablespoons of milk
- 1 can cream of mushroom soup
- 4-5 slices of whole grain bread
- ½ onion, diced
- 1 teaspoon garlic, chopped (or ½ teaspoon powder)
- Kosher salt and fresh ground black pepper
- 2 cups of cubed ham
- 2 cups of baby bella mushrooms, chopped
- 1 teaspoon dill
- 2 cups of shredded sharp cheddar cheese
- Preheat a medium saute pan over medium heat.
- Tear bread into medium size pieces and layer in the bottom of a 9″ x 13″ greased casserole dish.
- Whisk together eggs, milk and cream of mushroom soup in a large mixing bowl.
- Saute onions, garlic, ham, mushrooms and dill until soft and tender about 5-7 minutes. Sprinkle with salt and pepper to taste.
- Layer the ham, mushroom and onion mixture over the bread in casserole dish.
- Top with egg mixture evenly.
- Sprinkle shredded cheese over the top in an even layer.
- Bake at 350 degrees for 45 minutes until strata is puffy and cooked through.
- Let cool for 5 minutes, cut into squares for serving.
Recipe adapted from Taste and See, Calvary Chapel Finger Lakes.
Read MoreWishing all of you a Merry Christmas and Happy New Year! xo
Looking back on this past year, and all of the tragedies our country has endured with natural disasters and shootings and other acts of destruction – it makes me wish for people to remember what Christmas and the holidays are REALLY all about: joy, sharing, laughter, warmth, peace, giving and most of all LOVE for others. I sincerely wish all of you a holiday filled with these things – and a New Year filled with promise, prosperity and wonderfulness. Merry Christmas. xo
- COOKIES:
- 1 cup butter
- 1 cup sugar
- 1½ teaspoon vanilla extract
- 1 egg
- 1 teaspoon water
- 3 cups flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- BUTTERCREAM FROSTING:
- ⅓ c. soft butter or margarine
- ⅛ teaspoon salt
- 3 cups sifted confectioner’s sugar
- ⅛ to ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- COOKIES:
- In a large mixing bowl, thoroughly cream the butter, sugar, and vanilla extract.
- Add 1 egg and water, and beat until light and fluffy.
- Combine flour, baking powder and salt; blend into creamed mixture.
- Divide dough in half; chill 1 hour.
- On lightly floured surface, roll dough to ⅛” thickness.
- Cut into desired shapes with cookie cutters.
- Bake on greased cookie sheet at 375 degrees about 6-8 minutes.
- Cool slightly; remove from pan and glaze with buttercream frosting and top with sprinkles and decorative toppings.
- Let cookies chill and cool overnight, store in a container in layers of wax paper to prevent cookies from sticking.
- BUTTERCREAM FROSTING:
- Mix together all ingredients in a large mixing bowl.
- Divide frosting into separate medium bowls, add food coloring of your choice.
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About Me
Kristen Hess is a NYC-based food stylist and photographer, writer.
Her professional background is in advertising, design and creative direction, marketing and social media for many well-known food and beverage brands.
She is passionate about food and travel, art and design, photography, theatre and film and all things creative.
Food Styling & Photography Portfolio: http://www.kristenhess.com Search
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