True confession. I’m just now getting home from catering a wedding. I cooked the menu for this column, shot the photos, and typed the recipes earlier today. It’s very late at night. I’m several days past the deadline and am just now sitting down to write my “little paragraph about the food.” After realizing that I hadn’t bothered to eat all day, I made myself a dish of Lemon Pasta topped with a scoop of Bruschetta Chicken and popped it in the microwave to reheat. Then I added a chunk of leftover Italian Wedge Salad on the side and sat down at my computer to type. Y’all. These are goooooood recipes! All three of them – even microwaved. I’ve impressed myself, and that’s no easy task. First of all, the pasta is just plain yummy. It would have been good all by itself. The chicken dish is definitely going on my catering menu. Served on toasty bruschetta, it will be a great new appetizer offering. The wedge salad is also fabulous and could easily be served as an entrée. I’m adding it to my menu as well. I’m so happy to be excited about food again — and I’m loving trying new things! Thank you, dear readers, for your constant support and encouragement. Keep your fingers crossed that the next issue’s recipes will be just as good.
Italian Wedge Salad
This recipe is basically a template for creating your own personal version of an Italian Wedge Salad. Start with a head of iceberg lettuce. I like slicing the lettuce into rounds, but traditional wedges will work just as well. Top with your favorite charcuterie meats, olives, tomatoes, any type of cheese you prefer and some crunchy croutons. A drizzle of balsamic glaze will suffice as a zesty dressing. If you like your salads dressed heavier, use a balsamic vinaigrette or Italian dressing (traditional or creamy) instead. Fresh basil is a must. If it’s out of season, you can substitute Italian parsley.
Iceberg lettuce
Salami slices, julienned
Pepperoni slices, julienned
Kalamata olives, halved lengthwise
Grape tomatoes, sliced
Shaved Parmesan cheese
Croutons
Balsamic glaze
Fresh basil leaves, julienned
Cut lettuce into round slices and place on a serving platter. Top lettuce with julienned salami and pepperoni, kalamata olives, sliced grape tomatoes, Parmesan cheese and croutons. Drizzle with balsamic glaze and garnish with fresh basil.
Bruschetta Chicken
Bruschetta Chicken is supposed to be served with crusty, toasted French or Italian bread. Wouldn’t that be the makings of a fabulous appetizer? For an entrée version, I prefer pasta.
For the chicken:
1 pound boneless skinless chicken thighs
Salt and pepper
1 tablespoon olive oil
For the topping:
¾ cup shredded mozzarella cheese
1¼-1½ cups, diced fresh tomatoes
3 cloves garlic, minced
1 teaspoon dried basil
1 tablespoon olive oil
Salt and pepper, to taste
Balsamic glaze
Fresh basil
Cut chicken into bite-sized pieces. Season with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally until golden brown and almost cooked through. Transfer chicken to a baking dish that has been lightly sprayed with cooking spray. Top chicken with mozzarella cheese. Preheat oven to 350 degrees. In a small bowl, mix tomatoes with garlic, dried basil and 1 teaspoon olive oil. Season with salt and pepper. Spread tomato mixture over chicken and cheese. Bake, uncovered, for 20-25 minutes or until cheese is melted and chicken is cooked through. Drizzle with balsamic glaze and garnish with fresh basil before serving. Serve with bruschetta or pasta. Serves 2 to 3.
Lemon Spaghetti
One of my new favorite pastas! It will pair well with pork, chicken, or seafood.
½ pound spaghetti
1/3 cup olive oil
1/3 cup grated Parmesan cheese
¼ cup fresh lemon juice
Salt
Freshly ground black pepper
1 teaspoon lemon zest
Fresh basil leaves, chopped
Cook the pasta in a large pot of boiling water until tender, about 8 minutes. Whisk the oil, Parmesan cheese and lemon juice in a large bowl to blend. Drain the pasta, reserving ½ cup of the cooking liquid. Toss the pasta with the lemon sauce and 2 tablespoons of the reserved pasta liquid. Add additional pasta liquid as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil. Serves 3.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
