Spaghetti with Artichoke Hearts, White Wine, and Prosciutto

This is an easy and delicious dish that I created and that serves two.

Ingredients (in the sequence in which they're used)

- 4 oz. of spaghetti or angel hair pasta
- 2 tbsp olive oil (for cooking sauce)
- 2 cloves garlic, minced
- 1/2 sweet onion, diced
- 1/2 cup white wine (I used a chardonnay)
- 2 tbsp lemon juice
- small jar can of artichoke hearts (I used a 7.5 oz jar of marinated artichoke hearts)
- 1/4 cup pitted and chopped olives (I used castelvetrano green olives)
- 2 tbsp capers
- 1/3 cup chopped Italian parsley
- 1 to 2 oz finely chopped prosciutto (I used Citterio prechopped prosciutto, which comes in 4 oz. packages. I typically mix it into salads)
- 1 to 2 tbsp of very high quality extra virgin olive oil. (I used Persian lime flavored oil.) This is to pour over finished pasta.

Directions

1. Pasta
Cook pasta until al dente, per package directions. Drain and put in serving bowl.

2. Sauce
a. Heat olive oil in medium skillet over medium heat

b. Sauté onion and garlic for 5 minutes

c. Add white wine, lemon juice, and artichoke hearts. Cook for 3 minutes.

d. Add olives, capers, and parsley. Cook for 2 minutes. Wine and lemon juice will have evaporated.

e. Spoon over pasta and mix. Then sprinkle prosciutto and olive oil over pasta and mix again.

Scrambled Eggs with Mascarpone, Pancetta, Cream, and Croutons

I created this easy concoction because I was looking for a light dinner entrée that could use some leftover pancetta, mascarpone cheese, and whipping cream. I loved the results. It serves 2.

Ingredients

- 5 eggs
- 4 tablespoons mascarpone cheese
- 1 tablespoon whipping cream
- 2 tablespoons garlic and butter croutons
- 1 tablespoon dried chopped onion mixed with 1 tablespoon water
- 1/4 tablespoon garlic powder
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 ounces diced pancetta (I buy 4-oz. packages of diced pancetta)

Directions

1. Whisk together eggs, whipping cream, mascarpone cheese, dried onion, garlic powder, salt and pepper. Then add croutons and whisk again.

2. Heat olive oil in a medium skillet and add pancetta. Sauté for 3 to 4 minutes.

3. Add egg mixture and cook.

Chicken, Artichoke, Zucchini, Corn, Onion, Tomato, Olive, Red Wine Skillet Dish

I created this easy dish in the process of figuring out how to use leftover roast chicken. I was very pleased with the results. Needless to say, you could start with uncooked chicken instead.

It should serve 4 to 6, but the two of us managed to consume about 80% of it.

Ingredients

- 1/2 leftover cooked chicken, skin removed, and chopped into bite-size pieces

- 1 zucchini, sliced in half lengthwise, and then sliced into 1/2 inch, half round pieces

- 1/2 onion,  chopped

- 1 clove garlic, minced

- 1 medium to large tomato, seeded and chopped

- 1 small jar of marinated and quartered artichoke hearts (7.5 oz)

- 1 small can extra sweet corn niblets (11 oz.)

- 1 cup pitted black olives, chopped

- 1/2 cup red wine - I used a Tuscan wine -Vecchia Cantina Rosso di Montepulciano

- salt and pepper to taste

- 3 tbsp olive oil

Directions

1. In  a large skillet, heat the olive oil over medium heat.

2. Add onion and sauté for 5 minutes. (If the chicken is uncooked, include it with the onion. If it is leftover cooked chicken, include it in the last step.)

3. Add garlic and sauté for 1 minute

5. Add zucchini and sauté for 5 minutes, turning once.

6. Add remaining ingredients, and cook for an additional 5 minutes.

Bell Peppers, Onions, Dried Fruits, and Balsamic - An Easy Side

This easy side with bell peppers, onions, dried fruits, balsamic vinegar, and capers is my first creation from scratch. It serves two.
The recipe's ingredients can easily be adjusted for your taste.

I used to accompany a grilled salmon recipe which I previously posted and which we love: http://viaggiviniecucine.blogspot.com/2013/06/heathers-grilled-salmon-another-nice.html

Ingredients

1 orange bell pepper sliced into thin strips
1/2 a medium-sized onion, sliced into thin strips
2 tbsp chopped dried apricots
2 tbsp raisins
1 tbsp capers
2 tbsp raspberry balsamic vinegar
2 tbsp extra virgin olive oil

Directions

1. Place olive oil in a medium skillet and heat over medium heat.

2. Add onions and cook until soft, about 5 minutes.

3. Add peppers  and cook for about 5 minutes. About 2 minutes before the peppers are done, add the fruit, capers, and balsamic.