Chicken Caesar Salad

We are having a run of hot weather here and even though you don't want to cook people have to eat, so you have to come up with something light yet satisfying.

Caesar Salad is about as simple as it gets. Into a large bowl you place about 6 cups of rinsed, dried and course chopped Romaine lettuce. Add to the lettuce about 1/3 cup (don't overdue the dressing you don't want soggy lettuce)good creamy Caesar dressing and toss to coat the lettuce. Add some shredded Parmesan cheese and toss again.

Make or buy some big rustic croutons for your salad. I made some from some of my leftover bread...simply cut big chunks of bread and toss with some olive oil and seasoning and place in a single layer on a cookie sheet. Place in an oven that has been preheated to 350 and bake them until they are crispy and golden brown. Don't forget to turn them over during baking.

You can either use precooked chicken or you can grill or broil a couple of chicken breast halves your self. If you cook your own be sure you don't over cook them and let them rest for a couple minutes before cutting into chunks and topping your salad. I prefer making my own chicken for cost and flavor. Add some more shredded Parmesan cheese and your croutons. Chicken Caesar Salad is super easy, super fast and super delicious.

This is a simple meal that goes together in a flash. Less time in the kitchen is a good thing on a hot night.

Puff Pastry Tart w/ Ricotta and Caramelized Onions

I have to apologize for being gone so long, but I have been dealing with an RA flare up that has made it really difficult to want to type outside of work. I am still dealing with it, but it has gotten better.

We all have nights were we don't really feel like cooking but want something really decadent. This recipe is basically something I put together in a flash and can have it on the table in less than 40 min.

You take a sheet of puff pastry, carefully unfold it onto a parchment lined cookie sheet and lightly roll it to flatten it and seal the creases. With a sharp paring knife you give it a little edge by scoring it 1/2 inch from the edge of the pastry sheet. In a mixing blow take 1/2-1 cup of whole milk ricotta, 1 egg white, salt, pepper and whip it together. Carefully spread the ricotta mixture onto the puff pastry making sure to stay inside the scoring line. On top of the ricotta take some caramelized onion that have cooled. Slide into a 400 degree preheated oven until golden brown on the bottom. Serve up with a salad. Pour yourself a glass of wine and relax. This was easier than pie.