Parmesan Vinaigrette Salad

I made the parmesan crisps the night before my dinner party and in hindsight, it wasn't the best of ideas. Being stored in an airtight container made them a little gummy in texture and not as delightfully crisp as they were fresh from the oven. Not that I sampled one or more...not me! The parmesan crisps are divine, I will be making them again for sure.  They would be great as chips as well.

Parmesan Crisps
makes 8 to 10 crisps

1/2 cup finely shredded Parmesan

Preheat oven to 450 degrees.

Pour a heaping tablespoon of Parmesan onto a silicone lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 5 to 6 minutes or until golden and crisp. Cool.

Parmesan Vinaigrette

¼ cup fresh lemon juice
¼ cup white vinegar
6 tablespoons grated Parmesan cheese
1 tablespoon whole grain mustard
2 teaspoons Worcestershire sauce
2 garlic cloves, minced
¾ cup extra-virgin olive oil

Combine all ingredients except the oil in a mini-food processor. Pulse to combine. Stream in the olive oil with the processor on to emulsify the dressing. Serve over mixed greens with Parmesan crisps.

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Mustard Garlic Chicken

This recipe was amazingly easy. I was able to prep everything in advance and bake it for my dinner party. The chicken was moist and tender. My dinner party was for 11 women, but the recipe can easily be reduced for a weeknight dinner and serve a whole breast per person. I served it with dill roasted red potatoes and steamed green beans.  The marinade would also work well on bone-in chicken.

Mustard-Garlic Chicken
serves 12

6 large chicken breasts, halved
8 large garlic cloves, minced
¼ cup Dijon mustard
¼ cup dry white wine
¼ cup extra-virgin olive oil
2 tablespoons soy sauce
2 teaspoons Tabasco
2 teaspoons herbes de Provence
1 teaspoon salt

In a bowl, mix all of the ingredients except the chicken. Toss the chicken in the marinade and store overnight.

Preheat the oven to 425 degrees.

Bake the chicken for 25 to 30 minutes, until the juices run clear.

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Caramelized Onion Bruschetta

I adapted the caramelized onion dip recipe to transform it into a simple appetizer. The onions can be made in advance and warmed in the microwave before assembling. This is a really easy recipe to make and who doesn't love sweet onions?

Caramelized Onion Bruschetta
makes 36

2 large Vidalia onions
4 tablespoons unsalted butter
¼ cup vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces goat cheese
1 baguette

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.

Slice the baguette into ¼” slices and toast under the broiler for 1 to 3 minutes, until just browned. Cool.

Spread goat cheese onto each toast and top with a heaping spoonful of the caramelized onion mixture. Sprinkle with fresh ground pepper and serve.

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