Tomato Bruschetta

with goat cheese pesto

Serves 6

Ingredients

            2 pints of Grape Tomatoes, cut in half

          ½ teaspoon garlic, minced

          1/8 cup plus 2 tablespoons of extra virgin olive oil

          1 tablespoon of green onion, sliced thin

          ½ small red onion, small dice

          1 tablespoon chives, fresh sliced thin

          1 tablespoon of fresh basil, chiffonade

          Salt and pepper to taste

          1 Baguette, sliced thin and toasted in oven

          ¼ cup pesto goat cheese

Directions

1.      Preheat oven to 375 degrees F.

2.      In a small bowl, combine tomatoes, garlic, and the 2 tablespoons of olive oil.

Mix and place tomato mixture on baking sheet.

3.      Bake tomatoes 3 to 5 minutes. Just until they are slightly softened. Cool.

4.      Once cooled place tomatoes in a small bowl. Add oil,green onion, red onion, chives,

and basil. Mix and season with salt on pepper. Reserve.

5.      To assemble. Take a sliced toasted baguette(crostini) and spread an even layer of pesto goat cheese on it. It helps if the pesto goat cheese is room temperature. Next add the Tomato mixture on top of the crostini with goat cheese pesto. Finish with balsamic syrup. Repeat the process for remaining crostini's.

Pesto Goat Cheese

            2 cups packed fresh basil leaves

          2 cloves garlic

          ¼ cup pine nuts

          2/3 cup extra virgin olive oil,

          Salt and Pepper to taste

          1 cup parmesan cheese, grated

          1 small package goat cheese, room temperature

Directions

1.      Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.

2.      Add  the oil and process until fully incorporated and smooth.

3.      Transfer to a small bowl, and add the parmesan. Mix and season with salt and pepper to taste.

4.      Next add 4 tablespoons of pesto to the softened goat cheese. Mix well. You will have extra pesto, which can be used in different preparations.

Mattison's House Salad

with tomatoes, pine nuts, gorgonzola, and balsamic vinaigrette

Serves 6

Ingredients

          1 bag of spring mix lettuce

3 tablespoons Balsamic Dressing(see recipe)

1 pint of grape tomatoes, cut in half

          6 tablespoons pine nuts, toasted

          ½ cup gorgonzola, crumbled

Directions

1.      In a medium mixing bowl, add spring mix and balsamic dressing. Mix well.

2.      Divide the greens between six plates. Garnish each salad with tomatoes, pine nuts, and gorgonzola. Serve immediately.

Balsamic Dressing

          2 each egg yolks

          ½ each shallot minced

          2 each garlic clove, chopped

          1 cup balsamic vinegar

          2 ½ cups blended olive oil

          2 tablespoons of fresh basil

          Salt and pepper to taste

Directions

1.      In a food processor. Place all ingredients in food processor except oil and salt

and pepper. Turn on and mix ingredients well.

2. Next while food processor is on, add all the oil in slowly. Season with salt and pepper.

Chicken Parmigiana Tenders

with penne marinara

Serves 4

Ingredients

            Olive oil, for frying

          1 ½ pounds chicken breast tenders

          Salt and Pepper

          1 cup all purpose flour

          2 large eggs, beaten with a ¼ cup water

Breading

            2 cups panko bread crumbs

          1 cup grated parmesan

          2 tablespoons of basil, fresh chopped

          1 tablespoon of thyme leaves, stripped and chopped

          1tablespoon of rosemary, fresh, chopped

Marinara

            2 tablespoons extra virgin olive oil

          1 small sweet onion, finely diced

          3 cloves of garlic, minced

          1(14oz) can of chunky style crushed tomatoes

          1(28oz) can crushed tomatoes

          1 cup of chicken stock or broth

          A handful of fresh basil leaves, torn into small pieces

          1 ½  cups shredded mozzarella

          ½ cup parmesan grated

          1 pound of penne, cooked to al dente

Directions

Preheat oven to 350 degrees F.

Heat ½ inch oil in a large nonstick skillet or frying pan over medium

To medium high heat.

Season chicken tenders with salt and pepper. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading and cheese mixture. Coat chicken in flour, then egg, then bread and and cheese mixture.

Cook chicken 5 to 6 tenders at a time, until deeply golden on each side, 3 to 4 minutes. Tranfer chicken to a cookie sheet and finish in the oven another 5 minutes.

Set water on to boil for pasta and prepare according to pakage directions for al dente.

Before coating chicken, add oil, onions and garlic to saucepan to cook medium low heat.

Stir occasionally for 10 minutes while you are working on chicken. Add both cans of tomatoes and a cup of chicken stock and bring sauce to a bubble.

Reduce heat to a simmer until ready to serve. Before serving stir in torn basil and season with salt to taste.

Place a little sauce on the chicken tenders. Top with mozzarella and parmesan cheese. Place in a oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce and serve.

Strawberry Shortcake

with vanilla whipped cream

Serves 6

Ingredients

            2 cups all purpose flour

          3 ½  tablespoons baking powder

          5 tablespoons of sugar

          6 tablespoons cold unsalted butter, cut into small pieces

          ¾ cup heavy cream

          2 mashed hard cooked egg yolks

          2 tablespoons unsalted butter, melted

          3 pints strawberries, cleaned and halved(quartered, if large)

          2 tablespoons sugar

          1 cup heavy cream, whipped

Directions

1.      Preheat oven to 375 degrees F. Lightly butter a baking sheet

2.      Sift the flour, baking powder and 4 tablespoons of sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolks; stir with a fork until the dough just holds together.

3.      Knead the dough on a floured surface unitl it is just smooth. Do not overwork.

4.      Roll the dough out ¾ - inch thick. Using a floured 2 ½ inch to 3 inch cookie cutter, cut out 4 rounds. Gather the scraps, reroll; cut 2 more rounds.

5.      Put the 6 rounds on the prepared baking sheet. Brush with melted butter and sprinkle with the remaining tablespoon of sugar. Bake in the center of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.

6.      For the filling, mix berries and sugar in bowl. Chill.

7.      Cool the biscuits on a rack, carefully split them in half. Heap the bottoms with strawberries. Dollop with whipped cream, then replace the biscuit tops. Serve immediately with remaining whipped cream on side.