February 02, 2015 12:00 PM

Entertaining, Food, Travel and Home

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Brussels Sprouts Caesar Salad

The chef and author of Great Food Starts Fresh puts a flavorful twist on an old favorite

2 tbsp. extra-virgin olive oil

1 lb. brussels sprouts, thinly sliced

1/3 cup mayonnaise

½ tsp. Dijon mustard

¾ tsp. Worcestershire sauce

2 tbsp. fresh lemon juice

½ tsp. minced garlic

6 oil-packed anchovy fillets, chopped and mashed

6 dashes hot sauce

Kosher salt

Freshly ground black pepper

½ cup grated Parmesan cheese

1. Heat a large sauté pan over medium-high heat for 1 minute. Add olive oil, followed by sliced brussels sprouts. Cook, stirring occasionally, for 7 to 9 minutes, until sprouts are lightly charred. Remove from heat and transfer to a large bowl.

2. In a small bowl, whisk mayonnaise, mustard, Worcestershire, lemon juice, garlic, anchovies and hot sauce. Add the dressing to the cooked sprouts; toss to combine. Season with salt and pepper. Sprinkle with Parmesan cheese, and serve warm.

Serves: 4

Prep time: 15 minutes

Cook time: 10 minutes

Chicken Parmesan Pot Pie

The chef and author of Fabio’s American Home Kitchen serves up comfort food with an Italian spin

½ cup extra-virgin olive oil, plus more for drizzling

1 cup diced celery

1 cup diced onions

1 cup diced carrots

Kosher salt

Freshly ground black pepper

1 cup diced red-skinned potatoes

4 boneless, skinless chicken breasts, cut into bite-size pieces

¾ cup flour

2¼ cups chicken stock

11/3 cup store-bought marinara sauce

6 tbsp. grated Parmesan cheese, divided

½ cup peas, fresh or frozen

2 tbsp. chopped parsley

2 tsp. chopped fresh oregano

1½ sheets frozen puff pastry dough, thawed

1 egg

1. Preheat oven to 400°. In a pot, heat the olive oil over medium-high heat. Add the celery, onions and carrots, stirring occasionally, and cook until the vegetables just begin to caramelize. Season with salt and pepper. Add potatoes and cook until they begin to brown around the edges.

2. Add the chicken and cook until no longer pink in the center, about 10 minutes. Whisk in flour and cook for 1 minute. Gradually add chicken stock and bring to a boil, whisking constantly until smooth; simmer 1 minute. Add marinara sauce and 4 tbsp. Parmesan cheese. Stir in the peas and cook to heat through. Remove from heat and stir in parsley and oregano. Season with salt and pepper to taste.

3. On a lightly floured surface, roll the pastry dough to a 1/3-in. thickness. Using a 4-in. round cookie cutter (or sharp knife or pizza cutter), stamp out 6 rounds. Ladle the hot filling into 6 small bowls or ramekins. Top each bowl with a round of dough.

4. In a small bowl, whisk together the egg and 2 tbsp. water. Brush top of dough with egg wash. Place the bowls on a foil-lined baking sheet and bake until the pastry is golden brown and the filling is bubbly, 10 to 15 minutes. Remove pot pies from oven. Sprinkle with remaining 2 tbsp. Parmesan and a drizzle of olive oil. Let stand for 5 minutes before serving.

Serves: 6

Prep time: 35 minutes

Cook time: 30 minutes

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