Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
* 1 small red bell pepper, seeded and cut into thin strips
* 1 Italian mild green pepper, cubanelle, seeded and thinly sliced
* 1 medium yellow skinned onion, thinly sliced
* 4 large cloves garlic, cracked away from skin
* 1 teaspoon crushed red pepper flakes
* 1/4 cup tablespoons extra-virgin olive oil, divided
* Coarse salt and pepper
* 2 cups shredded Parmesan, available in tubs near deli -- make
sure to get shredded cheese, not grated
* 4 (6 to 8-ounce) boneless, skinless chicken breasts
* 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
* 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice
-- chiffonade

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on
thickness of fingerlings -- thin, small fingerlings may also be left
hole, larger potatoes should be quartered to speed cooking process. If
you are using small red potatoes, halve or quarter them in the same
way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet.
Combine with peppers and onions, garlic and crushed red pepper flakes.
Coat the potatoes, peppers and onions with extra-virgin olive oil just
enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season
liberally with salt and pepper. Place potatoes in the oven and roast
20 to 22 minutes, until potatoes are just tender and peppers and
onions are crisp at edges. Toss mixture with tongs, turning the
potatoes after 15 minutes. When the potatoes are cooked, transfer them
to a serving dish and peel the foil off the cookie sheet and discard
for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed
paper or foil near the stove top. Heat a large nonstick skillet over
medium high heat -- your pan must be very hot when the chicken is
added. Pile the shredded cheese on the work surface created with the
waxed paper or foil. Season your chicken breasts with black pepper but
no salt; the cheese will add enough salt to the taste of the dish.
Press the breasts firmly into the cheese. Coat both sides of breasts
with as much cheese as possible. Add 1 tablespoon extra-virgin olive
oil to the skillet, 1 turn of the pan. Set breasts into the skillet
and cook 7 minutes on each side, until cheese forms an even, golden
casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small
bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the
skillet. Top chicken with big spoonfuls of raw sauce and serve with
potatoes, peppers and onions.

From: foodnetwork.com

Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top

Cook Time: 20 min
Level: Easy
Yield: 4 servings for big eaters :)

Ingredients

* 1 pound cavatappi, corkscrew pasta with lines or, macaroni with
line in any short cut
* Salt
* 3 tablespoons extra-virgin olive, divided
* 2 tablespoons butter
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* Black pepper
* 3 tablespoons all-purpose flour
* 1 1/2 cups whole or 2 percent milk
* 1/2 pound sliced capocollo, hot ham, halve then slice into thin ribbons
* 1 box frozen chopped spinach, defrosted and excess liquid squeezed out
* 1 cup grated Parmigiano-Reggiano, a few large handfuls, divided
* 1/2 teaspoon nutmeg, ground or freshly grated, eyeball it
* 1/4 teaspoon ground cayenne pepper, a couple pinches
* 1 pound ball fresh mozzarella -- buy a piece wrapped, not packed
in water, then cut into 1/2-inch cubes
* 1 cup plain or Italian bread crumbs
* A generous handful of flat leaf parsley, finely chopped

Directions

Preheat broiler.

Place a large pot of water over high heat and bring to a boil. Add the
pasta, salt water and cook to al dente, with a bite.

While the water is coming up to a boil for the pasta, heat a medium,
deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the
pan, and the butter. When butter melts into the oil, add onions and
garlic and season with salt and pepper. Cook, stirring frequently, for
2 minutes then dust the onions with flour and continue to cook for 1
minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the
milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup
grated Parmigiano. Season sauce with nutmeg and cayenne and remove
from the heat. Taste and add a little salt, if you like.

Combine the cooked pasta and the cubed mozzarella with the sauce, stir
to coat completely by turning over and over. Transfer dressed pasta to
a baking dish.

To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons
of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb
mixture over the top to cover the pasta from edge to edge. Transfer
the baking dish under the broiler and broil until golden brown and
crispy. Garnish with chopped parsley. What a gut-buster!

Yum-o!

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and
make an incision reaching 2/3 the way down the breast. Loosen up the
incision with your fingers to make a hole. Season the chicken with
pepper. Combine the cheese with arugula and baby spinach and stuff the
breasts. Spiral-wrap the breasts with the bacon tightly to cover the
meat evenly. Place chicken on a nonstick baking sheet and roast 20 to
22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil,
season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to
water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1
tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the
potatoes with 2 tablespoons oil, the scallions, chicken stock and salt
and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.

From: foodnetwork.com

My Mom's Tomato and Bean 15 Minute Stoup

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 3 cloves garlic, chopped
* 1/2 teaspoon crushed red pepper flakes
* 1 medium onion, chopped
* 2 carrots, peeled and thinly sliced
* 2 ribs celery, chopped
* 1 small zucchini, sliced
* 2 cups vegetable or chicken stock
* 1 (15-ounce) can diced tomato
* 1 (15-ounce) can tomato sauce
* 1 (15-ounce) can small white beans or cannellini beans
* 1 (10 ounces) box, cut frozen green beans
* Salt and pepper
* 1 cup fresh basil, torn or shredded
* Grated Parmigiano or Romano, to pass at table
* Crusty bread, to pass at the table

Directions

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic
and crushed red pepper flakes, stir then stir in the onions, carrots,
celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes
and beans. Bring soup up to a bubble and season with salt and pepper,
to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil
into the soup. Ladle up the soup and serve with grated cheese and
bread.

Sausage and Broccoli Rabe

Cook Time: 17 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 large bundle broccoli rabe, about 1 1/4 to 1 1/2 pounds
* Salt
* 2 tablespoons extra-virgin olive oil
* 1 pound bulk Italian hot or sweet sausage

Directions

Trim ends of the broccoli rabe and cut into 3-inch pieces.

Bring 2 inches water to a boil in a high sided skillet. Salt the
water. Add the broccoli rabe and simmer 10 minutes, drain. Return
skillet to the stove and heat extra-virgin olive oil over medium-high
heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli
rabe and stir to combine.

Savory Eggs with Peas and Shallots

Cook Time: 8 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons butter
* 1 large shallot, very thinly sliced
* 8 eggs
* Salt and freshly ground black pepper
* 1 package soft herb-flavored cheese, crumbled (recommended: Boursin)
* 1 cup green peas

Directions

Melt butter in a medium skillet over medium heat. Add shallots and
cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with
shallots then stir in the cheese and peas, cook 3 to 4 minutes until
eggs are firming up but not yet dry. Serve immediately.

Caesar's Scampi

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

* 1/4 cup extra-virgin olive oil, eyeball it
* 1 teaspoon anchovy paste
* 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
* 1 lemon, zested and juiced
* 2 large cloves garlic, chopped or grated
* Freshly ground black pepper
* 1 tablespoon Worcestershire sauce
* 2 hard boiled eggs, finely chopped

Directions

Heat the extra-virgin olive oil in a skillet over medium-high heat.
Add anchovy paste, stir it in then add shrimp and shake pan 1 minute.
Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook
shrimp 2 minutes more then add juice of 1 lemon to skillet and turn
off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2
shrimp per person.

Wingless Buffalo Chicken Pizza

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 3/4 pound chicken breast cutlets
* Extra-virgin olive oil, for drizzling
* 2 teaspoons grill seasoning, (recommended: McCormick Montreal
Seasoning) eyeball it
* 1 pizza dough, store bought or from your favorite pizzeria
* Cornmeal or flour, to handle dough
* 2 tablespoons butter
* 1 tablespoons Worcestershire sauce, eyeball it
* 2 to 3 tablespoons hot sauce, medium to spicy heat
* 1/2 cup tomato sauce
* 1 cup shredded Monterey Jack cheese, a few generous handfuls
* 1/2 cup blue cheese crumbles
* 3 scallions, thinly sliced

Directions

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the
chicken then season with grill seasoning. When grill is hot, add
chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle
it. If you let it rest and warm up a few minutes it will handle even
easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in
Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to
sauce and coat. Cover the pizza dough with the saucy Buffalo chicken,
cheeses, and scallions. Bake 18 minutes or until crisp.

From: foodnetwork.com

Chicken Parm Meatball Subs

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds ground chicken
* 1 tablespoon grill seasoning blend (recommended: Montreal Steak
Seasoning by McCormick)
* 1 large egg
* 1 cup grated Parmigiano-Reggiano
* 1/2 cup Italian bread crumbs
* Handful of chopped parsley leaves
* Extra-virgin olive oil, for liberal drizzling plus, plus 3
tablespoons, 3 turns of the pan
* 2 large cloves garlic, cracked from skin and split
* 1/4 teaspoon red pepper flakes, a healthy couple of pinches
* 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
* 1 cup chicken stock
* Salt
* Pepper
* 8 to 10 leaves fresh basil, torn or shredded
* 4 (6 to 8-inch) crusty sub rolls
* 1 1/2 cups shredded provolone

Directions

Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, half
of the grated cheese, bread crumbs, parsley, and a serious drizzle of
extra-virgin olive oil to the bowl. Mix the meat and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval
meatloaves. Be careful not to form the balls wider than your bread.
The flattened balls will stay put on your sub, no roll-aways! Bake the
meatballs 15 minutes until golden and firm. Switch the broiler on.

While the meatballs bake, heat a medium skillet over medium heat. Add
3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes
then remove the cloves. Add crushed red pepper flakes then tomatoes
and stir in the chicken stock. Season the sauce with salt and pepper
and simmer 10 minutes, adjust seasonings and stir in the basil.
Reserve a extra sauce for dipping on dinner table.

Remove the meat from oven and loosen with a thin spatula. Turn meat
balls in sauce.

Cut sub rolls making the bottom a little deeper than the top. Hollow
out a little bread and lightly toast the sub rolls under broiler. Fill
the bottoms of the breads with flattened balls and sauce. Combine the
provolone and remaining Parmigiano. Cover the subs with cheese and
return to broiler to melt the cheese until golden.

From: foodnetwork.com

Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1 1/2 pounds ground veal
* 1 pound ground beef
* Salt and pepper
* 2 cloves garlic, grated or minced
* 1 large egg, plus 1 egg yolk
* 2 handfuls grated Parmigiano-Reggiano
* 2 handfuls plain bread crumbs
* 3 tablespoons sliced or finely chopped sage leaves
* 3 tablespoons extra-virgin olive oil
* 8 ounces Gorgonzola
* 1 tablespoon butter
* 2 fresh bay leaves
* 1 onion, finely chopped
* 1 cup chicken stock
* 1 (15-ounce) can crushed tomatoes
* 1/2 cup cream

Directions

Preheat oven to 400 degrees F.

Place meat in a mixing bowl and season with salt, pepper, add in
garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8
large balls and arrange in a baking dish. Coat balls with 2
tablespoons extra-virgin olive oil. Using the end of a wooden spoon,
make an indentation half way into each ball and fill the cavity with
some Gorgonzola. Bake until golden and cooked through, 15 to 20
minutes.

Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot
over medium heat, add bay and onions and season with salt and pepper.
Add chicken stock and tomatoes and heat through, stir in cream, reduce
heat to medium-low and simmer to thicken slightly 8 to 10 minutes.

Ladle sauce into shallow bowls and top with big stuffed meatballs and
potatoes alongside, if desired.

Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese

Cook Time: 25 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
* Salt
* 1 1/2 pounds ground veal
* 1 large egg
* 1/2 cup bread crumbs, a couple of handfuls
* 1 cup grated Parmigiano-Reggiano
* 4 to 6 sprigs fresh sage, thinly sliced
* Black pepper
* 3 tablespoons extra-virgin olive oil
* 10 to 12 cremini (baby portobello mushrooms), quartered
* 1 clove garlic, crushed
* 1 cup chicken stock
* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 3 cups milk
* 1/4 teaspoon freshly grated nutmeg, eyeball it
* 1/4 pound prosciutto di Parma, finely chopped (have the deli
slice it as thick as bacon, rather than shave it)
* 1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it

Directions

Preheat oven to 400 degrees F.

Place potatoes in a pot, cover them with water, then bring water up to
a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes
or so.

While the potatoes are working, combine veal with egg, bread crumbs,
1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick)
oval shaped meat loaves. Heat a large nonstick skillet over
medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of
the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to
a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return
skillet to heat, add another turn of extra-virgin olive oil to the pan
and the mushrooms and the garlic. Cook mushrooms until dark and
tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken
stock to deglaze the pan.

While the mushrooms cook, melt butter over medium heat in a medium
saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season
with nutmeg, salt, and pepper. Reduce the sauce a few minutes to
thicken a bit.

Drain potatoes and add them back to warm pot. Add half of the milk
sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a
couple of handfuls. Smash the potatoes to desired consistency and
season with salt and pepper to taste.

Add the remaining milk sauce to the mushrooms, stir in Gorgonzola
cheese to melt, then add the broth and combine. Serve the meatloaves
with Gorgonzola-mushroom gravy over top and prosciutto potatoes
alongside. Serve with green salad or wine steeped greens, recipe
follows.
Wine Steeped Greens:

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 clove garlic, cracked from skin
* 1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped
* 1 cup dry red wine
* Salt and pepper
* 2 teaspoons lemon zest, eyeball it

Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2
turns of the pan, and garlic. Cook garlic a couple of minutes while
you chop kale then remove the clove. Crank heat up a notch them add
greens to wilt them down, 2 to 3 minutes of turning is involved here.
Add wine, salt, and pepper and reduce heat to simmer. Steep the greens
in wine 10 minutes, stir in zest then serve.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ease of preparation: easy

Chili Suizas Bake

Cook Time: 25 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 3 large poblano peppers
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 pounds ground chicken
* 1 onion, chopped
* 1 jalapeno, seeded and finely chopped
* 4 cloves garlic, finely chopped
* 12 large or 16 medium to small tomatillos, peeled, rinsed and halved
* 1/4 cup cilantro, a handful
* 2 cups chicken stock
* 2 teaspoons honey
* Salt and pepper
* 1 lime, juiced
* 1/2 cup creme fraiche
* 3 cups lightly crushed tortilla chips --whole-grain tortilla
chips, such as flax seed tortillas add a wonderful texture and flavor
* 1 cup shredded Swiss cheese, about 1/3 pound
* 1 cup shredded Monterey Jack cheese, about 1/3 pound

Directions

Heat the broiler to high. Place the poblanos under hot broiler and
char until blackened an all sides, 10 to 12 minutes. Leave the door of
the oven cracked to allow the steam to escape. Place the peppers in a
bowl and cover tightly with plastic wrap. Allow the peppers to cool
enough to handle.

While peppers char, heat extra-virgin olive oil in a high sided
skillet over medium-high heat. Add chicken and lightly brown, 3 to 4
minutes. Stir in onions, jalapeno and garlic and cook to soften onions
about 5 minutes. While onions cook, place tomatillos and cilantro in
the food processor and process until smooth. Pour the tomatillos into
the chicken mixture and stir to combine. Stir in chicken stock and
honey, season with salt and pepper and simmer chili 10 minutes.

When poblano peppers are cool enough to handle, remove seeds and chop,
stir into chili. Remove chili pan from heat and stir in lime juice.
Add dollops of creme fraiche on top of the chili, placing spoonfuls
evenly across the pan. Cover the pan with a layer of crushed chips and
top with Swiss and Monterey Jack cheeses. Place under broiler until
brown and bubbly. Serve from hot skillet, spooning out chili into
shallow dinner bowls. TOUCHDOWN!

From: foodnetwork.com

Beer Braised Shrimp with Louisiana Salsa and Rice

Cook Time: 30 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 4 cloves garlic, grated or finely chopped
* 6 to 8 small ribs celery from the heart, chopped
* 1 large or 2 medium green bell peppers, seeded and chopped
* 1 medium-large red onion, chopped
* 2 tablespoons chopped fresh thyme, finely chopped
* 4 tablespoons butter
* 1 1/2 cups enriched white rice
* 2 1/2 cups chicken stock
* Salt and freshly ground black pepper
* 2 red jalapeno chile peppers, very thinly sliced
* 1 pint grape or cherry tomatoes, heirloom multi colored, red or
yellow, halved
* 2 limes
* 2 tablespoons extra-virgin olive oil
* 2 pounds large shrimp, deveined, tail on
* 1 tablespoon seafood seasoning (recommended: Old Bay)
* 1 tablespoon Worcestershire sauce
* 1/4 cup hot sauce
* 1 bottle beer
* 3 tablespoons butter
* 1 bunch scallions, thinly sliced on an angle

Directions

In a medium bowl combine the garlic, celery, peppers, onions and thyme.

Heat a medium pot with 1 tablespoon butter over medium heat. Add about
1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and
toss around for 1 to 2 minutes more. Stir in the chicken stock and
cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender,
fluff with fork and season with salt and pepper.

Combine remaining vegetables with red chile peppers and tomatoes and
dress with the juice of 1 lime. Season with a little salt.

Heat 2 tablespoons olive oil in a large skillet over medium-high to
high heat. Add shrimp and season with seafood seasoning,
Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add
beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into
small bits and melt into sauce then add in scallions. Squeeze the
juice of 1 lime over the pan.

Serve shrimp in shallow bowls, top with a generous scoop of rice and
garnish with generous spoonfuls of salsa. If you prefer lots of rice
to a little bit of seafood, reverse the order and fill bowl with rice,
top with shrimp and salsa.

Seafood Pasta with Sherry Tomato Cream Sauce

Cook Time: 10 min
Level: Easy
Yield: 8 first course or party buffet servings, 6 entree servings

Ingredients

* Salt
* 1 1/2 pound penne rigate or bow tie pasta
* 3 tablespoons extra-virgin olive oil
* 1/2 pound shiitake mushrooms, stemmed and sliced
* 2 large shallots, chopped
* 3 to 4 cloves garlic, finely chopped or grated
* A pinch or 2 crushed red pepper flakes
* 1/2 cup dry sherry
* 1/2 cup chicken stock or seafood stock
* 1 (15-ounce) can crushed tomatoes
* 1 pound shelled, cooked or raw bulk lobster pieces
* 1 teaspoon lemon zest
* Salt and freshly ground black pepper
* 1/2 cup cream
* A handful chopped chives or parsley or both

Directions

In a large saucepan boil water for the pasta. When water begins to
boil add salt liberally, let water return to a boil and cook pasta to
al dente. Drain.

Heat a large skillet over medium heat with olive oil, 3 turns of the
pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5
minutes. Deglaze the pan with sherry, stir in stock and tomatoes and
bring to a bubble. If using raw seafood, season with lemon zest, salt,
and pepper. Raise the heat a bit then add the seasoned seafood and
heat through or cook until just about firm and opaque, a couple of
minutes. If using cooked seafood, season the seafood when you add it
to skillet with lemon zest, salt and pepper.

Stir in heavy cream and toss hot pasta with sauce and chives and/or
parsley, adjust seasoning and serve.

Chicken Cacciatore Stoup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced
* Coarse salt and black pepper
* 1/2 teaspoon crushed red pepper flakes
* 3 to 4 tablespoons extra-virgin olive oil, 3 turns of the pan
* 2 russet potatoes, peeled and cubed into 1-inch squares
* 4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped
* 4 ribs celery hearts, chopped
* 1 medium onion, peeled and quartered lengthwise then thinly sliced
* 1 red bell pepper, seeded and quartered lengthwise then thinly sliced
* 4 cloves garlic, chopped
* 1/2 cup dry Italian red wine, eyeball it
* 1 (15-ounce) can diced tomatoes
* 1 (28-ounce) can fire-roasted crushed tomatoes
* 2 cups chicken stock
* 3 tablespoons fresh rosemary, finely chopped, 3 or 4 sprigs
* 1 cup basil, arugula or baby spinach leaves, shredded or torn
* Grated Parmigiano-Reggiano or Romano, to pass at table
* Crusty bread, to pass at the table

Directions

Heat a deep skillet or a medium soup pot over medium-high heat. Add 2
tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with
coarse salt and pepper and red pepper flakes.

While the chicken cooks, chop up the veggies.

When the chicken is evenly and lightly browned all over, 3 or 4
minutes, remove it to a plate and reserve. Add another tablespoon of
extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to
the pan. Cook a couple of minutes, then add in the mushrooms, celery,
and onion and cook another couple of minutes. Add in the peppers and
garlic and cook another 1 to 2 minutes. Season the vegetables with
salt and pepper. Add chicken back to the pan. Toss it with the
vegetables. Add red wine to the pan and deglaze it, picking up
drippings. Add tomatoes and stock to the stoup and stir to combine.
Stir in rosemary and reduce heat to low. Cover and cook 8 to10
minutes.

Turn off stoup and ladle into shallow bowls. Top with basil (for a
sweet finish and balance to the spice in the soup) or arugula (for a
peppery finish) or with spinach (for a woodsy finish). At the table,
pass grated cheese for sprinkling on top of the stoup and bread for
mopping up the bowl.

From: foodnetwork.com

Chicken Enchiladas

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 8 soft corn tortillas

Filling:

* 3 cups chicken broth
* 4 pieces boneless skinless chicken breast, 6 to 8 ounces
* 1 bay leaf, fresh or dried
* 2 sprigs fresh oregano
* 1 small onion, quartered
* 2 tablespoons tomato paste
* 1 teaspoon chili powder, 1/3 palm full
* 1 teaspoon ground cumin
* Salt

Sauce:

* 2 cups tomato sauce
* 2 teaspoons hot cayenne pepper sauce, several drops
* 1/4 teaspoon ground cinnamon, 2 pinches
* 1 teaspoon chili powder
* 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Directions

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a
boil in a saute pan. Set chicken into broth with bay and oregano and
onion. Return to a boil, cover and reduce heat to simmer. Poach
chicken in broth 10 minutes. Remove chicken breasts to a bowl and
shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste,
spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole
or baking dish with enchiladas, seam side down. Pour hot tomato sauce
over the chicken enchiladas and top with cheese. Place in enchiladas
in hot oven 6 inches from broiler and broil 5 minutes to melt cheese
and set enchiladas. Serve.

From: foodnetwork.com

Barbecued Chinese Chicken Lettuce Wraps

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 cups, 4 handfuls, fresh shiitake mushrooms
* 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
* 2 tablespoons light colored oil, such as vegetable oil or peanut oil
* Coarse salt and coarse black pepper
* 3 cloves garlic, chopped
* 1 inch ginger root, finely chopped or grated, optional
* 1 orange, zested
* 1/2 red bell pepper, diced small
* 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
* 3 scallions, chopped
* 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian
foods aisle of market
* 1/2 large head iceberg lettuce, core removed, head quartered
* Wedges of navel orange -- platter garnish

Directions

Remove tough stems from mushrooms and brush with damp towel to clean,
Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir
frying a minute or 2. Add mushrooms and cook another minute or two.
Add salt and pepper to season, then garlic and ginger. Cook a minute
more. Grate zest into pan, add bell pepper bits, chopped water
chestnuts and scallions. Cook another minute, continuing to stir fry
mixture. Add hoisin Chinese barbecue sauce and toss to coat the
mixture evenly. Transfer the hot chopped barbecued chicken to serving
platter and pile the quartered wedges of crisp iceberg lettuce along
side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls
into lettuce leaves, wrapping lettuce around fillings and squeeze an
orange wedge over.

From: foodnetwork.com

Parmigiano and Herb Chicken Breast Tenders

Cook Time: 20 min
Level: Intermediate
Yield: 4 BIG servings

Ingredients

* Olive oil, for frying
* 1 1/2 pounds chicken breast tenders
* Salt and pepper
* 1 cup all-purpose flour
* 2 large eggs, beaten with 1/4 cup water

Breading:

* 2 cups Italian style bread crumbs
* 1 cup shredded Parmesan
* 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to
3 tablespoons
* 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
* 2 handfuls chopped flat-leaf parsley leaves
* 4 cloves garlic, finely chopped
* 1 teaspoon crushed red pepper flakes
* Simple tomato sauce, recipe follows

Directions

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven
with a tin foil liner.

Heat 1/2-inch oil in a large nonstick skillet or frying pan over
medium to medium high heat.

Season chicken tenders with salt and pepper. Wash hands. 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 ingredients. Coat
chicken in flour, then egg, then bread and cheese mixture. To keep
your hands clean, ask for plastic gloves at the butcher counter. To
ease your clean up, try using disposable tin pie tins for the flour,
egg and bread crumbs.

Cook chicken until deeply golden on each side, 3 to 4 minutes.
Transfer to cookie sheet in preheated oven and finish off for another
5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a
single layer, adding additional oil if necessary. If the chicken
begins to brown too quickly lower heat slightly. Serve chicken hot or
cold with green salad or, complete as a Parmigiano.

Simple Tomato Sauce for Chicken Parmigiano:

* 2 tablespoons extra virgin olive oil
* 1 small white onion, finely chopped
* 3 cloves garlic, minced
* 1 (14 ounce) can chunky style crushed tomatoes
* 1 (28 ounce) can crushed tomatoes
* 1 cup chicken broth or stock
* A handful fresh basil leaves, torn into small pieces
* Coarse salt
* 1 1/2 cups shredded provolone
* 1/2 cup grated Parmigiano-Reggiano
* 1 pound spaghetti, cooked to al dente

Set water on to boil for pasta and prepare according to package
directions for al dente. Before coating chicken, add oil, onions and
garlic to a saucepan to cook medium low heat. Stir occasionally for 10
minutes while you are working on the chicken. Add both cans of
tomatoes and a cup of chicken broth and bring sauce to a bubble.
Reduce heat to a simmer until ready to serve. Stir in torn basil and
season sauce with salt, to your taste.

Place a little of the sauce on the chicken tenders, top with the
shredded provolone and Parmigiano. Place in oven or broiler to melt
the cheese and then serve. Coat the hot, cooked pasta lightly with
sauce then serve.

Enjoy!

From: foodnetwork.com

Sloppy Joe Di Maggios - Serves a whole team of 9 little leaguers!

Prep: 10 min
Cook: 20 min
Level: Easy
Yield: 8 servings

Ingredients

* 1 tablespoon extra-virgin olive oil
* 2 pounds lean ground sirloin or ground turkey
* 1 packages beef or pork hot dogs, sliced 1/2-inch thick
* 1 onion, chopped
* 1 tablespoon steak seasoning (recommended: Montreal Steak
Seasoning by McCormick)
* 1 tablespoon chili powder
* 3 tablespoons dark brown sugar
* 3 tablespoons Worcestershire sauce
* 1 (14.5-ounce) can tomato sauce
* 9 soft burger rolls - like at the ballpark

Directions

Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet
over medium-high heat. Add meat and crumble as it browns. Add chopped
hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the
onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl
mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce
over the meat and simmer a few minutes to combine flavors. Slop onto
buns and serve.

Three-Alarm Italian Style Chili Mac

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound penne pasta or cavatappi (hollow pasta spirals)
* Salt
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 1/2 pounds ground sirloin
* 2 tablespoons chili powder, 2 palmfuls
* Black pepper
* 1 onion, chopped
* 1 cubanelle pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 3 to 4 cloves garlic, chopped
* 1 cup beef stock
* 1 (28-ounce) can fire roasted crushed tomatoes
* Handful basil leaves, torn
* 2 cups shredded smoked Cheddar or scamorza ( smoked aged mozzarella)

Directions

Cook pasta in salted water until al dente. Preheat broiler to high.

Meanwhile, heat a deep skillet over medium high heat with extra-virgin
olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6
minutes. Season the meat with chili powder, salt and pepper. When meat
has browned, add onions, peppers and garlic. Cook vegetables until
soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in
crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain
pasta and add to sauce. Toss to combine and transfer to a casserole
dish. Cover with cheese and brown under broiler 3 to 4 minutes.