Chicken Cutlets with a Buttery Puttanesca Sauce

Chicken Cutlets with a Buttery Puttanesca Sauce

adapted from Food Network

A dish of Chicken Cutlets in Buttery Puttanesca features tender, pan-seared chicken smothered in a rich and punchy Mediterranean sauce. While traditional puttanesca is a rustic Italian staple, the addition of butter and white wine elevates it into a velvety, restaurant-style entree.

A less expensive way to make chicken cutlets is to butterfly a chicken breast and pound it out to a desired thickness.

Makes 2 servings

2 Tbsp.vegetable oil
1/2 cup rice flour
1/4 tsp. Kosher salt, plus extra for seasoning
1/8 tsp. freshly ground black pepper, plus extra for seasoning
2 (4-ounce) chicken cutlets, pounded 1/4-inch thick

1 Tbsp. olive oil
2 Roma tomatoes, diced
2 Tbsp. kalamata olives, chopped
1 Tbsp. capers, drained and rinsed
1/4 cup dry white wine
Zest of 1/4 large lemon or 1/4 tsp. dried lemon peel, rehydrated with a small amount of water
1 Tbsp. butter, at room temperature
2 Tbsp. fresh parsley, chopped
1/2 cup pearled couscous, cooked according to package directions

1. In a medium bowl, mix together the flour, salt, and pepper; Dredge in the flour mixture and shake off any excess flour
2. In a skillet, heat the oil then cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a grate over paper towels and tent with foil to keep warm.
3. In the same pan, heat the olive oil.
4. Add the tomatoes, olives, capers, wine, and lemon zest. 
5. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. 
6. Cook until the tomatoes start to soften, about 4 minutes. 
7. Stir in the butter and parsley and cook until the butter melts.
8. Season to taste with salt and pepper.
9. To serve divide the couscous between plates, with the chicken and sauce on top.

Enjoy!

Garlic-Parmesan Hasselback Zucchini

Garlic Parmesan Hasselback Zucchini

adapted from EatingWell

Hasselback zucchini with parmesan, garlic, and oregano is an elegant, low-carb side dish that transforms simple summer squash into a flavorful "accordion-style" side dish.

If you are grilling you can place the zucchini on a double layer of of foil and grill until browned about 16-18 minutes.

Makes 2 servings

1 1/2 tsp. olive oil
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1 zucchini (about 1/2 lb)
1/4 cup shaved Parmesan cheese, large pieces broken in half
Cooking spray

1. Preheat the oven to 425F
2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
3. Place the zucchini on a cutting board and align a chopstick on either side (to prevent cutting completely through the squash); Make crosswise cuts every 1/2 - 1/4 inch along each zucchini, slicing almost to the bottom but not all the way through. 
4. Gently fan the zucchini to open the cuts wider and place a small piece of parmesan into each cut. 
5. Brush the oil mixture over the top.
6. Place on a backing sheet coated with cooking spray; Bake until browned and tender about 18 minutes.
7. Divide zucchini in half and serve.

Enjoy!

Beef & Mashed Potato Bowls

Beef & Mashed Potato Bowls

adapted from Food Network

Indulge in a bowl of pure comfort featuring savory ground beef simmered with aromatic onions and carrots in a rich, tangy sauce of ketchup and Worcestershire sauce. This hearty beef mixture is served over a bed of creamy, skin-on red mashed potatoes whipped with tangy buttermilk and finished with a fresh sprinkle of scallion greens.

Makes 2 servings

1/2 lb. red-skinned potatoes, peeled, cut into 1 inch pieces
Kosher salt
1 Tbsp.butter
1/2 cup buttermilk, plus more if needed
Freshly ground black pepper
1 Tbsp. chopped fresh scallions, green part only, plus more for topping
1 Tbsp. olive oil
1/2 onion, chopped
1 carrot, diced
1/2 lb.ground beef
2 Tbsp. ketchup
1 1/2 tsp. Worcestershire sauce

2 Tbsp. water

1. Put the potatoes in a saucepan, cover with cold water and add a big pinch of salt. 
2. Bring to a boil, then simmer over medium heat until tender, 12 to 15 minutes; Drain. 
3. Add the butter to the pan over low heat to melt.
4. Rice the potatoes into the pan, add the buttermilk and mash to combine. 
5. Season to taste with salt, pepper and the chives; Keep warm.
6. Heat the olive oil in a skillet over medium heat. 
7. Add the onion and carrots and cook, stirring, until softened, about 5 minutes. 
8. Move the vegetables to one side of the pan and add the beef to the empty side. 
9. Cook over breaking up the meat until no longer pink,  about 4 minutes; Stir to combine the beef and vegetables. 
10. Add the ketchup and Worcestershire sauce; cook 1 minute. 
11. Spoon off any excess oil, then stir in 2 Tbsp. water and cook until the mixture is saucy, about 2 minutes.
12. Season to taste with salt and pepper
13. Add a splash of buttermilk to the mashed potatoes if they’re too thick; divide among bowls. 
14. Top with the beef and more scallions.

Enjoy!

Bok Choy with Mushroom in Oyster Sauce

Bok Choy with Mushrooms in Oyster Sauce

adapted from Wegmans.com

This vibrant dish features tender-crisp bok choy and a savory medley of wild mushrooms all brought together by a rich, umami-packed oyster sauce. The stalks of the bok choy provide a refreshing crunch, while the leaves become delicate and silky after being lightly blanched.

Makes 2 servings

3 oz. bok choy, chopped or 1 baby bok choy sliced in half longitudinally
2 tsp.garlic flavored olive oil, divided 
1 oz sliced mixed wild mushrooms, washed

1 oz. water chestnuts, sliced

1/4 tsp toasted sesame oil,
21/2 tsp. Homemade chicken stock or canned broth

1 Tbsp. oyster sauce

1. Bring a pot of salted water to a boil
2. Add the bok choy and blanch for 2 minutes.
3. Transfer to an ice bath and set aside.
4. Heat skillet containing 1 tsp. oil until shimmering; Add mushrooms and cook, stirring occasionally, 3 min. 
5. Add the remaining olive oil and water chestnuts; Cook, stirring, about 15 sec. 
6. Add broth and oyster sauce; Stir to combine and cook 2 min. 
7. Add sesame oil and bok choy; Stir to combine and cook 1-2 minutes to heat through.
8. Top with the cashews and scallions prior to serving.

Enjoy!

Creamy Udon Noodles with Umami Butter

Creamy Udon Noodles with Umami Butter

Adapted from Food & Wine

Experience the ultimate savory comfort with this Creamy Udon with Umami Butter, a dish that strikes a perfect balance between a silky Italian carbonara and a rich Japanese miso ramen.

Shichimi togarashi is a popular Japanese spice blend meaning "seven-flavor chili," typically containing seven ingredients like red chili pepper, sansho pepper, sesame seeds, orange peel, ginger, and seaweed (nori).

Makes 2 servings

2 Tbsp. butter, divided
1 1/2 anchovy fillets, divided

2 1/2 tsp. anchovy oil from the anchovy can or jar
1/4 cup panko
1/2 lb. fresh or frozen udon noodles
1 large garlic cloves, finely chopped
1 1/2 tsp. white miso
1/4 cup Parmesan cheese, grated, plus more for garnish
1/16 tsp. shichimi togarashi, plus more for garnish
1 large egg yolk
2 Tbsp. + 2 tsp. thinly sliced scallions (about 1 scallion), plus more for garnish
Fresh grated truffles, grated (optional)

1. Melt 1 tsp. butter in a skillet. 
2. Add the anchovy oil and 1/2 anchovy fillet and cook, stirring constantly, until anchovies dissolve, about 1 minute. 
3. Add panko, and cook, stirring constantly, until golden brown, about 3 minutes. 
4. Transfer panko mixture to a small bowl; set aside. 
5. Wipe skillet clean.
6. Bring a pot of water to a boil. 
7. Add noodles, and cook according to package directions until tender yet chewy.
8. Drain the pasta retaining at least 1/2 cup of the pasta cooking water and cover to keep warm.
9. Melt remaining butter in skillet over medium; Add garlic and remaining anchovy fillet and cook, stirring often, until anchovies dissolve, about 2 minutes. 
10. Whisk together miso and 2 Tbsp. reserved cooking liquid until smooth; Stir into butter mixture. 
11. Add cooked noodles, cheese, and togarashi;Stir vigorously until sauce is smooth and creamy, about 1 minute.
12. Place egg yolk in a small bowl, and whisk until smooth; While whisking, gradually add 2 Tbsp. reserved cooking liquid to temper yolks. 
13. Remove skillet from heat, and gradually stir in half of the egg yolk mixture. (Store the remaining half of the yolk mixture and egg white in the refrigerator to be added to additional eggs for breakfast.)
14. Return skillet to heat over medium, and add scallions; Cook, stirring vigorously, until sauce thickens and clings to noodles, about 1 minute. 
15. If needed to thin sauce, stir in additional reserved cooking liquid 1 tablespoon at a time. 
16. Divide noodles among bowls; sprinkle with evenly divided panko mixture. 
17. Garnish with additional cheese, togarashi, and scallions before serving.

Enjoy!

Panko Crusted Baked Fish

Panko Crusted Baked Fish

adapted from Food Network Magazine October 2019

This crispy baked fish features a light and airy panko topping seasoned with fresh parsley and lemon zest. A thin coating of mayonnaise—mixed with briny capers and lemon juice—ensures the fish stays incredibly moist while providing a tangy flavor profile that perfectly complements the golden crust.

This can me made with any lean mild white fish such as flounder, cod, catfish,rockfish or swai.

Makes 2 servings

2 Tbsp. mayonnaise

1/4 tsp. lemon zest

1 1/2 tsp. lemon juice

1 Tbsp. capers, chopped

Kosher salt & Freshly ground black pepper

1/2 cup panko breadcrumbs

2 Tbsp. parsley, chopped

2 tilapia fillets (4-6 oz. each)

1. Preheat the oven to 450F
2. Set a rack on baking sheet and coat it with cooking spray. 
3. Mix mayonnaise, lemon zest, lemon juice and salt & freshly ground pepper to taste in a shallow bowl. Set half of the mayo mixture in a separate bowl and set aside to be used as a sauce.
4. Mix the panko, parsley, salt & freshly ground pepper to taste in dish. 
5. Pat dry tilapia fillets; Spread the mayonnaise mixture from only one of the bowls on the fish, then press into the panko mixture. 
6. Place the fish crumb-side up on the rack; mist with cooking spray. 
7. Bake in preheated oven until crisp about 15 minutes.
8. Serve fish with the sauce.

Enjoy!

Homemade Marinara Sauce

Homemade Marinara Sauce

adapted from Food Network

This homemade marinara is a rustic, slow-simmered masterpiece that balances bright garden flavors with a deep, savory soul.

Makes about 1 3/4 cups

1 1/2 tsp. olive oil
2 Tbsp. grated yellow onion
1 1/2 garlic cloves, minced
Sall pinch crushed red pepper flakes
1 14.5 oz. can whole tomatoes
1 1/2 tsp. dried basil 
1 small bay leaf

1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

1. In a pot, combine the oil, onion, garlic and red pepper over medium heat; Cook, stirring, 3 to 4 minutes. Hand crush the tomatoes into the pot along with their juices; Add 1/4 cup water to the can to rinse out the remaining tomatoes and add to the pot.
2. Stir in the basil, bay leaf, salt and pepper. 
3. Bring the sauce to a low simmer and then reduce heat to low.
4. Cover and cook about 45 minutes, stirring occasionally. 
5. Partially remove the cover and cook for 15 more minutes or until desired consistency.
6. Discard the bay leaf.
7. Use chunky as is or puree in a blender or small food processor for a smoother consistency.
8. Adjust seasoning to taste with salt and pepper.

Enjoy!