Chicken Piccata Pasta

Chicken Piccata Pasta

adapted from Food & Wine

The Piccata Sauce is a harmonious blend of rich butter, crisp white wine, and aromatic garlic, balanced by a bright splash of fresh lemon juice. Savory capers add a briny pop, while a pinch of crushed red pepper provides a subtle, warming heat. The dish is finished with a generous dusting of nutty Parmesan cheese and fresh, chopped parsley for a vibrant, elegant finish.

Makes 2 servings

4 oz. uncooked cavatappi pasta
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp.kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. olive oil
3 large garlic cloves, thinly sliced
1/8 tsp. crushed red pepper
1/4 cup dry white wine
2 Tbsp. drained capers, rinsed
2 Tbsp. butter, cubed
2 Tbsp.. fresh lemon juice, plus lemon wedges for serving
1 oz. Parmesan cheese, grated (about 1/4 cup)
2 Tbsp. fresh parsley, chopped

1. Bring a large pot of salted water to a boil. 
2. Add pasta, and cook according to package directions for al dente.
3. Drain, reserving 1/2 cup pasta cooking liquid;  set aside.
4. Sprinkle chicken with salt and pepper. 
5. Heat oil in a large skillet over medium-high; When hot, add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. 
6. Flip the chicken pieces and cook until evenly browned, about 3 minutes; Remove from the pan and set aside.
7. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. 
8. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute. 
9. Add reserved pasta, chicken,  2 Tbsp. reserved pasta cooking liquid, butter, and lemon juice; Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) 
10. Remove from heat, and stir in Parmesan and parsley. 
11. Serve with lemon wedges.

Enjoy!

Black Bean Dip

Black Bean Dip

Food Network Magazine March 2018

This is a quick10-minute appetizer It relies on a high-flavor combination of earthy beans and smoky aromatics to create a complex taste with minimal effort. Serve it topped with pickled jalapenos, chopped tomatoes and shredded cheese or use it to top nachos.

Makes about 2 cups

1 15-ounce can black beans, drained

1/2 cup canned fire-roasted tomatoes with green chiles
1/4 cup fresh cilantro, chopped 

1/2  garlic clove, grated

1 Tbsp.olive oil, 

the juice of 1/2 lime 

1/2 tsp. ground cumin, 

1/2 tsp. ancho chile powder 

1/2 tsp.Kosher salt.

1. In the bowl of a mini food processor, pulse the black beans with  the tomatoes, cilantro, garlic clove, olive oil, lime juice of 1 lime, ground cumin, ancho chile powder and kosher salt until it reaches you desired consistency.
2. Refrigerate until ready to use.

Enjoy!

Loaded Spicy Sausage Soup

Loaded Spicy Sausage Soup

adapted from Taste of Home December 2011 / January 2012

This hearty, rustic soup offers a robust "rainbow" of flavors and textures, blending heat with fresh garden staples.

This recipes works just as well with sweet Italian sausage or raw turkey or chicken sausage.

Makes 2 meal servings or 4 side servings

1/2 lb. hot Italian sausage links, casings removed
1 cup sliced fresh mushrooms

1 small onion, chopped  
1 medium summer squash or zucchini, sliced, large rounds cut in quarters, small rounds cut in half
1 can (14-1/2 ounces) diced tomatoes
2 cups Homemade chicken broth or canned broth

1 teaspoon dried basil

1/4 teaspoon pepper
Grated Parmesan cheese for serving, optional.

1. In a large saucepan, cook the sausage, mushrooms and onion about 3 minutes and the yellow squash and continue cooking until the beat until meat is no longer pink, about 3-4 minutes more.
2. Add the tomatoes, broth, dried basil and pepper; Bring to a boil.
3. Reduce heat; simmer, uncovered, for 15 minutes. 
4. Serve passing Parmesan cheese at the table.

Enjoy!

Asian Chicken Salad with Corn and Mango in Wonton Cups

Asian Chicken Salad with Corn and Mango in Wonton Cups

Adapted from The Buffet Book^©  by Carole Peck

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

1. Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
2. Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
3. Preheat oven to 300F. 
4. Bake the chicken in the marinade for 75 minutes.
5. Remove the chicken from the marinade and set aside to cool.  
6. Increase oven temperature to 375F.
7. Coat a mini muffin tin for with vegetable cooking spray. 
8. Place one wonton sheet in each well, pushing down in center to form a cup. 
9. Bake in preheated oven about 5-10 minutes until cups are golden. 
10. Set the cups aside to cool.
11. Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
12. When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
13. Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
14. Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Fall Harvest Pasta Salad

Fall Harvest Pasta Salad

adapted from Bonappeteach

This salad is a vibrant, multi-textured dish that celebrates the best of autumn. It features al dente pasta tossed with earthy roasted sweet potatoes and caramelized Brussels sprouts. Crisp apples, toasted pecans, and nutty pepitas provide a satisfying crunch in every bite. Tart dried cranberries add bursts of sweetness that contrast with the savory roasted vegetables. The maple vinaigrette ties the ingredients together with a warm, tangy finish.

Makes 4 servings

4 oz short cut pasta, (such as rotini, fusilli, cavatappi, or penne), cooked according to package directions and cooled.
2/3 cup sweet potato diced into 1/2 inch pieces
2/3 cup shredded Brussels sprouts
1 tsp olive oil, divided
2/3 Granny Smith apple, cubed
1/3 cup roughly chopped pecans
2 Tbsp. + 2 tsp. dried cranberries
2 Tbsp. + 2 tsp. pepitas

1/4 cup olive oil
2 Tbsp. + 2 tsp. maple syrup
2 Tbsp. apple cider vinegar
1 Tbsp Dijon mustard
1/2 tsp. dried thyme dried
1/4 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

1. Preheat the oven to 425F.
2. Toss the sweet potato cubes with 1/2 tsp of olive oil and season lightly with salt and pepper; Transfer to a baking sheet.
3. Roast sweet potatoes for 7 min to start.
4. Toss the shredded sprouts in the remaining 1/2 tsp of olive oil and season lightly with salt and pepper. Add the shredded sprouts to the partially cooked sweet potato and cook both for an additional 5 minutes; The brussels sprouts should be light charred and cooked.
5. Set the potatoes and Brussel sprouts aside to cool.
6. In a large bowl combine the pasta, cooled sweet potato and brussels sprouts, apple, cranberries, pecans, and pepita seeds; Toss to combine.thymesalt
7. In a separate small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, thyme, salt and pepper.
8. Once the dressing is well mixed, pour HALF over the salad and toss to combine; Reserve the remaining dressing.
9. Serve immediately or chill in the fridge, tossing again before serving. If serving later check the need for additional dressing before serving.

Enjoy!

Teriyaki Turkey Burgers with Asian Slaw

Teriyaki Turkey Burgers with Asian Slaw

adapted from Shady Brook Farms

This burger hits every taste bud with the umami of the sweet and savoy teriyaki glazed turkey patty and the refreshing crunch of a chilled slaw. The combination of aromatics and acidic dressing provides a light yet satisfying alternative to traditional beef burgers.

Makes 2 servings

1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup grated carrot
1 Tbsp. chopped cilantro
1 1/2 tsp. sesame oil
1 1/2 tsp. rice vinegar

1/4 tsp. Sriracha powder or sriracha sauce

1/8 tsp. onion powder

1/8 tsp. garlic powder
1/4 cup reduced-fat mayonnaise
1/2 cup Homemade Teriyaki Sauce or store bought
8 ounces ground turkey
2 hamburger buns, toasted or grilled

1. Make the Asian slaw by mixing together the cabbages, carrot, and cilantro in a bowl.
2. Whisk together the oil, vinegar. Sriracha powder, onion powder and garlic powder; Add to the cabbage mixture, toss to combine and refrigerate while making the burgers.
3. Divide the ground turkey in half; Form eah into a patty.
4. If time allows, refrigerate on a plate in the refrigerator for about an hour.
5. Mix mayonnaise with 1 tablespoon of the teriyaki sauce; Set aside.
6. Brush turkey burgers with some of the teriyaki sauce.
7. Preheat a grill or grill pan.
8. Cook about 2-3  minutes on each side  brushing with remaining teriyaki while cooking; The internal temperature should be 165F.
9. Spread mayonnaise mixture inside buns; place turkey burgers in buns.
10. Serve the Asian slaw on top of the burger or on the side.

Enjoy!

Homemade Teriyaki Sauce

Homemade Teriyaki Sauce

adapted tastesbetterfromscratch

It is easy to make your own teriyaki sauce with ingredients you probably already have around the house. If you prefer to just keep it on hand you can easily scale up this recipe and store it in the refrigerator for 2-3 weeks.

Makes about 1/2 cup

1/4 cup soy sauce
1 Tbsp. rice vinegar
1 1/2 tsp. sesame oil
1 Tbsp. Truvia brown sugar blend™

1 1/2 tsp. honey
1/3 tsp. ground ginger
1/2 garlic clove, minced

1/8 tsp. red pepper flakes
1 tsp. cornstarch

1 tsp. water

1. Combine the soy sauce, vinegar, sesame oil, sugar blend, honey, ginger, garlic and red pepper flakes in a small pot; Cook until sugar blend dissolves.
2. Combine the cornstarch and water in a small bowl to make a slurry.
3. Add the slurry to the mixture in the pot; Stir to combine.
4. Cook for an additional minute, stirring constantly while the mixture thickens.
5. Allow to cool before using or storing in the refrigerator.

Enjoy!