Skillet Penne and Sausage Dinner

When I stumbled across this recipe, I knew it was one that would be immediately popular with my family.  The creamy, sun-dried tomato sauce is the perfect pairing with the spice of the Italian Sausage.  By the time I added the spinach in, I was one happy camper!  The flavors had so much dimension and the colors looked beautiful on the finished plate.  Not only is it a quick meal to throw together, but it is a one-dish meal which earns even more points on a busy weeknight.  The whole meal came together well under 30 minutes and there was barely anything to clean up.

Skillet Penne and Sausage Dinner
1 tablespoon olive oil
1 onion, minced
salt
1 pound sweet Italian Sausage (casings removed)
3 garlic cloves, minced
1/2 cup sundried tomatoes, rinsed and chopped fine
8 ounces penne 

2 1/2 cups chicken broth
1/2 cup heavy cream
1 (5 ounce) bag spinach
1/2 cup Parmesan cheese
pepper

Heat the oil in a 12-inch nonstick skillet over medium heat until simmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.  Stir in the sausage and cook, breaking up the meat, until no longer pink.  Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and pasta evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.  Stir in the spinach a handful at a time and cook until wilted, about two minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.  

Source: A Blog About Food, originally from America's Test Kitchen

Chicken Stir Fry Wraps

This is a perfect light and healthy meal for the upcoming summer months!  I've heard several friends raving about a similar dish that can be ordered at a local Chinese restaurant, so I jumped at making these once I saw the recipe.  The flavor of these wraps was incredible and the crispness of the lettuce leaves gave just the right amount of crunch to each bite.  My one recommendation would be to make these one at a time as you are ready to eat them.  The heat from the stir fry will otherwise wilt the lettuce some.  The entire meal was ready in under 30 minutes, so it is a great weekday option!  The filling heats up really well, so I would even recommend making enough to save some for lunch the following day.

The only change I made was to substitute green peppers for the red.  Red peppers have been really high around us lately and I wanted to keep the dish affordable.

Chicken Stir Fry Wraps
1 1/2 pounds boneless, skinless chicken breast halves; halved horizontally and thinly sliced
Coarse salt and fresh ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed and thinly sliced
3 garlic cloves, minced
1 1/2 teaspoons grated, peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how much heat you prefer)
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Season the chicken with salt and pepper.  In a large nonstick skillet, heat 1 tablespoon of the oil over high heat.  Add half of the chicken and cook, stirring constantly, until opaque throughout (about 2-4 minutes).  Transfer to a plate and repeat with the remaining chicken.  Add the remaining tablespoon oil to the pan, along with the onion and the bell pepper.  Cook, stirring constantly, until the onion is tender and golden.  If the onion is browning too quickly, reduce the heat.

Reduce the heat to medium.  Add the garlic, ginger, and red pepper flakes to the pan.  Cook, stirring, until fragrant.  Stir in the soy sauce, vinegar, and cornstarch mixture.  Remove from the heat.  Add teh chicken and any accumulated juices; toss to coat.  Serve in the lettuce cups.

Source: Great Food Fast, Everyday Food

Chicken Milanese with Spring Greens & Parmesan-Browned Butter Orzo

Almost a year ago, I was lucky enough to win a subscription to Cooking Light magazine through another great food blog, Grumpy's HoneyBunch.  If you don't already get this particular magazine, I'd highly recommend it!  I'm always able to find healthy, easy meals to prepare for my family.  This particular grouping of recipes is no exception!

For many years now, I have heard my father speak of his new favorite meal-- Chicken Milanese.  He had it at one of his favorite restaurants and frequently looks for variations of that original dish.  I knew when I saw this recipe in the May issue of Cooking Light, it was a must try!  I'm not sure how close this one comes to the dish  he referred to, but I do know that this particular attempt was devoured in no time!  My husband and I both loved it and will definitely be making it again soon.

Chicken Milanese with Spring Greens & Parmesan-Browned Butter Orzo


3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6 ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

Combine juice, vinegar, shallots, 1/4 teaspoon salt, and sugar.  Let stand for 15 minutes.  Place chicken breasts between 2 sheets of plastic wrap; pound to 1/2 inch thickness using a meat mallet or heavy skillet.  Combine breadcrumbs and cheese in a shallow dish.  Place flour in another shallow dish and the egg white in a third shallow dish.  Sprinkle the chicken breasts with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Dredge the chicken in flour; dip in egg white, and then in the breadcrumb mixture.  Place the chicken aside for 5 minutes.  Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.  Add the chicken and cook for 3 minutes, turning once browned and cooked for another 2 minutes or until browned and done.  Add 2 teaspoons oil and 1/8 teaspoon pepper to the shallot mixture.  Stir with a whisk.  Add greens and toss gently. Place 1 chicken breast and 1 cup salad on each of 2 plates, served with a lemon wedge.

For the Parmesan-Browned Butter Orzo:
Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned.  Add 1/2 cup orzo; cook for 1 minute.  Add 2 tablespoons white wine and cook for 1 minute.  Add 1 1/4 cup chicken broth and bring to a boil.  Reduce heat and simmer for 13 minutes.  Stir in 1 tablespoon grated Parmesan.  Cover and let stand for 5 minutes.  Sprinkle with 1 tablespoon chives.

Source: Cooking Light, May 2010

Grilled Pork Cabobs with Cucumber Tzatziki

Whenever we are able to get back to my hometown, one of my 'must have' meals is from the best little gyros shop I have been able to ever find!  (It doesn't hurt that my husband is a huge fan as well-- he doesn't hesitate when I suggest a quick lunch!)  One of the best elements of these sandwiches is the tzatziki sauce and I was really excited to find this recipe featuring the homemade version.  I've never tried to make my own before, but this recipe was so simple and easy to throw together.  It had a great flavor and was the perfect sauce for these tender pork cabobs.  I followed the recipe as listed, except for the substitution of red onions.  I prefer their flavor in grilled dishes.

Another benefit, other than the tzatziki sauce, the dish is a dairy-free option for my son!  He loved the pork and gobbled up his entire portion.

Grilled Pork Kabobs with Cucumber Tzatziki
4 burrito-size flour tortillas, halved
1/4 cup extra-virgin olive oil
salt
pepper
1 pound pork loin, cut into 1 1/2 inch pieces
2 onions, cut lengthwise into 8 wedges each (I used red onion instead)
1 teaspoon dried oregano
1 clove garlic, finely chopped
1 cup plain greek-style yogurt
3 tablespoons chopped mint
1/2 English cucumber, grated

Preheat a grill to medium-high.  Brush the tortillas with 1 1/2 tablespoons olive oil and sprinkle with salt.  Tost on the grill until browned, about 5 minutes.  In a large bowl, toss the pork and onions with 1 1/2 tablespoons olive oil and season with the oregano, salt and pepper, thread onto bamboo skewers.  Meanwhile, mash garlic and 1/2 teaspoon of salt into a paste.  Transfer to a small bowl and add the yogurt, mint, and remaining 1 tablespoon olive oil and 1/4 teaspoon pepper.  Press the cucumber in a sieve to remove excess liquid.  Stir the cucumber into the yogurt mixture.  Grill the skewers, turning occasionally, until lightly charred and cooked through, 8 to 10 minutes.  Serve with the tzatziki and tortillas.

Source: Everyday with Rachael Ray, May 2010

Bailey's Caramel Shake

It's been a rough week.

Yes, it's only Tuesday-- but it still feels like a week best remedied by a combination of Bailey's and calories.  I don't have any specific measurements for this recipe mainly because people have such varying tastes for their milkshakes.  Some people like them thicker, some like them thinner.  Some prefer more chocolate, some less.  Some people prefer just a faint flavor of the liquor, some might choose to empty out their bottle.  No comment on where we fell on that scale!  This was such a nice treat that although simple, I still felt the need to blog about it!  As we head into some (hopefully) warm spring and summer weather, this shake is the perfect cap on a long day.

Bailey's Caramel Shake
2-3 scoops of vanilla ice cream
milk (amount depending on how thick you want your shake-- it's always easier to add more)
chocolate syrup
Bailey's Caramel to taste

Barefoot Contessa's Homemade Chicken Stock

I am completely and utterly in love with this soup.

I'm not sure if it was the rustic look of all of the ingredients thrown together in the pot, the unbelievable smell of the fresh herbs simmering on the stove, or the comfort of being able to put it together while working with my mother in the kitchen, but I LOVE this soup!  The stock was so rich and dark that it almost looked more like a beef broth.  I'm pretty sure that just the idea of this soup could instantly cure any ailment and it will certainly be my new 'go to' chicken soup.

(This chicken stock will last for 5 days in the refrigerator and 6 months in the freezer.  It is a great one to make ahead and keep on hand to use as needed.)

Homemade Chicken Stock
3 (5 pound) roasting chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half
20 fresh parsley sprigs
15 fresh thyme sprigs
20 fresh dill sprigs
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onion, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and pepper in a 16-20 quart stockpot.  Add 7 quarts of water and bring to a boil over high heat.  Skim any foam that comes to the surface.  Lower the heat and simmer, uncovered, for 4 hours.  Strain the entire contents of the pot through a colander, discarding the solids.  Pack in quart containers and refrigerate.  When the stock is cold, remove the surface fat and refrigerate again. (Makes 6 quarts.)

Source: Back to Basics, Barefoot Contessa

Tortellini with Peas and Prosciutto

When looking over the list of ingredients for this pasta dish, there was no doubt in my mind that it would be an instant favorite.  I found the recipe when browsing through the new "Food Network Magazine" and was intrigued by the use of prosciutto as the base of the sauce.  Just as the recipe promises, the entire meal was ready within 25 minutes-- start to finish.  I paired it up with a nice crusty French bread and enjoyed every last bite!  One adjustment that I did make was to increase the amount of sauce made. My husband tends to be a 'sauce guy' and I knew he'd want more of a saucy finish with this meal.  The sauce had a nice, rich flavor and I would definitely increase it again when making this in the future.

Tortellini with Peas and Prosciutto
1 pound meat-filled tortellini
2 tablespoons extra-virgin olive oil
4 ounces prosciutto, finely chopped
3 cloves garlic, thinly sliced
1 tablespoon tomato paste
1/4 cup heavy cream
1 cup frozen peas, thawed (I used petite peas)
2 tablespoons chopped parsley
1/2 cup grated parmesan cheese

Bring a large pot of salted water to a boil.  Add the tortellini and cook as the label directs.  Meanwhile, heat a large skillet over medium heat.  Add the olive oil and prosciutto and cook until crisp, 3-4 minutes.  Stir in the garlic and tomato paste and cook until fragrant, about one minute.  Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3-4 minutes.  Add the cream and simmer until slightly thickened, 2-3 minutes.  About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender.  Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce.  Stir in the parsley and sprinkle with parmesan cheese.

Source: Food Network Magazine, April 2010