Week of April 28th - FOUR new recipes!

[NEW!] STEAK WITH MUSTARD-SHALLOT SAUCE

Ingredients:

1 1/2 pound sirloin steak (1 inch thick)
kosher salt and black pepper
2 teaspoons olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, chopped
1 pound green beans

Directions:

Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.

In a small bowl, whisk together the mustard, vinegar, and shallot.

Meanwhile, steam the green beans until tender, 4 to 6 minutes.

Top the steak with the mustard sauce and serve with the green beans.

[NEW!]  SLOW COOKER CREAMY CHICKEN AND MUSHROOM POTPIE
Original recipe here.

Ingredients:

    8 ounces cremini mushrooms, stems trimmed and halved if large
    4 carrots, cut into 1-inch pieces
    1 medium onion, chopped
    1/3 cup all-purpose flour
    2 sprigs fresh thyme
    1 bay leaf
    1 1/2 pounds boneless, skinless chicken thighs (about 8)
    kosher salt and black pepper
    1 sheet puff pastry (half a 17.3-ounce package), thawed
    1 cup frozen peas
    1 cup frozen green beans
    1/3 cup heavy cream

Directions:

In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.

Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more.

To serve, place the chicken mixture in bowls and top with the pastry rounds.

[NEW!] PORK CHOPS WITH CHARD AND WHITE BEANS

Original recipe here.

Ingredients:

    2 tablespoons olive oil
    4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds total)
    1 teaspoon paprika
    kosher salt and black pepper
    1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
    1 medium onion, chopped
    1 15.5-ounce can cannellini beans, rinsed
    2 tablespoons red wine vinegar

Directions:

    Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil. Reserve the skillet.

    Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes.

    Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.

[NEW!] SEARED CHICKEN BREAST WITH SPRING VEGETABLES
Original recipe here. 

Ingredients:

    1 tablespoon olive oil
    4 6-ounce boneless, skinless chicken breasts
    kosher salt and black pepper
    3/4 cup dry white wine
    3 cups low-sodium chicken broth
    1/2 pound new potatoes, thinly sliced
    1/4 small head Savoy or green cabbage, thinly sliced (6 cups)
    1 cup frozen peas
    bread, for serving (optional)

Directions:

    Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.

    Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.

    Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.

    Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.

    Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.

    Serve the chicken over the vegetables with bread, if desired.

Week of April 21st - TWO new recipes!

LASAGNA WITH SAUSAGE & KALE
Original recipe here.

Ingredients:

12 ounces spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced
1 to 2 bunches kale (1 ½ pounds), thick stems removed
Coarse salt and pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry tomatoes, halved
3 cups part-skim ricotta cheese
½ cup finely grated Parmesan cheese

Directions:

Preheat oven to 400.  In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes.  Stir in onions; cover, and cook until softened, 5 minutes.  Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.

Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.

Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.

Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.

ROSEMARY CHICKEN WITH ARUGULA AND WHITE BEANS
Original recipe here.

Ingredients:

2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced

Directions:

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.

Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.

Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

[NEW!] SLOW COOKER CURRIED LENTILS WITH CHICKEN AND POTATOES
Original recipe here.

Ingredients:

1 ½ cups red lentils or yellow split peas
1 ½ pounds russet potatoes (about 2 peeled and cut into 1-inch pieces)
1 medium onion, chopped
2 garlic cloves chopped
2 teaspoons curry powder
1 teaspoon chopped fresh ginger
Kosher salt and black pepper
4 cups low-sodium chicken broth
6 boneless, skinless chicken thighs
2 tablespoons fresh lime juice, plus lime wedges for serving
¾ cup plain yogurt

Directions:

In a 4 to 6 quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger,  1 ¼ teaspoon pepper.  Add the broth and chicken, and turn to coat. 

Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours.

Fifteen minutes before serving, transfer the chicken to a medium bowl and using two forks, shred the meat; return it to the slow cooker.  Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency.  Serve topped with the yogurt and cilantro, lime wedges on the side.


[NEW!] PORK AND TOMATO KEBABS WITH ROSEMARY LIMA BEANS
Original recipe here. 

Ingredients
1 1/2 pounds pork loin, cut into 1-inch pieces
1 pint cherry tomatoes
8 small cloves garlic, unpeeled
1 lemon, cut into 8 pieces
4 tablespoons olive oil
kosher salt and black pepper
1 15.25-ounce can lima beans, rinsed
1 teaspoon chopped fresh rosemary leaves
Directions
Soak 8 wooden skewers in water for at least 15 minutes. Combine the pork, tomatoes, garlic, lemon, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Heat broiler. Thread the pork, tomatoes, garlic, and lemon on the skewers and broil, turning occasionally, until the pork is cooked through and the lemon wedges are lightly charred, 5 to 7 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in a small pot over medium heat. Add the lima beans, rosemary, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the beans are warm, 2 to 3 minutes. Serve with the kebabs.

Week of April 7th - THREE new recipes!

BRINED PORK CHOPS WITH SWEET ONIONS AND POTATO-KALE MASH
Original recipe here.

Ingredients:

1/2 cup sugar
kosher salt and black pepper
1 teaspoon whole peppercorns
4 bone-in pork chops (1 inch thick; about 2 ½ pounds total)
3 tablespoons olive oil
1 large onion, sliced
1 tablespoon red wine vinegar
1 1/2 pounds fingerling potatoes, halved if large
1/2 small bunch kale, stems discarded and leaves torn (about 3 1/2 cups)
5 tablespoons unsalted butter, cut into pieces
1/4 cup milk

Directions:

Whisk together the sugar, ½ cup salt, peppercorns, and 2 cups warm water until dissolved in a large bowl. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until brown, 8 to 10 minutes. Add the vinegar and toss to combine. Wipe out the skillet; reserve.

Drain the pork chops and pat dry. Heat the remaining tablespoon of oil in the reserved skillet over medium-high heat. Cook the chops, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side, reducing the heat if the pan becomes too dark.

Meanwhile, steam the potatoes in ½ inch water until tender, 15 to 18 minutes, adding the kale during the last 2 minutes of cooking. Drain; return to pot. Add the butter, milk, and ½ teaspoon each salt and pepper and mash.

Serve the potatoes and pork chops warm slathered with the onions.

Our old favorite chicken and mushrooms doesn't really have a recipe.  It was just sauted chicken breasts, then simmered in chicken and mushroom soup with a little added country gravy mix for creaminess and added mushrooms.  It was our "poor food" when we first got married and every once and a while we make it and serve with rice.  

CORIANDER ROASTED CHICKEN WITH CHICKPEA AND AVOCADO SALAD
Original recipe here. 

Ingredients:

1/4 cup olive oil
4 bone-in, skin-on chicken breasts (about 4 pounds total)
1 teaspoon turmeric
1/2 teaspoon ground coriander
kosher salt and black pepper
1 15.5-ounce can chickpeas, rinsed
1 avocado, chopped
1 shallot, thinly sliced
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh mint leaves
2 tablespoons rice vinegar

Directions:

Heat oven to 450° F.

Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.

Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165° F, 22 to 25 minutes.

Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Serve the salad alongside the chicken.

ARTICHOKE & SARDINE SPAGHETTI

Cook ¾ lb spaghetti; drain. Combine 1 cup roughly chopped marinated artichokes, 4 oz. chopped sardines (about ½ cup), 3 oz finely grated pecorino (about ¾ cup), ¾ cup finely chopped parsley, ½ cup chopped roasted almonds, ¼ cup olive oil, and 3 tablespoons lemon juice.  Season with salt and pepper.  Toss with the pasta.  Serve topped with additional pecorino.