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Chicken Piccata

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Recipe courtesy of Giada De Laurentiis

Ingredients

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Shepherd’s Pie

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Recipe courtesy of Alton Brown
Total:1 hr 30 min
Prep: 45 min
Cook: 45 min
Yield: 8 servings
Level: Intermediate

Ingredients

For the potatoes:
For the meat filling:

Directions

Watch how to make this recipe.

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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Perfect Pot Roast

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Recipe courtesy of Ree Drummond
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
Level: Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

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Dinner Ideas



Occasionally we get stuck trying to figure out something the different the family will enjoy.

So here are a few recipes I have found that sound yummy for all!

Grilled Summer Squash Caprese Recipe

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Who says a Caprese salad has to be made with tomatoes only? This recipe calls for yellow summer squash, quickly grilled and mixed with tomatoes and basil for a delightful take on the summertime favorite.

Makes 12 servings
Active Time: 20 minutes minutes
Total Time: 25 minutes minutes
Course: Dinner
Who says a Caprese salad has to be made with tomatoes only? This recipe calls for yellow summer squash, quickly grilled and mixed with tomatoes and basil for a delightful take on the summertime favorite.

Ingredients
3 pounds of yellow summer squash (5 medium), cut lengthwise into 1/4-inch slices
5 tablespoons of olive oil, divided
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 pint of grape or cherry tomatoes, halved
1/2 cup of fresh small basil leaves

Directions
Brush both sides of squash slices with 3 tablespoons oil; sprinkle with salt and pepper.
For a charcoal grill, grill squash, cut sides up, on the rack of an uncovered grill directly over medium coals about 6 minutes or until crisp-tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place squash on grill rack over heat. Cover and grill as directed.)
On a serving platter, arrange squash, tomatoes, and basil. Drizzle the remaining 2 tablespoons oil over vegetables just before serving.
Nutrition Information
Per serving: 80 calories; 6 g carbohydrates; 6 g fat (1 g sat, g mono); 1 g protein; 0 mg cholesterol; 2 g dietary fiber; 200 mg sodium.

 

 

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Mushroom & Butternut Squash Lasagna Recipe



Mushroom & Butternut Squash Lasagna Recipe

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Earthy mushrooms and sweet squash are layered in this tasty fall lasagna. Adding reconstituted dried porcini to the sauce adds an additional layer of flavor.

Makes 8 servings
Active Time: 55 minutes minutes
Total Time: 2 hours minutes
Course: Dinner
Earthy mushrooms and sweet squash are layered in this tasty fall lasagna. Adding reconstituted dried porcini to the sauce adds an additional layer of flavor.

Ingredients
12 ounces of dried or 1 pound fresh lasagna noodles, preferably whole-wheat
10 sun-dried tomatoes (not packed in oil)
3/4 cup of dried porcini mushrooms (3/4 ounce)
1 cup of boiling water
1 1/3 cups of low-fat milk, divided
3 tablespoons plus 1 teaspoon of all-purpose flour, divided
2 ounces of reduced-fat cream cheese (3 tablespoons)
1 cup of prepared marinara sauce, divided
2 teaspoons of balsamic vinegar
Salt & freshly ground pepper to taste
2 teaspoons of extra-virgin olive oil
1 onion, chopped
1 small carrot, chopped
2 cloves of garlic, minced
12 ounces of mushrooms (wild and/or cultivated), sl iced
1 1/2 teaspoons of chopped fresh rosemary or 1/2 teaspoon dried
1/2 cup of freshly grated Parmesan cheese (1 ounce)
1 1/2 pounds of butternut squash, peeled and thinly sliced (4 cups)

Directions
Cook noodles in a large pot of boiling salted water until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside.
Combine sun-dried tomatoes and dried mushrooms in a small bowl. Add boiling water, cover and let stand for 10 minutes. Transfer the tomatoes and mushrooms to a cutting board with a slotted spoon and chop. Strain the soaking liquid through a fine sieve and set aside.
Heat 1 cup milk in a saucepan over medium heat until steaming. Meanwhile, put 3 tablespoons flour in a small bowl and gradually whisk in the remaining 1/3 cup milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from the heat. Whisk in cream cheese, then 2/3 cup marinara sauce and vinegar. Season the sauce with salt and pepper; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic and sauté until soft, about 2 minutes. Add fresh mushrooms, rosemary and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir the remaining 1 teaspoon flour into the vegetables. Add the reserved soaking liquid and the remaining 1/3 cup marinara sauce and cook until the mixture thickens, about 1 minute. Remove from the heat and season with salt and pepper.
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Smear the bottom of the prepared dish with 1/2 cup of the sauce. Line the bottom with a single layer of nood les. Spread half of the mushroom mixture over the noodles and sprinkle with 2 tablespoons of the Parmesan. Add another layer of noodles, arrange butternut squash on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all. Add another layer of noodles, followed by the remaining mushroom mixture; sprinkle with 2 more tablespoons of the Parmesan. Finish with the remaining noodles and sauce. Sprinkle with the remaining Parmesan.
Coat a large piece of foil with cooking spray and tightly cover the baking dish. Bake the lasagna for 30 minutes. Uncover and bake until lightly browned and bubbling, 10 to 15 minutes more. Let stand for 10 minutes before serving.
Nutrition Information
Per serving: 363 calories; 59 g carbohydrates; 7 g fat (2 g sat, 2 g mono); 19 g protein; 11 mg cholesterol; 12 g dietary fiber; 853 mg potassium; 369 mg sodium. Nutrition bonus: Vitamin A (179% daily value), Vitamin C (37% dv), Iron (33% dv), Pot assium (23% dv), Calcium (17% dv).

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Chicken, Tomato & Cucumber Dinner Salad Recipe

Chicken, Tomato & Cucumber Dinner Salad Recipe

Image result for Chicken, Tomato & Cucumber Dinner Salad RecipeThis refreshing dinner salad is the perfect easy summer supper.

Makes 4 servings
Active Time: 20 minutes minutes
Total Time: 20 minutes minutes
Course: Dinner
This refreshing dinner salad is the perfect easy summer supper.

Ingredients
5 tablespoons of olive oil, divided
1 to 1 1/4 pounds of chicken tenders
1/4 teaspoon of salt, plus more to taste
1/4 teaspoon of ground pepper, plus more to taste
1/4 cup of cider vinegar or white-wine vinegar
1 tablespoon of snipped fresh thyme
1 teaspoon of sugar
1 medium of cucumber, cut in thin ribbons
2 tomatoes, sliced
1/2 cup of pitted green olives, halved and/or sliced
4 ounces of feta cheese (optional)

Directions
Heat 1 tablespoon oil in a large skillet over medium heat. Lightly sprinkle chicken with salt and pepper to taste. Add the chicken to the pan and cook, turning once, until no pink remains, 8 to 10 minutes.
In a screw-top jar, combine the remaining 4 tablespoons oil, vinegar, thyme, sugar and 1/4 teaspoon each salt and pepper; shake to combine.
On 4 dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta (if using). Drizzle the vinaigrette over the salads.
Nutrition Information
Per serving: 336 calories; 7 g carbohydrates; 23 g fat (3 g sat, 15 g mono); 25 g protein; 73 mg cholesterol; 2 g dietary fiber; 700 mg potassium; 569 mg sodium. Nutrition bonus: 12 mg Niacin, 12 mg Vitamin C, 20 µg Folate, 40 mg Calcium, 1 mg Iron, 631 IU Vitamin A