Chicken Cacciatore

Ingredients







4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Chicken Piccata

Ingredients






2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

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.

Meatloaf

Ingredients

 

 

• 1 pound ground beef
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 egg, lightly beaten
• 8 ounces canned diced tomatoes with juice
• 1/2 cup quick-cooking oats

Topping:

• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Zesty Grilled Tilapia

Ingredients

 

• 6 (6-ounce) tilapia fillets
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon hot sauce, to taste
• 1 teaspoon salt
• Freshly ground black pepper
• Mango Coconut Rice, recipe follows

Directions

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.
Serve alongside Mango Coconut Rice.

Mango Coconut Rice:

• 1 tablespoon olive oil
• 1 1/2 cups long-grain rice
• 1 (14-ounce) can unsweetened coconut milk
• 2/3 cup water
• 1 teaspoon salt
• 1 large ripe mango, peeled and cubed

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.
Yield: 6 servings

Easy Simple

Recipe: Chicken Dijon 

 

• FAST
• MAKE-AHEAD
• STAFF-FAVORITE

1. 1 teaspoon coriander seeds
2. 2 tablespoons extra-virgin olive oil
3. 8 medium chicken drumsticks (about 3 pounds)
4. Salt and freshly ground pepper
5. 1/4 cup finely chopped onion
6. 4 garlic cloves, minced
7. 1 1/2 cups low-sodium chicken broth
8. 2 tablespoons whole-grain mustard
9. 3 tablespoons crème fraîche or sour cream
10. 2 teaspoons chopped tarragon
11. Crusty bread, for serving

1. In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.
2. In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
3. Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread.

Make Ahead The stew can be refrigerated for up to 3 days.

Good Food

Recipe: Bacon Hamburgers with Catalina Dressing 

 

• FAST

1. 1 large beefsteak tomato, halved crosswise and seeded
2. 1/4 cup vegetable oil, plus more for rubbing
3. 1/4 cup red wine vinegar
4. 1 tablespoon smoked sweet paprika
5. 1 tablespoon tomato paste
6. 1 small garlic clove, chopped
7. 1 teaspoon sugar
8. Salt and freshly ground black pepper
9. Hot sauce
10. 1/2 pound sliced bacon, coarsely chopped and frozen for 15 minutes
11. 1 pound ground beef chuck
12. Butter, for spreading
13. 4 sesame-topped hamburger buns, split and toasted
14. 4 thick slices of sweet onion

1. Preheat the oven to 425°. Put the tomato in a small baking dish and rub with oil. Turn the halves cut side down and bake for 20 minutes, until they start to soften. Let cool, then peel and chop the tomato. Transfer to a blender; add the vinegar, paprika, tomato paste, garlic, sugar and the 1/4 cup of oil and blend. Season with salt, pepper and hot sauce.
2. In a food processor, pulse the bacon until very finely chopped. In a large bowl, using your hands, blend the ground chuck with the bacon. Form the mixture into 4 patties.
3. Heat a large skillet. Season the burgers with salt and pepper and cook over moderate heat until well-browned on the outside and barely pink in the center, 4 minutes per side. Butter the buns and place an onion slice on the bottom halves. Top with the burgers and some dressing, close the burgers and serve.

Easy Meal of the Day!

Recipe: Sizzling Shrimp Scampi 

 

• BASIC-EASY
• FAST
• MAKE-AHEAD
• STAFF-FAVORITE

1. 2 sticks unsalted butter, softened
2. 3 large garlic cloves, very finely chopped
3. 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
4. 1 1/2 teaspoons finely grated lemon zest
5. 1 teaspoon freshly squeezed lemon juice
6. 1/2 teaspoon chopped thyme leaves
7. Kosher salt and freshly ground black pepper
8. 3 pounds large shrimp—shelled and deveined, tails left on
9. 1 tablespoon thinly sliced basil leaves
10. Crusty bread, for serving

1. Preheat the oven to 450°. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.
2. In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.

Make Ahead The flavored butter can be refrigerated for up to 1 week or frozen for up to 1 month.