Skip to content

Chicken Piccata

ChickenPicatta

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/3 pounds chicken breast tenders, cut into
    1-inch pieces
  • Salt and pepper
  • 1 1/2 tablespoons butter
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 cup chicken broth or stock
  • 3 tablespoons capers, drained
  • 1/2 cup flat-leaf parsley, chopped
  • 1 pound penne rigate pasta, cooked to al
    dente
  • Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin
olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken
until lightly golden all over, about 5 to 6minutes. Remove chicken from pan and
return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute
garlic and shallots 3 minutes. Add flour and cook 2 minutes.

Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes.

Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper,
to your taste. Top with fresh snipped chives.

Advertisements

Corned Beef Pizza Swirls

CornedBeefPizzaSwirls

Ingredients

  • 2 tsp. granulated sugar
  • 1 tsp. active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 2 tsp. caraway seeds
  • 2½ cups all-purpose flour
  • ¾ lb. thinly sliced corned beef
  • ½ lb. thinly sliced lacy Swiss cheese

Sauce

  • ½ cup mayonnaise
  • 3 Tbsp. finely diced dill pickles
  • 2 Tbsp. ketchup
  • 1 tsp. brown sugar
  • ½ tsp. onion powder
  • ¼ tsp. pepper
  • 2 dashes Louisiana-style hot sauce
  • Dash garlic powder

Directions

  1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat the yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, ½ cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
  2.  

    Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.

  3.  

    Punch down dough. To assemble the pizza swirls, turn the dough onto a well-floured surface; roll into a 15 x 10-in. rectangle. Arrange corned beef and cheese slices to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.

  4.  

    Preheat oven to 375°. Cover pizza swirls with greased foil; let stand for 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.

Corned Beef Hash Pie

CornedBeefHashPie

Ingredients

  • 1¾ cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • ½ cup plus 2 Tbsp. cold unsalted butter, cubed
  • 2 to 4 Tbsp. cold lager beer or beef broth

 

POTATOES

  • 2 medium red potatoes, cut into ¼-in. cubes
  • ½ tsp. kosher salt
  • 3 green onions, chopped
  • 2 Tbsp. unsalted butter, cubed
  • 1 Tbsp. stone-ground Dijon mustard
  • ½ tsp. pepper

PIE

  • ½ lb. thinly sliced corned beef
  • ¼ lb. sliced provolone cheese
  • 1 Tbsp. cold whole milk or heavy whipping cream

Directions

  1. Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2.  

    Place potatoes and salt in a saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender, 6-8 minutes. Remove from heat; cool.

  3.  

    Roll dough between two pieces of waxed paper to a ⅛-in.-thick, 12-in.- diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into plate. Remove waxed paper. Trim pastry to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes.

  4.  

    Preheat oven to 400°. Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.

  5.  

    To assemble the pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Top pie. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

Homemade Corned Beef

HomemadeCornedBeef

Ingredients

  • 1 gallon water
  • 1½ cups kosher salt
  • ½ cup packed brown sugar
  • ¼ cup mixed pickling spices, divided
  • 4 tsp. pink curing salt (Prague Powder)
  • 4 garlic cloves, minced
  • 2 oven roasting bags
  • 1 fresh beef brisket (4 to 5 lbs.)
  • 2 large carrots, chopped
  • 2 medium onions, chopped
  • 2 celery ribs, chopped

Directions

  1. In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp. pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled.
  2.  

    Place one large oven roasting bag inside another. Place brisket inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat the meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.

  3.  

    Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. To make ahead, refrigerate meat in cooking liquid several days; reheat in liquid.

Shrimp & Spinach Salad with Hot Bacon Dressing

ShrimpSpinachSalad

Ingredients

  • 1½ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
  • 1 tsp. Montreal steak seasoning
  • 4 bacon strips, chopped
  • 1 shallot, finely chopped
  • ⅓ cup cider vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • ½ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 pkg. (10 oz.) fresh spinach
  • ¾ cup roasted sweet red peppers
  • ¼ cup sliced almonds

Directions

  1. Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
  2.  

    Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.

  3.  

    In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.

Pancetta & Mushroom-Stuffed Chicken Breast

PancettaMushroomChicken

Ingredients

  • 4 slices pancetta
  • 1 Tbsp. olive oil
  • 1 shallot, finely chopped
  • ¾ cup chopped fresh mushrooms
  • ¼ tsp. salt, divided
  • ¼ tsp. pepper, divided
  • 4 boneless skinless chicken breast halves (6 oz. each)
  • ½ cup prepared pesto

Directions

  1.  Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
  2.  

    In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in the mushrooms; cook until tender, 1-2 minutes. Add ⅛ tsp. salt and ⅛ tsp. pepper.

  3.  

    Pound chicken breasts with a meat mallet to ¼-in. thickness. Spread each with 2 Tbsp. pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing the filling; secure with toothpicks. Sprinkle with remaining salt and pepper.

  4.  

    Transfer to a greased 13×9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks.

Thai Chicken Chili

ThaiChickenChili

Ingredients

  • 2 Tbsp. sesame oil
  • 1 lb. boneless skinless chicken thighs, cut into 1-in. pieces
  • 1 medium carrot, diced
  • 1 celery rib, chopped
  • 1 tsp. minced fresh gingerroot
  • 1 large garlic clove, minced
  • 1 can (28 oz.) diced tomatoes
  • 1 can (13.66 oz.) light coconut milk
  • 1 Tbsp. red curry paste
  • ¾ tsp. salt¼ tsp. pepper
  • 1 cup frozen shelled edamame, thawed
  • 2 cups fresh baby spinach
  • 1 green onion, minced
  • ½ tsp. grated lemon zest
  • Fresh cilantro leaves
  • Dry roasted peanuts

Directions

  1. In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more.
  2.  

    Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Add the edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach is wilted. Remove from heat; top with cilantro and peanuts.