Sliced Grilled Portobello Mushroom Sorta-Caesar Salads

• Extra virgin olive oil (EVOO) for drizzling, plus 1/3 cup
• 8 large portobello mushroom caps, brushed clean with a damp towel
• 1 tablespoons finely chopped rosemary leaves, a few sprigs
• 1 tablespoon, (a palmful), grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand)
• 2 crusty semolina rollsor 1/2 small loaf semolina bread
• 2 cloves garlic, cracked away from skin
• 1 lemon, juiced
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce, (eyeball it)
• 1 teaspoon hot sauce (such as Tabasco brand) (eyeball it)
• 2 teaspoons anchovy paste - a must for me, optional for you
• 3 hearts romaine, chopped
• 1 cup grated Parmigiano or Romano, (a few generous handfuls)
• Ground black pepper

PREPARATION

Heat a grill pan or outdoor grill to medium-high heat. Drizzle EVOO evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3-4 minutes on each side - until dark and tender. Remove the caps and reserve.

While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle EVOO over the bread and season with a little pepper then chop bread into cubes.

Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup EVOO. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

Spanish Style Chicken and Dumplings

• 4 cups chicken stock
• 2 pinches of saffron
• 2 tablespoons extra virgin olive oil (EVOO)
• 3/4 pound chorizo, casings remove and chopped or crumbled
• 1 pound boneless, skinless chicken thighsor breast tenders, diced
• 3/4 pound medium to large white mushrooms, quartered
• 1 medium onion, chopped
• 2-3 large cloves garlic, chopped
• 1 bay leaf, fresh ordried
• Salt and freshly ground black pepper
• 2 tablespoons fresh thyme leaves, chopped
• 2 rounded tablespoons all-purpose flour
• 1/3-1/2 cup dry sherry
• 1 small box biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, such as Jiffy brand
• 1/4 cup flat leaf parsley, finely chopped
• 1 teaspoon paprika

PREPARATION

In a small saucepot combine the stock and saffron and bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep.

In a large deep skillet with a lid or a Dutch oven, heat the EVOO over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onion and garlic as you chop them, then add the bay leaves, salt and pepper, to taste, and thyme. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.

While the vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids, according to the package directions, for the biscuits.

Drop eight small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with a tight-fitting lid and cook for 5-6 minutes.

Ladle into shallow serving bowls and serve.

Mean Green Chicken Tortilla Stoup

• 2 tablespoons extra virgin olive oil (EVOO)
• 12 tomatillos (about 1 pound) - peeled,
• rinsed and chopped
• 1 zucchini, chopped
• 1 large onion, chopped
• 2 jalapeño chiles, seeded and finely chopped
• 4 cloves garlic, chopped
• 1 1/2 teaspoons ground cumin (half a palmful)
• Salt and freshly ground pepper
• One 12-ounce bottle Mexican beer
• 1 quart chicken broth
• 6 sprigs fresh thyme
• 3/4 pound chicken cutlets, sliced into 2-inch strips
• One 8 ounce bag tortilla chips (8 ounces)
• 2 cups freshly grated cotija or Monterey Jack cheese
• 1 lime, cut into wedges
• 4 scallions, finely chopped
• Cilantro, chopped (a generous handful)

PREPARATION

In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the tomatillos, zucchini, onion, jalapeños and garlic and season with the cumin and salt and pepper. Cook until the onion is softened and the tomatillos become saucelike, 7-8 minutes. Add the beer and cook over high heat until reduced by half, about 5 minutes. Add the chicken broth and thyme, cover and bring to a boil. Stir in the chicken and cook at a low boil for about 6 minutes. Discard the thyme stems (the leaves will have fallen into the stoup). Season with salt and pepper.

Crush a handful of tortilla chips into 4 bowls and sprinkle with the cheese. Ladle the chicken stoup on top. Squeeze a lime wedge into each bowl and top with the scallions and cilantro.

Roasted Garlic and Chicken Double Dumpling Stoup

• 1 head garlic
• 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
• 4 ribs celery from the heart, chopped
• 1 large onions, chopped
• 3 carrots, shredded
• Salt and pepper
• 1 can crushed tomatoes
• 3/4 pound ground chicken
• 1 egg
• 1/2 cup Italian breadcrumbs (a couple of handfuls)
• 1/4 cup grated Parmigiano Reggiano cheese (a handful)
• 2 tablespoons vegetable oil
• 1 package gnocchi, available in refrigerated aisle with fresh pastas
  

PREPARATION

Preheat oven to 400ºF.

Take the head of garlic and chop just enough off the top to expose the cloves. Drizzle with EVOO, wrap it in tin foil and bake for about 45 minutes to an hour.

Meanwhile, heat a soup pot over medium to medium-high heat with 2 tablespoons EVOO. Add celery, onion, carrots, season with salt and pepper, and cook 5 minutes. Add crushed tomatoes and 4 cups water to the pot, cover and bring to a boil.

Remove garlic from oven and squeeze the roasted cloves out into the bowl of a food processor. Add 1-1 1/2 cups of soup and puree till smooth. Add garlic broth back to the stoup and cook for 5 minutes.

Place ground chicken in a bowl and season with salt and pepper. Add egg, breadcrumbs and cheese. Combine the chicken mixture with your hands then roll into walnut-sized meatballs. Heat a medium skillet over medium-high heat with the vegetable oil and brown the meatballs. Add the browned meatballs to the soup and cook for 10 minutes.

Wash up, then add the gnocchi to the pot and cook for 5 minutes more. Turn the heat off under the stoup and let cool for 5 minutes on the stovetop before serving.

Chicken Piccata

Ingredients

• 4 (4-ounce) boneless, skinless chicken breast halves
• Salt and ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1 (14-ounce) can artichoke hearts, quartered
• 1/4 cup drained capers
• 1 cup quick-cooking brown rice
• 1/2 cup frozen lima beans

Directions

Place chicken in zip-top bags and pound with a meat mallet orrolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

Lemon Garlic Chicken

Ingredients

• 1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
• Kosher salt
• Freshly ground black pepper
• 8 cloves garlic, smashed
• 1 cup wild rice blend
• 1/4 cup fresh squeezed lemon juice
• 2 1/4 cups water
• 10 fresh parsley sprigs

Directions

Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast.Garnish with fresh parsley sprigs

Quinoa Burgers

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

.

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup cottage cheese

1 medium carrot, finely grated

3 eggs

2 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

.

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium heat. Measure 1/4 cup and form into patties about 1/2 inch thick - mixture will be slightly sticky. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Chicken Pomodoro

2 Chicken breasts pounded thin

Salt & pepper

flour

2 TBSP vegetable oil

1/4 C vodka

1/2 C chicken broth

2 TBSP lemon juice

1/2 C chopped tomato

2 TBSP heavy cream

1/3 C green onions

1. Season cutlets with salt and pepper, then dredge in flour. Put oil in pan and heat on Med-Hi

2. Sautee cutlets on both sides. Transfer to platter

3. Deglaze pan with vodka (away from heat). Return to heat and cook until nearly evaporated

4. Add broth and lemon juice. Return cutlets to the pan and cook on each side for 1 min. Transfer to warm plate

5. Stir tomato and cream into sauce. Heat through and pour over cutlets.

6. Garnish with green onions

Bolognese with Pappardelle

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/4 pound ground pancetta, cut small dice or ground
• 1 pound ground sirloin
• 1 pound ground pork
• 1 onion, cut into small dice
• 1 carrot, cut into small dice
• 2 celery stalks, cut into small dice
• 2 garlic cloves, minced or grated
• Salt and ground black pepper
• 1/2 teaspoon ground allspice
• 2 bay leaves
• 1 tablespoon thyme leaves, removed from stem and chopped
• 1/4 cup tomato paste
• 2 cups red wine
• 3 cups beef stock
• 1/2 teaspoon (a pinch or two) crushed red pepper flakes
• 1/2 cup heavy cream
• 1 pound pappardelle pasta
• 1 1/2 cups grated Parmigiano Reggiano cheese, divided
• 1 cup fresh flat-leaf parsley, chopped, divided

Yields: 4-6 servings

Preparation

In a large pot, heat EVOO over medium-high heat, then add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 4-5 minutes. Remove from pan and reserve.

Add the sirloin and pork to the pot the pancetta was cooked in and brown well, about 10 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until soft, 4-5 minutes.

Add salt, pepper, allspice, bay leaves and thyme, and cook, stirring, for 30 seconds. Add the reserved pancetta back into the pan and stir in the tomato paste. Cook 3-4 minutes to caramelize. Add in the wine and scrape up all the tasty nibbles that have stuck to the bottom of the pan. Cook until half of the liquid is evaporated, about 2 minutes.

Add the beef stock and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and flavorful, about 1 1/2-2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan.

While the sauce is simmering away, bring a large pot of seasoned water up to a boil. Drop the pappardelle pasta into the boiling water and cook to al dente, according to package instructions. Stir occasionally to prevent the pasta from sticking together.

Add the cream to the sauce and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Once the pasta is done, reserve about a cup of pasta water before draining. Drain the pasta and toss it back into the pot it was cooked in along with some of the reserved water, a cup of cheese and a handful or so of the parsley. Add the pasta sauce, reserving enough to top, and toss well to coat.

Serve the pasta in shallow bowls, topped with additional sauce and some additional parsley for garnish. Pass the remaining cheese at the table.