Baked Penne with Chicken and Sun-Dried Tomatoes

This recipe is from "Everyday Food Magazine" Pasta innovations issue

*Note: Recipe calls for provalone cheese. I didnt find it to have much flavor (it pretty much had none). If I made this again I would substitute with gouda and white chedder.

To cut out some fat I boiled the chicken for about 20min then sliced rather than pan frying as recipe calls for.

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces) *See note
1 cup finely grated Parmesan (4 ounces)



Directions
Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

{Review}
This is easy to make
Recipe would have been better if cheese mixture had more flavor. See note above.


{Serve with}
Garlic bread
Salad

{Time}
About 30min prep and 20min in oven

Roast pork chops with carrots and mustard gravy

This recipe is from "Everyday Food Magazine" Pasta innovation issue

* Note: recipe calls for a pork loin but I used 4 thick cut pork chops because they cook faster

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2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast (or 4 thick cut pork chops)
3/4 cup white wine (can substitute chicken broth if needed)
2 tablespoons grainy mustard


Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 minutes.

Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork loin/chops; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes for loin or 3-4 min for chops. Transfer pork to a plate, and reserve skillet.

Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes for loin of 10-15 for chops. (note: might need to remove carrots early to avoid overcooking). Loosely tent pork with foil. Let rest 10 minutes before slicing.

While pork rests, pour off almost all of the fat from skillet. Add wine (or broth), and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Gradually add 1/2 cup water or broth, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

{Review}

Very easy

Husband approved

{Serve with}

Garlic bread or rolls

Salad

{Time}

30 min

Chicken w/ artichokes and anglehair pasta

This recipe is from "Everyday Food Magazine" Pasta innovations issue


{Image}


Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
14 oz artichoke hearts (I use the frozen ones from Trader Joes)
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves (optional)


Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add frozen artichokes , capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.


{Review}
Very good and easy
Husband approved


{Serve with}
Garlic bread


{Time}
25min or less

Tortilla soup w/ mini quesidillas

I've made this tortilla soup a few times. I cant remember when the original recipe is from (maybe Gourmet??)

{image}
this is not actual image of soup but it looks pretty close.

Tortilla Strips

8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Kosher salt

Soup

2 chicken breasts (skin removed and well trimmed of excess fat)
6 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs fresh cilantro
Kosher salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile (seeds removed)
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil

Garnishes

1 lime , cut into wedges
1Hass avocado , diced fine
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
Mexican crema or sour cream

1.FOR THE TORTILLA STRIPS:Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP:While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

{Review}

This is a great soup but a little time consuming (although still easy)

Makes enough for leftovers

Husband approved

{Serve with}

Quesadillas (make them mini by using small corn tortillas)

{Time}

1 hour but its pretty easy

Mini lamb burgers with couscous and yogurt sauce

This is a recipe i've adapted over time to make my own.


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Ingredients:

1lb ground lamb (usually buy from Luckys)

Ground cumin

Olive oil

S&P

Couscous

Feta

Plain yogurt

Cucumber (chopped into bite size pieces)

Lemon

For the burgers:

Form into small patties. I can usually get 6 from 1lb of ground lamb. Drizzle with olive oil. Sprinkle on the cumin. I like to do it pretty heavy because it gives good flavor. S&P as desired. Grill on BBQ or can put under oven broiler (I prefer the BBQ taste better).

When mini burgers are done. Let rest while preparing the couscous (follow package directions)

For yogurt sauce:

I usually just eyeball this so I dont have measurements. You cant really mess this one up.

In a small bowl combine plain yogurt, cucumber pieces and feta. Add lemon juice for a little tartness. S&P as desired. Can be prepared ahead of time.

Serve mini lamb burgers on top of couscous with a dollop of yogurt sauce. Can also serve burgers inside a pita if desired.

{Review}

This recipe is awesome and so easy.

Totally husband approved (he would eat this every night if I let him)

{Serve with}

couscous and yogurt sauce

hummus

pita or naan

*can add chopped tomato to couscous but I dont.

{Time}

30min

Chocolate swirl gingerbread

This recipe is from "Everyday Food" cookbook. Pg 336

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1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground clove
1/2 cup water
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled

Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

Melt the butter in thewater in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.

Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

{Review}

I thought it was pretty good.

Not husband approved :(

Not a sweet cake...more savory

{Serve with}

Whip cream or ice cream

{Time}

15min prep time

30min cook time

Shrimp, tomato and basil pasta

This recipe is from the "Everyday Food" cookbook. Page 157



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1 ½ pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
½ pound linguine
1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)


Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.

Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.


{Review}
Very easy to make
Husband approved

{Time}
30min or less

{Serve with}
Garlic bread
Salad