One Pot Chicken Alfredo

Ingredients

  • 2 chicken breasts (4 thin), diced
  • 3 garlic cloves, minced
  • 14 oz chicken broth
  • 1 cup heavy cream
  • 1/2 pound uncooked penne
  • 1 1/2 cup shredded parmesan

Directions
Saute chicken breasts. Add garlic and saute 1 minute. Add broth, cream and penne. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes. Stir in parmesan.

Don’t double, it doesn’t taste great as leftovers.

Turkey Chili

Ingredients

  • 1 cup red onion, diced
  • 1/3 cup poblano pepper (about 1), seeded and diced
  • 1 teaspoon minced garlic
  • 1 1/4 pounds ground turkey
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1/2 cup chopped fresh cilantro
  • 6 lime wedges

Directions

Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.

Slow Cooker Beef and Barley Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 3 medium onions, minced
  • 2 carrots, peeled and chopped medium
  • 1/4 cup tomato paste
  • table salt
  • 1/2 cup dry white wine
  • 2 pounds blade steak, trimmed and cut into 1/2 inch pieces
  • 1 (28 oz) can diced tomatoes, pureed with their juice in blender
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1/3 cup soy sauce
  • 1/4 cup pearl barley
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
  • 1/4 cup minced fresh parsley
  • ground black pepper

Directions

Heat oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking.  Add onions, carrots, tomato paste and 1/4 teaspoon salt and cook until vegetables are softened and lightly browned, 10 to 15 minutes.  Stir in wine, scraping up any browned bits. (This can be done ahead and refrigerated in an airtight container overnight).

Transfer vegetable mixture into slow cooker insert and stir in meat, pureed tomatoes, broths, soy sauce, barley and thyme until evenly combined.  Cover and cook on low until meat is tender, 9-11 hours (or on high for 5-7 hours).

Gently tilt slow cooker insert and remove as much fat as possible from surface of soup using a large flat spoon.  Stir in parsley, season with salt and pepper to taste, and serve.

Spring Vegetable and Chicken Couscous

Ingredients

  • 1 pound chicken breasts (try increasing to 1.5 pounds)
  • salt, pepper, savory and olive oil
  • 3 tablespoons unsalted butter
  • 4 green onions, sliced
  • 2 wide strips lemon zest (use a vegetable peeler)
  • Coarse salt and ground pepper
  • 1 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 cup frozen peas (try increasing to 1 cup)
  • 1 cup couscous (try increasing to 2 cups)
  • 1 tablespoon lemon juice (try increasing to 2 tablespoons)
  • 2 tablespoons chopped fresh parsley

Directions

Pat dry chicken breasts and sprinkle with salt, pepper and savory.  Brush on olive oil.  Grill until cooked, then cut into 1/2 inch cubes.

In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Greek Chicken

Ingredients

  • 1 pint cherry or grape tomatoes, halved
  • 1/3 cup pitted Kalamata olives
  • 4 ounces feta cheese, coarsely crumbled (1 cup)
  • 1/2 cup fresh mint leaves
  • 2 to 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/2 pounds thin chicken cutlets (about 8)

Directions

In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Spring Vegetable Pasta

Ingredients

  • 3-5 medium leeks, white and light green parts halved lengthwise, washed, and cut into 1/2 inch thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
  • 1 pund asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on the bias into 1/2 inch thick pieces
  • 2 cups frozen baby peas, thawed
  • 4 medium garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup water
  • 2 tablespoons fresh mint leaves, minced
  • 2 tablespoons fresh chives, minced
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound campanelle pasta
  • 1 cup dry white wine
  • 1 ounce grated parmesan cheese (about 1/2 cup) plus extra for serving

Directions

Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan.  Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes.  While broth simmers, combine mint, chives and lemon zest in small bowl, set aside.

Strain broth through fine mesh strainer into 8 cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups).  Discard solids and return broth to saucepan.  Cover and keep warm over low heat.

Heat 2 tablespoons oil in dutch oven over medium heat until shimmering.  Add sliced leeks and pinch of salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes.  Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes.  Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds.  Add remaining cup peas and continue to cook 1 minute.  Transfer vegetables to plate and set aside.  Wipe out pot.

Heat remaining 4 tablespoons olive oil in now empty dutch oven over medium heat until shimmering.  Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes.  Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 

When wine is fully absorbed, add hot broth.  Increase heat to medium-high and bring to boil.  Cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, 8 to 10 minutes. 

Remove pot from heat, stir in lemon juice, parmesal, half of herb mixture, and vegetables.  Season with salt and pepper to taste.  Serve immediately, passing parmesan and remaining herb mixture separately to top.

Chili

Ingredients

  • olive oil
  • 1.5 pounds ground beef
  • 2 cloves garlic
  • 1/2 onion, diced
  • 1/2 12-oz can of beef broth
  • 1/2 teaspoon oregano
  • 3 teaspoons chili powder
  • 1.5 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons jalapenos, seeded and diced
  • 2 12-oz cans chili beans, rinsed
  • 1 28-oz can diced tomatoes
  • 1/2 12-oz can tomato paste
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced

Directions

In a medium skillet, brown ground meat.  Drain and remove from pan.  Add olive oil to the pan and saute onion for 3 minutes.  Add garlic and saute another 2 mintues.  Remove from pan.

Put all ingredients in a slow cooker and cook for 6-8 hours on low or 2-4 hours on high.

Roast Chicken with Garbanzo Beans, Tomatoes, and Paprika

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plan yogurt or Greek yogurt
  • 4 chicken breast halves with bones
  • 1 15-ounce can garbanzo beans, drained
  • 1 12-ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided

Directions

Preheat oven to 450. 

Mix first 5 ingredients in medium bowl.  Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.  Place chicken on large rimmed baking sheet.  Rub 2 tablespoons spiced oil mixture over chicken.  Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat.  Pour bean mixutre around chicken.  Sprinkle everything generously with salt and pepper. 

Roast until chicken is cooked through, about 20 minutes.  Sprinkle with 1/2 cup cilantro.  Transfer chicken to plates.  Spoon bean mixture over.  Serve with yogurt sauce.

Herbed Potato Salad

Ingredients

  • 3  pounds  Yukon gold potatoes
  • 1  cup  dry white wine
  • 3  tablespoons  white wine vinegar
  • 2  tablespoons  extravirgin olive oil
  • 1  tablespoon  whole-grain Dijon mustard
  • 3/4  teaspoon  salt
  • 3/4  teaspoon  freshly ground black pepper
  • 2  garlic cloves, minced
  • 1/2  cup  thinly sliced chives
  • 2  tablespoons  chopped fresh parsley
  • 1  teaspoon  chopped fresh tarragon

Directions

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

Mom’s Tri Tip Marinade

Ingredients

  • 2 pounds tri tip steak
  • 3/4 cup shiraz
  • 2/3 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons worchestershire sauce
  • 2 teaspoons dijon

Directions

Combine ingredients and refrigerate for 1-8 hours.  BBQ until done.  Slice and serve.

Serve with Herbed Potato Salad.