Chicken with Rosemary and Mustard Sauce

Ingredients

* 6 boneless, skinless chicken breasts
* 3 tablespoons butter
* salt and pepper to taste
* 6 green onions, chopped
* 2 cups mushrooms, chopped
* 3/4 cup dry white wine
* 1 cup chicken broth
* 1/4 teaspoon salt
* 1 tablespoon fresh rosemary
* 2 tablespoons dijon mustard

Directions

Season chicken with salt and pepper. In large non-stick saute pan with 2 tablespoons of butter, brown and cook chicken on medium-high heat. Transfer chicken to a plate. In remaining 1 tablespoon of butter, saute mushrooms and onions until soft. Remove and add to chicken. Add wine, broth, salt and rosemary to pan and boil until liquid is reduced. Stir in mustard. Return chicken and mushrooms to pan and simmer for 5-10 minutes.

What’s For Dinner, by Maryana Vollstedt

Chicken Chili

Ingredients

* 4 boneless, skinless chicken breasts, cut into bite size pieces
* 1 medium onion, diced
* 2 cloves garlic, minced
* 2 teaspoons cumin
* 1/2 teaspoon oregano
* 1 teaspoon coriander
* 2 4.5 ounce cans chopped mild chilis, undrained
* 1/2 4.5 ounce can chopped jalapenos, undrained
* 1 cup water
* 2-3 cans canelli beans (S&W small white beans are good)
* 1-2 cans chicken broth
* 1 can diced tomatoes, undrained (optional)

Directions

Spray large skillet with PAM and heat over medium heat. Cook chicken 10 minutes, or until browned.

Spray large dutch oven with PAM and heat over medium-high heat. Saute onion approximately 6 minutes. Add garlic and saute 2 minutes more. Stir in spices, saute 1 minute. Stir in chiles and jalapenos, reduce heat to low, and cook ten minutes, partially covered. Add chicken, water, beans, tomatoes and broth. Simmer covered about 10 minutes.

Chicken and Basil Pasta

Ingredients

* 1 8 oz. package of fresh pasta
* 2 teaspoons olive oil
* 1/2 cup onion, diced
* 1 clove garlic, minced
* 2 cups boneless, skinless chicken breasts, cooked and cubed
* 2 1/2 cups tomatoes, diced
* 1/4 cup basil, chopped
* 1/2 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 1/4 cup parmesian cheese

Directions

Cook pasta according to directions on package. Drain and set aside.

In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Don’t over cook or basil will loose flavor.

Toss sauce with pasta. Serve with parmesian cheese.

Cajun Blackened Chicken Breasts

Ingredients

* 6 boneless, skinless chicken breasts
* 4 tablespoons butter
* 3 tablespoons cajun seasoning

Cajun Seasoning
* 1 teaspoon garlic powder
* 1 teaspoon basil
* 1 teaspoon thyme
* 1/4 teaspoon oregano
* 1 tablespoon paprika
* 1 teaspoon celery salt
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon white pepper
* 1/2 teaspoon onion powder

Directions

Add all ingredients for the cajun seasoning together in a small bowl and mix well. Place butter in a flat bowl. Dip chicken in butter and place on a plate. Season on both sides with seasoning.

Brown chicken on both sides in a cast-iron skillet over high heat. Drizzle remaining butter over chicken and continue cooking until chicken is cooked through.

What’s For Dinner, by Maryana Vollstedt

Cara’s Schezuan Salmon

Ingredients

* 1/2 cup soy sauce
* 1/2 cup sake
* 1/4 cup green onion, diced
* 1/4 cup scallions, diced
* 1 pound salmon

Directions

Combine all ingredients in a gallon ziplock bag and refrigerate for 1 hour. Remove salmon from the bag, and cook in a saute pan over medium high heat for about 6 minutes a side.

Cuban Black Bean Soup

Ingredients

* 2 tablespoons vegetable oil
* 1 medium onion, diced
* 2 celery stalks, sliced
* 4 cloves garlic, minced
* 3 cans black beans
* 1 can chicken broth
* 2 tablespoons canned diced jalapenos
* 1 ham hock
* salt to taste

Directions

Heat oil in a stock pot over medium high heat. Saute onion and celery for 3-5 minutes. Add garlic and saute for an additional 2 minutes. Add black beans, chicken broth, jalapenos and ham hock. Bring to a boil, then cover and simmer for 30 minutes.

Remove ham hock. Slice off any extra ham from the bone, dice and put back into soup. Salt to taste.

Beef with Mushroom and Rosemary Sauce

Ingredients

* 1 pound sirloin steak
* 8 ounces mushrooms, sliced
* 1 cup red wine
* 1 cup green onions, chopped
* 1 1/2 teaspoons fresh rosemary, chopped
* 1 teaspoon balsamic vinegar
* 4 cloves garlic, minced
* 1 can beef broth

Directions

Combine mushrooms, wine and steak in a large zip-lock bag. Marinate in the refrigerator for 30 minutes.

Remove the steak from bag, reserving marinade. In a large non-stick skillet with cooking spray over medium high heat, cook steak 4 minutes a side. Remove from pan.

Combine the onions, rosemary, vinegar, garlic and beef broth in the pan. Add remaining marinade. Bring to a boil a reduce to 2 cups, stirring frequently.

Cut the beef into thin slices and place on a serving platter. Spoon the mushroom mixture over the beef.

Cooking Light Magazine

Beef and Bean Burritos

Ingredients

  • 1 1/2 pounds ground beef
  • 1 can refried beans
  • 1 cup salsa

Directions

In a large saute pan on medium-high heat, brown ground beef about 5 minutes. Drain fat from pan. Add the can of beans and salsa to pan, mixing well with the beef.

Shannon & Michael’s Tortilla Soup

Ingredients

* 4 tablespoons corn oil
* 4-7 corn tortillas, coarsely chopped
* 6 cloves garlic, minced
* 1 tablespoon cilantro, chopped
* 1 cup onion, pureed
* 2 cups tomatoes, pureed
* 1 tablespoon ground cumin
* 2 teaspoons chili powder
* 2 bay leaves
* 4 tablespoons canned tomato puree
* 2 quarts chicken stock
* 1 teaspoon salt
* 1 teaspoon cayenne pepper
* 1 chicken breast, boiled and cut into pieces
* 1 avacado, peeled, seeded and cubed
* 1 cup cheddar cheese, shredded
* 3 corn tortillas, cut into strips and fried with butter and salt until crisp

Directions
Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and cilantro over medium heat until tortillas are soft.

Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook, stirring frequently, for 30 minutes.

Pour into warm soup bowls and garnish with chicken breast, avocado, shredded cheese and tortilla strips.