Trapenese Pasta

Trapenese Pasta

3/4 c whole, skin-on almonds, toasted at 350 for 6 mins
1 lb grape tomatoes
1 c fresh basil leaves, lightly packed
1 small garlic clove, grated
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
16 oz pappardelle (2 pkgs Trader Joe's)
Burrata cheese (Trader Joe's)
Kosher salt and ground black pepper
1 oz grated asiago cheese (½ cup), plus more to serve

Bring a large pot of well-salted water to a boil. Meanwhile, in a food processor, pulse the almonds until coarsely chopped. Transfer the nuts to a bowl. 

To the processor, add the tomatoes, basil, garlic and pepper flakes, then pulse until coarsely chopped. Add the oil and pulse until incorporated, about 5 pulses. Transfer to a large bowl.

Cook the pasta until al dente. Drain, reserving ½ cup of the cooking water. Toss the pasta and ¾ teaspoon each salt and pepper with the tomato mixture. If the sauce is too thick, add a bit of the reserved cooking water. Stir in the reserved nuts and the cheese. Taste, then season with salt and pepper. Top with burrata pieces.

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New England Bar Pizza

Bar pizza is baked in well-seasoned rimmed pans, with the dough forming a thin lip up the sides. The crust is tender yet crispy. Replicating this style of pizza required the use of all-purpose flour rather than the usual bread flour for the dough. Create the distinctive edges by rolling the pizza dough thin and baking the pies in 9-inch cake pans, pressing the dough 1/4 inch up the sides of the pan. Brushing the edges with tomato sauce and cheese gives the “laced” edges that New England pizzas are known for. Finishing the pies with a mixture of cheddar and mozzarella best imitated the classic version’s distinct tangy flavors. Clean the food processor in between making the dough and the pizza sauce. You will have some pizza sauce left over; reserve it for another use. One 14-ounce can of baked beans is enough for this recipe. Use sharp cheddar cheese, not extra-sharp (which makes the pizzas too greasy).

• DOUGH

• 1 2/3 cups (8 1/3 ounces) all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon instant or rapid-rise yeast
• 2/3 cup water
• 1 1/2 teaspoons extra-virgin olive oil
• 3/4 teaspoon salt

• SAUCE

• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon red pepper flakes

• TOPPING

• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 4 ounces whole-milk mozzarella cheese, shredded (1 cup)
• 1 tablespoon extra-virgin olive oil

Instructions

1. FOR THE DOUGH: Process flour, sugar, and yeast in food processor until combined, about 3 seconds. With processor running, slowly add water; process dough until just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds.
2. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover with plastic wrap and let rise at room temperature until almost doubled in size, 2 to 2 1/2 hours.
3. FOR THE SAUCE: Process all ingredients in clean, dry food processor until smooth, about 30 seconds; set aside. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)
4. FOR THE TOPPING: Adjust oven rack to lowest position and heat oven to 500 degrees. Combine cheddar and mozzarella in bowl. Using pastry brush, grease bottom and sides of 2 dark-colored 9-inch round cake pans with 1 1/2 teaspoons oil each.
5. Transfer dough to lightly floured counter, divide in half, and shape into balls. Gently flatten 1 dough ball into 6-inch disk using your fingertips. Using rolling pin, roll disk into 10-inch round. Transfer dough to prepared pan and press into corners, forcing 1/4-inch lip of dough up sides of pan. Repeat with remaining dough ball.
6. Spread 1/3 cup sauce in thin layer over entire surface of 1 dough. Using pastry brush, brush sauce over lip of dough. Sprinkle 1 cup cheese mixture evenly over pizza, including lip. Repeat with second pan.
7. Bake until crust is browned and cheese is bubbly and beginning to brown, about 12 minutes, switching and rotating pans halfway through baking. To remove pizzas from pans, run offset spatula along top edge of pizza crust. Once loosened, slide spatula underneath pizza and slide pizza onto wire rack. Let cool for 5 minutes. Slice and serve.

Skillet Roast Cicken & Potatoes

Emma prepared dinner the other night, and it was one of the best meals we've had in a long time! She slightly adapted the recipe from the Feb/Mar 2014 Cook's Country magazine.

3 T. olive oil
2 t. minced fresh thyme
1 1/2 t. smoked paprika
1 1/2 t. grated lemon zest
Salt & pepper
1 whole chicken
2 lbs. Yukon gold potatoes, peeled and sliced 1" thick rounds.

Preheat oven to 400 degrees. Combine 2 T. oil, thyme, paprika, zest, 1 t. salt and 1/2 t. pepper. Pat chicken dry and rub oil mixture all over chicken and underneath skin of breast. Truss chicken.

Toss potatoes with remaining oil, 1 1/2 t. salt and 1/2 t.  pepper. Arrange potatoes, flat sides down, in single layer in oven safe nonstick skillet. Place skillet over medium heat and cook potatoes, without moving them, until brown on bottom, 7 to 9 minutes (do not flip).

Place chicken, breast side up, on top of potatoes and transfer skillet to oven. Roast until breast registers 160 degrees and thighs 175 degrees. 60-75 minutes or so. Tent loosely with foil and let rest for 10 minutes.

If you want the complete experience, make this soft & sweet buttermilk honey bread and your favorite veg.

Heaven!

Chicken Enchilada Spaghetti

Chicken Enchilada Spaghetti
serves 4-6
1 pound of dry pasta
1 tablespoon olive oil
1/2 onion, chopped
1/2 red pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced or pressed
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
pinch of cayenne pepper
1 rotisserie chicken, shredded
1 10-ounce can of red enchilada sauce
3/4 cup freshly grated sharp cheddar cheese
cilantro for topping

Boil water for pasta and prepare it according to directions.
While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic, cumin, chili powder, smoked paprika and cayenne, and cook for another 1 minute. Add chicken and enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a garnish of fresh cilantro.

Curry Chicken Pot Pie

• 4 cups frozen vegetable mix, peas, carrots
• 1 to 2 tablespoons canola oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 teaspoon curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken (store bought rotisserie would work well)
• 1/2 package puff pastry, cut into 12 squares

Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Add the browned vegetables and the chicken. Pour into a 9x13 pan, and top with squares of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Beef Stroganoff for Two (or more)

For a scaled-down version of beef stroganoff, time management was key. Tender filet steaks cook to medium-rare in no time. By cooking the meat first and then slicing it, we were not only able to build considerable fond in the pan (a boon for sauce flavor) but we could also better control the temperature of the meat, preventing overcooking. Cooking the egg noodles right in the skillet as the sauce thickens not only saves time but means this meal for two can be prepared in just one pan. We achieved judicious creaminess by way of a dollop of sour cream and freshened it up with a few snips of chives. Serves 2 - to double, simple cook the dish in a dutch oven. Look for a steak that is 1½ to 2 inches thick. White wine or vermouth can be used in place of the brandy.

You can use a cheaper cut of meat like a flank or strip steak, if doubling this recipe. Look for a steak that is 1 1/2 to 2 inches thick. White wine or vermouth can be used in place of brandy.

8 ounces white mushrooms, trimmed and quartered
1 (8-ounce) center-cut filet mignon, halved crosswise
1 1/2 teaspoon vegetable oil
1 small onion, chopped fine
2 teaspoons all-purpose flour
1 teaspoon tomato paste
1 1/4 cups beef broth
3 tablespoons brandy
1 teaspoon soy sauce
1 teaspoon Dijon mustard
3 ounces (2 cups) wide egg noodles
1/4 sour cream
1 tablespoon chopped fresh chives

1. Microwave mushrooms in covered bowl until volume has decreased by half and liquid is exuded, about 4 minutes. Drain mushrooms and set aside.

2. Pat steaks dry with paper towel and season with salt and pepper. Heat oil in 10-inch skillet over medium heat until just smoking. Cook steaks until well browned on all sides and meat registers 125 degrees, 8 to 10 minutes, reducing heat if fond begins to burn. Transfer meat to plate.

3. Add mushrooms and onion to now-empty skillet and cook until beginning to brown, 6 to 8 minutes. Stir in flour and tomato paste and cook for 1 minute. Whisk in broth, brandy, soy sauce, mustard and 1/4 teaspoon pepper and bring to simmer, scraping up any browned bits. Add noodles and bring to boil. Cover, reduce heat to medium-low , and simmer, stirring occasionally, until noodles are tender and sauce is thickened, 8 to 10 minutes.

4. Meanwhile, slice steaks against grain to 1/4-inch-thick pieces. Stir mean and any accumulated juices into noodles and cover until warmed through, about 1 minute. Off heat, stir in sour cream and chives and season with salt and pepper to taste. Serve.

Grilled Turkey-Mango Chutney Burgers

Time to break out the grill! These were super moist and yummy. Definitely going to make this a summer staple by the pool. Serves 4

1/2 cup mayonnaise
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
salt and pepper
1 1/2 pounds ground turkey
1 cup panko bread crumbs
1/2 cup mango chutney
4 hamburger rolls
4 leaves Bibb lettuce

Whisk mayonnaise, 1 garlic clove and cayenne together in a small bowl. Season with salt and pepper to taste; set aside.

Combine turkey, panko, mango chutney and remaining 2 garlic cloves together in large bowl. Pat turkey mixture into four 3/4-inch-thick patties. Season with salt and pepper. Grill over medium-hot fire until burgers register 160 degrees, 7 to 10 minutes, flipping halfway. Transfer burgers to rolls and top with mayonnaise mixture and lettuce. Serve.

Sichuan Stir-Fried Pork in Garlic Sauce

Published March 1, 2012. From Cook's Illustrated.

To re-create the succulent pork found in the best restaurant stir-fries (usually achieved by low-temperature deep frying), we soaked the pork in a baking soda solution, which tenderizes and moisturizes the meat, and then coated it in a velvetizing cornstarch slurry, which helps it retain moisture as it cooks. And the secret to the sauce's silken texture and rich flavor? Ketchup and fish sauce, both high in glutamates. Serves 4 to 6

NOTE: If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

SAUCE:
1/2 cup low-sodium chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
4 teaspoons Chinese black vinegar (see note)
1 tablespoon toasted sesame oil
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons ketchup
2 teaspoons fish sauce
2 teaspoons cornstarch


PORK:
12 ounces boneless country-style pork ribs, trimmed
1 teaspoon baking soda
1/2 cup cold water
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons cornstarch

STIR-FRY:
4 garlic cloves, minced
2 scallions, white parts minced, green parts sliced thin
2 tablespoons Asian broad-bean chili paste (see note)
4 tablespoons vegetable oil
6 ounces shiitake mushrooms, stemmed and sliced thin
2 celery ribs, cut on bias into 1/4-inch slices

FOR THE SAUCE: Whisk all ingredients together in bowl; set aside.

FOR THE PORK: Cut pork into 2-inch lengths, then cut each length into 1/4-inch matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.

Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.

FOR THE STIR-FRY: Combine garlic, scallion whites, and chili paste in bowl.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add mushrooms and cook, stirring frequently, until tender, 2 to 4 minutes. Add celery and continue to cook until celery is crisp-tender, 2 to 4 minutes. Transfer vegetables to separate bowl.

Add remaining 3 tablespoons oil to now-empty skillet and place over medium-low heat. Add garlic-scallion mixture and cook, stirring frequently, until fragrant, about 30 seconds. Transfer 1 tablespoon garlic-scallion oil to small bowl and set aside. Add pork to skillet and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Whisk sauce mixture to recombine and add to skillet. Increase heat to high and cook, stirring constantly, until sauce is thickened and pork is cooked through, 1 to 2 minutes. Return vegetables to skillet and toss to combine. Transfer to serving platter, sprinkle with scallion greens and reserved garlic-scallion oil, and serve.

Chinese Chicken Salad

This is INSANELY yummy. I went back for thirds. The end.

"This chain restaurant classic needed a serious makeover, and we started by nixing anything from a can. The salad bar pile-ons (chow mein noodles, sprouts, snow peas, fried wonton strips, and water chestnuts) also got the ax, and instead, we started with crisp romaine lettuce and Napa cabbage, bell peppers, fresh cilantro, and scallions. To keep the title ingredient from tasting like an afterthought, we eschewed rotisserie chicken, instead poaching boneless, skinless chicken breasts in a flavorful mixture of soy sauce, orange juice, rice vinegar, and ginger. We whisked more of the same mixture with sesame and vegetable oils to make a bold dressing for our salad and finished the whole thing off with orange segments—fresh, of course—and crunchy roasted peanuts. Serves 6."

You can substitute one clove of minced garlic and ¼ teaspoon of cayenne pepper for the Asian chili-garlic sauce.

2 oranges
1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons grated fresh ginger
3 tablespoons sugar
1 tablespoon Asian chili-garlic sauce
3 tablespoons vegetable oil
2 tablespoons toasted sesame oil
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 romaine lettuce hearts (12 ounces), sliced thin
1/2 small head napa cabbage, cored and sliced thin (6 cups)
2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
1 cup fresh cilantro leaves
1 cup salted dry-roasted peanuts, chopped
6 scallions, sliced thin

1. Cut thin slice from top and bottom of oranges, then slice off rind and pith. Working over bowl, cut orange segments from thin membrane and transfer segments to second bowl; set aside. Squeeze juice from membrane into first bowl (juice should measure ¼ cup).

2. Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in bowl; transfer ½ cup orange juice mixture to 12-inch skillet. Slowly whisk vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette; set aside.

3. Bring orange juice mixture in skillet to boil. Add chicken, reduce heat to medium-low, cover, and simmer until meat registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking. Transfer chicken to plate and let rest for 5 to 10 minutes.

4. Meanwhile, boil pan juices until reduced to 1/4 cup, 1 to 3 minutes; set aside. Using 2 forks, shred chicken into bite-size pieces. Off heat, add chicken, any accumulated juices, and 2 tablespoons vinaigrette to skillet. Toss to coat and let sit for 10 minutes.

5. Toss romaine, cabbage, bell peppers, cilantro, peanuts, and scallions with remaining vinaigrette in large bowl. Transfer to serving platter and top with chicken and oranges. Serve.

Grapefruit & Avocado Tostadas

I totally loved these and not just because the fresh flavors and crispness has broken up the monotony of our cold-weather soup and slow cooker routine, but rather, at 147 calories each you can inhale three of them and not be stuffed with guilt. Makes 6 servings.

6 yellow corn tortillas
1 tablespoon olive oil
2 cups fresh grapefruit segments (squeezing and reserving juice from the membranes)
1 avocado, pitted, peeled, and sliced
1 jalapeno, sliced into rings
1 red bell pepper, sliced into strips and halved on the bias
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and black pepper to taste
Queso fresco cheese

Preheat oven to 350 degrees. Brush both sides of tortillas with oil, transfer to a baking sheet, and bake until crisp, about 15 minutes.

Toss together grapefruit, avocado, jalapeno, bell pepper, cilantro, cumin, and coriander in a large bowl. Season mixture with salt and black pepper, then add 1 tablespoon of reserved grapefruit juice and toss.

Divide topping evenly among tortillas. Sprinkle queso fresco over each tostada to garnish.

Per serving: 147 cal; 8g total fat (1g sat); 0mg chol; 9mg sodium; 19g carb; 5g fiber; 2g protein

Cincinnati Chili

So it's no secret that winter has descended upon Denver. It was 80 on Monday then we got 6 inches of snow on Wednesday and it will be back into the low 60's this weekend. We've welcomed the changing seasons with a lazy evenings at home and lots of fragrant comfort food and movies-on-demand by the fire. Last night we made Cincinnati Chili that was seriously out of this world. Our apartment smells of cinnamon and meat and it's pretty amazing. We managed to get away with leftovers on this one, but Dave was sure to stockpile what he could at work so that my brother won't get to it all. It's that good!

From Cook's Illustrated, Published February 1, 2005, Serves 6 to 8

Note: Choose a relatively plain tomato sauce-nothing too spicy or herbaceous. To warm the kidney beans, simmer them in water to cover for several minutes and then drain.

Chili
2 teaspoons table salt or more to taste
1 1/2pounds ground beef chuck
2 tablespoons vegetable oil
2 medium onions , chopped fine (about 2 cups)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
2 cups tomato sauce
hot pepper sauce

Accompaniments
1 pound spaghetti , cooked, drained, and tossed with 2 tablespoons of unsalted butter
12 ounces sharp cheddar cheese, shredded
1 can red kidney beans (15-ounce), drained, rinsed, and warmed
1 medium white onion , chopped fine (about 1 cup)

FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.

Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.

Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)

TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese, beans, and onion. Serve immediately.

Cajun Chicken, Sausage & Corn Stew

Taken from The Best Slow & Easy Recipes by the Editors of Cook's Illustrated, 2008.

This homey dish is usually served with a crusty, rustic loaf of bread to help sop up the sauce and plenty of hot sauce; you can also serve this over plain baked rice. We just ate it straight up.

6 ears corn, husks and silk removed (we used frozen kernels instead)
3 pounds bone-in, skin-on chicken thighs (8 to 10 thighs), trimmed
salt and ground black pepper
2 tablespoons vegetable oil
1 pound kielbasa sausage, sliced 1/4 inch thick (we used turkey kielbasa)
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 medium onion, minced
2 celery ribs, minced
1/4 teaspoon cayenne pepper
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
3 1/2 cups low-sodium chicken broth
2 bay leaves
1/4 cup fresh cilantro leaves, minced

1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Working with one ear of corn at a time, stand the corn on end inside a large bowl. Use a paring knife to cut the kernels off the cob. Using the back of a butter knife, scrape any remaining pulp off the cob and into the bowl. Discard the cobs.

2. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown on both sides, 5 to 8 minutes, reducing the heat if the pot begins to scorch. Transfer the chicken to a medium bowl. Repeat with the remaining 1 tablespoon oil and the remaining chicken; transfer to the bowl. When the chicken is cool enough to handle, remove and discard the skin.

3. Pour off all but 1 tablespoon of the fat left in the pot. Add the kielbasa and cook over medium heat until it begins to brown, about 2 minutes. Stir in the peppers, onions, celery, cayenne, and 1/4 teaspoon salt and cook until the vegetables are softened, 8 to 10 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the corn, scraping up any browned bits. Stir in the broth and bring to a simmer.

4. Add the chicken with any accumulated juices and the bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender but not quite falling off the bone, about 1 1/4 hours.

5. Remove the pot from the oven, transfer the chicken to a cutting board, and remove the bay leaves. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces; discard the bones.

6. If the sauce is too thin, continue to simmer the stew over medium-high heat as needed to thicken. Off the heat, stir in the shredded chicken, cover, and let stand for 5 minutes. Stir in the cilantro and season with salt and pepper to taste before serving.

"I don't know what she put in her chicken tetrazzini but Paul looove it."

Preface: Watch this video.

Reduced-fat Chicken Tetrazzini - Cook's Country

12 ounces boneless, skinless chicken breasts, trimmed of all visible fat and cut into 3/4" pieces
2 tablespoons soy sauce
1 slice hearty white sandwich bread, torn into quarters
7 tablespoons grated Parmesan cheese
2 1/4 teaspoons salt
3/4 teaspoon pepper
5 ounces spaghetti, broken in half
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
8 ounces white or cremini mushrooms, trimmed and sliced thin
1 onion, chopped fine
1 cup frozen peas
1 cup low-sodium chicken broth
2 tablespoons dry sherry
2 ounces Neufchatel cream cheese

Combine chicken and soy sauce in zipper-lock bag and refrigerate for 30 minutes to 1 hour. Pulse bread, 2 tablespoons Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 8 to 10 pulses.

Meanwhile, adjust oven rack to upper-middle position and heat oven to 400 degrees. Bring 2 quarts water to boil in large saucepan. Add pasta and 1 1/2 teaspoon salt and cook, stirring often, until just al dente. Reserve 1/2 cup cooking water, then drain pasta and return to saucepan. Toast flour in 12" skillet over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Whisk flour into reserved cooking water; set aside.

Melt butter in now-empty skillet over medium-high heat. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until browned, 6 to 8 minutes. Stir in peas and add mixture to saucepan with pasta.

Add broth and sherry to now-empty skillet, scrapping up browned bits. Stir in reserved flour mixture, cream cheese and remaining 5 tablespoons Parmesan and bring to boil, whisking until smooth. Add chicken and simmer until exterior of chicken is opaque, about 1 minute. Add chicken mixture to pasta mixture and toss until combined. Scrape into 8" square baking dish and top with bread crumb mixture. Bake until golden brown, 12 to 14 minutes. Let cool on wire rack for 10 minutes. Serve.

Flank Steak with Herbed Potatoes & Green Beans

Let it be known: Dave can cook. We picked this recipe out of Cook's Country because it looked delicious and said it only took thirty minutes to prepare. Dave told me to stay out of the kitchen for a little bit while he handled dinner. By the time I stepped in to check on the progress, dinner was ready and the steak was cooked perfectly. Food always tastes so much better when someone else cooks it for you!

2 medium Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
7 tablespoons olive oil
1 flank steak (about 1 1/2 pounds)
salt and pepper
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
8 ounces green beans, trimmed and cut into 2 inch pieces
1 shallot, minced
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill

Toss potatoes and 1 tablespoon oil in large bowl and wrap tightly with plastic wrap. Microwave until potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute halfway through cooking. Drain well.

Pat steak dry with paper towels and season with salt and pepper. Combine vinegar and mustard in medium bowl. Slowly whisk in 5 tablespoons oil. Coat steak with 2 tablespoons vinaigrette. Heat remaining oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil.

Cook potatoes and beans in now-empty skillet over medium heat until browned and tender, about 5 minutes. Off heat, stir in remaining vinaigrette, shallot, parsley and dill. Season with salt and pepper. Slice steak thinly against grain. Serve with potato and bean salad.