Pot Pie with Stuffing Crust

Ingredients

• 1 package of stove top stuffing mix, made to package directions
• 3 cups of chopped, cooked chicken or turkey
• 10 ounce package of frozen mixed vegetables
• 1 can of cream of chicken soup
• 1 cup of milk or chicken gravy
• 1/4 tsp of dried thyme leaves

Preparation

1. Heat oven to 375*F
2. Combine chicken, thyme leaves and vegetables in 2 quart casserole. 
3. Mix soup and either milk or gravy. Pour over chicken mixture. 
4. Top with pre-made stuffing. 
5. Cook for 30 minutes

Notes

I used small glass, covered casserole dishes so that I could make individual meals.

I also added a can of corn along with the mixed veggies as I used a blend of broccoli, cauliflower and carrots but get creative!

Crispy Potato Stacks

Nonstick cooking spray
1 pound russet potatoes
1 pound sweet potatoes
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan


Special equipment: a mandoline

Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.

Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.

Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

foodnetwork.com

Green Beans with Caramelized Onions and Almonds

Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper


Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.




foodnetwork.com
Recipe courtesy of Tyler Florence

Confetti Corn

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.




foodnetwork.com

Barefoot Contessa Back to Basics 2008

Almond Joy Cookies

1/2 cup unsalted butter, softened (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons coconut extract
1 to 2 teaspoons almond extract (I use 2 and love almond extract, but if you don’t use 1)
1 1/4 cups all-purpose flour
1 teaspoon cornstach
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 cup sweetened shredded coconut
1 cup slivered almonds
1 cup semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, extracts, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the coconut, almonds, chocolate chips, and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically chocolate chips on top of each mound by taking chips from the underside and adding them on top.

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 11 minutes (I baked for just under 11 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Coconut is prone to burning and undersides of cookies can easily become too dark so watch them closely. Cookies will be pale and look un-done, but firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.


Makes about 12 medium/large cookies


Nutrition Information

Nutrition analysis per serving (13 servings)
Calories 304, Total Fat 19g, Saturated Fat 10g, Trans Fat 0g, Total Carbohydrates 34g, Fiber 3g, Sugar 21g, Protein 4g, Sodium 78mg


www.averiecooks.com

Raspberry Almond Shortbread Thumbprint Cookies

2 cups + 2 Tbsp (300g) all-purpose flour****
1/4 tsp salt
1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
2/3 cup (140g) granulated sugar
1/2 tsp almond extract
1/2 cup raspberry jam , seedless if preferred

Glaze (optional)
1 cup (124g) powdered sugar
1 tsp almond extract
2 - 4 tsp water

Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl).

Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first). Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam).
Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.

Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you'd like to, it just won't be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container

For the glaze:

Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.

****To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.

Yield: 3 dozen

www.cookingclassy.com

Tortellini Pasta Salad with Tomatoes, Basil, & Fresh Corn

22-ounce package frozen (or fresh) cheese tortellini

3 cups (about 16 ounces) sliced cherry or grape tomatoes (halved or quartered, depending on size)

2 1/2 cups fresh corn kernels, cooked and sliced from the cob (approximately 14 ounces of corn, which comes from about 4 cobs)

1/4 cup fresh basil leaves, sliced in a chiffonade

2 tablespoons grated Parmesan cheese

Freshly ground black pepper

For the vinaigrette:

1/2 cup olive oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

2 tablespoons grated Parmesan cheese

1 tablespoon finely minced fresh basil

1/2 teaspoon fresh minced garlic

1/2 teaspoon garlic salt

Freshly ground black pepper

 

 

Boil tortellini in salted water according to package directions. Drain and cool. In a large salad bowl, combine tortellini, sliced tomatoes, fresh corn kernels, fresh chopped basil, Parmesan cheese, and pepper.          

  

Combine all vinaigrette ingredients in a jar with a tight fitting lid. Shake vigorously. Pour over tortellini salad and gently mix all ingredients until well combined. Chill for several hours before serving.

           

Notes: Fresh corn tastes best if you have access to it, but frozen corn may also be substituted.

 

Yield: 6 to 8 servings   www.fivehearthome.com

 

Loofah and Chicken Stir-Fry

1/2 lb skinless boneless chicken breast, cut across grain into 1/8-inch-thick slices
2 teaspoons cornstarch
1 1/4 teaspoons Asian sesame oil
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 cup chicken stock or low-sodium chicken broth
1/2 pound fresh angled loofah* (about 12 inches long)
1 cup peanut oil
3 small fresh shiitakes, stems discarded and caps sliced 1/8 inch thick
1 teaspoon Chinese fermented black beans**
5 small (2-inch) fresh red chiles such as Thai, seeded and cut into fine julienne (2 teaspoons)
2 teaspoons finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons cornstarch mixed with 2 tablespoons water

Accompaniment: cooked white rice
Special equipment: a deep-fat thermometer


Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.

Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.

Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch sticks.

Heat peanut oil in a wok over moderate heat until it registers 350°F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes. Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.

Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.

Add loofah and toss until well coated.

Add stock mixture and bring to a boil. Add chicken and return sauce to a boil. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.

Serve drizzled with remaining 1/4 teaspoon sesame oil.


Also known as "ridged gourd" and "Chinese okra."

Gourmet March 2002

Roasted Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Makes 6 to 8 Servings

The Barefoot Contessa Cookbook 1999

Note: Great way to use up stock from the garden!  I also made a version using Italian flat leaf parsley.

         

Mediterranean Boneless Pork Chops

16 oz (8) thin sliced center cut boneless pork chops
3/4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
1 small (6 oz) zucchini, ends trimmed off
1 small (6 oz) yellow squash, ends trimmed off
1 cup halved grape tomatoes
1 tablespoon extra virgin olive oil
¼ tsp Kosher salt and fresh cracked pepper
¼ teaspoon oregano
3 garlic cloves, sliced thin
cooking spray
1/4 cup of pitted and sliced Kalamata olives
1/4 cup of crumbled Feta cheese
fresh juice from 1/2 large lemon
1 tsp grated Lemon rind

Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted
with a julienne blade, or slice the zucchini into 1/8-inch thick slices.
Cut the slices lengthwise into 1/8-inch thick strips.

Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning). Transfer to a large work bowl and set aside. Reduce oven to 200°F.

Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes. Add to bowl with tomatoes and place in the warm oven.

Working in two batches, spray the skillet with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. The pork chops are thin so you don’t want to over cook them or they will be tough. Set aside on a platter.

Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind. Serve the vegetables over the pork chops and top with Feta cheese.

Serves 4 (2 chops each)

Skinnytaste.com

Roman-Style Chicken

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.


Serves 6

www.foodnetwork.com

Giada De Laurentiis

Chicken “Scarpariello” with Sweet & Hot Peppers (Mario Batali)

6 tablespoons extra-virgin olive oil
8 bone-in, skin-on chicken thighs
2 sweet Italian sausages, cut into 6 pieces each
1 pound new potatoes, scrubbed and quartered
1 medium red onion, cut into 1/2-inch dice
10 cloves garlic
4 red bell peppers, seeded and cut into 1/2-inch dice
6 whole small hot peppers, such as cayenne or serrano
1 cup dry white wine, plus more as needed
1 cup hot water
Leaves from 1 bunch fresh basil, chopped
1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)

In a 10- to 12-inch heavy-bottomed sauté pan, heat the olive oil over high heat until smoking. Add the chicken pieces, skin-side down, working in batches if necessary to avoid crowding the pan, and brown on both sides, turning once.

Transfer to a plate and set aside. In the same pan, cook the sausage slices and potatoes until brown; remove them and set aside with the chicken. Drain off half of the fat from the pan.

Add the onion, garlic, bell peppers, and hot peppers to the pan and sauté until golden brown, about 10 minutes. Add the wine and water and bring to a boil. Return the chicken, sausage, and potatoes to the pan, reduce the heat to medium-low and cook at a bubbling simmer until cooked through, 25 to 30 minutes; add more wine or water if necessary to keep the pan from getting dry.

Transfer the chicken to serving plates. Stir the basil and parsley into the sauce remaining in the pan and spoon over the chicken. Serve with 1 hot pepper atop each portion.

Serves 6

www.mariobatali.com

Note - if you have trouble with hot peppers use sweet or mild.

Chicken Scarpariello (Grace Parisi)

8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 large rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low-sodium broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup Peppadew peppers or other pickled peppers, slice

Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.

Makes 4 Servings

Notes: I substituted chicken breasts and I used my own Sweet Pickled Peppers from the garden.

www.foodandwine.com

Chicken Scarpariello (Rachel Ray)

Chicken
1 - 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar

Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate.

Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings.

Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings

Notes:  The cherry peppers are hot but the lemon zest orzo offsets the heat.  Must love hot peppers!

One thought I had was to substitute sweet peppers for the hot cherries or even use my home made spicy pickled peppers from the garden.  While I've not tried that yet, I'll update the results when they come in.


www.foodnetwork.com

Orange Ricotta Cookies with Maple Glaze

Cookies

2½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 stick (4 oz.) unsalted butter, softened
1 cup sugar
2 eggs
1 (15 oz.) container whole milk ricotta cheese
3 Tbsp. fresh orange juice (approx 1 medium orange)
1 tsp. orange zest, plus additional (optional) zest

Maple Glaze
¼ cup unsalted butter, melted
3 Tbsp. maple syrup
¼ cup heavy cream
2 cups powdered sugar


Preheat the oven to 375F. Line two large baking sheets with parchment paper; set aside.

In a medium bowl combine the flour, baking powder, and salt; set aside.

In a large clean bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, orange juice, and orange zest. 

Beat to combine. With a wooden spoon, gradually stir in the dry ingredients. Do not overmix!

Spoon the dough 1½ inches apart (with either ice cream scooper or 1 tablespoon measuring spoon) onto the baking sheets.

Bake for 12-15 minutes on the middle rack, until slightly golden at the edges.

Remove from the oven and onto a wire rack. Cool completely.

Drizzle with Maple Glaze. Sprinkle with orange zest (optional).

Maple Glaze

Stir together melted butter, syrup, and cream. Whisk in powdered sugar until smooth.

www.littlebroken.com

Makes 2 Dozen

Sautéed Zucchini and Squash with Thyme and Feta

2 tablespoons extra-virgin olive oil
1/2 medium red onion, diced
2 teaspoons fresh thyme leaves
2 cups diced zucchini, summer squash, or a mix
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta

Warm a large skillet over high heat, then add the olive oil, red onion, and thyme. Cook for 2 to 3 minutes, until the onion is soft, then add the zucchini and squash. 

Season with 1 teaspoon of salt and a couple grinds of black pepper, and cook for 4 to 5 minutes, until the squash is tender and has a little color. 

Scoop the squash into a serving bowl and top with crumbled feta. Serve immediately.

www.thekitchn.com

Chicken Scarpariello

1 1/4 pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
1 cup water
1/2 cup white wine
1 cube chicken bouillon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper


Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). 

Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

www.allrecipes.com

Serves 2

Lemon Ricotta Cookies with Lemon Glaze

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested


Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. 

Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Notes: This is a flatter, dense version of the classic Italian favorite, using twice as much sugar and Ricotta as other recipes. If you prefer a fluffier version simply substitute lemon for the orange in this recipe: Orange Ricotta Cookie

Makes 2 Dozen

www.foodnetwork.com

Giada De Laurentiis

Orange Ricotta Cookies

For the cookies
2¼ cups all-purpose flour
1 teaspoon baking powder
A pinch of kosher salt
1 cup sugar
½ cup (1 stick) unsalted butter, softened to room temperature
2 eggs
8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
½ teaspoon vanilla extract
Zest of 1 large orange (about 2 teaspoons)

For the glaze

¼ cup orange juice
1 teaspoon orange zest
2½ to 3 cups powdered sugar, sifted


Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.

Sift flour, baking powder, and salt together into a bowl and set aside.

In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.

Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well.

Add the ricotta, vanilla and orange zest and mix to combine.

Add the flour mixture and mix on low until all ingredients are just combined – being careful not to over mix.

Using a small scoop or tablespoon drop the dough onto the baking sheets about two inches apart.

Bake cookies for 20 to 22 minutes, until the cookies are puffed and light golden. (If you are baking both cookie sheets at the same time in the oven, rotate halfway through the baking time.) Remove from the oven and cool completely on wire racks before glazing.

When ready to glaze, in a small, wide bowl, whisk together the powdered sugar, orange juice and orange zest and mix into a smooth glaze. Add more powdered sugar if needed to make the glaze thick enough to coat the cookies when dipped.

Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry.

Allow cookies to dry for about 2 hours until completely set before storing.

Makes 2 Dozen

www.afamilyfeast.com

Notes: This is a simple, basic version of an Italian classic cookie that is fluffy. It uses half as much sugar and Ricotta as other recipes. If you prefer the flatter more dense version, try the Lemon Ricotta Cookies and substitute orange for the lemon.

Shortbread Bites

1¼ c. all-purpose flour
3 tbsp. sugar
½ c. butter (no substitutions)
1 tbsp. red and green nonpareils or sprinkles or 1/2 cup mini baking bits

Preheat oven to 325 degrees F.

In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in medium bowl. With hand, gently knead in nonpareils or baking bits until evenly blended and dough forms a ball.

On lightly floured waxed paper, pat dough into 8" by 5" rectangle; freeze 15 minutes. Cut dough into 1/2-inch squares. Place squares, 1/2 inch apart, on ungreased large cookie sheet.

Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough. 

Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.

goodhousekeeping.com