Chicken and Artichokes

This is another winner from Eating Well, perfect for a weeknight meal.

  • 1 tbsp olive oil
  • 1 lb chicken cutlets
  • Salt and pepper
  • ¼ c heavy cream
  • 3 tbsp lemon juice
  • 4 tsp cornstarch
  • 1 c unsalted chicken broth
  • 1 (14 ounce) can artichoke hearts, rinsed and chopped
  • 1 tbsp chopped fresh dill
  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
  • whisk cream, lemon juice and cornstarch in a small bowl.
  • Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.

Pasta with Tomato and Mushrooms

This was adapted from an Eating Well recipe.

  • 6 plum tomatoes
  • 2 tbps olive oil, divided
  • 4 oz pancetta, diced
  • 1 onion, diced
  • 2 serrano peppers, seeded and minced
  • 1 c dry white wine
  • 1 c prepared marinara sauce
  • 8 oz sliced mushrooms
  • Salt and pepper
  • 1 lb pasta
  • ¼ c chopped fresh parsley
  • 15 leaves fresh basil, torn
  • Grated or shredded Parmesan cheese

Directions

  • Preheat oven to 450.
  • Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle chop coarsely.
  • Put a large pot of water on to boil.
  • Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion, mushrooms, and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
  • While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.

Serves 8.

Greens and Gruyere Quiche

I riffed off an Eating Well recipe and came up with this – super good for lunch or dinner with a salad.

  • 1 1/2 tbsp olive oul
  • 1 onion, sliced thin
  • 3 tbsp water
  • 12 eggs
  • 1 c ricotta
  • 1 c shredded gruyere
  • 1/4 c pitted, black olives, chopped
  • 3 cloves garlic, minced
  • 1 tsp anchovy padte
  • Salt and pepper to taste
  • 1 lbs kale, chard or spinach, finely chopped

Preheat oven to 350. Spray a 9 inch quiche or pie pan.

Heat oil in a medium skillet over medium heat. Add onion and cook until starting to brown. Add water and reduce heat to low. Cover and cook until very tender.

Whisk eggs in a large bowl, add ricotta, Gruyere, olives, anchovy paste, onions, salt and pepper. Stir in chopped greens and pour into pan.

Bake for 30 – 45 minutes until the center is just set.

Serves 6.