Macaroni Grill's Chicken Scallopini

Lemon Butter Sauce
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter (4 sticks)

Chicken and Pasta
6-8 chicken breasts (3-ounces each)
oil, for sauteing chicken
butter, for sauteing chicken
2 3/4 cups flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked (Italian bacon)
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb cappellini pasta, cooked
chopped parsley, for garnish


To make the sauce:
Heat the lemon juice and white wine in a saucepan over medium heat.
Bring to a boil and reduce by one-third.
Add cream and simmer until mixture thickens (3 to 4 minutes).
Slowly add butter until completely incorporated.
Season with salt and pepper.
Remove from heat and keep warm.

To make chicken and pasta:
Cook pasta and drain.
Heat a small amount of oil and two tablespoons butter in a large skillet.
Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
Remove chicken from pan.
Add remaining ingredients to pan.
Heat until mushrooms soften and are cooked. Add chicken back to pan.

To serve:
Place cooked pasta on each plate.
Add half of butter sauce to chicken mixture and toss.
Taste and adjust. Add more sauce if needed.
Place chicken mixture over pasta.
Add a little more sauce to each.
Garnish with parsley.

Minestrone With Italian Sausage

McCall's Cookery

1 cup dried white navy beans (Great Northern)

2 cans (10 3/4-oz size) condensed chicken broth, undiluted

Salt

1 lb sweet italian sausage

1 small head cabbage ( 1 1/2 lb)

4 carrots (1/2 lb)

2 medium potatoes (3/4 lb)

1 can (1 lb) Italian-style tomatoes

2 medium onions (1/2 lb)

1/4 cup olive or salad oil

1 stalk celery

2 zucchini (1/2 lb)

1 clove garlic

1/4 teaspoon pepper

1/4 cup chopped parsley

1 cup broken-up thin spaghetti

Grated Parmesan cheese

Day before: In bowl, cover beans with cold water. Refrigerate, covered, overnight. Next day, drain. Turn chicken broth into a 1 quart measure; add water to make 1 quart. Pour into 8 quart kettle with 2 more quarts water, 2 teaspoons salt and the beans. Bring to boiling; reduce heat; simmer, covered, 1 hour.

Meanwhile, in medium skillet, simmer sausage gently in water to cover 1/2 hour. Drain well. Saute over medium heat until browned all over. Slice sausage 1/4 inch thick on the diagonal; set aside.

Wash cabbage, and quarter; remove core with sharp knife; slice on diagonal, 1/4 inch thick. Pare carrots; slice on diagonal 1/4 inch thick. Pare potatoes; slice 1/2 inch thick; cut into 1/2 inch cubes. Add to soup with tomatoes. Cover; cook 1/2 hour longer.

Meanwhile, peel onions; cut in half; slice thinly. In hot oil in medium skillet, saute onion, stirring, about 5 minutes. Remove from heat. Slice celery, on diagonal, 1/8 inch thick. Wash zucchini; slice into rounds 1/4 inch thick. Press 1 clove garlic. Add vegetables to onion with 1/2 teaspoon salt and the pepper.

Cook slowly, covered and stirring occasionally, 30 minutes. Add sausage; heat through. Serve hot, with Parmesan cheese. Makes 5 quarts, 10 servings.

Pasta Salad with Salami and Cheese

Creative Cooking - Pasta

1 pound pasta shells

6 tablespoons red wine vinegar

salt and petter to taste

1/2 teaspoon paprika

5 tablespoons extra-virgin olive oil

2/3 pound Swiss cheese, cut into strips

1/2 pound salami, cut into thin strips

2 red peppers, seeded and diced

1/2 cup sliced radishes

Cook pasta in boiling, salted water until just tender, following package directions; drain and set aside to cool.

Blend vinegar, salt, pepper, paprika, and oil together. Combine cooled noodles, cheese, salami, diced pepper, radishes, and dressing. Cover and refrigerate until ready to serve.

Broccoli and Gruyere Gratin

Real Simple November 2009

2 large bunches broccoli, roughly chopped (about 12 cups)

4 tablespoons butter

1/4 cup all-purpose flour

2 cups whole milk

2 cups grated Gruyere (8 ounces)

Kosher salt and black pepper

Heat oven to 375º F. Fill a large saucepan with 1 inch of water and tit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer. lace the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with the broccoli.

Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

Make Ahead: Leave at room temperature for up to 2 hours or refrigerate for up to 1 day. Bake at 375º F from room temperature, 40 to 55 minutes.

Greek-style Macaroni

This recipe is from the Good Housekeeping's Recipes for 1981.

3 cups elbow macaroni

1/2 pound ground beef or lamb

1 small onion, chopped

1 15 oz. can tomato sauce

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon ground cinnamon

Cheese Sauce (below)

1. Prepare macaroni as label directs; drain. Grease a 13" by 9" baking dish.

2. Meanwhile, in 10 inch skillet over medium-high heat, cook ground beef, onion, and garlic until meat is browned and onion is tender, about 10 minutes, stirring occasionally. Stir in tomato sauce, salt, pepper, and cinnamon; heat to boiling.

3. Preheat oven to 350º F. Place half of macaroni in bottom of baking dish; pour meat sauce over macaroni; top with remaining macaroni. Prepare Cheese Sauce and pour over top of layered macaroni. Bake 30 minutes or until mixture is hot and bubbly.

Cheese Sauce: In bowl with fork, beat 2 eggs and 1/4 grated Parmesan cheese until foamy; set aside. In 2-quart saucepan over low heat, melt 1/4 cup butter; stir in 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg until smooth; gradually stir in 2 cups milk, and cook, stirring constantly, until mixture is thickened and smooth; remove from heat. Into egg mixture, stir small amount of hot sauce; slowly pour mixture back into sauce, stirring rapidly to prevent lumping.

Classic Cobb Salad

Recipe courtesy Emeril Lagasse

Prep Time:

35 min

Inactive Prep Time:

--

Cook Time:

--

Level:

--

Serves:

4 servings

Ingredients

• 2 chicken breasts, skinless and boneless
• Drizzle of olive oil
• Essence, recipe follows
• 1/2 pound raw bacon, diced
• 1/2 cup extra-virgin olive oil
• Juice from one fresh lemon
• 1/2 pound Maytag Blue cheese
• Salt
• Freshly ground black pepper
• 1 avocado, peeled and pitted
• 1 Beefsteak tomato, peeled, seeded and small diced
• 2 hard boiled eggs
• 2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Directions

Preheat the grill. Season the chicken breast with olive oil and Essence. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoon paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Singapore Noodles with Pork and Vegetables

Singapore Noodles with Pork and Vegetables

8 oz. medium-wide egg noodles
1 tsp Oriental sesame oil (optional)
3 tsp vegetable oil
8 oz. trimmed lean boneless pork loin, sliced thin and cut into ¼ inch strips
1 large onion, halved and cut into ¼ inch wedges
1 medium-sized sweet red pepper, halved, cored, seeded and cut into ¼ inch-wide strips
1 tbsp finely chopped or grated pared fresh ginger
1 clove garlic, finely chopped
1 tsp. curry powder
3 small zucchini (about 5 ounces each), sliced ¼ inch thick
1-1/2 cups chicken broth
1 tbsp cornstarch
1 tbsp reduced-sodium soy sauce
4 large green onions, sliced (1/2 cup)

1. Bring large pot of water to boiling. (Prepare other ingredients while waiting). Add noodles to boiling water; cook following package directions. Drain. Return to pot; stir in Oriental sesame oil, if using. Cover pot.

2. Heat 2 tsp. vegetable oil in large, heavy skillet or wok over moderately high heat. Add pork; stir-fry just until cooked through, about 2 minutes. Remove pork with slotted spoon to bowl. Add remaining tsp. oil to skillet. Add onion and red pepper; stir-fry 2 minutes. Add ginger, garlic and curry; stir-fry 1 minute. Add zucchini; stir-fry 1 minute. Remove from heat.

3. Stir together a little chicken broth, cornstarch and soy sauce in small bowl until smooth. Stir in remaining broth. Add to vegetables. Cook over medium heat, stirring constantly, until sauce thickens and boils 1 minute. Add noodles, green onion and pork. Heat to serving temperature. Serve immediately.

Makes 4 servings. Recipe can be halved or doubled.
Nutrient Value Per Serving: 397 calories, 24 g protein, 11 g fat, 51 g carbohydrate, 575 mg sodium, 90 mg cholesterol. If you’re doing Weight Watchers, it’s 9 points per serving.

Source: The Family Circle Cookbook New Tastes for New Times