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Skillet Chicken and Wedge Potatoes

Skillet Chicken and Wedge Potatoes
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound skinless and boneless chicken breast, sliced into medallions
  2. INGREDIENTS*
  3. 1 teaspoon smoked paprika
  4. 1/2 teaspoon Italian seasoning
  5. 1/4 teaspoon salt
  6. 2 tablespoons olive oil, separated
  7. FOR POTATOES
  8. 1 tablespoon olive oil
  9. 1 tablespoon unsalted butter, melted
  10. 8 cloves garlic, chopped
  11. 12 ounces potatoes, cut into wedges
  12. 1/4 teaspoon salt
  13. 3 dashes Italian seasoning
  14. 1 teaspoon fresh rosemary, roughly chopped, optional
  15. 1 tablespoon olive oil
  16. 1 tablespoon unsalted butter, melted
  17. *GREEK, CAJUN OR OTHER SPICE MIX IS BETTER ALTERNATIVE FOR CHICKEN
Instructions
  1. In a ziploc, marinate the chicken with the smoked paprika, Italian seasoning, salt, and 1 tablespoon of olive oil. Stir to mix well and set aside.
  2. Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes, and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through about 10-15 minutes. Dish out and set aside.
  3. In the same skillet on medium heat, add the remaining tablespoon of olive oil. Pan-fry the chicken, each side for about 4-5 minutes.
  4. Push the chicken to one side and add the potatoes. Add salt to taste. Turn off the heat and serve the chicken and potatoes immediately
Notes
  1. I made this in January, 2021. The potatoes are good, but the chicken was a little bland. I'd change the spice. Good the next day, too.
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Prime Rib

Prime Rib
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 large shallot, coarsely chopped
  2. 6 garlic cloves, quartered
  3. 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
  4. 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  5. 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  6. 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  7. 2 tablespoons olive oil
  8. 3 teaspoons pepper
  9. 1 teaspoon salt
  10. 1 bone-in beef rib roast (4 pounds) brought to room temperature
  11. Mirepoix (optional): one onion, a few carrots and a handful of celery, coarsely chopped
Instructions
  1. Season the meat
  2. Preheat the oven to 350°. While it’s warming up, start the seasoning. For a shortcut, you can definitely use a pre-made mix, but it’s easy enough to make your own from scratch. Begin by placing the shallot, garlic and herbs into a food processor; cover and pulse until it’s finely chopped. Then add in oil, pepper and salt. Cover and process until it’s blended. This will “wet” down the seasoning so it’s easy to spread on your rib roast. Rub the mix liberally over standing rib roast. Let it sit at room temperature about 30 minutes before roasting. This takes the chill off the meat surface, which aids in browning.
  3. Fill a 13×9-in. baking pan with the mirepoix and rest the meat on top. Place the prime rib fat side up, which will bathe the roast in its own flavorful juices as it cooks.
  4. Bake the meat until it reaches 5 to 10 degrees below your desired doneness. I’m a sucker for somewhere in between rare and medium-rare. That’ll take somewhere between 1-3/4 and 2-1/4 hours.
  5. You may be tempted to cut into your steamy, herb-crusted roast, but let it rest for at least 15 minutes. This gives the juices time to absorb into the meat. For larger cuts, you might want to let it stand for 5 minutes longer.
  6. If the bones are still attached, carve ‘em off with a sharpened knife. The easiest way to do this is to lift the roast onto its end using its protruding bone as a handle. Then glide the knife along the curve of the bone, detaching it from the rest of the meat. With the bones removed, you’ll be able to slice roast as thick (or thin) as you’d like.
Notes
  1. Definitely worth viewing the video and reading original link from Taste of Home. It includes an easy alternative to the seasoning (just salt, pepper and herbes de Provence)
Tools
  1. Food processor
  2. 13×9-in. baking pan (be sure the pan you choose isn’t too large, which will cause the drippings to evaporate)
  3. Meat thermometer
  4. Test Kitchen tip: For can’t-miss flavor, cut slits into the roast and stuff with minced garlic.
  5. I haven't tried making this (12/2020)
Adapted from Taste of Home
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Turkey Tetrazzini

Leftover Turkey Tetrazzini
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Calories 0
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% Daily Value *
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Polyunsaturated Fat 0g
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 package (7 ounces) thin spaghetti, broken in half
  2. 2 cups cubed cooked turkey
  3. 1 cup sliced fresh mushrooms
  4. 1 small onion, chopped
  5. 1 cup peas
  6. 3 tablespoons butter
  7. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  8. 1 cup whole milk
  9. 1/2 teaspoon poultry seasoning
  10. 1/8 teaspoon ground mustard
  11. 1 cup shredded cheddar cheese
  12. 1 cup shredded part-skim mozzarella cheese
  13. 1 tablespoon shredded parmesan cheese
  14. Minced fresh parsley
Instructions
  1. Cook spaghetti according to the directions on the package. Drain and place in a greased
  2. baking dish. Top with turkey; set aside.
  3. In a large skillet, saute the mushrooms, peas, and onion in butter until tender. Whisk in the
  4. soup, milk, poultry seasoning, and mustard until mixed. Add cheddar cheese; cook and stir
  5. over medium heat until melted. Pour over turkey.
  6. Sprinkle with mozzarella and Parmesan cheeses (your dish will be full). Bake, uncovered, at
  7. 350 degrees for 25-30 minutes or until heated through.
  8. Sprinkle with parsley and enjoy!
Notes
  1. I made this dish in 2020. It's a good use of leftovers.
Adapted from Cooking Professionally
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Potato Latke Muffins

Potato Latke Muffins
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Calories 0
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 2 medium onions, chopped
  3. 1 ¼ teaspoons paprika
  4. 1 ¾ pounds baking potatoes, peeled
  5. 2 large eggs, lightly beaten
  6. 1 teaspoon salt, or to taste
  7. ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
  2. Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
  3. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
  4. Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
  5. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Notes
  1. It's tempting to fill the muffin cups, but they'll be crispier if you only fill them half way. Using a mini-muffin pan renders the above suggestion moot.
Adapted from New York Times
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Chicken Shawarma | ****

Chicken Shawarma
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Polyunsaturated Fat 0g
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Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
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Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2lb chicken thigh fillets , skinless and boneless (I use breasts; see Notes)
  2. Marinade
  3. 1 large garlic clove , minced (or 2 small cloves)
  4. 1 tbsp ground coriander
  5. 1 tbsp ground cumin
  6. 1 tbsp ground cardamon
  7. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  8. 2 tsp smoked paprika
  9. 2 tsp salt
  10. Black pepper
  11. 2 tbsp lemon juice
  12. 3 tbsp olive oil
  13. Yoghurt Sauce
  14. 1 cup Greek yoghurt
  15. 1 clove garlic , crushed
  16. 1 tsp cumin
  17. Squeeze of lemon juice
  18. Salt and pepper
  19. To Serve
  20. 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
  21. Sliced lettuce (cos or iceberg)
  22. Tomato slices
Instructions
  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  8. To Serve
  9. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  10. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Notes
  1. Chicken breast: Thighs are recommended because it has more fat for better caramelization. But I prefer cooking with chicken breasts. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
  2. Meat can be prepared ahead and frozen: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
Adapted from Recipe Tin Eats
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Tom’s Famous Meatloaf With Red Wine Mushroom Gravy

Meatloaf With Red Wine Mushroom Gravy
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Calories 0
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. For the meatloaf
  2. 2 ¼ pounds ground beef (chuck is probably best but I use a little leaner cut)
  3. 1 egg + 1 yolk
  4. ⅓ cup onion, diced
  5. ¼ cup carrot, diced
  6. ¼ cup red bell pepper, diced
  7. ¼ cup celery, diced
  8. ¼ cup portobello mushrooms, diced
  9. 2 tsp garlic, minced
  10. ⅔ cup bread crumbs (may need a little more to hold loaf together)
  11. ⅓ cup crushed tomato, canned SEE NOTE BELOW (I use canned chopped tomatoes, drain the liquid, then add some liquid back in, if necessary)
  12. 1 Tbl yellow mustard
  13. 2 tsp Tabasco sauce
  14. 1 Tbl Worcestershire sauce
  15. Optional - see note below - ⅓ cup ketchup + ⅓ cup for glazing (I use ¼ cup in the loaf and a few Tablespoons for glazing)
  16. 2-3 slices of bacon
  17. ______________________
  18. For the red wine sauce
  19. 4 TB butter
  20. 1 pound button mushrooms, sliced
  21. ½ cup onion, chopped
  22. 1 cup red wine
  23. 4 TB flour
  24. 3 ½ cups beef broth
  25. Pepper to taste
Instructions
  1. Preheat oven to 325.
  2. Combine all ingredients (except the ketchup for glazing and the bacon) in a bowl and mix well. I use my hands.
  3. The original recipe says to use a 10-inch loaf pan but I use a 9x13 glass dish. If you use the glass dish, mound the meat into a loaf in the center of the dish (see the attached picture).
  4. Spread the ketchup reserved for glazing on the top.
  5. Place uncooked bacon over the top.
  6. Bake until internal temperature reaches 155 degrees, about 1 ½ to 2 hours.
  7. Serve with mushroom gravy.
  8. RED WINE SAUCE
  9. Melt the butter in a pan.
  10. Add the mushrooms and cook over medium-high heat until all of the liquid from the mushrooms is absorbed.
  11. Stir frequently, so the mushrooms brown but don’t burn.
  12. Add the chopped onion and red wine.
  13. Continue cooking until the wine has been reduced.
  14. Add the flour.
  15. Stir well so that the flour absorbs the remaining liquid.
  16. Add beef broth all at once and stir constantly until the gravy thickens.
  17. Season with pepper and serve over slices of the meatloaf.
Notes
  1. I didn’t put any ketchup in the meatloaf. Instead I use the whole 14.5 can of tomatoes after I drained them. I also did not need any of the juice from the tomatoes.
  2. Another cook made the sauce with chicken broth to serve with chicken and said it was terrific. I haven’t tried that yet.
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Tuna and White Bean Salad

Tuna and White Bean Salad
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5oz can albacore tuna (in olive oil)
  2. 1/2 red onion, sliced long and thin
  3. 15.5 oz can cannellini beans, drained and washed
  4. Cherry tomatoes or grape tomatoes
  5. DRESSING (adjust amounts to your own taste)
  6. Olive oil
  7. Balsamic vinegar
  8. Sea salt
  9. Pepper
Instructions
  1. Mix all ingredients and dress with oil, vinegar, salt and pepper
Notes
  1. If you like capers, you can add them.
  2. You can substitute great northern beans if you don't have cannellini beans
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Baked Barley Risotto With Mushrooms and Carrots

Baked Barley Risotto With Mushrooms and Carrots
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Calories 0
Calories from Fat 0
% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
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Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons extra-virgin olive oil
  2. ½ small white or yellow onion, finely chopped (about 1/2 cup)
  3. 5 garlic cloves, thinly sliced
  4. 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
  5. Kosher salt and black pepper
  6. 10 ounces pearl barley (about 1 1/2 cups)
  7. 1 medium carrot, very thinly sliced into rounds (about 1 cup)
  8. 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
  9. 2 tablespoons unsalted butter
  10. ¼ cup chopped chives
Instructions
  1. Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
  2. Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
  3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Notes
  1. Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.
Adapted from NYT Cooking
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Shrimp Scampi With Orzo

Shrimp Scampi With Orzo
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound large shrimp, peeled and deveined
  2. 3 tablespoons extra-virgin olive oil
  3. 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
  4. ½ teaspoon red-pepper flakes
  5. Kosher salt and black pepper
  6. 4 garlic cloves, minced
  7. 2 tablespoons unsalted butter
  8. 1 cup orzo
  9. ⅓ cup dry white wine
  10. 2 cups boiling water, seafood stock or chicken stock
  11. 3 tablespoons finely chopped parsley
Instructions
  1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  2. Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
Adapted from NYT Cooking
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French Onion Pasta

French Onion Pasta
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sugars 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 medium sweet onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
  2. 3 tablespoons olive oil
  3. 1 tablespoon unsalted butter
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 1/2 cup sherry or dry white wine
  8. 1 tablespoon fresh thyme leaves
  9. 1 tablespoon fresh chopped parsley
  10. 2 cups water
  11. 2 cups beef broth
  12. 1 tablespoon Worcestershire sauce
  13. 12 ounces uncooked linguine, broken in half
  14. 1 cup grated Parmesan cheese
  15. 1 cup grated Gruyere or Swiss cheese
  16. Garnish: fresh thyme sprigs, chopped fresh parsley (optional)
Instructions
  1. Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally.
  2. Stir in garlic, salt, and pepper; cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry and scrape the bottom of the skillet to remove any brown bits on the bottom.
  3. Stir in water, beef broth, thyme leaves, parsley, and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and boil for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes.
  4. Toss in grated Parmesan, Gruyere, and garnish with thyme sprigs and chopped parsley, if desired.
Notes
  1. Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.
Adapted from NYT Cooking
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Adapted from NYT Cooking
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