Chicken sauteed with apples and onions

This will make a great fall meal, but I couldn't wait. I love apples. This would also be fabulous with Granny Smiths and fennel. 4 boneless, skinless chicken breasts. If they are big, use 2 and butterfly them into cutlets. 1 tablespoon EVOO 1 firm apple, I used a braeburn, sliced into 1/4 inch slices (see note) 1 cup apple juice (I use Martinelli all natural) 1 large onion, halved and thinly sliced 1 clove garlic, minced fine 1 teaspoon fresh thyme leaves sea salt and pepper 2 teaspoons dijon mustard ( I use a very grainy one) Pound chicken breasts between two sheets of parchment until about 3/4 inch thick. Lightly salt and pepper. Heat a large saucepan over medium high heat. When hot, add oil. Saute the chicken until golden, around 3 minutes on each side. Add remaining ingredients except for mustard. Simmer, covered, until chicken is tender and onions are cooked. Remove chicken, apple and onion from the pan. Whisk in mustard. Boil sauce for 5 minutes until thickened. Pour over chicken. I served with brown rice and a tossed salad.

Apricot Stuffed Chicken

This has great flavor, despite being so easy! 1/4 cup chopped onion (pretty fine) 1/4 cup chopped celery 1 tablespoon EVOO 4 fresh apricots, peeled, pitted and chopped OR 1 can apricots rinsed and chopped 1/2 cup Stove Top herb seasoned stuffing mix 1/4 teaspoon ground ginger 4 skinless, boneless chicken breasts 3 tablespoons apricot jam 2 teaspoons vinegar In a small saucepan heat the oil. Cook the onion and celery over medium heat for 4-6 minutes. Stir in apricots, stuffing mix and ginger. Set aside to cool. Butterfly chicken breasts, place between 2 sheets of parchment and pound to 1/8 inch thick. Spoon the stuffing mix evenly over the 4 chicken breasts. Fold breasts closed, secure with toothpicks. Mix jam and vinegar together. Heat grill or grill pan to medium heat. Cook chicken for 20-25 minutes, turning once. In the last five minutes, brush with the jam mixture on both sides. Remove from grill and remove toothpicks. I served this with my obsession, mashed cauliflower. Its very simple! remove florets from 1 head of cauliflower, boil for 20 minuted in either salted water or chicken broth. Drain, add 1 half box of Boursin cheese and mash until smooth and creamy.

Easiest Chicken Paprikash EVER

Instead of cooking for hours, you get all the flavors of traditional Chicken Paprikash in hardly any time. I top this with sour sream and dill. Serve over egg noodles. *1 tablespoon olive oil *2 ponds chicken breasts (or thighs if you like dark meat) *1 medium yellow onion, sliced thin *2 cloves garlic, chopped fine *1 28 oz can pureed tomatoes *2 tablespoons paprika (not smoked! Can be sweet or hot Hungarian style) *Egg Noodles *Sour Cream *Fresh Dill Heat the oil in a large pot. Season the chicken on all sides with salt and pepper. Brown on all sides in the pot and remove. Drain all but 2 tablespoons drippings. Add onion and garlic. Cook until tender (4-5 minutes). Add tomoatoes, paprika and salt and pepper to taste. Bring to a boil. Return chicken to the pot and simmer 15-20 minutes until cooked through. Cook egg noodles following directions on the package. Drain, toss with butter and fresh dill. Ladel chicken and sauce on top of chicken, top with sour cream and dill.

Spicy Orange beef

This is really so much easier than takeout, and its healthier and frankly better tasting. I served this with brown rice (simmered in chicken stock) and steamed snowpeas with sesame seeds. You can up the spice with more chili paste or dial it back. 1 pound flank steak or sirloin, sliced into 1/2 inch strips 1/4 cup fresh orange juice 1/4 cup rice vinegar 2 tablespoons soy sauce (I use low sodium) 1 tablespoon hot, red chili paste (found in the Asian section) 1 tablespoon brown sugar 2 cloves garlic, minced 1 teaspoon ginger, grated 1/4 cup water 1 teaspoon cornstarch 3 tablespoons vegi oil 2 tablespoons fresh orange zest, grated 1 bunch green onions, sliced. Green and white seperated. Pepper to taste Combine ingredients up to water, without steak, in a bow. Add steak, toss and cover. Put in refridgerator for 2-4 hours. Heat large sautee pan (or wok) on medium high heat. Drain meat, reserving marinade. Whisk cornstarch into cold water, add to marinade and whisk. Cook meat for 1 minute without touching. Stir for an additional 1 minute. Stir in green parts of onions and zest. Stir for 0 seconds. Add marinade and white parts of onions. Cook until meat is no longer pink. Serve over rice.

Roasted Chicken and Vegetables

You can actually prepare this in advance, a day or two, and wrap up the baking dish in the fridge. Heat oven to 350. 4 skin on chicken breasts or thighs EVOO sea salt and pepper 1 tsp poultry seasoning 1 pound baby red potatoes, diced into 1 inch cubes 4-5 sprigs fresh rosemary 2 small to medium onions, cut into small wedges 3 bay leaves 1 can baby artichoke hearts, drained 1 head garlic, cloves peeled and smashed 2 lemons, scrubbed and sliced 1 cup dry white wine Toss potatoes, artichokes, lemons, onions and garlic in a roasting pan deep enough to fit all. Lay rosemary and bay leaves on top. Season with salt and pepper. Place chicken, skin side up on top. When ready to roast, drizzle chicken with oil and sprinkle with salt, pepper and poultry seasoning. Roast on 350 for 45 minutes. Douse pan with wine. Turn broiler on to low for 10 minutes and high for 7-8 minutes until chicken is brown and crispy.

Swedish meatballs with beet rosti

Since I just bought the American version of The Girl with the Dragon Tattoo, I decided on a slightly Scandanavian theme for dinner. For the record, I liked the Swedish version of the movie better!

Easy Swedish Meatballs

1 1/2 pound lean ground beef
1 onion chopped fine
1 box Stovetop stuffing for pork
2 eggs
1 cup water
1 jar beef gravy
1/2 cup sour cream
pepper

Heat oven to 400.
Mix all ingredients, up to gravy, in a bowl. Form into golf ball size balls and place on a foil lined and greased cookie sheet. Makes 36 (or so). Bake 20 minutes.

While meatballs are baking, mix gravy and sour cream until smooth. Heat on low until bubbly.

Serve meatballs over wide egg noodles, top with gravy. You can also dunk the meatballs in the sauce before serving.

Beet Rosti

3 cans beets (not pickled!!) whole or quartered.
3 sprigs fresh rosemary, chopped fine
1/2 cup flour
1 tsp salt
1 tsp pepper
2 Tbsp butter

Rinse beets in a colander. Using either a box grater or the grating disk on the food processor grate beets.
Mix beets, salt, pepper and rosemary in a bowl. Add 1/4 of the flour, mix well. Add remaining flour and mix.

In a very large skillet brown butter until it is nutty and fragrant. Add beet mixture and spread into a large pancake. Cook for 8-10 minutes, then flip carefully. If it doesnt flip all together, flip in sections. Cook another 5 minutes. Serve hot.

Chicken with Lemon Gremolata and Lemon Cream pan sauce, Orzo and Sauteed Spinach with Tomatoes

Wow, this was a big hit! My Mother is trying to reduce carbs, so i created this. She skipped the orzo totally. This looks complicated, but took less than 30 minutes, I promise!

Chicken

EVOO
Chicken cutlets, pounded thin (as many as you need)
Zest of 2 lemons
1/2 cup panko
3/4 cup grated Parmesean
3 tablespoons dried parsley
1 tablespoon butter
1 egg
1 teaspoon pepper

Melt butter in a shallow dish with pepper. Let cool. Whisk in egg.

Heat large skillet. Add 2 tablespoons EVOO let heat until very hot.

Mix all other ingredients, except for chicken. Dip chicken in butter/egg mixture then coat in breadcrumb mixture. Pan fry cutlets in pan for 4-5 minutes on each side. Remove from pan. Before you flip the chicken make sure its ready. How? The coating will stay with the chicken, not on the pan.

Pan Sauce

1 shallot
3 cloves garlic
1 cup white wine
1 cup chicken broth
juice of 1 lemon (maybe 2 if they aren't jucy)
3/4 cups fat free half and half
1 tablespoon butter

Peel the shallot and garlic, cut into large chunks. Place between wax paper and pound into a paste. After removing the chicken from the pan, add the garlic/shallot paste. Cook for 1 minute. Add wine and broth. Let reduce over medium high for 3-4 minutes. Add lemon juice. Let cook for 2 minutes. Add half and half. Cook for 2 more minutes, spoon over chicken and orzo.

Spinach and Toamtoes

1 bag baby spinach
16 cherry tomatoes, halved
EVOO
1 shallot, diced
2 cloves garlic minced

In a large hot skillet heat EVOO, just to coat the bottom of the pan. Brown shallot and garlic for 1 minute. Add spinach. Cook for 3 minutes, turning to coat in the oil. Add tomatoes. Cook for 4 minutes until spinach is wilted and the tomatoes are tender. Add salt and pepper if you wish. I only added pepper.