Parmesan Chicken

Parmesan Chicken (Barefoot Contessa)

• 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1-1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• Unsalted butter
• Good olive oil
• Salad greens for 6, washed and spun dry
• Lemon Vinaigrette (see recipe)

Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette (Makes 3/4 Cup)

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

bacon wrapped chicken tenders with salad and croutons

Written by Marley Spoon Test Kitchen on May 12, 2016 in Cook

Sometimes we want a meal we can eat with our fingers, and these chicken tenders served with bite-sized croutons and crisp lettuce are perfect for just that purpose. Although bacon is salty, make sure to season the chicken with salt and pepper before wrapping.Once you’re finished cooking, pick up a tender, dip in Dijon mustard, and top with a cornichon. There’s your perfect bite. Cook, relax, and enjoy!

What you’ll need:
1 ¼ lbs boneless skinless chicken tenders
2 tsp dried oregano
6 oz bacon
1 lemon
1 ciabatta roll
4 packets Dijon mustard
1 head red leaf lettuce
3 oz cornichons
coarse salt
olive oil
freshly ground black pepper

Equipment:
large skillet

Recipe steps:1. Season chicken
Season chicken tenders well all over with salt, pepper, and oregano. Count number of tenders and number of bacon strips. If necessary cut bacon strips in half to get enough bacon to wrap around each chicken tender.

2. Wrap with bacon
Wrap 1 piece or 1 half of a piece of bacon around each tender.

3. Cook chicken
Heat 2 teaspoons oil in a large skillet over medium-high. Add chicken tenders to skillet (may need to do in batches) and cook until browned on bottom, 3–4 minutes. Turn over and brown on the other side, 3–4 minutes more. Remove from skillet and cook second batch if necessary. Transfer to a platter and squeeze juice of half of the lemon over the top. Reserve skillet.

4. Make croutons
Tear roll into bite sized pieces. Reheat oil in skillet over medium-high. Add bread pieces and cook, stirring until browned, about 2 minutes. Remove from skillet and season with salt and pepper.

5. Make dressing
Squeeze juice from remaining lemon half into a bowl. Whisk in 1 packet (1¼ teaspoons) Dijon mustard, ½ teaspoon salt, and 3 tablespoons oil. Separate lettuce leaves then wash and spin dry.

6. Finish
Toss lettuce with croutons and serve drizzled with dressing alongside platter of chicken, remaining Dijon mustard (1 tablespoon plus ¾ teaspoon), and cornichons. Enjoy!

Mediterranean Orzo Salad

Mediterranean Orzo Salad

Prep Time:

2 Hours

Cook Time:

Difficulty:

Easy

Servings:

12

Print Recipe

Ingredients

• 1/4 cup Extra Virgin Olive Oil
• 1 whole Lemon, Juiced
• 1 clove Garlic, Minced
•  Salt And Pepper, to taste
• 12 ounces, weight Orzo Pasta, Cooked, Drained, And Cooled
• 1 cup Red Grape Or Cherry Tomatoes
• 1 cup Yellow Grape Or Cherry Tomatoes
• 1 cup Kalamata Olives, Halved
• 1 cup Crumbled Feta Cheese
• 1 cup Chickpeas, Drained.
• 1/2 whole Red Onion, Diced
• 3 Tablespoons Minced Fresh Parsley

  Preparation Instructions

  In a jar or bowl, mix together the olive oil, lemon juice, garlic, salt, and pepper until totally combined.

  Place the orzo and all the other ingredients in a large mixing bowl and pour the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish, or burgers!
  Posted by Ree | The Pioneer Woman on January 19 2015

Pork Souvlaki & Chopped Greek Salad

Instead of grilling vegetables for the souvlaki, Rodgers suggests serving his chopped Greek salad, along with pita bread. Adding to options, he also points out that the souvlaki can be cooked on an oiled broiler rack in a preheated broiler. Cook, turning the skewers occasionally, until the pork is cooked through, about 12 minutes. The lemon-onion marinade, "which is nothing short of terrific," Rodgers says, is great with lamb and swordfish, too.

PORK SOUVLAKI

(Preparation and cooking time under 30 minutes)

2 pounds center-cut boneless pork loin

12 cup chopped onion

12 cup fresh lemon juice

14 cup extra-virgin olive oil

2 garlic cloves, chopped

1 tablespoon dried oregano

12 teaspoon salt

14 teaspoon freshly ground black pepper

Metal skewers (or wooden skewers that have been soaked in water for 30 minutes, then drained)

Trim the fat from the pork and cut it into 112-inch cubes.

Puree the onion with the lemon juice, oil, garlic, oregano, salt and pepper in a food processor or blender. Pour into a zip-tight plastic bag and add the pork cubes. Refrigerate to marinate while you prepare the fire, or for up to 24 hours.

Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. (Or preheat a gas grill on high.)

Thread the meat onto the skewers, leaving a little space between the cubes. Lightly oil the grill. Grill the skewers, turning occasionally, until the meat is well browned and looks barely pink in the center when prodded with a sharp knife, 10 to 12 minutes.

Remove the pork from the skewers and serve hot.

Makes 4 to 6 servings.

CHOPPED GREEK SALAD WITH FETA AND OLIVES

1 tablespoon red wine vinegar

1 teaspoon dried oregano

1 garlic clove, crushed through a press

14 cup extra-virgin olive oil

1 medium green bell pepper, cored, seeds and ribs removed, and cut into 12-inch dice

2 kirby cucumbers, scrubbed, halved lengthwise, seeds removed, and cut into 12-inch dice (or use 12 English cucumber — no need to scrub or discard seeds)

2 large ripe tomatoes, seeded and cut into 12-inch dice

2 scallions, white and green parts, coarsely chopped

12 cup crumbled feta cheese (see note)

13 cup coarsely chopped Kalamata olives

Salt and freshly ground black pepper to taste

Pulse the vinegar, oregano and garlic in a blender to combine. With the machine running, gradually add the oil through the top vent.

Combine the bell pepper, cucumbers, tomatoes, scallions, feta and olives in a medium bowl. Add the dressing and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 1 hour. Serve chilled.

Makes 4 to 6 servings.

Note: Feta cheese, made from sheep's milk, comes from many different countries, and the quality varies greatly. You are more likely to find a good feta at an ethnic food store or cheese shop than a supermarket, Rodgers says.

Blackened Steak Salad

Blackened Steak Salad

Chicago Chop House, Chicago, IL via Epicurious.com

Makes 2 servings

ingredients

For spice mixture

• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

For salad

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 6 cups (packed) mixed baby greens
• 1/2 green bell pepper, thinly sliced
• 1/2 cup thinly sliced red onion

• 2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
• 3 tablespoons butter, melted
• 6 tablespoons crumbled blue cheese (about 3 ounces)
• 1 tomato, quartered

preparation

For spice mixture:

Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

For salad:

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

Salmon Macaroni Salad Recipe

Salmon Macaroni Salad Recipe

Tip: add the macaroni to the salmon mayo mixture when it is still warm. That way it will absorb the flavors better.

Add to shopping list

INGREDIENTS

·         1/2 pound (about 2 cups) macaroni pasta

·         Salt

·         2 (7-ounce) cans salmon

·         1/2 cup mayonnaise (plus more to taste or for added smoothness)

·         1 teaspoon mustard

·         1 teaspoon lemon zest

·         1 Tbsp lemon juice

·         1/3 cup chopped shallots, red onions, or green onions (with onion greens)

·         2 Tbsp chopped fresh parsley

·         1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)

·         2 stalks celery, chopped

·         Tabasco to taste (we used about 10 drops)

·         Freshly ground black pepper

METHOD

1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

2 In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.

3 Mix in the cooked macaroni while it is still warm. Add Tabasco and freshly ground pepper to taste. As the macaroni absorbs the mayonnaise, you may need to add some water to the salad to keep it from being dry. Adjust seasonings.

Chill before serving.

Yield: Serves 4.

Roasted Garlic, Olive and Tomato Pasta Salad

Roasted Garlic, Olive and Tomato Pasta Salad

serves 6 as a side or 4 as a main

3 small heads garlic
Olive oil
1 pound medium pasta shells
15 ounces whole or skim milk ricotta
3/4 cup whole milk yogurt
1 1/4 teaspoon salt
Freshly ground black pepper
4 small tomatoes (about 1 pound), roughly diced
1 cup black or green olives, sliced
1/3 cup firmly packed cup fresh basil leaves, thinly sliced

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.

Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.

Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it's good!

potato salad with bacon and parsley

potato salad with bacon and parsley

hands on time: 10 minutes | total time: 20 minutes | serves: 6

1 1/2 pounds new potatos

Kosher salt and black pepper

4 slices bacon

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons dijon mustard

1 cup fresh flat-leaf parsley, roughly chopped

I left out the parsley (whoops). I also may have used something closer to 8 slices of bacon rather than four. Again, whoops!

Place the potatoes in a pot with water to cover and 1 teaspoon salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to chill. Cut into quarters.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.

In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.

Tip: The potatoes can be cooked ahead and tossed with the dressing and parsley up to 1 day in advance. To ensure that the bacon stays crisp, add it just before serving. (And yes, it really is better when the bacon is crisp — we ate this leftover last night, and while it was still delicious, the bacon was a little soggy. But still! Bacon! Mmm.)

Pasta Salad with Gouda, Red Peppers & Artichoke Hearts

Pasta Salad with Gouda, Red Peppers & Artichoke Hearts

Serves 8-12

For the dressing:

1/2 cup mayonnaise or plain Greek yogurt

1/4 cup olive oil

2 large garlic cloves, pressed

2 tablespoon white wine vinegar

1 heaping tablespoon adobo sauce from canned chipotles

2 teaspoons honey

1 teaspoon kosher salt 

Freshly ground black pepper

For the pasta salad:

1 pound (16 ounces) gigli or penne pasta, cooked al dente (See Recipe Notes)

1 (12-ounce) jar fire-roasted red peppers, rinsed and chopped (1 heaping cup)

1 (6-ounce) jar artichoke hearts, rinsed and chopped (heaping 1/2 cup)

3/4 pound (12 ounces) smoked gouda, cubed (See Recipe Notes)

Fresh herbs, such as basil or Italian parsley, roughly chopped

For the dressing, combine mayonnaise, olive oil, garlic, vinegar, adobo sauce, honey, and salt in a small bowl, and whisk thoroughly. Season generously with black pepper. 

For the pasta salad, toss the cooked noodles, peppers, artichokes, and gouda together in a large bowl. Pour the dressing over the top and mix to combine. Allow to rest at room temperature for 30 minutes before serving, or cover and refrigerate overnight (allow 30 minutes to warm to room temperature before serving). Taste and adjust any seasonings, if necessary. 

Recipe Notes

·         Cook the noodles according to package directions. Drain, shaking to remove excess water. Drizzle with a few tablespoons of olive oil and toss to coat. Spread noodles on a sheet pan and transfer to refrigerator to cool.

·         Smoked gouda can be purchased from the deli/meat department of a well-stocked grocery store.

Homemade Ranch Dressing

Homemade Ranch dressing:

2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon garlic salt
salt & pepper to taste
2 tablespoons chopped shallot or red onion
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1/4 cup olive oil
1/2 cup buttermilk

Add lemon juice, mustard, garlic salt, salt, pepper, onions and herbs to a jar. Cover and shake until ingredients come together. Add olive oil and buttermilk and shake again. Store in refrigerator for up to one week.

Creamy Blue Cheese Dressing

Creamy Blue Cheese Dressing

Makes about 1 1/2 cups

4 ounces (about 1 heaping cup) blue cheese, crumbled
1/4 cup sour cream
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste

In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese. Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week.

Recipe Notes

·         For a thicker dressing to use as a dip, reduce the lemon juice to 1 tablespoon.

·         To make a wedge salad, slice a head of iceberg lettuce into 4 quarters. Trim away the core. Drizzle each quarter with 1-2 tablespoons blue cheese dressing and top with 1 teaspoon minced chives and 1 slice of bacon, crumbled.

Couscous Salad with Cucumber, Red Onion & Herbs

Couscous Salad with Cucumber, Red Onion & Herbs

Serves 4 to 6

1 cup couscous
1 1/4 cups boiling water
1 cup loosely packed cilantro, finely chopped
1 cup loosely packed Italian parsley, finely chopped
1/2 English cucumber, cut lengthwise and very thinly sliced
1/2 red onion, cut in half and shaved extremely thin
1 lemon, zested and juiced, about 3 tablespoons
1/4 cup extra-virgin olive oil
1 tablespoon honey or agave syrup, warmed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3 tablespoon toasted pine nuts
3 ounces feta cheese, optional
Salt and pepper to taste

Put the couscous in a large bowl and pour the boiling water over it. Cover with a lid or a plate and set aside for 5 minutes. Then remove the lid and fluff with a fork. 

Toss the finely chopped herbs with the couscous, as well as the sliced cucumber, onion, and lemon zest. 

Whisk together the lemon juice, olive oil, honey, chili powder, and cumin, then toss this dressing with the couscous. Stir in the pine nuts. Crumble the feta and stir that in as well. Taste and season generously with salt and pepper. 

Serve immediately, or refrigerate until ready to serve. Store leftovers in a covered container for up to 5 days. 

Broccoli and Feta Pasta Salad

Broccoli and Feta Pasta Salad

Serves 4

1 pound tri-color pasta
4 tablespoons extra-virgin olive oil, divided
1 medium head broccoli, chopped into 1/2-inch florets
8 ounces feta cheese
1 cup pitted Kalamata olives, roughly chopped
1 tablespoon red wine vinegar
Flaky salt and freshly-ground black pepper

Cook the pasta according to package directions in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil. 

Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta. 

Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving. 

Baked Ziti with Italian Salad

Baked Ziti with Italian Salad

Serves 4

• FOR BAKED ZITI
• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
• FOR GARLIC BREAD
• 1/2 loaf Italian bread (5 ounces)
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• FOR CRUNCHY ITALIAN SALAD
• 1 tablespoon sherry vinegar or red-wine vinegar
• 1 tablespoon olive oil
• 1 head Belgian endive, stem end trimmed, thinly sliced
• 2 bunches arugula (3 1/2 ounces total), thick stems removed

Directions

1.     Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.

2.     In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.

3.     In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

4.     Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.

5.     In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.