Week 44 Recipes

Creamy Grilled Chicken Picatta serve with a side salad and garlic bread
serves 4
Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp oregano or basil
2 boneless, skinless chicken breasts
Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Source:  unknown


Beef with Parmesan Potatoes serve with a side salad
serves 4
Ingredients
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon grated lemon zest
2 pounds beef tenderloin
kosher salt and pepper
4 tablespoons olive oil
1 1/2 pounds medium Red Bliss potatoes
1/4 cup shaved Parmesan

Directions
1.Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.
2.Season the beef with 1½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Brown the beef on all sides, about 5 minutes.
3.Transfer the beef to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.
4.Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer.
5.Add 1 teaspoon salt and cook the potatoes until tender, about 15 minutes. Drain, divide among plates, and gently crush with a spoon to crack the skins.
6.Drizzle the potatoes with the remaining 3 tablespoons of oil, ¼ teaspoon each salt and pepper, and Parmesan. Serve with the beef. Top with the parsley.
Source:  Real Simple


Slow Cooker Pork with Noodles

Ingredients
3 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and sliced
2 pieces star anise
Kosher salt
3 pounds boneless pork shoulder
1 head bok choy, roughly chopped
3 1/2 ounces dried rice vermicelli noodles
1/2 cup chopped fresh cilantro

Directions
Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.

Add the bok choy to the slow cooker; cover and cook about 20 more minutes.

Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.

Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.



Artichoke Blue Cheese Fettuccine serve with a side salad
4 Servings

Ingredients
1 package (12 ounces) fettuccine
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup sliced fresh mushrooms
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese

Directions
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute artichokes and mushrooms until tender. Stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese.
Source:  Taste of Home



Authentic Enchiladas Verdes
Yield 4 servings

 Ingredients
 2 bone-in chicken breast halves
 2 cups chicken broth
 1/4 white onion
 1 clove garlic
 2 teaspoons salt
 1 pound fresh tomatillos, husks removed
 5 serrano peppers
 1/4 white onion
 1 clove garlic
 1 pinch salt
 12 corn tortillas
 1/4 cup vegetable oil
 1 cup crumbled queso fresco
 1/2 white onion, chopped
 1 bunch fresh cilantro, chopped

 Directions
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Source:  allrecipes.com