Just for my Sister-in-Love: “Kim’s Favorite Chicken"

Although I know she rather enjoys it when I treat her to her favorite dish (that I make anyay!) I will post this for her! (Pretty sure she won't make it herself, but who knows, maybe she'll crave it enough while she's in Hawaii... they're a Navy Family and her husband's next assignement is on the Big Island!!) Rough Life!


CHICKEN CUTLETS w/ ARTICHOKES, TOMATO, & MOZZARELLA (aka “Kim’s Favorite Chicken”) -- 4 servings; Prep: 11 min, Cook: 15 mins

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato *I use roasted red peppers. --TC
1 cup sliced drained marinated artichoke hearts *I use artichokes in water and rough chopped. --TC
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves *I usually use fresh basil, cut into stips or torn. --TC

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.
In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.
Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half. Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley. –Courtesy of Sara Moulton & Gourmet Magazine, as seen on Cooking Live. http://www.foodtv.com/

Quick Pasta Using Pantry Staples

We've all been there: The clock is counting down the last few hours of the 'work day,' and dinner has slipped your mind - until now!
I was definitely there today!! As I hunted through my pantry, I decided to make TUNA PUTTANESCA.
I always keep a variety dried whole wheat pastas, tons of canned products (I am the princess of purchasing items on sale -- thanks mom!!), not to mention the aromatic staples (garlic, onions, celery & carrots) around... Some other items I cannot live without include: capers, olives, roasted red peppers, artichokes, lemons &/or limes. There is something to be said about a well-stocked pantry!!!

TUNA PUTTANESCA ("Pooh-ttanesca a la Hunny") Serves 6

Ok, my sweet and wonderful husband (aka "Hunny") is not the biggest fan of tomatoes and olives, so I tweaked various recipes into this one to please his taste buds. Next time (per his subtle suggestions) I'll add roasted red peppers and per my taste I'll increase the pepper flakes, lemon zest, and parsley! A great light and satisfying dish! No bread needed, but a shared bottle of wine always sweetens your just rewards!

Kosher salt or Sea Salt, 2 large pinches (about 2 TBSP)
1 (1#) box Barilla PLUS M Penne (this means extra fiber, protein & Omega-3 Fatty Acids) or just use 1# dried whole wheat pasta
4 TBSP olive oil – I did 2 TBSP Light tasting olive oil & 2 TBSP Extra Virgin Olive Oil
6 cloves garlic, grated finely on a microplane (makes them 'melt' into the sauce!)
2 tsp red pepper flakes, to taste *I'd increase by 1-1/2 or 2x's next time
**2 medium tomatoes, diced (for Greg I remove most of the insides)
**2 TBSP sun-dried tomato paste, PLUS 1 ½ cups of starchy pasta water
2 (6 oz.) cans Albacore Tuna in Olive oil, drained (used Trader Joe's brand)
1 (13.75 oz) can artichoke hearts, cut into pieces (your preference, I prefer 1/3rds from leaf to heart)
½ cup medium pitted California olives, roughly chopped (about ½ a can)
1 heaping tsp capers, chopped
½ cup (4 oz.) white wine, dry is nice, but whatever you're drinking should suffice! (I actually used Sea Ridge Chenin Blanc)
2 medium lemons, zested ***increase to 3 lemons next time!
1 handful of fresh parsley leaves, finely chopped (about 3 TBSP)
Sea salt & fresh cracked pepper, to taste

**Note: Instead of fresh tomatoes and tomato paste, you can substitute 1 (about 15 oz.) can diced tomatoes – you may need to decrease the amount of pasta water, use your best judgment!

Bring a large stockpot (at least 6 QTs) with about ¾ full of water to a rolling boil. Add two large pinches of salt, then the penne pasta; set timer for 8 to 11 minutes. [Tip: cover the pot to bring to a boil more quickly, but once you add the pasta, leave pot uncovered.]

With a few minutes left in the pasta cooking time… in a large high-sided skillet over medium heat, add olive oil, garlic and red pepper flakes; sauté 2 minutes – taking care to NOT brown the garlic. Add the tomatoes and tomato paste, sauté 1 minute. Add the tuna, artichoke hearts, olives, and capers; sauté 2 to 3 minutes.

Add HOT drained pasta and up to 2 cups of reserved hot pasta water and toss to thoroughly coat. Re-season if necessary and enjoy immediately!
–Courtesy of TC (dubbed "Pooh Bear" by hubby "Hunny" -- yes, we are that cheesy!!) – orignially created February 2008.

Pasta! Pasta! Pasta! A new sauce to try....

I created this 'f-agout' tonight. In other words, it is a Fake Ragout. (A ragout traditionally has meat or poultry in it!)

PASTA with ARTICHOKE-MUSHROOM RAGOUT -- Serves 3

1 TBSP olive oil, plus more if desired to finish the dish
2 cloves fresh garlic, peeled and lightly smashed
2 shallots, sliced into thin wedges *any type of onion will work, this is what I had on hand!
1 (8-oz.) container mushrooms, brushed clean & quartered (white button or crimini)
crushed red pepper flakes, to taste
3 sprigs of fresh lemon thyme, leaves stripped and stems discarded *'regular' fresh thyme will do! **
1 (15-oz.) can quartered artichoke hearts in water, drained and sliced into bite-sized pieces
1/2 cup chicken broth *I use organic, reduced-sodium

2 TBSP butter, optional *We've been so good lately, I rewarded us with '2 pats of unsalted butter!' ;)
Geasoning or your favorite seasoning blend *I used about 1/4 tsp of Geasoning
1 lemon, divided - half for juicing and half for wedges
Garnishes: shredded Romano or Parmesan Cheese & Lemon Wedges & sprigs of fresh lemon thyme

In a large saute pan, add olive oil and garlic cloves, turn on burner to medium heat. Allow garlic to infuse the oil, stirring frequently and removing garlic when cloves begin to lightly brown. [Do NOT burn garlic or you will need to clean the pan and start again!]

Add shallots to infused oil and cook 2 minutes or until softened. Add mushroom quarters, crushed red pepper flakes and the lemon thyme leaves; toss to evenly coat. (There will not be a lot of moisture, but the mushrooms will release some juice as they cook!) Allow to sit for 1 minute, then stir/saute; repeat for 4 or 5 minutes or until the mushrooms have begun to brown.
Add in the sliced artichoke hearts and chicken broth. Simmer, stirring every minute or two until the broth has reduced by half. Squeeze in the juice of half a lemon, being mindful of the seeds; stir to incorporate throughout the dish. Taste and reseaon if necessary.

Serve with HOT cooked whole wheat pasta... tonight I served the sauce over HOT prepared Buitoni 100% Whole Wheat Four Cheese Raviloi (9 oz. package in the refrigerator section).... DELICIOUS!!

**Note: if using dried thyme, just add a pinch as it is stronger in flavor!

Variation for a richer dish: start the ragout with 2 slices of bacon cut into 1/2" pieces; gently cook the bacon, removing to a paper towel when crisp ('lardons'). Drain off all but 1 TBSP of the grease and infuse the garlic into the bacon fat and proceed with the rest of the recipe. As you finish preparing the dish, don't forget to garnish your plate or platter with the lardons (if you were able to keep from 'snitching' them!!). --Courtesy The Traveling Culinarian, at home - January 2010.