4-Step Chicken Marengo DEMO

Recipe courtesy Melissa d’Arabian

 

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons vegetable oil

1 medium sweet onion, sliced

1/2 pound mushrooms, sliced

1 yellow bell pepper, seeded and julienned

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup beef broth

1 (14-ounce) can chopped tomatoes

1/2 tablespoon butter

 

Season the chicken with salt and pepper and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onions, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes.  Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

 

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Ease of preparation: easy

 

Garlic Oil Sauteed Pasta with Broccoli BEAUTY ONLY

Recipe courtesy Melissa d’Arabian

 

1/3 cup extra-virgin olive oil

2 cloves garlic, smashed

1/4 teaspoon red pepper flakes

1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks

Kosher salt and freshly ground black pepper

2 tablespoons red wine vinegar

Few tablespoons water or pasta cooking water, if needed

2 cups penne pasta, cooked al dente

Parmesan cheese, for garnish

 

In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.

Cook’s Note: Be sure the broccoli is completely dry before tossing it into the pan.

 

Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.

Cook’s Note: Use pasta water if the pasta was made fresh.

 

Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

 

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Ease of preparation: easy

 

 

Warm Quinoa Salad with Toasted Almonds BEAUTY ONLY

Recipe courtesy Good Housekeeping, 2012

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1 1/2 cups quinoa

2 1/2 cup (plus 1 tablespoon) water

1/2 teaspoon salt

2 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon Asian sesame oil

1 teaspoon grated peeled fresh ginger

2 green onions, thinly sliced diagonally

1/4 cup sliced natural almonds, toasted

 

In 12-inch skillet, toast quinoa on medium 5 minutes or until fragrant and golden, stirring frequently.

 

Stir 2 1/2 cups water and 1/2 teaspoon salt into toasted quinoa; heat to boiling on high. Reduce heat to low; cover and simmer 15 to 17 minutes or until all water is absorbed.

 

Meanwhile, in small bowl, stir together soy sauce, rice vinegar, oil, ginger, green onions, and remaining 1 tablespoon water.

 

Transfer quinoa to large serving bowl. Stir in soy sauce mixture until quinoa is evenly coated. Sprinkle with toasted almonds to serve.

 

Nutritional Information
(per 3/4-cup serving)

Calories	305
Total Fat	7g
Saturated Fat	1g
Cholesterol	0
Sodium	460mg
Total Carbohydrate	38g
Dietary Fiber	4g
Sugars	–
Protein	9g
Calcium	–

 

Pistachio and Tart Cherry Chocolate Bark BEAUTY ONLY

Recipe courtesy Good Housekeeping, 2012

 

Make sure to note on the gift tag to keep this tart and nutty chocolate bark refrigerated until ready to enjoy, but not longer than one month for best flavor.

 

1 pound semisweet chocolate, coarsely chopped

8 ounces white chocolate, coarsely chopped

12 ounces pistachio nuts, shells removed (1 1/2 cups), toasted

8 ounces (1 1/2 cups) dried tart cherries

 

Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl. Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl. Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.

 

Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate. On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness. Spoon dollops of white chocolate onto semisweet-chocolate mixture. With tip of knife, swirl chocolates together for marbled look. Sprinkle with remaining pistachios and cherries.

 

Refrigerate bark 1 hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.
Yield: 2 1/2 pounds

Prep Time: 25 minutes

Cook Time: –

Inactive Prep Time: 1 hour

Ease of preparation: easy

 

Active Time: 25 minutes

Total Time: 1 hour 25 minutes (includes chilling time)

 

Total Time: 23 min
Nutritional Information
(per 1 oz. serving)

Calories	125
Total Fat	8g
Saturated Fat	4g
Cholesterol	2mg
Sodium	5mg
Total Carbohydrate	15g
Dietary Fiber	2g
Sugars	–
Protein	2g
Calcium	–