Chicken Parmigiana with Pasta

Italian comfort food is one of my favorite cuisines to cook and enjoy. Chicken Parmigiana fits the bill in every way. Tender chicken breasts are coated in Parmesan cheese and breadcrumbs, lightly fried, and finished in the oven before being topped with oozy fresh mozzarella cheese. I whip up a batch of my red sauce that is tossed with fettuccini, and the chicken perfectly nestles on top of the pasta. It all gets showered with more cheese and fresh basil, and is one impressive family-style dish to serve. Everyone loves this dish!

Chicken Parmigiana with Pasta
Crispy chicken atop red-sauce pasta, it's an Italian comfort food classic!
Serves 6

6 chicken breasts, pounded to an even thickness, about 1/2 inch                                                                    
2 T olive oil                                                                       

1/2 cup grated Parmesan cheese, plus more for topping 

2 cups panko (Japanese breadcrumbs)                                                                    

3/4 cup all-purpose flour

1 T. dried Italian herbs

2 eggs

1/2 cup milk                                                                     

6 oz fresh mozzarella, thinly sliced

4 cups marinara sauce

3/4 pound pasta 

1/4 cup fresh basil, chopped                                                                    

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Heat oven to 400 degrees. Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat.

 

Set out three bowls. In one bowl combine panko and Parmesan cheese, in another bowl place flour combined with Italian herbs, and in the third bowl beat eggs and milk to combine. Make sure chicken is dry and sprinkle with salt and pepper.

 

Working with two pieces of chicken at a time coat chicken in flour, then eggs, then in panko mixture, pressing to adhere. Gently lay chicken  aside. Once coated, place in pre-heated skillet. You may need to do this in a couple batches.

 

After 3 minutes turn chicken over to brown the other side. Once chicken is lightly golden brown on each side place on a rimmed baking sheet with a wire rack. Bake in oven for 10 minutes until cooked through. Remove chicken from oven and top with a spoonful of tomato sauce and two slices of mozzarella cheese. Return to oven to melt the cheese.

 

Meanwhile, cook pasta according to package directions. Combine with tomato sauce, basil and pasta and keep warm.

 

Serve chicken with pasta tossed in tomato sauce and extra Parmesan cheese and basil on top.

 

Recipe by Sarah Lang

Creamy Cajun Pasta with Chicken, Shrimp and Sausage

One of my favorite meals of all time is a big bowl of pasta, and Creamy Cajun Pasta with Chicken, Shrimp and Sausage is a true winner. The creamy tomato sauce is made with white wine and cream, and is spiked with Cajun seasoning. It perfectly coats the pasta, while the seasoned chicken, sausage and shrimp burst with flavor and make this dish husband-friendly. After all, it may be a bowl of pasta, but it has three meats! Serve with garlic bread and green salad for a delicious meal the whole family will love.

Creamy Cajun Pasta with Chicken, Shrimp and Sausage

Serves 4

A flavorful pasta dish with a creamy sauce and three meats

1/2 pound tube pasta (such as gemelli, campanelli, penne or rigatoni)

1 sausage link, sliced

1 chicken breast, cut into 1/2 inch chunks

1/2 pound shrimp, peeled and deveined, tails removed

1 onion, chopped

2 red bell peppers, chopped

3 garlic cloves, minced

3/4 cup white wine

1/2 cup cream or half-and-half

3/4 cup marina sauce or diced tomatoes

Cajun seasoning

Olive oil

Kosher salt and pepper

Fresh parsley

Parmesan cheese

Boil a large pot of water, add salt, and cook pasta until al dente. While cooking remove 3/4 cup cooking liquid and reserve. Drain pasta.

Meanwhile, sprinkle shimp and chicken with Cajun seasoning. Heat 1 tsp of oil in a large cast-iron pan or skillet over medium-high heat. Cook shrimp for 1 minute on each side until pink. Remove shrimp from skillet and set aside. Add another teaspoon of oil to skillet and add chicken. Saute until just cooked through, 3-4 minutes. Remove chicken from skillet and set aside. 

Add more oil to the skillet along with the sausage, onion and bell peppers. Sprinkle with kosher salt and pepper. Cook until veggies are softened and sausage is caramelized, 10 minutes. Add garlic and stir for 30 seconds. Pour in the white wine and allow to reduce by half, about 3 minutes. Add cream and marinara sauce and cook until thickened, about 10 minutes. Sprinkle with Cajun seasoning. Add reserved pasta water as needed to create a creamy sauce.

Add pasta and chicken to skillet. Stir until coated and fully heated through. Add shrimp, chopped parsley, and grated Parmesan cheese. Serve in large bowls with a sprinkle of cheese and black pepper.

Enjoy!

Recipe by Sarah Lang

Honey Lime Chicken Fajitas

 I rarely go to Mexican restaurants anymore, because it is so easy to make delicious Mexican food at home. This recipe takes ordinary chicken fajitas over the top. The combination of the sweet honey with the zippy lime juice and authentic seasoning brings so much flavor to this chicken, which is made to be wrapped up in warm tortillas with sauteed onions and peppers. Don't forget the salsa!

Honey Lime Chicken Fajitas
A sweet and zesty marinade coats tender chicken.
Serves 4

1/2 cup lime juice, from about 4 limes

1/3 cup honey
6 garlic cloves, minced
1 tsp. cayenne
Salt & Pepper
1 T canola oil
1 pound boneless, skinless chicken breasts
Flour tortillas, cheddar cheese, sauteed onions, and sauteed peppers, for serving

Combine lime juice, honey, garlic and cayenne in a large bowl. Sprinkle in salt and pepper. Add chicken breasts and toss to coat. Marinate in the fridge for at least 30 minutes.

Pre-heat oil in a grill pan or skillet over medium-high heat. Add chicken breast and cook on each side until done, about 5 minutes per side. Remove from pan and let rest for 5 minutes, then slice in strips. Serve with warm flour tortillas, cheddar cheese, sauteed onions, and sauteed peppers.

Recipe by Sarah Lang

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Everyone seems to have boneless, skinless chicken breasts on hand. Despite their popularity, I tend to shy away from cooking chicken because most recipes don't have the flavor I crave. Enter this recipe, and I'm changed. It is by far the best chicken recipe I've ever tried! The chicken is pan seared and roasted until tender and juicy. And the tomatoes, oh, the tomatoes! They take this dish to another level. Roasted with herbs until bursting with juicy flavor, then tossed in an easy sauce, I could eat them every day! Served with the chicken and fresh tarragon, it's a meal easy enough for a weeknight but delicious and impressive enough for company. Serve with warm bread on the side to sop up the extra sauce.

Chicken with Herb-Roasted Tomatoes and Pan Sauce
Tender chicken and flavorful roasted tomatoes in a gorgeous, simple sauce.
4 servings

1 1/2 pounds cherry tomatoes or other small tomatoes
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves

Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.

Slice chicken; divide among plates. Pour the tomatoes and sauce over; garnish with herbs.

Recipe adapted from Bon Appetit  

Spinach-Poblano Enchiladas with Chicken

I made these enchiladas for the first time a few weeks ago during a personal chef cookdate. They looked so delicious that I just had to create them at home. They were a huge hit! The filling is creamy and flavorful from the smoky roasted poblano peppers, loads of spinach, and Mexican cheese. As fantastic as the filling is, the sauce takes this dish over the top. If you've never made your own enchilada sauce get ready for a real treat! Yes, it takes some time, but it isn't difficult and the results are totally worth it. This sauce starts by roasting tomatoes, onions and garlic then blending the roasted veggies with Mexican chile peppers. Once blended you cook the sauce in a saute pan to bring the flavors together. It is incredible, so deep in flavor from the oven roasting and the authentic chiles. You'll never used canned sauce again! Make a double batch, this sauce would be amazing on any enchilada or other Mexican dish. After the enchiladas are assembled they are smothered in monterey jack cheese and baked until bubbling. Served with rice and guacamole, this is an unforgettable Mexican meal!

Spinach-Poblano Enchildas
A creamy filling topped with a smoky flavorful homemade enchilada sauce, this is my favorite enchilada recipe ever!
Serves 4

1 onion, diced
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup half and half
2 roasted poblano chiles, chopped (instructions follow)
1 16 oz frozen chopped spinach, thawed and squeezed dry
1 large chicken breast, cooked and diced (optional)                                
1/2 cup queso fresco (or other Mexican cheese)                                  
1 tablespoon fresh lime juice                                   

8 6" flour tortillas
2 cups Tomato Chile Sauce, recipe follows
1 cup monterey jack cheese, shredded
2 green onions, sliced, for garnish

Preheat oven to 400°

Saute onion in 2 T. butter in a large saucepan over medium-high heat, 3 minutes. Add garlic, salt, and pepper; saute 1 minute. Add flour; cook 5 minutes, stirring frequently.

Gradually add half and half, stirring constantly. Bring to a boil, reduce heat, and simmer 5 minutes.

Add poblano, spinach, and diced chicken; cook 5 minutes.. Stir in crumbled cheese and lime juice.

Assemble enchiladas. Warm tortillas in microwave until flexible (if needed). Spread a thin layer of sauce over the bottom of a 9x13 baking dish. Dip tortillas in 1 cup chile sauce, fill each with 1/3 cup filling, roll, place in baking dish, and top with 1 cup sauce and shredded cheese. Bake enchiladas for 20 minutes until cheese is bubbling. Garnish with sliced green onions.

To make Roasted Poblano Chiles, heat oven to broil. Place chiles on a sheet pan close to the broiler, and cook on all sides, turning occasionally, until blackened and blistered all over. Put in a plastic bag and seal. Let stand until cool enough to handle, at least 20 minutes. Remove chiles from the bag and rub to release the skins, discard skins and seeds. Chop chiles for recipe.
 
Tomato Chile Sauce

1 1/2 cups chicken broth (or water)
2 dried pasilla pepper, seeded*
2 dried guajillo chiles, seeded
2 cups onion, chopped
2 teaspoons sugar
2 tablespoons olive oil
3 cloves garlic, sliced
1 pound roma tomatos, quartered
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 1/2 teaspoons kosher salt

Preheat oven to 450 degrees.

Bring broth to a boil.. Pour over chiles in a bowl; let stand 30 minutes, or until soft. Drain; reserve broth.

Combine onions, garlic and tomatoes on a greased sheet pan. Roast in oven for 25 minutes, stirring occasionally.
Combine chiles, roasted tomato mixture, oregano, vinegar, and salt in a food processor; pulse to chop. Add reserved rehyfrating broth to chile mixture; process until smooth.

Heat in a large nonstick over medium heat until hot. Slowly add sauce to pan and fry 1 minute. Reduce heat; simmer 15-20 minutes, stirring occasionally.

*Ingredient note: I found both dried pasilla peppers and dried guajillo chiles at my grocery store near the mushrooms in the produce section. They last forever and you'll use them again to make this sauce!

Grilled Chicken, Pesto and Sundried Tomato Paninis

Everyone enjoys a sandwich for lunch, but I never get too excited about the cold variety. My favorite sandwiches are Paninis, grilled Italian-style with melted cheese and flavorful fillings. This grilled chicken, pesto and sundried tomato Panini is bursting with flavor from the flavorful ingredients, along with good-for-you veggies and lean chicken. Lunch doesn’t get any better than this!

Grilled Chicken, Pesto and Sundried Tomato Paninis
Cheesy pressed sandwiches with fresh and satisfying flavors!
Serves 2

½ ciabatta bread loaf, halved lengthwise and cut in half (to make 4 pieces)
4 T. pesto
½ cup sundried tomatoes, drained
1 roma tomato, sliced
½ cup fresh spinach
2 slices provolone cheese
2 boneless skinless chicken breasts
Kosher salt and pepper
Olive oil

Heat 2 tsp olive oil in a skillet over medium-high heat. Place chicken breasts in a large plastic baggie and pound with a mallet or rolling pin until even in thickness, about ½ an inch. Sprinkle on each side with salt and pepper and cook in skillet 5-7 minutes per side until cooked through. Remove and set aside.

Heat a Panini press or large skillet over medium-high heat for sandwiches.

To assemble sandwiches spread pesto sauce on each piece of bread. To the bottom pieces add sliced roma tomato, chicken, spinach, sundried tomatoes and provolone cheese. Close sandwiches.

Spread Panini press or skillet with olive oil and grill sandwiches until warm and crispy. (If using a skillet press sandwich with another skillet while grilling.)

Cut in half and enjoy!

Recipe by Sarah Lang

Chicken Parmesan

Most cooks have a “fallback food” that they’ll make when they don’t know what else to make. Most ingredients are easily kept on hand, and the food is comforting and always delicious. My fallback food is chicken parmesan. It’s easy to make, impressive for guests, and absolutely scrumptious! Lightly bread chicken breasts or tenderloins and smother them with cheese and sauce. Serve with your favorite pasta tossed in a quick homemade tomato sauce. Don’t forget the garlic bread and a green veggie on the side!

Chicken Parmesan
A tasty Italian-American classic!
Serves 4

1 pound chicken breasts, halved, or chicken tenderloins
2 T olive oil
1 cup panko (Japanese bread crumbs)
¼ cup grated Parmesan cheese, plus more for topping
½ cup all-purpose flour
2 tsp. dried Italian herbs
2 eggs
4 oz fresh mozzarella, thinly sliced
4 cups homemade tomato sauce
¾ pound pasta

Heat oven to 375 degrees. Heat olive oil in a large non-stick skillet over medium-high heat.

Set out three bowls. In one bowl combine panko and Parmesan cheese, in another bowl place flour combined with Italian herbs, and in the third bowl beat eggs. Make sure chicken is dry and sprinkle with salt and pepper.
Working with two pieces of chicken at a time coat chicken in flour, then eggs, then in panko mixture, pressing to adhere. Gently lay chicken in pre-headed skillet and continue breading remaining chicken and adding to skillet.

After 3 minutes turn chicken over to brown the other side. Once chicken is lightly golden brown on each side place on a rimmed baking sheet with a wire rack. Bake in oven for 10 minutes until cooked through. Remove chicken from oven and top with a spoonful of tomato sauce and two slices of mozzarella cheese. Return to oven to melt the cheese.

Meanwhile, cook pasta according to package directions. Combine with tomato sauce and keep warm.

Serve chicken with pasta tossed in tomato sauce and extra Parmesan cheese on top.

Recipe by Sarah Lang

Red Chile Chicken Enchiladas

I recently returned from a weekend trip to Albuquerque where I enjoyed amazing New Mexican cuisine. As anyone who has been there knows, chile sauce is king. You have the choice of green or red sauce, or you can be like me and order both. After returning home I knew I had to try my hand homemade chili sauce, so I made these delicious chicken enchiladas with red chile sauce. The sauce is packed with complex flavor, and the enchiladas soaked it up into every morsel. While I made the enchiladas with the more traditional corn tortillas, flour tortillas would also be delicious and would hold their shape even better. Stay tuned for a future blog post on green chili sauce and the verdict for the ultimate winner!

Red Chile Chicken Enchiladas
A traditional dish bursting with Southwestern flavors.
Serves 4-6

1 1/2 tablespoons vegetable oil or corn oil
1 medium onion ,chopped fine
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs or breasts, trimmed and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2cup chopped fresh cilantro leaves
1 jalapeños, minced
11 ounces sharp cheddar cheese, shredded (2 3/4 cups)
10 corn tortillas (six-inch)
Vegetable cooking spray


FOR THE SAUCE AND FILLING:
Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and 2 cups of the cheese in medium bowl and set aside.

Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

TO ASSEMBLE:
Spread a couple spoonfuls of sauce onto the bottom of your baking dish. Spray each side of tortilla with cooking spray and bake in the oven for 4-5 minutes, until soft, warm and pliable. Spoon 1/3 cup of filling into each tortilla. Place seam-side down in baking dish. Pour remaining sauce over tortillas and top with remaining 3/4 cup cheese. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately with sour cream, avocado, lettuce, and lime wedges.

Recipe adapted from Cook's Illustrated



Tortilla Crusted Mexican Chicken with Corn & Avocado Salsa and Mexican Rice Pilaf

When most people think of Mexican food, cheesy, greasy food comes to mind. I recently made a Mexican meal that wasn't cheesy or greasy, and it was both healthy and delicious! I marinated chicken breasts in a flavorful sauce and used tortilla chips to create a crispy coating. I made it healthy by baking the crispy chicken instead of frying it. Alongside I served a satisfying Mexican rice pilaf and a fresh and vibrant corn and avocado salsa. This may not be your typical  Mexican meal, but I guarantee you’ll think it’s delicious!

Tortilla Crusted Mexican Chicken
Flavorful chicken in a crispy tortilla crust.
Serves 2

Two chicken breasts, halved lengthwise (or 4 chicken tenderloins)
½ cup olive oil
1 T cumin
1 tsp. chili powder
½ tsp. cayenne pepper
1 tsp. salt
½ cup fresh cilantro, chopped
2 cups tortilla chips

Combine olive oil, cumin, chili powder, cayenne pepper, salt and cilantro in a medium bowl. Add chicken and turn to coat. Cover and refrigerate until marinated, at least 30 minutes up to 3 hours.

Preheat oven to 400 degrees.

Crush tortilla chips in a large Ziploc bag. Remove chicken from marinade and allow excess to drip off. Place in Ziploc bag with crushed chips and shake until fully coated.

Grease a baking sheet or sheet with rack and place chicken on top. Bake in oven until cooked through, about 20 minutes. Enjoy!

Recipe by Sarah Lang
 
Corn & Avocado Salsa
Fresh, vibrant and delicious with crispy chicken.
Serves 6
 
1 can corn, rinsed
1 avocado, diced
1/2 red onion, minced
1 jalapeno, seeded and minced
2 cloves garlic, minced
1 tsp. salt
Juice from 1 lime
 
Combine all ingredients in a medium bowl. Allow to sit in fridge for at least one hour before eating so flavors can combine. Feel free to add or swap ingredients!
 
Recipe by Sarah Lang
 
Mexican Rice Pilaf
A healthy and delicious rice side dish!
Serves 6 (easily halved)
 
2 1/2 cups water
1 small onion , chopped fine
2 jalapeño chiles , stemmed, seeded, and minced
1 tablespoon olive oil
1 tablespoon tomato paste
2 cloves garlic , minced or pressed through a garlic press
1 1/2 cups basmati rice or plain long-grain, rinsed
1/4 cup minced fresh cilantro
1 medium tomato , halved, seeded, and diced small (about 1/2 cup)
1 tablespoon fresh lime juice (from 1 lime)

Bring the water to a boil, covered, in a small saucepan. Add 1 teaspoon salt and season with pepper to taste; cover to keep hot.

Meanwhile, combine the onion, chiles, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.

Increase the heat to medium and add the tomato paste and garlic. Cook until fragrant, about 30 seconds. Add the rice, and stir to coat the grains with oil. Cook until the edges of the grains begin to turn translucent, about 3 minutes. Stir in the hot seasoned water and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, 16 to 18 minutes.

Remove the pot from the heat and add the cilantro and tomato—do not mix in. Lay a clean, folded kitchen towel underneath the lid (see the illustration below). Let stand for 10 minutes, then add the lime juice and fluff the rice with a fork and season with salt and pepper to taste.


Recipe courtesy of Cook's Illustrated

Chicken in Peanut Sauce

I always enjoy going out for ethnic foods and occassionally I try to make these different cuisines at home. It's fun to learn about the ingredients a culture uses and how to combine them to create unique flavors. This recipe is from North Africa, which is out of my comfort zone, but upon looking at the ingredient list I felt right at home. How could I go wrong with chicken, peanut butter and sweet potatoes? Combined with fragrant ginger and spicy red pepper flakes this is a sweet/spicy/smoky delight. The flavors blend beautifully, and the dish gets better the longer it cooks. It is so easy to make and will have your house smelling delicious! Enjoy this special dinner tonight- and make extras for leftovers!

Chicken in Peanut Sauce
A delicious, sweet and savory North African specialty.
Serves 4

1 T. oil
1 lb. chicken thighs, cut in 1 in. pieces
1 large yellow onion, finely chopped
2 garlic cloves, crushed
½ inch fresh root ginger, peeled and finely chopped
2 tsp. crushed red pepper
2 cups chicken stock
1 T. tomato paste
½ cup smooth or crunchy peanut butter
1 tomato, peeled, seeded and diced
1 sweet potato, peeled and cubed in bite size pieces
1 tsp. salt
Chopped scallions and fresh cilantro, to garnish

Heat the oil in a large Dutch oven or sauté pan over medium-high heat. Saute the chicken until browned all over. Add the onions, garlic, ginger and red pepper flakes, and cook for 5 minutes, stirring frequently, until the onion is transparent. Add the stock and bring to a boil, then reduce the heat to a simmer.

Add the tomato paste and salt, and simmer for 45 minutes. Stir occasionally, adding water if necessary to keep it moist. Meanwhile, cook the sweet potato in boiling water for 5 minutes to soften. Drain.

Add the peanut butter, tomatoes, and sweet potato to the pan and cook for 20 minutes, until combined and tender. Add chopped scallions and cilantro to garnish. Serve atop a bed of warm rice with soy sauce.

Recipe adapted from Far Out Cookbook by Sarah Lang

Penne Ricotta with Shrimp and Sausage

I love to make cream sauces at home. I try to stay away from these sauces in restaurants as they are always loaded with extra fat and salt. (That’s why they taste so good!) At home I can control the ingredients and create a decadent sauce without the guilt. Enter ricotta cheese. Ricotta is delicious and is much lower in fat than heavy cream, which is often used to make cream sauce. This recipe only has one tablespoon of butter and it creates a rich, luscious sauce. I add plenty of garlic for delicious flavor, and Parmesan cheese for a salty bite. I used shrimp and chicken sausage in my version, but feel free to use any meat you like or no meat at all. You can never go wrong with a great sauce over pasta!

Penne Ricotta with Shrimp and Sausage

Creamy and comforting without being too heavy, this is my favorite cream sauce!
Serves 4

¾ pound penne pasta
1 cup whole milk ricotta
½ cup white wine
½ cup chicken broth
1 T. butter
1 T. flour
3 T. olive oil, divided
½ pound shrimp, peeled and deveined
2 chicken sausages, sliced into bite size pieces
½ onion, diced
2 garlic cloves, minced
Kosher salt and pepper
1 tsp Italian seasoning
¼ cup Parmesan cheese

Cook pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water before draining pasta. Drain pasta and reserve.

Meanwhile, in a Dutch oven or large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onions and garlic with a sprinkle of salt and the Italian seasoning, and sauté until softened, about 5 minutes. Remove into a medium bowl and set aside. Add more oil and the sausage. Sauté sausage until just cooked through. Remove into the bowl with the onions and garlic. Add the remaining oil and shrimp. Sauté until barely pink and remove into bowl to reserve.

Add butter to the same pan to melt, and then sprinkle in the flour. Stir to make a paste and cook for a minute. Add the chicken broth and bring up to a bubble, then reduce heat. Add the wine and allow the sauce to reduce slightly and thicken, about 5-8 minutes. Stir in the ricotta cheese until melted into the sauce. Sprinkle with salt and pepper. Stir in Parmesan cheese. Add the meat and onion mixture and stir, and then add the pasta. Stir to combine and add in some of the reserved pasta water if sauce seems dry.

Serve immediately with extra pepper and Parmesan cheese. Enjoy!

Recipe by Sarah Lang

Grilled Chicken Quesadillas

I am a firm believer that food cooked on a grill just tastes better. From asparagus to potatoes, bread to burgers, a grill imparts remarkable flavor and really ups the YUM factor! Chicken quesadillas are no exception. Assemble inside, wrap in foil, and grill for 10 minutes and you have a gooey, cheesy, flavorful feast! Make sure and grill a basket of veggies on the side- I love onions, peppers and broccoli doused in lime juice and hot sauce!

Grilled Chicken Quesadillas

A delicious Mexican meal!

Serves 2

2 boneless skinless chicken breasts, halved lengthwise
Juice of 1 lime

2 T canola or vegetable oil
1 tsp. cayenne pepper
1 tsp. cumin
4 large flour tortillas
½ onion, diced
Cilantro, chopped
Shredded cheddar cheese
Fresh mozzarella cheese, cubed
Hot sauce

Heat a grill to medium-high.

Combine lime juice, oil, cayenne, cumin and a pinch of salt and pepper in a bowl and whisk. Place chicken in a large re-sealable plastic bag and pour marinade over. Massage into chicken and refrigerate for at least 30 minutes, up to 4 hours. Drain marinade off chicken and grill over medium-high heat until cooked through. Let cool slightly then cut into small bite size pieces.

Place two tortillas on a flat work surface. Cover with a thin layer of cheddar cheese, and then add an even amount of chicken, onion and cilantro. Dot the tortilla with fresh mozzarella cheese and sprinkle with hot sauce, to taste. Add a dash of salt and pepper, and place other tortilla on top.

Wrap quesadillas in foil and grill for 10 minutes, turning once. Remove from foil and grill an additional 1-2 minutes per side until tortillas are lightly toasted. Remove from grill, cut into wedges, and serve with salsa and guacamole. Ole!

Recipe by Sarah Lang

Chipotle Chicken Marinade

Kevin and I recently hosted a Mexican-themed dinner party for our friends. We had a fabulous night serving fajitas with all the fixings, along with margaritas and sangria. The star of the night was the chipotle chicken, which we wrapped in tortillas with peppers, onions, cheese and guacamole. The marinade is super easy to make, and the chicken absolutely bursts with flavor from the chipotle chilies. Chipotles can be a bit spicy, so if you like less heat you can use less . I used the whole can and could happily handle the spice. Enjoy this marinade on chicken or steak, and bring some flavor to your dinner!

Chipotle Chicken Marinade

Spicy and flavorful, this chicken is delish in a tortilla or on its own!
Serves 6

1 orange, juiced
2 limes, juiced
4 T. olive oil
2 garlic cloves, roughly chopped
3 chipotle chilies, in adobo sauce (about 1 small can)
3 T roughly chopped cilantro leaves
1 tsp. ground cumin
1 tsp. salt
2 pounds chicken tenderloins or chicken breasts, halved lengthwise

Combine all ingredients besides chicken in a blender. Puree until smooth. Place chicken in a large Ziploc bag and pour marinade on top. Massage to coat and refrigerate 2-4 hours.

Remove chicken from marinade, wipe off excess, and grill until done. Serve with tortillas and other fixings to make amazing fajitas!

Recipe adapted from Tyler Florence

Chicken Tandoori

I recently cooked for an intimate dinner party with my husband and two of our closest friends. I wanted to make something unusual that would be unexpected and delicious, and my thoughts wandered to Asia. I’ve recently started to cook more and more Asian food and it is a joy to be able to create such delicious flavor profiles at home! I absolutely love Indian food, and this is one of the best recipes I’ve made. The chicken becomes ultra tender in the quick yogurt and spices marinade. The cool yogurt sauce provides a nice tang to the smoky chicken. Served on a bed of tender couscous it absolutely melts in your mouth. Give this unique and tasty recipe a try!

Chicken Tandoori
Smoky chicken with tangy yogurt sauce, a taste of the East from your kitchen!
Serves 4

8 skinless, boneless chicken thighs or breast tenderloins (about 2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked couscous or rice, for serving (optional)

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with couscous or rice, if desired.

Recipe adapted from Food Network

Oven-fried Chicken and Sriracha Deviled Eggs

When I think about my favorite foods to cook it all comes down to comfort food. Comfort food may be an overused term, but I can’t think of a better way to describe my favorite way to eat. To me, comfort food feels like home. It connects you to the people around the table. Often, you eat it with your hands. It’s never pristine and rarely neat. My favorite comfort foods are things like spaghetti & meatballs, smothered burritos, baked macaroni & cheese, garlicky tomato bruschetta, cheesy chicken noodle casserole, and oven fried chicken. To put my spin on it, I like to jazz up these foods with fresh ingredients and healthy(er) preparations. Then I can feel good about making a delicious meal for my loved ones and eating it too!

I recently made a Saturday lunch for friends and oven fried chicken was the star. Marinated overnight in buttermilk, it became incredibly juicy. The panko crust gives you that crunch factor, and it’s baked instead of fried! This is “fried” chicken you can feel great about! I served it with potluck classic, deviled eggs, jazzed up with spicy sriracha. Enjoy!

Oven-fried Chicken
Crunchy and juicy without the grease!
Serves 4

1 whole chicken, cut up (3 ½ pounds)
1 cup plain non-fat yogurt
2 T. spicy brown mustard
1 tsp Tabasco sauce
½ tsp salt
2 tsp Cajun seasoning

2 cups panko (Japanese breadcrumbs)
½ cup grated Parmesan cheese
2 tsp salt
½ tsp black pepper
3 tsp Cajun seasoning
3 T olive oil

In a large resealable plastic bag, combine yogurt, mustard, Tabasco, ½ teaspoon salt and 2 teaspoons Cajun seasoning. Seal bag and massage to mix ingredients thoroughly. Add chicken pieces and gently massage the bat to ensure chicken is well coated. Marinate overnight, refrigerated.

Combine breadcrumbs, salt, pepper and Cajun seasoning in a large shallow dish. Remove chicken from the marinade and wipe off excess marinade. Roll chicken in breadcrumb mixture.

Drizzle chicken with olive oil. Spray a cooling rack with cooking spray, then place on top of a foil-lined baking sheet. Arrange chicken on rack and bake at 375 degrees for 50-60 minutes, until golden brown and cooked through. Remove from oven and cool for 5 minutes, then flip chicken pieces over and return to oven. Broil for 2 minutes, or until brown and crispy on reverse side.

Sriracha Deviled Eggs
Eggs with a creamy filling and gentle heat are delicious on any occasion!
Serves 4-6

6 eggs
2 T sriracha sauce
¼ cup mayonnaise, I use low fat
salt and pepper, to taste
paprika, for garnish
finely chopped parsley, for garnish

Place eggs in a medium saucepan and fill with water to cover the eggs by one inch. Bring water to a boil and immediately remove from heat. Cover pan and allow eggs to stand in hot water for 15 minutes. Drain and rinse eggs under cold water. Cool completely.

Peel eggs and cut in half. Remove yolks and place in a medium bowl. Mash together with the sriracha, mayo, salt and pepper.

Pipe or gently fill the egg white halves with yolk mixture. (If you don’t have a piping bag, do what I did- fill a small plastic baggie with filling and cut a small hole in a corner to pipe.) Dust with paprika and parsley and chill until ready to serve.


Recipes adapted from Ina Garten and Tonka Times

Grilled Chicken and Roasted Red Pepper Panini

Who doesn't love a good panini? Crisp bread, warm filling, gooey cheese, yum! I'm not a sandwich-for-dinner kind of gal (blame it on my big appetite), but this is one exception. The grilled chicken makes it filling and satisfying, while the marinade and peppers make it scrumptious. This is a great technique for marinating chicken that could be used again and again. Enjoy!

Grilled Chicken and Roasted Red Pepper Panini

A satisfying sandwich packed full of flavor.

Makes 4

2 whole Boneless, Skinless Chicken Breasts

8 whole Sundried Tomatoes, Packed In Oil

3 Tablespoons Prepared Basil Pesto
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
½ teaspoons Kosher Salt
Freshly Ground Black Pepper
¼ cups Mayonnaise
1 jar roasted red bell peppers
8 whole Slices Provolone Or Mozzarella Cheese
8 slices Good Whole Grain Sandwich Bread
4 Tablespoons Butter, Softened

Chicken
Slightly flatten chicken with a mallet (just until uniform thickness.)

In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.

After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.

Spread
In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

Assembly
To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. Top with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Recipe adapted from http://thepioneerwoman.com/cooking/, a blog by Ree Drummond (AKA The Pioneer Woman) that I LOVE!

Chicken, Pesto & Broccoli Calzones

While I always love pizza dough topped with delicious ingredients, it is so fun to wrap the dough around the toppings and make a calzone! All you have to do is buy a pound of dough (check your local pizzeria, Whole Foods or other higher-end grocery store) roll it into circles, pile on the ingredients, seal and bake. Get out of the pizza box with calzones tonight!

Chicken, Pesto & Broccoli Calzones
Delicious ingredients wrapped up in fresh dough!
Makes 3 calzones

1 pound fresh pizza dough
Cooked cubed chicken from 2 boneless, skinless chicken breasts
1/2 cup Pesto sauce
1/4 cup sundried tomatoes, chopped
1/4 cup roasted red peppers, chopped
1/2 onion, diced
3 garlic cloves, minced
1 head of broccoli, florets removed and cut to bite-size pieces
6 slices fresh mozzarella cheese or 1.5 cups shredded
Parmesan
Extra virgin olive oil
Salt & Pepper
Pizza sauce

Preheat oven to 425 degrees.

Leave the pizza dough out at room temperature for a few hours. This will make it more easy to work with. Use your hands or a rolling pin to flatten it out on a large cutting board or countertop sprinkled with flour. Cut it into thirds and roll out each portion into an oval.

To prepare the filling heat a large skillet with a drizzle of EVOO. Add the onion and saute until softened, about 4 minutes. Add the broccoli and cook an additional 5 minutes, then add the garlic and stir until fragrant. Add the cooked chicken, sundried tomatoes, roasted peppers and pesto sauce and stir to combine. Sprinkle with salt and pepper. Turn off heat.

Put a big scoop of the mixture onto the bottom half of one of the dough rounds and top with cheese. Use a pastry brush or your fingers and spread a little water around the edges. Fold the top over the filling and press to seal. Use a fork to crease the edges and poke a few holes in the top so it can breathe while in the oven. Drizzle with EVOO. Repeat with other two calzones.

Bake for 30 minutes until lightly browned. Cut the calzone in half, sprinkle with Parmesan cheese and serve with pizza sauce on the side.

Recipe by Sarah Lang

Chicken Thighs with Smoky Roasted Peppers and Baked Spinach Ricotta Rigatoni

I threw a dinner party for a small group of friends on Saturday night and made a couple dishes that were a big hit. Best of all, they were easy to make! If you've never made chicken thighs before I would highly recommend it. When cooked in a sauce or stew, you can hardly tell the difference between breast meat, and they are so much more affordable. With skinless thighs the fat difference is negligbile. I cooked mine in a smoky tomato sauce with homemade roasted peppers. I had never roasted my own peppers before, but am so glad I did for this recipe, as they provide a much smokier taste than the jarred kind. And it was so easy to do! Alongside I served a baked spinach and ricotta rigatoni that I prepared in the morning and simply baked off before my guests arrived. We also enjoyed salad, veggies and bread on the side. A great dinner!

Chicken Thighs with Smoky Roasted Peppers
A delicious one-pot meal with smoky, savory flavors.
Serves 4-6

4 bell peppers (2 red, 1 yellow, 1 green)
2 pounds trimmed skinless, boneless chicken thighs

Salt & Pepper
Flour, for coating
3 T olive oil
1 onion, thinly sliced
1 tsp. fennel seeds
4 cloves garlic, thinly sliced
1 fresno chile pepper, thinly sliced
1 cup white wine
1 28 oz. can Italian plum tomatoes in their juices
Warm crusty bread, such as Ciabatta

Char the bell peppers under the broiler or over an open flame. Transfer to a bowl, cover with plastic wrap, and let cool. Peel the skins with paper towels, leaving a little char on the peppers for a smoky flavor, then seed and slice the peppers lengthwise into 1-inch strips.

Meanwhile, season the chicken with salt and pepper and coat in the flour. Heat 2 T olive oil in a Dutch oven or large skillet with a tight-fitting lid over medium-high heat. Add the chicken and brown on each side, 5 to 6 minutes total. Transfer to a plate.

Add another tablespoon of olive oil to the pan then add the onion and some salt. Cook until softened, 4-5 minutes, then add the fennel seeds, garlic and chile pepper. Cook for a couple minutes, then add the wine to deglaze the pan. Add the tomatoes and mash them.

Season the sauce with salt and pepper, then cook at a rapid bubble until reduced, about 5 minutes. Lower the heat to medium, stir in the chicken and peppers, cover and cook for 5 mintues to finish cooking the chicken. Uncover, stir and serve from the pan with lots of bread for mopping.

Recipe adapted from Rachael Ray

                                        Peppers after roasting, before peeling skin

Baked Spinach Ricotta Rigatoni
An easy make-ahead baked pasta with creamy texture and lots of spinach.
Serves 6

1 pound rigatoni, or other small pasta

1 container whole-milk or part-skim ricotta cheese
6 oz. fontina cheese, grated (about ½ cup)
6 oz. Parmesan cheese, grated (about ½ cup)
½ cup whole milk, half & half, or 2% milk
1 pound bag frozen spinach, thawed
3 garlic cloves, chopped
4 T. olive oil

Preheat oven to 425 degrees.

Cook pasta until al dente- do not overcook. Drain pasta and pour in a large bowl and drizzle with some olive oil.

Meanwhile, in a food processor combine the thawed frozen spinach, ricotta cheese, fontina cheese, ½ the Parmesan cheese, garlic and ½ cup of milk. Process until thoroughly combined. Stir into pasta.

Drizzle olive oil in a 9x13 baking dish, then pour in the pasta mixture. Spread evenly in pan and top with the remaining Parmesan cheese and drizzle with olive oil.

Bake for 20-30 minutes until cheese is melted and beginning to brown on top.

Recipe by Sarah Lang (adapted from Food and Wine)

Braised Chicken in Sun-dried Tomato Cream

While my go-to dish for any occasion is usually pasta, for many it's chicken. Chicken is popular because there are so many options of what to do with it. Just like pasta, almost anything tastes great with chicken! I made this delicious braised chicken in sundried tomato cream sauce that was one of the tastiest chicken dishes I've ever made. The braising technique is easy to do and really makes the chicken succulent and juicy, while the sundried tomato cream has a rich, creamy and almost sweet flavor that is brightened with plenty of white wine. And best of all, this dish is easy to prepare and has a "wow" factor that's always appreciated!

Braised Chicken in Sun-dried Tomato Cream
A flavorful and delicious way to prepare chicken that's always a hit!
Serves 2

2 skinless boneless chicken breast halves
1 T oil from oil-packed sun-dried tomatoes
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 T thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in a heavy medium skillet over medium-hight heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add wine, cream and tomatoes; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Recipe courtesy of Bon Appetit

Gnocchi with Pesto, Chicken and Sundried Tomatoes

Gnocchi is a delicious and rich "pasta" made of potatoes. If you've never tried it you must! It is silky and light, like little, pillowy clouds. And it is so fun to eat! It absorbs sauce and is mild in flavor and so can be paired with just about anything. Last night I made gnocchi with chicken, sundried tomatoes and pesto sauce. It was flavorful and rich without being heavy, and it was so easy to make! If you can't find gnocchi this flavor combo would work well with any thick pasta such as penne. Enjoy!!

Gnocchi with Pesto, Chicken and Sundried Tomatoes
Soft, pillowy gnocchi with flavorful pesto and chewy sundried tomatoes.
Serves 3

1 package gnocchi
1/2 cup prepared pesto
1/4 cup sundried tomatoes, chopped
1/4 cup onions, diced
2 garlic cloves, minced
1/4 cup white wine
2 small or 1 large chicken breast
2 T. extra virgin olive oil
Freshly grated Parmesan cheese
Salt and pepper

Heat 1 T. of oil in a large non-stick skillet over medium high heat. Season chicken breast with salt and pepper and cut into bitesize pieces. Cook in skillet until almost cooked through. Remove and reserve.

Cook gnocchi according to package directions.

Meanwhile, add a little more oil to the skillet and reduce heat to medium. Add the onion and garlic and cook for 2 minutes until it begins to soften. Add the sundried tomatoes and wine and cook until wine reduces by half. Add the chicken back in.

Drain the gnocchi and reserve 1/2 cup of the pasta water. Add gnocchi and pesto to skillet. Stir to combine. If it seems dry add some of the pasta water until the consistency is right. Add a bunch of grated Parmesan cheese, a sprinkle of salt and lots of black pepper. Serve with crusty bread.