Orange Chicken Piccata w/ Shallots - Serves 2

Orange Chicken Piccata w/ Shallots - Serves 2

Adapted from Washington Post

Difficulty Rating: 2 - Doesn't take too much time once mis en place is done

Ingredients:

• 2 large or 4 small to medium shallots (~4 oz total), peeled
• 1/6 to 1/4 cup all-purpose flour
• 1/4 tsp + 1/8 tsp fine salt (keep divided), plus more as needed
• 1/4 tsp + 1/8 tsp freshly ground black pepper, divided, plus more as needed
• One 10-12 oz boneless, skinless chicken breast
• 2 tbsp olive oil
• 1/4 tsp crushed red pepper flakes, plus more as needed
• 1/4 to 1/2 cup no-salt-added chicken broth or dry white wine
• 1 tsp finely grated orange zest (from ~1 large orange) 
• 1/4 cup fresh orange juice (~1 to 2 oranges)
• 1 tbsp capers, drained
• 1/2 to 1 tsp caper brine
• 1 tbsp unsalted butter
• 3 tbsp coarsely chopped fresh flat-leaf parsley
• Cooked rice, cous cous, or crusty bread for serving

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• Equipment/Other:

Large skillet (12") - We use our All-Clad

Tongs

Directions:

1. Slice shallots: if large, into eighths; if small, into quarters, but for either keep a bit of the stem attached so each piece stays intact. 
2. Place the flour in a shallow dish, add 1/2 teaspoon each of the salt and pepper, and stir to combine.
3. On a cutting board, slice each breast "across the equator" so the meat opens like a book/butterfly, then separate the halves. Place a piece of wax paper or plastic wrap over the chicken and use a mallet or rolling pin to pound it to 1/4-inch thickness. 
4. Dredge each piece of chicken in the flour mixture, shaking off any excess.
5. Close doors and open windows as needed (unless you have a ventilated hood). Have ready a large plate near the stove. 
6. Over medium heat, heat the oil until shimmering. 
7. Add the chicken halves to the skillet, and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer the cooked cutlets to the prepared plate and repeat with the remaining chicken.
8. Reduce the heat to medium-low and add the shallots to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Season with the remaining 1/8 teaspoon each of salt and pepper, and the crushed red pepper flakes, and cook for another 1 minute.
9. Add the wine or broth, increase the heat to medium and bring the mixture to a simmer. Cook, scraping the bottom of the pan to dislodge any browned bits, until the wine reduces by half, about 2 minutes. 
10. Stir in the orange zest and juice, and the capers and caper brine to combine, and bring the mixture to a simmer, about 1 minute.
11. Return the chicken to the skillet. Add the butter and cook, stirring, until it melts and the chicken is warmed through, 2 to 3 minutes. Baste and flip the chicken pieces to coat them in the sauce. Taste, and season with more salt, pepper and red pepper flakes, if desired. 
12. Divide among plates, sprinkle with the chopped parsley and serve warm, with rice, or crusty bread and a green salad.

Skillet Chicken with Plums - Serves 4

Skillet Chicken with Plums - Serves 4

Adapted from Washington Post

Ingredients:

• 3/4 tsp fine salt, divided 
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (2 to 2.5 lb total), trimmed of excess fat if desired
• 1 tbsp neutral oil, such as canola or vegetable
• 1 lb red or black plums, pitted and wedged (~ 16 to 20 wedges per plum) 
• 1 large red onion (~9 oz), halved and sliced 
• 3/4 cup no-salt-added or low-sodium chicken broth or stock
• 1 tbsp balsamic vinegar
• Crusty bread or cooked grains, for serving

Equipment/Other:
Cast iron skillet (12") - We use our Lodge

Oven

Directions:

1. Close doors and open windows as needed (unless you have a ventilated hood)
2. Position a rack in the middle of the oven and preheat to 400 degrees. 
3. In a small bowl, combine 1/2 teaspoon of the salt, the cinnamon, coriander, garlic powder and pepper. 
4. Pat the chicken dry and sprinkle both sides with the seasoning mixture. Set a large plate next to the stove.
5. In the skillet over medium heat, heat the oil until shimmering. Arrange the chicken skin side down in the skillet, and cook until the skin renders its fat and browns, about 7 minutes. Flip, and cook until browned on the other side, about 2 minutes. Transfer the chicken to the plate.
6. Increase the heat to medium-high. Add the plums, onion and the remaining 1/4 teaspoon of salt, and cook, stirring occasionally, until they start to soften, 3 to 5 minutes. 
7. Add the broth and vinegar, and cook, stirring occasionally and scraping up any brown bits stuck to the bottom of the skillet, until the liquid reduces by about half, 3 to 5 minutes. 
8. Return the chicken, along with any accumulated juices, to the skillet, nestling it into the mixture skin side up.
9. Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh without touching the bone should register at least 165 degrees). Serve hot, with bread or cooked grains.

Substitutions

Chicken thighs >> chicken breasts, with an adjustment to the cooking time.
Plums >> other stone fruit.
Red onion >> any type of onion.
Balsamic vinegar >> red wine vinegar or sherry vinegar.

Spicy Zucchini Parmesan Skillet w/ Orzo - Serves 6

Spicy Zucchini Parmesan Skillet w/ Orzo - Serves 6

Adapted from Washington Post

Ingredients:

• 2 tbsp EVOO, plus more as needed
• 1.5 lb zucchini (~2 large), trimmed, quartered 
• 1/2 tsp fine salt, plus more as needed
• 1/2 tsp freshly ground black pepper, plus more as needed
• 8 oz (1.25 cups) dried orzo pasta
• 6 garlic cloves, minced or finely grated
• 28-oz can crushed tomatoes, preferably no-salt-added
• 2 cups water
• 1 tbsp chopped Calabrian chiles in oil, plus more as needed (usually in a jar, at Sprouts)
• 1 tbsp homemade or store-bought Italian seasoning
• 1.5 cups (6 oz) shredded, low-moisture mozz cheese (whole milk or part-skim)
• 1/2 cup (1 oz) freshly grated parmesan

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Equipment/Other:
Large, deep cast iron skillet (12") - We use our Le Creuset Dutch Oven

Broiler

Directions:

1. Position a rack in the middle of the oven and preheat to 400 degrees. 
2. In a large (12-inch), deep, oven-safe nonstick, stainless-steel or enameled cast-iron skillet or sauté pan over medium-high heat, heat the oil until shimmering. (We don't recommend using a nonstick skillet if you want to leave open the option to broil.) Add the zucchini, season with the salt and pepper, and cook, stirring occasionally and adding more oil if the pan looks dry, until somewhat soft and lightly browned, 7 to 10 minutes.
3. Add the orzo and garlic, and cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute. Stir in the tomatoes, water, chiles and Italian seasoning, and bring to a simmer. Cook, stirring frequently and scraping the bottom of the pan to make sure nothing sticks and burns, until the orzo is al dente and most of the liquid is absorbed, 10 to 13 minutes. Adjust the heat as needed to maintain a gentle simmer.
4. Remove from the heat. Taste, and season with more salt, pepper and chiles, as desired. Sprinkle with the mozzarella and parmesan.
5. Transfer to the oven, and bake for about 5 minutes, or until the cheese is melted.
6. If you want to brown the top under the broiler, remove the skillet from the oven, carefully raise the rack to 5 to 6 inches from the broiling element, and preheat the broiler to HIGH. (Most nonstick skillets are not broiler-safe.) Return the skillet to the oven and broil for 2 to 3 minutes, or until the cheese is browned in spots. (If your broiler is on the bottom, transfer the baking dish to the broiler drawer.) Let sit for 5 to 10 minutes, and serve warm.

Substitutions

Zucchini >> other summer squash.
Orzo >> other small pasta shapes.
Garlic cloves >> 1 tablespoon garlic powder.
Water >> chicken or vegetable broth or stock.
Calabrian chiles >> 1 teaspoon crushed red pepper flakes.
Want less spice? >> Reduce or omit the Calabrian chiles.

Pear Almond Frangipane Tart

Equipment

• 9-inch tart pan with removable bottom
• Food Processor
• Stand Mixer

Ingredients

Crust

• 145 g unbleached all-purpose flour
• 50 g fine almond flour
• 30 g granulated sugar
• ½ teaspoon fine sea salt
• 113 g (8 tablespoons) cold unsalted butter (1 stick), cut into cubes
• 2 egg yolks
• 1 tablespoon (15 ml) cold water
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Filling

• 113g blanched or natural almond flour (toast in oven see notes below)
• 85g unsalted butter, room temperature (~6 tablespoons)
• 100g granulated sugar
• 16g all-purpose flour
• 1 large egg
• 1 tablespoon (15ml) brandy
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt; for table salt, use half as much by volume
• 2 firm but ripe medium pears (330g), peeled, cored, and quartered
• Honey, for brushing (optional)

Directions

Making the Crust

1. Preheat oven to 375 (190 C) degrees.
2. Pulse all-purpose and almond flours, sugar and salt in a food processor work bowl until combined, about 30 seconds. Scatter the butter over the flour mixture and pulse another 15 seconds or so until shaggy.
3. Whisk the egg yolks with the water and pour into the food processor. Pulse a few seconds, just until the dough forms large chunks.
4. Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Prick dough all over with a fork. Place the pan in the freezer for 15 minutes.
5. Put the tart pan on a cookie sheet and bake until the edges are set and lightly golden, about 20 minutes. Cool 15 minutes.
6. Reduce oven temperature to 350 degrees.

Making the Filling & Tart

1. Adjust oven rack to middle position and preheat to 350ºF (175ºC). Add almond flour to a parchment-lined rimmed baking sheet and spread into a thin, even layer. Toast in oven, stirring every 3 minutes, until the almond flour is fragrant and light golden brown, about 10 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on low speed to roughly incorporate. Increase to medium-high speed and beat until smooth and creamy, about 3 minutes, pausing to scrape down bowl and beater with a flexible spatula as needed. Add almond flour, all-purpose flour, egg, brandy (if using), almond extract, vanilla extract, and salt. Mix on medium-high speed until smooth, thick, and creamy, pausing to scrape down bowl and beater halfway through, about 2 minutes. Using a flexible spatula, scrape bowl and beater to ensure that no streaks of unmixed butter remain. (The filling can also be prepared in a large bowl with an electric hand mixer.)
3. Scrape almond filling into blind-baked tart shell and, using an offset spatula, spread it evenly from edge to edge to cover the bottom of the tart. Set aside.
4. Using a sharp knife, slice each pear quarter lengthwise into 1/8-inch thick slices, stopping 1/4 inch before the stem end to keep slices attached. Repeat with remaining pears. Using your hands or an offset spatula, gently lift sliced pears and set them on top of the almond filling, flattening and fanning them out. Repeat with remaining pears.
5. Bake until filling is a light golden brown and just firm to the touch, 40 to 45 minutes. (If the tart shell begins to darken too quickly, tent tart with foil and continue to bake.)
6. Remove from oven and, using a pastry brush, brush sliced pears with honey, if using. Let cool completely in the pan, about 1 hour.

Inspired From:

• https://familystylefood.com/raspberry-almond-tart/
• https://www.seriouseats.com/pear-almond-tart-recipe-8765294

Creamy Chipotle Chicken - 5 to 6 cups

 A Pati Jinich Recipe

Ingredients

• 1½ pounds boneless, skinless chicken  breasts
• 1 white onion, halved, half left whole, half thinly sliced
• 2 garlic cloves, peeled
• 2 bay leaves
• 1¼ teaspoons kosher or coarse sea salt, divided
• 3 cups water
• 1 pound ripe plum tomatoes
• 3 to 4 chipotle chiles in adobo sauce, seeded, plus 3 to 4 tablespoons of  the adobo sauce
• ½ teaspoon coarsely ground black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 cup Mexican crema, crème fraîche, or heavy cream

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Directions

1. Put the chicken breasts, whole onion half, garlic cloves, bay leaves, 1 teaspoon of the salt, and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.
2. Add the tomatoes, cover again, and cook for 10 minutes more, until the tomatoes are completely cooked, mushy and the skins start to break apart. Remove the chicken breasts and transfer to a bowl.
3. With a slotted spoon, transfer the tomatoes, garlic, onion, bay leaves and ½ cup of the cooking liquid (that the chicken cooked in) to a blender. Add the chipotle chiles and the adobo sauce, the remaining ¼ teaspoon salt, and the pepper, and puree until smooth. Set aside.
4. Once the chicken has cooled enough to handle, finely shred with your hands or two forks. You should have about 5-6 cups.
5. Heat the oil and butter in a large skillet or casserole over medium-high heat. Once the butter has melted, add the sliced onion and cook for 3 to 4 minutes, until softened. Stir in the chicken and pureed tomato mixture, mix well, reduce the heat to medium and simmer for 10 minutes, until it darkens and thickens.
6. Reduce the heat to low and slowly stir in the cream. Once incorporated, increase heat to medium-low and continue cooking for another 10 minutes, stirring occasionally. The sauce will have thickened further.
7. Remove from heat and serve as a filling for Red Gorditas, tacos, tortas, or eat as is with a side of rice, or beans, or both.

Smashburgers - Makes 4

Smashburgers - makes 4

Adapted from Your Home Based Mom

Ingredients

• 1 lb ground beef or hamburger meat 80/20 (85/15 ok if using a griddle)
• Steak seasoning (see below)
• Cheese (Ideas: Cheddar slices, feta crumbles, etc.) 
• 4 buns
• Butter

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Equipment/Other:

• Griddle
• Frying pan
• Grill press or metal spatula

Directions

1. Form 1/4 lb balls with the ground beef (do not overwork!)
2. Heat griddle to 375 deg F (on a grill is ideal so that the house doesn't stink up)
3. Place ball of meat on hot griddle (sizzling sound is great!), cover with a piece of parchment paper, and press down with the grill press as thin as possible (1/4" or less is ideal).
4. Sprinkle each patty with steak seasoning (eyeball it, or 1/4 tsp per patty if you must). Cook 3 minutes on this side.
5. Flip patties with the spatula, scraping up the crusty skin that formed underneath. Do NOT press again, and do NOT sprinkle seasoning on this side. Cover with cheese, and cook for 2 more minutes for "medium done", or 1.5 minutes for "medium."
6. While the patties are resting, heat butter in a frying pan. Just before it gets brown, separate a bun and place the two halves in the pan. Toast fry as desired. Alternatively: butter the buns, then toast them in a toaster oven.

Ideas for serving

1. Green leaf or romaine lettuce
2. On-the-vine tomato slices
3. Sauteed mushrooms
4. Pickles
5. Mayo and mustard

Steak Seasoning (adapted from Hey Grill Hey)

• 2 tsp kosher salt
• 2 tsp black pepper 
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder (optional)
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme

Mini Quiche Egg Phyllo Cups - Makes 4 (serves 2)

Mini Quiche Egg Cups - makes 4 cups

Adapted from the Washington Post

Ingredients

• Unsalted butter for greasing
• Two sheets of Phyllo Dough, defrosted (about 14x17")
• 1/4 cup olive oil
• 1 cup milk (even non-dairy), heavy cream, or half-&-half
• 1/2 tsp cornstarch
• 2 large eggs
• 1/4 tsp fine salt (less if extra fine)
• OPTIONAL: Cooked diced meat, veggies, shredded or crumbled cheese, salsa, herbs, and other add-ins as desired
• OPTIONAL: Minced fresh herbs, as desired

Equipment/Other:

• Standard Muffin Tin (12 wells)
• Pizza stone or large baking sheet (the muffin tin will sit on top to bake evenly)
• Large liquid measuring cup

Directions

1. Position rack in the lower third of oven and place a pizza stone or large baking sheet on it. Preheat to 375 deg F. 
2. Lightly grease the wells of a standard muffin tin with butter.
3. Set the stack of thawed phyllo dough on a clean work surface and cover with damp towels, keeping the stack covered as much as possible while you work.
4. Transfer one sheet of the phyllo to a large cutting board and brush the top with oil. Don't overdo it or cover every inch as too much oil will weigh down the layers. Layer another sheet directly on top of the first and brush it with oil. Repeat with the remaining phyllo sheets except for the top sheet, which does not need to be oiled (but don't freak if you accidentally do so).
5. Use a sharp knife to cut the phyllo stack into 6 rough squares, about 4.5"x4.5" (don't sweat the precision). Press one stack (consisting of 6 squares) into a well of the muffin pan, folding or fluting the edges slightly to make a pretty cup. Repeat for the remaining stacks (this recipe makes a total of 4 stacks/cups). 
6. In a large liquid measuring cup (ideally with a spout), whisk the milk and cornstarch until thoroughly combined. Add the eggs, salt, & pepper and whisk again until uniform.
7. Carefully pour the egg-milk mixture into each phyllo cup, dividing as evenly as you can (about 2/3 to 3/4 full). Drop in desired add-ins (but NOT fresh herbs).
8. Set the pan on the preheated stone/sheet and bake 15-20 minutes, or until the edges of the phyllo are a rich golden brown and the centers of the egg are puffed and mostly set (they'll continue cooking once you pull them out).
9. Let the cups cool in the pan for 5 minutes before eating. The puffed centers may deflate, which is fine.
10. Serve warm with additional toppings (now you can add fresh herbs) as desired.

Crockpot Mac & Cheese - Serves 3

Slow-cooker Crockpot Mac & Cheese - serves 3, or 4 medium servings

Adapted from Spend With Pennies

Ingredients:

• 2 cups uncooked elbow macaroni, cavatappi, or similar pasta
• 10.5 oz can condensed cream of chicken soup
• 2.5 to 3 cups cheddar cheese, shredded (~1 block Murray's Rustic Red + 1/2 block Extra Sharp White Cheddar)
• 1 cup Gruyere, shredded
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 tsp dry mustard powder (or ground mustard seeds) 
• 1/2 tsp black pepper
• Optional: 1 tsp onion powder

Equipment/Other:
4 to 6 qt slow-cooker

Directions:

1. Boil pasta according to directions to make them *very* al dente (at sea level, cook for about 1-2 minutes less than directed on the bag. If at elevation, cook about to the time stated on the bag). 
2. Drain and rinse under cold water to stop pasta from continuing to cook.
3. Add all ingredients to the slow-cooker. Gently fold a couple times to combine. Cook on low for 3 hours, or on high for 2 hours. Stir once or twice as needed during cook time.
4. Serve hot, ideally.

Crispy Smashed Potatoes w/ Sour Cream Dip - Serves 2

CRISPY SMASHED POTATOES with Sour Cream Dip - Serves 2

Adapted from Modern Honey

Ingredients for Smashed Potatoes

• 0.75 lb (12 oz) Fingerling Potatoes (i.e., Petite Yukon Gold)
• 1.5 Tbsp Butter, melted
• 1 Tbsp Extra-Virgin Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• Optional: Fresh Parsley, chopped

Ingredients for Sour Cream Dip:

• 2 Tbsp Mayonnaise
• 2 Tbsp Sour Cream
• 1/2 Tbsp apple cider vinegar
• 1/2 tsp Dijon or yellow mustard
• 1 tbsp chopped fresh dill, or 1/2 to 1 tsp dried dill 
• Optional: Shredded or creamed cheese (cheddar preferred, but whatever you have on hand is fine)

Equipment/Other:
Baking sheet

Drinking glass with smooth bottom

Smashed Potato Directions

1. Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender, depending on their size. You want them to be soft enough to smash!
2. Preheat oven to 425 degrees F (or 400 degF in Air Fryer). 
3. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. 
4. Prepare the baking sheet (if using oven, you can line with silicon baking mat or parchment paper; if using air fryer, use whatever the air fryer came with). 
5. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them. If they're large (i.e., the smashed potatoes have a diameter the size of a tennis ball or larger), cut them in half with a knife.
6. Drizzle the smashed potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. 
7. Bake in a 425-degree oven for about 35-45 minutes (or 400-degree Air Fryer 30 minutes), depending on the level of desired crispiness. 
8. While baking, make the Sour Cream dip below.
9. Once done baking, sprinkle with fresh parsley and serve with sour cream dip.

Garlic Cheddar Sour Cream Dip:

In a small bowl, mix together all the ingredients for the sour cream dip.
Top the potatoes with the dip, or serve on the side to dip the potatoes in.

Easy Slow Cooker Ravioli - Serves 8-10

 Adapted from: RecipeTinEats

Grade Level - 1, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

30-40 oz frozen ravioli, any variety (e.g., 2 Gina Italian Village bags)

45 to 48 oz pasta sauce, divided (any variety of approx 2 jars)

3 cups shredded mozzarella (pre-shredded bagged is fine)

Optional vegetable additions: Minced garlic cloves, diced onions, diced peppers, sliced mushrooms

Equipment/Other:
5 to 6 qt Crockpot/Slow cooker

Directions

1. Spray or oil the inside of the slow cooker with cooking spray. 
2. Spoon 1 cup of pasta sauce into the slow cooker.
3. Sautee any optional vegetables as desired. Add remaining pasta sauce to sauteed vegetables and simmer 2 minutes.
4. Add half the frozen ravioli to the slow cooker
5. Top with half the cheese
6. Top with half of the cooked pasta sauce
7. Repeat layers one more time, ending with cheese
8. Cover and cook for 4 hours on low (do not overcook the pasta)

NOTE: At 3 hours in our vintage Crockpot, pasta was cooked, but the insides of the ravioli was only room temp