Braised Tomato and Balsamic Chicken

Adapted from allrecipes.com.

Serves 4.

4 skinless, boneless chicken breast halves

Salt and pepper to taste

2 tablespoons olive oil

½ onion, diced

1 clove garlic, minced

1/3 cup  good quality balsamic vinegar

1 (14.5 ounce) can diced tomatoes

1 teaspoon dried Italian herb blend

2-3 tablespoons fresh chopped basil (optional)

Heat olive oil in a medium skillet. Add onions and garlic, and sauté about 2-3 minutes, or until the onions are starting to get tender and translucent. Season chicken with salt and pepper. Add chicken to the pan and brown on both sides.

Combine tomatoes, balsamic vinegar, and dried seasonings. Season with salt and pepper. Pour over chicken and onions and simmer until chicken is no longer pink and juices run clear, about 15-20 minutes. Add fresh basil and serve.

*If tomato and balsamic mixture is too acidic, add a pinch of sugar while simmering.

Spaghetti with Asparagus, Mozzarella, and Pancetta

Adapted from Giada De Laurentiis, foodtv.com.

Serves 4-6. 

2 lbs asparagus, washed, trimmed, and cut into 1-inch pieces

¾ lb spaghetti

3 tablespoons olive oil

1 tablespoon butter

4 cloves garlic, minced

Salt and pepper

6 ounces sliced pancetta, cooked and crumbled

6 ounces fresh mozzarella cheese, diced into small cubes (about 1 cup)

¼ cup fresh basil leaves, thinly sliced

Cook asparagus in a large pot of boiling salted water until crisp tender, about 2-3 minutes. Remove asparagus with a slotted spoon to a bowl of ice water to stop the cooking. When cool, strain and set aside.

Return the water in the pot to a boil, adding additional water if needed. Add the pasta and cook until al dente. Drain pasta, reserving about 1 cup of the pasta water.

Heat the oil and butter in the pan. Add the garlic and sauté about 1 minute. Add the asparagus and season with salt and pepper, to taste. Add the pasta and pasta water if needed. Toss to coat. Add pancetta, mozzarella, and basil and toss to combine. Remove from heat. Season with salt and pepper and serve. 

Browned Butter Pecan Rice

From Cooking Light.

1 ½ cups brown rice

2 tablespoons butter

1/3 cup pecans

Salt and pepper 

Prepare rice according to directions on package. When rice is done, melt butter in a saucepan over medium heat. Cook until beginning to brown. Add pecans, cook for another 1 minute or until toasted, stirring frequently. Add rice and stir to combine. Season to taste. 

Cider-Glazed Chicken with Browned Butter Pecan Rice

From Cooking Light.

Serves 4.

1 tablespoon butter

4 chicken breast cutlets, about 1 lb. total

Salt and fresh ground pepper

1 cup apple cider

2 teaspoons Dijon mustard

2 tablespoons chopped fresh flat-leaf parsley

Browned Butter Pecan Rice

Melt butter in a large skillet over medium high heat. Season chicken with salt and pepper. Add chicken to the pan, cook for about 4 minutes per side or until browned and just barely cooked through. Remove from heat.

Add cider and mustard to the pan, scraping pan to loosen any browned bits. Cook 2-3 more minutes until sauce thickens a little bit. Add chicken and any juices back to the pan and coat with sauce. Remove from heat. Serve warm with browned butter pecan rice. Sprinkle with parsley. 

Browned Butter Pecan Rice

1 ½ cups brown rice

2 tablespoons butter

1/3 cup pecans

Salt and pepper 

Prepare rice according to directions on package. When rice is done, melt butter in a saucepan over medium heat. Cook until beginning to brown. Add pecans, cook for another 1 minute or until toasted, stirring frequently. Add rice and stir to combine. Season to taste. 

Baked Apples with Crisp Topping

Adapted from Sunny Anderson, Foodtv.com.

Serves 4.

2 apples (recommended Fuji or McIntosh)

1 teaspoon lemon juice

¼ cup seedless raspberry or strawberry jam

2 tablespoons all-purpose flour

3 tablespoons butter, cold and diced

3 tablespoons brown sugar

½ cup uncooked rolled oats

¼ teaspoon ground cinnamon

Pinch of salt

Vanilla ice cream

Preheat oven to 350 degrees F.

Cut top and bottom off of each apple, and then cut in half horizontally. Using a melon baller or a spoon, scoop out each side of core, creating a rounded hole. Rub the cut surfaces of the apple with lemon juice. Place 1 tablespoon of jam in each whole.

For the topping, in a small bowl mix together flour, butter, brown sugar, oats, cinnamon, and salt. Evenly divide and press this mixture on top of each apple, covering the jam. Place in a baking dish filled with about ¼ inch of water. Bake until the oat mixture is golden brown and the apple is completely tender when pierced with a knife, about 35-40 minutes. Serve warm with vanilla ice cream. 

Balsamic Marinated Steaks with Sun Dried Tomato Pesto and Feta Butter

Serves 2.

¼ cup balsamic vinegar

¼ cup olive oil

Salt and pepper to taste

2 sirloin steaks, or whatever cut you like

3 tablespoons Sun Dried Tomato Pesto

2 tablespoons butter, at room temperature

2 tablespoons feta cheese

Whisk together balsamic vinegar and olive oil. Season with salt and pepper. Add steaks and marinate for 30-60 minutes.

Remove steaks from marinade; pat dry and season with salt and pepper. Heat an oiled grill pan on high heat. When grill pan is hot, add steaks and cook until desired doneness.

While steaks cook, mix together butter and feta cheese.

When steaks are done, remove from heat. While still hot, evenly divide pesto and feta butter and place on top of steaks.

Creamy and Cheesy Polenta

Adapted from Giada De Laurentiis, Foodtv.com.

Serves 4-5.

4 ½ cups water

1 ¼ cups yellow cornmeal or polenta

¾ cup freshly grated Parmesan

¾ cup whole milk

5 tablespoons butter, cut into pieces

Salt and pepper

Bring water to a boil in a large, heavy pot. Salt water. Gradually add polenta and whisk to combine. Reduce heat to low and cook, stirring often, until the mixture is thick and polenta is tender, about 15-20 minutes. Remove from heat. Add cheese, milk, and butter. Stir until well combined and butter and cheese have melted. Salt and pepper to taste. Transfer to a bowl and serve warm.