Creamy Chicken Curry

 

                                                         Creamy Chicken Curry

 

 

Ingredients

• 2 tablespoons canola or vegetable oil
  
• 2 fresh garlic cloves, finely minced
  
• 1 large yellow onion, finely chopped
  
• 2 ¹/₂ teaspoons curry powder
  
• 2 teaspoons ground cumin
  
• ¹/₄ teaspoon crushed red pepper flakes
  
• 1 teaspoon ground turmeric
  
• 1 pound boneless chicken breasts, cut into 1-inch pieces
  
• 1 ¹/₂ teaspoons tomato paste
  
• 1 cup coconut milk
  
• 2 teaspoons kosher salt
  
• 1 cup hot water (optional)

 

Directions

1. In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
2. Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
3. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
4. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
5. Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.

Chicken Marsala

 

                                                              Chicken Marsala 

 

 

Ingredients

• 8 ounces fresh button or cremini mushrooms, stems removed and sliced
  
• 2 tablespoons extra-virgin olive oil, divided
  
• 2 boneless, skinless chicken breasts
  
• Salt and pepper, to taste
  
• ¹/₂ cup plus 1 splash sweet Marsala wine, divided
  
• 3 garlic cloves, minced
  
• ¹/₂ cup heavy cream
  
• ¹/₂ cup chicken broth
  
• 2 tablespoons unsalted butter

 

 

Directions

1. In a large skillet, sauté mushrooms in 1 tablespoon of the olive oil until lightly caramelized. Remove mushrooms from heat and set aside in a small bowl.
2. Carefully slice each chicken breast horizontally, making four thinner pieces of chicken total. Lightly salt and pepper the chicken breasts.
3. Heat remaining olive oil in the same skillet and brown chicken breasts on each side until almost done (They will continue to cook in the sauce in Step 6.). Remove from skillet and keep warm.
4. Deglaze the pan with the 1/2 cup Marsala wine. Add the garlic. Continue to cook until wine is reduced to be thick and syrupy (au sec).
5. Add cream and reduce slightly. Add the broth and continue to reduce slightly until sauce coats the back of a spoon.
6. Nestle chicken breasts into the skillet, add the mushrooms and spoon sauce over top. Simmer, uncovered, until chicken is cooked through, about 5 minutes.
7. Transfer the chicken to a serving platter and keep warm.
8. Swirl butter into the sauce remaining in the skillet, season to taste with salt and pepper, and allow to reduce slightly. Add a splash of Marsala wine to the sauce and pour over the chicken. Serve immediately with a side of linguine or risotto, if desired.

Chicken Piccata

 

                                                             Chicken Piccata 

 

 

ngredients

• 2 large lemons
  
• 6 boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick
  
• 1 pinch salt
  
• 1 pinch black pepper
  
• ¹/₂ cup flour
  
• 4 tablespoons olive oil
  
• 1 small shallot, minced (about 2 tablespoons)
  
• 1 cup low-sodium chicken broth
  
• 2 tablespoons capers, drained
  
• 3 tablespoons unsalted butter, softened
  
• 2 tablespoons fresh parsley, minced
  
• 6 servings couscous or angel hair pasta

 

Directions

1. Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half and whole lemon to obtain about 1/4 cup juice; set aside.
2. Season both sides of the chicken breasts generously with salt and pepper. Place flour into a shallow dish or pan. Coat each breast with flour, and shake to remove excess.
3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Cook half the batch in the skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add remaining chicken pieces and repeat. Add cooked chicken to previous batch and keep warm in 200 degree oven.
4. Using the pan in which you cooked the chicken, sauté the shallots in the oil and browned bits remaining in the pan. Once shallots become translucent, add the chicken broth and lemon slices. Allow to cook until lemon slices are well-softened.
5. Add the capers and lemon juice, and allow to reduce to concentrate flavors. Remove pan from heat and swirl in the butter until it melts and thickens the sauce. Swirl in the parsley. Spoon over chicken and serve immediately over a bed of couscous or angel hair pasta.

Braised Maryland Chicken and Olives

 

                                             Braised Maryland Chicken and Olives

 

 

Ingredients

• 4 tablespoons canola oil
  
• 2 ¹/₂ pounds chicken legs and thighs
  
• 1 teaspoon Kosher salt, or more to taste
  
• 1 pinch Black pepper, or more to taste
  
• 1 ¹/₂ cups small diced onion
  
• 1 teaspoon minced ginger
  
• 1 teaspoon minced garlic
  
• 1 tablespoon ground coriander
  
• 1 tablespoon ground cumin
  
• 1 ¹/₂ teaspoons paprika
  
• ¹/₂ teaspoon turmeric
  
• ¹/₂ teaspoon cayenne pepper
  
• 2 cups chicken stock, more as needed
  
• ¹/₄ teaspoon saffron
  
• ¹/₂ cup green olives, rinsed
  
• 2 preserved lemons, pulp removed; rind cut into strips
  
• 2 tablespoons chopped cilantro

 

Directions

1. Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place on a plate.
2. Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.
3. Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.

Maryland Oven-Fried Chicken

 

                                                   Maryland Oven-Fried Chicken

 

 

Ingredients

• 3 tablespoons sea salt (divided, plus more for serving)
  
• 8 bone-in, skin-on chicken thighs
  
• 2 tablespoons unsalted butter
  
• ¹/₂ cup all-purpose flour
  
• 1 teaspoon coarsely ground black pepper (plus more for serving)

 

Directions

1. In the morning, combine 2 tablespoons salt and about a cup of warm water in a large bowl or container. Stir to dissolve the salt. Trim the chicken of excess skin and fat. Add the chicken to the bowl. Cover with very cold water and add a tray of ice cubes. Swish around with your hand to disperse them. Chill in the refrigerator until dinner time.
2. Preheat your oven to 400°F (200°C). Remove the chicken from the fridge and pat dry completely with paper towels. Put the butter in a roasting pan large enough to fit the chicken in one layer (But remember, Judy says, "You don't want to crowd it or then it'll stew, like mushrooms"). Place the pan in the oven. In a 1-gallon freezer bag, pour in the flour, remaining 1 tablespoon salt and the pepper. Give it a good shake. Add the chicken pieces two at a time and shake them until thoroughly coated. As you lift them out of the bag, shake them off vigorously. This is vital. You do not want a gummy coating. Line them up on a plate, and repeat with the rest.
3. Lay the chicken pieces in the roasting pan, skin side down, and oven-fry until a chestnut brown and crisp on the bottom, about 40 minutes (sometimes it takes as long as an hour). Don’t flip them until this happens. Use a thin spatula to scrape them up off the pan and turn them; cook the other side until the bottom is browned, which will take less time, around 20 minutes. Remove the pieces from the oven as they finish cooking, and place on a plate lined with paper towels. Just before serving, grind fresh pepper over top and sprinkle lightly with sea salt.

Baked Salmon With Brown-Buttered Tomatoes & Basil

                                Baked Salmon With Brown-Buttered Tomatoes & Basil 

 

 

Ingredients

• 2 pounds salmon fillet (skin on or off)
  
• Kosher salt and freshly ground black pepper
  
• 5 tablespoons butter
  
• 1 tablespoon brown or black mustard seeds (see author note)
  
• 1 tablespoon red wine vinegar
  
• ¹/₄ teaspoon red pepper flakes, or to taste
  
• 2 cups cherry tomatoes
  
• 1 to 2 cups fresh basil leaves
  
• flaky sea salt, for finishing
  
• Crusty bread, pasta, or rice, for serving

 

Directions

1. Heat the oven to 325°F.
2. On a quarter sheet pan or baking dish, place salmon skin-side down. Season generously with salt and pepper.
3. In a medium saucepan over medium heat, add the butter and mustard seeds. Cook, gently swirling the pan, until the butter is nutty and browned and the seeds are fragrant and toasted, 3 to 4 minutes, lowering heat if needed. If using black mustard seeds, they will begin to pop once they're fully bloomed. Add red wine vinegar, red pepper flakes (to taste), and cherry tomatoes (dry them well if freshly washed; otherwise the hot butter will splatter!). Season with a few big pinches of salt. Cook for another 2 to 3 minutes, or until the tomatoes have started to burst and release their juices. Gently smash them to help them on their way (the back of a metal spatula or potato masher works well).
4. Pour the brown-buttered tomatoes over the salmon, smearing the butter and mustard seeds evenly over the salmon’s flesh. Bake until just-cooked through and the flesh flakes, about 15 minutes (or an instant-read thermometer reads 120 degrees in the thickest part).
5. Let cool for a few minutes, then shower the salmon with the basil. To serve, break the salmon into large pieces, and divide across plates with the brown-buttered tomatoes. Season with a few pinches of flaky sea salt.

Corn & Clam Pasta With Tomatoes

                                              Charred Corn & Clam Pasta With Tomatoes 

 

 

Ingredients

• 8 to 10 ounces ounces dried linguine, spaghetti, bucatini, or other thin, long pasta (about half of a standard 16-ounce package—you can eyeball this amount)
  
• Kosher salt
  
• 2 tablespoons olive oil, plus more for the pasta
  
• 2 ears of corn, kernels removed from the cobs (about 2 cups)
  
• 1 pint grape or cherry tomatoes
  
• 2 scallions, light green and white parts only, sliced and divided
  
• ¹/₂ teaspoon red pepper flakes, or more as desired
  
• 3 pounds littleneck clams (about 24 to 30 clams), cleaned very well to remove grit (see author notes)
  
• ¹/₂ cup dry white wine
  
• 2 cups baby arugula
  
• ¹/₂ cup fresh basil, mint, or parsley leaves and tender stems, roughly chopped or torn
  
• 1 lemon, cut into wedges, for serving (optional)

 

Directions

1. Bring a pot of salted water to a boil over medium-high heat. Add the pasta and cook until almost al dente, about 3 minutes less than the package instructions. Drain in a colander in the sink and toss with olive oil so the noodles don’t stick together. 
   
2. Meanwhile, heat the oil in a large Dutch oven or similar deep pot over medium heat until shimmering. Add the corn, season with salt, and spread out in an even layer, then cook untouched for 2 minutes. Stir and continue to cook, stirring occasionally, until the corn becomes a vibrant yellow and starts to brown, 4 to 5 minutes more. Add the tomatoes and white parts of the scallion, season with salt and red-pepper flakes, and stir to combine; cook until the tomato skins start to blister, 3 to 4 minutes more.
3. Add the clams and white wine, cover, and cook until the clams open, 6 to 8 minutes more (larger clams might take longer), shaking the pan occasionally. Reduce the heat as needed to maintain an active simmer.
4. Turn down the heat to low, then add the pasta, tossing to coat with the liquid and cooking until al dente, 1 to 2 minutes more. Stir in the arugula, letting it wilt, and remove any unopened clams. When you’re ready to eat, top with basil and green scallion parts and serve with lemon wedges.

Classic Lobster Rolls

                                                                Classic Lobster Rolls

 

 

Ingredients

For the filling:

• 1 pound cooked lobster meat, cut into 1-inch pieces

• 3 tablespoons lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/2 cup finely chopped celery

• 1/3 cup mayonnaise

For the buns:

• 4 to 6 New England style split-top hot dog buns

• 2 to 3 tablespoons soft butter

Thai Panang Curry

                                         

                                        Thai Panang Curry

Ingredients

• 1 tablespoon oil
• 2 tablespoons Panang curry paste 
• 1 tablespoon peanut butter
• 2 pounds chicken breasts , cut into pieces against the grain
• 1 small onion , sliced
• 1 green bell pepper , thinly sliced
• 1 red bell pepper , thinly sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves , minced
• 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar , packed
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed basil leaves , roughly chopped
• Hot cooked rice white, brown or jasmine

Instructions

• Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
• Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
• Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
• Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
• Serve over hot cooked rice.

Spicy Maryland Fish Stew

 

                                                           Spicy Maryland Fish Stew

 

Ingredients

• 1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes
• 1/3 cup (80ml) lime juice
• 1/4 cup (60ml) olive oil
• 1 red onion, thinly sliced
• 1 green capsicum, thinly sliced
• 1 red capsicum, thinly sliced
• 3 garlic cloves, finely chopped
• 2 short red chillies, finely chopped
• 2 cups (500ml) fish stock
• 400g can chopped tomatoes
• 270ml can coconut milk
• 1 tablespoon virgin coconut oil (see note)
• 6 large green prawns, peeled (tails intact), de-veined
• Coriander leaves and steamed rice, to serve 

 

 

Directions:

 Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt.

Chill for 30 minutes to marinate.
        
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.
         
Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.     
    
Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced
    
Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked.

Stir in the remaining 2 tablespoons lime juice and season to taste. Serve with coriander and rice.

Old Bay Shrimp and Sausage Dinner

 

                                       Old Bay Shrimp and Sausage Dinner

 

Ingredients:

• 1 lb Raw shrimp
• 1 lb Chicken sausage, fully cooked or raw that has been cooked through enough to slice.
• 1 lb Asparagus, trimmed and cut into 3" pieces
• 2 Shallots, sliced into wedges
• 1 tbsp Olive oil
• 1 tsp Salt
• 2 tsp Old bay seasoning
• 1 Lemon
• Pepper, to taste

Lemon Garlic Aioli

• 1 cup Extra light tasting olive oil
• 1 Egg
• 1 Garlic clove
• 1 Tbsp Lemon juice
• Zest of one lemon
• 1 tsp Salt

 

Directions:

Heat oven to 400°F.

To make the aioli, add the olive oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand blenderat the bottom of the jar and turn it on.
In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick.

Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!
    
In a large bowl toss asparagus and shallots in olive oil with 1/2 tsp salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.
    
Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli.

Beef Enchilada Soup

 

 

 

 

Ingredients:

• 2 pounds Ground Beef (93% lean or leaner)
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (19 ounces) mild enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) sweet corn, drained
• 1 can (4 ounces) diced green chilies
• 2 packets (1 ounce each) taco seasoning mix
• 8 sliced flour tortillas (1/4-inch strips.
• Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

 

 

Directions:

Heat large nonstick skillet over medium heat until hot. 

 

Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

 

Color is not a reliable indicator of ground beef doneness.Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. 

 

Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.

Ground Beef & Asparagus Pasta

 

 

 

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 3 cups uncooked bow tie pasta
• 1 pound fresh asparagus, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/4 cup minced shallots (about 2 large)
• 1 tablespoon minced garlic
• Salt and pepper
• 1/4 cup shredded Parmesan cheese (optional)

 

Cook pasta in salted boiling water 10 minutes or until tender. 

Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. 

Drain well. 

Heat large nonstick skillet over medium heat until hot.

Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. 

Remove from skillet with slotted spoon; pour off drippings

Heat oil in same skillet over medium heat until hot. 

Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. 

Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.

Combine beef mixture with pasta and asparagus in large bowl; toss well. 

Sprinkle with cheese.