New: August 2013

10 chicken tenders (2 lbs)

.75 c flour
paprika
garlic powder
thyme
herbs du provence
salt
black better

2 eggs, beaten

1 c breadcrumbs (same seasonings)

Dredge in flour mixture, then egg, then breadcrumbs.
Set on cookie sheet, put in fridge.

Heat ~.5 inches of oil in large dutch oven on high heat.

Fry tenders in batches (4-5 at a time)
Put on paper towels to remove excess oil.

1/4 cup olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 small dried red chili, crushed, or pinch of red pepper flakes
1/4 cup dry white wine
1 can (7 oz.) tuna in olive oil, drained and flaked
1/4 cup chopped fresh flat-leaf parsley
1 lb. linguine or spaghetti
Salt, to taste
1/2 cup toasted fine bread crumbs
Directions:
In a fry pan large enough to hold the cooked pasta and the sauce, warm the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and chili and cook until the garlic is golden, about 1 minute. Add the wine and cook until the liquid is reduced by half, about 1 minute. Stir in the tuna and parsley and remove from the heat.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and salt and cook, stirring frequently, until the pasta is al dente. Drain, reserving a ladleful of the cooking water.

Add the drained pasta to the sauce and stir and toss well over medium heat, adding some of the cooking water if the sauce is too dry. Transfer to a warmed serving bowl, sprinkle with the bread crumbs and serve immediately. Serves 4.

New recipe to try:

• 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
• 1 large onion, chopped (about 2 cups)
• 1 pound white mushrooms, trimmed and halved (or quartered, if large)
• Coarse salt and ground pepper
• 2 tablespoons cornstarch
• 1/2 cup reduced-fat sour cream
• 2 tablespoons Dijon mustard
• Cooked thin egg noodles, for serving
• Chopped fresh dill, for garnish (optional)

In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours at 350.

In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.


This was the old recipe and it turned out really bad. The meat was half-way between normal cooked and slow cooked so it was a really creepy gross texture.
INGREDIENTS:
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
1 yellow onion
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef
broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms,
drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

DIRECTIONS:
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

new: August 2013

YIELD: Makes 4 servings
ACTIVE TIME: 50 min
TOTAL TIME: 50 min

INGREDIENTS

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot (use 2 full large shallots)
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced (or more)
1 1/2 teaspoons finely chopped fresh sage (use from garden if in season)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream (or less)
1 teaspoon fresh lemon juice

PREPARATION

Put oven rack in middle position and preheat oven to 200°F.
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Goes well with gnocchi.
Recipe from: https://www.epicurious.com/recipes/food/views/chicken-marsala-232152

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