Baked Chicken with Mushroom Sauce

Great sauce for chicken, especially simple baked or pan-fried chicken breast: Chef Mommy: Baked Chicken with Mushroom Sauce.

Stovetop popcorn

Finally made stove top popcorn today! So easy and way more fun than the bagged version :) used this recipe but looking forward to coming up with variations.

Coconut Oil Popcorn on the Stove Top

You can use coconut oil, or butter or a mixture of the two. If you want just a small, easy snack 2 Tbsp of dry popcorn kernels make 1 Quart of popcorn.

Coconut Oil Popcorn

makes about 2 1/2 quarts (10 cups)
1/3 cup organic popcorn kernels
3 Tbsp coconut oil
2 Tbsp grass-fed butter
salt to taste

I use a very heavy bottomed, stainless steel stock pot with a lid for this recipe. I think just about any heavy pot will do (including heavy frying pans).

Place coconut oil, popcorn kernels and butter in pot. Turn heat to medium-high and place lid on pot. Every 10 seconds or so shake the pot to avoid burnt popcorn. Once the popcorn starts to pop, you can stop shaking. There will be a fast burst of popping, after that turn off the heat and let it finish popping. Remove lid and add salt to taste.

Squash and Cabbage.. something

I'm not sure there is name for this, nor do I think there needs to be a name for every dish. I've been trying to make the most of the organic vegetables I get from my farmshare, and I think this is one of those dishes I could actually eat with rice as a meal and be really satisfied.


Yellow Squash and Red Cabbage Dish

Ingredients:
1 green bell pepper, sliced into thin strips
2 medium yellow summer squash, cut into chunks
1 small head of red cabbage, shredded
1/2 cup of shredded carrot
kosher salt
white pepper
black pepper
onion flakes or powder
garlic powder
celery seeds

(I can't offer any measurements for the spices because I didn't use any! I would say use the garlic powder and celery seeds sparingly.)

Heat a deep pot on medium-high. Add the green pepper, then the squash. Saute the squash until it softens a bit, and then add the cabbage and carrot. Season with spices, add 1/4 of water, and simmer on low for 10-15 min until cabbage is cooked. If there's still water, turn the heat back to medium-high and stir fry till the mixture is dry. Serve over rice, with some soy sauce if you like.

Quick dinner recipe

I've been looking for quick recipes that won't smell up the kitchen in my on-the-market house the way my homecooking usually does. Came across this one and looking forward to trying it out tonight.

Dad's Roast Chicken -- My Way with a Parsley Lemon Juice Oil



Recipe courtesy Dave Lieberman

Prep Time:20 min
Inactive Prep Time:--
Cook Time:40 min
Level:Easy
Serves:3 to 4 servings.

Ingredients:

For the chicken:
1 (3 1/2-pound) chicken cut in 8 serving pieces
Kosher salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
Olive oil, for drizzling
The rind of 1/2 lemon, zested

For the parsley drizzle:
1/2 bunch parsley
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper


Directions:

Preheat the oven to 400 degree F.

Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.

Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.

For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.

Bottle gourd and shrimp: Bangla classic

A relative was kind enough to share some of the surplus from their wonderful garden this week. Lau, or bottlegourd, is one of my favorite veggies and my mom makes a delicious dish with it and shrimp. I found a similar recipe online and had a yummy home cooked meal that reminded me of home. http://weekendtongueteaser.blogspot.com/2012/03/bangla-classic-lau-chingri-shrimp-with.html?m=1

Ingredients:

1 medium Lau/Bottlegourd (approx. 3 to 4 cups)- Peeled and cut into chunky cubes
2 cups of shrimp
1 cup of onion
1/2 a teaspoon of turmeric
1/2 a teaspoon of garlic paste
3/4 of a teaspoon of coriander powder
4 to 5 green chilies
2 tablespoon of chopped green coriander leaves
2 to 3 tablespoon of oil
Salt to taste

Cooking process:

First, fry the onions till golden brown. After that, put the turmeric, coriander powder and garlic paste in. Then, as the spices are mixed in nicely, throw in the shrimps and cook them till they turn pink(for 2 to 3 minutes). Once done, throw in the Lau/Bottlegourd. Bottlegourd contains a lot of moisture, so, no need to put in extra water. Put salt and put the lid on and let it cook till the bottlegourd becomes absolutely tender. Now, if your bottlegourd gives you trouble in becoming tender, you can put some water. When the bottlegourd becomes tender and the gravy has reached a nice thick consistency, put the green chilies and the coriander leaves in.

Finally, serve it with steamed rice and enjoy this classic Bangla comfort food.

Pasta with Tomatoes and Mozzarella

Fusilli alla Caprese
Recipe courtesy Giada De Laurentiis .
Prep Time:10 min
Inactive Prep Time: --
Cook Time:10 min
Level:Easy
Serves:4 to 6 servings.
Ingredients
1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid. In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Onion chicken curry

Saute 3 onions sliced, with salt and pepper and evoo.

Add chicken cubed and lots of turmeric.

Add 2 -3 cups water, All Spice, 1/3 tsp cardomom, Nutmeg, More salt and pepper, and turmeric.

Let boil until chicken is done.

Serve over rice and top with toasted almond slices if desired.


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Lentil Salad

I'm used to having soupy lentils, so I thought this was a novel and healthy idea. Made it for a potluck and it seems to have been popular. I liked the acidity, though my husband didn't. To each his own :) On a side note, a cherry pitter is the absolute perfect thing to remove the pits of olives!! It's like magic, I swear.

For this recipe, I used the small brown lentils. I did brine my lentils, and as promised they kept their shape beautifully.



Lentil Salad with Olives, Mint, and Feta. (from Cook's Illustrated)
Serves 4 to 6
French green lentils, or Lentilles du Puy, are our preferred choice for this recipe, but it works with any type of lentil except red or yellow. Brining helps keep the lentils intact, but if you don't have time, they'll still taste good. The salad can be served warm or at room temperature.

Ingredients
1 cup lentils, picked over and rinsed
Salt and pepper
6 cups water
2 cups low-sodium chicken broth
5 garlic cloves, lightly crushed and peeled
1 bay leaf
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1/2 cup coarsely chopped pitted kalamata olives
1/2 cup fresh mint leaves, chopped
1 large shallot, minced
1 ounce feta cheese, crumbled (1/4 cup)

Instructions
1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)

2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Mean-while, whisk oil and vinegar together in large bowl.

3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.

Poached Salmon with Herb and Caper Vinagrette

This was so delicious, and the salmon was truly silky in taste. I want to have salmon every night after this...

Poached Salmon with Herb and Caper Vinagrette.
Published May 1, 2008. From Cook's Illustrated.


Serves 4
To ensure even-sized pieces of fish, we prefer to buy a whole center-cut fillet and cut it into four pieces. If a skinless whole fillet is unavailable, follow the recipe as directed with a skin-on fillet, adding 3 to 4 minutes to the cooking time in step 2. Remove the skin after cooking (see instructions below). This recipe will yield salmon fillets cooked to medium. If you prefer rare salmon (translucent in the center), reduce the cooking time by 2 minutes, or until the salmon registers 110 degrees in the thickest part.

Ingredients
2 lemons
2 tablespoons chopped fresh parsley leaves , stems reserved
2 tablespoons chopped fresh tarragon leaves , stems reserved
2 small shallots , minced (about 4 tablespoons)
3/4 cup water
1/4 cup of apple cider vinegar
1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
2 tablespoons capers , rinsed and roughly chopped
1 tablespoon honey
2 tablespoons extra-virgin olive oil

Instructions
1. Cut top and bottom off 1 lemon; cut into 8 to ten 1/4-inch-thick slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter herb stems and 2 tablespoons minced shallots evenly over lemon slices. Add water and vinegar.

2. Place salmon fillets in skillet, skinned-side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part is still translucent (or until instant-read thermometer inserted in thickest part registers 125 degrees), 9 to 14 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil.

3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine remaining 2 tablespoons shallots, chopped herbs, capers, honey, and olive oil in medium bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl with herb-caper mixture, pressing on solids to extract as much liquid as possible. Whisk to combine; season with salt and pepper to taste.

4. Season salmon lightly with salt and pepper. Using spatula, carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates and spoon vinaigrette over top. Serve, passing reserved lemon wedges separately.

Mom's Nite Out

Bittman's Chicken and Rice

CHICKEN WITH RICE, THE EASY WAY

Time: 30 minutes

3 tablespoons olive oil

2 medium onions, about 8 ounces, peeled and sliced

Salt and freshly ground black pepper

1 chicken, cut up into serving pieces

1 1/2 cups white rice

Pinch saffron, optional

Freshly minced parsley or cilantro for garnish

Lemon or lime wedges.

1. Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.

2. Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.

3. Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.

Pasta Puttanesca

Spaghetti Puttanesca
Martha Stewart Everyday Food

Prep: 10 minutes Total: 30 minutes



INGREDIENTS

Serves 6.

1 pound spaghetti
Coarse salt and ground pepper
1 tablespoon olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
6 rinsed anchovies, (optional)
1 can (28 ounces) whole tomatoes, and their juice
2 tablespoons capers
1/2 cup chopped pitted kalamata olives

DIRECTIONS

Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.




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Homemade Tabouleh

Prep Time: 2 hours, 10 minutes

Total Time: 2 hours, 10 minutes

Ingredients:

2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
1/4 cup coriander
2 tablespoons of fresh mint, chopped
I red medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)
Preparation:

Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.


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Homemade Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
cayenne pepper (if you like it spicy)
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
There are variations of course. For those who like to change it up you can add chipotle in oil or minced olives or jalepenos for a kick.


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Quick Chicken Stroganoff

I had a can of cream of mushroom soup and knew that there was a recipe out there that could turn it into a quick dinner. I looked up the Campbell's site, as much as I hate product placement :) This was actually good, and made me realize that I can really just throw some chicken breasts on heat and turn out a filling meal. I don't know why I lean towards the complicated when it comes to dinner...

Quick Mushroom Chicken Bake - from Campbell's Kitchen

Ingredients:
4 skinless, boneless chicken breast halves (about 1 pound)
Lemon pepper seasoning
1 tablespoon vegetable oil
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
4 ounces sliced mushrooms
2/3 cup milk
1/2 cup grated Parmesan cheese
1 clove garlic, crushed
Ground black pepper
12 ounces extra-wide egg noodles

To make:
1. Season both sides of the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 5 minutes on each side or until well browned on both sides. Place the chicken into a 2-quart baking dish.
2. Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
3. Bake at 350°F. for 30 minutes or until the chicken is cooked through (use a thermometer to cook to an internal temperature of 165 F). Prepare the noodles as per package instructions. Serve the chicken and sauce over the cooked noodles.

Lamb and Spinach Stew

Lamb and spinach stew

2 lb of lamb shoulder
2 bags of fresh or 4 boxes of frozen chopped Spinach
Salt and Pepper
½ tsp of all spice
½ tsp of Cinnamon
2 bay leaves
½ tsp of Cardamom
2 onion cut in small pieces
2 14oz cans of garbanzo beans

1. Wash the lamb pieces with some salt and a little vinegar.
2. Bring to boil and rinse.
3. Sautee the lamb pieces with onions and a little Olive oil
4. Add water to cover and boil until lamb is tender.
5. In the mean time add salt, pepper, the bay leaves, cardamom, and cinnamon to the boiling water.
6. If you have fresh spinach you need to cut the stems off and wash the leaves very carefully. Place in a deep pot and soak with water then rinse and strain.
7. If you using frozen, just defrost and add to the pot on low heat until water is almost drained.
8. Add another chopped onion and sauté with olive oil until green color turns darker.
9. When the meat is well cooked, add the Spinach to it and the garbanzo beans after you wash and strain them. Let it cook all together and add salt and pepper if needed.
10. Also add more water if needed but not too much.
11. Cook for another 30 min and serve over rice. Sprinkle with lemon juice.

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Spanish-style Chicken with Rice

I love a good one pot meal and Arroz con Pollo always looks delicious when they make it on tv. This took me around exactly an hour and wasn't complicated at all. Though it was a little under-spiced for me, of course my husband thought there were enough spices. I added some smoked paprika to the chicken before browning it though the original recipe only called for salt and pepper. If you're using a smaller chicken you can use a 12-inch skillet, but that was too small for my 4-lb chicken.

Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups + 1 3/4 cups chicken broth
1 (14-oz) can diced tomatoes including juice
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)


Garnish: chopped fresh flat-leaf parsley


Pat chicken dry and season with paprika, salt, and pepper. Heat oil in a dutch oven over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add 1 1/4 cups broth and boil, uncovered, 2 minutes. Stir in tomatoes with juice, rest of chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.

Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, and salt and pepper to taste. Cover and let stand 10 minutes. Discard bay leaf.



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Mary Alice's Deviled Eggs

I saw this one made during an episode of Ace of Cakes. Yummy!




Mary Alice’s Deviled Eggs
Adapted from The Joy of Cooking

12 hard boiled eggs (use the oldest eggs that are still ok to eat. Put them directly into gently boiling water and simmer gently for 20 minutes. Shell.)

Slice eggs in half and remove yolks into large bowl.

Smoosh up yolks really good with a fork, then add:
6 tablespoons mayo
6-8 teaspoons of minced fresh tarragon, fresh Italian parsley, and fresh chives (no substitutions here – this is the key to the yum)
4 teaspoons dijon mustard
3 teaspoons champagne vinegar
3 minced shallots
1 splash of Worcestershire sauce
lots of ground pepper
1/8 teaspoon hot curry powder (more to taste)

Use pastry bag to fill eggs. Sprinkle with hot paprika.

Enjoy!



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Spinach Dip

This was a request from a friend for an easy Spinach Dip. I love CI. Nuf said.

Creamy Herbed Spinach Dip

Makes about 1 1/2 cups.
From Cook's Illustrated

Note: Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic.

Ingredients
10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/4 teaspoon hot pepper sauce , such as Tabasco
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/2 medium red bell pepper , diced fine (about 1/4 cup)

Instructions
1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot pepper sauce, salt, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)

Chicken and Risotto

I like the food network, but lately I've just been sick of the late night shows that are all I end up watching because I get home from work at 6 or 7pm. I mean how many cake-making challenges can a person watch? But since we got DVR I've been recording some of the daytime shows when they actually cook food. Sandra Lee is one of them, and though I know a lot of people complain that she uses a lot of supermarket/prepared ingredients like spice mixes, etc., it's really the most realistic way to cook for some people who either need to save money or save time. I am often that person, and then other times I want to do everything from scratch. One episode of Sandra's Money Saving Meals involved a Chicken Scaloppine and Roasted Garlic and Mushroom Risotto. I was intrigued to make the risotto because I've never done it before and she made it look so easy. Simple it was not, but the meal is really something anybody could try and be relatively successful at. And it tasted yummy. All I need to figure out is how to prevent the risotto from sticking to the bottom of the skillet like that Iranian burnt rice :P

Roasted Garlic and Mushroom Risotto

from Sandra Lee

This recipe actually makes quite a bit of risotto, because it's designed to make a second recipe as leftovers. I just made the whole thing cause it's that good that I knew I would want more :)

Ingredients:
1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan

Directions:
Preheat the oven to 350 degrees F.
Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.

Chicken Scaloppine

adapted from Sandra Lee

Ingredients:
2 chicken breast halves, boneless and skinless
1 teaspoon poultry seasoning

Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
2 tablespoons unsalted butter
1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves

Directions:
Slice the breasts in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.