Brown Sugar Asparagus

Ingredients:


2 pounds fresh asparagus spears
3 tablespoons butter
2 tablespoons firmly packed light brown sugar
3/4 cup chicken broth
Orange zest strips, optional for garnish


Step-by-step


1. Snap off the thick woody ends of the asparagus spears and discard.
2. Heat the butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually, until brown sugar dissolves.
3. Add the asparagus to the brown sugar mixture, turning to coat. Sauté for 2 minutes.
4. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until the asparagus is crisp-tender, about 8 to 10 minutes. Transfer the asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm.
5. Cook reserved pan juices in the skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over the asparagus. Garnish with orange zest strips, if desired. Serve immediately.

Citrus Marinated Chicken and Orange Salad

Ingredients
1. 3 oranges
2. 3 garlic cloves (chopped)
3. 7 tbsp extra virgin olive oil
4. 14 tsp cayenne pepper
5. 1 pinch cayenne (dressing)
6. salt
7. black pepper
8. 28 oz breasts halves (boneless skinless chicken)
9. 1 head radicchio
10. 1 red onion (thinly sliced)
11. 1 bunch arugula (stemmed and thoroughly cleaned)
12. 3 sprigs fresh oregano (stripped of leaves then chopped)
13. 2 tbsp honey
14. 1 tbsp Dijon mustard
15. 4 slices crusty bread




Directions:
1. Preheat a grill pan or outdoor grill on high.
2. Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
3. To the zest and juice, add the garlic, 3 Tbs olive oil, 1/4 t. cayenne, salt, and pepper, and stir to combine.
4. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
5. While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
6. Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
7. Add the red onions and arugula.
8. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of olive oil.
9. Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
10. Remove from the grill and let rest for a few minutes. Lightly toast the bread.
11. Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Angel Hair Pasta with Beef

Ingredients:


16 ounces angel hair pasta
2 tablespoons canola oil or olive oil
2 pounds beef sirloin, thinly sliced
1 large red onion, sliced
8 ounces mushrooms, sliced
2 each medium yellow summer squash and medium zucchini, sliced
1 teaspoon minced garlic
2 (14 1/2-ounce) can diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper


Step-by-Step


1. Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
2. Heat canola oil in a large skillet over medium-high heat until hot. Cook the beef and onion in hot oil, stirring continually, just until beef is slightly pink, about 5 minutes.
3. Add mushrooms, yellow squash, zucchini and garlic to beef mixture. Sauté until vegetables are crisp-tender, about 5 to 7 minutes.
4. Add tomatoes. Cook until tomatoes are heated through. Stir in salt, oregano and black pepper.
5. Place equal portions of the pasta on 6 to 8 serving plates. Spoon portions of beef mixture over pasta and toss lightly.

Greek Lemon Chicken

Ingredients:

3 tablespoons olive oil

6 skinless, boneless chicken breasts (4 ounces each)

3 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

2 teaspoons prepared mustard

2 cups milk

2 egg yolks

1 tablespoon grated lemon peel

1 teaspoon lemon juice

1/4 cup minced fresh parsley

1 cup sour cream

1 pound angel hair pasta

1 tablespoon vegetable oil

1/2 cup crumbled feta cheese

1 teaspoon dried dill

Step-by-Step

1. Heat oil in a large skillet over medium-high heat; add chicken and cover. Cook until chicken is browned, turning once, about 15 minutes. Remove chicken; slice. Set aside.
2. Heat butter in a medium saucepan over medium-low heat; stir in flour, salt and mustard. Add milk. Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into skillet.
3. Stir remaining egg mixture into flour mixture. Bring to a gentle boil, stirring continually. Remove pan from heat. Stir in parsley and sour cream.
4. Cook pasta according to package directions; drain. Toss with oil. Stir 3/4 cup of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill.

Chocolate Éclair Dessert

Desert time. I love these and usually just buy them at the store in the bakery or go over to the frozen section, but like most things, homemade is better.This is a different way to have an Éclair. 

Ingredients:

2 (3.4-ounce) packages French vanilla instant pudding mix

3 cups plus 3 tablespoons milk, divided

8 ounces whipped topping

1 (12-ounce) package graham crackers

6 tablespoons butter

2 (1-ounce) squares semisweet chocolate

1 3/4 cups confectioners' sugar

Step-by-Step:

Combine pudding mix and 3 cups milk in a large bowl. Prepare instant pudding using package directions. Add whipped topping. Beat with an electric mixer set at medium speed until blended.

Arrange a layer of graham crackers in bottom of a 13x9-inch dish. Spread with half the pudding mixture. Add a second layer of the graham crackers. Spread with remaining pudding mixture. Top with another layer of graham crackers.

Combine the butter and chocolate in a small saucepan. Cook over low heat, stirring frequently, until the chocolate melts. Stir in remaining milk.

Place confectioners’ sugar in a medium bowl. Add chocolate mixture. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers. Chill, covered, for 8 hours. Cut into squares and serve on dessert plates.

Double Chocolate Cookies

Ingredients: 

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 large egg

1/2 teaspoon baking soda

1 cup all purpose flour

2 cups (12 ounces) chopped chocolate (chips or baking squares

Step-by-Step:

1. Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
2. Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
3. Chill the cookie dough, covered, for 4 to 10 hours.
4. Preheat the oven to 325°F. Grease baking sheets.
5. Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
6. Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Hearty Chicken Stroganoff

With Spring here the days are still cool for a while and so are the nights. But this is light enough even for late spring and early summer. Pair it with a green salad with a vinaigrette dressing and it would be a perfect dinner. 

Ingredients:

8 ounces wide noodles

6 tablespoons all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 to 1 1/2 pounds chicken tenderloins

4 tablespoons butter, divided

6 medium mushrooms, cut into quarters

1 cup chopped onion

1/2 teaspoon dry mustard

2 cups chicken broth

1 cup sour cream

1 teaspoon ketchup

Step-by-step:

1. Cook the noodles using the package directions; drain well. Cover to keep warm.
2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat.
3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.
4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup.
5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles.