Cacciatore Butter-Stuffed Chicken

1 cup diced cremini mushrooms
1/2 cup diced onion
1/2 cup diced red bell pepper
2 cloves garlic, minced
2 tsp. chopped fresh rosemary
1 Tbsp. unsalted butter
Salt and black pepper to taste
2 tsp. tomato paste
2 Tbsp. dry red wine
1 stick unsalted butter, cubed and softened (8 Tbsp.)
2 tsp. chopped fresh basil
1/4 tsp. minced lemon zest
4 boneless, skinless chicken breasts (6-7 oz. each)
1/4 cup flour
1 egg
1 1/2 cups panko breadcrumbs
Canola oil

Mince mushrooms, onion, bell pepper, garlic, and rosemary in a food processor.

Saute vegetable mixture in 1 Tbsp. butter in a saucepan over medium-high heat, season with salt and pepper, and cook until moisture evaporates, 15 minutes. Add tomato paste; cook until dry, 2 minutes. Deglaze pan with wine and cook until dry, 2 minutes. Transfer mixture to a bowl; cool to room temperature, 15 minutes.

Mash 1 stick butter, vegetable mixture, basil, and zest in a bowl; season with salt and pepper.

Spread filling onto plastic wrap into a 4-inch square; wrap, chill, until firm 30 minutes, and quarter.

Pound chicken breasts to 1/8- to 1/4-inch thick, one at a time, inside a resealable plastic bag with 1 tsp. water using the smooth side of a mallet. Place the bag on a kitchen towel to cushion the chicken during pounding. Avoid pounding breasts too thin to prevent holes or torn edges.

Stuff chicken breasts by placing a quarter of the filling in the center of each pounded breast. Fold the end of the breast over the filling, tuck in the sides, then continue rolling until the filling is covered. Tightly wrap the stuffed breast in plastic wrap, then repeat stuffing and wrapping with remaining breasts. Chill breasts at least one hour, as long as overnight, or freeze until just firm.

Bread the chicken by first dredging in 1/4 cup flour, then dipping into the beaten egg, and finally rolling in the panko breadcrumbs, pressing to coat. At this point, the crumbs need to adhere to the chicken. Wrap the breaded breasts in plastic wrap and chill to set the coating, at least one hour or up to 3 hours.

Fry all the stuffed breasts until browned on both sides in 1/2-inch of canola oil heated to 375 degrees, 5-7 minutes. After browning, transfer breasts to a rack set over a baking sheet and transfer to the oven preheated to 450 degrees. Roast stuffed breasts until an instant-read thermometer inserted into the chicken registers 165 degrees, 15-20 minutes.

Cuisine at Home, February 2012
Serves 4

Beef Satay

1 ¼ lb. flank steak
½ cup teriyaki sauce
5 green onions, chopped and divided
1 ¼ cup rice wine vinegar
2 tsp sesame oil
1 ¼ tsp salt
1 ¼ tsp red pepper
1 tbsp brown sugar
1 tbsp sesame seeds, toasted

1. Thinly slice steak across the grain. Place steak in a resealable plastic bag and add teriyaki sauce and 3 chopped green onions; seal and refrigerate for 1 hour.

2. Remove steak; discard marinade. Thread steak slice onto 10 to 12 inch metals skewers.

3. Grill, covered with grill lid, over medium heat 5 to 7 minutes on each side to desired doneness.
4. Combine remaining green onions, vinegar, oil , salt, red pepper, and brown sugar in a small bowl. Stir in sesame seeds. Serve sauce with beef skewers.

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Prosciutto, Apple & Brie Monte Cristos

2 Tbs Dijon Mustard
2 Tbs Honey
8 ¾ thick slices crusty artisan style Bread
6 oz Brie, thinly sliced
3 oz. thinly sliced Prosciutto
1 small, crisp, sweet Fuji Apple
4 large eggs
½ tsp. ground allspice
3 Tbs unsalted butter
Kosher salt

Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each bread with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, Prosciutto, apple slices, and the then the remaining 4 slices of bread, mustard side down.

Beat the eggs and allspice in a large shallow bowl.

Melt half of the butter in a 10-inch non-stick skillet over medium heat. Dip both side of the two sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes.

Transfer to a plate and keep warm, repeat with the remaining butter and sandwiches. Cut sandwiches in half, sprinkle with salt and serve.

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Bacon, Pear & Raspberry Grilled Cheese

4 slices sturdy, grainy wheat bread
3 tablespoons raspberry preserves
¼ cup thinly sliced red pear
8 slices cooked bacon
4 slices Muenster cheese
1-2 tablespoons butter

Preheat griddle or panini press to medium high heat

Assemble 2 sandwiches in this order bread, preserves, pear, bacon, cheese & top with bread.

Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.

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Cashew, Coconut, and Pumpkin Curry

1 ½ qts. peeled, 1 ½ in chunks pumpkin or other orange flesh squash
about 1 tsp kosher salt
3 tbsp vegetable oil, divided
1 onion, halved and cut into half-moons
1 or 2 red or green serrano chilies, minced
1 cinnamon stick (2 ½ in. long)
20 fresh curry leaves or 6 dried bay leaves
1 tsp turmeric
1 tsp cumin seeds
1 can (14.5 oz) coconut milk
1 tbsp lemon juice
Steamed basmati rice

1. Sprinkle pumpkin with ½ tsp salt. Heat 1 tbsp oil in large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6 to 8 minutes; reduce heat if pumpkin starts to get dark. Transfer to a bowl and repeat with 1 tbsp oil and remaining pumpkin.

2. Meanwhile, heat remaining 1 tbsp oil in another large frying pan over medium heat. Cook onion, stirring occasionally until deep golden. 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.

3. Add chilies, cinnamon, and curry leaves to onion in pan. Cook, stirring often until curry leaves are very fragrant, about 2 minutes. Add Turmeric, cumin and remaining ½ tsp salt and cook, stirring until spices are fragrant, about 1 minute.

4. Return pumpkin to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5 to 10 minutes. Stir in Cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.

Serves 4 | 50 minutes

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Black Pepper Tofu and Green Beans

1 lb green beans, trimmed & halved
2 tbsp lime juice
2 tbsp reduced sodium soy sauce
1 tsp pepper
14 oz firm tofu, drained and patted dry
2 tbsp canola oil
1 tbsp pack dark brown sugar
1/2 cups shallots

Bring a medium pot of water to a boil, add green beans, and cook until bright green, about 3 minutes. Drain and rinse with cold water. In a small bowl, mix lime juice, soy sauce and pepper, then set aside.

Cut tofu into ½ in thick rectangles. Heat oil in a nonstick pan over medium-high heat. Add tofu, sprinkle with brown sugar and cook until browned, about 10 minutes. Stir in shallots and cook until browned, about 3 minutes. Add green beans and cook until warmed, about 3 minutes. Pour in soy sauce mixture and stir to coat.

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Spicy White Chili

2 cups chopped onions
4 cloves garlic, minced
2 Tbsp Olive oil
1 4.5 oz can diced green chilies
3 tsp chili powder
1 tsp dried oregano, crushed
½ tsp cayenne pepper
3 15-oz cans white kidney beans, rinsed & drained
2 14.5 oz cans reduced sodium chicken broth
5 cups cooked turkey
4 oz Pepper Jack Cheese, shredded

In Dutch Oven cook onions and garlic in hot oil over medium high heat for 5 to 10 minutes, stirring often, until tender. Stir in chilies, chili powder, oregano, and cayenne pepper; cook 1 minute. Mash 1 can of beans; add all beans and broth to Dutch oven. Bring to simmering. Cook, covered 10 minutes.

Stir in turkey; cook about 10 minutes, until heated through. Stir in cheese until melted.

Makes 8 to 10 servings.

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ITALIAN STYLE BEEF with POLENTA

1 cup dry coarse ground polenta
1 teaspoon dried oregano
Dash of Kosher Salt
2 cups of water
1 cup 2% reduced fat milk
¾ cup grated parmigiano-reggiano cheese, divided

Cooking spray
1 pound ground sirloin
1 cup chopped onion
1 teaspoon crushed red pepper
1/8 teaspoon kosher salt
3 garlic cloves, minced
2 cups lower-sodium marinara sauce
1/2 cup torn basil

Place 1st three ingredients in a large saucepan. Gradually add water and milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and d cook for 20 minutes, stirring frequently. Stir in 1/3 cup cheese.

Heat a nonstick skillet over medium high heat; coat with cooking spray. Add beef; sauté 5 minutes Stir to crumble. Remove beef: drain. Wipe pan; coat with cooking spray. Add onion, pepper 1/8 teaspoon salt, and pepper; sauté for 4 minutes., stirring frequently. Add beef and sauce; simmer 8 minutes.

Divide polenta evenly among 4 shallow bowls. Top each serving with 1 cup beef mixture; sprinkle with 2 teaspoons cheese and 2 tablespoons basil.

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Crispy Onion Chicken

½ Cup butter, melted
1 Tbsp Worchester Sauce
1 tsp ground mustard
½ tsp garlic salt
¼ tsp pepper
1 can (6 oz) cheddar French-fired onion rings, crushed
4 boneless skinless chicken breasts

IN a shallow bowl, combine butter, Worchester sauce, mustard, garlic salt & pepper. Place 1/2 cup of onions in another bowl. Dip chicken in butter mixture, then in coat with onions.

Place in 9 inch square baking pan, top with remaining onions and drizzle with remaining butter mixture.

Bake uncovered at 350 for 30-35 minutes

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SMOKED MAC N CHEESE LASAGNA CUPCAKES

15-16 pieces (1-lb box) lasagna, cooked until tender, drained
Olive Oil
3 cups grated Parmesan cheese
3 cups grated smoked mozzarella
3 cups grated sharp cheddar
White sauce recipe (see below)

1. Trim 12 lasagna pieces into 6×2-in strips and place on lightly oiled sheet pan. Cut remaining pieces into 3 equal sections and place on sheet pan.
2. Brush a 12-cup cupcake tin with olive oil. Lay 2 6-in. lasagna strips in bottom of each mold to form an X. (Strips will hang over.)
3. Sprinkle 1 tbsp. of each cheese over pasta, packing down well. Top with 1 tbsp. of sauce. Place 1 smaller piece on top. Repeat for each.
4. Fold the top 2 overhanging pieces over the top of each cupcake. Use sauce to seal the edges. Sprinkle with each cheese and a dab of sauce. Cover with plastic wrap; chill for least 2 hours.
5. Preheat oven to 325. Bake cupcakes 25 to 30 minutes. Let cupcakes rest 10 minutes before serving.

White Sauce
Melt 4 tbsp. butter in medium saucepan over medium heat. Add 3 tbsp. flour and stir for 2 minutes. Slowly add 2 cups hot milk, stirring constantly. Add a pinch of salt and cook over low heat, stirring until thickened, about 10 minutes.

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