The flu overtook our home this week but thankfully managed to miss Ryan. I was just waiting for him to have a fever but he's still ok. I was still able to make dinner and here are a few of the new ones I tried.
From the Super Suppers Cookbook:
Santa Fe Chicken
Makes 6 Servings
Super Suppers Cookbook
Meredith Books
Copyright 2006 by Judy Byrd
Nonstick cooking spray
6 medium boneless, skinless chicken breast halves (2 1/4 lbs total)
1/4 cup olive oil
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium red onion, cut into 1/4" slices
2 tablespoons freshly squeezed lemon juice
1 7-ounce can whole green chile peppers, drained and cut into strips (I used chopped)
1 1/2 cups shredded cheddar cheese
1. Preheat oven to 375. Coat a large baking sheet with cooking spray.
2. Lightly brush each chicken breast half with some of the oil. sprinkle with chili powder, salt and black pepper. Arrange chicken on the baking sheet. Bake, uncovered, about 20 minutes or until chicken is no longer pink.
3. Meanwhile, preheat the remaining oil in a large skillet. Saute the bell peppers and onion in hot oil about 3 minutes or until vegetables are just tender. Remove skillet from heat. Pour lemon juice over vegetables, toss to coat.
4. Top each chicken breast with chile peppers, vegetable mixture, and cheese.
5. Bake, uncovered, about 5 minutes or until cheese melts.
Plan Ahead: Prepare through step two up to 1 day ahead. Cover and refrigerate. Preheat oven. Continue according to step three.
Freeze Ahead: Prepare through step four. cover with plastic wrap and foil. Freeze up to 2 months. Defrost completely in refrigerator. Preheat oven. Remove plastic wrap and foil and continue according to step five.
From Everyday Italian Cookbook by Giada De Laurentiis
Clarkson Potter/Publishers
Copyright 2005 by Giada De Laurentiis
Orecchiette with Spicy Sausage and Broccoli Rabe
Serves 4 (I'd say closer to 6!)
Salt
2 bunches of broccoli rabe, stalks trimmed and quartered crosswise
12 ounces dried orecchiette pasta or other small shaped pasta such as farfalle or penne (I used miniature wagon wheels that I had on hand)
3 tablespoons olive oil
1 pound spicy pork sausage, casings removed (I used mild pork sausage in bulk so I didn't have to deal with the casings and I could control the heat)
3 garlic cloves, minced
pinch of dried crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
Brink a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli aside. Cook the pasta in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the Parmesan cheese, salt to taste and pepper into the pasta mixture. Transfer to pasta bowls and serve.
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