Sunday

Chicken Cutlets with White Wine and Garlic

This is a great thing to keep in the fridge/freezer for a quick dinner when you need it.

Ingredients:
8 chicken cutlets (about 1.25#)
3 Tb olive oil
1/2c dry white wine
3 garlic cloves, thinly sliced
2 tsp fresh thyme leaves
coarse salt and ground pepper

In a small bowl, combine oil, wine, garlic and thyme and whisk to combine. Season with salt and pepper. Pour marinade into a gallon freezer bag with chicken cutlets. Keep in fridge overnight, or freeze.

When you're ready, remove chicken from liquid and season as needed. Heat oil and butter in pan and cook until browned, 4 minutes total. Serve chicken sprinkled with parsley.


from Everyday Food

Moroccan-style Stuffed Acorn Squash

This is even better the second day, but it does look a little like dog food. Parsley helps, but go for taste instead.

Ingredients:
2 medium acorn squash, halved and seeded
2 tsp extra virgin olive oil
3/4# ground chuck
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4c bulgur wheat
2c water
1/4c golden raisins
1/4c flat leaf parsley, chopped
2 Tbs toasted pine nuts

Preheat oven to 400*. Place squashes, cut side down, in a 9x13 inch dish. Bake until tender, 35-40 minutes.

Meanwhile, heat oil in a 4 quart pot with a tight fitting lid over medium heat. Add ground beef, a pinch each of cinnamon and nutmeg, and 1 tsp salt. Cook, stirring frequently, until browned and cooked through, 5-7min. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.

Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgar, and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.

Scrape out baked squashes, forming 1/4 inche thick bowls, and fold flesh into bulgar mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.


from Martha Stewart

Sour Cream-Thyme Rolls

Ingredients:
1/2c (1 stick) cold unsalted butter, cut into small pieces
1 envelope (1/4 oz) active dry yeast
1 c warm water (105-110*)
2 Tbs sugar
2c cake flour
2c all purpose flour
1.5 ts salt
1.5c sour crea
2 Tbs fresh thyme leaves

Butter a standard 12-c muffin tin and set aside.

Stir yeast, water and sugar together in a small bowl and let sit for 5 minutes until mixture gets a little foamy. Stir until yeast dissolves.

Whisk flours and salt together. Cut in butter with pastry blender (or cuisinart, if you're lazy) until it looks like coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.

Divide mixture between 12 muffin cups - aproximately a heaping 1/3c. Cover with buttered plastic wrap and let rise in a warm place about 1hr or until doubled in size.

Preheat oven to 400* and bake about 20 minutes until golden brown. Remove from muffin pan immediately and serve warm.


From Martha Stewart

Tuesday

Pasta with Corn Pesto

This pasta recipe tastes like summer to me. And it's a bit reminiscent of pasta carbonara with that great rich creaminess.

Ingredients:
4 bacon slices, chopped
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle, fettuccine or pasta of your choice
3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes.

Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta until just tender. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Recipe from Bon Appetit