Chicken Piccata

 Serves 2

Ingredients

2 6- to 8-ounce boneless, skinless chicken breast halves, pounded until thin and even

Coarse salt

Ground white pepper

1/4 cup all-purpose flour

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

⅕ cup white wine, or dry vermouth

2 lemons, each cut in half, 3 halves  juiced (1 half thinly sliced, crosswise

2 tablespoons capers

¼ cup each chopped parsley and chives 

Lemin slices

Directions

Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.

Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the chicken. Turn the heat to high and saute the chicken 2 minutes per side. Pour in the wine, swirl it around the pan for 20 seconds, and turn over the chicken. Add the lemon juice and slices, swirl them around in the pan, and turn off the heat. Add the capers, chives, parsley, and lemon slices,

Serve with Zucchini pasta

Fettuccine With Zucchini

Ingredients

1 pound medium-sized zucchini, about 6, diced

Salt

4 tablespoons extra virgin olive oil

1 1/2 cup minced onion

1 cup pine nuts

3 cloves garlic, slivered

1 pound fresh fettuccine

Freshly ground black pepper

3 tablespoons minced flat-leaf parsley leaves

1/2 cup grated Grana Padano.

Directions

1. Place zucchini in a colander, toss with salt, and set aside to drain in the sink or over a bowl for 30 minutes. Meanwhile, heat 3 tablespoons of oil in a heavy sauté pan, add onion, pine nuts, and garlic, and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain the zucchini and add it to the pan. Sauté about 20 minutes, until tender.

2. Bring a large pot of salted water to a boil for pasta, cook pasta about 3 minutes, and drain, reserving about 1 cup of pasta water. Add pasta to the sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese, and additional olive oil and serve.

OKLAHOMA ONION BURGERS

 Serves 2. The recipe is easily doubled or tripled.

Ingredients 

 

1/2of a large onion, sliced 1/8-inch thick

¼ teaspoon salt and pepper

8 ounces lean ground beef or ground turkey  

1/2tablespoon unsalted butter   

1/2teaspoon vegetable oil

4 slices of American cheese

2hamburger buns, buttered and toasted

 Directions

Combine onions and salt in a bowl and toss to combine. Let sit 30 minutes, tossing occasionally. Using tongs, transfer onions to a clean kitchen towel, gather edges, and squeeze onions dry. Transfer to bowl, and season with ½ teaspoon pepper.

 Divide the onion mixture into 2 separate mounds on the baking sheet. Form meat into 2 lightly packed balls, and season all over with salt and pepper. Place meatballs on top of onion mounds, and flatten meat firmly so onions adhere and patties measure 4½-inches in diameter. 

 Melt butter with oil in a nonstick skillet over medium heat. Using a spatula, transfer burgers to the skillet, onion side down, and cook until onions are deep golden brown and beginning to crisp around edges, 6 to 8 minutes. Flip burgers, increase the heat to high, and cook until well browned on the second side, about 2 minutes. Place American cheese on each bun bottom. Transfer burgers to buns, add desired toppings, and serve.

 

Greek Style Codfish Dinner

 2 servings

Ingredients

2-5 to 6 oz ciabatta, about 1/2 inch thick

Greek seasoning

2 small baking potatoes, sliced very thin

Olive oil

Salt and pepper to taste

1/2 cup cooked spinach

1/2 cup sliced Kala,ata olives

1/2 cuo ceumbl3d feta cheese

Directions

Preheat the oven to 425 degrees F. Doat a small baking dish with olive oil. Mix the potatoes with salt and pepper. Spread them evenly in the baking dish and bake for 30 minutes.

Sprinkle the fish with  Greek seasoning and place them on top of the potatoes. Spread the fish with the spinach and then spread the top with olives and cheese.

Bake for 20 minutes and serve with a tomato salad.

Italian Escarole Soup

Springtime means you can find escarole in your market.

Yield:  4-6 servings 

Ingredients 

¼ cup extra-virgin olive oil

1 small onion, chopped 

3 garlic cloves, minced

2 links of Italian sausage, cut into thin slices

8 cups chicken broth, homemade adds more flavor

2 (15-ounce) cans

cannellini beans or other white beans, drained 

1 head escarole, chopped 

1 tablespoon chopped fresh thyme 

Salt and pepper

Parmesan cheese for garnish

Directions 

Heat a large saucepan over medium-high heat. Add olive oil to the pan; swirl to coat. Add onion, garlic, and sausage; cook until sausage is browned, stirring frequently. Add broth and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in 1 ½ tablespoons salt, ½ teaspoon black pepper, escarole, and thyme.  Cook until escarole is tender.

Divide soup evenly among individual soup bowls; sprinkle with Parmesan cheese and serve with fresh Italian bread.

 

Stuffed Poblano Peppers

 2 servings

Ingredients

2 large poblano peppers, cut off a thin slice from the top, and remove all the seeds 

½ cup salsa

Filling 

½ cup cooked rice

½ cop cooked chicken cut into small dice

½ cup shredded Mexican cheese

Directions 

Combine the filling ingredients and fill the peppers.

Spread ⅕ cup salsa in each of two baking ramekins.

Place the filled peppers on top.

Preheat the oven to 350 degrees F. Bake the peppers for one hour.

Serve with corn on the cob.

Mexican Pork Chops with Spicy Peppers and Rice

 

2 servings

Ingredients 

2 boneless loin pork chops, about 6 oz each, and ½ inch thick 

Taco seasoning 

6 Anaheim peppers, seeded and sliced into 1-inch pieces

1 Halap eno pepper, seeded and chopped into tiny pieces

Olive oil

Directions 

Heat a large skillet with a cover and add 2 tablespoons of oil. When hot, add all the peppers and cook until soft.

Cost the pork with taco seasoning to taste. Push the peppers aside and add the pork. Cook over medium heat for 6 minutes. Turn the pork over, cover the pan, and cook 2 minutes. Turn the heat off and let the pork rest in the covered pan for 2 minutes.

Serve with the peppers and Mexican rice.

Mexican Rice 

Ingredients

2cups cooked white rice 

1 cup jarred salsa

1 teaspoon olive oil

Directions 

In a small skillet, heat the oil over low heat. Add the rice and salsa. Heat until hot,

Good For You Dinner

 Roasted Salmon Fillets

2 servings

INGREDIENTS

 2- 6oz Salmon fillets, 

 1 tablespoon Dijon mustard

 2 tablespoons orange marmalade

 Salt and black pepper to taste.

½ cup panko bread crumbs 

Directions 

Heat the oven to 400 degrees F.

Combine the Dijon mustard and marmalade.  

Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Sprinkle with salt and pepper e.

Spread the tops of the fillets with the glaze.

Press the Panko crumbs on top of the glaze.

Place the pan into the top half of the oven. Bake for forty 15-18 minutes.

Serve with roasted broccoli and sweet potatoes.