Grilled Chicken with Lemon Basil Pasta

from Pioneer Woman

Servings: 8

Ingredients

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• ½ sticks Butter
• 3 whole Lemons, Juiced
• ¾ cups Heavy Cream
• ¼ cups Half-and-half
• 1-½ cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Blueberry Crumb Cake

from Pioneer Woman

Servings: 16

Ingredients

• ½ sticks Butter
• 1 Tablespoon (additional) Butter
• ¾ cups Sugar
• 1 whole Egg
• ½ teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 2-¼ teaspoons Baking Powder
• ½ teaspoons Salt
• ¾ cups Whole Milk
• 2 cups Fresh Blueberries
• _____
• FOR THE TOPPING:
• ¾ sticks Butter
• ½ cups Sugar
• ½ teaspoons Cinnamon
• ½ cups Flour
• ¼ teaspoons Salt

Preparation Instructions

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Beef Stroganoff

from Saveur

1 1⁄2 lbs. filet of beef
6 tbsp. butter
Olive oil
2 tbsp. chopped green onions, white and
green parts
1⁄4 cup white wine or vermouth
A.1. sauce or worcestershire sauce
1 1⁄2 cups sour cream
Salt and freshly ground black pepper
Chopped parsley
Cooked egg noodles

1. Cut the beef into very thin slices, or, as Beard recommends, ask your butcher to do it for you.

2. Melt 4 tbsp. of butter in the pan and get it as hot as you can without burning; if you add just a bit of olive oil to the butter it helps prevent it from turning brown. Sauté the beef slices in the hot fat very quickly. When they are delicately browned on both sides and done (this takes only a minute or two), remove them to a hot platter. Add remaining butter and the chopped green onions and cook for a minute. Then add white wine or vermouth and a dash or two of A.1. sauce or worcestershire sauce and the sour cream. Stir well and heat through, but do not boil, or the sour cream will curdle. Salt to taste and pour the sauce over the beef. Top with a sprinkling of freshly ground pepper and chopped parsley. Serve atop egg noodles.

SERVES 6 – 8

Shepherd’s-Style Rigatoni with Ricotta and Sausage

from Saveur

Kosher salt, to taste
1 lb. rigatoni
1 lb. hot Italian sausage, removed from casing
2 tbsp. extra-virgin olive oil
1 lb. cows' milk or sheep's milk ricotta
Freshly ground black pepper, to taste
2 tbsp. roughly chopped parsley
1/4 cup torn basil leaves
1/2 cup grated pecorino cheese, to garnish

1. Bring 5 quarts lightly salted water to a boil in an 8-quart pot over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 12 minutes. Ladle out and reserve 1 cup pasta water. Drain and reserve pasta.

2. Meanwhile, break the sausage into small, olive-size chunks. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until brown and cooked through, about 10 minutes. Discard grease and set sausage aside in skillet.

3. Put the ricotta into a large bowl. Add pepper, to taste. Whisk 1/4 cup of the hot pasta water into the ricotta to make it creamy and saucy. Over high heat, add the pasta to the skillet with the sausage and 1/2 cup pasta water; stir vigorously to combine. Transfer the pasta and sausage to the bowl with the ricotta and mix well, adding some of the reserved pasta cooking water as needed to moisten the pasta. Stir in parsley and basil. Spoon the pasta into bowls and sprinkle with the pecorino and black pepper.

SERVES 4 – 6

Chocolate-Chip Oatmeal Cookies with Dried Cherries

from Bitten Word

Makes about 4 dozen

• PREP: 20 MIN
• TOTAL: 1 HOUR

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups old-fashioned oats
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups dried tart cherries (6 ounces)
• 1 1/4 cups semisweet chocolate chips

Preparation

• Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.

• Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

Easy Shepherd's Pie Recipe

from Simply Recipes

Ingredients

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Tomato Pie Recipe

from Simply Recipes

If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion.

Ingredients

• 1 9-inch pie shell (see pie crust recipe for homemade version)
• 1/2 yellow or red onion, chopped
• 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
• 1/4 cup sliced basil (about 8 leaves)*
• 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
• 3/4 cup mayonnaise
• 1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
• Salt and freshly ground black pepper

*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.

Method

1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Serves 6.