Ma What's For Dinner?

Serves 4  Prep Time: 10 minutes  Cook time: 30 minutes

2 T unsalted butter

2 T Olive Oil

4 skinless boneless chicken breast halves

8 oz sliced fresh mushrooms

1 small onion, sliced thin

2 T minced shallots

1 T minced garlic

½ cup white wine

S&P

½ cup shredded mozzarella cheese

Set a large skillet over medium heat.  Add butter and olive oil and let it melt.  Add mushrooms, onions and shallots and season with S&P. Cook about 5 minutes, toss in your garlic and cook for an additional minute. Add chicken and cook 10 minutes on first side and about 8 on the second, or until tender. Pour in your white wine about when you flip your chicken.  Be sure to scrape up all the good stuff on the bottom of the pan.  Sprinkle with cheese and remove from heat.  Cover with tin foil for a few minutes, until, cheese melts.  Serve it up good and hot!  MMMmmmm!

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Serves: 4  Prep Time: 5 minutes Cook time: 40 minutes

6 veal cutlets pounded thin

½ cup flour

S&P

1      T extra virgin olive oil

1 T butter

8 oz mushrooms, sliced

2      shallots sliced

2 cloves garlic minced

¼ cup white wine

1 14 oz can chopped tomato

1 t dried oregano

1 T capers

chopped Italian parsley

Preheat the oven to 375 degrees.  Put a large skillet over medium high heat.  While the skillet gets hot, season the veal with salt and pepper then dredge it in flour.  Be sure to shake off the excess flour.  When the pan is hot add 1 T of olive oil.  Working in batches, add three cutlets to the pan.  Allow to brown on one side (about 4 minutes) then flip and allow the other side to brown.  Once browned remove from pan and put them in a 13×9 baking dish.  Add another T of olive oil if necessary and brown remaining cutlets.

When the second batch of cutlets are done remove them to the baking dish and set aside.  Add butter to the pan and toss in your mushrooms and shallots.  Cook until soft, about 8 minutes.  Toss in the garlic and cook for an additional minute.  Deglaze the pan with the white wine being sure to scrap up all the good browned bits on the bottom of the pan.  That’s where all your flavor gets stuck.  Seaon with S&P and dried oregano.  Pour in your tomato and capers.  Let simmer for a few minutes then pour over the top of your veal.

Transfer to the oven and allow to cook through, for 20-25 minutes.  Sprinkle with chopped parsley and serve.

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Serves: 4    Prep Time: 10 minutes  Cook time: 40 minutes

3 tablespoons vegetable oil

1 ½ pounds skinless chicken legs and thighs

8 ounces button mushrooms, sliced

2 tablespoons minced shallot

2 cloves garlic, minced

1 rounded tablespoon curry powder

¼ cup white wine

2 cups heavy cream

2 1/2 cups seedless green grapes

5 ounces egg noodles

3 tablespoons Dijon mustard

1 tablespoon chopped fresh thyme

S&P

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan.

In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, mushrooms, garlic and curry until soft. Pour in white wine to deglaze your pan being sure to scrape up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes.

After 15 minutes add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and thyme. Season with additional salt & pepper if desired.

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Serves: 4  Prep Time: 10 minutes  Cook Time: 15 minutes

1 1/2 pounds turkey cutlets

1/2 cup all purpose flour

1 T garlic powder

1/2 t ground black pepper

16 sage leaves, divided (8 minced, 8 whole)

8 slices thin prosciutto

3 T olive oil

1 cup dry white wine

1 large shallot, chopped fine

2 t lemon juice

3 T butter

1 T chopped parsley

Pat cutlets dry with paper towels. In a large bowl combine flour, garlic powder and pepper.  Dredge turkey cutlets in flour mixture, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet.

Heat oil in large skillet over medium-high heat. Add whole sage leaves and cook for about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate and set aside for garnish later. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to a plate and keep warm under some aluminum foil. Repeat with remaining cutlets.

Pour off excess fat from skillet, reserving about 1 Tablespoon. Add you shallots and cook until they begin to soften, about 4 minutes.  Add in you wine to deglaze your pan being sure to scrape up any browned bits on the bottom.  Simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Pour over turkey and top with fried sage leaves and extra parsley.

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Serves: 8  Prep time: 25 minutes Cook Time: 20 minutes

2 boneless skinless chicken breasts

1  T olive oil, divided

S&P

4 slices bacon chopped

1/2 small onion chopped

2 cloves garlic

1 t dried thyme

1/4 cup red wine vinegar

1 cup ketchup

1 8 oz can tomato sauce

1 t dried mustard

1 T molasses

1 T Worcestershire sauce

1 store bought pizza dough

1 jalapeno pepper, seeded and sliced thin

1/4 cup chopped cilantro

1 shallot sliced thin

2 cups shredded mozzarella cheese

Preheat your oven to 425 degrees.  Drizzle your chicken with 1/2 T olive oil and season with salt and pepper.  Cook for 20 minutes at 425.  Meanwhile get started on your BBQ sauce.

In a medium saucepan heat remaining 1/2 T of olive oil over medium heat.  Add chopped bacon and cook until crisp.  Remove bacon with a slotted spoon to a paper towel.  Set aside.

Pour off all but 1 T of bacon fat.  Add in your onions and allow to soften, about 5 minutes.  Add in garlic and cook for an additional minute or two.  Season with salt and pepper and thyme.  Deglaze the pan with the vinegar being sure to scrap up all the good browned bits on the bottom.

Next add in your ketchup, tomato sauce, mustard, molasses, and Worcestershire sauce.  Turn the sauce down and allow to simmer until your chicken is ready.

Once the chicken is done remove it from the oven and slice it thinly.  Lay out your pizza dough and stretch it to fit a baking sheet.  Spread a think layer of sauce leaving a one inch border around the dough.  Arrange your chicken neatly around the pizza dough.  Then arrange jalapeno (I only put this on half so you get a half spicy half wimpy pizza) and shallots evenly around the dough.  Sprinkle with chopped cilantro.  Top with plenty of cheese and bake at 425 for 17-19 minutes.  Top with cooked bacon and more cilantro if desired.  Enjoy!

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