Mac and Cheese with Sundried Tomatoes

Ingredients:Mac and Cheese with Sundried Tomatoes
• 2 tablespoons unsalted butter, plus extra for baking dish
• 1 clove garlic, minced
1 lb mini pasta shells
• 4 tablespoons sun-dried tomatoes, chopped
• 1 cup mascarpone cheese
• • 2 cups half-and-half
• 8-10 fresh basil leaves, finely chopped
• Parmesan cheese, to top (optional)

• Melt  butter in a small pan over low heat.
• Add  garlic, sun-dried tomatoes, basil, and Mascarpone Cheese.
• Toss to combine.
• Reserve.
• Bring a large pot of heavily salted water to a boil over high heat.
• Add the pasta and cook according to the package instructions.
• Meanwhile, add the half-and-half to the Mascarpone mixture  and bring to a simmer over low heat.
• Simmer until reduced and slightly thickened, about 5 to 7 minutes.
• Pour the sauce over the cooked and drained macaroni and toss gently to coat it.
• Sprinkle over some Parmesan cheese if desired and serve.

Seared Strip Steak with Mushroom Sauce

Ingredients:Seared Strip Steak with Mushroom Sauce
• 2 TB spoon oil
• 2 New York strip steaks, room temperature, trimmed and seasoned with salt and pepper
8 oz mushrooms, sliced
• 1/4 cup sliced shallots
• 1/4 cup sherry
• 2/3 cup beef stock
• 2 teaspoon minced fresh rosemary
• 2 TB spoons sour cream
• 1 teaspoon cornstarch

• Heat a cast-iron skillet over medium-high until very hot.
• Add 1 TB spoon oil, swirl to coat.
• Sear steaks 6-7 minutes per side for medium-rare; transfer to a plate and tent with foil.
• Add remaining 1 TB spoon oil, mushrooms, and shallots to skillet.
• Season with salt and cook until mushrooms begin to brown, 3-5 minutes.
• Deglaze skillet with sherry, scraping up any brown bits; cook until nearly evaporated.
• Stir in stock, rosemary, and residual steal juices; simmer until reduced to 1/2 cup.
• Whisk together sour cream and cornstarch.
• Whisk into sauce and reduce heat to low.
• Simmer sauce until thickened; season with salt and pepper.
• Serve steaks with sauce.

Caribbean-Style Chicken

Ingredients:Caribbean-Style Chicken
• 6 (5-to7-ounce) bone-in chicken thighs, trimmed
• 2 TB spoons Cajun seasoning
• 1 TB spoon oil
• 4 garlic cloves, sliced thin
• 1 (20-once) can pineapple chunks, drained
• 1 (13.5 oz) can coconut milk
• 1/3 cup chopped cilantro
• salt, pepper

• Adjust oven rack to middle position and heat oven to 450 degrees F.
• Pat chicken dry with paper towels and season with Cajun seasoning.
• Heat oil in 12-inch skillet over medium-high heat until shimmering.
• Add chicken, skin side down. and cook until well browned, about 5 minutes. (Do not flip.)
• Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes.
• Transfer chicken to platter, skin side up, and tent loosely with foil.
• Pour off all but 2 TB spoons fat from skillet.
• Return skillet to medium-high heat, add garlic, and cook until fragrant, about 30 seconds.
• Stir in pineapple and coconut milk, scraping up any browned buts.
• Bring to simmer and cook until slightly thickened, about 5 minutes.
• Stir cilantro and season with salt and pepper to taste.
• Pour sauce over chicken.
• Serve.

Garlic Shrimp

Ingredients:Garlic Shrimp
• 1 1/2 tablespoons olive oil
• 1 lb shrimp, peeled and deveined
• salt to taste
• 6 cloves garlic, finely minced
• 2 TB spoons lemon juice
• 1 1/2 TB spoon cold butter
• 2 TB spoons chopped Italian flat leaf parsley

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke.
• Place shrimp in an even layer on the bottom of the pan.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic.
• Cook and stir 1 minute.
• Stir in lemon juice, butter, and parsley.
• Cook until all butter has melted and shrimp are pink and opaque, about  3 minutes.
• Serve.

Skillet Pork Chops with Apples and Onions

Ingredients:Skillet Pork Chops with Apples and Onions
• 4 boneless pork loin chops
• 1 teaspoon dried oregano, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 TB. spoons butter
• 2 apples, cut into 1/2-in. slices
• 1 cup sweet onions, thinly sliced
• 1/3 cup unsweetened applesauce
• 1/4 cup apple cider vinegar

• Sprinkle pork chops with 1/2 teaspoon oregano, salt, and pepper.
• Place a nonstick skillet over medium-high heat.
• Melt butter in the skillet.
• Add pork chops.
• Brown 3 minutes per side.
• Remove the pork chops from pan.
• Add apples, onion, and remaining oregano to the pan.
• Cook and stir 6-8 minutes.
• Reduce heat to medium.
• Stir in applesauce and cider vinegar.
• Return pork chops to pan.
• Cook , covered, 4-6 minutes or until pork is tender.
• Let stand 5 minutes before serving.

Citrus-Herb Chicken

Ingredients:Citrus-Herb Chicken
• 4 skinless, boneless chicken breast halves
• 1/3 cup orange juice
• 1 TB spoon honey
• 2 TB spoons finely chopped shallot
• 1 TB spoon olive oil
• 1 TB spoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

• Place chicken in a resealable plastic bag set in  a shallow dish.
• For marinade, stir together orange juice, shallot, honey, olive oil, thyme, rosemary, garlic, salt, and pepper.
• Pour over chicken, seal the bag.
• Marinate in the refrigerator 2 to 4 hours, turning bag occasionally.
• Preheat oven to 350 degrees F.
• Place the chicken in the baking dish.
• Pour the marinate over the chicken.
• Place the pan in oven.
• Bake the chicken for 6 minutes.
• Turn chicken and continue baking for 6-8 more minutes, until chicken is no longer pink (170 degrees F).
• Serve.

Pasta with Shrimp and Tomatoes

Pasta with Shrimp and TomatoesIngredients:
• 2 TB spoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (16 oz) tomatoes, chopped
• 1 teaspoon basil
• 1/4 teaspoon red pepper flakes
1 lb shrimp, cleaned
• 2 teaspoons red wine vinegar
8 oz pasta, cooked

• Heat olive oil in large skillet over medium heat.
• Saute onion and garlic until tender, about 3 minutes.
• Add tomatoes and juices, basil, and red pepper.
• Simmer uncovered 5 minutes.
• Add shrimp and vinegar and saute 4 to 7 minutes or just until opaque.
• Serve over pasta.

Ground Beef Taco

Ingredients:ground beef taco
1 lb ground beef
• 2 teaspoons dry minced onion
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cornstarch
• 1/2 teaspoon ground cumin
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon dry oregano
• 1 cup water

• Mix minced onion, salt, chili powder, cornstarch, cumin, granulated garlic, and oregano in a bowl.
• Heat a large skillet over medium-high heat.
• Crumble ground beef into the hot skillet.
• Cook and stir until the beef is completely browned, 7 to 10 minutes.
• Drain and discard any excess grease.
• Return ground beef to heat.
• Pour seasoning mixture and water over the beef; stir to combine.
• Bring to a simmer and cook until the moisture absorbs into the meat, about 10 minutes.

Cajun Chicken Marsala

Ingredients:Cajun chicken marsala
• 1/2 cup flour
• 1 TB spoon Cajun spice
• 2 boneless, skinless breasts, cut in halves and pounded thin.
• 1 TB spoon oil
• 4 TB spoons butter
8 oz mushrooms, sliced
• 3/4 cup Marsala wine
• 1 cup chicken stock
• salt, pepper

• In a shallow bowl combine the flour and Cajun spice and stir to combine thoroughly.
• Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
• Add 1 TB spoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
• Transfer to a plate and set aside.
• Add 1 TB spoon of butter to the pan and add the mushrooms.
• Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
• Add the Marsala wine and bring to boil, scraping to remove any browned bits from the bottom of the pan.
• When the wine has reduced by half, add the chicken stock and cook for 3 minutes.
• Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
• Swirl in the remaining 2 TB spoons of butter, add salt and pepper to taste.
• Serve.

Lemon Chicken Strips

Ingredients:Lemon Chicken Strips
• 1 1/2 lb chicken tenderloins (slice chicken boneless, skinless breasts lengthwise into 3/4 inch strips)
• salt, pepper
• 2 TB spoons oil
• 3 TB spoons butter
• 3 garlic cloves, minced
• 1 TB spoon flour
• 1 cup chicken broth
• 3 TB spoons juice from 1 lemon
• 2 TB spoons minced fresh parsley

• Pat chicken dry with paper towels and season with salt and pepper.
• Heat 1 TB spoon oil in large nonstick skillet over medium-high heat until just smoking.
• Cook half of chicken until golden brown and cooked through, about 3 minutes per side.
• Transfer to platter and tent with foil; repeat with remaining oil and chicken.
• Add 1 TB spoon butter and garlic to empty skillet and cook until fragrant, about 30 seconds.
• Stir in flour and cook until beginning to brown, about 30 seconds.
• Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes.
• Off heat, whisk in parsley and remaining butter.
• Stir in browned chicken along with any accumulated juices and season with salt and pepper.
• Serve over egg noodles or rice pilaf.