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Pasta with Chicken & …

Pasta with Chicken & …

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Sun-Dried Tomatoes, Broccoli & Cream Sauce

Yield: 4 Servings

Scott Nowell

Circa 1994: Another church potluck meal. It makes a nice, simple family meal. Either the broccoli or the sun-dried tomato can be eliminated or increased as desired. (hint: double the tomatoes)

Use your imagination on the type of pasta and protein, shrimp, pork, beef. Just about anything will work.

Chicken:

  • 1TBS oil
  • 1lb boneless chicken breasts
  • salt & pepper
  • 1tsp Italian seasoning

Pasta:

  • 8oz Rotini, Penne, etc.

Vegetables:

  • 8oz broccoli, small florets
  • ½cup sun-dried tomatoes oil reserved, sliced
  • 2TBS oil from sun-dried tomatoes
  • 2TBS pine nuts, toasted (Optional)

Cream sauce:

  • 1cup heavy cream
  • 1tsp dried basil
  • salt & pepper

For serving:

  • ¼cup Parmesan cheese shredded
  • ½oz Italian flat leaf parsley, chopped fine

Broccoli and pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and broccoli. Cook for until starting to soften (about 2 minutes), remove to a bowl of ice water with a spider.

Return water to a boil and add pasta. Cook until just al dente, a minute or two less than manufacturer’s directions. Reserve a cup of the starchy water, then drain and set pasta aside.

Chicken breasts:

While the pasta is cooking, season chicken with salt and pepper and a good sprinkle of Italian seasoning.

Heat oil until hot in large sauté pan. Add chicken breasts and brown on both sides for 2-3 minutes until nicely browned. Remove chicken from pan and set aside. Wipe out and set pan aside, it will be used later. Slice each chicken breast on an angle in 3 – 6 slices. Chicken will finish cooking later.

Assembly:

Return pasta pot to heat, add cream, and bring to a boil. Reduce heat to medium and simmer 2 to 3 minutes until reduced and thickened slightly.

Add tomatoes and basil, stir. Return sliced chicken breasts to pan and simmer until cooked through 2 to 3 minutes.

Return pasta to pot. Add toasted pine nuts, is using. Mix. Season to taste with salt and pepper.

Transfer to a serving dish and top with Parmesan cheese and parsley.

Balsamic Rosemary Pork Chops

Balsamic Rosemary Pork Chops

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with Pesto Garlic Toast & Broccoli

Yield: 2

Sauteed pork chops with a saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter. Complemented with a side of pesto-garlic-herb toast and roasted broccoli.

Needs a replacement for the pesto garlic toast.

Prep: 5 Cook: 20

  • 8oz broccoli florets
  • 10oz pork chops
  • 2TBS garlic herb butter
  • ¼oz rosemary
  • 1demi-baguette
  • 1oz chicken stock concentrate
  • 5tsp balsamic vinegar
  • 4TBS pesto
  • salt & pepper
  • 2tsp sugar
  • 1TBS cooking oil

Roast broccoli:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.

Prep & cook pork:

Meanwhile, strip rosemary leaves from stems, finely chop leaves until you have 1 tsp.

Pat pork dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cook until browned and cooked through, 4- to 6-minutes per side.

Turn off heat, transfer pork to a cutting board. Wipe out pan.

Make pan sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary, cook, stirring, until fragrant, 30 seconds.

Stir in stock concentrate, vinegar, ¼ cup water, and 2 tsp sugar. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3- to 4-minutes. Season generously with pepper.

Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).

Finish & serve:

Mix pesto with remaining garlic herb butter.

Halve baguette lengthwise and toast, spread cut sides with pesto garlic herb butter. Season with salt and pepper. Halve diagonally.

Thinly slice pork crosswise.

Divide pork, pesto garlic toast, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.

Steakhouse-Style Pork Chops

Steakhouse-Style Pork Chops

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with a Creamy Pan Sauce, Roasted Potatoes & Lemony Broccoli

Yield: 2

Tender pork chops are coated in a bold and savory steak spice, seared, then drizzled with a creamy pan sauce. For sides, roasted potatoes and lemony broccoli
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1½TBS sour cream
  • 1oz beef stock concentrate
  • 1yellow onion
  • 1lemon
  • 25-oz pork chops
  • 1TBS bold & savory steak spice (see below)
  • 8oz broccoli florets
  • 2tsp cooking oil
  • 2tsp butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince half the onion and slice the other half. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper

Roast on top rack for 5 minutes (you’ll add the broccoli then).

Roast broccoli:

Once potatoes have roasted 5 minutes, remove sheet from oven.

Carefully toss onion slices into center of pan with a drizzle of oil, salt, and pepper.

Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper.

Return to top rack until potatoes are golden-brown and broccoli is tender, 15-20 minutes more.

Cook pork:

While veggies roast, pat pork dry with paper towels, tenderize both sides of pork with a jaccard, season all over with salt, then coat with as much Steak Spice as will stick.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Tip: If crust begins to brown too quickly, reduce heat to medium.

Turn off heat, transfer pork to a cutting board. Wipe out pan. Transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add minced onion, cook, stirring, until softened and lightly browned, 3-4 minutes.

Stir in stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes.

Remove from heat and stir in sour cream until combined. Season generously with pepper.

Finish & serve:

Toss broccoli with lemon zest.

Thinly slice pork crosswise.

Divide pork, potatoes, onion slices and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.

Bold and Savory Steak Spice Blend

  • 1part red chili flake ¼ tsp
  • 1part crushed coriander seed ¼ tsp
  • 2parts crushed dill seed ½ tsp
  • 3parts crushed mustard seed ¾ tsp
  • 4parts dried minced garlic 1 tsp
  • 4parts crushed black pepper 1 tsp
Sweet ’N’ Spicy Apricot Chicken

Sweet ’N’ Spicy Apricot Chicken

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with Broccoli & Garlic Rice

Yield: 2

Chicken cutlets drizzled with a tangy sauce of apricot jam, ponzu sauce, Sriracha, and butter. Aromatic garlic rice, plus tender roasted broccoli for the sides.

Saved the Sriracha until plating. Added it just to my sauce. If spicy isn’t important you can leave it out. The sauce is good without it.
Prep: 5 Cook: 25

  • 1clove garlic
  • 10oz chicken cutlets
  • 1tsp Sriracha
  • 8oz broccoli
  • ½cup jasmine rice
  • 1oz apricot jam
  • 2½tsp ponzu sauce
  • salt & pepper
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast broccoli:

Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.

Cook chicken:

While broccoli roasts, pat chicken dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5-minutes per side.

Tip: If chicken cutlets are on the thicker side, reduce heat to medium and cover, cook 5- to 7-minutes on second side.

Transfer chicken to a cutting board to rest.

Make sauce:

Add jam, ponzu, Sriracha (or save for plating), and ¼ cup water to same pan over medium-high heat. Cook, stirring, until thickened, 1- to 3-minutes.

Tip: If sauce seems too thick, stir in more water 1 tsp at a time.

Turn off heat and stir in 1 TBS butter. Season with salt and pepper to taste.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter. Season with salt and pepper.

Slice chicken crosswise on a diagonal.

Divide chicken, broccoli, and rice between plates. Spoon sauce over chicken and serve.

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi

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over Spaghetti with Roasted Broccoli

Yield: 2

Sautéed tender shrimp is tossed with crispy roasted broccoli al dente spaghetti with plenty of lemon and butter. Add a little homemade garlic butter with lemon zest and Parmesan to form the base for an easy yet worthy sauce. Finished with a bit of heat from chili flakes.
Prep: 10 Cook: 30

  • 8oz broccoli florets
  • 6oz spaghetti or angel hair
  • 10oz shrimp
  • 1lemon
  • 2cloves garlic
  • 3TBS parmesan cheese
  • 1tsp chili flakes
  • 1oz seafood stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F (Note: Not needed if you will steam broccoli). Bring a large pot of salted water to a boil. Wash and dry produce.

Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.

Roast broccoli:

Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until browned and crispy, 12-15 minutes.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Make garlic butter:

While pasta cooks, place 3 TBS butter in a small microwave-safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic, and a pinch of chili flakes if desired. Mash with a fork to combine. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper.

Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2- to 4-minutes.

Finish & serve:

To pan with shrimp, add drained spaghetti, broccoli, stock concentrate, garlic butter, and ¼ cup reserved pasta cooking water. Toss until everything is thoroughly coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper.

Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

Beef Tenderloin with Tangy Shallot Sauce

Beef Tenderloin with Tangy Shallot Sauce

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with Crispy Fingerlings & Broccoli Salad

Yield: 2

A super tender cut of beef with a tangy-sweet shallot sauce and a side of crispy fingerling potatoes plus a roasted broccoli and mixed greens salad with a bright pickled shallot dressing.
Prep: 10 Cook: 45

  • 12oz fingerling potatoes
  • 1shallot
  • 2oz chicken stock concentrates
  • 10oz beef tenderloin steak
  • 8oz broccoli florets
  • 5tsp red wine vinegar
  • 2tsp Dijon mustard
  • 2oz plum jam
  • 2oz mixed greens
  • salt & pepper
  • 1tsp sugar
  • 3TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Start potatoes & prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot.

Meanwhile, cut broccoli into bite-size pieces if necessary.

Halve, peel, and thinly slice shallot, finely chop a few slices until you have 1½ tsp.

Roast broccoli:

While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Cook beef:

Pat beef dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4- to 7-minutes per side.

Turn off heat, transfer to a cutting board.

Tip: Cover with foil to keep warm. Rinse and wipe out pan.

Make pickles & dressing:

Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar, ½ tsp water, salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBS pickling liquid to a separate small bowl.

To bowl with pickling liquid, whisk in mustard and 2 TBS olive oil. Season dressing with salt and pepper to taste.

Finish potatoes:

Add 1 TBS olive oil to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3- to 5-minutes.

Turn off heat, season with salt and pepper.

Make sauce:

Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1- to 2-minutes.

Stir in jam, stock concentrates, remaining vinegar, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until slightly thickened, 2- to 3-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper to taste.

Finish & serve:

In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like.

Thinly slice beef against the grain.

Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.

Honey Thyme Pork Tenderloin

Honey Thyme Pork Tenderloin

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with Roasted Potatoes & Broccoli

Yield: 2

ROASTED BROCCOLI – Roasting is one of our favorite ways to add depth (and crispiness!) to this classic green veg.
Whisk together the stock concentrates, honey, and water directly in a liquid measuring cup. This will save the trouble of opening packets and measuring when the cooking is underway.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 8oz broccoli florets
  • 2tsp honey
  • 10oz pork tenderloin
  • 1clove garlic
  • 1tsp dried thyme
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp olive oil
  • 1TBS cooking oil
  • 1TBS butter

Roast potatoes:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Sear pork & prep:

While potatoes roast, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Meanwhile, peel and mince half the garlic.

Once pork is browned, transfer to one side of a second baking sheet. Transfer to a cutting board and tent with foil to keep warm. (No need to transfer to a baking sheet!)

Toss broccoli:

Cut broccoli florets into bite-size pieces if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork. Spread broccoli out across entire baking sheet.

Roast pork & broccoli:

Transfer sheet with pork and broccoli to middle rack, roast until pork is cooked through and broccoli is tender, 12-15 minutes.

Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme, cook until fragrant, 30 seconds.

Stir in stock concentrates, honey, and ¼ cup water. Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2- to 3-minutes.

Stir in 1 TBS butter until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

Serve:

Divide pork, broccoli, and potatoes between plates. Drizzle pork with sauce and serve.

Pasta with Shrimp & Broccoli

Pasta with Shrimp & Broccoli

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Yield: 2
Scott Nowell

A simple pasta with shrimp and broccoli. Easy and flavorful, it only takes about 30 minutes to put together.

  • 12shrimp (21-25), defrosted if frozen
  • 8oz penne, rotini or other pasta
  • 1head broccoli, trimmed into small florets
  • 4TBS extra-virgin olive oil, divided
  • 4TBS butter
  • 4-6large cloves garlic, sliced thin
  • ½cup dry white wine
  • fresh basil, chiffonade or chopped fine
  • 1pinch red chili flakes
  • salt & freshly ground black pepper

In a large pot, add 1 quart of water and bring to a boil. Salt the water and cook the pasta until al dente. DO NOT DRAIN. Use a spider to remove the pasta to a bowl. Stir a couple of TBS of olive oil into the pasta. Reserve a half cup of pasta water and set aside.

Add the broccoli to the boiling water. Cook until just tender, 2 to 3 minutes. Drain, chill with cold water and set aside.

Return the pot to the burner and reduce heat to medium.

Add 4 TBS butter to the pot and melt. Add the garlic to the pan. Sizzle until aromatic, about 30 seconds.

Add the prawns and a pinch of salt and cook until pink on both sides, about 2 minutes on each side. Transfer to a plate and set aside.

Return the pasta, broccoli, shrimp, red pepper flakes and the half cup of reserved pasta water to the pot and stir to combine. Cook for a couple of minutes so the water reduces.

Add the basil, mix and add more olive oil to taste.

Season to taste with salt and pepper.

Szechuan Lo Mein

Szechuan Lo Mein

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Yield: 3 to 4 Servings
Scott Nowell

This should bring delight to your taste buds, then tears to your eyes. Zha Cai is Szechuan preserved vegetable, usually mustard root. Get is at an Asian market.

  • 1lb fresh lo mein noodles
  • ½lb chicken breast, cut into strips
  • 8oz mushrooms, halved or cut into bite-size pieces
  • ½cup carrot, cut on the diagonal
  • ½cup broccoli, cut on the diagonal into 1-inch pieces
  • ½cup baby corn
  • 2oz (about ¼ cup) minced preserved vegetable (ya cai or Zha Cai)
  • 1onion, shredded
  • 1clove garlic, minced
  • 1TBS soy sauce
  • 2TBS hot bean sauce
  • ½tsp salt
  • 5TBS cooking oil

Marinade:

  • 1tsp Shaoxing wine
  • 1tsp soy sauce
  • 1tsp cornstarch

Sauce:

  • ½cup stock
  • 1tsp soy sauce
  • 1TBS chili oil
  • 1tsp ground Sichuan peppercorns
  • 1tsp sugar
  • 1tsp sesame oil
  • 2tsp cornstarch


Marinate chicken:

Mix marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix sauce ingredients. Set aside.

Parboil noodles in a pot of boiling water for three minutes. Drain.

Heat wok. When heated, add 1 TBS of oil. Add garlic and chicken and stir-fry. When done, remove from the wok to a platter.

Reheat the wok and add 1 TBS of oil. Add mushrooms, onions, carrot, broccoli, baby corn and Zha Cai and stir-fry until tender and crisp. Sprinkle ½ tsp of salt over the vegetables and mix it in.

Remove the vegetables to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 TBS cooking oil.

Place noodles in the wok, using chopsticks to break them up. Add 2 TBS hot bean sauce and 1 TBS soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Re-stir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

Beer-Battered Veggies

Beer-Battered Veggies

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Yield: 4 Servings
Adapted from Betty Crocker

If you’re looking for a way to jazz up every day veggies, try this super-tasty recipe. It’s also delicious with green beans, cauliflower, zucchini or yellow squash. Elisha’s in Milford, NH (closed in 2010) served this with ranch dipping sauce.

  • 1cup AP flour
  • 1¼tsp baking powder
  • ¼tsp salt
  • ¼tsp garlic powder
  • ¼tsp onion powder
  • ¼tsp pepper
  • 2TBS Parmesan cheese, grated
  • 1cup regular or nonalcoholic beer
  • 4cups fresh broccoli or cauliflower florets and/or zucchini slices
  • vegetable oil for deep frying
  • ½cup ranch or blue cheese dressing


In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli and toss until well coated with batter.

In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden-brown. Drain on paper towels.

Serve warm broccoli bites with ranch dressing for dipping.

Expert Tips:

Be sure to not crowd the fryer or pan, only frying several florets at a time.

Try beer-battering and deep-frying other vegetables, such as green beans, cauliflower florets or zucchini slices.