SUNDAY SUPPER

This is from the Food Network website, my first time making it. It got the thumbs up all around!

Chicken Piccata Pasta

2 T olive oil
1 lb chicken (cut into 1 inch pieces)
S & P
1 1/2 T butter
4 cloves garlic, chopped
2 shallots, chopped
2 T flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth
3 T capers, drained
1/2 cups parsley, chopped
3/4 lb penne pasta, cooked al dente

Heat a deep non-stick skillet on stove to medium high heat. Add a tablespoon of oil and the chicken, Season with S & P. Brown chicken about 6 minutes. Remove from pan and return the skillet to the heat.

Reduce heat to medium, add another tablespoon of oil and 1 tablespoon of butter, the garlic and shallots. Saute 3 minutes, add the flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute, add lemon juice and broth. Stir in caper and parsley, when sauce comes to a boil, blend in remaining butter to add shine. Add chicken back to pan and heat through, about 3 minutes. Toss hot pasta with chicken and sauce and serve.

SUNDAY SUPPER

Zac is having his wisdom teeth removed tomorrow morning. He asked for a hearty last meal which required chewing skills which would not be available for the next week....



ASIAN BEEF SKEWERS

Marinade

1/2 cup soy sauce
2 T rice wine
2 T veg oil
2 T Hoisin sauce
2 cloves garlic mashed
1 1/2 t minced fresh ginger

1 1/2 pounds cubed chicken or beef sirloin


Combine the marinade in a cup, whisk. Pour into a baggie and add meat . Marinate at least 2 hours, up to 6 hours.

When ready to cook the meat, remove from the marinade and thread onto skewers. You may pour excess marinade into a saucepan and bring to a boil on the stove, simmer for 10 minutes. Use to baste the meat during cooking.

Grill or broil (to desired degree of doneness for beef) about 15 minutes.

I serve with sticky rice. And tonight a Sesame Spinach Salad.


STICKY RICE

1 1/2 cups short grain rice (like Calrose)
3 Cups water
1 t salt

Place rice, water and salt in 21/2-quart saucepan. Cover and bring to a boil. Reduce the heat to medium low and simmer until the water is absorbed and the rice is tender, about 16-18 minutes.

Remove from the heat and allow to sit for 3 minutes before serving.


SESAME SPINACH SALAD

1 1/2 pounds spinach, washed and trimmed
1 T honey
2 t Tamari or soy sauce
3 T toasted sesame seeds, ground or crushed

Wilt spinach in steamer basket, rinse in cold water and drain well. Combine other ingredients and dress salad. Serve cold or at room temperature.

SUNDAY SUPPER

This recipe from the Top Chef website. It was done by Antonia on Season 4. I have not been able to find the veggie rice specified in the menu and have made it with the wild & brown rice. Also, I have forgotten to buy the cilantro, substituting 1 minced garlic clove. Sometimes I can't find the mache and make it with a whole package of arugula.

RICE SALAD WITH SKIRT STEAK

1 lb skirt steak

salt & pepper

olive oil

Uncle Ben's 90 second veggie rice (or wild rice w/herbs)

sliced cherry tomatoes

1/4 red onion sliced very thin

1/2 package mache

1/2 package baby arugula

Cilantro to taste

2 egg yolks

2 T rice wine vinegar

sugar

salt & pepper

Vinaigrette:

Blend cilantro, egg yolks, vinegar, salt, sugar to taste and drizzle of oil

Salad:

Mix greens, onion, tomatoes. Microwave rice and let it cool until warm.

Salt and pepper skirt steak, drizzle with olive oil. Grill to desired degree of doneness. (Usually about 3 minutes per side.)

Dress salad, add rice and sliced steak.

Really good leftovers for lunch...