Crispy Chicken Milanese

½ cup all-purpose flour (about 1/2 cup)

2 large eggs, lightly beaten

1 cup panko

4 (5-oz.) chicken breast cutlets

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 cup mayonnaise

2 teaspoons fresh lemon juice

3/4 teaspoon granulated sugar

1/2 teaspoon black pepper

3 cups baby arugula

1 cup thinly sliced red onion

1 cup thinly sliced celery

2 teaspoons drained capers, chopped

1 tablespoon chopped fresh chives

Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.

Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.

Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.

Cooking Light 

Grilled Chicken with Rosemary and Leeks

I love leeks so I love this recipe from and hope you will too.

1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoon olive oil, divided
4 (4 oz) chicken breast cutlets
4 large leeks trimmed and halved
1 tablespoon unsalted butter
2 garlic cloves, sliced
1 lemon, halved

Preheat grill or grill pan to medium-high (about 450°F). Combine lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a large ziplock bag. Add chicken to bag and seal. Turn bag to coat chicken with marinade. Set aside at room temperature.

Brush leeks with remaining 1 tablespoon oil. Place leeks, cut sides down, on grill grate; grill, uncovered, until grill marks form, 6 to 7 minutes. Transfer leeks to a large piece of aluminum foil. Sprinkle with butter and garlic; fold up edges to seal.

Place chicken, lemon halves, and foil packet on grill grates. Grill chicken until cooked through and grill marks form, 2 to 3 minutes per side. To serve, squeeze lemon over chicken and leeks. Garnish with rosemary.

Cooking Light June 2018

Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Our dear friend Mary prepared this for us last Christmas and we have made it many times since, it is delicious.

1 whole filet of beef
6 tablespoons of olive oil
2 tsp salt
1 tsp pepper
1 head cauliflower
5 large shallots
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 package baby kale
1/2 cup pomegranate seeds

Heat oven to 475 degrees. Place beef on a large rimmed baking sheet.  Rub with 1 tablespoon olive oil, salt and pepper.

Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper.  Quickly scatter vegetables around beef in the pan and continue to bake, stirring once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.

Remove beef from pan and cover with foil; let stand 15 minutes.  Whisk together remaining 3 tablespoons of olive oil, lemon juice, and mustard; season with salt and pepper to taste.  Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.

Roast Pork with Tarragon Mustard Cream Sauce and Carrots

This is simple to prepare, delicious and low carb.

1 lb. carrots cut into 2 inch pieces
1 red onion, cut into eight wedges
1/4 cup olive oil
1 1/2 tsp. salt
1 tsp. pepper
1 1 lb. pork tenderloin
1 cup chicken broth
1 tbsp. butter
1 tbsp. fresh tarragon or 1 tsp dried tarragon
2 tsp. Dijon mustard

Preheat oven to 425 degrees.  Toss carrots and onion with 3 tablespoons olive oil and 1/2 teaspoon each salt and pepper on a rimmed baking sheet.  Roast until vegetables begin to soften, 12 to 14 minutes.

Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat.  Season pork with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook turning occasionally, until browned on all sides, 6 to 9 minutes.  Move vegetables to edges of baking sheet, place pork in center.  Roast until a thermometer inserted in center of pork registers 140 degrees 10 to 12 minutes.  Transfer pork to cutting board; let rest 5 minutes.

Add broth to skillet; cover over medium high heat until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in butter, tarragon and mustard. Thinly slice pork and serve with vegetables and mustard sauce.

Quick Ragu Bolognese

2 tablespoon olive oil
1 pound ground beef
1 pound mild Italian sausage
1 medium onion chopped
1/3 cup chopped carrot
1/3 cup chopped celery
3 minced garlic cloves
1/2 cup red wine
1 28 ounce can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 - 2 tablespoons balsamic vinegar
1/3 cup half and half

Heat oil in large saucepan over medium heat.  Add meat, onion, carrot, celery, and garlic; saute until meat begins to brown.  Add wine and cook until wine evaporates, stirring often about 3 minutes.  Stir in tomatoes, basil, oregano, balsamic vinegar and half and half.  Reduce heat to medium low and simmer until sauce is thickened about 25 minutes.  Season with salt and pepper.  Serve over pasta.

Reuben Dip

8 ounce package of 1/3 less fat cream cheese

1/2 cup light sour cream

8 ounces sliced corned beef - finely chopped

8 ounces shredded swiss cheese

1/2 cup chopped, drained sauerkraut

Soften cream cheese and mix all ingredients together using a hand or stand mixer.

Hollow out a round loaf of bread and put dip inside.  Cover with foil and bake at 400 degrees for 1.5 hours.  Or place in a casserole dish and bake on 400 degrees for 30 minutes.  Serve with hearty crackers such as triscuits.

Chicken and Black Bean Enchiladas

Cooking spray
1 tablespoon canola oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup unsalted chicken stock
1 tablespoon pureed canned chipotle chiles in adobo sauce
2 (8-ounce) cans unsalted tomato sauce
3 cups shredded cooked skinless chicken breast
1 (15.5-ounce) can unsalted black beans, rinsed and drained
4 ounces shredded reduced-fat cheddar cheese (about 1 cup)
4 ounces shredded part-skim mozzarella cheese (about 1 cup)
16 (6-inch) corn tortillas
1 cup prepared salsa
1/2 cup reduced-fat sour cream
Fresh cilantro leaves (optional) 

Step 1

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Step 2

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Step 3

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Step 4

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.