Chicken with Sun-Dried Tomatoes

Ingredients: 
3 tablespoons olive oil 
1 1/4 pounds skinless, boneless chicken breast halves 
1 shallot, finely chopped 1 can Cream of Mushroom Soup3/4 cup water 1/4 cup thinly-sliced sun-dried tomatoes 1 tablespoon red wine vinegar 

Directions:
1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until it's well browned on both sides.  Remove the chicken from the skillet.
2. Heat the remaining oil in the skillet over medium heat.  Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes and vinegar in the skillet.
3. Return the chicken to the skillet and heat to a boil.  Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.

Sweet Potato and Pork Chili

Found this chili recipe from Fitness Magazine. Why This Recipe Works for Weight Loss: A diet that includes plenty of lean protein has been linked in studies to successful long-term weight loss. Foods high in water volume, such as chili and soup, have fewer calories but still satisfy and fill you up. Beans are loaded with fiber, which helps to keep you feeling full longer.

Ingredients:
1 tablespoon canola oil
1 1/2 cups chopped white onion
1 medium carrot, chopped
3 garlic cloves, minced
1 large sweet potato, peeled and diced
3/4 pound boneless center-cut pork loin, cut into 1/2-inch cubes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon unsweetened dark-chocolate powder
1 teaspoon dried oregano
1 teaspoon ground cinnamon
2/3 cup low-sodium vegetable stock
1 14 ounce can diced tomatoes
1 chipotle pepper in adobo sauce, diced
1 tablespoon adobo sauce
1 15 ounce can navy beans, rinsed and drained

Directions:
1. Heat the oil in a large pot over medium-low heat. Add the onion, carrot, celery, garlic and sweet potato; cook 8 to 10 minutes, until tender. Season the pork with the salt and black pepper; add the meat to pot and cook until browned, stirring frequently, about 5 minutes.
2. Mix in the chili powder, cumin, dark-chocolate powder, oregano and cinnamon; cook 2 minutes. Add the vegetable stock, tomatoes, chipotle pepper and adobo sauce; stir, then bring to boil. Reduce heat to low; cover pot and simmer, stirring occasionally, until pork is tender, about 1 hour. Stir in the navy beans and cilantro; cook until heated through, about 3 minutes.

Foolproof Standing Rib Roast

This past holiday season Pete and I hosted our first Christmas dinner. We made our first prime rib. We did a lot of research online before picking out this Paula Deen recipe. We didn't want to mass it up because the cut of the meat was so expensive. Everything turned out perfectly. One thing we learned from reading the reviews of this recipe is no matter how big the cut of the meat we should still follow the cooking directions. We don't need to adjust the cooking time to the weight of the meat. 

Ingredients:

1 (10-pound) standing rib roast

1 tablespoon House Seasoning, recipe follows

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Directions:

1. Allow roast to stand at room temperature for at least 1 hour.

2. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. 

3. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

Slow-Cooked Carnitas Tacos

This is my all time favorite taco recipe. It's super simple and tasty.

Ingredients:
2 pounds boneless country-style pork ribs or pork shoulder, cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro springs
Corn tortillas

Directions:
1. Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
2. Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside.
3. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.

Marinated Chicken Breasts

FoodNetwork.com

Ingredients:
2 tablespoons vinegar, like cider, balsamic, or red wine
3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
2 tablespoons mustard, whole grain or Dijon
2 teaspoon garlic
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Directions:
1. Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
2. Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
3. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

P.F. Chang's China Bistro Stir-fried Spicy Eggplant

I found all the P.F. Chang's recipes online!

Ingredients:
1 lb eggplant, peeled, cut into 1" dice
1 lb ground pork
1 tspn garlic
1 tbsp cornstarch mixed with 2 tbsp water to make a paste
Canola oil for deep-frying

Spicy sauce:
2 tbsp vegetarian oyster sauce (or substitute oyster sauce)
2 tbsp Lite soy sauce
2 tbsp water
1 tbsp white vinegar
1 tbsp granulated sugar
1 tspn chili paste
½ tspn ground bean sauce
½ tspn sesame oil

Directions:
1. Combine all Spicy Sauce ingredients and mix well.
2. In a wok, deep-fry eggplant at 350°F for 1 minute. Remove eggplant and drain on paper towels.
3. Meanwhile remove all but ½ tspn of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds.
4. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Salmon and Zucchini With Shallot Vinaigrette

Ingredients: 

1 shallot, finely chopped

2 tablespoons rice vinegar

1 tablespoons chopped fresh sage

3 tablespoons plus 1 teaspoon olive oil

kosher salt and black pepper

1 1/4 pounds skinless salmon fillet, cut into 4 pieces

1 1/2 pounds medium zucchini (about 3), cut into thin sticks

Directions:

1. In a small bowl, combine the shallot, vinegar, sage, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.

2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium heat

3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.

4. Add the zucchini and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes.
5. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.

6. Serve the zucchini with the salmon and vinaigrette

Soba Noodle Salad with Salmon and Asparagus

Asparagus season is here! I see fresh asparagus on sale every where. Here is a great dish you can make with it!

Ingredients:
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 teaspoon finely grated peeled fresh ginger
Fine sea salt
5 1/2 ounces soba (Japanese-style noodles)
1 tablespoon vegetable oil
12 ounces wild salmon fillet, skinned
9 ounces thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
3 1/2 ounces baby spinach leaves (5 to 6 cups)
1 avocado, peeled, pitted, coarsely chopped
1 teaspoon sesame seeds

Directions:
1. Soba noodles can be found in the Asian foods section of most supermarkets and at Asian markets.
Preparation
2. Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
3. Cook soba noodles in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl of ice water to cool. Drain well; transfer to large bowl. Pour dressing over; toss to coat.
4. Heat vegetable oil in heavy medium nonstick skillet over medium-high heat. Sprinkle salmon with sea salt and pepper. Cook until browned but still deep pink in center, about 3 minutes per side. Transfer salmon to plate; cool slightly. Wipe skillet clean. Add enough water to skillet to reach depth of 1 inch. Bring to boil. Sprinkle sea salt over and add asparagus. Simmer until crisp-tender, 3 to 4 minutes. Drain. Add spinach and asparagus to noodles; toss to incorporate evenly. Season to taste with sea salt and pepper. Divide noodle salad among plates. Break salmon into bite-size pieces. Tuck salmon and avocado into noodles on plates. Sprinkle sesame seeds over and serve

Steak Picadillo Soft Tacos

This recipe was from the April issue of Bon Appetit. I love how simple it was to make it. To add some HEAT to the tacos I added some fresh jalapeno peppers.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 12-ounce strip of skirt steak
• 1/2 cup 1/4-inch squares green bell pepper
• 3/4 cup canned diced tomatoes with green chiles
• 1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
• 1/4 cup raisins
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 8 corn tortillas
• Chopped fresh cilantro (for garnish)

Directions:

1. Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles, olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.

2. Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.

3. Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.

Sauteed Cod with Asparagus, Asparagus Veloute

I discovered this recipe from Rozanne Gold's Healthy 1-2-3 cook book. This is a nutritional cookbook that utilizes only three ingredients per recipe. I like this book because the recipes are fat-free, low fat or low calories.

Ingredients:
2 pounds asparagus
4 tablespoons unsalted butter
6 7ounce cod fillets

Directions:
1. Cut asparagus off top 2 1/2 inches of asparagus stalks and set aside. Peel asparagus stalks. Cut stalks into 1 inch pieces. Cook stalks in large saucepan of boiling slightly salted water until very tender, about 10 minutes. Using slotted spoon, transfer stalks to blender. Add 3/4 cup cooking liquid to blender. Blend until very smooth, adding more cooking liquid to thin sauce. Blend 2 tablespoons butter into sauce. Season with salt and pepper.
2. Cook asparagus tips in boiling salted water until crisp-tender, about 4 minutes. Drain
3. Sprinkle fish with salt and pepper. Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat. Add 3 fish fillets to each skillet and cook until golden and opaque in center, about 4 minutes per side. Spoon warm sauce onto plates. Top with fish. Garnish with asparagus tips and serve.

Roasted Pork Chops and Butternut Squash With Kale

This recipe was from the January issue of Real Simple. I still love all of their recipes. I started trying other cook books and magazines and they were not as healthy. I'll post some of those here later with my updated version. I keep coming back to Real Simple recipes because they taste good, ingredients simple and easy to make.

Ingredients:
1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces
1/4 cup fresh sage leaves
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
2 garlic cloves, thinly sliced
1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)

Directions:
1. Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
2. When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
3. Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
4. Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.

Risotto with Butternut Squash, Leeks, and Basil

This is a long over due recipe. I made it right after Thanksgiving and I didn't get a chance to post until now. I made turkey stock with my left over Thanksgiving turkey and also saved some of the turkey meat. I used the turkey stock in place of the vegetable broth and also added some of the turkey meat. We ordered the smoke turkey from Greenberg Smoked Turkey. I loved that the turkey stock and the meat give the risotto a smoky flavor.

Ingredients:
3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
1 tablespoon chopped fresh thyme
2 cups arborio rice
4 14-ounce cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Direction: 
1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
2. Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Tortellini with Italian Sausage, Fennel, and Mushrooms

I can't wait to eat my left over for lunch tomorrow. I just tried this new tortellini recipe tonight and I love it. It's got so many things I like in it. If you don't like fennel you can substitute with an onion. Also here is quick tip, to crush the fennel seeds, enclose the seeds in a heavy-duty resealable plastic bag, then pound them with a meat mallet or a small heavy skillet. Here is how you make it...

Ingredients:
1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-ounce package sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed
1 tablespoon fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-ounce package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese plus additional (for serving)

Directions:
1. Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
2. Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
3. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

Multi Grain Pasta with Butternut Squash

This is my take on the Multi Grain Pasta with Butternut Squash recipe from Bon Appetit. The original recipe called for ground lamb and also Kasseri cheese. I was not able to find them from my local Safeway. The recipe still turned out very flavorful.

Ingredients:
1/4 butternut squash cubed
1 tablespoon olive oil
8 ounces ground beef
2 cups chopped onions
3 large garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup canned crushed tomatoes with added puree (from 28-ounce can)
2 cups low-salt chicken broth
8 ounces multi-grain penne pasta
1/2 cup grated cheese

Directions:
1. Cut whole squash into 4 pieces. Place the squash on a plate and microwave it on high for 6 minutes until the squash is tender. Cut 1/4 of the squash into small cubes.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add beef and onions; saute until beef browns and onions soften, 7 to 8 minutes. Add garlic and next 3 ingredients; stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add beef mixture and cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl and sprinkle with remaining cheese.

Chicken With Acorn Squash and Tomatoes

Acorn squash is in season right now. They are all over grocery stores. Did you know that every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup. Also when roasted, the skin of acorn squash is tender enough to eat. A tip on cutting acorn squash is to to use a sturdy knife to slice acorn squash in half then pierce the skin in a few spots, place it in a microwave oven and heat on high for 2 minutes. Let stand for another few minutes before carving.

Ingredients:
1 small acorn squash (about 1 1/2 pounds), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes, halved
4 cloves garlic, sliced
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1/2 teaspoon ground coriander

Directions:
1.Heat oven to 425° F.
2.On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3.Roast the vegetables until the squash is tender, 20 to 25 minutes.
4.Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
5.Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
6.Serve the chicken with the squash and tomatoes.

Steak Fajitas With Sweet Potato and Poblano

This dish was B A N A N A S! I can't wait to make it again! The sweet potato was amazing in the steak fajita. If you are reading this blog post you should make it!

Ingredients:
2 tablespoons olive oil
1 large sweet potato, peeled and cut into 1⁄4-inch pieces
1 medium onion, thinly sliced
1 small poblano pepper, seeded and thinly sliced
kosher salt and black pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 teaspoons chopped chipotle chilies in adobo sauce
8 small flour tortillas, warmed

Directions:
1.Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing occasionally, until tender, 10 to 12 minutes.
2.Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Place on a broilerproof rimmed baking sheet and broil for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
3.In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.

Hearty Beef Stew with Vegetables

Fall has arrived and here is a dish that will warm you up and leave you satisfied!

Ingredients:

1 1/2 lbs beef, cubed

2 tablespoons oil
1 large onion, diced
4 cloves garlic
3 cups water
4 tablespoons tomato paste
2 star anise pods
1 large carrot, cut into chunks
2 medium potatoes, cut into chunks
2 cups daikon radish, peeled and cut into chunks

Marinade:
2 stalks lemongress, thick bottom part only, outer laters discarded, inner part minced
1 finger-length red chili, deseeded and diced
2 tablespoons minced fresh ginger root
1 teaspoon ground cinnamon
1 teaspoon curry powder
2 tablespoons fish sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
1. Make the marinade first by combining all the ingredients in a large bowl and mixing well. Place the beef cubes in the marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2. Heat the oil in a wok or large saucepan over high heat and stir fry the onion and garlic until fragrant, 30 seconds. Add the marinated beef and the marinade and stir-fry for about 3 minutes, until the beef is browned on all sides. Add the water, tomato paste and star anise, and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for about 1 hour. Add the vegetables and continue to simmer for another 20 minutes, until the beef is tender and the vegetables are cooked. Remove from the heat, transfer to a serving bowl and serve with steamed rice.

Blackened Fish with Mango Salsa

Yay for eating healthy! This is a recipe you can use any white fish. You can try yellowtail snapper, cod, rockfish, halibut, or catfish. I used fresh rockfish tonight. This dish definitely had a kick! The spiciness from the jalapeño pepper and the blackened seasoning was on fire!

Ingredients:

1 cup cubed ripe mango
1/2 cup fresh cilantro, chopped
1/4 cup chopped red onion
1 jalapeño pepper, minced
2 tablespoons fresh lime juice
2 (6-ounce) skinless fish
1 tablespoon melted butter
2 tablespoons prepared blackened or jerk seasoning

Directions:
1. Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve.
2. Brush fish with melted butter, and coat both sides with seasoning.
3. Heat a large cast-iron or heavy-bottom skillet until hot. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa.

Chicken with Lemon-Leek Linguine

I think the best part of this dish is the lemon flavor on the leek. It gives this recipe a pop. I used whole wheat pasta to make it just a little healthier.



Ingredients:

6 ounces uncooked linguine
4 skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Add1 tablespoon olive oil in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Cuban Braised Beef

Wooo I can't wait to make this dish again. It was so easy to make. I just had to add the ingrediance together walk alway and let it work its magic! The sweetness of the nectarine went really well with the spiciness from the chili powder.

Ingredients:
1 can diced tomatoes
1 1/2 pounds flank steak cut into cubes
1 large onion cut into wedges
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 cup of white rice
1 nectarine cut up
1/4 cup of cilantro

Directions:
1. Cook steamed rice as directed.
2. In a large saucepan, combine diced tomatoes, flank steak, onion, chili powder, and season with salt and pepper.
3. Cover the saucepan to let the beef simmer on low until the beef is fork-tender about 2 hours.
4. Serve the beef on top of rice, with cup-up nectarine and cilantro.