Perfect Pan-Roasted Chicken Thighs

* 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
* Kosher salt and freshly ground black pepper
* 1 tablespoon vegetable oil

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Preparation

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

 

Parmesan-Crusted Pork Chops

Ingredients

* 2 large eggs
* 1 cup dried Italian-style bread crumbs
* 3/4 cups freshly grated Parmesan
* 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
* Salt and freshly ground black pepper
* 6 tablespoons olive oil
* Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Grilled Brown Sugar Pork Chops

Ingredients

* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops

Directions

1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

 

Three-Cheese Chicken Penne Pasta Bake

What You Need
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. Dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Florentine Ravioli

20 oz frozen cheese ravioli or tortellini (4 c)
6tsp extra virgin olive oil divided
4 cloves garlic minced
1/4tsp salt
1/8 to 1/4 tsp crushed red pepper
16oz bag frozen chopped or whole leaf spinach
1/2c water
1/4c fresh grated parm cheese

cook ravioli according to directions

meanwhile, heat 2 tsp oil in large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add salt, crushed red pepper to taste, spinach, and water. Cook, stirring frequently, until the spinach has thawed, wilted ad heated through, 5-7 min.

Divide among 4 bowls, top with pasta and drizzle 1tsp of oil over each portion.

Serve immediately with sprinkle of parm cheese.

Three Cheese Penne Pasta Bake

What You Need
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. Dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

tortellini with prosciutto and peas in creamy sauce

1/2 lb refridgerated fresh cheese tortellini
1c frozen peas
1/4lb deli sliced prosciutto chopped
2 tbl flour
1c milk
1/2c grated parm cheese
1/2tsp black pepper

cook tortellini as directed
Stir peas in during last 2 minutes of cooking – drain.

coat large nonstick skillet with spray and heat over medium heat. Add prosciutto and cook until lightly browned (2-3 min). Remove and reserve proscuitto.

Dissolve the flour in the milk in a bowl and add to skillet. cook, stirring constantly until thickened (8-10 min). Remove from heat and stir in cheese and pepper.

Add proscuitto and tortellini and peas – toss to coat.

pepper-crusted flank steak with cucumber relish

3 tbl molassas
2tsp cracked black pepper
1/2tsp salt
1lb flank steak no visible fat
1 small carrot diced
2 large scallion finely chopped
2 tbl sugar
1tbl rice vinegar
1tbl soy sauce

preheat broiler. coat rack with non stick pan

combine molassas, pepper, and salt in bowl. Rub mixture on both sides of steak. broil steak 4 inches from heat until done (about 6 min each side for medium rare)
remove from broiler and cover loosely with foil. stand 5 min before slicing

combine cucumber, carrot, scallions, sugar, vinegar, and soy sauce in a bowl, serve on the side.

serve with cous cous

Tomato and Cheese Baked Chicken

4 chicken breasts
salt and pepper to taste
1/2c oil packed sundried tomatoes – drained
6.5oz garlic-herb spreadable cheese, softened
2tbls sliced green onion
1tbls grated parmesan cheese

Oven set to 375 degrees.

Coat 13×9 baking pan with spray. Sprinkle chicken with salt and pepper and place in pan.

Pat tomatoes dry with paper towels, chop coarsley. Place softened chese in small bowl, stir in tomatoes, green onion, and parmesan cheese. Spread mixture over chicken.

Bake 35-45 min. Serve over rice with mixed vegetables or with pasta marinara and a tossed salad.

Swordfish with Olive Tapenade

* Active Time: 10 minutes
* Total Time: 28 minutes

INGREDIENTS

o 4 3⁄4- to 1-in.-thick swordfish steaks (about 6 oz each)
o 2 tsp olive oil
o 1⁄2 tsp each salt and pepper
o 4 cups arugula or baby spinach
o 1⁄4 cup bottled olive spread (tapenade)
o 1 pt grape tomatoes, halved (2 cups)
o Garnish: chopped parsley

PREPARATION

1. Heat outdoor grill.2. Brush fish with oil; sprinkle with salt and pepper.3. Grill, turning once, 8 to 10 minutes until just cooked through.4. Place arugula on 4 serving plates. Add swordfish; top each piece of fish with 1 Tbsp olive spread. Scatter tomatoes on top. Garnish with parsley.Good with breadsticks and drizzled with olive oil and vinegar.