Chicken Saltimbocca

serves 4
2 boneless chicken breast
2 Tbsp. olive oil
8 oz button mushrooms, halved
1/2 cup dry marsala
1/2 cup chicken broth
2 oz prosciutto chopped (1/2) cup
2 tbsp sage
2 tbsp butter

-Slice chicken breast in half lenght wise
, and pound each piece with a mallet
-Saute pieces of breast in the olive oil until browned, 3 to 5 mins. Transfer to a plate.
-Saute mushrooms in the same pan until starting to brown. About 5 mins.
-Deglaze pan with marsala wine, scraping all the brown bits on the bottom. Add broth and bring to a boil, simmer until liquid is reduced by half.
Off heat, stir in prosciutto sage and butter.
Serve everything with chicken.

Tortellini Soup

I've heard of totellini soup, but I've never had it. So I gathered a few recipes of different versions of this soup online, and this is what I came up with. I literally made this in 15 minutes, and it's delicious!! This is definetly one of those recipes I'll make regularly. Enjoy!

Yield: 3-4 servings
Ingredients:
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups chicken broth
9 oz. tortellini, any variety
1 - 10 oz frozen spinach
1- 10 oz frozen butternut squash
Salt and pepper
Grated Parmesan, for serving

Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.

Source: slightly adapted from The Well-Fed Newlyweds

Skirt Steak Stir Fry with Noodles

Ingredients
1-½ pound Skirt Steak, Sliced Very Thin Against The Grain
1 cups Low Sodium Soy Sauce
1 tablespoon of fish sauce
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tablespoons Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
Red Pepper Flakes, For Sprinkling
Cilantro Leaves
Preparation Instructions
Mix together soy sauce, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.

Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.

Top with cilantro leaves. Serve immediately.