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.

Moussaka

Oh my GOD!! I lovee this recipe, I have made it before in school, but I remembered it being such a process. Well, I remembered wrong. It's about as much work as making lasagna, and its so much healthier. Well, maybe not so much. Enjoy!

Ingredients

6 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground lamb
1/2 cup red wine
1 tablespoon tomato paste
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1 bay leaf
1 cinnamon stick
1/8 teaspoon ground allspice
1 teaspoon salt
Fresh-ground black pepper
1 eggplant (about 1 pound), peeled and cut into 1/4-inch slices
4 ounces cream cheese
1/4 cup milk
1/4 cup grated Parmesan
Directions
Heat the broiler. In a large stainless-steel frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic; cook until starting to soften, about 3 minutes. Add the lamb and cook until the meat loses its pink color, about 2 minutes. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce the heat. Simmer, covered, for 10 minutes.
Brush both sides of the eggplant slices with the remaining 5 tablespoons oil and season with 1/8 teaspoon each salt and pepper. Put the eggplant slices on a large baking sheet and broil, 6 inches from the heat, until browned, about 5 minutes. Turn and broil until browned on the other side, about 5 minutes longer.
In a small saucepan, combine the cream cheese, milk, 1/8 teaspoon salt, and a pinch of pepper. Warm over low heat until just melted.
Oil an 8-by-8-inch baking dish. Layer half the eggplant in the dish, then half the meat sauce. Sprinkle with half the Parmesan. Repeat with the remaining eggplant, meat sauce, and Parmesan. Spoon the cream-cheese sauce on top;broil until just starting to brown, 1 to 2 minutes.

Eggplant and Potato Curry

Ingredients

2 large eggplants (about 1 1/2 pounds each), pricked all over with a fork
3 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon fennel seeds
1 jalapeño pepper, seeds and ribs removed, minced
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch cubes
2 teaspoons salt
2 cups water
3 medium tomatoes (about 1 pound), chopped
2 tablespoons lemon juice
1/2 cup chopped cilantro
Directions
Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.

Chicken and Shrimp Jambalaya

Serves 4 to 6



Ingredients
1 medium onion , peeled, ends trimmed, and quartered lengthwise
1 medium rib celery , cut crosswise into quarters
1 medium red bell pepper , stem removed, seeded, and quartered lengthwise
5 medium cloves garlic , peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice (bottled)
1 1/2 cups low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons minced fresh parsley leaves

Instructions
1. In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.

2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate and set aside.

3. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.

4. While shrimp are cooking, shred chicken (see illustration below). When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Turkey Sausages and Peppers

I know I have said this before, but this is the best spicy tomato sauce you can buy packaged. It's a bit on the pricier side compared to others, buts it's definetly worth it.


Serves 4

1 thinly sliced green pepper
1 thinly sliced red pepper
1 thinly sliced onion
1/2 tsp minced garlic
14 oz 95% fat free turkey sausage cooked and sliced
1/2 a jar of Arrabiata Sauce

1- In a large sauce pan drizzle some olive oil, and saute the first 4 ingredients until soft. About 4 minutes.
2- Add sliced turkey pieces and saute with the rest for another 3 minutes.
3- Add sauce and stir everything together until sauce gets warm. Serve over whole wheat pasta, rice or serve alone.

Edamame and Avocado Salad

Yesterday as I ran sacked my sister's refrigerator, I came across the "infamous" edamame salad that she invented. Now, I've always been curious about it because she doesn't really cook, unless its mixing candy with ice cream or vice versa, so I was brave and tasted. Well, she wasnt kidding! This thing is like a party of textures and flavors...I'm in love! So I took her recipe, and changed it's original name; "The Goody Master's Salad". Ha! Enjoy :D

Serves 2

4oz frozen shelled edamame
4oz canned corn
4oz canned black beans
1 avocado diced medium
2 tomatos small diced
2 tbsp of chopped cilantro
1/4 red onion diced small
Drizzle of olive oil and lemon juice

1- In a quart size pot bring water to a boil, add edamame and simmer for about 10 minutes or until tender. Strain.
2- In a large bowl mix the next 6 ingredients, add the edamame and toss with olive oil and lemon juice.
3- Serve.