Chicken escalope with mushroom sauce

Ingredients

• 2 8-ounce chicken breasts
• 1 cup flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 eggs
• ¼ cup of milk
• 1 cup seasoned bread crumbs
• 1 14-ounce can chicken stock or home made
• 1 cup whole milk
• 4 tablespoons butter
• 4 ounces shallots,sliced
• 8 ounces button mushrooms, sliced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Zest from one whole lemon
• 2 tablespoons butter
• 2 tablespoons vegetable or canola oil
• Juice from half a lemon
• 2 tablespoons fresh parsley, chopped

Instructions

1. Butterfly the chicken breasts to get them uniform in size before pounding. To do this, run a sharp knife under the tenderloin side from the inside center, through the thick tenderloin, almost to the edge and then fold it open. Then turn the breast around and do the same by running the knife from the center through the thickest part out almost to the edge and fold that open. Cover with plastic wrap and pound to about ¼ inch thick. Repeat for other breast then cut both breasts in half to yield four pieces.
2. Mix flour, salt and pepper in a medium bowl. Mix eggs and milk in a second bowl. Place seasoned bread crumbs in a third bowl.
3. Dredge each piece in the flour, shake off excess and then coat with egg wash. Finally coat with the breadcrumbs and lay out on a plate. Place the plate in the refrigerator while making the sauce.
4. In a small pan, cook stock and reduce to one cup. Add milk, heat and hold on low.
5. In a medium skillet over medium heat, melt the 4 tablespoons of butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will give up some liquid then the liquid will evaporate, about five minutes. Add flour and stir and cook for three more minutes.
6. Add milk and stock mixture to mushroom mixture one third at a time, stirring as you go.
7. Season with salt, pepper and lemon zest. Reduce flame to low and hold while you cook chicken.
8. In a large sauté pan over medium to medium high heat, melt 2 tablespoons of butter with the two tablespoons of oil until hot.
9. Remove chicken from refrigeration and fry pieces in hot fat until browned on both sides. Because they are pounded thin, they will only take but a few minutes on each side.

Fried calamari

Ingredients

Calamari

• 1 lb calamari, bodies sliced into ½ inch rings, tentacles left whole
• 1½ cup buttermilk
• 1 cup flour
• 2 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cayenne
• 1 tsp red chili flakes
• oil for frying
• chopped parsley for garnish
• lemon wedges

Lemon aioli

• ⅓ cup mayonnaise
• zest and juice of 1 lemon
• dash of Tabasco
• salt and pepper to taste

Insructions

1. Prepare lemon aioli by whisking together mayonnaise & Tabasco.
2. Season with salt and pepper.
3. Soak calamari in buttermilk for 20-30 minutes.
4. Preheat frying oil to 350 degrees F.
5. Combine flour with seasonings from paprika - red chili flakes.
6. Dredge calamari in seasoned flour, tossing evenly to coat.
7. Carefully drop a handful of the calamari into the hot oil.
8. Cook until golden brown, about 1-2 minutes.
9. Remove with slotted spoon and transfer to a paper lined baking sheet.
10. Repeat with remaining calamari.
11. Sprinkle parsley on top. 
12. Serve with lemon wedges and lemon aioli.

Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce

Ingredients

• 1 pound skinless, boneless chicken breasts, cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce

Instructions

1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
3. When ready to grill, place a grill pan over medium-high heat, and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
4. To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap”.

How To Make Spicy Garlic Sauce

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper
• ½ teaspoon lemon juice

Instructions

1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered.

GOAT CHEESE STUFFED ARTICHOKE BOTTOMS

INGREDIENTS

• 2 cans artichoke bottoms, drained and patted dry
• Non-stick cooking spray
• 1 large log goat cheese, room temperature
• ½ cup freshly grated Parmesan cheese, plus more for topping
• 4 cloves garlic, minced
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped parsley
• salt and freshly ground black pepper
• non-stick cooking spray

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Cut a thin slice from the bottom of artichokes to level and remove any remaining tough outer leaves. Spray a baking sheet with cooking spray.
3. In a bowl, combine goat cheese, Parmesan cheese, garlic, chives, parsley and salt and black pepper to taste. Spoon filling into artichokes, sprinkle with additional Parmesan cheese.
4. Bake for 15 to 17 minutes or until lightly browned and bubbling.

Baked Lemon Salmon with Creamy Dill Sauce

Ingredients

• 4 6-oz salmon fillets
• 2 Tbsp extra virgin olive oil
• 1 1/2 tsp lemon zest
• 2 Tbsp fresh lemon juice
• Salt and freshly ground black pepper
• Creamy Dill Sauce
• 1/3 cup fat free plain Greek Yogurt
• 3 Tbsp mayonnaise
• 1 clove garlic, finely minced
• 1 Tbsp chopped fresh dill
• 2 - 3 tsp milk
• 1/2 tsp honey
• Salt and freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. 
2. Grease a 13 by 9-inch baking dish and place salmon fillets in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side. 
3. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper. 
4. Let rest at room temperature 10 minutes, then bake in preheated oven 12 - 16 minutes, or until salmon has cooked through. Serve warm topped with Creamy Dill Sauce.

Sauce

1. In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. 
2. Season with salt and pepper to taste. Store in refrigerator, allow to rest at room temperature 20 minutes before serving.

CHICKEN ALFREDO BAKED ZITI

INGREDIENTS

CHICKEN BAKED ZITI INGREDIENTS

• 12 ounces ziti
• 2 cups shredded, cooked chicken
• 1 batch alfredo sauce
• 1 1/2 cups shredded mozzarella cheese

ALFREDO SAUCE INGREDIENTS

• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper

DIRECTIONS

CHICKEN BAKED ZITI

1. Preheat oven to 375 degrees F.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

ALFREDO SAUCE

1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.