Stuffed Chicken Thighs

My dear friend Theresa made this for me last night.  It was like a Thanksgiving meal.  Besides the stovetop stuffing, she served it with mashed potatoes, green beans and jellied cranberry sauce.

OMG, I want more now.  ~~Shelly

An easy comfort food dinner of chicken rolled up with stuffing in the center and swimming in gravy.

Ingredients

• 1.5 lb chicken thighs about 6 thighs, boneless & skinless
• 1 18 oz jar chicken gravy
• 1/3 C milk
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1 - 6 oz box instant stuffing mix + ingredients called for on package

Instructions

1. Preheat oven to 375.
2. Prepare stuffing as directed on package.
3. Place each thigh, laying open and place a scoop of prepared stuffing in the center. Roll chicken as best as you can and place in a 9x13 baking dish, seam side down. Spoon remaining stuffing around the chicken in the baking dish.
4. Season chicken with seasoned salt and pepper.
5. In a small bowl, whisk together gravy and milk. Pour over chicken.
6. Cover with foil and bake 25 minutes.
7. After 25 minutes, remove cover and continue to cook an additional 10-15 minutes, or until chicken is cooked thru. Always check chicken temp with a quick read thermometer.

Pasta With Fresh Tomato Sauce and Ricotta

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.

4 - 6 servings

Ingredients

1 pound dried pasta, such as farfalle or penne

Salt and pepper

2 tablespoons butter, softened

Crushed red pepper (optional)

2 ½ cups Quick Fresh Tomato Sauce, warm  (*see recipe)

6 ounces ultra-fresh ricotta, at room temperature

Grated pecorino

Basil leaves, for garnish

* Quick Fresh Tomato Sauce

Preparation

1. Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
2. Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
3. Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
4. Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

Recipe by David Tanis

Check out this website https://cooking.nytimes.com/recipe

for 39 Bright and Beautiful Summer Pastas.

Lemon Pepper Chicken

INGREDIENTS

1/2 c. all-purpose flour

1 tbsp. lemon pepper seasoning

1 tsp. kosher salt

2 lemons, divided

1 lb. Boneless Skinless Chicken Breasts

2 tbsp. extra-virgin olive oil

1/2 c. low-sodium chicken broth

2 tbsp. butter

2 cloves garlic

Chopped parsley, for garnish

DIRECTIONS

Preheat oven to 400°.

In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon.

Toss halved chicken breasts in the flour mixture until fully coated.

Slice 1 lemon into thin rounds.

In a large skillet over medium high heat, heat olive oil.

 Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes.

Flip chicken breasts.

To the same skillet, add the chicken broth, butter,

garlic and lemon slices and transfer skillet to the oven.

Bake until the chicken reaches an internal temperature of 170° F

and the sauce has reduced slightly, 10 to 15 minutes.

Spoon sauce on top of chicken. Garnish with parsley.

Photos by Ethan Calabrese

Beef Fajitas

This recipe, from The Pioneer Woman, calls for marinating your whole flank steak.

If you buy the Marinated Fajita meat on sale this week at Harter House, just half the ingredients called for here.

1 whole Beef Flank Steak

1/2 cup Olive Oil

3 Tablespoons Worcestershire Sauce

1/3 cup Lime Juice, Fresh Squeezed

3 cloves Garlic, Minced

1 Tablespoon Cumin

1 Tablespoon Chili Powder

1/2 teaspoon Red Pepper Flakes

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 Tablespoon Sugar

2 whole Medium Onions, Halved And Sliced

1 whole Red Bell Pepper, Sliced

1 whole Orange Bell Pepper, Sliced

1 whole Green Bell Pepper, Sliced

1 whole Yellow Bell Pepper, Sliced

Oil, For Frying

Flour Tortillas, Warmed

Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)

Salsa

Sour Cream

Cilantro Leaves

  

 

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

 

Prepare tortillas, salsa, sour cream, and cilantro.

 

I think it’s fun to serve both the steak

and the veggies directly on a cutting board

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

 

Heat the same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

 

Slice the meat right before serving and serve with all the fixins. Delicious! Enjoy!