2018-08-23 / Home & Garden

Star Chefs

Greek Chicken Pasta

1 (16 ounce) package
linguine pasta
1/2 cup chopped red
onion
1 Tbsp. olive oil
2 cloves garlic, crushed
1 pound skinless,
boneless chicken
breast meat, cut into
bite-size pieces
1 (14 ounce) can
marinated artichoke
hearts, drained and
chopped
1 large tomato, chopped
1/2 cup crumbled feta
cheese
3 Tbsp. chopped fresh

parsley
2 Tbsp. lemon juice
2 tsp. dried oregano
Salt and pepper to taste
2 lemons, wedged,
for garnish

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.

Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Shrimp Lo Mein

1 (8 ounce) package
spaghetti
2 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. brown sugar
2 tsp. fish sauce
1/2 tsp. garlic powder
1/2 tsp. ground ginger
2 tsp. vegetable oil
1 pound uncooked
medium shrimp,
peeled and deveined
1 cup chopped broccoli
1/4 yellow onion, thinly
sliced
3 crimini mushrooms,
sliced
2 cloves garlic, minced
2 large eggs

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.

Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.

Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes.

Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan.

Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables.

Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more.

Serve immediately.

Last Minute Chicken Dinner

2 Tbsp. vegetable oil
4 potatoes, thinly sliced
1 pound boneless
skinless chicken
breasts, cut into cubes
1 (10.75 ounce) can
condensed cream of
chicken soup
1/2 cup milk
1 onion, chopped
1/4 tsp. garlic powder
2 cups frozen broccoli,
carrots, and cauliflower

combination
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/3 cup grated Parmesan
cheese

Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Chicken Marsala

1/4 cup all-purpose flour
for coating
1/2 tsp. salt
1/4 tsp. ground black
pepper
1/2 tsp. dried oregano
4 skinless, boneless
chicken breast halves,
pounded 1/4 inch thick
4 Tbsp. butter
4 Tbsp. olive oil

1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Black Bean Burritos

2 (10 inch) flour tortillas
2 Tbsp. vegetable oil
1 small onion, chopped
1/2 red bell pepper,
chopped
1 tsp. minced garlic
1 (15 ounce) can black
beans, rinsed and
drained
1 tsp. minced jalapeno
peppers
3 ounces cream cheese
1/2 tsp. salt
2 Tbsp. chopped fresh

cilantro

Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

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