Chicken Francese with Lemon and Wine

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 4 tbs. EVOO, divided
• 1 1/2 lbs. very thin chicken cutlets
• salt and freshly ground black pepper
• brown rice flour, for dredging
• 4 eggs, beaten until frothy
• 2 pinches of freshly grated or ground nutmeg
• 1 1/2 tbs. lemon juice
• 1/2 c. dry white wine
• 2 tbs. capers
• 3 tbs. fresh flat-leaf parsley leaves, chopped

Directions

1. Place a platter in a low oven to warm.  Heat a very large nonstick skillet over medium heat.  Add 1 1/2 tbs. EVOO to the skillet.
2. Season the chicken with salt and pepper.  Coat half the chicken at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan.  Saute the cutlets for 3 to 4 minutes on each side, until golden and puffy.  Transfer the cooked chicken to the warm platter and repeat with the remaining culets, using an additional 1 1/2 tbs. EVOO.  
3. Once all the chicken has been cooked, add the nutmeg, the lemon juice, and the white wine to the pan.  Scrape up the pan drippings with a whisk.  Stir the capers and parsley and the remaining tablespoon of EVOO into the sauce.  Turn off the heat.  Shake the pan to combine the sauce.  Spoon the sauce over the cutlets.  Serves 4.

Mustard Roasted Potatoes

 Ingredients

• 2 lbs. red-skinned and white-skinned potatoes, quartered
• 2 tbs. EVOO
• 1 1/2 tbs. Dijon mustard
• 1 1/2 tbs. stone ground mustard
• 1 tbs. lemon juice
• 1 1/2 tbs. oregano
• 3/4 tsp. salt

Directions

1. Preheat oven to 425 degrees.
2. Toss potatoes in EVOO, Dijon mustard, whole grain mustard, lemon juice, oregano, and salt.  Spread on a roasting sheet in one layer.  Roast for 45 minutes, flipping once.  Serves 4.

Turkey Croquettes with 
Spinach Mashers and Pan Gravy

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 3 large starchy potatoes, peeled and cubed
• coarse salt
• 1 package (about 1 1/3 lbs.) ground turkey breast
• 2 celery ribs and their greens, finely chopped
• 1 small yellow onion, finely chopped
• 2 tsp. poultry seasoning
• 3 tbs. chopped fresh thyme
• 3 tbs. chopped fresh parsley
• coarse black pepper
• 1 egg yolk
• 6 tbs. EVOO, divided
• 2 tbs. brown rice flour
• 2 1/2 c. chicken broth
• 1/2 c. almond milk
• 1 pound triple-washed baby spinach leaves
• prepared whole-berry cranberry sauce to pass at the table

Directions

1. Place the potatoes in a pot and cover with cold water.  Put the  lid on the pot and bring the water to a boil.  Salt the water and cook the potatoes until tender, about 15 minutes.  
2. While the potatoes cook, make the croquettes.  Place the turkey in a bowl.  Add the celery, onion, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk.  Combine and form 8 patties.  Heat 2 tbs. of EVOO in a large nonstick skillet over medium high heat.  Cook the patties for 5 minutes on each side.  Remove the croquettes to a plate and cover loosely with foil to keep warm.  Reduce the heat under the skillet.  Add 2 tbs. of EVOO to the skillet and heat through, then whisk in the flour.  Cook the roux for a minute or two.  Whisk in 2 cups of the chicken broth and bring to a bubble.  Thicken for a minute or so and turn off the heat.  Season the sauce with salt and pepper.  
3. Drain the cooked potatoes and return to the hot pot.  Add the remaining 2 tbs. of EVOO, the remaining 1/2 cup of chicken broth, and the almond milk.  Mash and season the potatoes with salt and pepper.  Fold in the spinach leaves until they all wilt into the potatoes.  
4. To serve, pile the spinach mashers on a plate and top each portion with 2 croquettes and a spoonful of gravy.  Pass the cranberry sauce at the table.  Serves 4.

Red Bean Chili

recipe courtesy of Smitten Kitchen

Ingredients

• 2 to 2 1/4 pounds lean ground beef or turkey
• 1 large onion, chopped (about 1 1/2 cups)
• 5 cloves garlic, minced
• 1 cup canned beef broth
• 1/3 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon unsweetened cocoa (optional, but I never make chili without it)
• 1 14 1/2-ounce can diced tomatoes
• 2 15 1/2-ounce cans kidney beans, drained
• 1 teaspoon kosher salt
• 1 tablespoon cider vinegar
• To taste: Tabasco, 1/2 to 1 teaspoon cayenne or 1 to 2 tablespoons chipotle en adobo puree
• Optional toppings and sides: grated Cheddar, sour cream, minced jalapeno, corn bread
  

Directions

1. Place a large Dutch oven or saucepan over medium-high heat. Add the beef or turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with the Cheddar, sour cream, and jalapeno, if desired. Serve hot, with corn bread, if desired.