Chicken Mediterranean Pasta

I.B.S. fodmap Friendly Recipe

Serves 10-12 people

10 boneless skinless chicken tenders

1/2 c. cold pressed olive oil

2 cloves garlic peeled and smashed not chopped

1/4 onion cut into big pieces

1lb. cherry tomatoes

2 zucchini- sliced both directions

1 red pepper-seeded and cut into 1/4 in. slices

1 can med. black olives-drained

1 Sm. container mozzarella balls in liquid

1 c. shredded Parmesan

1/8 tsp. red pepper ground

1 pkg. quinoa spiral pasta- cooked according to package directions

1 lg. bunch fresh basil leaves chopped

salt and pepper to taste

Start with a large skillet ( I have a grill pan that works great) on med-high heat spray some non stick spray,

put chicken on and cook on both sides about 5 min. on each side. if frozen.

Put a pot of water on high to bring to boil for pasta. don't add pasta yet.

then in a large tall sided skillet or wok put olive oil on med. heat and add garlic and onion. let that cook for a few minutes to infuse the oil with flavors, do not let them turn brown. remove garlic and onion. leaving oil. add zucchini, red peppers, and cook for about 3-4 min. giving them time to cook. add tomatoes whole.

stir and let them cook. using spatula as you stir smash tomatoes to let out juices and flavor.

once tomatoes have cooked and smashed and zucchini is looking cooked but not too much. 

at this point put pasta in boiling water and cut up chicken into 1/2 in. pieces. then add to vegetable mixture with olives. turn heat to low and let simmer.

once pasta is cooked drain and add to chicken mixture. then to serve add cheese and basil.

you can also serve pasta separately and add chicken mixture garnish with cheese and basil.

If you add cheese too soon they will melt and basil will wilt. not a pretty site.

This recipe works well without chicken.

If you don't have any restrictions add chopped garlic and onion and keep it in with oil.

Chicken in Lemon Butter Caper Sauce
serves 4
(Printable Recipe)

I got this recipe on line, it is very good so I am sharing

Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion
2 garlic cloves, minced
1⁄3 cup Pinot Grigio (I used Cavit)
3 Tbsp fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil

8 oz angel hair pasta, cooked and drained

Chicken
Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.

Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce
Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes. 

Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. 

To serve: Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.

Lemon Brownies

3/4 C flour

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

1 Tablesppon of Lemon juice

zest from 1/2 lemon (about 1t)

Combine the flour, sugar and salt in a large bowl.

Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest.

Add to the larger bowl and mix well.

Pour into prepared 8X8 brownie pan.

Bake at 350 for 25 minutes.

You can double the recipe and bake in a

9X13 pan for 30 minutes.

Remove and let cool, then glaze.

Glaze

1/2C powdered sugar

1 T lemon juice

additional lemon zest

stir together

Mushroom Asiago Chicken

This is the chicken we love at Cheesecake Factory 

6 boneless skinless chicken tenders
salt and pepper
1/2 c. flour
4 Tbl. butter
1 lb. sliced mushrooms
3 cloves garlic minced
1 1/4 c. chicken broth
3 sprigs fresh thyme or 1 tsp. dried 
1/2 c. heavy cream
1/2 c. shredded asiago cheese
parmesan cheese for garnish

lightly season tenders on each side then dip in flour on both sides shake off excess.
heat on med. a large skillet with sides add butter then chicken pieces.
Brown on both sides about 2 min.
remove from pan and put in oven on low heat to keep warm
add a little olive oil and mushrooms cook for about 10 min. stirring occasionally, until mushrooms are golden brown then add garlic and cook additionally 2 min.
pour in chicken broth and stir scraping up and down pan until evaporated to about half.10-15 min.add thyme reduce heat to med. low and stir in cream. sprinkle the asiago cheese over top of sauce stir costantily until the cheese melts. nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has thickened. sprinkle with bits of parmesan cheese and serve with garlic mashed potatoes.

Michelle's Cinnamon Rolls

 To make the Dough:

1 Tbl. Yeast

1 cup Warm Water

1 Tbl. Sugar

11/2 cup Honey

1 stick Butter Softened

2 eggs

3/4 cups warm Milk

2 tsp. Salt

3 cup Flour

2-3 cups whole wheat flour

Filling:

1 cup Butter softened

1 1/4 Brown Sugar

5-6 tablespoons Cinnamon

Frosting:

1 stick Butter softened

1 pkg. Cream Cheese

6-7 cups Powdered Sugar

1 tsp. Vanilla

Directions:

In a bowl combine water, yeast and 1 Tbl. sugar. Let sit for 5 min.

In a mixer cream honey and butter with paddle attachment until light and fluffy.

add eggs and mix again.

while machine is mixing add 2 C. flour

next. add yest mixture to bowl and mix on low 

add another Cup of flour and salt. mix for 2 min.

remove paddle at this point and replace with hook attachment.

add remaining flour and warm milk in three parts. flour. milk. flour. milk etc.

add more flour if needed. dough should not be sticky

knead dough for 6 min. on medium speed. or by hand

cover with saran wrap and allow to double in size.

while dough is rising. make filling.

mix together in food processor or by hand until it becomes a paste.

Remove dough from mixer and split in half. roll into a rectangle on dry surface.

spread filling so that it evenly.

tightly roll dough. pinch edge

cut in half then half again. then into thirds so that you have 12 rolls.

Put in 9x13 greased pan. cover with saran wrap and let rise until double.

Bake in 375' oven for 20 min. on center rack or until golden brown

allow to cool 5 min. 

make frosting combining butter, cream cheese mix until combined then add rest of ingredients.

mix until light and fluffy

spread over rolls

Enjoy

Spicy Black Bean Burger Recipe

Ingredients:

2 cans black beans, drained and rinsed

1 T ground flax + 3 T water (aka 1 egg)

1 jalapeno (or 1 chipotle pepper)

2 cloves garlic

2 T tomato sauce

1/2 cup breadcrumbs

2 tsp cumin

1 1/4 tsp salt

1/2 cup corn (fresh or frozen and defrosted)

avocado for topping

olive oil (or canola oil) for frying burgers

Directions:

Roughly chop jalapeno (or chipotle). Add it and the garlic cloves to a food processor (or high speed blender) and mince finely. (Alternatively, you could chop them yourselves very finely but it's just easier at this point to throw them in a food processor.)

Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.

In a small bowl, mix together the ground flax and water. Let sit for five minutes.

Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and corn. Stir well until everything is combined. Add remaining black beans.

Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.

Serve burgers with avocado slices, sriracha and ketchup.

Classic Cinnamon Rolls

Dough Ingredients:

1 tablespoon yeast

1 cup of warm water

1/2 cup sugar plus 1 tablespoon

1 stick butter, softened

2 eggs

3/4 cups warm milk

1 tablespoon salt

5-6 cup bread flour

Filling Ingredients

1 cup butter

1 1/4 cup brown sugar

5-6 tablespoons cinnamon

Frosting Ingredients

1 cup butter

1 package cream cheese

6-7 cups powdered sugar

1 teaspoon almond extract

2 teaspoons vanilla extract

Directions:

1. In a bowl combine water, yeast and 1 tablespoon sugar. Let yeast activate for 5 minutes.
2. In a stand mixer cream remaining sugar and butter with paddle attachment until light and fluffy. You may also use a hand mixer.
3. Add eggs and cream mixture again.
4. While machine is mixing add 2 cups flour to bowl.
5. Next, add yeast mixture to bowl and continue to mix on low speed.
6. Add another cup of flour and salt. Mix for 2 minutes.
7. If using stand mixer, remove paddle attachment and replace with hook attachment.
8. Add remaining flour and warm milk in three parts. Flour, milk, flour, milk, etc. until all milk is added. Adjust with more flour if needed. Dough should not be sticky and pull away from the sides when mixing.
9. Knead dough for 6 minutes on medium speed. You may also knead dough by hand.
10. Remove bowl from mixer and cover with plastic wrap. Allow to proof until double in size.
11. While dough is proofing, make cinnamon filling by combining butter, brown sugar and 5-6 tablespoons cinnamon.
12. Remove dough from mixer and split in half.
13. Roll out and layer half the cinnamon filling across the dough. This should be a thin layer. Add nuts, raisins or cherries if desired.
14. Tightly roll dough lengthwise.
15. Using a serrated knife cut rolls to desired shape.
16. Place rolls into lightly greased baking dish.
17. Cover lightly with plastic wrap and allow to rise until double in size.
18. Bake cinnamon rolls at 375 degrees for 20 minutes or until golden brown.
19. Allow to cool for 5 minutes.
20. While rolls are cooling make frosting by combining butter, cream cheese, powdered sugar, almond extract and vanilla extract. Whip the frosting ingredients for at least 5 minutes, stopping to scrape the side of the bowl as needed.
21. Spread warm rolls with small layer of frosting. Allow to cool for 10 more minutes the spread with another layer of frosting.
22. Enjoy!

If you love the fresh taste of citrus, try this recipe variation to create delicious orange rolls.

What culinary questions do you have? Let us know! Email our Harmons chefs ataskachef@harmonsgrocery.com

Orange Rolls

Filling Ingredients:

2 cups powdered sugar

6 Tablespoons melted butter

Zest from one orange

1 tablespoon juice from orange

Orange Roll Frosting Ingredients

1 package softened cream cheese

1 stick softened butter

6 cups powdered sugar

1/2 teaspoon vanilla

Zest from one orange

1 tablespoon juice from orange

Pinch of salt

Follow the previous directions for the dough, filling and frosting with the new ingredients above to create your orange rolls.

Whether you love traditional cinnamon rolls or tangy orange rolls, your whole family is bound to enjoy this recipe.