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Chicken Marsala INGREDIENTS Chicken: ·       1/2 cup all-purpose flour (plain flour) ·       1 teaspoon kosher salt ·       1 teaspoon garlic powder ·       1/2 teaspoon black cracked pepper ·       2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* ·       2 tablespoons olive oil, divided ·       4 tablespoons unsalted butter, divided Marsala Sauce: ·       1 tablespoon unsalted butter as needed ·       8 ounces (250g) brown or Cremini mushrooms, sliced ·       4-5 cloves garlic, minced ·       3/4 cup dry Marsala wine ·       1 1/4 cup low-sodium chicken broth (or stock) ·       3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** ·       2 tablespoons fresh chopped parsley INSTRUCTIONS 1.        Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. 2.        Heat 1 tablespoon oil and 2 tablespoo
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Skillet Meatloaf

Ingredients 2   pounds   lean ground sirloin   (preferably 90% lean) 1/2   cup   barbecue sauce 1/2   cup   dry bread crumbs 2   large   beaten eggs 1/4   cup   diced onion 1/4   cup   diced green pepper 1   teaspoon   salt Additional barbecue sauce 2   tablespoons   brown sugar Instructions Preheat the oven to 325 degrees. In a large bowl, combine the ground sirloin, barbecue sauce, bread crumbs, eggs, onion, pepper and salt. Mix well. Spray an 8" cast iron skillet with cooking spray. Press the beef mixture into the prepared skillet. Using the barbecue sauce, make "spokes" on the top of the meat. Sprinkle brown sugar over the top of the meat. Bake for 50 minutes or until it is cooked through (160 degrees internal temperature). Serve warm
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Cucumber tomato dill salad

1 medium (or more) English cucumber, cut in small rounds and partly peeled  6 campari tomatoes quartered 2 Tbs. fresh lemon juice 1/2 tsp. granulated sugar Kosher salt and freshly ground black pepper a few tablespoons extra-virgin olive oil (don't overdo) 2 Tbs. minced fresh dill (or more) 2 tsp. minced fresh mint (or more) Put the cucumber in a medium bowl. Add the lemon juice and the sugar, toss to combine, and season with salt and pepper to taste. Stir in the olive oil, dill, and mint. Add more salt and pepper if necessary. Let sit for 30 minutes to allow the flavors to marry. Taste for seasoning again just before serving and adjust if necessary.
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Braised Short Ribs

Ingredients 3  pounds  bone-in beef short ribs 2  tablespoons  vegetable or high smoking point oil Salt Freshly ground black pepper 1  large onion, sliced 4  cloves  garlic, minced 3  cups  liquid, such as beer, wine, or low-sodium broth 2 to 4  sprigs  fresh herbs, such as rosemary or thyme Equipment Pastry or basting brush Dutch oven or deep sauté pan with a lid Tongs Instructions Heat the oven and season the meat.  Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper. Brown the short ribs.  Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting th
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Parmesean Crusted Pork Chops stove top

Ingredients   2 large eggs 1 cup dried Italian style bread crumbs 3/4 cups freshly grated parmesean 4 (1/2 to 3/4 inch thick) center cut pork chops salt and pepper freshly ground 6 tbs olive oil lemon wedges for serving   Directions Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
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Apple Cider Glazed Chicken

INGREDIENTS 1 large sweet potato, peeled and cubed 2 apples, sliced 2 tbsp. olive oil, divided 1 tbsp. chopped fresh rosemary kosher salt Freshly ground black pepper 6 bone-in, skin-on chicken thighs, trimmed 2/3 c. apple cider 2 tbsp. honey 1 tbsp. Grainy mustard 1 tbsp. butter 3 rosemary sprigs, for skillet DIRECTIONS Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined. In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze. To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around th
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Cranberry Balsamic Chicken

INGREDIENTS 1 tbsp. olive oil 1 lb. skin-on, bone-in chicken thighs 2 tbsp. butter 1/2 c. fresh cranberries 1/3 c. balsamic vinegar 2 cloves garlic, minced 6 sprigs rosemary 2 tsp. thyme leaves 1 tbsp. brown sugar Zest of 1 orange DIRECTIONS Preheat oven to 325°. In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up. Melt butter in the same skillet then add cranberries, vinegar, garlic, brown sugar, and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, 5 to 10 minutes. Transfer to oven and cook until the chicken thighs are cooked through, 18 to 25 minutes more. Serve warm.
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