Chicken Stir Fry

Stirfry:
20-ounce can pineapple chunks, drained (juice reserved)
1 1/2 to 2 pounds boneless, skinless chicken breasts
1 tablespoon cornstarch
Salt and pepper
1 tablespoon olive oil, plus more as needed
2 cups broccoli florets
1 cup chopped carrots
1 red pepper, seeded and chopped or sliced
1/4 cup of reserved pineapple juice

Sauce:
1/2 cup reserved pineapple juice
1/3 cup low-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 clove garlic finely minced
1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
2 teaspoons cornstarch

1. Thinly slice the chicken breasts and toss them in a medium bowl with the cornstarch and salt and pepper (about a teaspoon of each). Let the chicken sit for about 10-15 minutes while whisking the sauce and prepping vegetables.

2. For the sauce, combine all the ingredients together in a bowl or liquid measuring cup and whisk until smooth.

3. Heat the oil in a large, 12-inch nonstick skillet over medium-high heat until rippling and hot. Add half of the chicken to the skillet in a single layer without overlapping and let it cook until nicely browned, about 30-45 seconds. Flip the chicken and let it cook through on the other side, 1-2 minutes. If your chicken is sliced super thin, it won't take long to cook through. Remove the chicken to a plate and repeat with the remaining chicken.

4. Add another teaspoon or so of oil to the pan if needed and heat again until hot and rippling. Add all of the vegetables and pineapple to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender. Add about 1/4 cup of the reserved pineapple juice to the skillet and cover (you can add water here instead of the juice, if desired). Cook, letting the vegetables steam for 2-3 minutes until crisp-tender (add more liquid, if needed, if it dries up).

5. Add the chicken back to the skillet. Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for 2-3 minutes until slightly thickened. Serve immediately over hot, cooked rice, if desired.

Serves 4.

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Slow Cooker Italian Ravioli Stew

4 medium carrots, sliced (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with Italian-style herbs, undrained
2 cans (14 oz each) chicken broth
2 cans (14 oz each) cannellini beans, drained
2 tbsp fresh basil leaves, chopped
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 lb ground Italian sausage
2-3 handfuls of fresh spinach, rinsed and dried

1. In 3 1/2- to 4-quart slow cooker, mix first five ingredients. Cover; cook on low heat setting about 6 hours or until vegetables are tender.

2. After the six hours is up, brown sausage in a skillet. Increase heat setting to high. Stir in ravioli, sausage, spinach, and basil. Cover and cook 15 minutes longer or until ravioli are tender and heated through.

Serves 6-8.

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Blueberry Crumb Cake

1/2 stick plus 1 tbsp butter
3/4 cup sugar
1 whole egg
1/2 tsp vanilla extract
2 cups all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
2 cups fresh blueberries

TOPPING
3/4 stick butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup flour
1/4 tsp salt

1. Preheat oven to 350.

2. Combine flour, baking powder, and a salt. Stir and set aside.

3. Cream butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

4. Grease a 9 x 13 inch glass baking dish. Pour in batter.

5. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

6. Bake cake for 40 to 45 minutes, or until golden brown.

7. Sprinkle with additional sugar and cinnamon, if desired. Cut into squares and serve.

(from Pioneer Woman)

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Chicken Kiev

2 sticks unsalted butter, softened
3 tbsp chopped fresh parsley
3 tbsp finely chopped fresh chives
3 tsp finely chopped dill
2 tsp finely chopped fresh thyme
salt and freshly ground pepper
6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
1 cup all-purpose flour
4 large eggs
1 tablespoon dijon mustard
2 cups panko (Japanese breadcrumbs)
Vegetable oil, for frying

1. Mix the butter, dill, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.

2. Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.

3. Preheat the oven to 350 and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.

4. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.

Serves 6.

(adapted from Food Network Magazine)

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Garlic Parmesan Orzo

1 cup uncooked orzo pasta
3 tbsp butter
2 tsp minced garlic
1/3 cup grated Parmesan
2 tbsp milk
1/4 tsp salt
ground black pepper to taste
1 tbsp chopped fresh parsley

1. Cook pasta according to package directions. Drain. Set aside.

2. In the same pot, melt butter over medium heat. Add garlic and cook until lightly browned, being careful not to burn it.

3. Return pasta to pot with garlic and butter. Add remaining ingredients and stir well to combine.

Serves 4.

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