Saucy Baked Chicken

6 chicken cutlets (about 1-1/2 lbs.)
1 medium onion, sliced
8 oz. sliced mushrooms
1/4 cup olive oil
1-1/2 cups chicken broth
4 tablespoons all-purpose flour
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper

Preheat oven to 450. Pour oil into large roasing pan. add chicken, onion and mushrooms, turning to coat with oil.

Bake 5 minutes; turn chicken over and stir vegetables. Bake an additional 5 minutes.

Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.

When chicken has cooked for 10 minutes, add broth mixture to roasting pan, cover with foil and bake 10 minutes. Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.

Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3 to 5 minutes. Serve immediately.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutritional values: Per serving:
290 Calories; 11g Carbohydrates; 27g Protein; 3g Fat; 740mg Sodium; 70mg Cholesterol; 1g Fiber; 3g Sugar

Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack

Inside Out Pizza Casserole

1 tablespoon vegetable oil
1 pound bulk pork sausage
1 package (8 ounces) sliced mushrooms
1 large onion, chopped (about 1 cup)
1 1/2 cups Prego® Pizzeria Style Pizza Sauce
4 ounces sliced pepperoni, coarsely chopped
2 cups shredded mozzarella cheese (about 8 ounces)
1/2 cup grated Parmesan cheese
1/2 of a 15-ounce package refrigerated pie crust (1 crust), at room temperature

Preheat the oven to 400 degrees F.

Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it’s well browned, stirring often to separate meat. Pour off any fat. Add the mushrooms and onion and cook until they’re tender. Stir the pizza sauce and pepperoni in the skillet and cook until the mixture is hot and bubbling.

Remove the skillet from the heat and let cool slightly. Stir in the mozzarella and Parmesan cheeses. Spoon the mixture into a 2-quart casserole. Place the crust over the sausage mixture and crimp or flute the edges. Cut several slits in the crust.

Bake for 30 minutes or until the crust is golden brown. Let the casserole stand for 10 minutes before serving.

Cut the casserole into 6 slices.

Set of 2 Pyrex Easy Grab 2-qt Casserole bundled by Maven Gifts

Crusted Leg of Lamb

1 1/2 cups bread crumbs
1 tablespoon chopped rosemary or 1 teaspoon dried
1 tablespoon chopped garlic
1 tablespoon olive oil
1/4 teaspoon each salt and pepper

Leg of Lamb:
1/2 teaspoon each salt and pepper
4 1/2 pounds shank half leg of lamb, trimmed of excess fat
1 1/2 tablespoon Dijon mustard

Heat oven to 350 degrees.

Mix crust ingredients. Rub salt and pepper all over lamb, place on rack set in a large roasting pan and spread top and sides with mustard, press crust on mustard.

Roast 1 3/4 hours or until a thermometer inserted in thickest part of leg registers 150 degrees for medium well.

Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes. before serving.

Makes 8 servings.

Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack

Savory Mustard Sole

6 fillets of sole
1/4 cup butter, melted
juice of 1 lemon
5 shallots, peeled and finely chopped
1/2 cup dry white wine
3/4 cup heavy cream
2 tablespoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat the oven to 425 degrees F.

Arrange fish in a baking dish.

Combine butter and lemon juice and pour over the fish.

Place shallots and wine in a saucepan and boil gently until wine has evaporated.

Mix together cream, mustard, salt and pepper and add to shallots. Bring to a boil and remove from heat. Cool and pour over the fish.

Bake for 10 minutes or until the fish flakes easily.

Makes 6 servings.

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Neapolitan Meatballs

1/2 cup bulgur, rinsed
2 tablespoons extra-virgin olive oil, divided
8 garlic cloves, thinly sliced
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (28 ounce) cans fire-roasted diced tomatoes
4 cups diced plum tomatoes
2 cups cubed whole-wheat bread
1 large egg
1 large egg white
16 ounces ground sirloin
1/2 cup fresh grated Parmesan cheese
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt
1/2 teaspoon sugar, if desired

In a medium bowl, place bulgur and add enough hot water to cover by about an inch. Cover and let sit for 30 minutes. Drain well, pressing on the grain to remove excess liquid.

Meanwhile, in a Dutch oven, heat 1 tablespoon oil over medium-low. Stir in garlic, oregano and crushed red pepper and cook until fragrant and softened, about 1 minute. Stir in tomatoes, increase heat to medium-high and bring to a simmer. Reduce heat to low, partially cover and let simmer while you continue on making the meatballs.

In a medium bowl, put bread cubes, cover with cold water and let soak for about 5 minutes. Drain away the water and squeeze the bread with your hands to remove excess water.

In a large bowl, whisk together egg and egg white. Add drained bulgur, the bread, sirloin, Parmesan, cinnamon, pepper and salt. Mix until combined and then form into 24 meatballs.

In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Place half the meatballs in the skillet and cook, turning occasionally, until browned all over, about 3 to 5 minutes. Move meatballs to a paper towel-lined plate. Add the remaining meatballs to the pan and repeat the process.

With a potato masher, press down the simmering tomato sauce to break down any large chunks. Add the meatballs to the sauce and simmer over low heat, partially covered, for 50 minutes.

Before serving, be sure to taste the sauce; if it seems a little tart, go ahead and add the sugar, if desired. Season with additional fresh ground black pepper to taste.

Makes about 8 servings of 3 meatballs each.

23 Nylon Cooking Utensils

German-Style Beef Roast

1 2-1/2- to 3-pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Snipped fresh parsley (optional)

Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.

In a large skillet brown the meat on all sides in hot oil. Drain fat.

In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables.

In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

For gravy: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves.

In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

Serve with vegetables, gravy, and hot cooked spaetzle.

If desired, sprinkle with parsley.

Makes 8 servings.

Proctor-Silex 4-Quart Slow Cooker

Beef in Red Wine Gravy

1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut up
2 beef bouillon cubes or 1 envelope (1/2 of 2-ounce package) onion soup mix
3 tablespoons cornstarch
Ground black pepper
1-1/2 cups dry red wine

Hot cooked noodles (optional)

In a 3-1/2- or 4-quart slow cooker, combine beef stew meat and onions. Add bouillon cubes or dry onion soup mix.

Sprinkle cornstarch, salt, and pepper over beef and onions. Pour red wine over beef mixture in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

If desired, serve over hot cooked noodles.

Makes 6 servings.

Crock-Pot 4-Quart Manual Slow Cooker, Black

Asparagus Chicken Stir-Fry

1/2 pound fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut or vegetable oil, divided
1 tablespoon brown sugar
2 skinless, boneless chicken breast halves, cut into thin 1-inch strips
Hot cooked rice

Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.

In a small bowl, mix together the hoisin sauce and brown sugar and set aside.

Heat wok or large skillet over medium high heat. When hot, add 2 tablespoons of oil. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm.

Heat wok to high heat. Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.

Serve over the hot rice.

Makes 2 servings.

Cooking with Brown Sugar: 51 Recipes

Stir-Fried Beef and Broccoli with Oyster Sauce

1 pound flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
3 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
1 tablespoon light brown sugar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1 inch piece fresh ginger, minced (about 1 tablespoon)
3 tablespoons peanut oil or vegetable oil
1 1/4 pounds broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
1/3 cup water
1 small red bell pepper, cored, seeded, and cut into 1/4-inch pieces
3 medium scallions , sliced 1/2-inch thick on diagonal

Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once.

Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup.

Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.

Drain beef and discard liquid.

Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl.

Heat 1 1/2 teaspoons peanut oil in skillet, and repeat with remaining beef.

Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel-lined plate.

Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers.

Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions, and serve.

Cooking with Brown Sugar: 51 Recipes