Chicken Stroganoff

• Kosher salt
• 12 oz wide egg noodles
• 3 tbsp unsalted butter
• 1 sm onion, chopped
• 4 oz cremini mushrooms, sliced
• 1 1/4 lb skinless, boneless chicken thighs, cut into chunks
• 2 tbsp  all-purpose flour
• 1 tsp paprika, plus more for topping
• Freshly ground pepper
• 1 c chicken or mushroom broth
• 1 tbsp Worcestershire sauce
• 1/2 c sour cream, plus more for topping
• 2 tbsp chopped fresh parsley

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Quick Red Beans and Rice

• 1 tbsp olive oil
• 1/2 lb turkey andouille, coarsely chopped
• 1 med onion, finely chopped
• 1 med green bell pepper, finely chopped
• 1 clove garlic, finely chopped
• 2 - 15 1/2 oz cans red kidney beans, drained and rinsed
• 1/2 c low-sodium chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1 bay leaf
• Freshly ground black pepper, to taste
• 3 c cooked white rice
• Chopped scallions

In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, chicken broth, cumin, thyme, bay leaf, and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 minutes.

Serve the beans over the rice and top with the scallions.

Guacamole

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tbsp chopped cilantro
• 1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Chipotle Chicken Burritos

• 1 tbsp vegetable oil
• 3/4 c pico de gallo
• 1 chipotle chile in adobo sauce, chopped, plus 2 tbsp sauce
• 1 14-oz can pinto beans, drained and rinsed
• 1 1/2 c shredded rotisserie chicken, skin removed
• 1/4 c roughly chopped fresh cilantro
• Kosher salt
• 4 burrito-size flour tortillas
• 1 1/3 c cooked white rice, warmed
• 1 1/3 c shredded monterey jack cheese
• 1 1/3 c shredded romaine lettuce
• Guacamole, for serving 

 

Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle, and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.

Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.

Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.

 

Turkey Larb

Dressing:

• 1/3 c fresh lime juice, from about 5 limes
• 3 tbsp fresh lemon juice
• 2 tbsp fish sauce
• 2 tbsp honey

Larb:

• 3 tbsp vegetable or canola oil
• 1/2 red onion, diced
• 3 shallots, thinly sliced
• 1 (4-inch) piece lemongrass, minced (about 1/4 cup)
• 1 Thai chile or 1 serrano chile, stemmed and thinly sliced
• Kosher salt
• 1 1/2 lb ground turkey, preferably dark meat
• 1/2 c chopped fresh mint leaves
• Freshly ground black pepper
• 1 head butter lettuce, leaves separated

For the Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

For the Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

Paella Salad

• 3 1/2 tbspolive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 1/4 tsp salt

• 6 oz dried chorizo sausages or pepperoni, quartered lengthwise & sliced thin crosswise
• 1/4 tsp dried red pepper flakes
• 1 tsp paprika
• 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes 
• 1/4 tsp fresh-ground black pepper

• 1/2 lb orzo
• 2 tbsp lemon juice
• 1 tomato, diced
• 1/2 c chopped fresh parsley

In a large frying pan, heat 1-1/2 tablespoons of the oil over moderately low heat. Add the onion,
bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Increase the heat to moderately high. Add the chorizo and cook, stirring occasionally, for 2 minutes. Stir in the red-pepper flakes, paprika, chicken, 1/2 teaspoon of the salt, and the black pepper and cook, stirring frequently, until the chicken is almost done, about 3 minutes. Cover the pan and remove from the heat. Steam the chicken for 2 minutes.
Transfer the mixture to a large glass or stainless-steel bowl to cool.

Meanwhile, in a large pot of boiling, salted water, cook the orzo until done, about 12 minutes. Drain.
Rinse with cold water and drain thoroughly.

Add the drained orzo to the chicken mixture. Toss with the lemon juice, the remaining 2 tablespoons oil and 1/2 teaspoon salt, the tomato, and the parsley.