3 new food magazines arrived at home this past week. So you know what that means? It's new recipe time! Here is our week's plan with all the recipes as well :)
Monday-Mix and Match Meatloaf combo from Food Network Magazine Nov. issue. This recipe will come later since the recipe is decide as you go.
Tuesday-Penne with Vodka Sauce
Wednesday-Oven Fried Ranch Chicken
Thursday-Lemony Chicken Saltimbocca
Friday-Steak Kabobs
Penne with Vodka Sauce
Ingredients
Kosher salt
12 ounces whole-wheat penne
1 28-ounce can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots, minced
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Empty the tomatoes into a bowl and crush with your hands.
Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds.
Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.
Oven Fried Ranch Chicken
Ingredients
1 cup buttermilk
1/2 cup mayonnaise
4 sprigs thyme, leaves stripped and chopped
1 1/2 teaspoons paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt
2 3-to-4-pound chickens,
each cut into 8 pieces
Cooking spray
3 1/2 cups breadcrumbs (preferably panko)
1/3 cup chopped fresh chives
Freshly ground black pepper
Directions
Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray.
Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere.
Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.
Lemony Chicken Saltimbocca
Ingredients
4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)
Directions
1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
Beef Kabob Marinate
Ingredients
1/2 cup honey
1/2 cup soy sauce
1/4 cup tomato-based chili sauce
1 tablespoon ground cumin, or more to
taste
2 tablespoons vegetable oil
Directions
1. Whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl.
