From: Cooking Light (modified)
2 tb butter
1/4 cup chopped onion
1/4 cup celery
2 tb flour
3 cups milk
2 cups chopped roasted chicken
1-1/2 cups fresh/frozen corn kernels
1/4 ts dried thyme
1/4 ts ground red pepper
1/8 ts salt
1 can (14 oz) can cream-style corn
thyme sprigs (optional)
+ 1 small potato
+ 1 cup chicken stock
Ingredients
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
Directions
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
From: foodtv.com
Ingredients
1 (16-ounce) bag frozen artichoke hearts, thawed
1 (14-ounce) can low-sodium chicken stock or broth
3/4 cup Marsala wine
2 teaspoons Italian seasoning
1 tablespoon crushed garlic
1 medium Roma tomato, seeded and diced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons lemon juice
Directions
Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes.
To serve, use a slotted spoon to remove hearts from braising liquid.
From: foodtv.com
Ingredients
1/4 cup balsamic vinegar
1/4 cup soy sauce
4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick
1 red onion, diced
1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels
2 large ripe fresh tomatoes
1 tablespoon fresh dill, minced
Directions
Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.
From: foodtv.com
Ingredients
2 cups broccoli florets
8 Chinese egg noodles
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/2 cup minced scallion
1 tablespoon minced ginger
1 tablespoon minced garlic
12 ounces skinless, boneless chicken breast, cut into thin slivers
1 tablespoon soy sauce
1/2 teaspoon sugar
1 cup chicken broth mixed with 2 teaspoons cornstarch
Salt and pepper
Chopped toasted peanuts for garnish
Directions
Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente.
In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds.
Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli.
Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts.
