Monday, April 17, 2017

Hamburger Casserole

Hamburger Casserole
Makes 4 Servings

1 lb Yukon gold potatoes, peeled and quartered
Kosher salt and pepper
¼ cup low-fat sour cream
¼ cup whole milk
2 oz extra-sharp Cheddar, coarsely grated
1 tbsp olive oil
1 large onion, chopped
1 large carrot, cut into ¼ in pieces
1 lb lean ground beef (at least 90% lean)
1 tbsp tomato paste
1/8 tsp ground cinnamon
1 tbsp flour
1 tsp fresh thyme leaves
1 14.5 oz can petite diced tomatoes, drained
1 cup low sodium beef or chicken broth

1.       Heat oven to 425. Place the potatoes in a medium pot, cover with cold water and bring to a boil. Add 1 tsp salt, reduce heat and simmer until just tender, 12 to 15 minutes. Mash with sour cream, milk, cheddar and ¼ tsp each salt and pepper.
2.       While the potatoes are cooking, oil in a 10-inch oven safe skillet. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Add the carrot and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
3.       Add the beef and cook, breaking it up with a spoon until no longer pink. Add the tomato paste and cinnamon and cook, stirring, for 1 minute. Add the flour, thyme, and ¼ tsp salt and ½ tsp pepper and cook, stirring for 1 minute.

4.       Add the tomatoes and broth and gently simmer until the liquid and nearly evaporated, 4 to 6 minutes. Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes (this will make for a crispier topping). Bake until the potatoes are golden brown and slightly crisp, 15 to 20 minutes. Broil, if desired.

Thursday, April 13, 2017

Chicken Piccata

Chicken Piccata
Makes 4 Servings

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.


3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.