Chicken with Pesto Cream Mushroom Sauce
Serves 4 | Pre-prepared basil pesto and sliced mushrooms make this dinner ready in a jiff . Serve with green beans , broccoli , sautéed spinach , or pasta .
4 boneless , skinless chicken breasts ( approx . 1½ lbs .) salt and pepper 3 tbsp . vegetable oil 10 oz . mushrooms , thinly sliced 6 garlic cloves , minced 1 c . heavy cream ½ c . low-sodium chicken broth ¼ c . basil pesto 2 tbsp . lemon juice
Pat chicken dry with paper towels ; season with salt and pepper . Heat 1 tbsp . oil in large skillet over medium-high heat until just smoking . Cook chicken until golden brown ,
Steak , Peppers , and Snap Pea Stir-fry
Serves 6 | This one-pan dinner is amazing . Cook the brown rice the day before or use fastercooking jasmine rice .
1 lb . lean flank steak , trimmed ¼ c . low-sodium soy sauce 1 tbsp . cornstarch 2 tbsp . Asian chili garlic sauce 1 tbsp . hoisin sauce 2 tsp . fresh ginger , grated 1 tsp . granulated sugar ¼ tsp . kosher salt 2 tbsp . toasted sesame oil , divided 1 c . sugar snap peas , halved lengthwise 1 c . sliced red onion 1 c . yellow and red bell pepper slices 2 large garlic cloves , thinly sliced ¼ c . water 3 c . cooked brown rice ½ c . scallions , sliced diagonally fresh cilantro , chopped ( optional ) crushed red pepper ( optional )
Cut steak diagonally with the grain into 2-inch-thick slices . Cut slices diagonally across the grain into thin strips . Combine steak , soy sauce , cornstarch , chili garlic sauce , hoisin , ginger , sugar , and salt in medium bowl , stirring until sauce is well blended and steak is coated . Set aside . Heat 1 tbsp . sesame oil in a large nonstick skillet ( or wok ) over high heat . Add snap peas , onion , and bell pepper .
3-4 minutes per side . Transfer to plate and tent with foil . Add remaining oil to skillet and cook mushrooms until browned , about 5 minutes . Stir in garlic and cook till fragrant , about 30 seconds . Add cream , broth , and chicken to pan ; bring to boil . Reduce heat to low , cover , and simmer until chicken is cooked through , about 15 minutes . Transfer chicken to a platter and tent with foil . Return skillet to high heat and simmer until sauce is thickened , about 5 minutes . Off heat , stir in pesto and lemon juice and season with salt and pepper . Pour sauce over chicken and serve .
Cook , stirring often , until vegetables soften , about 2 minutes . Add garlic and cook one minute , stirring constantly . Move vegetable mixture to plate or bowl . In pan , add beef mixture and 1 tbsp . oil . Cook , stirring often , until meat browns , about 2 minutes . Return vegetables to skillet and add water . Stir-fry until sauce is thick , around 1 minute . Serve over cooked rice , top with scallions and optional cilantro and crushed red pepper .
Shrimp in Green Sauce
Serves 4 | The green sauce is delicious with a sauce-sopper like toasted baguettes , rice , or quinoa .
1 baguette , sliced 1 " thick diagonally 5 tbsp . olive oil , divided , plus more for drizzling
1½ lbs . large shrimp , thawed , peeled , deveined , tail on
½ tsp . kosher salt , plus more for dusting freshly ground pepper
1 bunch ( about 2 c .) cilantro , coarsely chopped ( can substitute with 1 bunch flat-leaf parsley )
8 scallions , coarsely chopped 1 jalapeño ( remove ribs and seeds for less heat ) 4 garlic cloves 3 tbsp . fresh lemon juice 3 tbsp . unsalted butter , divided ¼ c . low-fat sour cream
Preheat broiler . Arrange baguette in single layer on baking sheet , then drizzle with olive oil . Broil slices until toasted and charred in spots , about 2 minutes . Pat shrimp dry with paper towel , then dust them with salt and pepper . Set aside . Purée cilantro , scallions , jalapeño , garlic , 3 tbsp . olive oil , lemon juice , ½ tsp . salt , and 3 tbsp . water in a blender until sauce is smooth . Heat 1 tbsp . butter and 2 tbsp . olive oil in large skillet over mediumhigh . Cook reserved shrimp , undisturbed , until lightly browned underneath , about 2 minutes . Add remaining butter and cook , tossing often , until shrimp are just cooked through , about 1 minute . Remove from heat and pour green sauce over them ; stir to combine . Whisk sour cream with a dash of water in a small bowl ; season with salt . Drizzle sour cream sauce over shrimp in pan . Season with more black pepper . Serve with a sauce-sopper .
Kathy Patrick is a retired software sales professional and personal chef in Rome , Georgia . She loves cooking , traveling , waterskiing , stand-up paddling , and bicycle trips with her husband , Berry College professor Martin Cipollini . Patrick has served as a board member of the Rome Little Theatre and the Georgia chapter of The American Chestnut Foundation . nwgeorgialiving . com | 29