Skillet Chicken with Broccoli, Ziti, and Asiago Cheese

from America's Test Kitchen episode: Streamlined Chicken Skillet Suppers

This recipe also works well with 8 ounces of penne. Parmesan cheese can be substituted for the Asiago.

1 pound boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
2 tablespoons vegetable oil (or olive oil)
1 medium onion , minced (about 1 cup)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes (I used 1/4 teaspoon)
8 ounces ziti (2 1/2 cups) (or penne)
2 3/4 cups water
1 2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
1/2 cup heavy cream (I used half and half, but I think you could just omit all together and that would work, but you might need to add a little extra water)
1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
1 tablespoon fresh lemon juice

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Serves 4.

Pan Seared Rib Eye

from Alton Brown

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Wild Alaskan Salmon Croquettes

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1/4 cup plus 2 tablespoons low-fat mayonnaise, divided
1/4 cup dry or fresh bread crumbs
1/4 cup chopped green onions
1 egg white (or use a whole egg with fresh bread crumbs)
1 tablespoon lemon juice
1 teaspoon Cajun, Creole or blackened seasoning mix or seasoned salt (optional)--use can just use a little kosher salt
2 teaspoons margarine or butter
1 teaspoon Dijon-style mustard
Lemon wedges

In a medium bowl, combine salmon, 1/4 cup mayonnaise, bread crumbs, green onions, egg white, lemon juice and seasoning. Mix well; shape into four 1/2-inch thick patties. Melt margarine in a large nonstick skillet over medium heat until hot. Add salmon croquettes; cook 3 to 4 minutes per side or until golden brown. Meanwhile, combine remaining 2 tablespoons mayonnaise and mustard. Serve sauce and lemon wedges with croquettes.

Baked Version: Place patties on spray-coated baking sheet. Bake at 425° for 15 minutes, turning after 8 minutes.

Makes 4 servings.

Turkey Osso Buco with Parsley and Rosemary Gremolata

From Everyday Italian

This was a really good dish that I will definitely make again with the following modifications: 1) either omit the cloves or make sure I fish them out before serving (not very 'good eats' when you bite into one like I did!); 2) either use just the bone-in breast not cut into pieces or two thighs plus legs sections (it was difficult get the dark meat done without overcooking the light meat); the breast section probably only requires 1 to 1 1/2 hours--only the dark meat needing a full 2 hours; 3) I think the dish might work even better in the pressure cooker and plan to use it next time. --PKS

Turkey Osso Bucco:
1/2 bone-in breast of turkey (cut into 3 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil (I used less oil --PKS)
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduce-sodium chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves

Gremolata:
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper

For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.

In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.

In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.

Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.

To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

Serves 6.