Michael's Best Ever Tomato Sandwich

 

         

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Michael's Best Ever Tomato Sandwich

Source: Michael Hopkins who shared a video by Jim Behymer on TikTok

ripe, in season, and flavorful tomatoes, cored and sliced

good bread

butter

mayonnaise

salted and roasted sunflower seeds (I've used unsalted and they taste good, too)

generous amounts of fresh basil and/or fresh dill

salt and pepper

Heat a griddle or skillet on your stove-top to medium to medium-high heat.

Spread the tomatoes on a tray or cutting bard and season well with freshly ground pepper and salt on both sides. 

When griddle is hot, butter both sides of your bread and brown both sides on your griddle.

Spread each slice of bread with a good mayonnaise. Sprinkle one slice with sunflower seeds until well covered. 

Place tomato slices on top of the sunflower seeds until the sandwich is covered by tomato. 

Top with a large handful of fresh basil and dill. (I confess I haven't had enough dill to use it this season.) I've had an abundance of basil so I have been generous with these sandwiches. I recommend putting on as much as your sandwich will hold.

Tomato Rice Soup with Caramelized Onions

I have a quite a collection of tomato soup recipes, considering how I detested it as a child. Of course, I was served only canned soup, so I don't blame my younger self. Here's the latest addition. The caramelized onions add texture and sweetness, while the rice makes it heartier than some.  

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Tomato Rice Soup with Caramelized Onions

Source: Milk Street

Serves 4-6

1 T olive oil

1 large yellow onion, halved and sliced thinly

1 teas white sugar

kosher salt and ground black pepper

1 teas dried thyme

1/2 c long-grain white rice, rinsed and drained (see note below if you prefer brown rice)

1 14-1/2 oz can whole peeled tomatoes, crushed by hand

1 quart chicken broth or vegetable broth

1/2 c parsley or basil leaves, chopped

optional basil pesto or grated Parmesan cheese, or both

Over medium flame, heat oil in a large saucepan or medium Dutch oven until it shimmers. Stir in the onion, sugar and half a teaspoon salt and pepper. Cook until the onion is well browned and quite soft, stirring occasionally. Place half of the cooked onion in a small bowl and set aside.

Add the thyme to the onion in the pan and cook for an additional 30 seconds. Stir in the rice, tomatoes and juices and broth. Turn heat to medium high and bring the soup to a simmer. Reduce the heat to medium and continue cooking, covered, until the rice is tender around 20 minutes. Stir from time to time. 

When the rice is cooked, take the soup off the heat and stir in the parsley. Taste it to check for seasoning and add more salt and pepper if necessary. Top each serving with some of the onion and drizzle with oil. Or add either of the optional garnishes.

Notes:

The magazine indicates you can use short grained rice if that's what you have although authors preferred long grain white. I made mine with brown rice and it needed twice the amount of cooking time. 

I think I'll caramelize 2 onions next time, particularly if I let them get quite brown. One isn't enough for all the servings of the soup and leftovers are easy to use.

Sloppy Joes

"Mom, these are so much better than the sloppy joes at school."

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Simple Sloppy Joes

Adapted from https://cooking.nytimes.com/recipes/4203-sloppy-joes
Serves 12, with small appetites; my family of 6 with big appetites might have some leftovers

2 8-oz cans tomato sauce
1 c ketchup
3 T Worcestershire sauce
2 teas prepared yellow mustard
1 teas dry mustard
2 teas molasses
2 garlic cloves, minced
2 lbs ground beef
1 small onion, finely chopped
hamburger buns

Prepare the sauce: Combine the tomato sauce, ketchup, Worcestershire, mustards, molasses, and garlic in a saucepan. Add salt and pepper to taste and simmer over low heat while the meat is cooking. 

Heat a large skillet over medium high heat. Add the ground beef and cook until no longer pink. Place a paper towel or two inside a colander; then pour the meat into the colander, letting the fat drain. 

Cook the onion in the same skillet until the onion is translucent, stirring often, about 5 minutes. Add the sauce and the meat, then heat for a few minutes, stirring occasionally. Taste the sauce and adjust salt and pepper if needed. 

Toast the buns under a broiler, then fill and enjoy! 

The filling freezes well, for a make-ahead meal.

 

Roasted Chicken with Peaches, Basil, and Ginger

I'm always too busy cooking during peach season to post recipes so here's one to help me remember bright summer meals as I wait for the end of winter. 

Use crusty bread to soak up the delicious juice. 

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Chicken with Peaches, Basil, and Ginger

Source: https://cooking.nytimes.com/recipes/1012681-roasted-chicken-thighs-with-peaches-basil-and-ginger

This is about what I make for my family of 6, though the amounts are flexible. 

1 1/2 lbs peaches (firmer fruit is easier to cut but softer peaches will taste just as good)

3 lbs boneless, skinless chicken thighs

6 T extra virgin olive oil

6 T dry sherry or dry vermouth

6 T chopped basil

6 garlic cloves, minced

1 3-inch piece ginger root, peeled and grated

1 1/2 teas salt

1 1/2 teas pepper

Preheat oven to 400F. Halve the peaches and cut them into 1/2 inch slices. 

Toss together all ingredients except for half of the basil on a sheet pan. Roast for 20-25 minutes, until the meat is cooked completely. Sprinkle with the remaining basil. 

Bacon Jam

After discovering bacon jam at a charcuterie café a couple of years ago, I was compelled to make it for myself. Having this recipe has been especially convenient during the last couple of  years. 

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Bacon Jam

Source: America's Test Kitchen

Makes about 1 1/4 cups

1 pd regular bacon (not thick-cut), cut crosswise into half-inch wide strips

1 c thinly sliced onion

4 sprigs fresh thyme

2 garlic cloves, smashed and peeled

4 c water

1/3 c cider vinegar, although any variety can be used

1/3 c maple syrup

1/8 cayenne pepper, more or less

In a 12-inch skillet over medium heat, cook the bacon until it is crispy, 15-20 minutes. Remove the bacon and place on a paper towel plate or quarter sheet pan. (I just used a bowl without a paper towel.) Remove most of the fat from the skillet, keeping only a couple of tablespoons for further cooking.

Add the onions, thyme, and garlic to the bacon fat and keep cooking over medium heat until the onion is browned and softened, 5-10 minutes. Add the water, vinegar, syrup and cayenne and stir. Then stir in the reserved bacon and increase the heat to medium high. Stirring occasionally, cook until nearly all the liquid has evaporated. In about 22-30 minutes the mixture will start to noticeably sizzle. 

Take the skillet from the heat and allow to cool for 10-15 minutes. Remove and discard the thyme sprigs. Use a rubber spatula to transfer the mixture from the skillet to a food processor and pulse 15-20 times until the bacon and onions are finely chopped. Serve warm. 

ATK states that this can be kept refrigerated for up to 4 days and reheated carefully in the microwave for a minute. If you want to store it longer, freeze it.

One of my favorite sandwiches is bacon jam on flat bread with arugula and burrata cheese. 

Sheet Pan Salmon and Brussels Sprouts

This is one of those recipes that hits all of the dietary needs in our family: low carb options, deconstructable for picky eaters, a healthy meat, and delicious on top of it all. If you shred the sprouts in a food processor, it's not bad on time, either.

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Sheet Pan Salmon and Brussels Sprouts

Source: https://cooking.nytimes.com/recipes/1019900-roasted-salmon-and-brussels-sprouts-with-citrus-soy-sauce

1 pd (or more) brussels sprouts, trimmed

3-4 scallions, trimmed, white and green parts thinly sliced (about 1/2 c), optional

1 jalapeno, thinly sliced (about 1/4 c), optional or to taste

2 T toasted sesame or extra virgin olive oil

kosher salt and black pepper

4 (6-oz) skin-on salmon fillets, about 1-inch thick

1/4 freshly squeezed lemon, lime or tangerine juice

2 T rice vinegar

2 T soy sauce

Honey, to taste, optional

Prepare your sprouts. You can either slice them thinly (which is about 4 1/2 c) or you can shred them in the food processor. Though I prefer the slices for eating, I'm going to use the processor in the future for time's sake.

Heat oven to 400F. On a large sheet pan, mix the sprouts, scallions, jalapeno, and oil, then spread over entire pan.

Pat the salmon dry, sprinkle with salt and pepper, then place them on the sheet pan amongst the brussels sprouts. Roast until the salmon measures at least 120F on an instant read thermometer, about 12-15 minutes.

While the fish and brussels sprouts are roasting, mix together the juice, vinegar, and soy sauce, along with 2 T water.

Drizzle the sauce on your own serving of fish and brussels sprouts, according to preferences. Serve with a side of basmati rice and enjoy. 

Chickpea and Pomegranate Salad

Grab a pomegranate while you can. They are versatile, tasting great in everything from salads, soups, main dishes, to desserts. Here's a quick salad that can be a side or a light main dish.

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Chickpea and Pomegranate Salad

Source: The Washington Post

Serves 4-6

for the dressing (you can make this ahead by a couple of days and keep in the fridge):

2-3 T pomegranate molasses, increasingly easy to find in supermarkets, Middle Eastern markets, and online

1-2 cloves of garlic, minced (depending on clove size and your preference)

3 T fresh lemon juice

3 T extra-virgin olive oil

Mix together in a small glass jar and cover tightly with the lid. Shake vigorously until emulsified. 

for the salad:

1 c plain, instant couscous

1 c boiling water

salt to taste and generous amounts of freshly ground black pepper

1 14-oz can of chickpeas, drained and rinsed

1 c pomegranate seeds (arils from a whole fruit are preferred)

1/2 c chopped fresh mint

1/2 c chopped fresh parsley

In a large bowl, mix the couscous, boiling water, and 1/4 teas salt and at least that much pepper. Cover and set aside for 10 minutes until the water has been absorbed. Remove the cover and fluff the couscous with a fork or a chopstick.

Just before serving, place the chickpeas and pomegranate arils in the bowl and stir. Stir the salad dressing in, tossing until mixed. Taste for seasoning and stir in more salt and pepper if needed. 

Top the salad with the herbs just before serving. 

Note:

If you can't find pomegranate molasses you can make your own by reducing pomegranate juice over heat until it is syrupy. Let it cool before making the dressing. If this seems too nerdy, just sub an extra tablespoon of lemon juice for the molasses.

Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt

My Thanksgiving was abbreviated; even so, later this weekend I felt the need for a meal that seemed healthier. Beans and greens seemed just the thing.

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Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt

Serves 4

 for the Garlicky Yogurt

1 c full fat or 2 % Greek yogurt

1 garlic clove, minced

1 T fresh lemon juice

kosher salt and freshly ground pepper, to taste

for the Chickpeas and Lamb 

1-2 bunches Swiss chard, mustard greens, or kale

6 T olive oil, divided

12 oz (3/4 pd) ground lamb

3 garlic cloves, minced

1 teas cumin seed

salt and freshly ground pepper

1 (15 oz) can chickpeas, drained and rinsed

1/2 teas crushed red pepper flakes (more or less to taste)

fresh tomatoes, quartered or roasted tomatoes for a garnish

Make the yogurt (it can be made ahead up to 5 days and kept in the fridge--the garlic will get stronger). 

Rinse the greens and separate the stems from the greens. Slice the stems (except for kale) and tear the leaves into 2-inch pieces. Set aside.

In a large skillet over medium-high heat place 2 tablespoons of the oil. Add the lamb, garlic, cumin, and some salt and pepper (you can test it later and add more if needed). Cook, browning the lamb and breaking it as it cooks until it is crispy and browned. Use a slotted spoon to transfer the lamb into a bowl. Leave the drippings in the skillet.

Add the remaining 4 tablespoons of oil and heat for a few minutes. Stir in the chickpeas and red pepper flakes and season with salt and pepper. Shaking the skillet from time to time, cook until the chickpeas are very well browned and starting to get crisp. Return the lamb to the skillet and stir well. Then place this mixture in a large bowl. Leave a little oil in the skillet.

Stir the sliced stems into the skillet and sprinkle with salt. Cook a couple of minutes (they should be a bit crunchy in the final dish)  and add the leaves and stir until coated with the oil. Cook just until wilted. 

Place the yogurt into the bottom of four bowls and top with the chickpea and lamb mixture and the greens. Top all with some of the tomatoes. Sprinkle with salt and pepper if desired and eat immediately.

Note:

I'm sure another bean could be substituted for the chickpeas.

Baked Eggs with Beans and Greens

In a rare cooking success on a busy day this week, I realized ahead of time that I had some wilty, month-old, garden chard in my fridge that would work in this recipe. And some already cooked italian sausage in the freezer from I-don't-remember-when. And some fresh, leggy basil still reaching for the light inside my back door (most of which is a window).

I feel like that basil this time of year: every part of me reaching for the warmth and light, wan though it might be, basking in it before the true cold months set in.

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Baked Eggs with Beans and Greens

Source: New York Times Cooking
Serves 4-6

2 T olive oil
1/2 lb sweet or spicy Italian sausage, casings removed (optional, or pre-cooked as in my case)
1 onion, thinly sliced
1 15-oz can chickpeas or white beans, drained and rinsed
2 garlic cloves, minced
salt
2 15-oz cans diced tomatoes
4 c stemmed and packed roughly chopped greens such as spinach, kale, or Swiss chard
6 large eggs
black pepper
2 T mixed herbs, such as Italian parsley and basil, for garnish
1-2 T grated cheese, such as pecorino or Parmesan, for serving (optional, but very yummy)

Heat the oven to 375. Place olive oil in a 12-inch ovenproof skillet and warm over medium heat. If using the sausage, add it to the skillet and cook, breaking it up into bitesize pieces as you stir. Remove the sausage, leaving as much oil in the pan as possible, and set aside.

Cook the onion in the skillet until softened. Then add the beans and garlic, and stir, until the garlic is fragrant, just a minute or so. Sprinkle pan with salt. Add the tomatoes and sausage, then stir to combine. Bring mixture to a simmer, then gradually add the chopped greens, a handful at a time. Stir the greens in until wilted before adding another handful. Season with salt again.

Use a spoon to create a small divet in the sauce, then crack an egg into it. Repeat six times, then sprinkle each egg with salt and pepper. Bake in the oven until the eggs are set to your desired firmness. (My kids don't like any gooeyness, so I left mine in for 20-25 minutes.) Scatter the herbs and cheese over the top, and let cool a minute or two before digging in.

Curried Chicken Breast with Zucchini

It is with a strange sense of both wistfulness and relief that I anticipate the waning of the garden every fall. I love harvest season, but it brings with a constant pressure to eat and preserve every little bit of produce while I still have it. So the relief is a lessening of that pressure, but it comes at a cost, of boring winter food. 

We're facing a probable freeze next week, with a number of baby zucchinis still on my plants. Two of them went into this fairly easy, low carb dinner. I usually add a starch (pasta, bread, or rice), and sometimes another veggie for my picky eaters who don't like zucchini unless it's in a sweet bread. 

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Curried Chicken Breast with Zucchini

Modified slightly from https://cooking.nytimes.com/recipes/3209-curried-chicken-breast-with-zucchini

4 boneless, skinless chicken breasts (about 1 1/4 lbs)
~4 T olive oil, divided
salt
pepper
2 small zucchini, about 1 lb
2 teas curry powder
1 T unsalted butter
2 T fine chopped shallots
1/2 c chicken broth
2 T heavy cream

Turn the chicken breasts on their sides and cut in thin pieces of meat that will cook faster. Then add the chicken to a large bowl and coat with ~1 T oil and generous amounts of salt and pepper.

Trim the ends of the zucchini and cut into 1/2-inch pieces. Add the zucchini and curry powder to the bowl with the chicken and stir with your hands to coat everything evenly.

Heat oven to 200F and prepare a dish to hold the zucchini and chicken that finishes early.

Heat ~1 T oil over medium high heat in each of two large, heavy skillets: I use a cast iron and an all clad, because that's what I have. Add the chicken in one layer to both skillets, then place the zucchini in between the chicken.

The original recipe said to brown one side for 3 minutes and then turn the heat down to moderately low and cook the other side for 5 minutes. The timing on this seems way off. It usually takes me about 30 minutes to cook the chicken to 165F after I turn the heat down for the second side. Turn the zucchini occasionally until browned and softened to taste. Move the chicken and zucchini to the warm oven as it finishes.

Then, use one skillet to make the pan sauce. Pour off the fat, and add the butter. Add the shallots. Cook for about 30 seconds, stirring to get the flavorful dark bits off the bottom of the pan. Add the broth; reduce to about 1/3 c and then stir in the cream. Bring to a boil, then add the chicken and zucchini pieces back to the skillet and turn them to coat. I wanted more sauce last time, so I might increase the amounts for the pan sauce next time.

Peruvian Chicken Soup

Although I'm unsure if this recipe is authentic, it is beautiful, tasty, and, for me, unique. Better yet, it is quick. The soup can be finished in about 30 minutes.

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Peruvian Chicken Soup

Source: The Washington Post

Serves: 2 but can be multiplied

1 small onion, cut into quarters

1 rib celery, coarsely chopped

1 clove garlic, peeled and smashed

1 small jalapeno pepper, optional (or it can be increased), seeds removed and coarsely chopped

8 large stems of parsley or cilantro, including tender stems, coarsely chopped

1 T oil

2 c chicken broth

1/4 c quinoa (or another option, see note below)

1 large boneless, skinless chicken breast half (about 12 oz)

1/2 c frozen peas, optional

salt

pepper

1 lime for serving

Place the onion, celery, garlic, jalapeno, and parsley or cilantro into a blender or a food processor along with the oil. Pulse until you've got a pesto-like paste. If it resists your machine's efforts add a tablespoon or two of the chicken broth and try again. It's nice to have it quite smooth but if you can't get there, don't fret. It will still taste good.

Scrape the vegetable paste into a saucepan and place on a burner over medium heat; let it heat for a minute or two. Add the broth. If your quinoa needs to be rinsed (check the package) do so and then put it into the pot. Once the mixture starts to boil, put a lid on it, lower the heat and simmer for 5 minutes or so.

In the meantime, cut the chicken breast across the grain into 1-inch slices and place into the sauce pan. With the lid off, cook for 10 minutes until the meat is opaque. The quinoa should be starting to pop. Remove the chicken from the pan and cut it into bite size pieces. Return the chicken to the soup and stir in the peas. Cook until the peas have warmed up and are tender. Season with salt and pepper and serve.

Note:

You may not love quinoa and although it hangs out at the bottom of the pan making it hard to serve evenly, I could find nothing objectionable in the flavor--it added texture to the soup. You could leave it out or use some potatoes, rice, or orzo (you'd have to fiddle with cooking time, though). One other negative about pasta and rice is the tendency of both to become waterlogged in any leftovers. I haven't noticed that problem with quinoa.

Slow-cooker Salmon with Peppers, Onions, and Charmoula

Using a slow-cooker to cook salmon may seem strange especially since it only cooks for an hour. But during a hot summer it is nice to heat up only that small space.

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Slow-cooker Salmon with Peppers, Onions, and Charmoula

Source:  Mediterranean Slow Cooker by Michele Scicolone
Serves: 6

Charmoula is a green, herb based sauce served with fish, meat, or vegetables in several countries in the north of Africa.


For the salmon:

1 large onion, thinly sliced
1 large bell pepper, cut into narrow strips
1 large yellow bell pepper, cut into narrow strips
salt and freshly ground pepper
1 thick salmon fillet (about 2 pounds) cut into 6 serving pieces
1/2 c water

For charmoula sauce:

1/2 c fresh cilantro
1 large garlic clove, roughly chopped
1 teas ground cumin
1/2 teas paprika
1/3 c olive oil
2-3 T fresh lemon juice

Drop the onion and peppers into the bottom of the insert of a slow-cooker. Spread the pieces of salmon over the top and pour the water over all. Sprinkle with salt and pepper. Place the insert in the slow-cooker, cover with the lid, and cook on high for an hour. Test the fish by cutting into the thickest part. If it is just barely translucent it will be done.

In the meantime, place the cilantro, clove, cumin, paprika and salt to taste into a food processor or blender and process until chopped finely. Add the oil and lemon juice and process until emulsified. Taste for seasoning and add salt if necessary.

Serve the salmon on top of the vegetables and pass the charmoula for drizzling over the fish.

Note:

I am sure you could increase the amount of vegetables if you prefer. I wouldn't increase the water, though.

Chicken, Bacon, Avocado, and Tomato Wrap

This wrap feels summery to me, pairing nicely with corn on the cob and/or sliced watermelon.

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Chicken, Bacon, Avocado, and Tomato Wraps

Adapted from How to Cook Everything Fast by Mark Bittman

bacon and some hot, rendered bacon fat
rotisserie chicken
cherry tomatoes
avocado
lime
tortillas or sandwich wraps

Cook 1-2 slices of bacon per wrap in a skillet over medium heat until crisp. While bacon is cooking, halve some cherry tomatoes and slice some avocado. I like about a quarter of a large avocado in my wrap. Tear chicken into pieces with your fingers. Prepare tortillas if necessary.

Construct the wraps. Place chicken pieces in the wrap first, then top with bacon slice(s), tomatoes, and avocado. Sprinkle with salt and pepper. Squeeze some lime juice over the top, then drizzle some hot bacon fat over all of it. Wrap it up like a burrito and enjoy.

The lime juice and bacon fat is key to this recipe. Don't leave it out!

Kielbasa and Cabbage Skillet

Cabbage has a constant presence in my fridge these days. Its long shelf life enables pantry meals like this one. It works well for my family, as it is easy to deconstruct into both low carb and kid-friendly meals. Maybe someday my boys will see the appeal of cabbage and onions, but until then they can eat the potatoes and sausage.

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Kielbasa and Cabbage Skillet

 Minimally adapted from Good Fast Eats by Amy Flanagan

1/2 lb red potatoes, cut into 1-inch pieces
1 1/2 T olive oil, divided
salt and pepper
1 14-oz cooked polska kielbasa, cut in half lengthwise, then cut into 2-inch pieces
1 small head cabbage, core removed, coarsely chopped (about 6 cups)
1 large onion, chopped into 1-inch pieces
3 cloves garlic, mined
1/2 teas salt
1/2 teas black pepper
2 teas rice wine vinegar
1 1/2 teas Dijon mustard

Preheat oven to 400F. Toss potatoes with 1/2 T olive oil, sprinkle with salt and pepper, and roast on a baking sheet for 18-20 minutes.

Heat the remaining 1 T olive oil in a large skillet over medium-high heat. Add the kielbasa and cook for 1 minute without stirring; then stir occasionally for 3 minutes or so. Transfer to a plate with a slotted spoon, leaving as much of the fat and oil as you can in the pan.

Add the cabbage, onion, garlic, salt, and pepper to the skillet. Stir to combine and cook for 8-10 minutes. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another couple of minutes. Toss in the roasted potatoes and enjoy!

Note: The original recipe called for new potatoes, but these aren't always easy to come by so I usually make them with red potatoes. Also I don't weigh them, because I have kids who will eat just potatoes so I cook enough potatoes to feed all six of us, and then add the desired amount to each grown-up's serving.

Huevos Rancheros--Three Ways

Here are three methods for cooking this pantry/refrigerator friendly meal. The most flavorful method calls for roasting tomatoes, chiles, and garlic. But in the summer, when there are tomatoes in the garden, I don't like heating the oven (and kitchen). I've included a couple options so Huevos Rancheros can be a year round meal.

Note:

Anything you like on a taco would be good with this dish. It almost goes without saying, avocado is great. I also like to use crumbled queso fresco and/or Mexican crema if I have either on hand.

Chicken and Chard Gratin

Hooray for lazy gardening! A small chard patch that I planted last year in the front of my house came up by itself this spring and provided enough for this meal. Chard is often served in soups or as a side dish; try this for a main dish option.

I will probably be a bit inactive on Pie Crust Cookies for the next few months, as I prepare for and care for another type of harvest, due at the end of May. I'll post a picture or two once he's arrived!

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Chicken and Chard Gratin

Source: How to Cook Everything Fast by Mark Bittman

3 T olive oil, plus more for drizzling
1 1/2 lbs boneless, skinless chicken thighs or breasts
salt and pepper
2 garlic cloves
1 1/2 lbs chard
4-8 ounces Gruyere cheese, 1-2 c grated
2 thick slices rustic bread

A couple of notes on ingredients: Bittman offers several flavor variations with cheddar, mozzarella, or Jack cheese, so try these if you don't find Gruyere or if you'd prefer cheaper cheese. Also the bread slices are for bread crumbs; feel free to use 1 c bread crumbs if you already have them on hand.

I'm modifying Bittman's "prep as you go" instructions because prepping chard takes me longer than it does Bittman. Either I'm slow, garden chard is dirtier, or my little person interruptions make it take much longer (probably all three!). I made this recipe last time with young chard and didn't worry about removing the stems, and it turned out great. So I might be more lax about leaving in chopped chard stems in the future.

Begin by prepping the chard, removing thick stems and slicing them thinly. Chop the leaves. Then cut the chicken into chunks.

Heat the olive oil in a large ovenproof skillet over medium-high heat. Turn the broiler to high, and move the rack so it's 6 inches from the heat.

Once the oil is hot, add the chicken to the skillet and sprinkle with salt and pepper. Cook until it loses its pink color, stirring occasionally, 3-4 minutes. In the meantime, mince the two garlic cloves and grate the cheese.

When the chicken is no longer pink, add the garlic, chard, and another sprinkle of salt and pepper. Cook until the chard leaves are just wilted, stirring occasionally, another 3-4 minutes. In the meantime, tear up the bread slices and pulse in a food processor until they are bread crumbs.

When the chard is just wilted, sprinkle the cheese and bread crumbs over the top and drizzle with a little more olive oil. Broil until the cheese is bubbly and bread crumbs are browned and crisp, 2-5 minutes.

Serve with buttered egg noodles for a fast meal.

Skillet Chicken with Spring Vegetables

Here is another fast recipe from Cook's Country that will help you take advantage of asparagus season.

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Skillet Chicken with Spring Vegetables

Source: Cook's Country

3 lbs bone-in chicken pieces, of your choice, trimmed
1 T vegetable oil
1/2 c chicken broth
1/2 c dry white wine (I used vermouth)
1 T minced fresh tarragon, divided (or 1 teas dried tarragon)
1 lb asparagus, trimmed and cut on bias into 2-inch lengths
1 c frozen peas
2 T unsalted butter
2 T minced fresh chives

Heat oven to 475F. Heat oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Season the chicken with salt and pepper while the oil is heating, then cook the chicken skin side down until well browned, 6-10 minutes. Flip and cook on other side until lightly browned, approximately 2 minutes.

Add broth, wine, and half of the tarragon. Then move the pan to the oven and cook for 12-15 minutes, until the breasts reach 160F and drumsticks/thighs reach 175F. Transfer chicken to a platter (or a casserole baking dish) and tent with foil.

While the chicken is in the oven, microwave the asparagus in a covered bowl until just tender, about 3 minutes. After the chicken is on the platter, place the skillet back on medium-high heat (be sure to use a hot pad to handle the skillet!) and bring the sauce to a boil. Cook until slightly thickened, about 3 minutes. Add peas and asparagus and cook until warmed through, about 1 minute. Off heat whisk in butter, chives, and remaining tarragon. Season with salt and pepper. Pour vegetables and sauce over chicken, then serve.

Quick Beef and Vegetable Soup

Is it too late for soup? Maybe. But this would work well on a coldish spring day, as well as a really cold day in the winter. I love it because I usually have all of the ingredients on hand, and because it reminds of my grandmother's beef, vegetable, and barley soup I ate frequently as a child and teenager.

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Quick Beef and Vegetable Soup

Source: Cook's Country

1 lb 90% lean ground beef (I have used 80% lean and it is greasier, but not inedible)
1 onion, chopped
2 carrots, peeled and cut into 1/2-inch pieces
1 teas dried oregano
salt and pepper
4 c beef broth (or chicken broth, if you don't have any beef)
1 14.5 oz can diced tomatoes
8 oz Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (red potatoes would also work)
6 oz green beans, trimmed and cut on bias into 1-inch lengths
2 T chopped fresh parsley, optional

In a Dutch oven, cook beef, onion, carrots, oregano, 1 teas salt, and 1/2 teas pepper over medium-high heat. Use a spoon or spatula to break up the beef until no longer pink. Add broth, tomatoes and their juice, and potatoes. Bring to a boil, reduce heat to low, cover the pot and simmer until potatoes are almost tender, 10-12 minutes.

Add green beans and cook, uncovered, until vegetables are tender and soup has thickened slightly, 12-14 minutes. Season with salt and pepper to taste. Serve, sprinkled with parsley.

Paprika Salmon

In California recently, I had the pleasure of going out to dinner with my husband Michael, his sister Adrienne and her husband Aaron. My mother-in-law had given us a gift card to use at the restaurant, and was watching all of the kids for us. When we arrived at the restaurant we were delighted to find that it was trivia night! Between the four of us, and with some help from a neighbor not playing trivia, we managed to win 3rd place, which was a $15 gift card. One of the questions was something about the heart-healthy qualities of a food known as Pacific, Atlantic, King, and Coho. Salmon, of course!

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Paprika Salmon

Source: Cook's Country

This is so easy it hardly warrants a recipe, but it's tasty enough I didn't want to forget it.

Combine in a small bowl:

1-2 T olive oil
1 teas paprika
1/2 teas salt
1/4 teas pepper

Rub onto 4 salmon fillets, 6-8 oz each.

Heat 1 T vegetable oil in a nonstick skillet over medium high heat. Add the salmon and saute for 4-5 minutes per side, until fish reaches at least 125 degrees. Sprinkle fish with another 1/4 teas paprika for extra flavor.

Asian Lettuce Wraps

I was first introduced to lettuce wraps at P. F. Chang's years ago. This version is much cheaper and if you use rotisserie chicken, it is a quick meal. Also it could easily be converted to a meatless meal--just substitute another vegetable for the chicken.

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Asian Lettuce Wraps

Cobbled together from a number of recipes. Sauce from Cooks Illustrated Chinese Chicken Lettuce Wraps.

This recipe is flexible and it's easy to create your own variations, depending on what you like or what you have. Consider carrots, red peppers, water chestnuts, or squash as your vegetables, and adjust cooking times according to how fast your vegetables cook.

Rice, of your choice
Crispy lettuce leaves, washed (I like romaine)

For the filling:

1 T vegetable oil
1 T grated fresh ginger
1 T minced garlic
1 lb button or crimini mushrooms
2 ribs celery
3 c cooked chicken (I used rotisserie)

For the sauce:

3 tablespoons oyster sauce
1 tablespoon Chinese rice cooking wine or dry sherry
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ teaspoon sugar
¼ teaspoon red pepper flakes

Cook the rice.

Mince the garlic. Peel the ginger, using a spoon to scrape off the skin. Then grate the ginger using a microplane. (If you don't have a microplane, mince it with a chef's knife.) Trim and chop the mushrooms and celery. Heat the oil in a 12-inch skillet over medium heat, then add the ginger and garlic. Cook until fragrant, 30 seconds or so. Then add the mushrooms and celery and cook for about 15 minutes, until the vegetables reach desired tenderness.

Prepare the chicken. Cook, if necessary, then chop into smallish pieces to match the size of the vegetables. Then prepare the sauce: whisk all sauce ingredients in a small bowl until combined.

When the vegetables are done, add the chicken and sauce to the skillet. Cook for a couple of minutes to heat the chicken if necessary and combine flavors.

To serve, fill lettuce leaves with a little rice, then add some of the meat and vegetable mixture.

Note from Colette: Cook's Country Magazine also offers a good recipe for a filling for lettuce leaves. It suggests grinding your own pork but I have done it with purchased ground pork. This recipe, too, can be tweaked. I didn't have canned water chestnuts the last time I made it so I used carrots and it tasted great. I supplemented the filling with a spoonful of cooked white rice.