Artichoke-Scrambled Eggs Benedict

Artichoke-Scrambled Eggs Benedict

1 1/2 cans artichoke bottoms, rinsed
4 tablespoons extra-virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese, Neufchâtel
1/4 teaspoon salt

Preheat oven to 425°F.

Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.

Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.

To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.

Tonight, I’m serving with oven roasted potatoes and a garden salad.

Easy Chicken Fajita Soup

Easy Chicken Fajita Soup

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste

Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

Season the soup with hot sauce, salt, and pepper to taste before serving.

Big Papi’s Steak Sandwich

Big Papi’s Steak Sandwich

4 hard rolls, split
1/2 cup mayonnaise
3 cloves garlic, minced
1 tablespoon Parmesan cheese
3 tablespoons olive oil
2 pounds round steak, thinly sliced
1 large onion, sliced and quartered
1 Red or Green Pepper sliced and quartered
1 tomato sliced
1 pinch coarse sea salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon liquid smoke
8 (1 ounce) slices provolone cheese
1/2 teaspoon Italian seasoning

Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.

Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.

Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak, pepper and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each a slice of tomato and sprinkle with Italian seasoning and top with 2 slices provolone cheese. Place the tops on the sandwiches.

Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

Tonight I’m serving with Potato Wedges and garden salad.

Chicken Makhani (Indian Butter Chicken)

Chicken Makhani (Indian Butter Chicken)

1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Marinaded Skirt Steak with Marsala Mushroom & Onion Sauce

Marinaded Skirt Steak with Marsala Mushroom & Onion Sauce

⅔ cup Marsala wine
¼ cup ketchup
1tbs Olive oil
6 cloves garlic, minced
2 teaspoons kosher salt
1teaspoon dried rosemary
1 teaspoon ground black pepper

1½-pound skirt steak, cut in half across the grain

Whisk Marsala wine, ketchup, oil, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 1 hours to overnight.

Preheat oven to 365 or ready the grill

1/2 large onion, sliced thin (about a cup)
8 ounces white mushrooms such as button, baby bella or cremini
1 tbsp olive oil
1/4 cup Marsala

Over medium heat, heat olive oil in a large skillet that can go in the oven. Quickly sear the meat on each side and then remove meat. Place on a large plate and tent with foil. In the skillet, saute the onions until tender and golden, about 10 minutes. Add mushrooms and saute until water releases and the mushrooms are tender. Season with salt and pepper and add 1/4 cup Marsala, lower the heat to a simmer and cook until thick. Return the meat to the pan and then put in the oven and cook at 365 until done, about five minutes

Tonight, I’m serving with roasted butternut squash and Potatoes and a garden salad.