Chicken and Cashews

3 tablespoons low-sodium soy sauce, divided 

2 tablespoons dry sherry

4 teaspoons cornstarch, divided 

1 pound skinless, boneless chicken breast, cut into bite-sized pieces 

1/2 cup fat-free, less-sodium chicken broth 

2 tablespoons oyster sauce

1 tablespoon honey 

2 teaspoons sesame oil, divided

3/4 cup chopped onion 

1/2 cup chopped celery 

1/2 cup chopped red bell pepper

1 tablespoon grated peeled fresh ginger 

2 garlic cloves, minced

1/2 cup chopped green onions (about 3 green onions) 

1/4 cup chopped unsalted dry-roasted cashews 

Preparation

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Oven Fried Chicken

Ingredients
Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed


Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.

Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

Lamb & Dauphinoise hotpot

Ingredients

• 3 large carrots, cut into large chunks
• 1 onion, roughly chopped
• 1 garlic bulb, split in 2
• few sprigs rosemary
• few sprigs thyme
• 2 bay leaves
• 1 tbsp tomato purée
• 1 shoulder of lamb on the bone, about 2½ kg
• 1 bottle red wine

For the topping

• 4-5 potatoes (the roundest you have)
• 4 sweet potatoes (the roundest you have)
• 150ml double cream
• few knobs of butter

Method

1. Heat oven to 180C/160C fan/gas 4. In a flameproof casserole dish that is large enough to fit the lamb, snugly scatter over all the vegetables and herbs, and roughly stir in thetomato purée. Sit the lamb on top, pour over the bottle of wine and season generously. Cover the dish and heat up on top of the stove, then put in the oven and leave undisturbed for 3 hrs. Remove from the oven, leave to cool, then chill overnight.
2. The next day, remove all the hard fat from around the lamb and discard. Lift the lamb out of the dish, scraping away and keeping any of the jellified juices. Pull apart and shred the meat, discarding any large pieces of fat and the bones. Put the lamb back in the dish, then spoon over the jellied sauce and mix with the vegetables. Set aside.
3. Heat oven to 200C/180C fan/gas 6. To make the topping, peel and neatly slice the potatoes by hand into rounds. Place in a pan of cold, salted water, bring to a hard boil and drain straight away. Tip back into the pan, pour over the cream and season. Now it’s up to you how fancy you want to be – you can pile the potatoes over the lamb casually, or you can arrange the potato and sweet potato in interleaving circles. Drizzle over any remaining cream from the pan and dot with butter. Bake for 40 mins-1 hr until the top is golden and the sauce is just starting to bubble.

Linguine with Cauliflower and Prosciutto

• Kosher salt
• 2 oz. (4 Tbs.) unsalted butter
• 2 Tbs. extra-virgin olive oil
• 1 small head cauliflower (about 1-1/2 lb.), cut into 1-1/2-inch florets and halved lengthwise (about 5 cups)
• 12 oz. linguine
• 6 anchovy fillets, rinsed well, patted dry, and finely chopped (about 1 Tbs.)
• 1 Tbs. finely chopped fresh rosemary
• 2 medium cloves garlic, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 2/3 cup lower-salt chicken broth
• 6 thin slices prosciutto or speck, cut crosswise into 1/4-inch strips
• 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup)
• 1 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil.

Meanwhile, heat 1 Tbs. of the butter and 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add half of the cauliflower, flat side down in a single layer, and season lightly with salt. Cook until golden brown on one side, about 2 minutes. Flip and cook until the cauliflower is tender, about 3 minutes more. Transfer to a plate. Repeat with the remaining cauliflower, 1 Tbs. butter, and 1 Tbs. oil; set aside.

Boil the pasta according to package directions until al dente.

Meanwhile, melt 1 Tbs. of the butter in the skillet over medium heat. Add the anchovies, rosemary, garlic, and pepper flakes. Cook, stirring, until the garlic is softened, about 2 minutes. Add the broth, and cook until reduced by half, 2 to 3 minutes more.

Reserve 1/2 cup of the pasta water, and then drain the pasta. Add the pasta to the skillet along with the prosciutto, half of the cheese, and the remaining 1 Tbs. butter; toss until the butter is melted. Add the cauliflower, toss to combine, and season to taste with salt. Add some pasta water to loosen the sauce, if necessary. Serve topped with the remaining cheese and the parsley.

Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

• Cooking spray
• 1-1/2 lb. red potatoes, cut into 1/2-inch pieces
• 1 large red onion, cut into 1/2-inch pieces
• 5 Tbs. extra-virgin olive oil
• 2 Tbs. country-style Dijon mustard
• 2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
• Kosher salt and freshly ground black pepper
• 2 small pork tenderloins (about 1 lb. each), trimmed
• 1 Tbs. dark brown sugar
• 1 Tbs. chopped fresh rosemary
• 1 Tbs. chopped fresh sage
• 1 Tbs. chopped fresh thyme
• 1 Tbs. white wine vinegar
• 2 green apples, cored and cut into 8 wedges each

Position a rack in the center of the oven and heat the oven to 450°F.

Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.

In a small bowl, whisk together 1/4 cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.

Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and 1/2 tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.

Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.

Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes total.

Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.

Slice the pork, sprinkle with sea salt, and serve with the vegetables.

Chicken Breasts with Tomatoes and Olives

THE 5 INGREDIENTS:

4 (6-ounce) skinless, boneless chicken breast halves $

1 cup multicolored cherry or grape tomatoes, halved

3 tablespoons oil and vinegar dressing, divided

20 olives, halved $

1/2 cup (2 ounces) crumbled feta cheese

Preparation

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.