Chicken with asiago, prosciutto and sage

4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness

flour

6 tablespoons butter, divided
1/2 cup asiago cheese, finely grated
8 slices prosciutto, folded crosswise
2/3 cup dry white wine
2 teaspoons fresh sage, minced
4 whole fresh sage leaves, for garnish

Directions
Preheat oven to 375 degrees.
Sprinkle chicken breasts with salt and pepper.
Coat both sides with flour, shaking off excess.
Melt 4 tablespoons butter in large skillet over medium-high heat.
Add chicken breast and saute until brown, turning once, about 5 minutes.
Transfer chicken to rimmed baking sheet, reserve skillet.
Sprinkle 2 tablespoons cheese over each breast.
Top each with 2 prosciutto slices.
Bake until chicken is cooked through, about 5 minutes.
Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
Transfer chicken breasts to platter.
Top each with sage leaf, drizzle pan sauce over, and serve.

Apple and blue cheese dressing with shallot vinaigrette

Use 1 bag mixed greens, 1 apple sliced thinly, walnuts and 4 oz. blue cheese crumbles. Toss with dressing.

Dressing:

1/2 cup chopped shallots

6 tablespoons apple cider vinegar

1 1/2 teaspoons Dijon mustard

1 1/2 tablespoons olive oil
1 tsp sugar

Preparation

Whisk shallots,vinegar, sugar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Broccoli Rabe and white bean soup with parmesan crisps

2 tbsp olive oil

2 medium onions, chopped

4 garlic cloves, minced

coarse salt and ground pepper

8 oz cremini mushrooms, trimmed and thinly sliced

1 bunch broccoli rabe (about 1 lb) trimmed and coarsely chopped

2 cans (14.5 oz ea) reduced sodium chicken broth

2 cans (15 oz ea) cannellini beans (white beans), rinsed and drained

1/4 cup chopped fresh parsley

4 Tb grated fresh parmesan cheese

Preheat oven to 400. In a dutch oven or pot, heat oil over medium. Add onions and garlic, season with salt and pepper. Cook, stirring frequently until onions have softened, 8-10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2-3 minutes.

Prepare crisps with by linning cookie sheet with parchment paper. Place parmesan cheese in four heaps on the parchment and level out to about 1/4 inch thick. Put in oven for about 8 minutes, or until cheese melts and is crispy.
Continue with the soup by adding broth and 2 cups water; season with salt and pepper. Bring to boil and reduce heat to medium low. Cook stirring occasionally, until broccoli rabe is tender, 10-15 minutes. Add beans and parsely; simmer until warmed through, about 5 minutes. Top with parmesan crisp.

Mushroom not-pot pies with cheesy parmesan crust

1 sheet puff pastry (9-inch square), thawed but cold
1 egg, beaten with a little water
1/2 cup grated parmigiano-reggiano cheese
2 baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes
Salt
4 cups chopped kale or swiss chard
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 1/2 pounds cremini mushrooms, halved
3 cloves garlic, chopped
7 sprigs sage, thinly sliced
Pepper
1/2 cup marsala or cooking wine
1 cup heavy cream
8 ounces ripe brie cheese, rind discarded, cut into small pieces

1. Preheat the oven to 425°. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with half of the parmigiano-reggiano cheese. Bake until golden, 12 minutes. Let cool.

2. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the kale and cook for 2 minutes; drain.

3. In a large skillet, heat 2 tablespoons EVOO and the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender, about 12 minutes. Add the garlic and sage; season with salt and pepper. Cook until the garlic is slightly softened, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the cream and cook, stirring, for 1 minute. Remove from the heat and fold in the brie and remaining parmigiano-reggiano until melted. Stir in the potatoes and greens. Fill the bowls with the mushroom mixture and top with the crust.

Photo from Rachel Ray Magazine

Triple sesame salad with scallops

1/4 cup soy sauce
1/4 cup rice wine or other vinegar
2 tablespoons sesame tahini or smooth peanut butter
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper flakes, cayenne or ground chilies, or to taste
1 tablespoon honey
1/2 teaspoon peeled and chopped garlic
1 teaspoon peeled and chopped ginger
1 1/2 to 2 pounds sea scallops
Salt
6 to 8 cups mesclun or other salad greens, washed and dried
1/4 cup torn Thai or other basil, washed and dried, optional
2 tablespoons toasted sesame seeds

Method
1. Prepare a gas or charcoal grill. Place soy, vinegar, tahini, sesame oil, red pepper, honey, garlic and ginger in a blender, and blend until smooth. When grill is hot, sprinkle scallops with salt and grill about 2 minutes a side; they should remain tender and undercooked in the middle.
2. Combine greens and basil, and divide among 4 plates. When scallops are done, place them on top of the greens. Drizzle with dressing, sprinkle with sesame seeds and serve.

Chicken paillard with muscat sauce

1/4 cup all purpose flour
4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4 tablespoons (1/2 stick) unsalted butter, divided
1 tablespoon minced shallots
1 cup red muscat grapes or other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon

Preparation

Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

Also on the menu for tonight: Spinach Salad

Shrimp and cabbage lo mein

8 ounces linguine

coarse salt and ground pepper

1/4 soy sauce

1/4 rice vinegar

2 teaspoons grated peeled fresh ginger

1/2 teaspoon sugar

1/2 teaspoon red-pepper flakes

1 tablespoon vegetable oil, such as safflower

1 pound large shrimp, peeled and deveined

2 garlic cloves, minced

1 head green cabbage (about 2 pounds), halved, cored, and thinly sliced

1/4 cup fresh cilantro leaves, for serving (optional)

Directions:

1) Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red pepper flakes; set mixture aside.

2) While pasta is cooking, heat oil in large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).

3) Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.