Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce

ingredients

• 2
  ears sweet corn on the cob
• 18
  ounces wild mushroom agnolotti or ravioli (two 9-oz pkgs.)
• 2
  tablespoons extra-virgin olive oil
• 1
  small onion, thinly sliced
• 1
  clove garlic, thinly sliced
• 2
  medium tomatoes, cored and chopped
• 2
  tablespoons unsalted butter
• 5
  ounces baby arugula (6 cups)
• 2
  ounces Parmigiano-Reggiano or pecorino, finely shredded

directions

1.Bring a large pot of generously salted water to boiling. Shave corn from ears with a serrated knife; set aside corn. Add the cobs (to release corn starches and add richness) and agnolotti to water; set timer for 6 minutes.

2.Meanwhile, for pan sauce, heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until fragrant, about 2 minutes.

3.Add the corn kernels to onion and garlic in skillet; cook over medium-high heat until bright and crisp-tender, 1 minute. Add the tomatoes; toss until they begin to release some juices, about 2 minutes more.

4.Drain the pasta, reserving 1/4 cup cooking liquid; discard cobs. Return pasta to the pot along with reserved cooking water, corn mixture, and butter. Gently toss over low heat to melt butter. Stir in arugula; toss just until wilted. Divide among four bowls. Top with finely grated cheese. Makes 4 servings.

I got this recipe from the Better Homes and Gardens magazine.  I loved it!  I could not find mushroom ravioli at Kroger so I used cheese.  I also used frozen corn instead of fresh.  I did not use as much arugula just enough that it was noticeable in the pasta but not overwhelming.  I usually do not take left overs to work for lunch but I took the leftovers to work because I liked it so much.  

Megan-5/5

Jesse-4/5

End of Summer Chili

• 2 tablespoons extra-virgin olive oil (EVOO)

• 1 pound ground beef, pork or turkey

• 1 red onion, chopped

• 3 cloves garlic, chopped

• 1 zucchini, chopped

• 1 red bell pepper, chopped

• 2 chiles, seeded and chopped

• Salt and pepper

• 3 ears corn, kernels scraped off

• 2 tablespoons chili powder

• 1 tablespoon sweet smoked paprika

• 1 12 ounce bottle  beer

• 1 28 ounce can  diced fire-roasted tomatoes

• 2 tablespoons fresh thyme, chopped

• Grated peel and juice of 1 lime

• 4 scallions, thinly sliced

• 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese

Directions

1. In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2. Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese. 

I got this recipe from the Rachel Ray Magazine.  I feel with chili no two chilis are alike.  I liked this chili because of all the vegetables.  I did not cook the chili like the recipe says.  I used a crock pot put all the ingredients but the cheese in it in the morning and cooked all day on low.  I used ground beef for meat.  I also used frozen corn since fresh corn was already out of season.  For the cheese I used a normal shredded cheddar that we already had.  

Megan 3.5/5

Jesse 3.5/5

Chicken with Honey-Beer Sauce

• 2 teaspoons canola oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 3 tablespoons thinly sliced shallots
• 1/2 cup beer 
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon honey
• 2 tablespoons fresh flat-leaf parsley leaves

Preparation

1. 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

I got this recipe from the Cooking Light Magazine.  I did not garnish with parsley leaves.  I liked the sauce and it was pretty quick and easy to make.  We used PBR for the beer since that is was was in our fridge.  I do not like mustard but the sauce does not have a mustard taste.  

Jesse-3.5/5

Megan-3.5/5

Hawaiian Chicken Sandwich

Ingredients
Chicken Breast
Swiss Cheese
Pineapple Slices
Avocado
Hawaiian Hamburger Roll/Buns
Hawaiian Marinade


Directions
Marinade the chicken in the Hawaiian marinade for at least an hour.  Grill the chicken breast.  Toast roll.  Build sandwich with chicken, cheese, avocado slices and pineapple.

This sandwich was very good!  I used the Kroger brand Hawaiian marinade.    

Megan- 4/5
Jesse-4.5/5

Slow-Cooker Spicy Buffalo Chicken Sandwiches

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 medium yellow onion, diced small
• 3 garlic cloves, roughly chopped
• 1 medium red bell pepper, seeded and diced small
• 1 can (14.5 ounces) crushed tomatoes
• 1/4 cup hot-pepper sauce, such as Frank's
• 3 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 tablespoon unsulfured molasses
• 8 hamburger buns

Directions

1. In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
2. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
3. To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.
   
   
   This recipe is from Martha Stewart.  I used all chicken breast.  I did not add the Worcestershire sauce, mustard or molasses to my recipe.  I am not a huge fan of Buffalo flavored dishes but Jesse likes it.  This would be a good dish to bring to a football tailgate.  
   
   
   Jesse-4/5
   Megan-2.5/5