Skillet Rice with Shrimp and Chicken

1 cup uncooked long-grain white rice

2 cups reduced-sodium chicken broth

3 fresh thyme sprigs

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 1/2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil

1 small yellow onion, chopped (about 3/4 cup)

1 green pepper, chopped (about 1 cup)

2 garlic cloves, chopped

1 cup frozen sliced okra, thawed

1/2 pound medium-size raw shrimp, peeled and deveined

1/4 teaspoon ground red pepper

3 plum tomatoes, chopped

2 green onions (green parts only), sliced

1. Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).

2. Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.

3. Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.

http://www.myrecipes.com/recipe/skillet-rice-shrimp-chicken

Slow-Cooker Parmesan-Herb Pork Loin with Chunky Tomato Sauce

2 1/2 cups chopped yellow onion

1 cup chopped carrots

1 3/4 cups chopped fresh fennel

6 garlic cloves, chopped

2 tablespoons olive oil

1 cup red wine

1 (28-oz.) can whole tomatoes

1 (14.5-oz.) can crushed tomatoes

1/4 cup reduced-sodium chicken broth

3 1/2 teaspoons kosher salt, divided

1 1/2 teaspoons black pepper, divided

1/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh flat-leaf parsley

1 (2-lb.) boneless pork loin roast

Hot cooked pasta

1. Sauté onion and next 3 ingredients in hot oil in a large skillet over medium heat 5 minutes or until tender. Increase heat to high, and stir in wine. Bring to a boil, and boil, stirring occasionally, 2 to 3 minutes or until reduced by half.

2. Add whole tomatoes, crushed tomatoes, and chicken broth, and bring to a boil, stirring occasionally and breaking up tomatoes with spoon. Stir in 1 1/2 tsp. kosher salt and 1/2 tsp. pepper, and transfer to a 6-qt. slow cooker.

3. Stir together Parmesan cheese, next 3 ingredients, and remaining salt and pepper. Rub mixture over all sides of pork roast, pressing to adhere.

4. Place pork roast in slow cooker, and cook on LOW 8 hours. Carefully remove pork from slow cooker, and let stand 5 minutes. Slice pork, and serve with sauce over hot cooked pasta.

Ginger Shortbread Cookies with Lemon-Cream Cheese Frosting

1 cup butter, softened

1/2 cup sugar

1/4 teaspoon vanilla extract

2 1/4 cups all-purpose flour

2 tablespoons minced crystallized ginger

1/8 teaspoon table salt

PARCHMENT PAPER

Lemon-Cream Cheese Frosting

1. Preheat oven to 275°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.

2. Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.

3. Place dough on a lightly floured surface, and roll dough to 1/4 inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Reroll scraps once.

4. Bake, in batches, at 275° for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).

5. Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.

Chicken-Broccoli Mac and Cheese with Bacon

6 ounces uncooked large or regular elbow macaroni

3 cups prechopped broccoli florets

3 bacon slices, coarsely chopped

12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces

1 teaspoon kosher salt, divided

1 tablespoon minced fresh garlic

1/8 teaspoon ground turmeric

1 1/4 cups 1% low-fat milk

1 cup unsalted chicken stock (such as Swanson)

1/4 cup plus 1 teaspoon all-purpose flour

5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Braised Fennel, Cannellini Beans, and Italian Sausage

1 (20-oz.) package mild Italian sausage links

1 tablespoon canola oil

2 fennel bulbs, chopped

1 1/2 cups chopped onion

3/4 cup chicken broth

3 garlic cloves, minced

3/4 teaspoon fennel seeds

1/2 teaspoon table salt

1/4 teaspoon freshly ground black pepper

Vegetable cooking spray

2 (15.5-oz.) cans cannellini beans, drained and rinsed

1 cup shredded radicchio

1/4 to 1/3 cup shaved pecorino Romano or Parmigiano-Reggiano cheese

Extra virgin olive oil

1. Prick sausage casings with a fork or tip of sharp knife. Cook sausage links in hot oil in a large nonstick skillet over medium-high heat 8 minutes, turning often to brown all sides.

2. Place chopped fennel bulbs and next 6 ingredients in a lightly greased (with cooking spray) 5-qt. slow cooker. Top with sausage in a single layer. Cover and cook on LOW 5 hours or until vegetables are tender and sausage is cooked.

3. Transfer sausage to a cutting board; cool slightly. Cut sausage diagonally into 3/4-inch-thick pieces.

4. Stir sausage, beans, and radicchio into fennel mixture in slow cooker. Cover and cook on HIGH 15 minutes or until radicchio is wilted and tender. Top with cheese, and drizzle with extra virgin olive oil.

http://www.myrecipes.com/recipe/braised-fennel-cannellini-beans-italian-sausage

Soulful Chicken Soup

2 pounds bone-in chicken thighs, skinned and trimmed

3 medium carrots, cut into 1/2-inch pieces (1 1/4 cups)

1 celery root, cut into 1/2-inch pieces (2 cups)

1 medium leek, white and light green parts only, cleaned, chopped

2 garlic cloves, peeled and smashed

2 fresh thyme sprigs

2 fresh sage sprigs

1 fresh rosemary sprig

1 bay leaf

1 1/2 teaspoons table salt

1 teaspoon freshly ground black pepper

8 cups chicken broth

2 cups wide egg noodles

3 tablespoons finely chopped fresh parsley

1 tablespoon fresh lemon juice

1. Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.

2. Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice.

3. Serve immediately, and garnish with any leftover chopped fresh parsley.

http://www.myrecipes.com/recipe/soulful-chicken-soup

Honey-Apricot-Glazed Chicken

8 skinless, bone-in chicken thighs (about 3 pounds)
1 tsp table salt
1/2 tsp freshly ground black pepper
2 Tbsp canola oil
1 large onion, vertically sliced
1/8 cup apricot jam and 1/8 cup of white wine or 1/4 cup apricot brandy (my change from original)
1/4 cup honey
2 Tbsp Dijon mustard
1/2 cup chicken broth
1 (6 oz) packaged dried apricots, halved
1 Tbsp cold butter
Garnish; fresh oregano

1.  Sprinkle chicken with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 minutes on each side or until browned. Reat with remaining oil and chicken. Transfer chicken to 5 quart slow cooker.

2. Add onion to skillet; cook, stirring occasionally, 10 minutes or until tender and golden brown. Add jam, and cook 2 minutes or until liquid is almost evaporated, stirring to loosen particles from bottom of skillet.

3. Add onion mixture to slow cooker. whisk together honey, mustard, and chicken brother. Pour over onions. Cover and cook on LOW 4 hours or until chicken is tender, adding dried apricots halfway through.

4. Transfer chicken, onions, and apricots to serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a small saucepan; discard solids. Bring to boil over medium-igh heat; reduce heat to medium, and simmer 10 minutes or until reduced to about 3/4 cup. Whisk in butter and serve with chicken.

5. Serve over white rice and garnish with fresh oregano.

4 servings.

http://www.myrecipes.com/recipe/honey-apricot-glazed-chicken#