Monday, January 27, 2014

Italian Chicken with Artichokes and Angel Hair Pasta

Italian Chicken with Artichokes and Angel Hair Pasta

This delectable recipe is quick, easy and made with pantry staples.  It is perfect for a Valentine's Day dinner at home and can be easily increased for more people.

25 min
Serves 2*


  • Coarse salt and ground pepper to taste
  • 1/4 cup all-purpose flour or gluten free flour
  • 4 thin chicken cutlets (about 3/4 pounds total)
  • 2 tablespoons STAR Italian Cuisine Cooking Oil
  • 1 cup reduced-sodium chicken broth
  • 1 jar (14.75 ounces) Cara Mia Artichoke Hearts packed in water, rinsed, drained, and
  • quartered
  • 2 tablespoons rinsed and drained STAR Non Pareil Capers 
  • 2 tablespoons butter
  • 4 ounces angel-hair pasta
  • 1/2 cup parsley leaves for garnish
Start by setting a medium pot of salted water to boil for the pasta.

Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. 

Cook chicken in batches, in the skillet, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

*You can easily increase these quantities to accommodate more people.

Adapted from an Everyday Food recipe 

Mediterranean Pepper Panzanella

Want a easy and healthy meal for the family with out laying a finger on the stove or microwave? Try this recipe for tonight's dinner!
Recipe by:
Prep time: 20 mins        Cook time: 5 mins         Servings: 4

Mediterranean Pepper Panzanella
Mediterranean Pepper Panzanella
  • 4-5 Medium tomatoes, seeds removed and diced
  • ½ Cucumber, peeled, seeded and cut into half moons
  • 1 cup Bell Pepper, diced of any color
  • 1 Shallot, thinly sliced
  • ¾ cup Basil, chiffonade
  • ½ cup Feta Cheese, crumbled or cubed
  • 3 1-inch slices of Artisan bread, cut into large cubes
  • ¼ cup STAR Mediterranean (Pepper) Cuisine Cooking Oil
  • ½ tsp Salt
  • ¼ tsp Ground Pepper
  • ¼ tsp Dried Italian seasoning

  • 1 Tbsp High quality Dijon Mustard, smooth variety
  • 3 Tbsp Apple Cider Vinegar
  • ⅓ cup STAR Mediterranean (Pepper) Cuisine Cooking Oil
  • ½ tsp Salt
  • ¼ tsp Ground Pepper
  • 2 cloves Garlic, minced
  1. In a large bowl, gently fold together the tomatoes, cucumber, bell pepper, shallot, basil and feta together. Set aside. 
  2. In another bowl, toss together the cubed bread, STAR Mediterranean/Pepper Cuisine Cooking Oil, salt, pepper and dried Italian Seasoning. Place on a cookie sheet and place under the broiler to toast until crispy and golden brown. Turn bread cubes over several times to ensure all bread is evenly toasted. Remove from oven and allow to cool. Once cool, gently fold into the rest of the vegetables.
  3. In a small bowl, whisk together vinaigrette ingredients until evenly mixed together. Drizzle over the panzanella and gently fold it in until all is evenly coated. Place in refrigerator and allow to rest for at least 30 minutes. Serve cold and enjoy!
Sunday, January 12, 2014

Easy Grilled Steak Salad

Looking for a protein rich salad for dinner that makes the meat eaters in your family happy? Try this one! You can find the STAR Grilling Garlic Cuisine Cooking Oil at: Food City, select Vons & Safeway stores (coming soon), the Kroger Family of Stores (Bakers, City Market, Dillons, Ralphs, Fry's Food Stores, Fred Meyer, Gerbes, Owens, Pay-Less, Smith's Food and Drug Stores, QFC and King Soopers) and at STAR Fine Foods Shop Online. This recipe is provided by Tessa Arias.

Serves: 4
Easy Grilled Steak Salad
Easy Grilled Steak Salad
For the steak:
For the dressing:
For the salad:
  • 2 hearts of romaine lettuce, cut into bite-size pieces
  • 1/4 cup Parmesan cheese
  • 12 cherry or grape tomatoes, halved
For the steak:
  1. In a small dish or plastic bag, combine the oil, lemon juice, onion powder, and steak, making sure the steak is well coated. 
  2. Cover the dish or close the bag and marinade in the refrigerator for at least 8 hours, or up to 24 hours. After marinating, season to taste with salt and pepper.
  3. Prepare the grill for direct cooking over high heat (450°F to 500°F). Grill the steak with the lid closed as much as possible, until the meat is slightly charred, and is medium-rare inside with an internal temperature of 135°F, about 5 minutes per side depending on the thickness of the steak. Transfer to a cutting board and let rest for 5 minutes. Thinly slice across the grain.
Easy Grilled Steak Salad
Easy Grilled Steak Salad
For the dressing:
Meanwhile, combine the dressing ingredients in a small bowl and whisk vigorously until emulsified. You can also combine the dressing ingredients in a small mason jar and shake well until emulsified. Use immediately or store in the fridge for up to a week. Bring the dressing to room temperature and whisk or shake to re-emulsify.

To serve:
Combine all the salad ingredients. Toss with the dressing. Divide between four plates. Divide steak slices among plates. Serve and Enjoy!
Friday, January 3, 2014

Kale Salad and Garlic-Shallot Vinaigrette

This recipe is chock full of vitamins and turns a kale salad into a salty yet sweet snack!
Recipe courtesy of 
Serves 8          Prep time: 5 minutes         Total time: One hour + depending on chill time
For the Dressing:
Kale Salad and Garlic-Shallot Vinaigrette
Kale Salad and Garlic-Shallot Vinaigrette
For the Salad:
  • 8 cups Kale, rib removed, washed and torn into pieces
  • 1/2 cup chopped dates
  • 1/2 cup almond slices
  • 1/2 cup Parmesan cheese
  1. Mix the dressing ingredients together until well-blended.  Set aside.  
  2. In a large bowl, combine kale, dates and almonds and toss to distribute.  Add the dressing and mix well to coat the kale.  Cover and refrigerate for at least 1 hour, up-to
  3. The flavors will intensify as the salad sits.  Just before serving, add the Parmesan cheese and toss to serve. Enjoy!

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