Chicken Enchiladas With Green Salsa

Ingredients

• 4  tablespoons  canola oil
• 2  small zucchini, diced
• 1  small red onion, chopped
• 1/2  cup  corn kernels (from 1 ear, or frozen and thawed)
• 1  2- to 2 1/2 pound  rotisserie chicken, meat shredded
• 1 1/2  cups  grated Monterey Jack (6 ounces)
• kosher salt and black pepper
• 12  6-inch corn tortillas
• 1  pound  tomatillos, papery husks removed
• 1  jalapeño, seeded
• 1  cup  fresh cilantro
• 1  tablespoon  fresh lime juice
• 1/2  cup  sour cream (optional)

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
2. Add zucchini, onion, and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes.
3. Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
4. Wipe out the skillet and heat remaining oil over medium heat. Cook each tortilla until softened, 10 to 15 seconds per side. Transfer to a paper towel–lined plate.
5. Divide chicken mixture among the tortillas, roll them up, and place them in a baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.
6. Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

Chicken and Cashews in Lettuce Wraps

Ingredients

• 3  tablespoons  low-sodium soy sauce
• 3  tablespoons  honey
• 2  tablespoons  canola oil
• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 3/4-inch pieces
• black pepper
• 2  cloves garlic, finely chopped
• 1  tablespoon  grated ginger
• 1  bunch scallions, trimmed and sliced
• 1  8-ounce can sliced water chestnuts, drained
• 1/4  cup  roasted unsalted cashews
• 1  small head Boston or Bibb lettuce, leaves separated

Directions

1. Combine the soy sauce and honey in a small bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat.
3. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
4. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.
5. Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
6. Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

Chicken With Wild Rice and Grapes

Ingredients

• 1  cup  wild rice blend
• 2  teaspoons  olive oil
• 8  chicken thighs (about 3 pounds)
• kosher salt and black pepper
• 2  cups  red seedless grapes
• 1  tablespoon  fresh thyme leaves
• 1  pound  green beans, trimmed
• 2  tablespoons  unsalted butter

Directions

1. Heat oven to 425° F. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. In 2 batches, cook the chicken, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet. Place skin-side up and roast until cooked through, 12 to 15 minutes.
3. Add the grapes and thyme to the drippings in the skillet and cook, tossing occasionally, until the grapes begin to burst, 5 to 7 minutes.
4. Meanwhile, fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the green beans in the basket, cover, and steam until tender, 5 to 7 minutes; toss with the butter. Serve with the chicken, rice, and grapes.

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Ingredients

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Quick Chicken Curry

Ingredients

• 1  cup  white rice
• 1  large onion, chopped
• 2  tablespoons  olive oil
• 2  tablespoons  curry powder (preferably Madras)
• 1/2  cup  tomato juice
• 1/2  cup  dry red wine
• 2  tablespoons  chutney (chopped if very chunky)
• 8  skinless, boneless chicken-breast halves (about 3 pounds), cut into 1-inch pieces
• 1  teaspoon  kosher salt
• 1/2  cup  salted shelled peanuts
• 1/2  red bell pepper, slivered
• 3  scallions, slivered

Directions

1. Cook the rice according to the package directions.
2. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes.
3. Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors.
4. Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes. Add the salt.
5. Serve the chicken over the rice. Top with the peanuts, bell pepper, and scallions.

Maple-Roasted Chicken With Sweet Potatoes

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into 8 pieces
• 1  yellow onion, cut into 1-inch wedges
• 2  small sweet potatoes, peeled and cut into 1-inch chunks
• 2  tablespoons  olive oil
• 1  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 3  tablespoons  maple syrup
• 6  sprigs fresh thyme

Directions

1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Turkey With Molasses Butter

Ingredients

• 10  tablespoons  unsalted butter, at room temperature
• 2  tablespoons  molasses
• 1/4  cup  kosher salt
• 1/4  cup  coarsely ground black pepper
• 2  teaspoons  fresh lemon juice
• 1  10- to 12-pound turkey

Directions

1. Heat oven to 350° F.
2. In a bowl, use a fork or wooden spoon to combine 8 tablespoons of the butter, the molasses, salt, pepper, and lemon juice; set aside. Remove the turkey giblets and discard or reserve for another use. Rinse the turkey under cool running water. Pat completely dry with paper towels. Place on a rack in a roasting pan. Using your fingers, carefully spread the butter mixture evenly under the skin, reaching in as far as possible without ripping it. Place any remaining butter mixture in the cavity. Rub the remaining 2 tablespoons of butter on top of the skin. Add about 1 cup of water to the pan.
3. Roast, uncovered, until browned, about 45 minutes. Cover loosely with a large sheet of foil. Continue to roast until a thermometer inserted in a thigh registers 180° F, 2 1/2 to 3 hours total, depending on the size of the turkey. Let stand, covered, for at least 30 minutes before slicing

Golden Chicken With Tomatoes and Olives

Ingredients

• 1  cup  long-grain rice
• 2  tablespoons  olive oil
• 1  pound  boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt and black pepper
• 1  large onion, thinly sliced
• 1  pint  grape or cherry tomatoes, halved
• 1  cup  large pimiento-stuffed olives, quartered
• 2  cloves garlic, thinly sliced
• 3/4  cup  dry white wine
• 3/4  cup  fresh flat-leaf parsley, chopped

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
3. Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
4. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
5. Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
6. Stir in the parsley. Serve with the rice.

Asian Chicken With Brussels Sprouts

Ingredients

• 1/3  cup  low-sodium soy sauce
• 1/3  cup  rice vinegar
• 1/4  cup  dark brown sugar
• 2  tablespoons  grated ginger
• 2  cups  low-sodium chicken broth
• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 1-inch pieces
• 2  carrots, cut into 1/8-inch rounds
• 8  ounces  Brussels sprouts, thinly sliced or shredded
• 2  scallions (white and light green parts), sliced

Directions

1. Combine the soy sauce, vinegar, sugar, ginger, and broth in a medium saucepan and bring to a boil.
2. Add the chicken and carrots and simmer for 6 minutes.
3. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more.
4. Divide among individual bowls and top with the scallions.

Turkey and Roasted Red Pepper Meat Loaf

Ingredients

• 1 1/2  pounds  ground turkey
• 1  small yellow onion, chopped
• 1/2  cup  bread crumbs
• 1  egg, beaten
• 1  cup  grated Parmesan
• 2  tablespoons  plus 2 teaspoons Dijon mustard
• 1  cup  flat-leaf parsley, chopped
• 1  7-ounce jar roasted red peppers, cut into 1/2-inch pieces
• kosher salt and pepper
• 1  tablespoon  white wine vinegar
• 3  tablespoons  extra-virgin olive oil
• 6  cups  mixed greens

Directions

1. Heat oven to 400° F.
2. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
3. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
4. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.
   

Cumin Chicken With Black Beans

Ingredients

• 2  boneless, skinless chicken breast halves
• 1  teaspoon  ground cumin
• 1/4  teaspoon  cayenne pepper
• 2  tablespoons  olive oil
• 1/2  cup  chopped red onion
• 1  jalapeño pepper, seeded and finely chopped
• 3  cups  canned black beans, rinsed and drained
• 1 1/2  cups  frozen corn kernels, thawed
• 1 1/4  cups  cherry tomato halves
• 2  scallions, thinly sliced
• 2  tablespoons  coarsely chopped cilantro
• 2  teaspoons  red wine vinegar
• kosher salt and black pepper

Directions

1. Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.
2. Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.
3. Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.
4. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.
5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.