Ingredients

-4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed, tenders removed
-1/4 cup all-purpose flour
-1/2 teaspoon salt
-Freshly ground pepper to taste
-1 tablespoon extra-virgin olive oil or canola oil

Tip: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Directions

Cover the chicken with plastic wrap and pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine the flour, salt and pepper in a shallow dish; dredge the chicken (discard any leftover flour).

Heat the oil in a large nonstick skillet over medium-high heat. Cook the chicken until well browned and no longer pink in the center, 4-5 minutes per side. Serve.

Ingredients

For Salad:
-4 medium tomatoes, cut into wedges
-1/2 cup thinly sliced sweet onion
-2 teaspoons extra-virgin olive oil
-1 tablespoon distilled white vinegar
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground pepper
For Steak:
-1 pound boneless rib-eye steak, about 1-inch thick, trimmed of fat and cut into 4 portions
-1/2 teaspoon extra-virgin olive oil
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground pepper
-Chimichurri sauce, for serving

Tip: Meat-Buying Tips:
Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.
Touch it if possible—it should be firm and not soft.
Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.

Companion recipe:Chimichurri Sauce

Directions

Preheat the grill to high.

To prepare the salad: Combine the tomatoes, onion, oil and vinegar in a medium bowl. Season with the salt and pepper.

To prepare the steak: Rub the steak with the oil. Season on both sides with the salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of chimichurri sauce on top.

Ingredients

-One 14-ounce package refrigerated piecrust (you will only need 1 crust)
-8 ounces Italian sausage, casings removed
-1 small red onion, sliced
-1 cup chopped cooked peeled potatoes
-5 large eggs
-1 1/2 cups whole milk
-1 cup shredded sharp cheddar cheese
-1/2 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F. Taking one crust from the piecrust package, unroll and line the inside of a 9-inch pie plate. Save the other crust for another use. Using fingers, create a fluted edge. Place in the refrigerator until ready to use.

In a medium sauté pan over medium heat, cook the sausage, about 8 to 10 minutes. Use a wooden spoon to break up the large pieces. Remove the sausage and let cool. In the same pan, cook the onions in the grease till softened, about 5 to 7 minutes. Remove from heat.

In a medium bowl, whisk the eggs, milk, cheese, salt and pepper together. Gently stir in the sausage, onion and potatoes.

Remove the pie pan from the refrigerator. Pour the egg mixture into the pan. Bake in the oven until the eggs are set, about 45 to 50 minutes.

Ingredients

-4 tablespoons olive oil
-1 1/2 pounds mild Italian sausages, casings removed
-2 carrots, chopped
-1 onion, chopped
-4 cloves garlic, minced
-1/3 cup dry white wine
-1 1/2 cups canned crushed tomatoes in thick puree (from one 15 ounce can)
-3/4 cup canned low-sodium chicken broth or homemade stock
-6 tablespoons chopped fresh parsley
-1 bay leaf
-1 3/4 teaspoons salt
-1/4 teaspoon fresh-ground black pepper
-3 tablespoons light cream
-4 1/2 cups water
-1 1/3 cups coarse or medium cornmeal
-3 tablespoons grated Parmesan cheese, plus more for serving

Directions

In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate. Add the carrots, onion and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf and 1/2 teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.

Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.

Serve the polenta topped with the meat sauce. Pass additional Parmesan.

Ingredients

-1 1/2 pounds chicken legs and thighs
-1/2 teaspoon kosher salt, divided
-1/2 teaspoon freshly ground black pepper, divided
-2 tablespoons olive oil
-1/4 cup chopped onion (about 1/4 of large onion)
-2 cloves garlic, chopped
-1 cup long-grain white rice
-1 1/2 cups low-sodium chicken broth
-1/2 cup canned chopped tomato
-3/4 cup frozen peas
-1/4 cup sliced pimento-stuffed olives

Directions

Preheat a large skillet or casserole dish over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. When the pan is hot, add the olive oil. Carefully place the chicken, skin-side down, in the pan. Brown all the sides, 10 to 15 minutes. (This can be done in batches if the pan is too small.) When the chicken is brown, pour or spoon out all but 2 tablespoons of the fat. Return the pan to the stove top over medium-high heat, and add the onion and garlic. Cook until soft, about 5 minutes.

Stir in the rice and add the broth and tomato. Bring to a boil. Turn the heat to low and cook covered until the rice is done, about 15 minutes. Uncover and add the peas. When the peas are hot, about 5 minutes, turn off the heat and stir in the olives. Season with the remaining salt and pepper, or more to taste.

Ingredients

-4 split chicken breasts with skin and bones, rinsed and patted dry
-1 tablespoon finely minced garlic
-2 1/2 teaspoons toasted sesame oil
-1/3 cup Thai sweet chili sauce
-3 tablespoons soy sauce
-1 tablespoon Dijon mustard
-2 teaspoons finely minced or grated ginger
-1/4 cup thinly sliced scallion

Directions

Preheat the broiler. Fit oven rack 7 to 8 inches from the heat. Oil rack on broiler pan.

Loosen the skin on the chicken breasts. Season the meat under the skin with 1/2 teaspoon each of the sesame oil and the garlic. Pat skin back into place. Combine remaining sesame oil, Thai Sweet Chili Sauce, soy sauce, Dijon mustard and ginger in a bowl.

Arrange breasts skin side down on the rack of the broiler pan. Brush undersides of chicken with the glaze. Broil chicken breasts for 5 to 6 minutes, or until golden brown. Turn skin side up, liberally brush with glaze and broil 5 to 6 minutes more, or until golden brown. Reduce oven temperature to 400 degrees F and bake 10 minutes more, or until chicken is cooked through. Transfer chicken to a serving dish, brush with remaining glaze and sprinkle with scallion.

Ingredients

-2 tablespoons butter
-1 onion, finely chopped
-3/4 cup refrigerated diced potatoes
-1 carrot, finely chopped
-1 cup chicken broth
-1/4 cup milk
-2 tablespoons all-purpose flour
-1 cup cooked diced turkey breast
-1/2 cup frozen peas
-3/4 teaspoon salt
-1/2 package (17.3-ounce) frozen puff pastry sheets, thawed (1 sheet)
-1 large egg
-1 tablespoon water

Directions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.

Melt the butter in a large skillet over medium heat. Add the onion, potatoes, and carrot and cook, stirring, 5 minutes. Add the broth and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, about 15 minutes.

Whisk together the milk and flour in a small bowl until blended and smooth. Stir the milk mixture into the vegetable mixture and cook, stirring often, until the mixture bubbles and thickens, about 2 minutes. Add the turkey, peas and salt; remove from the heat and set aside.

On a lightly floured surface with a floured rolling pin, roll the pastry into a 12-inch square. Cut the pastry into 4 squares.

Place the squares, one at a time, on the baking sheet. Spoon one-fourth of the turkey mixture on half of each square. Whisk together the egg and 1 tablespoon of water in a small bowl. Lightly brush the edges of each square with some of the egg mixture. Fold the dough diagonally over the filling. Crimp the edges with a fork to seal. Cut three 1/2-inch slits in the top of each turnover to allow steam to escape. Brush the remaining egg mixture over the top of each turnover. Bake until puffed and golden, 20 to 25 minutes. Let cool at least 10 minutes before serving.