Falling

Birthdays, beach, books and endless summer days have morphed into back-to-colleg kid #1, moving into an apartment kid #2, football season & college apps kid #3.  Life is busy and full and quite wonderful.

Pretty much took a hiatus from both cooking and blogging this summer, but September brings me back to order, to a strangely quiet house and to my kitchen.  I love this transition, always have, always will.  It's harder to get up, it gets dark earlier, reading at the beach is suspended until June - but I love this season, with football and crisp nights and jeans and boots and, wayyyyyy ahead, on the still-far horizon, the tiniest whiff of hygge.

But for now?  Here are a couple meals I've made in the past few days.  Nothing fancy, but they sure were yummy.  The chicken piccata pasta toss is a family staple - when dylan was little he called it 'slimy chicken pasta.'  with love, of course.    Enjoy the season!

Chicken Piccata Pasta Toss, aka slimy chicken pasta -  c/o Rachael Ray

2 tablespoons extra-virgin olive oil

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1 1/2 tablespoons butter

4 cloves garlic, chopped

2 shallots, chopped

2 tablespoons all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth or stock

3 tablespoons capers, drained

1/2 cup flat-leaf parsley, chopped

1 pound penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan.

Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes

 

Remove chicken from pan and return the skillet to the heat.

  Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes.

 Add flour and cook 2 minutes.

 Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce.

 

 Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter.

 

 Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. 

 

And next, this delicious broccoli side dish, found by my lovely niece Becca.  It is to die for.

Lemon Dijon Roasted Broccoli

1 lb broccoli florets,
1/4 cup olive oil
2 Tablespoons Dijon mustard
1/2 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Lay the broccoli out on the cookie sheet.
In a small bowl, combine the oil, mustard, lemon juice, salt and pepper. Whisk to combine. Toss the dressing over the broccoli to combine evenly.
Bake at 400 degrees for ten minutes. Serve hot.