Sear-Roasted Chicken with Honey-Vinegar Sauce

Ingredients
One 3-1/2 pound chicken, rinsed inside and out and patted dry with paper towels, first two wing segments cut off
1/2 teaspoon kosher salt; more as needed
1/2 tablespoon cracked black pepper, plus more freshly ground black pepper as needed
1 lemon wedge
2 sprigs fresh thyme
1 sprig fresh rosemary
2 cloves garlic
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, at room temperature
3/4 cup apple-cider vinegar
3/4 cup dry white wine
1-1/2 tablespoons honey
Directions
1. Line a pan or plate with several paper towels and put the chicken in it. Refrigerate uncovered for 8 to 24 hours, changing the towels as needed so the chicken stays dry.
2. Position a rack in the lower part of the oven and heat the oven to 425 degrees F. Rub the chicken cavity with the salt and cracked black pepper, and stuff it with the lemon, thyme, rosemary, and garlic.
3. Truss the bird by passing a 4-foot string under the drumsticks' knobs and crossing the string over the knobs to make an X. Pull both ends of the string down toward the tail and then back along the body, pulling tightly across the joint between the drumstick and thigh and toward the back, catching the wing under the string. Pull the string securely under the backbone at the neck. Knot the ends.
4. In a heavy, 12-inch skillet (I like cast iron or copper) or a stainless-steel roasting pan, heat the olive oil over medium heat. Rub the chicken all over with the room-temperature butter and season the skin generously with salt and pepper. When the oil is hot, slip in the chicken, breast side up. Sear until the skin is golden brown, about 5 minutes. Turn the chicken onto one leg and thigh and sear until deep golden brown, about 7 minutes. (Thighs roast more slowly than breasts, so an extra minute of searing helps compensate.) Tilt the bird onto one side of its breast and sear until golden brown. Brown the other leg, thigh, and breast the same way. Set the chicken breast side up.
5. Roast the chicken, basting every 10 minutes with the pan juices, until the thigh meat is 170 degrees F or the juices run clear, 45 to 50 minutes. If the chicken browns too quickly, lower the oven temperature to 400 degrees F. Transfer the chicken to a platter and tent with foil while you make the sauce.
6. Tilt the pan so the juices collect in one corner and spoon off the fat that rises to the top, leaving the juices. Heat the pan on medium high and add the vinegar, wine, and honey. Stir and scrape the bottom of the pan and let the liquid reduce to about 1/3 cup, 8 to 10 minutes. Taste and season with salt and pepper.

Beef Tenderloin & Easy Wine Sauce

Ingredients
2 teaspoons vegetable oil
1 beef tenderloin roast (about 2-1/2 pounds), trimmed and tied for roasting
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter
1/4 cup chopped onion
1/2 cup dry red wine
8 whole peppercorns
1 bay leaf
1 sprig fresh thyme (or 1/8 teaspoon dried)
2 cups beef broth
3 tablespoons flour
Directions
1. Heat oven to 450 degrees F.
2. Heat a large stainless steel skillet (not nonstick) over high heat until very hot. Add vegetable oil. Season all sides of the meat with salt and pepper. Place meat in the skillet and brown on all sides, about 6 minutes total. Remove to roasting pan with rack.
3. Roast at 450 degrees F for 25 to 30 minutes or until internal temperature registers 5 degrees F less than desired finished temperature on an instant-read thermometer.
4. Meanwhile, in a medium-size heavy bottomed saucepan, cook onion over medium heat in 1 tablespoon of the butter for 3 minutes until softened. Add red wine, peppercorns, bay leaf and thyme. Bring to a boil; boil for about 4 to 5 minutes until syrupy consistency. Add broth and simmer for 2 minutes. Strain and discard solids. Pour liquid back into saucepan.
5. In a small dish, mix together remaining 3 tablespoons butter and the flour with your fingers until combined and somewhat crumbly. Gradually whisk into simmering sauce until thickened. Remove sauce from heat; keep warm.
6. Remove meat from oven and allow to rest in a warm place 10 minutes before slicing. To serve, thinly slice meat; whisk sauce over low heat, if necessary to reheat, and serve with meat.

Polenta with Creamy Mushroom Sauce

Ingredients
1 16-ounce tube prepared plain polenta, sliced into 8 rounds
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
1 pound mushrooms, such as white or cremini, sliced
2 cups stemmed and sliced shiitake mushrooms (4 1/2 ounces with stems)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white wine
1/2 cup reduced-fat sour cream
2/3 cup shredded fontina cheese (see Note)
2 teaspoons minced fresh tarragon

Cooking Instructions
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.
Note: If you can’t find fontina, substitute another melting cheese, such as Gruyère or Swiss.

Fiesta Chicken Casserole

Ingredients
1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Thick & Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water , drained
1 can (about 15 ounces) black beans , rinsed Cooking Instructions
Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake for 40 minutes or until the crust is golden brown.and drained

Salmon Provençal with Zucchini

Ingredients

1 tablespoon(s) olive oil
4 piece(s) (6-ounce) skinless salmon fillet
1 can(s) (28-ounce) whole tomatoes in juice
1 small onion, chopped
1/4 cup(s) Kalamata olives, chopped
1 tablespoon(s) capers, drained and chopped
3 medium (8-ounce) zucchini
1 tablespoon(s) fresh lemon juice
Directions
In 12-inch skillet, heat oil on medium-high until hot. Evenly season salmon on both sides with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Add salmon to skillet and cook 3 minutes. Reduce heat to medium; turn salmon over and cook 3 to 5 minutes longer or until opaque throughout.
Meanwhile, drain tomatoes, reserving 1/4 cup juice. Chop tomatoes.
Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and cook 5 minutes or until tender. Stir in tomatoes with reserved juice; heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Remove skillet from heat; stir in olives and capers.
While tomato sauce is cooking, cut each zucchini lengthwise in half, then cut crosswise into 1/4-inch-thick slices.
In microwave-safe medium bowl, place zucchini and 2 tablespoons water. Cover with vented plastic wrap and cook in microwave on High 5 minutes or until just fork-tender. Drain zucchini; add lemon juice and toss to combine.
Place salmon on individual dinner plates; top with tomato-olive-caper mixture and serve with zucchini.

Lemon-Oregano Chicken Cutlets with Mint Zucchini

Ingredietes
3 medium (8 ounces each) zucchini
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
1/2 cup(s) (loosely packed) fresh mint leaves, chopped
4 medium (6 ounces each) skinless, boneless chicken-breast halves
3 lemons
1 tablespoon(s) chopped fresh oregano leaves
Directions
Prepare outdoor grill for covered, direct grilling on medium.
With mandoline or sharp knife, slice zucchini very thinly lengthwise. In large bowl, toss zucchini with 1 tablespoon oil, 1/4 teaspoon salt, and half of mint.
Pound chicken breasts to uniform 1/4-inch thickness. From 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into 4 wedges; set aside. In medium bowl, combine lemon peel and juice with oregano, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper. Add chicken to bowl and toss until evenly coated.
Place zucchini slices, in batches, on hot grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, turning over once. Remove zucchini from grill; place on large platter and sprinkle with remaining mint.
Place chicken on hot grill grate. Cover grill and cook chicken 6 to 8 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. Transfer chicken to platter with zucchini; serve with lemon wedges.