Delicious Fall Dinner

Seared Chicken with White Wine, Tomato, and Caper Reduction Sauce

6 chicken breast cutlets

1 tsp. Cantanzaro Herbs (Savory Spice Shop) or Italian Seasoning

Kosher salt and pepper to taste

2 tbsp. butter

3 large shallots, thinly sliced

½ pint grape tomatoes

2 garlic cloves, minced

1 cup dry white wine

1 tsp agave nectar

1 tbsp. tomato paste

1 cup chicken broth

2 tbsp. capers

In a braising pan or dutch oven, melt 1 tbsp. butter over high heat.  Lightly season chicken cutlets with herbs, kosher salt, and pepper.  Set Cantonzaro herbs aside to add later in broth.  Add chicken to pan and brown both sides, about 2 minutes per side.  Remove chicken and set aside.  Melt the rest of the butter over medium-high heat.  Add shallots and tomatoes and cook until shallots are lightly browned and tomatoes start to burst.  Add garlic and sauté for additional 2 minutes.  Pour in wine and reduce liquid to about ½ cup.  Combine agave nectar, tomato paste, herbs, broth, and capers to the pan and reduce the liquid to about 1 ½ cups.  Turn off heat and add chicken.  Let sit for 5 minutes to allow chicken to absorb the flavors from the reduction sauce. 

Mac and Cheese with Brie and Muenster

1 package elbow macaroni

Kosher salt

1 stick butter

1 onion, diced

1/8 cup flour

1+ cup milk, 2% milk fat

½ tsp worchestershire sauce

3 sliced white American cheese

2 slices muenster cheese

½ cup brie cheese

1 cup monteray jack cheese, shredded

1 cup cheddar, shredded

1 cup panko bread crumbs

Cook macaroni according to package instructions, minus 1 minute.  Drain and set aside.  In a large saucepan, melt butter.  Preheat oven to 400.  Add onions and sauté over medium heat until translucent, about 6 minutes.  Reduce heat to medium-low and whisk in flour.  Add milk and worchestershire sauce to form and roux (this thickens the cheese sauce and allows it to stick to the macaroni).  Stir in cheeses and combine until melted.  If cheese sauce becomes too thick, add additional milk.  You do not want the sauce to be too thick or too runny.  Add noodles to lasagna pan and pour in cheese sauce, stir to coat macaroni evenly.  Sprinkle with bread crumbs and cook in oven for 20 minutes until edges are lightly browned and bread crumbs are lightly toasted. 

Roasted Cauliflower, Baby Bellas, and Asparagus Hash

5 red new potatoes cut in 1/2” pieces

¾ head cauliflower,

1 bunch asparagus, ½” sliced

1 pint baby bella mushrooms

1 red onion, diced

1 tsp. fresh thyme

4 tbsp. olive oil

Kosher salt and pepper to taste

½ tsp. onion Powder

½ tsp. garlic Powder

Heat oven to 425.  Add potatoes, cauliflower, asparagus, mushrooms and onion to a large baking sheet with rims.  Pour olive oil over vegetables and sprinkle with thyme, salt, pepper, onion powder, and garlic powder.  Stir to evenly coat vegetables.  Cook on lowest rack in oven for 15 minutes.  Remove from oven and stir, vegetables should be beginning to slightly brown.  Return to oven and let cook for another 20 minutes until vegetable smell savory and are browned and crisp.  Serve