Chicken Marengo

I first saw this recipe on $10 Dinners with Melissa d'Arabian.  I had it bookmarked for awhile and when  yellow bell peppers went on sale for a buck at Kroger, I knew it was a sign.  I made a couple changes to her original recipe to better suit what I had on hand, I swapped red wine for white and chicken broth for beef.  The dish was very flavorful and came together very easily.  It reminded me a bit of my mom's spaghetti sauce, mainly because she includes green bell peppers in her homemade sauce.  This will go into regular rotation at our house.  It makes a ton, I served it with a 12 ounce package of angel hair pasta.

Chicken Marengo
serves 4 to 6

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
½ medium sweet onion, sliced
½ pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
3 tablespoons tomato paste
½ cup red wine
1 cup chicken broth
1 (14-ounce) can chopped tomatoes
½ tablespoon butter

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large sauté pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and sauté until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately over pasta.

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Weekly Menu

Week two and I remembered to post...it is a light week for cooking this week, which is quite nice.

Sunday ~ Hot dogs, hamburgers, chips and queso/guacamole
Monday ~ Veal Piccata, roasted potatoes, green beans
Tuesday ~ Leftovers
Wednesday ~ out with friends, TBD
Thursday ~ Spaghetti with meatballs, green salad
Friday ~ out with the family
Saturday ~ food at the ballpark

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Dr. Pepper Pulled Pork

I cannot get enough pulled pork, especially in the summer time. The more vinegar, the better. I have seen this type of recipe floating around the internet for awhile and I have always been intrigued by it.  I am a big fan of my usual pulled pork recipe, but I liked this one even more.  It tasted nothing like Dr. Pepper, but the meat was so tender and flavorful.  It had a really nice kick from the cayenne pepper.  I will try it next time with more vinegar, but I was unsure how it would react with the Dr. Pepper for my first go round.

Dr. Pepper Pulled Pork
makes enough for 8 to 10 sandwiches

1.5 to 2 pound pork roast
¼ onion, minced
2 teaspoons cayenne pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
¼ cup apple cider vinegar
1 twelve ounce can Dr. Pepper

Place pork roast, fat side up and onion in a slow cooker. Add the pepper, mustard, Worcestershire sauce and vinegar. Pour the can of Dr. Pepper over top of the pork. Cook on low for 8 hours, flipping over once halfway through. Shred the pork with two forks, cook for an additional 30 minutes. Serve with barbecue sauce and pickles on fresh rolls.

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