Lemon Chicken Stir-Fry with Green Beans - Martha Stewart

Ingredients

• 1 1/4 pounds boneless, skinless chicken breast, cut into small pieces
• Kosher salt and freshly ground pepper
• 1/3 cup cornstarch
• 1 1/2 cups low-sodium chicken broth
• 2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced ginger (from a 1-inch piece)
• 1/2 cup safflower oil
• 12 ounces green beans, trimmed and halved on the bias
• Steamed white rice, for serving

Preparation

1.  Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
2. Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.

Chicken Burgers - Martha Stewart

Ingredients

• 2 tablespoons vegetable oil, such as safflower
• 1 small onion, finely chopped
• 1/2 yellow or orange bell pepper, chopped
• 1 celery stalk, finely chopped
• Coarse salt and ground pepper
• 1 pound ground dark-meat chicken
• 4 hamburger buns
• Lettuce, tomato, and mayonnaise, for serving

Preparation

1. In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature (reserve skillet)
2. Add chicken to vegetable mixture in bowl; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix to combine. Shape mixture into four 4-inch-wide patties.
3. In reserved skillet, heat remaining tablespoon oil over medium; cook patties until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns, and top with lettuce, tomato, and mayonnaise.

Banana Pudding - Martha Stewart

Ingredients

• 2 cups skim milk
• 3 large egg yolks
• 1/3 cup sugar
• 3 tablespoons cornstarch
• Pinch of salt
• 4 medium ripe bananas, thinly sliced
• Crumbled cookies, optional, for serving
• Whipped cream, optional, for serving

Preparation

1. In a large pot, bring 2 inches of water to a simmer. In a large heatproof bowl, whisk together milk, egg yolks, sugar, cornstarch, and a pinch of salt until smooth.

2. Place bowl over simmering water; cook, whisking, until thick, 10 minutes. Remove from heat.

3. Divide bananas among six 8-ounce ramekins (or use a 1 1/2-quart dish). Pour hot-pudding mixture over bananas. Smooth tops, submerging bananas. Cover with plastic, and refrigerate until set, 1 hour or up to overnight. Garnish with crumbled cookies and whipped cream, if desired.

Almond Crusted Chicken - Martha Stewart

Ingredients

• 3/4 cup dry bread crumbs
• Coarse salt and freshly ground pepper
• 2 large eggs
• 2 teaspoons water
• 2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
• 1 1/2 cups sliced almonds, broken into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil

Preparation

Step 1 Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.

Step 2 Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Chicken with Tomatoes and Mushrooms - Martha Stewart

Ingredients

• 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• Bertolli Classico Pure Olive Oil 25.36 Fl Oz 
• 1 pound mushrooms, trimmed and quartered
• 2 garlic cloves, minced
• 1 can (14.5 ounces) stewed tomatoes
• 1/4 teaspoon dried oregano

Preparation

1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Total Time: 50 mins   Prep: 20 mins    Servings: 4

Lighter Sesame Chicken - Martha Stewart

Ingredients

• 3/4 cup brown rice
• 3 tablespoons honey
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 garlic clove, finely chopped or crushed with a garlic press
• 2 large egg whites
• 1/4 cup cornstarch
• 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil, such as safflower
• 4 scallions, thinly sliced
• 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Preparation

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Zucchini Tacos - Martha Stewart

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 medium zucchini, cut into 1/2-inch rounds Loose Yellow Zucchini (Yellow Squash) 1 Lb 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Coarse salt and freshly ground pepper
• 1 cup finely chopped white onion (from 1 medium onion)
• 2 teaspoons minced garlic
• 1 tablespoon tomato paste
• 1 can (15 ounces) black beans, rinsed and drained
• 8 corn tortillas
• Sour cream, crumbled goat cheese, sliced radishes, pickled jalapeños and carrots, and lime wedges, for serving

Directions

Basic Pastry Dough - Martha Stewart

Soy-Glazed Salmon - Martha Stewart

Ingredients

Black-Eyed Peas - Martha Stewart

Ingredients

• 1 pound dried black-eyed peas
• 1 meaty smoked ham hock
• 1 large yellow onion, chopped
• 3 cloves garlic, smashed
• 1 tablespoon coarse salt
• 2 bay leaves

Directions

Pea & Bacon Salad - Martha Stewart

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon white wine vinegar
• Coarse salt and freshly ground pepper
• 1 pound frozen peas (do not thaw)
• 1/2 small red onion, halved lengthwise and thinly sliced (1/2 cup)
• 1/4 cup packed fresh flat-leaf parsley leaves
• 4 ounces bacon (about 4 slices), chopped
• 2 ounces aged white cheddar, shaved or coarsely grated

Directions

1. Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours. 2. Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp. 3. Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.