Chicken Tacos


  • 4 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons chili powder
  • 2 teaspoons ancho chili powder (or more normal chili powder)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 limes, juiced (about 4 tablespoons)
  • 2 pounds boneless skinless chicken thighs
  • 24 corn or flour tortillas


In a large bowl, mix olive oil through limes to fully combine. Add chicken thighs to marinade and toss together to coat. Cover and refrigerate for 30 minutes.

Heat a large non-stick skillet over medium high heat. Add the chicken and cook until done, about 5-7 minutes per side. Transfer chicken to cutting board and cut into bite sized chunks. Serve in warm tortillas with salsa and cheese.

Spring Vegetable and Chicken Couscous


  • 1 pound chicken breasts (try increasing to 1.5 pounds)
  • salt, pepper, savory and olive oil
  • 3 tablespoons unsalted butter
  • 4 green onions, sliced
  • 2 wide strips lemon zest (use a vegetable peeler)
  • Coarse salt and ground pepper
  • 1 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 cup frozen peas (try increasing to 1 cup)
  • 1 cup couscous (try increasing to 2 cups)
  • 1 tablespoon lemon juice (try increasing to 2 tablespoons)
  • 2 tablespoons chopped fresh parsley


Pat dry chicken breasts and sprinkle with salt, pepper and savory.  Brush on olive oil.  Grill until cooked, then cut into 1/2 inch cubes.

In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Greek Chicken


  • 1 pint cherry or grape tomatoes, halved
  • 1/3 cup pitted Kalamata olives
  • 4 ounces feta cheese, coarsely crumbled (1 cup)
  • 1/2 cup fresh mint leaves
  • 2 to 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/2 pounds thin chicken cutlets (about 8)


In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Sam’s Umami Salmon


  • 1/2 cup onion, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • 2 teaspoons oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup white wine
  • 2 tablespoons goat cheese
  • 3/4 pound salmon


Preheat oven to 475. 

Saute onion in olive oil over medium high heat for 5 minutes, or until caramelized.  Add garlic and saute an additional 2 minutes.  Add rosemary, oregano, salt and pepper and saute an additional 1 minute.  Add wine and simmer to reduce to a paste.  

Prepare a glass baking dish ith olive oil, then place the salmon skin side down.  Put paste on top of salmon.  Crumble goat cheese on top.  Bake at 475 for 7 minutes, then reduce heat to 350 and bake an additional 15 minutes until done. 

Risotto Casserole


  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup risotto
  • 1 1/2 cups chicken broth
  • 2 boneless skinless chicken breasts
  • 2 cups mushrooms, sliced
  • 1/2 cup parmesian


Heat oven to 400.

Boil chicken.  Cut cooked chicken into bite size pieces and set aside.

In a dutch oven over medium heat, saute onion in olive oil for 2 minutes.  Add garlic and saute an additional 2 minutes.  Add risotto and saute an additional 5 minutes.  Add chicken broth and bring to a simmer.  Stir in mushrooms and chicken.  Top with parmesian.  Cover and cook in the oven for 30 minutes.

Wild Rice Salad

* 7 cups chicken broth
* 2 cups uncooked wild rice
* 1 cup wild rice/brown rice mixture
* 5 green onions, chopped
* 1/2 red pepper, diced
* 1 cup snow peas, cut into one inch bits
* 1/4 cup rice vinegar
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 tablespoon dijon
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 1/4 teaspoon black pepper
* 1/2 lemon

# Bring chicken broth to a boil and add rices. Cover and simmer for 40-45 minutes. Mix lemon into rice and chill.
# Add vegetables to rice. Mix together rice vinegar, oilive oil, garlic, dijon, salt, pepper and sugar. Add dressing to taste. Chill and eat.

Arlene’s Salmon Pasta

Preheat the over to 400.

* 2/3 pound salmon
* 3 tablespoons soy sauce
* 2 tablespoons sherry
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 shallot, diced
* 3 tablespoons ginger, grated
* 1 teaspoon sesame oil
* 2 tablespoons cilantro, chopped
* 1/2 pound pasta, cooked

# Combine the soy sauce and sherry. Spray a piece of foil with PAM and place the salmon on it. Drizzle 2 teaspoons of the mixture on to the salmon. Crimp the foil, and place in the oven for 12 minutes.
# In a saute pan over medium heat, saute the shallot, garlic and ginger in vegetable oil for 2 minutes. Add the sesame oil and the soy sauce mixure and bring to a boil. Stir in the cilantro and remove from heat.
# Serve salmon over pasta with the soy sauce mixture.

Summer Pasta

* 1 pound fresh pasta
* 1/2 cup white wine
* 2 cloves garlic
* 1/2 pound green beans
* 1 pint cherry tomatoes

# Cook pasta according to directions on package. Blanche the green beans.
# In a sauce pan over medium heat, boil wine until reduced. Add garlic and cook, stirring, for 3 minutes.
# Combine the pasta, vegetables and sauce. Serve with chicken marinated in wine and barbequed.

Dill Salmon


* 4 salmon steaks, about 1 inch thick
* cooking spray
* 1 1/2 tablespoons dill, finely chopped
* 1/2 teaspoon salt
* 1/8 teaspoon pepper, freshly ground
* 4 lemon wedges


Preheat oven to 350.

Spray baking dish with PAM. Place fish in pan and spray tops with PAM. Sprinkle with dill, salt and pepper. Bake for 10-20 minutes (until flakey). Serve with lemon wedges.

Cooking Light

Monday Night Lemon Chicken Pasta


* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine


Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.