#cookefast

[dreaminginthedeepsouth]

Chicken Piccata Meatballs with lemon zest, and a caper sauce

Ingredients

1 lb ground chicken 1/4 cup grated parmesan cheese 2/3 cup panko breadcumbs 1/2 tsp salt 4 cloves garlic, minced 1 tbsp lemon zest 2 tbsp olive oil 1/2 stick butter 3 cloves garlic, minced 1 tbsp flour 1 cup chicken broth 1/4 cup capers + 2 tbsp caper brine 1/4 cup lemon juice

Instructions

In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.

Using 2 tbsp of meat, roll into balls.

Heat a large sautepan over medium-high heat and add oil.

Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.

In the same pan, add butter and garlic. Once melted, whisk in flour.

Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.

Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs.

Serve meatballs over pasta, rice, or enjoy as is.

Prep: 10

Cook: 30

Total: 40 minutes

(Cookefast)

[dreaminginthedeepsouth]

Spicy Brothy Beans with Mushrooms

Ingredients:

2 teaspoons extra virgin olive oil ½ small red onion, peeled and thinly sliced 8 ounces cremini mushrooms, trimmed and sliced 1 tablespoon butter 3 cups vegetable stock 1-2 teaspoons aji rocoto paste (or use crushed red pepper, to taste) 15-ounce can of white beans (such as navy, great northern, or cannellini), drained and rinsed 1 teaspoon paprika ½ teaspoon garlic powder Poached Eggs (Optional): 2-3 large eggs (depends on the number of servings; prepare as many eggs as you have guests) 1 teaspoon distilled white vinegar

For Serving (Optional):

1 avocado ½ small red onion, peeled and thinly sliced ½ lemon, juiced Red pepper flakes Dry parsley flakes

Directions:

Sauté the Aromatics: Heat the extra virgin olive oil in a wide pan over medium heat. Add the onion and mushrooms and cook, turning occasionally, until well-browned. Season with salt and pepper.

Prepare the Broth: Melt the butter, if using, into the aromatics. Once frothy, add the vegetable stock and aji rocoto paste (or crushed red pepper) and the beans. Season with salt, pepper, paprika, and garlic powder. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Taste and season again to your preference.

Poach the Eggs: Bring a saucepan of water to a very low boil. Crack one egg into a small sieve over a bowl and strain off the excess whites. Carefully transfer the strained egg to a ramekin. Repeat with the second egg. Once both eggs are strained and in the ramekins, use a wooden spoon to create a small whirlpool in the pot. Carefully tip the egg (keep the ramekin very close to the surface of the water) into the whirlpool. Repeat with the second egg. Allow to poach for 3-5 minutes. Remove from the water and transfer to a plate.

Prepare the Avocado Salad: Peel, pit, and dice the avocado. Transfer to a bowl with the lemon juice and the sliced red onion. Season with salt and pepper.

To Serve: Ladle the beans into bowls. Garnish with avocado and a poached egg. Sprinkle each dish with red pepper flakes and dry parsley. Enjoy!

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Servings: 4

(Cookefast)