Chicken with Sherry-Soy Sauce

Recipe & picture courtesy of My Recipes

Makes 4 servings

• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dry sherry
• 1 tablespoon sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1/8 teaspoon crushed red pepper
• 1 teaspoon sesame oil
• 1/4 cup thinly sliced green onions, optional

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
2. Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

**Personal Review: This was really easy to make and it turned out wonderful. Very quick, very simple.**

Skirt Steak & Pesto Noodles

Recipe from Ladies’ Home Journal

Prep: 15 min
Start to Finish: 1 hr 15 min
Makes 8 to 10 servings

• 1 can (14.5 oz) crushed tomatoes
• 1 can (14.5 oz) chopped tomatoes
• 3 garlic cloves, thinly sliced
• 3 tbsp red wine vinegar
• 1 tsp red pepper flakes
• 2 skirt steaks (1-1/2 lbs total)
• 2 tsp kosher salt
• 1 package (1 lb) fettuccine
• 3/4 cup purchased pesto

1. For marinade, in a large, shallow glass dish, combine tomatoes, garlic, vinegar and pepper flakes. Rinse steaks and pat dry; add to marinade, turning to coat all sides. Cover and marinate at room temperature 30 min (or refrigerate up to 5 hrs).
2. Heat broiler and place rack 4 inches from heat. Cover a rimmed baking sheet or broiler pan with foil. Transfer steak and marinade to baking sheet and sprinkle with 1 tsp salt. Broil, turning once, until an instant-read thermometer inserted in center registers 145 degrees F for medium, 10 to 14 min. Remove from broiler and let stand 5 min before cutting into 1/2-inch-thick slices; reserve cooked marinade.
3. Meanwhile, cook pasta according to package directions. Drain and transfer to a large bowl. Toss with pesto and remaining 1 tsp salt.
4. Transfer steak to a platter; top with half the cooked sauce. Serve with pasta and remaining sauce.

**Personal Review: No Review Yet**

Beef & Chimichurri Sauce

Recipe & picture courtesy of Family Circle

Makes: 4 servings
Grill: 16 minutes
Prep: 10 minutes

• 1 cup parsley leaves
• 1 shallot, coarsley chopped
• 3 cloves garlic, chopped
• 3 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon each salt and black pepper
• 1 pound boneless beef top sirloin
• 3 cups prepared white rice (optional)

1. In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 teaspoon each of the salt and pepper. Pulse until combined; set aside.
2. Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 teaspoon each salt and pepper over steak. Grill about 8 minutes per side.
3. Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish and rice, if desired.

**Personal Review: No Review Yet**