Libro Dinner Recipes
- 1 tablespoon olive oil
- 1 pound italian sausage
- ¼ teaspoon red pepper flakes (or to taste)
- 3 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 1 large russet potato, peeled and diced
- 2 cups kale, finely chopped
- 1 cup heavy cream
- salt and pepper to taste
To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Chicken Skillet with Tomatoes, Herbs, Wine and Mushrooms
- 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
- 1 tbsp dried oregano, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 cup all-purpose flour, more for later
- olive oil
- 8 oz cremini mushrooms, cleaned, trimmed, and sliced
- 14 oz grape tomatoes, halved
- 2 tbsp chopped fresh garlic
- 1/2 cup white wine
- 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
- 3/4 cup chicken broth
Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
Heat 2 tbsp olive oil in a large skillet. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a bowl for now.
In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 160 degrees F.
- 2 cups all-purpose flour
- ¾ cups salted butter, chilled and cut into small cubes
- ½ cup plus 2 Tbsp. ice cold water
- 4 large Bartlett pears, sliced paper thin
- Heaping ⅓ cup sugar
- ⅛ cup brown sugar
- 1 tsp. cinnamon
- ⅛ tsp. freshly ground nutmeg
- 1 tsp. fresh lemon juice
- 1 Tbsp. flour
- 2 - 3 Tbsp. milk
- Sugar for sprinkling
In a large mixing bowl, place the flour, butter and water.
Mix with your hands until everything is combined and the dough becomes one solid mass.
Turn the dough onto a well-floured board and form into a disk.
Wrap the disk with plastic and refrigerate for at least 1 hour.
Preheat oven to 400 F.
In a large bowl combine pears, sugar, brown sugar, cinnamon, nutmeg, lemon juice and flour.
Remove dough from the refrigerator.
Place a piece of parchment on a baking sheet then roll out the dough on the parchment to form a 12 inch circle.
Leaving about 1½ inches around the perimeter of the dough, pile the pear mixture in the center.
Gently fold the border up and around the pears, pleating to make a circle.
Brush milk around the edges of the dough and sprinkle the entire crostata with sugar.
Bake for 40 minutes until the crust is golden and the pears are tender.
Allow to cool.
Serve warm or at room temperature.
Spiced Whipped Cream
- 1 pint whipping cream
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/4 tsp cinnamon powder
- a sprinkle or 2 of clove powder, cardamom powder, ginger powder, and/or nutmeg powder
Place all ingredients into stand mixer and blend until cream is whipped. A hand mixer will work too, or if you are feeling adventurous, use a whisk.
Serve and enjoy!