It's been a busy summer- Citrus-Marinated Chicken and Orange Salad

It's been a busy summer.  I have a few recipes in the wings wanting to post and I'm finally getting around to it.  This salad was a real yummy surprise.  I thought it would be good, but I was pleasantly surprised how good it was and it was super easy.  It is another recipe from "Rachael Ray's 365: No Repeats" cookbook from 2005.  I added soy nuts for crunch and goat cheese for extra yumminess.  She lists radicchio and arugula.  Radicchio is too bitter for me in large doses.  I love arugula, but a pre-made spring mix in a bag works just as well.  Serve it with some crusty bread for a nice light dinner on a hot summer night.

Citrus-Marinated Chicken and Orange Salad


3 oranges
3 garlic cloves, minced
7 T extra-virgin olive oil (divided)
1/4 tsp cayenne pepper, + a pinch for the dressing
Salt and pepper
4 6-8 ounce boneless, skinless chicken breast halves
1 bag Spring mix
1 small red onion, thinly sliced
3 sprigs fresh oregano, chopped
2 T honey
1 heaping T Dijon mustard
Salted toasted soy nuts
goat cheese
Crusty bread for the side

Preheat grill pan or outdoor grill

Marinade in a shallow dish: zest 2 of the 3 oranges.  Add the juice of half an orange, garlic, 3 T of the olive oil, cayenne pepper and salt and pepper.  Whisk together.  Add the chicken breast and toss to coat.  Marinate for at least 5 minutes.

Meanwhile, use a paring knife and cut the skin and white pith from the 2 remaining oranges.  Slice the oranges into disks (I also cut them in half).  Place in a large bowl.  Add the spring mix and the red onion.

Make the dressing by whisking together the juice of the other half of the orange, pinch of cayenne, oregano, honey, mustard and remaining 4 T of olive oil. Toss with the salad mixture.

Grill the chicken about 5-6 minutes until done.  Let rest 5 minutes.  Slice the chicken at an angle. I like serving them individually.  Plate some of the salad/ dressing mixture and top with soy nuts, goat cheese and some of the chicken.  Serve with some crusty bread.

Pumpkin Pasta with Spinach and Mushrooms

Here is another recipe from Rachael Ray "365 No repeats" cookbook 2005.  The basic recipe is made with sausage, this is the vegetarian version.  It calls for toasted hazelnuts, but I think toasted almonds would work too.  I'm not a huge mushrooms fan.  So, for the mushrooms, I just used 1 package of sliced mushrooms.  Next time I would make sure to cook the mushrooms longer.

Pumpkin Pasta with Spinach and Mushrooms

2T extra- virgin olive oil
1/4 c shiitake mushroom caps
2 portobello mushrooms caps, sliced
(I just used 1 8 oz pkg slice mushrooms)
3 cloves of garlic, minced
1 medium yellow onion, chopped
1 10 oz box of frozen chopped spinach, defrosted
Salt and pepper
1/2 c. dry white wine
1  c chicken stock
1 14oz can pumpkin puree
1/2 c cream
2-3 T thinly sliced fresh sage leaves
1/2 tsp ground nutmeg
a pinch of cinnamon
1 c shopped toasted hazelnuts
1 lb penne pasta
grated Parmigiano-Reggiano to taste
1/2 c. finely chopped fresh chives

Bring a large pot of slated water to a boil.  Make pasta according to directions.  Remember to save some pasta water to moisten the dish if needed.

Meanwhile, heat a deep skillet over medium-high heat.  Add the olive oil.  Add the onions and mushrooms to brown.  When almost done, add the garlic.  Stir constatnly so it doesn't burn.  Add the spinach and separate it.  combine and heat for 2 minutes.  Add salt and pepper.  Then add the wine and deglaze the pan.  Add the chicken stock and heat for 1 minute.  Stir in the pumpkin and incorporate.  Reduce to low.  Stir in the cream (remember to temper first) , sage, nutmeg, and cinnamon.  Add salt and pepper to taste.

Add cooked pasta to the pumpking mixture.  Add small amount of pasta water if needed.  Top with cheese, chives and hazelnuts.