MH Iron Chef

Ms. Sabo-Chicken Cacciatore (Hunter Style Chicken)

4 chicken breast, trimmed of excess fat

1/2 cup flour (seasoned)
1 tbsp. extra virgin olive oil
1/2 medium onion  
1/2 red/green seeded pepper
4 oz cremini mushrooms
2 minced garlic cloves
3 tbsp. white or red cooking wine
1/2 cup chicken broth
14 oz canned drained diced tomatoes
1/4 tsp. each black pepper, thyme, oregano, rosemary

1-Season flour with salt, pepper, garlic and dredge chicken pieces. Heat olive oil in large skillet on medium heat; place chicken in pan. Cook until browned ( 5 mins), then turn over and brown other side; set aside. Drain all but 2 tbsp. of rendered fat.
2-Add sliced onions, bell peppers, and mushrooms to pan. Cook on medium high and stir until onions are translucent and mushrooms have little moisture (10 mins). Add the garlic to the pan, cook one minute.
3-Add cooking wine and chicken broth. Scrape up any bits at pan’s bottom. Simmer until half of broth is left. Add tomatoes. Stir in pepper, thyme, oregano, rosemary, and pinch of salt. Simmer uncovered (5 minutes).
4. Place chicken on top of tomatoes and onions. Lower heat and cover the skillet with lid slightly ajar. Cook chicken on a low simmer, and turn and baste. Cook until chicken is tender and juices run clear. (10-15 minutes). Serve over pasta or rice.


Ms. Godleski-Cinnamon Rolls

1/4 oz package yeast
1/2 cup each warm water, scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp. salt
1 egg
3.5-4 cups all-purpose flour
1/2 cup melted butter

3/4 cup sugar

2 tbsp. cinnamon
3/4 cup optional toppings
4 tbsp. butter
2 cups powdered sugar
1 tsp. vanilla extract
3-6 tbsp. hot water

1-Heat oven to 350ºF. Dissolve yeast in water in bowl, set aside. In another bowl, mix milk, sugar, melted butter, salt, and egg. Add 2 cups flour and mix, add yeast mixture. Mix in remaining flour. Knead dough on floured surface (5 to 10 mins). Place in greased bowl, cover, and let rise until doubled in size (1-1.5 hours).
2- Punch down dough. Roll out into a 15 by 9-inch rectangle. Spread melted butter and sprinkle sugar, cinnamon (other toppings optional) over dough. At 15-inch side, roll dough and pinch edge to seal. Cut.
3-Coat baking pan’s bottom with butter and sprinkle sugar. Place slices close together in pan and let rise until dough is doubled (45 minutes). Bake until browned (30 minutes).
4-Mix butter, powdered sugar, and vanilla. Add hot water 1 tbsp. at a time to desired consistency. Spread.


Ms. Bauer-Snow Day Ginger Soup


1 onion, diced
3 carrots, diced
1 tsp. sweet curry powder, turmeric, salt
1/2 tsp. cumin
1 cup soaked yellow lentils
3 cup chicken or vegetable stock

1/4 cup red pepper, diced
1/3 cup pesto

3 inch ginger knob, peeled/grated
1 clove garlic, minced
1 15 oz. can coconut milk
1 head of cauliflower, sliced

1-Preheat oven 350ºF. Heat 1 tbsp. butter or oil in a large pot. Sauté carrot and onion until translucent. Push vegetables to one side, add salt and spices. Stir gently while toasting (2 minutes). Add pepper, ginger, and garlic. Stir and cook (2 mins). Transfer to bowl, set aside. Simmer lentils in stock (25 mins).
2-Spread sliced cauliflower on foil-lined sheet pan. Sprinkle with salt and roast in oven (25 minutes), turning occasionally until cauliflower is crisp and crunchy.

4-Stir coconut milk, pesto, and onion mixture into lentils. Bring to simmer.
5-Serve soup over roasted cauliflower. Garnish with squeezed lemon and Greek yogurt.