Entree ideas for oncoming spring

By Susan McClanahan

Today I am sharing a few entree recipes with you that might be a welcome change to your weeknight supper routine.

I find myself getting into a routine with recipes and cook them frequently for a while, and then I just need a change. I hope you find any or all of these recipes enjoyable as well as a nice new supper idea.

Chicken Parmesan with Green Beans

• 2 tablespoons olive oil
• 1 pound chicken breasts, diced
• Salt and pepper, to taste
• 1/2 cup onion, chopped
• 1 tablespoon garlic, minced
• 12 ounces (weighed) fresh green beans, cut
• 1 cup shredded Parmesan cheese
• 1/2 cup heavy cream

Saute chicken, onion and garlic in olive oil until chicken is a slight golden brown. Season with salt and pepper. Add beans, then cover and simmer on low for about 10 minutes. This should draw out moisture from the chicken, creating a base for sauce.

Stir in Parmesan cheese and whipping cream. Simmer uncovered on low until cheese has melted and the sauce is to desired consistency. Yield: 3 servings

Sausage Egg Roll in a Bowl

• 1 pound ground pork sausage
• 6 cups coleslaw mix or shredded cabbage
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon sesame oil

Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain. Add the coleslaw mix, garlic, ginger and soy sauce to the skillet with the sausage. Cook for 3 to 4 minutes or until cabbage has softened a bit. Remove from the heat and top with the green onions and drizzle with sesame oil. Serve immediately. Yield: 4 servings

Chicken with Creamy Cilantro Sauce

• 4 skinless, boneless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1 to 1 1/2 tablespoons fresh lime juice
• 1/4 cup finely chopped onion
• 1 tablespoon chopped cilantro
• 1/2 teaspoon red pepper flakes
• 3 tablespoons heavy cream
• 2 tablespoons unsalted butter, cubed
• Optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

Preheat oven to 375 degrees. If the chicken breasts are uneven in thickness, pound them down so they're all even. Sprinkle each with salt and pepper.

In a large oven-proof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6 to 7 minutes, turning once, until the chicken is nice and browned on the outside, and does not have to be cooked all the way through at this point. Remove chicken to a plate and cover tightly with foil.

Remove skillet from heat and add the broth, lime juice, onion, cilantro and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

Add browned chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5 to 10 minutes. Serve chicken with sauce spooned on top and garnish as desired.

Leftovers keep well in the refrigerator for a few days. Reheat to your liking. Yield: 4 servings

Tarragon Chicken

This creamy sauce is a classic with chicken, and while tarragon is the featured herb, thyme or rosemary would also work. Serve with sauteed string beans and wild rice.

• 4 boneless, skinless chicken breasts, trimmed of fat
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 3 teaspoons extra-virgin olive oil or canola oil, divided
• 1/4 cup finely chopped shallots
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-fat sour cream
• 1 tablespoon chopped fresh tarragon

Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.

Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken. Yield: 4 servings

Caramelized Baked Chicken Pieces

• 2 1/2 pounds chicken legs or wings
• 5 tablespoons olive oil
• 1/2 cup soy sauce
• 5 tablespoons ketchup
• 3/4 cup honey
• 2-3 garlic cloves, minced
• Salt and pepper

Preheat oven to 350 degrees. Place chicken in a 9x13-inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.

Note: You could also use pork ribs for this recipe.

Buttered-Garlic Shrimp and Broccoli Stir-fry

• 1 pound shrimp, thawed/shelled
• 5 cloves of garlic, chopped finely
• 2 tablespoons butter
• Broccoli
• Sea salt and pepper to taste
• Red pepper flakes, optional
• 2 tablespoons water

Melt butter in a nonstick pan. Saute the shrimp for a minute or so. Add the chopped garlic. Stir and let cook together. Season with salt, pepper and a sprinkle of red pepper flakes. Add the water and broccoli. Stir, then cook for 2 to 3 minutes, trying to retain the broccoli's crunch and color. Serve with brown rice or couscous, optional.

Pasta and Sweet Italian Sausage

• 1 sweet Italian sausage (9 ounces)
• 1/4 cup fregola sarda pasta, orzo or a pasta of your choice
• 1 onion
• 2 cloves garlic
• 4 ounces button mushrooms
• 5 ounces baby spinach
• 1/4 ounce oregano
• 1/4 cup Parmesan cheese
• 1 tablespoon chicken stock concentrate or paste
• 2 tablespoons olive oil

Prep the ingredients: Halve, peel, and finely chop the onion. Thinly slice the mushrooms. Thinly slice the garlic. Finely chop the oregano leaves.

Brown the sausage: Heat 1 tablespoon olive oil in a large pan over medium heat. Remove the sausage from the casings. Add the sausage and onion to the pan and cook, breaking up the pieces, for 3 to 4 minutes until browned.

Cook the mushrooms: Add the mushrooms, oregano, and half the garlic to the pan with the sausage and cook, tossing, for 3 to 4 minutes, until the vegetables soften.

Cook the fregola sarda or pasta of your choice: add the fregola sarda to the pan with the sausage mixture and toss for 1 to 2 minutes, until toasted. Add the stock concentrate and 1 1/2 cups water to the pot. Bring to a simmer and cook for about 15 minutes, uncovered, until the fregola sarda is al dente. If using a different pasta, follow the cooking time for that pasta.

Cook the spinach: Meanwhile, heat 1 tablespoon olive oil in another large pan over medium heat. Add the remaining garlic, and cook for 30 seconds, until fragrant. Add the spinach to the pan and cook, tossing for 3 to 4 minutes, until wilted. Add a splash of pasta water, if necessary. Season with salt and pepper.

Plate: Stir the Parmesan into the fregola sarda and serve in bowls topped with the wilted spinach.

Have a great week and, until next time, happy cooking.