1.

10-ounce box 10-ounce box frozen corn kernels frozen corn kernels 1.

cups cups chicken stock chicken stock

2.

tablespoons tablespoons butter butter .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.

Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width-you want thin, bite-size pieces.

Heat a nonstick large skillet over medium-high heat with about 2 tablespoons of the EVOO, twice around the pan. Add the potatoes in an even layer across the hot skillet. Season the sliced spuds with salt, pepper, and the thyme. Resist the temptation to stir the potatoes for about 2 minutes, to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7 to 8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat back a little.

While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 tablespoons of EVOO. Add the chicken breasts and cook for 5 to 6 minutes on each side.

While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley, and lemon zest, stirring until the butter is completely melted.

Serve the chicken whole or sliced on top of the sweet corn and potato saute.

EXPRESS LANE SHOPPING LIST.

- [image]4 boneless, skinless chicken breasts chicken breasts, 6 ounces each And make sure you have the following On Hand: - Salt and black pepper - Lemon - Baking potatoes - EVOO - Dried thyme - Onion - Garlic - Frozen corn kernels - Chicken stock - Butter - Flat-leaf parsley

Chicken, Chorizo, and Hominy Stoup Stoup is good food. Homemade? Well, that's even better.

4 SERVINGS.

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan .

pound pound chorizo chorizo or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons

1.

teaspoon teaspoon ground cumin ground cumin, palmful

1.

teaspoon teaspoon ground coriander ground coriander, palmful

1.

bay leaf bay leaf

1.

large large onion onion, chopped

3.

large large garlic cloves garlic cloves, chopped

3.

celery ribs celery ribs, chopped

1.

chipotle chili in adobo chipotle chili in adobo, finely chopped

Salt and and black pepper black pepper .

bunch bunch kale kale, washed and trimmed of thick stems, leaves coarsely chopped

1.

15-ounce can 15-ounce can hominy hominy

1.

quart quart chicken stock chicken stock 1.

to 2 pounds to 2 pounds chicken tenders chicken tenders, cut into bite-size pieces

Preheat a soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 minutes. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up to a bubble. Simmer for about 10 minutes. Add the chicken pieces and simmer for 5 minutes, or until cooked through. Remove the bay leaf and serve the stoup.

EXPRESS LANE SHOPPING LIST.

- [image] pound chorizo chorizo or andouille sausage or andouille sausage - [image]1 bunch kale kale (you'll use half the bunch; chop and saute the rest with garlic another night) (you'll use half the bunch; chop and saute the rest with garlic another night) - 1 15-ounce can hominy hominy (giant hulled corn kernels, found on the Mexican food aisle) (giant hulled corn kernels, found on the Mexican food aisle) - [image]1 to 2 pounds chicken tenders chicken tenders And make sure you have the following On Hand: - EVOO - Ground cumin - Ground coriander - Bay leaf - Onion - Garlic - Celery - Canned chipotle chili in adobo - Salt and black pepper - Chicken stock

Pasta with Bacon, Tomatoes, and Cheese The ingredients list is the whole sales pitch. Need I say more?

4 SERVINGS.

Salt

1.

pound pound short-cut pasta short-cut pasta

1.

tablespoon tablespoon EVOO EVOO (extra-virgin olive oil), once around the pan, plus more for the greens (extra-virgin olive oil), once around the pan, plus more for the greens