1.

teaspoon teaspoon paprika paprika, palmful

All-purpose flour, for dredging

16.

to 18 to 18 scallions scallions, trimmed of roots

4.

sandwich-size sandwich-size English muffins English muffins, split

Creamy Ranch dressing, for slathering toasted muffins

1.

beefsteak tomato beefsteak tomato, cut into 8 slices

Cook the bacon in a large nonstick skillet over medium-high heat until it is crisp.

While the bacon cooks, in a large bowl combine the ground chicken, garlic, onion, parsley, dill havarti chunks, poultry seasoning, the zest and juice of lemon, salt, and pepper. Divide the mixture into 4 equal mounds, then form the meat into large, thin patties, about 1 inch thick. Drizzle them with vegetable oil to coat.

Remove the crispy bacon from the skillet to a paper-towel-lined plate and reserve. Wipe the excess grease from the skillet and return it to the cooktop over medium-high heat, add the burgers to the skillet, and cook them for 5 to 6 minutes on each side, or until they are cooked through.

While the burgers are cooking, put together the scallion "sticks." Heat 1 inches of the vegetable oil in a deep-sided skillet over medium heat. In a wide mixing bowl, combine the buttermilk, paprika, and the zest of the remaining 1 lemons. Place the flour in a second wide mixing bowl. Before you go at it, take one of the scallions and hold it up next to the skillet containing the heating oil. If needed, trim off some of the green tops to allow it to fit in the skillet easily.

Line a plate with a few paper towels and set it near the stovetop. Add a 1-inch cube of bread to the hot oil. If it turns deep golden brown in color after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.

Working in 2 to 3 batches, dip some of the scallions in the buttermilk, then into the flour, coating thoroughly. Put them back into the buttermilk and then into the flour again. Fry the coated scallions into the hot oil for about 1 minute on each side, or until golden brown. Transfer to the paper-towel-lined plate and immediately season them with a little salt. Repeat the process until all the scallion "sticks" are fried up.

Toast the English muffins and slather both sides with the Ranch dressing. Arrange the cooked Ranch burgers on the English muffin bottoms, top each burger with 2 slices of the crispy bacon and 2 slices of tomato, and finish them with the English muffin tops. Serve them alongside the crispy scallion "sticks."

Note: The colder the cheese, the easier it is to dice. Pop it in the freezer while you prep everything else and you will find that dicing it will be a breeze.EXPRESS LANE SHOPPING LIST - [image]1 package ground chicken breast ground chicken breast (1 pounds is the average weight) (1 pounds is the average weight) - [image] pound dill havarti cheese dill havarti cheese - [image]1 quart buttermilk buttermilk - [image]3 bunches scallions scallions - [image]4 sandwich-size English muffins English muffins - [image]Creamy Ranch dressing, any brand - [image]1 beefsteak tomato beefsteak tomato And make sure you have the following On Hand: - Vegetable oil - Bacon - Garlic - Onion - Flat-leaf parsley - Poultry seasoning - Lemons - Salt and black pepper - Paprika - Flour

Montalcino Chicken with Figs and Buttered Gnocchi with Nutmeg [image]

[image]

Montalcino, Italy, is the city I married in. I will make this dish for John every September 24, for our wedding anniversary. The way to anyone's heart, forever and ever, is through their stomach! This is not not your average chicken dinner. your average chicken dinner.

4 SERVINGS.

cup cup EVOO EVOO (extra-virgin olive oil), 4 times around the pan (extra-virgin olive oil), 4 times around the pan

pound thick-cut (-inch thick) pound thick-cut (-inch thick) pancetta pancetta, cut into sticks (see Notes)

2.

pounds boneless, skinless pounds boneless, skinless chicken chicken, breasts and thighs breasts and thighs, cut into large chunks

Salt and and black pepper black pepper

Flour, for dredging

1.

large large onion onion, thinly sliced

4.

garlic cloves garlic cloves, crushed

14.

to 16 to 16 dried black mission figs dried black mission figs, quartered

bottle bottle Rosso di Montalcino wine Rosso di Montalcino wine (eyeball it) (eyeball it)

1.

cup cup chicken stock chicken stock plus up to cup more if needed plus up to cup more if needed .

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

Zest of 1 lemon

1.

tablespoon chopped fresh tablespoon chopped fresh thyme thyme, 4 sprigs

1.

12- to 16-ounce package fresh or frozen 12- to 16-ounce package fresh or frozen gnocchi gnocchi

3.

tablespoons tablespoons butter butter .

teaspoon freshly teaspoon freshly grated nutmeg grated nutmeg (eyeball it) (eyeball it)

3.

tablespoons chopped or snipped tablespoons chopped or snipped chives chives, 10 blades