The Safeway at Frank Lloyd Wright and Thompson Peak Parkway in Scottsdale has a fantastic new improvement on the weekends: a man named Ken who shares some wonderful recipes and gives free samples to anyone lucky enough to be there.
If you want to see the other ways in which this store is extra special, click here.
Below are some of the best recipes of the bunch:
Chicken Breast Lombardy
- 8 boneless chicken breast halves
- 1/2 cup flour
- 1/2 cup butter
- 1 cup sliced mushrooms
- 1/2 cup marsala wine
- 1/3 cup chicken broth
- 1/2 cup fontina or mozzarella cheese (I prefer mozzarella of course)
- 1/2 cup grated Parmesan cheese
- Place chicken between 2 sheets of wax paper.
- Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
- Dredge chicken lightly in flour.
- Place 4 pieces at a time in 2 tbsp. melted butter in a large skillet.
- Cook over low heat 3 to 4 minutes on each side or until golden brown.
- Place chicken in a lightly greased 13X9 inch baking pan, overlapping edges.
- Repeat procedure with remaining chicken, adding 2 tbsp. butter, reserve remaining drippings.
- Sauté mushrooms in the remaining 1/4 cup butter.
- Sprinkle evenly over chicken.
- Stir wine and chicken broth into pan drippings in skillet.
- Simmer 10 minutes, stirring occasionally.
- Spoon sauce evenly over chicken.
- Bake at 400 degrees for 10 minutes.
- Combine cheeses and sprinkle over chicken.
- Bake an additional 5 minutes.
Pan-Seared Rib Eye Steak with Smoked Paprika Rub
- 1 boneless rib eye steak (1 1/2 inch thick)
- 1 teaspoon sweet paprika (I didn’t even know they made such a thing until now)
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper (about 7-8 twists of pepper mill)
- 1 teaspoon olive oil
- Bring steak to room temperature.
- Mix all spices and oil into a thick paste. Rub spice mixture onto both sides of the steak. If making more than one steak, measure rub separately each time.
- Put a 10 to 12 inch cast iron skillet in the oven and heat oven to 500 degrees. When the oven temperature reaches 500 degrees, take skillet out of oven but do not turn off oven. Transfer quickly to stovetop burner on high heat.
- Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook another 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for 2 minutes on each side for a medium rare steak, or 3 minutes on each side for a medium steak.
- Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest a few minutes before serving.
Foil-Wrapped Parmesan Baked Alaska Cod
- 4 (4 to 6 oz. each) Alaska cod fillets
- 4 sheets (12″ to 18″ inches each) heavy duty aluminum foil
- 1/4 cup grated Parmesan cheese
- cayenne pepper
- 2 medium zucchini, sliced
- 1/2 medium red bell pepper, cut into strips
- Preheat oven to 450 degrees.
- Spray foil with nonstick cooking spray.
- Place one Alaska cod fillet on each sheet of foil. Sprinkle with Parmesan cheese and cayenne pepper. Top with veggies.
- Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside packets.
- Bake 18 to 22 minutes on a cookie sheet in oven.
Rich’s French Toast
- Thick cut Challah bread from Safeway bakery (cut 1 1/4″ thick)
- 6 eggs
- 1 tsp. vanilla
- 1/4 tsp. cream
- 1/4 tsp. cinnamon
- whipped cream cheese
- Beat eggs and add next 3 ingredients.
- Slice challah piece in half and make a slit. Stuff the bread with some whipped cream cheese.
- Dip the bread in egg wash and fry at 375 degrees until golden brown.
- Top with maple syrup or strawberries.
Shrimp, Pasta and Feta Casserole
- 1 pound small pasta shells or small bowties
- 2 tablespoons margarine
- 2 tablespoons flour
- 2 cups milk
- 2 medium tomatoes, chopped
- 1 cup cubed Feta cheese
- 1 pound small shrimp, cooked
- 1 green bell pepper, chopped
- 1/2 cup drained black olives, pitted and sliced
- 1 tablespoon chopped parsley
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 black pepper
- some sliced jalapeños (optional, but I like them)
- 1/2 sliced almonds (optional, but I don’t like them)
- 1/4 cup fresh bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
- Prepare pasta according to package directions and drain.
- Melt butter in saucepan; whisk in flour. Cook until mixture is bubbly.
- Whisk in milk.
- Cook over medium-low heat for 20 minutes, stirring often.
- Toss together pasta, sauce and remaining ingredients except topping. Spoon mixture into a 2 1/2 quart casserole dish.
- Cover and bake for 20 minutes.
- While casserole is baking, toss together almonds, bread crumbs, and Parmesan cheese. Mix in butter. When pasta is done, remove from oven and sprinkle topping over it and serve.
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