Pantry Raid - Lemon Chicken w/Ziti Pasta

Last minute cooking for a dinner party of 6, no problem!

Pantry Raid Menu:
1. Lemon Chicken
2. Ziti Pasta with Red Sauce
3. Mixed Greens - no dressing needed
4. Apple Lemon Cake

Results.....Rave reviews and happy guests.

This is the standard red sauce that I have posted in the past. Just pick any sort of fun pasta to go with it for a great side dish. Don't forget the freshly grated Pecorino cheese.

Salad mix, sliced radishes, sliced cherry tomatoes, sliced carrots, 2 cloves of garlic pressed, sprinkle with olive oil and sea salt then toss lightly until evenly coated.

1. Take 3 skinned boneless chicken breasts and slice them into thinner pieces full size (about 3 per piece).

2. Place cut pieces between two pieces of plastic wrap.

3. Pound with mallet until flattened.

4. Coat in an egg (take 3 eggs and beat).

5. Coat in Italian bread crumbs.

6. Add to olive oil to a frying pan, when heated add chicken and cook until browned on each side.

7. Sprinkle with fresh lemon juice and sea salt.

We cheated on this. I had a box of yellow cake mix in my pantry that I wanted to get some use out of. Mix the cake per directions, add in freshly squeezed lemon juice and grated lemon rind. Peel and slice some apples. Prep the cake pack with butter and flour. Arrange apple slices on bottom of pan. Pour cake batter over the top and cook as directed. Once completed, let cool then flip over on to a plate. Once completely cooled, sprinkle with powdered sugar.

Spiced Pumpkin And Brown Sugar Granola

Courtesy of O Magazine

I love making my own home-made granola. Makes a nice gift as well.

3/4 cup canned pumpkin puree
1/2 cup packed dark brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 tsp. ground cardamom
1 tsp kosher salt
3 cups old-fashioned rolled oats
1 cup roughly chopped pecans
1 cup pistachios (optional)
1 cup golden raisins
1 cup dried cranberries (optional)

1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together pumpkin, sugar, oil vanilla, pumpkin pie spice, cardamom, and salt. Add oats, pecans, and pistachios (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in a an airtight container.

Makes about 5 cups.
Total time: 45 minutes

Orange-Scented Scottish Shortbread With Dark Chocolate

Courtesy of O Magazine

12 Tbsp. (1 1/2 sticks) butter, at room temperature
6 Tbsp. granulated sugar
2 Tbsp. finely grated orange zest (from about 1 orange)
2 cups all-purpose flour
1/2 tsp. fine salt
1 cup dark chocolate chunks
1 Tbsp. raw, granulated, or turbinado sugar (optional)

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, combine butter, sugar, and zest by hand or with an electric mixer. Mix in flour and salt, then add chocolate chunks and mix until combined. Dough will be somewhat loose. Using your hands or a pastry ring, shape into an 8-inch circle about 3/4 of an inch thick; transfer to prepared baking sheet. Decoratively crimp edges, if you like. Using a fork, prick dough to mark 8 or 10 even wedges, pressing the tines through to the bottom.

3. Sprinkle with raw sugar, pressing down gently to ensure it sticks. Bake until golden brown around the edges, about 30 minutes.

Cool completely on the sheet.

Serves 8.
Total time: 45 minutes

Butter Toffee Nuts with Sea Salt

Courtesy of O Magazine.

*Use raw, unsalted nuts in this recipe, since they get plenty of toasting in the skillet.
**You can substitute cashews for any nut.

2 cups sugar
6 Tbsp. Butter
1 1/2 cups pecans
1 1/2 cups walnuts
1 cup peanuts
1 cup pine nuts
1 tbsp. flaky sea salt, plus more to taste
2 tsp. freshly grated nutmeg

1. Lightly grease a large sheet tray; set aside.

2. In a large, deep skillet, combine 2/3 cup water, sugar, and butter and cook over medium-high heat, stirring often, until butter is melted, 3-4 minutes. Add pecans, walnuts, peanuts, and pine nuts and cook, stirring gently and frequently, until sugar mixture dries out and begins to look powdery, 12-15 minutes. Continue cooking, stirring constantly, until toffee coating is dark golden brown and glossy, about 10 minutes more.

3. Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer mixture to prepared sheet tray, spreading evenly. (Be careful-the mixture is very hot!) Sprinkle with more salt and set aside to cool completely.

Makes about 8 cups
Total time: 35 minutes