Happy New Year! Chicken Tetrazzini, Mom's Couscous Salad, Dad's Mustard Dressing

Happy New Year!

I'm excited to get back in the saddle of cooking after several weeks of eating out and eating leftover pizza. :-)

Chicken Tetrazzini
Adapted from Cooks Illustrated Turkey Tetrazzini 1998

Ingredients
Topping
1/2 cup fresh breadcrumbs
Pinch table salt
1 1/2 tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about 1/4 cup)

Filling
6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish
8 ounces white mushrooms, cleaned and sliced thin (3 cups)
2 medium white onions, chopped fine (1 1/2 cups)
3/4 pound spaghetti or other long-strand pasta, strands snapped in half
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken stock
3 tablespoons dry sherry
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/8 teaspoon nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless chicken meat, cut into 1/4-inch pieces

1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.

2. For the Filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.

3. For the Sauce: Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.

Couscous Salad
Recipe by my mom's stepdaughter's cousin's brother in-law (or something like that)

1 cup ready couscous ( use the instant one)
1 cup cooked chick peas ( from a can)
1 cup cooked till soft black or brown lentils
1/2 red onion chopped fine
1/4 cup chopped cilantro leaves
1/4 cup chopped fresh mint leaves
1/4 cup dried cranberries
1 1/2 tablespoons olive oil
Juice of 1 lemon

Mix first 7 ingredients in a bowl. Then add olive oil lemon juice, salt and pepper to taste and mix. Adjust seasonings to taste.

Dad's Mustard Salad Dressing
From my dad! Can be used to dip steamed artichokes in too. YUM!

3 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon dijon mustard (Grey Poupon is how we like it)
Salt and Pepper to taste

Mix all ingredients in a bowl. YUM!