So, after spring break...

This is a good rollover meal from Money Saving Meals with Sandra Lee:

Ingredients
1/2 cup reduced sodium soy sauce
1/4 cup brown sugar
1 tablespoon chopped garlic
1 (1-inch) piece peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced
2 pounds skin-on boneless chicken thighs
1 tablespoon canola oil
2 cups conventional white rice
1 teaspoon salt
3 1/2 cups water
2 bunches scallions, ends removed
Directions
In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.

Preheat a grill or grill pan over medium heat.

Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)

In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.

While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")

Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.

Ingredients
Reserved chicken, from Chicken Teriyaki recipe
3 scallions, reserved from Chicken Teriyaki recipe, 1 uncooked, 2 grilled
12 round wonton wrappers
1 tablespoon canola oil
2 tablespoons water
1/4 cup reduced sodium soy sauce
1 tablespoon cider vinegar
1 teaspoon sugar
Directions
Chop the chicken into small pieces. Slice the 2 grilled scallions and combine them with the chopped chicken. Slice the uncooked scallion and set aside for garnish.

Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients.

Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes.

Whisk together the soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl. Stir until the sugar has dissolved and set aside.

Arrange the pot stickers on a serving platter, garnish with the reserved sliced scallions and serve with the dipping sauce.

One note: I just fried these wontons, I did not try to steam them. I made A LOT and it just made more sense to flip them and fry the whole thing :)

3/21 Rachael Ray's Chicken Ragu:

Ingredients
•Salt
•1 pound whole wheat or whole grain rigatoni or other short-cut pasta
•3 tablespoons extra virgin olive oil (EVOO)
•1/4 pound pancetta (a couple thick slices), cut into fine dice
•1 1/2 pounds chicken thighs, chopped into small, bite-size pieces
•1 medium to large onion, chopped
•1 carrot, peeled
•2-3 sprigs of fresh rosemary, leaves stripped and finely chopped
•1 bay leaf
•2-3 garlic cloves, finely chopped
•Black pepper
•1/2 cup Marsala wine, a couple glugs
•1 can San Marzano tomatoes (28 ounces)
•Grated Parmigiano Reggiano cheese
•A handful of fresh basil leaves, torn
PreparationHeat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.

In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.

Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.

Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.