Monday, December 31, 2012

Greek Chicken Bread Salad

So I was supposed to make this, but a football game at a friend's house made me get home late.  D made it instead.  He said it was easy.  Both of us liked it a lot.  He said it was more flavorful for dinner than lunch.

Would make again...especially because the rest of the bread was used Vietnamese Chicken Sandwiches.We had with Olive-Almond Green Beans.

Greek Chicken Bread Salad

Photo by ALB

Yield: Serves 4

Ingredients
3 ounces cubed French bread baguette, crust removed
Cooking spray
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons minced garlic
2 teaspoons grated lemon rind
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1 cup sliced red bell pepper (about 1 large)
1/2 cup sliced pepperoncini peppers
1.5 ounces feta cheese, crumbled (about 1/3 cup)

Preparation
1. Preheat broiler to high.

2. Place baguette cubes on a baking sheet; coat with cooking spray. Broil 2 minutes or until edges are browned, turning once.

3. Reduce oven temperature to 425°.

4. Combine oregano and next 5 ingredients (through crushed red pepper) in a large bowl, stirring with a whisk; set aside.

5. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with black pepper and salt. Place chicken in pan; cook 4 minutes on each side or until browned. Place pan in oven, and bake at 425° for 10 minutes or until chicken is done. Remove pan from oven. Let chicken stand 5 minutes; slice thinly across the grain.

6. Add bread cubes, lettuce, bell pepper, pepperoncini peppers, and feta to bowl with oregano mixture; toss well. Place about 1 1/3 cups salad on each of 4 plates. Top each serving with about 3 ounces chicken.

Nutritional Information
Calories: 325; Fat: 14.2g; Saturated fat: 3.4g; Monounsaturated fat: 8.2g; Polyunsaturated fat: 1.5g; Protein: 30.5g; Carbohydrate: 18g; Fiber: 1.9g; Cholesterol: 75mg; Iron: 2.2mg; Sodium: 562mg; Calcium: 88mg

Cooking Light JANUARY 2013

Olive-Almond Green Beans

D made these with the Greek Chicken Bread Salad.  Of course, he didn't use olives because I despise them.  We were both surprised with the taste because they were extremely buttery, and they don't have butter in them.  Would have again.

Olive-Almond Green Beans

Yield: Serves 4 (serving size: about 1/2 cup)

Ingredients
Photo by: Photo: Johnny Autry/Randy Mayor;
Styling: Cindy Barr/Lindsey Lower
1 pound trimmed green beans
1 tablespoon extra-virgin olive oil
1/4 cup sliced toasted almonds
3 tablespoons chopped pitted kalamata olives (didn't use)
1 tablespoon grated lemon rind
1/8 teaspoon salt

Preparation

Cook green beans in ­boiling water in a large saucepan 3 minutes or until crisp-tender; drain well. Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add green beans, ­almonds, olives, lemon rind, and salt. Cook bean mixture 2 minutes, tossing well.

Nutritional Information
Calories: 129; Fat: 9.2g; Saturated fat: 1.1g; Monounsaturated fat: 0.0g; Polyunsaturated fat: 0.0g; Protein: 0.0g; Carbohydrate: 0.0g; Fiber: 0.0g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 254mg; Calcium: 0.0mg

Cooking Light JANUARY 2013 

Sunday, December 30, 2012

Chicken, Potato, and Leek Pie

I made this and it was very easy.  Well, it was easy once someone at Kroger showed me what Leeks looked like and once my friend told me which side of the leek to use.

Prep went quickly.  It needs a little more salt and pepper but I would make again.

I used matchstick carrots because I didn't know we had regular carrots in the drawer.

Chicken, Potato, and Leek Pie

Yield: Serves 6 (serving size: about 1 1/4 cups)
Hands-on:22 Minutes
Total:1 Hour, 5 Minutes

Ingredients
Photo by: Photo: Francesco Tonelli;
Stylist: Philippa Brathwaite
1 slice smoked bacon, chopped
1 1/2 cups cubed red potato (about 8 ounces)
1 cup chopped carrot
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 1/2 tablespoons all-purpose flour
3 cups sliced leeks (about 2)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cups fat-free, lower-sodium chicken broth
1/2 (14.1-ounce) package refrigerated pie dough
1 tablespoon fat-free milk
1 large egg white

Preparation
1. Preheat oven to 450°.

2. Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently.

3. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish. Top with dough, folding under and pressing down on edges to seal.

4. Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes or until crust is golden. Let stand 10 minutes.

Nutritional Information
Calories: 298; Fat: 11.9g; Saturated fat: 4.5g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 3g; Protein: 18g; Carbohydrate: 31g; Fiber: 2.2g; Cholesterol: 62mg; Iron: 2.1mg; Sodium: 561mg; Calcium: 42mg

Cooking Light AUGUST 2012

Thursday, December 27, 2012

Ella's Baked Ziti

My brother made this for Christmas Dinner.  I have no clue if it was easy or not. But I do know it was good.  I think it made about 12 servings...

Ella's Baked Ziti

Photo by ALB

Ingredients
1 pound of large ziti noodles
1 pound of ground beef
1 pound of Italian Sausage
2 cans of diced tomatoes
3 garlic cloves, minced
1 onion, diced
1 TBSP dried oregano
1 large bottle of tomato sauce (like Ragu or Barilla)
2 boxes of frozen spinach
1 container of Ricotta Cheese
2 pound of mozzarella cheese
1/2 C of Parmesan

Preparation
Heat oven at 375.
Cook the ziti according to the package instructions.

Brown 1 pound of beef and sausage. Mix in and sautee 2 cans of diced tomatoes, 1 onion, garlic, 1 bottle of sauce, and oregano.

Microwave the 2 boxes of spinach and squeeze the water out of it.

Mix in with the noodles, along with half the container of Ricotta with the noodles. Then mix in the meat mixture. The rest of the Ricotta can be used for another use.

Layer half in a 9x13-inch pan. Top with half of the mozzarella cheese. Other half of the noodle mix. Another layer of cheese, and with Parmesan Cheese. Bake at 375 until the cheese is bubbly, about 15 minutes.

Ella's Texas Toast

So I rarely ever make Garlic Bread or any semblance of it at home. It never tastes good and always tastes like I have skimped on ingredients. For Christmas, my brother was cooking and told me he was making this recipe from his friend, Ella. I didn't really read the recipe, just got the ingredients (sort of).

The result...I really had to watch what I ate. The bread was so good. D liked it, Bro liked it, and my dad liked it.

Yum!

Ella's Texas Toast

Toast (and Salad)
Photo by ALB

Ingredients
A loaf of French Bread
1/2C of Butter, softened
2 C Mozzarella
1C Parmesan
Garlic Powder
Oregano or Italian Spices

Preparation
Heat oven to 375.
Cut the French Bread slice into one-inch slices.
Melt butter in a medium size pot. Dip each slice in the butter on both sides.  Place on baking sheet.  Sprinkle with Garlic Powder and Italian Spices. Then put a little mozzarella and Parmesan ( don't put a lot of the Parmesan; it will over-power)
Bake in oven until lightly brown and bubbly, 8 minutes.

Bro's notes: I used oregano instead of Italian spices.  I also could not find French bread so I got Italian bread.

Ezra Pound Cake's Mom’s Monkey Bread

My "work husband" mentioned this recipe. I didn't need to know about this. He mentioned 2 sticks of butter. Surely Ezra Pound Cake had made this. And sure enough, I found the recipe on her site.

I showed it to my brother and to D. They said yes we should have it. So we did. It was really easy to make. I REALLY need to stop looking at EPC if I want to fit in my pants. This was delicious.

Mom’s Monkey Bread

From Rebecca Crump (EzraPoundCake.com)

Ingredients
2 LARGE CANS (16.3 OUNCES) REFRIGERATED BISCUITS
1 CUP (2 STICKS) UNSALTED BUTTER, MELTED
1 1/2 CUPS SUGAR
2 TABLESPOONS CINNAMON
1/2 CUP PECAN HALVES

Preparation
Preheat the oven to 350 degrees F. Grease a bundt pan or tube pan with non-stick spray. In a small bowl, combine the sugar and cinnamon. Set aside.
Cut the biscuits into quarters. Dip each piece in butter, roll it in cinnamon sugar, and place it in the pan. Sprinkle pecans onto the biscuit pieces at random.
Pour any remaining butter evenly over the biscuit pieces in the pan.
Bake for about 40 minutes or until the top springs back when touched. Cool in the pan on a wire rack for 10 minutes. Invert onto a plate, and serve immediately.

Christmas Breakfast Casserole

Um, YUM!  We had this on Christmas.  D made it on Christmas Eve, and popped it in the oven on Christmas Morning.  Very easy, very good.

I got the recipe from EzraPoundcake. Her website is really evilly good.  I really need to stop looking at it.  HAHA!

Will have again.

Christmas Breakfast Casserole

There’s a lot of sausage and cheese in this recipe, so if you need to dial it back, feel free. It’s meant to be a once-a-year splurge.

From “Southern Living Heirloom Recipe Cookbook”

Hands-On Time: 18 minutes; Total Time: 58 minutes, plus 8 hours for chilling
Makes 6 servings

Ingredients
1 POUND GROUND PORK SAUSAGE
6 SLICES WHITE SANDWICH BREAD, TORN INTO PIECES
1 CUP (4 OUNCES) SHREDDED SWISS CHEESE (we used slices)
1 CUP (4 OUNCES) SHREDDED SHARP CHEDDAR CHEESE
1 1/2 CUPS MILK
1/2 TEASPOON DIJON MUSTARD
3 LARGE EGGS, LIGHTLY BEATEN
1/2 TEASPOON WORCESTERSHIRE SAUCE
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER

Preparation
Grease an 11- x 7-inch baking dish.
Cook sausage in a large skillet over medium heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain well.
Arrange bread in a single layer in prepared baking dish; top with sausage and cheese. Combine milk and remaining ingredients; pour over bread mixture. Cover and chill 8 to 24 hours.
Preheat oven to 350 degrees F. Bake for 40 minutes or until set.

Shaved Brussels Sprout Salad with Pecorino

I saw my friend Delane made this recipe and it intrigued me. Raw Brussels Sprouts? I have just learned to like this vegetable but I never thought about them raw. D and I would have to try them.

Then Christmas Eve happened, and we decided we were going to have a lighter meal since Christmas was going to be heavy. So D grilled some Chipotle Barbecue Chicken, I made some Chipotle Scones, and we made this salad. We found out my dad likes Brussels Sprouts. We will make again.

Shaved Brussels Sprout Salad with Pecorino

Photo by ALB

Recipe by Delane at A Well Fed Life
Makes 6 servings

Ingredients
1/2 small red onion
4 cups Brussels Sprouts (use larger sprouts if possible)
1 tsp of sherry vinegar
Juice of 1/2 lemon
2 tablespoon olive oil
1/2 cup finely grated pecorino cheese
Salt and freshly ground black pepper to taste

Preparation
Grate Brussels sprouts (Delane used a mandolin, D used a food processor).

Grate onion. (I chopped very finely).

Mix together

Squeeze a 1/2 lemon in the vegetables

Add a 1/2 cup of pecorino cheese

Add 1 tsp of Sherry Vinegar

Add 2 TBS of olive oil

Salt and pepper to taste and mix well

Enjoy!

Crock Pot Honey Sesame Chicken

So D and I work really off hours related to each other. He is usually home for 2 or more hours before I get home. Or I am home 2 hours before he is. So we were looking for something that one of us could make, easily.

So D got to make this. It was really good. I'm glad he cut down the honey because the day after, it got sweeter. The only other thing is he forgot the Sesame, so it was just Honey Chicken.

D cooked it on high for 2 hours. We had with Hot Szechuan Style Green Beans. We would have again.

Crock Pot Honey Sesame Chicken

Posted by NCBeaches
Serves 4

Ingredients
6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 cup honey (used 1/2 Cup)
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
2 packets minute rice, optional
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped

Directions
Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. (D put the sauce and the cornstarch into a pot, because our crockpot doesn't get that hot). Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

The Comfort of Cooking

Tuesday, December 18, 2012

Tex-Mex Beef Tacos

So I will fully admit, beef tacos aren't usually something you need a recipe for, unless you are me, and can screw up a pot of boiling water.

But lately Mondays have involved me cooking dinner because D has to work the late shift. Yesterday was different as he wasn't getting off work until 10. So I couldn't even just eat a snack and wait for him. I found this recipe and was pretty sure I could handle cutting up an onion. So I put it on the list.

It was pretty easy to make. As usual, the hardest part was timing it with the side (Bacon Chipotle Refried Beans). Everything was in one pan.

It had a lot of taste and spice. I really liked it. I wish the portions were bigger but eh.

I would have again.

Tex-Mex Beef Tacos

Photo by ALB

Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells.

Yield: 10 servings (serving size: 1 taco)

Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Nutritional Information
Calories: 266; Calories from fat: 25%; Fat: 7.3g; Saturated fat: 2.7g; Monounsaturated fat: 3g; Polyunsaturated fat: 0.5g; Protein: 13g; Carbohydrate: 27.6g; Fiber: 4.6g; Cholesterol: 31mg; Iron: 1.9mg; Sodium: 547mg; Calcium: 25mg

Cooking Light MAY 2004

Monday, December 17, 2012

Miso Chicken

This is an odd recipe. It is good, but it got 5 stars on CL and I just didn't think it was *that* good. Miso is an ingredient I have to make a special trip to Whole Foods for...it isn't at my Kroger. So for a trip out of my way, I want exquisite and this just wasn't.

Now if I have Miso on hand (which in this case I did), then I will make this recipe. Or in this case, D will make this recipe.

We had with Broccoli with Caramelized Shallots.

Miso Chicken

If you can't find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.

Yield: Serves 4 (serving size: 1 breast half)
Hands-on:22 Minutes
Total:1 Hour, 22 Minutes

Ingredients
1/4 cup rice vinegar
Photo: Johnny Autry;
Styling: Mary Clayton Carl
3 tablespoons lower-sodium soy sauce
2 1/2 tablespoons honey
1 1/2 tablespoons white miso
1 1/2 teaspoons chile paste (such as sambal oelek)
2 tablespoons minced fresh garlic
2 tablespoons dark sesame oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro (optional)

Preparation
1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.

2. Preheat oven to 400°.

3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.

Nutritional Information
Calories: 314; Fat: 9.1g; Saturated fat: 1.6g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.5g; Protein: 41.5g; Carbohydrate: 15.7g; Fiber: 1.3g; Cholesterol: 99mg; Iron: 1.9mg; Sodium: 608mg; Calcium: 29mg

Cooking Light JANUARY 2012

Saturday, December 15, 2012

Easy Slow Cooker French Dip

Last week I bought a 4 pound beef roast with no clue what I was going to do with it. Later in the week my brother said he was making this. I looked at it and thought I could make it. Then he told me how much he enjoyed it. D and I didn't have a dinner plan for tonight, so I decided I would make it. The prep took less than 5 minutes. Pretty much dump everything in the crockpot and walk away.

I added a few things per my brother's recommendation. D and I had with Tater Tots.

Easy Slow Cooker French Dip

Photo by ALB

Prep Time: 10 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 10 Minutes
Servings: 9 (less since it only calls for 6 rolls, but eh)

"An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping."

INGREDIENTS
4 pounds rump roast
1 (10.5 ounce) can beef broth (used Campbell's Beef Consomme)
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer (used Guinness Lager)
Added 1 tsp Garlic Powder
Added 1 tsp Onion Powder
Added 1 tsp Worcestershire Sauce
6 French rolls
2 tablespoons butter
Added Provolone Cheese
Added 1 onion, sliced, sauteed

DIRECTIONS
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer (and garlic powder, onion powder and Worcestershire). Cook on Low setting for 7 hours (I cooked for 6.5 hours, sliced the meat and put it back in for 30 more minutes).

2. Preheat oven to 350 degrees F (175 degrees C).

3. Split French rolls, and spread with butter. Bake 7 minutes, add cheese and cook 3 more minutes or until heated through.

4. Slice the meat on the diagonal, and place on the rolls (and add onions). Serve the sauce for dipping.

Nutrition Information (without my additions)
Calories: 413; Total Fat: 18.1g; Cholesterol: 96mg; Sodium: 661mg; Total Carbs: 19.6g; Dietary Fiber: 0.9g; Protein: 39.1g

From allrecipes.com

Monday, December 10, 2012

Mario Batali's Ragu Bolognese

So we sort of made the wrong recipe.  A few weeks ago, I decided to look up to see if Mario had a Bolognese Recipe.  I'm not sure why, because I really like Anne Burrell's, but I did.  The one I looked up had both carrot and pancetta.  I didn't save it anywhere.

Finally D and I decided to have it, so I looked it up on Food Network and there was no carrot.  I'm not really sure why that would matter, but it did.  So then I looked it up on epicurous, and it had pancetta. And then it didn't. And then it did. And then it didn't.  So rather than sit down and really read the recipes, I determined I am nuts and that the following recipe must be the one I originally looked at.

D made it, and it was very good. It was on the non-salty side, but still good flavors.  The next day I looked up the recipe to see if there was any nutritional information.  That's when I noticed the recipe called for pancetta and no ground beef. I was positive D put ground beef in it, so I rechecked.  There were 2 recipes on epicurious for Mario Batali's Bolognese and we made the wrong one.

It was a good mistake to make, but now we have to go back and make the one with pancetta.  Oh! The agony.  LOL!
 
Mario Batali's Ragu Bolognese

Photo by ALB

Servings: 4 people (we used 1 Cup as a portion size...so far have had 4 cups with at least 2 more)
From epicurious.com

Ingredients
2T. olive oil
2 T. unsalted butter
1 medium onion, very finely chopped
4 stalks celery, very finely chopped
4 carrots, very finely chopped
5 cloves garlic, peeled and finely chopped (used 10)
3/4 pound ground veal
3/4 pound ground pork
3/4 pound ground beef
1 6-ounce can tomato paste
1 cup whole milk
1 cup dry white wine (used Pinot Grigio)
Salt
1 pound spinach tagliatelli, cooked and drained (used spaghetti)
Parmigianno regianno

Preparation
Heat the oil and butter in a 6-8 qt heavy bottomed pot,set over medium heat, until hot. Add the onions, celery, carrots, garliccook until the vegetables are translucent but not browned, 5-10 minutes. Add the meats. Increase the heat to high, and brown the meat stirring frequently for 25 min. Reduce the heat to medium and continue to cook and stir for another 20 min. Stir in the tomato paste, and cook for another 30 min. Add the milk and cook for one hour. Add the wine, increase the heat to medium high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off about 5 min. Reduce the heat to medium and simmer for 1 1/2 to 2 hours, adding a splash of water if necessary to keep the sauce from drying out.

Season the ragu with salt. Remove it from the heat and let it cool. To serve with pasta add 2 cups of the raguto the tagliatelli and toss vriefly over high heat. Makes 4 servings. The rest of the sauce can be frozen up to 2 month.

Wednesday, November 28, 2012

Sesame-Coated Chicken Stuffed with Ricotta and Spinach Recipe

So this was pretty good. D and I both know it is a Cooking Light Recipe but we don't know from where because it isn't on their site, and we don't remember which book we found it in (found the recipe elsewhere).

We had it with broccoli.

Sesame-Coated Chicken Stuffed with Ricotta and Spinach Recipe

Makes 8 servings

Vary the greens used in the stuffing, depending on your mood and preference. For an earthier flavor, try a combination of arugula and escarole instead of spinach.

Ingredients
12 ounce baby spinach
1 cup (8 ounces) Ricotta Cheese
1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon salt
1/4 tsp ground red pepper
1 dash of freshly grated nutmeg
24 oz skinless, boneless chicken breast halves
1 Cooking spray
2 tablespoons sesame seeds

Sauce:
1 1/2 cups chopped tomato
2 tbsp basil
1/2 cup finely chopped red onion
1/2 teaspoon olive oil
1/2 teaspoon lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon salt

Directions
Preheat oven to 450°.

To prepare chicken, heat a large nonstick skillet over medium heat. Add spinach to pan; cook 5 minutes or until spinach begins to wilt, stirring frequently. Drain spinach in a colander, pressing until barely moist. Place spinach on a cutting board; finely chop. Place spinach in a medium bowl. Add Homemade Ricotta Cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, 1/4 teaspoon red pepper and nutmeg; stir well to combine.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Spread each chicken breast half with 1/4 cup ricotta mixture, leaving a 1/4-inch border. Starting with a short side, roll up each chicken breast half jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt evenly over rolls; drizzle rolls evenly with 1 tablespoon olive oil. Sprinkle rolls with sesame seeds, pressing gently to adhere. Bake at 450° for 20 minutes or until chicken is done.

To prepare sauce, combine chopped tomato and remaining ingredients, stirring gently. Serve with chicken.

Nutritional Information
Calories:161; Calories from Fat: 54; Total Fat: 6.0g; Saturated Fat: 2.1g; Trans Fat: 0.0g; Cholesterol: 59mg; Sodium: 284mg; Total Carbohydrates: 5.6g; Dietary Fiber: 1.7g; Sugars: 1.3g; Protein: 22.9g

Friday, November 23, 2012

Tammy's Philly Cheese Steak Dip

My brother made this awhile ago and told me about it. He said it was a bit bland and he sounded bummed about it. I looked at it and saw the issue. No hots (hot cherry pepper spread...popular in the Northeast...very hard to find in Atlanta (you would never see it in any sub shop...yes, I used to get it shipped to me...it started showing up in Kroger this year).

So he looked at it and decided that probably was it. And we decided to retry it for Thanksgiving. Um, yes, that must have been the issue. Holy Mother of God, this stuff was good. You should make it.

Tammy's Philly Cheese Steak Dip

Submitted By: xraygirl411
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 16

"All of the flavors of a Philly cheese steak in a creamy dip."

Ingredients
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup Italian dressing
1 cup shredded provolone cheese
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
salt and pepper to taste
1/2 pound sliced roast beef, chopped
1/4 cup grated Parmesan cheese
(Added hots, sold here)

Directions
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted. Remove the skillet from the heat and stir in the roast beef.
3. Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until hot and bubbly.

Nutrition Information
Servings Per Recipe: 16
Calories: 133; Total Fat: 11.1g; Cholesterol: 31mg; Sodium: 423mg; Total Carbs: 1.9g; Dietary Fiber: 0.2g; Protein: 6.7g

From allrecipes.com

Reuben Dip

So this was pretty much, "Face meet bowl. Now plant face in bowl." OMG!  It was so good.  My brother made it.  It was pretty much a Reuben in a bowl.  You should make.

Reuben Dip

PREP 5 mins
COOK 25 mins
READY IN 30 mins
8-10 Servings

"This is a party favorite. Everyone fights over the pan as soon as it comes out of the oven! Serve it with wheat crackers or small pieces of rye bread." - CRUZCHIX

Ingredients
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

Preparation
Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine mayonnaise and dressing.

Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.

Bake for 20 to 25 minutes.

Nutritional Information
Serving Size: 1/9 of a recipe

Calories: 393; Calories from Fat: 286; Total Fat 31.7g; Saturated Fat 12.5g; Cholesterol 77mg; Sodium 830mg; ** Potassium 140mg; Total Carbohydrates 7.3g; Dietary Fiber 1.4g; Protein 20.9g; Sugars 3.5g


** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

From Allrecipes.com

Wednesday, November 14, 2012

Penne with Pancetta, Spinach, and Buttery Crumb Topping

So another fancy mac and cheese.  D and I weren't sure why we hadn't had this before until we saw the calories.  But we planned ahead for it so we could have it.

Big portions and very good.  I already want more. No side.

Penne with Pancetta, Spinach, and Buttery Crumb Topping

Pancetta is cured pork, similar in taste to bacon. The pancetta and cheesy sauce make this pasta dish a good vehicle for spinach, a vegetable Aaron wouldn't ordinarily enjoy. Serve with salad.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients
8 ounces French bread (used stale sub rolls)
Cooking spray
Photo by: Photo: Becky Luigart-Stayner;
Styling: Jan Gautro
3/4 cup (3 ounces) chopped pancetta
3/4 cup chopped onion
2 teaspoons minced garlic
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 3/4 cups 2% reduced-fat milk, divided
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter, melted

Preparation
Preheat oven to 425°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.

Bake at 425° for 6 minutes or until crumbs are lightly browned.

Nutritional Information
Calories: 505; Calories from fat: 29%; Fat: 16.1g; Saturated fat: 7.9g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1.6g; Protein: 19.5g; Carbohydrate: 70.8g; Fiber: 3.8g; Cholesterol: 37mg; Iron: 3.6mg; Sodium: 893mg; Calcium: 157mg

Cooking Light MARCH 2007

Monday, November 12, 2012

Spinach-Feta Calzone Casserole

D and I made this together. I made the dough, the onions and the bacon (the bacon was added).  He made the spinach and finalized everything.  I probably should have rolled out the dough a bit thinner.

It was pretty easy to make, just a lot of waiting.

There was a lot of spinach.  I thought it needed some red sauce and some mozzarella cheese.  The reviews on Cooking Light indicated people used a lot more feta.  We each had 1.5 servings.  Not sure if we would have again.

Spinach-Feta Calzone Casserole

Photo by ALB

Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.

Yield: 6 servings

Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
Cooking spray

Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese

Preparation
To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.

Preheat oven to 425°.

To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.

Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.

Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425° for 30 minutes or until golden. Let stand 10 minutes.

Wine note: Feta cheese is incredibly wine friendly, suitable with white, rosé, or even lighter reds. And a sauvignon blanc, like Chateau Ste. Michelle Columbia Valley ($10), is ideal with the Mediterranean flavors of Spinach-Feta Calzone Casserole. The wine's tangy acidity acts like a squeeze of lemon to punch up the flavors, while the salty cheese emphasizes the citrus fruit notes of the wine. --Jeffery Lindenmuth

Nutritional Information
Calories: 275; Calories from fat: 23%; Fat: 7.1g; Saturated fat: 2.7g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.9g; Protein: 11.7g; Carbohydrate: 43.2g; Fiber: 5.4g; Cholesterol: 13mg; Iron: 6.5mg; Sodium: 576mg; Calcium: 240mg

Cooking Light APRIL 2007

Thursday, November 8, 2012

Pork Chops Marsala

So I'll admit it.  I love jarred gravy.  The balance of salt and smoothness just rocks. Plus it is so easy to fix.  I've never looked at the side at the ingredients but I'm sure there are some words on it that I can't read.

So when I first started to attempt to cook, you can imagine a staple of my diet. Little did I know, that gravy isn't really that hard to make, especially when you have someone else cooking for you like D (haha).

But when I say this tasted like jarred gravy, it is a compliment.  I really liked this dish.  We had steak-sliced mushrooms so they were substantial.  And we had with mashed potatoes...more things to put the gravy on. 

Will have again.

Pork Chops Marsala

Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
Photo by: Photo: Randy Mayor;
Styling: Leigh Ann Ross

Ingredients
6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation
Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

Nutritional Information
Calories: 242; Calories from fat: 25%; Fat: 6.8g; Saturated fat: 2.5g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 27g; Carbohydrate: 15.4g; Fiber: 1.1g; Cholesterol: 67mg; Iron: 2.1mg; Sodium: 299mg; Calcium: 44mg

Cooking Light APRIL 2007

Wednesday, November 7, 2012

Spicy Shrimp and Fettuccine

This reminded us of a creamy Spicy Clams in Red Sauce except with Shrimp.  It was good.  It looked easy.  I would have it again.  It wasn't as good as a left-over, but it is seafood and I don't like seafood as left-overs.  Still I would have again.

We had with a salad.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets. Total cost: $8.30/Cost per serving: $2.08. (The cost is based on the amount of products used in the recipe.)

Yield: 4 servings

Ingredients
8 ounces uncooked fettuccine
Photo by: Becky Luigart-Stayner;
Leigh Ann Ross
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.

Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Nutritional Information
Calories: 414; Calories from fat: 19%; Fat: 8.7g; Saturated fat: 2.5g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 1.3g; Protein: 34.1g; Carbohydrate: 49.4g; Fiber: 3.3g; Cholesterol: 180mg; Iron: 5.1mg; Sodium: 494mg; Calcium: 153mg

Cooking Light OCTOBER 2007

Sunday, November 4, 2012

Quinoa and Black Beans

So I liked this but it tasted a lot like Rice and Black Beans with Cheese.  D said it was easy.  If we happen to have Quinoa (we had bought it for something else), I would make it.  Else I would stick with the Rice and Black Beans.

Quinoa and Black Beans

Prep Time: 15 Minutes
Ready In: 50 Minutes
Cook Time: 35 Minutes
Servings: 10

"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."

Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro (didn't use)

Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Nutrition Information
Calories: 153; Total Fat: 1.7g; Cholesterol: 0mg; Sodium: 517mg; Total Carbs: 27.8g; Dietary Fiber: 7.8g; Protein: 7.7g

From Allrecipes.com

Wednesday, October 31, 2012

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

D made this. He added 8 oz of chicken.

The portions were a good size and there were closer to 5 servings and 4 and that's with 2 Cups/serving.  I think it would have been better with a link of Italian Sauage, Pancetta, or bacon (which is what I thought was in the picture).  D thought it would have a deeper flavor with white wine instead of lemon.  Still we both liked it.

Will have again.

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.

Yield: Serves 4 (serving size: 1 1/2 cups)
Hands-on: 25 Minutes
Total: 25 Minutes

Ingredients
8 ounces uncooked cavatappi pasta (couldn't find so used rotini)
2 teaspoons unsalted butter
Photo by: Photo: Johnny Autry;
Styling: Cindy Barr
1/4 cup panko (Japanese breadcrumbs)
4 teaspoons olive oil
12 ounces Brussels sprouts, trimmed and thinly sliced
1 cup thinly sliced onion
1 teaspoon minced garlic
2/3 cup organic vegetable broth
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice (use white wine next time)
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
2 tablespoons pine nuts, toasted
Add 8 oz of meat, such as chicken, sausage or bacon

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.

2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.

Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($20) is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. --Gretchen Roberts

Nutritional Information
Calories: 377; Fat: 12g; Saturated fat: 3.3g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 2.1g; Protein: 13.1g; Carbohydrate: 56.8g; Fiber: 5.9g; Cholesterol: 10mg; Iron: 3.4mg; Sodium: 361mg; Calcium: 103mg

Cooking Light NOVEMBER 2012

Monday, October 29, 2012

Fantastic Bourbon Smoked Chicken

So this is a dish I would serve my MIL.  It isn't very adventurous on taste but is a good chicken.  It actually tasted decadent because of the buttery flavor.  I didn't really taste the bourbon.

I know D didn't brine it the full time.  I think he brined it for 10 hours. We had with  Oven Roasted Parmesan Green Beans.  Would have again.

Fantastic Bourbon Smoked Chicken

After Steven Raichlen sent us this recipe in 2011, we declared it the most beautiful and best-tasting chicken we’d ever had. To reinforce the whiskey flavor in the brine and basting butter, Steve says to use Jack Daniel's whiskey barrel chips for smoking--widely available in grill and gourmet shops. This bird is so wonderfully moist and flavorful, it doesn't need added embellishment.

Yield: 4 servings (serving size: 5 ounces chicken)
Hands-on: 20 Minutes
Total: 20 Hours, 35 Minutes

Ingredients
2 quarts water
9 tablespoons bourbon, divided
1/4 cup packed dark brown sugar
3 tablespoons kosher salt
Photo by: Photo: Levi Brown;
Styling: Tiziana Agnello
2 quarts ice water
1 tablespoon black peppercorns
1 tablespoon coriander seeds
3 bay leaves
3 garlic cloves, peeled
1 small onion, quartered
1 small Fuji apple, cored and quartered
1 lemon, quartered
1 (4-pound) whole chicken
2 cups applewood chips
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon butter, melted

Preparation
1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.

2. Soak wood chips in water for 1 hour; drain.

3. Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.

4. Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.

5. Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving.

This recipe originally ran in Cooking Light August, 2011 and was updated for the November, 2012 25th anniversary issue.

Nutritional Information
Calories: 299; Fat: 12.6g; Saturated fat: 4.4g; Monounsaturated fat: 4.3g; Polyunsaturated fat: 2.3g; Protein: 35.8g; Carbohydrate: 6.2g; Fiber: 1g; Cholesterol: 114mg; Iron: 1.8mg; Sodium: 560mg; Calcium: 30mg

Cooking Light NOVEMBER 2012

Thursday, October 25, 2012

Fiery Chicken Thighs with Persian Rice

I must not have taste-buds. D neither. We didn't find this hot. So D made this. He thought the rice making was odd. But thinks I could make it considering it isn't the traditional way of making rice. The result of the rice was this crispy stuff that was really good. Even better with some Sriracha. The Chicken was better the next day. I don't know if it needed more marinating time or what. But it was kind of bland yesteday. For lunch a little more spice. Still nothing "fiery." I think I would have again, though.

Fiery Chicken Thighs with Persian Rice

Pay close attention to the rice as it cooks over medium-low heat--when you hear it begin to crackle, turn the heat down to low. Continue to cook until the bottom side of the rice develops a golden crust. Serve with 1 pound fresh green beans sautéed in 1 tablespoon butter. Toss with 3 tablespoons toasted sliced almonds and fresh parsley. Although the ­buttery rice cuts through the heat of the chicken, use less chile paste if you are not a fan of spicy foods.

Yield: Serves 4 (serving size: about 1/2 cup rice and 1 chicken thigh)
Hands-on: 40 Minutes
Total: 1 Hour

Ingredients
5 cups water
3/4 cup long-grain white rice
Photo by: Photo: Johnny Autry;
Styling: Cindy Barr
2 1/2 tablespoons canola oil, divided
3/4 cup chopped onion
1 1/2 teaspoons ground cumin, divided
1 teaspoon kosher salt, divided
1/2 teaspoon ground turmeric
1/2 cup plain 2% reduced-fat Greek yogurt
1 1/2 tablespoons butter
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon minced fresh garlic
1/4 teaspoon ground coriander
4 bone-in, skin-on chicken thighs
Cooking spray

Preparation
1. Bring 5 cups water to a boil in medium saucepan. Add rice; boil 10 minutes. Drain. Rinse rice; drain.

2. Heat a medium, heavy-bottomed skillet over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, and cook 5 minutes. Stir in 1 teaspoon cumin, 3/4 teaspoon salt, and turmeric; cook 1 minute. Combine rice, onion mixture, and yogurt in a bowl.

3. Return pan to medium-high heat. Add butter and 1 tablespoon oil to pan; swirl until butter melts. Add rice mixture to pan, lightly packing rice down. Reduce heat to medium-low. Wrap a clean, dry dish towel around the lid, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium-low heat 10 minutes (do not stir or uncover). Reduce temperature to low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.

4. Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up.

5. While rice cooks, preheat broiler to high.

6. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon cumin, sambal oelek, garlic, and coriander in a small bowl, stirring well. Scrape spice paste into a zip-top plastic bag. Add chicken to bag; seal. Toss to coat. Let stand 20 minutes. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.

7. Place chicken, skin-side up, on a foil-lined broiler pan coated with cooking spray. Broil 8 minutes or until browned. Turn chicken over; broil an additional 4 minutes or until done. Serve with rice.

Nutritional Information
Calories: 439; Fat: 23.9g; Saturated fat: 6.5g; Monounsaturated fat: 10.6g; Polyunsaturated fat: 4.8g; Protein: 21.1g; Carbohydrate: 33.7g; Fiber: 1.4g; Cholesterol: 71mg; Iron: 2.8mg; Sodium: 547mg; Calcium: 56mg

Cooking Light NOVEMBER 2012

Wednesday, October 17, 2012

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

D made these.  I think they were easy because I was supposed to make them, but I was walking dogs and running and got home about the same time he did.  So he made them.  They had a nice kick to them.  Not really sure it it was from them or if the knife he used still had chipotle on it.  Regardless, very good and flavorful.  My only issue is the Avocado Cream.  Just call it Guacamole.  We had with Chipotle Refried Beans.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Photo by ALB

Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

Yield: 4 servings (serving size: 2 tacos)
Total: 20 Minutes

Ingredients
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn tortillas

Preparation
1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Nutritional Information
Calories: 319; Fat: 11.6g; Saturated fat: 2.3g; Monounsaturated fat: 5.5g; Polyunsaturated fat: 2.4g; Protein: 30g; Carbohydrate: 25.3g; Fiber: 5.1g; Cholesterol: 72mg; Iron: 1.3mg; Sodium: 385mg; Calcium: 80mg

Cooking Light MAY 2011

Hot Szechuan Style Green Beans

D and I always joke about green beans. I didn't know they didn't come from a can growing up. He didn't know that you didn't have to cook them with a ham hock for 15 hours and have a pile of mush.

So we are almost always willing to try recipes for them.  I got this one from a Weight Watchers Chat Page.

Really, you should make these now.  They were delicious. We actually put the sauce on the boring chicken to help it get some flavor.  Will have these again.

Hot Szechuan Style Green Beans 

Posted by donna1408
POINTS: ___
4 servings

INGREDIENTS
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp sugar
1 serving(s) hot chili flakes, 1/4 tsp (we didn't have)
1/4 tsp crushed red pepper flakes (used 1/2 tsp)
1/4 tsp black pepper
1 tbsp olive oil
2 clove(s) garlic clove(s), minced
2 tbsp ginger root, minced
1 pound(s) cut green beans, fresh

INSTRUCTIONS
Cut beans 2 to 3inch lengths. In a small bowl, mix the soy sauce, rice vinegar, sugar, chili flakes and pepper. Place a large skillet over high heat, when the skillet is hot add the beans and 1/4 cup water. Cover and cook, stirring once, until the liquid is gone. Add the oil, garlic and ginger to the skillet, stir until the beans and garlic are slightly browned, 1 to 2 minutes. Add soy sauce mixture to the skillet, bring to a boil and stir until most of the liquid is evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into a serving dish and serve hot or cold.

Thai Cilantro Chicken

Disappointing and surprised.  D and I rarely have something we don't like from Weber.  And when we end up not liking something it is usually some ingredient that we were trying for the first time.  

So I bit into my chicken, and really thought, "Wow, did he just throw chicken on the grill?  Bland."  He bit into it and didn't say anything.  I asked if it would be rude to go get Stubbs.  That's how bland it was...all those ingredients and I didn't think Stubbs would jack up the flavor.

Definitely not having again.  We had with Szechuan Green Beans which you should try.

Thai Cilantro Chicken

Serves: 6
Prep time: 10 minutes
Grilling time: 48 minutes to 1 hour

Ingredients
Marinade
1/2 cup chopped fresh cilantro leaves
1/4 cup vegetable oil
1/4 cup finely sliced scallions (white and light green parts only)
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon granulated sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon miso (hot bean paste)
1/2 teaspoon kosher salt

6 whole chicken legs, each 8 to 10 ounces, trimmed of excess fat and skin
Vegetable oil

Instructions
In a medium bowl combine the marinade ingredients.

Place the chicken legs in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a shallow dish, and refrigerate for 2 to 4 hours, turning occasionally.

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Remove the legs from the bag and discard the marinade. Brush the cooking grates clean. Grill the legs, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Then move the chicken over indirect medium heat, close the lid, and continue cooking until the juices run clear and the meat is no longer pink at the bone, 40 to 50 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

From Weber.com

Friday, October 12, 2012

Lamb Burgers with Feta-Cucumber Raita

Last night for dinner these were good. Today for lunch, way too much curry. Ate half and dumped the rest. I doubt we will have again, just because lamb isn't a staple in our house. We had with fries.

Lamb Burgers with Feta-Cucumber Raita

Although lamb gives this burger the most flavor, feel free to substitute lean ground beef or turkey.

Yield: 6 servings (serving size: 1 burger and 2 tablespoons raita)
Cook time: 11 Minutes
Prep time: 17 Minutes
Other: 1 Hour

Ingredients
Feta-Cucumber Raita
2/3 cup bulgur
2 tablespoons chopped sun-dried tomato, packed without oil
2 tablespoons lemon juice
3/4 cup fat-free, less-sodium chicken broth
1 pound lean ground lamb
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 garlic cloves, minced
Cooking spray
6 (2-ounce) onion sandwich buns
6 Bibb lettuce leaves
Feta-Cucumber Raita

Preparation
Prepare raita.

Combine bulgur, tomato, and lemon juice in a small bowl.

Bring broth to a boil and pour over bulgur mixture. Let stand 30 minutes or until liquid is absorbed.

Preheat broiler.

Combine bulgur mixture, lamb, and next 6 ingredients in a medium bowl. Divide lamb mixture evenly into 6 (1/2-inchthick) patties. Place patties on a broiler pan coated with cooking spray; broil 4 to 5 minutes on each side or until desired degree of doneness.

Top bottom half of each bun with a lettuce leaf; add burgers. Spoon Feta- Cucumber Raita evenly over burgers; top with remaining half of bun.

Nutritional Information
Calories: 391; Fat: 14.4g; Saturated fat: 5.4g; Protein: 21.1g; Carbohydrate: 44.3g; Cholesterol: 53mg; Iron: 3.4mg; Sodium: 918mg; Calories from fat: 33%; Fiber: 5.0g; Calcium: 134mg

Oxmoor House JANUARY 2004


Feta-Cucumber Raita

This recipe goes with Lamb Burgers with Feta-Cucumber Raita
Yield: 3/4 cup (serving size: 2 tablespoons)

Ingredients
1/4 cup plain fat-free yogurt
2 tablespoons fat-free mayonnaise
2 tablespoons crumbled feta cheese
1 garlic clove, chopped
1/4 teaspoon sugar
1/8 teaspoon coarsely ground black pepper
1/4 cup diced peeled cucumber

Preparation
Combine first 6 ingredients in a small bowl; add cucumber. Cover and chill 30 minutes.

Nutritional Information
Calories: 18; Fat: 0.8g; Saturated fat: 0.5g; Protein: 0.9g; Carbohydrate: 2.1g; Cholesterol: 4mg; Iron: 0.1mg; Sodium: 81mg; Calories from fat: 38%; Fiber: 0.2g; Calcium: 30mg

Oxmoor House JANUARY 2004

Thursday, October 11, 2012

Mushroom and Caramelized-Shallot Strudel

Note to self: If you want to end up in a straight jacket, keep putting phyllo dough recipes on the week's menu.

D doesn't do dough. I can't say I blame him. I buy already-made pie crusts, Boboli's instead of Pillsbury pizza dough, etc. Phyllo dough...I hate it. I wasn't really thinking about it when I saw this recipe.

I came home and D informed me I had to finish dinner. After throwing Phyllo on the floor, cussing him out, burning myself on a pot of boiling water for broccoli, cussing him out, breaking into tears, cussing him out, threatening to let the dog out the front door, cussing him out, throwing more phyllo on the floor and cussing him out, we finally got dinner made. It cooked much faster than 20 minutes. Luckily for the sake of my sanity, D checked on it periodically, so it didn't burn. Ours did look like the picture.

It was good, but not worth all that. Never making again. D informed me later that he had tried to work with the phyllo and a lot of it was thrown on the floor, and a lot of cussing had gone on while I was not there. This made me feel better. We had with broccoli. We each had 2 servings.

Mushroom and Caramelized-Shallot Strudel

This recipe makes two strudels; for an eye-catching centerpiece, place them on a large platter, and surround them with fresh thyme sprigs.
Yield: 2 strudels, 8 servings (serving size: 1 slice)

Ingredients
1 teaspoon olive oil
1 1/2 cups sliced shallots (about 8 ounces)
1/8 teaspoon sugar
1 tablespoon water
Photo by: Becky Luigart-Stayner;
Jen Rotenstreich
4 (8-ounce) packages presliced mushrooms
2 tablespoons dry Marsala or Madeira
2/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
8 sheets frozen phyllo dough, thawed (more like half a box because 8 is all you have left after throwing it on the floor)
Cooking spray
1/3 cup dry breadcrumbs, divided
1 tablespoon butter, melted

Preparation
Preheat oven to 400°.

Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.

Nutritional Information
Calories: 176; Calories from fat: 28%; Fat: 5.5g; Saturated fat: 2.7g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.5g; Protein: 7.4g; Carbohydrate: 24.9g; Fiber: 2.1g; Cholesterol: 11mg; Iron: 2.6mg; Sodium: 314mg; Calcium: 60mg

Cooking Light NOVEMBER 2001

Wednesday, October 10, 2012

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

So D made this after a run.  He said it was really easy.  When I came in, he claimed the onions rocked.  I took one from the pan, and yes, they did.

There is nothing bad I have to say about this.  I would serve it for company and since D said it was quick and easy, that is always a good thing.  We will definitely have again.

We had with Roasted Cauliflower with Browned Butter.

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Agrodolce is an Italian sweet and sour sauce that combines sugar and vinegar. In this version, acidic wine and vinegar harmonize with the sweetness from the onions and raisins.

Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)

Ingredients
Agrodolce:
1 tablespoon olive oil
Photo: Howard L. Puckett;
Styling: Melanie J. Clarke
3 cups vertically sliced onion
1 cup sliced shallots
1 tablespoon sugar
3/4 cup dry white wine
1/3 cup golden raisins (didn't use because raisins are gross)
1/4 cup red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Pork tenderloin:
2 teaspoons fennel seeds, crushed
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Preparation
1. To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Prepare grill.

3. To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into 1/4-inch-thick slices. Serve with agrodolce.

Nutritional Information
Calories: 281; Calories from fat: 24%; Fat: 7.6g; Saturated fat: 1.9g; Monounsaturated fat: 4.1g; Polyunsaturated fat: 0.8g; Protein: 25.2g; Carbohydrate: 28.9g; Fiber: 2.8g; Cholesterol: 63mg; Iron: 2.6mg; Sodium: 502mg; Calcium: 64mg

Cooking Light MARCH 2008

Tuesday, October 9, 2012

Italian Stuffed Portabellas

So Tami from Nutmeg Notebook posted this recipe. She obviously has much more experience in the kitchen and in photography (her picture looks much better than mine and her mushrooms don't look broken). But whatever, her picture made me want to try this recipe because I do love stuffed mushrooms and cheese and lasagna (this seemed to be a combo of all).

I made this. It took about 45 minutes with the cooking time. I more chopped things than minced, but if I had done that it would have taken more like 75 minutes, as we all know I'm the slowest chopper on the universe.

Because I don't use the best ingredients (Aldi Parmesan and Kroger Mozzarella both seem to miss a little salt), there are things I would change for next time (like add some more salt, and add some pepper because I like pepper).

But I would definitely have again. We had with a Caesar Salad.

Italian Stuffed Portabellas

Photo by ALB

Ingredients
4 large portabella mushrooms (4 1/2 to 5 inches)
3 tablespoons olive oil
1 cup minced onions (I chopped 1 onion)
3 garlic cloves, minced or pressed (I used 6)
2/3 cup minced red bell peppers (I used 2/3 of an orange bell pepper...I couldn't find the measuring cup)
3 tablespoons chopped fresh basil
2/3 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt (need more if you use Aldi Cheese)
2 tablespoons bread crumbs*
(Add some black pepper)

Directions
* Pulverize stale or lightly toasted whole wheat, sourdough, or Italian bread in a blender or food processor. (used canned bread crumbs)

Preheat the oven to 400 degrees. Lightly oil a baking dish.

Carefully brush or wipe off any soil from the mushrooms. Twist off the stems and discard. Rinse the mushroom caps and pat dry with a towel. At this point using a small spoon I removed the gills to make room for all the stuffing. Otherwise it wouldn’t have fit. In a skillet, warm 2 tablespoons of the olive oil (you cfan use less) and saute the onions for about 5 minutes, until they begin to soften. Add the garlic and peppers and saute for 5 minutes more. Remove from the heat and set aside.

In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. Stir the sauteed vegetables into the cheese mixture. Brush the portabellas with the remaining tablespoon of oil and place them gill side up in the prepared baking dish. Mound cheese mixture in each.

Bake uncovered for 20 to 25 minutes, until the mushrooms release their juices and the cheese is melted. Serve hot.

Serving suggestion; This dish is nice served on a bed of pasta topped with Tomato Sauce. (I served them with a salad)

Serves: 4

Nutritional Information Per serving:
317 calories, 16.5 G Protein, 22.8 G Fat, 13.8 G Carbohydrates, 8.7 G Saturated Fatty Acids, 40.6 MG Cholesterol, 488.3 MG Sodium, 2.3 G Total Dietary Fiber. WWPP 9 (If you use reduced fat cheese and cut back on the olive oil you can greatly lower the numbers)

Recipe adapted from a Moosewood recipe found on the Cooking Light message board.

Tuesday, October 2, 2012

Slow Cooker Creole Black Beans and Sausage

My brother showed me this recipe from allrecipes.com and said it was on his to-try list. I decided to put it on mine too. D said ok.

D and I made it together. He browned the meat and I chopped and dumped stuff into the crockpot. We made it the night before we turned on the slow cooker. We put the tomato sauce and chicken stock (a modification) in the pot in the morning.

So I got home and tasted... it needed salt. Added that and it simmered a few more hours. I think it was on low and warm for about 9 hours. Everything was soft. And it was nice to not have to think about dinner.

Both of us thought it needed more flavor. There was no tomato flavor what so ever. D thought flavored diced, I thought crushed. Also I but in 1/2 tsp of cayenne but probably needed 1 tsp. And next time 10 cloves of garlic. A good base that needs some tweaking.

We had over rice.

Slow Cooker Creole Black Beans and Sausage

Servings Per Recipe: 10
Prep Time: 15 Minutes
Cook Time: 6 Hours 5 Minutes
Ready In: 6 Hours 20 Minutes

"This creole recipe is not too spicy -- it has just enough kick to please your whole family. Serve over steamed white rice."

Ingredients
2 pounds smoked sausage, cut into 1 inch slices (used andouille and smoked sausage)
3 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper
1 cup water (we used a can of chicken broth because we knew we would be gone longer than 6 hours)
1 (8 ounce) can tomato sauce (use a can of crushed tomatoes or diced tomatoes)
4 cloves garlic, minced (needs 10 cloves)
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules (didn't use because we used chicken broth)
1 teaspoon white pepper
1/4 teaspoon cayenne pepper (use 1 tsp next time)
2 bay leaves
Needed 1/2-1 tsp of salt

Directions
1. Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
2. Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.

Nutritional Information
Calories: 380; Total Fat: 29g; Cholesterol: 62mg; Sodium: 1534mg; Total Carbs: 7.9g; Dietary Fiber: 1.6g; Protein: 21.2g

Thursday, September 27, 2012

Crisp Chicken Marinara

D made this.  He said it wasn't worth the effort.  It was good mind you.  But it tasted like chicken in bread crumbs with jarred sauce over top it ontop of Orzo.  Something that should take about 15 minutes to make.  I didn't even realize the sauce had carrots and onions in it.  It was just kind of eh to me.  The orzo in the recipe served as the side.

Crisp Chicken Marinara

Yield: Serves 4
Hands-on: 26 Minutes
Total: 37 Minutes

Ingredients
Photo by: Photo: Brian Woodcock;
Styling: Mary Clayton Carl
2 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 carrot, diced
3 garlic cloves, minced
1/3 cup red wine
1 1/2 cups lower-sodium marinara sauce (such as Amy's)
1/3 cup pitted, coarsely chopped oil-cured olives
5 tablespoons water, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 large egg, lightly beaten
2 ounces Parmesan cheese, divided
1/2 cup panko (Japanese breadcrumbs)
2 cups hot cooked orzo pasta
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Heat 1 tablespoon oil in a saucepan over medium-high heat; swirl. Add onion and carrot; sauté 3 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add wine; cook 2 minutes. Stir in marinara sauce, olives, and 1/4 cup water. Reduce heat to medium, and simmer for 10 minutes, stirring occasionally. Nestle chicken in sauce. Cover and simmer for 15 minutes or until chicken is almost done. Remove the chicken from pan.

2. Preheat broiler to high.

3. Combine remaining 1 tablespoon water and egg in a shallow dish. Grate 1 ounce cheese. Combine panko and grated cheese in a shallow dish. Coat chicken with egg mixture, and dredge in panko mixture.

4. Heat remaining 1 1/2 tablespoons oil in an ovenproof skillet over medium-high heat; swirl. Place chicken in pan; sauté for 2 minutes or until lightly browned. Turn chicken over. Place skillet in oven, and broil chicken for 3 minutes or until golden and done. Arrange 1/2 cup orzo in each of 4 shallow bowls; top with 1/2 cup sauce and 1 chicken breast half. Garnish with parsley; shave remaining 1 ounce cheese over top.

Nutritional Information
Calories: 516; Fat: 19.2g; Saturated fat: 4.7g; Monounsaturated fat: 10.3g; Polyunsaturated fat: 1.9g; Protein: 45g; Carbohydrate: 36.9g; Fiber: 3g; Cholesterol: 117mg; Iron: 3.4mg; Sodium: 611mg; Calcium: 218mg

Cooking Light OCTOBER 2012

Wednesday, September 26, 2012

Kung Pao Chicken Tacos

D made these. He said they were easy.

They were good.  So good, I was bummed when they were done.  I wanted more.  Interesting take on Kung Pao, but fun. I added Sriracha to mine.  We had with rice.  Next time we'll have rice and broccoli with it.

Kung Pao Chicken Tacos

Photo by ALB

Yield: Serves 4 (serving size: 2 tacos)
Hands-on: 30 Minutes
Total: 1 Hour

Ingredients
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges

Preparation
1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Nutritional Information
Calories: 418; Fat: 19.1g; Saturated fat: 2.5g; Monounsaturated fat: 8.9g; Polyunsaturated fat: 6.1g; Protein: 25.2g; Carbohydrate: 39.3g; Fiber: 4g; Cholesterol: 86mg; Iron: 1.6mg; Sodium: 531mg; Calcium: 53mg

Cooking Light OCTOBER 2012