Wednesday, April 25, 2012

Spicy Chicken Fried Rice with Peanuts

So I think the title of this is incorrect. It should have been stir-fried chicken with peanuts and rice. Where is the egg? And where is the spice? I didn't think it was all that spicy so I added chili garlic sauce. It in no way resembled fried rice. Still the portions were big and it was good. Just needs a new title. I liked the peanuts especially.

We had with roasted chile-garlic broccoli.  For some reason although it was in the Cooking Light Cookbook Year 20XX, it is not on their website.

Spicy Chicken Fried Rice with Peanuts

1/4 cup less-sodium soy sauce
1 Tbsp. dark brown sugar
1 tsp. dark sesame oil
3/4 tsp. crushed red pepper
2 Tbsp. canola oil
2 cup diced red bell pepper (about 2)
1 cup diced onion
1/4 cup thinly sliced green onions
2 Tbsp. minced peeled fresh ginger
2 large garlic cloves, minced
5 cups cold cooked brown rice
2 cups diced cooked chicken (about 1 lb.)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 cup chopped, unsalted, dry-roasted peanuts

1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 Tbsp. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.

Makes 5 servings (each serving is about 1 and 3/4 cups rice mixture, 1 and 1/4 teaspoons green onions, and 1 Tbsp. peanuts).

Nutrition Information
Calories/serving: 482, Fat: 14.8g (sat 2.1g), Protein: 26.3g, Carbs: 61.8g, Fiber: 6.9g, Cholesterol: 48mg, Iron: 2.8mg, Sodium: 479mg, Calcium: 59mg

Cooking Light

Tuesday, April 24, 2012

Easy Herb Vinaigrette

So this is dressing. Not much more I can say, except it is a good vinaigrette. Don't really think it is that healthy regardless of using canola oil with 17g of fat, but it was good. Since we have more in the fridge, we'll have again. We used regular honey.  

Easy Herb Vinaigrette

This recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week.

Yield: about 1 2/3 cups (serving size: 2 tablespoons)

9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey (used regular)
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives

1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.

Nutritional Information 
Calories: 160;  Fat: 17.2g;  Saturated fat: 1.2g;  Monounsaturated fat: 10.2g; Polyunsaturated fat: 5.1g; Protein: 0.1g; Carbohydrate: 2.1g; Fiber: 0.1g;  Cholesterol: 0.0mg;  Iron: 0.0mg;  Sodium: 89mg;  Calcium: 2mg

Cooking Light APRIL 2010

Monday, April 23, 2012

Honey-Molasses Chicken Drumsticks

D and I missed something about this recipe but we have yet to figure out what it is. Who in their right mind eats 1 drumstick? Not leg-quarter, but drumstick?

The overall taste was decent, but it tasted like Adobo Chicken which I like better. And there was enough sauce for about 24 drumsticks.

We had with Pasta Salad. I would make Adobo Chicken before I made this one again.

Honey-Molasses Chicken Drumsticks

The zesty chicken and sauce are good warm right out of the pan but will keep for up to two days in the refrigerator.
Yield: 6 servings (serving size: 1 drumstick)

1 tablespoon brown sugar
2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic
1 teaspoon olive oil
6 chicken drumsticks, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine first 7 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.

Nutritional Information 
Calories: 180; Calories from fat: 36%; Fat: 7.2g; Saturated fat: 1.8g; Monounsaturated fat: 3g; Polyunsaturated fat: 1.6g; Protein: 16.7g; Carbohydrate: 11.9g; Fiber: 0.1g; Cholesterol: 53mg; Iron: 1.3mg; Sodium: 291mg; Calcium: 24mg

Cooking Light MARCH 2005

Friday, April 20, 2012

Reuben Sandwiches

This was really good. Because D didn't think about chili sauce when I put it on the list he saw we had Sriracha and Chile Garlic Sauce and crossed it off. So he used Sriracha when it was time to make the recipe. Glad he did. It was soooo good. I felt fully satisfied and would have never known this was "diet."

We had with baked onion rings.

Reuben Sandwiches 

With sauerkraut, corned beef, and rye bread, sodium is a serious issue in a traditional Reuben. Add dressing and cheese, and the saturated fat and calories start to climb, too. Not to fear: Our lighter, lower-sodium version is just as delicious. Chili sauce is a ketchup-based sauce. If you can't find it, substitute ketchup.

Photo by ALB

Yield: Serves 4 (serving size: 1 sandwich)
Hands-on:18 Minutes
Total:18 Minutes

1/4 cup canola mayonnaise
1 tablespoon chili sauce (used 1 tsp of Sriracha)
2 teaspoons finely minced dill pickle
1 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
8 (3/4-ounce) slices rye bread
3 ounces Swiss cheese, shaved (about 3/4 cup)
4 ounces lower-sodium corned beef, thinly sliced (such as Boar's Head corned beef, top round, cap-off)
1 cup organic sauerkraut, drained well (used non-organic)

1. Preheat broiler to high.

2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.

3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.

Nutritional Information 
Calories: 336; Fat: 19.9g; Saturated fat: 5.6g; Monounsaturated fat: 8.1g; Polyunsaturated fat: 3.6g; Protein: 14.7g; Carbohydrate: 24.2g; Fiber: 3.4g; Cholesterol: 40mg; Iron: 1.9mg; Sodium: 790mg; Calcium: 212mg

Cooking Light MAY 2012

Wednesday, April 18, 2012

Potato, Chorizo, and Green Chile Burritos

So I believe D thought these were a PITA to make. He mentioned a lot of pans. It could also be that we had black beans with rice and cheese which is also a lot of pans.

Either way, I hope he makes these again, because they were awesome!!!
I loved the combo of the potato and chorizo flavors.

Potato, Chorizo, and Green Chile Burritos

Chorizo and potato make a classic Mexican combination; be sure to use highly spiced, raw and crumbly Mexican chorizo—not the firm, cured Spanish kind. Waxy red potatoes work best here; they hold their shape well and retain some firmness even after they're cooked until tender. For the best browning and a bit of crunch, resist the urge to stir the potatoes often.

Yield: Serves 4 (serving size: 1 burrito)
Hands-on:36 Minutes
Total:36 Minutes

10 ounce red potatoes, cut into 1/2-inch cubes
1 cup chopped tomato
2 tablespoons diced white onion
1 tablespoon chopped fresh cilantro
(added 1/2 avocado)
2 teaspoons fresh lime juice
6 ounces Mexican raw chorizo
1 cup chopped white onion
1/3 cup thinly sliced poblano chile
2 teaspoons olive oil
1/8 teaspoon salt
4 (7- to 8-inch) whole-wheat flour tortillas
2 ounces queso fresco, crumbled (about 1/2 cup) (used Jack Cheese)

1. Place the red potatoes in a saucepan, and cover with cold water. Bring to a boil. Remove the pan from heat, and let stand for 5 minutes. Drain; pat potatoes dry with paper towels.

2. Combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice. (and 1/2 avocado)

3. Heat a large skillet over medium-high heat. Add the chorizo; cook for 3 minutes, stirring to crumble. Add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently. Remove the chorizo mixture from pan. Add oil to pan, and swirl to coat. Add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally. Remove pan from heat. Stir in chorizo mixture and salt.

4. Heat the tortillas according to package directions. Divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese. Roll up each burrito, jelly-roll fashion.

5. Heat a large nonstick skillet over medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. (didn't do)

Nutritional Information (not including avocado)

Calories: 349; Fat: 15.4g; Saturated fat: 4.6g; Monounsaturated fat: 7g; Polyunsaturated fat: 1.8g; Protein: 14.5g; Carbohydrate: 39.6g; Fiber: 5.8g; Cholesterol: 77mg; Iron: 1.4mg; Sodium: 669mg; Calcium: 135mg

Cooking Light MAY 2012

Tuesday, April 17, 2012

Caramelized-Onion, Spinach, and Bacon Quiche

So the reviews for this on CL are 5 star. Except no one made it with Canadian Bacon and/or Jack Cheese.

I didn't read the reviews before showing this to D.

He made it. He said the pizza crust was a little unmanageable, but other than that he didn't mention any problems. It was setting when I got home from work. He looked a little like he didn't think it would set, but it did.

We both really liked the texture and the crust. But we thought the quiche needed a more salty flavor. The Canadian Bacon didn't have any salt (so it seemed), and the Jack Cheese was flavorless.
I suggested using some Parmesan Cheese. D suggested using bacon.

So I guess we have to make this again with our suggested changes, because we both really want to like it. We had with a salad with Sundried Tomato Vinaigrette.

We also used non-fat evaporated milk, because at the store we couldn't remember if that the ingredients called for full-fat or if we just didn't write down non-fat.

Caramelized-Onion, Spinach, and Bacon Quiche

This ultra-savory recipe calls for a pizza crust instead of the traditional flaky pastry crust. Simply roll out the dough and place it in a pie pan, then top with a mixture of sweet, caramelized onions, salty Canadian bacon, and chopped spinach. Sprinkle with Monterey Jack cheese and you've got a quiche and pizza all in one.

YIELD: 6 servings (serving size: 1 wedge)
COURSE: Appetizers, Main Dishes

1 (10-ounce) can refrigerated pizza crust
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup low-fat sour cream
2 tablespoons minced shallots
1 cup evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 large egg whites
1 large egg
3/4 cup Caramelized Onions (about 3 cups uncooked)
1/3 cup chopped Canadian bacon
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

Preheat oven to 350°.

Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute.

Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set. Let quiche stand 10 minutes.

Nutritional Information
Calories: 261; Calories from fat: 22%; Fat: 6.3g; Saturated fat: 2.3g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 0.9g; Protein: 12.6g; Carbohydrate: 35g; Fiber: 2.7g; Cholesterol: 50mg; Iron: 1.5mg; Sodium: 607mg; Calcium: 244mg

Cooking Light APRIL 1998

Sunday, April 15, 2012

Grilled Tandoori Chicken

Flavorful. Good. Yum. Make it now.

We had with Samosas.

Grilled Tandoori Chicken

Photo by ALB

Named for Tandor the Indian clay oven it's traditionally cooked in, this dish is tender and tasty.

YIELD: 8 servings (serving size: 2 chicken thighs and about 1/4 cup yogurt mixture)
COURSE: Main Dishes

2 teaspoons canola oil
4 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground red pepper
2 cups coarsely chopped onion
1/2 cup coarsely chopped peeled fresh ginger
2 teaspoons finely chopped seeded serrano pepper
8 garlic cloves, crushed
2 1/2 cups plain low-fat yogurt, divided
1/4 cup fresh lemon juice, divided
2 teaspoons salt, divided
16 skinless, boneless chicken thighs (about 3 pounds)
Cooking spray

1. Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.

2. Place onion, ginger, serrano pepper, and garlic in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally.

3. Prepare grill.

4. Combine remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.

5. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

Nutritional Information
Calories: 256; Calories from fat: 28%; Fat: 8.1g; Saturated fat: 2.3g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 1.8g; Protein: 32.2g; Carbohydrate: 12.7g; Fiber: 1.7g; Cholesterol: 119mg; Iron: 2.2mg; Sodium: 767mg; Calcium: 181mg

Cooking Light MAY 2008

Cumin-Scented Samosas with Mint Raita

So I have never had "real" Samosas, I don't think. I may have had them at a wedding, but I can't remember.

Anyway, D and I were looking for something to do with potatoes and we came across this. It looked time consuming. It wasn't. However, D doesn't do Phyllo dough, so we agreed he would make the filling and I would assemble.

The filling was very good. It had a good kick. The assembly went ok. I only got 13.

The whole thing tastes very good, but man they were hot (temperature). The steam wouldn't stop coming out of them.

The yogurt sauce was decent. My mint isn't very developed yet, so it tasted more like mint-smelling yogurt.

We had with Tandoori Grilled Chicken. I would have again.

Cumin-Scented Samosas with Mint Raita

Photo by ALB

Samosas, traditional Indian pastries filled with vegetables, meat, or both, are typically made with homemade dough, then fried. Our samosas remain light and crisp because we enclose the filling in phyllo dough and then bake them. When processing the filling, pulse just until the ingredients are chopped so it retains its texture.

YIELD: 8 servings (serving size: 2 samosas and about 2 tablespoons raita)...I got 13 total.
COURSE: Appetizers, Hors d'Oeuvres

2 1/4 cups chopped peeled baking potato
1 1/2 cups chopped peeled carrot
1 1/2 tablespoons olive oil
2 cups finely chopped onion
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups frozen green peas, thawed
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
16 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
1 cup plain low-fat yogurt
1/3 cup chopped fresh mint

1. To prepare samosas, cook potato and carrot in boiling water 8 minutes or until tender; drain.

2. Heat oil in a wok or large skillet over medium heat. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 minutes, stirring frequently. Stir in cumin and next 5 ingredients (through turmeric); cook 15 seconds, stirring constantly. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.

3. Preheat oven to 350°.

4. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Fold phyllo sheet in half lengthwise to form an 18 x 7–inch rectangle. Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under triangle; lightly coat seam with cooking spray. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosas.

5. Bake at 350° for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned.

6. To prepare raita, combine yogurt and mint. Serve with samosas.

Nutritional Information
Calories: 200; Calories from fat: 22%; Fat: 4.9g; Saturated fat: 1g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 0.6g; Protein: 6.2g; Carbohydrate: 33.5g; Fiber: 4.5g; Cholesterol: 2mg; Iron: 1.9mg; Sodium: 394mg; Calcium: 105mg

Cooking Light MAY 2008

Thursday, April 12, 2012

Pasta Pork Bolognese

So FFG had posted she liked this. I don't even think I really looked at it in the April CL magazine, so I went and looked at it. It looked like something D and I could try.

We never use refrigerated gets too soggy for the next day. So we used 12 oz of dry (why does Kroger sell fettuccine in 12 oz box and not 16?  It is annoying). D used 6 cloves of can garlic be bad? We didn't use low sodium marinara. Actually I had no coupons for once so we tried Aldi's. Since it was getting fresh herbs and wine, we figured why not.

We both really liked it, as in we were sad when our plates were empty.

We will have again. We were supposed to have with a salad, but forgot to buy it.

Pasta Pork Bolognese

YIELD: Serves 4 (serving size: 1 1/4 cups)
HANDS-ON:14 Minutes
TOTAL:14 Minutes
COURSE: Main Dishes

9 ounces refrigerated fettuccine (used 12 oz dry)
2 teaspoons olive oil
12 ounces lean ground pork
1/2 cup grated carrot
3 garlic cloves, minced (used 6)
1/3 cup red wine
1 2/3 cups lower-sodium marinara sauce (did not low sodium)
1/2 cup chopped fresh basil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

1. Cook pasta per directions. Drain.

2. Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 4 minutes or until pork is done. Add wine; cook 1 minute. Add marinara, 1/4 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta. Sprinkle with remaining 1/4 cup basil.

Nutritional Information
Calories: 412; Fat: 13.1g; Saturated fat: 4.6g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 1g; Protein: 24.9g; Carbohydrate: 67.6g; Fiber: 2.1g; Cholesterol: 102mg; Iron: 1.7mg; Sodium: 468mg; Calcium: 35mg

Cooking Light APRIL 2012

Tuesday, April 10, 2012

Mojo Marinated Chicken

Well, I finally found something from this book that is just ok. Actually that is unfair. It was good, it just didn't have the special flavor (most likely, lime) that my 2 favorite grilled chicken recipes Grilled Chipotle Marinated Chicken and Grilled Jalapeno Chicken have. Would I eat it every time served? Yes.

But I like the other 2 better.

Mojo Marinated Chicken

Weber's Real Grilling cookbook
Makes: Makes 4 servings

4 chicken breast halves (with bone and skin) 10 to 12-ounces each (we used chicken thighs)

1/2 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoon fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To make marinade: in a medium bowl, whisk the marinade ingredients.

Place the chicken in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6-8 hours, turning occasionally.

Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil over high heat, and boil for 1 minute.

Grill, bone side down, over indirect medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken skin side down, over direct medium heat during the last 5 minutes of grilling time. Brush with a little of the marinade just before serving.

Tex-Mex Couscous Pilaf

I'm not sure how we never saw the one. So D has fallen into my trap of skipping over ingredients when making a grocery list. However, rather than declaring a dish ruined or not making it, he adapts a little faster. He forgot to write down Rotel. We had tomatoes with basil and oregano so he put them in with a jalapeno.

The dish was really good, and big. I would definitely have again.

Tex-Mex Couscous Pilaf

YIELD: 4 servings (serving size: 3/4 cup)
TOTAL:16 Minutes
COURSE: Side Dishes/Vegetables

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 cup uncooked couscous
1/2 cup canned diced tomatoes with chiles
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup frozen corn
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro

1. Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add tomatoes, broth, and corn; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in lime juice and cilantro.

Nutritional Information
Calories: 225; Fat: 3.9g; Saturated fat: 0.6g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 0.5g; Protein: 6.9g; Carbohydrate: 40.6g; Fiber: 3.1g; Cholesterol: 0mg; Iron: 0.8mg; Sodium: 209mg; Calcium: 18mg

Cooking Light OCTOBER 2010

Sunday, April 8, 2012

Beer Can Chicken Smoked with Oak Wood

Can I have some more? That is about all I can ask. This was so good.

I know the prep was easy. D had to finish it on the gas grill because the coals burned out on the charcoal.

It was moist and flavorful. I'm thinking about leftovers already. We had with Roasted Butternut Squash Hash.

Beer Can Chicken Smoked with Oak Wood

Photo by ALB

Recipe by Jamie Purviance from
Serves: 4
Prep time: 15 minutes
Grilling time: 1 to 1-1/4 hours
Special equipment: 1 large disposable foil pan (if using a charcoal grill), instant-read thermometer

1 tablespoon smoked paprika
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/8 teaspoon chipotle chile powder or ground cayenne pepper
1 can (12 fluid ounces) dark ale, at room temperature
2 large handfuls oak wood chips (D used Hickory because that is what we had)
1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed
Extra-virgin olive oil

In a small bowl mix the rub ingredients.

Pour half of the beer into a medium bowl. Add the wood chips and stir. Let the wood soak at room temperature until the chicken is ready for the grill. Use a church key can opener to make two additional holes in the top of the beer can.

Prepare the grill for indirect cooking over medium heat (350° to 450°F). If using a charcoal grill, place a large disposable foil pan beside the bed of charcoal and fill three-quarters of the way full with water.

Blot the chicken dry with paper towels. Season the inside of the chicken with 1-1/2 teaspoons of the rub and a pinch inside the neck cavity. Lightly brush the outside of the chicken with oil. Season the outside of the chicken evenly with the remaining rub. Holding the chicken upright, lower it onto the beer can so the can fits inside the cavity, making sure the chicken sits as far down on the can as possible. Tuck the wing tips behind the chicken’s back.

Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood begins to smoke, transfer the bird-on-a-can to the grill over indirect medium heat (over the drip pan if using a charcoal grill), balancing the bird on its two legs and the can like a tripod. Grill, with the lid closed, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 160° to 165°F, 1 to 1-1/4 hours, rotating once. Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling. Cut the chicken into serving pieces as desired. Serve warm.

Roasted Butternut Squash Hash

Once again Jamie Purviance hits it out of the park. D and I saw this recipe and decided to try it which was odd since I am not a fan of fruit and meat (we were having chicken) and D is not a fan of sweet potatoes.

We used the gas grill because the charcoal grill was occupied. D used a metal pizza pan because our vegetable grill pan was too small.

I knew it would be good when D prepped it. I kept eating it raw. Cooked it was really good. Definitely having again.

D said he would use less orange zest. I liked it.

We had with Beer Can Chicken.

Roasted Butternut Squash Hash

Photo by ALB

Recipe by Jamie Purviance from Weber's Time to Grill™
Serves: 4
Prep time: 35 minutes
Grilling time: 20 to 30 minutes
Special equipment: perforated grill pan

1/4 cup extra-virgin olive oil
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves (used 1 tsp dried)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes
1 large Granny Smith apple, peeled, cored, and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium red onion, peeled and cut into wedges
Finely grated zest of 1 orange (Used a medium orange)

Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.

In a large bowl whisk the oil, sage, thyme, salt, and pepper. Add the squash, apple, sweet potato, and onion pieces and toss to coat evenly.

Spread the vegetables and apple in a single layer on the grill pan. Grill over direct low heat, with the lid closed as much as possible, until tender, 20 to 25 minutes, turning occasionally. Transfer to a serving bowl and stir in the orange zest. Serve warm.

Thursday, April 5, 2012

Sun-Dried Tomato Vinaigrette

So I saw this recipe when looking at the Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette recipe. For some reason I wasn't interested in the Pita, but the vinaigrette looked good.

D made it for our salad last night. I liked it. We didn't have the oil (our sun-dried tomatoes weren't packed in anything), so olive oil was used. Would have again.

Sun-Dried Tomato Vinaigrette

It makes 6 Servings with no serving size mentioned.
I used 2 TBSP.

2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Combine everything.

Taken from Cooking Light, July 2007

Southwest Salsa Burgers

These were good. Although sometimes I wonder why we need a recipe on how to make a hamburger. Although I don't think it would occur to me to add chipotle chile pepper.

I would have again. We had with salad.

Southwest Salsa Burgers

Chipotle chiles and fresh salsa give these burgers a Southwestern kick that will heat up the dinner table in less than 20 minutes.

YIELD: 4 servings (serving size: 1 burger)
TOTAL:20 Minutes
COURSE: Main Dishes

1/4 cup finely chopped shallots
3/8 teaspoon salt
1/4 teaspoon ground chipotle chile pepper
1/8 teaspoon black pepper
1 pound lean ground round
1/4 cup refrigerated fresh salsa, divided
Cooking spray
4 (1-ounce) slices Monterey Jack cheese
4 Boston lettuce leaves
4 (1 1/2-ounce) hamburger buns, toasted
8 (1/8-inch-thick) tomato slices


1. Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.

3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 teaspoons salsa, and 1 bun top.

Nutritional Information
Calories: 385; Fat: 15.7g; Saturated fat: 8.4g; Monounsaturated fat: 4.5g; Polyunsaturated fat: 0.5g; Protein: 36.7g; Carbohydrate: 24.3g; Fiber: 1.3g; Cholesterol: 86mg; Iron: 4mg; Sodium: 720mg; Calcium: 282mg

Cooking Light AUGUST 2010

Tuesday, April 3, 2012

Linguine with Spicy Shrimp

So D and I found this recipe the other night. I know why we never made fresh tomatoes (not canned). I can't stand them. But I must of missed them when I said ok to the recipe and thus it made the list.

Glad it did. The tomatoes cooked down and there was no resemblance of them in the dish. D used Penzy's Cajun Seasoning, and read the container...he decided no salt was needed. I am not sure why he decided to go with only 1 tsp of the seasoning, but I'm really glad he did. It makes your nose run.

We both really liked it. Definitely will have again. We had with a Caesar Salad.

Linguine with Spicy Shrimp

The combo of Cajun seasoning and ground red pepper really packs a punch of heat in this dish, but the creamy sauce takes the edge off. Decrease the ground red pepper or simply omit it for a milder version of the dish. Serve with sliced French bread.

YIELD: 4 servings (serving size: 1 1/4 cups)
COURSE: Main Dishes

8 ounces uncooked linguine
2 tablespoons butter
1/2 cup finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 pound peeled and deveined medium shrimp
1 1/2 teaspoons Cajun seasoning (used 1 tsp)
1/2 teaspoon ground red pepper
1/8 teaspoon salt (didn't use)
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley (forgot)


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

2. Melt butter in a large skillet over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add garlic and tomatoes; sauté 2 minutes, stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; sauté 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.

Wine note: Linguine with Spicy Shrimp combines peppery heat with a creamy sauce, making a fuller-bodied white a good partner. Little Penguin Chardonnay 2008 ($6), from Australia, has tropical and pear fruit, with just a bit of sweetness and refreshing acidity. --Jeffery Lindenmuth

Nutritional Information
Calories: 436; Fat: 12.1g; Saturated fat: 6.4g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.2g; Protein: 32.5g;Carbohydrate: 49.1g; Fiber: 2.7g; Cholesterol: 199mg; Iron: 5.1mg; Sodium: 694mg; Calcium: 120mg

Cooking Light JUNE 2010

Sunday, April 1, 2012

Chipotle Pork

5 Stars from CL. D and I know we are never having again. The pork was decent, but lacked flavor. The sauce...couldn't tell you about it as ours didn't have any.

We ended up putting Stubbs mopping sauce on it to give it some flavor.

Had with Elote.

Chipotle Pork

Serve with rice and a salad of torn romaine, orange segments, and avocado dressed with olive oil and the juices you capture from the oranges as you cut the sections.

YIELD: Serves 4 (serving size: 3 ounces pork and about 2 tablespoons sauce)
HANDS-ON:31 Minutes
TOTAL:4 Hours, 1 Minute
COURSE: Main Dishes

1/2 cup chopped onion
1 1/2 tablespoons honey
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
1 lime
2 tablespoons olive oil, divided
1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
3/4 teaspoon kosher salt
1/2 cup fat-free, lower-sodium chicken broth

1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.

2. Preheat oven to 325°.

3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.

Nutritional Information
Calories: 344; Fat: 22.1g; Saturated fat: 6.6g; Monounsaturated fat: 11.7g; Polyunsaturated fat: 2.5g; Protein: 22.3g; Carbohydrate: 14.1g; Fiber: 2.3g; Cholesterol: 83mg; Iron: 2.1mg; Sodium: 591mg; Calcium: 45mg

Cooking Light APRIL 2012