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.

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

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

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 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."

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)

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


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

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

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.


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)

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

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

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

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

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

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

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

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

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."

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)

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