tag:blogger.com,1999:blog-3486894448844209932024-03-12T21:22:00.823-04:00Al's Recipe ReviewsWell I don't cook. So I thought it would be great to compile recipes... OK, OK, my husband cooks but I find the recipes. And I realized I have found so many, I can't keep track any more. So here I'm going to list when we make a new one.
I've done a ton of WW iterations, and don't really recall when they changed their name from SmartPoints where chicken was points to where it wasn't. Some recipes may not have up to date points.Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.comBlogger1202125tag:blogger.com,1999:blog-348689444884420993.post-24759969208337818072022-06-15T16:24:00.003-04:002022-06-15T16:24:37.797-04:00DIRECT ARTISAN PIZZA DOUGH <span style="font-size: large;"><b>DIRECT ARTISAN PIZZA DOUGH </b></span><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKP3pIeIc1KOdEAxUEOWbE4I50kjnRm0zaUqs0R2pXREeOXPfZS8R0_Lbfm94Qw-irsTcoh84au0Xp8zuY2nY-yVYWbGhTIAZ8bbDH8P_lXxa_nZgvgpH71GPjXz_zddZXYy4Li05D_T4u8KC6BmTShXjs52djeFEJU_Dc591ON2xt8-wB9Re8uLV8wA/s206/286679486_1434264020421883_4153917211820580890_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="206" data-original-width="155" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKP3pIeIc1KOdEAxUEOWbE4I50kjnRm0zaUqs0R2pXREeOXPfZS8R0_Lbfm94Qw-irsTcoh84au0Xp8zuY2nY-yVYWbGhTIAZ8bbDH8P_lXxa_nZgvgpH71GPjXz_zddZXYy4Li05D_T4u8KC6BmTShXjs52djeFEJU_Dc591ON2xt8-wB9Re8uLV8wA/w301-h400/286679486_1434264020421883_4153917211820580890_n.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by ALB: Dough ready to be wrapped and go into freezer. Other dough-ball is already in the refrigerator.</td></tr></tbody></table><br /><div><br /></div><div>Adapted from<a href="https://doriegreenspan.bulletin.com/pizza/"> Dorie Greenspan</a> who adapted it from MODERNIST PIZZA by the Modernist Cuisine team, Nathan Myhrvold & head chef Francisco Migoya <div><br /></div><div>Makes three 14-inch (35-cm) pizzas </div><div>Total Time: Active 15–20 minutes / Inactive 6 hours </div><div><br /></div><div> BEFORE YOU BEGIN
Here are some very good notes from the Modernist Cuisine Team (they're the "we"), with some added commentary from Michael. Dorie recommends reading these notes, then the recipe in its entirety, and then the notes once more before you set to work. This is a project! My notes are "ALB." </div><div> </div><div>We recommend Giusto’s High Performer High Protein Unbleached Flour.
Michael says: I usually use King Arthur Bread Flour because it’s easy for me to get locally. In Paris, I use regular King Arthur Unbleached All-Purpose Flour, which Dorie brings over for testing her recipes.
ALB used Gold Medal All Trumps Flour. </div><div><br /></div><div>When you are adding the oil to the mixer, try to pour the oil toward the center of the dough rather than to the outside of the dough. This helps keep it from sloshing around the bowl and makes it easier for the mixer to fully incorporate it into the dough. </div><div><br /></div><div>We typically use a dough hook to mix all our medium-crust pizza doughs. If the ingredient quantities aren’t large enough for the dough hook to mix them well in a stand mixer, use a paddle attachment initially to mix the ingredients uniformly. Once you have a homogeneous mass (the dough is sticky and wet, and there are no visible clumps or unincorporated water), switch to a hook attachment.
Alb used the dough hook, and stopped it once to scrape the sides. </div><div><br /></div><div>Final mix time at higher speeds may vary from machine to machine.
Michael says: If your flour is not High Protein, that might also increase the time it takes to get to the final stage.
Whatever the model and yield, the goal is to achieve a good mix and full gluten development. Consider our suggested times as guidelines only. Use the windowpane test to help determine the dough’s stage of gluten development.</div><div><br /></div><div>Michael says: With regular unbleached flour and our old but trusty KitchenAid K5A, it takes almost 30 minutes for the dough to pass the windowpane test. </div><div><br /></div><div>After preshaping, you can also cold-proof this dough at 39°F for 1–2 days for even better baking and texture results. If you cold-proof the dough, remove the dough from refrigeration 1 1/2–2 hours before shaping so it warms up and is easier to stretch out. </div><div><br /></div><div>Michael says: If it’s just the two of us, I freeze the extra dough as soon as I form it into balls. To defrost it, I put it in the refrigerator overnight – that way it defrosts evenly – then take it out, bring it to room temperature and carry on (step 13 below). </div><div><br /></div><div>ALB says if you aren't using the metric measurements but using Cups, backoff on the water or increase your flour. The dough is very wet otherwise.</div><div><br /></div><div><b>INGREDIENTS</b> </div><div>2 cups (480 grams) water, 70 F/21 C </div><div>1 teaspoon instant dry yeast (Michael and ALB use SAF brand) </div><div>4 2/3 cups (625 grams) high-gluten bread flour, 13%–14% protein (see notes) </div><div>1 tablespoon + 1/4 teaspoon (13 grams) diastatic malt powder (you can order this, but Michael says that, in a pinch, you can sub an equal amount of sugar) </div><div>2 1/4 teaspoons (12.5 grams) fine salt (ALB used Kosher, because she wasn't paying attention)</div><div>1 tablespoon + 1 1/4 teaspoons (20 grams) extra-virgin olive oil </div><div><br /></div><div><b>MAKING THE DOUGH </b></div><div>1) Combine the water and yeast in the mixer’s bowl and whisk to dissolve the yeast. </div><div><br /></div><div> 2) Add the flour and malt powder, and mix on low speed to a shaggy mass, about 1 minute. Use the dough hook here; see notes. </div><div><br /></div><div>3) Mix on medium speed to low gluten development, about 5 minutes. </div><div><br /></div><div>4) Add the salt and mix on medium speed until it is fully incorporated, about 1 minute. </div><div><br /></div><div>5) Add the oil with the machine running on medium speed and mix the dough until it reaches full gluten development, about 11 minutes. This can take longer; see notes. For ALB it took 20 minutes, but that could be a function of the mixer. It gets very hot, and moves around a lot, so medium on a KA is "3" for her.</div><div><br /></div><div>6) Perform the windowpane test to assess gluten development. Take a portion of dough in your hands and stretch it: the more the dough can stretch without tearing, the more the gluten has developed. The dough will hold the window for at least 8–10 seconds and it can be stretched to the point that it is nearly see-through when it has reached full gluten development. </div><div><br /></div><div>7) Transfer the dough to a lightly floured worktable. Cover well with plastic wrap. </div><div><br /></div><div>8) Bench rest for 20 minutes. </div><div><br /></div><div>9) Divide the dough into three even-sized pieces.
Michael says: I divide the dough into 4 pieces for two reasons: 1) we’re often only two people and a 14-inch pizza is too much for us; and 2) in Paris, our oven is too small to easily accommodate a 14-incher. (ALB's note: I got 3...this is why I'm fat</div><div><br /></div><div>10) To pre-shape, place each cut square of dough smooth side down. Fold the top one-third of the dough toward the middle, and then fold the bottom one-third toward the middle, overlapping the ends slightly to form an envelope.
11) Rotate the dough 90° and roll the dough up lengthwise. </div><div><br /></div><div>12) Gently round the dough with both hands, leaving the seam side down, to create a tight, round package. </div><div><br /></div><div>13) If necessary, pinch the seam shut. This is important to prevent it from ripping when you shape it. </div><div><br /></div><div>14) Repeat steps 10–13 with the two remaining pieces of dough . </div><div><br /></div><div>15) Place on a sheet pan. Spray a very light mist of water over the dough. (ALB sprayed with PAM)</div><div><br /></div><div>16) Cover the dough well with plastic wrap. </div><div><br /></div><div>ALB Cold-fermented (one in the fridge for 48 hours( and froze the 2 other wrapped doughs so skipped 17 and 18. Follow the Pre-shaping Note for how long, how to defrost, and how to let it come to room-temperature.</div><div><br /></div><div>17) Proof the dough, covered, for 4 1/2–5 1/2 hours at 70°F. </div><div><br /></div><div>18) Test for proof using the fingertip test. Gently press the exposed surface of the dough for 2 seconds; the pressure should leave a small dent in the dough; it will slowly spring back, but the indentation should remain clearly visible after 1–2 seconds. </div><div><br /></div><div>19) Shape, assemble, and bake the pizza – either follow your own recipe or keep scrolling.</div><div><br /></div><div>HOW TO SHAPE AND BAKE A PIZZA </div><div>Adapted from MODERNIST PIZZA by the Modernist Cuisine team, Nathan Myhrvold & head chef Francisco Migoya </div><div><br /></div><div>1) Preheat the oven to 550°F for at least 30 minutes with a baking steel or baking stone in the top third of the oven. Some home ovens will not reach 550°F (in some cases 525°F is the highest they will get). If this is the case, increase the baking time by 1–2 minutes. If you prefer a darker crust, simply bake the pizza for longer, but check it every 30 seconds after the recommended time to ensure it doesn’t burn.
Michael says: In our Paris oven, where this pizza was baked, we use “top and bottom convection” and put the rack in the center of the oven. </div><div><br /></div><div>2) Generously flour your worktable. </div><div><br /></div><div>3) Lift the pizza dough from the sheet pan using a narrow, sharp bench knife. </div><div><br /></div><div>4) Place it on the worktable, seam side up and dust the top with more flour. </div><div><br /></div><div>5) Press down on the dough with your fingers, leaving a 0.5–1 inch border. You will not need your palms or thumbs yet. Your fingers will arch naturally, so don’t make them too stiff. </div><div><br /></div><div>6) Rotate the dough 180° and repeat step 5. The point is to create an even disc that is flat in the center and has an even rim. </div><div><br /></div><div>7) Flip the dough over and flatten the center again, pushing the dough in an outward motion to extend the central part of the dough. It should be 6–8 inches in diameter. </div><div><br /></div><div>8) Place the dough disc on the backs of your hands so that the smooth side is in contact with your hands. </div><div><br /></div><div>9) Stretch your hands apart gently, rotating the dough 90° as you stretch farther and farther. Keep stretching the dough until it reaches 14 inches in diameter. </div><div><br /></div><div>10) Distribute the toppings that need to be baked evenly to the rim.
Michael says: I do this when the dough is on the peel (I dust the peel with semolina) – I think it’s easier to move the loaded pizza around this way. ALB puts the dough on a cornmeal-dusted heated pizza stonebefore doing the toppings. Have the toppings ready before doing this.</div><div><br /></div><div>11) Slide the dough onto a peel or slide the peel at about a 5° angle under the dough, using quick, jerking back-and-forth motions, until it is completely on the peel. (See Michael’s note to Step 10) </div><div><br /></div><div>12) Load onto the baking steel or baking stone in the oven with a quick pull-away motion. </div><div><br /></div><div>13) Bake for 8–10 minutes, rotating 180° halfway through baking.
Michael says: Baking time really depends on the oven. Start checking at 4 minutes. ALB bakes it at 550 for 7 minutes.</div><div><br /></div><div>14) Check the doneness of the bottom of the pizza. </div><div><br /></div><div>15) Remove the pizza and place on a serving tray. ALB: Cool for 5 minutes. Cut into 6–8 triangles. </div><div><br /></div><div>16) Distribute whatever other toppings you’re using over the pizza. For example, if you’ve got soft, fresh cheese, cooked meats, like prosciutto, or salad, like arugula, you’d put these on the individual slices of pizza now.
Michael says: Putting fresh toppings on the pizza when it comes out of the oven is really the way to go. The contrast of textures is terrific and fresh, uncooked ingredients also bring brightness. Cutting the slices and then topping them individually is also a great idea, but we don’t do that.
I say: I’m loving the idea of cutting the slices, setting out a few toppings and seasonings and having everyone make their own pizza. Party time!</div></div></div>Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-15334600583321609372022-06-15T11:15:00.004-04:002022-06-15T11:16:15.579-04:00Greek Chicken With Cucumber-Feta SaladIt was Tuesday, so I was in charge of dinner. I saw this recipe and decided I should make it, except I should use convenience items. It was pretty easy to make, and I would do it again.<br /><br /><span style="font-size: large;"><b>Greek Chicken With Cucumber-Feta Salad</b></span><br /><div><br /><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OWuGIKIfrTYR1EHBc2QdKQt_vld05Bchoa0hrr-jUJSC89p4JNob_jSXuA3eT43RiHSM-u1zmd1EZcxkhIIDIvCBQMX1tcNOq6kSbkkAHNWSpcyq9-BGhbZ2G32O9KnXqu25_T0sqYG2H0NMTz3EU3hY82smN3bo1qViB6ihZW_VIHLJDbN8WrMNuw/s526/288439562_10227982238087183_6808499368250968472_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="526" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OWuGIKIfrTYR1EHBc2QdKQt_vld05Bchoa0hrr-jUJSC89p4JNob_jSXuA3eT43RiHSM-u1zmd1EZcxkhIIDIvCBQMX1tcNOq6kSbkkAHNWSpcyq9-BGhbZ2G32O9KnXqu25_T0sqYG2H0NMTz3EU3hY82smN3bo1qViB6ihZW_VIHLJDbN8WrMNuw/s320/288439562_10227982238087183_6808499368250968472_n.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr></tbody></table><br /></div><div>Adapted from <a href="https://cooking.nytimes.com/recipes/1023135-greek-chicken-with-cucumber-feta-salad">New York Times Cooking</a></div><div>4 servings</div><div><br /></div><div><b>Ingredients</b></div><div>10 oz container of Tzatziki Dip (used Aldi Cucumber Dill Tzatziki Dip, 10 oz) </div><div> Kosher salt (Diamond Crystal) </div><div> Black pepper </div><div>1 teaspoon dried oregano or mint (used oregano)</div><div>2 pounds boneless, skinless chicken thighs, patted dry</div><div>1 ½ pounds cucumbers </div><div>1 pound ripe tomatoes </div><div>2 tablespoons extra-virgin olive oil, plus more as needed (used Cooking Spray) </div><div>4 ounces feta, crumbled (about 3/4 cup) </div><div>½ cup Kalamata olives, pitted and halved (didn't use)</div><div> Next time adding Pepperoncini </div><div><br /></div><div><b>Directions</b></div><div>Step 1:</div><div>In a large bowl, dump the tzatziki; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5. </div><div><br /></div><div>Step 2:</div><div>Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside. </div><div><br /></div><div>Step 3:</div><div>Start the salad: <strike>Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.</strike> I did none of this. I cut the cucumber in chunks. I cut the tomatoes and tried to take out as much of the seeds as possible (1 pound is a lot). Dice the pepperoncinis. </div><div><br /></div><div>Step 4:</div><div>In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium (spray a lot of Cooking Spray). Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. </div><div><br /></div><div>Step 5: </div><div>To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the <strike>olives</strike> pepperoncini and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.</div><div><br /></div><div>14 WW points and (my additions/subtractions at 4 servings)</div><br /></div>Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-55023472384321573962022-02-15T11:33:00.001-05:002022-02-15T11:33:27.424-05:00Cheesy White Bean-Tomato Bake<p> Yet another vegetarian recipe.<br /><br />D didn't like it as much as I did, but it had beans and tomato paste in it, neither ingredient is he big on. And I might have been heavy on the tomato paste. <br /><br />I would have it again. Not sure about him. We had with a salad.<br /><br /><span style="font-size: large;"><b>Cheesy White Bean-Tomato Bake</b></span><br /><br />Adapted from <a href="https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1">Ali Slagle</a> </p><p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHGggKQwRkhq6Fd6rSYvyYIKVKLHxeosQOV73bYWqMjK_NeGmvE37rTuX-uLKuZUZ3heW7hVnscejKTdhSmnX3hDpY4TQZEAGcM-FMcGDxw0vFibGEngCtrNHgPFIGPPosaZi0O9bpH0Fm1T5tMr4pU3qZYAEDaGCipaE4AjcIg2UNuBk691-OFbEbwg=s633" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="633" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHGggKQwRkhq6Fd6rSYvyYIKVKLHxeosQOV73bYWqMjK_NeGmvE37rTuX-uLKuZUZ3heW7hVnscejKTdhSmnX3hDpY4TQZEAGcM-FMcGDxw0vFibGEngCtrNHgPFIGPPosaZi0O9bpH0Fm1T5tMr4pU3qZYAEDaGCipaE4AjcIg2UNuBk691-OFbEbwg=s320" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr></tbody></table></p><br /><p>Serves: 3<br />Time: 15 minutes</p><b>
Ingredients</b><div>2 TBSP extra-virgin olive oil </div><div>6 fat garlic cloves, thinly sliced </div><div>1/2 medium onion, chopped </div><div>3 heaping tablespoons tomato paste </div><div>1 tsp oregano </div><div>1/2 tsp crushed red pepper (less if you want less spicy) </div><div>2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed </div><div>½ cup boiling water </div><div> Kosher salt and black pepper</div><div> ⅓ pound mozzarella, coarsely grated (about 1 1/3 cups) </div><div><br /></div><div><b>Directions </b></div><div>Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the onion and garlic until they are lightly golden, about 3 minutes. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning. Add the oregano and crushed red pepper. Add the beans, water and generous pinches of salt and pepper and stir to combine. </div><div><br /></div><div>Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once. </div><div><br /></div><div>8 WW points and (my additions/subtractions at 3 servings)</div>Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-52430186775384102212022-01-18T10:05:00.003-05:002022-01-18T10:05:44.977-05:00Sheet-Pan Mushroom Parmigiana<p> In our adventures of finding new vegetarian recipes, this one came up. I don't like cherry tomatoes, and couldn't see what they added to the dish, so we decided to omit them.<br /><br />Then when D actually made it, he made it his own way.<br /><br /><span style="font-size: large;">Sheet-Pan Mushroom Parmigiana</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhn4g300vT70lV8dTIQH8F0z5PjcFsqh5MYSa_kgEGmoXNN5yQGIgbrvHTPoxVms89Se8MyWMVLUL2_9Gj4Okrakf32tZHwjekklTktSIA8amlgcTfXLZlJx6oQDKCmO8pAhbd_QvEqWDIEA0LA_CdeR1t9WmAHVRRrXs5eY5_q1CnWbsDbgR9lyeDvLg=s1440" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1171" data-original-width="1440" height="260" src="https://blogger.googleusercontent.com/img/a/AVvXsEhn4g300vT70lV8dTIQH8F0z5PjcFsqh5MYSa_kgEGmoXNN5yQGIgbrvHTPoxVms89Se8MyWMVLUL2_9Gj4Okrakf32tZHwjekklTktSIA8amlgcTfXLZlJx6oQDKCmO8pAhbd_QvEqWDIEA0LA_CdeR1t9WmAHVRRrXs5eY5_q1CnWbsDbgR9lyeDvLg=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr></tbody></table><br /><div><br /></div>Adapted from <a href="https://cooking.nytimes.com/recipes/1022803-sheet-pan-mushroom-parmigiana?action=click&module=Collection%20Page%20Recipe%20Card&region=Vegetarian%20Comfort%20Food&pgType=collection&rank=109&fbclid=IwAR23NbRIINGoOff1IlQEQF0lxHI820qsjcGuBgJtqT7ACdWZphCt-j4Fnq8">Hetty McKinnon</a><br />
YIELD: 4 servings<br />TIME: 30 minutes<br /><br />
INGREDIENTS <div>10 ounces cherry or grape tomatoes, halved (1 pint) (didn't use)</div><div>2 garlic cloves, finely chopped (6 garlic of course)</div><div> Extra-virgin olive oil (1.5 TBSP)</div><div> Kosher salt and black pepper </div><div>8 portobello mushrooms, stems removed (keep stems)</div><div>3 cups store-bought or homemade marinara sauce (used Classico Spicy Red Pepper)</div><div>2 cups (8 ounces) shredded low-moisture mozzarella (reduced from 3 to 2 Cups)</div><div>1 cup panko bread crumbs (mixed 1/2 C of panko with 1/2 Italian Seasoned breadcrumbs).<br />added 1 TBSP butter</div><div>½ cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping </div><div><br /></div><div>PREPARATION </div><div>Heat oven to 425 degrees. </div><div><strike>Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. </strike> Cut up mushroom stems and garlic finely and mix that all together. </div><div>Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper,<strike> and toss to coat the tomatoes. </strike></div><div><br /></div><div>To the sheet pan, add the mushroom caps and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom the stem blend, and with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden. </div><div><br /></div><div>Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of butter and add the bread crumbs, basil and 1/2 teaspoon of salt (I would omit the salt, D would not). Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar. </div><div><br /></div><div>To serve, transfer mushrooms to serving plates. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.</div><div><br /></div>
14 WW points and 2 vegetables (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-32073596661340871982022-01-07T16:03:00.004-05:002022-01-07T16:05:38.643-05:00Butternut-Kale LasagnaSo I helped make this. From the reviews on Cooking Light, I roasted the butternut instead of microwaving. D and I both enjoyed it, but thought it would be fantastic with pancetta. We had no side.<br />
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<b><i><span style="font-size: large;">Butternut-Kale Lasagna</span></i></b><br />
<br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQ-W9WR44IG9vsDSvQMr0_m19CL96PC0_jgHK2lYEE2haiRFEeR93GyKJnwFbVPt6xVibbVHbCPpn8CjZw1_NpSmwVy22p_p6UxLVXQQJud-3BVN6bS9R2WInrmi_0KRPSRIr1TIzNWKRQxnzdAi09Urs2PwNMOaOmBWL4MdTolYi6MAz_bpXxHi4Dig=s1440" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1440" data-original-width="1440" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQ-W9WR44IG9vsDSvQMr0_m19CL96PC0_jgHK2lYEE2haiRFEeR93GyKJnwFbVPt6xVibbVHbCPpn8CjZw1_NpSmwVy22p_p6UxLVXQQJud-3BVN6bS9R2WInrmi_0KRPSRIr1TIzNWKRQxnzdAi09Urs2PwNMOaOmBWL4MdTolYi6MAz_bpXxHi4Dig=s400" width="400" /></a></div><span style="font-size: x-small;"><div style="text-align: center;">Photo by ALB</div></span><div><br /></div>
Gruyère-spiked béchamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna<br />
<br />
Hands-On: 25 mins<br />
Total: 55 mins<br />
Yield: Serves 4<br />
<br />
<b>Ingredients</b><br />
¼ cup water (didn't use)<br />
1 (12-ounce) package prechopped fresh butternut squash (if not precut, cut in 1/2-inch pieces so you get more squash in each bite)<br />
3 cups prechopped kale<br />
1 tablespoon olive oil<br />
1 ½ tablespoons minced garlic (used 11 cloves<br />
1 ⅛ ounces all-purpose flour (about 1/4 cup)<br />
2 ¾ cups 1% low-fat milk, divided<br />
2 ounces Gruyère cheese, shredded and divided<br />
1 ounce Parmigiano-Reggiano cheese, grated<br />
½ teaspoon salt<br />
¼ teaspoon black pepper<br />
Cooking spray<br />
6 no-boil lasagna noodles<br />
3 tablespoons chopped pecans<br />
<br />
<b>Preparation</b><br />
Step 1<br />
Preheat oven to 450°.<br />
<br />
Step 2<br />
Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. (I did not do this. I combined the butternut with 1 tbsp of olive oil, some salt and pepper, 5 cloves of garlic, minced, and some thyme (I didn't measure). I baked in the oven on a cookie sheet for 25 minutes. While that was happening, I removed the thick stems from the kale.) Combine squash and kale in a large bowl. Wipe dish dry.<br />
<br />
Step 3<br />
Heat a medium saucepan over medium heat. Add oil to pan (used PAM); swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.<br />
<br />
Step 4<br />
Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.<br />
<br /><b>
Nutrition Facts</b><br />
Per Serving: 420 calories; fat 16.3g; saturated fat 5.8g; mono fat 7.3g; poly fat 2.1g; protein 20.4g; carbohydrates 51.4g; fiber 4.5g; cholesterol 29mg; iron 3.1mg; sodium 556mg; calcium 557mg.<br />
<br />
12 WW points and a vegetable (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-69326509234949411182020-01-29T12:25:00.002-05:002020-01-29T12:25:53.775-05:00Skillet Ravioli LasagnaThis is one of those recipes that is good, but could be so much better. Like you learned to cook by opening up Ragu and putting it on frozen Ravioli, rather than making a lasagna. It needed fresher ingredients and garlic.<br />
<br />
<b><i><span style="font-size: large;">Skillet Ravioli Lasagna</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fSpD-4vlobA/XjG_0QrE1yI/AAAAAAAAE_U/pihBDCv8eaQVX0seLcYHtZ3tNIiPHyx2gCNcBGAsYHQ/s1600/ravioli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-fSpD-4vlobA/XjG_0QrE1yI/AAAAAAAAE_U/pihBDCv8eaQVX0seLcYHtZ3tNIiPHyx2gCNcBGAsYHQ/s400/ravioli.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Source: <a href="http://www.eatingwell.com/recipe/274006/skillet-ravioli-lasagna/">EatingWell.com, June 2019</a><br />
<br />
Active: 20 mins<br />
Total: 20 mins<br />
Servings: 6 (only got 5)<br />
<br />
<b>Ingredients</b><br />
1 (24 ounce) package frozen or refrigerated cheese ravioli (used 22 oz frozen)<br />
1 pound lean ground beef (used 93%)<br />
1 ½ teaspoons dried oregano<br />
½ teaspoon garlic powder<br />
½ teaspoon salt<br />
¼ teaspoon ground pepper<br />
1 (28 ounce) can no-salt-added crushed tomatoes<br />
¼ cup chopped fresh basil<br />
8 ounces small fresh mozzarella balls, divided (used Sargento Mozzarella because we had it in the fridge)<br />
<br />
<b>Directions</b><br />
Step 1<br />
Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
<br />
<br />
Step 2<br />
Meanwhile, cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.
<br />
<br />
Step 3<br />
Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.
<br />
<br />
Step 4<br />
Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.<br />
<br />
16 WW Blue Points (my additions/subtractions at 5 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com1tag:blogger.com,1999:blog-348689444884420993.post-49304181912792109052020-01-29T12:16:00.000-05:002020-01-29T12:16:03.894-05:00ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEALD said we could have this if he could put butternut squash in it, so we compromised and put in both.<br />
It was good, although a little small. Still would have again.<br />
<br />
<b><i><span style="font-size: large;">ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL</span></i></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-zTVea0aGbV8/XjG9lC1RB4I/AAAAAAAAE_E/PiWUOUetkhsQ9Y-zZIBtIuQdU8Hz50rAwCNcBGAsYHQ/s1600/sheet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-zTVea0aGbV8/XjG9lC1RB4I/AAAAAAAAE_E/PiWUOUetkhsQ9Y-zZIBtIuQdU8Hz50rAwCNcBGAsYHQ/s400/sheet.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Yield 4 SERVINGS<br />
prep time 10 MINUTES<br />
cook time 40 MINUTES<br />
total time 50 MINUTES<br />
<br />
<b>INGREDIENTS</b><br />
1 medium sweet potatoes, peeled and cut into medium-sized cubes<br />
Added 2 Cups of Butternut Squash<br />
3 T olive oil<br />
1 T balsamic vinegar<br />
1 tsp. garlic powder<br />
fresh ground black pepper to taste<br />
1 pkg. (4 or 5 links) pre-cooked chicken, turkey, or pork sausage (about 14-16 oz. sausage) (used Aidells Basil and Garlic Chicken Sausage)<br />
1 lb. broccoli, trimmed and cut apart to make about 3/4 pound broccoli pieces<br />
salt and additional fresh-ground black pepper to taste<br />
<br />
<b>INSTRUCTIONS</b><br />
Preheat oven to 450F/230C and spray sheet pan with non-stick spray.<br />
<br />
Cut up two (or one) medium sweet potatoes (and butternut) into cubes that aren't too small. (I made cubes that were about one inch across.)<br />
<br />
Whisk together the olive oil, balsamic vinegar, garlic powder, and black pepper.<br />
<br />
Put sweet potato cubes into a bowl and toss with half the oil-balsamic mixture.<br />
<br />
Spread sweet potatoes out on a sheet pan, put pan in the oven, and start to roast for 15 minutes.<br />
<br />
Slice sausage into slices about 3/4 inch thick. (We trimmed off the ends so the sausage would have a flat end on both sides.)<br />
<br />
When sweet potatoes have roasted 15 minutes, add sausage pieces to the sheet pan and roast 10 minutes more.<br />
<br />
Cut up broccoli into same-size pieces (about the size of the other ingredients.)<br />
<br />
Put broccoli into the bowl and toss broccoli with the rest of the oil-balsamic mixture.<br />
<br />
Remove sheet pan from the oven and turn sausage pieces over. Then spread sausage and sweet potatoes apart and tuck broccoli pieces between them.<br />
<br />
Put sheet pan back in the oven and cook 15 minutes more, or until broccoli is done to your liking and sausages and sweet potatoes are nicely browned.<br />
<br />
Season with a little salt and fresh-ground black pepper and serve hot.<br />
<br />
9 WW Blue Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-86430874367955425812020-01-29T12:04:00.005-05:002020-01-29T12:05:38.678-05:00Fideo LocoAnother one, I made. It was pretty easy, and very flavorful.<br />
<br />
<b><i><span style="font-size: large;">Fideo Loco</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PiwrXlh10AA/XjG7HOyX4vI/AAAAAAAAE-0/rWcY4Xe9c9wHB8OiUF0WiupGFdXvmMEeQCNcBGAsYHQ/s1600/fideo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-PiwrXlh10AA/XjG7HOyX4vI/AAAAAAAAE-0/rWcY4Xe9c9wHB8OiUF0WiupGFdXvmMEeQCNcBGAsYHQ/s400/fideo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Servings 6<br />
Author <a href="https://www.homesicktexan.com/2020/01/fideo-loco.html">Lisa Fain, Homesick Texan</a><br />
<br />
<b>Ingredients</b><br />
For the beef:<br />
1 teaspoon safflower oil (didn't use)<br />
1 pound ground beef (used 93%)<br />
1/2 medium yellow onion, diced<br />
4 cloves garlic, minced<br />
1 tablespoon chili powder<br />
1 tablespoon ground cumin<br />
1 teaspoon dried oregano<br />
Pinch cayenne<br />
1/2 teaspoon kosher salt<br />
1/2 cup chopped cilantro<br />
<br />
For the fideo:<br />
1/2 medium yellow onion, diced<br />
4 cloves garlic, minced<br />
1 (15-ounce) can diced tomatoes<br />
2 chipotle chiles en adobo<br />
1 tablespoon chili powder<br />
1 tablespoon ground cumin<br />
1/2 teaspoon kosher salt<br />
5 cups water (used 4)<br />
1 tablespoon safflower oil (used olive oil)<br />
4 ounces thin noodles such as vermicelli or capellini, broken into 1-inch pieces<br />
2 cups pinto beans or 1 (15-ounce) can pinto beans, drained<br />
1 tablespoon lime juice<br />
1/2 cup chopped cilantro<br />
<br />
<b>Instructions</b><br />
In a Dutch oven, heat the oil (didn't use) on medium-low and add the beef and onion. While occasionally stirring, cook until the onions are soft and the beef is beginning to brown, about 7 minutes. Stir in the garlic, chili powder, cumin, oregano, cayenne, salt, and cilantro and while stirring occasionally, continue to cook for 10 more minutes. Taste and adjust seasonings and then pour the beef into a mixing bowl.<br />
<br />
Meanwhile, for the fideo, place in a blender the onion, garlic, diced tomatoes, chipotle chiles en adobo, chili powder, cumin, and salt. Once you’ve moved the cooked meat from the pot, add the water to the pot and swirl around while scraping the bottom to get all the remaining bits. Add the water to the blender and then blend until smooth (4 Cups of water will make a mess in the blender, so I can't imagine 5). Add the oil to the pot and pasta. While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes.
<br />
Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro. Taste and adjust seasonings. Serve warm topped with Cotija cheese and with tortillas on the side, if you like. (I added Queso Fresco, Cilantro, and Pico - not counted in the points)<br />
<br />
<br />
6 WW Blue Points (my additions/subtractions at 6 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-10644954861942955622020-01-29T11:50:00.002-05:002020-01-29T11:59:37.872-05:00CROCKPOT CREAMY WHITE CHICKEN CHILII made this while D was coming back into town. It was pretty easy, and I was able to assemble it the night before). It was also good, although I wish it had been spicier. I'd add jalapenos next time.<br />
<br />
<span style="font-size: large;"><b><i>CROCKPOT CREAMY WHITE CHICKEN CHILI</i></b></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-zJtC50QFTDI/XjG32jMjvBI/AAAAAAAAE-o/A7J_QVVZZucXB1JTGyj7tUmXugAWBxbWgCNcBGAsYHQ/s1600/soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-zJtC50QFTDI/XjG32jMjvBI/AAAAAAAAE-o/A7J_QVVZZucXB1JTGyj7tUmXugAWBxbWgCNcBGAsYHQ/s400/soup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Prep Time 5 minutes<br />
Cook Time 8 hours<br />
Total Time 8 hours 5 minutes<br />
Servings 8 (I got 6)<br />
Author <a href="https://theskinnyishdish.com/crockpot-creamy-white-chicken-chili/#wprm-recipe-container-3299">Star</a><br />
<br />
<b>Ingredients</b><br />
1-½ lbs chicken breast, raw<br />
2 15.5 ounce Great Northen Beans (3 cups) drained, but not rinsed<br />
2 4 ounce cans cans diced mild green chiles<br />
Add a 4 ounce can of diced jalapenos<br />
1 ½ cups corn, frozen (used a 14 oz can of non salted corn)<br />
1 ¾ cups chicken broth low sodium, if available (used 2 cups)<br />
2 tsp cumin<br />
2 tsp garlic powder<br />
2 tsp onion powder<br />
2 tsp chili powder<br />
1 tsp kosher salt<br />
1 tsp Lawry’s Seasoned Salt (I don't know what this is, so I used Penzy's Arizona seasoning)<br />
1 tsp pepper<br />
¼ tsp cayenne pepper more or less depending on level of spice preference<br />
1/2 cup half and half (I used fat free)<br />
4 oz light cream cheese<br />
<br />
<b>Instructions</b><br />
In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours. <br />
<br />
Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes.
<br />
<br />
Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. (not counted in points). Enjoy! <br />
<br />
3 WW Blue Points (my additions/subtractions at 6 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-46407379991823717172020-01-29T11:42:00.001-05:002020-01-29T11:42:06.667-05:00Avocado Salmon Rice BowlI made this!<br />
<br />
D was out of town last week, so I tried to think of food he doesn't care for, and have it. He doesn't like Salmon or a ton of lime, so this looked great. Although I don't really like rice. But I decided to try it. What I got, was really good, if you like salmon, lime, AND cilantro.<br />
<br />
There wasn't a lot of rice the way I made it, so I was good. I would have again. I might lessen the honey next time or just not use it in the rice.<br />
<br />
<b><i><span style="font-size: large;">Avocado Salmon Rice Bowl</span></i></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-p3X_Pg5oc5E/XjG1tpMeq8I/AAAAAAAAE-c/KwjPnQmOD2gz82lJLkI5U8TAXgdepm1IgCNcBGAsYHQ/s1600/salmon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-p3X_Pg5oc5E/XjG1tpMeq8I/AAAAAAAAE-c/KwjPnQmOD2gz82lJLkI5U8TAXgdepm1IgCNcBGAsYHQ/s400/salmon.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Prep Time: 10 minutes<br />
Cook Time: 6 minutes<br />
Total Time: 16 minutes<br />
Servings 2<br />
<br />
Adapted from <a href="https://www.willcookforsmiles.com/avocado-salmon-rice-bowl/">Willcookforsmiles.com </a><br />
<br />
<b>Ingredients</b><br />
Rice<br />
1 cup Minute Rice Jasmine Rice (the microwaveable kind<br />
Salt<br />
1/2 lime, juice only<br />
2 Tbsp minced fresh cilantro<br />
1 Tbsp honey<br />
2 Tbsp chicken or vegetable stock<br />
<br />
Salmon:<br />
1 lb salmon fillets skin on<br />
1 Tbsp lime juice (I used 2 TBSP, which made it a little runny)<br />
1 Tbsp honey<br />
2 Tbsp minced fresh cilantro<br />
Salt to taste (didn't use)<br />
<br />
Avocado Topping:<br />
1 ripe avocado<br />
1 tbsp lime juice<br />
1 tbsp minced fresh cilantro<br />
1/2 tsp chili powder<br />
<br />
<b>Instructions </b><br />
Rice:
Cook rice in the microwave. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.<br />
<br />
Salmon:
Preheat grill pan on medium. Mix lime juice, honey, and cilantro together. Rub the salmon skin with some oil and place the fillets skin down on the heated pan for 4 minutes. Flip and rub salmon fillets with the lime mixture on all exposed sides. (Some glaze will likely run down onto the pan, it will most likely get quite scorched). Cook another 2 minutes.<br />
<br />
Avocado:
Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder (you can add salt if you want). Gently mix.<br />
<br />
To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.<br />
<br />
12 WW Blue Points (my additions/subtractions at 2 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-58499169406895847522020-01-09T11:52:00.000-05:002020-01-09T11:52:11.443-05:00Skillet Balsamic Garlic ChickenThis one was pretty good, and it was pretty fast. The chicken was a little dry, but it's breasts. I liked the sauce. And we had with broccoli and egg noodles.<br />
<br />
<b><i><span style="font-size: large;">Skillet Balsamic Garlic Chicken</span></i></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Aq2w2N6GzI0/XhdaA_t3yaI/AAAAAAAAE-I/7RMs7I1JmucjzK_yEhdXYqjAfuXzPC7yQCNcBGAsYHQ/s1600/Cider.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-Aq2w2N6GzI0/XhdaA_t3yaI/AAAAAAAAE-I/7RMs7I1JmucjzK_yEhdXYqjAfuXzPC7yQCNcBGAsYHQ/s400/Cider.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Author: <a href="https://cookiesandcups.com/skillet-balsamic-garlic-chicken/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+cookiesandcups+(cookies+and+cups)">Cookies and Cups</a><br />
Prep Time: 10 minutes <br />
Cook Time: 30 minutes <br />
Total Time: 40 minutes <br />
Yield: serves 4
<br />
<br />
<b>Ingredients:</b><br />
1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick<br />
salt and pepper to season chicken<br />
2 tablespoons olive oil (Used Pam)<br />
8 cloves garlic, finely chopped<br />
1 pound mushrooms, sliced (it's a lot!)<br />
1/3 cup balsamic vinegar<br />
3/4 cup chicken broth<br />
1 Bay leaf<br />
1 teaspoon dried thyme<br />
2 tablespoons butter, cubed<br />
<br />
<b>Instructions</b>:<br />
Season the raw chicken liberally with salt and pepper on both sides.<br />
<br />
I think D cooked differently than below (but I don't know how). I probably would take the chicken out, cook, add the chicken back in, and resume.<br />
<br />
Heat 2 tablespoons of olive oil (PAM) in a large 10-inch skillet over medium high heat. When skillet and oil are hot, place the chicken in the skillet evenly. Cook the chicken on one side for 5 minutes until browned, flip the chicken and cook for 3 more minutes.<br />
<br />
Add the garlic and the mushrooms into the pan and stir to combine. Work the mushrooms under the chicken, so the chicken is sitting on top of the mushrooms. Cook this for 5 minutes until the mushrooms begin to soften. Add in the vinegar, broth, Bay leaf and thyme.<br />
<br />
Cover and cook for 10 minutes. Then uncover the skillet and cook for an additional 5-7 minutes to thicken the sauce slightly.<br />
<br />
Lastly add in the butter and cook for 2 more minutes.<br />
<br />
4 WW Blue Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-11705325821771721042020-01-09T11:38:00.001-05:002020-01-09T11:38:08.381-05:00Spicy Sriracha Shrimp and BroccoliD and I discussed how 4 people eat 2 pounds of shrimp. It seems like a lot. So we only bought 1 pound.<br />
<br />
Of course after he cooked it, we both thought it needed more broccoli. And it was spicy. We had with rice.<br />
<br />
<b><i><span style="font-size: large;">Spicy Sriracha Shrimp and Broccoli</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-gVbdDxrhANs/XhdW18tSUrI/AAAAAAAAE98/mmkk3fwRqMAv11a9l65vAPiIUJAHWYjJgCNcBGAsYHQ/s1600/shrimp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-gVbdDxrhANs/XhdW18tSUrI/AAAAAAAAE98/mmkk3fwRqMAv11a9l65vAPiIUJAHWYjJgCNcBGAsYHQ/s400/shrimp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Prep 10 mins<br />
Cook 10 mins<br />
Total 20 mins<br />
Yield 4 servings<br />
<br />
<br />
Adapted from <a href="https://bakerbynature.com/20-minute-skinny-sriracha-shrimp-and-broccoli/">bakerbynature </a><br />
<br />
Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!
<br />
<b><br /></b>
<b>Ingredients</b><br />
For the brown sauce:<br />
4 tablespoons low-sodium soy sauce<br />
1 tablespoon orange juice (fresh, preferably)<br />
1 1/2 tablespoons sriracha hot sauce<br />
1 tablespoon light brown sugar<br />
1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)<br />
5 cloves garlic, minced<br />
2 teaspoons sesame oil<br />
1 teaspoon cornstarch<br />
Additional Ingredients:<br />
1 1/2 tablespoons sesame oil<br />
1 pound medium shrimp, peeled and deveined<br />
4 cups (about 2 large heads) broccoli florets -Next time add more<br />
<br />
<b>Instructions</b><br />
For the Brown Sauce:
In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.<br />
<br />
To cook:<br />
Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once!<br />
<br />
3 WW Blue Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-3292098630541276662020-01-07T12:32:00.000-05:002020-01-07T12:32:10.755-05:00Sriracha Brown Sugar ChickenThis reminds me of <a href="https://alsrecipereviews.blogspot.com/2008/01/spicy-honey-brushed-chicken-thighs.html">Spicy Honey-Brushed Chicken Thighs</a> and <a href="https://alsrecipereviews.blogspot.com/2012/01/asian-glazed-chicken-thighs.html">Asian-Glazed Chicken Thighs</a>. The heat builds up as you eat it (if you have fresh sriracha).<br />
<br />
It was very good.
However, the original picture shows <a href="https://dinnerthendessert.com/sriracha-brown-sugar-chicken/#wprm-recipe-container-10629">chicken in a sauce</a>. The way the recipe is written, you'll get a paste. Add 2 TBSP of chicken broth to it. We had with broccoli and rice.
<br />
<br />
<b><i><span style="font-size: large;">Sriracha Brown Sugar Chicken</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rl21GvpgZIw/XhS_6UzcySI/AAAAAAAAE9w/YF9fTREA8vw2hzrATuNrMkE_bPMUOI-4wCNcBGAsYHQ/s1600/Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-rl21GvpgZIw/XhS_6UzcySI/AAAAAAAAE9w/YF9fTREA8vw2hzrATuNrMkE_bPMUOI-4wCNcBGAsYHQ/s400/Chicken.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Yield: 4 servings<br />
Prep Time: 5 minutes<br />
Cook Time: 25 minutes<br />
Total Time: 30 minutes<br />
Course: Dinner<br />
Cuisine: American<br />
Author: <a href="https://dinnerthendessert.com/sriracha-brown-sugar-chicken/#wprm-recipe-container-10629">Sabrina Snyder</a><br />
<br />
<b>Ingredients</b><br />
4 chicken thighs , boneless, skinless (used 1.75 pounds)<br />
1/2 teaspoon garlic powder (or 2 cloves garlic - minced) (2 cloves)<br />
1/2 cup light brown sugar , packed<br />
3 tablespoons Sriracha Sauce<br />
1 teaspoon Kosher salt<br />
1/4 teaspoon coarse ground black pepper<br />
Add 2 TBSP non-fat chicken broth<br />
<br />
<b>Instructions</b><br />
Pre-heat oven to 425 degrees.<br />
<br />
Mix all the ingredients together in a large bowl and place the chicken into an oven safe cooking dish, pouring the rest of the sauce over the chicken in the pan.<br />
<br />
Bake, uncovered, for 20-25 minutes (if the sauce gets a bit dry or thick, remove chicken when done, add 1/2 cup water and whisk to loosen sauce, then pour over baked chicken).<br />
<br />
<b>Nutrition Information</b><br />
Yield: 4 servings, Amount per serving: 242 calories, Calories: 242g, Carbohydrates: 27g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 107mg, Sodium: 948mg, Potassium: 327mg, Sugar: 27g, Vitamin A: 45g, Vitamin C: 7.3g, Calcium: 33g, Iron: 1.2g<br />
<br />
8 Smart Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-44162072572430113052020-01-07T12:01:00.002-05:002020-01-07T12:01:59.621-05:00Chicken Pinot Noir with Wild Mushrooms and Fresh BasilI was feeling a little comfort foodish, and found this recipe. D said of course after verifying that we could have it with thighs, and that it would serve 4 people.<br />
<br />
So that's what he did, and it was good.<br />
We had with Roasted Cauliflower and plain pasta.<br />
<br />
D did say it is a Sunday dish, not one to make after work.<br />
<br />
<b><i><span style="font-size: large;">Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
</span></i></b><br />
<br />
Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair! A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!<br />
<br />
PREP TIME: 20 minutes<br />
COOK TIME: 1 hour 15 minutes<br />
TOTAL TIME: 1 hour 35 minutes<br />
SERVINGS: 4<br />
Adapted from: <a href="https://www.fromachefskitchen.com/chicken-pinot-noir-with-wild-mushrooms-and-fresh-basil/">From A Chef's Kitchen</a><br />
<br />
<b>Ingredients</b><br />
Cooking Spray<br />
Salt and freshly ground black pepper<br />
4 Chicken Thighs, (bone in, skin on)<br />
1/2 medium onion, chopped<br />
8 cloves garlic, halved<br />
3 small plum tomatoes, seeded and chopped (or 1 cup drained, canned diced tomatoes)<br />
1 cup dry red wine, preferably pinot noir (used Josh Pinot Noir)<br />
1 can (14.5-ounce) chicken broth<br />
1 teaspoon dried oregano<br />
1/2 teaspoon dried thyme<br />
2 tablespoons butter, softened, divided<br />
1 tablespoon all-purpose flour<br />
8 ounces mixed wild mushrooms (cremini, oyster and shiitake), sliced<br />
1/4 cup chopped fresh basil<br />
<br />
<b>Instructions</b><br />
Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.<br />
<br />
Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven.<br />
<br />
Place chicken breasts skin side down in the hot oil and brown 4-5 minutes or until golden. Turn and brown the other side approximately 4-5 minutes. Transfer to a plate.<br />
<br />
Heat remaining 1 tablespoon olive oil in the Dutch oven and add the onion.<br />
<br />
Reduce heat to medium and cook onion 3-4 minutes or until softened.<br />
<br />
Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.<br />
<br />
Add the wine and bring to a boil, scraping up any browned bits. Add the chicken broth, oregano and thyme and return to a boil.<br />
<br />
Place chicken skin side down in the pot, cover tightly and place in the oven. Cook 1 hour, turning once or until chicken is thoroughly cooked and tender. Transfer Dutch oven to the stovetop.<br />
<br />
Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.<br />
<br />
Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan.<br />
<br />
Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in chopped fresh basil, adjust seasoning with salt and black pepper and serve.<br />
<br />
10 Smart Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-34387511779169174842019-10-25T06:55:00.001-04:002019-10-25T06:56:46.739-04:00Greek Style Spicy Calamari (Kalamaria Kaftera)I love Calamari, and when I saw this recipe I had to have it. Unfortunately unbreaded calamari is difficult to find in Atlanta. Then D had to make a trip to Restaurant Depot, so he bought a box of frozen calamari, and I was happy.<br />
<br />
It's squid. I liked it. It was chewy, but when is it not. We would have again.<br />
<br />
<span style="font-size: large;"><b><i>Greek Style Spicy Calamari (Kalamaria Kaftera) </i></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Ne7DAy05oGU/XbLT7vqzP1I/AAAAAAAAE9M/fsPe50l4RacAtENmN3UvfaDOn6DgYffFQCNcBGAsYHQ/s1600/calamari.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="298" src="https://1.bp.blogspot.com/-Ne7DAy05oGU/XbLT7vqzP1I/AAAAAAAAE9M/fsPe50l4RacAtENmN3UvfaDOn6DgYffFQCNcBGAsYHQ/s400/calamari.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
From <a href="https://www.greekboston.com/food/kalamaria-kaftera-recipe/">Greek Boston</a><br />
Serves 3 big servings<br />
<br />
<b>Ingredients </b><br />
2 tablespoons Greek olive oil<br />
2 pounds fresh calamari, cleaned and cut into small rings<br />
1 large onion, halved and sliced thin<br />
4 medium tomatoes, peeled (optional) and chopped<br />
2 cloves garlic, minced<br />
1 1/2 cups chopped, fresh parsley<br />
1 teaspoon dried thyme<br />
3 bay leaves<br />
1 teaspoon red pepper flakes<br />
2 1/2 cups dry white wine (I bought Pinot Grigio but D said next time to buy Chardonnay)<br />
1 teaspoon tomato paste, mixed with two tablespoons water<br />
1 teaspoon sea salt<br />
1/4 teaspoon black pepper<br />
<br />
<b>Instructions on How to Prepare Greek Spicy Calamari </b><br />
Add the oil to a large Dutch oven or soup pot and heat over medium. Add the calamari and onion and saute together for two minutes. Add the onions, garlic, parsley, thyme, bay leaves, and red pepper and saute for another minute. Add the white wine, tomato paste, sea salt, and pepper and stir together with a wooden spoon. Cover the pot and raise the heat to medium-high. Bring the mixture to a boil and then lower the heat to medium-low. Simmer the calamari for about 60 minutes. Remove the bay leaves and serve immediately. This tastes great when served with slices of Greek bread!<br />
<br />
9 Smart Points (my additions/subtractions at 3 servings) - Cheese not includedAl's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-9590781703485545212019-10-23T14:33:00.002-04:002019-10-23T14:33:58.027-04:00One Pot Roasted Red Pepper And Sausage AlfredoThis one was really good, but high in Points. Definitely would have again, during training season or would figure out how to make it less points (chicken sausage).<br />
<br />
<b><i><span style="font-size: large;">One Pot Roasted Red Pepper And Sausage Alfredo</span></i></b><br />
<b><i><span style="font-size: large;"><br /></span></i></b>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-49ocx3imYhc/XbCcYwTn4NI/AAAAAAAAE9A/iF37RyiqCPc8sJB4com_bo3IYmyTvpiBgCNcBGAsYHQ/s1600/pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-49ocx3imYhc/XbCcYwTn4NI/AAAAAAAAE9A/iF37RyiqCPc8sJB4com_bo3IYmyTvpiBgCNcBGAsYHQ/s400/pasta.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Adapted From:<a href="https://hostthetoast.com/one-pot-roasted-red-pepper-and-sausage-alfredo/#tasty-recipes-9947"> Host the Toast</a><br />
Prep Time: 5 mins<br />
Cook Time: 25 mins<br />
Total Time: 30 minutes<br />
Servings: 6 (1.25 Cups)<br /><br />
<br />
<b>INGREDIENTS</b><br />
3/4 lb Italian sausage<br />
4 cloves garlic, finely chopped<br />
1 tablespoon olive oil (didn't use) <br />
1 1/2 cups milk, plus 1/4 cup for the sauce (used 2%)<br />
1 1/2 cups chicken broth, plus 1/4 cup for the sauce<br />
1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)<br />
8 oz goat cheese<br />
1/2 cup grated parmesan<br />
Salt and pepper, to taste<br />
3 handfuls fresh spinach<br />
Added Broccoli<br />
Kosher salt and freshly ground black pepper, to taste<br />
12 oz pasta of your choice<br />
<br />
<b>INSTRUCTIONS </b><br />
Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.<br />
<br />
In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.<br />
<br />
Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.<br />
<br />
Stir in spinach, 1 handful at a time, and cook until wilted and hot.(add in the broccoli)<br />
<br />
Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.<br />
<br />
19 Smart Points (my additions/subtractions at 6 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-3626954440704050242019-10-23T11:58:00.000-04:002019-10-23T11:58:22.886-04:00Whole30 Chipotle Beef and Avocado BowlsAfter we Un-Paleo-ed/Un-Whole30-ed this, it was really good.<br />
<br />
<b><i><span style="font-size: large;">Whole30 Chipotle Beef and Avocado Bowls (Sofritas Copycat, Paleo)</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-P8qFuy3kQS8/XbB4EQEFObI/AAAAAAAAE80/pxK64vnRG5g85JnkypHc0aAzMT-t21DJQCNcBGAsYHQ/s1600/whole%2B330.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-P8qFuy3kQS8/XbB4EQEFObI/AAAAAAAAE80/pxK64vnRG5g85JnkypHc0aAzMT-t21DJQCNcBGAsYHQ/s400/whole%2B330.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Course Main Course<br />
Adapted from: <a href="https://40aprons.com/whole30-chipotle-beef-avocado-bowls-paleo/#wprm-recipe-container-15381">40Aprons</a><br />
Prep Time 10 minutes<br />
Cook Time 20 minutes<br />
Total Time 30 minutes<br />
<br />
<b>Ingredients</b><br />
Smoky Sauce<br />
1 poblano pepper<br />
1/2 Tbsp. chipotle pepper powder<br />
3 cloves garlic<br />
3/4 cup tomato salsa<br />
2 Tbsp. avocado oil (didn't use)<br />
1/2 teaspoon salt<br />
<br />
Whole30 Chipotle Beef and Avocado Bowls<br />
16 ounces ground beef (used 96/4)<br />
8 ounces baby Bella mushrooms minced<br />
2 Cups cooked rice <br />
2 limes juice of, divided<br />
1 cup fresh cilantro chopped, plus more for garnish, if desired<br />
4 coontainers of Wholly Guacamole Minis, Classic<br />
1/2 cup minced red onion plus more for garnish, if desired<br />
Tomato for garnish<br />
<br />
<b>Instructions</b><br />
Roast the poblano pepper: Preheat the broiler then place poblano pepper on the oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.<br />
<br />
Make the smoky sauce: When poblano pepper is cooled to the touch, peel off the blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.<br />
<br />
In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple of minutes until bubbly and a bit thickened. Remove from heat.<br />
<br />
Make the cilantro-lime rice: Stir together cooked rice, juice of 1 lime, about 2/3 cup cilantro, and plenty of salt.<br />
<br />
Serve your Whole30 chipotle beef and avocado bowls: divide cilantro-lime rice among bowls, then top with beef mixture. Finish with a couple big, heaping spoonfuls of guacamole. Garnish with additional chopped cilantro, tomato and red onion, if desired.
<br />
<br />
9 Smart Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-63349947332692392512019-10-22T10:17:00.003-04:002019-10-22T10:17:31.568-04:00Mushroom Ravioli with SpinachWe had this one on a Friday Night for "carb night," (the night before a run). D added chicken. Definitely would have again. I didn't build it in the WW builder.<br />
<br />
<b><i><span style="font-size: large;">Mushroom Ravioli with Spinach</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-suuNZa8qWh4/Xa8PQgLYitI/AAAAAAAAE8o/zK_Tqis8JSI6pk80LccZTuD5oHp65ZK-wCNcBGAsYHQ/s1600/ravioli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1397" data-original-width="1600" height="348" src="https://1.bp.blogspot.com/-suuNZa8qWh4/Xa8PQgLYitI/AAAAAAAAE8o/zK_Tqis8JSI6pk80LccZTuD5oHp65ZK-wCNcBGAsYHQ/s400/ravioli.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Prep Time: 15 mins<br />
Cook Time: 15 mins<br />
Total Time: 30 mins<br />
<br />
Mushroom Ravioli with Spinach - this easy meatless pasta dinner requires only 6 ingredients and 30 minutes! Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.
<br />
<br />
Course: Main Course<br />
Cuisine: Italian<br />
Servings: 4 people <br />
Calories: 375 kcal<br />
Adapted from<a href="https://juliasalbum.com/mushroom-ravioli/#wprm-recipe-container-17250"> Julia</a><br />
<br />
<b>Ingredients</b><br />
10 oz ravioli (cheese ravioli, pesto-filled, etc.)<br />
2 tablespoons olive oil (I would defintely cut back on this) <br />
1/4 cup sun-dried tomatoes , chopped<br />
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)<br />
Add 12 oz sauteed chicken, cut in 1-inch chunks <br />
5 oz spinach , fresh<br />
4 cloves garlic , minced<br />
1/4 teaspoon red pepper flakes<br />
1 tablespoon olive oil (don't need) <br />
salt and pepper<br />
<br />
<b>Instructions </b><br />
Cook ravioli until al dente. Drain.<br />
<br />
In a large skillet, heat 2 tablespoons olive oil on medium heat.<br />
<br />
Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.<br />
<br />
Add in sauteed chicken. <br />
<br />
Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.<br />
<br />
To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.<br />
<br />
Season with salt and pepper.<br />
<br />Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-31407044009578151632019-10-22T09:04:00.003-04:002019-10-22T09:04:48.740-04:00Best-Ever Chicken CarbonaraThis was really good. I didn't build it in the WW Builder.<br />
<br />
<span style="font-size: large;"><b><i>Best-Ever Chicken Carbonara</i></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SIfcVZcuSDw/Xa7-MCG_whI/AAAAAAAAE8c/fvfO8VvWzY4nAMGjfAhS81f1Xg5N1U9ggCNcBGAsYHQ/s1600/carbonara.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1314" data-original-width="1600" height="327" src="https://1.bp.blogspot.com/-SIfcVZcuSDw/Xa7-MCG_whI/AAAAAAAAE8c/fvfO8VvWzY4nAMGjfAhS81f1Xg5N1U9ggCNcBGAsYHQ/s400/carbonara.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
From <a href="https://www.delish.com/cooking/recipe-ideas/recipes/a48598/chicken-carbonara-pasta-recipe/">Delish.com</a><br />
<br />
YIELDS: 4 SERVINGS
<br />
PREP TIME: 0 HOURS 15 MINS<br />
TOTAL TIME: 0 HOURS 25 MINS<br />
<br />
<b>INGREDIENTS</b><br />
12 oz. fettuccine<br />
4 slices bacon<br />
3 cloves garlic, minced<br />
1/2 lb. boneless skinless chicken breasts, cut into strips<br />
Kosher salt<br />
Freshly ground black pepper<br />
4 large eggs, beaten<br />
3/4 c. freshly grated Parmesan, plus more for garnish<br />
1/3 c. freshly chopped parsley, plus more for garnish<br />
<br />
<b>DIRECTIONS</b><br />
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.<br />
<br />
Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.<br />
<br />
Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.<br />
<br />
Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.<br />
<br />
In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.<br />
<br />
Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)<br />
<br />
Garnish with Parmesan and parsley and serve immediately.Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-8043935577773575902019-10-22T08:40:00.000-04:002019-10-22T08:40:19.422-04:00Skillet Shrimp FajitasWe had this in July. It was good.<br />
<br />
<b><i><span style="font-size: large;">Skillet Shrimp Fajitas</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fvz8npOaKBU/Xa73qg4UPkI/AAAAAAAAE74/gIdizjwCwiYI28tKoZvguwTanTHe35_7ACNcBGAsYHQ/s1600/tavo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-fvz8npOaKBU/Xa73qg4UPkI/AAAAAAAAE74/gIdizjwCwiYI28tKoZvguwTanTHe35_7ACNcBGAsYHQ/s400/tavo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Prep Time: 10 mins<br />
Cook Time: 27 mins<br />
Total Time: 25 mins<br />
From <a href="https://www.number-2-pencil.com/skillet-shrimp-fajitas-easy-dinner-recipe/">No.2 Pencil</a><br />
<br />
Servings: 4<br />
<br />
<b>Ingredients</b><br />
1 1/2 pounds of shrimp peeled and deveined, tails removed patted dry<br />
1 yellow bell pepper sliced thin<br />
1 red bell pepper sliced thin<br />
1 orange bell pepper sliced thin<br />
1 small red onion sliced thin<br />
1 1/2 tablespoons of extra virgin olive oil divided<br />
1 teaspoon of kosher salt<br />
several turns of freshly ground pepper<br />
2 teaspoons of chili powder<br />
1/2 teaspoon of garlic powder<br />
1/2 teaspoon of onion powder<br />
1/2 teaspoon of ground cumin<br />
1/2 teaspoon of smoked paprika<br />
lime<br />
fresh cilantro for garnish<br />
tortillas, warmed (not included in points)<br />
Cheese and guacamole (not included in points)<br />
<br />
<b>Instructions</b><br />
In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, cumin and smoked paprika. <br />
<br />
Heat 1 tablespoon of olive oil over high heat in a 12 inch cast iron pan. <br />
<br />
Add onions and bell peppers and 1/2 of seasoning mixture. Cook for about five minutes, or until onions and bell peppers are tender. <br />
<br />
Push onions and bell peppers to the side of the skillet to make room for the shrimp.<br />
<br />
Add remaining olive oil to skillet, followed by shrimp and remaining seasoning mixture.<br />
<br />
Saute shrimp until pink and cooked through. <br />
<br />
Squeeze juice from one fresh lime over skillet and sprinkle with chopped cilantro. Serve in warm tortillas. <br />
<br />
2 Smart Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-87779900613417117132019-08-08T11:50:00.000-04:002019-08-08T11:55:42.270-04:00Grilled Salmon with Orzo, Feta, and Red Wine VinaigretteI made this. It involved a lot of bowls and pans. So automatically, it was not something D would have liked making. Anyway, he was working late, and I decided to help out and start dinner, but the I got really hungry and made the whole thing.<br />
<br />
It was pretty tasty. He liked everything but the salmon, of course.<br />
<br />
<b><i><span style="font-size: large;">Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IIlCG7dxlcM/XUxElfnm6qI/AAAAAAAAE7M/xiixqU4z-TIMLHyqaxwj3WiZYLQSNRZDQCLcBGAs/s1600/salmon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-IIlCG7dxlcM/XUxElfnm6qI/AAAAAAAAE7M/xiixqU4z-TIMLHyqaxwj3WiZYLQSNRZDQCLcBGAs/s400/salmon.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Adapted from <a href="https://www.epicurious.com/recipes/food/views/grilled-salmon-with-orzo-feta-and-red-wine-vinaigrette-51163620">Curtis Stone</a><br />
<br />
YIELD: Serves 4<br />
ACTIVE TIME: 15 minutes<br />
TOTAL TIME: 35 minutes<br />
<br />
<b>INGREDIENTS</b><br />
Orzo<br />
1 1/2 cups orzo (next time use 1 Cup...it made a lot)<br />
4 tablespoons red wine vinegar<br />
3 tablespoons finely chopped shallots<br />
2 garlic cloves, finely chopped<br />
5 tablespoons extra-virgin olive oil (Next time use 4)<br />
Kosher salt and freshly ground black pepper<br />
2 ounces fresh baby spinach (about 3 cups not packed)<br />
1 1/2 cups grape tomatoes, cut in half<br />
1/2 cup pine nuts, toasted (see Kitchen Note)<br />
1/4 cup thinly sliced fresh basil leaves<br />
1 cup crumbled feta cheese (4 ounces)<br />
2 tablespoons chopped fresh chives, for garnish<br />
Salmon<br />
Four 5-ounce skinless salmon fillets<br />
Pam, for coating the fish<br />
Kosher salt and freshly ground black pepper<br />
<br />
<b>PREPARATION</b><br />
1. Prepare an outdoor grill for medium- high cooking over direct heat.<br />
<br />
2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.<br />
<br />
3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.<br />
<br />
4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.<br />
<br />
5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.<br />
<br />
6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.<br />
<i><br /></i>
<i>Toasting Pine Nuts</i><br />
<br />
To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.<br />
<br />
18 Smart Points (my additions/subtractions at 4 servings)<br />
Next time changes: 15 Smart Points (my additions/subtractions at 4 servings)<br />
<br />Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-32209882730050618292019-07-10T11:38:00.004-04:002019-07-10T11:38:52.012-04:00Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy SlawI sent this recipe over to D hoping he'd say yes. He did. This was good. It seemed pretty quick. I ended up mixing the slaw with the rice, which I enjoyed better.<br /><br />Would have again.<br />
<br />
<b><i><span style="font-size: large;">Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5aJ2kOFSWg8/XSYErtcPTLI/AAAAAAAAE6o/yEvKfeLybMMUAHPMVKMSisIHkVKHCzBjwCLcBGAs/s1600/salmon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-5aJ2kOFSWg8/XSYErtcPTLI/AAAAAAAAE6o/yEvKfeLybMMUAHPMVKMSisIHkVKHCzBjwCLcBGAs/s400/salmon.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Hands-on Time: 20 Mins<br />
Total Time: 20 Mins<br />
Yield
Serves 4 (serving size: 1 fillet, 3/4 cup slaw, and 1/2 cup rice)<br />
<br />
You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.<br />
<br />
<b>Ingredients</b><br />
2 cups thinly sliced bok choy (used 4C of Napa)<br />
1/2 cup grated carrot <br />
1/2 cup sliced red bell pepper <br />
2 tablespoons rice vinegar <br />
1 teaspoon dark sesame oil <br />
1/2 teaspoon Sriracha <br />
1/4 cup dry-roasted unsalted cashews <br />
2 tablespoons hoisin sauce <br />
1 tablespoon fresh lime juice <br />
1 garlic clove, grated <br />
4 (6-ounce) salmon fillets (about 1 inch thick) <br />
1/4 teaspoon kosher salt <br />
Cooking spray <br />
2 cups hot cooked brown rice (used 4 containers of Minute Rice Brown Wild Rice...about 1 c per each container)<br />
<br />
<b>Preparation</b><br />
Step 1
Place bok choy and next 5 ingredients in a large bowl; toss to combine. Sprinkle with cashews.<br />
<br />
Step 2
Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).<br />
<br />
Step 3
Combine hoisin, juice, and garlic in a small bowl. Sprinkle salmon with salt, and lightly coat with cooking spray. Place salmon on preheated pan; broil 6 minutes. Brush salmon with 1 1/2 tablespoons hoisin mixture. Broil an additional 2 minutes or until desired degree of doneness. Brush salmon with remaining 1 1/2 tablespoons hoisin mixture. Serve with rice and slaw.<br />
<br />
<b>Nutritional Information </b><br />
Calories: 506; Fat: 20.2g; Satfat: 3.2g; Monofat: 7g; Polyfat: 6.5g; Protein: 46g; Carbohydrate: 35g; Fiber: 5g; Cholesterol: 108mg; Iron: 4mg; Sodium: 498mg; Calcium: 258mg
<br />
<br />
<i>COOKING LIGHT</i>, January 2015<br />
<br />
9 Smart Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-42336187116200803552019-06-19T12:20:00.001-04:002019-06-19T12:20:57.584-04:00Portuguese Chicken ( Peri Peri Chicken) with Crispy PotatoesBoth D and I liked the smokiness of this chicken, but we both thought it would be spicier. Either way, it was really good. The sauce on the potatoes was good too. D said he thinks it would be better with chicken thighs on the grill. So we'll probably try that. We had with broccoli.<br />
<br />
<b><span style="font-size: large;"><i>Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes</i></span></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-OZDM5DQ3NmU/XQpgCd4mQEI/AAAAAAAAE6U/JpMgy5IuFK0R8Mo6iJRQToIz--3DXwT-wCLcBGAs/s1600/Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-OZDM5DQ3NmU/XQpgCd4mQEI/AAAAAAAAE6U/JpMgy5IuFK0R8Mo6iJRQToIz--3DXwT-wCLcBGAs/s400/Chicken.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Author: <a href="https://www.feastingathome.com/portuguese-chicken-and-potatoes/#tasty-recipes-19732">Sylvia Fountaine| Feasting at Home </a><br />
<br />
PrepTime: 20 mins<br />
Cook Time: 70 mins<br />
Total Time: 1 hour 30 minutes
<br />
Yield: 6 (we got 5 servings)<br />
<br />
<b>Ingredients</b><br />
<br />
1 small Whole Chicken (3–4 lbs) or sub chicken pieces ( see notes)<br />
1 ½ lbs potatoes (yukon or reds), thinly sliced<br />
<br />
Marinade:<br />
2 Dried Ancho Chilies-re-hydrated<br />
2 tablespoons smoked paprika<br />
6 cloves garlic<br />
1 tablespoon kosher salt<br />
1 teaspoon coriander<br />
1/4 cup plus 1 Tablespoon sherry vinegar, red wine vinegar or lemon juice.<br />
1/4 cup plus 1 Tablespoon Olive Oil<br />
1/2 teaspoon black pepper<br />
<br />
Cilantro Sauce:<br />
1 cup plain yogurt<br />
1 bunch Cilantro – finely chopped<br />
½ teaspoon kosher salt<br />
½ teaspoon coriander<br />
Cracked pepper to taste<br />
1 tablespoon lemon juice<br />
1 tablespoon olive oil<br />
<br />
<b>Instructions</b><br />
Preheat oven to 425F<br />
<br />
Rehydrate dried chilies in small pot of boiling water on the stove for 20 minutes.<br />
<br />
Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.
Make the marinade by blending the marinate ingredients into a paste with a blender or food processor. Brush a layer of marinade on the bottom of your large sheet pan.<br />
<br />
Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt, not overlapping slightly but not too much.<br />
<br />
Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.<br />
<br />
Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches internal temperature of 165 F. The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. Cut chicken into pieces and serve.<br />
<br />
While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.<br />
<br />
Notes<br />
For a healthier version, use skinless boneless chicken thighs, or breast. Feel free to marinate overnight in a zip lock bag. Cooking time will shorten significantly, so you may have to remove chicken and let potatoes continue cooking to get them crispy.
<br />
<br />
For WHOLE CHICKENS! The baking time for the chicken will vary depending on the size (weight) of the chicken. This one in the photos was a small 3.5 pound chicken. Larger 5-6 lb chickens will take longer in the oven ( 70-90 minutes). So plan accordingly.
<br />
<br />
Use a large rimmed metal sheet pan, rather than a glass baking dish so air can circulate and potatoes can get crispy! (This enamel baking dish in the photos is much larger than it looks! )<br />
<br />
9 Smart Points (my additions/subtractions at 5 servings, not including the chicken, but including the potatoes)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-12031693284741117872019-06-19T12:07:00.003-04:002019-06-19T12:09:35.505-04:00Roasted Potatoes and SpinachBoth D and I enjoyed it. I think it was the ton of butter that was in the dish. We both would have it again. We had with <a href="https://alsrecipereviews.blogspot.com/2008/05/some-honey-rosemary-grilled-pork.html">Honey-Rosemary Pork Tenderloin</a>.<br />
<br />
<span style="font-size: large;"><b><i>Roasted Potatoes and Spinach</i></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-mIqxhMNkDCg/XQpd3oMK6YI/AAAAAAAAE6I/6oD9cZUgscMlalqRWpEyu8oYR3BjWmIdACLcBGAs/s1600/potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-mIqxhMNkDCg/XQpd3oMK6YI/AAAAAAAAE6I/6oD9cZUgscMlalqRWpEyu8oYR3BjWmIdACLcBGAs/s400/potatoes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Crispy potatoes meet garlicky spinach for the perfect side dish.<br />
<br />
Level: Easy<br />
Total: 40 min<br />
Prep: 12 min<br />
Cook: 28 min<br />
Yield: 3 servings<br />
<br />
From <a href="https://www.foodnetwork.com/recipes/roasted-potatoes-and-spinach-3541681?fbclid=IwAR2iiyePj-NB0vWAYvUep9fOdTaA-SnYR_U_DeoeXs4yRdaMAqX_tKr5G7E">Food Network</a><br />
<br />
<b>Ingredients</b><br />
1 pound small red-skinned potatoes, quartered<br />
3 tablespoons unsalted butter, melted<br />
1 tablespoon grainy mustard<br />
Kosher salt and freshly ground black pepper<br />
One 5-ounce container baby spinach<br />
2 cloves garlic, finely chopped<br />
<br />
<b>Directions</b><br />
Preheat the oven to 400 degrees F.<br />
<br />
Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. <br />
<br />
Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes.<br />
Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.<br />
<br />
8 Smart Points (my additions/subtractions at 3 servings)
Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0tag:blogger.com,1999:blog-348689444884420993.post-37348191569444734932019-06-19T11:55:00.000-04:002019-06-19T11:55:24.599-04:00Mussakhan (roast chicken with sumac and red onions)My running buddy A and I were talking about spices, and I asked her if she knew where to get sumac, because Kroger didn't sell it (I know this is a shocker). Anyway she said she might have some, and she was going to the farmer's market, so if she didn't, she'd look there, and drop it off. She had it, so she brought it over. Later in the week, D made this.<br />
<br />
It was very good. I would have it again. We had with rice and naan. We both agreed that was too much. D would have with rice, I would have with naan.<br />
<br />
<b><i><span style="font-size: large;">Mussakhan (roast chicken with sumac and red onions)</span></i></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-640i146Jd6w/XQpZsitzafI/AAAAAAAAE58/lQU3-YysV3sG1rFwcm0PylUwN8Y5hsIeACLcBGAs/s1600/chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-640i146Jd6w/XQpZsitzafI/AAAAAAAAE58/lQU3-YysV3sG1rFwcm0PylUwN8Y5hsIeACLcBGAs/s400/chicken.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by ALB</td></tr>
</tbody></table>
<br />
Serves 4<br />
<br />
<b>Ingredients</b><br />
1 kg chicken thighs and drumsticks, skin on (used 4 thighs)<br />
3 tbsp extra virgin olive oil, plus extra to serve<br />
½ tsp ground cumin<br />
½ tsp ground allspice<br />
¼ tsp ground cinnamon<br />
1½ tsp sumac, plus extra to dust<br />
juice 1 lemon<br />
4 garlic cloves, crushed<br />
2 large red onions (around 500g), finely sliced into half-moons<br />
2 tbsp pine nuts<br />
1 tbsp light olive oil (didn't use)<br />
parsley leaves, chopped, to serve<br />
<br />
<b>Method</b><br />
Slash the flesh of each piece of chicken diagonally a few times, around 2cm apart, then place the meat in a large bowl. Pour over the extra virgin olive oil, spices, lemon juice, garlic, 1 1/2 tsp salt and 1/4 tsp pepper and rub into the meat. <br />
<br />
Add the red onion and toss well. Cover and leave in the fridge to marinate for between 1-3 hours. When you are ready to cook the chicken, preheat the oven to 190C/375F/Gas 5. Transfer the meat to a baking tray and roast for around 35 minutes or until the chicken juices run clear when pierced at their thickest part.
<br />
<br />
Cover in foil and leave to rest while you prepare the toppings. Fry the pine nuts in the oil for around 1 minute or so until they turn golden brown, then tip onto kitchen paper to drain. To serve, toast the bread and then place the chicken and onions on top. <br />
<br />
Finish with the pine nuts, sumac and parsley. Drizzle over any remaining roasting juices so they soak into the bread, then drizzle over a little more olive oil.<br />
<br />
9 Smart Points (my additions/subtractions at 4 servings)Al's CL Reviewshttp://www.blogger.com/profile/05554609401299091200noreply@blogger.com0