Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

I 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.

Would have again.

Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

Photo by ALB

Hands-on Time: 20 Mins
Total Time: 20 Mins
Yield Serves 4 (serving size: 1 fillet, 3/4 cup slaw, and 1/2 cup rice)

You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.

Ingredients
2 cups thinly sliced bok choy (used 4C of Napa)
1/2 cup grated carrot
1/2 cup sliced red bell pepper
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
1/2 teaspoon Sriracha
1/4 cup dry-roasted unsalted cashews
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 garlic clove, grated
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon kosher salt
Cooking spray
2 cups hot cooked brown rice (used 4 containers of Minute Rice Brown Wild Rice...about 1 c per each container)

Preparation
Step 1 Place bok choy and next 5 ingredients in a large bowl; toss to combine. Sprinkle with cashews.

Step 2 Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).

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.

Nutritional Information 
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

COOKING LIGHT, January 2015

9 Smart Points (my additions/subtractions at 4 servings)

Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

This is one of those recipes that I'm not sure how we missed the first time.  It is chicken with sauce...my favorite. Anyway, I saw it, showed it to D and he said he would make it.
Grilled chicken is always good, and then with the sauce.

We would have again.  We had with Spicy Fried Corn with Bacon and Chipotle.

Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

Photo by ALB

We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs.

Yield: Serves 4 (serving size: 2 chicken thighs and about 2 tablespoons sauce)

Ingredients
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
1 tablespoon minced garlic, divided
2 teaspoons smoked paprika
1 1/2 teaspoons sugar, divided
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 bone-in chicken thighs, skinned (about 2 pounds)
Cooking spray
2 cups fresh flat-leaf parsley leaves (used 2 C Cilantro instead)
2 tablespoons half-and-half
1 tablespoon minced seeded jalapeño pepper

Preparation
1. Combine 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons minced garlic, smoked paprika, 1 teaspoon sugar, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add chicken to bag; seal bag. Let stand 15 minutes, turning occasionally.

2. Preheat grill to medium.

3. Coat grill rack with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to grill rack; grill 8 minutes on each side or until done.

4. Place remaining 2 table­spoons oil, remaining 1 tablespoon juice, remaining 1 teaspoon garlic, remaining 1/2 teaspoon sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, half-and-half, and jalapeño in the bowl of a mini food processor; process until finely chopped. Serve sauce with chicken thighs.

Nutritional Information
Amount per serving
Calories: 377; Fat: 18.5 g; Sat fat: 4 g; Mono fat: 8.9 g; Poly fat: 3 g; Protein: 45 g; Carbohydrate: 6 g; Fiber: 2 g; Cholesterol: 218 mg;  Iron: 4 mg; Sodium: 584 mg; Calcium: 84 mg

10 Smart Points (my additions/subtractions at 4 servings)

Cooking Light, AUGUST 2015

Almond Butter Chicken Satay

So I'm a little odd.  I'm not a kebab fan. It's sometimes hard to get the meat off the skewers; if the skewers are wooden, one of my dogs will get a hold of them (choking hazard); and metal ones make you have to wait until your food is cold before you finally can hold the skewer.

However, I typically like the way a kebab should be flavored so I asked D if he would make these as breasts and not skewered.  So there we are.

We went to Whole Foods for Almond Butter.  We were already going there (not our typical store) to get portobellos since Kroger didn't have any.  We found a jar of Almond Butter for $12 but on sale for $4, so there you go.

We both liked this better as the first meal, than as a leftover.  But we both still liked it.  We had with Broccoli with Red Pepper flakes, because neither of us remembered we were going to have rice with it.

Would have again.

Almond Butter Chicken Satay

Photo by ALB

You can make the dipping sauce and add the chicken to the marinade before you leave for work in the morning, so you only need to skewer the chicken and grill when you get home.

Yield: Serves 4 (serving size: 2 skewers, 3 tablespoons sauce, 6 cucumber slices, and 1 lime wedge)

Ingredients
1/2 cup plus 2 tablespoons light coconut milk, divided
4 teaspoons fresh lime juice, divided
1 tablespoon dark brown sugar
1 tablespoon fish sauce
2 teaspoons minced peeled fresh ginger
1/2 teaspoon curry powder
2 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 24 slices (we had 4 6oz breasts, not cut)
1/3 cup water
2 tablespoons almond butter
1 tablespoon hoisin sauce
3/4 teaspoon Sriracha (hot chile sauce)
Cooking spray
24 cucumber slices (forgot)
4 lime wedges

Preparation
1. Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours.

2. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.

3. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, cucumber, and lime wedges.

Nutritional Information
Amount per serving
Calories: 224; Fat: 8.9 g; Sat fat: 1.5 g; Mono fat: 3.5 g; Poly fat: 1.6 g; Protein: 26 g; Carbohydrate: 10 g; Fiber: 1 g; Cholesterol: 73 mg; Iron: 1 mg; Sodium: 564 mg; Calcium: 47 mg

Cooking Light, JANUARY 2015

Shrimp and Chicken Gumbo

This was an odd recipe.  It wasn't horrible, but it really had no zing. It had heat, but not was not flavorful.  Since I didn't make it, I don't know what D should do to make it better.  I did like the ratio of meat to vegetables. You pretty much got a shrimp or some chicken in every bite.

Definitely needs some tweaking.  But I would have again.

Shrimp and Chicken Gumbo

Photo by ALB

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

Ingredients
6 tablespoons canola oil, divided
3/4 pound skinless, boneless chicken thighs
3/4 cup all-purpose flour
3 cups sliced fresh or frozen okra
2 cups chopped onion
1 1/2 cups chopped seeded poblano chile
1 cup chopped celery
10 garlic cloves, chopped
1 cup dry white wine
4 cups unsalted chicken stock
2 cups water
2 teaspoons ground red pepper
1 3/4 teaspoons kosher salt
1 (14.5-ounce) can unsalted petite diced tomatoes, drained
3/4 pound medium shrimp, peeled and deveined
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
1/3 cup thinly sliced green onions

Preparation
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.

2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.

Nutritional Information
Amount per serving
Calories: 430; Fat: 15 g; Satfat: 1.3 g; Monofat: 7.3 g; Polyfat: 3.5 g; Protein: 23 g; Carbohydrate: 48 g; Fiber: 5 g; Cholesterol: 94 mg; Iron 3 mg Sodium: 558 mg; Calcium: 102 mg

Cooking Light, MARCH 2015

Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts

So I guess technically this should be called Fusilli with Spicy Italian Sausage, Broccoli Rabe. and Walnuts, because that's what D made.  Our Kroger, in a mind baffling move doesn't sell linguine or orecchiette.  So we make do with what we can get.

Overall, this was very good.  The tang from the cheese and the crunch from the walnuts made it a little different from your basic pasta, spinach and sausage dish.

We would have again. We had a with a Caesar Salad.

Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts

Photo by ALB

Warming winter flavors unite to create this simple and elegant weeknight dish.

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

Ingredients
6 ounces uncooked orecchiette pasta (we used 8 oz of fusili)
5 teaspoons olive oil, divided (used cooking spray)
1/4 cup finely chopped walnuts
8 ounces sweet turkey Italian sausage, casings removed (used Spicy Pork Italian Sausage)
3 garlic cloves, minced
1 bunch broccoli rabe (about 12 ounces), trimmed and coarsely chopped
1 tablespoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
Added 1 tsp of butter
3 ounces goat cheese, crumbled (about 3/4 cup)

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Reserve 1 cup cooking liquid; drain.

2. While pasta cooks, heat 1 teaspoon oil in a skillet over medium-high heat (didn't use oil). Add walnuts; cook 2 minutes, stirring occasionally. Transfer walnuts to a plate.

3. Add remaining 4 teaspoons oil and sausage to pan (used cooking spray); cook 6 minutes, stirring to crumble sausage. Add garlic, broccoli rabe, and 1/2 cup reserved pasta water; cook 2 minutes, stirring occasionally and scraping pan to loosen browned bits.

4. Add pasta, remaining 1/2 cup pasta water, walnuts, rind, juice, and red pepper and butter to pan; toss to combine. Sprinkle with cheese. Serve immediately.

Nutritional Information (with none of my changes)
Calories :424; Fat: 21 g; Sat fat: 5.9 g; Mono fat: 7.7 g; Poly fat: 5.8 g; Protein: 24 g; Carbohydrate: 37 g; Fiber: 2 g; Cholesterol: 57 mg; Iron: 3 mg;   Sodium: 507 mg; Calcium: 83 mg

Nutritional Information (with my changes)
Calories: 587; Fat: 15 g; Sat fat: 6 g; Mono fat: 3 g; Poly fat: 5 g; Protein: 19 g; Carbohydrate: 62 g; Fiber: 6 g; Cholesterol: 16 mg; Sodium: 151 mg

Cooking Light, NOVEMBER 2015

Beer-Braised Chicken Thighs with Cremini Mushrooms

So I love braised chicken. It's a comfort food.  D does too, but he isn't a big egg noodle fan.  So I try to put the noodles on the menu sparingly, but I love them too.

He made this.  It had a good salt bite, and the comforting feeling was definitely there.  Considering Atlanta hasn't seen the sun going on 9 days, this hit the spot.

We had with Oven Roasted Green Beans.

Beer-Braised Chicken Thighs with Cremini Mushrooms

Photo by ALB

A wide skillet and less liquid allow for a relatively short, intense braise--less than 20 minutes, compared to many hour-long versions.

Yield: Serves 4 (serving size: 1 chicken thigh, 1/2 cup sauce, and 1/2 cup noodles)

Ingredients
6 ounces uncooked no-yolk egg noodles
3 1/2 tablespoons all-purpose flour, divided
2 teaspoons chopped fresh thyme
1/4 teaspoon paprika
4 (6-ounce) bone-in chicken thighs, skinned
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 (8-ounce) package cremini mushrooms, halved
3/4 cup dark porter beer (used a Guinness Stout)
3/4 cup unsalted chicken stock (such as Swanson)
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Preparation
1. Cook egg noodles according to package directions, omitting salt and fat; drain.

2. Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag; seal. Turn to coat.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Remove chicken from flour mixture; discard flour mixture. Add chicken to pan; cook 4 minutes or until browned. Turn chicken; cook 2 minutes. Remove chicken from pan (chicken will not be cooked through). Add onion and mushrooms to pan; cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1 1/2 teaspoons flour, remaining 1/4 teaspoon salt, beer, stock, Worcestershire sauce, and pepper. Bring to a boil; cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes or until chicken is done. Sprinkle with parsley. Serve with noodles.

Nutritional Information
Calories: 475; Fat: 11.1 g; Sat fat: 2.3 g; Mono fat: 4.9 g; Poly fat: 2.1 g; Protein: 43 g; Carbohydrate: 45 g; Fiber: 4 g; Cholesterol: 162 mg; Iron: 4 mg; Sodium: 474 mg; Calcium: 42 mg

Cooking Light, NOVEMBER 2015

Spiced Pork Tenderloin with Roasted Potatoes and Green Onions

This was really good.  Simple and flavorful.

Spiced Pork Tenderloin with Roasted Potatoes and Green Onions 

This simple pork supper is a one-skillet wonder--it'll be your new go-to meal on busy weeknights. The green onions become tender and slightly sweet as they roast, a nice contrast to the spiced pork and crispy potatoes.

Yield: Serves 4 (serving size: 3 ounces pork and about 3/4 cup potato mixture)

Photo by ALB

Ingredients
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon sugar
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 center-cut bacon slices
1 pound quartered new potatoes
6 green onions, trimmed and cut into 2-inch pieces
2 garlic cloves, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley

Preparation
1. Preheat oven to 375°.

2. Combine salt, black pepper, paprika, sugar, and red pepper in a bowl. Rub spice mixture evenly over pork tenderloin.

3. Heat a large cast-iron skillet over medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add potatoes and onions to drippings in pan; cook 4 minutes or until lightly browned, turning once. Remove potato mixture from pan. Add pork to pan; cook 3 minutes. Turn pork over; return potato mixture to pan with pork. Sprinkle garlic over potato mixture. Bake at 375° for 12 minutes or until a thermometer inserted in pork registers 145°. Remove pork from pan; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Sprinkle bacon and parsley over potato mixture; serve with pork.

Nutritional Information
Calories: 227; Fat: 3.7 g; Satfat: 1.4 g; Monofat: 0.9 g; Polyfat: 0.5 g; Protein: 27 g; Carbohydrate: 21 g; Fiber: 3 g; Cholesterol: 77 mg; Iron: 2 mg; Sodium:393 mg; Calcium: 38 mg

Cooking Light, JULY 2015

Minced Beef with Bok Choy and Fried Egg

So D made this.  He said it was a little more intense in making than a usual CL recipe.  Something about how to keep the Bok Choy warm.

It was good though.  D used 1lb of ground beef because we have long figured out that 1lb in Kroger terms equals 15oz on a good day, but we got some marked down, and had a coupon so we had it in the freezer.  So there's that.

We can't have as lunch left overs (at work) because of the egg.  But still we would have again.  D said next time though, he would cut the Bok Choy and stir fry it with the meat.  Sounds good to me.

Minced Beef with Bok Choy and Fried Egg

Photo by ALB

For a little extra heat and a pop of color, drizzle a few drops of Sriracha over the eggs right before serving.

Yield: Serves 4 (serving size: 1/2 cup beef, 1/2 cup rice, 3 pieces bok choy, and 1 egg)

Ingredients
2 1/2 teaspoons sugar
2 1/2 teaspoons Thai chile paste
2 1/2 teaspoons fish sauce
2 1/2 teaspoons lower-sodium soy sauce
2 tablespoons canola oil, divided
3 garlic cloves, minced
12 ounces 90% lean ground beef
3/4 teaspoon crushed dried Thai chile or crushed red pepper
3 small baby bok choy, cut lengthwise into quarters
4 large eggs
2 cups cooked brown rice

Preparation
1. Combine first 4 ingredients in a small bowl.

2. Heat a large cast-iron skillet or wok over high heat. Add 2 teaspoons oil; swirl to coat. Add garlic; stir-fry 10 seconds. Add beef to pan; stir-fry 2 minutes or until beef is done. Stir in soy mixture; cook 30 seconds or until sauce thickens slightly. Place on a plate; keep warm. Add 1 1/2 teaspoons oil and crushed red pepper to pan; cook for 10 seconds. Add bok choy; stir-fry 2 minutes or until crisp-tender. Place on plate with beef.

3. Wipe pan clean with a paper towel. Heat remaining 2 1/2 teaspoons oil in pan over medium heat; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover pan, and cook 1 minute or until whites are set. Divide rice, beef, and bok choy among 4 bowls. Top each dish with 1 egg.

Nutritional Information
Calories: 420; Fat: 21.4g; Saturated fat: 5.7g; Monounsaturated fat: 10.3g; Polyunsaturated fat: 3.7g; Protein: 28g; Carbohydrate: 29g; Fiber: 3g; Cholesterol: 241mg; Iron: 4mg; Sodium: 675mg; Calcium: 144mg

Cooking Light, March 2015

Beef Chorizo Tacos with Cabbage Slaw

So it didn't taste like chorizo to me, but it was good.  D made it while I was getting my haircut.  So less than 30 minutes.

The beef mixture tasted like a more flavorful taco packet flavoring without the worry of getting a headache.  The crunch from the slaw was nice.  D said it was rather easy to make.  He might add a jalapeno next time.

We would have again.  We had with with a sprinkle of cheese, some sour cream and  Refried Beans with Chipotle.

Beef Chorizo Tacos with Cabbage Slaw

Each person gets three filling tacos for a satisfying meal full of fresh veggie crunch. Garlic, paprika, cumin, and vinegar turn ground beef into near-instant Mexican-style chorizo, much leaner than the traditional pork version.

Photo by ALB

Cost for 4: $8.37
Yield: Serves 4 (serving size: 3 tacos)

Ingredients
4 cups very thinly sliced red cabbage
1/3 cup cilantro leaves
3 tablespoons white vinegar, divided
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 garlic cloves, finely chopped
1 pound 90% lean ground sirloin
12 (6-inch) corn tortillas

Preparation
1. Combine cabbage and cilantro in a medium bowl.

2. Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.

3. Drizzle vinegar ­mixture over cabbage mixture; toss well to combine. Set aside.

4. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper, and garlic, stirring well with a fork or whisk.

5. Heat a large nonstick ­skillet over ­medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.

6. Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.

7. Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 ­seconds on each side or until lightly charred.

8. Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla.

Nutritional Information
Calories: 443 Fat: 23.5g; Saturated fat: 6.1g; Monounsaturated fat: 12.4g; Polyunsaturated fat: 2.4g; Protein: 27g; Carbohydrate: 34g; Fiber: 6g; Cholesterol: 74mg; Iron: 4mg; Sodium: 549mg; Calcium: 91mg

Cooking Light, MARCH 2015

Artichoke and Spinach Strata

This was a huge disappointment.  It was flavorless.  D contemplated putting salt in it, but didn't.  Although since he added chicken to it, he did salt the chicken.  Overall, we both thought maybe ham or bacon would be good, but there are so many other recipes out there...

We won't have again. And the left-overs are sitting in the fridge...

Artichoke and Spinach Strata

Photo byALB

Thaw the artichoke hearts according to microwave directions, or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

Yield: Serves 6 (serving size: about 1 1/3 cups)

Ingredients
1 (10-ounce) package frozen spinach
3 green onions, chopped (white and light green parts only)
1 (9-ounce) package frozen artichoke hearts, thawed and drained
8 ounces whole-wheat sourdough bread, crusts removed and cubed (about 5 cups)
4 ounces reduced-fat Monterey Jack cheese, shredded (about 1 cup)
Cooking spray
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 3/4 cups 1% low-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs

Preparation
1. Preheat oven to 375°.

2. Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.

3. Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

4. Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

Nutritional Information
Calories: 292; Fat: 11.3g; Saturated fat: 4.7g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 0.8g; Protein: 19g; Carbohydrate: 28g; Fiber: 6g; Cholesterol: 145mg; Iron: 3mg; Sodium: 584mg; Calcium: 405mg

Cooking Light, MARCH 2015

Chicken Mushroom Potpie

This was good.  D made it.

He said that the mixture was much thicker before he cooked it.  I think it will thicken up as leftovers.  We both agreed it needed more salt.

I would have again, with maybe a little salt.

Chicken Mushroom Potpie

Photo by ALB

This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.

Yield: Serves 6 (serving size: about 1 1/2 cups)

Ingredients
Cooking spray
2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 ounces assorted mushrooms, such as shiitake and button, sliced
1 cup thinly sliced onion
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, trimmed and cut into 1-inch pieces
2 cups unsalted chicken stock (such as Swanson)
1.1 ounces all-purpose flour (about 1/4 cup)
1 cup frozen green peas
2 tablespoons chopped fresh flat-leaf parsley
1/2 (14.1-ounce) package refrigerated pie dough

Preparation
1. Preheat oven to 425°. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.

2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken.

3. Add remaining 1 tablespoon oil to pan. Add mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas, and parsley. Spoon chicken mixture into prepared pan.

4. Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 425° for 25 minutes or until browned and bubbly.

Nutritional Information
Calories: 394; Fat: 16.7g; Saturated fat: 5.1g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 1.2g; Protein: 32g; Carbohydrate: 31g; Fiber: 4g; Cholesterol: 76mg; Iron: 2mg; Sodium: 555mg; Calcium: 50mg

Cooking Light, JANUARY 2015

Chicken with Artichoke Pan Sauce

So we keep experimenting with artichokes because their flavor is intense but enjoyable.  I really like the flavor.  So D found this recipe.

I have no idea on how easy it was, but it was really good.  The sauce was rich coupled with the artichoke-bite.  We would have again.

We had with Angel Hair Pasta.

Chicken with Artichoke Pan Sauce

Photo by ALB

Yield: Serves 4 (serving size: 1 chicken breast half and about 1/2 cup artichoke mixture)

Ingredients
1 cup lower-sodium chicken stock (such as Swanson)
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice, divided
1 teaspoon garlic powder
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup thinly sliced shallots
1 tablespoon chopped fresh rosemary
2 ounces pancetta, finely chopped
1 tablespoon chopped garlic
1/2 cup dry sherry
1 cup frozen artichoke hearts, thawed and halved
4 teaspoons chopped fresh flat-leaf parsley, divided

Preparation
1. Combine stock and flour in a small bowl, stirring with a whisk; set aside.

2. Combine 1 tablespoon oil, rind, 4 teaspoons juice, and garlic powder in a medium bowl, stirring with a whisk. Add chicken; turn to coat. Let stand at room temperature 30 minutes.

3. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.

4. Reduce heat to medium. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots, rosemary, and pancetta; cook 3 minutes or until shallots are tender. Add garlic; cook 30 seconds. Add sherry to pan; cook 4 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in stock mixture; bring to a simmer. Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly. Stir in remaining 2 teaspoons juice and 2 teaspoons parsley. Add chicken to pan, turning to coat. Sprinkle with remaining 2 teaspoons parsley.

Nutritional Information
Calories: 332; Fat: 10.8g; Saturated fat: 2.6g; Monounsaturated fat: 5g; Polyunsaturated fat: 1.7g; Protein: 40g; Carbohydrate: 11g; Fiber: 3g; Cholesterol: 114mg; Iron: 2mg; Sodium: 485mg; Calcium: 45mg

Cooking Light, January 2015

Chicken with Chorizo and Tomato Salsa

So this had to be pretty easy, because D made it while I was in the kitchen making the side dish, and I didn't get in his way.  The only thing we both thought was off was the cooking of the tomatoes, so he didn't do it.

We would have this again.  We had with Sante Fe Black Beans, Revisited.

Chicken with Chorizo and Tomato Salsa

Photo by ALB

We add smoky Mexican pork chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. Chicken breast halves cook in the chorizo drippings for even more flavor.
Yield: Serves 4

Ingredients
2 ounces Mexican pork chorizo
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds, crushed
1 1/2 teaspoons canola oil
1 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped red onion
2 tablespoons lime juice
1 teaspoon chopped seeded jalapeño pepper
2 ounces queso fresco, crumbled (about 1/2 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a bowl (do not wipe out pan). Sprinkle chicken evenly with salt, black pepper, and cumin seeds. Add oil to drippings in pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.

2. Add tomato to pan; cook 3 minutes (didn't do...left it cold). Add tomato, cilantro, onion, juice, and jalapeño to chorizo, stirring to combine. Place 1 chicken breast half on each of 4 plates; top with 2 tablespoons chorizo mixture and 2 tablespoons cheese.

Nutritional Information
Calories: 296; Fat: 12.3g; Saturated fat: 4.3g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1.9g; Protein: 40g; Carbohydrate: 4g; Fiber: 1g; Cholesterol: 133mg; Iron: 1mg; Sodium: 455mg; Calcium: 58mg

Cooking Light, JANUARY 2015