So one day last week the cottage cheese in the shakes kind of got to me. So I decided to go with Greek Yogurt since I had a coupon and it was on sale. I didn't taste the Banana Shake with Cottage Cheese so I can't compare but the Greek Yogurt version is good.
It tastes like a banana shake. It doesn't resemble Banana Bread, but I still like it.
Banana Bread Protein Shake
Adapted from Dashing Dish.
Ingredients
6 oz. Fat free Fage Greek Yogurt
1 Scoop vanilla protein powder
4 pkts Stevia
10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2 Water (Alter this according to desired consistency)
Pinch Cinnamon
1/2 medium Ripe banana, (fresh or frozen)
1/2 tsp vanilla extract
Instructions
1. Put everything into a blender and blend until creamy consistency is reached! Top with a dash of cinnamon and chopped walnuts if desired!
Nutritional Information
Calories: 256; Carbs: 29; Fat: 2; Protein: 37; Sodium: 146; Fiber 5
Ingredients used to calculate Nutritional Information
Fage - Greek Yogurt Plain 0%, 6 oz: 100 Calories
Designer Whey - Protein Powder, French Vanilla (100% Premium), 1 scoop (28): 100 Calories
Fruit - Banana (7" to 7-7/8" Inch), 0.5 Medium: 53 Calories
In the Raw - Stevia Packets, 4 packet: 0 Calories
Spices - Cinnamon, ground, 0.13 tsp: 1 Calories
Mccormick's - Pure Vanilla Extract, 0.5 g (1 Tsp): 2 Calories
Tuesday, January 28, 2014
Monday, January 27, 2014
Pasta Pancetta
D made this. I don't have much else to describe it except it was really good. I suppose if you were being on a budget you could use bacon.
Pasta Pancetta
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 6
"A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like."
Ingredients
5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
1/2 cup chicken broth
1/4 cup olive oil (replaced with 1.5 TBSP of butter)
1 (12 ounce) package linguine pasta
1/2 cup freshly grated Parmesan cheese
Preparation
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
3. Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Information (as written without substitutions)
Calories: 477; Total Fat: 25g; Cholesterol: 25mg; Sodium: 345mg; Total Carbs: 50.1g; Dietary Fiber: 2.7g; Protein: 15.2g
Allrecipes.com
Pasta Pancetta
 |
| Photo by ALB |
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 6
"A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like."
Ingredients
5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
1/2 cup chicken broth
1/4 cup olive oil (replaced with 1.5 TBSP of butter)
1 (12 ounce) package linguine pasta
1/2 cup freshly grated Parmesan cheese
Preparation
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
3. Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Information (as written without substitutions)
Calories: 477; Total Fat: 25g; Cholesterol: 25mg; Sodium: 345mg; Total Carbs: 50.1g; Dietary Fiber: 2.7g; Protein: 15.2g
Allrecipes.com
Wednesday, January 22, 2014
Roasted Chicken Thighs with Brussels Sprouts
D made this last night. I was in the other room and I really have no clue how hard or easy it was.
I really liked it. D thought the Brussels Sprouts needed salt but I thought it was really good. We both liked them. We would have again. We had with rice.
Roasted Chicken Thighs with Brussels Sprouts
Yield: Serves 4
Hands-on: 15 Minutes
Total: 45 Minutes
Ingredients
1 tablespoon olive oil, divided
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme, divided (used 1/2 dry bc Kroger had no fresh)
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) bone-in chicken thighs
1 lemon, cut into wedges
1/4 cup dry white wine
2 teaspoons butter
1/4 cup thinly sliced onion
1 pound Brussels sprouts, halved
1/3 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 425°.
2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425° for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.
3. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender. Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with remaining 1 teaspoon thyme.
Nutritional Information
Calories: 343; Fat: 20.4g; Saturated fat: 5.8g; Monounsaturated fat: 9.2g; Polyunsaturated fat: 3.5g; Protein: 27g; Carbohydrate: 13.3g; Fiber: 5.1g; Cholesterol: 140mg; Iron: 2.8mg; Sodium: 420mg; Calcium: 72mg
Cooking Light DECEMBER 2013
I really liked it. D thought the Brussels Sprouts needed salt but I thought it was really good. We both liked them. We would have again. We had with rice.
Roasted Chicken Thighs with Brussels Sprouts
 |
| Photo by ALB |
Yield: Serves 4
Hands-on: 15 Minutes
Total: 45 Minutes
Ingredients
1 tablespoon olive oil, divided
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme, divided (used 1/2 dry bc Kroger had no fresh)
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) bone-in chicken thighs
1 lemon, cut into wedges
1/4 cup dry white wine
2 teaspoons butter
1/4 cup thinly sliced onion
1 pound Brussels sprouts, halved
1/3 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 425°.
2. Combine 1 teaspoon oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges. Place pan in oven; bake at 425° for 18 minutes or until done. Remove chicken and lemon from pan; discard lemon. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.
3. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add onion; sauté 1 minute. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and Brussels sprouts; cook 8 minutes or until crisp-tender. Add broth to pan; cover and cook 2 minutes. Place 1 chicken thigh on each of 4 plates; serve with 1 cup Brussels sprouts and 2 tablespoons sauce. Sprinkle with remaining 1 teaspoon thyme.
Nutritional Information
Calories: 343; Fat: 20.4g; Saturated fat: 5.8g; Monounsaturated fat: 9.2g; Polyunsaturated fat: 3.5g; Protein: 27g; Carbohydrate: 13.3g; Fiber: 5.1g; Cholesterol: 140mg; Iron: 2.8mg; Sodium: 420mg; Calcium: 72mg
Cooking Light DECEMBER 2013
Tuesday, January 21, 2014
Almond Joy “Milkshake”
So a few years ago, a few people I knew started losing a lot of weight. Besides working out and watching what they ate, they were all drinking shakes for breakfast using Protein Powder.
I've been eating Clif Bars for a REALLY long time (like 15 years). I'm a little bored of them, but I cannot find anything that keeps me full as long as a Clif Bar. I really didn't have much hopes for this. I was going to add some fiber to this drink as a suggestion but at the grocery store, I forgot about it and I was tired and wanted to go home anyway.
So this is the first shake I made. I thought it tasted chemically. I'm not sure if it was the fact I had just brushed my teeth, the extract were too overpowering or if it was the Protein Powder (I used Designer Whey French Vanilla). But I'm going to try one tomorrow with less extracts and a banana.
I ate breakfast 3 hours ago. I am hungry, but it is manageable with a few glasses of water. I can hold out another 30 minutes.
Almond Joy “Milkshake”
Total Time: 1-5 MINUTES
From DashingDish.com
Ingredients
1/2 cup Fat free cottage cheese (I used low fat)
1 scoop Protein powder
2-4 pkts Stevia (or 1/4-1 tbs sweetener of choice) (I used 4 packs)
5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cup Water (Alter this according to desired consistency)(I used 1/2 C)
1 tbs Cocoa powder
1/2 tsp Almond extract (or vanilla extract)
1 tsp Coconut extract (or to taste)
Instructions
1. Put everything into a blender and blend until creamy consistency is reached! Top with some toasted coconut, and a few mini chocolate chips if desired. Enjoy!
Notes from Dashing Dish
1. Cottage cheese may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!
2. I use Designer Whey Protein powder. It has 100 calories per scoop. I buy the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com.
Nutritional Information (from My Fitness Pal)
Calories: 220; Carbs: 16; Fat: 6; Protein: 31; Sodium: 552; Fiber: 4
Ingredients used to Calculate Nutrition
Kroger - Lowfat Cottage Cheese 1/2 Cup Serving, 1/2 cup (113g): 100 calories
Designer Whey - Protein Powder, French Vanilla (100% Premium), 1 scoop (28): 100 calories
In the Raw - Stevia Packets, 4 packet: 0 calories
Water - Municipal, 0.5 cup (8 fl oz): 0 calories
Kroger - Unsweetened Cocoa, 1 tbsp: 20 calories
Mccormick - Pure Almond Extract, 0.5 tsp: 0 calories
Mccormicks - Imitation Coconut Extract, 1 tsp (5ml): 0 calories
I've been eating Clif Bars for a REALLY long time (like 15 years). I'm a little bored of them, but I cannot find anything that keeps me full as long as a Clif Bar. I really didn't have much hopes for this. I was going to add some fiber to this drink as a suggestion but at the grocery store, I forgot about it and I was tired and wanted to go home anyway.
So this is the first shake I made. I thought it tasted chemically. I'm not sure if it was the fact I had just brushed my teeth, the extract were too overpowering or if it was the Protein Powder (I used Designer Whey French Vanilla). But I'm going to try one tomorrow with less extracts and a banana.
I ate breakfast 3 hours ago. I am hungry, but it is manageable with a few glasses of water. I can hold out another 30 minutes.
Almond Joy “Milkshake”
Total Time: 1-5 MINUTES
From DashingDish.com
Ingredients
1/2 cup Fat free cottage cheese (I used low fat)
1 scoop Protein powder
2-4 pkts Stevia (or 1/4-1 tbs sweetener of choice) (I used 4 packs)
5-10 Ice cubes (Depending on how thick you like it, use less for a thinner consistency)
1/2-1 cup Water (Alter this according to desired consistency)(I used 1/2 C)
1 tbs Cocoa powder
1/2 tsp Almond extract (or vanilla extract)
1 tsp Coconut extract (or to taste)
Instructions
1. Put everything into a blender and blend until creamy consistency is reached! Top with some toasted coconut, and a few mini chocolate chips if desired. Enjoy!
Notes from Dashing Dish
1. Cottage cheese may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!
2. I use Designer Whey Protein powder. It has 100 calories per scoop. I buy the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com.
Nutritional Information (from My Fitness Pal)
Calories: 220; Carbs: 16; Fat: 6; Protein: 31; Sodium: 552; Fiber: 4
Ingredients used to Calculate Nutrition
Kroger - Lowfat Cottage Cheese 1/2 Cup Serving, 1/2 cup (113g): 100 calories
Designer Whey - Protein Powder, French Vanilla (100% Premium), 1 scoop (28): 100 calories
In the Raw - Stevia Packets, 4 packet: 0 calories
Water - Municipal, 0.5 cup (8 fl oz): 0 calories
Kroger - Unsweetened Cocoa, 1 tbsp: 20 calories
Mccormick - Pure Almond Extract, 0.5 tsp: 0 calories
Mccormicks - Imitation Coconut Extract, 1 tsp (5ml): 0 calories
Monday, January 20, 2014
Potato, Poblano, and Chorizo Tacos
So D made this while I was making the Tequila Coleslaw. It seemed pretty easy.
The tacos were very tasty. We would have again.
Potato, Poblano, and Chorizo Tacos
Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage.
Yield: Serves 4 (serving size: 2 tacos and 2 lime wedges) (we got 8 somehow)
Hands-on: 30 Minutes
Total: 30 Minutes
Ingredients
2 poblano chiles (D roasted these)
1 tablespoon canola oil
2 cups diced white potato
1 cup chopped onion
1 cup fresh corn kernels
1/8 teaspoon ground red pepper
5 garlic cloves, minced
3 ounces Mexican raw chorizo, casings removed
3/4 cup unsalted chicken stock
3/8 teaspoon kosher salt (D didn't use)
8 (6-inch) corn tortillas
1/4 cup sliced green onions
1 ounce Manchego cheese, shredded (about 1/4 cup) (we used Monterrey Cheese)
8 lime wedges (we didn't use)
Preparation
1. Preheat broiler to high.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; coarsely chop.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl. Add onion to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
4. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.
Nutritional Information
Calories: 348; Fat: 14.9g; Saturated fat: 5.8g; Monounsaturated fat: 6.5g; Polyunsaturated fat: 2.6g; Protein: 11.4g; Carbohydrate: 46.6g; Fiber: 6.1g; Cholesterol: 38mg; Iron: 1mg; Sodium: 447mg; Calcium: 146mg
Cooking Light MAY 2013
The tacos were very tasty. We would have again.
Potato, Poblano, and Chorizo Tacos
 |
| Photo by ALB |
Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage.
Yield: Serves 4 (serving size: 2 tacos and 2 lime wedges) (we got 8 somehow)
Hands-on: 30 Minutes
Total: 30 Minutes
Ingredients
2 poblano chiles (D roasted these)
1 tablespoon canola oil
2 cups diced white potato
1 cup chopped onion
1 cup fresh corn kernels
1/8 teaspoon ground red pepper
5 garlic cloves, minced
3 ounces Mexican raw chorizo, casings removed
3/4 cup unsalted chicken stock
3/8 teaspoon kosher salt (D didn't use)
8 (6-inch) corn tortillas
1/4 cup sliced green onions
1 ounce Manchego cheese, shredded (about 1/4 cup) (we used Monterrey Cheese)
8 lime wedges (we didn't use)
Preparation
1. Preheat broiler to high.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; coarsely chop.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl. Add onion to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
4. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.
Nutritional Information
Calories: 348; Fat: 14.9g; Saturated fat: 5.8g; Monounsaturated fat: 6.5g; Polyunsaturated fat: 2.6g; Protein: 11.4g; Carbohydrate: 46.6g; Fiber: 6.1g; Cholesterol: 38mg; Iron: 1mg; Sodium: 447mg; Calcium: 146mg
Cooking Light MAY 2013
Tequila Slaw with Lime and Cilantro
I know it's going to be shocking when I say I made this. It involved dumping everything in a bowl and mixing. It was pretty good. I would have again. I'm not sure D would, but he isn't a huge coleslaw fan.
We had with Potato, Poblano, and Chorizo Tacos.
Tequila Slaw with Lime and Cilantro
Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice's zing perks up earthy cabbage. Serve on tacos, alongside barbecue chicken, with grilled flank or skirt steak, or with (or on) burgers.
Yield: Serves 6 (serving size: about 2/3 cup)
Hands-on: 5 Minutes
Total: 5 Minutes
Ingredients
1/4 cup canola mayonnaise (such as Hellmann's)
3 tablespoons fresh lime juice
1 tablespoon silver tequila
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 (14-ounce) package coleslaw
Preparation
1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss.
Nutritional Information
Calories: 64; Fat: 3g; Saturated fat: 0.0g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 1g; Protein: 0.8g; Carbohydrate: 6.4g; Fiber: 1.8g; Cholesterol: 0.0mg; Iron: 0.1mg; Sodium: 162mg; Calcium: 37mg
Cooking Light AUGUST 2013
We had with Potato, Poblano, and Chorizo Tacos.
Tequila Slaw with Lime and Cilantro
 |
| Photo by ALB |
Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice's zing perks up earthy cabbage. Serve on tacos, alongside barbecue chicken, with grilled flank or skirt steak, or with (or on) burgers.
Yield: Serves 6 (serving size: about 2/3 cup)
Hands-on: 5 Minutes
Total: 5 Minutes
Ingredients
1/4 cup canola mayonnaise (such as Hellmann's)
3 tablespoons fresh lime juice
1 tablespoon silver tequila
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 (14-ounce) package coleslaw
Preparation
1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss.
Nutritional Information
Calories: 64; Fat: 3g; Saturated fat: 0.0g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 1g; Protein: 0.8g; Carbohydrate: 6.4g; Fiber: 1.8g; Cholesterol: 0.0mg; Iron: 0.1mg; Sodium: 162mg; Calcium: 37mg
Cooking Light AUGUST 2013
Tuesday, January 14, 2014
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
So I have no idea who pinned this for me to see on Pinterest, but I saw it. Corn, avocado and cilantro? Yes, please. D said the same thing.
The taste was good. D asked how we missed this recipe. I said because I got it from Pinterest not CL. He said, "Ah." Anway, we'll have again.
We had with Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco.
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
Serves 5 (you probably can make it 6)
Adapted from Authentic Suburban Gourmet
Ingredients
4 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice (didn't use...not in the grocery bag)
Directions
Add to a large bowl and refrigerate until ready to use.
Cilantro Vinaigrette
Ingredients
6 T. Olive oil (used 2 T.)
1 T. Vermouth
1 T. Cider Vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
1/2 t. Salt
1/2 t. fresh ground pepper
Instructions
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.
Nutritional Information (from My Fitness Pal)
Doesn't include the cucumber
Calories: 270; Carbs: 40; Fat: 19; Protein: 5; Sodium: 442; Fiber: 7
Ingredients from My Fitness Pal
Avocado - Fresh Plain Avocado, 2 container (1 th of an avocado (1 oz) ea.) 500 calories
Tomatoes - Veggie - Fresh, Red, Golden, Cherry, Grape, 1 container (24 tomatoes ea.) 50 calories
Onion - Red, Yellow Onion, Sweet, Raw, 1 cup 60 calories
Cheese (Generic) - Feta Cheese - Crumbled, 3/4 cup (28g) 210 calories
Oil - Olive, 2 tablespoon 239 calories
White House - Apple Cider Vinegar All Natural, 1 Tbsp (15mL) 2 calories
Martini + Rossi - Extra Dry Vermouth, 0.5 oz 16 calories
Spices - Garlic powder, 1 tsp 9 calories
Cilantro - 1 Cup, 0.13 Cup 1 calories
Morton - Iodized Table Salt, 0.5 teaspoon 0 calories
Spices - Pepper, black, 0.5 tsp 3 calories calories
Generic Large Ear 5 1/2oz - Corn on the Cob, 4 ear 260 calories
The taste was good. D asked how we missed this recipe. I said because I got it from Pinterest not CL. He said, "Ah." Anway, we'll have again.
We had with Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco.
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
 |
| Photo by ALB |
Serves 5 (you probably can make it 6)
Adapted from Authentic Suburban Gourmet
Ingredients
4 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice (didn't use...not in the grocery bag)
Directions
Add to a large bowl and refrigerate until ready to use.
Cilantro Vinaigrette
Ingredients
6 T. Olive oil (used 2 T.)
1 T. Vermouth
1 T. Cider Vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
1/2 t. Salt
1/2 t. fresh ground pepper
Instructions
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.
Nutritional Information (from My Fitness Pal)
Doesn't include the cucumber
Calories: 270; Carbs: 40; Fat: 19; Protein: 5; Sodium: 442; Fiber: 7
Ingredients from My Fitness Pal
Avocado - Fresh Plain Avocado, 2 container (1 th of an avocado (1 oz) ea.) 500 calories
Tomatoes - Veggie - Fresh, Red, Golden, Cherry, Grape, 1 container (24 tomatoes ea.) 50 calories
Onion - Red, Yellow Onion, Sweet, Raw, 1 cup 60 calories
Cheese (Generic) - Feta Cheese - Crumbled, 3/4 cup (28g) 210 calories
Oil - Olive, 2 tablespoon 239 calories
White House - Apple Cider Vinegar All Natural, 1 Tbsp (15mL) 2 calories
Martini + Rossi - Extra Dry Vermouth, 0.5 oz 16 calories
Spices - Garlic powder, 1 tsp 9 calories
Cilantro - 1 Cup, 0.13 Cup 1 calories
Morton - Iodized Table Salt, 0.5 teaspoon 0 calories
Spices - Pepper, black, 0.5 tsp 3 calories calories
Generic Large Ear 5 1/2oz - Corn on the Cob, 4 ear 260 calories
Sunday, January 12, 2014
Cauliflower Tots
So way back when (like 2000 ish), I started seeing recipes for "mock" foods. Like guacamole made with peas, and mashed potatoes made with cauliflower. Nothing ever seemed appetizing, mostly because I didn't see the point of disguising food. You either like something or you don't. It's like when you see that I've omitted olives from a recipe. No amount of cheese or spices is going to cover up the horrid taste of olives.
So back to the post. I've been noticing more and more cauliflower disguising. Now, I'm not sure the point. I love cauliflower. I like it raw, boiled, microwaved, roasted, etc. When I hear people tell me how great their mashed cauliflower potatoes are, they seem to add, "Especially after you add a cup of butter to them."
So I'm not really sure why I decided we should try a disguise food. But I did, D said ok, and he made Cauliflower Tots. We had with burgers.
We eat regular tots probably once a month. So it isn't like I've gone years without these. It's probably been 2-3 weeks. He made them. I know they were a pain in the ass to make, since he left a lot of the mix off the baking sheet.
The taste...they tasted like cauliflower pellets. I felt cheated. I don't get this fad. I felt we totally wasted a head of cauliflower. For what it was, it was like we should have cooked some cauliflower and thrown some ketchup on it.
I think we'll wait another 13 years to have another Disguise Food.
Cauliflower Tots
Skinnytaste.com
Servings: 4
Serving Size: 8 tots
Ingredients
2 cups cooked cauliflower florets, finely chopped *see note
1 large egg
1 large egg white
1/2 cup onion, minced
3 tbsp minced fresh parsley
1/2 cup reduced fat sharp cheddar cheese, grated
1/2 cup seasoned breadcrumbs
salt and pepper to taste
cooking spray
Directions
Note: to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.
Makes about 32 - 34 tots
Nutritional Information
Calories: 148; Fat: 5 g; Protein: 10 g; Carb: 16 g; Fiber: 3 g; Sugar: 2 g; Sodium: 397 mg (without salt); Cholesterol: 47 mg
So back to the post. I've been noticing more and more cauliflower disguising. Now, I'm not sure the point. I love cauliflower. I like it raw, boiled, microwaved, roasted, etc. When I hear people tell me how great their mashed cauliflower potatoes are, they seem to add, "Especially after you add a cup of butter to them."
So I'm not really sure why I decided we should try a disguise food. But I did, D said ok, and he made Cauliflower Tots. We had with burgers.
We eat regular tots probably once a month. So it isn't like I've gone years without these. It's probably been 2-3 weeks. He made them. I know they were a pain in the ass to make, since he left a lot of the mix off the baking sheet.
The taste...they tasted like cauliflower pellets. I felt cheated. I don't get this fad. I felt we totally wasted a head of cauliflower. For what it was, it was like we should have cooked some cauliflower and thrown some ketchup on it.
I think we'll wait another 13 years to have another Disguise Food.
Cauliflower Tots
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| Photo by ALB |
Skinnytaste.com
Servings: 4
Serving Size: 8 tots
Ingredients
2 cups cooked cauliflower florets, finely chopped *see note
1 large egg
1 large egg white
1/2 cup onion, minced
3 tbsp minced fresh parsley
1/2 cup reduced fat sharp cheddar cheese, grated
1/2 cup seasoned breadcrumbs
salt and pepper to taste
cooking spray
Directions
Note: to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.
Makes about 32 - 34 tots
Nutritional Information
Calories: 148; Fat: 5 g; Protein: 10 g; Carb: 16 g; Fiber: 3 g; Sugar: 2 g; Sodium: 397 mg (without salt); Cholesterol: 47 mg
Butterflies with Veal Sauce: Pavoncelle Abruzzese
Last week, D and I bought ground veal that was on quick sale. I started looking for recipes. Mario Batali's Butterflies with Veal Sauce came up. Score! We also had pancetta in the freezer. So I sent D the recipe. He said it kind of looked like a PITA but good. I told him I didn't expect him to make homemade pasta or chicken stock. He said, that then it looked kind of easy. Except I decided the sauce needed to double because what was I going to do with the other 8 oz of veal? So D said ok.
The smell was wonderful while D was cooking it.
The calories aren't bad either.
Butterflies with Veal Sauce: Pavoncelle Abruzzese
Adapted from Mario Batali
Yield: 6 servings
Ingredients
6 cups water
Cooking Spray
4 oz (1/2 pound) finely chopped pancetta
1 pound ground veal
2 cup spinach, blanched, drained, and chopped
1 .5oz package dried porcinis, soaked in warm water and drained
Salt and pepper (used 1/4 tsp each)
1 cup dry white wine
2 cup brown chicken stock (used regular fat free chicken broth...was going to add tomato paste, forgot)
1.5 tablespoon butter
1 tablespoon all-purpose flour
1 pound dried farfalle
Directions
Bring 6 quarts of water to a boil.
In a large skillet, heat the cooking spray over medium-high heat and add the pancetta, veal, spinach, and mushrooms and stir over high heat until the meat is well-browned, about 10 minutes. Season with salt and pepper, and stir in the wine. Cook over high heat for 5 minutes, until it has almost completely evaporated, then add the chicken stock, butter and flour and remove from the heat.
Cook the farfalle in the boiling water until tender yet al dente, then drain, and add to the pan with the hot ragu. Toss over high heat for 1 minute, then divide evenly among 6 warmed pasta bowls.
Nutritional Information (from MyFitnessPal)
Calories: 477; Carbs: 50; Fat: 19; Protien: 26; Sodium: 810; Fiber: 3
The smell was wonderful while D was cooking it.
The calories aren't bad either.
Butterflies with Veal Sauce: Pavoncelle Abruzzese
Adapted from Mario Batali
Yield: 6 servings
Ingredients
6 cups water
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| Photo by ALB |
4 oz (1/2 pound) finely chopped pancetta
1 pound ground veal
2 cup spinach, blanched, drained, and chopped
1 .5oz package dried porcinis, soaked in warm water and drained
Salt and pepper (used 1/4 tsp each)
1 cup dry white wine
2 cup brown chicken stock (used regular fat free chicken broth...was going to add tomato paste, forgot)
1.5 tablespoon butter
1 tablespoon all-purpose flour
1 pound dried farfalle
Directions
Bring 6 quarts of water to a boil.
In a large skillet, heat the cooking spray over medium-high heat and add the pancetta, veal, spinach, and mushrooms and stir over high heat until the meat is well-browned, about 10 minutes. Season with salt and pepper, and stir in the wine. Cook over high heat for 5 minutes, until it has almost completely evaporated, then add the chicken stock, butter and flour and remove from the heat.
Cook the farfalle in the boiling water until tender yet al dente, then drain, and add to the pan with the hot ragu. Toss over high heat for 1 minute, then divide evenly among 6 warmed pasta bowls.
Nutritional Information (from MyFitnessPal)
Calories: 477; Carbs: 50; Fat: 19; Protien: 26; Sodium: 810; Fiber: 3
Tuesday, January 7, 2014
Creamy Mustard Chicken
D made this while I was driving home. He said it was easy.
It tasted really good. Vinegary (duh...mustard). Of course D said it would taste better with capers. Yeah, he can keep thinking that.
Would have again.
Creamy Mustard Chicken
In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.
4 servings, 1 cutlet, 1 cup pasta with 1/4 cup sauce each
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
1/2 package whole-wheat angel hair pasta (7-8 ounces)--used regular
4 thin-sliced chicken breasts or cutlets (about 1 pound)
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided (used 1 TBSP of butter...sauce was very thick)
1 large shallot, finely chopped
1/2 cup dry white wine
1/2 cup water
1/4 cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh sage, plus more for garnish (we used dried)
Preparation
Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.
Nutritional Information
Per serving : 447 Calories; 16 g Fat; 3 g Sat; 10 g Mono; 69 mg Cholesterol; 42 g Carbohydrates; 31 g Protein; 6 g Fiber; 456 mg Sodium; 367 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 3 lean meat, 2 1/2 fat
EatingWell, September/October 2013
10 Smart Points (my additions/subtractions at 4 servings)
It tasted really good. Vinegary (duh...mustard). Of course D said it would taste better with capers. Yeah, he can keep thinking that.
Would have again.
Creamy Mustard Chicken
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| Photo by ALB |
In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can’t find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.
4 servings, 1 cutlet, 1 cup pasta with 1/4 cup sauce each
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
1/2 package whole-wheat angel hair pasta (7-8 ounces)--used regular
4 thin-sliced chicken breasts or cutlets (about 1 pound)
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil, divided (used 1 TBSP of butter...sauce was very thick)
1 large shallot, finely chopped
1/2 cup dry white wine
1/2 cup water
1/4 cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh sage, plus more for garnish (we used dried)
Preparation
Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
Top the pasta with half the sauce, the chicken and then the remaining sauce. Garnish with more sage, if desired.
Nutritional Information
Per serving : 447 Calories; 16 g Fat; 3 g Sat; 10 g Mono; 69 mg Cholesterol; 42 g Carbohydrates; 31 g Protein; 6 g Fiber; 456 mg Sodium; 367 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 3 lean meat, 2 1/2 fat
EatingWell, September/October 2013
10 Smart Points (my additions/subtractions at 4 servings)
Sunday, January 5, 2014
Santa Fe Black Beans
My first thing I cooked for 2014. And it was ok. I don't know why I keep trying to cook beans when canned are easier. I mean, 11 hours, of work and they're still slightly crunchy? So I would make these next time and take 30 minutes, by combining the ingredients with canned black beans, but that's just me.
It was easy to prep... I cut everything in the hour that the beans were soaking.
We had with Chicken with Chorizo Confetti.
Update: I did this with canned beans and it was much better. See Santa Fe Beans, Revisited.
Santa Fe Black Beans
Black beans are a staple side to any Mexican dish. Serve these beans warm and tender after 10 hours in the slow cooker.
Yield: 14 servings (serving size: 1/2 cup beans, about 1 tablespoon cheese, about 1 1/2 teaspoons cilantro, and about 1 1/2 teaspoons pumpkinseed kernels)
Ingredients
1 (1-pound) package dried black beans
3 cups fat-free, lower-sodium chicken broth
2 cups finely chopped onion (about 1 large)
1 tablespoon chopped chipotle chile, canned in adobo sauce
1 teaspoon salt
4 garlic cloves, minced (used 9)
1 tablespoon fresh lime juice
4 ounces crumbled queso fresco (about 1 cup)
1/2 cup chopped fresh cilantro
1/2 cup unsalted pumpkinseed kernels (didn't use)
Preparation
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Place beans in a 3-quart electric slow cooker. Stir in chicken broth and next 4 ingredients (through garlic). Cover and cook on LOW for 10 hours or until beans are tender.
3. Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, cilantro, and pumpkinseed kernels.
Nutritional Information
Calories: 165; Calories from fat: 0.0%; Fat: 4.4g; Saturated fat: 1.8g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.9g; Protein: 9.8g; Carbohydrate: 23.1g; Fiber: 3.5g; Cholesterol: 6mg; Iron: 2mg; Sodium: 347mg; Calcium: 9mg
Oxmoor House SEPTEMBER 2012
It was easy to prep... I cut everything in the hour that the beans were soaking.
We had with Chicken with Chorizo Confetti.
Update: I did this with canned beans and it was much better. See Santa Fe Beans, Revisited.
Santa Fe Black Beans
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| Photo by ALB |
Black beans are a staple side to any Mexican dish. Serve these beans warm and tender after 10 hours in the slow cooker.
Yield: 14 servings (serving size: 1/2 cup beans, about 1 tablespoon cheese, about 1 1/2 teaspoons cilantro, and about 1 1/2 teaspoons pumpkinseed kernels)
Ingredients
1 (1-pound) package dried black beans
3 cups fat-free, lower-sodium chicken broth
2 cups finely chopped onion (about 1 large)
1 tablespoon chopped chipotle chile, canned in adobo sauce
1 teaspoon salt
4 garlic cloves, minced (used 9)
1 tablespoon fresh lime juice
4 ounces crumbled queso fresco (about 1 cup)
1/2 cup chopped fresh cilantro
1/2 cup unsalted pumpkinseed kernels (didn't use)
Preparation
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Place beans in a 3-quart electric slow cooker. Stir in chicken broth and next 4 ingredients (through garlic). Cover and cook on LOW for 10 hours or until beans are tender.
3. Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, cilantro, and pumpkinseed kernels.
Nutritional Information
Calories: 165; Calories from fat: 0.0%; Fat: 4.4g; Saturated fat: 1.8g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.9g; Protein: 9.8g; Carbohydrate: 23.1g; Fiber: 3.5g; Cholesterol: 6mg; Iron: 2mg; Sodium: 347mg; Calcium: 9mg
Oxmoor House SEPTEMBER 2012
Pan-Grilled Chicken with Chorizo Confetti
D's mom got me the CL Year-End Compilation. Yes, I get the magazine all year, but it is nice to have it all in one book. And then I can recycle the magazine. Plus, I get to see recipes I may have missed (I'll admit there is a certain section of the magazine I skip because it just annoys me). So this way I don't have to see that part of the magazine.
I found this recipe and was shocked we missed it but decided we should have it. D thought so too.
So we did. He made it in about 30 minutes which was nice. I think I liked it better than he did. He wasn't sure the point of the carrot. Also he thought the pepper should be sliced. I didn't notice but if anything I thought they should be diced to be more "confetti" like. Either way, we would both have again.
We both topped with a TBSP of LF Sour Cream. We had with Santa Fe Black Beans.
Pan-Grilled Chicken with Chorizo Confetti
Yield: Serves 4 (serving size: 1 breast half and 3 tablespoons confetti)
Hands-on:29 Minutes
Total:29 Minutes
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves (used thighs)
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup Mexican pork chorizo, casings removed
1/4 cup sliced onion
2 tablespoons diced carrot
1/4 cup diced yellow bell pepper (used red)
1/4 cup diced red bell pepper
2 tablespoons diced green bell pepper (used red)
1/4 cup unsalted chicken stock
1 tablespoon chopped fresh cilantro
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. While chicken cooks, heat a large skillet over medium-high heat. Add chorizo; cook 1 minute, stirring to crumble. Add remaining 1/4 teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally. Add bell peppers; cook 1 minute or until crisp-tender. Add stock; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Spoon chorizo mixture over chicken; top with cilantro.
Nutritional Information
Calories: 254; Fat: 8.2g; Saturated fat: 2.2g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 1g; Protein: 39.2g; Carbohydrate: 3.6g; Fiber: 1.2g; Cholesterol: 133mg; Iron: 0.8mg; Sodium: 586mg; Calcium: 24mg
Cooking Light APRIL 2013
I found this recipe and was shocked we missed it but decided we should have it. D thought so too.
So we did. He made it in about 30 minutes which was nice. I think I liked it better than he did. He wasn't sure the point of the carrot. Also he thought the pepper should be sliced. I didn't notice but if anything I thought they should be diced to be more "confetti" like. Either way, we would both have again.
We both topped with a TBSP of LF Sour Cream. We had with Santa Fe Black Beans.
Pan-Grilled Chicken with Chorizo Confetti
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| Photo by ALB |
Yield: Serves 4 (serving size: 1 breast half and 3 tablespoons confetti)
Hands-on:29 Minutes
Total:29 Minutes
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves (used thighs)
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup Mexican pork chorizo, casings removed
1/4 cup sliced onion
2 tablespoons diced carrot
1/4 cup diced yellow bell pepper (used red)
1/4 cup diced red bell pepper
2 tablespoons diced green bell pepper (used red)
1/4 cup unsalted chicken stock
1 tablespoon chopped fresh cilantro
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. While chicken cooks, heat a large skillet over medium-high heat. Add chorizo; cook 1 minute, stirring to crumble. Add remaining 1/4 teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally. Add bell peppers; cook 1 minute or until crisp-tender. Add stock; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Spoon chorizo mixture over chicken; top with cilantro.
Nutritional Information
Calories: 254; Fat: 8.2g; Saturated fat: 2.2g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 1g; Protein: 39.2g; Carbohydrate: 3.6g; Fiber: 1.2g; Cholesterol: 133mg; Iron: 0.8mg; Sodium: 586mg; Calcium: 24mg
Saturday, January 4, 2014
Seven-Chile Texas Chili
D's mom got me The Homesick Texan's Cookbook for Christmas. I want to make everything in there with the exception of meatloaf. But eh. With the cold streak that hit the East Coast, I knew we had to have chili this weekend, and I knew the one in the Cookbook was the one I wanted.
D and I made the trek out after the gym to get all the ingredients. 4 stores later (Kroger, Aldi, Sonic and the local bogeda) we had all the ingredients (plus all our grocery shopping for the week done).
D made it. I tasted it after 4 hours of cooking. I told him it was a little bland. He looked so relieved, because he thought so as well. He thought it needed more cumin. I thought it needed garlic. So he made a blend of salt, onion powder, garlic powder, cumin, and paprika and added it. Yep, that's what it needed.
D thinks that we should substitute some of the water with beef broth. We didn't do that this time.
It was slightly hot but good stick to your ribs chili. I would definitely have again. We had with rice, cheese and sour cream.
Seven-Chile Texas Chili
From Lisa Fain, The Homesick Texan Cookbook
Preparation time: 20 minute(s)
Cooking time: 5 hour(s)
Number of servings (yield): 8
Ingredients
6 dried ancho chiles
2 dried pasilla chiles
2 dried guajillo chiles
2 dried chipotle chiles (used 2 in adobo sauce)
4 dried chiles de arbol
4 pieces of bacon
4 pounds chuck roast, cut into 1/4-inch cubes
1 large onion, diced
6 cloves garlic, minced
1 cup brewed coffee
1 bottle of beer (used Newcastle Brown)
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon grated Mexican hot chocolate (used 5 chocolate chips)
1 teaspoon kosher salt, plus more to taste
4 dried pequin chiles (used 1 1/2 tsps of ground)
2 tablespoons masa harina (used corn meal)
Added 1/2 tsp salt
Added 1/2 tsp garlic powder
Added 1/2 tsp cumin (in addition to what was called out)
Added 1/4 tsp paprika
Added 1/4 tsp onion powder
Added 4 Cups of Beef Broth
Grated cheddar and chopped onions, for serving(Nutritional Info doesn't account for)
Instructions
Remove the seeds and stems from the dried chiles. In a dry skillet heated on high, toast the ancho chiles, pasilla chiles, guajillo chiles, chipotle chiles, and chiles de arbol on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until the water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.
Meanwhile, in a large, heavy pot such as a Dutch oven, fry the bacon on medium heat. When it’s done, remove from the pan and drain on a paper-towel lined plate. Leave the bacon grease in the pot, and on medium heat, cook the beef on each side until lightly browned, about 10 minutes. (You may have to do this in batches.)
Remove the browned beef from the pot. Leaving the heat on, add the diced onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the beef back into the pot, crumble in the bacon, and add the coffee, beer, cumin, oregano, cinnamon, clove, allspice, cayenne, chocolate, 3 cups of water (used beef broth), and salt. Turn the heat up to high. While the pot is coming to a boil, make the chile puree. Drain and rinse the chiles then place them in a blender along with the pequin chiles (you don’t need to presoak these little chiles) and 1 cup of fresh water. Puree until nice and smooth and then pour the chile puree into the pot. (Add the added seasonings here).
When the chile begins to boil, turn the heat down to low and simmer uncovered for 5 hours, stirring occasionally. Taste it once an hour and adjust the seasonings. If it starts to get too dry, add more broth. After 5 hours, scoop out 1/4 cup of broth out of the pot and combine with the masa harina. Pour the masa harina mixture into the pot and stir until the chili is thickened. Let the chili simmer for another 30 minutes or so. When done, serve with cheddar and onions.
Nutritional Information (from My Fitness Pal)
Does not include garnishes or add-ons like rice, cheese, sour cream, etc.
Calories: 228; Carbs: 17; Fat: 8; Protein: 22; Sodium: 455; Fiber: 5
Ingredients for MFP calculations
Generic - Dried Chile Ancho, 6 chile: 288 calories
Peppers - Pasilla, dried, 2 pepper: 48 calories
Generic - Guajillo Dried Pepper, 2 pepper: 36 calories
El Guapo - Chile De Arbol Entero - Dried Red Pepper, 4 dried pepper: 4calories
Aldi - Grandessa Signature - Center Cut Bacon, 4 pan fried slices (15g) 100 Generic - Bottom Round Steak, 4 lbs: 920 calories
Onions - Raw, 1 large: 63 calories
Generic - Fresh Garlic Clove, 6 Clove (3.0 g): 24 calories
Sonic - Coffee - Regular (14 oz), 8 z: 6 calories
Newcastle Brown Ale - Beer, 12 oz.: 140 calories
Spices - Cumin, 3 tsp: 24 calories
Spices - Oregano, dried, 1 tsp, ground: 6 calories
Spices - Cinnamon, ground, 0.5 tsp: 3 calories
Medicinemeals*(R) Herbs and Spices - Fresh Ground Clove, 0.25 tsp: 2 calories
Spices - Allspice, ground, 0.5 tsp: 2 calories
Spices - Pepper, red or cayenne, 0.5 tsp: 3 calories
Morton - Coarse Kosher Salt, 4 grams (1/4 tsp): 0 calories
Chocolate Chip -- Nestle - Toll House - Semi-sweet Chocolate Morsels, 1 tbsp (14 g): 70 calories
Cayenne Pepper, Tone's - Cayenne Pepper, Ground, 1.5 teaspoon: 0 calories
Kroger - Yellow Corn Meal, 2 Tbsp. (27g): 60 calories
Morton - Iodized Table Salt, 0.5 teaspoon: 0 calories
Spices - Cumin, 0.5 tsp: 4 calories
Spices - Garlic powder, 0.5 tsp: 5 calories
Spices - Onion powder, 0.25 tsp: 2 calories
Spices - Paprika, 0.25 tsp: 2 calories
Herdez - Chipotle Pepper In Adobo Sauce, 2 pieces: 10 calories
D and I made the trek out after the gym to get all the ingredients. 4 stores later (Kroger, Aldi, Sonic and the local bogeda) we had all the ingredients (plus all our grocery shopping for the week done).
D made it. I tasted it after 4 hours of cooking. I told him it was a little bland. He looked so relieved, because he thought so as well. He thought it needed more cumin. I thought it needed garlic. So he made a blend of salt, onion powder, garlic powder, cumin, and paprika and added it. Yep, that's what it needed.
D thinks that we should substitute some of the water with beef broth. We didn't do that this time.
It was slightly hot but good stick to your ribs chili. I would definitely have again. We had with rice, cheese and sour cream.
Seven-Chile Texas Chili
 |
| Photo by ALB |
From Lisa Fain, The Homesick Texan Cookbook
Preparation time: 20 minute(s)
Cooking time: 5 hour(s)
Number of servings (yield): 8
Ingredients
6 dried ancho chiles
2 dried pasilla chiles
2 dried guajillo chiles
2 dried chipotle chiles (used 2 in adobo sauce)
4 dried chiles de arbol
4 pieces of bacon
4 pounds chuck roast, cut into 1/4-inch cubes
1 large onion, diced
6 cloves garlic, minced
1 cup brewed coffee
1 bottle of beer (used Newcastle Brown)
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon grated Mexican hot chocolate (used 5 chocolate chips)
1 teaspoon kosher salt, plus more to taste
4 dried pequin chiles (used 1 1/2 tsps of ground)
2 tablespoons masa harina (used corn meal)
Added 1/2 tsp salt
Added 1/2 tsp garlic powder
Added 1/2 tsp cumin (in addition to what was called out)
Added 1/4 tsp paprika
Added 1/4 tsp onion powder
Added 4 Cups of Beef Broth
Grated cheddar and chopped onions, for serving(Nutritional Info doesn't account for)
Instructions
Remove the seeds and stems from the dried chiles. In a dry skillet heated on high, toast the ancho chiles, pasilla chiles, guajillo chiles, chipotle chiles, and chiles de arbol on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until the water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.
Meanwhile, in a large, heavy pot such as a Dutch oven, fry the bacon on medium heat. When it’s done, remove from the pan and drain on a paper-towel lined plate. Leave the bacon grease in the pot, and on medium heat, cook the beef on each side until lightly browned, about 10 minutes. (You may have to do this in batches.)
Remove the browned beef from the pot. Leaving the heat on, add the diced onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the beef back into the pot, crumble in the bacon, and add the coffee, beer, cumin, oregano, cinnamon, clove, allspice, cayenne, chocolate, 3 cups of water (used beef broth), and salt. Turn the heat up to high. While the pot is coming to a boil, make the chile puree. Drain and rinse the chiles then place them in a blender along with the pequin chiles (you don’t need to presoak these little chiles) and 1 cup of fresh water. Puree until nice and smooth and then pour the chile puree into the pot. (Add the added seasonings here).
When the chile begins to boil, turn the heat down to low and simmer uncovered for 5 hours, stirring occasionally. Taste it once an hour and adjust the seasonings. If it starts to get too dry, add more broth. After 5 hours, scoop out 1/4 cup of broth out of the pot and combine with the masa harina. Pour the masa harina mixture into the pot and stir until the chili is thickened. Let the chili simmer for another 30 minutes or so. When done, serve with cheddar and onions.
Nutritional Information (from My Fitness Pal)
Does not include garnishes or add-ons like rice, cheese, sour cream, etc.
Calories: 228; Carbs: 17; Fat: 8; Protein: 22; Sodium: 455; Fiber: 5
Ingredients for MFP calculations
Generic - Dried Chile Ancho, 6 chile: 288 calories
Peppers - Pasilla, dried, 2 pepper: 48 calories
Generic - Guajillo Dried Pepper, 2 pepper: 36 calories
El Guapo - Chile De Arbol Entero - Dried Red Pepper, 4 dried pepper: 4calories
Aldi - Grandessa Signature - Center Cut Bacon, 4 pan fried slices (15g) 100 Generic - Bottom Round Steak, 4 lbs: 920 calories
Onions - Raw, 1 large: 63 calories
Generic - Fresh Garlic Clove, 6 Clove (3.0 g): 24 calories
Sonic - Coffee - Regular (14 oz), 8 z: 6 calories
Newcastle Brown Ale - Beer, 12 oz.: 140 calories
Spices - Cumin, 3 tsp: 24 calories
Spices - Oregano, dried, 1 tsp, ground: 6 calories
Spices - Cinnamon, ground, 0.5 tsp: 3 calories
Medicinemeals*(R) Herbs and Spices - Fresh Ground Clove, 0.25 tsp: 2 calories
Spices - Allspice, ground, 0.5 tsp: 2 calories
Spices - Pepper, red or cayenne, 0.5 tsp: 3 calories
Morton - Coarse Kosher Salt, 4 grams (1/4 tsp): 0 calories
Chocolate Chip -- Nestle - Toll House - Semi-sweet Chocolate Morsels, 1 tbsp (14 g): 70 calories
Cayenne Pepper, Tone's - Cayenne Pepper, Ground, 1.5 teaspoon: 0 calories
Kroger - Yellow Corn Meal, 2 Tbsp. (27g): 60 calories
Morton - Iodized Table Salt, 0.5 teaspoon: 0 calories
Spices - Cumin, 0.5 tsp: 4 calories
Spices - Garlic powder, 0.5 tsp: 5 calories
Spices - Onion powder, 0.25 tsp: 2 calories
Spices - Paprika, 0.25 tsp: 2 calories
Herdez - Chipotle Pepper In Adobo Sauce, 2 pieces: 10 calories