Chicken with Green Peppercorn Sauce

I was really surprised how non-peppery this was. But it was good. We had with mashed potatoes and broccoli.

Chicken with Green Peppercorn Sauce

Crush peppercorns in a plastic bag with a small, heavy skillet. Reducing wine and low-sodium chicken broth builds flavor and keeps added sodium at a minimum. Finishing the sauce with butter adds richness. Serve with roasted baby carrots and mashed potatoes. For pretty presentation, slice breast halves crosswise before spooning on sauce.

1/4 cup all-purpose flour
1/2 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup finely chopped shallots
2/3 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon green peppercorns, crushed
1 tablespoon butter

1. Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.

2. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Increase heat to medium-high. Add shallots to pan; sauté 1 minute. Stir in wine, broth, and peppercorns; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Remove from heat; stir in butter.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)

CALORIES 263 (29% from fat); FAT 8.5g (sat 2.8g,mono 3.7g,poly 1g); IRON 1.7mg; CHOLESTEROL 106mg; CALCIUM 33mg; CARBOHYDRATE 4.3g; SODIUM 530mg; PROTEIN 40.2g; FIBER 0.5g

Cooking Light, MARCH 2008

Korean Barbecue Burgers

These were good. We skipped the radishes, and put wasabi horseradish (redundant term) on them. Very good sober. Really good drunk!

Korean Barbecue Burgers

These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.

1/2 cup chopped green onions
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin
Cooking spray
6 (1 1/2-ounce) whole wheat hamburger buns, split
6 red leaf lettuce leaves
6 tablespoons thinly sliced radishes

Prepare grill.

Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.

Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.

Beer note: With their gingery Asian spice, these burgers call for a classic brown ale like Samuel Smith Nut Brown Ale ($10 for four 12-ounce bottles). With a moderate five percent alcohol and a nicely rounded taste, this beer's toasted nut flavor complements the burgers' nutty sesame oil essence. Darker beers are also a great match with the crisp snap of radishes. --Jeffery Lindenmuth

Yield: 6 servings (serving size: 1 burger)

CALORIES 343 (38% from fat); FAT 14.4g (sat 4.7g,mono 5.7g,poly 2.3g); IRON 3.8mg; CHOLESTEROL 72mg; CALCIUM 72mg; CARBOHYDRATE 27.4g; SODIUM 534mg; PROTEIN 26.7g; FIBER 3.7g

Cooking Light, AUGUST 2007

Greek-Style Scampi

This was really good. We only got 3 servings using the requirements below. D's only complaint was there could have been another can of tomatoes.

Greek-Style Scampi

This quick, filling weeknight meal relies on easy-to-find ingredients. Add a spinach-mushroom salad to round out the menu.

6 ounces uncooked angel hair pasta
1 teaspoon olive oil
1/2 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/8 teaspoon black pepper
1 pound peeled and deveined medium shrimp
1/8 teaspoon ground red pepper
6 tablespoons (about 1 1/2 ounces) crumbled feta cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper to pan; sauté 1 minute. Add garlic and tomatoes; cook 1 minute. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done. Stir in red pepper; remove from heat. Place 1 cup pasta on each of 4 plates. Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.

Yield: 4 servings

CALORIES 379 (20% from fat); FAT 8.5g (sat 3g,mono 2.8g,poly 1.7g); IRON 4.1mg; CHOLESTEROL 185mg; CALCIUM 656mg; CARBOHYDRATE 43.3g; SODIUM 139mg; PROTEIN 31.7g; FIBER 2.6g

Cooking Light, MARCH 2008

Jasmine Rice-Stuffed Peppers

OK, I made these last Wednesday. They took forever to make (1.5 hours). They were pretty easy to make. I thought they needed some spice (you'll notice they have none). I had 2 servings over 2 days and threw the rest away. D refused to eat them, as he abhors Stuffed Peppers. (He was working late, which is why I made them...I knew he wouldn't eat them, and I wanted to try them).

UPDATE: I realized it came across as I didn't like these. I did. I just need to add some garlic, you a spaghetti jar tomato sauce (not the tomato sauce next to the tomato paste), and not seed the jalapenos. The serving size is huge, which is why I had to throw the rest away...2 servings and I needed a change...

Jasmine Rice-Stuffed Peppers

This recipe calls for green bell peppers, but feel free to use any color you like. Jasmine rice adds fragrance to this dish, but you can substitute basmati or another long-grain rice. Remove the seeds from the jalapeño if you prefer milder flavor. Serve with salad.

4 large green bell peppers
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced (I used 4)
1 jalapeño pepper, minced
1/2 cup uncooked jasmine rice
1 cup fat-free, less-sodium chicken broth
2 cups tomato sauce, divided1/2 cup (I used salt-free and this may have caused the bland taste)
(2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper (I used 1/2)
1 large egg, lightly beaten
2/3 pound ground sirloin, extra lean (I used 1 pound)
1/3 pound ground turkey breast (I didn't use)

Preheat oven to 400°. (This instruction seems pointless at this stage of the game)
Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.

Yield: 4 servings (serving size: 2 pepper halves)
CALORIES 312 (25% from fat); FAT 8.6g (sat 3.6g,mono 2.8g,poly 0.9g); IRON 4.1mg; CHOLESTEROL 115mg; CALCIUM 168mg; CARBOHYDRATE 28.6g; SODIUM 994mg; PROTEIN 33.8g; FIBER 2.6g
Cooking Light, AUGUST 2006

Chipotle-Lime Roast Chicken with Tomatillo Sauce

Really Good. D was going to grill this, but rain prevented him. So he baked it (like the directions said to). He said it needed a little more time. I did the prep which was easy (I didn't touch the chicken though).
I would have liked the Sauce to be cold, but that is just me. We had with Chipotle Ketchup Fries.

Chipotle-Lime Roast Chicken with Tomatillo Sauce

Tomatillos look like small green tomatoes in papery husks. Combining them with chipotle chile powder gives this chicken Mexican flair. Serve with lime wedges, rice, and beans.

1 (3 3/4-pound) whole roasting chicken
2 teaspoons butter, softened
1 teaspoon chipotle chile powder
1 teaspoon grated lime rind
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
4 garlic cloves, minced and divided
Cooking spray
8 ounces tomatillos
1 medium onion, quartered
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 (4.5-ounce) can chopped green chiles, undrained
Chopped fresh cilantro (optional)

Preheat oven to 375°.

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter, chile powder, rind, 1/2 teaspoon salt, cumin, and 1 garlic clove in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray; place rack in roasting pan.

Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken. Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.

Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.

Remove skin from chicken; discard. Carve chicken, and serve with sauce. Sprinkle with cilantro, if desired.

Yield: 4 servings (serving size: 5 ounces meat and about 1/2 cup sauce)

CALORIES 299 (36% from fat); FAT 12.1g (sat 3.9g,mono 4.1g,poly 2.5g); IRON 2.9mg; CHOLESTEROL 111mg; CALCIUM 51mg; CARBOHYDRATE 9.6g; SODIUM 694mg; PROTEIN 36.9g; FIBER 2.4g

Cooking Light, MAY 2006

Garlic and Cumin–Seasoned Fries with Chipotle Ketchup

This recipe has potential...but the fries have to be cooked A LOT longer. Or what I'm beginning to think with a lot of CL Fry recipes, use Ore-Ida as the basis.

The taste was good, but the fries were soggy. So next time (the taste was good enough for a next time), I'm using Ore-Ida. It was pretty easy to make (I did it).

Garlic and Cumin–Seasoned Fries with Chipotle Ketchup

In this recipe, strips of potatoes are tossed with dried spices and baked to a crunch. The ketchup on the side delivers an extra punch of flavor.

1/2 cup ketchup
1 teaspoon sugar
1 teaspoon fresh lime juice
1/4 teaspoon ground chipotle chile powder (I used 3/4 tsp)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 pounds peeled Yukon gold potatoes, cut into 1/4-inch strips
1 tablespoon extravirgin olive oil
Cooking spray

1. Combine first 4 ingredients in a small bowl. Combine cumin, salt, and garlic powder in a large bowl.

2. Preheat oven to 450°. Place baking sheet in oven.

3. Toss potatoes with oil. Arrange potatoes in a single layer on preheated baking sheet coated with cooking spray. Bake at 450° for 10 minutes. Turn potatoes; bake an additional 5 minutes or until golden and crisp. Add potatoes to cumin mixture; toss gently to coat. Serve immediately with ketchup mixture.

Yield: 6 servings (serving size: 1 cup fries and about 1 tablespoon ketchup mixture)

CALORIES 143 (16% from fat); FAT 2.5g (sat 0.3g,mono 1.7g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 26.1g; SODIUM 329mg; PROTEIN 3.9g; FIBER 2.7g

Cooking Light, APRIL 2008

Bacon 'n' Onion Potato Salad

This is your basic potato salad. Easy and good.

Bacon 'n' Onion Potato Salad
Prep: 15 min., Cook: 25 min., Chill: 1 hr.

4 pounds red potatoes
1 (8-ounce) container sour cream (D used fat-free)
1 cup light mayonnaise
3 tablespoons Creole mustard
1 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley (D used celery instead of parsley)
4 bacon slices, cooked and crumbled

Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.
Stir together sour cream and next 4 ingredients.
Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.

Yield: Makes 6 to 8 servings