Mediterranean Grilled Chicken

So D made this. It was really good. He let it refrigerate 24 hours.

Will have again.

We had with Orzo with Spinach and Feta.

Mediterranean Grilled Chicken

Photo by ALB

Cooking the chicken with the skin on renders it tender and flavorful. Serve the skewers of eggplant, tomatoes, onions, bell peppers, and zucchini - the key ingredients of Provence's ratatouille. To prepare the skewers, brush vegetables with olive oil, sprinkle with salt, and grill for 6 minutes, turning once.

YIELD: 6 servings (serving size: 1 chicken breast half)
COURSE: Main Dishes

Ingredients

6 bone-in chicken breast halves (about 3 pounds)
3 tablespoons Rosemary-Garlic Rub (below)
6 rosemary sprigs
6 thyme sprigs
1/2 teaspoon freshly ground black pepper
Cooking spray

Preparation
Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub 3 tablespoons Rosemary-Garlic Rub evenly over breast meat. Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half. Gently press skin to secure. Cover and refrigerate 4 hours.

Prepare grill.

Sprinkle chicken with pepper. Place chicken, skin sides down, on grill rack coated with cooking spray. Grill 25 minutes or until done, turning occasionally. Discard skin before serving.

Note: Store cooked chicken in refrigerator for up to 2 days.

(Totals include Rosemary-Garlic Rub)

Nutritional Information
Calories: 167; Calories from fat: 10%; Fat: 1.9g; Saturated fat: 0.5g; Monounsaturated fat: 0.5g; Polyunsaturated fat: 0.4g; Protein: 34.3g; Carbohydrate: 1g; Fiber: 0.1g; Cholesterol: 86mg; Iron: 1.2mg; Sodium: 151mg; Calcium: 28mg

Cooking Light AUGUST 2002

Rosemary-Garlic Rub

YIELD: 1/4 cup (serving size: about 1 teaspoon)
COURSE: Sauces/Condiments

Ingredients
2 tablespoons chopped fresh rosemary
2 tablespoons plain fat-free yogurt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/4 teaspoon salt
3 garlic cloves, crushed

Preparation
Combine all ingredients.

Note: Store the rub in the refrigerator for up to 3 days.

Nutritional Information
Calories: 3; Calories from fat: 0.0%; Fat: 0.0g; Saturated fat: 0.0g; Monounsaturated fat: 0.0g; Polyunsaturated fat: 0.0g; Protein: 0.2g; Carbohydrate: 0.6g; Fiber: 0.1g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 41mg; Calcium: 8mg

Cooking Light AUGUST 2002

Orzo with Spinach and Feta

When I showed D this recipe he must not have really read it. And even writing the grocery list, he looked right at the risotto and crossed out orzo.

So I made everything but the orzo, and then asked D where it was. He realized we only had risotto, so we made it with that instead of orzo.

It was very good. I would have again, although I would make it with orzo.

We had with Mediterranean Grilled Chicken.

Orzo with Spinach and Feta

Photo by ALB

Brain, not brawn: Popeye might have downed spinach to get big muscles, but if he'd been smarter, he'd have known the leafy green powerhouse gets its real punch from abundant antioxidants, which can keep you thinking sharply.

YIELD: 8 servings (serving size: 1 cup)
COURSE: Side Dishes/Vegetables

Ingredients
5 cups water
2 cups uncooked orzo (rice-shaped pasta)
5 cups coarsely chopped spinach
1 cup (4 ounces) crumbled feta cheese
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Preparation
Bring water to a boil in a medium saucepan. Add orzo. Cook 10 minutes; drain. Rinse with cold water; drain.

Combine pasta, spinach, and feta in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle lemon mixture over pasta mixture; toss well to coat.

Nutritional Information
Calories: 244; Calories from fat: 23%; Fat: 5.5g; Saturated fat: 2.5g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.6g; Protein: 8.5g; Carbohydrate: 33.8g; Fiber: 2.4g; Cholesterol: 13mg; Iron: 2.7mg; Sodium: 335mg; Calcium: 113mg

Cooking Light DECEMBER 1999

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

So this won't be a completely fair review since we changed a lot. But if we don't have a substantial fish, I think I need to give up on fish tacos.

I don't like fish tacos in a restaurant. I can't wrap my arms paying $15 for tilapia. I mean, it's tilapia, the crap fish.

I don't like halibut (too expensive for a fish that has no taste), and we had some cod in the freezer (bought when I couldn't find snapper...which I like). So we used that. I wasn't making a special trip to Whole Foods for Arugula, so Iceberg lettuce.

The fish took on huge flavors of the orange, but other than that were kind of plain. The sauce was good. Since neither of us is keen on fish as left-overs we each had 2 servings.

Probably wouldn't have again...they were just eh, overall.

Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

This versatile dish would be good with chicken or shrimp. To turn it into a salad, omit the tortillas and add chopped jicama and avocado.

YIELD: 4 servings (serving size: 2 tacos)
COURSE: Main Dishes, Appetizers

Ingredients
1 1/2 tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
8 (6-inch) corn tortillas
2 cups trimmed arugula

Preparation

Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.

Combine mayonnaise, cilantro, juice, and chipotle.

Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Nutritional Information
Calories: 272; Fat: 6.9g; Saturated fat: 1g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 2.5g; Protein: 26g; Carbohydrate: 24g; Fiber: 2.6g; Cholesterol: 36mg; Iron: 1.2mg; Sodium: 367mg; Calcium: 97mg

Cooking Light APRIL 2007

Tzatziki Chicken Salad

So D made this. I'm pretty sure it was very easy. We had with flat bread instead of pita chips.

The taste was a little on the plain side...but for leftovers the flavors melded more. Next time I would add feta. D added tomatoes.

Tzatziki Chicken Salad

We made a classic Greek sauce of creamy yogurt and cucumber for the base of this tangy salad.

YIELD: Serves 4 (serving size: about 2/3 cup salad and 1/2 cup chips)
HANDS-ON:16 Minutes
TOTAL:16 Minutes
COURSE: Main Dishes, Salads

Ingredients
2/3 cup plain 2% reduced-fat Greek yogurt
1/4 cup finely chopped red onion
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cucumber, seeded and shredded
1 garlic clove, minced
2 cups shredded skinless, boneless rotisserie chicken breast
3 ounces multigrain pita chips (used flatbread)
Added tomatoes

Preparation

1. Combine first 8 ingredients in a medium bowl, stirring with a whisk. Add chicken; toss to coat. Serve with pita chips.

Nutritional Information
Calories: 230; Fat: 7.5g; Saturated fat: 1.5g; Monounsaturated fat: 1.4g; Polyunsaturated fat: 2.1g; Protein: 23g; Carbohydrate: 18.7g; Fiber: 2.1g; Cholesterol: 53mg; Iron: 1mg; Sodium: 569mg; Calcium: 60mg

Cooking Light APRIL 2012

Kraft Fresh Take Southwest 3 Cheese Review

Kraft  Fresh Take Southwest 3 Cheese Review

This isn't something D and I usually buy (mostly because I can't pronounce half the stuff in the ingredients). However, I had a $.75 coupon, Kroger had a buy this and a pack of chicken and get $1 off your bill, and it was on sale for $2.25.  So, we decided to try it.

It was pretty good. It tasted like Chicken with Southwest Seasoning, cheddar and breadcrumbs.
I don't think I would buy it again, because D could make it cheaper (unless the stars aligned again).  But if I was alone and had to cook, I would make it for myself.

Fresh Take from Kraft, courtesy of Kraft

Crab Cakes with Spicy Rémoulade

 D only made the remoulade for this recipe. It was good. He made the Family Recipe Crabcakes the main part. I would have again.

We had with a salad.

Crab Cakes with Spicy Rémoulade

For a milder sauce, omit the red pepper. Serve with Mixed Greens Salad.


YIELD: Serves 4 (serving size: 2 crab cakes and about 2 tablespoons sauce)
HANDS-ON:20 Minutes
TOTAL:20 Minutes
COURSE: Main Dishes

Ingredients
Crab cakes:
1 pound jumbo lump crabmeat, shell pieces removed
2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons canola mayonnaise
1/4 teaspoon black pepper
2 green onions, finely chopped
1 large egg, lightly beaten
1 cup panko, divided
2 tablespoons canola oil, divided
Remoulade:
1/4 cup canola mayonnaise
2 teaspoons minced shallots
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 1/2 teaspoons Dijon mustard
3/4 teaspoon capers, chopped
3/4 teaspoon white wine vinegar
1/4 teaspoon ground red pepper

Preparation
1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

Nutritional Information
Calories: 320; Fat: 17g; Saturated fat: 1.2g; Monounsaturated fat: 8.7g; Polyunsaturated fat: 5g; Protein: 26.8g; Carbohydrate: 11.7g; Fiber: 0.9g; Cholesterol: 166mg; Iron: 1.5mg; Sodium: 555mg; Calcium: 133mg

Cooking Light APRIL 2012

Spicy Basil Chicken

So D made this fast. I assume it was easy to make considering how fast it was to make.

It had a decent amount of heat. I was surprised D didn't bring out more chili-garlic paste. I would have used it, to make it more spicy. Oh well. We both thought it would be good with some peanuts thrown in, but we didn't put them in there.

We had over rice. We will have again.

Spicy Basil Chicken

Photo by ALB

Substitute lower-sodium soy sauce if fish sauce is difficult to find. The flavor won't be as complex, but soy sauce will still add a salty note. You can also substitute thinly sliced Thai bird chiles or jalapeño for the sambal oelek—or leave it out completely if you'd rather enjoy a mild dish. Serve with Brown Rice with Sesame and Sautéed Snow Peas and Peppers.

YIELD: Serves 4 (serving size: 3/4 cup)
HANDS-ON:19 Minutes
TOTAL:19 Minutes
COURSE: Main Dishes

Ingredients
2 teaspoons canola oil
1/4 cup minced shallots

3 garlic cloves, thinly sliced
6 (4-ounce) skinless, boneless chicken thighs, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons lower-sodium soy sauce
1 1/4 teaspoons chile paste with garlic (such as sambal oelek)
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced basil leaves

Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done. Combine fish sauce and the next 6 ingredients (through salt) in a small bowl, stirring with a whisk. Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.

Nutritional Information
Calories: 291; Fat: 15.2g; Saturated fat: 3.7g; Monounsaturated fat: 6.4g; Polyunsaturated fat: 3.6g; Protein: 31.3g; Carbohydrate: 5.6g; Fiber: 0.1g; Cholesterol: 112mg; Iron: 1.9mg; Sodium: 615mg; Calcium: 31mg

Cooking Light APRIL 2012