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

Creamy Mushroom Fettuccine

This was good.  D of course made it.  We originally had talked about putting some bacon in it that we had in the refrigerator but we used that for something else.  D remembered we talked about putting meat in it so he added pancetta.  He decreased the salt.

Kroger didn't have fresh pasta, so he used 8 oz of dried pasta.  As usual, we couldn't get 4 servings out of it.  The nutritional information is based on my changes/additions.

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

Creamy Mushroom Fettuccine

Photo by ALB

The hot pasta will melt the Parmesan cheese and help the sauce cling to the noodles.
Yield: Serves 3 (serving size: 1 1/2 cups)

Adapted from Cooking Light

Ingredients
1 (9-ounce) package refrigerated fresh fettuccine (used 8 oz dried)
1 tablespoon extra-virgin olive oil (didn't use)
Added 3 oz Pancetta
1/2 cup chopped onion
12 ounces presliced cremini mushrooms
2 garlic cloves, minced
3/4 teaspoon salt, divided (used 1/4 tsp)
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
1 teaspoon chopped fresh thyme
1/2 cup half-and-half
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup chopped fresh parsley

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

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. (Didn't do). Add onion (and pancetta), mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt (didn't add), half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.

Nutritional Information from MyFitness Pal with changes
Servings 3.0
Calories: 492; Total Fat: 16 g; Saturated Fat: 7 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 43 mg; Sodium: 600 mg; Potassium: 492 mg; Total Carbohydrate: 65 g; Dietary Fiber: 3 g; Sugars: 4 g; Protein: 22 g

Adapted from Cooking Light NOVEMBER 2013

Spinach and Ricotta Dumplings

So are you a food deconstructor?  I am.  If eating ravioli, I eat the pasta around the filling first.  In lasagna, I eat it layer by layer. Basically, I save the best part for last.

So basically this is the best part without the "vessel".    D made it and said it was easy.  The "meatballs" were big, and very rich.  They were slightly on the salty side, but eh.  Definitely would have again.  And no, we didn't even add meat.

We had with crusty bread.

Spinach and Ricotta Dumplings

Photo by ALB

Recipe courtesy of Food Network Kitchen
Total Time: 35 min
Prep: 20 min
Cook: 15 min
Yield:4 servings
Level:Easy

Ingredients
Kosher salt
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Directions
Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Nutritional Information
(I assumed it didn't include the bread)
Calories: 503; Fat: 32 g (Saturated: 18 g); Cholesterol: 210 mg; Sodium: 1,251 mg; Carbohydrate: 23 g; Fiber: 4 g; Protein: 27 g

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

Santa Fe Black Beans, Revisited

So in 2014, the first thing I cooked was Santa Fe Black Beans.  Looking for a "Mexican Side" I found that recipe.  I decided to alter it, as my review was the beans were crunchy.  So I did.  Crazily, it was the first recipe I made for us in 2015.

It took me about 30 minutes to make, but that is because I am a really slow chopper (It took me the whole time D was making the chicken to make this).

We had with Chicken with Chorizo and Tomato Salsa.

Santa Fe Black Beans, Revisited

Photo by ALB

Adapted from Cooking Light
Serves 4

Ingredients
1 TBSP Canola oil (use PAM if you have it)
1 C Onion, chopped
4 Garlic Cloves, minced
1 Chipotle Pepper in Adobo, seeded and chopped
1 15 oz can Black Beans, not drained
1 1/2 tsp Lime Juice
1/4 C Cilantro, chopped
2 oz Queso Fresco, crumbled.

Preparation
Add oil to a medium-sized frying pan.  Heat on Medium-high.  Add onions, garlic, and chipotle and sautee for 5 minutes, until the onions are soft and translucent.

Open can of black beans, and pour into medium-sized pot.  Add lime juice and onion mixture.  Mash mixture.  Heat until hot.

Serve, garnished with cilantro and queso

Nutritional Information (from My Fitness Pal)
Calories: 184; Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 8 mg; Sodium: 597 mg; Potassium: 72 mg; Total Carbohydrate: 21 g; Dietary Fiber: 6 g; Sugars: 4 g; Protein: 10 g

Curried Cumin Potatoes

So I'm not typically impressed with potatoes sauteed in a pan.  They lack flavor and inevitably need kecthup regardless of what's on them.

These however, wow!  A ton of flavor.  They were slightly on the salty side, but they also had a big curry flavor.  They were really good witht the Yogurt-Paprika Chicken with Lemon.

Will have again.

Curried Cumin Potatoes

Photo by ALB

From Allrecipes.com
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8

"A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish."

Ingredients
2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Preparation
1. Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.

2. Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Information
Calories: 128; Total Fat: 4g; Cholesterol: 0mg; Sodium: 451mg; Total Carbs: 21.4g; Dietary Fiber: 3g; Protein: 2.7g

Yogurt-Paprika Chicken with Lemon

So I answer stupid surveys every day, and build points. At the end of the year, I cash them in for various things like gift cards, hotel points, and magazines.  One of the sites offered Cooking Light with Health Magazine but not any other way. So now we get Health.

Anyway this recipe was in there except it was with chicken pieces.  We decided to make it with leg quarters.

It was delicious.  The chicken was juicy, and flavorful.  And filling!  Definitely will have again.  We had with Curried Cumin Potatoes and Broccoli.

Yogurt-Paprika Chicken with Lemon

Photo by ALB

Prep: 15 minutes
Chill: 1-20 hours
Cook: 35 minutes
Serves: 4

Ingredients
3/4 C Plain 0% Greek Yogurt
1 tbsp Ginger
1 tbsp Sweet Paprika
1 tsp Cumin
4 cloves, Garlic
2 tbsp Lemon juice
1 teaspoon, Coarse Kosher Salt
4.00 Leg Quarter, Chicken
2 lemons, halved (forgot to buy)
0.25 cup, Cilantro, Chopped

Preparation
1. In a large mixing bowl, combine yogurt, ginger, paprika, cumin, garlic, lemon juice, and salt.  Toss chicken in marinade, generously coating all sides of the meat. Cover and refrigerate for 1 hour. (D marinated it for 20 hours).

2. Preheat oven to 400F.  Remove chicken from refrigerator, and arrange in a single layer in a roasting pan.  Nestle lemon haves among the chicken. (Didn't do). Roast until chicken registers 165F on an instant-read thermometer, about 30 minutes.

3.  Finish cooking chicken 6 inches under broiler until just beginning to blacken in places, 3 to 5 minutes.  Garnish with a generous amount of chopped cilantro.  Serve with roasted lemons to squeeze over chicken (didn't do).

Nutritional Information (from My Fitness Pal since I had adaptations...no lemon)
Calories: 288; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 4 g; Polyunsaturated: Fat 2 g; Trans Fat: 0 g; Cholesterol: 110 mg; Sodium: 783 mg; Potassium: 358 mg; Total Carbohydrate: 5 g; Dietary Fiber: 1 g; Sugars: 1 g; Protein: 35 g

Adapted from Health Magazine, January 2015