Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
Yield: 6 servings (serving size: 1 1/3 cups)
CALORIES 203 (28% from fat); FAT 6.3g (sat 4g,mono 1.8g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 24mg; CALCIUM 385mg; CARBOHYDRATE 21.7g; SODIUM 897mg; PROTEIN 15.6g; FIBER 2.9g
Cooking Light, JANUARY 2002
Friday, October 24, 2008
Sunday, August 17, 2008
Stacked Chicken Enchiladas with Salsa Verde and Cheese
6 servings
Ingredients
2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 oz grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
Preparation
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
Recipe by Roberto Santibañez
June 2007
Ingredients
2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 oz grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
Preparation
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
Recipe by Roberto Santibañez
June 2007
White Chocolate–Coated Grapes with Orange Curd
This recipe was originally posted on my blog but due to its HUGE success as baby/wedding showers and other events I decided to post it on this blog. I never make the curd - the grapes are a success all on their own - I have included the recipe for the curd in case you feel adventurous. My mother in law used the recipe and didn't use the oil and it turned out just fine. Even if you just make them for a snack around the house...YUM!
ACTIVE TIME: 35 MIN
TOTAL TIME: 1 HR
SERVES: 4
A fine layer of white chocolate gives both green and red grapes a creamy crunch. The orange curd dipping sauce could not be simpler; it’s hard to imagine a more elegant use of the microwave.
ingredients
CURD
2 cups fresh orange juice
4 large egg yolks
1/4 cup sugar
3 tablespoons unsalted butter, cut into 1-inch pieces
GRAPES
4 ounces white chocolate, chopped
1 tablespoon vegetable oil
1 pound green or red grapes, stemmed and chilled
2 tablespoons confectioners’ sugar
directions
Make the curd: In a saucepan, boil the orange juice until it’s reduced to 1/3 cup, about 12 minutes. Let cool.
In a microwave-safe bowl, whisk the egg yolks with the sugar. Whisk in the reduced orange juice and stir in the butter. Microwave the mixture on high power for 1 minute, until thickened. Whisk until smooth. Press a piece of plastic wrap directly onto the curd and refrigerate until chilled.
Make the grapes: Line a rimmed baking sheet with parchment paper. In a microwave-safe bowl, combine the white chocolate with the oil. Microwave for 1 minute, until the chocolate is just melted; whisk until smooth. Let cool.
Dry the grapes with a towel and set them in a large bowl. Pour in the chocolate, folding to coat. Sift the confectioners’ sugar on top and stir until the grapes separate; transfer to the baking sheet and refrigerate for 10 minutes, until the chocolate sets. Serve the grapes in glasses with the orange curd in ramekins alongside.
WINE These chocolate-coated grapes make a great light dessert that pairs well with an equally light dessert wine, such as one produced with the fragrant Muscat grape variety. Try a Muscat Beaumes de Venise—for instance, the tangerine-scented 2006 Domaine de Fenouillet.
Recipe by Michel Richard
From Easy, Elegant Party Desserts
This recipe originally appeared in April, 2008.
ACTIVE TIME: 35 MIN
TOTAL TIME: 1 HR
SERVES: 4
A fine layer of white chocolate gives both green and red grapes a creamy crunch. The orange curd dipping sauce could not be simpler; it’s hard to imagine a more elegant use of the microwave.
ingredients
CURD
2 cups fresh orange juice
4 large egg yolks
1/4 cup sugar
3 tablespoons unsalted butter, cut into 1-inch pieces
GRAPES
4 ounces white chocolate, chopped
1 tablespoon vegetable oil
1 pound green or red grapes, stemmed and chilled
2 tablespoons confectioners’ sugar
directions
Make the curd: In a saucepan, boil the orange juice until it’s reduced to 1/3 cup, about 12 minutes. Let cool.
In a microwave-safe bowl, whisk the egg yolks with the sugar. Whisk in the reduced orange juice and stir in the butter. Microwave the mixture on high power for 1 minute, until thickened. Whisk until smooth. Press a piece of plastic wrap directly onto the curd and refrigerate until chilled.
Make the grapes: Line a rimmed baking sheet with parchment paper. In a microwave-safe bowl, combine the white chocolate with the oil. Microwave for 1 minute, until the chocolate is just melted; whisk until smooth. Let cool.
Dry the grapes with a towel and set them in a large bowl. Pour in the chocolate, folding to coat. Sift the confectioners’ sugar on top and stir until the grapes separate; transfer to the baking sheet and refrigerate for 10 minutes, until the chocolate sets. Serve the grapes in glasses with the orange curd in ramekins alongside.
WINE These chocolate-coated grapes make a great light dessert that pairs well with an equally light dessert wine, such as one produced with the fragrant Muscat grape variety. Try a Muscat Beaumes de Venise—for instance, the tangerine-scented 2006 Domaine de Fenouillet.
Recipe by Michel Richard
From Easy, Elegant Party Desserts
This recipe originally appeared in April, 2008.
Tuesday, August 12, 2008
Garlic Fries
Ingredients
4 teaspoons canola oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preparation
Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.
Yield
6 servings
Nutritional Information
CALORIES 256(27% from fat); FAT 7.7g (sat 3.3g,mono 2g,poly 2g); IRON 1.9mg; CHOLESTEROL 12mg; CALCIUM 55mg; CARBOHYDRATE 42.3g; SODIUM 386mg; PROTEIN 5.9g; FIBER 3.5g
Elaine Magee , Cooking Light, SEPTEMBER 2007
4 teaspoons canola oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preparation
Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.
Yield
6 servings
Nutritional Information
CALORIES 256(27% from fat); FAT 7.7g (sat 3.3g,mono 2g,poly 2g); IRON 1.9mg; CHOLESTEROL 12mg; CALCIUM 55mg; CARBOHYDRATE 42.3g; SODIUM 386mg; PROTEIN 5.9g; FIBER 3.5g
Elaine Magee , Cooking Light, SEPTEMBER 2007
King Ranch Chicken Casserole
The other day I had lunch at Mr. T's with my friend Jessica. The special of the day was King Ranch Chicken...YUM! I thought I would share the recipe with everyone! By the way, if you haven't eaten at Mr. T's you need to go...and give me call to join you!
Prep: 30 min.; Cook: 1 hr., 19 min.; Cool: 30 min.; Bake: 1 hr.; Stand: 10 min.
1 (4 1/2- to 5-lb. ) whole chicken - I just use the canned chicken...much easier and it tastes the same!
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.
Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.
Yield: Makes 8 to 10 servings
Southern Living, FEBRUARY 2008
Prep: 30 min.; Cook: 1 hr., 19 min.; Cool: 30 min.; Bake: 1 hr.; Stand: 10 min.
1 (4 1/2- to 5-lb. ) whole chicken - I just use the canned chicken...much easier and it tastes the same!
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.
Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.
Yield: Makes 8 to 10 servings
Southern Living, FEBRUARY 2008
Saturday, July 26, 2008
Warm Peach Shortcakes with Bourbon-Brown Sugar Cream
Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.
Makes 6 servings.
2 1/2 cups unbleached all purpose flour
6 tablespoons plus 3 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup solid vegetable shortening, frozen, cut into 1/2-inch pieces
2/3 cup chilled buttermilk
1 large egg
1 large egg white
3/4 cup finely chopped pecans (about 2 1/2 ounces)
1 cup chilled whipping cream
2 tablespoons (packed) golden brown sugar
1 1/2 tablespoons bourbon
Brown Sugar
Peaches
6 large strawberries
Position rack in center of oven and preheat to 425°F. Whisk flour, 6 tablespoons sugar, baking powder, salt, and baking soda in medium bowl to blend.
Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9x6-inch rectangle; cut into six 3-inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.
Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top with Brown Sugar Peaches. Spoon generous dollop of bourbon whipped cream atop each. Cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.
Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9x6-inch rectangle; cut into six 3-inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.
Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top with Brown Sugar Peaches. Spoon generous dollop of bourbon whipped cream atop each. Cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.
Bon Appétit | July 2002 Epicurious.com © CondéNet, Inc. All rights reserved.
Makes 6 servings.
2 1/2 cups unbleached all purpose flour
6 tablespoons plus 3 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup solid vegetable shortening, frozen, cut into 1/2-inch pieces
2/3 cup chilled buttermilk
1 large egg
1 large egg white
3/4 cup finely chopped pecans (about 2 1/2 ounces)
1 cup chilled whipping cream
2 tablespoons (packed) golden brown sugar
1 1/2 tablespoons bourbon
Brown Sugar
Peaches
6 large strawberries
Position rack in center of oven and preheat to 425°F. Whisk flour, 6 tablespoons sugar, baking powder, salt, and baking soda in medium bowl to blend.
Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9x6-inch rectangle; cut into six 3-inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.
Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top with Brown Sugar Peaches. Spoon generous dollop of bourbon whipped cream atop each. Cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.
Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9x6-inch rectangle; cut into six 3-inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.
Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top with Brown Sugar Peaches. Spoon generous dollop of bourbon whipped cream atop each. Cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.
Bon Appétit | July 2002 Epicurious.com © CondéNet, Inc. All rights reserved.
Tuesday, July 8, 2008
Grilled Chicken Breast with Grapefruit Glaze
Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.
ingredients
2 cloves garlic, minced
1 teaspoon grapefruit zest (from about 1/2 grapefruit)
1/2 cup grapefruit juice (from 1 grapefruit)
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
directions
Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.
NOTES
Menu Suggestion
Since the chicken breasts don't have a lot of sauce, serve a juicy vegetable such as grilled or sautéed summer squash or zucchini alongside.
Variation
Grilled Chicken Breasts with Citrus Glaze: Use a combination of citrus juices, such as orange, lemon, or lime, instead of all or part of the grapefruit juice.
The crisp acidity, effervescence, and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smokey taste here and with the high acidity of the grapefruit juice.
Food & Wine Magazine
ingredients
2 cloves garlic, minced
1 teaspoon grapefruit zest (from about 1/2 grapefruit)
1/2 cup grapefruit juice (from 1 grapefruit)
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
directions
Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.
NOTES
Menu Suggestion
Since the chicken breasts don't have a lot of sauce, serve a juicy vegetable such as grilled or sautéed summer squash or zucchini alongside.
Variation
Grilled Chicken Breasts with Citrus Glaze: Use a combination of citrus juices, such as orange, lemon, or lime, instead of all or part of the grapefruit juice.
The crisp acidity, effervescence, and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smokey taste here and with the high acidity of the grapefruit juice.
Food & Wine Magazine
Wednesday, June 25, 2008
Summer Squash Ribbons with Oregano, Basil, and Lemon
You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée. While we recommend basil and oregano, use whatever fresh herbs you have on hand. Serve with a crisp sauvignon blanc and crusty bread.
3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extravirgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shaved fresh Parmesan cheese
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.
Yield: 8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)
CALORIES 50 (52% from fat); FAT 2.9g (sat 0.9g,mono 1.6g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 62mg; CARBOHYDRATE 4.4g; SODIUM 207mg; PROTEIN 2.8g; FIBER 1.3g
Cooking Light, JULY 2008
My Twist - Add egg noodles or any type of pasta!
3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extravirgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shaved fresh Parmesan cheese
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.
Yield: 8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)
CALORIES 50 (52% from fat); FAT 2.9g (sat 0.9g,mono 1.6g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 62mg; CARBOHYDRATE 4.4g; SODIUM 207mg; PROTEIN 2.8g; FIBER 1.3g
Cooking Light, JULY 2008
My Twist - Add egg noodles or any type of pasta!
Chocolate Sandwich Cookies with Marshmallow Cream Filling
Ingredients
Cookies:
1 cup sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour (about 9 ounces)
5 tablespoons unsweetened cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup fat-free buttermilk
Cooking spray
Filling:
1 envelope unflavored gelatin (about 2 1/2 teaspoons)
3/4 cup cold water, divided
1/2 cup sugar
1/4 cup light-colored corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Preparation
1. Preheat oven to 375°.
2. To prepare cookies, combine 1 cup sugar and butter in a large bowl. Beat with a mixer at medium speed until well blended (about 2 minutes). Add 1 teaspoon vanilla and eggs; beat until combined. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, 1 teaspoon salt, baking powder, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
4. To prepare filling, sprinkle gelatin over 1/2 cup cold water in a large bowl; set aside. Combine remaining 1/4 cup water, 1/2 cup sugar, syrup, and 1/8 teaspoon salt in a medium saucepan over medium-high heat. Cook, without stirring, until a candy thermometer registers 244°. Remove from heat. Gradually pour hot sugar syrup into softened gelatin mixture, beating with a mixer at low speed, then at high speed until thick (about 6 minutes), scraping sides of bowl occasionally. Add 1/2 teaspoon vanilla; beat until well blended.
5. Quickly spread about 2 tablespoons filling over bottom side of 1 cookie; top with another cookie. Repeat procedure with remaining filling and cookies.
Yield
16 servings (serving size: 1 cookie)
Nutritional Information
CALORIES 197(21% from fat); FAT 4.6g (sat 2.6g,mono 1.3g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 36mg; CALCIUM 46mg; CARBOHYDRATE 36.6g; SODIUM 329mg; PROTEIN 3.7g; FIBER 1g
Susan Kwun, New York City , Cooking Light, JULY 2008
Cookies:
1 cup sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour (about 9 ounces)
5 tablespoons unsweetened cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup fat-free buttermilk
Cooking spray
Filling:
1 envelope unflavored gelatin (about 2 1/2 teaspoons)
3/4 cup cold water, divided
1/2 cup sugar
1/4 cup light-colored corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Preparation
1. Preheat oven to 375°.
2. To prepare cookies, combine 1 cup sugar and butter in a large bowl. Beat with a mixer at medium speed until well blended (about 2 minutes). Add 1 teaspoon vanilla and eggs; beat until combined. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, 1 teaspoon salt, baking powder, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until set. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
4. To prepare filling, sprinkle gelatin over 1/2 cup cold water in a large bowl; set aside. Combine remaining 1/4 cup water, 1/2 cup sugar, syrup, and 1/8 teaspoon salt in a medium saucepan over medium-high heat. Cook, without stirring, until a candy thermometer registers 244°. Remove from heat. Gradually pour hot sugar syrup into softened gelatin mixture, beating with a mixer at low speed, then at high speed until thick (about 6 minutes), scraping sides of bowl occasionally. Add 1/2 teaspoon vanilla; beat until well blended.
5. Quickly spread about 2 tablespoons filling over bottom side of 1 cookie; top with another cookie. Repeat procedure with remaining filling and cookies.
Yield
16 servings (serving size: 1 cookie)
Nutritional Information
CALORIES 197(21% from fat); FAT 4.6g (sat 2.6g,mono 1.3g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 36mg; CALCIUM 46mg; CARBOHYDRATE 36.6g; SODIUM 329mg; PROTEIN 3.7g; FIBER 1g
Susan Kwun, New York City , Cooking Light, JULY 2008
Sunday, June 22, 2008
Marshmallow's
"Marshmallow candy dates back to ancient Egypt where it was a honey-based candy flavored and thickened with the sap of the root of the Marsh-Mallow plant (althea officinalis). Marsh-Mallow grows in salt marshes and on banks near large bodies of water. It is common in the eastern United States. Until the mid 1800's, marshmallow candy was made using the sap of the Marsh-Mallow plant. Gelatin replaces the sap in the modern recipes."
Althea officinalis (Marshmallow)
Make your own marshmallows with this recipe from popular author and caterer, Ina Garten, the Barefoot Contessa. Marshmallows are not that difficult to make and do not requite any exotic ingredients.
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
3 packages unflavored gelatin
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 Tablespoon pure vanilla extract
Confectioners' sugar for dusting
Preparation:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares. dust them with more confectioners' sugar.
Yield: 20 to 40 marshmallows, depending on cut size
Althea officinalis (Marshmallow)
Make your own marshmallows with this recipe from popular author and caterer, Ina Garten, the Barefoot Contessa. Marshmallows are not that difficult to make and do not requite any exotic ingredients.
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
3 packages unflavored gelatin
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 Tablespoon pure vanilla extract
Confectioners' sugar for dusting
Preparation:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares. dust them with more confectioners' sugar.
Yield: 20 to 40 marshmallows, depending on cut size
Wednesday, June 18, 2008
Hazelnut - crusted chicken with raspberry sauce
Juicy chicken with a crunchy nut coating and a sauce that's both fruity and savory: a terrific dinner-party dish.
4 servings
Recipe by Anna Pump
Raspberry Sauce
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries
Preparation
For Raspberry Sauce
Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For Chicken
Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
My Tip: Go EASY on the SALT!!! You can always add more later!
4 servings
Recipe by Anna Pump
Raspberry Sauce
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries
Preparation
For Raspberry Sauce
Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For Chicken
Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
My Tip: Go EASY on the SALT!!! You can always add more later!
Grits, Cheese, and Onion Souffles
These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner.
4 Main-course servings
Prep:30 min Total: 50 min
Recipe by the Bon Appetit Test Kitchen
June 2008
Ingredients
2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot
pepper Monterey Jack cheese (about 4 ounces), divided
Preparation
Preheat oven to 425°F. Butter four 11/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 11/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
4 Main-course servings
Prep:30 min Total: 50 min
Recipe by the Bon Appetit Test Kitchen
June 2008
Ingredients
2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot
pepper Monterey Jack cheese (about 4 ounces), divided
Preparation
Preheat oven to 425°F. Butter four 11/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 11/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
Monday, June 16, 2008
Zesty Citrus Chicken
The chicken marinates in citrus juice so the meat stays tender. A touch of coconut flour adds tropical flavor to the breading. Use all-purpose flour instead, if you prefer.
6 limes
1/2 cup fresh lemon juice (about 4 lemons)
6 (6-ounce) skinless, boneless chicken breast halves
1/3 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup coconut flour or all-purpose flour (about 1 ounce)
2 teaspoons paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
Cooking spray
1/3 cup packed brown sugar
1/4 cup fat-free, less-sodium chicken broth
12 thin orange slices
Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.
Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Preheat oven to 350°.
Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.
Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.
Yield: 6 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
CALORIES 332 (14% from fat); FAT 5.1g (sat 1.2g,mono 2.2g,poly 0.8g); IRON 2.2mg; CHOLESTEROL 99mg; CALCIUM 56mg; CARBOHYDRATE 29.9g; SODIUM 533mg; PROTEIN 41.5g; FIBER 3.8g
Cooking Light, MARCH 2007
6 limes
1/2 cup fresh lemon juice (about 4 lemons)
6 (6-ounce) skinless, boneless chicken breast halves
1/3 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup coconut flour or all-purpose flour (about 1 ounce)
2 teaspoons paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
Cooking spray
1/3 cup packed brown sugar
1/4 cup fat-free, less-sodium chicken broth
12 thin orange slices
Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.
Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Preheat oven to 350°.
Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.
Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.
Yield: 6 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
CALORIES 332 (14% from fat); FAT 5.1g (sat 1.2g,mono 2.2g,poly 0.8g); IRON 2.2mg; CHOLESTEROL 99mg; CALCIUM 56mg; CARBOHYDRATE 29.9g; SODIUM 533mg; PROTEIN 41.5g; FIBER 3.8g
Cooking Light, MARCH 2007
Sulpher Springs Fishing Camp Apple Dumplings
1 pkg cresent dinner rolls
2 RED apples or peaches
1 1/2 cups sugar
1 stick real butter
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 cup mountain dew
Peel, core, quarter apples
Microwave for 2 minutes, roll an apple quarter in each cresent roll segment
place in a large glass dish
mix melted butter, sugar, cinnamon, and vanilla and spoon mixture over rolls
pour mountain dew over all the rolls
cook 45 minutes at 350
2 RED apples or peaches
1 1/2 cups sugar
1 stick real butter
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1 cup mountain dew
Peel, core, quarter apples
Microwave for 2 minutes, roll an apple quarter in each cresent roll segment
place in a large glass dish
mix melted butter, sugar, cinnamon, and vanilla and spoon mixture over rolls
pour mountain dew over all the rolls
cook 45 minutes at 350
Raw Sweet Corn and Cashew Chowder
TOTAL TIME: 15 MIN
SERVES: 4
The Good News Not only is yellow corn a good source of vitamin B, magnesium and thiamin, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Ani Phyo likes to add a handful of vitamin A–rich spinach or soft lettuce to the chowder. “Then it becomes part-soup, part-salad,” she says.
ingredients
3 1/4 cups fresh yellow corn kernels (from 4 large ears)
2 cups water
1/2 cup raw cashews
6 tablespoons extra-virgin olive oil
1 small garlic clove
2 teaspoons kosher salt
1 1/2 teaspoons chopped cilantro leaves
Freshly ground pepper
directions
In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.
MAKE AHEAD The corn chowder can be refrigerated overnight.
NOTES One Serving 402 cal, 31 gm fat, 4.6 gm sat fat, 30 gm carb, 4 gm fiber.
Recipe by Ani Phyo
From Simply Delicious Raw-Food Recipes
This recipe originally appeared in June, 2008.
SERVES: 4
The Good News Not only is yellow corn a good source of vitamin B, magnesium and thiamin, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Ani Phyo likes to add a handful of vitamin A–rich spinach or soft lettuce to the chowder. “Then it becomes part-soup, part-salad,” she says.
ingredients
3 1/4 cups fresh yellow corn kernels (from 4 large ears)
2 cups water
1/2 cup raw cashews
6 tablespoons extra-virgin olive oil
1 small garlic clove
2 teaspoons kosher salt
1 1/2 teaspoons chopped cilantro leaves
Freshly ground pepper
directions
In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.
MAKE AHEAD The corn chowder can be refrigerated overnight.
NOTES One Serving 402 cal, 31 gm fat, 4.6 gm sat fat, 30 gm carb, 4 gm fiber.
Recipe by Ani Phyo
From Simply Delicious Raw-Food Recipes
This recipe originally appeared in June, 2008.
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