Week of April 30

One new recipe this week….Crunchy Chicken.  I printed this off another blog weeks ago, but can’t remember from where.  I like to give credit where credit is due!

Salmon Salad

MONDAY – Salmon Salad   

TUESDAY – Homemade Pizza

WEDNESDAY – Crunchy Chicken, Twice Baked Potatoes, and Broccoli

THURSDAY – Veggei Ratatouille

FRIDAY – Crock Pot is my friend:  Santa Fe Chicken




Veggie Ratatouille

 

Salmon Salad, Veggie Ratatouille, and Santa Fe Chicken recipes are all under the “Pages” section of this blog.  Below is the recipe for Crunchy Chicken

Santa Fe Chicken - Crock Pot

CRUNCHY CHICKEN





Crunchy Chicken



Sift together:
2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tsp cayenne pepper
Make an egg wash by whisking together:
4 eggs
8 tbsp water
Season four boneless/skinless chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.



Heat a skillet on the stove with about a half inch of canola oil covering the bottom



Pan-fry them gently for about 4 or 5 minutes per side until golden brown and crispy.



Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.
Honey Garlic Sauce
In a medium saucepan add:
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown. Add:
1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Week of April 23

I can’t help but try more new recipes this week.  I love Salmon and I found a new recipe that will allow me to use up some of my pistachios I have leftover from Easter.

Monday – Pistachio Salmon Nuggets and Spring Chopped Salad

Tuesday – Santé Fe Chicken

Wednesday – Invited to be a guest at dinner and a basketball game!

Thursday – Cauliflower Soup

Friday – Lasagna

PISTACHIO SALMON NUGGETS 

1 lb fresh or frozen skinless salmon fillets

2 T water

2 T soy sauce

1 T grated fresh ginger

2 t sesame oil (or EVOO)

1 T EVOO

2 T finely chopped pistachio nuts

Cut fish into 1 inch chunks.  Place fish in a resalable plastic bag.

Marinade:  Combine water, soy sauce, ginger, and the 2 t sesame oil.  Pour marinade over salmon chunks in bag.  Seal bag; turn to coat salmon.  Marinate in the refrigerator for 30 minutes.

Drain salmon, discarding marinade.  In a large nonstick skillet, heat 1 T EVOO over medium-high heat.  Add half of the salmon chunks to skillet; cook and gently stir for 6-8 minutes or until fish flakes easily with a fork.

Remove from skillet.  Cook remaining fish.  Sprinkle with pistachio nuts.

CHOPPED SALAD

From Food Network Magazine

1/3 cup feta

2 T olive oil

1 T lemon juice

1 T water

1 T dill

1 small grated garlic clove

Salt and pepper, to taste

Blend all of above in a food processor.

Toss with:

1 chopped romaine heart

1 small chopped cucumber

5 chopped radishes

1 drained can chickpeas

2 chopped celery stalks

1/3 cup thawed frozen peas

1/3 cup toasted sliced almonds

CROCK POT SANTA FE CHICKEN
Skinnytaste.com

·         24 oz (1 1/2) lbs chicken breast

·         14.4 oz can diced tomatoes with mild green chilies

·         15 oz can black beans

·         8 oz frozen corn

·         1/4 cup chopped fresh cilantro

·         14.4 oz can fat free chicken broth

·         3 scallions, chopped

·         1 tsp garlic powder

·         1 tsp onion powder

·         1 tsp cumin

·         1 tsp cayenne pepper (to taste)….1/4 t is plenty for me!

·         salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot . Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.  I serve it over brown rice.

CAULIFLOWER SOUP

 From:  Pioneer Woman Cooks

·         1 stick Butter, Divided

·         1/2 whole Onion, Finely Diced

·         1 whole Carrot Finely Diced

·         1 stalk Celery, Finely Diced

·         1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)

·         2 Tablespoons Fresh Or Dried Parsley (chopped)

·         2 quarts Low-sodium Chicken Broth Or Stock

·         6 Tablespoons All-purpose Flour

·         2 cups Whole Milk

·         1 cup Half-and-half

·         2 teaspoons To 4 Teaspoons Salt, To Taste

·         1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow simmering.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Chocolate Chip Scones

It’s no secret that I LOVE chocolate, and I LOVE scones.  Not something my body can afford to eat every day, so I appreciate this somewhat healthy version of CHOCOLATE CHIP SCONES!  It uses yogurt instead of oil.  It also has whole wheat flour and oats!

CHOCOLATE CHIP SCONES      

½ cup whole wheat flour

½ cup all purpose flour

½ cup old fashioned oats

3 T sugar …. I use raw sugar

1 t baking powder

¼ t baking soda

½ t ground cinnamon

2 T unsalted cold butter

¼ c plain low fat yogurt…Greek yogurt is great!

1 egg

¼ t vanilla extract

¼ cup (or more) mini chocolate chips.

Mix together the flours, oats, sugar, baking powder, baking soda, and cinnamon in a food processor.  While the food processor runs, add small cubes of butter, one at a time.

Process until crumbly.  Add the yogurt, egg, and vanilla.  Process until well mixed.  Add the chocolate chips, process until combined.

Place the dough on a lightly floured cutting board.  Knead to finish combining all the ingredients.  Form into a ball; flatten into an 8 inch circle with your hands or a rolling pin.  Using a pizza cutter, cut into 8 wedges.  Place wedges on baking sheet coated with cooking spray.

Bake at 400 for 15 minutes.

Sunday Night Dinner

I usually don’t cook on Sundays, but I did tonight!  And it was worth it!  YUM!  I tried a new recipe for a pizza….it’s very different, but the combination of flavors is like a party in your mouth!    

I also made up a quick Caprese Salad to go with it.  Does this picture make your mouth water?

POTATO LEEK PIZZA

Adapted from Ree Drummond

Pizza crust – homemade or store bought

EVOO

Kosher salt

6 slices bacon, cut into 1 inch pieces (I make it easy, use the pre cooked refrigerated kind)

3 leeks, rinsed and thinly sliced

5 small Yukon Gold potatoes, sliced paper thin

1 pound fresh mozzarella cheese, sliced thin

4 oz goat cheese, crumbled

Grated Parmesan cheese

Freshly ground black pepper

Spread the pizza crust out in your pan, drizzle lightly with EVOO and sprinkle lightly with salt. 

Drizzle 1 T EVOO in a skillet; add the leeks and sauté over medium heat until soft. 

Slice the potatoes very thin and arrange in a single layer all over the crust. 

Sprinkle the potatoes with salt and pepper.  Lay the mozzarella slices in a single layer on top of the potatoes.  Place the leeks on top of the cheese.

Next, sprinkle the bacon over top.  Followed by the goat cheese, grated Parmesan and a sprinkle of freshly ground black pepper.

Bake 10-12 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly.

Week of April 16

Trying some new and throwing in a few old recipes this week:
Monday – Shrimp and Tomato Pasta
Tuesday – Chicken Pot Pie
Wednesday – Santa Fe Chicken (crock pot) http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html
Thursday –DIY
Friday – BBQ Chicken Pizza

Shrimp and Tomato Pasta    
1 lb penne pasta, cooked
1 lb shrimp
1 T butter
2 T EVOO
1 onion, chopped
2 cloves garlic, minced
½ cup + dry white wine
1 large can tomato sauce
1 cup half N half
1/3 cup chopped parsley
6 + basil leaves

In skillet, over medium heat, melt 1 T butter and 1 T EVOO. Add shrimp. Stir and cook until shrimp is just opaque. Remove shrimp to a plate.
In a large skillet, add 1 T EVOO. Add the garlic and onion. Stir until onion is translucent. Add wine to the skillet. Stir and allow to evaporate. Pour in the tomato sauce and stir to combine. Reduce heat to low. Pour in the half N half. Stir and simmer.
Add shrimp, parsley, and basil. Add cooked and drained pasta.
Stir to combine.
Add salt and pepper to taste.

Chicken Pot Pie     
3 celery stalks, diced
3 medium carrots, peeled, diced
1 onion, diced
2 T butter
2 T EVOO
½ cup peas
2 cups cooked chicken
1 cup flour
2 cups chicken broth
¼ cup white wine
1 cup half N half
1 t ground thyme
Salt and pepper to taste
Prepared pie crust or Phyllo dough sheets, thawed

Melt butter and EVOO in large pot over medium heat. Add the celery, carrots, onion, and peas. Sauté until the vegetables are translucent.
Add cooked chicken and stir. Sprinkle flour over vegetables. Cook for a couple of minutes.
Pour in the chicken broth. Stir in the wine. Pour in the half N half.
Cook the mixture over low heat. Season with thyme, salt, and pepper. Pour the chicken mixture into a deep pie pan. Top with crust or phyllo dough.
Bake for 30 minutes at 400 or until the crust is golden brown. Cool for 10 minutes before serving.

BBQ Chicken Pizza


Begin with prepared pizza dough….or make you own….if you are really crunched for time, use a prepared crust like Boboli.
Season boneless, skinless chicken breasts with salt and pepper. Spread with 2 T BBQ sauce. Bake at 425 for 20 minutes. Let cool and cut into ½ inch pieces, or slice.
Lay dough out in pan. Spread with ½ cup BBQ sauce. Top with cooked chicken, 2/3 cup grated Gouda, 2/3 cup grated mozzarella, ½ of a small red onion, thinly sliced. Bake 20-25 minutes.
Top with chopped cilantro.

Appetizers for Progressive Dinner

Is it Sunday again already? I think the older we get, the faster time moves!
We enjoyed a fabulous week with family in town. A full table at Easter was such a blessing. Did you try one of my recipes?

Last night we enjoyed a Progressive Dinner at a friend’s house. There are five couples on our street who participate in an Amazing Race and Survivor Dinner Pool each season. Teams/Players from each show are assigned a variety of ways just before each season begins. We have done everything from just a random draw, to an actual local Amazing Race in town, and even a toss across game! It is SO much fun!

The couple whose teams/players are all eliminated first in the season provide the main course, next out is drinks, next is dessert, the fourth out provides the appetizers, and the last couple standing is considered the “winner” and comes to dinner for “free”. The catch is the “winner” must organize the next game, assigning players to each of the five couples however they choose.

Last night we provided appetizers. I made a heavy and light appetizer. Can you tell I like variety? I made Three Cheese Garlic Bread. A burst of different flavors! I wish you could take a bite right now and tell me one of the hidden, unsuspected ingredients…..go ahead and read the recipe….yes, artichokes! But there is pesto and marina sauce, three different cheeses…yum! (Recipe at the bottom of this post)

I also wanted a lighter option. After the suggestion of my SIL, I used the same phyllo cups I did for my pistachio baklava tartlets on Easter and put all fresh fruit in them. I used strawberries, pineapple, kiwi, and blueberries. Chopped all the fruit in small pieces, filled the phyllo cups, and drizzled with a little bit of honey for added sweetness and a little shine.

Still playing catch up….this week’s menu is coming soon!


THREE CHEESE GARLIC BREAD
1 loaf unsliced French bread
¼ cup butter, melted
3 garlic cloves, minced
1/3 cup prepared pesto
¾ c spaghetti sauces
1 cup (4oz) shredded part skim mozzarella cheese
1/3 cup water packed artichoke hearts, rinsed, drained and chopped
4 medium tomatoes, sliced
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese

Cut break in half lengthwise and then in half widthwise. Combine butter and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 for 14-16 minutes or until golden brown. Cut into slices.

Easter Menu

I am putting my shopping list together today! Here is my Easter dinner menu! I hope you find something on here you can try.


Easter Menu
Appetizer: Three Cheese Garlic Bread
• Honey Baked Ham
• Chicken Marbella
• Cheesy Potatoes
• Asparagus and Cheese Tart
• Chopped Salad
Dessert: Pistachio Baklava Tartlets

THREE CHEESE GARLIC BREAD

1 loaf unsliced French bread
¼ cup butter, melted
3 garlic cloves, minced
1/3 cup prepared pesto
¾ c spaghetti sauces
1 cup (4oz) shredded part skim mozzarella cheese
1/3 cup water packed artichoke hearts, rinsed, drained and chopped
4 medium tomatoes, sliced
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese

Cut break in half lengthwise and then in half widthwise. Combine butter and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 for 14-16 minutes or until golden brown. Cut into slices.

CHICKEN MARBELLA

This sounds like an odd combinations of flavors, but it is sooooo good! Try it!
In a large bowl, combine 8-10 chicken breasts and the following:
1 head garlic, chopped
¼ cup dried oregano
Salt and pepper
½ cup balsamic vinegar
½ cup olive oil
1 cup pitted prunes
½ cup green olives
½ cup capers, with a little juice
6 bay leaves
1 cup brown sugar
1 cup white wine

Cover and marinate overnight in the refrigerator. Place chicken in single layer in shallow baking dish. Spoon marinade over chicken. Bake at 350 for 45-50 minutes, basting frequently. Enjoy!

CHEESY POTATOES
2 lbs frozen shredded hash browns, thawed
½ cup butter
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
½ cup diced onion
Salt and pepper to taste
Crushed potato chips for the topping.

Melt butter, and mix together all ingredients (except potato chips).
Bake at 350 for 1 hour in 9x13 pan.

ASPARAGUS AND CHEESE TART
from Food Network Magazine
1 lb asparagus, trimmed
1 sheet frozen puff pastry, thawed
1 cup grated fontina cheese
1 cup grated gruyere cheese
1 T minced shallot
2 large egg yolks
3 T whole milk
1/8 t nutmeg
Kosher salt and fresh pepper
2 t olive oil
½ t fresh grated lemon juice

Fill large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp tender, 2-5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry.
Preheat the oven to 400.
Roll out the thawed puff pastry into a 10x16 inch rectangle on floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the fontina, gruyere, shallot, egg yolks, milk, nutmeg and pinch of salt and pepper in a small bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1 inch border on all sides. Toss the asparagus with the olive oil, ¼ teaspoon of salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is lightly puffy, 15-20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

CHOPPED SALAD
from Food Network Magazine
1/3 cup feta
2 T olive oil
1 T lemon juice
1 T water
1 T dill
1 small grated garlic clove
Salt and pepper, to taste
Blend all of above in a food processor.
Toss with:
1 chopped romaine heart
1 small chopped cucumber
5 chopped radishes
1 drained can chickpeas
2 chopped celery stalks
1/3 cup thawed frozen peas
1/3 cup toasted sliced almonds

PISTACHIO BAKLAVA TARTLETS :

from Food Network Magazine
Melt 5 T butter in a skillet over medium heat.
Place 15 mini phyllo shells on a baking sheet and brush with 1 T of the melted butter. Bake at 350 for 10 minutes, until golden.
Meanwhile, add ½ cup chopped pistachios, ¼ cup honey, ¼ cup sugar, 1 t lemon juice, ½ t lemon zest, ¼ t allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, about 5 minutes.
Divide among the shells and sprinkle with grated chocolate. Let cool.
These are amazing!

Week of April 2

How was your weekend? Ours was great! I played in a tennis tournament Saturday, came in second place and enjoyed a fabulous dinner out with great friends. Time to plan this week’s menu…..only feeling adventurous to try one new menu item this week, Orzo with Chicken and Lemon. Saving my energy to be more adventurous on Easter! I am going to try several new side dishes. I will post those later in the week.

Monday – Orzo w/ with Chicken and Lemon via Cooking Healthy for Me: http://www.cookinghealthyforme.com/2012/01/orzo-with-chicken-and-lemon.html

Tuesday – Another game night….Thankful for my crock pot: Santa Fe Chicken via Skinny Taste: http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Wednesday – Pasta Vodka and Broccoli

Thursday – DIY

Friday – Veggie Ratatouille -->


Easter Menu Preview:
• Honey Baked Ham
• Chicken Marbella
• Cheesy Potatoes
• Chopped Salad
• Asparagus and Cheese Tart

I’m thinking Three Cheese Garlic Bread as an appetizer and Pistachio Baklava Tartlets for dessert. Recipes to come soon…..


LIGHTER PASTA VODKA
Cook 1 lb penne pasta, al dente.
Heat jar of marina sauce over medium heat in saucepan. Slowly add 1 cup skim milk, ½ cup half-n-half. Stir to combine. Add red pepper flakes to taste. Add ¼ cup vodka. Stir and simmer.
Top cooked/drained pasta with sauce and ½ cup shredded fresh parmesan cheese.

Energy Balls

ENERGY BALLS

These are great little snacks packed with all sorts of “good stuff”. The chocolate satisfies my sweet tooth!

Stir together: 1 cup dry oatmeal, 1 cup toasted coconut, ½ cup mini chocolate chips, ½ cup peanut butter, ½ cup ground flaxseed, 1/3 cup honey, 1 tsp vanilla
Roll into balls, about the size of a golf ball. Store in airtight container in the fridge.