Makes 4 servings (1 serving = 1 breast half, 1 Tbsp. sauce)
Ingredients:
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. flour
2 Tbsp. butter
½ C. chicken broth
1/4 C. lemon juice
2 Tbsp. capers, drained
3 Tbsp. minced flat-leaf parsley
Directions:
Place chicken between 2 sheets of plastic wrap; pound to even thickness using a mallet or skillet. Sprinkle chicken evenly with salt & pepper. Place flour in a shallow dish: dredge in flour.
Melt butter in a large non-stick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice and capers; reduce heat to medium and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook a minute. Remove chicken from pan; keep warm.
Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.
Source: Cooking Light, Oct 2009
Sunday, October 11
Friday, December 26
Guacamole Deviled Eggs
Makes 8 servings.
Ingredients:
6 whole eggs in the shell
2 avocados—peeled, pitted, and mashed
1 Tbsp. chopped cilantro
1 Tbsp. minced green onion
2 tsp. minced seeded jalapeno pepper
2 tsp. fresh lime juice
1 pinch paprika
½ tsp. salt
Directions:
To taste: 1 dash hot pepper sauce -OR- Worcestershire sauce -OR- Dijon mustard
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving.
Sprinkle with paprika just before serving.
Ingredients:
6 whole eggs in the shell
2 avocados—peeled, pitted, and mashed
1 Tbsp. chopped cilantro
1 Tbsp. minced green onion
2 tsp. minced seeded jalapeno pepper
2 tsp. fresh lime juice
1 pinch paprika
½ tsp. salt
Directions:
To taste: 1 dash hot pepper sauce -OR- Worcestershire sauce -OR- Dijon mustard
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving.
Sprinkle with paprika just before serving.
Saturday, November 1
Lamb Chops with Cauliflower & Raisins
Ingredients:
1 Tbsp. olive oil
8 small, 1-inch thick lamb loin chops
½ tsp. Kosher salt
¼ tsp. black pepper
1 head cauliflower, cut into small florets
½ C. golden raisins
1 C. water
2 scallions, chopped
1 Tbsp. capers, roughly chopped
Directions:
Heat oil in a large skillet over medium-high heat. Season the lamb with salt and pepper, and cook to desired doneness (4-5 minutes per side for medium-rare). Transfer to plates.
Return skillet to medium-high heat. Add cauliflower and cook, tossing frequently, until golden, 1-2 minutes. Add raisins and water, then cover and cook until cauliflower is just tender & the water has evaporated, 2-3 minutes. Stir in scallions and capers.
Source: Real Simple, Nov 2008
Tuesday, November 28
Double Layer Chocolate Pie
Makes 8 servings.
Ingredients:
1 6-oz. chocolate pie crust
4 oz. softened cream cheese
2 pkg. (4-serving size) chocolate flavor instant pudding & pie filling
8 oz. whipped cream topping, thawed
2 C. + 1 Tbsp. cold milk
1 Tbsp. sugar
Directions:
In a large bowl, mix cream cheese, sugar and 1 Tbsp. milk with wire whisk until smooth. Gently stir in 1½ cups of whipped topping. Spread on bottom of crust.
In a second bowl, stir pudding mix into remaining milk until well blended. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer.
Refrigerate 4 hours.
Ingredients:
1 6-oz. chocolate pie crust
4 oz. softened cream cheese
2 pkg. (4-serving size) chocolate flavor instant pudding & pie filling
8 oz. whipped cream topping, thawed
2 C. + 1 Tbsp. cold milk
1 Tbsp. sugar
Directions:
In a large bowl, mix cream cheese, sugar and 1 Tbsp. milk with wire whisk until smooth. Gently stir in 1½ cups of whipped topping. Spread on bottom of crust.
In a second bowl, stir pudding mix into remaining milk until well blended. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer.
Refrigerate 4 hours.
Chicken Salad Sandwich
Ingredients:
1 C. finely chopped cooked chicken
¼ C. finely chopped celery
2 hard cooked eggs, chopped
2 tbsp. sweet pickle relish
¼ tsp. salt
1/3 C. mayonnaise
Dash of black pepper
---
3 tbsp. softened butter
Sandwich bread
Directions:
Combine first seven ingredients. Spread butter, then salad mixture on bread. Chill in covered container until ready to serve.
1 C. finely chopped cooked chicken
¼ C. finely chopped celery
2 hard cooked eggs, chopped
2 tbsp. sweet pickle relish
¼ tsp. salt
1/3 C. mayonnaise
Dash of black pepper
---
3 tbsp. softened butter
Sandwich bread
Directions:
Combine first seven ingredients. Spread butter, then salad mixture on bread. Chill in covered container until ready to serve.
Swedish Pancakes
Ingredients:
3 eggs
2½ C. milk
1¼ C. flour
2 Tbsp. melted butter
1 Tbsp. sugar
½ tsp. salt
½ tsp. vanilla, optional
Powdered sugar
Lingonberry jam
Directions:
In a blender, combine all the ingredients above until smooth.
Heat a 10-inch non-stick skillet over medium heat until very hot. Lightly butter the skillet and pour ½ cup of the batter into it. Swirl the pan with batter to expand to a thin layer. Cook until bubbles form and the pancake is golden brown on the bottom, up to 1-1½ minutes. Flip and continue to cook for up to 1 minute. Remove from the frying pan. It should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Top with the traditional dollop of lingonberries or other fruit of your choice and sprinkle with powdered sugar.
3 eggs
2½ C. milk
1¼ C. flour
2 Tbsp. melted butter
1 Tbsp. sugar
½ tsp. salt
½ tsp. vanilla, optional
Powdered sugar
Lingonberry jam
Directions:
In a blender, combine all the ingredients above until smooth.
Heat a 10-inch non-stick skillet over medium heat until very hot. Lightly butter the skillet and pour ½ cup of the batter into it. Swirl the pan with batter to expand to a thin layer. Cook until bubbles form and the pancake is golden brown on the bottom, up to 1-1½ minutes. Flip and continue to cook for up to 1 minute. Remove from the frying pan. It should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Top with the traditional dollop of lingonberries or other fruit of your choice and sprinkle with powdered sugar.
Eye of Round Steak
Ingredients:
½ C. vegetable oil
½ C. bourbon
7/10 oz. Italian dressing mix
2-3 lbs. eye round beefsteak
Salt & pepper to taste
Directions:
Pre-heat oven to 325 degrees.
Mix oil, bourbon, salad dressing mix. Coat beef and marinade overnight.
Remove beef from marinade. Coat in salt & pepper. Roast in oven to desired wellness. Cool, slice thinly to serve.
½ C. vegetable oil
½ C. bourbon
7/10 oz. Italian dressing mix
2-3 lbs. eye round beefsteak
Salt & pepper to taste
Directions:
Pre-heat oven to 325 degrees.
Mix oil, bourbon, salad dressing mix. Coat beef and marinade overnight.
Remove beef from marinade. Coat in salt & pepper. Roast in oven to desired wellness. Cool, slice thinly to serve.
Spice Rubbed Saute Salmon
Ingredients:
4 6-oz. salmon fillets
1 tsp. coriander
1 tsp. sweet paprika
¾ tsp. ground ginger
½ tsp. salt
¼ tsp. ground cinnamon
1 Tbsp. olive oil
Cayenne
Directions:
Pre-heat oven to 375 degrees.
Cross-hatch salmon skin. Mix spices & coat salmon. Sear salmon in skillet with skin-side up for up to 3 minutes. Turn to sear skin side up to 1 minute. Transfer to oven and cook till firm, or up to 4 minutes.
Suggestions:
Serve with spinach.
4 6-oz. salmon fillets
1 tsp. coriander
1 tsp. sweet paprika
¾ tsp. ground ginger
½ tsp. salt
¼ tsp. ground cinnamon
1 Tbsp. olive oil
Cayenne
Directions:
Pre-heat oven to 375 degrees.
Cross-hatch salmon skin. Mix spices & coat salmon. Sear salmon in skillet with skin-side up for up to 3 minutes. Turn to sear skin side up to 1 minute. Transfer to oven and cook till firm, or up to 4 minutes.
Suggestions:
Serve with spinach.
Garlic Roast Chicken
Ingredients:
2½ lbs. boneless, skinless chicken breast, chunked
6 cloves garlic, crushed
3 Tbsp. rosemary leaves
3 Tbsp. olive oil
1 lemon, zested & juiced
1 Tbsp. coarse salt & pepper or grill seasoning
½ C. white wine or chicken broth
Directions:
Pre-heat oven to 450 degrees.
Coat chicken in garlic, rosemary, olive oil, lemon zest and grill seasoning. Roast in oven 20 minutes. Remove to add wine and lemon juice, and return to oven 5 minutes.
2½ lbs. boneless, skinless chicken breast, chunked
6 cloves garlic, crushed
3 Tbsp. rosemary leaves
3 Tbsp. olive oil
1 lemon, zested & juiced
1 Tbsp. coarse salt & pepper or grill seasoning
½ C. white wine or chicken broth
Directions:
Pre-heat oven to 450 degrees.
Coat chicken in garlic, rosemary, olive oil, lemon zest and grill seasoning. Roast in oven 20 minutes. Remove to add wine and lemon juice, and return to oven 5 minutes.
Chicken Marsala
Ingredients:
¼ C. all-purpose flour for coating
½ tsp. salt
¼ tsp. ground black pepper
½ tsp. dried oregano
4 skinless, boneless chicken breast halves pounded ¼-inch thick
4 Tbsp. butter
4 Tbsp. olive oil
1 C. sliced mushrooms
½ C. Marsala wine
¼ C. cooking sherry
Directions:
In a shallow dish or bowl, mix together the flour, salt, pepper and
oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in
the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour
in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once,
until no longer pink and juices run clear.
¼ C. all-purpose flour for coating
½ tsp. salt
¼ tsp. ground black pepper
½ tsp. dried oregano
4 skinless, boneless chicken breast halves pounded ¼-inch thick
4 Tbsp. butter
4 Tbsp. olive oil
1 C. sliced mushrooms
½ C. Marsala wine
¼ C. cooking sherry
Directions:
In a shallow dish or bowl, mix together the flour, salt, pepper and
oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in
the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour
in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once,
until no longer pink and juices run clear.