Archive for July, 2009

Raspberry Vinaigrette

July 31, 2009 at 7:09 pm · Filed under Vinaigrette ·Tagged , , ,

stuffed peppers and rasp vin 011stuffed peppers and rasp vin 005Here’s a recipe for a super simple summertime vinaigrette to compliment fresh raspberries and blackberries.  This takes all of about 7 minutes to whip up and there will be no xanthan gum or cellulose gel (What are those?) in your vinaigrette.

I used mine atop a quick salad of mixed greens, thinly sliced cucumber and red onion, fresh berries, sliced almonds and crumbled gorgonzola.

 

Ingredients

1/4 Cup cran-raspberry drink (I used Ocean Spray)

1/4 Cup raspberry preserves (I used Bonne Maman)

2 tbsp light olive oil

3 tbsp apple cider vinegar

1/2 tsp Kosher salt

freshly ground black pepper

Method

Combine ingredients in a jar.  Cover with lid and shake until emulsified.

Yield: 4-6 servings

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Lightened Chicken and Wild Rice Casserole

July 23, 2009 at 3:34 pm · Filed under Chicken Recipes ·Tagged , , , ,

I’m not sure why I’m on a casserole kick lately but I guess you could say I’m also on a “don’t waste food kick” too.  I prepare a lot of chicken in our house for our dinners (oven-fried and simple-to-prepare breaded cutlets are mainstays).  It’s definately a favorite with the kids and of course leftovers are generally a part of that as well.   I incorporated leftover broiled chicken into this casserole.

Casseroles offer a way to be more efficient with your food budgt by including leftovers into your recipes.  I approach soups in a similar way: using leftover veggies to make terrific vegetable soups.  Check out this version of a chicken and wild rice casserole.  I’ve tried to reduce the calories where possible.  It’s still bathing suit season after all.

Lightened Chicken and Wild Rice Casserole 003Lightened Chicken and Wild Rice Casserole

2 (6 ounce) packages long-grain and wild rice mix (I used Uncle Ben’s)

2 tbsp unsalted butter

1 tbsp vegetable oil

4 celery ribs, chopped

1 medium yellow onion, chopped

1 (8 0unce) water chestnuts, chopped

4 cups cooked chicken, chopped (I used only breast meat)

1 (10 3/4 ounce) fat-free cream of mushroom soup

1 (10 3/4 ounce) fat-free cream of chicken soup

1 (16 ounce) container of light sour cream

1cup milk (I used skim)

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup homemade breadcrumbs

2 cups shredded cheddar cheese*

Method

Preheat oven to 350.  Lightly grease a 13-in x 2-in baking dish.

Prepare rice according to package directions.  Melt butter and oil in a large skillet over medium heat.   Add onion and saute for 3 minutes.   Add celery and continue to saute 7-8 more minutes or until vegetables are tender.   Remove onion-celery mixture to a large mixing bowl.  Add water chestnuts, cooked rice, and chicken.  In a separate large mixing bowl, blend both soups, sour cream and milk.  Add soup mixture to vegetables, rice and chicken.

Spoon mixture into prepared baking dish.  Top with breadcrumbs.  Bake for 30 minutes.  Sprinkle with cheddar cheese.  Bake 7 more minutes or until cheese is melted and bubbly.

*Although my goal was to lighten this casserole by using fat-free soups and light sour cream, I opted not to use reduced calorie cheese because it doesn’t melt very well.

Servings: 10

Kitchen Note:  This casserole is so simple that it adapts to changes well, such as changing the soups, using Panko breadcrumbs or additional vegetables.

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Greek Potatoes

July 20, 2009 at 3:17 pm · Filed under Vegetable Recipes ·Tagged , , , , , , , , ,

Greek Potatoes 001Potatoes are always a favorite in our house, particularly with my husband.  For years, I’ve roasted potatoes in every possible way and love to make them when he’s at the grill.  They’re just easy and when guests are over, I can get them into the oven and then chat with my guests until they’re ready.

Some months back I was entertaining some girlfriends and served these potatoes to accompany grilled chicken and a salad of heirloom tomatoes. They were a hit and again simple to prepare. 

I used small red-skinned potatoes in this recipe as you can see from the photo, but you may also want to try Yukon Golds.

Greek Potatoes Recipe

1 1/2 lbs red-skinned potatoes, washed and cubed

1/4 cup extra-virgin olive oil

3 garlic cloves, minced

1 tsp dried oregano

1/2 tsp Kosher salt

freshly ground black pepper, to taste

14 cup homemade chicken stock

1/4 cup freshly squeezed lemon juice

2 tbsp fresh oregano, chopped

Method

Pre-heat oven to 400.

Toss potatoes in baking pan with olive oil, garlic, oregano, salt and pepper.  Spread evenly in pan.

Roast potatoes for 15 minutes.  Add chicken stock, tossing potatoes to evenly coat.  Roast for an additional 10 minutes.

Increase temperature to 425.  Add lemon juice, tossing potatoes to evenly coat.  Roast for an additional 10 minutes.  Edges should be golden and potatoes should be cooked through.

Servings: 4

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Sauteed Mushrooms

July 16, 2009 at 10:52 pm · Filed under Vegetable Recipes ·Tagged , , , ,

I love it when you can walk through your local grocer or farmers market and instantly come up with a terrific side dish or an idea for a dinner entree (side dish in this instance).  Lately I’ve been using mushrooms in my cooking and developing recipes where certain varieties serve as the main focus.  From soups and stews to appetizers and pastas, they are as versatile ingredient as any other.  Here, I’ve simply used a few ingredients to make a simple and quick to prepare side dish.  You can even freeze it (once it’s cooled completely) and use it at a later date.

 

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satueed mushrooms 002

Satueed Mushrooms Recipe

1 10-ounce package cremini mushrooms (you can use any variety that you like)

4 tbsp unsalted butter

1 medium shallot, minced

1 garlic clove, minced

5 tbsp flat leaf parsley, finely chopped

3 tbsp dry white wine

Kosher salt and freshly ground black pepper

Method

Heat butter in large skillet over medium heat.  Add shallots and saute until translucent.  Add garlic and saute one minute more.  Add mushrooms and parsley stirring constantly.  Add wine and reduce until almost all of the liquid is evaporated.  Add salt and pepper to taste.

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Marinated Chicken Breasts with Oregano-Lemon Sauce

July 16, 2009 at 6:48 pm · Filed under Chicken Recipes ·Tagged , , , , ,

Lemon Chicken with Modified Chimichuri 009The recipe began evolving when I wanted to marinate some chicken breasts and use the now abundant herbs growing in our garden, but then realized my kids wouldn’t eat  green sauce-laden chicken (even though they helped plant and pick the herbs).  I opted to marinate the chicken in lemon and white wine  and then make a separate herb sauce for the grown ups.

For those of you who are familiar with the flavorful chimichurri sauce well known to Argentina you will find hints of those flavors in this recipe though it is not a true chimichurri.  Chimichurri is most frequentlly served as a condiment alongside steak (flank or skirt are two familiar choices) although it is delicious with grilled chicken or fish.

Lemon Chicken with Modified Chimichuri 005

Lemon Chicken with Modified Chimichuri 008

Simple Lemon and White Wine Marinade Recipe

1 1/2 lbs boneless, skinless chicken breasts, washed and trimmed

1/3 cup white wine (I used Pinot Grigio)

Juice of 2 lemons

Zes of 1 lemon

Kosher salt

Method

Season chicken with Kosher salt on both sides.  Add chicken to zipper top bag.  Add remaining ingredients.  Refrigerate for 2 hours, turning chicken once.

Heat stove-top grill pan over medium  heat.  Add 2 tbsp extra-virgin olive oil.  Remove chicken breasts from marinade.  Discard marinade.  Season chicken on both sides with freshly ground black pepper.  When pan is ready, add chicken breasts skin-side down and sear for 4-5 minutes.  Turn chicken and cook on the opposite side for 3 minutes or until chicken is cooked through*.  Remove chicken to serving plate and keep warm.

 

Lemon-Oregano Sauce Recipe

1/3 cup lemon juice (from 2 medium lemons)

1/4 cup extra-virgin olive oil

2 tbsp sherry wine vinegar

1/2 cup each, packed fresh oregano and parsley (Italian or flat-leaf parsely)

1/4 cup fresh chives

1/2 medium yellow onion, peeled and quartered

1 garlic clove

2 tsp Kosher salt

1 tsp freshly ground black pepper

Method

Add all ingredients to food processor.  Pulse until all ingredients are incorporated.  Serve alongside chicken recipe or with grilled fish or beef.  Sauce will keep for up to 2 days in the refrigerator, covered.

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Creamy Chicken, Broccoli and Mushroom Casserole

July 13, 2009 at 3:28 pm · Filed under Chicken Recipes ·Tagged , , ,

Casseroles get a bad rap but sometimes you’re looking for simple and tasty and let’s face it, they are the ultimate in comfort food.  I chose to rely on the old standby of Campbell’s cream of mushroom and cream of chicken soups.  Definately easy, great for the younger members of your household and most importantly you can adapt this recipe to include your favorite vegetable or topping of your choice (buttery Ritz crackers come to mind).  Use the recipe that follows as a guide and make changes that suit your family’s tastes.

July 2009 126  Creamy Chicken, Mushroom and Broccoli Casserole

Ingredients

2 lbs boneless, skinless chicken breasts, cooked and cut into bite-size pieces*

1 tbsp extra-virgin olive oil

1 tbsp unsalted butter

1 cup sweet onion (I used Vidalia)

3 garlic cloves, minced

8 oz sliced fresh mushrooms

salt and freshly ground black pepper

1 (10 3/4-ounce) can of cream of mushroom soup

1 (10 3/4-ounce) can of cream of chicken soup

1/2 milk

1 lb broccoli florets (if you using frozen, defrost first)

1 Cup plain bread crumbs

3 tbsp unsalted butter, melted

salt and freshly ground black pepper

1/2 Cup Parmagiano-Reggiano cheese, grated

 

Method

Preheat oven to 350.  Lighly grease and 11 x 7-inch baking dish.

Heat olive oil and butter in large skillet over medium heat.  Add onion and saute 3-4 minutes until translucent.  Add mushrooms and saute until tender about 3 minutes.  Add garlic and saute 2 minutes more.   Season with salt and pepper.

Blend both soups with milk.  Add chicken, mushroom mixture, and broccoli, stirring well.  Spoon chicken mixture into baking dish. 

Blend butter with bread crumbs.   Season with salt and pepper.  Top chicken mixture with buttered bread crumbs.  Add freshly grated cheese to the top of casserole.

*If you’re not using leftover chicken.  You can wash and pat dry chicken breasts.  Drizzle with olive oil and season with salt and pepper.  Place chicken into 350 degree oven and bake for 20 minutes or until cooked through. 

Kitchen Note:  Try using Panko breadcrumbs in place of dry bread crumbs.  They are lighter than traditional bread crumbs.  I served my casserole on  a bed of thin, egg noodles from Trader Joe’s.

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