Wednesday, December 23, 2009

Almond Butter Chicken with Orange Sauce



You'll Need

· 2 Boneless, skinless chicken breasts, split (about 1 pound)
· 2 Tablespoons all-purpose flour
· ½ teaspoon salt
· ½ teaspoon black pepper
· 1 egg beaten
· 2 ¼ ounces sliced almonds

For orange sauce
· 1 Tablespoon brown sugar
· 2 teaspoons cornstarch
· Juice of one fresh orange (approximately ½ cup)
· 2 Tablespoons butter
· 1 teaspoon grated orange rind

Directions

  • Place each chicken breast filet between two pieces of plastic wrap.
  • Pound with meat mallet to 1/4" thickness.
  • Coat chicken with flour.
  • Sprinkle with salt and black pepper.
  • Dip one side into egg and press with almonds.
  • Melt butter in a large skillet.
  • Add chicken, almond side down.
  • Cook on medium high heat for 3 to 5 minutes or until almonds are toasted.
  • Turn breasts.
  • Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center.

    Serve with Orange Sauce.

Directions for Orange Sauce

  • Combine brown sugar and cornstarch in a saucepan.
  • Add juice, butter and rind.
  • Cook on medium heat, stirring constantly, until thickened.

Thursday, December 17, 2009

Cheese Sauce


Yields 1 cup

You’ll Need
· 2 Tablespoons butter
· 2 Tablespoons all-purpose flour
· ¼ teaspoon salt
· 1/8 teaspoon pepper
· 1 cup milk
· ¼ teaspoon dry mustard
· ½ cup shredded cheddar cheese

Directions
· Heat butter in 1-1/2-quart saucepan over medium heat until melted.
· Stir in flour, dry mustard, salt and pepper.
· Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
· Stir in milk.
· Heat to boiling, stirring constantly.
· Boil and stir 1 minute.
· Stir in cheddar cheese.
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Thursday, December 10, 2009

Hoppin’ John Soup (Black-eyed peas and Swiss chard Soup)


You’ll Need

  • 1 cup dried black-eyed peas
  • 8 cups water
  • ½ to 1 teaspoon very finely chopped Jalapeno or other hot chili
  • ¼ to ½ teaspoon crushed red pepper
  • 2 cloves garlic, finely chopped
  • 1 Ham bone or 1-pound ham shank
  • ½ cup uncooked regular long grain rice
  • 1 large onion, chopped (about 1 cup)
  • 1 medium red or green bell pepper, chopped (about 1 cup)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ pound Swiss Chard or Mustard Greens, coarsely chopped (about 4 cups)

Directions

  • Heat peas and water to boiling in Dutch oven.
  • Boil uncovered 2 minutes; remove from heat.
  • Cover and let stand 1 hour.
  • Stir in chili, garlic and ham bone.
  • Heat to boiling; reduce heat.
  • Cover and simmer 1 to 1-1/2 hours or until peas are tender.
  • Remove ham bone.
  • Remove ham from bone and cut into bite-size pieces.
  • Reserve ham.
  • Stir rice, onions, bell pepper, salt and pepper into soup.
  • Cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
  • Stir in ham and Swiss Chard.
  • Cover and simmer until hot.
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Monday, October 5, 2009

Jerk Chicken Wings

You’ll Need
  • 1 cup soy sauce
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 6 green onions, chopped
  • 1 medium onion, diced
  • 2 to 3 jalapeno peppers, deseeded and finely minced
  • ¼ cup fresh thyme leaves or 1 Tablespoon dried
  • 2 Tablespoons fresh ginger, minced
  • ¼ cup brown sugar
  • 2 teaspoons nutmeg
  • 2 teaspoons ground cloves
  • 2 teaspoons ground allspice
  • 2 ½ to 3 pounds chicken wing pieces

Directions

  • In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings.
  • Process for 10 to 15 seconds at high speed.
  • Pour the marinade into a bowl and add the wings.
  • Refrigerate for 4 to 6 hours, stirring after 3 hours.
  • Preheat the oven to 375 F.
  • Remove the wings from the marinade and place them on a rack on a baking sheet.
  • Bake until they are browned, 15 to 20 minutes.

Thursday, October 1, 2009

Rum Collins

You’ll Need

  • ¼ cup golden rum
  • ½ cup club soda
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon sugar

Directions

  • Mix all of the ingredients.
  • Pour into a glass filled with ice.

Sunday, August 23, 2009

Greek Island Style Chicken


· 2 chicken breasts, halved, skinned
· 2 Tablespoons olive oil
· 1 onion, chopped
· 3 cloves, garlic, minced
· 1/8 teaspoon crushed red pepper (more if you would like)
· 1 ½ ounces sun dried tomatoes, halved
· ½ cup dry white wine
· 1/3 cup sliced, pitted, ripe olives
· 1 lemon, sliced
· 1 ½ teaspoons cinnamon
· 1 teaspoon honey
· ½ teaspoon pepper
· Salt
· Chopped parsley

Directions
· In a large skillet, cook chicken in olive oil over medium heat for about 5 minutes, turning once.
· Add onion, garlic and red pepper.
· Cook, stirring frequently, for 4 minutes until onions are limp.
· Add tomato pieces and stir in to chicken mixture.
· Add wine, olives, lemon, cinnamon, honey and pepper.
· Cover and simmer for 15 minutes, then remove cover and continue to cook another 5 minutes or until sauce is slightly reduced and chicken is tender.
· Add salt to taste.
· You might like to serve the chicken over rice or grain of choice.
· Garnish with parsley.


Tuesday, August 11, 2009

Cold Peach Strawberry Soup



Serves 6 to 8

You’ll Need
· 1 peeled and sliced peach
· 1 cup sliced strawberries
· 8 ounces plain yogurt
· 2 Tablespoons sugar
· 2 Tablespoons lemon juice

Directions
· In a food processor or blender combine all ingredients
· Process until smooth
· Pour into a medium bowl.
· Cover; refrigerate for 1 to 2 hours or until thoroughly chilled
· Spoon soup into bowl and garnish with lemon sliced and mint if desired

Monday, July 13, 2009

Bulgur Pilaf


Serves 4

You’ll Need
  • 1 Tablespoon plus 2 teaspoons olive oil

  • ½ cup chopped onion

  • 2/3 cup bulgur, uncooked

  • 1 1/3 cup water

  • ½ teaspoon paprika

  • 1 Tablespoon dried parsley flakes

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried oregano
  • salt

Directions

  • Heat 1 Tablespoon of olive oil in a medium saucepan over medium heat.

  • Add onions and bulgur.

  • Cook 5 minutes, stirring constantly.

  • Stir in remaining ingredients expect for extra two teaspoons of olive oil and bring to a boil.

  • Cover, reduce heat to low, and simmer 15 minutes, until water has been absorbed.

  • Add additional 2 teaspoons of olive oil and salt to your liking. And fluff with a fork before serving.

Thursday, June 18, 2009

Albuquerque Corn Soup


Serves 8

You’ll Need
· ¼ cup butter
· 3 ½ cups corn cut from the cob
· 1 clove garlic
· 1 cup chicken broth
· 2 cups milk
· 1 teaspoon dried oregano
· 4 ounces green chilies
· ¾ cup Monterey Jack Cheese
· Salt

Directions
· Melt butter in a 5-6 qt pot over medium heat.
· Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat.
· Place chicken broth and 2 cups of the corn(leave the rest of the corn in the pot) in a blender or food processor until pureed; return to pot .
· Stir in milk, oregano, and chilies.
· Bring to a boil stirring over medium heat.
· Remove from heat.
· Stir in cheese.
· Season to taste with salt, and enjoy.

Nutrition Facts
Calories: 397
Protein: 12g
Carbohydrate: 57g
Fiber: 0
Fat: 14g
Saturated Fat: 7g
Cholesterol: 34mg
Sodium: 220mg (this will vary based upon additional salt added)

Monday, June 8, 2009

Fish Baked Broiled or Barbecued in Foil

Serves 6

Ingredients
· 6 white fish of choice, fillets (to total about 2 pounds)
· 6 sheets heavy aluminum foil
· Salt
· Pepper
· Dried parsley or dill
· Butter
· 6 lemon slices
· 12 Tablespoons dry white wine


Directions
· Preheat oven to 400, preheat broiler, or have charcoal at cooking temperature in BBQ grill.
· Place each individual serving of fish on a sheet of foil.
· Sprinkle with salt, pepper, parsley or dill.
· Dot each fillet of fish with a pat of butter.
· Top with slice of lemon
· Pour 2 Tablespoons of wine over each fillet.
· Fold foil up around fish and seal by folding, allowing a little space on top of fish.
· Bake 20 to 30 minutes in oven, or for 15 minutes in broiler, or for 30 minutes over glowing charcoal.
· Fish will be tender and flake easily when done.

Approximate Nutrition Facts Per Fillet of Fish
Calories: 138
Protein 21g
Carbohydrates: 0
Fiber: 0
Fat: 6g
Saturated Fat: 3g
Cholesterol: 56mg
Sodium: 230mg

Sunday, May 10, 2009

Blueberry Sauce


Yields 2 cups

You’ll Need
· 2 cups fresh or frozen blueberries (thawed if necessary)
· ¼ cup orange juice
· ¼ cup water
· 2 Tablespoons sugar
· 1 Tablespoon cornstarch
· 1/8 teaspoon ground nutmeg
· 1/8 teaspoon salt
· ¼ teaspoon grated orange peel (optional)
Directions
· Combine all ingredients in saucepan.

· Cook and stir over medium heat 4 to 5 minutes or until thickened.

Serve on pancakes, waffles, blintzes, ice cream, puddings or pound or angel food cakes.

Thursday, May 7, 2009

Fresh Fruit Dip




You’ll Need:
· 8 ounces plain yogurt
· 1Tablespoon honey
· Grated peel of a half an orange

Directions
In a small bowl, combine yogurt, honey and orange peel.

Serve as a dip with fresh sliced fruit of choice.

Tips
If serving apple or banana slices you can sprinkle them with a small amount of orange or lemon juice to prevent fruit from browning.

You can also make fruit kabobs as a beautiful way to serve the fruit.

Nutrition Facts Per 1 Tablespoon of Dip
Kilocalories: 11
Protein: 0
Carbohydrate: 2g
Fiber: 0
Fat: 0
Saturated Fat: 0
Cholesterol: 2mg
Sodium: 6mg

Monday, May 4, 2009

Lavender Lemonade

Yields Approximately Ten One Cup Servings

You’ll Need

  • 2 ½ Tablespoons dried lavender
  • 1 tray of ice cubes
  • 2 cups boiling water
  • ½ cup sugar
  • The juice from 8 lemons
  • 5 cups cold water (you may want to add more to adjust for personal taste)

Directions

  • Place the ice cubes into a pitcher that can hold at least 2 quarts.
  • Put the lavender into a bowl, and pour the boiling water over it. Allow it to steep for approximately eight minutes. Then strain out the lavender and discard.
  • Mix the sugar into the lavender water and then pour this mixture into the pitcher that contains the ice.
  • Add the lemon juice to the pitcher.
  • Then add the cold water and stir. Taste and adjust the sugar and water to your liking. Enjoy!!

    Nutrition Facts Per Serving
    Kilocalories: 50
    Protein: 0
    Carbohydrates: 13g
    Fiber: 0
    Fat: 0
    Saturated Fat: 0
    Cholesterol: 0
    Sodium: 0

Monday, April 6, 2009

Scalloped Sweet Potatoes and Apples


Serves 12

You’ll Need
· 6 medium sweet potatoes
· 1 ½ cups apple, sliced
· ½ teaspoon salt
· 1/3 cup brown sugar
· 4 Tablespoons butter
· 1 teaspoon cinnamon

Directions
Preheat oven to 350-F.
Boil sweet potatoes until tender.
Slice in 1/4 inch pieces.
Butter a 13x9 baking dish and put a layer of sweet potatoes in bottom, then a layer of apples.
Sprinkle with sugar, salt and cinnamon, and dot with butter. Repeat until dish is filled.
Bake for about 50 minutes.

Nutrition Facts
Kilocalories: 122
Protein: 1g
Carbohydrates: 21g
Fiber: 2g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 105mg

Monday, February 23, 2009

Barley and Yogurt Soup


Serves 8

You’ll Need

· 1 cup barley

· 6 cups chicken broth

· 1 cup onion, chopped

· ¼ teaspoon butter

· 3 Tablespoons fresh mint, or 1Tablespoon dried

· 2 Tablespoons parsley, minced

· Yogurt

Directions
Place the barley and the broth in a soup kettle and cook for a few minutes.

Saute the onion in butter until it is golden and transparent.

Add to the soup kettle, together with the mint, parsley, salt and pepper.

Simmer the soup until the barley is soft.

Add a dollop of yogurt to each soup bowl.

Nutrition Facts

Kilocalories: 125
Protein: 6g
Carbohydrate: 2 0g
Fiber: 2 g
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 595 mg (to reduce sodium use homemade or low sodium chicken broth)

Thursday, February 12, 2009

Lentil Pate


You’ll Need
  • 1 cup uncooked lentils

  • ½ teaspoon salt

  • 2 ¼ cups water

  • 1 Tablespoon olive oil

  • 6 green onions, sliced

  • 1 garlic clove, minced

  • 1 ½ Tablespoons parsley

  • 1 dash cayenne

  • 1 dash turmeric

  • ¼ cups water, as needed

Directions

Combine water, lentils, salt in a pot.

Cook till lentils are soft.

Drain, reserve stock.

Heat oil in skillet and saute onions and garlic till onions are translucent.

Add parsley and spices and cook another minute.

Set aside.

Combine lentils, cooking water & onion mixture in a food processor, adding more water as needed till the mixture reaches a spreadable consistency.

Refrigerate a few hours before serving.

Spread on pita chips, crackers or use as a vegetable dip.

Monday, February 2, 2009

Chicken Corn and Tomato Chowder


You’ll Need:



  • 3 pounds chicken, cut up

  • 1 medium onion, chopped

  • 1 teaspoon poultry seasoning

  • 16 ounce can corn (reserve liquid)

  • 16 ounce can whole tomatoes drained and cut up

  • 1 teaspoon lemon juice

  • Salt

  • Pepper

Directions:


In a large saucepan, simmer the chicken in 4 cups or water with onion and poultry seasoning for 45 minutes.


Remove chicken and let cool; reserve the broth.


Skim fat from chicken broth.


Remove meat from chicken; discard skin and bones.


Cut meat into bite-size pieces.


In a large non-aluminum saucepan, combine chicken, chicken broth, corn, tomatoes and lemon juice.


Simmer for 30 minutes.


Season with salt and pepper to taste.


Note: This recipe is even better with fresh corn and tomatoes. So when the season is right take advantage of preparing it in that fashion.


Thursday, January 29, 2009

Easy Szechuan Chicken


You’ll Need:


  • 4 halves of chicken breasts, skinned

  • 3 Tablespoons cornstarch

  • 1 Tablespoon vegetable oil

  • 3 cloves garlic, minced

  • 5 Tablespoons soy sauce

  • 1 ½ Tablespoons white-wine vinegar

  • 1 teaspoon sugar

  • ½ cup water

  • 6 green onions cut into inch pieces

  • 1/8 teaspoon cayenne (more if you would like)

Directions:
  • Cut chicken into 1 1/2 inch cubes.
  • Lightly toss with cornstarch in bag to coat.
  • Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
  • Add soy sauce, vinegar, sugar and water.
  • Cover and cook 3 minutes or until chicken is cooked through.
  • Add green onions and cayenne; cook uncovered about 2 minutes longer.

Monday, January 19, 2009

Salmon with Spinach and Pasta


You’ll Need:


  • 4 ounces of canned salmon

  • 1 ounce of fresh spinach

  • 2 ounces broccoli florets

  • 8 ounces bow tie pasta

  • 3 teaspoons lemon juice plus wedges to serve with entrĂ©e

  • 2 ounces butter

  • 1/4 teaspoon freshly ground pepper

  • 1/2 teaspoon salt

  • 2 Tablespoons freshly grated parmesan cheese

Directions:


Boil water to cook pasta.

Melt 2 oz butter in a large pan.

Add the broccoli, stir to coat with butter, cover with a lid and cook gently for just 1 minute.

Add pepper, salt and 3 teaspoons lemon juice (or quite a bit more lemon if using spinach

Then add the salmon and stir together and heat on low.

Turn off heat and add the drained pasta and spinach and Parmesan cheese. Toss.

Adjust seasonings and serve with additional lemon wedges.

Thursday, January 15, 2009

Garlic and Onion Soup

You’ll Need:

  • 3 garlic cloves
  • 5 medium onions

  • 2 ½ Tablespoons butter

  • ¼ teaspoon dried thyme

  • ¼ teaspoon salt

  • ¼ teaspoons freshly ground black pepper

  • 1 quart chicken stock

  • Freshly grate Parmesan cheese

Directions:

Peel and mince the garlic.

Peel and thinly slice the onions.

Heat the butter in a large, deep skillet.

Add garlic and onions; cover and cook over medium heat, stirring occasionally, until onions soften, about 8 minutes.

Uncover and saute until golden, about 5 minutes longer.

Add thyme, salt, pepper, and chicken stock.

Bring to a boil.

Cover, reduce heat, and simmer to blend flavors, about 5 minutes.

Serve with fresh bread and top soup a bit of fresh grate Parmesan cheese.