Powered by Blogger.

Thursday, February 7, 2013

Italian Nachos

1 Cups Half and Half
1 Cup Heavy Cream
2 tablespoons unsalted butter
2 Cloves garlic, minced
1/2 Cup Parmesan
Salt and Pepper
2 Tablespoons flour

Wonton wrappers cut in triangles
Cooked, and shredded chicken
Sauteed Peppers*
Mozzarella Cheese
Parsley, chopped
Parmesan Cheese
Oil for frying (peanut or canola)

In a sauce pot, over medium heat, add the unsalted butter and begin to melt. Stir in the garlic until the butter is completely melted. Quickly add the flour and continuously stir until it is clumped together and golden. Whisk in the heavy cream and half and half. Bring to a boil and then turn down to a simmer for 8-10 minutes or until thickening. Add the cheese and seasoning. Stir thoroughly.

*If you need to saute your peppers, just add them to a hot pan with a little oil over medium high heat. Cook, stirring occasionally, until tender.

Wonton Prep
Heat the oil in a large skillet, oil about 1/3 of the way up, over medium high heat. Add the wontons one at a time and allow to cook until barely golden, flip and cook again. Drain on a paper towel.

To Assemble
Line a baking sheet with parchment paper and then the wontons. Sprinkle with alfredo sauce, chicken, peppers, and mozzarella cheese. Place under the broiler in your oven until the cheese is completely melted, 5-8 minutes. Remove from the oven and sprinkle with olives, parmesan cheese and parsley. Enjoy!


Follow Me on Pinterest


4 ounces cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey jack cheese
1/8 cup blue cheese crumbles
1 can (12.5-ounce) Swanson Premium Chunk Chicken Breast in Water, drained
8 8-inch flour tortillas
coarse Kosher salt


Preheat the oven to 350°F.
In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.
Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.
Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

  • Prep Time 10 minutes
  • Total Time 55 minutes
  • Yield Serves 4


  • 4 sweet potatoes
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup raw almonds, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon extra-virgin olive oil
  • Pinch coarse salt


  1. Heat oven to 400 degrees. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes, and let cool slightly.
  2. Meanwhile, combine oats, almonds, syrup, oil, and salt and transfer mixture to a baking sheet, spreading out flat. Bake crumble, stirring occasionally, until golden brown, about 12 minutes.
  3. Split sweet potatoes with a knife and top with crumble.

Cook's Note

Top That
We also like this spud in the morning with a poached egg and Parmesan or pomegranate seeds and orange zest.
  • Prep Time 5 minutes
  • Total Time 20 minutes
  • Yield Serves 4


  • 1 cup whole-wheat couscous
  • 3 tablespoons slivered almonds
  • 1 teaspoon extra-virgin olive oil
  • 1 plum tomato, coarsely chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon capers, rinsed and drained
  • 1 garlic clove, minced
  • Coarse salt


  1. Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
  2. Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
  3. Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.
  • Yield Serves 6


  • For the Broth

    • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
    • 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
    • 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
    • 1 medium onion, thinly sliced into half-moons
    • 2 celery stalks, cut into 1/4-inch pieces
    • 1 garlic clove, thinly sliced
    • 1 bay leaf
    • 1 1/2 cups homemade or low-sodium store-bought chicken stock
    • Coarse salt
    • 1 teaspoon coarsely chopped fresh thyme
  • For the Dough

    • 1/4 cup plus 2 tablespoons yellow cornmeal
    • 3/4 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons finely chopped shallot
    • 1 tablespoon freshly grated lemon zest
    • 3/4 cup finely chopped fresh flat-leaf parsley
    • 2 tablespoons finely grated Parmesan cheese
    • 1 1/2 tablespoons cold unsalted butter, cut into small pieces
    • 1/2 cup low-fat (1 percent) milk


  1. Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme.
  2. Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms.
  3. Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls.

Monday, January 28, 2013


1 pound Boneless Chicken Breasts
1 whole Egg White
1 Tablespoon Water
1-½ cup Cornflakes,crushed
2 teaspoons Parmesan Cheese
¼ teaspoons Italian Seasoning
¼ teaspoons Paprkia
1 dash Cayenne Pepper
Cooking Spray


  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper or line the bottom with foil and place a cookie rack on top and spray with cooking spray, set aside
  3. In a shallow bowl add egg whites and water
  4. In another shallow bowl add cornflakes, cheese, and seasonings, stir until combined
  5. Cut chicken breasts horizontally and then cut into strips.
  6. Dredge the chicken in egg whites, then dip into cornflake mixture. Place on baking sheet. Do the same for all the chicken.
  7. Bake for 18 minutes or until chicken is done.
  8. Serving Size: 2.5 pieces each (I got 10 tenders total)
  9. Calories per serving (4 oz): 170, Fat: 2.4, Cholesterol: 66, Sodium: 215, Potassium: 13, Carbs: 9.8, Fiber: 0, Sugar: .08, Protein: 28.5


2 tablespoons extra-virgin olive oil
4 wholes (2 split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces
1 large onion cut into pieces
2 garlic cloves minced
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 pinch of ground ginger
1 1/4 cups coconut milk
1 cup canned chopped tomatoes
2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons corn starch
2 tablespoons chopped fresh cilantro


  1. Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and sauté for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.
  2. Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.
  3. Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.


1-2 cups fresh pumpkin seeds (approx. seeds from one medium pumpkin), cleaned
1-2 tsps Kosher salt
1 Tbsp olive oil
1 tsp sweet or Hungarian paprika
1/2 tsp smoked paprika
1/2 tsp garlic powder
Dash of cayenne pepper


Preheat oven to 400 F. Line a baking sheet with parchment paper or foil.
In a medium saucepan or pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups water for every 1/2 cup pumpkin seeds and 1/2 tsp salt for every cup of water. (See notes). Bring to a boil, simmer for 10 minutes, drain and discard water.
Arrange seeds in a single layer on the prepared baking sheet. If there is not enough room, prepare a second sheet or roast in batches.
Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds and roast for 20-25 minutes or until seeds are golden brown and fragrant, stirring once or twice halfway through.
Allow seeds to cool slightly (5-10 minutes) and enjoy! Store in an airtight container for up to 4 days.

Source: foodista.com
1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Optional Vegetables
Juice of 1 lemon lemon
1/2 cup extra-virgin olive oil
1 large red onion, cut into 1-inch chunks
2 red bell pepper, seeded and cut into 1-inch chunks

Directions:1) To prepare chicken: In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add chicken and stir to combine. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
2) To prepare grill, plank and skewers: Soak a cedar plank in water according to package instructions. Prepare a medium fire in a grill and heat plank. If using wooden skewers, soak them in water to cover for at least 20 minutes.
3) To prepare vegetables: In a small bowl, whisk together 1/2 cup olive oil, the lemon juice, salt and pepper. Set aside. Thread onion and bell pepper onto skewers, alternating pieces and dividing them equally. Remove chicken from marinade; discard marinade. Thread chicken onto separate skewers, taking care not to pack pieces too tightly.
4) To grill: Lay skewers on warm plank. Brush vegetables with olive oil-lemon juice mixture. Close lid and cook until chicken is opaque throughout and the vegetables are soft and beginning to brown, 8 to 12 minutes. Transfer skewers to a warmed platter and serve immediately. 
Yield: 4 servings.

Monday, January 21, 2013

Orange Glazed Fiesta Chicken

1 tablespoon freshly zested orange peel
1/2 cup fresh orange juice
2 to 3 tablespoons honey
2 tablespoons orange liqueur
1 chipotle chile (canned and packed in adobo sauce), mashed
1 teaspoon adobo sauce from canned chipotle chile
4 cloves minced garlic
1 chicken bouillon cube
1/2 teaspoon pimenton (sweet smoked Spanish paprika)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
8 bone-in, skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
Optional garnish:1 tablespoon chopped cilantro
1 tablespoon orange peel strips

Directions:1) Combine orange zest, orange juice, honey, orange liqueur, mashed chile, adobo sauce, garlic, bouillon cube and paprika in a small bowl. Mix well. Set aside.
2) Season chicken with salt and pepper. Lightly coat with flour.
3) Heat oil and butter in a large ovenproof skillet over medium heat. Add chicken thighs and saute, turning once, until both sides are brown, about 6 to 8 minutes. Pour sauce over chicken and bring to a boil. Reduce heat and simmer, covered, for 20 minutes turning and basting halfway through.
4) Meanwhile, preheat oven broiler. Transfer chicken to a broiler pan. Broil 5 inches from heating element until bubbly and lightly brown. Transfer chicken to a serving plate.
5) Rapidly boil sauce to reduce by half. Adjust seasoning. Spoon over chicken. Garnish with cilantro and orange strips, if using. 
Yield: 4 servings.