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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!


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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.