This recipe is courtesy of Cooking Light. It is very quick, easy, & delicious!
I served this dinner with rice & green beans - yum!
Ingredients:
1 Tbsp canola oil, divided
1 1/4 tsps freshly ground black pepper, divided
1/4 tsp salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion*
2 tsp bottled minced garlic
1/4 cup white wine
2 Tbsps fresh orange juice
1 Tbsp fresh lemon juice
2 Tbsps chopped fresh parsley*
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
Sprinkle 1/2 teaspoon pepper and salt over chicken
Add chicken to pan; cook 2 minutes on each side or until browned
Remove chicken from pan; keep warm
Add remaining 2 teaspoons oil to pan
Add onion and garlic to pan; sauté 2 minutes
Add wine; cook 1 minute
Return chicken to pan
Add remaining 3/4 teaspoon pepper and juices
Cover, reduce heat, and simmer 4 minutes or until chicken is done
Sprinkle with parsley
Yield:
4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)
Nutritional Information:
CALORIES 240(22% from fat); FAT 5.9g (sat 0.8g,mono 2.6g,poly 1.5g); IRON 1.5mg; CHOLESTEROL 99mg; CALCIUM 29mg; CARBOHYDRATE 3.8g; SODIUM 259mg; PROTEIN 39.6g; FIBER 0.5g
*I used a Walla Walla sweet onion - delicious! And I forgot to buy parsley at the grocery store, but that didn't make this dish any less delectable.
Thursday, August 28, 2008
Sunday, August 24, 2008
Risotto with Fresh Mozzarella, Grape Tomatoes, & Basil
The following recipe is from Cooking Light and is very, very good! Risotto consists of a lot of stirring so you have to constantly watch your pot otherwise the risotto will burn. This dinner goes perfect with garlic bread & a nice glass of wine!
Ingredients:
3 Tbsp balsamic vinegar
4 1/2 cups fat-free, less-sodium chicken broth
2 Tbsp extra virgin olive oil, divided
2 cups chopped leek
1 1/2 cups Arborio rice or other medium-grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 oz fresh mozzarella cheese, finely diced
Place vinegar in a small, heavy saucepan; bring to a boil over medium heat
Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes); set aside
Bring the broth to a simmer in a medium saucepan (do not boil); keep warm
Heat 1 Tbsp oil in a large saucepan over medium-high heat
Add leek; sauté 3 minutes or until tender
Add rice; cook 2 minutes, stirring constantly
Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly
Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly Reduce heat to medium
Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total)
Stir in half-and-half, salt, and pepper; cook 2 minutes
Remove from heat; stir in tomatoes, basil, and cheese
Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil
Yield:
6 servings (serving size: about 1 cup)
Nutritional Information:
CALORIES 378(29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 178mg; CARBOHYDRATE 51.6g; SODIUM 777mg; PROTEIN 13.2g; FIBER 1.6g
Ingredients:
3 Tbsp balsamic vinegar
4 1/2 cups fat-free, less-sodium chicken broth
2 Tbsp extra virgin olive oil, divided
2 cups chopped leek
1 1/2 cups Arborio rice or other medium-grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 oz fresh mozzarella cheese, finely diced
Place vinegar in a small, heavy saucepan; bring to a boil over medium heat
Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes); set aside
Bring the broth to a simmer in a medium saucepan (do not boil); keep warm
Heat 1 Tbsp oil in a large saucepan over medium-high heat
Add leek; sauté 3 minutes or until tender
Add rice; cook 2 minutes, stirring constantly
Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly
Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly Reduce heat to medium
Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total)
Stir in half-and-half, salt, and pepper; cook 2 minutes
Remove from heat; stir in tomatoes, basil, and cheese
Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil
Yield:
6 servings (serving size: about 1 cup)
Nutritional Information:
CALORIES 378(29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 178mg; CARBOHYDRATE 51.6g; SODIUM 777mg; PROTEIN 13.2g; FIBER 1.6g
Sunday, August 17, 2008
Banana Bread
This recipe is very easy and the banana bread goes perfectly with your morning cup of coffee - yum!
Ingredients:
1 cup granulated sugar
8 Tbsp (1 stick) unsalted butter, room temperature*
2 large eggs
3 ripe bananas
1 Tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt*
Preheat the oven to 325º
Butter a 9 x 5 x 3 inch loaf pan
Cream the sugar and butter in a large mixing bowl until light and fluffy
Add the eggs one at a time, beating well after each addition
In a small bowl, mash the bananas with a fork
Mix in the milk & cinnamon
In another bowl, mix together the flour, baking powder, baking soda & salt
Add the banana mixture to the creamed mixture & stir until combined
Add dry ingredients, mixing just until flour disappears
Pour batter into prepared pan & bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean
Set aside to cool on a rack for 15 mins
Remove bread from pan, invert onto rack and cool completely before slicing
*I didn't realize that I was out of unsalted butter, so I used salted butter instead & omitted the 1 tsp of salt - my banana bread turned out wonderfully!
Ingredients:
1 cup granulated sugar
8 Tbsp (1 stick) unsalted butter, room temperature*
2 large eggs
3 ripe bananas
1 Tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt*
Preheat the oven to 325º
Butter a 9 x 5 x 3 inch loaf pan
Cream the sugar and butter in a large mixing bowl until light and fluffy
Add the eggs one at a time, beating well after each addition
In a small bowl, mash the bananas with a fork
Mix in the milk & cinnamon
In another bowl, mix together the flour, baking powder, baking soda & salt
Add the banana mixture to the creamed mixture & stir until combined
Add dry ingredients, mixing just until flour disappears
Pour batter into prepared pan & bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean
Set aside to cool on a rack for 15 mins
Remove bread from pan, invert onto rack and cool completely before slicing
*I didn't realize that I was out of unsalted butter, so I used salted butter instead & omitted the 1 tsp of salt - my banana bread turned out wonderfully!
Thursday, August 14, 2008
Roasted Garlic & Cherry Tomatoes Pasta
Regardless of what you may think, this recipe isn't too garlicly. The roasted garlic doesn't come across as strong as minced or chopped garlic - and no 16 cloves of garlic is not too much!
Ingredients:
2 lbs cherry tomatoes, halved
16 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 lb dried pasta (spaghetti recommended)
1 handful torn, fresh basil leaves
Preheat oven to 400º
Arrange tomato halves & garlic cloves so that they fit snugly in an over tray or ovenproof pan
Drizzle with olive oil & sprinkle with red pepper flakes, salt, & pepper
Roast until garlic is soft & golden, about 25 mins
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain
Return pasta with tomatoes & garlic to the warm pasta pot
Toss well to coat
Sprinkle with basil
Serve immediately
Servings: 4
Ingredients:
2 lbs cherry tomatoes, halved
16 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 lb dried pasta (spaghetti recommended)
1 handful torn, fresh basil leaves
Preheat oven to 400º
Arrange tomato halves & garlic cloves so that they fit snugly in an over tray or ovenproof pan
Drizzle with olive oil & sprinkle with red pepper flakes, salt, & pepper
Roast until garlic is soft & golden, about 25 mins
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain
Return pasta with tomatoes & garlic to the warm pasta pot
Toss well to coat
Sprinkle with basil
Serve immediately
Servings: 4
Monday, August 4, 2008
Herb-Ox Skillet Pasta Primavera
Ingredients:
4 cups water
4 tsp Herb-ox chicken flavored bouillon
8 oz uncooked spaghetti or linguine noodles
1 green pepper, chopped
1 small onion, chopped
2 - 3 cloves garlic, minced
1 head broccoli
2 - 3 carrots, chopped
1 Tbsp butter
2 Tbsp flour
1/4 tsp ground pepper
12 oz can evaporated skim milk
shredded Parmesan cheese
In a large, deep skillet, bring water & bouillon to a boil
Add pasta & cook as package directs
During the last 5 mins of cooking the pasta, add the vegetables
Cook until vegetables are crisp-tender
Drain pasta & vegetables; set aside
In the same skillet, melt butter
Stir in flour & pepper
Whisk evaporated milk all at once
Cook & stir over medium heat until thickened & bubbly
Return pasta & vegetables to skillet
Season with Parmesan cheese
4 cups water
4 tsp Herb-ox chicken flavored bouillon
8 oz uncooked spaghetti or linguine noodles
1 green pepper, chopped
1 small onion, chopped
2 - 3 cloves garlic, minced
1 head broccoli
2 - 3 carrots, chopped
1 Tbsp butter
2 Tbsp flour
1/4 tsp ground pepper
12 oz can evaporated skim milk
shredded Parmesan cheese
In a large, deep skillet, bring water & bouillon to a boil
Add pasta & cook as package directs
During the last 5 mins of cooking the pasta, add the vegetables
Cook until vegetables are crisp-tender
Drain pasta & vegetables; set aside
In the same skillet, melt butter
Stir in flour & pepper
Whisk evaporated milk all at once
Cook & stir over medium heat until thickened & bubbly
Return pasta & vegetables to skillet
Season with Parmesan cheese
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