Chicken and Gruyère turnovers Monday, Jan 16 2017 

1 ½ cups shredded rotisserie chicken
1 ½ cups grated Gruyère
1 cup frozen peas
2 sheets puff pastry (one 17.25-ounce package frozen), thawed
1 large egg, beaten
¼ cup Dijon mustard

Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.

Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.

Real Simple, March 2011, page 198

Blackened Chicken Salad with Blue Cheese Vinaigrette Friday, Jun 27 2014 

1 teaspoon Hungarian sweet paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves 
Cooking spray
2 tablespoons extra-virgin olive oil 
1 tablespoon white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 ounce blue cheese, crumbled (about 1/4 cup)
2 heads romaine lettuce, halved lengthwise 
1 cup grape tomatoes, halved

Combine first 7 ingre­dients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.

Combine oil and next 5 ingredients (through 1/8 teaspoon salt) in a small bowl, stirring with a whisk. Stir in cheese.

Place 1 lettuce half and 1/4 cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1 1/2 tablespoons vinaigrette.

Amount per serving: Calories 349, Fat 14.4g, Saturated fat 3.4g, Monounsaturated fat 6.8g, Polyunsaturated fat 2g, Protein 42.1g, Carbohydrate 13.9g, Fiber 7.7g, Cholesterol 114mg, Iron 4.2mg, Sodium 639mg, Calcium 165mg

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Stuffed Cuban Pork Tenderloin Tuesday, Nov 12 2013 

1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat grill to medium-high heat.

Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.

Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.

Cooking Light, August 2013, page 88

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Classic Crab Cakes Tuesday, Jun 25 2013 

2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, shell pieces removed
1 tablespoon olive oil
1 lemon, quartered

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Amount per serving: Calories 181, Fat 7.8g, Saturated fat 0.9g, Monounsaturated fat 4.2g, Polyunsaturated fat 1.4g, Protein 16.3g, Carbohydrate 8.8g, Fiber 1g, Cholesterol 107mg, Iron 0.9mg, Sodium 482mg, Calcium 70mg

Cooking Light, April 2013, page 50

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White Wine Marinated Steak Friday, Mar 8 2013 

3 tablespoons white wine
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 pound chuck eye steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 large shallot sliced
1/4 cup fat-free, lower-sodium beef broth

Combine first 3 ingredients in a shallow dish. Add steaks; let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.

Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add sliced shallot to pan; sauté for 1 minute. Add the reserved marinade and beef broth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Spoon sauce over steaks.

Yield 4 servings (serving size 3 ounces steak and 1 tablespoon sauce) CALORIES 227, FAT 14.4g, (sat 4.8g, mono 7g, poly 1g), PROTEIN 21.6g, CARBS 1.4g, FIBER 0.1g, CHOL 71mg, IRON 2.6mg, SODIUM 273mg, CALC 10mg

Chive Smashed Potatoes
Cut 1 pound Yukon gold potatoes into 3/4-inch pieces. Steam potatoes 15 minutes. Combine potatoes, 1 cup plain 2% Greek yogurt, 2 tablespoons minced fresh chives, 2 tablespoons fat-free milk, and 1/4 teaspoon salt; mash to desired consistency.

Yield 4 servings CALORIES 111, FAT 0.5g (sat 0.3g), SODIUM 165mg

Lemon Green Beans
Steam 3/4 pound trimmed green beans for 5 minutes or until crisp-tender. Toss with 2 tablespoons lemon rind strips, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Yield 4 servings CALORIES 57, FAT 3.5g (sat 0.5g), SODIUM 154mg

Cooking Light, Page 50

Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl Thursday, Feb 14 2013 

Serves 4

FOR THE STEW
1 1/2 lb. bone—in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
2 Tbs. all-purpose flour
1 1/2 cups lower-salt chicken broth
2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
1 1/2 cups small-diced fennel (from 1 small bulb)
1 cup small-diced carrot
1 cup fresh pearl onions, peeled. or frozen pearl onions, thawed
1 Tbs. chopped fresh thyme
2 Tbs. Dijon mustard
1 oz. (2 Tbs.) unsalted butter
2 Tbs. thinly sliced fresh chives

FOR THE BABY CARROTS
16 baby carrots with tops, peeled and trimmed with 1/2 inch of the tops intact
2 Tbs. olive oil
Kosher salt

FOR THE WHIPPED POTATOES
3 lb. russet potatoes (about 4 medium)
Kosher salt
1/2 cup whole milk
3 oz. (6 Tbs.) unsalted butter, softened
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

MAKE THE STEW
Season the chicken with 1/2 tso. salt and 1/4 tsp. pepper. Heat the oil in a 10- to 11-inch straight-sided sauté pan over medium-high heat. Cook the chicken, flipping once, until lightly browned, about 10 minutes. Transfer the chicken to a plate. Reduce the heat to medium and whisk the flour into the fat in the pan. Cook, whisking, for 1 minute. Gradually whisk in the broth and bring to a simmer. Return the chicken to the pan, reduce the heat to medium low, cover, and simmer gently, turning once, until the chicken is very tender, about 15 minutes. Transfer the chicken to a clean plate and let cool briefly.

Meanwhile, stir the mushrooms, fennel, carrot, onions, and thyme into the sauce. Cover and simmer until tender, 5to 6 minutes. Stir in the mustard and butter and keep warm. When the chicken is cool enough to handle, pull the meat from the bones, shred into bite size pieces (discard the skin and bones), and add to the sauce. Season. to taste with salt and pepper and keep warm.

ROAST THE CARROTS
Put the carrots on a small rimmed baking sheet. Drizzle with the oil and season with 1/4 tsp. salt. Roast the carrots until tender and slightiy browned, 20 to 25 minutes. Keep warm.

MAKE THE WHIPPED POTATOES
Peel and quarter the potatoes. Put them in a 4-quart saucepan; add enough water to cover and 4 tsp. salt. Cover and bring to a boil over high heal. Uncover, reduce the heat as needed to keep the water from boiling over, and cook until tender when pierced with a fork, 12 to 15 minutes. Drain well. Return the potatocs to the pot over medium heat and stir occasionally until they no longer steam profusely (a little steam is fine), about 2 minutes.

Meanwhile, heat the milk in a small sauce pan over medium heat until steaming, about 2 minutes. Keep warm.

With an electric hand mixer on medium-low speed, beat the potatoes until they’re broken up, 1 to 2 minutes. Add 1/2 cup of the hot milk and the butter, and beat on high speed, scraping the sides and bottom of the pot occasionally, until fluffy, 1 to 2 minutes (the potatoes should be fairly stiff, but add the remaining milk if needed). Season to taste with salt and pepper arid keep warm.

ASSEMBLE
Spoon the whipped potatoes rito a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe the potatoes to form “bowls” on each of 6 plates; the bowls should be about 3 inches in diameter and about 2 1/2 inches tall. Spoon the chicken stew into the bowls and garnish with the roasted baby carrots and the chives.

Abigail Johnson Dodge, Fine Cooking, April/May 2011, page 87

Roasted Salmon & Summer Vegetable Feta Farro Salad Thursday, Feb 7 2013 

Serves 4      Hands-on time 25 minutes      Total time 1 hour

1 cup farro
1 pint grape tomatoes
1 small head cauliflower, stemmed and cut into florets
2 medium yellow bell peppers, cut into ½-inch chunks
1 small red onion, halved and thinly sliced
4 cloves garlic, sliced
2 tsp mustard
3 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp fresh ground black pepper
2 heads kale (about 1½ lb), tough stems trimmed, leaves torn into 2-inch pieces, rinsed and dried
8 oz boneless, skinless wild salmon fillet
½ cup crumbled low-fat feta cheese

In a medium saucepot on medium—high heat, bring farro and 2 cups water to a boil. Reduce heat to medium-low and cover. Simmer until tender, about 20 to 25 minutes. Drain, then spread farro onto a baking sheet and let cool to room temperature.

Preheat oven to 375 degrees. In a 9 x 13-inch glass or ceramic baking dish, toss tomatoes, cauliflower, bell peppers, onion and garlic. In a small bowl, whisk mustard, vinegar, oil and black pepper. Drizzle mustard mixture over top of vegetables and toss to coat. Cover dish with foil and transfer to lowest oven rack, Roast for 15 minutes, then remove foil and roast for an additional 15 minutes, until vegetables are soft and tender yet slightly crunchy.

On a 9 x 13-inch baking sheet, spread out kale. In a separate small glass or ceramic baking dish,  place salmon. Bake kale and salmon on top oven rack for 15 minutes, until kale is crisp and salmon is cooked through. Remove from oven and break salmon into large flakes.

Add farro and leta to roasted tomato-cauliflower mixture and stir gently to combine farro with Juices from vegetables. Divide among wide, shallow bowls and top each with kale and salmon, dividing evenly.

Nutrients per serving (2 cups farro-vegetable mixture, 2 oz salmon, 1 cup kale) Calories 349, Total Fat 11g (Sat 2g, Mono 4g, Poly 2g), Omego-3s 1350mg, Omego-6s 850mg, Carbs 42g, Fiber 9g, Sugars 8g, Protein 25g, Sodium 409mg, Cholesterol 35mg

Clean Eating, August/September 2011, Page 58

Grilled Bacon-Wrapped Scallops Skewers with Celery and Apple Salad Friday, Jun 15 2012 

4 Tablespoons apple jelly
8 slices bacon, cut in half crosswise
16 large sea scallops (about 1 pound)
Salt and Pepper
1/4 tsp cayenne pepper
3 tbsp cider vinegar
4 tsp Dijon mustard
5 tbsp olive oil
6 celery ribs, sliced thin on the bias, leaves reserved
2 Granny Smith apples, cored, and cut into 1/4-inch matchsticks

In microwave safe bowl, microwave apple jelly on high power until bubbly, 30-60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave-safe plate over 4 layers of paper towels and cover with 2 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1-2 minutes.

Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper in bowl. Toss scallps and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10-inch metal skewers, skewer 4 on each skewer.

Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.

Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery-apple salad.

10-Minute Suppers, Summer 2011, page 41

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Mini Bacon Blue Cheese Burgers Thursday, Feb 2 2012 

Makes 2 1/2 dozen mini burgers

2 pounds ground chuck
10 slices bacon, cooked and crumbled
8 ounces crumbled blue cheese
2 Tablespoons Worcestershire sauce
2 teaspoons minced garlic
1 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup mayonnaise
1/4 cup sour cream
2 Tablespoons Dijon style mustard
2 (11 ounce) packages frozen Parker-House style rolls, split and toasted
Garnish – shredded lettuce, sliced cherry tomatoes

Preheat oven to 350 degrees. Line the bottom half of a broiler pan with aluminum foil, top with broiler grate. Set aside.

In a medium bowl, combine ground chuck, bacon, blue cheese, Worcestershire, garlic, pepper, and salt. Shape mixture into 30 (2 inch) patties. Place on prepared broiler pan. Bake for 20 minutes.

In a small bowl, combine mayonnaise, sour cream and mustard. Spread mayonnaise mixture on bottom halves of rolls; top each with one burger. Top with shredded lettuce and sliced tomatoes, if desired. Spread mayonnaise mixture on top halves of rolls, and place on tomatoes. Serve immediately.

Southern Favorites 2011, page 77

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Picnic-Perfect Lobster Rolls Wednesday, Oct 26 2011 

Hands-on time. 12 min. Total time. 1 hr 12 min.

1/3 cup chopped celery
1/2 teaspoon grated lemon rind
2 tablespoons chopped green onions
1 tablespoon finely chopped fresh tarragon
3 tablespoons canola mayonnaise
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3/4 pound lobster meat, steamed and chopped
4 (1 1/2-ounce) New England-style hot dog buns, toasted

Combine first 11 ingredients in a large bowl, stirring well; cover and chill at least 1 hour. Divide lobster mixture evenly among buns. Yield: 4 servings (serving size: 1 sandwich).

CALORIES 284; FAT 10.3g (sat 0.8g, mono 4.9g, poly 2.7g); PROTEIN 21.7g; CARB 22.4g; FIBER 0.3g; CHOL 65mg; IRON 1.5mg; SODIUM 731mg; CALC 61mg

Page 22 COOKING LIGHT JULY 2011

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