Tuesday, March 31, 2015

Francese Chicken

2          4-oz. boneless chicken breasts
Seasoned bread crumbs
3          tablespoons  butter, divided
1/2       cup olive oil
1/2       cup whole cream
Juice of 1 lemon
4          ounces  golden sherry
Pinch of cane sugar
Fresh parsley
4          ounces cooked fettuccine

1.      Lightly pound chicken breast.
2.      Dip chicken in breadcrumbs.
3.      Heat olive oil and 1 tablespoons  butter in skillet; brown chicken over medium heat.
4.      In saucepan over high heat, combine cream and 2 tablespoons butter.
5.     When it boils, add lemon, sherry and sugar. Reduce to thick consistency. Add parsley.
6.      Plate fettuccine, top with chicken and pour sauce on top.

Wednesday, March 25, 2015

Pork Moussaka

Prep time : --- 45 minutes --- Cooking time : ---45 minutes ---Makes 4 serving

1              can (28 ounces) peeled , reduced-sodium whole tomatoes , drained and coarsely chopped
1              large yellow onion , finely chopped
2              cloves garlic , minced
1/2           teaspoon dried thyme , crumbled
1/2           teaspoon dried oregano , crumbled
1-1/2        teaspoon salt
1/2           teaspoon black pepper
1              pound ground lean pork shoulder
1/2           teaspoon ground cinnamon
1              large eggplant , cut into 1/2-inch rounds
6              tablespoons olive oil
2              tablespoons unsalted butter
2              tablespoons flour
1              cup milk
1              egg , lightly beaten

1.       In a 5 quart saucepan over moderately high heat , bring tomatoes , onions , garlic , thyme , oregano , 1 teaspoon of the salt and pepper to boil . Reduce the heat to moderately low and simmer , uncovered , stirring occasionally  for 20 minutes .

2 .       Meanwhile , in a large skillet over moderate heat , saute pork in its own fat until brown ---about 20 minutes . Stir pork into tomato sauce , add cinnamon and set aside .

3 .       Preheat broiler . Brush both sides of eggplant generously with oil , place on baking sheet in a single layer , and broil about 4 inches from the heat , in batches if necessary , for 5 minutes on each side . Set aside .

4 .         Preheat the oven to 350*F . Arrange 1 layer of eggplant in an ungreased 8"x8"x2" baking dish and top with 1 1/4 cups meat sauce . Repeat layers twice .

5 .       In a medium-size saucepan over moderate heat , melt butter . Blend in flour and remaining 1/2 teaspoon salt . Gradually whisk in milk to make a white sauce and cook , whisking constantly , until thickened --- about 3 to 5 minutes . Whisk 2 tablespoons white sauce into egg , stir back into pan , and whisk until smooth .

6 .       Pour white sauce over moussaka and bake uncovered , until bubbling and lightly brown --- about 40 minutes . Let stand 10 minutes before serving .

Tip : Serve with a salad and your dinner is ready --- it's also heart healthy .

Monday, March 23, 2015

Quinoa Salad & Roasted Delicata Squash

2        Delicata squash (about 1 pound each), halved lengthwise and seeded
2       tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1       cup quinoa
2       tablespoons golden raisins
1       tablespoon sherry vinegar
1       teaspoon honey
1       Granny Smith apple, finely diced
1       large shallot, minced
1       garlic clove, minced
2       tablespoons chopped mint
2       tablespoons chopped parsley
2       ounces arugula (2 cups)

1 .    Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
2 .    Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
3 .    In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
 4 .     Set the squash halves on plates. Fill with the salad and serve.

Friday, March 20, 2015

Spring is Here --- Happy Birthday Marion


The perfect recipe for your year ahead should be 20 percent love mixed with 30 percent luck. Add on top 20 percent courage and garnish it with 30 percent health. Say cheers to life for this is your special 'DAY'!
As you look back on yesterday, may your memories be warm ones. As you celebrate today, may your heart be filled with happiness and joy. As you look ahead to tomorrow, may your deepest hopes and dreams come true for you!
I wish you to celebrate all the wonderful things that make you so special, not just on your special day, but on every day of the year!
I wish that for every extra candle on your cake, you receive an extra reason to smile. Happy Birthday to you!
Oh Marion ,  let's  party  , good  food  good  friends  and  good  time .

Please  hop over  to Months of Edible Celebrations  and  say 'Happy Birthday' to Marion.

Nee  and  the  Carano  gang  

Wednesday, March 18, 2015

Cookbook Wednesday's

Hello  ,  my name  is  Nee , as  some of  you know  I am diabetic , I  eat  anything  and  everything  with  moderation ,  that's  the  key .
About  800,00 people  are  diagnosed  with diabetes  every year in this  country . Such a diagnosis  was  devastating  news . Today , while  the  news  is  upsetting , you can feel much more  helpful ,  more  is  known about  diabetes  than ever  before  and  research is  constantly  providing  us  with information  on new  and  better ways  of  managing  it .
In the  past , people  with diabetes  were  told  to monitor  the  amount  of  sugar  in every food  they  ate .  Today , the  focus  has  shifted away from sugar  to focus  on the  total amount  of  "Carbohydrate  Counting." This  system  is  much more  flexible  than the  older  , more  rigid  Exchange  System .
I a linking  this  post  with  Cookbook Wednesday's at  Months of Edible  Celebrations ... Louise  is  the  hostess  hop  over  and   say  hello  and  take  a look at all the  wonderful  cookbooks  and  be  sure  to  click on them and  visit  their  blogs  .  We  always  welcome  old  and  new  friends .

This  cookbook  was  given  to me  in  for  a Christmas  gift 2003  , it  has  been  well used . 
Like  to share  a couple  of  sweet  recipes  with you .
                                   Garlic  with Caramelized Broccoli
3           tablespoons extra-virgin olive oil
2           heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2        cup water
3           garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2           tablespoons fresh lemon juice

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

Linking  this  post  to  Cookbook Wednesday's 

Monday, March 16, 2015

Cookies with Raisin & Oats

Prep time : 10 minutes ------Total time : 30 minutes (including refrigerating)  Make 24  servings     2 cookies  each

1-1/4                 cups flour
1                       teaspoon Calumet baking powder ( or  baking  power of  your  choice)
1                      teaspoon baking soda
1/2                  cup old fashioned or quick-cooking oats
1/2                  cup (1 stick) butter
3/4                  cup firmly packed brown sugar
1/2                  granulated sugar
1                     egg
1                     teaspoon vanilla flavor
1                    cup Post Raisin Bran Cereal
1-1/4              cups Baker's Angel Flake Coconut
1/2                 cup raisins

1.    Preheat oven to 350%F . Mix flour , baking powder , baking soda and oats ; set aside . Beat butter and sugars in large bowel with electric mixer on medium speed until light and fluffy. Add egg and vanilla ; mix well. Gradually add flour mixture , beating until well blended after each addition . Add cereal , coconut and raisins ; stir until well blended .

2 .   Drop heaping teaspoonful  of dough , 2 inches apart , onto ungreased baking sheets .

3 .   Bake 14 to 16 minutes or until lightly browned . Cool on baking sheets 4 minutes ; remove to wire racks . Cool completely . Store at room temperature.

Variation : Prepare as directed , substituting Post Honey Bunches of Oats for the raisin brand cereal and / or substituting dried cranberries for the raisins .

Wednesday, March 11, 2015

Egg Supper with Potato

Prep : 20 minutes Bake : 30 minutes Makes 4 servings

4        cups diced cooked peeled potatoes
8        bacon strips , cooked and crumbled
4        hard cooked eggs , sliced
1        can (10-3/4 ounces) condensed cream of mushroom soup , undiluted
1/2    cup milk
1       small onion , chopped
1       tablespoon chopped green pepper
1       tablespoon chopped sweet red pepper
1       cup (4 ounces) shredded cheddar cheese

1 . Place half of the potatoes in a greased 2-quart baking dish . Top with bacon , eggs and remaining potatoes . In a saucepan , combine the soup , milk , onion and peppers . Cook over medium heat until heated through . Pour over the potatoes .

2 . Cover and bake at 350* for 20 minutes . Uncover ; sprinkle with cheese . Bake 10 to 15 minutes longer or until heated through .

Serve this convenient , all-in-one casserole with a green salad or pickle beets .. It's always a hit .

Monday, March 9, 2015

Chicken Meatballs with Orzo Salad

Baked chicken meatballs provide a healthy alternative to traditional meatballs. Served with whole wheat orzo, this dish is a leaner version of spaghetti and meatballs.

1          pound ground chicken
2          cloves garlic, crushed with press
1          teaspoon dried oregano
2-1/2    tablespoons extra-virgin olive oil
3/4       cup whole wheat orzo
1          can (15-ounce) no-salt-added garbanzo beans (chickpeas), rinsed and drained
1          container (5 to 6 ounces) baby spinach
1/3       cup crumbled feta cheese
3          tablespoons fresh lemon juice
1          small seedless English cucumber, chopped
1          small ripe tomato, chopped

1 .       Preheat oven to 450 degrees F. In covered 3- to 4-quart saucepan, heat 4 cups water to boiling on high. In medium bowl, mix chicken, garlic, oregano, and 1/4 teaspoon salt; shape into twelve 2-inch meatballs. Divide meatballs among cups of 12-cup muffin tin (1 per cup) or place on small jelly-roll pan. Brush meatballs with 1 tablespoon olive oil. Bake 10 to 12 minutes or until cooked through (165 degrees F).

2 .       Meanwhile, prepare orzo as label directs. Drain well. Place in large bowl; toss with garbanzo beans, spinach, and feta cheese.

3 .       Whisk together lemon juice and remaining 1 1/2 tablespoons olive oil. Drizzle over orzo; toss to combine.

4 .       Divide orzo salad among 4 plates. Top each with 3 meatballs. Sprinkle with chopped cucumber and tomato.
Spring  is  on the  way ,  getting  ready  for  some lighter  food .

Friday, March 6, 2015

Corn Crowder & Cod Fillets

1/2          pound red russet potatoes
1/2          pound bacon sliced ,  cut  crosswise into 1/4"  strips
1             cup green onions , sliced
1             large  onion , peeled  and  diced  into 1/4" cubes
1             cup  fresh  frozen  corn
1             tablespoon garlic (3 cloves) finely chopped
1             teaspoon fresh thyme , finely chopped or 1/2 teaspoon dry thyme
1             bay leaf
3             cups whole  milk
2/3          cup heavy  cream
1-1/2      pound cod  fillets , skin discarded  and  fish cut into 1"  pieces
1/2         teaspoon salt
1/4         teaspoon black pepper
2            teaspoons lemon  juice

Cut potatoes into 1/2" cubes and hold in cold water; set aside.

Cook bacon in a 5-quart heavy pot over moderate heat for about 6 minutes, stirring occasionally, until all the fat renders out.

Add green onions, onions, corn, garlic, thyme, bay leaf and cook over moderately low heat for about 5 minutes, stirring occasionally, until green onions are tender.

Add milk and cream and bring just to a boil.

Reduce heat to moderately low.

Add cubed potatoes, salt and pepper and cook for about 8 minutes, gently stirring occasionally, until the potatoes become tender.

Add in the cod and lightly simmer until the cod is just cooked through and begins to break up as you stir, 5-8 minutes.

Stir in lemon juice.

Add additional salt and pepper to taste.

Discard bay leaf before serving.
Serve with crusty French bread and lots of crackers.

Optional: Adjust the thickness with broken up saltine or soda .

Wednesday, March 4, 2015

Creamy Cheesecake with Apples & Pecans

Prep time : ...15 minutes ...Total time: ... 4 hours (includes refrigerating) Makes 16 serving ( piece each)

1-1/2                 cups Honey Maid Graham Cracker Crumbs
1/4                    cup butter , melted
2                       tablespoons brown sugar
4                       package (8 ounce each) Philadelphia Cream Cheese , softened
1-1/2                cups firmly packed brown sugar , divided
1                      teaspoon vanilla
1                      cup Breakstone's or Knudsen Sour Cream ( sour  cream of  your  choice)
4                      eggs
4                      cups chopped peeled apples (about 3 medium)
3/4                   cup Planters Chopped pecans
1                      teaspoon ground cinnamon

1) Preheat oven to 325*F . Line 13x9-inch pan with foil , with ends of foil extending over sides of pan . Mix crumbs , butter and 2 tablespoons brown sugar ; press firmly into bottom  of pan .

2) Beat cream cheese , 1 cup of brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended . Add sour cream ; mix well . Add eggs , one at a time , mixing on low speed after each addition just until blended . Pour over crust . Mix remaining 1/2 cup brown sugar , the apples , pecans and cinnamon ; spoon evenly over cheesecake batter .

3) Bake 55 minutes or until center is almost set . Cool . Refrigerate 4 hours or overnight . Let stand at room temperature 30 minutes before serving . Lift cheesecake from pan , using foil handles . Cut into 16 pieces . Store leftover cheesecake in refrigerator .

Creamy cheesecake , sweet apples , crunchy pecans and the perfect touch of cinnamon . ... Yes , this is heaven .

Monday, March 2, 2015

Nachos with Bell Peppesr

Makes  8  servings

1             medium green bell pepper
1             medium yellow or red bell pepper
2             Italian plum tomatoes , seeded and chopped
1/3          cup finely chopped green onion
1             teaspoon chili powder
1/2          teaspoon grown cumin
1 -1/2      cups cooked white rice
1/3          cup (2 ounces) shredded reduced-fat Monterey Jack Cheese
1/4           cup chopped fresh cilantro
2              teaspoons jalapeno pepper sauce or 1/4 teaspoon hot pepper sauce
1/2           cup (2 0unces) shredded reduced-fat sharp Cheddar cheese .

1.        Spray large nonstick baking sheets with nonstick cooking spray ; set aside .

2 .      Cut bell peppers into 2X1 1/2 strips ; cut strips into bite size triangles ( each bell pepper strip should yield 2 or 3 triangles).

3 .      Spray large nonstick skillet with nonstick cooking spray . Add tomatoes , onion , chili powder and cumin . Cook over medium heat 3 minutes or until onion is tender , stirring occasionally . Remove from heat . Stir in rice , Monterey Jack cheese , cilantro and pepper sauce .

4 .      Top each pepper triangle with approximately 2 tablespoons rice mixture ; sprinkle with Cheddar cheese . Place on prepared baking sheets ; cover with plastic wrap . Refrigerate up to 8 hours before serving .

5 .      When ready to serve , preheat broiler . Remove plastic wrap . Broil Nachos , 6 to 8 inches from heat , 3 to 4 minutes ( or bake at 400*F 8 to 10 minutes) or until cheese is bubbly and rice is heated through . Transfer to serving tray ; garnish as desired .

TIP : Nachos can be made a day ahead .