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Healthy Mediterranean Cooking at Home

Category Archives: Chicken

Having leftover baked ham is a good thing. There are so many tasty dishes to make with the leftovers. I think I like these dishes even better than the original. Here is the link for the post on baked ham.

Chicken Cordon Bleu

2 servings

Ingredients

2 boneless chicken breast cutlets
2 slices leftover baked ham
2 slices (2 oz) Swiss or Gruyère cheese
1 tablespoon unsalted butter, melted
1 tablespoon olive oil

Breading Mix

2 tablespoons flour
2 tablespoons almond flour
2 tablespoons grated Parmesan cheese
1 large egg
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat oven to 400°F.

Place each breast on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side.

Place a ham slice and a cheese slice in each pocket, leaving a 1/2 border. Seal chicken over the filling.

In a shallow bowl, mix the egg with the milk.

In a shallow plate, combine the flour, almond flour, Parmesan cheese, salt and pepper.

Carefully dip each piece of chicken first in the milk mixture, then in the crumb mixture to coat.

Place chicken in a baking dish coated with cooking spray.

Combine melted butter and oil, and drizzle half over the chicken; turn breasts over and drizzle with the remaining butter mixture on the other side.

Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through.

This dish goes well with oven roasted asparagus.

Ham and Cheese Egg Muffins

Egg Muffins make an easy, portable, and tasty breakfast that’s packed with protein and are good-for-you.

Makes 12 egg muffins

Ingredients

8 large eggs
½ cup refrigerated egg substitute (Egg Beaters)
Salt and pepper to taste
1 cup cubed leftover baked ham
1 cup shredded cheddar, Italian blend or mozzarella cheese
1 cup red bell pepper, chopped
1/4 cup golden (or red) grape tomatoes, chopped
2 green onions, chopped
1/8 teaspoon cayenne powder
1/4 teaspoon garlic powder

Directions

Preheat the oven to 350 degrees F.

Whisk together the eggs, egg substitute, salt and seasonings. Stir in the ham, cheese, bell peppers, tomatoes and green onions.

Spray a standard 12 cup muffin tin with olive oil cooking spray.

Using a muffin scoop, pour the egg mixture filling into each cup filling them to the top.

Bake for about 25-30 minutes until cooked through and puffy.

Ham & Cheese Omelet

2 servings

Ingredients

2 tablespoons butter
3-4 slices of baked ham, cut into smaller pieces
2 slices of American, Cheddar or Swiss cheese, cut into 8 pieces
6 large eggs
1 tablespoon heavy cream
Black pepper to taste

Directions

Melt the butter over low heat in a skillet or omelet pa. Add the sliced ham and cook until hot and beginning to brown slightly.

In a mixing bowl, beat the eggs with the cream and some black pepper to taste. Pour the mixture over the ham.

Cook until the eggs begin to set. Place the slices of cheese over the eggs. Cover the pan and let cook until completely set. Uncover the pan.

Fold half of the cooked egg over the other half to form a half circle. Let cook a minute or two and then serve.

 

Stuffed Peppers with Ham and Cauliflower Rice

These little ham stuffed peppers are great for lunch. The recipe can be doubled and tripled. You can also use regular rice if you prefer.

2 servings

Ingredients

2 small bell peppers
1/2 cup cauliflower rice
1/4 medium onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon butter
2 ounces shredded mild Cheddar or American cheese
1/2 cup diced baked ham
1 tablespoon minced parsley
Black pepper to taste

Directions

To prepare the cauliflower rice:

Wash and cut a head of cauliflower into small pieces.

Put the cauliflower pieces into a food processor and process it until it is in rice-size pieces.

Reserve 1/2 cup for this recipe and use the remainder for another dish.

Cook the whole peppers in 2 cups of lightly salted boiling water for 3 minutes.

Reserve 1/4 cup of the cooking liquid and then drain the peppers.

Cut the tops off the peppers and remove the seeds and white membrane. Reserve the top slice.

Preheat the oven to 375°F.

In a skillet, sauté the onion and celery in butter until tender, about 4 to 5 minutes.

Add the cooking water and shredded cheese.

Stir until blended; add ham, cauliflower rice, parsley and pepper.

Fill peppers with the ham mixture and top with the pepper lids.

Coat a small baking dish with cooking spray and place the peppers in the dish.

Bake the peppers until the stuffing is heated through, about 30 minutes.

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The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France, Italy, Greece, Turkey and Syria. This series continues with the country of Lebanon.

Stretching along the eastern shore of the Mediterranean Sea, Lebanon’s length is almost three times its width. As it stretches from north to south, the width of its terrain becomes narrower. Lebanon has a Mediterranean climate characterized by a long, semi-hot, and dry summer, and a cold, rainy and snowy winter.

The country’s role in the region was shaped by trade. Lebanon is named “the pearl of the middle east.” It serves as a link between the Mediterranean world and India and East Asia. The merchants of the region exported oil, grain, textiles, metalwork, and pottery through the port cities to Western markets.

Lebanon was heavily forested in ancient and medieval times, and its timber, especially cedar, was exported for building and shipbuilding. Although Lebanon’s diverse and abundant plant and animal life suffered a heavy toll during the country’s lengthy civil war, the post-civil war period was marked by the rise of fledgling environmental groups and movements that worked toward the creation of protected areas and parks in Lebanon’s ecological areas.

Lebanon has a heterogeneous society composed of numerous ethnic and religious groups. Ethnically, the Lebanese compose a mixture Phoenicians, Greeks, Armenians and Arabs.

Meat kebab, falafel, baba ghanoush, muhammara, hummus, sambusak, rice, tahini, kibbeh ,pita. Halal food. Lebanese cuisine.

The cuisine of Lebanon is the epitome of the Mediterranean diet. It includes an abundance of grains, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb.

Many dishes in the Lebanese cuisine can be traced back thousands of years to eras of Roman and Phoenician rule. More recently, Lebanese cuisine was influenced by the different foreign civilizations that held power. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb. After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. The French introduced foods such as flan, a caramel custard dessert dating back to the 16th century AD, and croissants.

Most often foods are grilled, baked or sautéed in olive oil and vegetables are often eaten raw, pickled, or cooked. Herbs and spices are used in large quantities. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons and what is available. In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain and aperitivo of Italy, mezze is an array of small dishes placed before the guests. Mezze may be as simple as raw or pickled vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.

Salads may include tabbouleh, fattoush and kebbeh. Patties such as the Sambusac and stuffed grape leaves are often included. Family cuisine offers also a range of dishes, such as stews, which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli. Lebanese flat bread, called pita, is a staple at every Lebanese meal and can be used in place of a fork. Although simple fresh fruits are often served towards the end of a Lebanese meal, there are also desserts, such as baklava. Although baklava is the most internationally known dessert, there is a great variety of Lebanese desserts.

Lebanese Dishes To Make At Home

Pita Bread

Serves 6

Ingredients

1 tablespoon active dry yeast
1 tablespoon sugar
4 cups bread flour, plus more for kneading/forming
2 teaspoons salt
1⁄4 cup and 1 tablespoon olive oil, plus more for greasing

Directions

Preheat the oven to 350 degrees F.

In a small bowl, dissolve the yeast and sugar in 1⁄2 cup of warm water. Cover and set aside for 15 minutes.

In the bowl of a stand mixer fitted with the dough hook, dissolve the salt in 1 cup of warm water. Add the flour and turn the mixer on.

Slowly add the yeast mixture and 1 tablespoon of the olive oil. Mix until the dough combines (it will be sticky), about 2 minutes.

Turn the dough out onto a lightly floured work surface and knead for 10 minutes.

Shape the dough into a ball and place on a lightly greased sheet pan. Coat lightly with oil.

Cover with plastic wrap and place in a warm area until it doubles in size, about 1 hour.

Punch the dough down and knead for 5 minutes. Divide the dough into 6 (5 oz.) pieces and roll each piece into a ball.

Place on a sheet pan lined with parchment paper.

Cover the balls with plastic wrap, being careful not to let the plastic wrap stick to the balls (you can do this by placing coffee mugs or short glasses on the sheet pan). Let the balls proof for 15 minutes.

Lightly dust one piece of dough at a time on both sides with flour.

Push the dough out with your fingers in a circular motion to create a disk that is approximately 5″ in diameter and 1⁄2″ thick.

Using a lightly floured rolling-pin, roll the dough in a clockwise motion to get it to 7″ in diameter and 1⁄8″ thick.

Transfer the dough to an inverted lightly floured sheet pan. Place in the preheated oven and cook for 3 minutes.

Flip the bread over and cook for another 3 minutes. Remove the bread from the oven, transfer to a parchment paper lined cookie sheet.

Place a second piece of parchment paper on top of the bread and cover with a damp towel. Let the bread sit for 10 minutes, or until cooled.

Repeat with the remaining dough.

When ready to serve, lightly brush the pitas with the remaining olive oil and grill for 1-1 1⁄2 minutes on each side.

It should be warm but still pliable. Cut the bread into wedges and serve.

Labaneh

Thick, tart, and creamy yogurt-like cheese, is eaten with olive oil, pita bread and za’atar.

Serves 4

Ingredients

8 cups whole milk
1 cup plain yogurt
Kosher salt, to taste
Olive oil, for serving

Directions

Bring milk to a boil in a 4-quart nonreactive saucepan fitted with a deep-fry thermometer.

Remove the pan from the heat and let cool until the thermometer reads 118°F.

Transfer 1 cup of the milk to a bowl; whisk in yogurt until combined.

Add yogurt mixture to the saucepan and whisk until smooth; cover tightly with plastic wrap and let sit in a warm place (ideally 70°F-75°F) until thickened, 6-8 hours.

Line a fine-mesh strainer with 3 layers of cheesecloth; set over a bowl. Transfer yogurt to the strainer; let drain at least 8 hours or overnight.

Transfer to a serving dish. Season with salt and drizzle with oil. Add olives and za’atar, if desired.

Spiced Chicken And Tomato Kebabs

Serves 4

Ingredients

1 cup plain yogurt
1⁄2 cup fresh lime juice
2 tablespoon olive oil
2 tablespoons orange zest
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons crushed saffron
1 teaspoon ground coriander
6 cloves garlic, minced
1 large yellow onion, sliced
2 lb. boneless, skinless chicken thighs
4 plum tomatoes, cored
Ground sumac, to garnish
2 limes, halved
Pita, for serving

Directions

Stir together the yogurt, juice, oil, zest, cumin, salt, pepper, saffron, coriander, garlic and onions in a large bowl; add chicken and toss to coat.

Chill for 4 hours.

Build a medium-hot fire in a charcoal grill, heat a gas grill to medium-high or a heat broiler to high.

Skewer chicken on 4 metal skewers and skewer tomatoes lengthwise on another skewer.

Grill chicken and tomatoes, turning often, until the tomatoes are soft and charred, about 7 minutes, and the chicken is cooked through and slightly charred, about 10 minutes.

Sprinkle skewers with sumac; serve with limes and pita.

Garlicky Lentil Salad

Serves 2-3

Ingredients

1 cup green lentils, rinsed
6 tablespoons extra-virgin olive oil, divided
12 cloves garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1⁄4 teaspoon ground allspice
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh mint
Kosher salt and freshly ground black pepper, to taste

Directions

Bring lentils and 3 cups of water to a boil in a 2-quart saucepan.

Reduce heat to medium-low; simmer until the lentils are tender, about 35 minutes. Drain lentils and set aside.

Heat 2 tablespoons oil in an 8” skillet over medium heat. Add garlic and cook until soft, 7–8 minutes.

Remove the pan from the heat and whisk in the remaining oil, lemon juice, cumin and allspice. Pour the garlic mixture over the lentils.

Add parsley. mint and season the lentils with salt and pepper; toss to combine. Serve lentils at room temperature.


With winter just around the corner, it’s the perfect time to warm up with recipes made with November’s seasonal ingredients. check the charts above for what is in season. You will find several recipes below that incorporate seasonal produce. Fruit choices start to diminish but November’s offerings of quince, pomegranate, pears and apples work in both sweet and savory dishes.

Low Carb Pumpkin Bread

This bread is also gluten-free.

I have a bread pan that measures 12 x 6.5 inches and I prefer to use this pan when baking quick breads. Baking quick breads can be tricky because they don’t always cook right in the middle and sometimes they come out too dry. This pan spreads the dough out more and makes good-looking serving slices.

Ingredients

3 cups finely ground almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 cup melted unsalted butter
1 cup sugar or 1:1 sugar substitute
6 large eggs
15 oz can pureed pumpkin
1 cup chopped pecans or walnuts

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl combine the almond flour, baking soda, salt and spices.

In a second bowl, mix the melted butter, sugar, eggs and pumpkin until smooth. Stir wet ingredients into dry.

Spray a 12×6.5 inch or a 9×5 inch or two 8×4 inch bread pans with cooking spray.

Pour the pumpkin mixture into the pan and sprinkle the top with the chopped nuts.

Use a rubber spatula to lightly press the nuts into the dough.

Bake the 12 inch pan for 45 minutes and the other pans for about an hour, or until a cake tester inserted in the middle comes out clean.

Remove the pan from the oven and cool the bread for ten minutes. Remove the bread to a rack to finish cooling.

Chicken Pot Roast

Serve this dish with noodles or mashed potatoes.

Ingredients

1 tablespoon olive oil
1 clove garlic
1 small onion, diced
½ teaspoon dried thyme
1 bay leaf
1 celery stalk, diced
1 small carrot, diced
3-4 lb organic chicken
Salt and pepper
Chicken stock

Directions
Heat the oven to 325°F. Heat the oil in a Dutch Oven over medium heat.

Add the garlic and vegetables and cook over a medium heat, stirring occasionally, for 5 minutes. Add the thyme and bay leaf.

Place the chicken on top of the vegetables in the pan (breast-side up) and season generously with salt and freshly ground black pepper.

Add enough stock to a reach a depth of 1 inch.

Cover the pan tightly with foil or a lid, then place the pot in the oven and roast for 1 ½ hours, basting occasionally with the pan juices.

Increase the oven temperature to 350°F, remove the lid and continue to bake for 20 minutes more, to allow the chicken to brown.

Remove the chicken to a cutting board. Remove the bay leaf.

With a hand-held immersion blender, puree the sauce and vegetables in the pot to create a sauce.

Adjust the seasoning and reheat the sauce. Slice the chicken and serve with the sauce.

Cauliflower Puree

Ingredients

1 head of cauliflower
2 tablespoons heavy cream
1 tablespoon butter
2 ounces Italian fontina cheese
Salt and pepper to taste

Directions

Clean and trim the cauliflower, breaking it into medium-sized pieces.

Place in a microwave safe bowl with the cream and butter.

Microwave, uncovered, on high for six minutes.

Stir to coat the cauliflower with the cream/butter mixture. Microwave for another six minutes on high.

Remove from the microwave and put into a high-speed blender or food processor along with the cheese. Puree until smooth.

Season with salt and pepper to taste. Adjust the cream and butter to your preference. Reheat just before serving.

Bacon Wrapped Pork Chops

4 Servings

Ingredients

Pork Chops
4 boneless pork chops (about 1 ¼ lbs; 1/2-inch thick each)
4 slices bacon (not thick cut)
1 tablespoon olive oil, divided
Salt and pepper

Apple Cider Vinegar Sauce
1/4 cup onion, finely diced
2 cloves garlic, minced
1/4 cup apple cider vinegar
1/2 cup chicken broth
½ teaspoon dried thyme
2 tablespoons butter
2 teaspoons brown sugar

Directions

Let the pork chops come to temperature for 20 minutes before cooking.

Trim the fat off of the pork chops and wrap a piece of bacon around each one, securing it with several toothpicks.

Rub each chop with a 1/2 teaspoon of oil over both sides and season both sides with salt and pepper.

Heat a deep skillet over medium heat until hot. Add the remaining 1 teaspoon of oil and swirl to coat the bottom of the pan.

Add the pork chops on the side with the bacon, placing them right next to each other to keep them upright.

Cook for 1 minute per side until all the bacon is brown.

Place the pork chops flat in the pan to cook the top and bottom surfaces, 3-5 minutes per side depending on the thickness.

Remove the pork to a plate and cover loosely with foil.

Add the onions and garlic to the pan and saute for 1-2 minutes or until they begin to soften.

Add the chicken broth and thyme to the pan and stir.

Add the vinegar to the pan and stir, scraping up any browned bits stuck on the bottom of the pan.

Reduce the sauce by half and add the butter and brown sugar. Cook and stir until they are incorporated into the sauce.

Place the pork back in the back in the pan and heat for a few minutes, turning the pork over after a minute or two, so they can be coated in the sauce.

Seasoned Baked Rutabaga Fries

Ingredients

1 rutabaga, peeled and sliced into very thin “fries”
1 tablespoon olive oil, plus more for the pan
1 teaspoon cornstarch
Kosher salt and coarse black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder

Directions

Preheat the oven to 450 °F. Use a metal sheet pan and place it in the oven while the oven preheats.

In a large Ziploc bag, mix the cornstarch with the garlic powder, paprika, onion powder, salt and pepper and shake to combine.

Place the rutabaga fries in the bag and shake to evenly coat them. Add the oil and shake again.

Arrange the fries on the hot sheet pan so they are not touching.

Bake 15 minutes and turn the fries over. Bake another 10 minutes or until the fries are brown and crispy.

If the fries are getting too dark too fast, reduce the oven temperature to 400°F.)


Pot Roast, the ultimate comfort food, when leftover, makes a delicious pot pie. Here is the link to my pot roast recipe. Chicken is a favorite with me, so I have lots of quick and easy ways to fix it. Take advantage of all the fall vegetables in season and add them to your recipes whenever you can. I tried to do that in the recipes below.

Beef Pot Pie

2 servings

Ingredients

1 box of refrigerated (2) pie crusts, at room temperature

Filling
1 cup leftover pot roast gravy
1/2 cup leftover green beans, cut into one inch pieces or use frozen (defrosted)
1/2 cup sliced mushrooms
1/2 cup diced onions
1/2 cup diced celery
1 cup diced leftover pot roast
½ teaspoon dried thyme

Directions

Heat the oven to 425°F.

Combine all the filling ingredients in a mixing bowl. Divide the mixture between two individual baking dishes.

Unroll the pastry on a cutting board.

Cut a circle from the center of the pastry sheet to cover one of the individual baking dishes with a one inch overhang.

Place the circle on the baking dish. Repeat with the second baking dish and pastry.

Use the leftover pastry for decorations on top of the beef pie or to make cinnamon sugar rolls.

Seal the pastry to the edges of the baking dishes and flute. Cut slits in several places in the crust to allow steam to escape.

Cover a sheet pan with foil and place the baking dishes on top.

Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until the crust is golden brown and the filling is bubbly.

Chicken Cacciatore Over Spaghetti Squash

Ingredients

2 – 4 chicken cutlets (depending on how many servings you want), about 5 oz each
1 tablespoon olive oil
1 cup cremini mushrooms, sliced
1/2 cup diced onions
1 cup diced red bell peppers
1 stalk celery, diced
2 cloves garlic, minced
2 cups homemade or store-bought marinara sauce
1/4 teaspoon red pepper flakes
1 bay leaf
1/2 teaspoon dried oregano
1/4 cup chopped fresh basil
Sea salt and freshly ground black pepper to taste

For the squash
1 spaghetti squash,about 2 lbs, halved lengthwise and seeds removed
1 tablespoon olive oil

Directions

For the squash:

Preheat the oven to 400°F. Coat a baking dish that is big enough to hold the squash halves with olive oil.

Place the squash, cut side down in the prepared dish. Bake for 30 minutes, or until tender when pierced with a sharp knife.

With a fork, scrape the squash strands into a large platter.

For the chicken:

Heat the olive oil in a large, deep saute pan and brown the cutlets for 1-2 minutes per side to brown slightly. Remove to a plate and set aside.

For the sauce:

Add the mushrooms to the saute pan and cook for about 2-3 minutes per side, or until golden brown.

Add the sliced onions, peppers and celery to the pan and cook until soft; about 10 minutes.

Add the garlic and cook for an additional minute or two.

Reduce the heat and add the marinara sauce, seasonings and herbs to the pan. Cook for about 2 minutes.

Add the chicken cutlets. Simmer the cacciatore for about 10-15 minutes or until the chicken is cooked through. Remove the bay leaf.

Warm the spaghetti squash in the microwave. Serve the chicken and sauce over the cooked spaghetti squash strands.

Stir Fried Cabbage With Smoked Sausages

Cornbread goes very well with this dish.

4 servings

Ingredients

2 tablespoons butter
½ cup diced onion
1 large clove garlic, minced
8 oz natural fully cooked smoked sausage, hot dogs or kielbasa, thinly sliced on a bias
1 small head green cabbage
1/2 teaspoon paprika
Sea salt and pepper, to taste
¼ cup fresh Italian flat leaf parsley, minced

Directions

Bring a large pot of water to a boil. Core the cabbage, then immerse the whole head in the boiling water until the outer leaves begin to loosen.

Remove cabbage from the water and carefully peel away as many outer leaves as will come off easily, usually 8 to 12 leaves are large enough for stuffing. Reserve those leaves for stuffing. Thinly slice the remaining cabbage.

In a large skillet over medium, heat the butter. Add the onion and garlic to the pan. Sauté until onion is soft.

Add the cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.

Cover the pan and cook the mixture until the cabbage is tender.

Add sliced sausage to the pan, cover the pan and cook over low heat until the sausage is hot and the cabbage becomes creamy.

Top with fresh parsley before serving.

Chicken Cutlets In Mushroom Sauce

2 Servings

Ingredients

1 large chicken breast, about 8 oz cut in half lengthwise
1 large clove garlic, minced
2 tablespoons butter, divided
4 oz cremini mushrooms, sliced
One quarter of a medium onion, sliced thin
1/4 cup chicken stock
1/2 cup heavy cream
1/2 teaspoon Italian Seasoning
1/4 teaspoon crushed red pepper flakes
Sea salt and black pepper, to taste
2 tablespoons Parmesan cheese, grated

Directions

Season the chicken breasts with sea salt and black pepper on both sides.

In a large sauté pan, over medium-high heat, pan-sear the chicken breasts in 1 tablespoon butter.

Sear the chicken breasts on both sides until they are a golden brown, about 2 minutes on each side.

Remove the chicken from the pan to a plate.

Using the same pan, reduce the heat to medium and add the remaining butter and the minced garlic. Cook for 1 minute.

Add the sliced onion and mushrooms. Saute for 3-4 minutes.

Deglaze the pan with chicken stock. Using a rubber spatula, scrape up any brown bits in the pan. Add Italian seasoning and red pepper flakes.

Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2-3 minutes.

Add heavy cream and allow to simmer 5-10 minutes to allow sauce to thicken. Mix in Parmesan cheese, sea salt and black pepper to taste.

Add the chicken back to the pan. Finish cooking the chicken in the sauce over low heat, for about 10 minutes.


Garlic Chicken with Peppadew Salsa

2 servings

4 tablespoons unsalted butter
1 garlic clove, grated
1/2 cup plain fresh bread crumbs
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breasts

Directions

Preheat the oven to 350°F. Oil a baking dish that will just fit the chicken breasts.

Combine the butter and garlic in a small microwave bowl. Heat on high for a minute or until the butter melts.

Pour into a shallow bowl and cool.

Mix the breadcrumbs, cheese, salt and pepper in another shallow bowl.

Dip each chicken piece, one at a time, into the melted garlic butter.

Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in the prepared baking dish. Drizzle on any of remaining melted butter over the breaded chicken.

Bake until lightly browned and cooked through, 50 to 60 minutes.

Peppadew Salsa

Peppadews are sweet peppers from South Africa and are usually found in the mixed olive section near the deli in a supermarket.

Serves 2

6-8 Peppadew peppers, cubed
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon lime juice

Directions

Combine all ingredients in a small bowl and let sit for at least ½ an hour before serving.

Sautéed Escarole with Toasted Pine Nuts

Ingredients

1 large head escarole
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon red pepper chili flakes
2 tablespoons pine nuts
Sea salt to taste

Directions

After the core is removed, slice escarole into ribbons just over an inch thick. Wash escarole in several changes of water.

Dry well in a salad spinner.

Heat a large, deep frying pan, add the pine nuts and toast in the dry pan until the nuts start to brown, shaking the pan all the time the pine nuts are toasting. Pour onto a plate and reserve.

Add the olive oil, garlic and red pepper flakes to the pan and heat for a minute.

Add escarole, a handful at a time, turning the leaves over each time you add more.

Saute the escarole. turning every few minutes, until it is wilted and soft.

Season to taste with sea salt and sprinkle pine nuts over. Serve immediately.

Pecan Shortbread Cookies

Makes about 20 cookies

Ingredients

8 tablespoons softened unsalted butter
1 ½ teaspoons vanilla extract
Pinch of sea salt
½ cup powdered sugar
2 1/2 cups ground pecans (pecan meal)

Directions

In a medium bowl, cream together butter, vanilla, salt and powdered sugar. Add pecan flour and mix until a dough forms.

Scoop the mound of dough into the center of a sheet of plastic wrap.

Using your hands, roll dough into an approximate 2-inch diameter cylindrical log; wrap and refrigerate dough until chilled and firm, about 1 hour. (The dough can also be made ahead of time and refrigerated for several day.)

When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Slice the chilled dough into approximate 1/3-inch thick slices and place on the prepared baking sheet, spacing about 1 inch apart.

Bake for 10-12 minutes, rotating the pans halfway through the baking time, until light brown around the edges.

Cool on the baking pans for 15 minutes, then slide the parchment onto the kitchen counter to finish cooling (cookies will firm up as they cool).

 


Italian Cheese Stuffed Peppers

Take advantage of the lower prices for red bell peppers this month. There are so many different ways to fill them and they make a delicious entrée for dinner.

For each 2 servings

Ingredients

1 large red bell pepper
1/2 cup Tomato Sausage Sauce, recipe below
1/4 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
¼ teaspoon salt

Directions

Preheat the oven to 400°F Coat a small baking dish or ramekin with olive oil cooking spray.

Slice the bell pepper in half lengthwise and remove the ribs and seeds.

Place pepper halves in the prepared baking dish and bake for 20 minutes on the middle rack of the oven.

Remove the peppers from oven.

Mix the ricotta cheese with the salt and Parmesan cheese.

Fill each pepper half with ¼ cup of the tomato sausage sauce.

Spoon 2 tablespoons of the ricotta cheese mixture on top of the meat sauce in each pepper cup.

Pour an additional 2 tablespoons of sausage sauce on top of the ricotta cheese in each pepper half.

Top each pepper with 2 tablespoons mozzarella cheese.

Bake on the middle rack for 15-20 minutes.

Tomato Sausage Sauce

You will only need a small portion of this sauce for the stuffed pepper recipe, depending on how many peppers you make. Leftover sauce can be used in a number of other dishes.

Ingredients

1 lb Italian sausage, casing removed (You could also use ground meat of your choice.)
¼ of a large onion, diced
1 garlic clove, minced
1 teaspoon sea salt
26-28 oz container chopped Italian tomatoes
6 oz. can tomato paste
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes

Directions

Place the oil in a large non-stick sauce pan over medium-high heat. When the oil is hot, add the sausage, onion, garlic and sea salt.

Cook until the sausage is brown. Drain off any grease in the pan.

Add the tomatoes, tomato paste, Italian seasoning and red pepper flakes.

Reduce heat to low and simmer uncovered for 30 minutes.

Asian Meatball Soup

I prefer to use chicken for the meatballs in this recipe, so they are not heavy. I also like to use almond flour in Asian meatballs instead of all- purpose flour or breadcrumbs because I think the almond flour compliments Asian flavors much better. Asian cabbages are also in season during this month and they make a delicious option in your recipes.\

For the meatballs

1 lb organic ground chicken or ground meat of your choice
1 egg
2/3 cup almond flour/bread crumbs/all-purpose flour
1 teaspoon minced ginger
1/3 cup finely chopped scallions
1 tablespoon regular soy sauce
1/2 teaspoon granulated garlic powder
Pinch salt

For the broth

1 teaspoon sesame oil
2 tablespoons minced ginger
1 tablespoon minced fresh garlic
6 cups low sodium chicken broth
2 cups water
1 tablespoon regular soy sauce
1 tablespoon fish sauce
1/2 teaspoon red pepper chili flakes
1/4 teaspoon kosher salt

For the vegetables

3 cups fresh bean sprouts
3 cups thinly sliced Napa or Bok Choy cabbage
1/2 cup radish sticks
1/2 cup chopped scallions
1/4 cup chopped cilantro

Directions

To make the meatballs:

Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Using a small cookie scoop, form into 24 bite-sized meatballs and place on a baking sheet covered with foil and coated with vegetable cooking spray. Bake at 375 degrees F for 15-20 minutes or until cooked through.

\To make the soup:

In a large saucepan heat the sesame oil, garlic and ginger for about 1 minute or until sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes and salt. Bring to a boil and simmer for 10 minutes.
Add the vegetables and meatballs. Stir well. Bring back to a simmer and cook until the cabbage is tender, about 30 minutes

Roasted Pumpkin

Have you ever thought of pumpkin as a savory side dish. I hadn’t either until I saw an article that suggested pumpkin was a fall squash that deserved more than being a pie. And they were right. It is delicious. Do not use a large decorative pumpkin. Instead use a sugar/cooking pumpkin between 2 and 3 lbs and your favorite spices.

Ingredients

2-3 lb fresh (cooking, sugar, pie) pumpkin, peeled & seeded
2 tablespoons olive oil
1⁄2 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon roasted garlic powder or regular garlic powder
1 teaspoon dried thyme

Directions

Preheat oven to 400°F.

Cut the pumpkin in half and remove the seeds.

Cut each half into 1″ thick slices

Place the oil on a baking sheet with sides.

Add the pumpkin slices and sprinkle the seasonings over the pumpkin.

Bake in the oven for about 45 minutes until the pumpkin is soft and tinged brown at the edges.

Turning the slices over halfway through the cooking time.

Pan-cooked Broccoli Rabe with Italian Sausage

Ingredients

1 pound/bunch broccoli rabe
1 pound thin Italian sausage made with parsley and Pecorino cheese (or luganega), cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
Salt
1/4 teaspoon crushed red pepper, or to taste
1/4 cup (or as needed) water

Directions

Cut off the tough ends and stalks of the broccoli stems.

Wash the trimmed broccoli rabe in a sink filled with cold water, swishing the stems gently to remove all dirt from between the leaves.

Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands and drain in a colander.

Place the broccoli in a deep skillet and cover with water. Bring to a boil, cover the pan and cook the broccoli until tender, about 5 minutes.

Drain and place on a kitchen towel to dry. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat.

Add the sausage and cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages.

Remove the sausages to a plate and cover with aluminum foil to keep them warm.

Pour in the remaining 2 tablespoons olive oil and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.

Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.

Pour 1/4 cup water into the skillet and bring to a boil.

Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender and the water evaporates, about 5 minutes.

Return the sausages to the skillet and heat until warmed through. Serve the sausages and broccoli rabe on a serving platter with crusty Italian bread.


It is that time of year! Sports and more sports. We love to invite friends over to watch some of our favorite teams and small bite appetizers are the best foods to have on hand. Folks love them. Here are a few of our big hits.

Asian Meatballs

To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.

For the Meatballs

1 lb organic ground chicken or pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil

For the Sauce

1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions

To make the meatballs:

Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.

Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.

To make the sauce:

Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.

Whisk until combined and bring to a boil.

Simmer for five minutes until thickened.

To serve:

Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.

Spinach Stuffed Mushrooms

This recipe can be made ahead and refrigerated. Bring to room temperature and bake before serving.

Ingredients

15 large mushrooms cleaned and stems removed

Spinach filling

1 scallion, minced
1 small garlic, grated
1 pkg frozen spinach, defrosted and squeezed dry
2 tablespoons heavy cream
4 oz cream cheese at room temperature
3 ounces feta cheese
1/4 teaspoon Greek seasoning or dried oregano
1/4 teaspoon pepper
Olive oil

Directions

Hollow out the mushrooms and reserve the mushroom stems for another use.

Preheat the oven to 375 degrees F. Place 2 tablespoons of butter in a glass baking dish and put the dish in the oven while the oven preheats.

Combine all the filling ingredients in a mixing bowl. Stuff the caps with the filling and place in the hot prepared pan.

Bake for 20 minutes or until golden brown.Place on a serving platter.

If the Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking.

They may need to be baked a little longer.

Mini Crab Puffs with Remoulade Sauce

The crab puffs can be baked ahead, refrigerated and reheated just before game time.

Ingredients

1/2 pound fresh crab meat
2 tablespoons minced bell pepper
2 tablespoons minced celery
1 scallion, minced
1 garlic clove, grated
1 tablespoon finely chopped chives
1 tablespoon mayonnaise
1 egg
1/2 tablespoon baking powder
1/2 tablespoon Worcestershire sauce
1 teaspoon crab seasoning (recommended Old Bay)
2 tablespoons almond flour or all purpose flour

Directions

Combine all the ingredients except the crab in a mixing bowl. Mix well and then fold in the crab meat.

Cover the bowl and chill the mixture until ready to bake.

Coat a mini muffin pan with cooking spray and, using a cookie scoop, fill 15 openings to the top of the muffin cup with the crab mixture.

Bake at 350 degrees F for 15 -20 minutes until cooked through and lightly golden brown.

Cool in the pan for 10 minutes and remove to a serving platter.

Serve with

Remoulade Sauce

1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 teaspoon pickle relish
1/4 teaspoon fresh lemon juice
¼ teaspoon black pepper

Directions

Combine all the ingredients in a serving dish. Whisk until completely mixed. Cover and refrigerate until serving time.

 



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