2day's recipe: Sara's Homemade Chicken Pot Pie

This is one of our all time comfort foods & super easy.  Enjoy :-)

Sara's Homemade Chicken Pot Pie   

  

Creamy chicken and veggies in a flakly crust. like grandma use to make... Ingredients 1 whole Chicken roasted or prepackaged 2 can (12 oz) Cream of Chicken Soup or other cream soup 2 cans Mixed vegetables 1 can (12 oz) Green beans or other veggie 1 packages Pie crust dough contains 2 crusts or 2 deep pie shells will work Salt and freshly ground pepper

InstructionsAdd all ingredients together except pie dough. Place pie dough in pie shells or 8x8 casserole dish. Bake at 350 degrees for about 40mins. until the top is golden brown.

Yields: 4 Servings

2day's recipe: Salmon Burgers (& Tomato chutney)

I'm sharing this recipe again, because my client loves it so much he wants it for lunch EVERY DAY!!!  It is very good, if you like salmon, but I'm not sure I would like it every day.  I thought you may want to give it a try.  Oh - I use a food processor to get the salmon to the right consistency.  Also, they are not going to be tight burgers like with beef.  They will be loose but don't worry, they hang together when they cook.  Enjoy :-)

Salmon Burgers   

Worthy of a Special Occasion Use fresh salmon, onion and basil to make these good-for-you burgers and serve on toasted focaccia bread. Ingredients 1 cup finely chopped red onion 1/4 cup thinly sliced fresh basil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (1-pound) salmon fillet skinned and chopped 1 tablespoon hot pepper sauce 1 large egg white Cooking spray 8 (3/4-ounce) slices focaccia toasted

InstructionsCombine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.

Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness. Serve patties on toasted focaccia.


Yields: 4 Servings

Kirsten Dixon, Kirsten Dixon, The Winterlake Lodge

2day's recipe: Buttermilk Baked Giannone Chicken Breast Oregano Pesto Crust, Baby Spinach

Today's recipe is a client favorite.  Enjoy :-)

Buttermilk Baked Giannone Chicken Breast Oregano Pesto Crust, Baby Spinach    

Ingredients 5 6oz. pieces D'Artagnan chicken breast or 4 regular chicken breasts 3 cups buttermilk salt and pepper to taste Pesto: 1 cup oregano (fresh) 1 cup parsley (fresh) 1 cup pine nuts 1 cup aged parmesean reggiano 2 cups extra virgin olive oil Side Dish: 5 cups of packed baby spinach 4 cups sliced cremini mushrooms

Instructions1. Make Pesto: combine all ingredients except olive oil in food processor for approx. 10-15 sec. Add olive oil, salt and pepper. Blend for an additional 30 seconds. Store any unused portion in an air tight container and refrigerate up to one week.

2. Make Chicken: Preheat oven to 400? F. Pour buttermilk into a small baking dish. Season both sides of the breast with salt and pepper and place skin side up in baking dish. Bake in oven for ten min. Meanwhile, place large saute pan on stove and set on medium to high heat.

3. Add 1/4 cup of olive oil and 2 tablespoon of unsalted butter. When the butter begins to foam add mushrooms release water, cook until all has evaporated.

4. Then add spinach and deglaze with 1 teaspoon of shopped garlic and 1/4 cup of white wine. Cook for 3 min. At this point your chicken is ready for thin layer of pesto. Place back in the oven for 3 more min.


Yields: 4 Servings

2day's recipe: Creamy Macaroni and Cheese (slow-cooker)

Here is a slow-cooker recipe for Mac n Cheese (from Paula Deen).  It's not my sister's recipe, which totally rocks but it is very yummy.  Remember to change things up a bit if you want - add your favorites, fresh spinach, tomatoes, chicken, etc.  Enjoy :-)

Creamy Macaroni and Cheese    

  

Ingredients 2 cups uncooked elbow macaroni (an 8-ounce box isn't quit 4 tablespoons butter (1/2 stuck) cut into pieces 2 1/2 cups grated sharp Cheddar cheese (about 10 ounces) 3 eggs beaten 1/2 cup sour cream 1 can condensed Cheddar cheese soup (10 3/4-ounce) 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper

InstructionsBoil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

2day's recipe: Salmon Burgers (& Tomato chutney)

If you like salmon, you will absolutely LOVE these salmon burgers.  My client has a "moment" every time he eats them.  If you don't like salmon, try grilled chicken with the tomato chutney.  The chutney recipe follows the salmon burger recipe.  You can use the chutney as a condiment on anything, like the base of a BBQ chicken pizza, did I mention Cooking light recipes??!!!
Enjoy :-)

Salmon Burgers   

Worthy of a Special Occasion Use fresh salmon, onion and basil to make these good-for-you burgers and serve on toasted focaccia bread. Ingredients 1 cup finely chopped red onion 1/4 cup thinly sliced fresh basil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (1-pound) salmon fillet skinned and chopped 1 tablespoon hot pepper sauce 1 large egg white Cooking spray 8 (3/4-ounce) slices focaccia toasted

InstructionsCombine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.

Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness. Serve patties on toasted focaccia.


Yields: 4 Servings

Kirsten Dixon, Kirsten Dixon, The Winterlake Lodge
notes:  Nutritional Information
Calories: 190 (42% from fat)
Fat: 8.8g (sat 2.1g,mono 3.8g,poly 2.1g)
Protein: 25.2g
Carbohydrate: 1.1g
Fiber: 0.3g
Cholesterol: 58mg
Iron: 0.6mg
Sodium:236mg
Calcium:21mg

Cuisine:   Tomato Chutney        Ingredients 2 cups Plum tomatoes chopped 3 tablespoon Brown sugar 3 tablespoon Cider Vinegar 1/8 teaspoon Jamaican jerk Seasoning 1 Garlic clove minced   InstructionsIn a small saucepan bring all ingredients to a boil. Reduce heat to med.; cook 20 mins until thickened. Yields: 4 Servings

2day's recipe: Beer Can Chicken with Cola Barbecue Sauce

Grill recipe from the Food Network kitchens - if you don't want to make the BBQ sauce, don't.  There are a ton of great BBQ sauces out there w/o the extra crap in them.  I do love Beer Butt Chicken.  The chicken is always moist.
Enjoy :-)

Beer Can Chicken with Cola Barbecue Sauce   

   

Ingredients 1 can beer (12-ounce) 1 chicken (3 1/2 to 4 pound) 2 tablespoons Basic Barbecue Rub recipe follows 2 cups Cola Barbecue Sauce for serving, recipe follows 3 handfuls apple or hickory wood chips soaked in water for 30 minutes (3 to 4)

InstructionsPop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.

When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbeque Sauce.

Basic Barbecue Rub:
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons freshly ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.

Cola Barbecue Sauce:
1 cup cola (recommended: Coca-Cola)
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon steak sauce (recommended: A-1 Steak Sauce)
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
Cook's Note: You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

2day's recipe: Herbed Chicken Parmesan

How about chicken tonight?  an oldie, but goody.. oh - it's lighter!

Herbed Chicken Parmesan   

Ingredients 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided 1/4 cup dry breadcrumbs 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/4 teaspoon salt divided 1 large egg white lightly beaten 1 pound chicken breast tenders 1 tablespoon butter 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic) 2 teaspoons balsamic vinegar 1/4 teaspoon black pepper 1/3 cup (1 1/2 ounces) shredded provolone cheese

InstructionsPreheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.


Yields: 4 Servings

Cooking Light, NOVEMBER 2003
notes:  This lighter version of an Italian favorite loses some of the fat but none of the taste. We recommend rice-shaped orzo pasta with this saucy chicken entrée, but you can serve spaghetti or angel hair pasta instead.

CALORIES 308 (30% from fat); FAT 10.4g (sat 5.7g,mono 3g,poly 0.6g); IRON 2.3mg; CHOLESTEROL 88mg; CALCIUM 249mg; CARBOHYDRATE 16.2g; SODIUM 808mg; PROTEIN 35.9g; FIBER 1.8g 

2day's recipe: Yummy Pork Chops

This is a client favorite.  We like it too.  Enjoy!

Yummy Pork Chops   

Ingredients 2 cups Italian-style salad dressing 1/4 cup soy sauce 1/2 teaspoon pepper 4 boneless pork chops 1 med onion sliced

InstructionsIn a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

You can slice the onion, put in a dish and put pork chops on top, then dressing and bake in the oven for about 30 mins on 375 degrees.


Yields: 4 Servings

2day's Recipe: Grilled Salmon with Roasted Corn Relish

Tonight is going to be gorgeous, so how about a grilling recipe??!!!  Plus, it is a fish dish from Cooking Light - good for you!
Enjoy :-)

Grilled Salmon with Roasted Corn Relish         

This entire dish is prepared on the grill, infusing both the relish and salmon with a bit of smokiness. Ingredients 4 Anaheim chiles Cooking spray 2 shucked ears corn 1 cup diced tomato 1/4 cup chopped fresh cilantro 6 tablespoons fresh lime juice 1 teaspoon salt divided 1/2 teaspoon freshly ground black pepper divided 1 teaspoon ground cumin 4 (6-ounce) skinless salmon fillets

InstructionsPrepare grill.

Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Yields: 4 Servings

Cooking Light, JUNE 2007

2day's Recipe: Gorgonzola-Stuffed Pork Tenderloin

Feel free to sub Gorgonzola cheese with other cheese, like feta or even mozzarella.  Enjoy:-)


Gorgonzola-Stuffed Pork Tenderloin 

Ingredients 2 pork tenderloins 1 package, trimmed of silver skin, about 1 1/2 to 1 3/4 pounds Salt and pepper 2 shallots, finely chopped 1/2 cup gorgonzola crumbles 1/3 cup chopped toasted walnut pieces a generous handful 4 to 5 sprigs fresh thyme finely chopped 2 teaspoons lemon zest EVOO – Extra Virgin Olive Oil 2 teaspoons fennel seeds 2/3 palmful Kitchen twine Balsamic drizzle

InstructionsPreheat grill pan, large griddle or outdoor grill to medium-high heat.
Cut into and across the tenderloins lengthwise to open them. Place the meat under parchment or plastic wrap and pound meat out to just shy of a half-inch thick, using a mallet or heavy small skillet. Season the pork with salt and pepper on the exposed side.
Combine the shallots with cheese, toasted nuts, thyme and lemon zest. Evenly distribute half of the mixture onto each pork loin. Roll the pork tenderloins up and secure the rolls with kitchen twine. Generously coat the meat with EVOO and season liberally with salt, pepper and fennel seeds.
Grill 15 minutes on each side then let meat rest under loose foil for 10 minutes before slicing. Remove string, slice into 8 medallions per pork loin and serve garnished with some balsamic drizzle. 

2day's recipe: Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

Today's recipe is a family & client favorite.  The Watermelon salsa is wonderful with fish and pork.  I love it with salmon and let's face it, I really don't like salmon all that much.  So I'm always looking for ways to enhance fish, this salsa is one of my summertime answers.  Enjoy :-)  oh - I served it with jasmine rice with cilantro (could add black beans)

   Marinated Grilled Chicken Breast with Watermelon-Jalapeño Salsa

Sweet watermelon perfectly complements the earthy spices—oregano, chili powder, and cumin— used to marinate juicy chicken breasts. Outstanding Rate brown rice, black beans with cilantro and green onions Ingredients 1 tablespoon chopped fresh oregano 1 tablespoon extravirgin olive oil 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/2 teaspoon salt 3 garlic cloves minced 4 (6-ounce) skinless boneless chicken breast halves Cooking spray 2 cups (1/2-inch) cubed seeded watermelon 1 cup (1/2-inch) cubed peeled ripe mango 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 tablespoons finely chopped seeded jalapeño pepper (about 1 small) 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1/4 teaspoon salt

InstructionsCombine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.


Yields: 4 Servings

Cooking Light, AUGUST 2007
notes:  Yield: 4 servings (serving size: 1 chicken breast half and 1 cup salsa)

CALORIES 304 (25% from fat); FAT 8.3g (sat 1.8g,mono 4.1g,poly 1.4g); IRON 1.8mg; CHOLESTEROL 108mg; CALCIUM 44mg; CARBOHYDRATE 15.9g; SODIUM 540mg; PROTEIN 40.7g; FIBER 1.5g

Cuisine:

2day's recipe: Vietnamese-Spiced Pork Chops

wow, this has already been a busy week for me...hope yours is going well.  Today's recipe is very easy to prepare and a little different from the usual pork chops.  oh - and it is a Cooking Light recipe, even better!  Enjoy :-)

 Vietnamese-Spiced Pork Chops

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice.- I served it with CL's Mint-Cilantro & Coconut Rice and a marinated cucumber salad (which cut the fire nicely). Ingredients 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 2 tablespoons brown sugar 2 teaspoons paprika 2 teaspoons ground coriander 3/4 teaspoon salt 1/2 teaspoon crushed red pepper 1 tablespoon bottled minced ginger 2 teaspoons bottled minced garlic Cooking spray Sliced green onions

InstructionsLightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.


Yields: 4 Servings

Cooking Light, OCTOBER 2003
notes:  Nutritional Information
Calories:199 (29% from fat)
Fat:6.4g (sat 2.1g,mono 2.7g,poly 1g)
Protein:25.3g
Carbohydrate:9.2g
Fiber:1.1g
Cholesterol:62mg
Iron:1.4mg
Sodium:491mg
Calcium:42mg

2day's recipe: Chicken Piccata with Pasta and Mushrooms

Happy Monday to you!  Today's recipe is one of my favorite spring recipes.  I usually serve a Caesar salad & garlic bread.  Enjoy :-)

Chicken Piccata with Pasta and Mushrooms    

Ingredients 6 ounces whole-wheat angel hair pasta 1/3 cup all-purpose flour divided 2 cups reduced-sodium chicken broth 1/2 teaspoon salt divided 1/4 teaspoon freshly ground pepper 4 chicken cutlets (3/4-1 pound total), trimmed 3 teaspoons extra-virgin olive oil divided 1 10-ounce package mushrooms sliced 3 large cloves garlic minced 1/2 cup white wine 2 tablespoons lemon juice 1/4 cup chopped fresh parsley 2 tablespoons capers rinsed 2 teaspoons butter

InstructionsBring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.


Yields: 4 Servings