Entertaining Menu

This is a fabulous entertaining menu for a large group! It is flavorful, relatively easy to prepare and presents beautifully. We prepared and served 60-70 servings for an elegant Christmas Dinner just last week.

Appetizer:
Bruschetta with Sliced Baguettes

Main Menu:
Roasted Chicken with Capers, Olives and Plums
Rosemary Roasted Red Poatoes
Mixed Spring Greens with Cucumber, Carrots and Onions
Homemade salad dressings: vinaigrette & creamy buttermilk

Dessert: (we were outside at this point)
Hot Chocolate and Wasail
Biscotti

The flavors in this dish are rich and elegant, yet it is easy to prepare: all the prep work for the chicken is done the previous day, and left to marinate overnight... making the day of your party more relaxing. AND if you are scared of the dried plums... please don't be! After roasting with all the other ingredients they meld in graceously and add the perfect touch to the dish. If your guest don't want to try them... they can just scoot them aside (as a garnish) and still enjoy the rest of the dish. The chicken comes out moist and flavorful, the roasted plums are smooth in your mouth, and the olives and capers lend that earthy note that balances it all out. The sauce is so delicious that you'll want some bread on the side to soak up the last drops on your plate.

Chicken with Capers, Olives and Plums

adapted from The Silver Palate Cookbook (Marbella Chicken)

This recipe can be made with all breast, all thighs and legs, or a mixture of the three, depending on your taste preferences and budget. Serve it with the rosemary roasted red potatoes or something that can soak up the sauce like polenta, orzo, angel hair pasta, or mashed potatoes.

1 (12-ounce) package pitted, bite-size dried plums
1 (4 ounce) jar capers
1 (0.5-ounce) bottle dried oregano
6 bay leaves
1 garlic bulb, minced (about 1 tablespoon)
1 1/2 cups pimento-stuffed olives
1/2 cup red wine vinegar
1/2 cup olive oil
1 tablespoon coarse sea salt
2 teaspoons pepper
8 pounds mixed chicken pieces
½ cup brown sugar
1 cup dry white wine (or substitute: ½ c white grape juice and ½ c chicken broth)
Garnish each plate with a sprig of parsley

Combine first 10 ingredients in a large bowl. Add chicken pieces, turning to coat well; cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.
Arrange chicken in a single layer in one sheet pan or two 13- x 9-inch baking pan(s). Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine (or wine substitute) around pieces.
Bake at 350° for 50 minutes to 1 hour, basting frequently. When done, it should be between 170-180 degrees and the juices should run clear.
Remove chicken, dried plums, olives, and capers from the sheet pan and place into a serving dish. Drizzle with pan juices. Garnish with parsley.

Rosemary Roasted Red Potatoes

2 tablespoons olive oil
3 pounds small red potatoes, quartered into ½ inch pieces (about 8 cups)
2 garlic cloves minced (or 2 tsp bottled minced garlic)
2 tablespoon fresh rosemary, minced
1 tsp salt
½ tsp ground black pepper

Preheat oven to 425 degrees. Toss potatoes, oil, garlic and rosemary on a rimmed metal baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 35 minutes.

Tomato Bruschetta

I really love this bruschetta. You can make it the day before, and let it sit in the fridge so that the flavors mary well. It is best served with warmed Naan bread for dipping, but the traditional sliced baguette works well too. Be sure to consistantly petite-dice the tomatoes. It really makes a difference in presentation and with the ease of scooping it up on your bread. Best served at room temperature.

I made some and took it with us on our last camping trip. It was the perfect "sit around the campfire" snack. If you do this, wrap your Naan bread in foil and toss it on to hot coals in your fire pit for a few minutes until warmed.

Next time I make it I will have to take some pictures!

6 roma tomatoes, petite chopped

1/2 c sundried tomatoes, packed in oil, chopped
2-3 cloves minced garlic
2-3 Tablespoons olive oil
4 teaspoons balsamic vinegar
1/4 c fresh basil, chopped
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 c finely chopped red onion

Combine all the ingredients. It is best if it can sit in the fridge for at least a few hours or over night.

Vinaigrette
Yield: 6 tablespoons (serving size: 1 1/2 tablespoons)

1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/4 teaspoon salt
1 tablespoon Dijon mustard
1/8 teaspoon pepper
3 tablespoons extra-virgin olive oil

Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

Chicken, Artichoke and Spinach Calzones

This recipe is simple to make and is something everyone in your family will enjoy. Even if your kids aren't familar with artichokes... please, give this a try! You don't have to tell them what's in the filling! My kids ate it to the last crumb. Serve it with fresh cut fruit or a small side salad. If you want to spice it up, add a sprinkling of crushed red pepper to the filling.

Chicken, Artichoke and Spinach Calzones

(adapted from Cooking Light)

(14-ounce) can artichoke hearts, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
12-14 frozen dinner roll dough (like rhodes rolls) , thawed

Preheat oven to 425°.

Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.

Brush oil over a baking sheet; sprinkle with cornmeal. Flatten and stretch out each individual roll like a mini pizza crust. Spoon 1/2 to 2/3 C spinach mixture into center of each dough portion. Top with another stretched out and flattened roll. Press edges together with fingers to seal. Press gently on calzone to flatten and shape as desired. Repeat to make 6-7 calzones. Bake at 425° for 12 minutes or until golden.

Update:: I now have a favorite whole wheat pizza crust recipe that I use with this recipe... and it is delicious!    No more white bread dough!

 

To Freeze: Place cooled calzones on a cookie sheet and put them in the freezer for a few hours or over night. Next, put them in a large ziploc bag. Remove excess air from the bag and seal, then place it back into the freezer. For reheating, take them staight out of the freezer, place them on a cookie sheet and put them in a 400 degree oven for about 15 minutes.

Roasted Butternut Squash and Bacon Pasta

A few days ago my friend, Christina Dickerson, brought me some butternut squash as a gift, fresh from her uncles garden. I love butternut squash! It is sweet, rich and buttery. It's never stringy or grainy, but has such a smooth and fine texture perfect for roasting in the oven, pureeing into soups or making into biscuits. It has truely earned its rank as "champion of the squash".

If you enjoy butternut squash too, try this delicious comfort-food dish. In this recipe, the sweeteness of the butternut squash pairs well with the smokey, salty bacon. The flavor combination is exquisite and the pasta brings it all home. Serve it with a big spinach salad and some fresh-cut watermelon. Next time I'd substitute whole wheat pasta.

Roasted Butternut Squash and Bacon Pasta
(adapted from Cooking Light)

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices
1 cup diced red onion
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 1% milk
3/4 cup (3 ounces) shredded reduced fat provolone cheese
2/3 cup (3 ounces) grated fresh Parmesan cheese, divided
Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 20 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone and 1/3 c pamesan cheese, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with 1/3 C Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Chicken Dishes I've made lately.....

My evenings have been too busy to include "blogging the dinner".... but here are some of the chicken entree's that I've made over the last couple of weeks. If I don't record them here and now, I might forget about them and never go back! I will have to add the full post later. If there is one that you would like, let me know and I'll send you the recipe. My kids just started school again, so we will be getting back into our routines.

Grilled Chicken with Cucumber Melon Salsa served with brown rice and a green vegetable. ***** This dish was fresh and lively... yet fairly simple. Every since my husband and I started eating at a fresh and local Vietmanese restaruant... I have come to love the flavors of lime, mint, and cucumber mixed together. The salsa takes some chopping but it is delicious and healthy... and is good even on or mixed with the rice. I would make it again in an instant.

Zucchini, Corn and Chicken Tostadas, Served with black beans and sliced Melon--***** This is quick, simple and tasty. It reminds me of my favorite mexican chicken soup. The kids ate it up and Jeff and I enjoyed it as well.

Chicken and Butternut Squash in Coconut Milk Broth, Served with Short Grain Basmati Brown Rice, Garlic Bread, Pineapple. **** It is good to have a variety of flavors in your menus... and this dish adds a twist, if your not used to coconut milk and butternut squash. As I've said before... I enjoy coconut milk recipes and this one is a great addition.

Blasamic Chicken with Polenta ***** I've been making this one for years. It is quick, simple, and full of flavor. Serve it with a salad or a green vegetable that is in season.


Chicken and beef sticks with minted quinoa and spinach salad- *****This one was actually made by my friend Lena. She made the Sticks and the quinoa, and I made the big spinach salad and blueberry crisp. It was a delicious back-yard dinner perfect for the swimming party.


Cilantro Rice with Chicken-- *** I love cilantro so I knew that I couldn't go wrong with this dish. I had planned on serving it as a main dish with a vegetable side, but upon finishing it, I realized that it wouldn't satisfy my husband's hunger, so I served it with skillet warmed tortillas, black beans, spinach (needed some more greens=), and sliced melon. Most of us ended up making it into burritos. Still, it was good and I heard no complaints!

Lemon garlic Chicken thighs-- ***This was OK, and it was easy to make. Served with Baked potatoes and a salad.

Sauteed Chicken Breast with Peppers and Feta

This dish relies on it's simple ingredients for its robust flavor.... the sweetness of the red bell peppers and onions, the saltiness of the feta, and the fruitiness of the kalamata olives. The ingredients come together effortlessly creating a flavorful entree that is simple, fast and delicious. Great for a healthy weeknight meal. And even better.... you can do it all on your stove top! No need to fire up your oven in the heat of the summer.

Sauteed Chicken Breast with Peppers and Feta

3 tablespoon all-purpose flour
1 1/2 tablespoon chopped fresh thyme (you can sub 1 tsp dried)

1/2 teaspoon black pepper
1/2 teaspoon salt
4(4-ounce) skinned, boned chicken breast halves or two large chicken breast, pounded and cut into two pieces.
1 teaspoon olive oil

1 tsp butter

1 1/3 cup or 1 large red bell pepper strips
1 cup vertically sliced red onion
1 cup sliced zucchini

2/3 cup fat-free, less-sodium chicken broth
2 teaspoon white wine vinegar
1/2 cup crumbled feta cheese, divided
2 tablespoons diced kalamata olives (optional)

Put one piece of chicken in a zip-lock bag. Pound chicken with a meat mallet to 1/4-1/2 inch thickness. Repeat with all chicken.

Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil and butter in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.

Add bell pepper, onion, zucchini, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 1/4 C cheese. Return chicken to pan, and sprinkle with 1/4 C cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 4 plates, and top each serving with a chicken breast half. Sprinkle with diced kalamata olives.

My husband is a little wary of red bell peppers, but even he gave this pepper-laden plate a thumbs up. He said it was "surprisingly delicious considering the ingredients". My kids loved the feta and the chicken, but it was hard to sell them on the peppers. If you suspect the same with your kids, serve this meal with an additional green vegetable that you know they will eat, and some brown rice to help fill their bellies (I used brown basmati short grain). Don't forget to have them try at least one of those peppers!

Tip: If you don't have an herb garden yet, it's time to get started! Start with a few of your favorites like thyme, cilantro, parsley or basil in pots. Or just stick them in the ground in your backyard somewhere. What ever is easiest. Fresh herbs have a much more vibrant flavor then dried, and they are easy to substitute into your favorite recipes. The general rule is 3x the amount of the dried herb called for (for example 1tsp dried or 1 Tbs fresh). Happy cooking!

Coconut Milk Cupcakes

Coconut milk has been on my mind lately, well, atleast when I think about cooking. I blame it on the bowl of butternut squash soup I had at Cafe Coco's in Kaua'i last week... it was deliciously rich, made with fresh local coconut milk and a sprinkle of curry. It's odd because I never liked coconut as a kid--not candy bars, cake, or even granola bars with just a hint of coconut flavoring. I probably never tried coconut milk. Now, I love the flavor and richness that coconut milk brings to a recipe-- in sweets, stir-fries, rice, or soup. Coconut milk has earned a rotation spot in my pantry.

These cupcakes could be mistaken for a rich basic white cupcake.... they don't flaunt the coconut flavor... just the moisture and richness that the coconut milk lends. Try this recipe even if you have an aversion to coconut.

Coconut Milk Cupcakes
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract

Preheat oven to 350°.

Line cupcake pans with paper liners.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into lined cupcake tins. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350°until a wooden pick inserted in the center comes out clean.

Cool cupcakes. Frost with cream cheese icing. Top with chopped toasted macadamia nuts, turbinado sugar or our favorite... strawberry slices.

I usually wing it for icing...

Cream Cheese icing:

Put 1/2 a block of Neuffchatel cheese in a mixing bowl. Add 1 Tbs softened butter. Beat with a mixer. Add powdered sugar to desired consistancy. If it gets too thick, just keep mixing. It will usually soften up again. Mix in 1 1/2 tsps vanilla.

Note: Find coconut milk in the Asian food aisle of your grocery store.

Pasta and Tomatoes with Chickpea Sauce

If you are one of those who likes to sneak nutrition into your family's diet... this is a dish for you! The flavors of hummus, fresh tomatoes and parsley adorn this pasta in this simple, yet hearty dish. The chickpea sauce boosts the fiber and protein content, while leaving out all the saturated fat traditionally found in creamy pasta dishes. Top it with a small amount of Parmigiano-Reggiano cheese to give it a big flavor boost at the end.


Pasta with Tomatoes and Chickpea Sauce

2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups uncooked pasta- choose your variety!
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water until al dente, drain well.

Place chickpea mixture in a food pro-cessor, or blender and process until smooth. Make sure that you process it long enough or it may be a little mealy in consitancy. Combine chickpea mixture, pasta, tomatoes, fresh parsley, and lemon juice; toss well. And up to a half cup of warm water to thin the sauce if needed. Sprinkle with cheese. Serve hot.

Use whole-wheat pasta if preferred (I was out!). Serve it with steamed broccoli and some fresh-cut fruit of the season like honeydew melon. How did the kids recieve it??? They groaned a little when I put it on the table (as they often do when an unfamilar dish is set before them), but in the end they cleared their plates without further complaint. All four of them! I'd say it passed the test.

Tip: If you enjoy the bright flavors that fresh herbs lend to a dish, be sure to use the more vibrant flat-leaf Italian parsley instead of the curly leaf variety. And, If you must have some meat on your plate, grill up some italian seasoned chicken breast to go on the side. Enjoy!
Recipe adapted from Cooking Light

Buttermilk Oven-Fried Chicken

This one is for my husband. He absolutely LOVES this spicy, buttermilk-marinated, psuedo-fried, crisp-tender, chicken. The buttermilk lends flavor and tenderizes the meat. The flour is perfectly seasoned to create a flavorful, crisp, crust that is true to the texture and flavor of real fried chicken-- minus all that grease! If too spicy, alter the amount of red and white pepper to your preference.



I usually make a bunch of legs for my husband and girls (their preference) and a boneless chicken breast for me. Boneless thighs or any bone-in meat would also work well, just be sure to remove the skin. If cooking boneless chicken breast, pound it to a 1/2 inch thick, and split it into two pieces if it is too large. This will ensure even and tender cooking. Watch it closely in the oven, any boneless pieces (especially white meat) will cook faster and will dry out if left in too long. You may need to remove them from the oven before your bone-in chicken is done.

Try serving this with my husband's favorite: rosemary roasted red potatoes and fresh steamed swish chard. Or serve it with some chive-mashed potatoes, corn on the cob, and a large green salad.

Tip: To skin chicken legs, hold on to the meaty end of the leg with one hand. With your other hand, grab the skin with a dry papertowel. The paper towel will adhere to the skin, making it much easier to pull it right off of the leg (A trick I learned from my mom=). Be sure to wash your hands well and sanitize any working area where you used raw chicken.

Buttermilk Oven-Fried Chicken

3/4 cup low-fat buttermilk
2 chicken breast(about 1 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1 cup all-purpose flour
2 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1/4-1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/4 tsp paprika

Cooking spray

Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 450°.

Combine flour, salt, peppers, cumin, and paprika in a second large zip-top plastic bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour; lightly coat each chicken piece with cooking spray. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.

Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 450° for 35 minutes or until done, turning after 20 minutes.

Yogurt-Cheese Snickerdoodles

I created this recipe to bring to my sister's baby shower, and it has since become a favorite! The yogurt cheese works wonders here. It lends moisture and tenderness to the crumb and adds to the distinctive tang found in these well-loved cinnamon-and-sugar cookies. Amy tried out the recipe last week and her teenage son said, "These are the best cookies I've ever had!".



Yogurt Cheese Snickerdoodles
1 C whole wheat flour
1 2/3 c all purpouse flour
2 tsp cream of tarter
1 tsp baking soda
¼ tsp salt
5 Tbs butter
¾ C plain nonfat yogurt
1 ½ c sugar
1 egg
2 egg whites
1 tsp vanilla

3 tbs sugar
1 Tbs Cinnamon

Preheat oven to 350.

Make the yogurt cheese:
Spread out yogurt on top of layered paper towels on your counter. Put a few paper-towels on top as well. Let the liquid from the yogurt soak into the paper towels until the yogurt turns into a thicker, more cheese like consistency. It will resemble a soft cream cheese that you can peel away from the paper towels. Replace the wet towels with dry ones as needed until the consistancy is achieved.

Make the cookies:
Whisk together the dry ingredients (flours-salt) in a medium bowl, set aside. In a mixing bowl, cream together the butter, yogurt cheese, and sugar until pale and fluffy. Add the egg and egg whites, one at a time beating well after each addition. Beat in the vanilla. Gradually mix in the flour mixture. DO NOT OVERMIX. Chill dough in the freezer for 30 mins. Ball up the dough and coat each cookie in cinnamon-and-sugar, place on a cookie sheet, coated with cooking spray, and flatten with the palm of your hand. Bake for 10 mins or until done. Becareful not to over-cook them!




Additional Tips:
Reduced-fat cookie doughs are more delicate then their fattier counterparts, so you need to take some precautions when mixing. If you over mix, the gluten will develop and the cookies will be tough instead of tender. When it comes time to add the dry ingredients, I usually put the mixer aside, and mix it with a big wooden spoon.

Do not over bake... or your cookies will have a tough outer crust!

I like to double the recipe and freeze the dough in a large zip-lock bag. Then, when we have a craving for some of these yummy morsels-- it's a sinch! Take it out of the freezer, ball it up, coat it with cinnamon and sugar, place them on the cookie sheet, flatten and bake! Yum! (You could also freeze the dough unbaked, pre-rolled, and flattened on a cookie sheet. Then scoop them up and put them in a zip-lock bag and return them to the freezer until that craving comes again.)

My beautiful daughter enjoying a snickerdoodle.

Spinach and Orange Salad

If you haven't started making your own salad dressings.... it's time to start! It's quick, and it's easy. Try it out and you'll never go back. Watch for more of my favorite salads and dressing recipes to come.



Spinach and Orange Salad

Vinaigrette:
2 tablespoons sugar
1 1/2 tablespoons minced sweet onions
3 tablespoons rice vinegar
2 tablespoons fresh orange juice
1 teaspoon dry mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt

Salad:
3 cups orange sections (about 3 large oranges)
6 cups torn leafy green lettuces (your choice)
3 cups baby spinach leaves
1 cup thinly sliced red onion

To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk. Set aside.
To prepare salad, combine orange sections, spinach and lettuce in a large bowl. Add onion. Pour vinaigrette over salad mixture; toss gently to coat.

Cheddar Chicken and Corn Chowder

I know it's the end of March, but I just had to slip one more soup in before heading into the soup-less summer. This one is a crowd pleaser. It has a rich flavor and a smooth texture, with intermittent bites of tender chicken, sweet corn and potatoes . My 8-year-old daughter even asked to take some in her thermos to school for lunch the next day. Serve this with a big Spinach and Orange Salad and some whole grain rolls.



Cheddar Chicken and Corn Chowder

2 bacon slices
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic clove, minced
4 ½ cups fat-free chicken broth
1 ¾ cups diced red potato
2 ¼ cups frozen corn
½ cup flour
2 cups 2% low-fat milk
¾ cup shredded sharp or extra sharp cheddar cheese
½ tsp salt
¼ tsp black pepper
Cook bacon in a large pot over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside. Add the chicken, onion, bell pepper, and garlic to drippings in pan; sauté 5 minutes. Add broth and potato, and bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add corn; stir well.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place four in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and black pepper. Top with the crumbled bacon. Yield: 7 servings (serving size 1 ½ cups)

Chicken Fricassee

This is an old-fashioned recipe perfect for a comfort food craving. The whole family will enjoy it and the chicken always comes out tender. This time, I substitued chicken tenderloins, and served it with some fresh-made mashed potatoes, and steamed broccoli.

Bountiful Baskets Note: This recipe will use up some of that celery we've been getting!



Chicken Fricassee (adapted from Cooking Light)
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (6-ounce) skinned chicken breast halves or12 tenderloins.
2 teaspoons butter or stick margarine
1 1/2 cups chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine (or substitute broth if desired)
2 cups (3-inch) julienne-cut carrot
1/4 cup chopped fresh parsley

Preparation
Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.

Oatmeal Cookies

I love a good oatmeal cookie! MMMMMMMM..... Are they healthy? Well, adding oats to full-fat, sugar-laden cookies doesn't exactly qualify them as health food.... but they are sooooo GOOD! If you want "healthier" cookies, I'll have to post my oat bran chocolate chippers or my yogurt snickerdoodles!


Oatmeal Chocolate Chip Cookies


Simply Oatmeal Cookies


Oatmeal Cookies

1 3/4 C packed brown sugar
14 Tbs butter (1 Cup minus 2 TBS)
2 lightly beaten eggs
1 tsp vanilla

3 C old fassioned oats
1 1/2 C flour
1/2 tsp salt
3/4 tsp baking powder
3/4 tsp baking soda

Cream butter and sugar, add eggs and vanilla. Mix well. Stir in oats. In a separate bowl, whisk together dry ingredients. Add dry ingrediants to wet ingredients, mix until combined. Bake about 10 minutes @ 350 degrees. This recipe is delicious as written, but for variety, try adding chocolate chips or cinnamon and/or raisins.

Hominy and Bean Chili

Sometimes dinner-time can sneak up on you. Next time it does, try making this chili. All of the ingredients can be kept on-hand and it comes together REALLY quickly. Pair it with cornbread, and you can put it all together while the cornbread is in the oven! I like this chili becuase it's fast, easy and the flavor is just right. The chili powder is not too overwhelming, the tomatoes lend just enough sweetness, and the hominy are a welcomed treat. Even my non-chili-loving-husband gave it a thumbs up! Not bad for dinner on a whim.





Hominy and Bean Chili (adapted from Cooking Light)

1/2 pound extra lean hamburger (optional)
2 teaspoons vegetable oil (do not use oil if adding meat)
2 large cloves of garlic, minced (or 2 tsps. bottled minced garlic)
3 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 (15.5-ounce) can white hominy, drained
1 (15-ounce) can red beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped

Toppings:
cilantro
diced tomatos
minced white onion
monterey jack cheese
low-fat sour cream

Preparation
(If using meat in the chili: First, brown the meat, adding the garlic at the last minute. Then add the rest the ingredients as stated below.)

Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.

Serves 4 (1 1/4 servings)

Serve it with your favorite cornbread (or try the recipe below), and some cut up fruit or a green salad.
Buttermilk Cornbread

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
6 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
Preparation
Combine first 5 ingredients in a large bowl. Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened. Pour batter into 8x8 pan coated with cooking spray.
Bake at 450° for 20 minutes or until golden.

Oat Bran Muffins- An After-School Snack

I mixed up a batch of these before picking-up the kids from school, and brought them along with me. They devoured them! And asked for more! Often oat or wheat bran muffins are way too loaded with other "healthful ingredients", that they become as a dense health-bar and they lose some of their appeal. These muffins are simple and pure and.... kid-approved!



Oat Bran Muffins

1 1/2 C oat bran
1 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C sugar
1 1/2 C low fat buttermilk
3 Tbs canola oil
3 eggs

Preheat oven to 350. Line a muffin pan with paper liners.

Whisk together the dry ingredients(bran through sugar) in a large bowl. In another bowl, whisk together the buttermilk, oil, and eggs. Add the wet ingredients to the dry ingredients. Mix just until wet. Do not over mix. If desired, add blueberries and gently fold in without overmixing.

Fill the muffin cups. Bake 12-16 minutes, until set and golden.

Makes 18 muffins.


Add blueberries to the mix and your kids will love them even more. If you have a favorite bran muffin recipe please share it!

Posole-- Tomatillo, Chicken and Hominy Soup

Posole, sometimes called "mexican chicken noodle soup", is made of fresh tomatillo, chicken, and hominy. It is a wonderful soup that brings a lot of fresh flavors to the table. Top it with a squeeze of lime, chopped cilantro, diced avocado and a dollop of light sour cream. Serve it with home-made cornbread and some fresh sliced fruit of the season, like pineapple or watermelon.

Bountiful Baskets Note: Great for the mexican ingredient pack (tomatillo, onion, jalepenos, cilantro, lime) . If your not familar with tomatillos, have fun experimenting!




Posole: Tomatillo, Chicken and Hominy Soup
(recipe adapted from cooking light)

Soup:
1 pound tomatillos
6 cups chicken broth
2 cups chopped onion
1 1/2 pounds chicken breast
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt

Toppings:
1 avocado, diced
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream
8 lime wedges

Preparation

Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

Place broth and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken and shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, avocado and lime wedges.

Yield: 8 servings (serving size: 1 1/2 cups soup)

Hominy is made of dried corn kernels from which the hulls and germs have been removed. It looks like a cooked and puffed up corn kernel. You can find it in the canned-vegetable section of the supermarket near the corn. I have come to really enjoy hominy because it offers that masa corn taste and texture that you get in tamales, but with out all added fat and hard labor.

Brownie Hearts

Aubree and I got up early this morning to make this "sweet treat" for her 2nd grade class's Valentine's Day party. We whipped up the brownies, sprinkled them with red and pink sparkly sugar crystals, baked them, then cut out 30 hearts with a cookie cutter. She was excited to bring them to share with her class.

This is actually the same recipe I used to make with my mom when I was in 2nd grade! It is just a simple and basic recipe that is easy to make with kids. What great food and family traditions! I bagged up the left over brownie scraps and put them in the freezer. I will save it for a future icecream pie crust, a sundae topping, or a brownie-bits banana milk shake.

Grandma Lela's Easy Breeze Brownies

1/4 c butter

2 eggs

1 C sugar

1/2 C flour

1/3 C cocoa

1 tsp vanilla

pinch of salt

Melt butter is square pan brownies are to be made in, and then pour in bowl over beaten eggs. Add other ingredients, stir well, blend 2 minutes and pour into pan.

Bake at 350 degrees for 20 minutes.

Note: For the cutouts, one "doubled" recipe fits nicely in a jelly-roll pan or edged cookie sheet.

Roasted Mediterranean Chicken

This dish is great roasted in your oven at home or in the "dutch" over hot coals out in the woods. When camping, I serve it with a ceasar salad, fire-roasted butternut squash, and garlic bread. My husband teases me that we should be roasting hot dogs instead, but he never complains when the food is hot and ready! This is also a great meal to bring to a friend or neighbor in need. It has that "make-ahead" appeal; you can make it early, clean up your mess, then toss it in the oven about 45 minutes before dinner!


This is a pre-roasted picture. It smelled too good to stop and take a picture of it after it was done! There's nothing like good food on a campout.

Roasted Mediterranean Chicken

1 1/4 cups reduced fat refrigerated Alfredo Sauce (I know a "cheater" ingredient!!) Don't use the bottled stuff.
4 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
5 garlic cloves, crushed

4 (4-ounce) skinned, boned chicken breast halves
8 small red potatoes (about 1 pound)
4 plum tomatoes, quartered
1 (14-ounce) can artichoke hearts, drained
10 garlic cloves, peeled
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
12 large pitted ripe olives, quartered
Rosemary sprigs (optional)

Preheat oven to 450°.

Combine first 6 ingredients. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken. Brush vegetables with 1/3 cup sauce mixture. Sprinkle with chopped rosemary and olives. Bake at 450° for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an ad-ditional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired.Yield: 4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)

Mexican Chicken Soup

This is one of our favorite soups. We usually serve it with skillet-warmed tortillas. It's a great one-dish meal, loaded with veggies, bite-sized seasoned chicken breast chunks and a broth you'll want to lap up once the rest is gone. Don’t leave out the cinnamon, along with the creamy monterey jack cheese, it makes the soup. It doesn't really need a side dish, but if you'd like, serve it with some fresh cut mango.

Bountiful Basket's note: Great if you have an abundance of Zucchini!




Mexican Chicken Soup
1 tsp ground cumin
1 tsp chili powder
2 tsp cider vinegar
½ tsp ground cinnamon
2 tsp vegetable oil
1 pound chicken breast cut into bite-size pieces
2 ½ C slivered onion (about 1 large)
4 cloves garlic, minced
6 ½ C chicken broth
4 C zucchini
1 ½ C frozen whole kernel corn, thawed
1 Tbs minced pickled jalepeno peppers
¾ tsp salt
¼ tsp dried whole oregano
1 (14 oz can) diced tomatoes
1 C Moterey Jack cheese

Combine first 4 ingredients in a small bowl; stir well. Heat oil in a large sauce pan over medium-high heat. Add cumin mixture, chicken, onion and garlic; sauté 5 minutes. Add broth and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
Ladle into soup bowls; top with cheese. Yield 15 cups (serving size: 1 ½ cups and 1 Tbs cheese)

Cilantro-Lime Chicken with Avocado Salsa

This recipe is simple, fresh, and comes together very quickly. I had an abundance of tomatoes, avocados, and limes from my bountiful basket, some yellow rice and beans left over from Rochelle's 30th birthday party (thanks Shell!), and broccoli and cauliflower ready for harvest in my back yard.... so this dinner was a sinch. I used boneless center-cut porkchops for a change from chicken breast, but this zesty lime marinade works well with both. Sorry no picture! In the winter time there just isn't enough natural lighting in the evenings to get a good picture!

Chicken or Pork:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon saltCooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1. To prepare chicken or pork, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup salsa)
Recipe source: Cookinglight