I usually don't post on Sundays, but since Tuesday is the Fourth of July, I wanted to get a few more recipes in here to help you with your holiday meal, including Grilled Margherita Pizza and Chicken Spaghetti. Enjoy!
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
CHICKEN SPAGHETTI
Is it a chicken dish? Spaghetti? Both! This yummy recipes is from Ree Drummond of The Food Network’s The Pioneer Woman, and begins, “With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.”
Total: 1 hr 40 min; Active: 20 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.
Ingredients
1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
GREEN TEA, BLUEBERRY, AND BANANA SMOOTHIE
This recipe and the next (Very Berry Breakfast Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This recipes begins, “Antioxidant-rich green tea makes this healthy smoothie a nutritional powerhouse.”
Servings: 1
3 Tbsp water
1 green tea bag
2 tsp honey
1 1/2 cups frozen blueberries
1/2 medium banana
3/4 cups vanilla soy milk
Boil water and pour in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
Combine berries, banana, and milk in a blender with ice crushing ability.
Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve.
Nutrition Information: Calories: 269; Protein: 3.5 g; Carbs: 63 g; Fiber: 8 g; Sugar: 38.5 g; Total fat: 2.5 g; Saturated fat: 0.2 g; Sodium: 52 mg
VERY BERRY BREAKFAST SMOOTHIE
This begins, “Start your day off with a bang with this fruit-packed smoothie recipe.”
Servings: 2
1 cup frozen unsweetened raspberries
3/4 cup chilled unsweetened almond or rice milk
1/4 cup frozen pitted unsweetened cherries or raspberries
1 1/2 Tbsp honey
2 tsp finely grated fresh ginger
1 tsp ground flaxseed
2 tsp fresh lemon juice
Combine all ingredients in blender, adding lemon juice to taste. Puree until smooth. Pour into 2 chilled glasses.
Nutrition Information: Calories: 112; Protein: 1 g; Carbs: 25.5 g; Fiber: 3 g; Sugar: 20 g; Total fat: 1.5 g; Saturated fat: 0 g; Sodium: 56 mg
STRAWBERRY CHICKEN SALAD
This recipe was found in an article on Prevention's website, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.
SERVINGS: 4
2 tbsp olive oil
1 tbsp vinegar
3/4 lb cubed cooked chicken breast
2 C strawberries, quartered
1 C tender watercress leaves
1/8 tsp salt
1/8 tsp pepper
Whisk together olive oil and vinegar in medium bowl.
Add chicken, strawberries, watercress leaves, salt, and pepper. Toss gently.
NUTRITION (per serving): 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
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