Okay, it's Thursday, which means Double Post Thursday. Here are six recipes to help you through the day, including Red Velvet Mini Cupcakes and General Tso’s Chicken. Enjoy!
FRESH VEGGIE PASTA
This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 lb. thin spaghetti or angel hair pasta
4 medium tomatoes, chopped
1/2 small white onion, finely chopped
1 lb. shelled edamame, steamed
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
Instructions
Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.
Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg
SPAGHETTI WITH EGGS
This was in the October 2016 issue Runner's World, page 47. Makes 4 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
3 cups tomato sauce
4 Tbsp. butter
1 medium onion, peeled
6 large hardboiled eggs, peeled
1 lb. spaghetti
Grated Romano cheese
Instructions
In a deep, medium saucepan, heat the sauce over low heat until warmed through. Add butter and onion and stir until butter is melted and combined. Add eggs and cook over low heat. Separately, cook the pasta according to package. Drain and divide among 4 serving bowls. Discard onion and divide sauce, adding 3 egg halves to each bowl. Top with cheese and serve. Makes 4 servings.
Nutrition Information: Calories per serving: 749; Protein: 29 g; Carbs: 102 g; Fiber: 9 g; Sugar: 15 g; Total fat: 25 g; Saturated fat: 11 g; Sodium: 697 mg
FROZEN BLUEBERRY BREAKFAST BARS
This comes from Tablespoon.com, and begins, “Get your yogurt and granola in a frozen bar that you can ‘grab and go’ for breakfast or for a snack any time of day.” Prep Time: 15 min; Total Time: 3 hr 25 min; Servings: 10
To view this online, click here.
Ingredients
2 1/2 cups Cascadian Farm® organic oats & honey granola
1/4 cup butter, melted
3 containers (5.3 oz each) *Yoplait® Greek blueberry yogurt
1/4 cup fresh blueberries
2 tablespoons Cascadian Farm® organic oats & honey granola, coarsely crushed
Directions
Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold.
Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm.
Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.
*Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
ROASTED CARROT AND RED LENTIL RAGOUT
This is from Molly O’Neill in The New York Times cooking e-newsletter. Molly wrote, “Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.”
Yield: 6 servings; Time: 1 hour 15 minutes.
This was featured in “Food; Simmer Down” and can be viewed online here. Also, check out Melissa Clark’s guide, titled “How to Cook Beans” to help with the cooking process.
Ingredients
1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock
Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
GENERAL TSO’S CHICKEN
I recently saw a post on Facebook where the person asked, “Who is General Tso, and why do we have his chicken?”
This is from Fuchsia Dunlop, also in The New York Times cooking e-newsletter. The recipe begins, “In this Taiwanese version, the dish is hot and sour and lacks the sweetness of its Americanized counterpart.”
Yield: 2 to 3 servings; Time: About 40 minutes.
This recipe was featured in “Hunan Resources”, which helps answer the above mentioned question of who General Tso was and why this was named after him. It can also be viewed online here.
Ingredients
For the Sauce:
1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
1 tablespoon of water
1/2 teaspoon potato flour
1/2 teaspoon dark soy sauce
1 1/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or water
For the Chicken:
12 ounces (about 4 to 5) skinless, boneless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons potato flour
1 quart peanut oil, more as needed
6 to 10 dried red chilies
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
Scallions, thinly sliced, for garnish
Preparation
Make the sauce by combining all the ingredients in a small bowl. Set aside.
To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds. Set aside.
Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a heatproof container and wipe the wok clean.
Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
Showing posts with label General Tso’s Chicken. Show all posts
Showing posts with label General Tso’s Chicken. Show all posts
Thursday, March 30, 2017
Thursday, March 2, 2017
Chicken!
Yes, it's time for another Double-Post Thursday. Here are six chicken recipes to help you through the day. Enjoy!
LAURIE COLWIN’S BAKED MUSTARD CHICKEN
This comes from The New York Times cooking e-newsletter. It begins, “This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp — yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn’t stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)”
Yield: 4 to 6 servings; Time: About 2 hours 15 minutes
This was featured in “Laurie Colwin: A Confidante in the Kitchen” and can be viewed online here.
Ingredients
3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces
Preparation
Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.
GENERAL TSO’S CHICKEN
I recently saw a post on Facebook where the person asked, “Who is General Tso, and why do we have his chicken?”
This is from Fuchsia Dunlop, also in The New York Times cooking e-newsletter. The recipe begins, “In this Taiwanese version, the dish is hot and sour and lacks the sweetness of its Americanized counterpart.”
Yield: 2 to 3 servings; Time: About 40 minutes.
This recipe was featured in “Hunan Resources”, which helps answer the above mentioned question of who General Tso was and why this was named after him. It can also be viewed online here.
Ingredients
For the Sauce:
1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
1 tablespoon of water
1/2 teaspoon potato flour
1/2 teaspoon dark soy sauce
1 1/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or water
For the Chicken:
12 ounces (about 4 to 5) skinless, boneless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons potato flour
1 quart peanut oil, more as needed
6 to 10 dried red chilies
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
Scallions, thinly sliced, for garnish
Preparation
Make the sauce by combining all the ingredients in a small bowl. Set aside.
To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds. Set aside.
Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a heatproof container and wipe the wok clean.
Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.
SAVORY CHICKEN POT PIE
This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8
To view this online, click here.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Directions
Heat oven to 400°F.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
ENGAGEMENT ROAST CHICKEN
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 40 min; Active: 5 min; Yield: 3 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.
Ingredients
1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Directions
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS
Yield: 4 servings
Source: Hellmann's
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1313
View recipe with photo: http://diabeticgourmet.com/recipes/html/1313.shtml
Ingredients
1-1/2 tablespoons Hellmann's or Best Foods Real Mayonnaise
1 cup loosely packed baby spinach leaves, chopped
1 tablespoon chopped almonds
2 teaspoons grated Parmesan cheese
1 teaspoon plain dry bread crumbs
4 boneless, skinless chicken breasts (about 1 pound)
Directions
Preheat oven to 425F.
In medium bowl, combine all ingredients except chicken.
On baking sheet, arrange chicken.
Evenly top with mayonnaise mixture.
Bake 15 minutes or until chicken is thoroughly cooked.
Nutritional Information Per Serving: Calories: 180; Protein: 27 g; Fat: 6 g; Sodium: 140 mg; Cholesterol: 10 mg; Carbohydrates: 2 g
CHICKEN ENCHILADAS
This comes from Food.com, and begins, “I call this gloppy and sloppy and definitely my family's favorite.” Makes 6 servings; Prep Time: 40 minutes; Cook Time: 40 minutes; Total Time: 1 hr. 20 minutes.
To view this online, click here.
Ingredients
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained and chopped
1⁄2onion, chopped
1 (4 ounce) can green chilies, drained
1⁄4 teaspoon oregano
salt and pepper
10 -12 flour tortillas
Topping
1 (10 1/2 ounce) can cream of chicken soup
1⁄4 cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese
Directions
Mix together first 7 ingredients.
Add salt and pepper to taste.
Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
Pour evenly over enchiladas in casserole dish.
Sprinkle with shredded cheese.
Bake at 350 degrees for 30-40 minutes.
LAURIE COLWIN’S BAKED MUSTARD CHICKEN
This comes from The New York Times cooking e-newsletter. It begins, “This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp — yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn’t stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)”
Yield: 4 to 6 servings; Time: About 2 hours 15 minutes
This was featured in “Laurie Colwin: A Confidante in the Kitchen” and can be viewed online here.
Ingredients
3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces
Preparation
Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.
GENERAL TSO’S CHICKEN
I recently saw a post on Facebook where the person asked, “Who is General Tso, and why do we have his chicken?”
This is from Fuchsia Dunlop, also in The New York Times cooking e-newsletter. The recipe begins, “In this Taiwanese version, the dish is hot and sour and lacks the sweetness of its Americanized counterpart.”
Yield: 2 to 3 servings; Time: About 40 minutes.
This recipe was featured in “Hunan Resources”, which helps answer the above mentioned question of who General Tso was and why this was named after him. It can also be viewed online here.
Ingredients
For the Sauce:
1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
1 tablespoon of water
1/2 teaspoon potato flour
1/2 teaspoon dark soy sauce
1 1/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or water
For the Chicken:
12 ounces (about 4 to 5) skinless, boneless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons potato flour
1 quart peanut oil, more as needed
6 to 10 dried red chilies
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
Scallions, thinly sliced, for garnish
Preparation
Make the sauce by combining all the ingredients in a small bowl. Set aside.
To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds. Set aside.
Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a heatproof container and wipe the wok clean.
Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.
SAVORY CHICKEN POT PIE
This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8
To view this online, click here.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix
Directions
Heat oven to 400°F.
Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
Bake 25 to 30 min. or until golden brown.
ENGAGEMENT ROAST CHICKEN
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 40 min; Active: 5 min; Yield: 3 servings; Level: Intermediate.
To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/engagement-roast-chicken-recipe.
Ingredients
1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Directions
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
PARMESAN CHICKEN TOPPED WITH SPINACH AND ALMONDS
Yield: 4 servings
Source: Hellmann's
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1313
View recipe with photo: http://diabeticgourmet.com/recipes/html/1313.shtml
Ingredients
1-1/2 tablespoons Hellmann's or Best Foods Real Mayonnaise
1 cup loosely packed baby spinach leaves, chopped
1 tablespoon chopped almonds
2 teaspoons grated Parmesan cheese
1 teaspoon plain dry bread crumbs
4 boneless, skinless chicken breasts (about 1 pound)
Directions
Preheat oven to 425F.
In medium bowl, combine all ingredients except chicken.
On baking sheet, arrange chicken.
Evenly top with mayonnaise mixture.
Bake 15 minutes or until chicken is thoroughly cooked.
Nutritional Information Per Serving: Calories: 180; Protein: 27 g; Fat: 6 g; Sodium: 140 mg; Cholesterol: 10 mg; Carbohydrates: 2 g
CHICKEN ENCHILADAS
This comes from Food.com, and begins, “I call this gloppy and sloppy and definitely my family's favorite.” Makes 6 servings; Prep Time: 40 minutes; Cook Time: 40 minutes; Total Time: 1 hr. 20 minutes.
To view this online, click here.
Ingredients
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained and chopped
1⁄2onion, chopped
1 (4 ounce) can green chilies, drained
1⁄4 teaspoon oregano
salt and pepper
10 -12 flour tortillas
Topping
1 (10 1/2 ounce) can cream of chicken soup
1⁄4 cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese
Directions
Mix together first 7 ingredients.
Add salt and pepper to taste.
Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
Pour evenly over enchiladas in casserole dish.
Sprinkle with shredded cheese.
Bake at 350 degrees for 30-40 minutes.
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