Tuesday, February 26, 2013

Chicken with Leeks and Peppers

 Chicken with Leeks and Peppers

2 medium uncooked leeks, trimmed and sliced
2 medium green peppers (can use red or orange for more color)
1 Tbsp plus 2 tsp olive oil, divided use
2 tsp rosemary, crushed
1/8 tsp salt
1/8 tsp pepper
1 1/2 pound uncooked boneless, skinless chicken breasts (six pieces)
1 Tbsp balsamic vinegar

Slice the leeks, separating the rings, and place in a collander.  Rinse and drain well.   Add to the sliced peppers in a large mixing bowl. Add the 2 tsp olive oil, rosemary, salt and pepper.  Mix to coat the vegetables and put in an 9 x 13 baking dish sprayed with oil.
Place the remaining 1 Tbsp olive oil in a skillet and heat on medium.  Add the chicken breasts and brown lightly on both sides. 
Place the chicken on top of the vegetables in the baking dish.  Brush the chicken with the balsamic vinegar.
Bake at 350 for 30 minutes or until the chicken is done.

This recipe makes 6 servings, 1 breast and about 3/4 cup of the vegetables.

Spaghetti Squash Bake

Spaghetti Squash Bake
1 spaghetti squash, about 1 pound
2 Tbsp vegetable oil
1 cup chopped onion
1 1/2 cup diced fresh tomatoes
3/4 ounce feta cheese
2 tsp dried basil


Cook squash by cutting in half and placing cut side down in a baking dish with 1 inch of water.  Place in microwave and cook 10 minutes or until the squash is soft.   I used a grapefruit spoon (serrated edge) to scrape the squash from the skin and make the spaghetti type strands. 
Mix together the onions, tomatoes, squash and basil.  Spread in an 11 x 7 baking dish.  Sprinkle the feta cheese over the mixture. 
Bake at 350 for 20 minutes or until heated through.

Cheesy Broccoli Soup

 Broccoli Cheese Soup - original recipe was found at Allrecipes.  I made just a couple changes.

1 cup onion, diced
6 Tbsp margarine
1/3 cup flour
salt and pepper to taste (I did not use much)
4 cups skim milk
3 cups chicken broth
2 cups broccoli, diced
1/2 cup chopped celery
1 pound Velveeta (I used the 2 % milk variety)

In a stock pot, saute the onions in the butter on medium heat. Add the flour, salt and peppr and stir to make a paste. Add the milk slowly, stirring with a whisk. Cook on medium high until bubbly and thick, stir often to prevent it from sticking to the bottom of the pot.

Broccoli and celery boiling in chicken broth.
Meanwhile, in a smaller pan, bring the chicken broth to a boil.  Add the celery and broccoli.  Cook about 5 minutes or until tender.  

 Add the broccoli and celery to the milk mixture.  Mix well.
Cut the Velveeta into cubes and add to the mixture.  Stir constantly to prevent sticking.  Heat until the cheese is all melted. 

This recipe made about 8 one-cup servings.

Tuesday, February 19, 2013

BBQ Chicken Pizza

BBQ Chicken Pizza

4 individual pizza crusts or tortillas (I have a pizza recipe here that I use to make individual crusts, partially cook them and freeze - so easy!)
1 cup shredded chicken breast (See note below)
1/2 cup barbecue sauce
4 ounces provel cheese, shredded
1/2 small red onion, diced

Preheat oven to 400 F.  In a bowl, mix the chicken and barbecue sauce.  Divide the chicken evenly among the crusts.  Divide the cheese and onion among the crusts.
Bake at 400 for 10 minutes or until the cheese is melted and crust is lightly browned.  I place the pizza crusts directly on the oven rack as I like crisp crust.  If you prefer softer crust, place on a baking sheet or pie plate.

An easy way to shred chicken if you have a Kitchenaid mixer - boil the chicken in enough water to cover.  While the chicken is still warm place in the Kitchenaid mixing bowl and using the flat paddle, turn on the lowest setting.   Let it 'mix' until the chicken is shredded. 

Sunday, February 10, 2013

Veggie pizza and parmesan tomatoes

Veggie Pizza

1 individual pizza crust ( I have a couple pizza dough recipes here  - use either dough and make rounds in pie plates for individual servings)
roma tomato, thinly sliced
fresh spinach - enough leaves to cover the pizza
1/2 medium yellow bell pepper
several slices of onion
1/4 cup mozzarella cheese

(You can add some sauce if you like - I did not)

I make the individual pizza crusts in pie plates and bake at 400 for 10 minutes.  They are crisp but not browned.   At that point you can freeze them by placing wax paper between the crusts and putting them in a container or large zip-lock bag.   To use a frozen crust, thaw at room temperature while you are preparing the ingredients.
Layer the thnly sliced tomato on the crust in a single layer.  Arrange spinach leaves on top of the tomatoes in a single layer.  Saute the onion and peppers until carmelized (starting to brown). 
Arrange the onions and peppers on top of the spinach.  Sprinkle the cheese on top of everything.
Bake at 400 for 10 minutes or until cheese is melted and crust is starting to brown. 

Parmesan Tomatoes

Grape tomatoes - about 1/2 cup per serving
Olive oil
panko bread crumbs
spices to taste - I used garlic powder and thyme
salt and pepper to taste
Parmesan cheese

Place the tomatoes in a bowl and drizzle with a little olive oil.  Spread in a casserole in a single layer.  It is best if they are touching and fill out the casserole. 
Pour some panko break crumbs in the bowl just used for the tomatoes.   Add the spices and drzzle in some olive oil - not a lot, about a teaspoon for a cup of the bread crumbs.   Using your finger, mask the olive oil into the bread crumbs. 
Spoon the bread crumbs over the tomatoes.  
Place in 400 degree oven for 30 minures.  Remove from oven and sprinkle with some Parmesan cheese.  Serve immediately.

Saturday, February 2, 2013

Dressed Up Poached Egg and Broiled Grapefruit

Poached egg, toast and broiled grapefuit
Dressed Up Poached Egg
1 slice wheat toast
1 Tbsp shredded cheese (I used mozzarella)
1 egg
1green onion, diced, include the greens

Put 1 - 1 1/2 inch water in a saucepan.  Bring to a boil.  Turn down to where there are still small bubbles forming but not rolling. Add 1 tsp vinegar and 2 tsp salt.
Break egg into a small bowl (I use a custard cup).  Holding the bowl just above the water, gently pour egg into the pan.
Let cook about 3 minutes.  If the top of the egg is not totally submerged you can gently spoon the hot water over it.

Meanwhile, place toast on an oven proof plate or a baking sheet.  Sprinkle with the cheese.  Place under broiler until cheese is melted - only takes a minute or so - watch it carefully or it will burn.

Use a slotted spoon to lift the egg out of the water and touch the bottom of the spoon to a paper towel to absorb any excess water (you don't want water logged toast).   I even took the edge of the paper towel and gently touched it to the top of the egg since there was water caught in the folds of the egg. 

Place the egg on the toast and top with the onion.  Salt and pepper to taste. 

I like to cut mine up and stir it all together so the yellow of the egg soaks into the toast - yum!

Broiled Grapefruit
1/2 grapefruit
1 tsp (unpacked) brown sugar, optional

Using a sharp knife cut around the membranes between the sections of the grapefruit. 
Sprinkle the brown sugar on top.
Place under broiler for a minute or two until warm and bubbly.

I have made this with or without the brown sugar and both were delicious.  Just depends on whether you want the added calories.