Chicken with Mushrooms and Onions
2 boneless and skinless chicken breasts
1 medium onion sliced into rings
4 fresh mushrooms sliced
2 slices of provolone cheese
Broil chicken breasts for about 15 minutes or until done.
While they are under the broiler sauté's onion rings and sliced
mushrooms in butter until softened.
Spoon onion and mushroom mixture onto the chicken breasts and
top each with a slice of provolone cheese.
Place under the broiler for about 3 - 5 minutes until melted
and browned to your liking.
Cheesy Chicken Rolls
1/2 cup Mozzarella cheese-- shredded
2 1/2 ounces Mushrooms, sliced -- drained
1/4 cup Yogurt, full-fat plain
1 tablespoon Chives -- snipped
1 tablespoon Parsley -- snipped
1 tablespoon Pimento -- chopped
12 ounces Chicken Breast -- 4 halves
1 tablespoon Fine dry Breadcrumbs made from LC bread
1/8 teaspoon Paprika
1 tablespoon Yogurt, full-fat, plain
In a small bowl combine cheese, mushrooms, the 1/4-cup yogurt,
chives, parsley, and pimento.
Place 1 chicken breast half, boned side up, between 2 pieces
of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat
mallet to 1/8" thickness.
Remove plastic wrap. Repeat with remaining chicken.
Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half. Fold
in the sides and roll up.
Arrange rolls seam side down in a 10x6x2" baking dish.
Combine breadcrumbs and paprika.
Brush chicken with the 1-tablespoon yogurt; sprinkle with crumb
Bake in 350° oven for 20-25 minutes or until chicken is tender
and no longer
1 1/2 pounds hamburger
1/2 cup finely chopped onion
2 teaspoons prepared mustard
1 1/2 teaspoon salt
1/4 teaspoon pepper
12 slices bacon
Roll into patties the shape of hot dogs and wrap a slice of
bacon around each, spiral fashion.
Broil three inches from heat source until cooked to taste.
Crab Meat Bacon Rolls
Makes 18 rolls
1/4 cup tomato juice
1 egg well beaten
1 can (1 cup) crab meat drained and flaked
1/2 cup crushed pork rinds or LC bread crumbs
1 tablespoon chopped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
9 slices bacon cut in half
How to cook:
Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon
juice and seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten
with toothpick. Grill for about 10 minutes, turning often to brown evenly
Cheese-Crusted Chicken With Cream
4 Pounds Broiler-Fryer Chicken
1Tablespoon Butter -- melted
5 Ounces Gruyere Cheese -- shredded
1 Tablespoon Dijon Mustard
3/4 Cup Whipping Cream
Remove chicken neck and giblets; reserve for other uses. Pull
off and discard lumps of fat. Rinse chicken inside and out,
then pat dry. Brush skin with butter. Place chicken, breast
up, on a rack in a 12- by 15-inch roasting pan. Roast, uncovered,
in a 375 degree oven until a meat thermometer inserted in thickest
part of thigh (not touching bone) registers 185 degrees, or
meat at thighbone is no longer pink (cut to test), about 1 hour.
Using poultry shears or a knife, cut chicken into quarters.
pieces, skin side up and slightly apart, in a shallow ovenproof
serving dish (use a 9-by 13-inch rectangular or 12- to 15-inch
oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven
and turn off heat.
Skim and discard fat from pan drippings. Stir in mustard and
3/4 cup of the cream; bring to a boil over high heat and boil,
stirring, until shiny bubbles form 3 to 4 minutes. Remove from
heat, add remaining 1/2 cup of cheese, and stir until cheese
is melted and sauce is smooth (if necessary, thin sauce with
a little more cream). Keep sauce warm. Broil chicken 4 to 5
inches below heat until cheese is bubbly, about 1 minute. Pour
sauce around chicken.
Spicy Brazilian Grilled Chicken
4 tablespoons cooking oil
3 garlic cloves, minced
1 3-4 lb chicken, quartered
3/4 teaspoon salt
Fresh-ground black pepper
1 onion, chopped
1 tablespoon ginger
2 minced jalapeño peppers, seeds and ribs removed
1 1/4 cups canned crushed tomatoes
1 cup canned unsweetened coconut milk
2 tablespoons chopped cilantro or parsley
Start the BBQ. In a shallow dish, combine 3 tablespoons of the
oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the
salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil until just
done, about 10 minutes per side for the breasts, 15 for the legs.
While the chicken is grilling, heat the remaining tablespoon
oil over moderately low heat in a medium saucepan. Add the onion and cook, stirring occasionally, until translucent - about
5 minutes. Add the remaining garlic, ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add tomatoes, coconut
milk and remaining 1/2 teaspoon salt and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened,
about 5 minutes. Stir in the cilantro and serve with the chicken.
1-1/2 lbs mahi-mahi fillets
Salt and freshly ground pepper
1 cup whole salted macadamia nuts
1 cup unsweetened coconut milk
1. Preheat oven to 350°F.
2. Rinse mahi-mahi and pat dry. Cut diagonally into 4 1" wide
pieces. Place pieces in 12-1/2" x 8-1/2" baking dish in single layer. Rub with salt and pepper.
3. Divide the macadamia nuts and sprinkle half on fillets. Pour
the coconut milk around the fillets.
4. Bake 18 minutes or until opaque. Chop the remaining nuts
and sprinkle over fillets. Serve immediately.
Selection: Mahi-mahi is typically sold, fresh or frozen, as
steaks or fillets. Mahi-mahi fillets may be recognized by the row of red spots in the flesh. Plan to buy 1/3 pound fillets
or steaks per serving.
Preparation: Mahi-mahi has firm, large-flaked, sweetly moist
flesh. For the mildest flavor, remove the skin and cut away the dark, lateral line before cooking. It may be prepared by virtually
CHILE POBLANO WITH VERDE SAUCE
1 Chicken, Boiled And Shredded(0)
8 Fresh Poblano Chiles
16 Ounce(s) Grated Mozzarella (0)
2 Cup(s) Verde Sauce
4 Ounce(s) Fresh Tomatillos(4)
7 Chiles **
1 Chopped Onion (4)
1/2 Teaspoon Salt(0)
1/2 Teaspoon Splenda(0)
1 Teaspoon Garlic Powder(0)
Water, 1/2 To 1 Cup
** Let the number of hot chiles depend on the hotness of the
VERDE SAUCE: Boil tomatillos for approximately 15-20 minutes.
with cold water. Peel outer brown skin off. In a blender, blend
ingredients until smooth. Set aside until needed. Preheat oven
350øF. In a large pot, boil whole chicken with salt, pepper,
oregano and 1 whole bay leaf for 40 - 45 minutes until chicken
off bone. Remove skin. Cool. Shred chicken. Blanch chiles in
water. Peel off outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese.
chiles in a 9" X 13" baking dish. Cover chiles with verde sauce.
Sprinkle with grated cheese. Heat in oven for 20 minutes.
2 1/2 Pound(s) Chicken breasts,thighs and-legs,skinned
14 1/2 Ounce(s) Can Mexican style stewed-tomatoes
8 Ounce(s) Can tomato sauce
7 Ounce(s) Can diced green chilies
1/2 Teaspoon(s) Cumin
1 Clove garlic, minced
2 Zucchini, sliced
Salt and black pepper
Combine all ingredients except zucchini, salt and black pepper
in a 4
quart pot. Cover and simmer 45 minutes. Add zucchini and salt
black pepper to taste. Cover and simmer 15 minutes more. Serve
cauli-rice if desired
Makes 4 to 6 servings.
1 8oz can sauerkraut
1 pound ground beef
1 12oz can corned beef broken apart
1/2 tsp garlic-minced 4 oz Swiss cheese. Slices or shredded
2 tsp horseradish
Small amount of ketchup
4 Tbls thousand island dressing.
Rinse drain and coarsely chop sauerkraut. Crumble ground beef.
In a large bowl place sauerkraut ground beef corned beef egg and garlic. Mix until well blended. Pat 1/2 of the mixture into
a shallow 1 1/2 quart baking dish forming a slight rim along outer edge of dish.Place cheese over meat mixture in baking dish.
Pat remaining meat mixture on top to seal in the cheese.In a small bowl mix ketchup thousand island dressing and horseradish.
Spoon evenly over top. Bake uncovered in a preheated 375 degree oven for 45 minutes or until firm to the touch. I make a little
extra of the topping and use it to dip my meatloaf in.Total carbs=3g per serving
FILET MIGNONS STUFFED WITH HERBED CHEESE
This is quick, easy and elegant. The steaks take a few minutes
longer to cook than usual because of the stuffing. The recipe can easily be doubled.
2 beef tenderloin steaks, about 6 ounces each
1 teaspoon finely minced garlic
1 tablespoon mild goat cheese
2 tablespoons ricotta salata cheese (can use feta or similar
1/2 teaspoon dried thyme leaves
1 teaspoon plus 2 tablespoons chopped fresh parsley
Salt and pepper to taste
2 tablespoons olive oil
1 cup dry red wine
With a small sharp knife, cut a 2-inch slit in one side of each
steak, then move the knife around the center to make a pocket, being certain not to cut through the other sides. In a small
bowl combine the garlic, cheeses, thyme, 1 teaspoon parsley, salt and pepper, using the back of a spoon to smooth the cheeses.
Stuff each steak with the cheese mixture. If necessary, use butcher's twine to tie the steaks around the perimeter to hold
together. Season with salt and pepper. Heat a medium skillet over high heat. Add the steaks and sear about 3 minutes per side.
Reduce heat to medium and sauté an additional 3 minutes for medium-rare. Remove from pan. Increase heat to high; add wine
and cook until reduced by about one-third. Return steaks to pan with any accumulated juices and turn a few times to heat and
coat with sauce. Place steaks on individual serving plates and let rest a few minutes. (Remove twine if used.) Sprinkle
sauce with the remaining parsley. Drizzle over steaks and serve immediately.
You may use any soft cheese you like. If you want to keep it mild, use all goat cheese. For a sharper flavor use all ricotta
salata or feta, both of which are rather salty so you might want to omit the salt in the mixture.
PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE
This recipe came from an issue of Bon Appetit. It is good, quick,
and easy. Try it.
8 boneless pork loin chops, pounded to 1/3-inch thickness
2 tablespoons minced fresh sage or 2 teaspoons dried
Salt and pepper to taste
2 tablespoons butter
1 cup chicken stock or low-salt canned broth
2 tablespoons SF Maple flavored syrup
2 tablespoons coarse-grained mustard
Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon
of dried sage, salt and pepper. Melt butter in large skillet over high heat. Add pork and cook until browned on both sides
and cooked through, about 1-1/2 minutes per side. Transfer pork to plate. Add broth, maple syrup, mustard and remaining sage
to drippings in skillet. Boil until syrupy, scraping up browned bits, about 5 minutes. Reduce heat to low; return pork and
any accumulated juices to skillet and cook just until heated through, about 1 minute. Serve pork with sauce.
BAKED CHICKEN THIGHS WITH LEMON AND PARMESAN
Juice of 1 lemon
1/4 cup dry vermouth
1 teaspoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon rubbed sage
2 large garlic cloves, minced
8 small chicken thighs
3 tablespoons freshly grated or shredded Parmesan cheese
Salt and pepper to taste
Preheat oven to 400° F. Whisk together the lemon juice,
vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle
with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately.