21 May Grilled Vegetables with Feta

Ingredients:

Vinaigrette:

  • 1/4 cup Balsamic Vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Olive Oil
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Salt
  • 3 Garlic Cloves, minced

Vegetables:

  • 1 pound Zucchini, halved lengthwise
  • 1 Red Bell Pepper, quartered
  • 1 Yellow Bell Pepper, quartered
  • 4 (1/2-inch-thick) slices Vidalia or other Sweet Onion
  • 4 (4-inch) Portobello Caps
  • Cooking spray

Remaining Ingredients:

  • 4 cups hot Cooked Rice
  • 1/2 cup (2 ounces) Feta Cheese, crumbled

Directions:

1.  Prepare grill. To prepare Vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

2.  To prepare Vegetables, combine 1/4 cup Vinaigrette, Zucchini, and Bell Peppers in a large bowl. Brush remaining 1/4 cup Vinaigrette over both sides of Onion Slices and Mushroom Caps. Place Vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until Vegetables are tender and browned. Place Vegetables on a cutting board; cut each Vegetable piece in half. Serve over Rice; sprinkle with Cheese.

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14 May Chicken with Squash and Tomatoes

Ingredients:

  • 1 1/2 pounds Butternut Squash, halved, seeded, and sliced 1/4 inch thick
  • 4 Tomatoes, quartered
  • 4 Cloves Garlic, sliced
  • 3 tablespoons Olive Oil
  • Kosher Salt and Black Pepper
  • 4, 6-ounce Boneless, Skinless Chicken Breasts
  • 1/2 teaspoon Ground Coriander
  • 2 tablespoons Chopped Fresh Oregano

Directions:

  1. Heat oven to 425° F.
  2. On a large rimmed baking sheet, toss the Squash, Tomatoes, and Garlic with 2 tablespoons of the Oil, ½ teaspoon Salt, and ¼ teaspoon Pepper.
  3. Roast the Vegetables until the Squash is tender, 20 to 25 minutes.
  4. Meanwhile, heat the remaining tablespoon of Oil in a large skillet over medium heat.
  5. Season the Chicken with the Coriander, ½ teaspoon Salt, and ¼ teaspoon Pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
  6. Serve the Chicken with the Squash and Tomatoes and sprinkle with the Oregano.

Makes 4 Servings. Per Serving: 361 Calories, 15g Fat, 3g Sat. Fat

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07 May Tomato Gratin

Ingredients:

  • 4 slices Whole-Grain Bread, torn into quarters
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
  • 4 Medium Tomatoes, sliced
  • 1/4 cup chopped Fresh Basil
  • 1/2 teaspoon freshly Ground Pepper
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350°F. Coat a shallow 2-quart baking dish with nonstick spray.
  2. Place Bread in a food processor and pulse until coarse crumbs form. Add Garlic, Oil and Cheese; pulse to combine.
  3. Spread the seasoned Breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes, turn up to 450°F if needed to brown.
  4. Meanwhile, layer Tomato Slices in the prepared baking dish, sprinkling each layer with Basil, Pepper and Salt. If Tomatoes are juicy, drain on paper towels before layering. Bake the Tomatoes for 10 minutes; Sprinkle with the Toasted Breadcrumbs, and bake for 10 minutes more. Serve immediately.

Nutrition

Per serving: 128 calories; Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).

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30 Apr Sweet Pepper Pasta With Kale

Ingredients:

  • 4 cups Whole wheat (8 ounce) package uncooked farfalle (bow tie) pasta
  • 3 cups Roughly Chopped Kale
  • 4 Chopped Green Onions
  • 1 medium Red Bell Pepper, chopped
  • 1 Medium Yellow Bell Pepper, chopped
  • 4 Cloves Garlic, chopped
  • 1 pinch Fresh Basil
  • 1 tablespoon Olive Oil
  • 1 pinch Ground Cayenne Pepper
  • Salt and Ground Black Pepper to taste
  • 8 ounces Feta Cheese, crumbled

Directions:

1.  Bring a large pot of lightly salted water to a boil. Add Pasta and cook for 8 to 10 minutes or until al dente; drain.

2.  Heat oil in a skillet over medium heat. Stir in Red Pepper, Yellow Pepper, Kale, Onion and Garlic. Season with Basil, Cayenne Pepper, Salt and Black Pepper. Cook until Vegetables are tender.

3.  In a large bowl, toss cooked Pasta with skillet mixture. Sprinkle with Feta Cheese to serve.

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24 Apr Roasted Asparagus Salad with Goat Cheese and Bread Crumbs

Ingredients:

  • 1 thick slice Crusty  Bread or 3 thick slices Baguette cut into 1/2-inch cubes
  • 1 pound Asparagus Spears , trimmed
  • 4 tsp. Extra-Virgin Olive Oil
  • Sea Salt and freshly Ground Pepper
  • 1 Tbsp. Lemon Juice
  • 3 ounces fresh Goat Cheese , crumbled
  • Zest of 1 Lemon , removed in long, thin strips

Directions:

1.  Preheat oven to 425°. Arrange Bread Cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

2.  Arrange Asparagus on sheet. Drizzle with 2 teaspoons Olive Oil, and season to taste with Sea Salt and Pepper. Toss to coat. Roast, rolling Asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

3.  Sprinkle Lemon Juice over Asparagus, then scatter Bread Crumbs on top. Drizzle remaining Olive Oil; top with Goat Cheese and Lemon Zest. Season to taste with Salt and Pepper. Serve immediately.

Serves 4

Extra idea: These flavors would also work together harmoniously as a canapé—the Goat Cheese spread thin on Crustless Bread, the Asparagus steamed and sliced thin, the Lemon Zest curled on top.

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16 Apr One-Pot Pasta with Tomato-Basil Sauce

Ingredients:

  • 12 ounces Fusilli Pasta
  • 6 Fresh Diced Tomatoes
  • 1/2 Medium-size Yellow Onion, sliced
  • 4 Garlic Cloves, sliced
  • 1 Tablespoon Fresh Oregano
  • 1 tablespoon Olive Oil
  • 2 cups Chicken Broth
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Crushed Red Pepper (optional)
  • 4 cups Spinach Leaves
  • 1/3 cup firmly packed Fresh Basil Leaves
  • Freshly grated Parmesan Cheese

Directions:

1.  Place first 8 ingredients and, if desired, Crushed Red Pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until Pasta is slightly al dente, stirring at 5-minute intervals.

2.  Remove from heat, and stir in Spinach and Basil. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese. Makes 6 servings

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16 Apr Baked Kale Chips

Ingredients:

  • 12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed- Wash and Dry thoroughly.
  • 1 tablespoon olive oil
  • Salt and Pepper

Directions:

1.  Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.

2.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

3.  The Kale cooks down considerably so what looks like a lot at first goes very quickly. Use Garlic Salt, Lemon Pepper, Parmesan, etc.
Amount Per Serving:   Serving Size: 1 (14 g), Servings Per Recipe: 1, Calories 5, Total Fat 0.5 g

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09 Apr Lemon-Garlic Spinach and Kale

Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • ½ a medium onion
  • 1 garlic clove, minced
  • 4 cups spinach
  • 2 cups kale
  • Juice of ½ a lemon
  • ¼ cup pine nuts, toasted
  • Salt and pepper to taste

Directions:

1. Heat olive oil in a sautéed pan over medium-high heat.  Add onions and cook until translucent.  Add garlic.

2.  Begin to add spinach and kale a little at a time, each time leaving enough room to stir.  As the vegetables cook down and begin to wilt, add more.  Continue until all of the spinach and kale is added.  Let cook for about 7 minutes, or until all leaves are wilted.

3.  Once wilted, take off heat.  Pour lemon juice on top and stir.  Add salt and pepper to taste.  Stir in.  Top with pine nuts.

Nutrition Information:
Serving Size: 100g; Servings: 4 (with Pine Nuts); Calories: 118; Calories from Fat: 79; Total Fat: 9g; Saturated Fat: 1g; If you use 1/4 cup corn rather than the pine nuts, calories  drop to 40 per serving.

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29 Oct Perfect Roast Chicken

Ingredients:

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil

Directions:

1.  Preheat the oven to 425 degrees F.

2.  Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

3.  Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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23 Oct Honey-Butter Baked Chicken

Ingredients:

  • 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
  • 1 tablespoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 6 tablespoons honey
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 1 tablespoon room temperature unsalted butter
  • 1 tablespoon fresh thyme leaves

Directions:

1.  Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.

2.  Season the chicken both inside and out with the kosher salt and black pepper.

3.  In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven.

4.  Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.

5.  Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.

6.  To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately.

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