Sunday, May 3, 2009

BBQ Salad

Yup, that's right! BBQ Salad! This is an amazing recipe that even makes a great main dish. Don't forget to check out our vinegarette recipe.

Ingredients:
Raspberry Vinegarette (see recipe)
French Bread
2 Tomatoes
1 Red Onion
Greens of your choice, we like the spring mix.
4 Tbsp Butter
4 tbsp olive oil
6 cloves garlic diced

Directions:

Slice bread into 1 inch slices. Slice tomatoes and red onion into 1/2 inch slices. melt butter with garlic in either microwave or on bbq cook top. Add olive oil to the butter and garlic once melted. Using a brush, brush on garlic butter to sides of bread, tomatoes and onion while BBQ on highest heat setting on your grill. The goal is to sear the outside. Once items are browned pull off grill and cut into 1 inch cubes. To serve first set bread down, then top with greens, followed by tomatoes & onion. If you would would like to add meat simply grill it to your liking and add on top. This is a great summer twist on the usual table salad.

(Makes 4 servings)

Turkey Penne w/Sun-Dried Tomatoes

Ingredients:
8 oz penne pasta, cooked
1 c cubed turkey, cooked
8 oz reduced-fat cottage cheese
15.5 oz jar olive oil based marinara sauce
3 egg whites, lightly beaten
2/3 c grated Parmesan cheese
1/2 t pepper
2 T soy sauce
4 t sun-dried tomatoes, cut into thin strips
1/4 c diced mushrooms
1/8 t garlic powder
2 T Italian seasoning

Directions:
Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Combine all ingredients in a large bowl and mix well. Pour into casserole dish and bake 25-30 mins or until top is lightly browned and sauce is bubbly. (Makes 4 servings)

Savory Baked Kugel

Ingredients:
8 oz egg noodles, cooked
2 10-oz packages frozen chopped spinach, defrosted & drained
2 T butter, softened
1 c chopped onion
1 egg, beaten
3 egg whites, beaten
1 c reduced-fat sour cream
1 c reduced-fat mozzarella cheese, shredded
1 c reduced-fat cheddar cheese, shredded
salt & pepper

Directions:
Preheat oven to 350 degrees. Coat a 3-4 quart casserole dish with cooking spray. Place the cooked noodles in a large bowl and add the rest of the ingredients. Toss to mix. Pour mix into prepared casserole dish, cover, and bake for 30 mins. Uncover and bake 15 more mins.

*I like to add shredded or cubed chicken or turkey.

Saturday, May 2, 2009

Chicken with Mushrooms and Leeks

Ingredients:
8 bone-in, skin-on chicken thighs, trimmed of excess fat
Salt & pepper
1 t oil
1 T unsalted butter
10 oz white mushrooms, sliced
2 leeks, white and light green parts only, chopped into 1/4 inch pieces
1/3 c white wine
3/4 c chicken broth
1 1/2 T minced fresh tarragon
1 c crumbled goat cheese
4 servings of cuscus

Directions:
Preheat oven to 400 degrees. Dry chicken and season with salt and pepper. Heat oil in large skillet over high heat until shimmering. Cook chicken skin side down until skin is deep brown and crisp, 10-15 mins. Turn chicken over, reduce, heat to medium-high, and cook until second side is lightly browned, about 3 mins. Transfer chicken to baking dish and place in oven while making sauce. Bake chicken until cooked thoroughly, 6-8 mins.

Discard fat in skillet. Melt butter in skillet over high heat until foaming. Add mushrooms and leeks and cook until mushroom liquid evaporates, about 5 mins. Add wine and cook until almost evaporated, about 1 min. Add broth and 1 T tarragon and simmer until slightly thickened, about 5 mins. Whisk in goat cheese and simmer until thickened, about 1 min. Add remaining tarragon and season with salt and pepper.

Return chicken to skillet and turn to coat with sauce. I like to serve this with cuscus.

Baked Cod w/Crunchy Lemon-Herb Topping

Ingredients:
1 T unsalted butter
24 Ritz crackers, crushed into course crumbs
2 T minced fresh parsley
3 T mayo
2 minced garlic cloves
1 t grated lemon zest + 1 T juice
4 skinless cod fillets
Salt & pepper
Lemon wedges for garnish

Directions:
Preheat oven to 450 degrees. Grease baking sheet with butter, toss crackers and 1 T parsley in medium bowl. Mix remaining parsley, mayo, garlic, lemon zest and juice together in a small bowl.

Pat fish dry then season with salt and pepper. Place on buttered baking sheet, spacing pieces about 1/2 in. apart. Brush tops and sides with mayo mixture, then press cracker crumbs into mayo mix.

Bake until crumbs are golden brown and fish is flaky, about 15 mins and serve with lemon wedges.