April 20th, 2007 by alice
Tags: Caramelized, Chicken, Pizza, Redion
INGREDIENTS
- 1lbboneless skinless chicken breasts, cooked
- 1tablespooncanola oil
- 1largered onion, quartered & sliced
- 3tablespoonsbrown sugar
- 1 1/2tablespoonsbalsamic vinegar
- 3minced garlic cloves
- 1/2teaspoondried oregano
- 1/2teaspoondried basil
- 1prepared pizza crust
- 7ouncesfeta cheese
- 3tablespoons chopped freshfresh parsley
- 3roma tomatoes, chopped
DIRECTIONS
- Heat oil in a large skilet over medium heat.
- Add onions and stir- cook until transparent.
- Stir in brown sugar, balsamic vinegar, garlic, oregano & basil.
- Continue to stir- cook until liquid has evaporated (about 10 minutes) and onions are caramelized.
- Remove from heat and let cool.
- Preheat oven at 400°F.
- Spread onions over pizza crust.
- Cut chicken into bite size pieces and spread over onions.
- Sprinkle with feta, parsley& chopped tomatoes.
- Bake for 10-15 mintues or until crust is brown and crisp.
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April 20th, 2007 by alice
Tags: Chicken, Chinese, Roast
INGREDIENTS
- 1wholebroiler-fryer chicken
- 1/2cupsoy sauce, i use kikoman light soy
- 1/4cuplemon juice
- 2tablespoonshoney
- 2tablespoonssesame oil
- 1teaspoondry mustard
- 1/2teaspoonground ginger
- 1clovegarlic, minced
- 1/4teaspoonground black pepper
DIRECTIONS
- Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
- Place chicken in a bowl or zip lock plastic bag.
- Pour marinade over it.
- Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
- Turn the chicken over in marinade occasionally.
- Preheat oven to 350 degrees Fahrenheit.
- Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
- Bring marinade to full boil and use to baste chicken every 15 minutes.
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April 20th, 2007 by alice
Tags: Amazing, Cannoli, Fat, Low
INGREDIENTS
- 2pintslow-fat ricotta cheeseor fat-free ricotta cheese
- 1/3cupsugar, to taste
- 1teaspoonorange flower water
- 1/2teaspoonvanilla extract
- 1/2teaspoon gratedlemons, zest of
- 12 four inchwonton wrappers
- cooking spray
- 1teaspooncornstarch, dissolved in
- 1teaspoonwater
- 1tablespoon meltedbutter
- 1tablespoon chopped toastedpistachio nuts
- 12cannoli shells
DIRECTIONS
- The night before place the ricotta in a yogurt strainer or cheesecloth or paper-towel lined strainer over a bowl.
- Drain overnight in the refrigerator.
- Discard the whey.
- Preheat the oven to 400 degrees.
- Lightly spray 12 cannoli tubes with spray oil.
- Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube.
- Glue the opposite corner to the tube with a dab of cornstarch paste.
- Lightly spray the outside of the cannoli with oil.
- Roll the remaining wrappers the same way.
- Bake the cannoli until golden brown and crisp, about 4 to 6 minutes.
- Let cool slightly, then slide the pastry shells off the tubes onto a cake rack and let cool to room temperature.
- Brush with the melted butter.
- Prepare the filling.
- In a large bowl combine the drained ricotta, sugar, orange flower water, vanilla, and lemon zest and whisk to mix.
- Correct the sweetness, adding sugar or orange flower water to taste.
- Transfer the filling to a piping bag fitted with a 1/2 inch star tip.
- The recipe can be prepared several hours ahead to this stage.
- Just before serving, pipe the ricotta mixture into the pastry shells, adding filling from each end.
- As you withdraw the piping tube, make a rosette at each end.
- Sprinkle the ends with chopped pistachios and serve at once.
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April 20th, 2007 by alice
Tags: Chicken, Classic, Creamushroom, Sauce, Scalloped
INGREDIENTS
- 4cups dicedcooked chicken
- 3cups softfine breadcrumbs
- 1 1/2cupscooked brown riceor white rice
- 3/4cup finely choppedonions
- 3/4cup finely choppedcelery
- 1/3cup finely choppedred bell peppers or1 (2ounce)jardiced pimentos
- 3/4teaspoonsalt
- 3/4teaspoonpoultry seasoning
- 1 1/2cupschicken broth
- 1 1/2cupsmilk
- 4eggs, well beaten
-
- 1 (10 1/2 ounce)cancream of mushroom soup
- 1/4cupmilk
- 1cupsour cream
DIRECTIONS
- Preheat oven to 350°F.
- In large bowl, combine all ingredients, except for Creamy mushroom Sauce.
- Stir to combine.
- Spoon into a buttered 9×13 inch baking dish.
- Bake, uncovered, for 50-60 minutes or until a knife inserted comes out clean.
- Cut into squares to serve.
- Creamy mushroom Sauce: In sauce pan, combine soup, milk and sour cream.
- Heat through until hot, but do not boil.
- Spoon over chicken squares.
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April 20th, 2007 by alice
Tags: Garbanzo, Quick, Salad, Simple, Tuna
INGREDIENTS
- 2 (16 ounce)canschickpeas, drained(garbanzo beans)
- 1 (9 ounce)cantuna
- 1/2cup finely choppedcelery
- 1/4cup finely choppedonions
- 2tablespoons choppedfresh parsley
- 1/3cupbalsamic vinaigrette
- 1/4teaspoonsalt
- 1/4teaspoonpepper(freshly cracked if you have it)
- 1mediumtomato, diced
DIRECTIONS
- Combine all ingredients in a bowl.
- For best results let it marinate at least one hour before serving.
- See I said it was simple.
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