Saturday, February 27, 2010

oven roasted broccoli

As you know...not a fan of broccoli I found this recipe from Taste of Home & I was really impressed, this was fantastic! I couldn't even tell it was broccoli - they tasted like french fries! Yummmm I will def be making this more often as a side dish, and who doesn't like Panko....Brilliant! I served with roasted salmon (lemon juice, fish seasoning, pepper, and lemon pepper on 400 degrees for 18 minutes)

~1 pound broccoli, rinsed and trimmed
~2 tablespoons olive oil
~2 cloves garlic, minced
~1/2 teaspoon kosher salt
~1/4 teaspoon freshly ground black pepper
~1/3 cup panko bread crumbs
~1/4 cup finely grated Parmesan or sharp Cheddar


Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. (I skipped this step and just combined Panko with all other ingredients) Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan (I used baking sheet sprayed with olive oil), place in the oven and roast just until the broccoli is tender, approx 10-15 minutes (I cooked at 400 for 18 minutes with Salmon) Just make sure half-way to flip broccoli or stir). Remove from the oven, toss in the cheese and serve immediately.

Friday, February 26, 2010

creamy tomato pasta

Well you know I have a love affair with pasta...and Chad was not going to be home for dinner so...I decided to make this, because I didn't have any energy to go out and pick something up & I had to make do with whatever I had in the cupboards. I didn't have a jar of pasta sauce, so I used a can of diced tomatoes to start. This was really easy & definitely hit the spot! I also really wanted to use my new freeze dried spices I found up north at a Glen's supermarket....hello?! I have never seen these at my Kroger...these are the best invention I dont have to waste $4 bucks on a bunch of parsley or basil, because I only use about a 1/4 of it and it goes bad....seriously try to find these if you can, I bought the parsley & basil since that is what I use most in my recipes, but also contemplated the sage & dill because you dont even have to refrigerate them & 1tsp of freeze dried is = to 1 tsp of fresh.
ingredients: serves 2
~1/2 box of whole wheat pasta (I used Barilla While Wheat shells)
~10.4 oz can of diced tomatoes
~1/2 c. cooking wine or sherry
~1/2 c. chopped onion
~1 tsp. fresh basil
~2 garlic cloves, minced
~1 tbsp. light butter
~4oz. cream cheese (I used 1/3 less fat)
~1/4 c. Parmesan cheese
Cook pasta according to package.
In saucepan add butter and melt. Add minced garlic & onion and cook until tender. Add white wine and wait until it boils. Add in the diced tomatoes, cream cheese, basil & parmesan cheese. Boil and reduce to simmer for approx 2 minutes & serve over pasta. Enjoy!!

Wednesday, February 17, 2010

Pecan Crusted Chicken & Roasted Carrots with Feta & Parsley

This was one of the best dinners I have made in awhile! The roasted carrots were awesome, so I am thinking I can use this same recipe to make other veggie sides as Broccoli!
Adapted from Eating Well

~4 boneless, skinless chicken breasts, (1-1 1/4 pounds), (I used 3 large)
~1/2 cup pecan halves or pieces
~1/4 cup plain dry breadcrumbs (I used Panko)
~1 1/2 teaspoons freshly grated orange zest (I used lime zest)
~1/2 teaspoon salt
~1/4 teaspoon ground chipotle pepper, (see Note) (I used Chili powder)
~1 large eggwhite
~2 tablespoons water
~2 tablespoon canola oil

Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

Place pecans, breadcrumbs, orange zest (lime zest), salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.

Pre-Heat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on the outside, 2 to 4 minutes per side. Transfer to a baking sheet & cook in oven for 25-30 minutes.

Roasted Carrots with Feta & Parsley
(adapted from Martha Stewart, March 2010)

~1 pound carrots, sliced on the diagonal (I used baby carrots & sliced on diagnal) 1/4 inch thick
~1 tablespoon extra-virgin olive oil
~Kosher salt and freshly ground pepper
~Crumbled feta cheese (I used reduced fat or fat-free)
~Chopped flat-leaf parsley (I used curly parsley)

Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. (I just placed the cut carrots on baking sheet and added olive oil, pepper & salt & mixed with hands) Scrape the carrots onto a large rimmed baking sheet and roast in the oven for about 25 minutes, until tender and lightly browned in spots.

Transfer the carrots to a bowl. Add crumbled feta, and parsley, toss well and serve!

Monday, February 1, 2010

Chicken Lasagna

Seriously! OMG this was amazing!! Such simple ingredients...but sooooo tasty! If you love lasagna then you have to make this!! . . . I have to go & watch the bachelor now, but I thought I would blog this quick!! ;)
~3 tablespoons butter (I used light butter)
~1/2 cup chopped onion
~1/2 cup chopped green pepper
~3 cups chopped cooked chicken
~1 (4-ounce) jar pimientos, chopped (I subbed with a garlic clove minced)
~1 (8 ounce) can cream of chicken soup
~1 (8-ounce) can mushroom soup (I used cream of broccoli instead)
~1 cup chicken broth (I used unsalted)
~6 lasagna noodles, cooked and drained (I used Barilla no boil - freaking love those things!!)
~6 ounces shredded mozzarella
Preheat the oven to 350 degrees F.
Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.