More Comfort Food - Chicken Pot Pie

     Another family favorite dinner that the girls grew up with was chicken pot pie.  Back in the day, I used lots of butter and even (gasp!) potatoes in this recipe.  Now I make this comfort meal with only one pat of butter and I ditch the starchy potato carbs.  The topping is from a ready made pie crust, but more South Beach Diet friendly would be the use of puff pastry or phyllo.  We still love this on a cold winter day, but have found that using individual souffle dishes lends to better portion control.

 

Ingredients:

 

2 to 3 chicken breasts (good idea to include more and save/freeze for use later)

1 tablespoon butter

3 tablespoons olive oil

1 large onion, diced

6 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 (15 oz.) cans chicken broth

1 (12oz.) package of frozen mixed vegetables, cooked in microwave for 5 minutes

1 prepared package of prepared pie crust dough such as Pillsbury's

Directions

     Place at least 2 or 3 chicken breasts  in a large pot along with some celery, a carrot or two, and an onion to give them a nice flavor.  Cover the breasts with water and heat to boiling.  Turn the heat down and let the breasts simmer for about 20 minutes.

 

     Meanwhile, dice one large onion and saute in 1 tablespoon butter and 3 tablespoons of olive oil until soft.  Add 6 tablespoons of flour and mix it into the onions.

 

      Add 2 (15 oz.) cans of chicken broth to the pan and cook over medium heat, stirring often, until the mixture is like thick gravy.  Cut the chicken up and add it to the pan along with a 12 oz. package of frozen mixed vegetables that has been cooked in the microwave for about 5 minutes. Mix in 1/2 teaspoon salt and 1/4 teaspoon pepper.

     Lay out prepared crust such as Pillsbury's and use the individual souffle dishes to cut out the dough.

 

 

Spoon the chicken vegetable mixture into each dish.

     Place a pie crust top on each dish and bake at 450 degrees for 20 minutes or until the crust is flaky and brown.

Enjoy!

Spinach Cheese Stuffed Pasta Shells - Comfort Food!

This has been a favorite family recipe for years.  The savory sauce is light, tangy and just zings when paired with the satisfying ricotta cheese spinach filling of the pasta.  It was a cold and snowy today – just the right night for this comforting yummy dish!

Spinach Cheese Stuffed Shells

You will need a 12 oz. box of jumbo pasta shells – cook half of them according to the package directions.  A good time to do this would be while sauce is simmering and you are mixing up the spinach cheese filling.

Ingredients for the Sauce:

1 pound ground beef (optional)

1 onion, diced

2 garlic cloves put through a press or ¼ teaspoon garlic powder

1 (15 oz.) can of tomato sauce

1 (15 oz.) can chopped tomatoes

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon oregano

Brown the ground beef and onion or medium low heat and drain the oil.  (This would be a good time to microwave the spinach for the filling – directions are below)  If using fresh garlic add it to beef and cook for 30 seconds before adding the rest of the ingredients.  (If not using ground beef, sauté fresh garlic in about 1 tablespoon of olive oil for 30 seconds and then add the rest of the ingredients) Simmer about 10 minutes or so while you combine the ingredients for the cheese spinach filling and cook the jumbo pasta shells

Ingredients for Spinach Filling
1 pound (16 oz.) ricotta cheese (I use part skim)
1 (10 oz.) package frozen spinach
½ cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon ground nutmeg (optional)

Cook spinach in microwave according to the package directions.  Squeeze/drain the excess water out of the spinach and mix it with the rest of the ingredients.

Directions for constructing this dish:

Stuff each shell with a heaping tablespoon of the filling.

  Arrange the shells in a baking dish.  Spoon the sauce over the stuffed shells.  

Bake at 350 degrees for 50 minutes.

Enjoy!

BBQ, Buffalo Chicken, and Margarita Pizza - Fast!

A few weeks ago, Jenn came back from visiting Caroline with a great recipe for Buffalo Chicken Pizza.  For a few years now, I have really struggled with making pizza. I have tried all kinds of techniques for making the dough - and have failed at all of them!  Whipping up a sauce or slapping down toppings I can do - but making the crust is not my strength.  Jenn had the answer; they used a premade crust and it was even whole wheat at that. So, when I swallowed my pride and used the shrink wrapped crust, I also realized that pizza could now be made very, very easy.  The buffalo chicken recipe is really yummy, and making a reduced fat blue cheese dressing as part of the topping eases some of the guilt. Likewise, the barbecue chicken pizza is equally delicious and using the South Beach diet recipe for BBQ sauce, makes it a bit more healthy. Finally, for garlic lovers, a margarita pizza is included. The blend of basil, tomatoe, and melted fresh mozzerella cheese is just divine!

Barbecue Chicken Pizza

1 prepared pizza crust or pizza dough rolled out and ready to go

¾ cup prepared BBQ sauce (use bottled or diet recipe below)

5 or so thinly cut slices from a red onion

1 cup smoked white cheese sauce as Gouda, shredded

1 cup mozzarella cheese shredded

2 cups chopped, cooked chicken (2 chicken breasts)

1 tablespoon thinly sliced green onions or chopped parsley

 Brush the pizza crust with a little of the BBQ sauce.  Mix the rest of the BBQ sauce with the chopped chicken and spread evenly over the crust.  Mix the two cheeses together and spread them on top of the chicken.  Separate the onion slices into rings and place them on top.  Bake at 450 degrees for 13 minutes.  After baking, garnish the top with chopped parsley or thinly sliced green onion.

South Beach BBQ Sauce – From South Beach Diet Book
1 (8-ounce) can Tomato sauce
2 tablespoons White vinegar
2 teaspoons Chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon Ground mustard
1/4 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1/8 teaspoon Garlic powder

Combine all ingredients together. Refrigerate in a plastic container.

Buffalo Chicken Pizza

1 prepared pizza crust or pizza dough rolled out and ready to go

6 tablespoons of butter or margarine (I used “I Can’t Believe It’s Not Butter”)

6 tablespoons hot pepper sauce such a Frank’s

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 cups diced cooked chicken (2 chicken breasts)

¼ cup of blue cheese dressing (use store bought or the diet recipe below)

1 tablespoon thinly sliced green onions or parsley

Put the margarine and hot pepper sauce in a microwave safe bowl and microwave on high for about 20 seconds.  Stir until completely combined and brush a little on the pizza crust.  Combine the two cheeses and spread them evenly over the top of the crust.  Add the rest of the hot pepper sauce mixture to the chicken and spread it evenly over the top of the cheese.   Drizzle the blue cheese dressing over the top and bake at 450 degrees for 13 minutes.  Garnish with thinly sliced green onions or parsley.

Light Blue Cheese Dressing

½ cup crumbled blue cheese

1 cup light mayonnaise

2 tablespoons plain vinegar

¼ cup reduced fat sour cream

1/8 teaspoon garlic powder

Mix all ingredients together.

Margarita Pizza

1 prepared pizza crust or pizza dough rolled out and ready to go

4 gloves of garlic put through a press

2 tablespoons of olive oil

4 tablespoons washed and thinly sliced basil leaves

1 or 2 ripe red tomatoes, sliced
1 pound fresh mozzarella cheese, sliced

Brush 1 tablespoon of the olive oil on the crust.  Spread the pressed garlic over the crust. Arrange the basil, tomatoes, and tomato slices over the top. Drizzle with the remaining olive oil and bake at 450 degrees for 13 minutes.

A Slice of Sunny Spain

 Pablo, with Vanilla

  

    Earlier this month,  Allison invited her friend Pablo,an exchange student from Spain to stay with us for a few days.  The semester was over and Pablo's plane ticket wasn't until the next Monday, so Allison thought he might enjoy seeing what average American family life was like.  Of course we were all charmed by him and even Vanilla gave Pablo his heart!  It was so interesting to hear from him about Spanish eating habits.  We learned that breakfast in Spain was almost nothing - just a cup of coffee and maybe a piece of toast at most.  Lunch, the main meal, is no earlier than 1:30.  Dinner is served at 9:00, but can often be even later.  Pablo, however, was very gracious and fit right into our three square meals a day schedule.  While he was staying with us, I didn't attempt to serve him anything "Spanish" - I knew I would fall far short of the real thing! Although after he left, I couldn't resist cooking up some "Spanish" dishes our family has enjoyed in the past.  The olive recipe is fabulous as part of a tapas spread and just delicious with some warm, crusty bread to soak up the olive marinade sauce.  The salad is a bright and light side dish that would compliment any meat, but goes especially well with the chicken recipe given below.

 

Marinated Olives - Refrigerated, this will keep for a week - serve at room temperature

Mix all the ingredients together - very yummy!

1 can whole pitted black olives, drained and rinsed

1 small jar Spanish style green olives, drained

2 cloves of garlic, put through a press

2 teaspoons dried rosemary                                                                        

½ teaspoon ground coriander

½ teaspoon thyme

1/8 teaspoon of salt

1/8 teaspoon black pepper

¼ cup sherry vinegar

½ cup olive oil

             Sunny Salad                                                                              

Peel and slice the oranges

2 to 3 oranges

2 avocados

2 to 3 tomatoes

½ cup whole pitted black olives, drained and rinsed

1 small onion, sliced

Seed and chop tomatoes, avocados

2 tablespoons lemon juice

2 tablespoons
 olive oil

Mix everything together - Yum!

Chicken with Paprika and Peppers

4 to 6 boneless, skinless chicken breasts

2 tablespoons Spanish style paprika

2 cloves garlic, put through a press

½ teaspoon salt

¼ teaspoon pepper

Combine the paprika, garlic, salt, and pepper to make a paste and rub it onto both sides of the chicken breasts.  Put the chicken breasts in an oven safe pan and arrange the pieces of the sweet red peppers around them.  Shake a little bit of paprika, salt, and pepper over the red peppers.  Sprinkle the lemon juice over the chicken and peppers and drizzle a bit of olive oil over it as well.  Bake at 350 degrees for about an hour.  Serve by putting some of the baked red peppers over each chicken breast.  It is really good with a dollop of Greek yogurt or low fat sour cream on the side.

Sangria (and Fauxgria) & Sweets

Jenn With Her Fellow Cookie Artists!

  I love the month of December since the girls come home and bring all their friends over for cookie decorating, dinners, and edible gift making.  It is also a great time to get together with my teacher buddies and other special aquaintances.  From past experience, I know my educator friends enjoy a glass of wine or two when they get together, so when several were coming over to my house for a pitch in, I thought sangria might be fun to serve.  I googled sangria recipes and found tons and tons of variations.  All had some type of red wine as the base, and then the variations were endless.  Some had white sugar, some had brown, some had orange juice, and some had ruby port.  I knew I wanted peaches as part of the fruit, so I opted to include a peach juice blend as an alternative to the ingredients I saw in the other recipes.  The ladies all seemed to enjoy the recipe noted here. However, our family's speed is more like fake sangria, which we call"fauxgria" and the recipe for that is here as well.  Also included in this post are some delicious holiday treats - White Chocolate Party Mix and Rolo Pretzel "Turtles".



Great Gifts!

Super Easy Sangria

2 cheap bottles of red wine like “Two Buck Chuck” Cabernet

1 can frozen condensed peach blend juice such as Dole’s Orange Peach Mango

A mixture of 4 to 6 fruits such as apples, peaches, or oranges, sliced if citrus or cut up in chunks

Mix all ingredients together in a glass pitcher.  Pour sangria into glasses, spoon some of the fruit in, and toss in some ice cubes.  Enjoy!

 

 

Fauxgria

6 cans of Fresca

½ can frozen condensed grape juice

½ can frozen condensed peach blend juice such as Dole’s Orange Peach Mango

 A mixture of 4 to 6 fruits such as apples, peaches, or oranges, sliced if citrus or cut up in chunks

Mix all ingredients together in a glass pitcher; the fizz in the carbonated drink will cause “foam”, so it’s best not to add it all at once.  Pour fauxgria into glasses, spoon some of the fruit in, and toss in some ice cubes.  Enjoy!

White Chocolate Party Mix

1 1/2 pounds white chocolate                                                

3 cups Rice Chex

3 cups Corn Chex

3 cups Cherrios

2 cups thin pretzel sticks

2 cups peanuts

1 (12 oz.) package of M&Ms

Put the white chocolate in microwave safe bowl and microwave for 30 seconds.  Stir and microwave in 15 second increments, stirring each time until smooth.  Pour melted white chocolate over the other ingredients and gently stir until all is evenly coated.  Spread the mixture on foil until cool.  The mixture will naturally break apart into pieces as it is placed into containers.

Rolo Pretzel "Turtles"

1 package of Rolo candies (chocolate covered caramel candies)

1 small bag of mini pretzel twists

1 package of pecan halves

Preheat oven to 350 degrees.  Line cookie sheet with foil and place a Rolo on top of each pretzel you place on the cookie sheet.  Bake for 3 minutes.  Upon taking out of the oven, immediately press a pecan on top of each Rolo covered pretzel.  Allow the "turtles" to cool before storing in a covered container.



Food for Fun Times



Walnut Yogurt Spread                                                                     
1 1/2 cups Greek yogurt
1/4 cup crushed walnuts
2 tablespoons finely diced purple onion
2 tablespoons chopped cilantro leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper
2 teaspoons lemon juice
Mix ingredients together and serve with warm pita bread that has been cut into wedges.


Mexican Egg Rolls

2 (10 oz.) pkg of frozen spinach
1 (15 oz.) can of black beans, drained and rinsed                                          

1 (15 oz.) can of whole kernel corn, drained and rinsed                         
1 onion, finely diced
12 oz. shredded pepper jack cheese
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 pound package egg roll wrappers (there are 20 in a package)
Cook the spinach on high in the microwave for 6 minutes and drain the water off. Mix with everything else except the wrappers. Put 3 tablespoons of the filling in each wrapper and roll according to the wrapper package directions as shown in the pictures below. Either fry in oil until each side is brown or spray with Pam or brush with olive oil and bake at 400 degrees for 10 minutes. Cut on the diagonal and serve with ranch dressing and salsa.


Place wrapper on the diagonal and spread the filling lengthwise across the middle



Pull the wrapper up and tuck the bottom corner into the filling

Moisten the sides with a little water and fold them in

Flip the bottom up

Moisten the top corner and fold it down

Avocado Egg Rolls
 ( The dipping sauce is really good! To the recipe given below, I add 1/4 teaspoon each of coriander and cardamom to this - also I use tamarind concentrate but lemon juice could be substitued.  I leave out the sugar and never mess with the beaten egg.)
Avocado Eggrolls Recipe from http://www.recipesecrets.net/blog/recipes/copycat-cheesecake-factorys-avocado-eggrolls/
"These are incredibly delicious!! Just like the ones at Cheesecake Factory! For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven".

2-4 servings

Egg Rolls

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Egg Rolls
Stir together avocado, tomatoes, onion, cilantro, and salt.
Distribute filling evenly on the center of each egg roll wrapper.
Fold one corner up, 1/4 of the way over the filling.
Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
Repeat with the remaining wrappers.
Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
Drain on paper towels.
Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Dipping Sauce
Combine vinegars, honey, tamarind in a microwave safe bowl. Stir until tamarind is dissolved completely.
Microwave for 1 minute.
Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
Pour mixture into a bowl and stir in oil.
Cover and refrigerate until ready to use


 Any Kind of Bean Dip!
1 (15 oz.) can of beans (garbanzo, great northern, black

 - what ever you have on hand)                                                               
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 or 2 tablespoons of lemon juice (depends on how lemony you like it)
1/4 teaspoon ground cumin (optional)
Mix all the ingredients up in a food processor (or mash them with the bottom of a glass). Drizzle with a little olive oil and a sprinkle of something red like paprika or chili powder. Serve with warm pita bread cut into wedges.

Thanksgiving

For my girls - our family recipes...

 

Grandpa Kane's Stuffing

1/2 cup melted butter (1 stick, not the unsalted kind)
1 onion, diced
1/2 cup diced celery

8 cups of bread, cut into 1/2 inch cubes (I like to use half whole wheat/half white)
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

 1 pound sausage, cooked and drained

 1 teaspoon poultry seasoning
 1 tablespoon fresh or 1 teaspoon dried of thyme or sage

 (You could also add sauted mushrooms, nuts, dried fruit, etc.)

Saute the onion and celery in the butter over low heat until they are very soft. Put bread cubes in a large bowl and pour the onion and celery mixture over them. Add the seasonings, sprinkle with the chicken broth, and gently toss the bread cubes along with the sausage.
Right before putting the turkey in the oven, stuff it. (Do not stuff ahead of time) Or, put the stuffing into a buttered baking dish and bake in a preheated 350 degree oven about 30 minutes.

Vegetable Trio With Zippy Sauce

1 cup mayonnaise

2 hard boiled eggs chopped (optional)

3 tablespoons lemon juice

2 tablespoons minced onions

1 teaspoon prepared mustard (I use Dijon)

1/4 teaspoon bottled hot sauce (I use Frank's)

1 teaspoon worcestershire sauce

10 ounces each frozen peas, green beans, and lima beans

Cook the three different vegetables and drain them. While they are cooking mix all the sauce ingredients together and slowly heat until just hot. Pour over the cooked vegetables.

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Broccoli Cheese Casserole

   (Adding 2 cups of chopped cooked chicken  makes this a main dish) 

10 oz. frozen broccoli

 2 cups shredded cheddar cheese

1 can cream of mushroom soup

Mix broccoli, 1 cup of the cheese and soup together.  Put in an oven safe dish. Bake at 350 for about 40 minutes.  Then top with the remaining one cup of cheese and bake another 10 minutes.

 

Basic Cranberries

1 (12 oz.) package of cranberries

1 cup sugar

1 cup water

 Rinse and drain the cranberries.  Put in a pan along with the sugar and water.  Bring to a boil, slightly reduce the heat and cook for ten minutes, stirring every so often. The berries will pop open.  Pour into the serving dish and let the cranberries cool a bit before you place it in the refrigerator. They will keep for one week.

Kane Sweet Potatoes

4 to 6 regular sized sweet potatoes

1/4 cup margarine

1/4 cup orange juice

1/2 cup minature marshmallows

 Peel and cut up the sweet potatoes into quarters.  Put them in a large pan with enough water to cover them. Bring them to a boil and turn down the heat to cook them until a fork can go into them. Drain the water and mash the sweet potatoes up. ( You should yield about 4 cups of mashed sweet potatoes). Combine the mashed sweet potatoes with 1/4 cup of margarine, 1/4 cup of orange juice, and 1/4 cup of the minature marshmallows. (In recent years I have actually used 1/4 cup of Splenda instead of the marshmallows).  Place an oven safe dish and bake at 350 for 20 minutes.Top with additional minature marshmallow and put back into the oven until the marshmallows are lightly browned.

Aunt Claire's Chocolate Chip Pie

1 teaspoon baking soda

1 1/4 teaspoons baking powder

1 cup (2-sticks) unsalted butter, softened

1 1/2 cups packed light brown sugar

1/2 cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

3 cups semisweet chocolate chips

2 cups chopped walnuts, optional

　

Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.

In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.



                                                                                                                   

                                                   

      

Ashley's Disgustingly Rich Brownies

4 eggs

3/4 cup of cocoa

2 sticks of butter

1/4 teaspoon of salt

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Smear inside of a 8 or 9 inch pan with shortening. Melt butter over low heat. Watch it to make sure it doesn't burn. In a mixing bowl, stir cocoa and sugar together.  Stir in melted butter. Add eggs and vanilla. Stir again. Add the flour and the salt. Mix until smooth. If you're adding walnuts, add them in now. Spread mixture in the greased pan  and smooth out until evenly distributed.  Bake in a 350 degree oven until brownies begin to pull away from the sides of the pan.  Let cool before cutting.

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