June 8th, 2007

Chicken Stuffed Tomatoes

Ingredients:

-6 roma tomatoes
-1 cup mayonnaise
-1 cup freshly grated Parmesan cheese
-1 bunch green onions, finely chopped
-1 lb boneless, skinless chicken breast, cooked and chopped

Chicken Stuffed Tomatoes

1. Cut the top off each cherry tomato, and using a melon baller, carefully scoop out the seeds and pulp.
2. Place each tomato upside down on paper towel to drain.
3. Combine the rest of the ingredients in a small bowl.
4. Stuff each tomato with the chicken mixture.
5. Chill in fridge for at least 2 hours to blend flavors.

Chicken Roll-Ups

Ingredients:

-10 pack flour tortillas
-2 tablespoons salsa, any kind
-1 small can of chicken
-2 cups shredded cheddar cheese
-6 ounces sour cream

Chicken Roll-Ups

1. Mix all ingredients except tortillas together.
**You may need to add a little more salsa or a little more sour cream to your tasting.
2. Spread mixture over a tortilla and roll it up cut into bite size pieces.

Baked Stuffed Mushrooms

Ingredients:

Baked Stuffed Mushrooms

-2 lbs. white cap mushrooms, washed and cleaned
-2 cloves garlic, crushed
-1/4 cup unsalted butter
-1 cup celery
-1/2 cup seasoned breadcrumbs
-1/2 cup Parmesan cheese, freshly grated
-1/4 cup fresh parsley, finely chopped
-1/4 cup unsalted butter, melted

1. Heat oven to 375 degrees F
2. Remove stems from mushrooms and chop them finely; set the caps aside
3. Saute stems and garlic in butter over medium heat for about 3 minutes
4. Add celery and saute until it browns; remove from heat
5. Stir crumbs, cheese, and parsley into celery mixture
6. Stuff each cap with 1 teaspoon of mixture
7. Line up stuffed mushrooms on foil covered cookie sheet
8. Brush with melted butter and broil 4 inches from heat for about 5 minutes

Stuffed Chicken Breasts with Tomato Relish

Ingredients:

Stuffed Chicken Breasts with Tomato Relish

-4 large plum tomatoes, seeded and chopped
-2 teaspoons olive oil
-2 teaspoons balsamic vinegar
-1/4 teaspoon salt
-freshly ground pepper
-1 cup packed fresh flat-leaf parsley leaves, finely chopped
-1 garlic clove, minced
-1/2 teaspoon grated lemon zest
-1/4 teaspoon salt
-1/4 teaspoon pepper
-4 (1/4-pound) skinless boneless chicken breasts

1. To prepare relish, combine the tomatoes, oil, vinegar, salt, and pepper in a bowl
2. Cover and let stand at room temperature
3. Preheat the oven to 450 degrees F
4. Spray a baking sheet with nonstick spray
5. Combine the parsley, garlic, lemon zest, salt, and pepper in a small bowl
(the zest of lemon is the peel w/out any of the pith (white membrane)
6. Place the chicken breasts, skinned-side down, between 2 sheets of wax paper
7. Pound the chicken to 1/4-inch thickness, using a meat mallet
8. Remove and discard the top sheet of wax paper
9. Spread the chicken with the parsley mixture
10. Start with the narrower ends and roll each chicken breast around the filling
11. Remove and discard the remaining wax paper
12. Place the chicken, seam-side down, on the baking sheet
13. Bake until the chicken is cooked through, 10-12 minutes
14. Let stand 5 minutes
15. Slice each breast on the diagonal into pieces
16. Serve with the relish

Chicken Quesadillas

Ingredients:

-1 pound chicken breast tenders, chopped
-2 teaspoons salt-free Mexican seasoning
-cooking spray
-1 teaspoon olive oil
-1/2 cup chopped onion
-4 (8-inch) flour tortillas
-1 cup (4 ounces) shredded reduced-fat Cheddar or part-skim mozzarella cheese
-1/2 cup salsa
-sour cream (optional)

Chicken Quesadillas

1. Sprinkle chicken with seasoning
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat
3. Add chicken, and onion; saute 7 to 8 minutes or until chicken is done
4. Remove chicken and onion from pan; wipe pan dry with paper towels. Coat pan with cooking spray. Place over medium-high heat until hot
5. Place 2 tortillas in pan
6. Sprinkle 1/4 of chicken mixture and cheese over 1 side of each tortilla
7. Fold tortillas in half
8. Cook 3 minutes on each side or until golden
9. Repeat procedure with remaining tortillas, chicken mixture, and cheese
10. Cut each folded tortilla into 2 wedges
11. Serve with salsa and sour cream

Zucchini Fritters

Ingredients:

-1 lb of zucchini (about 2 medium sized), coarsely grated
-kosher salt
-ground black pepper
-1 large egg
-2 scallions, finely chopped
-1/2 cup all-purpose flour
-1/2 cup grape seed oil or olive oil
-sour cream

Zucchini Fritters

1. Salt the zucchini with about 1 teaspoon of salt.
2. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels
3. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper
4. Mix to combine well
5. Heat oil in a large skillet over medium heat
6. Cook fritters in two batches
7. Drop six mounds of batter (2 Tbsp each) into the skillet; Flatten slightly
8. Cook, turning once, until browned, 4-6 minutes on each side
9. Transfer to a paper towel-lined plate
10. Sprinkle with salt
11. Repeat with remaining batter.
12. Serve immediately, with sour cream on the side

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Marinated Mushrooms

Ingredients:

-1 (8-oz.) package sliced white mushrooms
-3 tablespoons Italian dressing
-2 medium red bell peppers, sliced

1. Toss mushrooms with dressing in a big bowl
2. Add sliced peppers and marinate for 1 hour

*The longer they marinate, the softer and more flavorful they become

Marinated Mushrooms

Shrimp-Stuffed Avocado

Ingredients:

-8 ounce cooked shrimp, rinsed and drained
-1 tablespoon lemon juice
-1/2 cup finely chopped celery
-2 tablespoons finely chopped green onion
-1/4 cup mayonnaise
-salt and freshly ground black pepper
-2 avocados

Shrimp-Stuffed Avocado

1. In a bowl, combine shrimp and lemon juice
2. Toss to combine
3. Add celery, green onion, mayonnaise and salt and black pepper to taste
4. Mix well
5. Cut each avocado in half and remove pits
6. Place one avocado half on each plate
7. Fill with shrimp mixture and serve immediately

Ricotta Cheese Blintzes

Ingredients:

Crepes
-8 tablespoons (1 stick) unsalted butter
-3/4 cup plus 2 tablespoons milk
-1/2 cup water
-2 large eggs
-1 cup plus 2 tablespoons all-purpose flour
-a pinch of salt
-2 tablespoons olive oil

Filling
-1 (15-ounce) container ricotta cheese
-2 large egg yolks
-1/4 cup confectioners’ sugar
-3/4 teaspoon rum extract
-grated zest of 1/2 orange

Garnish
-2 ounces bittersweet chocolate, in a chunk
-confectioners’ sugar, for sifting

To make the crepes:
1. Cook the butter in a small saucepan over medium heat until it melts and comes to a boil
2. Pour the melted butter into a small bowl and let stand for a few minutes
3. Spoon off the clear yellow clarified butter and transfer it to another small bowl (discard the milky residue in the first bowl)
4. Whisk the milk, water, eggs, and 2 tablespoons of the clarified butter in a medium bowl
5. Whisk in the flour and salt, just until the batter is barely smooth
6. Mix the olive oil into the remaining clarified butter
7. Dip a crumpled paper towel into the butter-oil mixture and use it to coat the inside of a skillet
8. Heat the skillet over medium-high heat until hot, about 1.5 minutes
9. Pour 1/4 cup of the batter into the bottom of the skillet and immediately tilt and swirl the skillet so the batter coats the bottom in a thin layer
10. Cook until the edges look dry and the top is set, about 1 minute
11. Using a heatproof spatula, lift and turn the crepe
12. Cook about 30 seconds
13. Transfer to a plate
14. Repeat with the remaining batter, wiping the pan with butter-oil each time
15. Separate the crepes as you stack them with pieces of waxed paper between
16. Reserve the remaining butter-oil mixture

To make the filling:
1. Mix the ricotta, egg yolks, confectioners’ sugar, rum extract, and orange zest in a medium bowl until combined

Ricotta Cheese Blintzes

To assemble the blintzes:
1. Place a crepe, spotted side up, on the work surface
2. Spread about 3 tablespoons of the filling in a strip about 1 inch from the bottom and sides of the crepe
3. Fold the bottom edge up to cover the filling
4. Fold in the right side about 1 inch, repeat with the left side, and roll up
5. Place seam side down on a baking sheet
6. Repeat with the remaining crepes and filling
7. Cover with plastic wrap and refrigerate until ready to serve, about 2 hours

Ricotta Cheese Blintzes

To cook the blintzes:
1. Preheat the oven to 200 degrees F
2. Heat about 2 1/2 tablespoons of the butter-oil mixture in a large skillet over medium heat until very hot
3. Add 6 blintzes and cook, turning occasionally and adjusting the heat as necessary to keep the blintzes from burning, until the blintzes are crisp and golden brown, about 5 minutes
4. Transfer the cooked blintzes to a baking sheet and keep warm in the oven
5. Repeat with the remaining blintzes and butter-oil mixture

-To serve, grate the chocolate on top, and sift confectioners’ sugar over the blintzes

Dessert Crepes

Ingredients:

-3/4 cup all-purpose flour
-3 large eggs, beaten
-3/4 cup plus 3 tablespoons milk
-2 tablespoons sugar
-pinch of salt
-2 tablespoons melted unsalted butter
-seasonal berries for garnish

Dessert Crepes

1. Whisk together the flour, eggs, milk, sugar, salt, and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream
2. Cover and refrigerate for at least an hour or overnight
3. Heat a crêpe pan or small heavy nonstick skillet over medium-high heat
4. When hot, brush with a light coating of the remaining 1/2 tablespoon butter
5. Ladle about 3 tablespoons crêpe batter into the pan, tilting the skillet to evenly coat the pan with batter
6. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes
7. Using a spatula, carefully turn the crêpe and cook on the second side just until the bottom colors slightly, about 30 seconds
8. Transfer to a plate and cover loosely to keep warm
9. Repeat with the remaining batter
10. Garnish with berries

Avocado Crostini

Ingredients:

-16 square slices baguette or other sourdough bread
-3 tablespoons olive oil
-salt
-pepper
-1 garlic clove, peeled
-8 oz (200 g) cream cheese
-4 avocado halves, each cut into 4 slices
-4 tomatoes, halved
-2 red chili peppers, deseeded and thinly sliced (optional)

Avocado Crostini

1. Preheat the oven to 400 degrees F
2. To make the crostini, place the bread slices on a nonstick baking sheet
3. Brush with 3 tablespoons of oil, and season
4. Bake for 6 minutes, until browned on the edges
5. Rub with the garlic and set the crostini aside
6. Spread the crostini with cream cheese
7. Top with 2 slices of avocado, then tomatoes
8. Sprinkle with the chili peppers, and serve

Tomato Crostini

Ingredients:

Tomato Crostini

-1/2 cup chopped plum tomato
-1 tablespoon chopped fresh basil
-1 tablespoon chopped green olives
-1 teaspoon capers
-1/2 teaspoon balsamic vinegar
-1/2 teaspoon sea salt
-dash of ground black pepper
-1 garlic clove, minced
-4 slices French bread baguette
-olive oil
-1 garlic clove, halved
-4-oz mozzarella cheese

1. Preheat oven to 375 degrees F
2. Combine first nine ingredients and set aside
3. Lightly coat both sides of bread slices with olive oil, and arrange bread slices in a single layer on a baking sheet
4. Bake for 4 minutes on each side or until lightly toasted
5. Rub 1 side of bread slices with halved garlic
6. Top evenly with tomato mixture and sprinkle with cheese

Mango Lassi

Ingredients:

-1 1/4 cups plain yogurt
-1/2 teaspoon lemon juice
-1/2 cup fresh mango pulp
-1/3 cup cold water
-4 tablespoons honey or sugar
-9-10 standard-size ice cubes.

Mango Lassi

1. Blend everything but the ice cubes in the blender until the sugar or honey is dissolved
2. Add the ice and blend until frothy
3. Enjoy!

Fried Calamari

Ingredients:

Fried Calamari

-olive oil for deep-frying
-2 cups all-purpose flour
-2 tablespoons dried parsley
-1 pound clean squid with tentacles, bodies cut into 1/2-inch thick rings
-2 lemons, cut into wedges
-1 1/2 teaspoons salt

1. In a large saucepan, add enough oil and heat over a medium flame to 350 degrees F
2. In a large bowl, mix the flour and parsley
3. Working in batches, toss the squid into the flour mixture to coat
4. Carefully add the squid to the oil and fry until crisp and very pale golden, about 3 minutes per batch
5. Using a slotted spoon, transfer the fried calamari to a paper-towel plate to drain
6. Place the fried calamari and lemon wedges on a clean plate
7. Sprinkle with salt and serve

Rice Stuffed Tomatoes

Ingredients:

-2/3 cup white rice
-1 teaspoon plus 2 tablespoons olive oil
-4 ripe large tomatoes
-3 tablespoons chopped fresh basil
-2 tablespoons chopped fresh parsley
-1 garlic clove, minced
-1/2 teaspoon black pepper
-1/4 cup grated Parmesan cheese

Rice Stuffed Tomatoes

1. Cook rice for 10 minutes
2. Drain and rinse the rice under cold water
3. Preheat the oven to 350 degrees F
4. Cut a 1/2-inch thick slice off the top of each tomato (reserve the tops)
5. Scoop the seeds, pulp, and juice from each tomato into a bowl
6. Place the tomatoes into baking dish
7. Add 1/4 cup of the tomato pulp to the rice and toss to coat
8. Stir in the basil, parsley, garlic, 2 tablespoons of oil, salt and pepper
9. Stir in the Parmesan cheese and season with salt and pepper to taste
10. Spoon the rice mixture into each tomato
11. Replace the reserved tops and bake until the rice is heated through, about 20 minutes
12. Serve hot

Easy-To-Make Crepes

Easy-To-Make Crepes

-1 1/2 cups milk
-1 cup flour
-2 eggs
-1 tablespoon oil
-1/4 teaspoon salt
-4-oz cream cheese, softened
-berries for garnish

1. Combine all ingredients (through cream cheese) and beat with the mixer until well mixed
2. Heat a lightly greased skillet
3. Spoon in 3 tablespoons of the batter and swirl to even the batter out
4. Brown on both sides
5. Repeat, greasing pan occasionally to make 15 total crepes
6. Spread cream cheese evenly on each crepe
7. Garnish with berries

Chocolate Chip Biscotti

Ingredients:

-2 cups all-purpose flour
-1 1/2 teaspoons baking powder
-1/4 teaspoon salt
-3/4 cup sugar
-1/2 cup (1 stick) unsalted butter, room temperature
-2 large eggs
-1 cup semisweet chocolate chips

Chocolate Chips Biscotti

1. Preheat the oven to 350 degrees F
2. Line a heavy large baking sheet with parchment paper
3. Whisk the flour, baking powder, and salt in a medium bowl to blend
4. Using an electric mixer, beat the sugar and butter in a large bowl to blend
5. Beat in the eggs 1 at a time
6. Add the flour mixture and beat just until blended
7. Stir in the chocolate chips.
8. Form the dough into a 16-inch-long, 3-inch-wide log
9. Transfer the log to the prepared baking sheet
10. Bake until light golden, about 30 minutes
11. Place the log on the cutting board
12. Cut the log on a diagonal into 1/2-inch-thick slices
13. Arrange the biscotti cut side down on the baking sheet
14. Bake the biscotti until pale golden, about 15 minutes
15. Transfer to a rack and cool completely