Buffalo Chicken Dip

Taken from my good friend and temptress, Ehme. You can find her recipes at Other People's Recipes.

This dip.... this dip is AMAZING. If you like buffalo wings or dip or anything like that you will not be able to keep your hands or anyone else's off this dip. I dare you to try it.

4 chicken breasts

1 bottle Franks red hot

2 pkgs. cream cheese

1 16 oz blue cheese

8 oz shredded cheddar or jack.

Boil chicken until done. (15 mins) Drain. Cool. Shred. Combine chicken with hot sauce in bottom of baking dish. In saucepan combine cream cheese and blue cheese dressing. Stir over medium heat until cream cheese is melted. Pour over chicken. Bake 20 mins at 375. Sprinkle with cheese and bake ten more minutes.

Eat with Fritos or Scoops or celery sticks.

Gaylord's Mac n Cheese with Truffle Oil

(My name is Gaylord. So this is mine, mine, all mine.)

Do not walk, RUN to your grocery store and make this. You won't regret it. My husband and I recently had a mac n cheese dish at a nice restaurant near Times Sq. with some friends and HOLY MOLY was it good. The new addition? Truffle oil. Lord have mercy. My husband ordered THREE of them - 2 for the table, and 1 all for himself. (He likes cheese.)

I made up my own recipe for it and just made it a couple of days ago. And now I'm sharing it with you. I also doubled this recipe and it made a LOT of it. Oops!

1 1/2 cup uncooked tri-colored orzo
1 1/2 cups grated, slightly packed, sharp cheddar cheese (I might recommend Wisconsin, I used regular sharp cheddar and it was delicious)
1-2 Tbs white truffle oil
2-3 green onions, sliced thinly
2 Tbs (1/4 stick) unsalted butter
2 Tbs flour
3/4 cup milk (I used whole, 2% would be fine too)
3/4 cup canned vegetable broth
salt & pepper to taste

Bring 2 quarts lightly salted water to boil in medium pot. Add orzo slowly, stirring to make sure it doesn't stick to the bottom. Bring back to rapid bowl, stirring, and boil for 8-10 minutes. Discard water, drain orzo.

In another medium pot over medium-high heat, melt 2 Tbs of butter, add flour and whisk constantly for 2 minutes. Add milk and vegetable broth, whisking constantly, and bring to boil. Continue whisking for 2 additional minutes. You will see it begin to thicken.
Add green onions, continue whisking for 2 minutes.

Remove from heat. Add grated cheddar cheese, stirring until all the cheese has melted. Add 1-2 Tbs white truffle oil, stirring until incorporated. Add drained orzo and stir. Add salt and pepper to taste.

Serve immediately or chill and heat up to serve again. Yum!

Lobster Rolls

One of the world's most luscious sandwiches, the lobster roll is an affordable way to stretch and enjoy this premium ingredient. The humble hot dog bun is traditional here, an important component that won't upstage the star. You can make the mayo-based lobster filling up to a day ahead and keep it refrigerated until just before serving

Yield 8 servings (serving size: 1 sandwich)

Ingredients

• 5 tablespoons canola mayonnaise
• 1/4 cup finely chopped celery
• 3 tablespoons minced onion
• 2 tablespoons whole milk Greek-style yogurt (such as Fage)
• 1 1/2 teaspoons chopped fresh dill
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1 pound cooked lobster meat, cut into bite-sized pieces (about 3 [1 1/2-pound] lobsters)
• 2 tablespoons butter, melted
• 8 (1 1/2-ounce) hot dog buns
• 8 Bibb lettuce leaves

Preparation

1. Combine first 7 ingredients in a medium bowl, stirring well. Add lobster to mayonnaise mixture; toss. Cover and chill 1 hour.

2. Brush butter evenly over cut sides of buns. Heat a large skillet over medium-high heat. Place buns, cut sides down, in pan; cook 2 minutes or until toasted. Line each bun with 1 lettuce leaf; top with 1/3 cup lobster mixture.

Nutritional Information

Calories: 272

Fat: 12.3g (sat 3.3g,mono 5.1g,poly 2.9g)

Protein: 16.3g

Carbohydrate: 22.9g

Fiber: 1.2g

Cholesterol: 52mg

Iron: 1.9mg

Sodium: 629mg

Calcium: 105mg

Bill and Cheryl Jamison, Cooking Light, JUNE 2009

Lemongrass Pork on Cool Rice Vermicelli with Herbs

Only one of my favorite dishes of all time! I can't get enough of this dish and now I will be able to make it at home!

Yield 4-6 bowls as a one-dish meal

Ingredients

1 Tbsp Oyster sauce
2 tsp Fish sauce
1 Tbsp Vegetable oil
1 Tbsp Light brown palm sugar
1/2 tsp Ground black pepper
2 stalks Lemongrass, trimmed & minced
1 small Shallot, minced
1 clove Garlic, minced
3/4 lb Pork shoulder, butt, or leg, sliced about 1/8 inch (0.3 cm) thick
1 lb Dried rice vermicelli
1/4 head Green or red leaf lettuce, shredded, about 1/2 inch (1.3 cm) thick
1 small Cucumber, Kirby variety preferred, bite size julienne strips, about 1/8 inch (0.3 cm) thick
1/2 cup Carrots, shredded or fine julienne strips, about 1/16 inch (0.1 cm) thick
1/2 cup Perilla herb, sliced thinly about 1/8 inch (0.3 cm) slices
3/4 cup Peanuts, roasted in dry pan
1 recipe Lime dipping sauce

Preparation

1. Marinate the pork: in a medium bowl whisk together the oyster sauce, fish sauce, oil, palm sugar, pepper, lemongrass, shallots, and garlic. Add pork; massage to coat well. Marinate at least 30 mins, overnight is even better.
2. Cook the noodles. Meanwhile, soak rice vermicelli in room temperature water 15 mins; drain. Cook noodles in 1 gallon (4 L) of boiling water until tender yet resilient, anywhere from 20 seconds to 1 min depending on thickness of noodles. Immediately rinse with cool water; drain well. Form the noodles into 4 to 6 bundles.
3. Set up the bowls: Divide lettuce among serving bowls; top with noodles. Cover, leave at room temperature until needed. The noodles will become a bit sticky but there's no need to do anything - they will loosen immediately when the sauce is added.
4. Cook the pork: Drain any excess marinade from pork. Grill pork slices until browned well and cooked through; reserve. (You may opt to saute the pork instead.)
5. Assemble the noodle bowls: Arrange cucumbers, carrots, mint and cilantro in bowls with noodles. Cut pork into bite size pieces and arrange atop noodles; sprinkle with roasted peanuts.
6. Serve with lime dipping sauce. Divide sauce into 4-6 small bowls (4-6 Tbsp). Each guest pours his sauce over his own dish and mixes before eating.

Tip

To get the desired browning when sauteing, do not stir or move the pork often. Agitating the pork forces out juices that cool down the pan, causing the pan to brown more than the meat itself.

From Southeast Asian Flavors.

Leek and Apsaragus Frittata

I have made this several times and love it! Try adding cherry tomatoes cut in half, face-down around the top of the frittata in a ring for an additional aesthetic and taste sensation! Also, I often substitute Gruyere for Fontina.

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped leeks (white and pale green parts only)
• 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
• 1 cup sliced stemmed shiitake mushrooms
• 8 large omega-3 eggs
• 1 cup diced Fontina cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
  

Preparation

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

From epicurious.com

Red Velvet Layer Cake with Cream Cheese Frosting

Ingredients

Cake

• 2 1/4 cups sifted cake flour (sifted, then measured)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs

Frosting

• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar

• 3 1/2-pint baskets fresh raspberries
• 3 1/2-pint baskets fresh blueberries

Preparation

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

From epicurious.com

Croque Madame

(Slightly adapted from Epicurious)

Makes 2 sandwiches

2 1/2 tablespoons unsalted butter, plus extra for grilling sandwiches
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 cup whole milk
1/8 teaspoon salt
Dash freshly ground black pepper
Dash grated nutmeg
1/2 cup, plus 3 tablespoons shredded Gruyere, divided
4 slices sandwich bread
2 teaspoons Dijon mustard
1/4 pound thinly sliced Black Forest hame
2 eggs

Make sauce:
Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, about 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, about 5 minutes. Whisk in salt, pepper, nutmeg, and 2 tablespoons cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:
Preheat the broiler.

Spread 1 1/2 tablespoons sauce evenly over each of 2 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 2 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Top each sandwich with 2 tablespoons sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat a bit more butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

From Dishing Up Delights.

Hot Artichoke Cheese Dip

This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Yield 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

• 2 garlic cloves
• 1 green onion, cut into pieces
• 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 12 ounces frozen artichoke hearts, thawed and drained
• Cooking spray
• 24 (1/2-ounce) slices baguette, toasted

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Nutritional Information

Calories: 126 (24% from fat)

Fat: 3.4g (sat 1.3g,mono 0.6g,poly 0.5g)

Protein: 5.1g

Carbohydrate: 20.8g

Fiber: 2.3g

Cholesterol: 7mg

Iron: 1.1mg

Sodium: 334mg

Calcium: 59mg

Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008

Curried Chicken Salad

This spicy-sweet chicken salad is loaded with fruit. Eat it with whole-grain crackers or a toasted baguette to increase your carbohydrates. If you don't have time to cook the chicken, pick up a rotisserie chicken at the supermarket.
Yield

2 servings (serving size: 1 1/4 cups)
Ingredients

* 1 1/2 cups chopped cooked chicken breast (about 8 ounces)
* 1/2 cup halved seedless red grapes
* 1/2 cup diced peeled apple
* 2 tablespoons diced pineapple
* 1 tablespoon dried currants
* 3 tablespoons low-fat mayonnaise
* 1 teaspoon honey
* 1/2 teaspoon curry powder
* 1/2 teaspoon fresh lemon juice
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon sliced almonds, toasted

Preparation

Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper), stirring with a whisk. Pour mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds. Cover and chill.
Nutritional Information

Calories: 303 (21% from fat)
Fat: 7.2g (sat 1.3g,mono 2.3g,poly 1.3g)
Protein: 33.8g
Carbohydrate: 25.7g
Fiber: 1.9g
Cholesterol: 89mg
Iron: 1.7mg
Sodium: 435mg
Calcium: 37mg

Maureen Callahan, Cooking Light, JULY 2004

Classic Shepherd's Pie

This rocks. Very good for comfort food or cold weather days.

2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup(s) fat-free sour cream
1 tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast
3 tbsp all-purpose flour
1 tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions

* Preheat oven to 400ºF.

* Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.

* Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.

* Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

Chef Tips

* We renovated Shepherd's Pie by:
o Using naturally lean turkey breast instead of fattier lamb or beef.

o Swapping nonfat sour cream for most of the butter in the mashed potato topping.

o Adding reduced-calorie margarine, instead of butter, to the mashed potatoes.

From Weight Watchers website.

Chocolate Amaretto Cheesecake

This is one of my favorite low fat dessert recipes. This and the Key Lime Pie satisfy most of my dessert cravings and they are gooooood.

Weight Watchers Recipe

6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs

2 1/3 cups part-skim ricotta cheese

4 oz. nonfat cream cheese

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 egg

3 tbsp. all-purpose flour

2 tbsp. Amaretto liqueur

1 tsp. vanilla extract

2 tbsp. semisweet chocolate chips

Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.)

In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.

Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1d hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.

Serves 12, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Weight Watchers count is 2 points per serving.

Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers

Parmesan-Turkey Meatloaf

Weight Watchers recipe.

This is one of my all-time favorite recipes, nevermind Weight Watchers recipe. I am making it right now! My husband loves it and requests it. AND it takes about 15 minutes to make, the rest is cooking time. Gotta love that!

1 Tbs olive oil
1 onion, chopped
1 1/4 lbs ground skinless turkey
4 slices whole-wheat bread, made into fine crumbs (i chop or use food processor)
1/2 cup fat-free milk
1 egg white, lightly beaten
3 Tbs ketchup
2 Tbs grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp dried thyme leaves, crumbled
1/4 tsp freshly ground black pepper

Preheat the oven to 350F.
Spray and 8x5" loaf pan with nonstick cooking spray. In a small, non-stick skillet, heat the oil. Saute the onion until tender, 4-5 minutes.

In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic powder, basil, thyme and pepper; blend well. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.

181 Calories, 9 g total fat, 2 g Sat. Fat, 53 mg Cholesterol, 247 mg Sodium, 10g Total Carbohydrate, 1g Dietary Fiber, 15g Protein, 64mg Calcium.
Points per serving: 4.

From Weight Watchers New Complete Cookbook, pub. 1998, pg. 145.

Key Lime Pie

If you are looking for a GREAT low-fat dessert recipe, and you like key lime pie - this is something you should make. I made it with regular limes since finding key limes are not always the easiest, and added a touch (2 Tbs?) of lemon juice and used egg whites only instead of egg substitute and it was DELICIOUS. I did have to cook it for about 35-40 mins instead of 15. But once it cooled and refrigerated, we added fat-free Reddi Wip (ugh) and it was sooooo tasty. My husband is a key lime pie fanatic and we both gobbled it up within 2 days! Incredibly easy to make too. This one is a real keeper.

Weight Watchers Recipe

Ingredients

* 6 oz pie crust
* 14 oz fat-free sweetened condensed milk
* 8 oz fat-free egg substitute
* 8 oz fat-free whipped topping, thawed if frozen
* 1/2 cup(s) fresh lime juice, from key limes

Instructions

* Preheat oven to 325ºF. Place graham cracker crust on a baking sheet; set aside.

* Whisk together condensed milk, egg substitute and lime juice. Pour mixture into crust.

* Bake until center looks set but still slightly quivery, like gelatin, about 15 minutes. Cool completely on a wire rack. Transfer to refrigerator and chill completely, about 1 to 2 hours.

* Spread whipped topping over cooled pie. Cut into 10 slices and serve.

Traditional Sweet Potato Casserole

To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving celebration, assemble the casserole and bake at your host's home while the turkey stands.

Yield: 16 servings

Ingredients

* 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
* 3/4 cup packed brown sugar
* 1/4 cup butter, softened
* 1 1/2 teaspoons salt
* 1/2 teaspoon vanilla extract
* 1/2 cup finely chopped pecans, divided
* Cooking spray
* 2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information

Calories:
186 (27% from fat)
Fat:
5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein:
1.6g
Carbohydrate:
33.1g
Fiber:
2.5g
Cholesterol:
8mg
Iron:
0.7mg
Sodium:
272mg
Calcium:
23mg


From Cooking Light.

Classic Chocolate Chip Cookies

This recipe is from The Joy of Cooking and has been appearing in that cookbook since the 1943 edition. If you make them, you will understand why. This is one of the easiest and most reliably awesome recipes I know.

Makes about 36 2 1/2" cookies.

Preheat oven to 375 F, grease 2 cookie sheets.

Whisk together:
1 cup + 2 Tbs all-purpose flour
1/2 tsp baking soda
Beat in a large bowl until blended:
1/2 cup (1 stick) unsalted butter, softened
1/2 sugar
1/2 light brown sugar
Add and beat until well combined:
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla
Stir in flour mixture until well-blended and smooth.

Stir in:
1 cup chocolate chips
(3/4 cup chopped walnuts or pecans)

Drop the dough in heaping teaspoonfuls on the cookie sheets, about 2" apart. Bake, 1 sheet at a time, until the tops of the cookies are just slightly colored and the edges are brown, 8-10 mins. Let stand briefly, then remove to a rack to cool.

Wisconsin Mac 'n Cheese

From Epicurious.com

My husband and I made this last month and very simply, it was easy-peasy and the best mac 'n cheese I may have ever had. It's classic, nothing fancy, but unbelievably good.

Ingredients

1 1/3 cups small elbow macaroni
1 slice whole wheat bread
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
3/4 cup low-fat milk
3/4 cup canned vegetable broth
2 green onions, thinly sliced
1 1/2 cups (packed) grated sharp cheddar cheese

Preparation

Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain.

Meanwhile, grind bread in processor to fine crumbs; transfer to small bowl. Melt butter in medium saucepan. Mix 1/2 tablespoon into crumbs. Add flour to remaining butter; whisk over medium heat 2 minutes. Gradually whisk in milk and broth. Bring to boil, whisking constantly. Add green onions. Whisk 2 minutes longer. Remove from heat. Add cheese; stir until melted.

Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into 9-inch pie plate. Sprinkle crumbs over. Broil until crumbs brown, about 2 minutes, and serve.

Wisconsin Mac 'n Cheese from Epicurious.com

Garbanzo Bean Curry with Apple Salad

I had a salad at a health food cafe in Park Slope recently and loved it. So I decided to come up with my own version of it. I'm borrowing from this recipe on Cooks.com and from the salad I had at Second Helpings.

I did not try it with honey & lemon yet, but I think it would be quite good. It's a great healthy, summer salad and very easy to make!

1 tbsp. butter (can be dispensed with to make vegan)
1 tbsp. oil (I used vegetable)
1/2 med. onion, chopped
2 sm. red apples, peeled, cored and diced
1 lg. clove garlic, minced
1/4 cup green onions, chopped
1/2 cup red bell pepper, roasted & sliced
2 tsp. curry powder
1 c. garbanzo beans, cooked
1/4 tsp. cumin powder
1 tsp. honey?
1 tsp. lemon juice?
Black pepper to taste


In a large, heavy bottom pan, heat butter and oil. Saute onion, apple, and garlic with curry for 5 minutes. Add green onions, bell pepper, garbanzo beans and cumin. Add honey and lemon juice.

Cook mixture for 15 minutes, stirring occasionally. Add pepper to taste. Serve warm or cold. Add additional curry if desired.

Banana Chocolate Chip Muffins

I also made these last weekend and they were gobbled up. They are absolutely delicious. And easy, easy to make.

Banana Chocolate Chip Muffins from Epicurious.com

Ingredients

1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips

Preparation

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

Roasted Chicken with Dijon Sauce

I made this for the first time recently and it is GOOD. Really good. I added mushrooms and did not strain the sauce and it was still really good.

Roasted Chicken with Dijon Sauce

Ingredients

3 pound chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon finely chopped chives

Preparation

Preheat oven to 450°F with rack in middle.

Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.

Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.

Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.

Serve chicken with sauce.

From Epicurious.com

Chicken Mirabella

This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade.

2 garlic cloves, minced
6 prunes, pitted and drained
6 green olives
1 Tbs capers, with liquid
1 Tbs olive oil
1 Tbs red wine vinegar
1/8 cup white wine
1 bay leaf
1 tsp dried oregano
salt and pepper
3 boneless skinless breast halves
1/8 cup brown sugar

1. In a resealable bag, combine garlic, prunes, olives, capers, olive oil, vinegar, wine, bay leaf, oregano, salt and pepper.
2. Mix well, and add chicken breasts.
3. Seal and refrigerate overnight.
4. Preheat oven to 350 degrees.
5. Pour contents of bag into baking dish and top with the brown sugar.
6. Bake, spooning the broth over the chicken several times for 30 minutes, until chicken is cooked through.

From this website. Delicious.