Fruit & Walnut-Stuffed Chicken Breast

I was feeling bored with our usual dinners and invented this recipe. We had these tonight and really enjoyed them.

Ingredients:

1/2 cup red wine
1/4 cup cherry flavored craisins
1/4 cup chopped dried apricots
1/4 cup chopped prunes
2 Tablespoons Limoncello
1/3 cup finely chopped walnuts
bread crumbs
4-6 thin sliced chicken breasts
spicy brown mustard
chicken broth

Procedure:

1. Preheat oven to 350 degrees.
2. Combine wine, craisins, apricots, prunes and Limoncello in a medium bowl and microwave for 2 minutes. Let stand for 10 minutes or until fruit plumps.
3. Drain mixture through a slotted spoon, reserving liquid. Combine fruit and walnuts.
5. Season chicken breasts with salt and pepper and spread the fruit & walnut mixture on the chicken breast (leaving a border).
6. Roll up the chicken breasts and secure with a toothpick.
7. Brush chicken breasts evenly with mustard and then bread with bread crumbs.
8. Combine reserved liquid from fruit mixture with chicken broth and pour over chicken breasts.
9. Bake chicken breasts 30 - 45 minutes.

Raspberry Crisp

I know this is a cooking blog and not a baking blog. And, I rarely bake because I'm not very good at it. However, we went to Ellsworth Farm in Sharon, CT and picked a ton of raspberries which happen to be my favorite. We picked two varieties: regular red raspberries and kiwi gold raspberries. I made a crisp out of the regular red raspberries.
Recipe from: http://hubpages.com/hub/Raspberry-Crisp-Recipe
FYI: I loved Ellsworth Farm.
http://www.ellsworthfarm.com/
In addition to their berry farm, they have an orchard, a pumpkin patch, a corn maze, etc. You walk into their store and are surrounded by the most amazing smells of freshly baked pies and muffins. This place was a little piece of heaven for me, reminding me why I absolutely love autumn and will never leave New England!

Ingredients:

* 1 1/2 cups of raspberries
* 1 stick of butter
* 1/2 teaspoon of vanilla extract
* 1/2 cup packed brown sugar
* 1/2 cup rolled oats
* 1 cup of flour

Procedure:

1. Preheat the oven to 350 degrees.

2. Spread the raspberries evenly over an 8" square glass baking dish. The recipe suggests sprinkling sugar over the berries (I didn't).

3. In a mixing bowl, melt the stick of butter and then add the vanilla extract.

4. Mix in the brown sugar until smooth.

5. Mix in the rolled oats.

6. Slowly mix in the flour, a little at a time.

7. Once it is well blended, crumble the mixture over the raspberries.

8. Bake in 350 degree oven for 20 - 25 minutes.

Best when served warm with ice cream and/or whipped cream.

Fiesta Turkey Pie

The easiest thing ever! I've made this many times because it's cheap, only has 4 ingredients and it's delicious.

Ingredients:

1lb ground turkey breast
1 cup of your favorite salsa
1/4 cup of grated cheddar cheese
1 tube of reduced fat crescent rolls

Procedure:

1. Preheat oven to 450 degrees.
2. Cook ground turkey breast in skillet until no longer pink.
3. Stir in the salsa.
4. Manipulate the crescent rolls so they "line" the bottom on a 9" round pie plate (work with them until they make a pie crust in the pan). I end up having one triangle left over that I roll up and cook separately as a crescent roll for Colin to eat.
5. Put ground turkey breast into the pie plate over the crescent roll crust.
6. Top with cheddar cheese.
7. Bake for 10-15 minutes.

Spiced Chicken with Melon Salsa

This recipe is delicious. The salsa is the BEST part!

Ingredients:

Spiced Chicken:
* 1/2 teaspoon salt
* 2 teaspoons Old Bay seasoning
* 1 teaspoon ground nutmeg
* 1/2 teaspoon red pepper flakes
boneless skinless chicken breast
olive oil

Salsa:
* 1/3 cup each: cantaloupe & honeydew (you could add watermelon too - I didn't have any)
* 1 green onion, finely chopped
* 2 teaspoons chopped candied ginger
* 2 teaspoons honey
fresh chopped mint - to your taste
2 teaspoons freshly squeezed lime juice
1/4 teaspoon grated lime peel

Procedure:
1. In a small bowl combine the salt, Old Bay, nutmeg and pepper flakes.
2. Mix with some olive oil.
3. Spread all over chicken with a silicone basting brush.
4. Grill or broil chicken breasts.
5. Combine all salsa ingredients and serve with spiced chicken.

Aaron's First Vegetable: Organic Carrot Puree

Yesterday morning (July 26, 2009) I attempted to make my son his first vegetable, Carrot Puree.) I purchased California Organic Carrots and a brand new steamer basket. Apparently, I did not put enough water in the bottom of the pan and I scorched the pan so the carrots ended up smelling and tasting burned. I called them "mesquite carrots" and fed them to Aaron anyway. We were at a big picnic and there were a lot of people around. He gagged at the new texture and new taste. And he hit his head on the corner of the highchair tray and was crying. My mother then took the carrot puree and added some cereal and breast milk (mine, not hers.) It was still unsuccessful so we decided to abort that mission. I steamed more carrots last night and sent them off with him for my Mom to try again today (Nonni to the rescue!) I am remaining positive that he will learn to like his veggies...

Aaron's First Vegetable: Carrot Puree

Ingredients:

4 to 6 medium organic carrots, peeled and chopped
1 Tablespoon Organic Brown Rice Cereal
an ounce or 2 of Mommy's milk

Procedure:

1. Put the carrots in a steamer basket (in enough water to cover the bottom of a 4 quart pot.)
2. Cook for approx. 15 minutes or until carrots are tender.
3. Put the carrots and some of the water from the pot into a food processor and puree until smooth.
4. Add cereal and breastmilk to desired consistency.

Quinoa with Moroccan Winter Squash and Carrot Stew

Stew Ingredients:

2 Tablespoons olive oil

1 cup chopped onion

3 chopped garlic cloves

2 teaspoons Hungarian sweet paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper

pinch of saffron

1 cup water

1 14.5 oz can diced tomatoes, drained

2 Tablespoons fresh lemon juice

3 cups of 1" cubes, peeled butternut squash (from a 1 1/2 lb squash)

2 cups 3/4" cubes peeled carrots

Quinoa Ingredients:

1 cup quinoa

1 Tablespoon butter

1 Tablespoon olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cups water

1/2 cup chopped fresh cilantro, divided

2 teaspoons chopped fresh mint, divided

Procedure for Stew:

1. Heat oil in large saucepan over medium heat.

2. Add onion and suate until soft, stirring often (approx. 5 min.)

3. Add garlic and stir (approx. 1 min.)

4. Mix in paprika and next 8 ingredients (spices).

5. Add 1 cup water, tomatoes, and lemon juice and bring to a boil.

6. Add squash and carrots and cover and simmer over medium-low heat until vegetables are tender stirring occasionally (approx. 20 min.)

7. Season with salt and pepper.

(Can be prepared 1 day ahead. Cover and chill.)

Procedure for Quinoa:

1. Rinse quinoa and drain.

2. Melt butter with oil in large saucepan over medium heat.

3. Add onion and carrot; cover and cook until vegetables begin to brown, stirring often (approx. 10 min.)

4. Add garlic, salt and turmeric and saute (approx. 1 min.)

5. Add quinoa, stir (approx. 1 min.)

6. Add 2 cups water and bring to a boil then reduce heat to medium-low.

7. Cover and simmer until liquid is absorbed and quinoa is tender (approx. 15 min.)

Warm stew (if chilled) and stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

Chicken and Artichokes with Oricchette

Ingredients:

* 2.5 ounces pancetta
* 1/2 medium onion, chopped
* 1 clove garlic, crushed
* 1/2 cup white wine
* 7 oz cooked chicken
* small jar of artichoke hearts, drained and quartered
* 1/2 lb. orichette pasta
* 2 Tablespoons pine nuts, toasted
* 2 Tablespoons balsamic vinegar

Procedure:

1. Brown pancetta in skillet over medium-high heat. Set aside once browned.
2. Add onion and garlic to skillet and saute.
3. Add white wine and cook about 3 minutes.
4. Reduce heat to low and stir in chicken and artichoke hearts, cover and cook to warm through.
5. Meanwhile bring a pot of water to a boil and cook orichette pasta.
6. Drain pasta and stir into chicken mixture. Finish by stirring in pine nuts and balsamic vinegar.

Cheesy Orzo

This is a Rachael Ray recipe. A lot of people don't like her, but I do. The recipe serves 4. I cut it in half and there was still too much for 2 people to have as a side dish. Also, it calls for parmesan or romano cheese. I used a mixture of both. This is so simple and delicious.

Ingredients:

* olive oil for the pan
* small onion, chopped
* garlic, chopped
* 4 cups chicken stock
* 2 cups orzo
* 1/2 cup grated parmesan or romano cheese

Procedure:

1. Heat pot over medium heat.
2. Add oil, onion and garlic and saute for 2 or 3 minutes.
3. Add broth to the pan and bring to a boil.
4. Stir in orzo and return broth to a boil.
5. Cover pot and reduce heat to simmer.
6. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.
7. Remove lid and stir in cheese.

Nectarine Beef Saute

My husband isn't big on vegetables, but he does like fruit. Add this recipe to your low fat, low cal, low cholesterol recipe archive.

Ingredients:

* approx. 8 ounces thinly sliced sirloin steak
* black pepper
* all-purpose flour
* 2 Tablespoons soy sauce (low sodium)
* 1 Tablespoon honey
* 1 teaspoon oil
* 1 red onion, cut into 1/4" thick slices (I omitted cuz hubby no like)
* 1 garlic clove, finely chopped
* 2 fresh nectarines, sliced
* pinch ground red pepper

Procedure:

1. Season steak strips with black pepper.
2. Lightly coat steak strips with flour and set aside.
3. Combine soy sauce and honey in a cup and set aside.
4. Heat oil in skillet over medium-high heat.
5. Add onion and cook until tender.
6. Add garlic and steak strips and cook until steak is browned.
7. Add nectarine slices, reserved soy sauce and honey mixture and red pepper.
8. Cook about 1 minute or until nectarines are warm and liquid is reduced to a glaze, stirring constantly.

Caribbean Spice Chicken

I am getting bored of the same old dinners. I pulled out my Light Cooking Cookbook this morning and found this recipe. I made it for dinner tonight. It's not 5 star, but I would make it again.

Ingredients:

* 1 (20 ounce) can of pineapple
* 1 teaspoon each: ginger, curry powder, garlic powder
* 1/4 teaspoon ground red pepper
* 1 teaspoon cornstarch
* approx. 4 boneless, skinless chicken breasts
* olive oil for drizzling
* shredded coconut and green onions to taste

Procedure:

1. Preheat oven to 400 degrees.
2. Drain pineapple juice into a measuring cup.
3. Combine spices into a small bowl.
4. Stir 1/4 teaspoon of spice mixture and cornstarch into pineapple juice and set aside.
5. Sprinkle remaining spice mixture over chicken.
6. Drizzle olive oil onto chicken.
7. Place on a pan and bake for 15 min.
8. Add pineapple and bake an additional 5 minutes.
9. Microwave the pineapple juice mixture for 2-4 minutes until sauce boils and thickens.
10. Arrange chicken and pineapple onto plates (I made a bed of rice and put the pineapple and chicken on top).
11. Spoon with pineapple sauce, sprinkle with coconut and green onion.

Tina's Basic Meatloaf

My mom, Tina, makes a very basic and delicious meatloaf that even my husband will eat. To quote my husband: "I was afraid when you said we were having meatloaf for dinner, but that was actually good." I make 2 or 3 at a time using this recipe and freeze them.

Ingredients:

* 1 or 1.5 lbs. mix of ground beef, veal, and pork

* 1 t mustard

* 1 - 2 t worcestershire sauce

* 1 egg, beaten

* 1/2 cup or 1 cup breadcrumbs (depending on how firm you like your meatloaf)

* chopped fresh herbs (I use oregano, basil and whatever else looks good from my herb garden)

* salt & pepper to taste

Procedure:

1. Mix together all ingredients.

2. Form into 2 or 3 loaves.

3. Wrap in wax paper if freezing.

4. Bake in a 350 degree oven for about 30 minutes. (I thaw mine in the fridge the night before. If you are baking it frozen it will take longer.)

5. Serve it as is or with gravy, tomato sauce, or even BBQ sauce. We prefer plain or an herb beef gravy.

Turkey Chickpea Curry

This delicious recipe is very simple to make. I love that it's low fat, low cal and high fiber!

Ingredients:

* 1 lb. ground turkey breast
* 1 (14.5 oz) can diced tomatoes, drained
* 1 (14.5 oz) can chickpeas, drained
* 6 oz. nonfat plain yogurt
* 2 Tablespoons curry powder
* fresh cilantro (to garnish)
* salt & pepper (to taste)

Procedure:

1. Heat skillet on medium heat.
2. Spray skillet with nonstick cooking spray.
3. Cook ground turkey breast.
4. When ground turkey breast is no longer pink, sprinkle with curry powder and cook approximately 2 minutes.
5. Add yogurt and cook an additional 3 minutes.
6. Add diced tomatoes and chickpeas and heat through.
7. Serve over rice, season with salt and pepper and garnish with fresh cilantro.

Delicious with Naan or other bread.

Scalloppine Al Limone (Tuscan Chicken in Lemon Wine Sauce)

My husband found this recipe at GroupRecipes. We made it last night for the first time and enjoyed it.

Ingredients:

* 1 egg
* 1/2 cup white wine
* 1/2 cup chicken broth
* 2 T flour
* 1 T butter
* fresh ground pepper, to taste
* olive oil for sauteing
* salt, to taste
* boneless, skinless chicken breasts
* 1/4 cup freshly squeezed lemon juice

Procedure:

1. Flatten chicken with a mallet to get extra thin
2. Season chicken with salt and pepper
3. Dredge chicken in flour
4. Heat butter and olive oil and saute chicken approx. 3 min. each side
5. Remove chicken and add wine to browned bits in pan (3 min.)
6. Add chicken broth and bring to a boil
7. Meanwhile, whisk egg and lemon juice
8. Turn heat to LOW and add egg/lemon mixture to pan, whisking constantly for 2 min.
9. Return chicken to pan and allow to simmer in sauce for 5 min. and then serve.

Artichoke Dip

I made this dip and brought it to a Memorial Day picnic. I served it with Pita Chips.

Ingredients:

* 8 oz cream cheese
* 1/2 cup fat free milk
* 1/2 cup grated Parmesan cheese
* 2 scallions
* 1 clove garlic
* 2 large eggs
* 1 T freshly squeezed lemon juice
* 2 cups jarred artichoke hearts, drained
* 1 t kosher salt
* freshly ground black pepper, to taste
* pinch cayenne

Procedure:

1. Preheat oven to 350 degrees.
2. In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice and pulse until smooth.
3. Add the artichokes, salt, black pepper, cayenne and pulse until mixed.
4. Transfer the mixture to a 4 cup casserole dish that has been sprayed with cooking spray.
5. Bake until lightly browned and set, about 1 hour.

Christine's Meatballs

I make 3 lbs of these meatballs at a time. I freeze them on a baking sheet (so they don't stick together) and once frozen, I portion them into freezer bags. I think my Mom's meatballs are much better, but my husband loves these.

Ingredients:

• 3 lbs mix of ground beef, pork and veal
• 3 eggs
• 1 cup bread crumbs
• 1 cup diced onions
• ¼ cup chopped parsley
• 1/3 cup heavy cream
• ½ cup grated parmesan cheese
• 1 T chopped garlic
• 1 t basil
• 1 t oregano
• 1 T salt
• ½ t pepper

Procedure:

• Combine all ingredients in large bowl.
• Mix only until combined, over mixing will make a tough meatball
• Form into balls.
• Bake at 375˚ for 30 – 35 minutes.

Oven-Fried Chimichangas

These are awesome and so easy to make! I made these for the first time on May 17, 2009. I used chicken, but I don't see why you couldn't use shredded beef or pork or even a vegetable/legume protein for a vegetarian option.

Ingredients:

2/3 cup of your favorite salsa
1 t ground cumin
1/2 t dried oregano leaves (I used fresh oregano leaves from my herb garden)
1-2 t chopped, fresh cilantro
1 1/2 cups cooked chicken (or pork or beef)
1 cup shredded cheddar cheese
1-2 scallions, chopped
6 flour tortillas (I used 8 inch)
1-2 T melted butter

Procedure:

1. mix chicken, salsa, cumin, oregano, and cheese in a mixing bowl
2. place several spoonfulls of mixture into the center of tortilla and roll-up
3. place seam-side down on a baking sheet
4. brush with melted butter
5. bake at 400 degrees for 20-25 minutes
6. garnish with chopped scallion and additional shredded cheese
7. serve with salsa and sour cream

Marinated Grilled Chicken Breasts with Cilantro & Scallions

My husband, Colin, is an awesome griller. Between this recipe and his grilling skills, these are excellent. As with anything in a marinade, this has more flavor the longer you leave it marinating.

Ingredients:

* 2 T honey
* 2 T soy sauce
* 3/4 cup olive oil
* 1 T dry sherry
for the next 4 ingredients - add amounts according to your personal taste
* fresh ginger
* chopped garlic
* finely chopped cilantro
* finely chopped scallion

Procedure:

1. mix together all ingredients and put into a shallow pan
2. season chicken breasts generously with salt and pepper (I use boneless, but bone-in is probably good too)
3. refrigerate at least overnight - longer for more flavor
4. grill chicken

Port Wine Quiche (My favorite Quiche)

This is one of my favorite things that my mother-in-law, Joan Marr, makes. It's from The Political Palate by the Bloodroot Collective - A Feminist Vegetarian Cookbook

* pie crust (homemade or store bought)
* 1 lb. sliced mushrooms
* 3 T finely chopped onion
* 2 T butter
* 1 t salt
* 1/4 cup tawny port
* 3 eggs
* 1 1/2 cup heavy cream
* grating of nutmeg
* fresh ground pepper
* 1/2 cup grated swiss cheese

Procedure:

1. preheat oven to 400 degrees.
2. bake pie crust only for 5-10 min. on cookie sheet until lightly browned
3. saute onion in butter for approx 1-2 min.
4. add mushrooms and turn up heat until liquid evaporates
5. add salt and port wine, set aside
6. beat 3 eggs together
7. add nutmeg, heavy cream and pepper
8. add mushrooms and onions to crust and sprinkle grated swiss on top
9. add egg mixture
10. bake for 30-45 min.

Chicken Simon & Garfunkel

I have been making this for years. I discovered it first in a Connecticut Cooks Cookbook. Now, it can be found just about anywhere. It's definitely one of my favorites!

Ingredients:

* 5-6 large chicken breasts
* 1/2 lb mozzarella cheese, thinly sliced
* 1/2 cup butter
* 2 tablespoons parsley
* 1/2 teaspoon sage
* 1/2 teaspoon rosemary
* 1/2 teaspoon thyme
* 1/2 cup white wine
* 1 egg, well beaten
* flour
* Italian seasoned breadcrumbs

Procedure:

1. Pound the chicken breast halves to flatten.
2. Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks.
3. Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated.
4. Place breasts in greased baking dish.
5. Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken.
6. Bake 30 minutes in a 325 deg. F. oven.
7. Pour wine over chicken and bake another 25-30 minutes.

Buttermilk Porkchops

By far my favorite pork chop recipe!

Ingredients:

* 4-6 thin sliced, boneless pork chops
* 3/4 cup flour
* 1 T onion powder
* 1 T garlic powder
* pinch cayenne pepper
* 1/2 t kosher salt
* 1/4 t pepper
* 1 cup chicken stock or broth
* 1/2 cup buttermilk
* 1 T butter
* 1 T chopped parsley

Procedure:

1. mix flour, onion powder, garlic powder, cayenne, salt and pepper into a shallow bowl (reserve 1 T of this mixture)
2. coat the chops on both sides with flour
3. heat 2 T olive oil in skillet over medium-high heat
4. cook chops approx 3 min. per side or until golden brown
5. remove the chops
6. place the 1 T reserved flour mixture into the skillet with 1 T butter and stir with a whisk
7. pour chicken stock or broth and buttermilk into the skillet and whisk until smooth
8. return the pork chops to the skillet with the newly made gravy and let simmer for 5-7 min.

Grilled Flank Steak

Welcome grill season! This is an easy and tasty recipe. A 16 oz bottle of Dr. Pepper is used instead of cola due to the high sugar content which creates more carmelization on the meat.

Ingredients:

1-1/2 to 2 pounds flank steak
16 ounce bottle Dr. Pepper® soda
4 cloves garlic, peeled
2 cinnamon sticks
2-3 Tablespoons grill seasoning (see below) or you can use McCormick Grill Mates Montreal Steak Seasoning

Grill Seasoning:

4 tablespoons Kosher salt
3 tablespoons Chili powder
2 tablespoons dried granulated garlic
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons ground black pepper
1 tablespoon ground thyme

Procedure:

1. In a large bowl, combine Dr. Pepper®, garlic cloves, cinnamon sticks and 1 T of grill seasoning.
2. Place flank steak in shallow dish and pour Dr. Pepper® mixture over top.
3. Cover tightly with foil and refrigerate 12 hours turning once during marinating time.
4. Prepare grill to medium-high heat.
6. Season both sides with remaining 2 T grill seasoning.
7. Grill 3-4 minutes per side. Never cook flank steak past the medium-rare stage or it will end up being very tough.
8. Remove from grill, cover loosely with foil, and let rest for 5 minutes.
9. Cut aross the grain into 1" slices.

Chicken Breast Citron

I made this dish last night for the first time. I found the recipe at © 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

I prepared this dish differently and made some changes to the recipe. My changes appear in parentheses. Instead of baking this dish, I pan seared the chicken, removed it from the pan and created a sauce with the pan drippings. I did not dot the chicken with butter and I used a fat free creamer instead of half-and-half to cut down on fat and calories. I thought it could have had more flavor. My husband enjoyed it. I thought it was so-so. My husband and I both agreed the broiled lemon slices with the parmesan cheese were not necessary at all. They are basically a garnish and add nothing to the taste of the dish. I will definitely experiment with this recipe if I ever make it again.

Ingredients:

4 large boneless chicken breasts
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter (I didn't use the butter)
1 tablespoon sherry wine
1 tablespoon white wine
3 tablespoons orange juice
1 teaspoon grated orange rind
2 teaspoons lemon juice
1 cup half-and-half (I used fat free creamer instead)
1 lemon, sliced in very thin slices
1/2 cup grated parmesan cheese (I only needed 2-3 Tablespoons)

Procedure:

1. Preheat oven to 400 degrees F. (if you are going to make this recipe in the oven)
2. Combine flour, salt, and pepper in a small bowl.
3. Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer. (Or into a pan warmed over medium to medium-high heat)
4. Dot chicken with butter and place in oven for 25 minutes. (I omitted this step because I pan seared my chicken breasts)
5. Then reduce the temperature to 325 degrees (if baking in oven)
6. Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered. (or, if pan searing, remove cooked chicken from pan and pour liquids into hot pan to make a sauce)
7. Remove casserole from the oven and pour half-and-half around the chicken (or, if making sauce in pan on the stovetop; cook sauce down and then add half and half or creamer)
8. Let casserole cool slightly.
9. On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
10. Broil until lightly browned.
11. Arrange chicken on a serving platter.
12. Stir sauce and pour over chicken.
13. Garnish with broiled lemon slices.

*Recipe adaptations, appearing in parentheses, by Christine Marr

Rice Balls (Jessica Seinfeld's - not Arancini)

This recipe is from Jessica Seinfeld's Deceptively Delicious cookbook. I've made these rice balls several times, however, I've changed the recipe a bit. There is a definite lack of flavor so I always add my own homemade secret seasoning blend to this recipe. These rice balls are good, but they are a real pain in the rear to make. Each time I make them, I say that I'm never making them again. When I am making them you can hear me screaming from my kitchen that "I'm in rice ball hell!" Ask my husband :) I recommend doubling (or even tripling) the recipe and freezing a bunch because it's quite a project! Omit chicken for a vegetarian recipe.


about 40 rice balls

Ingredients:

1/2 cup short grain brown rice or 1 cup leftover cooked rice (chinese takeout rice works well because it's sticky)
nonstick cooking spray
3 teaspoons olive oil
1/4 lb boneless skinless chicken cutlet
1 1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 cup pureed sweet potato
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup low-fat buttermilk
1 large egg, beaten
1/2 cup pureed spinach or broccoli, puree or butternut squash puree
1 1/2 cups whole wheat cracker crumbs or whole wheat breadcrumbs (I just use the breadcrumbs that I have at the time - homemade or store bought.

Procedure:

1. If needed, cook the rice according to package directions.
2. Season the chicken with salt and pepper. Spray a nonstick pan with cooking spray, heat, then add 1 tsp olive oil. Cook the chicken until no longer pink, 4-5 minutes.
3. Cut the chicken into pieces, then place into a food processor. Add the sweet potato puree, cheddar cheese, buttermilk, and blend until smooth.
4. Transfer the mixture to a bowl, then add the rice. Roll into 1 inch balls (I wear gloves because this is messy) and place them on a tray lined with waxed paper or aluminum foil.
5. Combine the egg with vegetable puree in a shallow bowl. Then put the breadcrumbs into a second bowl.
6. Roll the rice balls into the egg mixture, then the breadcrumbs.
Use the remaining 2 tsp of oil in the non stick pan. Cook the rice balls over medium heat until crispy. 5-7 minutes total. Serve warm.

Pasta e Ceci (Pasta with Chickpeas)

The red pepper in this recipe makes the sauce taste somewhat like a fra diavolo. I like to use a fiber rich pasta to boost up the fiber even more! I love serving this with a salad and a warm hearty bread. This is a great vegetarian meal.

Ingredients:

Chickpeas – 1½ cups, cooked or 1 16-ounce can
Onion – 1, chopped
Garlic – 2 cloves, chopped
Tomatoes – 3, chopped or 1 small can of chopped tomatoes
Red pepper flakes – 2-4 tsp
Pasta – ½ pound
Oil – 2 tsp
Salt
Pepper
Chopped parsley – for garnish

Procedure:

1. Heat oil in a deep pot, sauté onion, and garlic until soft.
2. Stir in tomatoes, red pepper flakes and salt and cook until tomatoes are softened.
3. Stir in 1 cup of chickpeas (reserve the rest for later.) If you are using fresh tomatoes that you chopped, add 1 cup of water. If you used a can of crushed tomatoes, the water is not necessary.
4. Remove from heat, and blend the mixture until smooth. A hand blender is very handy for this job, or just use a potato masher.
5. Return to heat, keep warm.
6. While you are preparing the sauce, bring a pot of water to boil and cook pasta. Pasta should be cooked, but still firm.
7. Mix cooked pasta with the chickpea sauce, along with the reserved whole chickpeas.

Boneless Pork Chops Milanese

This is a Giada DeLaurentis recipe that calls for boneless pork chops. However, I've also made it with boneless chicken breasts too. The panko - parmesan mixture came out to be a lot so I ended up breading the pork chops twice (not very healthy, but I didn't want to waste anything.) Since I double battered, I needed an extra egg (I've made this adjustment in the recipe below.)

Ingredients:

1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
3 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges

Procedure:

1. Coarsely crush the panko and place in a large shallow bowl.
2. Stir the cheese into the panko.
3. Lightly beat the eggs in another large shallow bowl.
4. Sprinkle the pork generously with salt and pepper.
5. Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely. Then repeat.
6. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
7. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
8. Transfer to paper towels to drain.
9. Transfer the pork to plates and serve with lemon wedges.