Penne Gorgonzola with Chicken

PENNE GORGONZOLA with CHICKEN

1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

• Cook pasta according to package directions. 
• In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
• Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. 
• Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
• Drain pasta; toss with sauce.
• Sprinkle with Parm-Reggiano cheese and parsley

Coq au Vin [slow-cooker]

EASY COQ AU VIN 

[slow-cooker recipe]

(low-calorie: about 326 per serving)

1 8-oz package mushrooms, halved
4 medium carrots, cut into 1/4-inch slices
1-1/2 cups frozen pearl onions [or 1 white onion, cut into big chunks]
Non-stick cooking spray
5 to 6 large cooking thighs, skin removed
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup dry red wine [or red cooking wine]
1/2 cup chicken broth
2 Tblsp tapioca
2 Tblsp red wine vinegar
1-1/2 tsp herbes de Provence
3 cloves garlic, minced
2 Tblsp fresh parsley, chopped
4 cups hot cooked whole grain wide noodles

• In a 4-5qt slow cooker, combine mushrooms, carrots, and onions. Set aside.
• Lightly coat a large non-stick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of chicken thighs with 1/4 tsp of the salt and 1/4 tsp pepper. Add chicken thighs to skillet, meaty sides down. Cook about 6 minutes or until brown, turning once. Add chicken to cooker.
• Add wine to skillet; bring to boiling. Reduce heat; simmer for 2 minutes, using a wooden spoon to scrape up brown bits from bottom and sides of skillet. Remove from heat. Stir in broth, tapioca, vinegar, herbes de Provence, garlic, the remaining 1/4 tsp salt and pepper. Pour over chicken in cooker.
• Cover and cook on low-heat setting for 5 to 5-1/2 hours or on high-heat setting for 2-1/2 to 2-3/4 hours. [I recommend the high-heat setting. The carrots will still have a little bit of a bite to them still!]
• Sprinkle with parsley; serve with noodles.

recipe from Better Homes and Gardens "Skinny Slow Cooker" magazine, 2013

Sweet Potatoes w/ Crispy Prosciutto

SWEET POTATOES

with CRISPY PROSCIUTTO

1-1/2 cups peeled and diced sweet potato (1 large potato)
2 tsp olive oil
1 slice prosciutto or 1 strip bacon, diced
1/2 tsp garlic, minced
2 Tblsp chicken broth
1/4 tsp kosher salt
1 Tblsp fresh parsley, minced

• Cook sweet potato in a pot of water until fork-tender, 6-8 minutes; drain.
• Heat oil in nonstick skillet over medium heat. Add prosciutto, cook until crisp, 3-4 minutes. (if using bacon, omit oil).
• Stir in garlic; cook 2-3 minutes. 
• Stir in broth and salt; cook until broth evaporates, about 5 minutes. 
• Garnish sweet potatoes with parsley.

recipe directly from Cuisine Lite Spring 2013 magazine

FWF: Deviled Ham Terrine & Roasted Asparagus

This was a great appetizer for dinner, but it was even better as leftovers for a lunch!

For the Introduction to this series of recipes, click HERE

DEVILED HAM TERRINE

1-1/2 lb smoked ham, coarsely chopped

1/2 cup fresh parsley, finely chopped

1/2 cup mayonnaise

6 Tblsp butter, softened

1/4 cup Dijon mustard

3 Tblsp dry white wine

1 celery rib, finely chopped

2 green onions, finely chopped

1 tsp lemon zest

3/4 tsp black pepper

1/4 tsp ground red pepper (optional)

Crackers

Veggies

• Pulse ham, in batches, in a food processor 4 to 6 times or until shredded. (do not overprocess)
• Stir together parsley and next 9 ingredients. Stir in ham until well blended. Cover and chill 8 hours. Store in an airtight container in refrigerator up to 3 days.
• Let stand at room temperature 30 minutes before serving. Serve with crackers and veggies.

ROASTED ASPARAGUS

2 lb fresh asparagus

2 Tblsp pan drippings from the Roast [or use 2 Tblsp Olive oil and Salt & Pepper to taste]

1 lemon, thinly sliced

• Preheat broiler with oven rack 3 inches away from heat.
• Snap off and discard tough ends of the asparagus [Click HERE for clearer instructions] and toss with pan drippings and lemon slices.
• Arrange in a single layer on a jelly-roll pan. Broil 4 to 9 minutes or until browned.

For the Introduction to this series of recipes, click HERE

"Feast with Friends"

~Quick Winter Pickled Veggies

~Deviled Ham Terrine

~Kumquat Martini

~Fennel-Crusted Rib Roast

~Roasted Asparagus

~Warm Greens with Cornbread Croutons

~Buttermilk Panna Cotta with Zinfandel-Poached Figs

Easy Supper Club: Herbed Pork Roast

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

HERBED PORK ROAST

1 (4-5 lb) untrimmed pork loin roast

1 tsp kosher salt

1 tsp coarsely ground pepper

Kitchen string

5 Tblsp olive oil, divided

2 Tblsp chopped fresh sage

2 Tblsp chopped fresh parsley

2 Tblsp chopped fresh thyme

1 Tblsp chopped fresh rosemary

• Preheat oven to 425 degrees F. Sprinkle pork with kosher salt and ground pepper. Tie pork with kitchen string, securing at 2-in intervals.
• Cook pork, fat side down, in 3 Tblsp hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place fast side up, on a wire rack in a aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch deep) cuts in pork.
• Stir together sage, next 3 ingredients and remaining 2 Tblsp oil. Stuff herb mixture into slits in pork.
• Bake at 425 degrees F for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees F. Let stand 10 minutes before slicing.

Thursday: Roasted Fall Veggies & Basil-and-Blue Cheese Salad

Creamy Nutmeg Chicken [crock-pot]

CREAMY NUTMEG CHICKEN

6 boneless, skinless chicken breasts
2 Tblsp vegetable oil
1/4 cup onions, chopped
1/4 cup fresh parsley, finely chopped
2 (10-3/4 oz) cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 Tblsp ground nutmeg
1/4 tsp sage
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed

• Brown chicken in skillet in the oil. Reserve drippings and place chicken in the slow cooker.
• Saute onions and parsley in dripping until onions are tender.
• Stir in remaining ingredients. Mix well. Pour over chicken.
• Cover. Cook on low 3-4 hours, or until juices run clear.

recipe from "Fix-It and Forget-It" Christmas Cookbook @2010

Lamb Pizza

LAMB PIZZA

This pizza will take about2-1/2 to 3 hours to make, so plan accordingly!

For the Dough:
1 (1/4 ounce) packet of active dry yeast
2 tsp sugar
2 tblsp extra virgin olive oil, plus more for brushing and drizzling
4 cups all-purpose flour, plus more for dusting
1 cup semolina flour [or use another cup of the all-purpose flour]
2tsp fine salt

For the Topping:
6 tblsp EVOO
1/2 cup pine nuts (optional)
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
6 tblsp tomato paste
1 pound ground lamb [you can also use beef!]
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes (optional)
1/4 tsp ground allspice
kosher salt
2 plum tomatoes, seeded and finely chopped
1/4 cup Greek yogurt
2 tsp fresh lemon juice
2 tblsp fresh cilantro, chopped
2 tblsp fresh parsley, chopped

For the Sauce:
2/3 cup Greek yogurt
1/4 cup fresh mint, chopped
1 tblsp fresh lemon juice
kosher salt and freshly ground pepper

• MAKE THE DOUGH: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
• Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
• Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
• Meanwhile, MAKE THE TOPPING: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 tsp salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minutes Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
• MAKE THE SAUCE: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
• Preheat the grill to medium. Cut 12 9-inch square pieces of parchment paper. Stretch each peice of dough into an 8-inch round, brush with olive oil on both sides and stack with the paper in between.
• Invert the dough onto the the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes. 
• Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.

this recipe is from "Food Network Magazine" September 2012 issue

Tomato Carpaccio Crab Salad

This recipe is from Cajunlicious and I fell in love--I HAD to try this!!

TOMATO CARPACCIO CRAB SALAD

1 Heirloom Tomato (or just a "regular" tomato)
1/4 cup Jumbo Lump Crabmeat (it comes in a can)
1/2 avocado, smashed
salt & pepper, to taste
1-1/2 tblsp Greek yogurt (plain)
1/2 tsp rice vinegar
Zest & Juice of half a lemon
1/2 tsp parsley
[I did not add capers...yuk]
1 tsp red onion, diced really small
1 small Roma tomato, seeded and diced really small

• Dill for garnish
• In a medium bowl, combine avocado, yogurt, vinegar, zest & lemon juice, parsley, onion, diced tomatoes and mix well. 
• Gently fold in the crab and season with salt & pepper. 
• Place in refrigerator, tossing every hour for 2 hours or until ready to serve.
• To serve: Slice the heirloom tomato paper-thin and arrange them around the center of the plate. Place the crab mixture in a circle-mold. 
• Squeeze the other half of lemon over top and top it off with some dill.

Herb Lamb Kabobs

Its getting warmer outside and that means we use the grill a whole lot more...so expect to see quite a few grilling recipes! We got a new grill that has gas/charcoal/smoking option. So cool! Its also a very healthy alternative way of cooking--I take full advantage of that! =) So enjoy!



1 cup canola oil
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 large green pepper, cut into 1-inch pieces

• In a small bowl, combine the first 8 ingredients. Pour 1 cup into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 6-8 hours [I forgot to put it in the marinade in in the morning, so it only had about 1-1/2 hours to marinate and it was still amazing!]. Cover and refrigerate remaining marinade for basting.


• Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade.

recipe derived from Taste of Homes "Herb Lamb Kabobs Recipe"

Grilled Lemon Chicken

GRILLED LEMON CHICKEN

1 lemon
2 tblsp olive oil
1 clove garlic, crushed
1 tblsp chopped fresh parsley [plus extra for garnish]
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless chicken breasts

• Use peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. reserve and set aside. Grate the other side of the lemon to make 1 tblsp zest. Finally, squeeze the juice from the lemon into a bowl.
• In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
• Preheat the grill to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Recipe from Great American Recipes "Quick and Easy Chicken Dishes"

Grilled Meatballs & Bell Peppers [HCG Friendly]

GRILLED MEATBALLS W/ BELL PEPPERS

HCG Diet Friendly

1 lb ground hamburger [100g for P2/per person--keep portions separated]
1 tblsp bread crumbs [1 piece of Melba toast--ground into powder]
1 tblsp milk
1 tblsp fresh chopped parsley
1 tsp onion powder
1 tblsp fresh chopped basil
1 tsp fresh chopped oregano
1/2 tsp salt
1/4 tsp pepper
1 garlic piece, minced
Bell peppers (mini's or cut into bite size pieces)

Combine all ingredients in large bowl [separate spices to blend with individual 100g servings]. Form into 1" meatballs--about a tablespoon size--and place on plate. Put back in fridge for 30 minutes.

Skewer the meatballs and bell peppers. Grill over med-high heat for 5-10 minutes, turning often, until browned and cooked through.

Great with a side of mashed potatoes for those NOT on the diet.

Parsley Logs

Parsley has been growing like its on crack...faster than weeds. I saw this method quite a while ago from A Way to Garden --it gives a detailed tutorial as well on how to make the logs. There is also the "parsley pesto cube" method. I prefer the logs, because I mostly used parsley not so finely chopped. However, because my parsley is on something, I might try the pesto cubs later this summer.

PRESERVING PARSLEY

Trim your parsley plant, starting on the outside edge, trimming the thicker stems. Thin ones are new growth and will be ready to "harvest" in another month.

Clean the parsley REALLY GOOD. I had a little slug on one of my stems, so I doubled and tripled cleaned. Then, dry thoroughly. Use a "salad spinner" to get the majority of the water, then go to paper towels.

One by one, remove the stems from the parsley leaves. Believe me, they don't taste good. Now you have a huge pile of leaves!

Dab them with another paper towel, just to make sure there isn't moisture. Put all the leaves in a Ziploc bag.

Squeeze all the leaves to the bottom portion on the bag, pushing down, removing the air from the bag. If you have one of those cool air-lock thingy, I bet they would work great!

Then roll it up and date the bag so you don't forget when you made it.

When its frozen, you can pull it out and cut of a bit of it and whooooola! Fresh PARSLEY ready at your fingertips!
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Don't forget to enter your name DAILY!

Chicken Marsala

CHICKEN MARSALA

In a small bowl, mix together:
1 teaspoon minced garlic
1 tsp marjoram leaves
1 teaspoon minced onions
1/2 teaspoon course ground black pepper
1/2 teaspoon salt
1/3 cup flour
Reserve 1 tablespoon of flour mixture.

Coat with remaining flour mixture:
4 boneless, skinless chicken breasts

In a large skillet over med-high heat
2 tablespoons butter
2 tablespoons vegetable oil
Add chicken and cook for 3 minutes on each side, or until golden brown.Remove from heat.

In hot skillet, add and cook for 5 minutes or until tender
8 ounce sliced mushrooms

Mix in and heat to a boil
1/2 cup chicken broth
3/4 cup Marsala wine
1 tablespoon butter

1 teaspoon basil dry leaves
Cook for 2 minutes or until sauce is slightly thickened.

Spoon sauce over chicken, sprinkle over top
3/4 teaspoon dried parsley flakes
and serve warm.

HERB GARDEN

Know what its time for? HERBS! I love this time of year! Of course, there is still time for another freeze, so make sure you have a spot inside to move the herbs at night or on cold days.

What you need...

Herb seeds
Little baggies (ziplocs work great too)
Planting soil (make sure its free of chemicals)
Water sprinkles
String
Clothes pins

In each bag, place a little soil, then a few seeds, sprinkle a little water and zip them close. Hang a line, and overlap the baggies a little and secure them with a clothes pin.

I usually tie the string loosely so I won't wrestle with knots when I need to move them inside.

The clothes pins are fun to decorate or use as labels!

This is simple, fun and the kids love to help!

You'll start to see them sprouting, and when they are big enough, and the freeze isn't a threat anymore, move them to bigger pots and planters! Use the clothes pins (if you labeled them) and clip them on the side of the pots so you know whats growing. And don't throw away the bags--you can use them again.

HONEY GLAZED SALMON with LEMON VEGGIES

Ohhh yes...so mouth-watering!

HONEY GLAZED SALMON WITH 

PARSLEY-LEMON VEGETABLES

3 tablespoons EVOO
1/2 pound small red potatoes, quartered
2 cups white mushrooms, halved
salt and pepper
1/2 bunch asparagus, cut into thirds
4 6-oz salmon fillets with skin
2 tablespoons chopped parsley
1 clove garlic
grated peel and juice of 1/2 lemon

Preheat oven to 425 degrees F. In a large heavy duty [and oven proof] skillet, heat 1 1/2 tablespoons olive oil over med-high heat. Add potatoes and mushrooms, season with salt and pepper and cook, stirring occasionally, until browned [about 5 minutes]. Transfer to the oven and roast for 10 minutes. Stir in asparagus and roast for another 2 to 3 minutes [until asparagus is crisp-tender].

Meanwhile, rub salmon with EVOO all over and season with s&p. Arrange salmon on baking sheet, skin side down, and roast for 10 minutes or until opaque in center.

In small bowl, mix honey and coriander. Drizzle honey mixture over salmon right before removing from the oven.

In small bowl, whisk together the parsley, garlic, lemon peel and lemon juice, and 1 1/2 teaspoons EVOO, and season with s&p. Toss with veggies and serve with salmon.