Olive Oil
Butter
4 large onions, sliced thin
1 - 2 TBSP Sugar
4 skinless, boneless chicken breasts
Balsamic vinegar
Over med high heat ... melt butter and add olive oil, when hot, put onions in and cook down stirring occasionally now and then... as they get softened and are turning golden brown, add 1 - 2 TBSP granulated sugar and cook more, letting them caramelize. Then remove from pan. Add the chicken breast and brown on both sides.... remove browned chicken breast from pan and place in a glass baking dish. Cover with the reserved onions. To the pan, add a healthy dash of balsamic vinegar to deglaze the pan, pour on top of chicken breasts, cover with foil and bake at 350 degrees for 40 - 50 minutes.
Yummo!
Sunday, January 18, 2009
Friday, January 16, 2009
Chicken and Corn Chowder
A big bowl of steaming chowder with a loaf of crusty bread and a simple green salad makes a great dinner.
4 bacon slices, chopped
1 cup celery, chopped fine
2 cups onion, chopped fine
4 cups fresh or frozen corn kernels
3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
3 1/2 cups chicken broth
3/4 pound cooked chicken cut in chunks
6 green onions, white and pale green parts, thinly sliced
3 tablespoons minced fresh thyme
2 1/2 cups half-and-half
Salt and freshly ground pepper, to taste
Cook the bacon: In a saucepan over medium heat, fry the bacon until crisp,
about 5 minutes. Using a slotted spoon, transfer to paper towels to
drain. Add the chopped onion, celery and potatoes to the fat in the pan.
Cook the vegetables until they start to soften. Add the corn to the
same pan over medium heat. Cook, stirring frequently, until the onions are just
softened and the corn and potatoes are lightly tinged with gold, 4 to 5
minutes. Add the broth and wine and bring to a boil. Cover and cook until the
potatoes are almost tender, about 5 minutes. Add the chicken and cook,
covered, until heated throughout, 5 to 7 minutes.
Finish the chowder: Stir in the green onions, thyme and half-and-half. Bring
to a simmer over medium heat, reduce the heat to medium-low and cook,
uncovered, until heated through, about 3 minutes. Season with salt and pepper.
Ladle the chowder into bowls, sprinkle with the bacon and serve immediately.
Serves 4.
4 bacon slices, chopped
1 cup celery, chopped fine
2 cups onion, chopped fine
4 cups fresh or frozen corn kernels
3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
3 1/2 cups chicken broth
3/4 pound cooked chicken cut in chunks
6 green onions, white and pale green parts, thinly sliced
3 tablespoons minced fresh thyme
2 1/2 cups half-and-half
Salt and freshly ground pepper, to taste
Cook the bacon: In a saucepan over medium heat, fry the bacon until crisp,
about 5 minutes. Using a slotted spoon, transfer to paper towels to
drain. Add the chopped onion, celery and potatoes to the fat in the pan.
Cook the vegetables until they start to soften. Add the corn to the
same pan over medium heat. Cook, stirring frequently, until the onions are just
softened and the corn and potatoes are lightly tinged with gold, 4 to 5
minutes. Add the broth and wine and bring to a boil. Cover and cook until the
potatoes are almost tender, about 5 minutes. Add the chicken and cook,
covered, until heated throughout, 5 to 7 minutes.
Finish the chowder: Stir in the green onions, thyme and half-and-half. Bring
to a simmer over medium heat, reduce the heat to medium-low and cook,
uncovered, until heated through, about 3 minutes. Season with salt and pepper.
Ladle the chowder into bowls, sprinkle with the bacon and serve immediately.
Serves 4.
Thursday, January 15, 2009
Lemon Herb Seasoned Butter
This is great for bread..........or to use when baking chicken breasts.......or to season vegetables.
1 stick butter - soft
1 large clove garlic grated
juice of 1/2 lemon
1 Tablespoon of basil, parsley or rosemary
Mix all together, roll into a log, wrap in Saran Wrap and freeze. When you want to use it, slice off what you need, it will warm up quickly.
1 stick butter - soft
1 large clove garlic grated
juice of 1/2 lemon
1 Tablespoon of basil, parsley or rosemary
Mix all together, roll into a log, wrap in Saran Wrap and freeze. When you want to use it, slice off what you need, it will warm up quickly.
Friday, January 9, 2009
Oatmeal Pancake
This is from a darling web site I encountered......... The French Garden House I rarely have anyone who reads my blog, it's mainly just for me, but I don't want to lose track of her site........and I suggest you visit there!
1/2 cup old-fashioned oats
1/4 cup low-fat cottage cheese
4 egg whites
1tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Whirl all ingredients in a blender til smooth. (we use the Bullet!)
Spray a nonstick skillet with cooking spray, add batter, and cook on medium heat until both sides are lightly browned.
This baby gives you 28 g of protein, at 288 calories. We top with fruit, a little splenda, and sometimes on very special occasions like today, with some whipped cream. It's delicious!
1/2 cup old-fashioned oats
1/4 cup low-fat cottage cheese
4 egg whites
1tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Whirl all ingredients in a blender til smooth. (we use the Bullet!)
Spray a nonstick skillet with cooking spray, add batter, and cook on medium heat until both sides are lightly browned.
This baby gives you 28 g of protein, at 288 calories. We top with fruit, a little splenda, and sometimes on very special occasions like today, with some whipped cream. It's delicious!
Sunday, January 4, 2009
Balsamic Chicken Spinach Salad
* 1 tablespoon olive oil
* 3 cloves garlic, chopped
* 2 (8-ounce) boneless, skinless chicken breasts, halved
* 8 ounces baby spinach
* 2 tablespoons balsamic vinegar
* 1/3 cup low-sodium chicken broth
cherry tomatoes, optional
Directions
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
* 3 cloves garlic, chopped
* 2 (8-ounce) boneless, skinless chicken breasts, halved
* 8 ounces baby spinach
* 2 tablespoons balsamic vinegar
* 1/3 cup low-sodium chicken broth
cherry tomatoes, optional
Directions
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
Chuck Wagon Potatoes
* 5 to 6 pounds red bliss potatoes
* 1 large onion, diced
* 2 shallots, diced
* 1/2 cup chopped garlic
* 1 1/2 cups par cooked bacon, chopped
* 1 1/2 cups salted butter, softened (recommended: Country Crock)
* Salt and freshly ground black pepper
* 1 cup Cheddar, grated
* 1/2 cup chopped chives
Directions
Preheat oven to 400 degrees F.
Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives.
* 1 large onion, diced
* 2 shallots, diced
* 1/2 cup chopped garlic
* 1 1/2 cups par cooked bacon, chopped
* 1 1/2 cups salted butter, softened (recommended: Country Crock)
* Salt and freshly ground black pepper
* 1 cup Cheddar, grated
* 1/2 cup chopped chives
Directions
Preheat oven to 400 degrees F.
Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives.
Oven Fries
Ingredients
* 3 large baking potatoes, cut into 1/4-inch-thick matchsticks
* 2 tablespoons canola oil
* Salt
* Cooking spray
Directions
Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.
Per serving Calories: 280; Total Fat: 7 g; Sodium: 305 mg; Carbohydrate: 50 g; Fiber: 3.6 g; Protein: 6 g
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