Parmesan-Roasted Cauliflower
1 large head cauliflower
3 Tbs olive oil
kosher salt
fresh ground pepper
1 C freshly grated Parmesan cheese (2 oz)
Preheat oven to 350 degrees.
Cut the head of cauliflower into florets. Place on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the cheese and bake for 1 or 2 more minutes, just until the cheese melts.
Note from Jan: I seldom have fresh Parmesan on hand, so I almost always just use it out of the can and do not put it back in the oven. I think it tastes great that way as well. Pepper does not need to be freshly ground, but I do prefer the kosher salt It is one of my favorites!
Monday, July 30, 2012
Cheesy Cauliflower Puree
I bought two heads of cauliflower yesterday and I'm so glad I did because I'll be eating this for lunch again today! It's only 9am and I already can't wait! Yum!
Ingredients:
1 head of cauliflower
2 Tbl heavy cream
1 Tbl butter
2 ounces dubliner or other sharp cheese
salt and pepper to taste
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for five minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another 4 minutes on high. Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference. Mmm, mmm, good!
Approx nutrition info per batch: 590 calories, 42g fat, 31g carbs, 16g net carbs, 14g fiber, 24g protein
Approx nutrition info per batch: 590 calories, 42g fat, 31g carbs, 16g net carbs, 14g fiber, 24g protein
Chicken Tortilla Soup - Our Best Bites
02.02.2011
This is an old recipe, one of the very first that we posted. Sara and I are in Salt Lake City for a few days on some blog-related business, and since it is a balmy 5 degrees here and not a whole heck of a lot better back in Louisiana, I figured there are lots of people looking for something warm and cozy to simmer on the stove.
Now…this isn’t like the thick chicken tortilla soup that they have at Chili’s; it’s brothier (is that a word?) a la Cafe Rio or Costa Vida. It’s super healthy and low in calories, full of fresh, nutritious ingredients and we actually prefer it to traditional chicken soup at our house when we’re stuffed up because of the garlic, lime, and the spiciness that the jalapenos add, helping clear our heads.
Chicken Tortilla Soup
Recipe by Our Best Bites
1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper
TOPPINGS:
Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying
Sliced avocado or guacamole
Grated or crumbled cotija cheese
1/4 c. cilantro
Sliced avocado or guacamole
Grated or crumbled cotija cheese
1/4 c. cilantro
Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.
In a large stockpot, heat some olive oil (I can tell you right now that you’ll never hear the words EVOO from my mouth. Or my fingers.) over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.
Duchess Potatoes
Ingredients
2 pounds potatoes
Water
Salt to taste
2 tablespoons salted butter
¾ cup grated cheddar cheese
½ teaspoon ground white pepper
1 egg, lightly beaten
1 teaspoon paprika
½ teaspoon water
1 tablespoon chopped parsley
Equipment
Equipment
1 medium pot and cover
1 large bowl
1 potato masher
1 rubber spatula
1 large plastic zip bag
6 small ramekin bowls
1 baking sheet/tray
1 baking sheet/tray
1 small bowl
1 pastry brush
Chipotle-Lime Grilled Chicken
Gourmet | June 2006
user rating
91% would make it again
user rating:
Chipotle-Lime Grilled Chicken
Chipotle-Lime Grilled Chicken
yield: Makes 6 servings
active time: 15 min
total time: 35 min
Smoky chipotle marries lime juice and mild honey in this irresistible chicken dish, perfect for your next barbecue.
ingredients
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 1/2 tablespoons chipotle Tabasco
- 3/4 teaspoon salt
- 6 large skinless boneless chicken thighs (2 1/2 lb total)
- 2 teaspoons mild honey
preparation
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
Cooks' noteIf you aren't able to grill outdoors, chicken can be cooked in batches in a hot, lightly oiled, well-seasoned large (2-burner) ridged grill pan over moderate heat, about 15 minutes (before brushing with sauce).
Read More http://www.epicurious.com/recipes/food/views/Chipotle-Lime-Grilled-Chicken-234987#ixzz20H2wopCA
Chicken with Lime Butter
Hi Jan....sorry it has taken me sooooo long to get this recipe to you!!
6 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/3 cup oil
1 lime, juiced
8 Tbs butter
1/2 tsp chives, minced
1/2 tsp dill weed
Sprinkle both sides of chicken with salt and pepper. Heat oil, add chicken cook 4 minutes, turn down heat to low. Turn chicken over cook 10 minutes more. Remove chicken (keep warm), discard oil. In same pan, cook lime juice over low heat until juice begins to bubble. Add butter and stir until sauce thickens. Stir in chives and dill weed. Spoon sauce over chicken.
Thanks so much taking us sailing! We had such a wonderful time. Dinner was yummy too! We'll see you in November, if not before!
Kris
6 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/3 cup oil
1 lime, juiced
8 Tbs butter
1/2 tsp chives, minced
1/2 tsp dill weed
Sprinkle both sides of chicken with salt and pepper. Heat oil, add chicken cook 4 minutes, turn down heat to low. Turn chicken over cook 10 minutes more. Remove chicken (keep warm), discard oil. In same pan, cook lime juice over low heat until juice begins to bubble. Add butter and stir until sauce thickens. Stir in chives and dill weed. Spoon sauce over chicken.
Thanks so much taking us sailing! We had such a wonderful time. Dinner was yummy too! We'll see you in November, if not before!
Kris
Chicken and Cormeal Dumplings
re per serving
CARB GRAMS PER SERVING: 47
Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- Calories: 369
- Protein(gm): 24
- Carbohydrate(gm): 47
- Fat, total(gm): 10
- Cholesterol(mg): 55
- Saturated fat(gm): 1
- Monosaturated fat(gm): 5
- Polyunsaturated fat(gm): 3
- Dietary Fiber, total(gm): 5
- Sugar, total(gm): 9
- Vitamin A(IU): 103
- Vitamin C(mg): 9
- Thiamin(mg): 0
- Riboflavin(mg): 1
- Niacin(mg): 7
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 81
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 582
- Potassium(mg): 681
- Calcium(DV %): 162
- Iron(DV %): 3
- Vegetables(d.e): 1
- Starch(d.e): 3
- Lean Meat(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 2medium carrots, thinly sliced
- 1stalk celery, thinly sliced
- 1/3cup fresh or frozen corn kernels
- 1/2of a medium onion, thinly sliced
- 2cloves garlic, minced
- 1teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4teaspoon ground black pepper
- 2chicken thighs, skinned
- 1cup reduced-sodium chicken broth
- 1/2cup fat-free milk
- 1tablespoon GF flour
- 1recipe Cornmeal Dumplings (see recipe below)
- Coarsely ground black pepper (optional)
1.In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
2.Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
3.If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
4.Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.
Cornmeal Dumplings
- 1/4cup GF flour
- 1/4cup GF cornmeal
- 1/2teaspoon baking powder
- Dash salt
- 1egg white
- 1tablespoon fat-free milk
- 1tablespoon canola oil
1.In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
Chicken Cordon Bleu
Chicken Cordon Bleu
Beau Gustafson
This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.
Yield: 4 servings (serving size: 1 rolled chicken breast half)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 297
- Calories from fat: 30%
- Fat: 9.9g
- Saturated fat: 4.4g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1g
- Protein: 45.5g
- Carbohydrate: 3.8g
- Fiber: 0.5g
- Cholesterol: 125mg
- Iron: 1.9mg
- Sodium: 619mg
- Calcium: 94mg
Ingredients
- 1/4 cup fat-free, less-sodium chicken broth
- 5 teaspoons butter, melted $
- 1 large garlic clove, minced
- 1/2 cup dry breadcrumbs
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon paprika
- 4 (6-ounce) skinless, boneless chicken breast halves$
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 thin slices prosciutto (about 2 ounces)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- Cooking spray
Preparation
- Preheat oven to 350°.
- Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
Chicken Cordon Bleu
TOP-SELLERS
CHICKEN CORDON BLEU
Chicken Cordon Bleu is a reader-submitted recipe that has been tested for performance and photographed by the Live Gluten Freely™ Kitchen Editorial team.
Prep Time
15
Minutes
15
Minutes
Total Time
1 Hr
1 Hr
Makes
6
Servings
6
Servings
Ingredients:
- 6 boneless skinless chicken breasts
- 1 tablespoon butter
- 2 cups Rice Chex® cereal
- 1 teaspoon garlic salt
- 2 teaspoons dried basil leaves
- 1 egg
- 1/2 cup milk
- 6 slices gluten-free sliced cooked ham
- 6 slices gluten-free Provolone cheese
- 1/2 cup Bisquick® Gluten Free mix
Preparation Instructions:
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 to 1/2 inch thick.
- Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with butter.
- In food processor, place cereal, garlic salt and basil. Cover; process until finely ground like flour. Set aside. In small bowl, beat egg and milk; set aside. Layer 1 piece of ham and 1 piece of cheese on each chicken breast. Roll up and secure each with a toothpick so that cheese and ham is enclosed within chicken. Coat each rolled chicken breast with Bisquick mix, then egg mixture, and then cereal mixture. Place in baking dish.
- Bake 35 to 40 minutes. Serve with cheesy mashed potatoes and your favorite vegetable or salad.
Nutrition Information
1 Serving
Amount Per Serving
- Calories: 360
- Calories from Fat: 140
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 140mg
- Very Lean Meat: 5
- Sodium: 840mg
- Total Carbohydrate: 18g
- Protein: 38g
- Sugars: 3g
- Dairy: 1c
- Fats & Oils: 1tsp
- Meat & Beans: 4oz-eq
- Carbohydrate Choice: 1
- Starch: 1
- Fat: 2 1/2
Percent Daily Value* (include footnote *Percent Daily Value are based on a 2,000 calorie diet.) Within the % Daily Values, nutrient information should be included for Vitamin A, Vitamin C, Calcium and Iron.
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