Wednesday, October 28, 2009

Oatmeal Apple Cookies

Source: Recipezaar

3/4 cup shortening
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup milk
1 1/2 tsps vanilla
1 cup flour
1 1/4 tsps cinnamon
1/2 tsp salt
1/4 tsp baking soda (I used 1/2 tsp)
1/4 tsp nutmeg
3 cups quick oats
1 cup peeled diced apple
3/4 cup raisins

1. Preheat oven to 375 degrees and grease cookie sheet.
2. Combine shortening, sugar, egg, milk and vanilla in large bowl.
3. Beat at medium speed until well blended.
4. Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture until just blended.
5. Stir in oats, apples and raisins.
6. Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
7. Bake for 13 minutes or until just set.
8. Cool for a minute or 3 on cookie sheets and then remove to a wire rack to cool completely.

Crock Pot Chicken n' Dumplings

Source: Weight Watchers

2 cans Tyson Chunks of Chicken Breast in Water
2 cans of 98% Fat Free Cream of Chicken soup
1 small onion chopped
1 Bag Frozen Veggies (any you like)
1 cup 1% milk
2 cups Reduced Fat Bisquick
3/4 cup water
2 TBSP fresh herbs
2 tsp Poultry Seasoning
Salt & Pepper to taste

1. In Crock pot, place chicken (one can drained, one can undrained)
2. Add condensed soup (both cans), frozen veggies, milk, onion, and one tsp of poulty seasoning
3. Cook on high for 2 1/2 hours or low for 6-8 hours
4. 45 minutes before you want to eat, mix reduced fat Bisquick mix, 3/4 cup water, fresh herbs and remaining tsp of poultry seasonings
5. Place by large spoonfuls on top of mixture in crock pot
6. Cover crock pot and let dumplings cook for 45 minutes or until firm (took me almost 1 1/2 hours to firm)

Stove Top One-Dish Chicken Bake

Source: Weight Watchers

1/3 cup fat-free sour cream
1 package bread stuffing dry mix
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 2/3 cup hot water
1 serving 98% fat free cream of chicken soup

Preheat oven to 400 degrees. Add hot water to stuffing mix; stir just until moistened. Set aside.

Place chicken in 13x9 inch baking dish or 2 quart casserole dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.

Bake 30 minutes or until chicken is cooked through.

You can also prepare this as directed and add 1 cup of mixed veggies before covering with soup mixture. Does not increase points.

4 points per serving
6 servings

Monday, September 21, 2009

Baked Chicken

Baked Chicken
Source: Weight Watchers

1 lb boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1 tsp olive oil
2 tsps fresh lemon juice
2 tsps fresh rosemary (I used fresh thyme)
2 tsps fresh parsley
1/4 cup chicken broth
Preheat over to 400 degrees. Coat a small, shallow roasting pan with cooking spray.

Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
Bake until chicken is cooked through, about 30-35 minutes.
Yields: 4 servings (3 points each)

Carrot Cake

Source: friend of a friend of a friend!


3 cups grated carrots
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups flour
2 tsps cinnamon
2 tsps baking soda
1 tsp salt
1 tsp vanilla (I used my homemade vanilla!)
*I also added freshly grated nutmeg


Spray 2 round metal baking pans with Pam for baking. Mix wet ingredients, then mix in dry ingredients. Add carrots, one cup at a time. Bake at 325 degrees for 30-45 minutes until toothpick comes out clean. Let cool in pans on wire rack until almost cool.

Cream Cheese Frosting:
1 stick margarine
1 8oz package cream cheese
1 box (1 lb) powdered sugar
2 tsps vanilla

Thursday, August 20, 2009

Crispy Provençal Chicken Nuggets

Crispy Provençal Chicken Nuggets
Source: Vintage Victuals

2 TB extra virgin olive oil
2 TB vegetable oil
2 chicken breasts, cleaned and cut into 1" pieces
1 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 1/2 cup panko bread crumbs
1 1/2 teaspoons herbes de provence
1 teaspoon salt

Preheat your oven to 350 degrees. Pour your oil into a large baking dish or 9x13" pan, mixing the oils together. Set aside.

Next, you want to set up three shallow bowls on your counter for a dipping-assembly-line. Set up your chunks of chicken at the beginning of the line. In the first bowl, mix together the flour, salt, and pepper. In the second bowl, lightly beat your egg. In the third bowl, mix together your panko bread crumbs, the herbes de provence, and the second teaspoon of salt. Next, just take each chunk of chicken, coat it in the flour mixture, then coat it in the egg, and then roll it around in the panko mixture and put it in your prepared baking dish!

You should have just 1 layer of chicken on the bottom of your dish. If you have any panko mixture leftover, I would just pour it over the top for some extra crispiness.

Bake, covered, for 25 minutes. Then remove the cover and bake for another 10-15 minutes (depending on the size of your nuggets).

Monday, August 17, 2009

Chicken Salad

Chicken Salad
Source: Food Network
4 cups diced cooked chicken
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice (I omitted)
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Saturday, August 15, 2009


Homemade Oreos

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners’ sugar

2 teaspoons pure vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter,and then the egg. Continue processing or mixing until dough comes together in a mass. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Then mold the edges of the cookie into neat round circles. Bake for 9 minutes, rotating once for even baking. Set cookies on a cooling rack to cool. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla alternating between the two. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Sunday, August 9, 2009

Chicken Pot Pie

My first attempt at making chicken pot pie.. and it's weight watchers friendly!

Chicken Pot Pie
Source: Skinny Food by Amy

Ingredients:1 cup cut-up cooked chicken
1 bag (12 oz.) Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed
1 can (10-3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

1. Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
2. In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
3. Bake uncovered about 30 minutes or until golden brown.

Makes 6 servings.
Calories: 220, Fat: 6g, Fiber: 2g

Taco Pasta

When I saw this in my google reader, I knew I had to make it! My husband LOVED it!

Stove Top Taco Pasta
Source: About a Bit of Everything

1 lb ground beef
1/4 c taco seasoning
3/4 c water
1 pkg low fat cream cheese (8 oz)
1 box pasta (we used rotini)
optional: cheese of your choice to sprinkle on top (we used mozzarella)

Brown ground beef in a large dutch oven. Combine taco seasoning and water. Pour taco seasoned water over browned meat, stirring to ensure all meat is covered. Simmer to reduce amount of liquid (approximately 5-10 minutes) on low. Once reduced, add cubed cream cheese, stirring to incorporate fully. Prepare pasta according to directions and drain. Add drained pasta to dutch oven, stirring to coat completely.

Saturday, August 1, 2009

Strawberry Chocolate Chip Scones

Every couple of months, I go out with a group of wonderful ladies for a little time out and girl time. This time, we went to the Jefferson Hotel and had afternoon tea. It was amazing! I was so thrilled by the scones I wanted to come home and try my hand at scones.

Strawberry Chocolate Chip Scones
Adapted from: Good Things Catered

2 1/4 c. all purpose flour
1/4 c. granulated sugar, plus extra for sprinkling
1 Tbsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 c. strawberry Fiber One yogurt
1/4 c. milk
1/3 c. chocolate chips

-Preheat oven to 350 degrees
-In small bowl, combine egg, yogurt, milk, whisk to combine thoroughly and set aside.
-In large bowl combine flour, sugar, baking powder, salt, and whisk to combine.
-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.
-Add chocolate chips, and toss to coat.
-Add wet ingredients to dry and mix in lightly with fork until dough just comes together.
-Turn dough out onto well floured work surface and pat into large ball.
-Shape dough into flat disk shape and cut with circle cookie cutter. Place on baking sheet. Sprinkle tops of scones with sugar and place in the oven.
-Bake until turn slightly brown, about 22 minutes.
-Remove from oven and let cool on baking sheet for 10 minutes.
-Transfer to a wire rack and let cool

Sunday, June 28, 2009

Burgers & Fries

When I stumbled upon Bakerella's dessert burgers & fries, I knew I wanted to make them. Head over to Bakerella's page for detailed instructions on how to make them!

Father's Day 2009

This year for Father's Day, my sister-in-law Megan and I decided to make my dad a cake! We used box cake mix and her mom's special buttercream recipe for the icing. Everyone loved it!

Wednesday, June 17, 2009

Best. Cookies. Ever.

These chocolate chip cookies are seriously the best I've ever made. Do yourself a favor, and go make them. Now!

Alton Brown's "The Chewy"

Source: Food

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Monday, March 2, 2009

Homemade Bagels

Mike & I looove bagels. So I decided to make my own. This recipe from Pennies on a Platter is perfect. The bagels are soft on the insise, slighty crunchy on the outside. Yummm!
Found on Pennies on a Platter, originally from Baking Bites
1 tbsp active dry yeast
1 tbsp sugar
1 3/4 cups water, warm (100-110F)
4-5 cups bread flour (not all purpose)
1 tbsp salt1 egg, for egg wash

Optional Seasonings:
Poppy Seeds
Onion Powder
Sesame Seeds
Kosher Salt

In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces (first quarters, then halves). Shape each piece into a tight ball, pinching the corners together at the bottom of the dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.

Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.

Meanwhile, bring a large pot of water to a gentle boil and preheat the oven to 400F. (I used a deep dish skillet because it’s wider.) Line a baking sheet with paper towels and another baking sheet with parchment paper sprinkled with cornmeal.

Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on each side. Using a slotted spoon or strainer, transfer bagels to the paper towels to drain for a moment, then place on the parchment-lined baking sheet. Repeat process with remaining bagels.
Brush boiled bagels with lightly beaten egg (a pastry brush is a good tool for this) and sprinkle with seasonings. Bake for 24 minutes, or until golden brown. Cool completely on a wire rack (bagel will soften slightly as it cools). Slice and toast to serve.

Buffalo Chicken Poppers

While watching Rachel Ray the other day, I noticed this recipe and it looked right up our alley. It turned out better than expected. I hope you enjoy as much as we did!!

Buffalo Chicken Poppers

Source: Rachel Ray


Vegetable oil, for frying
2 1/2 cups complete
pancake mix, any brand, divided
1 1/4 cups water
8 teaspoons hot sauce, divided (I used Frank's)
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated blue
cheese dressing
2 scallions, finely chopped (I omitted)
1 teaspoon coarse black pepper, 1/3 palm full
Cut celery sticks, store bought

"In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.

Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks. "

Sunday, February 15, 2009

Mmmm.... nutella :)

Nutella Croissants
adapted from Vintage Victuals

1 tube Pillsbury crescent rolls (I used reduced fat, 8 to a can)
8 tablespoons of Nutella

Preheat oven to 375 degrees. Spray a large baking sheet with cooking spray and set aside.

Open the tube of crescent rolls, and unroll and separate your triangles of dough. Place 1 tablespoon full of Nutella at the base of each triangle.

Roll the dough into a crescent shape and place on the prepared baking sheet. Bake for 10 minutes, or until golden brown.

Friday, February 13, 2009

Blog Awards!

I'm so excited. I've been given 2 awesome blog awards from fellow blogger, Vintage Victuals. Go over and check out her blog - it's got some seriously amazing food! I was given the Lemonade Award and the Your Blog is Fabulous Award because she thinks my blog is fabulous and refreshing, like lemonade! How sweet is that!!
Here are the rules:
First, add the logo in your blog.
Next, add a link to the person who gave you the award.
Then, nominate 5 other (refreshing…like lemonade) blogs of your choice.
Finally, leave a message for your nominees in their blogs, informing them about the award.
So my nominees are:
1. A Year in the Kitchen - this blog is packed full of awesome recipes along with tips and tricks to keep them low fat and low cost. She also does recipes based upon their country.
2. Good Things Catered - this has got to be a favorite blog of mine. I envy her clean home, classy meals, and love for all things good. Her other blog, is great too - Hyper Homemaker
3. Carrie's Sweet Life - first, her name is Carrie - and that's just the best! But really - her home is classic food that inspires me to get in the kitchen!
4. Food alla Puttanesca - like her blog title says, she cooks fast, cheap and easy meals - my favorites!
5. Proceed with Caution - her food is freakin' amazing. But really, check our her recipe organization post. She gets major props for that!
Go check out all these amazing blogs. They are fantastic.

Wednesday, February 11, 2009

Oreo Cupcakes

Each and every time I go to Annie's blog, I get hungry. Her food always looks amazing! This oreo recipe really caught my eye - so when the husband and I had his family over for lunch Saturday, I knew I had to make them.

Oreo Cupcakes
Source: Annie's Eats, she adapted from Dinner with Danielle

Yield: 24 cupcakes
For the cake:
2 1/3 cups all-purpose flour
1 cup unsweetend cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 cups buttermilk, at room temperature

For the frosting:
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

For garnish:
24 Oreo cookie halves

Directions:To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.

Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.

To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

Rainbow Cake

I wanted to bring something fun to my parent's house for Superbowl, and when I saw this cake I knew I had to try it!
Get detailed directions at The Omnomicon Blog!

Wednesday, January 28, 2009

Chicken with Broccoli and Garlic Sauce

This recipe is from the Weight Watchers Website. The chicken is so full of flavor and so moist. It's awesome!

Chicken with Broccoli and Garlic Sauce
Points Value: 5
Servings: 4

2 tsp olive oil
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
3 medium garlic clove(s), minced, or more to taste
2 cup(s) broccoli, florets
1 1/2 cup(s) reduced-sodium chicken broth, divided
1 1/2 tbsp cornstarch
2 cup(s) cooked brown rice, kept hot

Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.
Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

Tuesday, January 27, 2009

Tortilla Chips

This is such a super simple "recipe" - it's so easy I can hardly call it a recipe. The husband and I had a mexican night last night, and I decided to try my hand at making my own tortilla chips. I'm so glad I did! It's easy and SO yummy. I doubt I'll be buying anymore tortilla chips, I'll just make my own!

(Can you tell my husband loved them??)

Corn Tortillas
Serving Size: 32 tortillas

4 Corn Tortillas
Salt (to taste)
1/2 cup Vegetable or Canola Oil (for frying)

Cut the tortillas into 8 triangles, like a pizza. Pre-heat the oil in a small frying pan. Gently put the tortillas into the hot oil and fry on each side for 3-5 seconds. It's a very quick process - they burn easily! As soon as they come out of the fry pan, put them on paper towel to catch the excess oil and salt immediately so it will stick.

Sunday, January 18, 2009

Chicken with 40 Garlic Cloves

I love going to the Sunday afternoon cooking technique classes at Williams-Sonoma. I learn a wealth of information and come home with awesome tools and recipes. This recipe was given out during the "Cooking with Cast Iron" technique class. It is simply amazing. The lemon zest is so refreshing mixed with the earthy tones in the rosemary - they blend beautifully.

Chicken with 40 Garlic Cloves
Source: Williams-Sonoma

"Don't be alarmed by the number of garlic vlosed called for in this recipe. The garlic mellows as it roasts, imbuing the finished sauce with a subtle flavor."

2 chickens, each 4 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
3 tbsp extra-virgin olive oil
40 garlic cloves, peeled
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
zest of 2 lemons
1/4 cup white wine
3/4 cup chicken stock
3 tbsp unsalted butter, at room temperature, cut into pieces

1. Preheat an oven to 400 degrees F. Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm the oil. Working in batches, brown the chicken 2 to 3 minutes per side. Transfer to a plate.

2. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulted juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.

3. Transfer the chicken to a platter; leave the garlic in a pan. Cover the chicken loosely with aluminum foil.

4. Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whish in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside.

Serves 8.

**My notes: I only cook for 2, so I used 2 boneless skinless chicken breasts. I browned the chicken on each side after heating the oil. Once browned, I added the rest of the ingredients and turned the heat down to medium-low and let it simmer for about 30 minutes. I served alongside macaroni. IT IS AMAZING!

Saturday, January 17, 2009

Orange Chinese Chicken (and beef)

I'm starting to live healthier, and am a weight watchers member. My husband and I have been addicted to Chinese food lately, and we both love orange meals. I love orange chicken, and Michael loves orange beef. This recipe is from Weight Watchers website, I'll show my changes in red.

Orange Chinese Chicken
Points Value: 5
Servings: 4
Preparation TIme: 14 mins
Cooking time: 11 min
Level of Difficulty: Easy

2 tsp dark sesame oil
2 tsp orange zest, strips
1 pound (s) uncooked boneless, skinless chicken breat, four 4-oz pieces *and 1 cup or so of beef stew pieces
1/8 tso table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Mandarin Oranges in Light Syrup, or similar item
1/2 cup (s) reduced-sodium chicken broth *1 cup
1 tbsp low-sodium soy sauce *2 tbsps
1 tbsp orange zest, finely grated, or to taste *2 tbsps
2 tsp cornstarch *4 tsps


Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1-2 minutes. **this took about 5 minutes Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken and beef to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.