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Recipes
Grilled Chicken Breasts with Honeydew Salsa
By deedavis
by Lora Zarubin
- 1 1/3 cups finely diced peeled seeded honeydew or other melon
- 1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
- 1/4 cup finely diced red onion
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons finely grated lime peel
- 1 teaspoon finely chopped seeded serrano chile
- Nonstick vegetable oil spray
- 4 boneless chicken breast halves with skin
Bitter Orange Crème Brûlée
By deedavis
by Jeff Morgan
- 3 large eggs, separated
- 1/2 cup/100 g sugar, plus 2 tbsp
- 1/2 tsp vanilla extract/essence
- 1/2 cup/60 g all-purpose/plain flour
- 3 tbsp confectioners'/icing sugar
- 2 cups/480 ml heavy (whipping) / double cream
- 1 cup/240 ml whole milk
- Grated zest from two oranges
- 12 large egg yolks
- 1/2 cup/100 g sugar, plus 6 tbsp/75 g
- Sprigs of fresh mint or chocolate mint, for garnish
Sauteed Chicken Breasts with Creamy Chive Sauce
By deedavis
Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon kosher salt, divided
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1/2 cup dry white wine
- 1 14-ounce can reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)
Bacon and Basil-Wrapped Chicken Breasts
By deedavis
The following recipe uses whole chicken breasts with the "tenders" (fillet strips) still attached
- 21 large fresh basil leaves, washed well and spun dry
- 3 boneless skinless whole chicken breasts (about 2 pounds total)
- about 15 bacon slices (about 3/4 pound)
- 1 teaspoon whole black peppercorns, crushed coarse
Quick Marinara Sauce
By deedavis
Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 pt Calories: 51
- 1 tsp olive oil
- 2 cloves garlic, smashed
- 28 oz can crushed tomatoes (I like Tuttorosso)
- 1 small bay leaf
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
Asparagus-Parmesan Cheese Puffs
By deedavis
Asparagus season lasts from late winter through spring and into early summer
- 1/4 lb. asparagus spears
- 3/4 cup milk
- 5 Tbs. unsalted butter, cut into pieces
- 3/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 3 eggs, at room temperature
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/2 cup shredded Gruyère cheese
Fillet of Beef, Arugula, and Artichoke Crostini
By deedavis
Preheat the oven to 500°F
- a 2 1/2-pound trimmed fillet of beef, tied
- two 6-ounce jars marinated artichoke hearts, rinsed and drained
- 1 garlic clove
- 1/4 cup white-wine vinegar
- 1/2 cup olive oil
- thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly
- 2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)
- 36 Parmesan curls formed with a vegetable peeler
- Read More http://www.epicurious.com/recipes/food/views/Fillet-of-Beef-Arugula-and-Artichoke-Crostini-12035#ixzz0nkmHw9BU
Thyme-Roasted Sweet Potatoes
By deedavis
by Kathryn Matthews
- 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
- 3 tablespoons olive oil
- 4 large garlic cloves, minced
- 1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Baby Greens with Goat Cheese, Pears and Candied Pecans
By deedavis
Servings: 4 • Serving Size: 1/4 • Old Points: 7 pts • Points+: 8 pts Calories: 267 • Fat: 19
- For the honey balsamic vinaigrette:
- 4 oz Chavrie goat cheese log
- 8 cups mixed baby greens
- 2 small red pears sliced
- 2 oz glazed pecans (I used Emerald Pecan Pie)
- 2 tbsp balsamic
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
Chicken and Mushrooms in a Garlic White Wine Sauce
By deedavis
Here's a great tasting, quick and easy chicken dish; perfect for busy weeknights and great for those on a budget! I...
- 8 chicken tenderloins, 16 oz total
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup all purpose flour* (use rice flour if gluten free)
- 3-4 cloves garlic, minced
- 12 oz sliced mushrooms
- 1/4 cup white wine
- 1/3 cup fat free chicken broth
- salt and fresh pepper to taste
- 1/4 cup chopped fresh parsley