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Pressure Cooker Shrimp Étouffée

Wednesday, January 10, 2018

Yield: 6-8
Source: https://www.dadcooksdinner.com/pressure-cooker-shrimp-etouffee/

INGREDIENTS

Shrimp Stock

Shells from 2 pounds of 26–30 shrimp
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stalk of celery, chopped
4 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme
1 quart water

Roux

6 tablespoons butter
1/2 cup flour
1 teaspoon Cajun spice rub

Aromatics

1 large onion, minced
1 stalk celery, minced
1 medium green bell pepper, minced
2 tablespoons minced garlic
1/2 teaspoon kosher salt

The rest of the étouffée broth

1 quart shrimp stock (from above)
1 (14 oz) can diced tomatoes

Shrimp, Seasonings and accompaniments

2 pounds of 26-30 shrimp, peeled
1 tablespoon Cajun spice rub
1 teaspoon kosher salt
1/4 cup minced parsley
Salt and pepper to taste
White rice for serving
Tabasco sauce for serving

INSTRUCTIONS

Pressure Cook Shrimp Stock: Peel the shrimp, saving the shrimps and the shells. Put the shrimp in the refrigerator for later, and the shells in the pressure cooker pot. Add the rest of the shrimp stock ingredients to the pressure cooker pot. Lock the pressure cooker lid and cook at high pressure for 10 minutes, then let the pressure come down naturally, about 20 minutes. (If you’re in a hurry, pressure cook on high for 15 minutes, then quick release the pressure.) Open the lid carefully – the pot is full of hot steam. Strain the stock through a fine mesh strainer, and set it aside.

Make the roux: Wipe out the pressure cooker pot. Melt the butter in the pressure cooker pot over medium-high heat. When the butter stops foaming, stir the flour and Cajun seasoning to the pot. Cook, stirring constantly, until the flour is the color of peanut butter, about five minutes.

Sauté the aromatics: Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with 1/2 teaspoon kosher salt and sauté until the aromatics soften, about five minutes.

Pressure cook the étouffée broth: Stir in the shrimp stock, scraping the bottom of the pot to make sure the roux isn’t sticking. Pour the tomatoes on top of the broth, but don’t stir. Lock the pressure cooker lid and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. (Again, if you’re in a hurry, cook at high pressure for 15 minutes and quick release the pressure.)

Cook the shrimp: Open the lid (carefully – the pot is full of hot steam). Turn the heat to low and bring the etouffe broth to a simmer. Toss the shrimp with 1 tablespoon Cajun spice rub and 1/2 teaspoon kosher salt, then add the shrimp to the simmering broth. Simmer the shrimp until they are cooked through, about 5 minutes.

Season and serve the étouffée: Stir the parsley into the pot. Taste the broth, and add salt and pepper as needed. (If you use homemade stock, without any added salt, this will take more salt than you think. A tablespoon of Kosher salt usually works for me, but I start with a half tablespoon and keep adding and tasting.) To serve: put a scoop of white rice in a bowl, ladle the soup on top, then sprinkle with parsley. Pass the Tabasco sauce at the table for anyone who likes an extra kick with their dinner.

Notes

I prefer to release the pressure naturally in the pot; from what I’ve read, flavor escapes the pot with the steam, so a sealed environment means more flavorful etouffee. But…when I’m in a hurry, quick pressure release it is. Five extra minutes under pressure equals the fifteen minutes or so of cooking that comes with a natural pressure release.

If you’re really in a hurry, you can speed up the recipe by doing steps 2 and 3 (make the roux, saute the aromatics) in a separate pot while the shrimp stock is pressure cooking. After straining the stock, pour a cup or two into the pot with the roux and aromatics to loosen them up, then pour everything back into the pressure cooker and continue with step 4, pressure cook the etouffee broth.

If you use store bought Cajun spice rub, check the label to figure out the salt content. If the first or second ingredient is “salt”, skip the teaspoon of kosher salt when tossing the shrimp with the rub. If salt is third on the ingredient list or later, go with the teaspoon of kosher salt in the recipe.

 

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Best Beef Stew

Saturday, March 10, 2012

Published January 1, 2010.   From Cook’s Illustrated.

SERVES 6 TO 8

Use a good-quality, medium-bodied wine, such as Côtes du Rhône or Pinot Noir, for this stew. Try to find beef that is well marbled with white veins of fat. Meat that is too lean will come out slightly dry. Four pounds of blade steaks, trimmed of gristle and silver skin, can be substituted for the chuck-eye roast. While the blade steak will yield slightly thinner pieces after trimming, it should still be cut into 11/2-inch pieces. Look for salt pork that is roughly 75 percent lean. The stew can be cooled, covered tightly, and refrigerated for up to 2 days. Reheat it gently before serving.

INGREDIENTS

2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
4 anchovy fillets , finely minced (about 2 teaspoons)
1 tablespoon tomato paste
1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
2 tablespoons vegetable oil
1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
1/4 cup unbleached all-purpose flour
2 cups red wine (see note)
2 cups low-sodium chicken broth
2 bay leaves
4 sprigs fresh thyme
4 ounces salt pork , rinsed of excess salt (see note)
1 pound Yukon Gold potatoes , scrubbed and cut into 1-inch pieces
1 1/2cups frozen pearl onions , thawed
2 teaspoons unflavored powdered gelatin (about 1 packet)
1/2 cup water
1 cup frozen peas , thawed
Table salt and ground black pepper

INSTRUCTIONS

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic and anchovies in small bowl; press with back of fork to form paste. Stir in tomato paste and set mixture aside.

2. Pat meat dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.

3. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.

4. Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.

5. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.

6. Using large spoon, skim any excess fat from surface of stew. Stir in pearl onions; cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes.

7. Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes. Season with salt and pepper to taste; serve.

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Hot Buttered Soft Pretzels

Saturday, March 10, 2012

DOUGH

2 1/2 cups King Arthur Unbleached All-Purpose Flour

1 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup warm water*

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

TOPPING

1 cup boiling water

2 tablespoons baking soda

coarse, kosher or pretzel salt, optional

3 tablespoons unsalted butter, melted

Directions

1) To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

2) To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

3) To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

4) While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

5) Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

6) Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).

7) Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan.

8) Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color.

9) Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

10) Bake the pretzels for 8 to 9 minutes, or until they’re golden brown.

11) Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Yield: 8 large pretzels.

http://www.kingarthurflour.com/shop/PrintRecipe?RID=4055&radio=1

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Tuna Noodle Casserole

Saturday, March 10, 2012

from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, Sixth Revision, copyright 1997, Scribner.

4 to 5 Servings

A great version of the old standby, conveniently made with condensed cream of mushroom soup.

Position a rack in the center of the oven. Preheat the oven to 375 degrees. Butter an 8 x 8-inch, 9 x 2-inch round, or other shallow one and one-half to 2-quart baking dish. Drain thoroughly:

  • 12 ounces canned white tuna, in water or oil

Turn the tuna into a mixing bowl and break into flakes with a fork. Do not mince. Stir in until just combined:

  • 2 cups cooked egg noodles
  • One 10-ounce can condensed cream of mushroom soup
  • 1 cup peas or peas-and-carrots, drained, canned or frozen (you need not thaw)
  • Three-fourths cup milk
  • One-fourth cup minced red bell pepper or drained bottled pimiento (optional)
  • 2 tablespoons minced scallions or onions (optional)
  • Worcestershire sauce or hot red pepper sauce to taste (optional)

Turn this mixture into the prepared dish. Mix together and sprinkle on top:

  • One-half cup dry unseasoned breadcrumbs, fine cracker crumbs, or crushed corn flakes
  • One-third cup grated Parmesan cheese (optional)
  • 2 to 3 tablespoons unsalted butter, melted

Bake until bubbly and browned on top, 25 to 35 minutes

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Nut-Crusted Chicken Cutlets with Orange and Oregano

Tuesday, February 22, 2011

Published January 1, 2011.   From Cook’s Illustrated.

Serves 4

This recipe works particularly well with pistachios or hazelnuts. If your chicken breasts have the tenderloin attached, remove it and save it for another use.

Ingredients

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
Kosher salt
1 cup roughly chopped nuts (see note)
4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces
1 medium shallot , minced (about 3 tablespoons)
1 cup panko (Japanese-style bread crumbs)
1 teaspoon finely grated zest from 1 orange , zested orange cut into wedges
1 teaspoon minced fresh oregano leaves
1/8 teaspoon cayenne pepper
3 large eggs
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 cup unbleached all-purpose flour

Instructions

  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Using fork, poke thickest half of each breast 5 to 6 times. Place on wire rack set in rimmed baking sheet and evenly sprinkle each breast with 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt). Refrigerate, uncovered, while preparing coating.
  2. Process nuts in food processor until they resemble coarse meal, about 20 one-second pulses. Heat butter in 12-inch skillet over medium heat; cook, swirling pan constantly, until butter turns golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt); cook, stirring constantly, until just beginning to brown, about 2 minutes. Reduce heat to medium-low, add panko and ground nuts; cook, stirring frequently, until golden brown, 10 to 12 minutes. Transfer panko mixture to shallow dish or pie plate and stir in orange zest, oregano, and cayenne.
  3. Lightly beat eggs, mustard and black pepper together in second shallow dish or pie plate. Place flour in third shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 piece at a time, dredge chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken with panko mixture, pressing gently so that crumbs adhere. Transfer breaded chicken to clean wire rack set in rimmed baking sheet and repeat with remaining chicken.
  4. Bake until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 20 to 25 minutes. Let rest 5 minutes before serving with orange wedges.



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Peanut Blossom Cookies

Friday, January 21, 2011

Ingredients

1 8oz bag of Hershey Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1.5 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar for rolling

Preparation

1. Heat oven to 375.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and the brown sugar; beat until light and fluffy. Add egg milk and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar, place on ungreased cookie sheet.
4. Bake 8-10 minutes or until lightly browned. Immediately press a kiss into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack once cookie allows. Cool completely until kiss hardens.

Makes about 4 dozen cookies.

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Jimmy Dean Sausage Cheese Balls

Wednesday, January 5, 2011

Ingredients

2 lbs Jimmy Dean regular sausage
1.5 cups all-purpose baking mix like Bisquick
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp garlic powder

Preparation

Preheat oven to 375. Mix all ingredients. Form into 1-inch balls. Bake 15 minutes on ungreased cookie sheets until golden brown. Makes about 6 dozen. Can be frozen uncooked if you want to make ahead.

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Italian Ball Cookies

Wednesday, January 5, 2011

Ingredients

2 sticks margarine or butter
1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 tsp salt
2 cups chopped nuts or chocolate chips

Preparation

Roll into balls and place on ungreased cookie sheets. Bake at 325 for 20 minutes. Cool and roll in confectioner’s sugar.

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Pasta Fagioli Soup

Sunday, November 14, 2010

This Italian soup derives its name—fagioli—and its high fiber content from kidney beans. Serve with crusty Italian bread and a Caesar salad for a quick weeknight supper.

Yield: 5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese)

Ingredients

  • 12  ounces  Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy’s)
  • 3  cups  fat-free, less-sodium chicken broth
  • 1/2  cup  uncooked small seashell pasta
  • 2  cups  coarsely chopped zucchini (about 2 small zucchini)
  • 1  (14.5-ounce) can stewed tomatoes, undrained
  • 1  teaspoon  dried basil
  • 1  teaspoon  dried oregano
  • 1  (15-ounce) can kidney beans, rinsed and drained
  • 1/3  cup  (about 1 1/2 ounces) shredded Asiago cheese

Preparation

Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.

Nutritional Information

Calories:
319 (26% from fat)
Fat:
9.2g (sat 3.3g,mono 3.8g,poly 0.8g)
Protein:
21.9g
Carbohydrate:
39.7g
Fiber:
9.6g
Cholesterol:
56mg
Iron:
4.4mg
Sodium:
858mg
Calcium:
56mg

Cooking Light, OCTOBER 2005
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Kansas City Rib Rub

Thursday, April 2, 2009

In Kansas City they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-style ribs. Finish these ribs off with a good barbecue sauce and you’ll have a fantastic meal.

Ingredients

* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne

Preparation

Combine all ingredients together and transfer to an air tight container.

Source

http://bbq.about.com/od/rubrecipes/r/bl91211a.htm

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Rollins Baked Beans

Thursday, April 2, 2009

Ingredients

* 1 1/2 pounds ground pork sausage (see comments on selecting just the right sausage in Part 1 of this article)
* 1 large (28 ounces or so) or 2 regular (15 ounces or so) cans pork ‘n’ beans
* 1/2 cup catsup
* 1 Tablespoon Worcestershire sauce
* 2 Tablespoons brown sugar
* 2 Tablespoons vinegar

Preparation

Fry the sausage until it is well done, breaking it into fairly small pieces, then drain off the fat. Add catsup, brown sugar, Worcestershire sauce, and vinegar. Bring to a boil briefly. Add the beans to the sausage and mix well. Pour the mixture into your bean pot (you do have a bean pot, don’t you?) or a casserole dish and bake at 350 degrees for 50 minutes.

A few final comments:

This recipe works extremely well when doubled or tripled. Making large batches is a good idea; these beans really go fast! One pound of sausage (per recipe) works fairly well if the sausage has a good, hearty taste and you don’t have the requisite pound and a half.

Be careful about your pork ‘n’ beans. I have had good results with cheap store brands–beans, after all, are just beans. The only thing that can foul up the results is using beans with too much liquid, making your baked beans too runny. (In my opinion, Van Camp’s is too runny.)

Source

http://www.beanbible.com/

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Champion Chicken Parmesan

Thursday, March 26, 2009

Try Asiago or provolone cheese in place of the mozzarella.

Yield

4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

Ingredients

* Tomato sauce:
* 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
* 1 cup boiling water
* 1 teaspoon olive oil
* 2 cups chopped red bell pepper
* 1 cup chopped onion
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon black pepper
* 2 garlic cloves, minced

Chicken:
* 1/4 cup all-purpose flour
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon black pepper
* 4 (4-ounce) skinned, boned chicken breast halves
* 1 large egg white, lightly beaten
* 1 tablespoon olive oil
* Cooking spray
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Nutritional Information

Calories:
559 (26% from fat)
Fat:
15.9g (sat 5.6g,mono 6.3g,poly 2g)
Protein:
46.3g
Carbohydrate:
58.1g
Fiber:
6.4g
Cholesterol:
93mg
Iron:
6.1mg
Sodium:
792mg
Calcium:
359mg

Cooking Light, OCTOBER 2000

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Black Bean Burrito Bake

Thursday, March 26, 2009

Half of the beans are finely chopped to give the filling a thick, creamy consistency. This dish can be made up to 8 hours in advance and chilled; just bring it back to room temperature before baking.

Yield

4 servings (serving size: 1 burrito)

Ingredients

* 1 (7-ounce) can chipotle chiles in adobo sauce
* 1/2 cup reduced-fat sour cream
* 1 (15-ounce) can black beans, rinsed, drained, and divided
* 1 cup frozen whole-kernel corn, thawed
* 4 (8-inch) flour tortillas
* Cooking spray
* 1 cup bottled salsa
* 1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation

Preheat oven to 350°.

Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.

Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.

Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.

Nutritional Information

Calories:
365 (29% from fat)
Fat:
11.7g (sat 5.8g,mono 2.8g,poly 0.8g)
Protein:
15.7g
Carbohydrate:
55.3g
Fiber:
7.2g
Cholesterol:
28mg
Iron:
3.5mg
Sodium:
893mg
Calcium:
311mg

Cooking Light, MARCH 2003

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Dried Cherry-Toasted Almond Turkey Salad Sandwiches

Thursday, March 26, 2009

If you don’t have leftover turkey to use in this recipe, go to the deli section of your local grocery store and ask for a thick, eight-ounce cut of roasted turkey breast meat. For a quick meal, serve with baked chips.

Yield

4 servings (serving size: 2 stuffed pita halves)

Ingredients

* 1/4 cup slivered almonds (about 1 ounce)
* 1/4 cup plain fat-free yogurt
* 3 tablespoons low-fat mayonnaise
* 1 teaspoon bottled ground fresh ginger (such as Spice World)
* 1/8 teaspoon crushed red pepper
* 3/4 cup thinly sliced celery
* 1/4 cup chopped red onion
* 1/4 cup dried cherries
* 1/4 cup golden raisins
* 8 ounces roasted turkey breast, chopped
* 4 (6-inch) whole wheat pitas, cut in half

Preparation

Heat a small nonstick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.

Combine yogurt, mayonnaise, ginger, and pepper in a medium bowl. Add almonds, celery, and next 4 ingredients (through turkey), stirring well to combine. Spoon 1/3 cup turkey mixture into each pita half.

Nutritional Information

Calories:
398 (20% from fat)
Fat:
8.7g (sat 1.4g,mono 4.1g,poly 2.4g)
Protein:
25.9g
Carbohydrate:
56.1g
Fiber:
6.9g
Cholesterol:
51mg
Iron:
3.5mg
Sodium:
501mg
Calcium:
93mg

Cooking Light, JANUARY 2006

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Chicken Cordon Bleu

Thursday, March 26, 2009

This lightened version of Chicken Cordon Bleu remains tres dé licieuse 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)

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.

Nutritional Information

Calories:
297 (30% from fat)
Fat:
9.9g (sat 4.4g,mono 3.6g,poly 1g)
Protein:
45.5g
Carbohydrate:
3.8g
Fiber:
0.5g
Cholesterol:
125mg
Iron:
1.9mg
Sodium:
619mg
Calcium:
94mg

Marie Meyer, Greensboro, North Carolina, Cooking Light, DECEMBER 2005

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