Saturday, July 30, 2011

Chicken Artichoke Casserole

Recipe Taken From:
Virgina Fare Cookbook

8 chicken breast halves, cooked and cubed
1 stick of butter
6 tablespoons all-purpose flour
2 cups milk
Salt and pepper
1 1/2 cups grated Parmesan cheese
1 cup white wine
1 1/2 cups chicken stock
2 cups marinated artichoke hearts, drained and sliced

Preheat oven to 350 degrees. Place chicken in a large shallow baking dish. Melt butter in a medium saucepan. Add flour; mix well.
Whisk in milk. Season with salt and pepper. Heat mixture until thickened.
Add parmesan cheese and wine to cream sauce. Stir in enough chicken stock to make the sauce thick and creamy.
Gently fold in artichokes. Pour sauce over chicken. Cover and bake for 1 hour.

Notes & Tips:
Makes 8 servings. You can add chopped bell peppers and one jar sliced pimientos for a more colorful presentation. I used part whipping cream and part skim milk. Also, I made the mistake of putting raw chicken in, instead of cooked. It looked mine WAY longer to cook than it calls for I was at 1.5-2 hours instead...duh Danielle. Geez. You can also crumble Ritz cracker over the top and uncover for the last 5-10 minutes.

Thursday, July 28, 2011

Country Dijon Chicken and Pasta

Recipe Taken From:
Virgina Fare Cookbook

2 tbsp. flour
1/4 tsp. pepper
1 lb. skinned & boned chicken breasts, cut into 1 inch pieces
3 tbsp. butter
1 sm. onion, chopped
1 clove garlic, minced
1 1/4 c. whipping cream
1/3 c. Dijon mustard
1/4 c. grated Parmesan cheese
8 oz. fettuccine, cooked & drained
2 tbsp. parsley, chopped

In plastic bag, combine flour, pepper, and chicken; shake to coat. In large skillet, brown chicken in 2 tablespoons butter. Remove chicken to platter and keep warm. Add 1 tablespoon butter to skillet. Saute onion and garlic until soft. Stir in cream, mustard, and cheese. Add chicken, keep warm. Toss hot pasta with 2 tablespoons parsley. Place on serving platter; top with chicken. Sprinkle 1 tablespoon parsley over chicken. 4 to 6 servings.

Notes & Tips:
This took about 40 mins. total to make. Pretty easy and def. yummy. Make sure to use real Parmesan cheese, not the Kraft kind in the canister. Sorry there are no nutrition facts in this cookbook, and honestly you wouldn't want to know with all the cream and butter in this one anyway.

Monday, July 25, 2011

Shrimp Fantastic

Recipe Taken From:
Virgina Fare Cookbook

3/4 cup butter, divided
1 small onion, finely chopped
1 clove garlic, minced
1 teaspoon tarragon
1/4 cup sherry
1 pound large fresh shrimp, peeled & deveined
Salt and Pepper to taste
1/3 cup seasoned bread crumbs (or croutons pulsed in a food processor)

Preheat oven to 350 degrees.
Melt 1/2 cup butter in a large skillet. Add onions, garlic, tarragon, and sherry. Simmer 5 mins. over medium heat.
Melt remaining 1/4 cup butter in same skillet. Add shrimp, cooking over low heat. Season with salt and pepper.
Add bread crumbs when shrimp is almost done. Toss well.
Transfer to a large casserole dish. Sprinkle with paprika. Bake for 10 minutes.

Notes & Tips:
This is very similar to shrimp scampi. I think it would be best served with crusty bread to put the shrimp on. Make sure to generously season with salt if your bread crumbs don't have much. Overall I felt like this was good, but would be even better served like bruchetta. I served this with french bread and a salad.

Thursday, July 21, 2011

Applesauce Pork Chops

Recipe Adapted From:

4 Boneless Pork Loin Chops
1 1/2 cups Applesauce
2 Tbsp Brown Sugar
1 Tbsp Cinnamon
1 tsp Ginger

Slice the Loin into 7, 4 ounce pieces. Lay in shallow baking dish. Combine applesauce, brown sugar, cinnamon and ginger. Pour on top of pork. Bake in preheated oven at 350 for 40 minutes.

Notes & Tips:
Lame, lame, lame...this was so bland and tasted like I just threw applesauce on a baked pork chop...which is sort of all it was, but really not anything I'll make again. It needed something else, either to brown the chops before hand, add some chopped apples, something. If you try this and add something that works, comment and let me know!

Nutrition Facts:
Calories: 115.1
Total Fat: 3.8 g
Cholesterol: 34.1 mg
Sodium: 304.2 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.6 g
Protein: 14.5 g

Photo Courtesy of: All's Fare Food Blog

Wednesday, July 20, 2011

Black Bean Pasta

Recipe Taken From:
Taste of Home, Healthy Cooking
April-May 2010

9 ounces uncooked whole wheat fettuccine
1-3/4 cups sliced fresh baby portobello mushrooms
1 tablespoon olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
2 Tbsp Balsamic Vinegar
2 Tbsp Red Wine Vinegar
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
2 cups fresh baby spinach

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender; add garlic, cook 2 minutes longer.
Stir in the black beans, tomatoes, rosemary and oregano. Cook and stir until heated through. Stir in spinach until wilted. Drain fettuccine. Serve with bean mixture.

Notes & Tips:
I didn't have any fettuccine so I used spiral pasta instead. Also I added the two vinegars because I'm on a huge vinegar kick and I think it was a great addition. I also didn't have any fresh spinach, so I used canned. It wasn't as wonderful as fresh spinach could have been but it's too hot to go out to the store. Great, low cooking, easy, vegetarian meal.

Nutrition Facts:
Serves 6:
2/3 cup bean mixture with 2/3 cup pasta equals 255 calories, 3 g fat (trace saturated fat), 0 cholesterol, 230 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.