Cuban-Style Chicken · Feb 18, 11:10 PM by Michele Roper
1/2 cup diced pineapple
2 tablespoons rice vinegar
1 tablesoon orange marmalade
1 (15 ounce) can black beans, rinsed and drained
1/4 teaspoon ground red pepper, divided
1/2 teaspoon salt
1/2 teaspoon paprika
4 skinless, boneless chicken breast halves
Cook spray
1/4 cup chopped fresh cilantro
Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until throughly heated. Keep warm
Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.
SERVE WITH:
Green Salad
Spanish Rice
SPAGHETTI A PIZZAIOLA · Nov 21, 10:56 PM by Michele Roper
1 lb fettuccini – cooked
1 lb of Fresh mozzarella, diced into about 1 inch squares
1 24 oz can diced tomatoes
1 garlic clove
1 1/4 cup mayonnaise
1 1/2 Tablespoon oregano
Mix all the ingredients except the fettuccini together, then toss with the noodles. Place in a baking dish and bake until the cheese is melted about 20 minutes at 350 degrees
CHICKEN PENNE SALAD WITH GREEN BEANS · Aug 1, 10:01 PM by Michele Roper
from Cooking Light
2 cups penne pasta
1/2 pound cut green beans
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 teaspoon chopped fresh parsley
7 ounce bottle roasted red bell pepper, drained and cut into thin strips
2 tablespoons olive oil
2 tablespoon red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon garlic
1/4 teaspoon black pepper
Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.
Combine pasta mixture, chicken , onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
OLIVE OIL, GARLIC AND CRUSHED RED PEPPER PASTA · May 3, 04:09 PM by Michele Roper
1 pound dried pasta
1/2 cup olive oil
3 cloves garlic, minced
1/4 cup pasta cooking water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoon kosher salt
1 cup fresh parsley, roughly chopped
1 pound Italian sausage
1 red pepper cut into 1/2 inch pieces
Cook the pasta according to the package directions. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add sausage and cook, crumbling the sausage with the back of a wooden spoon, until it’s browned and cooked through, about 10 minutes. Add 1 large red bell pepper and cook, stirring occasionally, until tender, 3 to 4 mintues.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring for 30 seconds, making sure it doesn’t brown. Add the pasta water, red pepper, salt and parsley and bring to a boil. Toss with the cooked pasta and sausage mixture.
GARLIC LIME CHICKEN WITH OLIVES · Apr 30, 05:41 PM by Michele Roper
1 pound boneless skinless chicken breast
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoon fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup pitted and sliced Kalamata olives
Preheat oven to 400 degrees
Coat a large raosting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, sumin, oregano, salt and pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 35 minutes, until chicekn is cooked through.
SERVE WITH:
Roasted Red Potatoes with Rosemary
Roasted Asparagus
SPAGHETTI CARBONARA · Apr 12, 07:00 PM by Michele Roper
Sunset
2 eggs (or 1/2 cup pasteurized eggs)
3 oz. parmesan cheese
1/2 cup loosely packed parsely leaves
1/4 tsp. black pepper
1/4 lb. pancetta or bacon
2 cloves garlic
1/4 tsp. red chile flakes
3 tbsp. olive oil
1/2 cup vegetable broth
1 tbsp salt
1 lb spaghetti
Put a large pot of water to boil. Meanwhile crack eggs into a large bowl and beat lightly. Add 1/2 cup cheese to eggs. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.
Cut bacon into 1/4 in think slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium high heat. Add bacon and cook, stirring occasionally, until it starts to brown. Add garlic and red chile flakes and cook, stirring until fragrant, about 1 minute. Add broth and cook until liquid is reduced by about half. Remove from heat and set aside.
When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture. Pour bacon mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste.
CHICKEN SATE WITH PEANUT SAUCE · Apr 9, 02:03 PM by Michele Roper
Cooking Light
SATE
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoon soy sauce
2 teaspoon bottled ginger
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
SAUCE
1 tablesoon brown sugar
1 1/2 tablespoon soy sauce
1 tablespoon fresh lime juice
2 tablespoons creamy peanut butter
1/4 teaspoon crushed red pepper
1 garlic clove, minced
Prepare grill
To prepare sate, combine chicken and next 6 ingredients in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients in a medium bowl, strring until sugar dissolves.
Place chicken on grill; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.
CHIPOTLE CASHEW CHICKEN WITH BROWN RICE · Mar 28, 01:22 PM by Michele Roper
Recipe courtesy Rachael Ray
1 hour
1 tablespoon olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken tenders, boneless skinless, cut into 2 inch pieces
2 tablespoons grill seasoning blend (Montreal Steak Seasoning blend by McCormick)
3 tablespoons soy sauce
4 cloves garlic
1 red pepper, seeded and thinly sliced
10 water chestnuts, whole
1 cup frozen green peas
2 chipotle peppers in their sauce
1 tablespoon ground cumin
2 tablespoon honey
1/3 cup maple syrup
3 tablespoons chopped cilantro
1 cup raw cashews
In a medium pot over medium heat combine 1 tablespoon olive oil and 1 tablespoon butter. When butter melts into it, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic, and peppers. Cook 3 minutes then add water chestnuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro and the cashew nuts.
Top rice with cashew chicekn and serve
SERVE WITH
Glazed Spinach Salad
PORK PIZZAIOLA · Mar 22, 04:28 PM by Michele Roper
2 tablespoon olive oil
4 boneless pork chops
salt and pepper to taste
2 tablespoons minced garlic
2 cups canned chopped tomatoes with their juice
1 teaspoon dried oregano
pinch of crushed red pepper
pinch of salt
4 slices mozzarella
Heat the oil in a large skillet set over medium high heat. Rinse the pork chops and pat them dry with paper towels. Place them in the pan to cook, turning them once, until they are nicely browned on both sides (about 10 minutes). Trnasfer them to a plate and sprinkle them with salt and pepper.
Lower the heat to medium and add the garlic to the pan, cooking it until it is fragrant. Add the tomatoes, oregano, crushed red pepper and pinch of salt. bring the mixture to a simmer and let it cook for 15 minutes to thicken it slightly.
Return the pork to the pan to cook through, about 8 to 10 minutes for chops.
Place the mozzarella slices on top of the meat, then cover the pan and remove it from the heat. let it stand for a minute or so for the cheese to melt.
Serve with
green beans
bread
MEDITERRANEAN HERB ROASTED CHICKEN · Mar 17, 07:56 PM by Michele Roper
Cooking Pleasures February/March 2007
5 teaspoons chopped fresh rosemary
4 teaspoons chopped garlic
1/2 teaspoon salt
3 tablespoon olive oil
1 1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 medium red potatoes, cut into 8 wedges each
2 medium onion, cut into wedges
4 whole chicken legs
1 pkg. multi colored mini sweet bell peppers, halved
1 medium zucchini, halved lengthwise, cut into 2 inch pieces
Heat oven to 375. Finely chop rosemary, garlic and salt together; place in small bowl. Stir in lemon juice, oil, thyme, oregano and pepper.
Spray bottom of wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 tablespoons of the herb mixture over chicken and vegetables in pan; toss to coat. Place chicken on top of potatoes and onion.
Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 20 to 30 minutes or until chicekn is browned and no longer pink in center.
Serve With
wild rice
Beef and Seven Vegetables · Mar 16, 02:18 PM by Michele Roper
Lion House
1 tablespoon cooking oil
1 1/2 pounds lean beef, cut into strips
1 1/4 cup carrots, cut into think slices
1 cup sliced green pepper
onion sliced
1 1/4 cups slant cut celery
1 can (4 ounces) bambook shoots, drained
2 cups beef stock
1/2 cup soy sauce
3 tablespoons cornstarch in 1/4 cup cold water
15 cherry tomatoes
1 cup snow peas
Chinese noodles
Heat oil in frying pan. Add beef and brown lightly. Add carrots and green peppers to pan; stir-fry for 1 minutes. Add onions and celery; stiry fry for 1 minutes. Add bamboo shoots. Remove vegetables and keep warm. Vegetables should remain crisp.
In heavy pot, bring soup stock and soy sauce to a gentle boil; thicken with cornstarch water mixture. Add tomatoes, snow peas stir fried vegetables and meat; heat gently. Serve over Chinese noodles.
SERVE WITH
fruit salad
CHICKEN BREASTS WITH ROASTED LEMONS · Mar 13, 01:54 PM by Michele Roper
Roasted Lemons
3 medium lemons, thinly sliced and seeded
1 teaspoon olive oil
1/8 teaspoon salt
Chicken
4 boneless skinless chicken breast (about 1 pound)
1/8 teaspoon salt
freshly ground pepper
1/4 cup flour
2 teaspoons olive oil
1 1/4 cups chicken broth
2 tablespoon capers, rinsed
2 teaspoon butter
3 tablespoon chopped fresh parsley, divided
To prepare roasted lemons Preheat oven to 325. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes
Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin until flattened to about 1/2 inch think. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess
Heat 2 teaspoon oil in a large nonstick skillet over medium high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, and scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoon parsley and more pepper; simmer until the butter melts and the chicken is cooked through about 2 monintes. Transfer to a plattter. Sprinkle with the remaining 1 tablespoon parsely and serve
SERVE WITH:
green beans
wild rice
SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS AND SHREDDED MOZZARELLA · Mar 12, 01:43 PM by Michele Roper
12 ounces spianch fettuccine
1 tablespoon olive oil
1/2 cup sliced red onion
2 cloves garlic, minced
2 cups asparagus, cut into 1 inch pieces
1 medium size carrot, cut diagonally into 1/4 inch thick slices
One 14 ounce can artichoke hearts, drained and cut in half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 28 ounce can diced tomatoes
1 cup shredded part skim mozzarella cheese
Cook the pasta according to the package directions. Drain, let cool to room temperature.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring for 1 minutes. Add the asparagus, carrot, and artichoke hearts and cook, stirring a few times, until the vegetales are crisp tender about 5 minutes. Add the salt and pepper and stir to coat.
Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium high heat and bring to a simmer. Add the fettuccine and simmer for 2 mintues to heat through. Serve topped with the cheese.
PASTA PIE · Mar 7, 05:45 PM by Michele Roper
8 ounces elbow macaroni
1 cup well drained chopped canned tomatoes
1 cup frozen peas
4 ounces chopped ham
1/3 cup Parmesan
1 small garlic clove, minced
4 eggs
1/2 teaspoon salt
freshly ground pepper
olive oil
8 lunces fresh mozzarella, thinly sliced
Bring at least 2 quarts of salted water to a boil. Add the elbow macaroni. Cook the pasta, stirring often, until it is just tender.
Drain the pasta and immediately transfer it to a large bowl along with the tomato sauce, peas, ham, grated cheese and garlic. In a smaller bowl, beat the eggs, salt and pepper. Pour the eggs over the pasta mixture and stir it well.
Brush a 10 inch skillet generously with olive oil. Add half of the pasta mixture and smooth the top to create an even layer. Arrange the mozzerella slices on top. Spoon on the remaining pasta, again smoothing the surface.
Cover the skillet and place it on a stovetop burner set at medium low to medium heat. Cook the pie until the eggs in the center are just set, about 30 to 35 minutes, checking frequently so you can adjust the heat if the bottom browns too quickly.
Run a spatula around the inside of the pan to loosen the pie, and then invert a large plate over the pie. Protecting your hands with oven mitts, hold the plate in place and quickly turn the skillet upside down so the pie comes out whole onto the plate.
Cut the pie into wedges. Serves 6
Grilled Marinated Flank Steak · Mar 5, 12:29 PM by Michele Roper
Combine 3 tablespoon Worchestershire sauce, 1 tablespoon soy sauce, 1 tablespoon fresh lemon, 2 tespoons honey, and 2 minced garlic cloves in a large frying pan. Add 1 1/2 pound flank steak. Cook until done.
Serve With
red potatoes
green beans
CHICKEN TOMATO SOUP · Mar 3, 12:17 PM by Michele Roper
Cooking Pleasures February/March 2007
1 tablespoon olive oil
1 boneless skinless chicken breast half, cut into 1 inch pieces
1 (28 oz) can crushed tomatoes
4 cups water
1 cup tomato juice
1 onion, finely chopped
1 green bell pepper, chopped
6 garlic cloces, minced
1/2 cup coarsely chopped fhresh basil
1/4 cup coarsely chopped fresh parsley
5 beef bouillon cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups fresh baby spinach
1 avocado, cubed
1/2 cup crumbled feta cheese
Heat oil in large skillet over medium high heat until hot. Cook chicken 2 to 3 imuntes or until browned.
Add all remaining ingredients except spinach, avocado and cheese. Bring to a gently boil; simmer 10 minutes or until chicken is no longer pink. Add spinach; cook until wilted. Serve with avocado and cheese.
MEXICAN CHICKEN NOODLE CASSEROLE · Feb 26, 12:48 PM by Michele Roper
Food Network
1/4 cup olive oil
10 ounces find vermicelli noodles in bundles
1 medium onion, diced
3 large garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chile powder
1 bay leaf
1 can tomatoes with juices, crushed
1 to 2 chipotles in adobo, minced
1 1/2 cups chicken broth
2 cups diced chicken, cooked
Kosher salt and freshly ground pepper
1 cup feta cheese
1 cup sour cream
1 tablespoon fresh cilantro
1 lime, cut into wedges
Preheat the oven to 375 dregrees. Spray an 8×8 inch casserole dish with Pam. Set aside.
In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate. Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the chicken. Turn the mixture into the casserole dish, Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
In a small serving bowl, stir together the sour cream and fresh coriander.
Serve the casserole with the flavored sour cream and the lime wedge on the side.
FOUR CHEESE STUFFED SHELLS WITH SMOKY MARINARA · Feb 9, 04:55 PM by Michele Roper
1 hour 15 minutes
Cooking Light
1 pound jumbo shell pasta
12 ounce cottage cheese
15 ounce ricotta cheese
1 cup shredded Asiago cheese
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
10 ounce package frozen chopped spinach, thawed and drained
SAUCE
1/2 tablespoon olive oil
2 garlic cloves, minced
1/8 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
28 ounce can crushed tomatoes
1 cup shredded mozzarella cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375 degrees.
Make sauce:
Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley and oregano; saute 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.
Coat 13 × 9 baking dish with cooking spray; set aside.
Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago and next 6 ingreditents (through spinach)
Spoon 1 tablespoon cheese mixture into each shell. Arrange stuffed shells seam sides up in prepared dish. Pour Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella.
Cover with foil. Bake at 375 for 30 minutes.
Coat 13 × 9 baking dish with cooking spray; set aside.
QUICK MINESTRONE · Feb 7, 02:21 PM by Michele Roper
Cooking Pleasures February/March 2007
3 garlic cloves, minced
1 tablespoon olive oil
1 (14 oz.) can chicken or vegetable broth
2/3 cup small shell pasta
1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano
2 cups diced zucchini
1 (15oz.) can navy or great Northern beans, rinsed, drained
1/4 cup chopped fresh basil
1/2 cup Parmesan
Cook garlic in oil in large saucepan over medium heat 30 seconds or until fragrant. Add broth and pasta; bring to a boil. Reduce heat to medium-low; cover and simmer 5 minutes. Stir in tomatoes and zucchini; cover and simmer 8 to 10 minutes or until zucchini and pasta are tender.
Stire in beans and basil; cook 5 minutes or until heated through. Serve with cheese.
4 servings
SERVE WITH
Caesar Salad
crusty bread
SPRING VEGETABLE RAGOUT · Jan 16, 09:14 AM by Michele Roper
8 ounces whole-wheat spaghetti
2 tablespoons olive oil
2 small leek, white and pale green parts only, halved, washed and thinly sliced
2 small yellow summer squash, quartered lengthwise, then cut into 1/2 inch pieces
8 ounces sugar snap peas, halved crosswise (2 cups)
32 grape or cherry tomatoes, halved
1 cup vegetable broth
4 tablespoons minced fresh basil leaves
1/2 teaspoon freshly ground pepper
freshly grated Parmesan cheese
Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.
Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minutes. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.
Drain the pasta; add it to the ragout and toss well to combine.
VEGETABLE TORTILLA SOUP · Jan 15, 06:36 PM by Michele Roper
2 can chicken broth
2 can Rotel Diced Tomatoes and Green Chilies
1 can (16 oz) tomato sauce
32 oz. frozen mixed vegetables
4 cups water
40 tortilla chips, borken
1 cup shredded Cheddar cheese
In a medium saucepan, blend together broth, tomatoes, sauce, vegetables and water
Heat over medium-high heat to a boil; reduce heat to low. Simmer uncovered for 15 minutes
Portion chips and cheese equally into soup bowls. Pour soup into bowl; serve immediately
POTATO SOUP · Dec 12, 10:43 AM by Michele Roper
Better Homes and Gardens December 2006
15 cloves garlic, peeled
1/2 tsp. olive oil
6 slices bacon
4 medium leeks, sliced
2 14-oz can reduced chicken broth
1 1/2 cups water
2 lb red potatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup sour cream
Preheat oven to 425 degreese. Place garlic cloves in pan, drizzle with olive oil. Cover with foil. Roast in oven 25 to 35 minutes or until cloves feel soft when pressed; set aside.
Meanwhile in Dutch oven cook bacon over medium heat until crisp; drain on paper towels. Crumble bacon; set aside.
Cook leeks in bacon drippings about 5 minutes or until softened but not browned. Add broth, water, potatoes, salt and pepper Bring to boiling, reduce heat. Simmer uncovered 10 to 12 minutes. Stir in garlic.
Mash soup mixture with a masher until desired texture. Add Bacon. Heat through. Thin with water to desired consistency.Ladle into bowls. Top with sour cream.
CARIBBEAN CHICKEN SALAD · Dec 5, 11:52 AM by Michele Roper
4 chicken breats
2 tsp. McCormick Montreal Chicken seasoning
Romaine lettuce
cucumber, sliced
1 red onion, sliced
1 cup radishes, sliced
1 red pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 pz) pineapple tidbits, drained
1/2 cup cheddar cheese, shredded
1/2 cup honey-Dijon salad dressing
Preheat grill to high. Season the chicken breasts on both sides with the Montreal seasoning. Then place chicken on hot grill and grill until no longer pink in the center.
While the chicken is cooking, combine the lettuce, cucumber, red onion, radishes, red bell pepper and tomatoes in a lrage mixing bowl and toss.
Divide the salad between 4 plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits and shredded cheese.
Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2 inch strips.
Top each salald with a portion of chicken. Pour honey-Dijon dressing over salads.
BLACK BEAN AND CORN TORTILLA CASSEROLE · Dec 4, 12:44 PM by Michele Roper
Cooking Pleasures October/November 2006
1 tablespoon olive oil
1 medium onion, chopped
2 cans diced tomatoes
1 can black beans, rinsed, drained
1 tablespoon chili powder
6 tablespoons chopped cilantro, divided
12 corn tortillas
1 1/2 cups grated cheddar cheese
Heat oven to 425 degrees. Spray 13×9 inch glass baking dish with nonstick cooking spray. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add onion; cook 5 minutes or until softened, stirring frequently. Stir in tomatoes, beans, and chili powder; simmer 2 minutes. Stir in 4 tablespoons of the cilantro.
Overlap 6 tortillas in baking dish to cover bottom; spoon half of the tomato mixture over tortillas. Cover with remaining 6 tortillas. Top with remaining tomato mixture; spirnkle with cheese. Bake 15 minutes or until heated through and cheese is fully melted. Sprinkle with remaining 2 tablspoon cilantro.
SERVE WITH:
Avocado With Balsamic Vinegar
White rice
BALSAMIC VINEGAR CHICKEN WITH ALMOND PEPPERS · Nov 29, 01:42 PM by Michele Roper
2 large red bell peppers
2 large green bell peppers
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon balck pepper
1/4 cup slivered almonds, toasted
6 skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoon grated Parmesan cheese
1/4 cup all purpose flour
2 egg whites
2 teaspoon olive oil
2 tablespoon balsamic vinegar
2 tablespoons water
Cut bell peppers into 2×2 1/2 inch strips. Heat 2 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add peppers; saute 8 minutes. Add raisins: saute 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside and keep warm
Place each piece of chicken between 2 sheets of heavy duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet. Combine breadcrubs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen bronwed bits. Spoon mixture over chicken and bell pepper mixture.
SERVE WITH
Raosted Sweet Potatoes with Balsamic Drizzle