Christmas Dinner

My friend Jenny emailed me yesterday looking for a dinner idea for two people on Christmas.  I think whether you are cooking for two or twenty you should keep dinner as simple as possible so you can enjoy your time with family.  At the Minch house we usually had Prime Rib.  (My Dad is not a turkey fan and I don't love ham)  This year at the Buechel house I was going to make a Prime Rib but found that a Beef Tenderloin was more economical.  (You can also buy a smaller cut, since there is not much fat waste.)  Here is what we are having in the order I am preparing it, maybe it will help someone else out! 

Hors d' oeuvres (I don't think you need much here, you've been snacking all day)

Bake Brie 

I will make this tonight and put it in the freezer, just let it thaw before you bake.  This recipe has apple and brown sugar, I am substituting dried cranberries for the center.

We will also have a simple cheese and crackers tray.

Main Course

Cranberry Sauce

I will also make these tonight and keep in the refrigerator.

Roasted Sweet Potatoes 

These I will prepare Christmas afternoon, while people are napping and bake before dinner!  I am adding carrots.  

Mashed Potatoes

My sort of Aunt Judy's are the best.  These will also need to be made Christmas day.

Beef Tenderloin

For this it need to marinade 6 hours, so after the presents are open, go in the kitchen to marinade this quick.

Garlic Knots

These are always a hit and quick to make.  If you have kids around let them do it!  

Desert

Pumpkin Cheesecake

What else would we have, it is Matt's favorite!  I am also making this tonight.  Although I did tell Jenny to buy one of those Mrs. Smith's dutch apple pies, they are my favorite!

Have a Merry Christmas!  

Jeannie's Stuffed Chicken Breasts

I love stuffed Chicken Breasts but they can be so high calorie.  This recipe comes from my gorgeous cousin Jeannie who is very health conscience.  This would be a great dish to serve on a date night, not too heavy but impressive on a plate!  I would serve with a salad and some couscous.  The photo is Jeannie, her beau Bill, Megan and Alex at our rehearsal cocktail party.  

2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-ounce) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed, trimmed, and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth

Combine cheese and garlic in a small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through the thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.

Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Thai Green Curry

I have had a recipe for Thai Green Curry for a long time, I typically make it with cilantro, but after my trip to the farmer's market I had some Thai Basil. (According to CuisineNet, Thai basil is a lighter green than European basil. It has a lemony aroma and slightly spicy flavor and is used in salads in Thailand.) So with my Thai Basil, I was all set to make this curry dish. It is very spicy so adjust the curry and jalapenos to your tolerance of spice. Be sure when you saute the curry and pepper that you open a window, the fumes are potent but the end result is worth it!

2 tablespoons olive oil

2 tablespoons Thai Green Curry Paste (you can adjust depending on how hot you like it, this is as hot as Matt can take!)

2 carrots sliced (I have this great crinkle cutter from Pampered Chef, when you go to a party you have to get something)

1 jalapeno sliced in small pieces (remove the seeds)

1 large chicken breast (boneless skinless) cut into bite sized pieces

1/2 pound large raw shrimp peeled and deveined

14 ounces lite coconut milk

1/4 cup vegetable broth

2 tablespoons Asian fish sauce

1 tablespoon lime juice

1/4 cup chopped Thai Basil (use cilantro if you don't have Thai Basil)

3 Green Onions sliced thin (green and white parts)

1 15 ounce can baby corn

Heat the oil in a large skillet, add curry paste, jalapeno and saute until fragrant. Add the chicken and saute until cooked. Add carrot saute briefly, add coconut milk, broth, fish sauce and lime juice to skillet, simmer, stirring occasionally, it will start to thicken. (About 5 minutes) Add shrimp, basil, green onion and corn. Simmer 2 - 5 more minutes until the shrimp are cooked. (Not to long the shrimp can get tough) Serve over rice. We like Basmati rice. I thought Jason would be excited we were done with the sweets. I was right:

yum, Thai Green Curry! Finally Halloween is over and we can get back to wine pairing...The spicier the better to pair it with this Dr. Beckermann Riesling Spatlese. A perfect match! If you don't like Riesling grab this Gewurzt.

Barbeque Roast

This is my mom's Barbeque Roast recipe. In the summer after the Sunday baseball game, my parents quite often have a little party at their house. The party is always casual, but everyone has a great time. Further proving that the best recipe for a party is good food you haven't slaved over & great company!

4 lb. roast (rump, round, tri tip, something lean)
Put following ingredients in sauce pan simmer for 20 min.
1/4 C. vinegar
1 ½ C. water
1/4 C. sugar
4 T mustard
1/4 t. pepper
1 t. salt
2 thick onion slices about 3/4 “ thick
2 thick lemon slices about 1" thick
1/4 C. butter
After simmering above ingredients for 20 min add:
1 12 oz bottle Chili Sauce
3 T.. Worcester Sauce
Mix together:

Oven direction. Bake the roast at 350 for 1 hour
Pour the barbeque mixture over the roast
Bake an additional 30 minutes per pound at 350 covered.

Crock pot directions:
Brown the roast place in Crock Pot
Pour the barbeque mixture over the roast
Cook on medium for 4 -5 hours until tender.

Shred with a fork, remove lemons, serve with sauce.
You can make it ahead and reheat.

Serve for sandwiches or just on the plate with side dishes

Honey Mustard Chicken

Today is the one year anniversary of this blog! Thanks to everyone who reads and comments. I hope you enjoy it as much as I enjoy sharing! Now here is a recipe that is the reason I started posting recipes, something good, easy, fast & healthy you could have time to make after you get home from work!

I found this recipe on-line at the Foster Farms website, yes I am the girl who looks at chicken websites. I love honey mustard it is one of my favorite flavor combos so I was really excited to try this. Each serving was under 300 calories so this is a great meal to eat on a diet & not feel like you are suffering. I would serve with corn on the cob & mashed potatoes. If you love the bee honey pot, click here to buy it!

6 boneless, skinless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Spaghetti Squash Primavera

My Aunt Karen sent me this recipe for Spaghetti Squash Primavera, I was really excited because I don't have a lot of vegetarian recipes. I recently read in Shape Magazine that being a vegetarian even only one day per week, have enormous health benefits, helps to manage your weight & is good for the environment. This is a great recipe to try being a part time vegetarian out! Thanks for the great recipe Aunt Karen!

This picture is from my Grandpa's 80th birthday party, he is with Aunt Karen & my Dad.

1 teaspoon olive oil

1/4 cup diced green bell pepper

1/4 cup diced zucchini

1/4 cup sliced mushrooms

1/4 cup diced carrot

1/4 cup sliced green onions

2 cloves garlic, minced

1 plum tomato, diced

1 tablespoon red wine or water

1/2 teaspoon dried basil leaves

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups cooked spaghetti squash

2 tablespoons grated Parmesan cheese

1. Heat oil in medium skillet over low heat. Add bell pepper, zucchini, mushrooms, carrot, green onions and garlic; cook 10 to 12 minutes or until crisp-tender, stirring occasionally. Stir in tomato, wine, basil, salt and black pepper; cook 4 to 5 minutes, stirring once or twice.

2. Serve vegetables over spaghetti squash. Top with cheese.

Makes 2 servings.

Zucchini and pesto lasagna

I came across this recipe for Zucchini and Pesto Lasagna. I have made veggie lasagna before but this recipe has some of my favorite ingredient substitutions. (Like yogurt) If you grew a garden this summer you probably have a ton of zucchini. If you tried making your own Pesto here is another use.

1/2 lb. dried imported Italian lasagna (I like the Barilla)
1 cup pesto
16 oz. fresh ricotta cheese, let stand to room temperature
1/2 cup plain non-fat yogurt
6 medium or 8 small zucchini
1 28-oz. can imported Italian crushed tomatoes
3 cloves garlic, peeled and chopped
2 tbs. olive oil
salt
pepper
freshly grated Parmesan cheese
8-10 fresh basil leaves, cut into julienne

Saute garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.
Cook lasagna according to package directions. Rinse in cold water. Drain on towels.
Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips.
Combine pesto, ricotta and yogurt and blend until smooth.
Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese. Cover with aluminum foil and bake at 400 degrees for 20 minutes. Remove foil and return to oven until golden brown on top (about 5-10 minutes). Let stand 10 minutes before serving. Serve with remaining tomato sauce. Garnish with additional grated cheese and julienned basil leaves. Serves 8 to 10.

Chicken Breasts with Pesto

We love pesto at our house. It is simple to make or if you are in a time crunch there are several good jar varieties. (I prefer Classico or the Fresh & Easy brand)
If you have pesto you can serve it as a hors d'oeuvres with some crusty bread, over pasta or as a flavoring to chicken. We even like it as a sauce on pizza.
This is a quick and easy pesto chicken recipe. I will list how to make pesto too, but there is no shame in buying!

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1/2 cup Pesto
2 sliced tomatoes
3/4 cup (3 ounces) crumbled feta
1/4 chopped calamata olives
RECIPE METHOD
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.
Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, cheese and olives. Bake for an additional 3 to 5 minutes or until cheese is melted.

Pesto:
4 cups basil leaves, well packed (Sometimes it is less expensive to buy a basil plant, they have plants at Fresh & Easy right now for $2.49)
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts
1-1/2 cups freshly grated Parmesan
1-1/2 cups extra-virgin olive oil
salt and pepper to taste
Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved. You can also freeze some. My mom used to freeze tons every summer.

Shrimp Vera Cruz

When ever I am offered Chicken, Fish or Shrimp Vera Cruz, I think of the old Western Movie with Gary Cooper. When we visit Cabo, Vera Cruz is a popular offering, even thought the dish comes from the state of Veracruz. Veracruzana is a dish full of onions, jalapeños and tomatoes. In this recipe it is served with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. (Poor Matt has to go in the other room when I cook with jalapeños, his eyes get watery.) For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños.

Serve with: Rice and a salad with an avocado.
2 teaspoons canola oil

1 bay leaf

1 medium onion, halved and thinly sliced

2 jalapeño peppers, seeded and very thinly sliced, or to taste

4 cloves garlic, minced

1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip)

3 medium tomatoes, diced

1/4 cup thinly sliced pitted green olives

1 lime, cut into 4 wedges
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

Chicken & Sun Dried Tomato Orzo

Another favorite web site I like to look at for food ideas is Eating Well. Eating Well offers ideas on changing up your favorite recipes for a lower calorie version. They also have sections devoted to getting more vegetables in your meals, this is always a challenge for me, as Matt hates the green stuff! This chicken & orzo is a great meal for a week night, quick to prepare & a healthy dinner choice.

8 ounces orzo, preferably whole-wheat

1 cup water

1/2 cup chopped sun-dried tomatoes (not oil-packed), divided

1 plum tomato, diced

1 clove garlic, peeled

3 teaspoons chopped fresh marjoram, divided

1 tablespoon red-wine vinegar

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 9-ounce package frozen artichoke hearts, thawed

1/2 cup finely shredded Romano cheese, divided
1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse. 2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. 3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Making a Perfect Burger

The Real Simple Grilling tips were too good not to share. Everyone should know how to make a perfect burger, not just the guys. I loved it when my sister in law Carolyn said she was a better griller than her husband. I actually leave the grilling to Matt, but I would like to learn. My dad is an excellent grill chef. I had no idea about the fat & caloric content of the higher fat beef.

Making a great hamburger is a perfect excuse to go cheap at the butcher counter. More fat in the meat means more flavor, so skip the high-priced extra-lean sirloin and buy regular ground chuck instead. (Much of the fat drips out during cooking, anyway.)

After grilling, the regular ground-beef burger has only 13 more calories and two more grams of fat than the lean burger, but it is much more moist and flavorful.

To make 4 juicy burgers, take 1 pound of ground beef and, handling it as little as possible, gently shape it into patties (the meat strands should still show).

For medium to well-done burgers, grill the patties over a medium-hot flame for 4 to 5 minutes per side, turning only once.

Slow Roasted Rosemary & Garlic Chicken

When ever I post a crock pot recipe everyone seems excited about it. I guess that is because everyone is busy at work!
I love recipes with rosemary because it is a shrub in Arizona, so I can snip some from the neighbors when I want to make chicken.

10 garlic cloves, minced
2 tablespoons chopped fresh rosemary
4 bone in chicken breasts with skin
4 (3-inch) rosemary sprigs
1/4 cup orange juice
1 tablespoon balsamic vinegar
Combine minced garlic and chopped rosemary. Rinse chicken breasts with cold water; pat dry. Loosen the skin from breasts by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin over chicken. Place rosemary sprigs under the skin. Place chicken, meaty side of the breast down, in an electric slow cooker. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove chicken from slow cooker, reserving drippings. Discard skin from chicken.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to saucepan; bring to a boil. Reduce heat; simmer 10 minutes.

Mexican that will keep you skinny:Enchiladas Suizas

Cinco de Mayo is a big deal in Arizona, so I thought it would be fun to have some Mexican recipes. The problem with one Mexican meal is it can un-do your diet efforts, this recipe is low in fat with lots of protein. Typically when we want Mexican I substitute low fat cheese & sour cream for their full fat versions, or chicken for beef. This recipe came from Self Magazine. Self is a great source for fitness tips, nutrition & recipes.

1 1/2 lb bone-in chicken breasts, skin removed

2 tsp salt

4 cloves garlic

5 peppercorns

1 lb tomatillos (about 8), husked

2 serrano chiles

1/4 cup loosely packed fresh cilantro

2 tsp vegetable oil

1/4 cup nonfat sour cream

8 corn tortillas (6" each)

1 1/2 oz Monterey Jack cheese, shredded

Place chicken in a large saucepan. Add 6 cups water, 1 tsp of the salt, 2 of the garlic cloves and peppercorns and bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken from liquid. Pull meat from bones and shred; set aside. Place tomatillos and chiles in a medium saucepan. Cover with water and boil over medium-high heat about 8 minutes. Drain, reserving 1/2 cup liquid. Transfer tomatillos and chiles to a blender. Add cilantro and remaining 2 cloves garlic; blend until smooth, adding reserved liquid if necessary. Heat oil in a small saucepan over medium-high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add sour cream and remaining 1 tsp salt. Stir about 1 minute. Set aside. Heat oven to 350°. Heat a large skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 of the sauce in a 9" baking dish. Arrange enchiladas in a layer, seam side down. Cover with remaining sauce; sprinkle with cheese. Bake until cheese starts to brown, about 30 minutes. Serve immediately.

pollo alla contadina

I love a recipe you can make in the crock pot, they are perfect for busy work weeks. In Italy they call this Peasant Chicken, those would be some lucky peasants, this is a delicious dish.

8 Boneless Skinless Chicken Breast Fillets
8 ounces Mild Turkey Italian Sausages, casings removed
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth

Sauce:
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender. Transfer chicken to a warm, deep platter, and cover to keep warm. In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley. Serve over pasta.

Shrimp, Feta & Zucchini

Friday night's dinner was a variation on my chicken & zucchini saute.
This actually was just as good if not better than my chicken recipe. As we were eating I was thinking I need to make this for my family when we go to Colorado in May for my cousin Kaitlin's graduation from CSU. With my eyes still not focusing so well (By the way, if you have your eyes dilated it can take up to 48 hours for them to return to normal) I decided not to run to the store to make dinner. Fortunately I have some staples on hand for nights like this. Here is what you will need.
1 1/2 pound bag of medium sized shrimp can be frozen
3 medium sized zucchini (sliced as thin as you can)
2 cloves garlic
2 tablespoons olive oil

Cavender's (enough to season the shrimp)

2 tsp. oregano
1/3 cup feta

1/2 cup white wine

Rice to serve the shrimp over

In a skillet heat the olive oil & saute the garlic, season with oregano. Add the zucchini, cook a few minutes. Add the shrimp, season heavily with Cavender's, turn until they change to pink. Add feta & wine, saute 2 more minutes. Serve over rice. This is a great quick & easy dinner.

Aunt Karen's Creamed Chicken

Aunt Karen sent me this recipe for creamed chicken, what great comfort food! We had a cloudy afternoon in Scottsdale, with summer upon us it seemed like maybe this was the last day for comfort food until fall!

Cook4 skinned chicken breasts ( save juice, salt and pepper)

Remove from bone, bite size pieces.

Cook in steamer:

4 large carrots, diced

1/4 chopped onion, steam until almost tender

Add 1/2 pkg. frozen peas.

Mix all of the above with 2 cans reduced fat cream of chicken soup. If too thick add water from steamed vegetables. Serve over rice.

Saucy Shrimp & Scallops

Who says Mondays are no fun, we have another recipe from Uncle Mike & this one sounds AMAZING! Uncle Mike shares one of my addictions, feta cheese. While this recipe would most certainly give you bad breath, I think it sounds like a perfect meal to have an at home date with your love. (Maybe that is because I am married & Matt always has gum) Most people drink white wine with seafood but the combination of the feta & the sun dried tomatoes would be delicious with a Spanish Red like the bottle we drank over the weekend: 2003 Vilosell, it was a blend of Tempranillo, Cabernet, Garnacha and Merlot.

Serves 2
Ingredients:

2 oz Butter

1 tbsp Garlic, minced

1 Green Onion, chopped

10 Kalamata Olives, ½ pieces

2 tbsp Sundried Tomatoes, julienne

3 oz Shrimp (small count)

3 oz Bay Scallops

2 tbsp Lemon Juice

¼ cup Clam Juice

3 tbsp Feta Cheese, crumbles

2 tbsp Chopped Parsley

Salt & Pepper
Method of Preparation:
Heat butter in a sauté pan. Add garlic and green onions and sauté until the aroma fills the air.
Add Kalamata olives and sundried tomatoes – cook for 30 seconds.
Add shrimp and scallops, salt & pepper and sauté until firm – do not overcook.
Add lemon juice, clam juice and feta cheese – bring to a simmer.
Pour into heated serving dish.
Sprinkle with chopped parsley. Serve with crusty bread.

Chicken Madeira

I have a group of girlfriends who I go out to dinner with every month. Each month we pick a new place, the meal consists of wine, sharing hors d'oeuvers & girl talk. If you don't have a group of friends that you go to dinner with you should start. It's a fun way to catch up & try new restaurants. In March the ladies & I went to Grande Lux Cafe, a new place at the fashion Square Mall. The portions were so large we decided to share an entree & a delicious pizza. The entree was chicken Madeira & I have just about perfected it! If you made my roast for Easter you have the Madeira Wine, if you didn't you can find it in the section with Port Wine.

Chicken

1 tablespoon olive oil

4 boneless, skinless chicken breast

8 asparagus spears

4 mozzarella cheese slices

Madeira Sauce

2 tablespoons olive oil

2 cups sliced fresh mushrooms

3 cups Madeira wine

2 cups beef stock

1 tablespoon butter

1/4 teaspoon ground black pepper

Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.

Barbacoa Beef

Matt & I love Chipotle, maybe a little too much, we were very sad when we discovered how many calories were in our favorite burritos. I won't tell you how many but if you want to calculate your meal click here. I figured if we could make our food at home we could sub in low fat sour cream & cheese that would help. After a little searching I found the recipe for the beef. It has quite a few specialized ingredients but it could become your favorite! Serve on a salad, in a burrito or in tacos with all the fixings.

4 guijillo chiles

2 teaspoons cumin seeds

1 teaspoon ground cloves

10 allspice berries

1/3 cup Mexican oregano

12 sprigs fresh thyme

6 garlic cloves

1 Spanish onion, roughly chopped

1/3 cup cider vinegar

1 (6 to 8-pound) beef roast

Salt and pepper

1 (2-pound) package dried avocado leaves

Large tortilla for wrap, beans, rice and vegetables of your choice.
Instructions:
Toast chiles, cover with boiling water in a deep bowl and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth. Push mixture through a sieve, season beef with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan, scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the beef 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours. Note: Fresh avocado leaves are toxic - they must be dried to be used for cooking.

Blue Cheese Stuffed Burgers

It's only Wednesday & this has been a very exciting food week! Monday I made my way over to the new Fresh & Easy market. The Fresh & Easy was amazing, if you live in Arizona, Nevada or California there may be one in your neighborhood. The market has beautiful flowers & plants, gourmet cheeses and meats, along with pantry basics. One item that caught my eye were the pre-made hamburger patties, blended into the meat they offered different seasonings. There were two that I was considering, one with blue cheese & bacon, the other with jalapenos. The only problem was I like to buy the 97% lean ground beef. So I opted for some lean ground beef & decided to make my own.

2 Tablespoons low fat cream cheese
2 Tablespoons crumbled blue cheese
2 T. chopped fresh chives
McCormick's Hamburger Seasoning
3/4 pound ground beef
(You could add some bacon crumbles, onions, whatever you want) Actually if you think of something good tell me!
Combine cream cheese and blue cheese (I used an fork) stir in the chives & seasoning
Divide the meat into 4 sections, flatten each section into a thin round pattie, place a spoonful of the cheese mix onto 2 of the patties and spread it out to almost the edge (you can add more to use all of your cheese mix, then place the other patties on top like a sandwich,squeeze the edges together to seal them. Grill on a medium high grill about 8 minutes total, turn them over halfway. Serve on buns, with fries. You could garnish with lettuce, tomato, pickle, onion, etc. But the flavor is so good we ate ours plain.