Sunday’s Chicken Dinner Recipe – Golden Tuscan Chicken

May 12, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Golden Tuscan Chicken. You’ll be using Boneless and Skinless Chicken Breasts along with Thyme, Oregano, Cauliflower, Prosciutto, Pine Nuts, Green Beans, Olives, and Seasoning. You can find this recipe at the CooksRecipes website along with all the other many delicious recipes! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Golden Tuscan Chicken

Recipe Ingredients:
4 (6-ounce) boneless, skinless chicken breasts
1 tablespoon chopped thyme
1 tablespoon chopped oregano
3/4 teaspoon kosher salt
2 tablespoons olive oil
12 ounces (4 cups) cauliflowerets, quartered and blanched
1 ounce sliced prosciutto, chopped
2 tablespoons pine nuts
3 cloves garlic, thinly sliced
6 ounces green beans, trimmed and blanched
1 cup olives, whole, pitted
1 tablespoon lemon juice
1/4 teaspoon ground black pepper

Cooking Directions:
1 – Season chicken breasts with 2 teaspoon of thyme and oregano and 1/2 teaspoon of salt.
2 – Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat. Place chicken breasts in pan and brown for 2 to 3 minutes. Flip over and brown for 2 more minutes. Transfer chicken to a high sided baking sheet and cook in a 450°F (230°C) oven for 8 minutes or until cooked through.
3 – While chicken is roasting, heat remaining oil in sauté pan over medium-high heat. Add cauliflower and cook for 2 to 3 minutes until golden, stirring occasionally. Turn heat down to medium-low, add prosciutto, pine nuts and garlic and continue cooking for 1 to 2 minutes. Toss in green beans, olives, lemon juice and pepper. Cover and cook for 2 minutes until heated through.
4 – Place 5 to 6 ounces of vegetable mixture onto each serving plate. Top with chicken and serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/golden_tuscan_chicken_recipe.html

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“Meatless Monday” Recipe of the Week – Quinoa and Chile Casserole

August 13, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Quinoa and Chile Casserole. Featuring one of my favorite Grains that I use from time to time, Quinoa. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Quinoa and Chile Casserole
Although quinoa (keen-wah) is new to the American market, it was a staple of the ancient peoples of Peru, who called it ‘the mother grain’. Hailed as the ‘super-grain of the future’, quinoa contains more protein than any other grain, and is considered a complete protein because it contains all eight essential amino acids. Quinoa can be used in much the same way as rice is used.

Recipe Ingredients:
2/3 cup pine nuts
1 tablespoon plus 1 teaspoon vegetable oil – divided use
1 cup quinoa*
2 tablespoons coarsely chopped oven-dried tomatoes (or sun-dried)
1 1/2 cups vegetable broth
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
2 (4-ounce) cans whole green chiles
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Heat 1 teaspoon oil in a large (4 to 5-quart) saucepan over medium heat; add pine nuts and stir until lightly toasted. Remove from pan and set aside.
2 – Add remaining 1 tablespoon oil into same pan and add the quinoa. Stir constantly over medium-high heat until quinoa gives off a toasted aroma, about 3 minutes.
3 – Add tomatoes and broth and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until quinoa is tender, about 10 minutes. Remove from heat and stir in pine nuts, green onions and cilantro. Season with vinegar, salt and pepper. Cover and let stand.
4 – Drain chiles and split in half lengthwise; discard seeds. Arrange half the chiles in a 2-quart casserole (12x8x2-inch). Spread quinoa mixture evenly over chiles. Top with remaining chiles and sprinkle with the cheese.
5 – Bake in a 375°F (190°C) oven for 20 minutes or until hot and cheese has melted.

Makes 6 servings.
https://www.cooksrecipes.com/mless/quinoa-and-chili-casserole-recipe.html

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

May 29, 2017 at 5:16 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. “Where’s the Beef”, you won’t ever miss it with this week’s recipe! Risotto with a fantastic mix of Vegetables. The recipe is off the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Asiago Vegetable Risotto

Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:

2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:

1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
http://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

Baked Cod with Tomato Pesto and Baked Potato

July 18, 2016 at 5:09 PM | Posted in fish | 2 Comments
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Today’s Menu: Baked Cod with Tomato Pesto and Baked Potato

 

 

Baked Cod with Tomato Pesto and Baked Potato 013
Wow, one humid morning out there today. I went out to get the morning paper and walking out felt like opening an oven door! For Breakfast this morning I prepared a Poached Egg and a toasted Healthy Life Whole Grain English Muffin. Along with my morning cup of Bigelow Decaf Green Tea. Not much to do outside, too humid and rain on and of today. So inside repaired some base board molding around the house, I’m banging into it all the time in my Hoveround Chair. Then on to the Kitchen and cleaned the Fridge, Stove, and Microwave. For dinner tonight I prepared a Baked Cod with Tomato Pesto and Baked Potato.

 
I actually got tonight’s Dinner recipe, Baked Cod with Tomato Pesto, from a Kroger Coupon and Ad we got in the mail. They used Halibut where I’m using Cod. Halibut is okay but not my favorite. Plus Cod is fewer calories and, at least to me, cooks up better.

 

Baked Cod with Tomato Pesto and Baked Potato 002

First to make the Tomato Pesto I’ll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced).

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 005

 

To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 008
To prepare the Cod I’ll need; 2-4 Cod Pieces (I used 2), Extra Virgin Olive Oil, Salt and Pepper (to taste). Use a rimmed foil lined baking sheet. Brush the Cod Fillets with the Olive Oil, season well with salt and Pepper (to taste) and place the sheet in the oven. Bake until the Cod flakes with a fork, about 11 minutes. To serve spoon the Pesto over each Fillet. I Love this Pesto Sauce! Works perfect with Fish, the Tomatoes and Pine Nuts work great together.

 

 

Baked Potato
For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Baked Cod with Tomato Pesto and Baked Potato 014

Tomato Pesto Sauce
Ingredients
Ingredients Pesto Sauce
1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced

DirectionsBaked Cod with Tomato Pesto and Baked Potato 003
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.

“Meatless Monday” Recipe of the Week – Angel Hair Pasta with Tomatoes, Pine Nuts and Basil

May 16, 2016 at 5:18 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Angel Hair Pasta with Tomatoes, Pine Nuts and Basil. Angel Hair Pasta tossed with pan sauce of toasted pine nuts, tomatoes and artichoke hearts, seasoned with fresh basil. You can find this recipe along with all the other healthy and delicious recipes all at the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Angel Hair Pasta with Tomatoes, Pine Nuts and Basil

Angel hair pasta is tossed with a simple pan sauce of toasted pine nuts, tomatoes and artichoke hearts, seasoned with fresh basil, and served with freshly grated Parmesan cheese.

Recipe Ingredients:

1/4 cup extra virgin olive oilCooksrecipes 2
1/2 cup pine nuts
4 garlic cloves, finely minced
4 large ripe tomatoes, seeded and chopped
2 (6-ounce) jars marinated artichoke hearts, drained
1/4 cup red wine vinegar
1/2 cup chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
Salt and freshly ground black pepper to taste
12 ounces angel hair pasta, cooked according to package directions
Freshly grated Parmesan cheese for sprinkling

Cooking Directions:

1 – Heat oil in large skillet over medium-high heat. Add pine nuts and sauté until light brown, about 2 to 3 minutes; add garlic and cook for 30 seconds. Stir in tomatoes, artichoke hearts, vinegar, basil, and oregano; heat through. Season with salt and pepper.
2 – Add cooked pasta to tomato mixture in skillet and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.
Makes 4 servings.

http://www.cooksrecipes.com/mless/angel-hair-pasta-with-tomatoes-pine-nuts-and-basil-recipe.html

Condiment of the Week – Pesto

April 7, 2016 at 5:01 AM | Posted in Condiment of the Week | Leave a comment
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Basil pesto

Basil pesto

Pesto (Italian pronunciation: [ˈpesto]) or, in extenso, pesto alla genovese (Italian pronunciation: [ˈpesto ˈaːlla genoˈveːse]), is a sauce originating in Genoa, the capital city of Liguria, Northern Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep’s milk), all blended with olive oil.

 
Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.

 

 

Linguine with basil pesto

Linguine with basil pesto

Pesto is commonly used on pasta, traditionally with mandilli de sæa (“silk handkerchiefs” in the Genoese dialect), trofie or trenette. Potatoes and string beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked.

It is sometimes used in minestrone. Pesto is sometimes served with sliced beef tomatoes and sliced boiled potatoes.

 
Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding.

Pesto alla genovese, the quintessential pesto recipe, is made with Genovese basil, coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino sardo or pecorino romano.

A slightly different version of this sauce exists in Provence, where it is known as pistou. In contrast with pesto alla genovese, pistou is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included in a traditional pistou because no pine trees grow there to provide the nuts. Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour. The sauce did not originally contain basil, however; instead, cheese and olive oil were the main constituents.

Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves. It has been pointed out that pesto is essentially a combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a pesto-like condiment.

Pesto alla siciliana, sometimes called pesto rosso (red pesto), is a sauce from Sicily similar to pesto alla genovese but with the addition of tomato, almonds instead of pine nuts, and much less basil. Pesto alla calabrese is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste.

Outside Italy, the household name pesto has been used for all sorts of cold sauces or dips, mostly without any of the

Fettuccine with Pesto alla genovese

Fettuccine with Pesto alla genovese

original ingredients: arugula (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms. In more northern countries, ramson leaves are sometimes used instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as “tallarines verdes” (meaning green noodles, from Italian tagliarini), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak.

Vegan variations of pesto can include mixes of fresh basil, nuts such as walnut or pine nut, olive oil, and the addition of miso paste and nutritional yeast to provide additional flavor enhancement to the dish.

 

Stuffed Celery Bites

April 18, 2015 at 9:16 AM | Posted in CooksRecipes, diabetes, diabetes friendly | Leave a comment
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Here’s a Diabetic-Friendly Snack or Appetizer that’s sure to please, Stuffed Celery Bites. Only 132 calories and 3 carbs per serving. It’s from one of my favorite sites, Cooks Recipes. http://www.cooksrecipes.com/

 

Stuffed Celery Bites
For the easiest preparation, spread the cream cheese mixture in the celery first, then slice.Cooksrecipes 2

Recipe Ingredients:

Nonstick cooking spray
2 tablespoons pine nuts
1 clove garlic, minced
8 stalks celery
1 (8-ounce) tub cream cheese with dried tomato or cream cheese (regular, lowfat or fat-free)
1/4 cup (1-ounce) shredded Italian cheese blend
2 tablespoons dry-roasted shelled sunflower seeds
Celery leaves (optional)

 

Cooking Directions:

1 – Lightly coat a skillet with cooking spray. Add pine nuts and garlic. Cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside.
2 – Remove tops and wide base from celery. Using a vegetable peeler, remove two thin strips from the rounded side of the celery, creating a flat surface.
3 – In a small bowl combine the cream cheese and shredded Italian cheese. Spread or spoon cheese mixture into celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds. If desired, stuff celery up to 4 hours before serving; cover, chill, cut, and add nuts and seeds just before serving. If desired, garnish with celery leaves.
Makes 8 servings.

 

Nutritional Information Per Serving (1/8 of recipe): calories: 132, total fat: 13g, saturated fat: 7g, cholesterol: 31mg, sodium: 152mg, carbohydrate: 3g, fiber: 1g, protein: 4g, vitamin A: 7%, vitamin C: 5%, calcium: 6%, iron: 3%

 

http://www.cooksrecipes.com/appetizer/stuffed_celery_bites_recipe.html

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