Friday, January 30, 2009

Chicken & White Bean Chili - Not So Fat Fridays

I found this in Good Housekeeping & thought it was perfect for Not So Fat Fridays. I enjoyed it even more than the Turkey & White Bean Chili I made back in December because this has salsa verde as well as cinnamon in it. The turkey chili has more of a tomato base to it & lots of chili powder. Both are easy, simple & tasty so you can't go wrong. I absolutely love this topped with yogurt & some avocado!!!!!

4 tsp olive oil
2 lb ground chicken
1 tsp salt
1 medium onion, chopped
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 to 3/4 tsp ground red pepper (cayenne)
1 16 oz jar mild salsa verde
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed & drained
1 can (14 to 14 1/2 ounces) reduced-sodium chicken broth
2 tsp dried cilantro for garnish (optional)
Sour cream for garnish or yogurt (optional)
Sliced avocado for garnish

In large saucepan, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken with 1 teaspoon salt. Add chicken in 2 batches & cook 7 minutes per batch or until chicken is no longer pink, stirring occasionally & adding 1 teaspoon more oil for second batch. With slotted spoon, transfer chicken to medium bowl.

After all chicken is cooked, add remaining 2 teaspoons oil with onion & garlic to pan. Cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon & ground red pepper; cook 1 minute. Add salsa verde, beans, broth & browned chicken; heat to boiling on high. Reduce heat to medium; cover & cook chili 15 minutes to blend flavors. To serve, garnish with cilantro & sour cream or yogurt and avocado. Makes about 8 1/2 cups.


Well, it was an eventful week. Since my medical insurance terminates today from being laid off we were able to fit in 6 doctor appointments, including my 1st mammogram & Tristan's 1st trip to the dentist. While I really didn't mind my boobs being served like a souffle, we didn't fair as well at Tristan's appt. We had to abort mission before we even took x-rays. However, we came home, watched some you tube videos of what a child can expect & then tried it again the next day with better success.

I do recommend going as early as 4 since the doctor was able to see a spot on Tristan's tooth that we can prevent from turning into a cavity with a little extra effort. Have a great weekend all!!!!!

Thursday, January 29, 2009

Zucchini Pie

Easy post, easy recipe. This is a simple throw together to have around for house guests who may want to munch on something in between meals. I made this awhile back for my sister & her beau & am just getting around to posting it. There are so many variations to this & I like this one just as much as any. I am a big zucchini fan so this is a great way to use it up!


3 c. zucchini, sliced thin, with skin on
1 c. Bisquick
1/2 c. chopped onion
3/4 c. Parmesan cheese, grated
2 tsp. parsley
1/2 tsp. salt
Pepper
Dash oregano
1 c. oil
4 eggs

Mix all ingredients together in large bowl. Pour into greased casserole & bake at 350 degrees until brown & firm, about 35 - 45 minutes.


See you tomorrow for Not So Fat Fridays!

Monday, January 26, 2009

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

This is another "...have to make this right away recipe" that I found from Cooking Light. When I get the urge for one of those breaded chicken sandwiches from the fast food joints, I will reach for this instead. 

While this is meant to be a healthy alternative, I did succumb to the urge of fattening it up just a bit by adding a little cheese. I also used spicy Doritos instead of baked tortilla chips. This really only takes minutes once you have the chicken marinating. I love how the hot sauce works its way through the chicken in the short time it marinates. This is a must try folks!



MAYO:
1/4 cup reduced-fat mayonnaise
2 tblsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced

CHICKEN:
1/4 cup egg substitute
3 tblsp hot sauce (such as Tabasco)
1 tsp dried oregano
1/2 tsp salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tblsp olive oil

REMAINING INGREDIENTS:
4 (2-ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
Lettuce leaves

To prepare mayo, combine the first 4 ingredients.

To prepare chicken, combine egg substitute, hot sauce, oregano & salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Pound out a bit to uniform the size & make thinner. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

Crush tortilla chips in a shallow dish until ground.

Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken & chips.

Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 1/2 minutes on each side or until browned & done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf & 1 chicken cutlet; top with top halves of rolls. Makes 4 sandwiches.

{My Thoughts}

I used Spicy Doritos (used less than the 6 cups mentioned) for the breading. I also added 1/2 slice of American cheese to each sandwich because we love cheese!!! We made these twice & while I used dried cilantro I do recommend using fresh. I also think this sandwich would be as equally tasty with just mayo but my husband loved it so much as is. 

I rarely ever use red onions because they're so strong but they work really nicely on this sandwich. Also, feel free to use whichever sandwich rolls look best to you at your market. I used French hamburger rolls from the bakery because they looked too beautiful to pass up. I marinated the chicken for 2 hours & it was perfect. 


For more Tempt My Tummy Tuesdays please visit Blessed with Grace!!!!

Friday, January 23, 2009

Coconut Curry Chicken Soup - Not So Fat Fridays

I found this recipe in Cooking Light & it was love at first sight & I loved it even more when I tasted it. Thai has become one of my favorite foods & I find that I enjoy the curry flavor in Thai food more than any other cuisine. Even if you don't enjoy curry I highly recommend this soup. 

The red curry paste adds such an amazing flavor & is different from the yellow powder. Also, don't be taken back by the fish sauce. It's not something you taste in the soup but I am sure contributes to the overall excellence!!!!!!!

This is perfect for lunch, dinner, weeknight family or special occasion for company!!!!!



{Picture taken from Cooking Light. My picture will not load right now}

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed & cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 pound)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
7 lime wedges

1. Bring 4 cups water to a boil in a large saucepan. Add spinach & peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

2. Heat canola oil in pan over medium-high heat. Add shallots & the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, & bring to a boil. Add coconut milk to pan; reduce heat, & simmer 5 minutes. Add chicken, onions, sugar & fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro & chiles. Serve with lime wedges.

{My Thoughts}

You can find the red curry paste & fish sauce in the ethnic section of your market. The red curry has such an excellent taste. I could not find the pad thai noodles individually so I had to buy an 8oz package which had a sauce packet in it (in ethnic section as well) & reserved the sauce for another use. 

I used rotisserie chicken, dried cilantro instead of fresh & used the red pepper flakes instead of red chiles. I also didn't serve with the lime wedges. This was not a spicy soup but did have a nice subtle kick. I wouldn't change a thing.

HAVE A GREAT WEEKEND EVERYONE!!!!!

Thursday, January 22, 2009

Garlic Basil Shrimp

I came across this recipe from a blogger friend in my Tempt My Tummy Tuesdays group but I don't recall who exactly. So, my apologies. If you come on by, let me know it was you & I will be happy to give you the proper shout out you deserve since this was delicious!

She came across this recipe on Food Network & it is a keeper. I am a shrimp lover but my hubs isn't so when he was out of town this past week I threw this together in no time for a quick meal for myself. At about 10 calories per shrimp I didn't feel bad eating this whole plate. Yep, I did. 


2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled & deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic & red pepper flakes to the oil remaining in skillet & cook until fragrant, 30 seconds. Add wine & cook over high heat, stirring occasionally, for 3 minutes. Stir in basil & tomatoes & season the sauce with salt & freshly ground black pepper, to taste. Return the shrimp to pan & cook just until heated through.

{My Thoughts}

This is just too easy, a really nice non-fuss meal or even appetizer. If you don't have wine on hand or don't drink check out this link here for substitutes. See bottom of page for wine.

{Click Here to Print Recipe}


And of course, I have to share with you a couple more pics of Nash. Potty training is going well but it takes a lot of work & patience. I have quickly found that this new member of the family is worth the work! 




See you tomorrow for Not So Fat Fridays. I am excited about the dish I am posting.

Tuesday, January 20, 2009

We're Having a Baby!!!!!

of the furry kind! What were you thinking?

Meet Nash, our 9 week old English Bulldog.



Tucker, our Lhasa Apso, finally has a little guy around the house to keep him company during the day!



Potty training a puppy is the perfect job for Mommy while she isn't working. But she could really do without the flying poop all over the cage act, mkay?! Please, two times in 12 hours is a bit much!



Love You Already Nash!!!!!

Brought to you by Angie & Wordful Wednesdays from:


Spicy Havana Stew

My wonderful friend Kacey at Chronicles of a Mommy mailed me some recipes that she thought I would like & this was one of them. Not the greatest pictures but this dish was excellent!!! I made it a few weeks ago when my parents came over for dinner & we all agreed it was fantastic. I had prepared & chopped up whatever I could earlier on in the day as well as set aside the proper amount of spices, so that after we were done with our appetizer I could easily throw this together in about 15 minutes. It was that simple!!! For all the pork haters out there, try this with chicken for a truly healthful dish!!!!!



1 1/2 lbs boneless pork loin, cut into bite sized cubes
Juice of 1 lime
4 tblsp garlic, chopped
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
2 tsp cumin
4 tblsp olive oil plus 3 tblsp to saute veggies
1 green bell pepper, diced
1 large onion, diced
1 cup dry white wine
1 cup chicken stock
6 oz can tomato paste
1/2 cup sliced green olives with pimento
2 bay leaves
1/2 tsp red pepper flakes (more or less to taste)
2 tsp dried parsley
3 tblsp chopped scallions

In a bowl, combine 4 tblsp olive oil, lime juice, salt, pepper, oregano, cumin & 2 tblsp chopped garlic. Mix well. Add the pork cubes & coat evenly. Cover & marinate in fridge for at least 1 hour. Stir occasionally.

In a stew pot, heat 3 tblsp olive oil & saute onions for 3-4 minutes. Add 2 tblsp garlic & the green pepper; cook for 1 minute. Add the pork & cook for 5 minutes. Add the white wine, chicken stock, tomato paste, green olives, bay leaves & red pepper flakes. Stir well & simmer for 5 -10 minutes. Add the parsley & green onion; remove from heat. Remove the bay leaves. Serve over your favorite rice.

~ My Thoughts ~

Everyone loved this!!!! While this wasn't very spicy to us, you can make it even less spicy & omit the red pepper flakes. This would be great with chicken too!

{Click Here to Print Recipe}


Visit here for more Tempt My Tummy Tuesdays. And come on back tomorrow to see why I have been so out of the loop. I may be out of work but I certainly have my hands full!

Friday, January 16, 2009

Not So Fat Fridays - Peach & Pepper Fajita Chicken & Creamy Garlic Dressing

Today I bring you a dish I made for dinner this week as well as a creamy but low fat dressing made with non-fat yogurt!!!

The chicken dish couldn't be any healthier but I do warn you, it is not a saucy or even slightly wet dish. But it is a nice change of pace especially when your body might be craving goodness after being bad for a few days. I loved the natural sweetness of the red pepper & peaches alongside the fajita seasoning of the chicken. And if you're careful not to overcook your chicken, the moistness goes a long way in this dish. This is simple & Not So Fat Friday!


~ Peach & Pepper Fajita Chicken ~

4 skinless, boneless chicken breasts
Fajita seasoning
2 tblsp olive oil
1 1/2 large red bell pepper, cut into thin strips
2 medium fresh peaches, cut into thin slices

Pound chicken in between wax paper or saran, to flatten a bit. This will tenderize it and make it so moist & delicious. Sprinkle both sides with fajita seasoning. In a large skillet cook chicken in 1 tblsp of hot oil over medium high heat for 8-10 minutes or until chicken is no longer pink in the middle, turning once. Transfer chicken to a serving platter; keep warm.

Add remaining 1 tblsp oil to skillet; add bell pepper. Cook & stir for about 3 minutes. Gently stir in peach slices. Cook & stir for 1 to 2 minutes more until heated through. Spoon over chicken.

{Click Here to Print Recipe}



~ Creamy Garlic Dressing ~


1/2 cup plain yogurt
1/3 cup bottled Italian salad dressing
1 clove garlic, minced

For dressing, in a small bowl stir together yogurt, salad dressing & garlic. Serve over your favorite salad.

{Food for Thought}
I used Paul Newman's Light Italian & this was incredible. I tried non-fat Italian & didn't like it at all. Top this over your favorite salad & add a little freshly grated parmesan cheese. It goes so well with this dressing.



HAVE A WONDERFUL WEEKEND EVERYONE. I WILL BE AROUND TO SEE ALL OF YOU, CATCH UP & SAY HELLO!

Thursday, January 15, 2009

Lemony Lime Fruit with Fresh Mint

Since everyone gained a few pounds yesterday from the cheesecake, I thought I would play nice & post a delicious healthy treat today that I made this past weekend to bring to my parent's house. After chowing down on BBQ ribs, this was a nice way to have dessert without continuing with the fat-fest. I can't tell you how refreshing & tasty this was. 

A simple fruit dish, yes, but what the lemon lime soda does to the fruit as it sits & chills for a bit is somewhat magical. If you don't like mint, go ahead & make this without. I just tossed my leftover fruit with some soda last night to enjoy for lunch today, without the mint or the orange peel even. 


6 cups assorted fresh fruit
1 12 oz can diet lemon-lime soda
2 tblsp chopped fresh mint
1 tsp finely shredded orange, lime or lemon peel

In a large serving bowl combine fruit. Stir in soda, mint & orange peel. Cover & chill for 2 - 6 hours, stirring occasionally.

~ My Thoughts ~

I used watermelon, pineapple, grapes & strawberries. As for the orange peel, I just zested an orange for 1 tsp but it wasn't shredded - no biggie.



See you tomorrow for Not So Fat Fridays for a nice meal, including a simple salad & healthy dressing.

Tuesday, January 13, 2009

Everybody Wants to Go To Heaven

This video takes about 15 seconds. Watch it and see what makes my heart sing each day. 

video


Brought to you by Angie & Wordful Wednesdays from:


Honey Ricotta Cheesecake

Let's go back to being unhealthy for a moment, shall we. After all, everything in moderation, right? Right! I made this cheesecake on Christmas & will definitely make it again. I have made ricotta cheesecake before without any cream cheese in it & didn't like it as much as my Dad so I really like that this has both the ricotta & cream cheese together. I also love the biscotti crust & I wasn't even a huge biscotti fan before. Just do yourself one favor when cutting that 1st slice, don't miss out on all that goodness on the bottom like I did.


8 oz purchased biscotti
6 tblsp (3/4 stick) unsalted butter, melted
12 oz container fresh whole milk ricotta, drained
2 (8-oz) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tblsp orange zest
4 large eggs

Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter & process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese & sugar & blend well, stopping the machine occasionally & scraping down the sides of the work bowl. Blend in the honey & orange zest. Add the eggs & pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden & the center of the cake moves slightly when the pan is gently shaken, about 1 hour & 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack & cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

~ My Thoughts ~

Not too many thoughts on this one except it was goooood! A nice change from the usual cheesecake!!



For more Tempt My Tummy Tuesdays, please visit Lisa at Blessed with Grace!

Friday, January 9, 2009

Not So Fat Fridays - I Forgot Dessert!!!!

See below for the entree but I also promised dessert, didn't I. So, today I am kicking it off with the easiest, tastiest yet not hip damaging dessert. I served this for my parents when they came over for dinner last weekend.



I don't even have a name for this yet:

Just buy the storebought angel foodcake shells. Use fresh fruit or the frozen mixed berries I used. I defrosted the berries the day of & then tossed them with 1 tsp of sugar & a couple of tblsps of Cointreau, an orange liquer. But this is not necessary. Just nice! Top with fat free cool whip and you're done!

Thursday, January 8, 2009

Not So Fat Fridays - Chicken with Asparagus & Pistachios

I've been on a little detox since Monday. No alcohol & no coffee. Not one sip, not one drip. And this is coming from someone who likes their sips & drips. It was time to give myself a little challenge so when my best friend Tammy told me she was doing it I thought I would go right along for a little buddy system.

This kind of thing works for me because I stick with it. And it clears my head. Thank goodness I started Monday because by the time I got laid off my mind was already in the right place & I was able to handle it better! So, all week I have been using my biggest wine glass & filling it with either milk or lemon lime seltzer water. This is what I did when I was pregnant & it really works. 

So, to stay with the theme of health & wellth, here is my 1st Not So Fat Friday special. I combined two recipes I have been making for quite some time. So simple, just keep with the process of the sauce & you can make so many variations of this using whatever meat or veggies you like.



1 can low sodium chicken broth
2 tblsp low sodium soy sauce
1 tblsp hoisin sauce
1 tblsp chili garlic sauce
2 tsp cornstarch
1 tsp - 1 tblsp crushed red pepper (depending on your heat preference)
2 tblsp sesame oil
1 lb fresh asparagus, cut into 1" pieces
1 medium onion, chopped
1 lb boneless skinless chicken, cut into bite size pieces
1/4 cup shelled pistachios (or cashews)
Cooked whole grain brown rice

In a small bowl combine 3/4 cup chicken broth, soy sauce, hoisin sauce, chili garlic sauce, 2 tsp cornstarch & crushed red pepper. Set aside.

Heat 1 tblsp sesame oil in large skillet. Add asparagus & cook for 5 minutes. Add onion & cook for a few more minutes until transparent. Transfer to plate. Heat additional tblsp sesame oil in pan. Add chicken & cook until just about done. Add asparagus & onion mixture back into the pan with the chicken. Add the chicken broth mixture & cook over medium high heat, stirring occasionally, until sauce is thickened, about 3 minutes. Serve over whole grain brown rice & garnish with pistachios.



My Thoughts:

The value of this dish, other than it being healthy, is the easy sauce that gets put together in minutes & then thickens at the very end, bringing it all together. Sometimes, if I want to omit the hoisin or chili garlic sauce to reduce the sugar or sodium, I just use a bunch of spices like ginger & garlic & crushed red pepper, maybe some rice wine vinegar. The idea is to have enough liquid like the chicken broth along with the cornstarch. From there, add in what you like & you can't go wrong. Set the sauce aside & throw it in at the end.

If your pan gets dry as you're cooking the veggies or the chicken, just add some chicken broth, water or white wine. This gives a nice steaming effect & also brings up any little pan bits at the bottom without having to add additional oil. If you don't like pistachios, try cashews.

If you don't have sesame oil, you can use vegetable or olive oil. I also cook my rice in half vegetable broth & half chicken broth for added flavor so that I don't have to douse it with butter. You can substitute the asparagus with any veggie such as snow pea pods or green & red pepper.


Spinach & Brie Topped Artichoke Hearts

Thanks to everyone for your good luck wishes, I really appreciate it! Some of ya'll had some fun ideas on how to spend my time now that I lost my job. HOWEVER, I can't be a SAHM to a child who isn't home & I also can't take an endless vacation to cook & blog. Nice thought though!!!! The only thing to do now that I lost my job is, well, find another one. I am sure there will be natural downtime in between the search & interviews to enjoy some stolen moments, like picking up Tristan a bit earlier & cooking a nice meal at 5 rather than a quick one at 6. But to just lay back & enjoy indefinite time off is just not in the cards.


I am easing into tomorrow's Not So Fat Fridays with a little healthy appetizer I made last weekend when my parents came over for dinner. We really enjoyed these!




(1) 9 oz box frozen artichoke hearts
2/3 cup cooked chopped spinach
1 tsp lemon pepper
1/4 tsp salt
1/4 tsp garlic powder
18 thin slices of brie

Pre-heat broiler. Prepare artichoke hearts according to package directions. Combine spinach, lemon pepper, salt & garlic in a small bowl. Top each artichoke heart with the spinach mixture & brie. Broil until cheese melts, about 1 minute. These are best served warm.

My Thoughts:

I bought frozen spinach & prepared according to the package directions, squeezing all the excess water out. Next time I make these, I may saute fresh spinach in some fresh minced garlic. The original recipe did not call for garlic at all which surprised me so add more if you'd like. For the brie, the smallest wheel you can buy will suffice. There will be leftover.

{Click Here to Print Recipe}


Stay tuned tomorrow for a healthy but delicious dinner and dessert!

Tuesday, January 6, 2009

When One Door Closes...

Although I wasn't begging for it to be me, I was a bit relieved today that it was me. After 3 1/2 years of being miserable in a place I didn't really belong, this can only be a good thing. Right?



Brought to you by Angie & Wordful Wednesdays from:

Wonton Purses

These are one of my favorite little appetizers that I have been making for years. I made them on New Year's Eve with ground chicken but I have to admit the pork sausage are my favorite since they are best with a little bite to 'em. With that said, I will be trying them with turkey sausage next time to stay with the healthy theme as they are steamed.


(1) 12 oz pkg pork sausage such as Jimmy Dean
(2-3) green onions (scallions), diced (I use a bit more)
(1) tblspn soy sauce
(1) tblspn hoisin sauce
(1/2 tsp) minced garlic (I use 1 tsp)
(1) pkg wonton wrappers (freeze leftovers)
(1) small bowl of water

In bowl, combine all ingredients except wrappers. Mix well. Place a few wonton wrappers on clean surface & wet edges with water, using your fingers. Place a little more than a tspn of filling in center of wrapper. Gather edges of wrapper up & together to make a pouch. Filling does not have to be totally enclosed.

Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2 inch of water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack an inch apart. Cover pot with lid or foil & steam, about 8 minutes. Watch the water level & add more as needed. Serve with soy sauce, duck sauce, chili garlic sauce (my fav) or hot chinese style mustard.

My Thoughts:

If you don't have a steamer you can use a large shallow pan & place a cookie rack or toaster oven rack across the pan & then cover with tin foil. The recipe calls for 1 tbslpn but I find this to be too much. I use less so it makes more than 24 wrappers.


{Click Here to Print Recipe}

*** *** *** *** *** ***

And for a little more goodness wrapped in small packages here's a couple of Tristan; playing baseball up at Grandma's & Grandpa's & just chilling at home watching his DVD.

For more Tempt My Tummy Tuesdays please visit Lisa at Blessed with Grace!

Monday, January 5, 2009

Chicken Tortilla Bake

Hello all! Happy New Year! So far it's been a good one & it'll be nice to get back into a routine now that the holidays are over. I have about 2 weeks worth of recipes coming your way, including this delicious treat that is perfect for Sunday football. I also made this on New Year's Eve for something to nosh on as we all just chilled out waiting for the ball to drop on TV. It's more like an appetizer to me although the recipe says it can serve as a main dish as well.


(1) 28oz can diced tomatoes, drained
(1) small onion, chopped
(2) garlic cloves, peeled
(2) chipotle peppers in adobe sauce (from 1 can)
(2) tblspn vegetable oil
(2) cups shredded rotisserie chicken
(3/4) cup low sodium chicken broth
(1/4) cup chopped fresh cilantro or 2 tblsp dried
Salt & Pepper
(15) 5 inch corn tostadas broken into 2 inch pieces
(1 1/2) cups shredded Monterey Jack
(1) cup sour cream, for serving

Heat oven to 425. Grease a 2qt baking dish or standard casserole dish. Puree tomatoes, onion, garlic & chiles in blended until smooth. Heat oil in saucepan over medium heat & add tomato sauce. Bring to simmer & cook until slightly thickened, 5-7 minutes. Add chicken, broth, cilantro, salt & pepper.

Place half of chips in dish. Top with half of sauce & chicken mixture & half of cheese. Repeat with second layer. Using fingers, expose as many chips on top layer so they can crisp in oven. Bake until bubbly & cheese begins to brown, about 12-15 minutes. Let sit for 10 minutes. Serve with sour cream. For a main dish, this feeds 4 but for an appetizer it could feed 6-8.

My Thoughts:

If you want this spicy you can add more chipotle peppers, which are found in the ethnic section of the supermarket. If you don't, remember to use only 2 peppers from the can. You may have a couple left over. You may also want to serve this with more chips on the side as the chips on the bottom of the dish soften up. Definitely expose the chips on the top layer so you have some crispiness with each bite.

{Click Here to Print Recipe}

Thursday, January 1, 2009

It's Been a Good Day So Far

New Year's Day Prayer for one and all

Dear Lord,

So far this year I've done well.

I haven't gossiped, I haven't lost my temper, I haven't been greedy, grumpy, nasty, selfish, or overindulgent. I'm very thankful for that. But in a few minutes, Lord, I'm going to get out of bed, and from then on I'm probably going to need a lot more help.

Amen

(not an original)