Satiating Treats

Ingredients:

• 2 boneless, skinless chicken breasts
• salt and pepper
• 1 C veg oil
• 4 sandwich rolls
• 3/4 C all-purpose flower
• 2 eggs, beaten
• 1 C dry bread crumbs
• 3/4 C finely grated Parm
• 1 and 1/3 C shredded mozzarella
• 1/4 C thinly sliced basil
• 1 C tomato sauce

Recipe:

Butterly breasts and cut in half.  Pound to 1/4 inch thick.  Season with salt and pepper.  Warm 1 C oil to 350 degrees over medium heat in a 3 quart saute pan.  Brush rolls on both sides with oil.  Preheat panini press to medium.

Put flour and eggs in sep trays and crumbs and parm in and 3rd tray.  Dredge chicken in flour, then eggs, and then in crumbs.  Press to adhere.  Fry 2 pieces at a time, turning once, 3 minutes total.  Place 1 piece of chicken on bottom of each roll.  Top with 1/4 C mozzarella, 1 T basil and 1/4 C of tomato sauce.  Cover with top halves of rolls.  Cook until cheese melts 3-4 minutes.

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Ingredients:

• 4 large globe artichokes
• 8 T butter
• 2 T minced shallots
• 1 T minced garlic
• 1 t tarragon
• 1 t basil
• 1 C chicken stock
• 1 C dry white wine
• freshly ground black pepper
• freshly ground nutmeg
• lemon juice
• water (as needed)

Recipe:

Trim stems and leaves of choke.  Cut off top 3/4 inch portion.  In a deep pot, saute shallots, garlic, and seasoning in butter at medium heat for 5 minutes.  Pour in liquids and bring to boil.  Place chokes upside down.  Cover tightly and reduce heat to simmer.  Cook for 1 hour turning chokes every 15 minutes.  Keep 1/4 inch of sauce on bottom by adding water as needed.  To serve, spoon sauce over choke and serve hot or cold.

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Ingredients:
- 2 Tbsp white karo
- 1 C powdered sugar
- C chopped nuts
- 30 vanilla wafers
- 4 Tbsp rum

Directions:

Mix and roll into balls.
Roll into powdered sugar.
Store in tin can.

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Ingredients

Serves 4

• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 can (28 ounces) whole peeled tomatoes in puree
• 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
• Coarse salt
• 1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
• 1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
• 4 cups (about 3 ounces) tortilla chips
• 1/4 cup reduced-fat sour cream
• 1.75 ounces feta cheese, crumbled (about 1/4 cup)

Directions

1. Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
2. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
4. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta.

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Serves 4 to 6

Tempeh absorbs the rich spices and coconut milk in this simply curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly.

Ingredients

1 cup long-grain brown rice
2 cups water
1 (8-ounce) package tempeh
1 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger
1 tablespoon ground curry powder
2 teaspoons ground cumin
1 (13.5-ounce) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch chunks
1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup chopped cilantro, divided
1/4 teaspoon sea salt

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Serves 4

Ingredients

1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5-ounce) package baby spinach
4 cups cubed and roasted butternut squash, warmed

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Ingredients:

• 7 slightly underripe large bananas
• 1 1/2 C sugar
• 8 large egg yolks
• 6 tablespoons of cornstarch
• 6 C half-and-half
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 3 tablespoons lemon juice
• 1 box vanilla wafers
• 1 C heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Roast Bananas: Use upper-middle rack position and heat oven to 325 degrees.  Place 3 unpeeled bananas on baking sheet and bake for 20 minutes.  Cool for 5 minutes.

Make Pudding: Bring half-and-half, 1 C sugar, and salt to simmer over medium heat in a large saucepan.  Meanwhile, whisk 1/2 C sugar, egg yolks, and cornstarch in a medium bowl until smooth.  Whisk 1/2 C of simmering mixture into yolk mixture.  Slowly whisk the tempered yolk mixture into sauce pan.  Cook, whisking constantly, until mixture is thick and large bubbles appear at surface (about 2 minutes).   Remove from heat and stir in butter and vanilla.

Process pudding: Transfer half the pudding into a food processor and add warm peeled roasted bananas and 2 tablespoons of lemon juice and process until smooth.  Stir back in with remaining pudding mixture.  Scrape into a large bowl, place plastic along top and cool for 45 minutes.

Assemble and chill: Cut remaining bananas into 1/4 inch slices and toss in bowl with remaining lemon juice.  Layer pudding, cookies, bananas and repeat ending with pudding.  Place plastic wrap directly on pudding and chill at least 8 hours.

Make whip and serve: Mix on medium cream, sugar, and vanilla until stiff peaks form (2 minutes).  Can refrigerate for 4 hours.

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Right now I am really loving chipotle flavored things…

Ingredients:

• Salt and Pepper
• 1/4 C minced red onion
• 1 celery rib
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne
• 1 1/2 C mayonaisse
• 1 lb elbow macaroni
• 1 1/2 C shredded sharp cheddar cheese
• 2 tablespoons minced canned chipotle in adobo

Directions:

Cook pasta until al dente.  Rinse with cool water and drain.  In a separate bowl stir in onion, celery lemon juice, mustard, garlic powder, cheddar, chipotle and cayenne.  Let sit 2 minutes and add mayonnaise.  Let sit 10 minutes. Add to macaroni.  Serve.

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Ingredients:

1) 2 cups low-sodium chicken broth

2) 1 cup of long-grain white rice (or brown)

3) salt and pepper

4) 3 tablespoons of unsalted butter

5) 2 small zucchini, halved lengthwise and sliced thin

6) 1 cup frozen corn kernels

7) 3 scallions, sliced thin

Directions:

Combine 1 cup of broth, rice, and 3/4 teaspoon of salt in a large bowl.  Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes.  Melt remaining butter in a skillet.  Add zucchini and corn and cook until browned, about 3 minutes.  Transfer to a medium bowl.  Add parcooked rice and remaining broth to skillet and bring to boil.  Cook covered on medium-low for about 12-15 minutes.  Stir in vegetables and scallions.  Cover and let sit for about 2 minutes.

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