" /> Mystical Meatballs: April 2006 Archives

« March 2006 | Main | May 2006 »

April 30, 2006

Chicken Breasts Stuffed With Goat Cheese and Arugula

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

Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through 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.

Makes 4 servings. Per serving: 209 calories, 31 g protein, 1 g carbohydrate, 0 g fiber, 8 g total fat, 3 g saturated fat, 75 mg cholesterol, 246 mg sodium

April 17, 2006

Frozen Banana Dessert

1 cup buttermilk
1 cup sugar (or Splenda)
1 tsp vanilla
3-4 bananas, mashed
1 (8 oz) container Cool Whip

Mix buttermilk and sugar, stirring well. Add remaining ingredients. Freeze. Tastes like banana ice cream!

Serves 8

In-The-Pink Salad

1 (20-oz) can crushed pineapple
1 cup water
1 (6-oz) package strawberry gelatin
1 (16-oz) can whole cranberry sauce
1/4 tsp nutmeg
1/4 tsp salt
1 tsp grated lemon zest
3 Tbsp lemon juice
2 cups sour cream
1/2 cup chopped pecans

Drain the pineapple, reserving the juice. Set the pineapple aside. Combine the pineapple juice, water and gelatin in a medium saucepan. Bring to boil over medium heat, stirring untl the gelatin dissolves. Pour into a bowl and stir in the cramberry sauce, nutmeg, salt, lemon zest and lemon juice. Chill until slightly thickened.

Add the sour cream and mix well. Fold in the pineapple and pecans. Pour into a 2-quart mold and chill until firm. Invert the gelatin onto a plate.

Yield: 8-10 servings

Chicken Breasts with Orange Glaze

1 Tbsp butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 tsp cornstarch
1/2 tsp ground mustard
1/2 cup orange juice
1/4 cup orange marmalade
2 Tbsp soy sauce

Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.

While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.

Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.

To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

April 9, 2006

Perfect Chocolate Chunk Cookies

2 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
24 ounces semisweet chocolate cut into 1/4" chunks

Position rack in center of oven and preheat to 350ºF.

In medium bowl, combine flour, salt and baking soda; set aside. In an electric mixer, using paddle attachment, cream butter on medium speed until fluffy, about 2 minutes. Add dark brown and granulated sugar and mix on medium speed until thoroughly blended, scraping down sides of the bowl as necessary. On low speed, add eggs one at a time, mixing thoroughly between each addition and scraping down bowl wiht rubber spatula if necessary. Add vanilla extract and mix on low speed. Add flour mixture and mix until just combined. Add chocolate chunks and mix until well combined. Refrigerate batter until chilled, about 1 hour.

Line baking sheet with parchment paper and drop heaping tablespoonfuls of batter 2 inches apart. Bake for approximately 12-14 minutes, rotating baking sheet halfway through baking. Cookies are done when they are golden brown around the edges and soft on top. Let cool on a wire rack.

April 6, 2006

Linguine with Prosciutto & Lemon

Serves 4

4 oz thinly sliced prosciutto, cut into 1/4-inch-wide strips
2 Tbsp butter
4-5 green onions, white and tender green parts only, sliced and well rinsed
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup heavy cream
1 lb dried linguine
1 Tbsp lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, chopped and lightly toasted

Bring a large pot of salted water to a boil.

Heat butter in large skillet over medium heat until melted. Add the green onions. Season with salt, pepper, and nutmeg, and cover. Cook, stirring occasionally, until tender but not browned, about 5 minutes.

Add the prosciutto, stirring to distribute, and then add the cream. Reduce the heat to low and let heat gently, uncovered, while you cook the pasta until just tender. Reserve 1 cup of the pasta cooking water and then drain the pasta, leaving drops of water clinging to it.

Add the pasta and half of the reserved pasta cooking water to the skillet. Stir in the lemon zest and juice; season abundantly with black pepper. Heat gently for a few minutes to let the pasta drink up the sauce, adding more pasta cooking water if needed to thin it. Add the walnuts and taste for salt and pepper. Serve immediately.

April 2, 2006

Fake Frappucino

12 oz vanilla flavored coffee
6 cups whole milk
1 cup sugar
1 tsp powdered cocoa mix

Mix coffee with milk, sugar, and cocoa. Refrigerate.

April 1, 2006

Bread-Machine Banana Nut Bread

2 eggs
1/2 cup butter, softened
2 cups sifted flour
1 tsp baking soda
1 cup sugar
1/4 tsp salt
3 bananas (very ripe), mashed
1/2 cup chopped nuts, separated

Spray the bread pan and kneading blade with nonstick cooking spray.

Add items to bread pan in order indicated by bread machine manual, setting aside a few of the nuts. Press the Menu button until the "Quickbread" program is selected. Select the Light crust color, then press the Start button.

Watch during the first mixing cycle to ensure all the flour is mixed in; use a spatula to help it if necessary. After the second mixing cycle, scatter the remaining nuts on top of the bread.

[Instructions based on Sunbeam Breadmaker Model 5891.]