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September 19, 2007

Spicy Skillet Chicken

1-2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 Tbsp vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/3 cup salsa
2 cups hot cooked rice

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Per serving: Calories 460 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 75mg; Sodium 1020mg; Total Carbohydrate 66g (Dietary Fiber 9g, Sugars ncg); Protein 40g

Fiery Fettuccine

8 oz uncooked fettuccine
1 cup whipping (heavy) cream
1 tsp Creole or Cajun seasoning
1 jar (7 oz) roasted red bell peppers, drained
1/2 lb fully cooked smoked sausage, cut in 1/4-inch slices
2 medium green onions, sliced (1/4 cup)

Cook and drain fettuccine as directed on package.

While fettuccine is cooking, place whipping cream, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.

Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.

Serve sausage mixture over fettuccine. Sprinkle with onions.

Per serving: Calories 440 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 12 g); Cholesterol 145 mg; Sodium 650 mg; Total Carbohydrate 44 g (Dietary Fiber 2 g); Protein 19 g

Peach Margaritas

1 medium lime, cut in half
Granulated sugar
3 cups crushed ice
1 cup tequila
2 Tbsp powdered sugar
1/2 can (12-ounce size) frozen peach juice concentrate, thawed
6 peach slices

Rub rims of 6 stemmed glasses with 1 lime half; dip rims of glasses into granulated sugar.

Squeeze juice from both lime halves into blender. Add remaining ingredients except peach slices to blender. Cover and blend on high speed until foamy. Pour into glasses. Garnish sides of glasses with peach slices. Serve immediately.

September 16, 2007

Thai Red Curry Noodles

1 T. toasted sesame oil
¼ c Andouille sausage, sliced
¼ c. 6-8 shrimp
1 T. red onion, diced
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. red curry paste
1 T. shrimp paste
4 T. dry white wine
1 c. coconut milk
1 c. organic chicken stock
½ c. jumbo lump crabmeat
Pinch Cayenne pepper
¼ tsp Jalapeno pepper, minced
¼ c. baby corn
½ tsp. salt
Fresh cracked pepper to taste
¼ c. fresh cilantro, chopped
½ c. scallions, sliced
16 oz. Chinese egg noodles, cooked

Heat oil in a wok. Saute andouille and shrimp for 2 minutes. Set aside. In separate pot, cook noodles, drain, and set aside.

Add red onion, garlic, ginger, red curry paste, shrimp paste and saute in wok for 1-2 minutes. Deglaze with white wine. Add coconut milk and chicken stock. Bring to a low boil, simmer for 5 minutes.

Add andouille, shrimp, crabmeat and all remaining ingredients. Simmer 2 minutes until heated through.

September 14, 2007

Cookie Dough Truffles

1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup egg substitute (egg beaters)
1 tsp vanilla extract
1 1/4 cups flour
1 cup miniature semisweet chocolate morsels
3/4 cup chopped pecans or walnuts (optional)

1 (12 oz). package semisweet chocolate morsels
1 1/2 Tbsp shortening

Beat butter at medium speed with electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour to butter mixture; beat well. Stir in miniature chocolate morsels and chopped pecans. Cover and chill 30 minutes.

Shape mixture into 1 inch balls. Cover and freeze balls until very firm.

Place the 12 ounce package morsels along with shortening in a 1-quart glass bowl; melt in microwave according to package directions. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden.

Makes 4 1/2 dozen.

September 7, 2007

Zucchini Yeast Bread

3/4 cups milk
1 cup shredded zucchini
1 tsp lemon juice
2 Tbsp olive oil
3 cups white wheat flour
1 Tbsp brown sugar
1 Tbsp gluten
1 1/2 tsp salt
2 1/2 tsp bread machine yeast

Put the ingredients in the bread machine, according to the manufacturer's recommendations. Use the basic cycle.

September 1, 2007

Moroccan Chicken

4 chicken breasts, sliced
4 cloves of garlic, peeled
1 Tbsp salt
1 Tbsp Global Palate Ras al Hanout
1/2 cup oil
1 cup grated onion, drained
1/2 cup chopped fresh cilantro and/or parsley
2 fresh lemons

Earlier in the day, mix garlic, salt, the Ras al Hanout and half of the oil in a large ziplock bag. Add the chicken and toss to mix well. Let marinate in the refrigerator for at least 4 hours.

Place the chicken and marinade in a large pan. Add 1/2 cup of the grated onions, the herbs and 2 cups of water. Bring to a boil, then cover and lower the heat. Simmer for 15-20 minutes, until the chicken is done, turning the chicken occasionally.

Add the remaining grated onion which will thicken the sauce (add a bit of additional water if necessary). Grate the peel from two lemons and add to the sauce. Continue to cook an additional 5-10 min.

Transfer the chicken, to a large covered serving dish with a slotted spoon and cover to keep warm.

Boil the sauce rapidly to reduce in half. Add the juice of 2 fresh lemons to the sauce, taste and adjust the salt if necessary. Pour over the chicken and serve with rice.

Serves 6-8