Breast of Chicken Rustica

     You can never have too many chicken recipes.  They are healthy and this one comes together quickly.  If you prefer dark meat you can make it with chicken thighs; if you don't like green beans you can substitute a different vegetable or leave out the vegetable all together.

                                                           Breast of Chicken Rustica

1 6 oz. box of mushrooms
1 1/2 tblsp. stick margarine
3 tblsp. Marsala wine
2 tblsp. stick margarine
4 boned, skinned chicken breast halves
1 cup boiling water
1 cup lactose free milk
1 10 3/4 oz. can tomato soup
1 tsp. basil
1 tsp. fresh rosemary, minced or 1/2 tsp. dry rosemary
1 clove garlic, minced
2 cups dry noodles
1 8.5 oz. can artichoke hearts, drained and halved
1 8 oz. pkg. frozen whole green beans

     Clean and slice the mushrooms.  Spray a large skillet with cooking spray, then melt the 1 1/2 tblsp. margarine in the pan.  Add the mushrooms and cook over a medium heat.  Stir occasionally.  When the mushroons are browned, turn off the flame, add the Marsala wine, then turn the flame back on to low.  When the liquid is gone, remove the mushrooms to another bowl.
     Using the same pan, spray with vegetable spray and melt the 2 tblsp. margarine.   Add the chicken smooth side down and cook about 3 minutes over a medium-low heat until brown making sure the chicken browns but doesn't burn.
     Turn the chicken over.  In a separate bowl mix together the water, milk, soup, spices and garlic.  Pour over the chicken.  Sprinkle the noodles over the top and stir to cover with liquid.
      Add remaining ingredients and cover.  Bring to a boil and reduce heat.  Simmer 7 to 9 minutes, stirring several times.  Continue to cook until the chicken is no longer pink in the center and the juices run clear and the noodles are tender.
     Next week I will begin my periodic series on mug cakes.  These are popular now because you can make them quickly, cook them in minutes in the microwave, and you can make just a serving or two.  I will start with a recipe called devil's food mug cake with chocolate chips and almonds.  See you next time.
     

Apricot Almond Chicken with Rice

I think everyone likes an easy meal to put on the table and I am no exception.  Even though I don't have a job outside the home, I have plenty to do so an easy and tasty recipe is welcome in my collection.  I hope you find this one the same for you.

                                                       Apricot Almond Chicken with Rice


1 14.5 oz. can chicken broth plus enough water to make 2 cups
1 6 oz. package long grain and wild rice mix with seasoning pack
2 tblsp. instant minced onion
1/4 tsp. thyme
4 chicken breasts, skin and bones removed
1/3 cup almonds, chopped
6 tblsp. apricot preserves

     Combine broth-water, rice-seasoning, minced onion and thyme in a 13in.x9in.x2in. baking dish that has been sprayed with vegetable spray, mix well.  Top with chicken.  Loosely cover and bake at 350F for 50-60 minutes or until rice is tender.  Uncover, stir the rice and add the almonds.  Check to make sure the juices in the chicken are running clear.  If not, bake a little while longer until they are. Spoon 1 1/2 tblsp. preserves on each chicken breast.  Bake, uncovered, 5 minutes longer.  Let stand 5 minutes before serving.  Makes 4 servings
     Next week I have another quick dinner you can make called breast of chicken rustica.  Everything is cooked in one pan and with the edition of a salad and bread you have dinner.  See you next time.

Multi-Colored Cheese Spread

     This is recipe good not just for entertaining, but I also like to spread something on crackers when I'm having soup.  The spread also makes a good snack while you cheer on our athletes at the Olympics in Sochi.

                                                           Multi-Colored Cheese Spread

1 8 oz. container soy cream cheese, softened
1 tsp. dried basil
1 tsp. dill weed
1 tsp. chopped fresh chives
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. onion powder
1/8 tsp. garlic salt
2 tblsp. finely chopped toasted almonds
1 tblsp. chopped fresh parsley
2 tblsp. chopped sunflower seeds
Serve with assorted crackers or
     bagette slices

     In a large bowl combine soy cream cheese and the next seven ingredients.  Beat well to make sure these are combines. Stir in the remaining ingredients and spread into a three-cup serving dish.  Cover and store in refrigerator.  Serve with crackers or bagettes.
     Yields about three cups of spread.
     Next week I'll share my recipe for apricot almond chicken with rice.  See you then.

Potato Leek Soup

     I was concerned about making potato leek soup for myself thinking a leek was part of the onion family, but after some research, I learned it is it part of the lily family.  The leeks added wonderful flavor and didn't cause any digestive difficulties.

                                                                  Potato Leek Soup

                                       
3 potatoes, peeled and sliced in thin slices
3 tblsp. olive oil, divided
1 leek, washed thoroughly and chopped
1 clove minced garlic
1 14.5 oz. can chicken broth
1/8 tsp. Old Bay Seasoning
1/4 tsp. celery salt
1/8 tsp. pepper
2 tblsp. stick margarine
1/4 cup flour
3 cups lactose free milk

    Spray a frying pan with vegetable spray.  Add two tablespoons of olive oil.  Fry the potatoes until they are browned.  They don't have to be cooked through.  Add the remaining olive oil, the leek and garlic.  Continue cooking all ingredients until they are cooked through.  In a separate bowl add the chicken broth, seasonings and flour.  Mix with a whisk until all are combined and then add to the potato leek pan mixing thoroughly.  Add the  margarine and the milk.  Continue cooking until the margarine melts and the milk is hot and the soup begins to thicken.  Depending on serving size this soup will serve 2-4.
    Next week I will share a recipe for muli-colored cheese spread.  This can be served at a party, office get-to-gether, or at home for a snack.  See you next time.

Pizza with Tomato Based Pizza Sauce

     With the Super Bowl coming up I wanted to provide another snack food for people like me.  It is official snack food day and if you have food restrictions you can walk down a whole buffet table and not see a single thing on it to eat except maybe a carrot stick.  This is why I always volunteer to bring something I can eat.  I hope you enjoy this pizza.

                                             Pizza with Tomato Based Pizza Sauce
                                                        

1 ea. 14 oz. frozen pizza crust, defrosted
1 tblsp. corn meal
1 box of mushrooms, washed and sliced
2 tblsp. stick margarine
3 tblsp. Marsala
8 oz. mild turkey breakfast sausage
1/3 cup tomato soup
14/tsp. basil
1/4 tsp. herbes de Provence,
1/4 tsp. oregano
1 2.5 oz. can sliced black olives, well drained
1/4 cup Kalamata olives, cut in half
2 slices lactose free muenster cheese slices, torn
2 slices lactose free gouda cheese slices, torn

     Heat oven to 450F with pizza stone in it or just preheat the oven if using a pizza pan.
     Cook mushrooms in margarine until browned.  Turn off flame and add Marsala.  Turn flame back on and cook until Marsala has been absorbed by mushrooms.  Set mushrooms aside in a separate bowl.
     Spray the same pan with vegetable spray.  Brown the sausage until no longer pink.  Drain on a paper towel.
     Make a pizza sauce in a bowl of the tomato soup, basil, herbes de Provence and oregano.
     Once the oven has preheated to 450F, spread the corn meal on the pan and spread the crust all the way to the sides.  Brown the crust with nothing on it for 5-7 minutes.  Remove from oven and pop any bubbles that have appeared.  Spread the sauce, then sausage, then other ingredients ending with the cheese over the crust.  Return to the oven and bake 10-15 minutes until heated through and the cheese melts making sure the edges of the crust don't brown too much.  Depending on how you cut it you can have six to eight slices.
     Next week I will share my recipe for potato leek soup.  I thought the leek was a relative of the onion and I might have trouble digesting it, but it turns out the leek is a member of the lily family and I had no trouble at all so I plan to use them more in the future.  See you next time. 

 

 

 

Pasta with Eggplant, Sausage and Goat Cheese

     I have been missing Italian food.  One of my favorite dishes used to be eggplant Pamesan.  After some thought I came up with an idea of how I could make it for myself.  I hope you enjoy it as much as my husband and I did.

                                             Pasta with Eggplant, Sausage and Goat Cheese

     Preheat oven to 350F degrees.  Wash a small eggplant and cut off both ends.  Slice the eggplant in thin slices (1/8 to 1/4 in thick).  Dip each slice into a bowl with 2 eggs that have been whipped and then dip onto a plate with 1 3/4 cup of panko bread crumbs or seasoned bread crumbs.  Bake in a single layer on a cookie sheet that has been sprayed with vegetable spray for 5 minutes.  Remove from the oven, turn the slices over and return to the oven bake for 5 minutes longer.  Remove from the oven.  Stack on a plate and place foil over the top so they will stay warm while you prepare the remainder of the dinner.
     Sauce:
8 oz. turkey sausage
2 tblsp. olive oil
1 box of fresh mushrooms
1 tblsp. stick margarine
3 tblsp. Marsala wine
2 ea. 11 oz. cans of tomato soup plus one can of water
4 1/2 tsp. chopped fresh basil of 2 tsp dried basil
2 cloves garlic
1 tblsp. dried onion
1 tsp. oregano
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup goat cheese

     In a frying pan that has been sprayed with vegetable spray, add the olive oil and turkey sausage.  Break up the sausage and cook until no longer pink.  Drain on a plate with a paper towel and set aside.
     In the same frying pan, add the washed and sliced mushrooms and the stick margarine.  Stir the mushrooms periodically until they are browned.  Turn off the flame.  Add the wine and turn the flame back on and stir periodically until the wine is gone.
     In a separate bowl mix the soup, water, fresh basil, sausage, garlic, dried onion, oregano, salt and pepper.  Pour this into the frying pan with the mushrooms and mix.  Allow to simmer about 10 minutes for the flavors to come together.

Pasta
     Cook 6 oz. of angel hair pasta according to package directions.  You can change this to whatever type of pasta you prefer.

     To serve:  On four dinner plates or pasta bowls divide the pasta, spoon the sauce over or mix the sauce in, whichever you prefer, arrange the eggplant slices arround the top and sprinkle with goat cheese.
     Next week in honor of the Super Bowl coming up, I wanted to make another pizza.  This time I figured out how to make tomato based pizza sauce and I'm anxious to share the recipe.  Till next time.

Chicken and Rosemary Roasted Potatoes in Red Wine Sauce

     This isn't a very original idea for a recipe.  I saw it on a menu at a restaurant, but of course I couldn't order it there, I had to go home and make it for myself.  The result was improved by the fact that I was able to use fresh rosemary.  I grow my own but if you can't find fresh rosemary at the grocery store, you can use dried.

                            Chicken and Rosemary Roasted Potatoes in Red Wine Sauce
                          

                                                                                        
Potatoes:
1 potato washed and cut in bite size wedges
1 tblsp. olive oil
1/4  tsp. garlic powder
1/4 tsp. onion powder
1 sprig fresh rosemary, washed and leaves removed from stem or
    1 tsp. dried rosemary
     Preheat oven to 400 degrees.  Put all ingredients in a plastic bag.  Seal the bag and shake until the potatoes are covered with the oil and spices.  Empty the bag on a cookie sheet that has been sprayed with vegetable spray and bake for 20-25 min.  Check to make sure potatoes to not overbake.

Chicken:
1 chicken breast
1/2 cup red wine of choice
salt and pepper to taste
     Flour, salt and  pepper chicken and brown on both sides.  Add wine and simmer until chicken is cooked through.  When the potatoes are done, add them to the pan and continue to cook until the wine reduces by half.  Add more wine if necessary.
     This recipe serves one.  Multiply quantities by the number of people being served.
     Next weeks recipe is a version of eggplant parmesan.  I've been hungry for this for a long time but couldn't figure out how make it so I could eat it.  I made some adjustments and next week I'll share the result.  Until next time.