Monday, August 23, 2010

Raspberry Chipotle Bean Dip

This is an amazing recipe.  I haven't been able to find raspberry chipotle sauce sauce in stores, so I typically order it from  It's not that expensive and worth waiting for the order to arrive in the mail.  This is one of my favorite appetizers - and it's a HUGE hit at every party.

Raspberry Chipotle Bean Dip

1 can (10.5 oz) black beans, drained and rinsed
2 small red onion, diced
8 oz cream cheese,cold
1 cup Raspberry Chipotle Sauce

Place beans in a 9 inch square glass baking dish.  Sprinkle diced onions on beans.  Break cream cheese into pieces and flatten it between your hands and lay it on top of the onions.  

Pour and spread raspberry chipotle sauce over the cream cheese.  Microwave on high for 3 minutes, or until the cheese is melted.

Serve with tortilla chips. 

Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese

Okay, so I'm really obsessed with Kalyn's Kitchen recipes! The chicken wraps that I made a few weeks ago turned out so well that I thought I'd give a different stuffed chicken recipe a go.  It was really delicious!  I paired this with some au gratin potatoes and broccoli!  This recipe is taken directly from Kalyn's Kitchen.

Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese

6 boneless, skinless chicken breast
1/2 cup 100% whole wheat pastry flour
3 eggs, beaten well
2/3 cup 100% whole wheat bread crumbs
1/3 cup parmesan cheese
6 oz. goat cheese (log type, such as Chevre)
6 oz. Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped
Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic plastic freezer bag and pound with meat mallet or other heavy object until 1/4 inch thick.

Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended. Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.

Put flour, beaten egg, and bread crumbs combined with parmesan cheese into three separate flat dishes. Roll each chicken breast, first in flour, then in egg, then in bread crumb/parmesan mixture.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake at 350 F for about 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch. I recommend you start checking it after 40 minutes, and remove from oven as soon as the chicken feels firm and is slightly browned.

Au Gratin Potatoes

I was really craving something cheesy but not totally sinful.  These were great and not too heavy.  I found this recipe on Eating Well's website.

Au Gratin Potatoes

3 pounds red potatoes
1 small onion, halved
2 cloves garlic, peeled
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 cups low-fat milk, divided
1 1/3 cups shredded sharp Cheddar cheese, divided
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to medium and cook, covered, until barely tender, 10 to 12 minutes. Drain, cool and slip off skins.

Coarsely shred the potatoes in a food processor or with the large-holed side of a box grater.

Place onion, garlic, flour, salt, dry mustard, cayenne and black pepper in a food processor; pulse until finely chopped. Add 1/2 cup milk and process until smooth. Scrape into a medium saucepan and add the remaining 2 1/2 cups milk. Bring to a simmer over medium heat, stirring constantly. Simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in 1 cup Cheddar until melted.

Combine the potatoes and the cheese sauce. Transfer to the prepared pan. Combine the remaining 1/3 cup cheese, breadcrumbs and oil in a small bowl and mix with your fingers. Sprinkle the crumb mixture evenly over the potato mixture.

Cover the pan with foil and bake for 40 minutes. Uncover and bake until golden brown and bubbling, about 20 minutes more. Let stand for 10 minutes before serving.

Wednesday, August 11, 2010

Chicken Chilaquiles

I've made this recipe, from Cooking Light, quite a few times and I just love it.  I usually top it off with a little sour cream, but that's not necessary.  A lot of times I make this casserole, freeze it, and then thaw and bake it for a weeknight meal.  

Chicken Chilaquiles

2  cups  shredded skinless, boneless rotisserie chicken breast
1/2  cup  chopped green onions
1/2  cup  (2 ounces) shredded Monterey Jack cheese with jalapeƱo peppers, divided
2  tablespoons  grated Parmesan cheese
1  teaspoon  chili powder
1/4  teaspoon  salt
1/4  teaspoon  black pepper
3/4  cup  1% low-fat milk
1/4  cup  chopped fresh cilantro
1  (11-ounce) can tomatillos, drained
1  (4.5-ounce) can chopped green chiles, drained
12  (6-inch) corn tortillas
Cooking spray

Preheat oven to 375°.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl.

Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture.

Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.  Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Sunday, August 8, 2010

Grilled Pepper-Jack Chicken with Succotash

This recipe was on the cover of this month's Food Network Magazine -- and looked so tasty, I immedeatly went to the market to purchase the ingredients.  This was incredibly simply but full of flavor.  I made 4 chicken breasts since they were a little on the small size and I wanted dinner for tomorrow.  

Grilled Pepper-Jack Chicken with Succotash

4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend 
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.

Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.

Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.

Friday, August 6, 2010

Pilaf-Stuffed Chicken

This is one of my favorite chicken dishes.  The recipe originally came from "The Complete Guide to Claypot Cooking".  I don't have a claypot, so I changed the cooking times and roasted it in my Le Creuset pot.  It worked really well -- it was just as delicious!  This recipe is both sweet and savory - guaranteed to please anyone's palate. 

Pilaf-Stuffed Chicken

4 tablespoons olive oil
2 garlic cloves, crushed
1 large onion, chopped
1/2 cup raisins
4 teaspoons chopped oregano
1/2 cup pine nuts
6 whole cloves
2 cinnamon sticks
2 cups chicken stock
2 cups rice
salt and pepper
3-5 lb chicken
8 bay leaves
4 sprigs thyme
6 tablespoons sweet sherry

Preheat the oven to 350 degrees.

Heat the oil in a saucepan.  Add the garlic, onions, raisins, oregano, pine nuts, cinnamon stick and cloves.  Cook, stirring gently, for 5 minutes.  Stir in the rice and pour in the stock (I used homemade).  Bring to a boil, cover the pan and simmer for 15 minutes.

Meanwhile, thoroughly rinse and dry the chicken with paper towels.  Spoon the rice mixture intot he body cavity with any moisture from the pan.  Pour the rest of the rice mixture around the chicken.  Tie the ends of the chicken legs together neatly.

Place the chicken in roasting pan with a lid.  Tuck the bay leaves and thyme sprigs in and around the chicken, then season it well all over.  Cover the pot and place in the oven.  Cook for 2 hours.  Remove the chicken and brush the sweet sherry all over the chicken and cook for a further 15 minutes or until the chicken is cooked through and golden.

Sunday, August 1, 2010

Hawaiian Macaroni Salad

I love Hawaiian BBQ, especially the delicious macaroni salad they serve along side the chicken and rice.  YUM!  Here's a slightly more sophisticated recipe that still retains the deliciousness and simplicity of the original.  

Hawaiian Macaroni Salad

2 cups whole milk
2 cups mayonnaise (Best Food's is a must)
1 tablespoon brown sugar
 Salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib , chopped fine 

Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl.

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.

Jerk Chicken Thighs

I recently tried this recipe at my aunt's house and it was amazing!  It was definitely spicy, but you can turn it up or down to suit your preferences.  This recipe comes from The Barbecue Bible.

Jerk Chicken Thighs

4-15 scotch bonnet chiles - seeded
1 bunch scallions (both white and green parts) coarsely chopped
2 shallots halved
1 small onion quartered
1 T fresh ginger grated
2 tsp fresh thyme or 1 tsp dried
2 tsp ground allspice
3 T soy sauce
3 T fresh lime juice
2 firmly packed T brown sugar
2 T salt
1 tsp ground black pepper
1 cup water
4 lbs chicken thighs
Puree all ingredients.  Marinate chicken thighs for 6 hours.  Grill until done.