Cool Chicken Braciole Messinese

Food Category: Dinner
Source: Simple Italian Food by Mario Batali
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 4

Ingredients:
1 1/4 Cup Pine Nuts
1/2 Cup Freshly Grated Pecorino Romano Cheese
1 Tsp. grated Nutmeg
4 Chicken Leg quarters, butterflied open and bones removed (I used chicken breast flattened with a frying pan ... great for winning arguments and flattening meat)
Salt & Pepper
2 Cups chopped fresh Tomatoes (I used cans of diced tomatoes)
1/4 Cup small black olives, such as Nicoise (any fancy black olive will due)
2 TB Capers, rinsed and drained
3 TB extra-virgin olive oil
2TB Balsamic Vinegar
1 Tsp. hot red pepper flakes (or more to taste)
2 TB dried currants (if you don't have any raisins will due)

Instructions:

Preaheat the oven to 450 Degrees

In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and the nutmeg. Place the chicken legs skin side down on a cutting board and season with salt and pepper. Divide the pine nut mixture among the chicken legs, filling them as full as possible. Fold the meat up and around the mixture and tie tightly with butcher's twine. Place the legs in a small roasting pan, flap side down. Roast for 25 to 30 minutes, or until browned and crispy and cooked through. Remove from oven and allow to cool.

In a medium bowl mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants. Place 1 piece of chicken on each plate and remove butcher's twine. Season the sauce with sald and pepper and spoon some over each piece of chicken and serv.

Nutritional Facts:

Rating (1-10): 9

This would be a great summer meal. I didn't have capers when I made this and I think that it would probably have tasted better had there been some.

Irish Soda Bread

Food Category: Bread
Source: www.foodnetwork.com
Prep Time: 30 Min.
Cook Time: 1 hour
Servings: 15-20 (depends on how thick you cut the slices)
Special Utensils: Baking pan

Ingredients:

1/2 cup currants
3 1/2 cups all-purpose flour
1 3/4 cups cake flour
1/4 cup sugar
1 teaspoon baking soda
2 teaspoons fine salt
1/4 cup unsalted butter, cut into small pieces and chilled
1 1/2 cups buttermilk (or Buttermilk substitute)

Instructions:
Position a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a baking sheet.
Put the currants in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
In a large bowl, whisk together the flour, cake flour, sugar, baking soda, and salt. Add the butter and, using your hands, work it into flour mixture, until it is about the size of small peas. Stir in the currants.
Add the buttermilk and stir with a spatula, just until the flour is moistened and comes together in a shaggy dough. Turn the dough out onto a floured work surface and knead lightly until just smooth, about 1 minute. Form the dough into a ball and place on the center of the prepared baking sheet. Using a sharp knife cut a 1/4-inch-deep "X" into the top of the dough to let the fairies out. Bake until well browned and the bottom sounds hollow when tapped lightly with your knuckles, about 1 hour.
Transfer the bread to a rack and let cool completely before serving.

Nutritional Facts (per loaf):
3335 Calories
83.4 g Protein
622.1 g Carb
22.6 g Fiber
55.1 g Fat
18.1 g Sat. Fat
117.8 g Sugar
64 mg Cholesterol
420.4 mg Sodium
602.8 mg Calcium

Rating (1-10): 10

Sweet and Sour Meatballs

Food Category: Dinner, Entree, Meat
Source: Fix it & Forget It Lightly
Prep Time: 30 Min.
Cook Time: 3-4 hours
Servings: 4
Special Utensils: Skillet, Crock pot

Ingredients:

Meat balls:
1 lb. extra-lean ground chuck
1/2 cup dry bread crumbs
1/4 cup fat-free milk
3/4 tsp. salt
1/4 tsp. black pepper
1 egg, beaten
2 tbsp. finely chopped onions
1/2 tsp. Worcestershire sauce

Sauce:
1/3 cup packed brown sugar
2 tbsp. cornstarch
13 1/4 oz. can unsweetened pineapple chunks, drained
1/3 cup vinegar
1 tbsp. soy sauce
1 green bell pepper, chopped
1/3 cup water

Instructions:
Combine meatball ingredients. Shape into 3/4" - 1" balls. Brown in nonstick skillet. Drain. Place in slow cooker. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring consistantly. Pour over meatballs. Cover. Cook on low 3-4 hours.

Calories: 380 per serving
Protein: 28 g

RATING (1-10): 9

Basil Pesto

Food Category: Sauce
Source: Everyday Italian by Giada De Laurentis
Prep Time: 10 Min.
Cook Time: 0 Min. +/-
Set Time: 0 Min.
# of Servings: Makes 1 cup; Serves 4 over 12 ounces of pasta as a main course
Vegetarian: Yes
Special Utensils: No

Ingredients:

2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan Cheese

Instructions:

In a blender, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bown and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Lemon Chicken Kebabs with Gremolata

Food Category: Dinner
Source: http://thenest.com/odb/themes/recipes/recipemain.aspx or
Excerpted from The SmartCook Collection Chicken by Delia Smith.Copyright © 2003.
Prep Time: 10 Min.
Marinate Time: 2-8 hours
Cook Time: 20 Min. +/-
Servings: 4
Vegetarian: No
Special Utensils: Wooden Skewers, Broiling Pan

Ingredients:

4 boneless chicken breasts, preferably with skin on (about 6 ounces each)
1/2 cup olive oil
Juice of 2 lemons
2 teaspoons of grated lemon zest
6 thick slices of lemon, cut into quarters
2 teaspoons chopped fresh oregano
2 teaspoons white wine vinegar
2 garlic cloves, crushed through a press
Salt and freshly ground pepper to taste
4 bay leaves

For the gremolata:
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
2 garlic cloves, finely chopped

Instructions:

Begin by chopping each chicken breast into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the oil, lemon juice and zest, oregano, vinegar, garlic, and plenty of salt and pepper. Cover and leave to marinate overnight in the refrigerator for a few hours – or for as much time as you have.

When you are ready to cook the chicken, soak wooden skewers, if you are using then, in hot water for 30 minutes to keep them from burning. Then preheat the broiler on high at least 10 minutes ahead. Thread half a bay leaf onto the first skewer, followed by a quarter-slice lemon, and a piece of chicken. Continue alternating the lemon and chicken until you have used 5 pieces of chicken, finishing with a lemon quarter and another half of a bay leaf at the end, and making sure you pack everything together as tightly as possible. Repeat with the remaining ingredients and skewers.

Place the skewers on a broiler rack set over the broiling pan to catch the juices. Broil the kebabs 4 inches from the source of heat and, as they cook, baste them with the marinade juices (do not baste during the last 5 minutes of broiling). Cook for 10 minutes on each side, until they are dark and toasted on the edges.

While they’re under the broiler, make the gremolata. Mix the parsley, lemon zest, and garlic together. When the skewers are done, transfer them to a serving plate and keep warm. Sprinkle the chicken with the gremolata and serve.


RATING (1-10): 9

Chicken Curry

Food Category: Dinner, Entree, Meat
Source: Sendsations 1-800-800-8197
Prep Time: 20 Min.
Cook Time: 30 Min. +/-
Set Time: 0 Min.
# of Servings: 4
Vegetarian: No
Special Utensils: Skillet

Ingredients:

1 tb Olive Oil
1 tb Cumin Seed (Crushed)
3 Garlic Cloves (Chopped)
1/4 cup Onion (Chopped)
16 oz tomatoes (1 can)
2 tb Curry Powder
2 tb Water
1 tsp Turmeric
1/4 tsp Salt & Pepper
1/4 cup Cilantro (chopped)
4 Chicken Breasts (diced)
2 cups Cooked Rice

Instructions:

Heat oil in a skillet over moderate heat. Add cumin & stir 30 seconds until fragrant. Add garlic & onions & cook 2 minutes. Stir in tomatoes. In a bowl, combine curry, water & turmeric into paste. Stir into tomato mixture. Add chicken to coat. Reduce heat to low-medium; cover & simmer 20 minutes. Remove from heat; add salt & pepper to taste. Toss with cilantro & serve with rice.

Nutritional Info

Calories: 335
Protein: 30 g
Carb.: 36 g
Fat: 8 g
Fiber: 3 g

RATING (1-10): 8