Parmesan-Crusted Chicken With Leeks and Appl

2-1/2      cups coarsely chopped & peeled apples                     

1-2/3      cups thinly sliced leek

1/4         cup grated Parmesan cheese                                   

1            teaspoon sugar

4            (4-oz) skinned, boned chicken breast halves           

2            tablespoons all-purpose flour

1            teaspoon butter           

1/2         teaspoon salt, divided

1            (16-oz) can chicken broth           

1/8         teaspoon black pepper

1/8         teaspoon dried rosemary           

3/4         cup apple juice

4            cups hot cooked wild rice mix           

1/3         cup whipping cream

                                   

           

Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute 12 mins or until browned. Remove from pan; set aside. Combine cheese, flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm. Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4 tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce. (507 cals.; 12.6 g. fat; 35.8 g. prot.)

I am serving this with Roasted Romanesco!

Pineapple-Glazed Chicken with Jalapeño Salsa

Pineapple-Glazed Chicken with Jalapeño Salsa
Bon Appétit | March 2010

by Jill Dupleix

Yield: Makes 4 servings
ingredients
1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped
4 boneless chicken breast halves with skin (1 3/4 pounds total)
preparation

Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.

Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

Spoon salsa over chicken and serve.

**I made this over the stove by pounding the chicken and lightly coating in flour then putting in a pan until cooked on both sides, then adding the glaze. It seemed quicker and was delicious. I served this with rice and green beans sauteed in sesame oil and garlic. Great dish! I even enjoyed the pineapple based salsa (pretty good for a picky eater)! The jalapenos were not hot (i took the seeds out) and I spiced it up a little with red pepper flakes in the glaze. Unique flavors.

nutritional information Per serving: 344.1 kcal calories, 31.1 % calories from fat, 11.9 g fat, 3.2 g saturated fat, 120.0 mg cholesterol, 14.0 g carbohydrates, 1.0 g dietary fiber, 11.7 g total sugars, 13.0 g net carbohydrates, 43.7 g protein Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pineapple-Glazed-Chicken-with-Jalapeno-Salsa-357391#ixzz0iHxch0eU

Orange Port Medallions

American Heart Association Cookbook

Juice of 2 oranges
2 1/2 tablespoons fresh lemon juice
2 tabelspoons all-fruit orange marmalade
2 tablespoons minced fresh parsley
1 tablespoon cornstarch (i omitted)
2 teaspoons toasted sesame oil
3/4 teaspoon prepared white horseradish

1/2 teaspoon ground cinnamon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

1 pound pork tenderloin
4 medium green onions (green and white parts) thinly sliced
4 large sprigs of fresh parsley (optional)

In a small bowl, whisk together the sauce ingredients. Set aside.

Discard all the visible fat and the silver skin from the pork. Cut the pork into 1/2 inch thick slices. Put the pork slices between sheets of plastic wrap. Flatten the pork lightly with the flat side of a meat mallett or with a rolling pin, hamburger press or tortilla press.

Heat a large nonstick skillet over medium-high heat. Brown the pork quickly, about 2 minutes on each side.

Stir in the green onions. Cook for 1 minute, or until tender.

Stir in the sauce. Cook for 2 to 3 minutes, or until thickened, stirring constantly.

To serve, place the medallions and sauce on a serving platter. Garnish with parsley.

Note: I served this with broccolini and salad. It was a great dish and pretty simple to cook.

Lemon-Cayenne Chicken

From the New American Heart Association Cookbook 2004

4 boneless skinless chicken breasts
1/2 cup flour
3/4 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons water
1 tablespoon light margarine (i use butter!)
1 teaspoon fresh lemon juice
2 tablespoons finely chopped fresh parsley

Discard all the visible fat from the chicken. Put the chicken with the smooth side up between two pieces of plastic wrap. Using a tortilla press (or a mallet or rolling pin) lightly flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat.

In a shallow bowl, stir together the flour, paprika, salt and cayenne and black pepper. Coat the chicken, shaking off any excess.

Heat a large (they say non-skillet pan but I don't use non-skillet) over medium-high heat. Pour the oil into skillet and heat for 1 minute. Cook the chicken for eight minutes on each side, or until golden brown on the outside and no longer pink on the inside. Transfer chicken to a platter.

Put the water, margarine/butter, and lemon juice in the skillet scraping to dislodge any browned bits. Bring the mixture to a boil. Boil for about 30 seconds or until sauce is slightly thickened. To serve, drizzle the sauce over chicken (and veggie if you have one). Sprinkle with parsley.

I served it with brown rice and mixed veggies. It was not spicy so if you want it hotter add more heat. It is a very good way to make quick chicken!

Chicken, Black Bean, Corn & Tomato Salad

From EatingWell: March/April 1994

• 12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip) (Jimmy and I grill two chicken breasts when we grill on Sunday to use in Mondays meal, so we had smokey chicken. Delicious!)
  
• 1 15-ounce can black beans, rinsed
• 1 large vine-ripened tomato, or 2 plum tomatoes, cored and diced
• 1 cup frozen corn, thawed (I toasted the corn in a saucepan, I like the flavor!)
  
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 2 tablespoons sherry vinegar, or cider vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped scallions, (3 scallions)
• 1/4 cup chopped fresh parsley
• Heather added avocado because we had them and it was a great addition!
  

Preparation

1. Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
2. Heat oil in a small skillet over medium heat. Add garlic and sauté until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.

Nutrition

Per serving : 250 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 47 mg Cholesterol; 26 g Carbohydrates; 24 g Protein; 6 g Fiber; 402 mg Sodium; 415 mg Potassium

1 Carbohydrate Serving

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 8 hours.

• Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

http://www.eatingwell.com/recipes/chicken_black_bean_corn_tomato_salad.html

Grilled Smokey Chicken with Root Vegetables

Mesquite smoke chunks are the key ingredient to Jimmy's amazing smokey chicken grilled in the Green Egg.

First, brine the whole chicken fryer for a few hours in salt water, this keeps it moist and flavorful.

Then, put a roasting rack in the grill or if you have a can of soda or beer you can rest that bird right down on that can. Keep the fire hot and smokey for around an hour, hour and a half. The time it takes to cook really depends on a lot of factors - size of bird, heat of grill, temperament of griller, etc. Never under cook a chicken (chicken is done when the internal temperature registers 165°F in the breast area and 180°F in the thigh).

We had this with roasted parsnips and carrots, you could do any root vegetable and it would be equally delicious. I parboil them before giving them to Jimmy for the grill. He cooks them in a little bit of olive oil. They are delicious just off the grill, nothing added but a small amount of salt and pepper.

If you want to get fancy you can make a maple glaze with some maple syrup, garlic, fresh rosemary and a little salt and pepper. A few weeks ago we had a great dish from Epicurious.com with a similar recipe roasted in the oven called Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds -it was delicious!

Warm Chicken Sausage and Potato Salad

Warm Chicken Sausage & Potato Salad

4 servings, about 1 3/4 cups each
Active Time: 30 minutes
Total Time: 30 minutes

* 1 pound small potatoes, cut in half
* 1 5-ounce bag arugula (about 4 cups, gently packed) (I used spinach because it was much cheaper and it tasted great too)
* 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
* 1/3 cup cider vinegar
* 1 tablespoon maple syrup
* 1 tablespoon whole-grain or Dijon mustard
* 1 tablespoon extra-virgin olive oil
* Freshly ground pepper, to taste


1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.

2. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.

3. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

Per serving: 258 calories; 9 g fat (1 g sat, 3 g mono); 60 mg cholesterol; 27 g carbohydrates; 15 g protein; 2 g fiber; 483 mg sodium; 103 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value).

This website has great recipes:
http://www.eatingwell.com/recipes/sausage_arugula_salad.html

Tilapia Fillets with Balsamic Reduction Served With Roasted Acorn Squash

Number of Servings:

4

4 5-7 oz. fresh Tropical™ Tilapia fillets

salt and pepper

2 Tbls. olive oil

1/2 Tbls. flour

Sauce

1 cup sugar

1 cup balsamic vinegar

Place the sugar in a hot frying pan and caramelize, but do not burn it. Add the balsamic vinegar and a pinch of black pepper. The sugar may get hard, but as the vinegar boils, it will melt again. Boil for about 10 minutes. If the sauce is too thick, add vinegar until desired consistency is reached. Set aside.

Combine the salt, pepper and flour and dredge each side of the fillets. Heat a large frying pan over medium high heat. When the pan is hot, add the olive oil and let it get hot. Add the fillets and brown on both sides, turning only once. Cook the fillets until they are golden brown, about 3 minutes per side. Remove to a plate and drizzle the balsamic sauce over the fillets.

Source: Tropical Aquaculture Products, Inc.

I served this with roasted acorn squash with blue cheese and almond slivers. Both dishes went great with the balsamic reduction.

Chicken, Rice, and Mango in Lettuce Wraps

Chicken, Rice, and Mango in Lettuce Wraps

For rice
1 cup jasmine rice
1 3/4 cups water
1/4 teaspoon salt

For dressing
1/2 cup seasoned rice vinegar
1/2 cup vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian sesame oil

For wraps
2 grilled chicken breast halves,
shredded (2 cups)
1/3 cup lime vinaigrette (reserved from Grilled Chicken with Shredded Mesclun Salad
)
3/4 lb Boston or Bibb lettuce, leaves separated
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro

Make rice: Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.

Make dressing and serve wraps: Purée all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

Gourmet - August 2005

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/232487?mbid=ipapp

Pork, Mushroom, and Snow-Pea Stir-Fry

Pork, Mushroom, and Snow-Pea Stir-Fry
1 pound pork tenderloin, trimmed and very thinly sliced crosswise
2 teaspoons cornstarch
4 tablespoons vegetable oil, divided
1/2 pound snow peas, strings removed
3 garlic cloves, forced through a garlic press
1/2 pound sliced cremini mushrooms
3 tablespoons water
2 tablespoons teriyaki sauce

Accompaniment: steamed rice

Toss pork with cornstarch and 1 teaspoon salt.

Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about
4 minutes, then transfer to a plate. Add
1 tablespoon oil to wok and stir-fry snow
peas with garlic until crisp-tender, about
1 minute. Transfer to plate.

Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

Gourmet - February 2009
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/351432?mbid=ipapp