chicken acapulco with creamy shrimp sauce
Chicken Acapulco with Creamy Shrimp Sauce
Source: Cafe Noche, 2409 Montrose Blvd., Houston, Texas
Yield: 4 servings
4 large Poblano peppers
1/4 cup chopped onion
1/2 pound shrimp, lightly cooked, peeled and chopped
1/4 cup cilantro, chopped
1/4 pound Monterey Jack Cheese, shredded
2 boneless chicken breasts, halved and pounded flat
2 teaspoons white pepper
Salt, to taste
12 (6-inch) long strings
Oil, for frying
3 shallots, diced
1 cup white wine
1/2 cup chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter
Roast Peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes.
Remove from freezer, rub off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F.
In a medium saut? pan, saut? onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place mixture into a bowl, add the cheese and set aside.
To Assemble: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven.
Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce.
Serve warm. Makes 4 servings.
To make Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat.
Per Serving: 1214 Cal (77% from Fat, 20% from Protein, 3% from Carb); 59 g Protein; 101 g Tot Fat; 9 g Carb; 1 g Fiber; 388 mg Calcium; 6 mg Iron; 1262 mg Sodium; 575 mg Cholesterol
Things that are not at all, are never lost. — Christopher Marlowe
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Bean& Rice Burgers
1 c Cooked brown rice 1 1/2 c Cooked beans — pink, -kidney, navy, 1/2 c Wheat flour (or white) 1 tb Margarine or butter 1 md Onion — diced 1 Clove garlic — mashed 1 tb Spike or seasoning salt —–OPTIONAL—– 1 c Cooked mashed potatoes 1/2 c Cornmeal 1/2 c Bran 1/2 c Cracked wheat 1 sm Pepper — diced 1 Grated carrot Heat greased (I use cooking spray) grill or electric frypan on med heat. ***Or, you can grease a 13″x9″ glass baking pan and bake at 350* for 30 Min. Just spread mix in pan and cook uncovered. Use a pancake turner to cut and remove cooked urger.*** Mash beans. Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Of coarse you also could use whole milk. Be sure you don thin it too much or it will be mushy. Look for a hamburger consistency.) Spoon about 2 heaping Tablespoons of mix onto grill or frypan for each burger and flatten with greased pancake turner. Turn several times rather than just once on each side like conventional burgers, they have a better texture that way.
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People who are always making allowances for themselves soon go bankrupt. — Mary Pettibone Poole
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entenmanns chocolate chip cookies
Entenmanns Chocolate Chip Cookies
Posted by Jaci at recipegoldmine.com 10/2/2001 5:11 pm
Source: TSR Clone Board - Author: dgsg022 Member posted June 25, 2001
1 1/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup corn oil margarine, softened
1/4 cup packed brown sugar
2 teaspoons vanilla extract
3 tablespoons honey
1/4 cup granulated sugar
1 egg beaten
1 1/4 cups semi-sweet chocolate chips (I double it)
In small bowl mix flour, baking soda and salt.
In large bowl add sugar, brown sugar, vanilla and honey and beat until creamy. Add egg mix, then add flour until thoroughly blended. Add chocolate chips and blend.
Bake at 400 degrees F for 6 to 7 minutes.
The appearance of right oft leads us wrong. — Horace
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bourbon bacon scallops
Bourbon Bacon Scallops
3 tablespoons minced green onions
2 tablespoons bourbon
2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon pepper
24 large sea scallops (about 1 1/2 pounds)
6 slices turkey bacon (4 ounces)
Cooking spray
2 cups cooked rice
Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally.
Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces. Wrap bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12-inch) skewers, leaving some space between scallops so bacon will cook.
Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade (cooking time will vary greatly with size of scallops).
Serves 4.
Per serving: 287 Calories; 5g Fat (16% calories from fat); 16g Protein; 38g Carbohydrate; 42mg Cholesterol; 538mg Sodium
6 WW points
Source: Cooking Light
Don be discouraged by a failure. It can be a positive experience. Failure is, in a sense, the highway to success, inasmuch as every discovery of what is false leads us to seek earnestly after what is true, and every fresh experience points out some form of error which we shall afterwards carefully avoid. — John Keats
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drambuie
Drambuie
2 cups granulated sugar
1 cup water
1 teaspoon anise extract
1 pint Scotch
Combine sugar and water in a pan and bring to a boil. Boil for 1 minute, then simmer for 30 minutes, stirring occasionally. Cool.
Pour sugar syrup into a sterilized quart-size bottle. Add anise extract and Scotch. Shake gently and cover. Let mixture age in a dark place for 1 to 2 weeks before using.
Too much liberty corrupts us all. — Terence
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irish cream caramels
Irish Cream Caramels
2 cups whipping cream
1 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons butter or margarine
1 teaspoon Watkins Irish Cream Extract
1 teaspoon Watkins Original Double-Strength Vanilla
1/3 cup chopped walnuts
Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy
thermometer, heat to 245 degrees F, stirring constantly. Remove from heat at once.
Stir in extracts; pour into a buttered 8-inch square pan. Cool just until firm.
Loosen candy around edges with a knife; invert on cutting surface. Cut into
1-inch squares with a sharp knife. Cool Completely and wrap each in wax paper.
Store in a cool place.
Note: These caramels keep well, and may be made several weeks in advance.
Not all those who know their minds know their hearts as well. — La Rochefoucauld
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seafood salad with vanilla mayonnaise
Seafood Salad with Vanilla Mayonnaise
3/4 pound medium-sized cooked and peeled shrimp
3/4 pound imitation crab, broken into bite-size pieces
1 cup cherry tomatoes, halved and seeded
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
1/2 cup sliced celery
1/2 cup pecan halves
1/2 cup reduced-calorie mayonnaise
1 teaspoon Watkins Parisienne Mustard
2 teaspoons Watkins Vanilla Extract Leaf Lettuce
In large bowl, combine first seven ingredients. In small bowl, combine
mayonnaise, Parisienne Mustard and vanilla extract; mix well. Toss into shrimp
mixture; refrigerate until serving time.
To serve, place lettuce on serving plate(s) and top with seafood salad.
Makes 8 servings.
Anarchy is not chaos, but order with out control. — David Layson
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crab stuffed chicken
Crab Stuffed Chicken
6 boneless, skinless chicken breast halves
4 ounces canned crab meat, drained, shredded and cartilage removed
1/4 cup dry fine bread crumbs
1/4 cup Cheddar or Swiss cheese
2 tablespoons finely chopped red bell pepper
3 tablespoons white wine
Salt
Pepper
Low-fat chicken bouillon cube
1/2 cup boiling water
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon cornstarch
1 tablespoon white wine
Flatten chicken between 2 sheets of plastic wrap to 1/4 inch (6 mm), using flat side of mallet or rolling pin.
Combine crab meat, crumbs, cheese and red pepper to make stuffing. Drizzle 3 tablespoons white wine over chicken to moisten. Put 1/4 cup (60 mL) stuffing in middle of each piece and roll up starting on shorter side, tucking in sides to enclose stuffing. Fasten with wooden picks or tie with butchers twine. Sprinkle rolls with salt and pepper. Place in ungreased 2-quart (2 L) casserole dish.
Dissolve partial bouillon cube in boiling water in small cup. Pour broth into casserole dish. Add bay leaf and sprinkle parsley over rolls.
Bake, covered, in 350 degree F (175 degree C) oven for 45 minutes. Remove rolls to platter. Reserve liquid but discard bay leaf. Heat reserved liquid on stove.
Combine cornstarch and 1 tablespoon white wine in small cup. Slowly whisk into reserved liquid. Boil until slightly thickened. Remove wooden picks from rolls and pour sauce over to serve.
Servings: 6
1 chicken roll: 190 Calories; 32 g Protein; 3 g Total Fat (1.1 g Sat., 81.5 mg Cholesterol); 438 mg Sodium
4 WW points
Blessed is he who has learned To admire but not envy, To follow but not imitate, To praise but not flatter, And to lead but not manipulate. — William Arthur Ward
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peanut butter chocolate bars
Peanut Butter Chocolate Bars
20% calorie reduction from traditional recipe
1/2 cup stick butter or margarine, softened
1 cup Equal? Spoonful*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips
*May use 24 packets Equal? sweetener
Beat butter, Equal? and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips. Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350 degree F oven 23 to 25 minutes. Cool completely in pan on wire rack. Cut into squares; store in airtight container at room temperature.
Makes 48 bars
Nutrition information per serving (1 bar): 68 calories; 1g protein; 7g carbohydrate; 3g sugar; 4g fat; 2g saturated fat; 10mg cholesterol; 42mg sodium; 1g fiber
Food exchanges: 1/2 starch, 1/2 fat
Everything has got a moral if you can only find it. — Lewis Carroll
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apple jelly
Apple Jelly
4 teaspoons unflavored gelatine
2 cups unsweetened apple juice, divided
Artificial sweetener equivalent to 1 cup sugar
1 1/2 teaspoons lemon juice
3 drops yellow or green food coloring
Soften gelatine in 1/2 cup of the apple juice. Bring the remaining 1 1/2 cups apple juice to boil; remove from heat; add softened gelatine. Stir until gelatine dissolves; add sweetener, lemon juice, and food coloring. Bring to a rolling boil. Place in clean jars; seal. Store in refrigerator.
The German is like the slave who, without chains, obeys his masters merest word, his very glance. The condition of servitude is inherent in him, in his very soul and worse than the physical is the spiritual slavery. The Germans must be set free from wit — Heinrich Heine
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