Category Archives: Recipe

ToT – Mushroom Recipes

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I’m trying to put these together and I don’t know want lose them and I know I will if I don’t type them up so sorry to overwhelm you…

Chicken with Cremini Mushroom – Port Sauce

4 (5-ounce) skinless boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 (10-ounce) package sliced cremini mushrooms
1/3 cup ruby port wine
1/3 cup reduced-sodium chicken broth
2 teaspoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon dried thyme

1. Sprinkle the chicken with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring until browned, about 4 minutes.
3. Stir together the port, broth and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly until the sauce thickens and bubbles, about 1 minute.
4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

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ToT – Recipes

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So, I have about two hours to kill and a ton of recipes a friend at work gave me and so I don’t lose them, I’m thinking I’m going to type them all here, so I don’t know how many I will get done, but I’m hoping to get a few in here tonight while sitting at McDonald’s while Brittany is at cheer (I really have no life). Here goes:

Chicken with Wine

1 tablespoon flour
Salt and pepper
1 lb skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons butter
10 ounces mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves

1. In a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add 1/2 tablespoon butter and the mushrooms to the pan and cook, stirring until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tablespoon butter. Add the wine and chicken broth and simmer until reduced, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning to heat through; season with salt.

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Cheeseburger Twist

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6 slices (3/4 ounce each) American cheese, diced
1/2 cup diced green bell pepper
1/4 cup chopped onion
1/2 pound lean (90%) ground beef, cooked, crumbled and drained
2 tablespoons ketchup
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

1. Preheat oven to 375 degrees F. Dice cheese and bell pepper. Chop onion. In bowl, combine cheese, bell peper, onion, ground beef, ketchup, flour and pressed garlic; mix well.

. Place bread dough, seams side up on smooth service. Using serrated knife, slice each loaf lenthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.

3. Spoon half of the beef mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an “X” pattern on cookie sheet (or ractangle stone if you have one). Criss cross ends of dough to form a large figure “8″, keeping ends of dough 1 inch from edge of baking stone and leaving two 1 1/2 inch openings in center of twist.

4. Lightly brush egg white over dough. Using bread knife, cut a 3-inch slit in each of the to sections of twist to reveal filling.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remover from oven to cooling rack; cool 10 minuts. Cut into slices. Serve warm.

I changed this up a bit, as it was late when we started making it and I was hungry and just not in the mood to read this but still came out good. Oh and I was just about out of American cheese, so it might have been a little better with more than 2 slices of cheese. Oh well. Next time!

Aloha Pizza

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So Eric and I have been back on the alli and have been planning our meals for a couple of weeks ahead and trying a few new recipes and figure I will share some of the ones that are pretty good, so here goes:

2 green onions with tops
1 pkg (13.8oz) refrigerated pizza crust
1 T Olive Oil
1 garlic clove, pressed
1/2 cup barbecue sauce, divided
2 C (8oz) grated Mozzarella Cheese (we used the fat free from Kraft)
2 C diced cooked chicken
1 medium pineapple or 2 C canned pineapple tidbits, well drained
1/2 medium red bell pepper

1. Preheat oven to 400 degrees F. Thinly slice white and light green parts of green onions and set aside. Cut dark greens tops of onions into thin vertical strips. Place strips in bowl filled with ice cold water; set aside for garnish.

2. Unroll dough onto bottom of lightly greased large bar pan (this is a Pampered Chef recipe, so stoneware if you have it). Gently stretch and press dough to cover bottom of bar pan. Combine oil and garlic in another bowl. Brush oil mixture evenly over mixture with basting brush. Spread half of the barbecue sauce over crust. Sprinkle cheese and chicken over crust. Bake 10-12 minutes or until crust is golden brown; remove to oven to cooling rack.

3. Meanwhile, cut off top and bottom of pineapple, creating a flat base; slice off rind from top to bottom. Cut pineapple in half; set aside half for another use. Cut remaining pineapple half into two wedges. Stand wedges on end and slice downward to remove core. Finely dice pineapple wedges and bell pepper. Combine sliced green onion, pineapple and bell pepper in bowl; spoon over pizza, draining excess liquid against side of bowl.

4. Place remaining barbecue sauce into resealable plastic bag; trim corner and drizzle over pizza. Pat green onion strips dry using paper towels; sprinkle over pizza. Cut pizza into squares with pizza cutter. Enjoy!

Nutrition facts:
Yield – 8 servings
Nutrients per serving:
Calories 330
Total Fat 11g
Saturated Fat 4.5g
Cholestrol 45mg
Carbohydrates 33g
Protein 23g
Sodium 770mg
Fiber 1g