Tuesday, December 8, 2009

Almond Chicken with Strawberry Balsamic Sauce

Yummmmm....I loved this dish!

I tore this out of a Taste of Home magazine and tucked it away in a pile of recipes to try. Even Norm liked it, and he's not big on fruit with savory dishes. We had it over sauteed spinach and a side salad.

Almond Chicken with Strawberry Balsamic Sauce

(Source: Taste of Home)
1/2 C panko bread crumbs
1/3 c unblanched almonds, coarsely ground
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts (4oz each)
Butter-flavored cooking spray
3 tsp canola oil, divided
1/4 C chopped shallots
1/3 C chicken broth
1/3 C strawberry preserves (I used a berry blend)
3 T balsamic vinegar
1 T minced fresh rosemary (or 1 tsp dried, crushed)
In a large resealable plastic bag, combine panko, almonds, salt and pepper. Add chicken one piece at a time and shake to coat.
In a large non-stick skillet coated with butter spray, cook chicken in 2 tsp oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat and simmer for 5-6 minutes or until thickened.

Pecan Pumpkin Pie Candy

I found this on another blog...it looked like something yummy to take to my brother's house for Thanksgiving to snack on while we watched the parade and football games.

They were good, my neice loved them. I did cut back on some of the sugar because I was afraid they would be way too sweet, and I used sweetened coconut.

Pecan Pumpkin Pie Candy
(Source: cathy's kitchen journey)

1 15 oz can of pumpkin puree
2 C white sugar (i used about 1 1/2 C)
2 C unsweetened coconut (I used sweetened b/c I had it on hand)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp vanilla extract
1 1/2 C chopped pecans

In a medium saucepan, combine pumpkin, sugar, coconut and spices (except vanilla). On medium heat, cook and mix together and allow sugar to disolve. Continue cooking and stirring until the mixture forms a ball (it will take a long time 20-30 minutes at least, but it will get there once all the liquid evaporates)

Remove from heat and stir in vanilla. Transfer to a heat safe bowl and cover with plastic wrap so a skin doesn't form. Chill in refrigerator until cooled completely.

Using a small scoop, scoop out 1 TBSP balls of mixture and roll in the palms of your hands. Roll balls in chopped pecans to coat. Put back in fridge to set. Makes approximately 30 balls.

Smoked Salmon and Sour Cream Frittata‏

I made this the day after Thanksgiving for some fuel for Black Friday shopping! It was really good, and it was quick and easy...ready in minutes. I served it with some whole grain toast. I think in the summer it would also be good with some fresh berries on the side or with a side salad for brunch.

Smoked Salmon and Sour Cream Frittata
(Source: weightwatchers.com)
Serves 4

16 oz fat-free egg substitute
1/2 c reduced-fat sour cream
1/4 tsp salt
1/4 tsp pepper
4 oz smoked salmon, chopped
2 T capers, drained and chopped
2 T chives, chopped
cooking spray

Preheat Broiler.

Whisk together egg substitute, sour cream, salt and pepper. Stir in salmon, capers and chives.

Coat a large ovenproof skillet with cooking spray and set over medium-heat. When hot, add egg/salmon mixture and cook until almost set but still runny on the surface (about 5-6 minutes). Note, frequently lift the mixture from the sides of the skillet with a spatula and let the uncooked egg to run to the bottom.

Place skillet under the broiler until golden on top (about 1-2 minutes). Slice into eight pieces and serve. 1 serving = 2 pcs/4 pts