faux foodie


Liz’s Salad Dressing
March 27, 2009, 1:34 am
Filed under: side dish

This is a delicious ‘dressing’ that Liz showed me. You sort of guesstimate amounts based on how much salad you’re serving. Mix the ingredients in your salad bowl first, then toss with salad. I recommend healthy mixed greens or spinach. Play with the proportions.

dijon mustard, olive oil, balsalmic vinegar, salt and pepper if desired.



Chicken Enchiladas
March 23, 2009, 2:18 am
Filed under: main course

This is a recipe I come back to again and again. I usually use whatever is in the fridge in the way of veggies. I like to add spinach. I also use whole wheat tortillas and can hardly tell they aren’t the tastier white ones!

* 16 ounce bottle or can enchilada sauce
* 6 low-fat or fat-free tortillas
* 2 or 3 small tomatoes, cut up (or salsa!)
* 2 cans refried beans
* 1/2 grated cheese (usually cheddar or a mixture)
* 1/2 cup low-fat sour cream
* 1/4 cup mushrooms
* Roasted Chicken (steaming chicken is my favorite way to do this, or to roast a chicken and use the leftovers in this for the 2nd night).

Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add mushrooms, spinach, and whatever else.

Roll up the tortillas and place seam-side down in a 9″ x 13″ baking dish.
Cover and bake for 25-30 minutes until hot and bubbly.



Lighter Chicken Potpie from Martha Stewart
March 23, 2009, 2:12 am
Filed under: main course

This is one of Heidi’s fave’s. If you wanted a more traditional pie, you could throw on a pre-made crust easily enough.

Serves 4
* 2 bone-in, skin-on chicken breast halves
* Coarse salt and ground pepper
* 3 tablespoons olive oil
* 4 carrots, sliced 1/4 inch thick
* 1 medium onion, finely chopped
* 1/4 teaspoon dried thyme leaves
* 1/4 cup all-purpose flour
* 2 1/2 cups low-fat (1%) milk
* 1 package (10 ounces) frozen peas, thawed
* 2 tablespoons fresh lemon juice
* 6 phyllo sheets (each 12 by 17 inches), thawed

Directions

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.



My Favorite Fish Salsa aka Guac!
March 23, 2009, 12:07 am
Filed under: Health, side dish

Ripe avocados, roma tomatoes, cilantro, lemon juice, salt, garlic, and lots of cilantro!

I usually use 4 avocados, and then add the other ingredients to taste. I adore putting this over baked tilapia. It has a lot of great flavor, vitamins, and healthy fats. I find it to be satisfying (as far as healthy things are concerned).



Slow Cooker: Chicken with Mushrooms/Bacon!
March 4, 2009, 3:18 am
Filed under: main course | Tags: ,

This is adapted from Real Simple.  I use turkey bacon for joe.

* 1/2 pound sliced bacon, diced
* 1 4- to 6-pound chicken, cut up
* 1/2 cup dry white wine
* 1/2 pound small white mushrooms
* 1 cup frozen small white onions, thawed. you can also just cut up some onions
* 6 garlic cloves, chopped
* 3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
* 1 teaspoon kosher salt
* 1/4 cup water
* 2 tablespoons cornstarch
1. Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker.
2. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours.
3. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.



Liz’s Ham Dip in Loaf
March 4, 2009, 3:11 am
Filed under: appetizer

This is one of Liz’s masterpieces!

1 Loaf of bread (I usually use a long French loaf but a round kind would be fine too or you can omit the bread all together and just put the dip in a bowl of some sort).
1 1/2 C sour cream (you can use lite)
2 C shredded cheddar cheese
1 8 oz package of cream cheese (I usually use 1/3 less fat, not fat free, that’s funny looking and has a weird texture)
1/3 c green onions
1/2 C chopped ham (I use the packages of cubed ham in the deli section and just chop the cubes up a little bit)
1/3 C green chiles
Dash of Worsteshire

Use knife to remove the top of the bread and carve some room in the loaf. Mix all other ingredients together and put inside bread. PLace top back on the loaf. Cover with foil adn bake at 350 for an hour. Serve hot with scoop chips.

The only problem with this if you are taking it somewhere is to keep it warm but if you keep it wrapped up in foil or reheat it right when you get there, it should stay warm and if it’s a little bit cold, it’s okay to. I loved this the first time I had it and every time I have served it, it’s been a huge hit. It’s not fancy but it’s good and easy.



Spinach Brownies
March 4, 2009, 3:10 am
Filed under: side dish

I got this recipe from a college friend’s blog. I’ve changed it up a bit.

Don’t let the title fool you! These are NOT for dessert…but they ARE delicious!

Saute the following in either chicken stock or olive oil:
* 1 package frozen spinach, thawed
* 1 diced onion
* garlic
Set aside

Combine the following dry ingredients in a large mixing bowl:
* about a cup of flour (i try to use less and also blend in some whole wheat)
* 1 teaspoon baking soda
* dash of salt
Set aside

Mix together the following wet ingredients:
* 2 eggs
* 1 cup milk
* 1/4 melted butter
Add the wet ingredients (not the spinach and onion) to the dry ingredients and stir

Add the sauteed spinach and onion along with 2 cups grated cheddar and 2 cups grated mozzarella cheese to the batter (you can use low-fat varieties of cheese if you like). Sometimes I substitute low fat cream cheese.

Spray a 9X13 inch pan with cooking spray, spread batter into pan, and bake at 350 degrees for 30-35 minutes.

YUM!