Monday, September 6, 2010

Blueberry Pineapple Smoothie

2 cups Baby Fresh Spinach
1 cup Frozen Blueberries
1 Banana
1/2 cup Vanilla Yogurt
1/4 cup Chopped Fresh Pineapple
1/4 cup Frozen Dark Sweet Cherries
1/4 cup Orange Juice

In a blender combine all ingredients (except the extra pineapple and blueberry on top). Cover and blend until nearly smooth, stopping to scrape down sides of container as necessary. Divid between two glasses. Top with pineapple and blueberries.

Chicken Bruschetta

3 cloves Garlic
3 tsp Extra Virgin Olive Oil
1/3 tsp Salt (divided)
1/3 tsp Pepper (divided)
4 - 6oz Skinless, Boneless Chicken Breast Halves
1 Tomatoes (chopped)
1 Small Shallot (finely chopped)
1/4 cups Packed Fresh Basil Leaves (finely chopped)
2 Tbsp Red Wine Vinegar
1 loaf Round Crusty Whole Wheat Bread (sliced)

Preheat outdoor grill on medium. Meanwhile, in 9-inch pie plate, mix 2 cloves garlic, crushed with press; 1 teaspoon oil; and 1/4 teaspoon each salt and pepper, then rub all over chicken.
In large bowl, combine tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon each salt and pepper. Let stand. Grill chicken, covered, 10 to 13 minutes or until juices run clear when thickest part of chicken is pierced, turning once. Transfer to cutting board. Let rest 10 minutes; slice. Cut remaining clove garlic in half. Rub cut sides all over bread, then brush bread with remaining 1 teaspoon oil. Grill 1 minute, turning once. Divide bread and chicken among serving plates; top with tomato mixture.

Chicken with Olives and Peppers

2 Tbsp Extra Virgin Olive Oil
4 cloves Garlic (thinly sliced)
4 cups 1-inch Cubed Italian Bread
1 lb Skinless, Boneless Chicken Thighs (trimmed and cut into 1-inch chunks)
3 medium (6- to 8-ounce) Peppers (preferably red, yellow, and orange, very thinly sliced)
1 medium Shallot (chopped)
3 Tbsp Dry Sherry
2 Tbsp Water
1 Tbsp Fresh Lemon Juice
1/4 cup Pitted Green Olives (slivered)
2 Tbsp Finely Chopped Fresh Parsley Leaves

In 12-inch skillet, heat 1 tablespoon oil and half of garlic on medium until garlic begins to sizzle. Add bread and stir until well coated. Cook 5 to 6 minutes or until golden brown and crisp, stirring occasionally. Transfer to large platter. Wipe out same skillet and add remaining tablespoon oil; heat on medium-high until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until browned, stirring occasionally. Transfer to medium bowl. Reduce heat to medium and add peppers. Cook 2 to 3 minutes or until peppers are just beginning to soften. Add shallots and remaining garlic; cook 2 minutes, stirring constantly. Stir in sherry and water, scraping up any browned bits. Cook 3 to 4 minutes longer or until peppers are very soft. Return chicken to skillet along with any juices. Cook 4 minutes or until chicken is no longer pink inside, stirring occasionally. Remove skillet from heat and stir in lemon juice, olives, parsley, and 1/8 teaspoon salt. Pour chicken mixture over croutons. Serve immediately.

Chicken, Apple, Walnut and Brown Rice Salad

2 bags Boil-In-Bag Whole Grain Brown Rice
2 cups Shredded Skinless Chicken Breast (cooked and cooled)
2 Medium Green Apples (thinly sliced)
1 cup Red Onion (finely chopped-optional)
1/3 cup Toasted Walnuts (coarsely chopped)
2 Tbsp Fresh Sage (chopped)
6 Tbsp Low-Fat Balsamic Vinaigrette

Prepare Boil-in-Bag Whole Grain Brown Rice according to package directions. Let cool. If chicken is not already cooked, grill in pan under medium-high heat until cooked through. In a large bowl, toss together rice, chicken, green apple, red onion, walnuts and balsamic vinaigrette. Garnish with fresh sage. Serve cold or room temperature.

Shrimp and Sausage Red Rice

3 Tbsp Bacon Drippings
1/2 cup Chopped Onion
1/2 cup Chopped Green Sweet Pepper
1 small Jalapeño Pepper (seeded and finely chopped)
3 cloves Garlic (minced)
1/2 tsp Dried Thyme (crushed)
1/2 tsp Crushed Red Pepper (optional)
1/2 to 1 tsp Kosher Salt
Freshly ground pepper
1 14.5-oz. can Whole Tomatoes (drained and crushed)
1 rounded Tbsp Tomato Paste
2 cups Chicken Stock or Water
1 Tbsp Butter
1 cup Long Grain Rice
8 oz. Andouille or Cooked, Smoked Chorizo Sausage (sliced into 1/2-inch rounds)
1 cup Sliced Fresh Okra
1 lb. Peeled and Deveined Shrimp

In a large skillet, heat bacon drippings. Add onion; cook over medium-low heat without stirring for 5 minutes. Add the sweet pepper, jalapeño, garlic, thyme, and crushed red pepper. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook over low heat for 8 to 10 minutes or until soft but not browned. Add tomatoes and tomato paste. Stir in stock; bring to a simmer. Cover and simmer gently for 15 to 20 minutes. Taste carefully for seasoning (broth should be highly seasoned to flavor the rice). In a heavy, wide-bottom nonreactive pot or heavy 12-inch skillet heat butter over medium heat until melted. Add rice; cook, stirring constantly, for 1 to 2 minutes until rice becomes translucent. Carefully stir in the hot tomato mixture. Cover quickly, and cook over low heat for 20 minutes. Add the sausage and okra, mixing in gently with two forks. Return cover and cook 10 minutes longer over very low heat, just until most of the liquid is absorbed and the rice is tender. Sprinkle shrimp lightly with salt and pepper. if desired. Stir the shrimp into the rice mixture. Cover and cook 3 to 5 minutes longer, just until shrimp is opaque. Remove from heat and let rest for 3 to 5 minutes before serving. Makes 6 servings.

Slow-Baked Tomatoes with Garlic and Mint

1-1/2 lb. Cherry or Grape Tomatoes
1/4 to 1/2 cup Extra Virgin Olive Oil
7 cloves Garlic (peeled, split lengthwise and green shoot removed)
1 bunch Fresh Mint (trimmed)
1 to 2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
Toasted Slices of Rustic Bread
Goat Cheese (optional)

Preheat oven to 325 degrees F. Wash and drain tomatoes well. Pat dry with paper towels. In a nonreactive (such as earthenware) 2-quart baking dish place tomatoes in a single layer. Pour on olive oil so they are very well coated and there should be a thin layer (1/8 inch) of oil on bottom of dish. Toss in garlic, mint, salt and pepper. Bake, uncovered, for 45 to 60 minutes or until tomato skins split and soften but tomatoes still retain their shape. Serve hot, warm, or at room temperature. Spoon or mash over slices of toasted bread and serve with goat cheese. Makes 8 servings.