Tuesday, March 30, 2010

Buffalo Chicken Salad

I love to buffalo-fy things: buffalo turkey burgers, buffalo chicken dip and now buffalo chicken salad. This one though is actually on the healthy side. This recipe is courtesy of Ellie Krieger.

1 pound chicken strips
2 Tbsp. cayenne pepper hot sauce (I like Crystal)
2 tsp. olive oil
romaine lettuce
celery, thinly sliced
carrots, thinly sliced
2 scallions, thinly sliced
1/2 cup blue cheese dressing (recipe follows)

Preheat the broiler.

In a large bowl, combine the hot sauce and oil, add the chicken, and toss until well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, 6-8 minutes, turning once.

In a large bowl, combine the romaine lettuce, celery, carrots, and scallions and toss with the dressing. Divide among four plates, top with the warm chicken, serve with extra hot sauce on the side.

Blue Cheese Dressing
1/4 cup nonfat, plain Greek yogurt
1/4 cup low-fat buttermilk
2 Tbsp. mayonnaise (canola oil or olive oil based are healthier)
1 Tbsp. white wine vinegar
1/2 tsp sugar
1/3 cup crumbled blue cheese
salt and freshly ground black pepper to taste

In a medium bowl, whisk the yogurt, buttermilk and mayonnaise together. Add the vinegar and sugar and continue to whisk until well combined. Stir in the blue cheese and season with Kosher salt and pepper.

Monday, March 29, 2010

Trout and Veggie Pockets

This dish is incredibly healthful and it was quite delicious. I have never made trout, but it is similar to salmon. This preparation left the trout extremely moist and flavorful. It is basically the veggies of your choice and the fish of your choice, add a little flavor elements, fold up in a tight, little foil package and bake in the oven.

2 (4-ounce) fillets of trout, salmon, halibut or any other fish of your choice
a few stalks of asparagus, tough ends trimmed, cut into 1-inch pieces
1 orange pepper, julienned
2 Tbsp dry white wine
olive oil
salt and pepper
12 tsp fresh chopped dill
1 lemon, sliced
salt-free lemon pepper

Preheat the oven to 350 degrees.

Cut two large pieces of foil and place on a cookie sheet. Divide the veggies between the two pieces of foil. Drizzle with olive oil, season with salt and pepper. Add a tablespoon of wine to each. Place a piece of fish on top with a little lemon pepper and fresh dill sprinkled on top. Finish with a couple of lemon slices. See the picture below...

Fold the foil tightly into a nice, little package as pictured below...

Bake for 15-20 minutes, depending on the thickness. Below is the finished product...
Finish with a squeeze of lemon. I served it with some Basmati rice. Remember, you can use any veggies that you'd like, snap peas, sugar snap peas and julliened carrots would all be good choices.

Sunday, March 28, 2010

Book Club Eats: Chai Thai Meatballs

The last snack I made for book club was my friend Michele's Chai Thai turkey meatballs made with her Intensity Academy sauce - Chai Thai Teriyaki. This a realy crowd pleaser and super easy to make.

2-3 lbs frozen meatballs, turkey or beef
1 bottle of Chai Thai Teriyaki sauce
1 jar of apricot preserves
5 sprigs of green onion, sliced

Preheat the oven to 350 degrees. In a large mixing bowl, mix all of the ingredients together. Pour into a pan and bake for 35-45 minutes. I then transfered them to my Crock Pot and set it on the warm setting so they stayed hot for my guests.

Book Club Eats: Prosciutto-Wrapped Asparagus

For book club today, I also made prosciutto-wrapped asparagus. A little difficult to work with, but they were delish.

12 stalks of asparagus, ends trimmed (try to get thicker stalks, not the real thin ones)
salt and pepper
6 pieces of prosciutto (1 package from my store), cut in half, lengthwise

Preheat the oven to 400 degrees.

On a cookie sheet, lay out the asparagus, drizzle with oil and season with salt and pepper. Roast in the oven for 10-15 minutes, until tender. Let cool completely.

Wrap each stalk with a piece of prosciutto. Serve at room temperature. Below is a picture, along with the herbed goat cheese dip and crudite that I made.

Book Club Eats: Herb Goat Cheese Dip

I hosted my book club today and made a couple of yummy snacks for us to munch on while we discussed this month's book - True Colors by Kristin Hannah. A very good book about the bonds between sisters. I definitely recommend checking it out. I also recommend trying this yummy, herb and goat cheese dip that I made.

6 ounces goat cheese (I used one with herbs)
2 Tbsp nonfat, plain Greek yogurt
3 tsp olive oil
1/3 cup flat leaf parsley, chopped
2 tsp fresh dill, chopped
salt and pepper

In a food processor, mix the goat cheese, yogurt and oil together. Add the parsley, dill and salt and pepper and give it another quick spin to blend everything together. Serve with multi-grain crackers, celery, carrots and other assorted veggies that you like.