|
I found these recipes in a magazine & they made for a good dinner:
Baked chicken & cheese rollups, stuffed artichokes, noodles with herbed carrots, Mile-high oreo ice cream pie.
Stuffed artichokes
4 artichokes, 3/4 - 1 lb each, stem ends trimmed
1/2 lemon
4 cloves galic, divided
1 cup plain dry bread crumbs
3 oz. mozzarella cheese, shredded, about 3/4 cup
1/2 cup grated parmesan cheese
1/4 cup butter or margarine, melted
3 TBSP chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
With sharp knife cut about 1" off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon. Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, parmesan, butter, parsley, salt & pepper. Spoon mixture in between leaves & into centers of artichokes. Fill large pot just wide enough to hold artichokes upright with 1" water; add remaining garlic. Place artichokes, crumb side up, in pot. Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes. Meanwhile, position oven rack about 8" from heat source; preheat broiler. With slotted spoon transfer artichokes, upright, to 8" square baking dish. Broil until tops brown, 4-6 minutes. 4 servings.
Baked Chicken & Cheese Rollups
4 boneless, skinless chicken breast halves, about 1 lb., pounded to 1/2" thickness
1/2 tsp salt
1/4 tsp pepper
2/3 cup grated provolone cheese, about 2 1/2 ounces
1/2 cup chopped fresh basil
1/4 cup drained oil-packed, sun-dried tomatoes, chopped
1 TBSP butter or margarine
1/2 cup no-fat chicken broth, divided
1 tsp all-purpose flour
1/2 cup white wine
Preheat oven to 375 degrees F. Sprinkle both sides of chicken breasts with salt & pepper. Combine cheese, basil, & tomatoes. Dividing mixture evenly, spoon onto centers of chicken breasts. Starting from short ends, foll up chicken; secure with toothpicks. In large nonstick skillet melt butter over medium-high heat. Add chicken; cook, turning, until browned, about 2 minutes per side. Transfer to ungreased jellyroll pan. Bake until chicken is cooked through, about 20 minutes. Meanwhile, combine 1 TBSP broth with flour; set asdie. In same skillet over medium-high heat combine wine with remaining broth. Bring to a boil; cook, scraping up browned bits from bottom of skillet, until slightly reduced, about 4 minutes. Stir in flour mixture. Reduce heat to medium; cook, stirring, until thickened, 4-5 minutes. Serve with chicken; garnish with basil. 4 servings.
Noodles with Herbed Carrots
8 ounces egg noodles
3 TBSP butter or margarine
1 1/2 cups shredded carrots
1/3 cup chopped fresh parsley
3/4 tsp dried rubbed sage
1/2 tsp salt
1/2 tsp pepper
Cook noodles according to package directions; drain. In same pot melt butter over low heat. Add carrots; cook, stirring occasionally, until softened, 3-4 minutes. Stir in parsley, sage, salt, & pepper. Add noodles; toss to coat. 4 servings.Mile-High Oreo Ice Cream Pie
30 oreo cookies, divided
3 TBSP butter or margarine, melted
2 pts vanilla ice cream, softened
4 packages (1.4 ounces each) chocolate-covered toffee candy bar, such as Heath, coarsely chopped, divided
3 pts coffee ice cream, softened
Jar of caramel ice cream topping
Whipped cream
Additional chopped Heath candy bars, optional
Coat 9" pie pan with cooking spray. Seal 20 cookies in resealable plastic food storage bag. Using rolling pin finely crush cookies. In small bowl combine crushed cookies with butter. Press into bottom & up sides of pie pan; freeze. Quarter remaining cookies; in large bowl combine with vanilla ice cream. Press mixture into pie shell; freeze until firm, about 30 minutes. Sprinkle half of chopped Heath bars over pie. In large bowl combine coffee ice cream with remaining chopped Heath bars; mound over pie. Freeze until solid, 1 1/2- 2 hours. Just before serving drizzle with caramel topping & garnish with whipped cream & more chopped heath bars, if desired.
|
