Last night, I had some canadian bacon that needed to be used. I made the following recipe. I think I used about 4 oz of canadian bacon instead of the 2 oz in the recipe. I used 3 whole eggs and 3 egg whites, in an attempt to make it slightly more healthy (and because that is all I had on hand). I did not put the skillet under the broiler. Instead, I slid the skillet into a 375 oven and left it until the eggs on top were set. This is definitely going into the regular rotation!

Asparagus, Canadian Bacon, and Cheese Frittata

Prep Time:20 min
Inactive Prep Time:5 min
Cook Time:15 min
Level:Easy
Serves:2 servings

Ingredients
5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped

Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Here is a link that might be useful: Asparagus, Canadian Bacon, and Cheese Frittata

I love a good frittata! Thanks for the recipe and link, bbstx!

Mmmmm, sweet sticky rice with mango--

We had some sticky rice leftover from dinner a few nights ago, so I took out a few grains to toast, and then boiled the rest of the rice in a bit of coconut milk with a little sugar. Drained it but saved the coconut milk and put a bit of it on the plate, formed the sticky rice into a heart shape, added some cut up mango around the rice and topped it with the toasted rice kernels, and mint for color. Ta-dah!

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Forgot to add on my recipe (asparagus, Canadian bacon frittata), I omitted the lemon zest. One reviewer said it was too much, and I thought it was just weird.

These brownies from Country Living Magazine are the ultimate for me. Soft & chewy, not cakelike or dry. I made them the day before we ate them to let the flavors meld, & the last one was still great four days later. I served them with warm fudge sauce just to put them over the top, but it sure is not needed. Big-time keeper recipe for me.

Dark-Chocolate Brownies with Caramel and Salted Peanuts
Yield: 12 brownies

1 stick unsalted butter, plus more for buttering pan
10 ounces (about 40) chewy caramels (preferably Werther�s), cut in half
1 cup (about 5 1/2 ounces) salted roasted peanuts
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa
7 ounces bittersweet (at least 60 percent) chocolate, chopped
3/4 cup granulated sugar
3/4 cup light-brown sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Line the bottom of a 9-inch square baking pan with parchment paper. Butter paper and sides of pan. Place caramels, flour, peanuts and cocoa in a medium bowl and toss to combine. Set aside.
In a double boiler set over simmering water, melt butter. Add chocolate and stir until melted. Remove from heat and let cool, about 10 minutes.
Meanwhile, preheat oven to 350 degrees F. In a large bowl, whisk together sugars, eggs, vanilla, and salt until very thick, about 3 minutes. Stir in chocolate mixture. Stir in reserved caramel mixture and peanuts, mixing until just combined.
Spread brownie batter in prepared pan. Bake for 30 minutes. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3 to 4 hours, before cutting into squares.

I'm back. I made this vegetable lasagna a week ago for a side dish. The original recipe called for zucchini & yellow squash, but I thought there wouldn't be any "crunch", so substituted raw asparagus & peas for the yellow zucchini. It's a great dish: makes a lot, & leftovers were just as good as the first time - it didn't get watery or bland.

GARDEN LASAGNA
12 servings

11-12 lasagna noodles OR no-boiling lasagna noodles
1 large sweet onion, chopped
2 cloves garlic, minced
2 Tbsp olive or canola oil
2 large carrots, peeled and coarsely chopped
1 red bell pepper, seeded and coarsely chopped (optional)
6 - 8 oz sliced mushrooms
1 large zucchini, coarsely chopped
1 14-oz can diced tomatoes
2 8-oz cans tomato sauce or puree
1 Tbsp sugar
1 1/2 tsp salt or to taste
1 tsp black pepper
1 Tbsp chopped fresh basil OR 1 tsp dried
1 Tbsp fresh oregano OR 1 tsp dried
1 Tbsp balsamic vinegar
8 stalks asparagus (about 1/2 lb), cut in 1-inch pieces
1 c peas (frozen is fine)
15 oz ricotta cheese
2 c shredded mozzarella cheese, divided use
1 egg, lightly beaten
1 tsp garlic salt
1/4 c grated Parmesan cheese

Cook the noodles, if needed, following the package directions, and drain.
Saute the onion and garlic in the oil in a large pan for 4 minutes.
Stir in the carrots, red pepper, mushrooms, and zucchini. Saute for 4 minutes.
Add the undrained tomatoes, tomato sauce, sugar, salt and pepper and mix well. Simmer covered, 10 minutes, stirring occasionally.
Stir in the basil, oregano, and balsamic vinegar. Simmer 5 minutes, stirring occasionally,
Remove the sauce from the heat.

Preheat the oven to 350 degrees. Lightly oil a 9x13 baking dish.
Combine the ricotta, 1 1/2 c of the mozzarella cheese, the egg and garlic salt in a bowl.
Layer one-third of the noodles in the prepared baking dish. Top with half of the vegetable sauce.
Layer another third of noodles on the sauce. Spread with all the cheese mixture.
Top with the remaining third of noodles. Scatter the sliced raw asparagus and peas on top of the noodles. Sprinkle with the remaining 1/2 c mozzarella and the Parmesan cheese.
Bake 35 - 40 minutes, until bubbly. Let stand for 15 minutes before serving
Note: Can be prepared earlier in the day and refrigerated until an hour before baking.

Sooz, that is beautiful!

I made this recipe from the May 2011 Cooking Light Magazine
Of course, I made some changes :)
Instead of the seasoning for the shrimp, I substituted a favorite bottled Chipotle Barbeque sauce and grilled the shrimp. I also subbed Roasted asparagus tips for the corn.
I tossed the shredded carrots with the lettuce.

Delicious! And very fast. Makes a very pretty presentation.


Shrimp Cobb Salad

Ingredients

4 slices center-cut bacon $
1 pound large shrimp, peeled and deveined $
1/2 teaspoon paprika
1/4 teaspoon black pepper
Cooking spray
1/4 teaspoon salt, divided $
2 1/2 tablespoons fresh lemon juice $
1 1/2 tablespoons extra-virgin olive oil $
1/2 teaspoon whole-grain Dijon mustard
1 (10-ounce) package romaine salad $
2 cups cherry tomatoes, quartered $
1 cup shredded carrots (about 2 carrots) $
1 cup frozen whole-kernel corn, thawed $
1 ripe peeled avocado, cut into 8 wedges $

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Maureen Callahan, Cooking Light
MAY 2011

Here is a link that might be useful: Shrimp Cobb Salad

Sooz, your plating is spectacular.

I agree, Sooz, that looks delicious and perfectly beautiful. It's hard to get both, sometimes, but yours does it perfectly.

Annie

Awwwww, shucks ...THANKS everyone!
There's nothing like fancying up some leftovers!
Smiles,
Sooz

Gorgeous! Sooz, that is gorgeous. I love the way it looks.

Last night, I went tropical. We had virgin Hawaiian lava flows with some steamed white rice and Jamaican Jerk chicken. I like the recipe, but I think I would follow the notes given at the bottom of the recipe, and double the dry seasoning. But it was good.

Title: Jamaican Jerk Chicken
Categories: Chicken, Jamaican, Barbecue
Yield: 4 servings

1 tb Ground allspice
1 tb Dried thyme
1 1/2 ts Cayenne pepper
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
1 1/2 ts Freshly ground black pepper
2 tb Garlic powder
1 tb Sugar
2 tb Salt

1/4 c Olive oil
1/4 c Soy sauce
1/2 c Orange juice
Juice of 1 lime
3/4 c White vinegar

1 Scotch bonnet pepper, seeded and finely chopped
1 c Chopped white onion
3 Green onions, finelychopped
4 Chicken breasts (6 to 8 oz-each), trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill.

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.

Makes 4 servings.

From: Stephen Ceideburg Shared By: Leti Labell

This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices.

âÂÂJERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first the carcass was 'jerked' with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spices, but moist and tender.âÂÂ

(Note: Sugar Reef is a restaurant in Manhattan)

Here is a link that might be useful: from recipe source

Tried this last night - as I had read lately about "massaging" kale with olive oil and salt. This takes a bit of the harshness away and softens it up for eating raw. I chopped a good size bunch of kale (stems removed) then massaged in a tbsp of olive oil and 1/8 teaspoon of salt until the kale was brighter green and softened somewhat - then proceeded with the recipe. It was very good and the whole family gobbled it up. I only used 2 tbsp of tahini and 2 tbsp of water. The recipe is from the Vancouver Sun:(the same article had another kale salad that I want to try; it has apples, dates, avacado and pecans!)

Spicy Sesame Kale Salad

1 tablespoon (15 mL) soy sauce

1 teaspoon (5 mL) sesame oil

4 tablespoons (60 mL) tahini

4 tablespoons (60 mL) water

1 clove garlic, minced

2 teaspoons (10 mL) grated fresh ginger

1/2 teaspoon (2.5 mL) sambal oelek or your hot sauce of choice, to taste

2 bunches washed, dried, stemmed and de-ribbed kale

2 tablespoons (30 mL) white or black, toasted sesame seeds

1/4 cup (60 mL) thinly sliced green onion

Combine the soy sauce, sesame oil, tahini, water, garlic, ginger and sambal. Blend until smooth. The dressing should be the consistency of a thin pancake batter which depends on the type of tahini you are using.

If not, add water by the teaspoonful until it is.

Chop or tear the kale into 1-inch (2.5 cm) pieces. Perform the kale massage if you like and let sit for a half-hour.

Add the dressing and toss well. If you have not massaged the kale, you can cover and refrigerate it for up to overnight if you like.

When ready to serve, toss again and adjust the seasoning if needed.

Sprinkle with the sesame seeds and green onion and serve.

Makes 4 servings

Read more: http://www.vancouversun.com/life/food/Kale+Well+deserved+superfood/6332371/story.html#ixzz1psWl8BlG

I made this tonite for dinner. Our neighbour offered the use of his barbecue, so the chicken was grilled instead of sauteed.
It IS a keeper for sure! And couldn't be easier.

Chicken Breasts with Raspberry-Balsamic Sauce (Food.com)

1 tablespoon olive oil
4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium shallot , minced (about 1/4 cup)
1/2 cup chicken broth
1/2 teaspoon cornstarch
3 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.

In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.

In my continuing effort to clean out the freezer, I made ann_t's Chicken with Tomatoes and Olives. Even with my substitutions, it was delicious!

Instead of plum tomatoes, I used some grape tomatoes I had on hand. I did not peel the tomatoes,nor chop them, but I did cut them in half. I used skinless, boneless chicken thighs. Oh, and I just realized I forgot the oregano.

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)

Source: Krinos

Ingredients

flour for dredging
salt, pepper, to taste
1 medium frying chicken (approximately 3 pounds), cut into 6-8 serving pieces
1/2 cup Krinos olive oil
2 large red onions, peeled and chopped
3 garlic cloves, peeled and minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled Krinos feta
1 cup pitted Krinos Kalamata olives, rinsed and drained
1 teaspoon Krinos oregano

1. Combine the flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.

2. Add remaining olive oil to skillet, and saute onions until wilted and lightly browned. Add garlic and stir for 30 seconds. Place the chicken back in the pan. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.

3. Ten minutes before removing from heat add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano. Serve warm.

I served it with ann-t's homemade rice-a-roni and roasted asparagus.

Here is a link that might be useful: Ann_T's Chicken with Tomatoes and Olives

As I continue my adventures in heart disease, I've struggled to find GOOD low fat recipes that leave me feeling satisfied after I've eaten. I like this one, and I'll certainly use the two posted above. This one is low sodium, too.

I've made this several times, the last with Quorn "chicken cutlets", it was still very good. I like using the baby spinach in this and I love balsamic vinegar. I use pearl couscous, which seems more substantial to me. Of course, it would be good with pasta too.

Balsamic Chicken with Baby Spinach

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice

2 cups whole wheat couscous, cooked

Heat a large saute pan over medium-high heat.
Add the olive oil and heat. Add the garlic and cook for 1 minute.
Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear.
Remove the chicken and set aside.
To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside.
Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Here is a link that might be useful: Recipe

One of the best soups I have ever made....

Spring Minestrone with Chicken Meatballs
Chop whatever veg you've got in your fridge to make this soup.
Save Recipe
4 servings

active: 45 minutes
total: 45 minutes

Recipe by The Bon App�tit Test Kitchen

Photograph by Romulo Yanes
April 2012
Spring Minestrone with Chicken Meatballs
Ingredients

6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2-inch rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil

Preparation

Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (makes about 28).
Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped basil and Parmesan.

Read More http://www.bonappetit.com/recipes/quick-recipes/2012/04/spring-minestrone-with-chicken-meatballs#ixzz1qGeL2NWP