Easter or Summer Entertaining Idea: My Favorite Cupcakes
March 30, 2010
Lots of you have been writing to me asking for awesome Easter dessert ideas so how about these Easter Cupcakes? This recipe comes from “The Pioneer Woman Cooks” cookbook, and it is fabulous. If you’re short on time, I have also included a “cupcake express” recipe to save you time. Either way, I just simply sprinkled mine with spring sprinkles, a perfect look for this time of year.
Yellow Cupcakes with Chocolate Icing
Prep:
30 minutes
Cook:
22 minutes
Yield:
12 servings
Ingredients
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
Preparation
1. Preheat oven to 350F.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
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Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini
March 29, 2010
This week I had the opportunity to work with a new client, I Can’t Believe It’s Not Butter, as a spokesperson for their product on NBC 13 “Daytime Alabama”. This Stuffed Zucchini recipe was one of my favorites (especially since I Can’t Believe It’s Not Butter really brings out the flavor in fresh vegetables). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).
My kids really like this (especially my youngest, Zachary). He said, “This tastes almost like a vegetable pizza.” I have to admit. He was right. So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!
Stuffed Zucchini
Prep:
35 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
5 medium zucchini, halved lengthwise
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
Preparation
1. Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
2. Meanwhile, coarsely chop remaining zucchini. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
2. Meanwhile, coarsely chop remaining zucchini. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
One Response to “Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini”
Meal Makeover Mom Janice says:
March, 30 2010at 08:07 pm
These look simple and yummy! I think my kids might agree with your son about the taste. I'll grab some zucchinis at the market and give them a try...
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Light and Fabulous: Passover Crescent Cookies
March 28, 2010
Every year my sister, Julie, bakes with her college friend, Toby, and they make dozens and dozens of wonderful Passover desserts. I’m in awe when I go see what they have cooked up in the kitchen in just one day. They are always trying new Passover dessert recipes, but some have been passed to them by their other college friend, Elaine. Elaine’s mother, Joan May, told them about this recipe for Crescent Cookies a few years ago. Since then, this recipe has been a staple dessert on Passover in Julie’s and Toby’s homes. Sometimes they dip them in chocolate, but I personally like them with a small dusting of powdered sugar. They are airy, light and so incredibly addictive. They taste nothing like a Passover cookie (no offense to Passover). They are great and only 5 ingredients. Thank you Toby, Julie, Elaine and Joan for letting me share this recipe with my readers.
Passover Crescent Cookies
Prep:
15 minutes
Cook:
10 minutes
Ingredients
1 cup butter, softened
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
Preparation
1. Preheat oven to 375F.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
3 Responses to “Light and Fabulous: Passover Crescent Cookies”
Alison Lewis says:
March, 29 2010at 07:07 am
yes, that is correct.
Rhonda says:
March, 29 2010at 06:40 am
For Passover, you mean Matzah Cake Meal, correct?
Kristi Rimkus says:
April, 07 2010at 09:09 am
I don't bake often, but these look like something I could handle. I think I agree with you, I would probably prefer them without the chocolate. Thanks for the recipe!
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Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter
March 25, 2010
I have made this Flourless Chocolate Torte for several years for my wonderful family for Passover. It’s been a treasured recipe that I haven’t shared. When I got a note from my friend, Robin, saying that her son’s birthday falls on Passover this year, I knew I had to give her the recipe. So here it is…..You can substitute bittersweet chocolate for semisweet or mix the two. It is really easy to prepare and only a few ingredients. Just take your time and follow the directions very carefully. I was in a hurry and unhooked my springform pan too soon (trying to make it to my son’s baseball game) and it came out looking like a chocolate souffle as seen above. Still wonderful and sinfully rich.
Flourless Chocolate Torte
Prep:
20 minutes
Cook:
25 minutes
Yield:
8 to 10 servings
Ingredients
2 (8-ounce) packages semisweet chocolate squares, chopped
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
Preparation
1. Preheat oven to 425F. Grease a 9-inch springform pan; wrap bottom of pan with foil. (This will keep water from seeping in during baking.) Set aside.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
One Response to “Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter”
Robin Bloomston says:
March, 30 2010at 11:08 am
If the manna from the sky was this chocolate torte it would have been more than sufficient. It was absolutely delicious and made us very popular. It held a birthday candle well and was devoured. I have sent everyone to yor web page for the recipe. Thank you sooo much for the recipe!
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Raspberry-Blueberry Parfaits with Greek Yogurt: Great idea for Breakfast, Snack or Dessert (Perfect for Gluten-Free and Passover or Easter Recipes)
March 24, 2010
I am a huge fan of Greek yogurt (Fage 0% is my favorite) as you may have noticed throught my blog. Greek yogurt has 20 grams of protein per 8-ounces, 0 grams of fat and only 9 carbohydrates.
I have had lots of requests for spring recipe ideas, Gluten-Free, Passover and Easter recipes, and I thought Greek Yogurt Berry Parfaits fit in perfectly. These are so easy and only 6 ingredients. You can make them at the last minute or ahead of time. Feel free to substitute strawberries or blackberries.
Raspberry-Blueberry Parfaits with Greek Yogurt
Prep:
15 minutes
Yield:
4 servings
Ingredients
2 (6-ounce) containers no fat Greek yogurt (I used Fage)
2 tablespoons blueberry preserves
3 tablespoons raspberry preserves
2 teaspoons honey
1 pint fresh blueberries
1 pint fresh raspberries
2 tablespoons blueberry preserves
3 tablespoons raspberry preserves
2 teaspoons honey
1 pint fresh blueberries
1 pint fresh raspberries
Preparation
1. Combine 1 container Greek yogurt and blueberry preserves, stirring well; set aside.
2. Combine another container Greek yogurt, raspberry preserves and honey, stirring well.
3. Layer 2 tablespoons blueberry mixture, 2 tablespoons fresh blueberries, 2 tablespoons raspberry mixture and 2 tablespoons fresh raspberries in a parfait dish. Repeat with remaining making 4 parfaits.
2. Combine another container Greek yogurt, raspberry preserves and honey, stirring well.
3. Layer 2 tablespoons blueberry mixture, 2 tablespoons fresh blueberries, 2 tablespoons raspberry mixture and 2 tablespoons fresh raspberries in a parfait dish. Repeat with remaining making 4 parfaits.
One Response to “Raspberry-Blueberry Parfaits with Greek Yogurt: Great idea for Breakfast, Snack or Dessert (Perfect for Gluten-Free and Passover or Easter Recipes)”
A says:
March, 25 2010at 10:22 am
i just discovered Fage greek yogurt a few weeks ago (i'm a big fan of Cabot's "greek-style" yogurt).
smart/tasty idea mixing the plain flavor with fruit preserves.
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Spring is Here: Easy Sensational Shrimp Salad
March 23, 2010
When I was at the beach last week, I ate a Georges in Alys Beach, and there were wonderful spring salads on the menu (I ate there 3 times). This great food made me want to do a television segment on great spring salads. Today I taped several segments for NBC 13 “Daytime Alabama”. My version of Sensational Shrimp Salad was one salad I made, and they loved it! I took a shortcut and used already cooked, peeled and deveined shrimp. The flavors of white wine vinegar, fresh dill and Dijon mustard create a fresh and light dressing mixture for the shrimp. I will let you know the day the show will air, but here’s the recipe early.
Sensational Shrimp Salad
Prep:
20 minutes
Yield:
4 to 6 servings
Ingredients
2 pounds large cooked shrimp, peeled and deveined
1/2 cup reduced-fat mayonnaise
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
4 tablespoons finely chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped red onion
1 finely chopped celery (2 stalks)
1/2 cup reduced-fat mayonnaise
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
4 tablespoons finely chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped red onion
1 finely chopped celery (2 stalks)
Preparation
1. Place shrimp in a large bowl; set side.
2. Whisk together the mayonnaise, vinegar, Dijon mustard, dill and pepper. Add to the shrimp. Add the red onion and celery, tossing gently. Serve or cover and refrigerate for up to 2 days.
2. Whisk together the mayonnaise, vinegar, Dijon mustard, dill and pepper. Add to the shrimp. Add the red onion and celery, tossing gently. Serve or cover and refrigerate for up to 2 days.
One Response to “Spring is Here: Easy Sensational Shrimp Salad”
afoodobsession says:
March, 26 2010at 05:51 pm
great spring recipe!
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Easter Egg Shortbread Cookies and Cookie Decorating with Kids
March 22, 2010
I love baking kid’s treats, and Easter is a perfect time to make delicious confections. These Shortbread Cookies make decorating cookies so fun! I love to use Ina Garten (Barefoot Contessa’s) recipe for Shortbread Cookies. I omit the chocolate instructions and use Easter egg cookie cutters. My daughter, Leigh, decorated these and had a blast making them. I used store-bought icing and sprinkles to make life a little easier.
Easter Egg Shortbread Cookies
Prep:
30 minutes
Cook:
25 minutes
Yield:
20 cookies
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Colored icing and sprinkles
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Colored icing and sprinkles
Preparation
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3-inch Easter egg cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Decorate as desired.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3-inch Easter egg cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Decorate as desired.
2 Responses to “Easter Egg Shortbread Cookies and Cookie Decorating with Kids”
Miranda says:
March, 22 2010at 11:46 am
awwww...so cute. i want to do things with my kiddos too. This is adorable!
Carolyn Jung says:
March, 23 2010at 05:02 pm
These are so adorable! Perfect for kids of any age -- including me! ;)
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Easy Cookies for Passover with a Twist: Mandel Bread with Chocolate Chips
March 21, 2010
Mandel Bread, or mandelbrot, is a crisp cookie that is similar in texture to biscotti. Since flour cannot be used during Passover, this recipe is made with matzo cake meal and potato starch (both can be found with the Passover section in your grocery). Mandel Bread with Chocolate Chips is really easy to prepare and always a family favorite on Passover. It’s great as a light dessert or even breakfast, dipped in coffee.
Passover Mandel Bread with Chocolate Chips
Prep:
20 minutes
Cook:
40 minutes
Yield:
3 dozen
Ingredients
4 large eggs
11/2 cups sugar, divided
1/2 cup vegetable oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 tablespoon ground cinnamon (optional)
11/2 cups sugar, divided
1/2 cup vegetable oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 tablespoon ground cinnamon (optional)
Preparation
1. Beat together eggs and 1 cup sugar at medium speed with an electric mixer until blended. Combine oil and next 3 ingredients; gradually add to egg mixture, beating until fluffy.
2. Stir together potato starch, matzo cake meal and salt; fold into egg mixture. Stir in nuts and chocolate chips. Pour batter into 2 greased 9- x 5-inch loafpans.
3. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. (Loaves will be about 1 inch thick). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Stir together remaining 1/2 cup sugar and cinnamon, if desired.
5. Cut each loaf into 1/2-inch-thick slices; place slices on an ungreased baking sheet. Sprinkle with cinnamon mixture.
6. Bake at 325F for 15 minutes or until golden browned.
2. Stir together potato starch, matzo cake meal and salt; fold into egg mixture. Stir in nuts and chocolate chips. Pour batter into 2 greased 9- x 5-inch loafpans.
3. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. (Loaves will be about 1 inch thick). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Stir together remaining 1/2 cup sugar and cinnamon, if desired.
5. Cut each loaf into 1/2-inch-thick slices; place slices on an ungreased baking sheet. Sprinkle with cinnamon mixture.
6. Bake at 325F for 15 minutes or until golden browned.
2 Responses to “Easy Cookies for Passover with a Twist: Mandel Bread with Chocolate Chips”
Toby says:
March, 22 2010at 10:18 am
Alison, what does the loaves will be one inch thick mean? after it bakes a bit in the loaf pan? Hope you have a good Pesach....Toby
Alison Lewis says:
March, 22 2010at 11:17 am
yes, after it cooks! You too!
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New Ways with Chicken: 20 Minutes to Easy Chicken with Olive Tapenade
March 17, 2010
One of my Birmingham friends, Adelaide, made my day on Sunday when she told me that she cooks her way through my blog every week. I appreciate that more than I can say, and I know since she is a mother of 4 girls, it’s not always easy to get dinner on the table. This simple recipe for Chicken with Olive Tapenade is so good and only 20 minutes start to finish. If you don’t feel like going outside to grill, use a grill pan or large skillet over the stove. My youngest son, Zachary loves olives, so this is one of his favorites. Use the leftover tapenade to top crostini, a salad or on shrimp, pork or a burger.
Chicken with Olive Tapenade
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1 (8-oz) jar pitted kalamata olives, drained (11/2 cups)
1/2 (7-oz) jar pimiento-stuffed olives, drained (3/4 cup)
1/4 cup shredded Parmesan cheese
5 tbsp. olive oil, divided
2 garlic cloves
1 tsp. pepper, divided
1/2 tsp. kosher salt
11/4 lb. boneless, skinless chicken breasts (about 4 chicken breasts)
Vegetable cooking spray
1/2 (7-oz) jar pimiento-stuffed olives, drained (3/4 cup)
1/4 cup shredded Parmesan cheese
5 tbsp. olive oil, divided
2 garlic cloves
1 tsp. pepper, divided
1/2 tsp. kosher salt
11/4 lb. boneless, skinless chicken breasts (about 4 chicken breasts)
Vegetable cooking spray
Preparation
1. Preheat grill to medium heat.
2. Process olives, Parmesan, 3 tablespoons olive oil, garlic and 1/2 teaspoon pepper in a blender or food processor until smooth, stopping once to scrape down sides; set aside.
3. Sprinkle salt and remaining 1/2 teaspoon pepper over chicken; drizzle with remaining 2 tablespoons olive oil. Grill chicken on a lightly greased grill rack coated with cooking spray over medium heat 5 minutes on each side or until chicken is done. Serve with Olive Tapenade.
2. Process olives, Parmesan, 3 tablespoons olive oil, garlic and 1/2 teaspoon pepper in a blender or food processor until smooth, stopping once to scrape down sides; set aside.
3. Sprinkle salt and remaining 1/2 teaspoon pepper over chicken; drizzle with remaining 2 tablespoons olive oil. Grill chicken on a lightly greased grill rack coated with cooking spray over medium heat 5 minutes on each side or until chicken is done. Serve with Olive Tapenade.
One Response to “New Ways with Chicken: 20 Minutes to Easy Chicken with Olive Tapenade”
Meal Makeover Mom Janice says:
March, 18 2010at 09:47 am
I confess that I typically buy my tapenade but, yikes, how easy is this to make yourself! We finally have some grilling weather here in Boston so I'll add this to my weekend menu. Sounds great!
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Great Anytime Appetizer that is Low-Fat: Oh So Easy Empanadas
March 15, 2010
Sorry I have been so out of touch. I have been preparing for the “Kids Healthy Baking” Cooking class at Studio B in Alys Beach, Florida all last week. The class was yesterday, and we had 24 kids-huge success! Back to the grind now, but not yet. Since I had the best margarita ever today with wonderful company at Caliza Pool in Alys Beach, I thought I would share a recipe for easy Empanadas that are low-fat (85 calories and 1.5 grams of fat per serving), easy and delicious! Here’s to incredible surroundings!
Easy Empanadas
Prep:
10 minutes
Cook:
25 minutes
Yield:
20 servings
Ingredients
1/2 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round or any lean beef
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
Preparation
1. Preheat oven to 400°F.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
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