Oat and Walnut Baked Chicken

Good morning everyone!
First, I just wanted to give all of you a brief update on the progress of the cookbook. The book is in its final stages of editing and the final manuscript should be completed by April 15th. We also have solidified a title, which will be "Carrie's Experimental Kitchen: A Collection of Mediterranean-Inspired Family Meals". Still no word on the actual release date, but after editing it will go to cover design and layout. I'll keep you posted as I get more definitive news. 


And now for today's recipe! 


I'm always looking to try new ways to make some of our favorite comfort foods. Like this baked, breaded chicken. You can either buy an entire chicken and cut it down yourself (which is usually the most cost effective way to do it) or you can buy them already pre cut into pieces (2 breasts, 2 thighs, 2 legs, 2 wings). If you have never cut your own whole chicken before, I found this video from My Recipes that shows you exactly how to do it and figured "Why recreate the wheel!".  The breading was simple to make and gave it a nice, nutty flavor. 

Oat and Walnut Baked Chicken
1 Whole Fryer Chicken, cut into pieces
1 c. Quaker Old Fashioned Oats
1 c. Panko Breadcrumbs
1 c. Walnuts
2 tbsp. Fresh Rosemary, chopped
Egg Wash (2 eggs + 1/4 c. 2% Milk)
1 c. Flour


Rinse chicken pieces, remove skin and pat dry. Add the oats, breadcrumbs, walnuts and rosemary to a food processor and blend until you get a fine breading, then add to a bowl. Prepare bowls for your egg wash and your flour.  Dip each chicken piece first into the flour, then into the egg wash then into the breading mixture. Place on a baking sheet and bake at 350 degrees for approximately 1 hour until all pieces have achieved the proper internal temperature.  Serves 4-6. 


Enjoy! 

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Basil Lime Pecan Pesto Stuffed Pork Chops

I had purchased quite a large bunch of basil and honestly forgot I had it when I saw it all hiding in my refrigerator. Usually, when I get that much, I rinse it off, let it dry then freeze it. So when I took pork chops out for dinner this particular day, I wasn't sure what I was going to make with them but knew it would include something with basil. And...apparently lime since my daughter cut off a piece of one the night before then left it unwrapped. I was also running out of eggs, so I used up my liquid egg whites but you can certainly use whole eggs if you prefer. I decided to make a pesto out of these ingredients. I have to say that these pork chops, though it may seem a little odd eating green food, tasted incredible. They had a citrusy tang but the pecans also gave it a bit of sweetness. 

Basil Lime Pecan Pesto Stuffed Pork Chops
4 Center Cut Boneless Pork Chops
4 tbsp. Prepared Basil Lime Pecan Pesto(see below)
1/2 c. Liquid Egg Whites
1 c. Panko Breadcrumbs
Canola Oil Cooking Spray

Trim any visible fat from the meat and make a slice horizontally in the center of the pork chop; careful not to cut all the way through. Spread 1 tbsp. of the pesto into each pork chop, stuffing it in to the open slit. Next, dip your meat into egg whites,  then into the breadcrumbs. Place a rack on a baking sheet and add your breaded pork chops. Spray with cooking spray and bake at 350°F for approximately 35-40 minutes (depending on the thickness of your pork chops). Serves 4.
Points+=9 

Basil Lime Pecan Pesto
1 1/2 c. Basil, tightly packed
1 Lime, zest and juice
1/4 c. Pecans
1/2 c. DiGiorno Three Cheese Blend (Parmesan, Asiago and Romano), shredded
1/4 c. Extra Virgin Olive Oil
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients in to a food processor and pulse until well blended. Makes 8 tbsp. 
1 tbsp Pesto=3 Points+

Enjoy!

Cranberry Stuffed Portabella Mushrooms

Thanksgiving is almost upon us and I still haven't fully planned my Turkey Day menu yet. We generally like traditional foods on this day...turkey, mashed potatoes, and the old standby, green bean casserole (still my favorite and even better the next day heating it to scalding hot temperatures in the microwave!) but I always like to make 1 or 2 (or 3 or 4 depending on my energy level that week) new items so I mostly get play with some new appetizers. While grocery shopping last week, they were having a sale on baby portabella mushrooms. (Did I mention we love mushrooms?) Anyway, I had an idea I wanted to try out before the holidays so I picked some up and tried this experiment out on my guinea pigs (a.k.a. hubby, kids and in-laws). I loved the addition of the cranberries in this recipe. Not only did they give it a nice contrasting color but they added just a hint of sweetness to the woodsy flavors of the mushrooms and rosemary. A definite keeper and one that I will be making again this Thanksgiving. 

Cranberry Stuffed Portabella Mushrooms
1-10oz. Package Baby Portabella Mushrooms
1/4 c. Scallions, chopped
1 Clove Garlic, minced
1/2 tsp. Fresh Rosemary, chopped
1 tbsp. Extra Virgin Olive Oil
2 tbsp. Dried Cranberries (like Craisins®)
2 oz. Light Cream Cheese
1/2 c. Panko Breadcrumbs
Canola Oil Cooking Spray


Gently wash off mushrooms with a damp cloth, remove stems and finely chop. Heat oil in a frying pan and add the mushrooms, scallions, garlic and rosemary and saute for 5 minutes. Add in the cream cheese and mix until the cheese has melted and is well blended. Remove from the heat and let cool slightly. In a bowl, add the breadcrumbs, cranberries and mushroom mixture. Mix well and using a small spoon, fill each mushroom cap with the stuffing and place on a greased baking sheet. Bake at 425 degrees for 18-20 minutes until the mushrooms are slightly brown. Makes 15-18 mushrooms(depends on the size within the package). 


Points+=1 per mushroom


Enjoy!