Roasted Chick Peas in Pomegranate Balsamic Vinaigrette

I was browsing recipes one day when I came across one for Cilantro Lime Chickpea Salad by Mind Over Batter.  It looked phenomenal and I will definitely be making her version of this very shortly. But I didn't have any fresh limes or cilantro in the house but wanted to try my little spin on it. So I roasted the chick peas first, like I did when I made the Roasted Chickpea & Leek Hummus, then I just added some scallions for color and used some more of that wonderful Pomegranate Balsamic Vinegar from Pampered Chef I purchased. This was SO easy to make, healthy and filling. I just wish I had made more! This would make a great salad on it's own or used on top of tossed salads to give it a little something extra. 

Roasted Chick Peas in Pomegranate Balsamic Vinaigrette 
(Inspired by Mind Over Batter Cilantro Lime Chickpea Salad)
1-15oz. Can Chick Peas, rinsed and drained
1 Scallion (approx. 2 tbsp.), chopped
2 tsp. Fresh Rosemary, chopped
3 tbsp. Pampered Chef Pomegranate Balsamic Vinegar 
3 tbsp. Extra Virgin Olive Oil


Place chickpeas on a baking sheet, spray with cooking spray and roast in 425 degree oven for 15 minutes. Let cool. In a bowl, mix together the chickpeas, scallions, rosemary, vinegar and oil until well blended. Makes approx. four 1/2 cup servings. 


Points+=7pts per 1/2 cup


Enjoy!

Sweet Potato Pancakes (latkes)

You can't have Beef Brisket without potato pancakes right? Well, that's how we like them. But this time, I wanted to try to make them with some sweet potatoes I had before they went bad. So I mixed them together with some russet potatoes and these tasted even better than the original potato pancakes I made several months ago. You do have to let them sit in the egg whites for about 5 minutes before frying so that it helps loosen up the potato. With the regular potatoes, it has more moisture so you have to squeeze out the extra liquid prior to adding the eggs, unlike the sweet potatoes. These were absolutely delicious and were even a little sweet. Some people like to eat these with sour cream or applesauce, but we just like them 'as is' with maybe a little au jus from the brisket. I'd definitely make these again. 

Sweet Potato Pancakes (latkes)

2 Sweet Potatoes, peeled
3 Small Russet Potatoes, peeled
4 Scallions, chopped
1 tbsp. Fresh Rosemary, chopped
3/4 c. Egg Whites (I used the liquid kind)
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Canola Oil, for frying

Using a food processor or hand grater, grate the potatoes and put in a large mixing bowl. Fold in the scallions, rosemary, egg whites, salt and pepper until they are all well incorporated. Heat approximately 1" of oil in a large non-stick frying pan over medium heat and slowly drop 1 heaping kitchen soup spoon of the potato mixture and flatten slightly. Fry 2-3 minutes per side until they are lightly browned on both sides. Drain on paper towels or brown paper bags to absorb any excess oil. Makes 12 pancakes. 

Points+=2 pts (without frying)

Enjoy!

Country Chicken

This recipe originally called for entire sticks of butter for the bottom of the pan, dredging the chicken in melted butter prior to adding the breadcrumb and then again in the sauce. Hello! Heart Attack Waiting to Happen!! So over the years, I have played around with the ingredients trying to reduce the calorie intake while still managing to get the same tenderness out of the chicken.  

I was able to replicate the original recipe by reducing the amount of butter, using chicken tenders instead of pounding down boneless chicken breasts(which also saved me a lot time!), and thickening the sauce with cornstarch and water instead of using a roux (which is flour and butter). Cornstarch gives you the thickening agent you need for all of your sauces, gravies and soups, without all of those extra calories. This is the meal that my daughter chose to have for her Birthday Dinner last week. It's one of our favorites and so quick to make. 

Country Chicken

12 Chicken Tenders

3/4 Cup Italian Flavored Breadcrumbs

1 Tbsp. Butter, melted

Sauce

1 Tbsp. Butter

1/2 Cup Scallions, chopped

1/2 Cup White Wine

1 Cup Chicken Broth

1 1/2 Tbsp. Cornstarch

1/4 Cup Cold Water

Preheat oven to 350°F. Add melted butter to the bottom of an oven safe dish(approximate size 10"x13"). Lightly pound chicken tenders and rinse under cold water. Dip wet chicken into the breadcrumbs and place in butter coated baking dish. Bake for 20 minutes. While chicken is in the oven, start your sauce. In a medium saucepan melt the butter. Add scallions and saute for 5 minutes. Add wine and chicken broth, lower heat and simmer for 10 minutes. Mix the cornstarch and cold water together, add to the scallion mixture and let sauce slightly thicken. Pour sauce over chicken and cook for another 15-20 minutes. Serves 4 (3 tenders per person). 

Points+=9

Enjoy!

If you missed the post on Saturday, enter to win the GIVEAWAY for some of my favorite things. You have until Sunday, December 11th to enter~Good Luck! 

Scallion & Asiago Cheese Stuffed Mushrooms

On Sundays, we generally eat a late breakfast, then whatever it is we have planned for the day, we like to be home by 3pm so that we can eat some apps, have a glass of wine and just unwind from the week and TRY to relax a little before the new chaos starts the next day. Last Sunday, I had some mushrooms and wanted to try out something new so I just chopped up the stems in my mini food processor, added some scallions and cheese and stuffed the mixture back in. The were great in a pinch and made a nice afternoon snack. 

Scallion & Asiago Cheese Stuffed Mushrooms
1 pkg. 10oz. Mushrooms (I had 15 in my package)
1 Scallion, chopped
3 tbsp. Asiago Cheese
3 tbsp. Panko Breadcrumbs
1 tbsp. Canola Oil


Rinse the mushrooms to clean off any dirt, then remove stems and add to a mini chopper so that they are finely chopped. In a bowl, add the mushrooms, scallions, cheese, breadcrumbs and oil. Mix well then stuff into the mushroom cap. Bake at 350 degrees for 10 minutes, then broil for 5 minutes. Makes 15. 


Points+=1 per mushroom


Enjoy!

Sun Dried Tomato & Asiago Cheese Turkey Burgers

Well, today is officially Thanksgiving and I have so much to be thankful for this year. I have a wonderful family and support system that is there for me whenever and wherever (and I hope I'm there just as much for them!). I have my health, which in past years has been a little sketchy and also known by some as "The Farias Curse".  I have a roof over my head(even if we loose heat and electric once in a while..lol) and I get to do what I love best every single day...experimenting in my kitchen and sharing my passion with each of you. You truly are amazing and I thank you from the bottom of my heart for reading what I have to say each day here in my little corner of this vast foodie universe. :)


So, since I'm a little busy cooking our Thanksgiving feast today, I figured I'd at least share with you one of my recent creations. Hey, at least it's turkey-something! 


Happy Thanksgiving!

Sun Dried Tomato & Asiago Cheese Turkey Burgers
1 lb. 99% Fat Free Ground Turkey
1/2 c. Asiago Cheese, shredded
1/4 c. Scallions, chopped
1/4 c. Sun Dried Tomatoes, not packed in oil
1 tsp. Fresh Rosemary, chopped
1 Clove Garlic, minced
1 tbsp. Canola Oil


Mix all ingredients together until well blended and form into four patties. Grill for 3-5 minutes per side or until internal temperature is at least 165 degrees. Makes 4. 


Points+=7


Now go and watch the parade....Enjoy!

Chicken & Spinach Balsamic Risotto

Since I finally used up that Vanilla Fig Balsamic Vinegar, I wanted to find a new kind of vinegar to experiment with and happened across one with Pear Pulp. I happened to make this dish on Monday night, which coincidentally happened to be Clean Out Your Refrigerator Day...and that I did! I had two pieces of chicken, a partial bag of fresh spinach, a few scallions, a little rosemary and Voila..dinner! This meal was so delicious and the girls and I really loved the flavor of this vinegar in this risotto. 

Chicken & Spinach Balsamic Risotto
2 c. Cooked Chicken Breast, chopped
2 c. Fresh Spinach, stems removed and roughly chopped
6 Mushrooms, sliced
1/4 c. Scallions, chopped
1 Clove Garlic, chopped
1 tsp. Fresh Rosemary, chopped
2 Plum Tomatoes, chopped
2 tbsp. Extra Virgin Olive Oil
3 tbsp. Rienzi® Balsamic Vinegar with Pear Pulp
1 1/3 c. Arborio Rice
2 c. Low Sodium Chicken Broth
2 1/2 c. Water
1/4 c. DiGiorno® Three Cheese Blend (Asiago, Parmesan & Romano grated cheese)
1 tbsp. Butter


Heat oil in a large, nonstick frying pan and add the chicken, spinach, mushrooms, scallions, garlic, and rosemary. Simmer 5 minutes until the spinach starts to wilt and the mushrooms soften. Remove and set aside. In the same pan, add the rice, vinegar and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add back in your chicken, vegetables, tomatoes, cheese and butter. Stir until well blended and the butter has melted. Makes 6, 1-cup servings. 


Points+=9


Here is the information from Rienzi's website: 

Fruttati Pear 8.5oz
This unique blend is created by using the tradition that unites the prestigious Balsamic Vinegar of Modena and fresh fruits. The Fruttato with pear is the result of a slow cooking procedure where the balsamic vinegar is mixed with the pulp of pears grown in the Trentino region of Northern Italy. This high quality blend is a culinary classic and it adds a unique flavor to dishes such as Almond chicken, or as a dressing on string beans.


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!

Copycat Recipe Week: Day 6-Pasta with Mushroom Cream Sauce

Welcome to Day 6! Next on the Copycat Recipe list is Krista from Everyday Mom's Meals. She had posted this recipe a few weeks ago and I had to make it for no other reason than her blog title: We Love Fungi (love it!). In this house, just like Krista's, we all LOVE mushrooms. I didn't have shell pasta so I used Cellentani but any kind of pasta will work. I also removed the heavy cream and  substituted it with 2% milk, then thickened it with flour. To give it a little color, I threw in some scallions and a little parsley. This recipe was delicious and so easy and quick to make. It makes the perfect dinner on those nights when you have limited time to prepare a meal. Thanks for a great recipe Krista and don't forget to check out her link party on Sunday's called Church Supper. 

Pasta with Mushroom Cream Sauce

1 lb. Pasta (I used Barilla Cellentani)

3 c. Button Mushrooms, sliced

2 Cloves Garlic, finely chopped

1/4 c. Scallions, chopped

2 c. 2% Milk
2 tbsp. All Purpose Flour

2 tbsp. Extra Virgin Olive Oil

1/2 c. Pecorino Romano Cheese, grated

Kosher Salt, to taste

Fresh Ground Pepper, to taste
Parsley, garnish

Cook pasta according to package directions. In a large non-stick frying pan, heat oil over medium heat. Add mushrooms, garlic and scallions and saute until lightly browned. Stir in the flour then slowly add in the milk until it starts to thicken. Bring to a boil, reduce heat and let simmer for 15 minutes. Add the cheese and let thicken. Season with salt and pepper. Drain the pasta, combine with sauce and garnish with parsley. Serves 4-6. 

Weight Watchers Points+ Value Per Serving = 6

Enjoy!

Copycat Recipe Week: Day 3-Baked Potato Croquettes

Already Day 3 in this weeks series of posts and I don't know about you but I'm having so much fun trying out all of these great recipes!


Today's feature comes from Mia's Domain. I had made some mashed potatoes this past Sunday to go along with the Corned Beef I made and had some potatoes left over. I remembered seeing a post last week from Mia about Baked Potato Croquettes.  I had never made croquettes before so I was intrigued as to how I could make them baked instead of fried. I followed Mia's recipe with one change. I omitted the nutmeg and added in fresh rosemary (I had to give it my own little flair and I'm not a huge nutmeg fan). I also only had 2 cups of mashed potatoes left so I reduced her recipe to suit my needs. My original mashed potatoes contained russet potatoes, sour cream, 2% milk, butter, salt and pepper. These croquettes were so flavorful and DELICIOUS! Thanks for a great recipe Mia!

Baked Potato Croquettes
Adapted from Mia's Domain
2 c. Prepared Mashed Potatoes
1/2 c. Shredded Cheddar Cheese
1 Scallion, chopped
1 tbsp. Parsley
1 tsp. Fresh Rosemary, finely chopped
2 tbsp. All Purpose Flour
1 c. Panko Breadcrumbs
1 Egg, beaten
Canola Oil Cooking Spray


Add the potatoes, cheese, scallions, parsley, rosemary and flour to a food processor and pulse until all ingredients have been incorporated.  Separate into six portions. In a separate bowl, whisk the egg. In another bowl, add the breadcrumbs. Shape a portion of potatoes into a flattened log. Then dip the potato mixture into the egg, and then into the breadcrumbs. Place on a lightly greased baking sheet and bake until browned and crispy flipping halfway through cooking process(approx. 20 minutes). Let cool 5 minutes before serving so they have time to firm up again. Makes 6.


*The mashed potatoes should be leftover and refrigerated for at least 24 hours prior to making this recipe. 


Enjoy!