Phyllo dough fried figs and apples

This is a modified, Amy-made version of a similar recipe I found on-line a few weeks ago.

Ingredients:
phyllo dough, thawed and ready to use
dried figs, stems cut off
finely cubed fresh peeled apple
smoked mozzarella or provolone cheese, small thinnish pieces
brown sugar
melted butter (for spreading on phyllo dough layers)
oil (for frying)

1. Cut phyllo dough into squares - roughly 3x3 seemed to work but no need to bust out a ruler!
2. Pace small piece of cheese, about 1/8 - 1/4 tsp brown sugar and either a piece of dried fig or apple on top
3. Gently wrap phyllo dough around ingredients, adding 2 or 3 more phyllo dough layers
4. Heat oil in non-stick skillet over med-high heat and fry phyllo dough bundles 2min on each side until golden brown.

Tuscan Chicken with White Beans and Spinach

Howdy folks! Wow, I've been pretty slack about posting this year. In my defense, this has been one hell of a year.

Anyway, I'm updating now with yet another carnivorous delight. I realize how this blog has changed over time, and will document my fall from vegetarian to omnivore. I'm happy about this switch as is my GI system.

I went to the local farmers market and bought bacon to use in this dish and bought a local whole chicken raised in Winston Salem. While I am eating meat I make an effort to buy humanely raised and local (if possible) meat.

I served it with black rice and peas. If you have never tried black rice, I highly recommend it!

This dish is pretty easy to make and wonderful to eat. Enjoy!

Tuscan Chicken with White Beans and Spinach (from Cook.ing Light 2010)

1 roasting chicken (cut into 8 pieces)

1/4 tsp salt

1/4 tsp black pepper

3 slices center-cut bacon

1 cup chopped onion

2 cups or more torn spinach ( I used a 6 oz. bag)

1/2 tsp fresh chopped rosemary

2 (16 oz) cans cannellini or other white beans, rinsed and drained

1 (14.5) oz can diced tomatoes, undrained

1. Pre-heat oven to 350

2. If cutting up your own whole chicken: Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breasts halves, 2 drumsticks, 2 thighs and 2 wings. Season with a little salt and pepper. (I had the butcher cut up the chicken for me)

3. Cook bacon in a 12-inch oven proof skillet over med-high heat until crisp. Remove bacon from pan. Chop and set aside.

4. Add chicken pieces to reserved drippings in the pan. Cook 2 minutes on each side until browned. Remove chicken from pan. Set aside.

5. Add onion and sprinkle of salt to pan. Reduce heat to medium, and cook 5 minutes until onion begins to brown. Stir in bacon, spinach, rosemary, beans and tomatoes. Remove from heat.

6. Arrange chicken pieces on top. Back at 350, uncovered for 40 minutes. Discard skin before serving.

YUMMY!!!

Amazing Carolina style BBQ

Yes, this recipe involves REAL chicken, but feel free to sub veggie chicken if you have not come to the dark side like me. It has been over 20 years since I've eaten BBQ and I never had carolina style, so this was an experience. This recipe is simple and absolutely deeeeelicious!

1/2 red onion, thinly sliced
3 TBS white wine vinegar, divided
1 1/2 TBS honey, divided
2 TBS water
3 TBS Trad.er Joe.s seeded Dijon mustard
1 - 2 TBS Trad.er Joe.s BBQ sauce (my alteration to the original recipe)
salt/ pepper
1 TBS butter
1 1/2 lbs skinless, bonless chicken thighs (or veggie chicken)
Buns, toasted on grill

1. Pre-heat grill to med-high heat
2. Combine sliced onion, 1 TBS vinegar and 1 1/2 tsp honey in a small bowl. Toss well. Cover and place in fridge 30 min.
3. Combine remaining vinegar, 1 TBS honey, water, mustard and 1/4 tsp pepper in a small sauce pan over med-low heat. Bring to a simmer (do not boil). Simmer 5 minutes, stir in butter, remove from heat.
4. Sprinkle chicken with salt and pepper. Grill 4 minutes on each side until done. Remove. Cool slightly. Shred chicken into bite sized pieces. Add to sauce.
5. Place on toasted bun and top with pickled onions!

Penne with Zucchini Pesto

1. Heat oil in large skillet over med-high heat. Add zucchini to pan and saute 5 minutes or until tender and browning. Remove from pan.
2.Place 1/4 up cooked zucchini, basil, 1/4 cup cheese, pine nuts and garlic in a food processor. Process until finely chopped. Keep mixture in processor.
3. Heat more oil in a large skillet over med-high heat. Add onion to pan and saute 10 minutes or until browning. Return remaining cooked zucchini to pan. Remove from heat.
4. Bring water to a boil and cook pasta until desired tenderness. Scoop out 1/3 cup pasta water before draining. Add drained pasta to veggies.
5.With processor on, add reserved water to the basil mixture and process until smooth. Add basil mix to past. Add cream, a bit of salt and pepper. Top with remaining cheese.

Cook.ing Li.ght July 2010

Mediterranean Stuffed Chicken

This is NOT veggie chicken people. Nope, this is the real thing and super delicious.

1/2 cup diced roasted red bell pepper (I used jarred to make life easier)
1/4 cup crumbled feta cheese
1/4 cup finely chopped pitted kalamata olives
1 - 2 TBS fresh minced basil
2 boneless skinless chicken breasts
1/8 tsp salt
1/8 tsp pepper

1. Mix together the bell pepper, cheese, olives, basil and salt/ pepper
2. Butterfly the chicken breasts to create a pocket for the mixture
3. Gently spoon the pepper mixture into the pocket of chicken breast
4. Heat pan over medium-ish heat and add chicken
5. Cook 6 or so minutes on each side until chicken is fully cooked through and a beautiful golden brown. Some of the filling will spill out when flipping, but just scoop it back in or spoon it over the top before eating.

I served this with fresh green beans sauteed with olive oil, garlic and rosemary and dinner bread.

Frozen sorbet pie

Here is a super simple and extra yummy desert that is perfect for the hot days of summer.

Frozen sorbet pie

1 pint raspberry sorbet (or strawberry or whatever flavor you like)
1 Oreo cookie pie crust
1 - 2 cups whipped topping (cool whip)
dark chocolate shavings

Soften the sorbet and whipped topping enough to be able to spread into the pie crust but make sure it is not melted

1. Smooth sorbet into the bottom of chocolate pie crust.
2. Smooth whip topping on top of sorbet
3. Sprinkle dark chocolate shavings on top of whip topping
4. Freeze for about 1 hour or longer.

EAT!!!!!

Ricotta tart

Ricotta cheese is so delicious and this tart is full of it! This is a wonderful dish to make in the spring because you will be able to find locally grown green onions and chives, maybe even dill! We ate this for dinner last night, although this dish would be wonderful for brunch too. This recipe was modified from Cook.ing Light June 2010

Ricotta tart

1 refrigerated pie crust (pillsbury works great)
2 cups thinly sliced green onions
1 (15oz) container part skim ricotta cheese
1/2 cup thinly sliced chives
2 TBS minced fresh dill OR 1 tsp dried dill
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1/4 - 1/2 cup grated white cheddar

1. Preheat oven to 400
2. Unroll dough and press lightly into a 9 inch pie dish.
3. Heat a medium nonstick skillet over medium heat. Add small amount olive oil and saute green onion for 3 -5 minutes.
4. Combine cooked green onions, ricotta cheese, chives, dill, salt, pepper and eggs in a bowl. Stir gently to combine.
5. Pour mixture into pie crust.
6. Top with cheddar cheese and bake 35 minutes until crust is golden brown and center is set.