Monday, May 26, 2008

Spinach and Brie Chicken with Tomato Orzo

Susan's Note: Very healthy, very yummy "weeknight" dinner. I used Alouette "creme de brie" because I wasn't sure if I'd like the brie flavor - but there was no flavor at all really from the cheese I used. Regular brie might be stronger. I made this with steamed asparagus and salad. For a little more moisture, dab a little butter over the chicken.

Spinach and Brie Chicken with Tomato Orzo
Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

Prep: 20 minutes
Total: 25 minutes
Serves 4 - 6

* Coarse salt and ground pepper
* 8 thin chicken cutlets (1 1/2 pounds total)
* 2 tablespoons Dijon mustard
* 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
* 4 ounces Brie cheese, cut into 8 slices
* 1 cup orzo
* 2 plum tomatoes, cored and chopped
* 1/4 cup chopped fresh parsley
* 1 tablespoon butter
* 1 tablespoon fresh lemon juice


1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Fruity Curry Chicken Salad

SUSAN's NOTE: I made this for a bridal shower at work, and it got rave reviews. I used red grapes, doubled the recipe, and made it the night before, so the flavors had time to mingle. I boiled the chicken breasts with salt for about 15 min.

8 servings


* 4 skinless, boneless chicken breast halves - cooked and diced
* 1 stalk celery, diced
* 4 green onions, chopped
* 1 Golden Delicious apple - peeled, cored and diced
* 1/3 cup golden raisins
* 1/3 cup seedless green grapes, halved
* 1/2 cup chopped toasted pecans
* 1/8 teaspoon ground black pepper
* 1/2 teaspoon curry powder
* 3/4 cup light mayonnaise


1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Monday, May 5, 2008

Avocado / Hearts of Palm Salad (Courtesy S. Blann)

***Susan's Note: I halved this recipe and it was a delicious side dish with the halibut recipe below. We had this first at our friend Sara's house for passover.

Hearts of Palm Salad

5-6 Ripe Haas Avocados, peeled, pitted and diced
1 can Hearts of Palm, drained and sliced (I found this in the kosher area)
1/2 cup red onion, chopped
2 cups grape or cherry tomatoes, halved
1 heaping spoon of mayo

Gently stir all ingredients together until mayo is even throughout. Then add 1 tbls lemon juice (or 1/2 lemon squeezed), salt and pepper to taste. Stir gently. Serve immediately. (This can be chilled for a couple of hours, you just have to cover in tin foil to prevent the avocados from browning)

Stuffed Zucchini and Red Bell Peppers (Giada DeLauentiis),1977,FOOD_9936_30881,00.html

Susan's note: YUM! We had these tonight and they were much better than the other (albeit slightly healthier) stuffed pepper recipe I tried (also from the Food Network). DEELICIOUS. Easy to freeze, too, after you're done.

Stuffed Zucchini and Red Bell Peppers
Recipe courtesy Giada De Laurentiis
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce

Preheat the oven to 400 degrees F.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 6 servings
User Rating: 5 Stars