Tasty Tools August: Whisk. Creamy, garlic buttermilk dressing

Posted: August 4, 2008 | Author: | Filed under: Chicken, Dips, Herbs, Light and healthy, Quick, Salad, Sauces/dressings, Side dish, Tasty Tools, Toppings, Vegetable | 1 Comment

I wanted to find a good recipe to use for the August Tasty Tools, but that wasn’t scrambled eggs or such. So after making a great chicken salad, I thought about making dressing. It was a great idea to use a whisk and use up some of the leftover buttermilk I had from my Reese’s Cupcakes. This dressing was light and delicious and so flavorful that you don’t need to use a lot. It makes about a cup, but lasts for a few weeks in the fridge for future meals. I found this recipe in the Cooking Light 1993 cookbook. I did add some dill and a bit less thyme as they suggested as I prefer more of a dill flavor in my dressing. I also used full fat mayo and light buttermilk as opposed to the fat free as they suggested! This is a dressing I would use over the store bought brands.
Check out the other Tasty Tools Recipes and other August Events on Joelen’s Culinary Adventures!

Enjoy!

  

Ingredients:
1/2 cup plus 1 tbsp. of nonfat buttermilk-I used light
1/4 cup plus 1 tbsp. of nonfat mayonnaise-I used reg.
1 tbsp. of grated onion
1/4 to 1/2 tsp. pepper
1/4 tsp salt
1/4 tsp. garlic-I used 1 tsp. we like it garlicky!
1/4 tsp dried whole thyme-I used a bit less and added 1/4 dried dill
Dash of curry powder-I omitted, not our fave flavor

Directions:
Combine all ingredients in a small bowl. Stir well with a wire whisk. Cover and chill thouroghly. Serve with a fresh greens salad topped with chicken or shrimp. Also great with a veggie tray.

Lemon herb Chicken

Posted: July 15, 2008 | Author: | Filed under: Chicken, Grilled, Herbs, Italian, Light and healthy, Low Carb, Quick | 3 Comments

As I am still in search of a variety of grilled recipes, I came across this and many on the William-Sonoma website. The recipe was excellent and grilled up nicely. It was a great change to the standard plain or bbq chicken. It is nice to add in a new and different recipe to our rotation!

We used italian seasonings instead of just rosemary!

ENJOY

 

Ingredients:

  • 3 lb. boneless, skinless chicken breast halves
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • Grated zest and juice of 1 lemon, plus
      shredded zest for garnish (optional)
  • 2 Tbs. Italian seasonings mix
  • 2 Tbs. chopped fresh thyme
  • 2 tsp. coarse salt
  • 1 tsp. freshly ground pepper, to taste

 

Directions:

Rinse the chicken breasts and pat dry. In a large, shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, the 2 Tbs. rosemary ( we used Italian seasonings), the thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.

Prepare a medium-hot fire in a grill. Oil the grill rack and position it about 6 inches from the heat source.

Grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain into slices 1/2 inch thick, capturing any carving juices, if possible.

Arrange the chicken slices on a warmed serving platter and drizzle any carving juices over the top. Sprinkle with rosemary leaves and sprigs and shredded lemon zest. Serves 8.

Adapted from Williams-Sonoma Entertaining, by George Dolese (Oxmoor House, 2004).

Chicken Herbed Pan Sauce w/Mashed potato and spinach salad!

Posted: February 11, 2008 | Author: | Filed under: Chicken, Herbs, Low Carb, Potato, Salad | 1 Comment

I needed a quick but different chicken recipe! I found this on a blog from the WC board. Elly, http://ellysaysopa.vox.com/ , has great recipes and all are not only delicious but easy to make!

Enjoy!

 

Chicken Herbed Pan Sauce with Chive Mashed Potatoes and Spinach Salad!

Chicken:

Serves 2

1 Tbsp. olive oil
2 chicken breast halves, pounded to about 1/3″ thick-I didn’t pound them. Left them as is and cooked them that way! They did just fine!
1 small shallot, diced-I used yellow sweet onion since that is what I had on hand. Use less though as onion is stronger!
1 clove garlic, minced
2 Tbsp. chopped fresh marjoram, thyme, rosemary & sage (or whatever herbs you want!)-I used dried Italian seasoning and fresh thyme from my Aerogarden! 🙂
1/3 cup dry white wine
1/2 cup chicken broth
1/2 Tbsp. butter (optional but well…it’s butter 🙂
salt and pepper to taste

Heat a skillet over medium heat. Add the olive oil until shimmering. Season the chicken with salt and pepper, and then cook in the oil, about 4 minutes per side or until done. Remove the chicken and keep warm.

Add the shallots to the pan and saute until tender. Add the garlic and herbs and cook until the garlic is fragrant, about 30 seconds.

Pour in the white wine and cook it down by half. Add the chicken broth and do the same. Season the sauce to taste with salt and pepper, and add the butter in to melt. Serve sauce over chicken.

 Mashed potatoes:

I used leftover mashed potatoes, mixed them with butter, sour cream, fresh chives from my Aerogarden, and salt and pepper to taste. I don’t eat potatoes much, but H said they were great!

Salad:

Chop fresh spinach and mix with cucumbers and green pepper chunks. Add in dried cherries, honey roasted almonds, and pine nuts. I then drizzled Pinot Grigio vinegarette over it. Our favorite salad to eat!

I also served steamed broccoli since I don’t eat potatoes! 

Enjoy!!!

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