Chicken, Zucchini, and Ricotta

• 2 medium zucchini, shredded
• 2 teaspoons salt
• 1 Tbsp olive oil
• 15 ounces whole-milk ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon grated lemon peel
• 4 5x4-inch pieces focaccia or ciabatta bread, halved horizontally
• 2 large tomatoes, thinly sliced

• 2-4 roasted chicken breasts (about 1 pound), skinned, boned, thinly sliced crosswise

1 Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.)
2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. \

3 Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.

4 Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.


Makes 4 servings.

BLT

• 2-3 slices thick smoked bacon
• 1-2 thin slices of a fresh, large tomato
• 1-2 ounces (a couple handfuls) fresh baby arugula (can substitute watercress)
• 2 slices of bread
• Mayonnaise

Method

1 Heat a large sauté pan or cast iron pan on medium low heat. Lay the strips of bacon in a single layer on the pan. Slowly cook the bacon, rendering out the fat, until lightly browned on one side. Using a fork or tongs, turn the strips of bacon over to cook the other side. When the bacon strips are sufficiently cooked remove from pan and place on a plate lined with a paper towel to absorb the excess fat. Pour out excess fat from the pan (leaving about half a teaspoon in the pan) into a jar or a container to either dispose of or to store. (Never pour bacon grease down the sink, it will clog your pipes.)
2 In the same pan, add handfuls of fresh baby arugula or watercress. Toss in the remaining remaining fat. As soon as the greens start to wilt, remove from heat and remove from the pan to stop the cooking.
3 Toast bread slices in a toaster. Spread mayonnaise (or your favorite spread, butter will do too) over the slices. Layer the sandwich with bacon, sliced tomato, and lightly wilted arugula. Cut on the diagonal.
Eat immediately.
Makes one BLT sandwich.

Beer Can Chicken

This can also be done in your oven

• 1 4-pound whole chicken
• 2 Tbsp olive oil or other vegetable oil
• 1 opened, half-full can of beer, room temperature
• 1 Tbsp kosher salt
• 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
• 1 Tbsp black pepper

1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Serves 4.

Eggnog

• 4 egg yolks
• 1/2 cup sugar
• 2 cups milk
• 2 whole cloves
• Pinch of cinnamon
• 1 cup cream
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
• *4 egg whites (optional)

1 In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this). Slowly beat in the sugar, whisking until fluffy.
2 Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.
3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.
4 Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.
5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.
Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.
Makes 1 quart. Serves 4-6.

Mountain Dew Apple Duplings

2 (8 count) cans crescent rolls

3 -4 tart apples

1 1/2 cups sugar

1/2 cup butter

1 teaspoon cinnamon

1 (12 ounce) can Mountain Dew soda

Spray a 13x9 baking dish or pan.

2 Peel and slice apples into 16 pieces.

3 Roll each apple slice in 1 section of crescent roll.

4 Place rolled slices in pan in two rows, put extras along side.

5 Melt butter, add sugar and cinnamon and pour over apples.

6 Pour can of Mountain Dew over all.

7 Bake at 350 degrees for 45 minutes.

8 Serve warm with vanilla ice cream

Serving Size: 1 (108 g)

Servings Per Recipe: 16

Amount Per Serving

% Daily Value

Calories 253.4

 

Calories from Fat 72

28%

Total Fat 8.0 g

12%

Saturated Fat 4.2 g

21%

Monounsaturated Fat 2.5 g

12%

Polyunsaturated Fat 0.6 g

3%

Trans Fat 0.0 g

0%

Cholesterol 32.7 mg

10%

Sodium 234.0 mg

9%

Potassium 67.0 mg

1%

Magnesium 10.4 mg

0%

Total Carbohydrate 42.8 g

14%

Dietary Fiber 1.9 g

7%

Sugars 25.1 g

100%

Protein 3.4 g

6%

Prep Time: 10 mins

Total Time: 55 mins

BIB

• 
  

$2,000 Pizza

Let’s talk about the dangers of buying a pizza. Katie Boucher shows us you can get more than heartburn from a pie — you can also go broke.
The AP reports that the Connecticut woman was mistakenly charged $2,600 for her $30 pizza, an oopsie that a clerk quickly voided but that still cost Boucher $230 in overdraft and late fees.
Boucher said her bank told her it would take up to 10 days before the debit card overcharge, which occurred last week at Amano’s Pizza in Bristol, would be refunded. Owner Von Manolitsis signed some forms that helped reduce that time to 4 days.

Still there were those fees. Boucher says Manolitsis offered to pay her back — in pizza. Better be some darn good pizza.
Posted by lkurtzman 11/26/10, 10:39 am

BIB
Stupid News

Turkey Torltia Wrap

7-inch (17.5 cm) fat-free flour tortilla

1	teaspoon (5 ml) prepared or Dijon mustard

1	ounce sliced deli turkey breast

1	ounce (30 g) shredded reduced-fat Jack cheese

1. Place the tortilla on a paper towel and microwave on HIGH (100%) power to 30 seconds. Transfer tortilla to a work surface.
2. Spread the top of the tortilla with mustard and arrange half of the turkey to within 1/2-inch (1.25 cm) of the edge.
3. Evenly sprinkle the cheese over the turkey and top with remaining turkey.
4. Roll up like a burrito and loosely wrap in microwave-safe plastic wrap or waxed paper.
5. Microwave on HIGH power (100%) power for 45 to 60 seconds, until tortilla is warm and cheese is melted. Carefully unwrap and cut in half or leave whole. Serve warm.

perserving: 222 calories (24% calories from fat) 17 g protien, 6 g total fat (3.6 g saturated fat), 25 g carbohydrate, 1 g dietary fiber, 31 mg cholesterol, 895 mg sodium
diabetic exchange: 2 lean meat, 1 1/2 carbohydrate, (1 1/2 bread/starch)

BIB
recipie

Witches Brew

dry ice

2	.32-ounce (9 g) sugar-free grape or black cherry drink mix

cold water

1	46-ounce (1.4 l) can unsweetened pineapple juice, chilled

1	quart (1 liter) sugar-free lime-flavored carbonated beverage or sugar-free ginger ale, chilled

1. Place a punch bowl into a larger bowl so that you have a gap of at least 3 inches between the two bowls. Fill the gap with small pieces of dry ice.
2. Reconstitute drink mix with cold water according to package directions, stirring until dissolved. Pour into a punch bowl and stir in cold pineapple juice.
3. Slowly add carbonated beverage and serve.

Per 1cup serving: 51 calories (0 % calories from fat), trace protien, 0 total fat (0 saturated fat), 11 g carbohydrate, 0 dietary fiber, 0 cholesterol, 3 mg sodium
Diabetic Exhange: 1 carbodydrate (fruit)

BIB
recipies

Lunch in a Jacket

1	5-ounce baking potato, scrubbed and pricked several times with a fork

1/4	cup (35 g) frozen mixed vegetables

1/2	tablespoon (7.5 ml) water

2	tablespoons (15 g) shredded reduced-fat cheddar cheese

1/2	teaspoon (2.5 ml) dry-roasted sunflower seeds

1. Place the potato on a paper towel in the center of the microwave oven. Microwave on HIGH (100%) power for 4 1/2 to 4 1/2 minutes, until potato is tender when pierced with a fork. Remove from oven and let stand for 4 to 5 minutes.
2. Meanwhile, place the vegetables and water in a small microwave-safe dish. Cover and microwave on HIGH (100%) power for 2 to 3 minutes, until just tender.
3. Carefully open the potato by cutting a slit in the top and gently pushing the potato from both ends (protect fingers with hot pads or paper towels) to loosen and the potato pulp. Fluff the potato with a fork.
4. Spoon the hot vegetables into the potato. Top with cheese and sunflower seeds. Serve warm.

Per Serving: 183 calories (17% calories from fat), 9 g protien, 4 g total fat (1.9 g saturated fat), 31 g carbohydrate, 4 g dietary fiber, 10 mg cholesterol, 136 sodium
Diabetic Exchanges: 1 1\2 carbohydrate (1 1/2 bread/starch) 1 veggie

BIB
recipie

Pizza Delux

1	11 1/2-inch (28.75 cm) thin-crust Italian bread shell

1	cup (189 g) Contadina Original Pizza Sauce

2/3	cup (80 g) shredded part-skim milk (1/3 less fat) mozzarella cheese

6	ounces (180 g) turkey sausage, crumbled, pre-browned in a skillet, drained thoroughly on paper towels, then placed in a bowl (do this ahead)

1	small white onion, thinly sliced

1/2	cup (48 g) thinly sliced fresh mushrooms

1/2	teaspoon (2.5 ml) crushed dried oregano

1/2	teaspoon (2.5 ml) crushed dried basil

crushed red pepper flakes (optional)

1. Preheat oven to 450°F (230°C). Place the shell on an ungreased 12-inch (30 cm) nonstick pizza pan.
2. To assemble the pizza, spread the pizza sauce over the shell, leaving a 1-inch border around the rim. Sprinkle with half of the cheese.
3. Arrange the cooked sausage on top of the cheese, covering evenly. Top with onion and mushrooms slices. Sprinkle evenly with oregano, basil, and red pepper flakes (if using). Top with remaining cheese.
4. Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned. Cut into 6 wedges.

Per Serving: 243 calories (35% calories from fat), 16 g protien, 10 g total fat (3.7 g saturated fat), 25 g carbohydrate, 1 g dietary fiber, 32 mg cholesterol, 683 mg sodium
Exchanges: 1 medium fat meat, 1 1/2 carbohydrates (1 1/2 bread/starch) 1 vegetable, 1 fat

Easy Pizza

1/2	of an English muffin

2	tablespoons (30 ml) low-sodium tomato sauce

1/8	teaspoon (0.65 ml) crushed dried basil

1/8	teaspoon (0.65 ml) crushed dried oregano

2	tablespoons (14 g) shredded part-skim mozzarella cheese

1. Preheat broiler. Place English muffin on a small baking sheet.
2. Spread tomato sauce over top of muffin. Sprinkle with basil and oregano. Top with cheese.
3. Broil until cheese is brown and sauce is bubbly. Eat at once.

Per Serving: 115 calories (23% calories from fat), 7 g protein, 3 g total fat (1.6 g saturated fat), 15 g carbohydrate, 1 g dietary fiber, 8 mg cholesterol, 212 mg sodium
Exchanges: 1/2 medium-fat meat, 1 carbohydrate (1 bread/starch)

Chicken Tacos

6	skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved

4	cups (1 l) fat-free low-sodium canned chicken broth

2	large garlic cloves, crushed

1	jalapeño chile pepper, left whole

1/2	teaspoon (2.5 ml) crushed dried oregano leaves

1/4	cup (59 ml) purchased medium or hot taco sauce

1/4	cup (59 ml) fresh lime juice

24	taco shells

Condiments:

1	large head iceberg lettuce, finely shredded, about 6 cups (450 g)

4	small firm-ripe tomatoes, halved and thinly sliced

2	cups (472 ml) fat-free sour cream

1	bunch fresh cilantro, well washed and stems trimmed, leaves picked off the stems

1. Rinse chicken breasts; pat dry with paper towels. Trim away and discard any fat.
2. In a large heavy, deep skillet, bring chicken broth, garlic clove, chile pepper, and oregano leaves to a boil. Add chicken breasts; reduce heat to simmer; and poach, uncovered, until chicken is opaque throughout (cut to test), about 8 to 10 minutes. Remove from stove and cool for 15 minutes in poaching liquid.
3. Shred the breast meat. Combine taco sauce and lime juice. Pour over shredded chicken and toss. Transfer chicken to a large platter. Keep warm.
4. Meanwhile, heat taco shells according to package directions. Place heated shells in a basket lined with a thick kitchen towel, covering the shells. Place condiments in individual bowls.
5. To serve arrange taco shells, shredded chicken, and condiments on a buffet table. Let guests assemble their own tacos

Per taco Serving: 155 Calories (23% calories from fat), 16g protien, 4 g total fat (0.7 g saturated fat), 14 g carbohydrate, 2 g dietary fiber, 23 mg cholesterol, 123 md sodium
Exchanges: 2 lean meat, 1 carbohydrate (1 bread/startch)

Bread Sticks

2 (8 ounce) packages refrigerated dinner roll dough

1/4 cup margarine, melted

1 tablespoon garlic salt

1/4 cup grated Parmesan cheese

2 tablespoons sesame seeds

1. Lightly grease one large baking sheet.
2. Divide each roll in half. Roll dough between hands to make a 4 inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese and sesame seeds. Cover and allow to rise until doubled in size.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.

Calories: 95 | Total Fat: 6.2g | Cholesterol: 0mg

BIB
Recipies

Pumpkin Pie 1

1 recipe pastry for a 9 inch single crust pie

1 (15 ounce) can pumpkin puree

1 cup packed brown sugar

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 tablespoons molasses

3 eggs, beaten

1 cup evaporated milk

1. Mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses. Blend in eggs and evaporated milk. Pour filling into pie shell.
2. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until set.

BIB
Recipies

Roast Turkey



2. 1 fresh turkey (12-15 pounds)
3. Kosher salt
4. Freshly ground black pepper
5. 4 tablespoons butter (1/2 stick), melted

Preheat the oven to 350 degrees.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity loosely with the Herb & Apple Stuffing (recipe follows). Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for 2 1/2 to 3 hours, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Slice the turkey and serve with the stuffing.
Serves 8.

Herb & Apple Stuffing

For one large turkey

• 16 cups (1-inch diced) bread cubes (2 baguettes)
• 4 tablespoons (1/2 stick) unsalted butter
• 2 cups medium-diced yellow onion (2 large onions)
• 2 cups medium-diced celery (3 large stalks)
• 2 Granny Smith apples, unpeeled, cored, and large-diced
• 2 tablespoons chopped parsley
• 1 1/2 teaspoon minced fresh rosemary leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup chicken stock, preferably homemade
• 1/2 cup sliced blanched almonds, toasted (optional)

Preheat the oven to 300 degrees F.
Put the bread cubes on a half sheet tray and bake them in the oven for 7 to 10 minutes, until toasted.
Meanwhile, in a large sauté pan, heat the butter, and add the onions, celery, apples, parsley, rosemary, salt, and pepper and saute for 10 minutes, until the vegetables are softened.
In a large bowl, combine the toasted bread cubes and cooked vegetables and add the chicken stock and almonds, if desired. Taste for seasoning. Place the stuffing loosely in the cavity of the turkey. Any extra stuffing, place in a baking dish and bake for 30 minutes at 350 degrees, or along with the turkey for the last half hour of roasting.
Be sure not to stuff the turkey in advance—stuff it and place it in the oven soon afterwards.

Pumpkin Banana Mousse Tart

For the crust:

• 2 cups graham cracker crumbs (14 crackers)
• 1/3 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) unsalted butter, melted

For the filling:

• 1/2 cup half-and-half
• 1 15-ounce can pumpkin puree
• 1 cup light brown sugar, lightly packed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 extra-large egg yolks
• 1 package (2 teaspoons) unflavored gelatin
• 1 ripe banana, finely mashed
• 1/2 teaspoon grated orange zest
• 1/2 cup cold heavy cream
• 2 tablespoons sugar

For the decoration:

• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/4 teaspoon pure vanilla extract
• Orange zest (optional)

Preheat the oven to 350 degrees.
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.
Serves 10.


BIB
take me to google