Date Night--Wednesday, March 11, 2015

First off...Spring has Sprung!!!  I opened windows (okay window) today.  I'm ignoring the little patch of snow that is still on my deck.

Now to Date Night.  Actually happening on Wednesday!  Happened with a plan.  Mostly.  Some things got ad libbed and altered as the day progressed. 

So I'll start at the beginning. Of the evening that is.  I made dessert first.  :-)

Cocktails and Appetizers

Josh and I had discussed Martinis and I liked that idea.  A lot actually.  And then I went outside.  And the sun was shining and it was, dare I say it, actually a little warm.  I found myself wanting something with St. Germain...an elderflower liqueur.

Well that is what the webber-net is for, isn't it?  Quick search yielded an Elderflower Gin Fizz.  Exactly what I was looking forward.  Done and done!

To pair with it?  I bought this very fancy goat cheese-crandberry-port terrine looking thing at the market today.  I also bought a new varietal of apple out of France (how fancy).  It's called Tentation.  I already had some yummy dried figs and crackers with cranberries and hazelnuts in them.  Some combination of all of that will pair nicely with our drinks.  At least I hope so.

Main Course

Crock Pot Lemon Chicken (or Slow Cooker Italian Lemon Chicken---I found it both ways)

INGREDIENTS

1. 1/4 cup all-purpose flour
2. 3-4 Large boneless, skinless Chicken breasts, cut into 3rds
3. 1/4 cup butter
4. 1 packet Good Seasons Italian dressing/seasoning mix
5. 1/2 cup fresh lemon juice
6. 1/2 cup chicken broth
7. salt and pepper

 

INSTRUCTIONS

1. Rinse the chicken pieces with water, and then lightly coat them in the flour. Set aside.
2. Plug in crock pot and turn setting to Low heat.
3. Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add half of the flour-coated chicken pieces. (You don’t want to over-crowd the pan, so you’ll cook the chicken in two batches) Season with salt and pepper. Cook chicken for 3-4 minutes or until golden brown,on each side.
4. (You’re not cooking the chicken all the way, just getting a golden-brown crust)
5. Remove chicken from skillet and place in crock pot.
6. Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3-4 minutes or until golden brown. Remove chicken from skillet and place in crock pot.
7. Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours.
8. Either serve chicken pieces whole or shredded, with the lemon sauce/broth. Enjoy!

Instead of 1/4 c butter I used 2 T of light butter and 1.5 T of EVOO.

Side Dish(es)

We had rice the last two nights.  And pasta on Sunday.  It had to be potatoes tonight, right?

Garlic Roasted Potatoes with Cilantro and Lemon

Ingredients:
2 tablespoons chopped garlic
1 tablespoon extra virgin olive oil
1 1/2 pounds small red skin potatoes, quartered
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped Cilantro
1/2 teaspoon grated lemon rindDirections:

1. Preheat oven to 475 degrees and prepare baking sheet by lining it with aluminum foil coated in cooking spray.
2. Combine garlic and olive oil in a small saucepan over medium heat. Cook for 2 minutes or until golden brown, stirring frequently. Remove garlic with a slotted spoon and set aside in a bowl.
3. Place quartered potatoes in a large bowl and drizzle garlic oil over them. Toss to coat the potatoes.
4. Arrange potatoes on prepared baking sheet and sprinkle with salt and pepper.
5. Bake for 30 minutes or until golden brown; toss halfway through cook time. Remove from oven and place into serving dish.
6. Combine reserved garlic, Cilantro, and lemon rind. Sprinkle mixture evenly over potatoes. Season with salt and pepper (to taste).

I wasn't really in a cilantro place so I'm using thyme.  I wanted broccoli to represent at the green veggie, but the garlic oil and the gremalata for the potatoes sounded so yummy, that I've tossed in couple small heads of broccoli.  They will roast in the high heat together and be very comfortable.

Dessert

Lemon Bars. Now I've made lemon bars before.  I've even made WW lemon bars before.  And these are that, but so SO SOOO much better than my previous recipe.

INGREDIENTS

• 1 cup all-purpose flour, divided use
• ¼ cup cornmeal
• ⅛ teaspoon baking powder
• ⅛ teaspoon salt
• 2 large eggs
• 1 large egg white
• 1 teaspoon water
• 2 tablespoons unsalted butter, softened
• 1 cup granulated sugar, divided use
• 1 tablespoon lemon zest
• ½ cup lemon juice (about 4 lemons)
• INSTRUCTIONS
  1. Position an oven rack in the center of the oven. Heat the oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim by 2 inches. Spray the foil with nonstick spray.
  2. To make the crust:
  3. In a small bowl, whisk together ⅔ cup of the flour, cornmeal, baking powder and salt until well blended; then set it aside. In another small bowl, beat together the eggs and egg white. Take 1 tablespoon of the egg mixture and place it in a cup, then stir in the water. Set aside both egg mixtures.
  4. With an electric mixer on low speed, beat the butter in a medium bowl until creamy. Add ¼ cup of the granulated sugar and beat until blended. Beat in the egg-water mixture. Add the flour mixture and beat until blended. (The dough will be crumbly.)
  5. Press the dough mixture evenly onto the bottom and ¼-inch up the sides of the foil-lined pan. Bake until golden brown, 20 to 25 minutes.
  6. Make the filling while the crust bakes: in a medium bowl, whisk together the remaining ⅓ cup flour and ¾ cup granulated sugar. Whisk in the remaining egg mixture until blended. Add the lemon zest and lemon juice and whisk until well blended.
  7. Remove the crust from the oven and place on a rack. Reduce the oven temperature to 300 degrees. Pour the lemon mixture over the hot crust. Bake until the filling is set, 20 to 25 minutes.
  8. Remove from the oven and place on a wire rack to cool. Refrigerate until cold, at least 1 hour and up to 8 hours.
  9. When ready to serve, sprinkle the chilled bars with confectioners' sugar. Use the foil to lift the slab of bars from the pan. Cut into 16 even squares.
• 
  

I know from previous experience, that one is just not enough.  And there is a strawberry too.  I think Amaretto would pair nicely with this.

So this is what's cooking in my kitchen.  How 'bout yours?

happy cooking

Date Night--Wednesday, March 5, 2014

I've been running around like the proverbial chicken---you know, the one with her head cut off---for the last several days.  Today, I'm trying to take it a little easier.  And I'm really looking forward to our DN meal.

I've made all of these elements beofe and posted about them too.  I can't be entirely original all the time and tonight I want familiar and comforting foods.

Here's tonight's lineup:

Appetizers

Bruschetta.  I bought these beautiful multi-colored grape and cherry tomatoes that are begging to be used as a topping for crostini.

Bruschetta with Tomato and Basil

Ingredients:

• 6 or 7 ripe plum tomatoes, diced
• 2 cloves garlic, minced
• 1/4 small red onion, chopped
• 1 tbsp extra virgin olive oil
• olive oil spray
• 2 tbsp balsamic vinegar
• 6-8 fresh basil leaves, chopped
• kosher salt
• freshly ground black pepper to taste
• 16 oz baguette or French bread
• 1-2 garlic cloves, peeled

Directions:

Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside.

Slice bread into 1/2 inch thick slices. Place on a tray and spray lightly with olive oil.Toast bread under broiler, until golden, watching closely not to let it burn. When bread is toasted, rub each piece with whole garlic clove.

Place bread on a platter and top with tomato mixture. Serve immediately or the bread will become soggy. Makes approximately 26 small slices.

Obviously, I will be making some changes.  I only have these little tomatoes.  Being that I'm only cooking for 2 the vinegar and oil will be reduced as well.

Cocktails

Manhattans.  Like I said, I've been running all week, and this is my "comfort" cocktail.

Dinner

Salisbury Steak

Ingredients

• 1lb extra lean ground beef (96% lean)
• 8 oz mushrooms, sliced
• 1 small onion, minced
• 1/3 cup whole wheat breadcrumbs
• 1 packet dry onion soup mix
• 2 cups fat free beef broth
• 1/4 cup liquid egg substitute
• 2 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp whole wheat flour
• 1/2 tsp mustard powder
• 1/2 tsp black pepper

Instructions

1. In a medium sized bowl, combine ground beef, ½ of the onions, breadcrumbs, egg substitute, 1 tbsp Worcestershire sauce, onion soup mix and pepper.
2. Shape into 8 oval patties. Spray a large nonstick skillet with an olive oil mister or non-fat cooking spray and set over medium high heat. Brown both sides of patties, about 3-4 minutes each side.
3. Remove patties from pan, and then return pan to heat. Add in remaining onions and mushrooms, and 1 tbsp of the beef broth, and cook for about 2-3 minutes. Return the Salisbury steak patties to the pan.
4. In a small bowl, whisk together remaining beef broth, remaining Worcestershire sauce, ketchup, flour, and mustard powder.
5. Pour into skillet over the meat, turn heat down to medium-low, cover and cook for about 20 minutes.

I know, we've been down this road before.  But it's soooo good.  And I made meatloaf last night and made enough mashed for tonight too.  So now you know one of the side dishes.  We will also be having steamed broccoli.  No recipes needed for either  of these.

Dessert

Lemon Bars

Ingredients:
- 1 1/3 cups all-purpose flour
- 5 tbsp packed light brown sugar
- 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar, divided
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest

Directions:
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.

Now I know I've posted this recipe before.  And I make it a lot.  They are just that good. 'Nuf said.

happy cooking

Date Night--Wednesday August 21, 2013

It seems I'm going Asian with dinner tonight.  Well, except for dessert.  I guess there's got to be an exception to everything, right?

Cocktails
I'll make Josh a gimlet.  I'll be drinking cranberry juice, sparkling water and a squeeze of lime.

Appetizer
Lean Cuisine calls them "spring rolls."  I call them cigars.  Josh calls them yummy. You can call them whatever you'd like.

Dinner

Sweet and Sour Stir Fry Chicken Recipe – 4 Point Total

Sweet and Sour Chicken Recipe

Ingredients:
– 8 ounces boneless skinless chicken breasts
- 1 1/2 oz thinly sliced carrots
- 3 stalks green onions, chopped
- 2 bell peppers, chopped
- 1 teaspoon minced garlic
- 1 tsp red pepper flakes
- 3 oz sugar snap peas, cut in half width-wise
- 1 tsp cornstarch
- 1/2 cup canned pineapple in it’s own juice
- 2 tablespoons reduced sodium soy sauce
- 1 1/2 teaspoons cider vinegar
- 1/2 tsp black pepper
- 1/2 teaspoon ground ginger
- 2 packets Splenda sugar substitute
Directions:
Cut chicken into bite sized pieces. Spray a non-stick skillet with non-fat cooking spray and saute the garlic for about 2 minutes. Add the chicken and brown over medium heat. Add the carrots, bell peppers, and peas, and stir fry for about 5-7 minutes (until the carrots soften a little bit). In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, pepper, Splenda and ginger. Stir well and bring to a boil. Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens). Serve over some 0 point cabbage for added crunch and aesthetic appeal.
Entire recipe makes 2 servings
Each serving = 4 Point Total

Read more: http://www.laaloosh.com/2010/01/22/sweet-and-sour-stir-fry-chicken-recipe/#ixzz2cccBl2vo

I fear this may be more work than it's worth, but I've got to give it a try.

This is mostly a one pot meal, though I think I'll also make some rice. I have some brown basmati rice that I think I'll cook in chicken stock and add garlic, ginger, and green onion to the mix.

Dessert

Lemon Bars.  Pucker up!  The way I make these, they are deliciously tart.

Lemon Bars – 3 Point Value

Weight Watchers Lemon Bars Recipe

Ingredients:
- 1 1/3 cups all-purpose flour
- 5 tbsp packed light brown sugar
- 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar, divided
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest
Directions:
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
NOTES: The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.
Serving size is 1 Lemon Bar
Each serving = 3 Weight Watchers Points

Read more: http://www.laaloosh.com/2009/01/20/weight-watchers-lemon-bars-recipe/#ixzz2ccd2Cx1g

The only change I make is that I use .25 to .5 cups of lemon zest.  2 tsps is nothing!  This is the third or fourth time I've made them and they are really, really good.  Very decadent tasting.  I thought about making a blueberry sauce to serve with them, but really, why?  I've got fresh berries to go alongside.

So this is what I'm making for dinner.  How 'bout you?

Happy Cooking!

Date Nigth--June 7, 2013

It certainly does seem like this week's Date Night has been a loooong time coming.  But here it is, and slowly but surely I'm getting it ready.

Cocktail Hour--
I will be having a whiskey and soda (4 pts).  I will be making something gin-ny for Josh.  Probably a Gibson. 

We will be enjoying "Everything Pretzel Crisps" from the snack factory (I think) with a smear of Rondele light cheese spread. (3-5 pts, dependent on how many I eat)

Main Course--
The best flank steak ever.  A full serving is 6 pts--I'll probably only eat a half portion. (3 pts)

Smashed potatoes (3 pts)

Broccoli prepared in an aluminum foil package on the grill while the steak is cooking. (0 pts)

Dessert--
Ahh dessert.  I made Lemon Bars.  With about 3 T of zest.  Ooh the lemony.  I have some blueberries with which I think I may top them.

Lemon Bars Recipe – 3 Point Value

Ingredients:
- 1 1/3 cups all-purpose flour
- 5 tbsp packed light brown sugar
- 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar, divided
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest

Directions:
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
NOTES: The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.

Now if you've been calculating my points, you know I'm at 16 or so.  I have 20 pts left for the day.  So those 4 points will be imbibed.  Maybe in a coffee drink, maybe in an after dinner drink, maybe in a glass of wine.