My Boyfriend Dated A Chef

This is some serious yummage. I am always so cautious when it comes to pasta sauces. I demand full flavor with every bite and sometimes you’re just left with disappointment. Not so much the case with this recipe. It was even tasty the next day!

Makes 4 servings. Recipe adapted from Olive Garden.

INGREDIENTS:
Sauce
¼ cup bacon, diced
3 tbsp butter (I use “I Can’t Believe It’s Not Butter - Light” - not that it matters for this recipe but it makes me feel somewhat better, I guess)
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
¾ cup light cream
¾ cup skim milk
½ oz cornstarch
¼ cup Parmesan cheese, grated
1/4 tsp salt
1 tbsp rosemary
4¼ oz canned artichokes, sliced and drained
¼ tsp pepper
¼ cup mushrooms, sliced
¾ lbs pasta of choice, cooked according to package directions

Chicken
1 lb skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces
¾ cup flour
½ tsp salt
1/4 tsp pepper
3 tbsp olive oil
¼ cup white wine

DIRECTIONS:
Sauce
Sauté bacon in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).

Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan cheese. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.

Remove from heat and let stand uncovered.

Chicken
Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.

Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.

Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.

Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.

I have been dying to test out this recipe for so long and going to Maine this weekend with mom was the perfect opportunity. I packed all the necessary ingredients, including a bottle of wine, the Tilda and off we went. The results were nothing short of superb. The light taste of the salad with the fresh ginger dressing combined with the coconut shrimp makes mouths happy. I will definitely be making this again.

Makes 4-6 servings. Recipe from Love and Olive Oil.

INGREDIENTS:
Coconut Shrimp
24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying

Spinach Salad
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1  avocado, halved, pitted, peeled, cut into 1/2-inch wedges

DIRECTIONS:
Prepare Shrimp
Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage.

In a large pan, heat about 1/2″ of oil to 350 degrees F and gently add the shrimp. Fry for about 3 minutes on each side or until golden brown. Remove them to a plate covered in paper towels to drain.

Prepare Spinach Salad
Whisk first 5 salad ingredients in large bowl. Season to taste with salt and pepper.

Add spinach to dressing; toss to coat.

Add avocado and orange; toss gently.

Enjoy!

I am totally on a salad kick lately and this might be my favorite so far. I love mexican food so if it can be in salad low-fat form, sign me up!

Serves 4. Recipe adapted from Our Best Bites.

INGREDIENTS:
Taco Chicken
1 lb. chicken breasts
2 juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Salad
4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken
1 c. cherry or grape tomatoes
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained

Dressing
1/3 c. chopped fresh cilantro
2/3 c. low-fat sour cream
1 1/2 tsp. chili garlic sauce
1 tsp. chili powder
4 tsp. lime juice
¼ tsp. salt

Optional
Nacho chips - broken

Every once in a while I get a craving for disgusting, oily, greasy fried food. Chicken fingers, french fries or mozzarella sticks are always way up on the top of that list. So, when I came across this recipe for baked chicken fingers with absolutely no grease involved, I had to give it a try. And since I like my fingers with honey mustard sauce, I had to search out a good recipe for that as well. The result killed the fried food craving. I loved them and will definitely be making them again next time the fried food demons surface!

Serves 3-4. Chicken finger recipe from Love and Olive Oil. Honey mustard sauce recipe from epicurious.

INGREDIENTS:
Chicken Fingers
1 1/2 lbs boneless skinless chicken breasts or breast tenders
1 1/2 cups panko breadcrumbs
2 teaspoons dried basil
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/2 cup flour
Cooking spray

Honey Mustard Sauce
1 cup mayonnaise
1/3 cup Dijon mustard
2 tablespoons mild honey
1/4 teaspoon salt

DIRECTIONS:
Preheat oven to 350°F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.

In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with basil, garlic, paprika, cayenne, salt, and pepper.

If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2″. Remove plastic and slice into strips.

Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.

Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.

To prepare honey mustard sauce, stir together all ingredients in a bowl until combined well.

Yum! Another fresh chicken salad. I crave salads as the weather gets warmer and this is another winner!

Serves 4. Recipe from Top Secret Recipes.

INGREDIENTS:
Chicken Marinade
1 cup teriyaki marinade
4 chicken breast fillets

Dressing
2 cups water
1/2 cup sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

Salad
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crisp chow mein noodles (I used crisp chinese noodles)

DIRECTIONS:
Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.

Prepare dressing by combining all ingredients in a small saucepan over medium heat.

Bring mixture to a boil while stirring often with a whisk.

Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.

When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.

Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.

Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.

When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.

Top salad with chicken and add rest of carrots to the center of each salad.