Root Beer Can Chicken

This recipe is from the June 2010 issue of Cooking Light...

1 1/2 teaspoons Hungarian sweet paprika
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
3/4 teaspoon kosher salt, divided
2 (12-ounce) cans root beer, divided
2 tablespoons chilled unsalted butter, cut into pieces
2 teaspoons cider vinegar
1 (3 1/2-pound) whole chicken, skinned


1. Prepare grill for indirect grilling, heating one side to medium.

2. Combine first 7 ingredients and 1/2 teaspoon salt in a small bowl.

3. Open both root beer cans; pour 18 ounces into a small saucepan. Set remaining root beer aside (in the can). Bring 18 ounces root beer to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Remove from heat. Add remaining 1/4 teaspoon salt, butter, and vinegar, stirring until smooth.

4. Rub paprika mixture evenly over chicken. Holding chicken upright with the cavity facing down, insert reserved opened root beer can into cavity. Place chicken on unheated side of grill. Spread legs out to form a tripod to support the chicken. Cover and grill for 1 hour and 30 minutes or until a meat thermometer inserted into meaty portion of thigh registers 160°, basting chicken every 20 minutes with sauce.

5. Lift chicken slightly using tongs; place spatula under can. Carefully remove chicken and can from grill; place on a cutting board. Let stand 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard can. Carve chicken.


Nutritional Information
Calories: 371
Fat: 15.1g (sat 6.2g,mono 5g,poly 2.4g)
Protein: 35.6g
Carbohydrate: 21.4g
Fiber: 0.2g
Sodium: 502mg
Calcium: 32mg

Spinach Tart

I made this recipe last night and it was a hit. I like using the 5x8 tart pan as the phyllo dough fits nicely into it. It counts as 5 WW points per serving. Of course, I had two servings last night. Should have made a salad to go with it.

Serves 6
(makes one 10-inch round tart or one 5x8 rectangular tart)
(adapted/modified from recipe posted by Tartelette)

4 eggs, beaten

2/3 cup whole milk (or half-and-half)

1/2 tsp salt

1/2 tsp pepper

pinch of nutmeg

1-2 tbsp olive oil

3-4 thin slices from a red onion
6-8 stems of asparagus, cut into 1-inch pieces
8 ounces fresh mushrooms, sliced
3-4 cups of fresh spinach (loosely packed)
6-8 sheets of Phyllo dough
Olive Oil Cooking Spray
4 ounces prosciutto (or thinly sliced ham or crisp, crumbled bacon), optional
6 ounces crumbled feta cheese (reduced fat)

Preheat oven to 375.

In a large measureing cup combine the eggs, milk, salt, pepper and nutmeg, mixing thoroughly. Set aside.

Heat the olive oil in a large skillet. Add the onion, mushrooms and asparagus and let them sweat on medium-low heat until the mushrooms are golden brown and the asparagus is tender. Add the spinach to the skillet and cover with a lid, turning heat off. Let sit until spinach is wilted. Place the spinach, onion, mushroom and asparagus mixture in a large strainer and allow it to drain well, pressing lightly as needed to remove excess moisture.


Carefully prepare the crust using phyllo dough. Take one sheet of phyllo and spray it with Olive Oil spray. Continue with 5-7 more sheets of phyllo and cooking spray. Place the crust in the tart pan (preferably one with a removable bottom so it can be easily served on a dish or tray.)

Place the tart pan on a baking sheet lined with aluminum foil for easy cleanup from any leaks or spills.

Spread the spinach/mushroom/asparagus/onion mixture on the crust, making sure all the ingredients are well-distributed. Tear pieces of prosciutto and place on top of the spinach mixture. Pour the egg mixture into the tart pan until it almost reaches the top of the crust. Sprinkle the feta cheese on top of the filled tart.

Bake at 375 for 30 minutes or until the tart is golden brown. Let cool at least 5 minutes before releasing it from the pan to a serving plate.

Best Ever Potato Salad

OK, so I'm not a potato salad lover. Not particularly crazy about anything too heavy on the mayo. Consequently, I can't make a decent mayo based potato salad. But this has no mayonnaise in it and it is delish. I added some turkey smoked sausage to make this a one dish meal, but this is a "winner, winner chicken dinner" (minus the poultry) with or without the sausage. I found this recipe in the June 2010 issue of Cooking Light. They call it Farmers' market Potato Salad...

1 c fresh corn kernels (about 2 ears)
2 lbs fingerling potatoes, cut into 1-inch pieces (I used New Potatoes)
2 1/2 T olive oil, divided
2 T chopped fresh tarragon (substituted 2 t. dried tarragon)
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 c vertically sliced red onion
3/4 c diced zucchini (optional)
1 c cherry tomatoes, halved

Preheat oven to 425.

Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425 for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, sitrring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to comgine. Yield: 6 servings

Calories 198; Fat 6.6 g; Fiber 3.8 g

Garam Masala Grilled Chicken and Vegetables

I've made this recipe a couple of times. It sounds like it might be spicy, however it is primarily fragrant. The recipe came from the Kansas City Star.

Makes 4 servings
1 pound boneless, skinless chicken breasts
2 (6-ounce) cartons low-fat plain yogurt, divided
3 teaspoons garam masala, divided
1 medium red bell pepper, seeded and cut into quarters
1 medium red onion, sliced 1/2 -inch thick
1 medium zucchini, sliced lengthwise 1/2 -inch thick
2 teaspoons vegetable oil
4 (3-ounce) whole wheat naan or pita breads
1 medium tomato, seeded and chopped
2 tablespoons minced cilantro

Pound chicken breasts to 1/2 -inch thickness and place in zip-top bag. Combine 1 carton yogurt and 2 teaspoons garam masala; blend well and spoon over chicken. Seal bag and massage to coat chicken pieces evenly. Refrigerate 30 minutes.

Place vegetables in a zip-top bag; drizzle with oil, seal and shake to coat evenly. Sprinkle vegetables with 1/2 teaspoon garam masala; seal and shake to coat evenly.

Stir remaining garam masala into remaining yogurt; cover and refrigerate.

Spray grill grate with nonstick spray coating. Preheat grill to medium-high or allow coals to burn to white ash. Remove chicken from yogurt marinade; discard any remaining marinade. Place chicken and vegetables on grill. Grill over direct heat in a covered grill 8 to 10 minutes or until chicken is fully cooked, no longer pink inside and a meat thermometer registers 170 degrees and vegetables are tender, turning midway through to cook evenly. Remove chicken and vegetables to platter as they are done, cover and keep warm.

Spray both sides of naan with nonstick spray coating. Grill about 30 to 60 seconds per side, or until bread is warm.

Slice chicken breasts into thin strips about 2 inches long. Slice peppers into thin, vertical strips and slice zucchini in half and then into thin strips. Halve onion slices and separate into rings. For each serving place one slice warm naan on each plate. Dollop about 1 tablespoon reserved yogurt mixture on top of each bread. Top evenly with slices of chicken and vegetables. Sprinkle with chopped tomatoes and minced cilantro. Pass remaining yogurt mixture to dollop on top, as desired.

Per serving (about 3 ounces cooked chicken, 1 piece (3-ounce) naan and about 2/3 cup grilled vegetables per serving): 456 calories (12 percent from fat), 6 grams total fat (2 grams saturated), 71 milligrams cholesterol, 60 grams carbohydrates, 42 grams protein, 339 milligrams sodium, 7 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.Read more: http://www.kansascity.com/2010/04/27/1904903/eating-for-life-garam-masala-grilled.html#ixzz0nXOZu7PY

Macaroni & Cheese with Tomatoes & Herbes de Provence

This sounds like a fantastic mac and cheese recipe. I found this one from Hungry Cravings http://www.hungrycravings.com/.
View the original post from Hungry Cravings

6 tablespoons unsalted butter, diced, plus more for greasing the baking dishes
¾ cup panko breadcrumbs
2 tablespoons extra virgin olive oil
1 teaspoon Herbes de Provence
1 ounce grated Parmegiano-Reggiano
¼ cup plus 2 tablespoons all-purpose flour1 quart milk
2 cloves garlic, grated
1/8 teaspoon piment d'Espelette
12 ounces shredded medium cheddar
4 ounces shredded provolone
Kosher salt
1 pound short tubular pasta, such as macaroni, penne, or rigatoni
12 ounces grape or cherry tomatoes, halved

Preheat the oven to 350˚F. Butter 6 individual baking dishes. Toss together the breadcrumbs and oil in a medium bowl, making sure that the breadcrumbs are evenly coated. Stir in the Herbes de Provence and Parmegiano.

Heat the butter in a large, heavy pot over medium heat until it melts, bubbles, and the foam subsides. Add the flour and cook, whisking constantly, for 2 to 3 minutes, or until it begins to smell toasty. Whisk in the milk, garlic, and piment d'Espelette. Bring to a boil, whisking constantly, and simmer for 3 to 4 minutes, or until thick. Remove from the heat, stir in the cheddar and provolone, and season to taste with salt and pepper.

Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Drain the pasta when it is al dente. Immediately add the pasta to the cheese sauce and toss to combine. Divide among the baking dishes. Divide the tomatoes among the baking dishes, arranging them evenly over the macaroni and cheese. Sprinkle evenly with the breadcrumb mixture. Arrange the baking dishes on a baking tray and bake for 20 to 25 minutes, or until the sauce is bubbling around the edges. If the breadcrumb topping is still pale, broil for 2 to 3 minutes, or until golden brown. Serve immediately.

Serves 6. The piment d'Espelette, a Basque chile powder, may be replaced with a pinch of cayenne pepper. Don’t bake the mac and cheese too long—overcooked cheese sauce becomes grainy. May be prepared a day or two in advance and kept covered with aluminum foil in the refrigerator. Bring to room temperature and bake just before serving.

Whole Wheat Pita Bread

So, my first attempt with pita bread was less than successful. They were soft and tasted ok, but the color definitely left something to be desired. Here's a recipe using whole wheat that I'd like to try soon from Annie's Eats
http://annies-eats.com/

2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

Directions:
In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface. (Note: These can be baked on a baking stone or directly on the oven racks. I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.

*As always, anything mixed in a stand mixer can be mixed by hand.

Greek Salad

Serves 6

1 cucumber, seeded, and cubed
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

Dressing
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.