Sunday, February 28, 2010

Lemon Chicken Wings

I love my Sundays! I get to spend time with my husband and with my Jesus! After church I went to the grocery store to pick up a few items to get us through this week. I have decided that I need to learn to cut coupons! There was another girl about my age there and she had her coupons as she was going around the store. Things are so much more expensive here, I think it will help.

I LOVE wings. Wing Stop is one of my favorite "fast food" restaurants. I love all the flavors: Lemon Pepper, Garlic Parmesan, Original Hot...and their fries, yummy! I came across a recipe for Roasted Lemon Wings the other day and thought I could recreate the Lemon Pepper Wings from Wing Stop. They were yummy, but not as good as the real thing. The skin wasn't as crunchy, which is because they weren't fried, but for a healthier option they worked well! I also made my homemade baked fries, you can find these from my December 3rd blog article.

Roasted Lemon Chicken Wings
2 pds chicken wings
1 Tb vegetable oil
salt and pepper
1/2 teaspoon sugar
1 teaspoon Italian seasoning (I only had oregano and thyme so I mixed those)
3 Tb lemon juice
3 Tb chicken broth
2 garlic cloves minced

Mix seasonings in a bowl.

Toss wings in the oil in a large bowl, then sprinkle in seasonings. (Sorry I didn't get a picture of this, I used my hands to mix so they were covered with oil)
Spray a large rimmed baking sheet with PAM and arrange wings in a single layer.

Put baking sheet in a cold oven and turn oven to 450.
Cook for 30 mins.
Remove and turn wings over, cook for another 10 mins.

While cooking mix lemon juice, chicken broth and garlic.

Remove wings and pour sauce over them.

Put back in the oven for 10 more mins.
Serve wings with juice pour over them.

Yummy!

Saturday, February 27, 2010

Scallops a'La Shelbi and Sweet-Hot Salad

These scallops came from the Changing Thymes Austin Jr. Forum Cookbook. It is actually called Coquille St. Jacque, but that name is confusing. I made 4 ramekins of the dish and saved the other 2 for lunch the next day, it was yummy reheated!

Scallops a'La Shelbi
1 pound Scallops
1 cup dry white wine
water
1 onion chopped and divided in half
1/4 cup parsley (I used arugula because I don't like parsley)
salt and pepper to taste
1 bay leaf
2 cups sliced mushrooms
3 Tb of better
2 Tb of flour
1/2 cup cream
1 cup grated Swiss (I used sliced swiss and it tasted good)
Optional (I also used some grated parmesan)

Chop your onion and mushrooms.

Place scallops and wine in a large saucepan, then fill the pan with enough water to cover the scallops.

Add half the onion, parsley, salt, pepper, and bay leaf. Cover pan and simmer for 3 minutes.

Reserve 1 cup of the cooking liquid and drain the ingredients and set aside. Remove bay leaf.


Saute the remaining onion and mushrooms in 1 tablespoon of butter.

After the onions are cooked remove from the pan and set aside.
Make a roux by melting 2 Tb of butter and adding the flour. Cook until flour mixture is bubbly.


Slowly add 1/4 cream and the cooking liquid to the flour mixture.
Use a whisk to blend in the liquid and it will become creamy.


Slowly add in the remaining 1/4 cup of cream. (To lower calories I used 1/4 cup of heavy cream and 1/4 cup of half and half)

Cook for 3 minutes, stirring constantly.
Add scallops, onions and mushrooms to sauce.

Pour into 4 oven proof ramekins.


Top with cheese and broil for a few minutes (I thought I had taken a picture of the final dish, so mad I didn't because it looked yummy!)

Sweet-Hot Salad
Mixed Greens
Small Can Mandarin Oranges
Small Can Crushed Pineapple
Optional (fresh strawberries or kiwi), candied Almonds (I used pecans)


Sweet-Hot Dressing
2 Tb Vegetable Oli
2 Tb Balsamic Vinegar
1 Tb Sugar
1/8 tsp black pepper
1/8 tsp salt
1/4 tsp Hot pepper sauce (Frank's Red Hot, Louisiana, Tabasco)

Drain canned fruits. Mix lettuce, fruits and dressing. Serve immediately.
You do not need to use the whole can of fruit. I saved some and ate this salad several days in a row.

Wednesday, February 24, 2010

Citrus Baked Tilapia and Stuffed Artichokes

I am having an awful craving for ice cream!! Jeffrey and were supposed to go to Pink Berry tonight, but he is too exhausted after working on set for 8 days. I completly understand, but when you get my stomach excited for ice cream, then you don't let me have it there is a problem. It is one of those cravings that cannot be fulfilled until I eat it! My problem is that I don't keep sweets in the house, the closest thing is blueberries which are yummy but don't cut it!! I can't imagine what I will be like when I am pregnant one day (a long time from now)...my cravings will be crazy!

This dish is so unbelievably easy! You can prepare it ahead of time then put it in the fridge until you are ready to bake it. I can see it becoming one of my new staples!

Citrus Baked Tilapia
2 Tilapia Loins
1 Lime
2 Tb of Butter
Salt and Pepper

Wash and dry Tilapia loins.

Sprinkle with salt and pepper.

Spray your baking dish with cooking spray. Put the fish in the pan. Grate lime with zester. Squeeze lime juice over the fish then sprinkle the lime zest over the fish. Put a the Tb of butter over each of the fish loins.

Bake for 11 minutes on 375.


Creamy Cheesy Stuffed Artichokes
2 Artichokes
1 Laughing cow cheese spear
2 Tb parmesan cheese
1/2 Tb butter
1 tsp of garlic
2 Tb of heavy cream
1/4 cup bread crumbs
Olive oil

Cut tops off the Artichokes, Cut off Stem and trip all the leaves that have pokes on them.

Boil Artichoke for 30 mins.

Remove and turn upside down to drain and cool on a towel.

Melt butter in a small bowl. Mix in laughing cow cheese, 1 Tb of parmesan and garlic.
Stir in cream.

After artichokes cool use tongs to pull out the center leaves, then use a spoon to scrape the "choke" off of the heart.


Pour the cheese sauce into the center of the artichokes.
Sprinkle bread crumbs between the leaves of the artichokes. Sprinkle parmesan over the artichokes.


Drizzle with olive oil.

Put in a baking pan and bake for 20 mins on 375.


You could eat these alone, but I still served them with a little lemon butter. Yummy!

Tuesday, February 23, 2010

Sundried Tomato Pesto Part 4: Manicotti with Sundried Tomato Pesto Cream Sauce

I had some fun girl talk this evening with one of the sweet girls from my Bible Study Fellowship class. We went to Starbucks after class and chatted about our boys, the Lord and girly stuff. It is important to have some girlfriends to fellowship with. I love my hubby, but sometimes he just doesn't understand my need to talk! See Aunt Kathy, there are some cute girls in Los Angeles that are like me! (Jeffrey's Aunt Kathy was worried because when we were here for his graduation last June she didn't see any girls that looked like they could be my friend, haha)

Ok so now you can't say that you don't know what to do with pesto! This is the final part of sundried tomato pesto series. I was planning to make plain pasta and mix the pesto into it, but when going through my pantry and fridge I found some ricotta and manicotti noodles that needed to be used up. It was very yummy! Don't worry I made some shrimp for Protein Boy to eat with the pasta, it wasn't quite as good, but I will save that blog for another day.

Manicotti with Sundried Tomato Cream Sauce
Manicotti Noodles (2-3 per person)
1 cup ricotta cheese
1 egg
1/3 cup (6 Tb) grated parmesan cheese
salt
pepper
1/4 cup Shredded cheese (mozzarella is preferred, but I had Monterey jack)
1/4 cup Sundried tomato pesto
1 Tb butter
1/2 cup half and half
another 2 Tb Parmesan

Boil Manicotti noodles until just before al dente, drain and let cool.


Mix Ricotta, egg, dash of salt and pepper, 3 Tb of Parmesan Cheese in a small bowl.

Stuff the noodles with the cheese mix (I used a knife and added until full.

Put into a pan the has been brushed with olive oil.

Sprinkle 1/4 cup of mozzarella cheese and 3 Tb of parmesan over the noodles.

Cover and bake for 20 mins on 375. Remove foil for last 5 minutes.

While baking mix pesto, butter in a small sauce pan on medium low heat.

When the butter in mixed into the pesto slowly add the half and half while stirring.


Turn off heat and stir in 2 Tb of Parmesan cheese.

After removing manicotti place on plate and then pour pesto sauce over the manicotti.