Company Chicken

Another all time favorite. My notes say "this is the lower-fat version of the Bon Appetit recipe, cut from 68g to 8g. fat." But I looked online and can't find the original recipe. I also show it to be more than 8 g. fat. Whatever, it's worth it. This has changed so much it's mine now anyway.

Last night I made my own breadcrumbs. I had some hardened bread crusts from another recipe and just ground them up (food processor) with some Italian seasoning, dried garlic and dried onion and it was perfect.


Company Chicken

Serving Size : 2
Preparation Time :0:15
Start to Finish Time: 0:45

Amount Measure Ingredient -- Preparation Method
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2 whole boneless skinless chicken breast halves
1/2 cup seasoned bread crumbs
1 tablespoon olive oil
4 ounces fresh mushrooms -- sliced
2 ounces muenster cheese -- sliced
1/2 cup fat-free chicken broth
1/4 cup dry white wine

Heat oven to 350°. Rinse chicken and pat dry. Dredge in breadcrumbs.

Heat oil in large non-stick skillet. Add chicken and cook until just brown, about 3 minutes per side.

Transfer to glass baking dish. In same skillet cook mushrooms (and a little of the broth if needed) until soft, stirring occasionally, about 5 minutes.

Spoon mushrooms over chicken. Top with cheese. Bake until chicken is cooked through, about 20 minutes.


While the chicken is baking, add remaining broth and wine to skillet. Boil scraping up any browned bits in the pan. With about ten minutes left on the chicken take it out of the oven and pour the reduced sauce over the chicken.

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Per Serving (excluding unknown items): 442 Calories; 18g Fat (37.4% calories from fat); 42g Protein; 25g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 1178mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

Serving Ideas : Serve with hot steamed rice and asparagus

Lamb Chops With Ginger And Five-Spice

This one of Greg’s favorites (mine too). This was originally from Bon Appétit Magazine (February 2002) but it called for lamb shanks and was 6 servings. I used blade lamb chops instead because I was only cooking for two. I later tried this with shanks and it didn’t work nearly as well. Stick with chops. This also works with parsley if you don't like cilantro.

Lamb Chops With Ginger And Five-Spice


Amount Measure Ingredient -- Preparation Method
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6 dried shiitake mushrooms
1 cups boiling water
1 long piece fresh ginger -- peeled, thickly sliced
3 garlic cloves -- peeled
3/4 cup fresh cilantro
4 tablespoons black bean sauce
4 teaspoons sesame oil
1 1/2 teaspoons five-spice powder
2 large lamb chop -- excess fat trimmed
1/2 cup green onion -- thinly sliced
1/2 cup dry Sherry
Steamed white rice

Place mushrooms in bowl. Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours. Strain mixture, reserving 1 1/2 cups soaking liquid. Cut stems from mushrooms and discard; thinly slice caps.

With food processor running, add ginger and garlic and finely chop. Add cilantro, black bean sauce, 2 teaspoons sesame oil, and five-spice powder. Process until paste forms, occasionally scraping down sides of work bowl. Using sharp knife, cut 5 small shallow slits into each lamb chop, spacing apart; (you can also just stab them with a sharp knife) Rub black bean-cilantro paste into slits and all over surface of each chop. (Mushrooms and lamb shanks can be prepared 6 hours ahead. Cover mushrooms, soaking liquid and shanks separately and chill.)

Preheat oven to 325°F. Cut 2 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced mushroom caps in center of each foil square, dividing equally. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add lamb chops and cook until brown on all sides, about 3 minutes per side. Place 1 lamb chop atop green onions and mushrooms on each foil square.

Pour reserved mushroom soaking liquid and Sherry into same skillet. Boil until liquid is reduced to a thick-ish sauce, scraping up any browned bits from bottom of skillet, about 10 minutes. Spoon reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out. Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet or baking dish.

Bake lamb shanks until very tender, about 25 minutes. Make rice.

When the chops are done open up foil packets; slide the chops out onto a plate of steamed rice.



See the original recipe on Epicurious
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Spicy Bean Curd Stiry Fry

We had this last night and it was very tasty. However, the sauce was pretty thick. We even thinned it with rice wine, but it was still pretty sticky. You could try to double the amount of wet stuff in the sauce. I'm not sure where I originally got this recipe but I've changed so many things that it's mine now.

Spicy Bean Curd Stir Fry

Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
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2 tablespoons dark soy sauce
1 tablespoon rice wine
1 tablespoon creamy peanut butter
1 teaspoon brown sugar
1 tablespoon Sri Racha Sauce
1 pound firm tofu -- cut in 2" cubes
2 tablespoons sesame oil
1 tablespoon fresh ginger -- minced
2 tablespoons garlic -- finely chopped
1 pint bean sprouts -- washed and drained
1 whole green bell pepper -- cut in 1" cubes
4 ounces mushroom -- quartered
3 whole green onions -- sliced
3 tablespoons peanuts -- chopped

In a small bowl combine the soy sauce, rice wine, peanut butter, brown sugar
and hot sauce. Mix well and set aside.

Cut the bean curd into pieces about 1 ½”. Heat a wok or sauté pan, add the sesame oil and the bean curd and stir-fry until the curd begins brown, approximately 5 minutes. Gently remove the bean curd from the wok or sauté pan and hold in a warm place.

OR

A better way to prepare the tofu is to deep fry it. Toss the cubes of tofu in flour with a little dried lemongrass and then deep fry.

In the wok, stir-fry the ginger and garlic until they start to brown.
Add the soy sauce and rice wine mixture to the pan.

Return the bean curd to the pan. Add the bean sprouts and green onions, green peppers, and mushrooms. Stir-fry just long enough to coat everything with the sauce. Garnish with peanuts and serve.


Copyright Whimsical Prodctions 2006

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Per Serving (excluding unknown items): 236 Calories; 16g Fat (55.6% calories from fat); 14g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

First Post - Introduction

Hi there

I thought I should make my first post be a bit of an introduction. I am Amy. I live in Minneapolis, MN with my husband, three dogs and two cats. I love to cook, as does my hubby. We make everything from macaroni and cheese to sushi. Easy or difficult, we’re up for it.

So here I will be posting some of my recipes. This will feature both things that worked out really well and those that didn’t so much. Hopefully I will have good photos of both the successes and the disasters.

If you happened up on this site and are looking for a recipe for something in particular, email me or comment on this post and I’ll see if I have something you can use.

Let’s get started.