Tarragon Mushroom Cheese Sauce with Chicken

I used a recipe that I found on the Food & Wine website as the basis for the sauce.  I just used regular white mushrooms. I used boneless, skinless thighs instead of chicken breasts. And, the Food & Wine recipe does not call for Gruyère like this recipe does.

Ingredients
1 8 oz package of white mushrooms (I used pre-sliced)
1 tablespoon extra virgin olive oil
8-10 skinless, boneless chicken thighs or chicken breast - your choice
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken stock or low-sodium broth
1/2 cup heavy cream
1 tablespoon coarsely chopped tarragon
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/4 cup grated Gruyère cheese

Method
1. Heat a large, deep sautée pan over medium high heat. Season chicken thighs with salt and pepper and add them to the pan. They should sizzle right away. Use tongs to open up the thighs and flatten them out. Sautée for about 4 minutes each side. Remove them from pan to a plate.
2. Add butter and mushrooms to the pan and sautée mushrooms until they just start to release their liquid, about 4 minutes.
3. Add white wine and simmer until reduced to just a couple of tablespoons, about 3 minutes.
4. Add chicken stock and simmer until reduced by 2/3, about 6 minutes.
5. Add the heavy cream and the tarragon and simmer until the sauce has thickened, about 4 minutes. Add the lemon juice and lemon zest and blend well. Add the grated Gruyère and stir constantly until melted and blended in. Season with salt and pepper.
6. Return chicken to the pan. (While the chicken was sitting, it sweat out a lot of juices. I did not add these back into the sauce because I felt I had gotten the balance of sauce flavors just right, but I imagine you could add that juice back in to good effect). Stir to coat chicken and simmer until heated through, about 3 minutes.

Pan-Roasted Halibut with Prosciutto Lemon, White Wine & Caspers

This recipe is from Tyler Florence.  You can use any type of fish for this recipe but this one is for Halibut.

1/2 cup all purpose flour
Salt and freshly ground black pepper
2 6 ounce Halibut Fillets
2 tablespoons extra virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1/2 lemon
2 teaspoons capers
2 tablespoons chopped fresh flat leaf parsley, plus whole sprigs, for garnish

Preheat the oven to 375 degrees.  Put the flour on a deep plate or in a shallow bowl and season well with the salt and black pepper.  Dredge the fish in the flour.   Put a medium oven safe skillet over medium high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot.  Add the fillets, skin sides up, and cook until browned on one side, 2-3 minutes.  At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Drain the prosciutto on paper towels.  Put skillet back over medium heat. Add the remaining oil and butter, white wine, lemon juice, capers, and parsley and bring to a boil; keep at a boil until reduced and thickened. Season with salt and black pepper to taste. Pour the sauce over the fish, top with the prosciutto, garnish with parsley sprigs, and serve immediately.

Cucumber-Pomegranate Salad

This recipe came from Diabetic Recipes magazine.

 

Cucumber-Pomegranate Salad

Ingredients:

2 cucumbers, peeled, halved, and seeds removed
Seeds of 1 pomegranate
1/4 cup thinly sliced scallions, green parts only
1/2 cup fresh cilantro leaves
Juice of 1 lime
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese

Directions:

Cut the cucumbers into slices 1/4 inch thick. Put the cucumber slices in a bowl with all but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice, and olive oil. Toss and season with salt.

To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon of pomegranate seeds, and a few grinds of pepper.

Makes 4 Equal Servings (About 1 Cup Per Serving)

Nutritional Info Per Serving: 220 calories; 20 g fat; 35 mg cholesterol; 3 g carbs; 10 g protein;
0.9 g fiber; 250 mg sodium

Feta and Tomato Shrimp Skillet

You’ll savor the wonderful blend of flavors in this dish! Shrimp are very high in protein, cook quickly and can be enjoyed in a myriad of ways. Enjoy this favorite!

FETA AND TOMATO SHRIMP SKILLET

Low Carb Cycle
Serves 2
INGREDIENTS
FL  2 cloves garlic, minced
FA  1 teaspoon olive oil
VE  2 cups cherry or grape tomatoes, halved
FL  1/4 teaspoon dried oregano leaves
FL  1/4 teaspoon salt
FL  1/4 teaspoon pepper
PR  6 ounces frozen, peeled and deveined, medium shrimp, thawed
VE  2 tablespoons sliced green onions
FA 2 tablespoons feta cheese crumbles, reduced fat

DIRECTIONS
In a pan, add oil and heat over medium-high heat. Add garlic and saute, stirring frequently, for about 30-45 seconds to release flavor.
Stir in tomatoes, oregano, salt and pepper and continue to cook, stirring frequently until tomatoes are soft (about 2 minutes).
Add shrimp and onions stirring periodically until shrimp turn opaque (about 2-3 minutes). Serve on plates and garnish with feta cheese crumbles.

Healthy and tasty Turkey Burgers

Ingredients

1	lb	ground turkey breast
1		large carrot, peeled and coarsely grated
2		chipotle chilies in adobo, minced, plus 2 tsp adobo sauce (from 7-ounce can)
2	T	chopped fresh cilantro
1	t	ground cumin
1⁄2	t	salt
4		whole-wheat hamburger buns, split
4		roasted red pepper halves (bottled in water), optional

Instructions

In a large bowl, combine turkey, carrot, chipotle chilies and adobo sauce, cilantro, cumin and salt. Mix well to combine. Shape mixture into 4 equal patties. Grill or broil burgers (on a baking sheet for broiling) for 5 minutes per side, until browned on the outside and cooked through. Arrange the burgers on buns and top with roasted red peppers.

Bourbon Glaze Salmon

 

• 3 tablespoons brown sugar
• 3 tablespoons bourbon
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon fresh lime juice
• 3 garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless salmon fillets
• Cooking spray
• 1/4 cup thinly sliced green onions $
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• 1 tablespoon sesame seeds, toasted

Preparation

1. Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds

Amazing Pork Roast

This recipe is meant for the crockpot (fix it and forget).  I put mine fat side down after I rub all the seasonings.

Spray your crock pot in the inside so you have a easy clean up.

1 or 2 lgs, pork loin
season with smoked papkria
garlic salt
chili powder
sprinkle liquid smoke all over
black pepper
1 can of french onion soup mix (optional)
1 onion (cut in quarters) optional

Note: you may also add carrots and potatoes half way thru the cooking process.

Sprinkle all the seasonings all over top and bottom of the roast (I season heavy).

Place pork fat side down. Cover and cook on low for 7-8 hrs. Or on high for 5 hrs; turning over once.  If you notice that there isn't enough juices add a can of french onion soup mix.

This pork will melt in your mouth.

Creamy Parmesan Pasta with broccoli florets and chicken

This family pleasing pasta dish is quick and easy enough to make any night of the week.

Prep time 30 minutes

12 ounces (2 1/2 cups) uncooked dried gemeli pasta
2 tablespoons Land O Lakes Salted Butter
3 cups broccoil florets
1 cup whipping cream
1/4 cup Land O Lakes Salted butter
1 cup finely shredded Parmesan cheese
6 ounces cooked shicken strips
1/2 cup chopped cooked bacon
1/2 teaspoon garlic salt
shredded parmesane cheese, if desired

Note: you can add any desired veggies if you don't care for broccoil

Cook pasta in 4 quart sauce pan according to package directions.  Drain; return to saucepan.  Keep warm.

Melt 2 tablespoons butter in 10 inch skillet over medium  heat until sizzling; add broccoli.  Cook, stirring occasionally, until crisp tender (4 to 50 minutes)

Meanwhile, place whipping cream and 1/4 cup butter in 1 quart saucepan. Cook over medium low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth (5 to 6 minutes). Remove from heat.

Pour Parmesan sauce over pasta, add broccoli, cooked chicken and cooked bacon, garlic & salt.  Gently stir until well mixed. Spoon into serving dish.  Sprinkle with additional parmesan cheese, if desired.