Wednesday, June 11, 2008

Appetizer-Sweet Chicken Bacon Wraps

This is another one that was posted on the chat board that I enjoy. This one was copied from the food network. It looks like a Paula Deen recipe which uses chicken. I think chicken has become one of my favorite meats since I am dieting. So I will try these sweet chicken bacon wraps soon.

Sweet Chicken Bacon Wraps
Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Dip-Southern Salsa

I just copied this from a chat board. It sounds easy and good. Thought that someone might want to try it today.


2 (15-ounce) cans black-eye peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, diced
2 red bell peppers, diced
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
In a nonreactive bowl or plastic storage container, combinethe peas, corn, red onion and red bell pepper. In a smallmicrowaveable bowl, combine vinegar, oil and sugar. Heat onhigh, removing and stirring every 30 seconds, until sugar isdissolved, 1 to 2 minutes. Pour the liquid over thevegetables, and toss to combine.
Chill at least 1 hour or overnight, stirring occasionally,to allow flavors to blend. Serve with corn chips.
Per serving: 66 calories (percent of calories from fat, 33),2 grams protein, 10 grams carbohydrates, 2 grams fiber, 3grams fat (trace saturated), no cholesterol, 136 milligramssodium.

Sunday, June 8, 2008

Sandwiches-Grilled Tomato, Basil & Goat Cheese

Just saw this on a message board and it really looks great if you are a sancwich person. I know that I am and it looks yummy.

Grilled Tomato, Basil & Goat Cheese Sandwiches

1 small (12 inch) French baguette
2/3 c. extra virgin olive oil
4 cloves minced garlic
1 c. soft goat cheese, brought to room temp
1/2 t. chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 large plum tomatoes, cored and thinly sliced
3/4 c. pitted & coarsely chopped kalamata olives
3 fresh basil leaves
Vegetable oil, for the grill

1. Use a serrated knife to cut the baguette crosswise into 4 equal pieces. Cut each quarterin half lengthwise to form 8 pieces total.
2. Combine olive oil and garlic in small mixing bowl. Brush the cut sides of the bread with half of the oil mixture.
3. Preheat grill to medium. Oil liberally to prevent sticking. (Or can use a grill pan.)
4. Grill the bread, cut side down, until lightly toasted (about 1 minute).In a small mixing bowl combine the goat cheese, thyme and oregao. Remove the bread from the grill and quickly spread the toasted sides with the cheese mixture. Arrange the tomatoes and olives over the cheese. 5.Drizzle remaining olive oil mixture on top.
6. Return sandwiches to grill, cheese side up. Cook until the botoom sides are toasted, the cheese begins to melt and the tomatoes begin to soften (about 3 minutes).
7. Garnish each sandwich with a basil leaf and serve immediately.