Cookin' with Carol recipes on NBC5 - February 2004
Serves 6
Chicken pieces take a double dip (in buttermilk and in seasoned bread crumbs), then bake on a rack so they stay crispy all over.
Vegetable
oil spray
4
slices whole-wheat bread
1/4
cup plus 2 tablespoons grated Parmesan cheese (1 1/2 ounces)
1
1/2 tablespoons finely snipped fresh parsley
1
1/2 teaspoons paprika
3/4
teaspoon garlic powder
1/2
teaspoon dried thyme, crumbled
1/2
cup nonfat or low-fat buttermilk
6
boneless, skinless chicken breast halves (about 4 ounces each), all visible fat
removed
Preheat oven to 450° F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside. In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs. Pour buttermilk into a shallow bowl. Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.
Calories 209, Protein 28 g, Carbohydrates 11 g, Cholesterol 68 mg, Total Fat 6 g, Saturated Fat 2 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 2 g, Fiber 1 g, Sodium 303 mg
This recipe is reprinted with permission from the American Heart Association Cookbook 25th Anniversary Edition, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
(Air Date: February 7, 2004)
Makes about 30 candies
Easy
to make, delicious to eat! These little chocolate-cherry treasures are perfect
to give to your special someone on Valentine's Day… or anytime!
1/2
cup light corn syrup
12
large marshmallows
1
teaspoon vanilla extract
2
cups coconut flakes
3
ounces dried cherries, chopped
2
cups semi-sweet chocolates, melted
Combine corn syrup and marshmallows in a saucepan and heat on medium-low, stirring occasionally, until marshmallows are melted, about 5 to 10 minutes. Remove from heat and stir in vanilla. Stir in coconut and dried cherries. Cool the mixture in the refrigerator for 10 to 15 minutes. Using buttered hands, form coconut/marshmallow mixture into 1-inch candy shapes. Dip coconut candies in melted chocolate. Place candies on a waxed paper-lined tray and refrigerate for 5 to 10 minutes, until chocolate is set. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes:
You can substitute 1/2 cup chopped maraschino cherries for the dried cherries, if desired or necessary. The mixture may be a bit moist, so the assembly is a bit different. Place a nickel-size spoonful of melted chocolate on a wax-paper lined tray. Spoon a tablespoon-size portion of the coconut mixture on top of the chocolate. Spoon about 1 heaping teaspoon melted chocolate on top of the coconut mixture. Smooth over the top and sides to enclose cherry-coconut filling. Repeat with remaining filling and chocolate. Refrigerate as directed above.
(Air Date: February 15, 2004 --- big Texas snow day on February 14!)
Serves 4
Get
ready for a Mardi Gras feast with this over-the-top sandwich favorite.
1/2
cup chopped green olives
1/2
cup chopped black olives
1/2
cup finely chopped red bell peppers
1/2
cup finely chopped carrots
1/4
cup olive oil
2
tablespoons red wine vinegar
2
cloves garlic, minced
1/2
teaspoon oregano
1
round loaf Italian bread
8
slices Genoa salami
6
slices provolone cheese
6
slices smoked ham
In a medium bowl, stir together green olives, black olives, red bell peppers, carrots, olive oil, red wine vinegar, garlic, and oregano. Let marinate for at least 15 to 30 minutes in the refrigerator. Cut Italian bread in half horizontally. Place on a baking sheet and toast in a 350° F oven for 10 minutes. To assemble sandwich, spread marinated olive mixture in the middle of the bottom half of the lightly toasted bread. Place salami slices on top of the olive mixture and follow with layers of provolone cheese and smoked ham. Place top half of the toasted bread over filling. Cut sandwich into quarters to serve.
(Air Date: February 21, 2004)
Serves 4
Find
the freshest salmon, snow peas, bright red cabbage, and a dazzling red bell
pepper, and stir-fry this sensational dish!
3
tablespoons light soy sauce
2
teaspoons minced fresh ginger
1
tablespoon light brown sugar
1
tablespoon dry sherry
1
tablespoon rice vinegar
2
cloves garlic, minced
4
(skinless) salmon fillets (about 4 ounces each)
Vegetable
oil spray
1
teaspoon vegetable oil
4
ounces snow peas
4
ounces red cabbage, shredded
1
red bell pepper, thinly sliced
2
green onions, thinly sliced
1
teaspoon sesame oil
In a shallow bowl, stir together soy sauce, ginger, brown sugar, dry sherry, rice vinegar, and garlic. Add salmon fillets and turn over two times to coat. Cover and refrigerate for 15 minutes (no longer than 30 minutes). Remove salmon from marinade (reserve marinade), pat one side dry with paper towels, then spray lightly with vegetable oil spray. Preheat a nonstick skillet over medium-high heat. Add salmon (oil-sprayed-side-down) and cook for 2 to 3 minutes until lightly browned. Turn salmon over and add marinade to pan. Cook over medium heat for 5 to 6 minutes, or until salmon is cooked through the center and mixture reduces to a glaze (turn salmon again during the last 2 minutes of cooking time to help coat with glaze). Remove pan from heat and cover to keep warm. Heat a large wok or nonstick skillet over medium-high heat. Add vegetable oil, snow peas, red cabbage, red bell peppers, and green onions. Stir-fry mixture for 2 to 3 minutes, or until vegetables are tender-crisp. Stir in sesame oil and remove from heat. To serve, spoon some vegetables on a plate and top with a salmon fillet. Pour some of the glaze on top. Repeat with remaining vegetables, fish, and glaze.
(Air Date: February 28, 2004)