Cookin' with Carol recipes on NBC5 - February 2005
Serves 8
This savory appetizer is perfect for your Super Bowl party. Make plenty so you can feed the hungry crowd!
2 tablespoons lime juice
1 tablespoon vegetable oil
1 clove garlic, minced
1 pound chicken tenders
peanut sauce:
1/2 cup coconut milk
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
Combine lime juice, vegetable oil, and garlic in a shallow bowl. Add chicken tenders and stir with a spoon to coat. Cover bowl and allow chicken to marinate in the refrigerator for at least 30 minutes (or up to 8 hours). Whisk together peanut sauce ingredients in a small bowl and refrigerate (for up to 3 days) before serving. Preheat grill on medium-high heat. Thread marinated chicken on wooden skewers (see note below). Grill skewered chicken over medium-high heat for 2 to 3 minutes. Turn chicken and grill for an additional 2 to 3 minutes, or until chicken is no longer pink in the center. To serve, spoon refrigerated sauce into small bowl and place on a serving platter. Arrange grilled chicken skewers around the sauce bowl.
Notes:
Soak bamboo skewers in cold water for 15 minutes before using on grill.
(Air Date: February 5, 2005)
Serves 12; 2 strawberries per serving
A
simple, yet elegant sweet treat for your Valentine!
1
cup semisweet chocolate chips
24
whole strawberries (about 2 cups)
1/4
cup white chocolate chips
Rinse
strawberries and dry thoroughly---this is very important. Make sure strawberries
are completely dry (leave stems intact). (Water will seize chocolate, causing it
to become unusable for dipping.)
Melt semisweet chocolate chips in the top of a double boiler (set over simmering
water on the stove) on low heat, or in a bowl in the microwave on low (defrost)
for 30-second intervals, stirring occasionally until melted. Be careful not to
burn, especially in the microwave. Holding the strawberries by the stems, dip
each halfway into the melted chocolate, bouncing a few times on the surface of
the chocolate to draw away excess chocolate, and place on wax paper to dry;
allow at least 15 minutes for the chocolate to set (preferably 20 to 30 minutes,
until chocolate is firm). Place white chocolate chips in a disposable piping bag
(or in a self-sealing plastic bag) and place bag in a bowl of hot (but not
boiling) water for 2 to 3 minutes, or until white chocolate is melted. [Do not
allow water to get into the bag with the white chocolate.] Remove and dry the
bag, snip the end (corner) of the bag with scissors, forming a tiny hole.
Squeeze the bag from the top down to the open end (corner) to pipe the white
chocolate in decorative patterns over the chocolate covered strawberries. Makes
24 chocolate dipped strawberries.
Notes:
Try this with dried fruit, such as apricots and peaches. This also works well with pretzels and cookies. You can use chopped nuts, candy sprinkles, tiny chocolate chips (semisweet or white chocolate), and/or toffee bits to decorate before the chocolate coating dries and becomes firm.
(Air Date: February 12, 2005)
Serves 4; 2 enchiladas per serving
Everything you’d expect from the whole enchilada---and more---is in these turkey enchiladas. Green chile enchilada sauce and sour cream are the toppers.
Vegetable oil spray
8 ounces lean ground turkey breast, skin removed before grinding
8 6-inch corn tortillas
1/2 15-ounce can no-salt-added black beans, rinsed and drained
1/2 cup frozen whole-kernel corn, thawed
1/2 cup shredded fat-free or low-fat Cheddar cheese
1/2 4-ounce can chopped green chiles, rinsed and drained (about 1/4 cup)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon salt
4 ounces canned green chile enchilada sauce
1/2 cup fat-free or light sour cream
Preheat the oven to 350°F. Lightly spray and 8-inch square baking pan with vegetable oil spray. In a large nonstick skillet, cook the turkey over medium-high heat for 7 to 8 minutes, or until browned on the outside and no longer pink in the center, stirring occasionally. Pour the turkey into a colander and rinse under hot water to remove excess fat. Drain well. Wipe the skillet with paper towels. Return the turkey to the skillet, but don’t return to the heat. Meanwhile, wrap the tortillas in aluminum foil. Bake for 5 minutes, or until warmed through. Remove the tortillas from the oven, leaving them in the foil. Stir the beans, corn, cheese, chiles, chili powder, cumin, oregano, and salt into the turkey. To assemble, spoon about 1/3 cup filling down the center of a tortilla. Roll up jelly-roll style and place with seam side down in the baking pan. Repeat with the remaining filling and tortillas. Pour the enchilada sauce over all. Cover with aluminum foil. Bake for 25 minutes, or until the filling is warmed through. Spread the sour cream on top. Bake for 5 minutes, or until the sour cream is warmed through and flows over the enchiladas.
Notes:
Nutritional Information: Calories 265 g, Protein 26 g, Carbohydrates 35 g (Fiber 5 g, Sugars 5 g), Cholesterol 46 mg, Total Fat 2.5 g (Saturated 0.5 g, Polyunsaturated 1.0 g, Monounsaturated 0.5 g), Sodium 549 mg; Dietary Exchange: 2 1/2 starch, 3 very lean meat
Recipe used by permission from The New American Heart Association Cookbook, 7th edition (Copyright 2004). American Heart Association cookbooks are available from booksellers everywhere. To find out more about the cookbooks, visit americanheart.org/cookbooks. For more information about the American Heart Association or the Go Red For Women campaign, call 1-888-MY-HEART or visit americanheart.org.
(Air Date: February 19, 2005)
Serves 6
Chock-full of colorful vegetables, this soup offers a new twist on a comforting favorite.
6
cups chicken stock
1
cup shredded cooked chicken
3
cups chopped fresh vegetables (see notes below)
1/4
teaspoon salt
1/8
teaspoon pepper
1
large egg, lightly beaten
1/4
cup milk
1
cup flour
1/2
teaspoon salt
1
teaspoon toasted sesame oil (optional)
In a stockpot or deep saucepan, combine chicken stock, chicken, vegetables, salt, and pepper, and bring to a boil. Reduce heat and cook, uncovered, on medium-low for 10 to 15 minutes, or until vegetables are tender. Whisk together egg and milk in a bowl, then add flour and salt, mixing with a large spoon until mixture is smooth, about 1 minute. Drop teaspoon-size dumplings into the soup, and simmer on medium heat for 10 minutes. Stir sesame oil into the soup before serving, if desired. Serve hot.
Notes:
Use a variety of colorful vegetables, such as baby carrots, zucchini and/or yellow squash, snow peas or sugar snap peas, green onions, celery, red bell peppers, etc.
If desired, use a spaetzle maker gadget positioned over the soup to form the dumpling batter into small spaetzle-style dumplings (a German specialty).
Find toasted sesame oil in the Asian section of the grocery.
(Air Date: February 26, 2005)