A Tasty Little Treat for the Holiday!!!!!

Spider Web Apples

 

Total Time:     20 mins

Prep Time:     20 mins
Cook Time:      0 mins

Ingredients:

4 apples
 

8 largemarshmallows

 

1/2 tablespoonbutter or 1/2 tablespoonmargarine

 

1/2 cup crispy rice cereal 

                   

1 tablespoonhalloween candy sprinkles (optional) 

            

4 wooden sticks

                   

Directions:

1. 1Stick a wooden stick into each apple.
 
2. In a medium sized microwave-safe bowl, put marshmallows and butter, and heat on HIGH in the microwave for 15 seconds. Stir. Heat for another 10 seconds and stir. Marshmallows should be smooth and pourable at this point, if not, heat in 10 second intervals until ready.
 
3. While still very hot, dip each apple one at a time into the marshmallow (you may need to return to microwave for a few seconds if marshmallow starts to get stiff). Lightly roll each in crispy rice, and set on a wax paper-covered cookie sheet 1-2" apart.
 
4. Reheat any leftover marshmallows (you may need to add one or two at this point). With a spoon, drizzle remaining marshmallow over apples, giving them a "spiderweb" look. While still hot, put sprinkles on the coating, if desired.
 
5. Allow to cool completely before serving. These are very sticky, but tasty!

 

Garlic and Greens Spaghetti

 

Ingredients

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese

Directions

Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

Chicken Veracruz

 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (about 1 1/2 pounds)
• 1 teaspoon dried oregano
• Kosher salt
• 1 poblano chile pepper, stemmed and seeded
• 1/2 white onion
• 1 large tomato
• 2 cloves garlic
• 1/2 cup chopped mild pickled jalapeno peppers
• 1/2 cup green olives with pimientos, roughly chopped
• 1 cup dry white wine

Directions

Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side.
Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic.

Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.

Per serving: Calories 421; Fat 22 g (Saturated 5 g); Cholesterol 109 mg; Sodium 1,304 mg; Carbohydrate 9 g; Fiber 1 g; Protein 36 g

Garlic Chicken and Potatoes

Ingredients

• 2 pounds small red-skinned potatoes, quartered
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin seeds (optional)
• Kosher salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons packed light brown sugar
• 1 lemon (1/2 juiced, 1/2 cut into wedges)
• Pinch of red pepper flakes
• 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
• 2 tablespoons chopped fresh cilantro or parsley

Directions

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Per Serving: Calories 474; Total Fat 15 grams; Saturated Fat 3 grams; Protein 39 grams; Total Carbohydrate 45 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol 94 milligrams; Sodium 601 milligrams

Wellness Wednesday!!

Check out these simple tips to staying healthy!!! http://www.wholeliving.com/136136/50-simple-health-tips#26844

Easy Dinner Recipe: Lemon Chicken with Artichoke Hearts

 

 

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion, finely chopped
• 3 medium garlic cloves, thinly sliced
• 1 1/2 pounds boneless skinless chicken meat, large dice
• 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
• 2/3 cup dry white wine
• 1/3 cup water
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup lightly packed thinly sliced basil leaves
• 1 teaspoon lemon zest

Directions

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
SERVINGS: 3 (MAIN); Calories: 423; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 56 grams; Total carbohydrates: 11 grams; Sugar: 1 grams Fiber: 1 grams; Cholesterol: 132 milligrams; Sodium: 402 milligrams

Tasty Tuesday!

Delicious and healthy! Does it get any better than that? We know what we're cooking for dinner tonight: http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html