Monthly Archives: November 2012

Spinach and Tomato Stuffed Chicken Roulade

Now that I’m finally able to use my stove and oven to make some healthy food since Hurricane Sandy swept through, I haven’t made anything.  After Sandy, I had to throw out everything in my refrigerator (due to 3 days of power loss) and ended up eating take-out for a few days before I jumped on a plane for a whirlwind weekend in New Orleans.  My diet is taking a beating as a result.  Days of Chinese food followed by days of Cajun, deep-fried food does not bode well for my waistline.  And since I haven’t been home, I have yet to get to the grocery store so my fridge has nothing but water in it.  Oh and a scary-looking left0ver piece of Spinach and Tomato Stuffed Chicken Roulade.

Thin-sliced chicken is layered with spinach, cheese and tomato before being rolled up and baked.  To top it off, a simple sauce of tomatoes, basil, spinach and red wine vinegar adds another layer of vibrant flavor.  I made this dish last week when I was trying to cook all of the chicken in my freezer, knowing the hurricane was coming and my power was going.  This dish is light and perfect if you are looking to make a low-calorie, high-flavor chicken dinner.  I made a batch of this and took it to my friend’s house before the hurricane.  If we’d chosen to not eat so badly, we would have eaten all of it.  But when the weather is bad, the only thing I want is bad food like cheese fries and chicken parm sandwiches.  I’ll end up making this dish again because it’s very tasty and can be made with other ingredients like kale or feta.  However I make it next time, I will eat every bite.

The ingredients:

Place thin chicken breasts on work surface, smooth side down. Top with 1∕4 cup of the spinach, 1∕4 cup of the cheese, and 1 tomato slice.

Fold in ends and roll tightly.  Place seam side down on a platter.  Repeat with remaining chicken.


Whisk together egg whites and broth.  Divide flour onto two large plates.  Coat stuffed chicken with flour, then dip into egg mixture and
back into flour.

 

Heat oil over medium heat in large sauté pan.  Brown each chicken roulade, then place on a baking sheet.  Bake in a 325 oven for 20 minutes.

While chicken is baking, combine tomato, spinach, vinegar, broth, and herbs in a small saucepan.  Bring to a boil; cook 2 minutes.  Season with salt and
pepper.

Slice each chicken roulade horizontally into 1-inch slices and top each portion with warm tomato mixture.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Shape Magazine

Maple-Bourbon Sour

I gotta tell you, after spending this week enduring Hurricane Sandy-turned Nor’Easter-turned nightmare and the ensuing loss of power for days, I was just ready to go home, sleep in my own bed and make some food.  But I was tired.  And by tired, I mean tuckered-out tired.  My good friend Jodi put up with my sorry self since Sunday while I waited for the power to be restored in my freezing cold house.  Finally, the power came back last night and it really is such a relief to flip on a lightswitch and get light.  Plus, there really is nothing better than sleeping in your own cozy bed.  Because I anticipated losing power this week, I figured it was a great opportunity to bring you something that doesn’t require the use of electricity and helps that lonely time go by faster: Maple-Bourbon Sour.

Bourbon is mixed with nothing but maple syrup and lemon juice.  Sounds kind of crazy but the sweetness of the syrup and sourness of the lemon balance each other out while the smoky maple complements bourbon perfectly.  When I got home last night, I really didn’t have the patience to make one of these but instead poured myself a red wine and tucked myself into bed while I watched tv.  In the dark.  Yes, after complaining about losing power, I barely turned a light on when I got it back.  All I really wanted was my tv.  I’m a loser.  After seeing what happened to the New Jersey coast this week, I’m grateful that my biggest problem was a loss of power. I have to say that this week has been an emotional and heartbreaking time for those of us in New Jersey.  I didn’t grow up here but I’ve been here long enough to know just how special and important the Jersey shore is to the people who live here (and yes, it’s really called the “shore” here, not the “beach”).  It’s not just a stupid tv show (which I refuse to watch), it’s a way of life and a piece of the people here.  It’s their heart and soul.  And it will recover.

The ingredients:

Combine bourbon, maple syrup, and fresh lemon juice, stirring well.

Pour mixture into a cocktail shaker filled with 1/2 cup ice.  Cover and shake.

Strain mixture; divide evenly between two glasses.  Serve over ice, if desired.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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