Monthly Archives: March 2014

Chicken Roulades

I’ve been feeling under the weather so I’ve been trying to eat a lot of veggies. Luckily, I’ve been obsessed with frozen vegetables lately unlike I ever have before in my life. It’s pretty common for me to have boxes of frozen spinach in my freezer because I throw it in everything – eggs, pasta, on pizza, and in smoothies. I also typically have all kinds of chicken in my freezer since I take advantage of when it’s on sale at the store so rather than making plain old chicken and vegetables, I wanted to see what else I could do. I was thrilled to come across this Chicken Roulades recipe I had tucked away.

Thin slices of chicken are rolled with a spinach-Gruyère cheese mixture, cooked until golden brown and topped with an easy broth-based sauce tanged up with fresh lemon juice and lemon peel. I used smoked Gruyère cheese which gave this dish a whole other layer of flavor but you could easily use any of your favorite cheese. I love buying thin chicken cutlets in the store and keeping them on hand specifically for recipes like this because I’m not a big fan of pounding chicken until it’s thin. With the thinning already being done for me, it also speeds up my whole cooking process which is just what I need when I’m not feeling good. This dish is just what the doctor ordered.

If you like this, also check out Spinach and Tomato Stuffed Chicken Roulade.

In small bowl, combine Gruyère, mayonnaise, garlic, 1 teaspoon mustard, and 1/4 teaspoon pepper.

On each piece chicken, spread 1 heaping tablespoon spinach up to 3/4 inch from edges. Place 2 teaspoons cheese mixture on spinach at one short end, in a strip, 1 inch from edges. Roll up, starting at end with cheese. Secure with toothpicks to enclose filling.

Heat oil in 12-inch skillet on medium-high; add chicken. Cook 5 to 8 minutes or until browned, turning occasionally. Reduce heat to medium; add 1 tablespoon water. Cover; cook 5 minutes or until chicken is cooked through (165 degrees F), turning over once. Transfer to plate and cover with foil.

Into same skillet on medium-high, stir chicken broth, lemon juice, remaining 1 teaspoon mustard, and 1/4 teaspoon salt. Cook 4 minutes or until sauce thickens slightly. Stir in lemon peel.

Remove toothpicks from chicken and slice.

Additions: None

Omissions: None

Substitutions:

Smoked Gruyère

Overall Rating: Love It

Source: Good Housekeeping magazine

Broccoli with Walnut Romesco Sauce

This week has been brutal for me. Normally, I would be in Vegas right now for March Madness with my girl friends playing blackjack and betting on NCAA basketball but instead I’m home nursing a stupid cold and having a rough week at work. After going to Vegas for 10+ years every March, this year we passed on the trip in order to go to our friend’s stepson’s wedding in Mississippi next weekend. And although we will have a great time down south, it’s killing me not to be in Vegas. Instead of drinking too much, not eating enough and winning and losing, I’ve been staying away from alcohol and eating healthy. One tasty dish I’ve made is Broccoli with Walnut Romesco Sauce.

Steamed broccoli is served with a quick puree of garlic, olive oil, roasted red peppers, walnuts, water, and tomato paste. Smoked paprika, ancho chile powder, and sherry vinegar add additional layers of flavor that pack a punch and keep this sauce interesting. I only used a fraction of the olive oil called for to keep calories down and was happy that this sauce wasn’t too oily. In fact, this sauce reminds me of my favorite dip I have ever made (and now my go-to dip), Roasted Red Pepper Dip. This sauce is versatile too. Add a dollup to some chicken, on your burger, or mixed in with your favorite tomato sauce for a flavorful pasta dish. I’m happy to tell you about this sauce because it’s so good but I wish I wasn’t able to because I was too busy gambling right now. I’m looking forward to Mississippi but it looks like I’ll also need a trip to Atlantic City soon.

Saute garlic cloves in olive oil over medium heat, 3 minutes.

Puree with jarred roasted red peppers (drained), walnuts, water, tomato paste, sherry vinegar, smoked paprika, salt and ancho chile powder.

Serve with steamed broccoli.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Food Network magazine

Creamy Chicken and Broccoli Casserole

Just the word “casserole” reminds me of Sundays at my Grandma’s or weird microwavable leftovers that would be eaten f0r days. But in Central Illinois where I grew up, casseroles were pretty commonplace with the more mayonnaise the better. They were pretty much invented as a catch-all of whatever was left in the fridge, with leftover meat and possibly questionable vegetables hidden in mayo, cheese and/or some kind of creamy soup. Plus, they were cheap and quick. For a working mom pinching pennies, casseroles were life savers. This Creamy Chicken and Broccoli Casserole takes me back to being young in Illinois when my mom was still around and eating dinner meant the TV was off.

Onion and mushrooms are cooked until soft, thickened with flour and milk and mixed with broccoli florets and precooked chicken. A combination of fat-free plain yogurt and mayonnaise (I used low-fat) are added off the heat which really thickens up the casserole while keeping it low in calories. Finally, a topping of cheddar (again, I used low-fat) and parmesan cheeses are added and the dish is broiled until melted and golden. You are left with a one-pot dish that doesn’t require any baking. This is such a quick and easy casserole to make and really could be used with any meat or vegetable – just the way a casserole should be. So turn the TV off and enjoy an old classic.

Preheat broiler. Prepare broccoli in microwave according to package directions. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally.