Wednesday, September 24, 2014

Creamy Crock Pot Chicken and Rice Stew ~ adapted from Cabot Cheese




1 rotisserie chicken
3 ~ 14.5 oz cans chicken broth (approximately 5 c)
3 large carrots, trimmed and cut into chunks
3 ribs celery with leaves, cut into chunks
4 whole black peppercorns
1 small bay leaf
1 c uncooked wild rice
1/2 c half and half
1/2 c plain Greek style yogurt
2 T cornstarch
1 t dried thyme
1/2 t salt, more or less to taste
1/2 teaspoon ground black pepper, more or less to taste

Pull off meat from chicken. Dice 2 cups of chicken meat, saving rest for another use, and set aside in refrigerator.

Add broth, wild rice, carrots, celery, peppercorns and bay leaf to crock pot. Cover and cook on high 4 to 5 hours or until carrots are tender.

In small bowl, whisk together half and half, yogurt and cornstarch until completely smooth with no lumps. Stir mixture into crock pot. Add thyme and 2 cups of diced chicken. Add salt and pepper as needed. Stir until heated through and serve. Serves 8.

Chewy Chocolate Truffles




5 oz dried plums
1 c water
2 oz unsweetened baking chocolate
2 oz semisweet baking chocolate
Unsweetened cocoa powder

Place dried plums in medium bowl. Heat water to boiling and pour over plums. Let set 20 minutes minimum. Drain off water and finely mash plums using a pastry cutter or fork. Set aside.

Chop chocolate and place in microwave safe dish. Heat in microwave 20 seconds, stir. Add chocolate to plums and mix until well incorporated. Divide into 12 balls using mellon baller or small cookie scoop. Roll in unsweetened cocoa powder and place on wax paper lined plate. Place in freezer 2 hours minimum. Transfer to sealed container when frozen, store tightly covered in freezer.

80 calories per truffle. Yum!

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Skinny Pumpkin Latte ~ adapted from The Happy Homemaker



1/3 c pumpkin puree, not pie filling
ground spices one dash each; nutmeg, cloves, cinnamon
1/2 c low fat milk
1 packet natural sweetener, recommended: Nectress
1/4 t vanilla extract
strong brewed coffee

Brew coffee.

Place pumpkin and spices in microwave safe cup. Mix well. Slowly add milk while stirring. Microwave one minute or until warm. Add sweetener and vanilla and stir.

Fill three coffee mugs half way with coffee. Pour warm pumpkin mixture over hot coffee and stir well. Top with light whipped cream if desired. Yield 3 servings.




Monday, September 22, 2014

Spinach and Sundried Tomato Panini




2 slices sourdough bread
1 T olive oil
2 T ricotta
2 T goat cheese, softened
1/2 t Italian seasoning
1 T sundried tomatoes, chopped
Small handful baby spinach

Heat panini press to medium high. Brush one side of one slice of bread with olive oil, place on panini press oiled side down. In small bowl, combine cheeses and seasoning and spread on bread while on press. Add tomatoes and spinach on cheese mixture. Brush second piece of bread with oil and place on top of sandwich, oiled side up. Cook until lightly golden. Yield one sandwich.


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Monday, September 15, 2014

Mini Quiche Lorraine













2 refrigerated pie crusts, room temperature
3 eggs
1 c milk
1 c cream
1/2 t salt
1/2 t pepper
1/4 t fresh ground nutmeg
6 oz frozen spinach, cooked and drained
1/2 c Swiss cheese, grated

Preheat oven to 375.

Unroll pie crust. Using 2 1/2" round cookie or biscuit cutter, cut out mini crusts as close together as possible. Press one cut crust into each muffin cup and up sides taking care not to tear crust. Set aside.

In medium bowl whisk together eggs, milk, cream, salt, pepper, and nutmeg. Fold in spinach and cheese. Spoon mixture into prepared crust lined pans. Bake 15-20 minutes or until tops are set. Yield 30-40 mini quiches, depending on size of cutter.

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