Chicken Cacciatore

Chicken Cacciatore

Prep time:  
Total time:  
 
Serves: 6
 
Here’s an amazing dish that was provided to us by our friend, Chef Andre of Kathy Ireland Worldwide. If you’re looking for an impressive Celebrity Chef inspired dish that is rich in nutrients, lycopene and is surprisingly easy to make, give it a try!
Ingredients
  • GROUND PEPPER
  • ½ CUP ALL FLOUR, FOR DREDGING
  • 3 TABLESPOONS OLIVE OIL
  • 1 LARGE RED BELL PEPPER, CHOPPED
  • 1 LARGE GREEN BELL PEPPER, CHOPPED
  • 1 SWEET ONION, CHOPPED
  • 3 GARLIC CLOVES, CHOPPED
  • 1 TABLESPOON SMOKED PAPRIKA
  • ¾ CUP RED WINE
  • 1 (28OZ) CAN DICED TOMATOES WITH JUICE
  • ¾ CUP CHICKEN BROTH
  • 2 TABLESPOONS CAPERS
  • 1 JAR ARTICHOKES
  • 1 ½ TEASPOONS DRIED OREGANO
  • BASIL FOR GARNISH.
 
Instructions
  1. SEASON CHICKEN PIECES WITH SALT AND PEPPER; THEN DREDGE EACH PIECE IN FLOUR TO COAT LIGHTLY
  2. IN A LARGE HEAVY SKILLET, HEAT OIL OVER MEDIUM-HIGH FLAME. ADD THE CHICKEN PIECES TO THE PAN AND SAUTÉ JUST UNTIL BROWN, ABOUT 5 MINUTES PER SIDE. IF ALL THE CHICKEN DOES NOT FIT IN THE PAN, SAUTÉ IN 2 BATCHES.
  3. TRANSFER THE CHICKEN TO A PLATE AND SET ASIDE. ADD CHOPPED BELL PEPPERS, ONION AND GARLIC TO THE SAME PAN AND SAUTÉ OVER MEDIUM-HEAT UNTIL THE ONION AND PEPPERS ARE TENDER, ABOUT 5 MINUTES.
  4. SEASON WITH SALT AND PEPPER AND PAPRIKA. ADD THE WINE AND SIMMER UNTIL REDUCED BY HALF, ABOUT 3 MINUTES. ADD TOMATOES AND ARTICHOKES, WITH JUICE, BROTH, CAPERS AND OREGANO.
  5. RETURN THE CHICKEN PIECES TO THE PAN AND TURN THEM TO COAT IN THE SAUCE. BRING THE SAUCE TO A SIMMER. CONTINUE SIMMERING OVER MEDIUM-HEAT UNTIL THE CHICKEN IS JUST COOKED THROUGH, ABOUT 30MINUTES.
  6. USING TONGS, TRANSFER THE CHICKEN TO A PLATTER. IF NECESSARY, BOIL THE SAUCE UNTIL IT THICKENS SLIGHTLY, ABOUT 3 MINUTES FOR THE THIGHS.
  7. SPOON OFF ANY EXCESS FAT FROM ATOP THE SAUCE, SPOON THE SAUCE OVER THE CHICKEN, THEN SPRINKLE WITH THE BASIL AND SERVE.
 
 
 
 
 
 
 
 


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Tomato and White Bean Bruschetta on a Grilled Baguette

Tomato and White Bean Bruschetta on a Grilled Baguette

Prep time:  
Cook time:  
Total time:  
 
Serves: 12-16
 
Start your meal off right with this uber-healthy take on bruschetta. Save time, but don’t skimp on nutrition by incorporating canned, chopped tomatoes. Nutritional analysis per serving: Calories: 110, Fat: 4g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 410mg, Potassium: 65mg, Carbohydrates: 17g, Fiber: 3g, Sugar: 3g, Protein: 4g, Vitamin A: 6%, Vitamin C: 10%, Calcium: 4%, Iron: 6%
Ingredients
  • 1 (15-OZ.) CAN PETITE CUT DICED TOMATOES
  • ½ CUP SMALL CANNED WHITE BEANS, RINSED AND DRAINED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 TABLESPOON WHITE BALSAMIC VINEGAR
  • 1 TABLESPOON SNIPPED ROSEMARY
  • 1 TEASPOON MINCED GARLIC + 1 CLOVE GARLIC, HALVED
  • SEA SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 12 TO 16 BAGUETTE SLICES
  • OLIVE OIL COOKING SPRAY
  • 1 TABLESPOON PINE NUTS, TOASTED
  • FRESHLY SHREDDED PARMESAN CHEESE
 
Instructions
  1. DRAIN TOMATOES IN A FINE MESH STRAINER AND PLACE IN A MEDIUM BOWL.
  2. LET STAND FOR 5 MINUTES THEN DRAIN OFF ANY ACCUMULATED LIQUID.
  3. STIR IN BEANS, OLIVE OIL, VINEGAR, ROSEMARY AND MINCED GARLIC.
  4. SEASON TO TASTE WITH SALT AND PEPPER AND SET ASIDE.
  5. RUB THE CUT SIDE OF THE GARLIC ONTO BAGUETTE SLICES AND SPRAY WITH OLIVE OIL COOKING SPRAY.
  6. GRILL OVER MEDIUM HEAT FOR A MINUTE OR 2 ON EACH SIDE OR UNTIL NICELY GRILL MARKED AND CRISP.
  7. REMOVE AND LET COOL.
  8. PLACE EQUAL AMOUNTS OF TOMATO MIXTURE ON EACH BAGUETTE SLICE AND TOP WITH PINE NUTS AND PARMESAN.
 
 
 
 
 
 
 


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Tomato Risotto with Portabella Mushrooms

Tomato Risotto with Portabella Mushrooms

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Nutritional analysis per serving: Calories: 420, Fat: 11g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 960mg, Potassium: 1265mg, Carbohydrates: 67g, Fiber: 6g, Sugar: 10g, Protein: 15g, Vitamin A: 35%, Vitamin C: 25%, Calcium: 15%, Iron: 15%
Ingredients
  • 2 TBSP. BUTTER
  • 1 CUP ARBORIO OR SHORT GRAIN RICE
  • 1 TEASPOON MINCED GARLIC
  • 2 LARGE SHALLOTS, PEELED AND THINLY SLICED
  • 1 TSP. DRIED BASIL
  • 4 CUPS VEGETABLE STOCK OR REDUCED-SODIUM BROTH, WARMED
  • 1 (8-OZ.) CAN TOMATO SAUCE
  • ⅓ CUP WHITE WINE
  • ¼ CUP SUN-DRIED TOMATOES, DRAINED AND MINCED
  • ¼ CUP SHREDDED PARMESAN CHEESE, PLUS EXTRA FOR TOPPING
  • 4 SMALL PORTABELLA MUSHROOMS
 
Instructions
  1. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT; STIR IN RICE, GARLIC AND SHALLOTS.
  2. COOK FOR 10 MINUTES OR UNTIL VEGETABLES ARE SOFT; STIR IN BASIL.
  3. REDUCE HEAT TO LOW AND STIR IN STOCK, ⅔ CUP AT A TIME, COOKING AND STIRRING UNTIL STOCK IS ABSORBED BEFORE ADDING MORE TO SKILLET.
  4. STIR IN TOMATO SAUCE, WINE AND SUN-DRIED TOMATOES; COOK OVER MEDIUM-HIGH HEAT, STIRRING FREQUENTLY, UNTIL EXCESS LIQUID HAS COOKED OFF AND RICE IS THICK; STIR IN PARMESAN.
  5. MEANWHILE, WHILE RICE IS COOKING, GRILL OR BROIL MUSHROOMS.
  6. PLACE SPOONFULS OF RISOTTO INSIDE EACH MUSHROOM AND SPRINKLE WITH ADDITIONAL PARMESAN, IF DESIRED.
 
 
 
 
 
 


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Winter Tomato Quiche

Winter Tomato Quiche

Serves: 6-8
 
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Ingredients
  • SALT TO TASTE
  • 1 SPRIG FRESH BASIL OR ROSEMARY
  • 1 TEASPOON FRESH THYME LEAVES OR ½ TEASPOON DRIED THYME
  • FRESHLY GROUND PEPPER
  • 2 EGGS
  • 2 EGG YOLKS
  • ¾ CUP LOW-FAT (2 PERCENT) MILK
  • 2 OUNCES GRUYÈRE CHEESE, GRATED (1/2 CUP, TIGHTLY PACKED)
  • 1 OUNCE PARMESAN CHEESE, GRATED (1/4 CUP, TIGHTLY PACKED)
 
Instructions
  1. ROLL OUT THE CRUST AND LINE A 9- OR 10-INCH TART PAN. REFRIGERATE UNCOVERED (PLACE IN FREEZER IF USING THE YEASTED CRUST) WHILE YOU MAKE THE FILLING.
  2. HEAT THE OLIVE OIL OVER MEDIUM HEAT IN A WIDE, HEAVY SAUCEPAN AND ADD THE ONION. COOK, STIRRING, UNTIL IT BEGINS TO SOFTEN, 2 TO 3 MINUTES. ADD A PINCH OF SALT AND CONTINUE TO COOK, STIRRING OFTEN, UNTIL TENDER, ABOUT 5 MINUTES. MEANWHILE PULSE THE TOMATOES IN A FOOD PROCESSOR FITTED WITH THE STEEL BLADE OR IN A MINI-PROCESSOR.
  3. ADD THE GARLIC TO THE ONIONS AND COOK, STIRRING, UNTIL FRAGRANT, ABOUT 30 SECONDS. ADD TO THE CANNED TOMATOES AND TURN UP THE HEAT SLIGHTLY. ADD THE TOMATO PASTE, SUGAR, SALT, BASIL OR ROSEMARY SPRING AND THYME AND SIMMER BRISKLY, STIRRING OFTEN, UNTIL THE TOMATOES HAVE COOKED DOWN AND SMELL FRAGRANT, ABOUT 15 MINUTES. TASTE AND ADJUST SALT, AND ADD PEPPER. REMOVE FROM THE HEAT. REMOVE THE BASIL OR ROSEMARY SPRIG AND, IF YOU USED ROSEMARY, REMOVE ANY ROSEMARY NEEDLES THAT MAY HAVE DETACHED FROM THE SPRIG. ALLOW TO COOL SLIGHTLY. YOU SHOULD HAVE ABOUT 1 CUP OF THE SAUCE.
  4. PREHEAT THE OVEN TO 350 DEGREES. BEAT THE EGGS AND EGG YOLKS IN A LARGE BOWL. BRUSH THE BOTTOM OF THE CRUST WITH A SMALL AMOUNT OF THE BEATEN EGG AND PRE-BAKE FOR 10 MINUTES. REMOVE FROM THE OVEN AND ALLOW TO COOL FOR 5 MINUTES.
  5. BEAT THE MILK INTO THE EGGS. ADD ½ TEASPOON SALT, FRESHLY GROUND PEPPER TO TASTE AND BEAT TOGETHER. STIR IN THE CHEESES AND THE TOMATO SAUCE AND COMBINE WELL. SCRAPE INTO THE CRUST, USING A RUBBER SPATULA TO SCRAPE OUT EVERY LAST BIT FROM THE BOWL. PLACE THE TART ON A SHEET PAN FOR EASIER HANDLING AND PLACE IN THE OVEN. BAKE FOR 30 TO 35 MINUTES, UNTIL SET. REMOVE FROM THE HEAT AND ALLOW TO SIT FOR AT LEAST 15 MINUTES BEFORE CUTTING.
  6. ADVANCE PREPARATION: THE TOMATO SAUCE CAN BE MADE THROUGH STEP 3 UP TO THREE DAYS AHEAD AND REFRIGERATED UNCOVERED. IT CAN ALSO BE FROZEN. ALLOW TO COME TO ROOM TEMPERATURE BEFORE MAKING THE TART. THE TART WILL KEEP FOR A COUPLE OF DAYS IN THE REFRIGERATOR. REHEAT GENTLY IN A LOW OVEN OR SERVE AT ROOM TEMPERATURE.
  7. NUTRITIONAL INFORMATION PER SERVING (6 SERVINGS), BASED ON WHOLE WHEAT MEDITERRANEAN PIE CRUST: 289 CALORIES; 15 GRAMS FAT; 5 GRAMS SATURATED FAT; 2 GRAMS POLYUNSATURATED FAT; 8 GRAMS MONOUNSATURATED FAT; 140 MILLIGRAMS CHOLESTEROL; 26 GRAMS CARBOHYDRATES; 3 GRAMS DIETARY FIBER; 519 MILLIGRAMS SODIUM (DOES NOT INCLUDE SALT TO TASTE); 13 GRAMS PROTEIN
  8. NUTRITIONAL INFORMATION PER SERVING (8 SERVINGS), BASED ON WHOLE WHEAT MEDITERRANEAN PIE CRUST: 217 CALORIES; 11 GRAMS FAT; 4 GRAMS SATURATED FAT; 1 GRAM POLYUNSATURATED FAT; 6 GRAMS MONOUNSATURATED FAT; 105 MILLIGRAMS CHOLESTEROL; 20 GRAMS CARBOHYDRATES; 2 GRAMS DIETARY FIBER; 389 MILLIGRAMS SODIUM (DOES NOT INCLUDE SALT TO TASTE); 9 GRAMS PROTEIN
 
 
 
 
 


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Pulled Pork

Pulled Pork

Prep time:  
Total time:  
 
Serves: 10
 
This makes a large batch, great for a gathering or a few dinners! Nutritional analysis per serving (without bread or tortillas): Calories: 310, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 105mg, Sodium: 300mg, Potassium: 787mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 4g, Protein: 40g, Vitamin A: 25%, Vitamin C: 20%, Calcium: 8%, Iron: 15%
Ingredients
  • 4 LBS. BONELESS PORK LOIN ROAST, CUT INTO 2-INCH CUBES
  • 2 TABLESPOONS BROWN SUGAR
  • 1 TABLESPOON EACH: PAPRIKA AND ACHILI POWDER
  • 2 TEASPOONS GROUND CUMIN AND DRIED OREGANO
  • 1¼ TEASPOONS EACH: GARLIC SALT AND CINNAMON
  • 1 (28-OZ.) CAN CRUSHED TOMATOES
  • ⅓ CUP LIME JUICE
  • 1½ CUPS CHOPPED ONION
  • 2 TO 3 MINCED CHIPOTLE PEPPERS PLUS 2 TO 3 TABLESPOONS ADOBO SAUCE FROM CAN
  • SOFT ROLLS OR TORTILLAS
 
Instructions
  1. CUT PORK INTO 2-INCH CUBES.
  2. STIR TOGETHER DRY SEASONINGS IN A SMALL BOWL AND SPRINKLE OVER PORK, TURNING TO COAT ALL SIDES.
  3. PLACE IN A LARGE SLOW COOKER WITH TOMATOES, LIME JUICE AND ONION.
  4. COVER AND COOK ON HIGH FOR 5 HOURS OR LOW FOR 10 HOURS.
  5. REMOVE PORK FROM SLOW COOKER WITH A SLOTTED SPOON AND PLACE IN A LARGE BOWL; SHRED USING 2 FORKS OR A POTATO MASHER.
  6. STIR IN ENOUGH COOKING LIQUID TO MAKE PORK SAUCY AND ADD CHIPOTLE PEPPERS AND ADOBO SAUCE TO TASTE.
  7. SERVE ON WARM ROLLS OR TORTILLAS WITH REMAINING SAUCE, IF DESIRED.
 
 
 
 


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