Mediterranean Chicken Wrap

from WholeLiving.com

These wraps are super health, super delicious, and oh so quick.  I couldn't think of a better wrap for my next picnic.  Perhaps you'd like to try it at yours.


Ingredients:

• 1 chicken cutlet (3 oz)
• Coarse salt and ground pepper
• 1 whole-wheat wrap, 10"
• 1 tablespoon olive tapenade
• 2 cans artichoke hearts, squeezed dry and thinly sliced
• 1/2 small tomato, thinly sliced
• 1/4 cup mixed baby greens

Directions:

1. Heat broiler with rack 4 inches from heat. Season chicken with salt and pepper and broil until opaque throughout, 4 to 5 minutes; let cool.
2. Spread bottom of wrap with the olive tapenade. Layer with chicken, artichoke hearts, tomato, and baby greens; season with salt and pepper. Fold tortilla to seal.

Tips & Tricks:
To make this even faster Cook the chicken the night before or use a rotisserie chicken from the store. The next morning, combine all the ingredients in this sandwich and wrap tightly in wax paper or a cloth napkin for easy transport.

Southwestern Chicken Wraps

from Martha Stewart

Ingredients:

• 3/4 cup reduced-fat sour cream
• 2 to 3 tablespoons chopped pickled jalapenos
• 2 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 4 sandwich wraps (10" each)
• 3 cups baby spinach
• 3 cups shredded cooked chicken or turkey
• 1 can (15 oz) drained and rinsed black beans
• 1 large tomato, thinly sliced
• 1 small red onion, thinly sliced
• 1 avocado, thinly sliced

If you want something a little different for your next picnic or summer outing, this little wrap packs a delicious punch and it couldn't be easier.

Directions:

1. In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
2. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

Turkey Caprese Sandwich

from Martha Stewart

Perfect for a Summer's Day, this picnic perfect sandwich should be added to your favorites list.  It is at the top of mine.


Ingredients: (Makes 1 Sandwich)

• Ciabatta roll, split
• Olive oil
• 1 thin turkey cutlet
• Coarse salt and ground pepper
• Mozzarella, thickly sliced
• Tomato, sliced
• Fresh basil leaves
• 
  

Directions:
Heat a grill or grill pan to medium-high. Brush split roll with oil and toast on grill. Season turkey with salt and pepper, brush with oil, and grill until cooked through. Layer mozzarella, tomato, and turkey on bottom half of roll; add basil. Sandwich with top half of roll.

Chicken & Gruyere Turnovers

from RealSimple.com

Puff Pastry is a great way to dress up simple ingredients.  This recipe gets some bonus points, because these beautiful turnovers can be made ahead of time and frozen for up to 3 months.  What a delicious time-saver!


Ingredients:
1 1/2 cups shredded rotisserie chicken
1 1/2 cups grated Gruyère
1 cup frozen peas
2 sheets (one 17.25-oz pk) frozen puff pastry, thawed
1 large egg, beaten
1/4 cup Dijon mustard


Directions:

1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.

Tips & Tricks:
To make ahead, prepare the turnovers (but don’t bake them). Tightly wrap and freeze for up to 3 months. Let the turnovers thaw 20 minutes at room temperature before baking.

Crustless Broccoli Cheddar Quiche

Ingredients:

• Butter, for ramekins
• Coarse salt
• 1 package (10 ounces) frozen broccoli florets
• 6 large eggs
• 1/2 cup half-and-half
• Ground pepper
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded cheddar cheese (3 ounces)
• Crusty bread and mixed salad (optional)
• 
  

Directions:

1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Bacon Egg & Cheese Brunch Ring

Ingredients:
4 slices bacon, cut in half crosswise
1/3 cup plus 1 tablespoon milk
4 eggs, slightly beaten
Salt & Pepper to taste
1/4 cup chopped red bell pepper
1 (8oz) can refrigerated crescent rolls
1 cup shredded mexican cheese blend
Chopped fresh cilantro (optional)
1 cup thick n' chunky salsa (optional)

Directions:
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

Broccoli & Cheese Mini Omelet Cups

Ingredients:
4 cups broccoli florets
4 whole eggs
1 cup egg whites
1/4 cup reduced fat cheddar
1/4 cup good grated cheese like pecorino romano
1 tbs olive oil
salt and fresh pepper
cooking spray


Directions:
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper.Mix well.

Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Broccoli & Italian Sausage Egg Muffins

Ingredients:
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you're feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste



Directions:
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli. 
6. Sprinkle with Freshly grated Parmesan Cheese as needed
7. Bake for 15-20 minutes.  

Spinach & Gruyerre Souffle

Ingredients:

• 2 tablespoons unsalted butter, room temperature, plus more for baking dish
• 1/3 cup plain dried breadcrumbs
• 5 cups (5 ounces) packed spinach, trimmed and washed
• 2 tablespoons all-purpose flour
• 3/4 cup plus 2 tablespoons whole milk
• 1/2 cup grated Gruyere cheese
• Coarse salt and ground pepper
• 2 large eggs, separated, plus 2 large egg whites
• 
  

Directions:

1. Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
2. In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
3. In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
4. In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

Note

Souffles are much simpler to make than you think. Just stir egg yolks and spinach into cheese sauce to create your base. All thats left is to fold in egg whites and bake.

Ham & Cheese Crustless Quiche

Ingredients:
1 medium onion, diced
1 cup diced ham
1/2 diced red pepper
1 tsp Lawry Seasoning Salt
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/3 cups milk (low fat is fine)
3/4 cup shredded old cheddar




Directions: Preheat oven to 400 degrees F
LIGHTLY GREASE a 10-inch quiche/tart pan (or a pie plate)
IN MEDIUM FRYING PAN, cook diced onion and red pepper with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add Seasoning Salt and ham. Stir to combine. Set aside to cool for a few minutes
IN LARGE MIXING BOWL, whisk together eggs, flour, baking powder and salt. Whisk in milk and 1/2 cup shredded cheese. Then stir in onion, pepper and ham mixture.
POUR quiche base into prepared pan. Top with remaining cheddar cheese.
BAKE for 33-35 minutes, or until center is set and the outside edge is golden brown.
LET SET for 5 minutes, then slice and serve. I prefer to let mine rest about 20 minutes before digging in - I like the firmer consistency of a cooled quiche.

No Peel Hard Boiled Eggs

I absolutely love this tip.  It makes me feel like a Samurai.  Ok, not really; but it's perfect for making deviled eggs or another hard-boiled egg recipe since you likely have to cut the egg in half anyway.  Instead of spending several minutes per egg trying to peel off the shell, simply cut through the shell with a sharp knife and then scoop out the egg with a spoon.  There may be some shell remnants left around the cut.  I gently removed the yolk and rinsed the white off to be sure there were no pieces of shell on the eggs.

Tips and Tricks: Personally, I used a dish towel to stabilize the egg and prevent cutting my fingers.  I also used the tip of the knife to poke a small hole in the shell first to help guide the knife and keep it from slipping on the shell.  This is much faster, although I would still hardboil eggs that have been purchased a few days in advance.  One of my eggs was more difficult to scoop out of the shell.

Hard "Boil" Eggs in the Oven

Haven't tried this yet, but Alton Brown says this provides a creamer egg than steaming or boiling. He says it is a bit harder to peel though. I can see where this method would be very beneficial to those who need to "boil" lots of eggs at once.  This would also be a great method when you need to free up your stove top for other things.

Ingredients:
2 - 4 dozen raw eggs
Ice
Water
Mini muffin tins (optional)
Oven Mitts

Directions: Preheat oven to 325 degrees F
Position the oven racks in the center of the oven.  One recipe says to place eggs in mini muffin tins so they don't wiggle around; you can also place the eggs directly on the oven racks, but it may be more difficult to remove them from the oven later.  Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).  Bake for 30 minutes.  When the eggs are done, fill a large bowl with ice water and carefully move the eggs into the bowl.  Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.

Tip: Eggs purchased a few days in advance will be easier to peel.

Baked Egg Boats

From Spoon Fork Bacon Blog

Ingredients: (Makes 4)

4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
salt and pepper to taste







Directions:
1. Preheat oven to 350 degrees F.

2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.

Bacon & Egg Savory Cups

Ingredients: (Serves 8)
16 Slices of bacon
1 - 16.3 oz can Grands Homestyle refrigerated biscuits
8 eggs
Salt
Pepper






Directions: Heat oven to 350°F

• In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
• Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
• Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Tips:

Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.
Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.

Colorful Deviled Eggs

Directions:
To color the whites (after eggs have been boiled and yolks removed): Fill glass containers about half-full of water, and then add food coloring to each one to get the shades you desire. Adjust the amount of food coloring, depending on the intensity of the color you desire. Place the egg halves in the water, making sure that the entire surface of each egg is covered. Let the eggs sit at least one hour until you achieve the desired effect. Remove the eggs from the water and place them onto paper towels or wire rack to dry.

Garlic Herb Roasted Chicken

Ingredients:
3 garlic cloves, minced
2 teaspoon chop fresh thyme
2 teaspoon chop fresh rosemary
2 teaspoon chop fresh parsley
1 teaspoon chop fresh sage
1 teaspoon salt
3/4 teaspoon fresh ground pepper
1 (4 to 5lb.) whole chicken





Directions: Preheat oven 450°

1. Stir together first 7 ingredients.
2. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
3. Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing. 

Double-Crust Chicken Pot Pie

Ingredients:
1/2 cup butter
2 medium onions, sliced
1/2 cup all-purpose flour
1 (14.5 oz) container chicken broth
3 cups chopped cooked chicken
1 1/2 cup frozen cubed hash browns w/ onions & peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (17.3 oz) pk frozen puff pastry sheets, thawed
1 large egg

Directions:
Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.

Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Slow Cooker Garlic Chicken with Couscous

Garlic Chicken with Couscous
Prep time: 25 mins;  Total Time: 4 hours Serves: 4

Ingredients
1 whole chicken (3.5 - 4 lbs), cut into 6-8 pieces & pat dry
1 tablespoon extra-virgin olive oil
1 med. yellow onion, halved/ thinly sliced
6 garlic cloves, halved
2 teaspoons dried thyme
1/3 cup all-purpose flour
1 cup couscous
Coarse salt & ground pepper
Recipe calls for 1 cup white wine, but you could substitute 1 cu Chicken Stock

Directions

1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
   
2. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

Cook's Note

Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.

Grilled Chicken Tacos

Grilled Chicken Tacos

Makes 4 to 6 servings

Time: 42 Minutes

Ingredients
3 tablespoons olive oil
2 tablespoons lime juice
4 teaspoons Montreal chicken seasoning 
(Recipe suggests McCormick's Grill Mates Montreal Chicken Seasoning.)
1 1/2 pounds chicken breast tenders
1 (8-oz.) container refrigerated fresh salsa
1 large mango, peeled and chopped
1/4 cup chopped fresh cilantro
2 teaspoons chipotle hot sauce
6 (6-inch) fajita-size flour tortillas, warmed


Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce

Preparation
Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.
Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.
Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings.

Hot Brown Panini

Hot Brown Panini 
Makes 8 servings

Ingredients
2 tablespoons melted butter
16 (1/2-inch-thick) Italian bread slices
1 cup (4 oz.) shredded Swiss cheese, divided
3 cups chopped cooked chicken
4 plum tomatoes, sliced
3 cups warm White Cheese Sauce, divided (Recipe Below)
13 cooked bacon slices, crumbled

Preparation
1. Brush melted butter evenly on 1 side of 16 bread slices. Place, butter sides down, on wax paper.
2. Sprinkle 1 Tbsp. Swiss cheese on top of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm White Cheese Sauce. Sprinkle with bacon and remaining cheese, and top with remaining bread slices, butter sides up.
3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Serve with remaining 2 cups warm White Cheese Sauce for dipping.


Cook Time: 3 Minutes
Prep Time: 20 Minutes


White Cheese Sauce
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 cup (4 oz.) shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper

Preparation:
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Whisk in Swiss and Parmesan cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.