Polenta with Egg and Mustard Sauce

Adapted from Healthy in a Hurry

Ingredients

1. 1/2 c fat free yoghert (plain or vanilla)
2. 1/3 c mayonnaise
3. 2 T Dijon Mustard
4. 1 T lemon juice
5. 1 T water
6. 1 lb green vegetable (green beans or broccoli or spinach)
7. 4 eggs
8. 2 tsp extra virgin olive oil
9. 12 oz polenta cut into 8 rounds

Directions

1. Combine yogurt, mayonnaise, mustard, lemon juice and water in a bowl. Set aside
2. Steam green vegetables and place on plates
3. Bring water to a boil and boil eggs. Boil for 5 minutes for soft boiled and 8 minutes for hard boiled
4. Remove eggs from water and peel when cool enough to hold
5. Heat oil in skillet over medium-high heat
6. Add polenta and cook until crispy and golden brown (about 4 minutes per side)
7. Serve 2 polenta rounds per plate. Place 1 egg on top of the polenta rounds.
8. Drizzle sauce over vegetables, polenta and egg

Note:  This sounds like a strange combination, but is actually very good!

Chicken Piccata

Adapted from Cuisine at home magazine

 

Ingredients

1. 10 Chicken tenders
2. 2 T flour
3. 2 T extra virgin olive oil
4. 1/4 c Chardonnay (**use good wine, not cooking wine)
5. 2 T minced garlic
6. 1/2 c chicken broth
7. 2 T lemon juice
8. 2 T capers
9. 2 T butter
10. fresh lemon slices

Directions

1. Heat olive oil in skillet
2. Coat chicken tenders in flour
3. Saute tenders until cooked through (3-5 minutes per side)
4. Remove tenders and place on plate
5. Pour wine in same skillet and add garlic
6. Cook garlic until brown and most of the liquid is gone
7. Add broth, lemon juice and capers to skillet
8. Add chicken tenders to skillet
9. Cook for 2-3 minutes on each side
10. Place chicken on plate
11. Add butter and lemon slices to skillet
12. Cook until butter is melted
13. Pour sauce over chicken

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Chicken stuffed with onions and cheese

Adapted from Healthy in a Hurry

Ingredients

1. 4 tsp extra virgin olive oil
2. 1 1/2 c diced red onion
3. 2 TB rosemary
4. pinch of salt
5. pepper to taste
6. 2/3 c shredded gruyere (or other strong flavoured cheese)
7. 4 boneless, skinless chicken breasts
8. 3/4 c white wine
9. 4 tsp flour

Directions

1. Heat 2 tsp oil in pan and add onion and 1 TB rosemary
2. Saute onion until golden brown
3. Season with salt and pepper and let cool
4. Add cheese to onion mixture
5. Cut long, horizontal slit in chicken breasts, nearly through to the other side
6. Stuff each chicken breast with 1/4 c of onion/cheese mixture
7. Heat remaining oil in pan and add chicken.
8. Cook chicken until golden brown
9. transfer chicken to plate
10. Add wine and rest of rosemary to same skillet
11. Whisk in four and reduce to medium-low
12. Whisk until sauce thickens
13. Pour sauce over chicken and serve

 

Scallops in Mushrooms

Adapted from Cooking 1-2-3

 

Ingredients

1. 20 Baby Bella Mushrooms
2. 20 sea scallops (about 1 pound, each 1 inch in diameter)
3. 1/2 c preheated pesto

Directions

1. Preheat oven to 450
2. Remove mushroom stems and discard
3. Wipe mushrooms with damp cloth. Let dry
4. Sprinkle inside of mushroom caps lightly with salt and pepper
5. Fit a scallop into each mushroom cap
6. If scallops are too thick, slick in half through the equator. Scallops should fit snugly inside mushroom caps and not rise above the edges.
7. Top each stffed mushroom with 1 to 1 1/2 tsp pesto
8. Place on rimmed baking sheet and put several TB of water in the bottom of the pan
9. Bake for 8 minutes or until scallops turn opaque and mushrooms are hot
10. Serve immediately

Note: 4 mushrooms is filling for 1 person.  Recipe serves 5 people.

Warm Cheese Biscuits

Adapted from Cooking 1-2-3

Ingredients

1. 8 oz strong cheese (Roquefort, eg), room temperature -- (I used a pre-shredded blend of Asiago, Parmesan and Romano, which was delicious and super easy!)
   
2. 8 tbsp unsalted butter, chilled
3. 1 1/2 c self-rising flour

Directions

1. Preheat oven to 350
2. Crumble cheese into the bowl of an elecrtic mixer.
3. Add butter, cut into small pieces, and mix for 1 minute until well blended
4. Add flour and 1 to 2 TB of cold water
5. Season with freshly ground black pepper
6. Mix on medium speed until dough comes away from the sides of bowl
7. Do not overmix: dough should be firm and not at all sticky
8. Add a little more flour if necessary
9. Lightly dust a flat surgace with four and, using your hands, roll dough into a 1 inch diameter log
10. Wrap log in wax paper and regriderate for at least 30 minutes
11. Using a sharp, thin bladed knife, slice dough into about 20 1/2 inch thick rounds
12. Place rounds, flat side down, on baking sheet with Silpat or parchment paper
13. Bake for 20 mintues
14. Serve warm

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