Low Fat Chicken Taco Salad with Mango Salsa

Low Fat Chicken Taco Salad with Mango Salsa

Seasoning:

2 tbsp chili powder
1 tbsp paprika
2 tsp ground cumin
1 tsp dry oregano
1/2 tsp cinnamon
1/2 tsp red pepper flakes ( or more for a spicier seasoning)

In a large skillet heat

2 tbsp olive oil

Add and brown

4 boneless skinless chicken breasts, cut in 1/2 inch cubes with
2 cloves minced garlic
season with salt and pepper

In the last minute of cooking add the seasoning from above to the chicken, tossing well.

Taco Bowls

4 whole wheat 7 inch tortillas

olive oil

Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls. Bake at 300 Degrees F for about 15-20 minutes until crisp.

Fill the crispy tortilla bows with shredded romaine lettuce, sliced peppers, tomatoes and black olives. Top with the seasoned cooked chicken. Top the chicken with Mango Lime Salsa. Find the salsa recipe here:

http://rockrecipes.blogspot.com/2008/04/mango-lime-salsa.html

Cooked red kidney beans make a nice addition to this salad too if you prefer.

Chocolate Cherry Bread Pudding

Chocolate Cherry Bread Pudding

I was making Spouse's favorite Dijon and Demerara Sugar Glazed Ham for supper last night and wanted a good dessert for afters.  Regular readers of this blog will know that Spouse is very, very fond of a good bread pudding. She's also partial to dried cherries and of course, chocolate so I decided to put together this dessert to serve after that great ham. It was all very well received, although she seems a little suspicious in her contented state. She's probably wondering what I'm saving up the brownie points for...I thinnk I'll keep her guessing for now. ;)

The very simple recipe for that great glazed ham can be found here: http://rockrecipes.blogspot.com/2007/12/mustard-and-demerara-sugar-glazed-ham.html

5 cups bread cubes (Use any good quality bread. I’ve used day old croissants here but Brioche, French, Italian or Belgian bread is good too.)

Grease an 8x8 inch baking dish well. Toss the bread cubes with :

1 tsp freshly grated nutmeg
2 tsp ground cinnamon

Whisk together:

1 1/2 cups whipping cream
1 1/2 cups milk
3 eggs
3 egg yolks
1/2 cup sugar
1/2 cup brown sugar
1 tbsp vanilla extract
Pinch salt

Place half the bread cubes in the bottom of the baking dish and sprinkle with

1/2 cup dried cherries

Top with the remining half of the bread cubes and sprinkle with an additional

1/2 cup dried cherries

Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.

Serve with a drizzle of warm chocolate ganache sauce.

Chocolate Ganache Sauce

Heat to scalding but not boiling

1/2 cup whipping cream

pour in 8 ounces chopped chocolate or chocolate chips. Let stand for 5 minutes before stirring until smooth.

Mango Chicken with Chinese Noodles

Mango Chicken and Noodles

Here is another great workday dinner idea that is on the table in under a half hour.

Serves 4-6

4 boneless shinless chicken breasts, sliced thin

2 cloves minced garlic

3 tbsp peanut oil

1 cup diced red pepper

salt and pepper to season


Heat peanut oil in a wok over high heat. Quickly add the garlic and chicken, season with salt and pepper and stir fry over high heat for only about 3-4 minutes. Add the peppers and stir fry for only about another 30seconds. Remove the chicken and peppers from the pan and set aside.

To the wok add

1/3 cup orange juice
1/3 cup lime juice

Simmer to reduce the juice volume by half before adding all at once

1/2 cup Hoisin sauce

4 tbsp rice wine or Chinese cooking wine

3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)

3 tbsp brown sugar

1 tsp chili paste (optional or to taste)

2 tsp soya sauce

2 tsp toasted sesame oil

2 tbsp fresh grated ginger root

1 tsp chinese five spice powder

Simmer for a couple of minutes before returning the chicken and peppers to the wok with the sauce. Bring to a boil and thicken with a slurry of 1 tsp corn starch dissolved in an ounce of cold water.

Finally, add:

1 large ripe mango, cubed
zest of one lime, finely minced

Toss for a minute or two just to warm the mango thoroughly. Serve over rice or Chinese noodles.

White Chocolate Strawberry Sponge Shortcake

White Chocolate Strawberry Sponge Shortcake

When writing about a great sponge cake last week, I mentioned using it in this sort of a shortcake recipe. It must have stuck in my brain for the last few days so I made this version using a white chocolate flavoured whipped cream as a treat at lunch yesterday when my sister and nephew came to visit. It took almost no time at all to put this together and was appreciated as much or more than many more complex desserts. Needless to say, leftovers were hard to find.

1 two layer sponge cake ( recipe here: http://rockrecipes.blogspot.com/2010/03/best-sponge-cake.html )

2 pounds strawberries, sliced

1/4 cup white granulated sugar

2 1/2 cups whipping cream

6 ounces white chocolate, melted and cooled to lukewarm

2 tsp vanilla

1/2 cup icing sugar

Begin by slicing the strawberries and tossing them with the sugar. Allow to sit for at least a half hour, gently tossing occasionally with a rubber spatula. The sugar will begin to draw out the juice in the strawberries and combine with the sugar to form a strawberry syrup.

Combine the whipping cream, icing ugar and vanilla and whip to soft peaks. Gently fold in the cooled, melted white chocolate using a rubber spatula.

Place the first layer of sponge cake on a cake plate and using a fork, stab holes in the cake all over the surface. Spoon about 1/3 of the strawberry syrup over the cake and allow it to absorb into the cake. Cover the cake with half of the whipped cream mixture and then half of the sliced strawberries. Repeat this process for the top layer of the cake. Drizzle the top of the cake with the remaining strawberry syrup.

Coconut Lime Chewy Sugar Cookies

Coconut Lime Chewy Sugar Cookies

The kids and I were treated to the enticing scent of these great cookies baking as we arrived home from school the other day. Spouse had been experimenting with a variation on the chewy sugar cookie recipe that has become a standard at our house. (  http://rockrecipes.blogspot.com/2009/12/soft-and-chewy-sugar-cookies.html ) Judging by the number that have been devoured in the past 2 days, I'd say the experiment was a success.

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, lime juice and lime zest.

5. Gradually blend in the dry ingredients and toasted coconut.

6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks.



Knife Sharpener

Orange Creamsicle Cake

Orange Creamsicle Cake

Building on yesterday's contention that a great sponge cake holds many dessert possibilities, here is a easy but decadent recipe inspired by the ever popular Creamsicle frozen treat. Using the simple sponge cake as a base, the cake is soaked in a honey and orange syrup before being slathered in an amazingly rich vanilla, mascarpone and whipped cream frosting; truly worthy of any celebratory occasion.

One Sponge Cake ( get the recipe here: http://rockrecipes.blogspot.com/2010/03/best-sponge-cake.html )

Honey Orange Syrup

Mix together

1 cup frozen orange juice concentrate

1/4 cup honey

Using a fork or wooden skewer poke plenty of holes all over the surface of both cake layers. Spoon the honey and orange syrup over the surface of both cake layers. You may need to do this in several attempts allowing the syrup to soak into the cake between applications.

Frosting

Whip to firm peaks:

2 cups whipping cream

1/2 cup icing sugar

3 tsp vanilla extract

Remove about 3/4 of the whipped cream from the bowl and to the remaining 1/4 of the whipped cream, whip in until smooth

1 cup mascarpone cheese

Gently fold this mixture into the reserved whipped cream  and frost the middle , sides and top of the cake with the frosting. Garnish with additional whipped cream and orange slices if desired. Chill the cake for a couple of hours before serving.

The Best Sponge Cake

The Best Sponge Cake

It's back to basics time on the blog this morning as we feature a very simple but very versatile recipe for a simple sponge cake. Many years ago the recipe came from Spouse's roommate's mother, a Mrs. Chaulk from St. Phillip's and I have been making it ever since as a base for many different desserts and dessert cakes. It is a great base to soak up sweet sherry and berry juices in a simple trifle or even on its own filled with your favorite jam and topped with thick cream. I sometimes use it for a simple strawberry shortcake by piling on some fresh berries, sometimes soaked in Cointreau or other suitable liqueur and topped with a big dollop of sweetened whipped cream for a great summer barbeque dessert. Once mastered, this cake hold plenty of room to use your imagination to create your own ways to put it to delicious use.

Stay tuned to see what this one turns into...the word "creamsicle" might just be involved. ;)

Sift together and set aside:

 

1 cup flour
1 tsp baking powder

 

For the meringue base of the batter you will need:

6 eggs separated, room temperature

1/4 tsp cream of tarter

1 cup sugar, separated in 2 half cups

2 tsp vanilla extract

1/2 tsp lemon flavoring (optional)

Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Beat egg yolks and ½ cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Pour into greased and parchment paper lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.

Butterscotch and White Chocolate Chip Cookies

Butterscotch and White Chocolate Chip Cookies

We have a guest chef on the blog today and he's none other than my 10 year old son Noah. Both of my kids have caught the baking bug over the years; did they have much choice? ;)

One rainy day last week, Noah was rummaging through the cupboards for ingredients to bake something  and he came up with this pretty good variation on a soft chocolate chip cookie. I was banned from the kitchen because he wanted to make them, "all by myself".  I must say that he baked them perfectly and although I was skeptical, the butterscotch and white chocolate chips actually do complement each other quite well. Good job kiddo!

Combine:

2 ½ cups flour
1 tsp baking soda

Set aside.

Cream together:

1 cup butter
¾ cup white sugar
¾ cup brown sugar

Beat in:

2eggs
1 tbsp vanilla extract

Add flour mixture to the creamed butter and sugar mixture along with:

½ cup butterscotch chips
½ cup white chocolate chips

Drop by rounded teaspoonfuls onto an ungreased cookie sheet that is lined with a silicone baking pad or parchment paper. Bake for about 10-12 minutes in a preheated 350 degree F oven. Allow the cookies to rest for 10 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Roasted Tomato and Grilled Chicken Calzones

Roasted Tomato and Grilled Chicken Calzone

After classes yesterday, I picked the kids up from drama club and came home to the amazing scent of these outstanding calzones being pulled from the oven. Spoouse had decided to make them to make good use of some of my favorite roasted tomato jam that I had made on the weekend. I think the roasted tomato jam instead of a pizza type sauce is one of the keys to the fantastic flavour of these calzones. Other quality ingredients like whole fresh oregano leaves and good kalamata olives add great layers of flavour too.

I have to confess that even though we had these for supper  last night, I am craving them again this morning...they were that good!

Calzone Dough: MAKES ENOUGH FOR 6-8 Calzones

3-4 cups all purpose flour
1 packet instant yeast
¼ cup extra virgin olive oil
1 ¼ cups lukewarm water
½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 6-8 portions and allow to rest for 20 minutes before rolling your dough into the desired size; about 10 inch circles for calzones.

I often make the dough the day before, brush the individual portions with olive oil and store in a covered container overnight. I use this dough straight from the fridge with no problems.

Roasted Tomato Jam

6 medium vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Calzone fillings:

Grilled chicken slices
Sautéed red onions
Red pepper
Black olives
Parmesan, mozzarella and cheddar cheeses
Crisp cooked bacon

Preheat your pizza stone in middle rack of your oven for half an hour at 425 degrees F.

Stretch or roll your calzone dough into 10 inch rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the calzone to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your dough round is sliding on the cornmeal base before adding your toppings. Spread roasted tomato jam over half the round leaving a 1 inch border. Top the sauce with the other filling ingredients, ending with the cheese and fold the dough over the filling. Pinch the edges together by folding the bottom layer of dough slightly over the top crust and pressing to seal. Brush the tops of the calzones lightly with a simple egg wash of 1 egg whisked with 2 tbsp water.

Shake your peel to make sure the calzone is not stuck. Slide the calzone onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 15 minutes or until top crust is evenly brown. Cooking times will vary depending upon your oven. Bottom and top should be nicely browned. Allow calzone to sit for 5 minutes before cutting and serving.