Roasted Chicken

Ingredients
12 servings

1 roasting chicken (6 lb.)
1 bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks

1. Preheat oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin.

2. Brush bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity.

3. Bake 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

Greek sauteed chicken with salad

Ingredients
for 4 servings

4 skinless, boneless chicken cutlets, about 1/2-inch thick
5 tablespoons extra-virgin olive oil
1/4 teaspoon crumbled dried oregano
Salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 pound feta cheese, crumbled
1 cup cherry tomatoes, halved
1 kirby cucumber, cut into 1/2-inch dice
1 large scallion, thinly sliced
12 arugula leaves, torn into pieces
12 mint leaves, torn into pieces

Directions

1. Rub the chicken with 1 tablespoon of the olive oil and the oregano and season with salt and pepper.

2. In a large bowl, mix 2 tablespoons of the olive oil with the lemon juice and season with salt and pepper. Add the feta, tomatoes, cucumber, scallion, arugula and mint. Season the salad with salt and pepper and toss well.

3. In each of 2 large skillets, heat 1 tablespoon of olive oil until shimmering. Add the chicken cutlets and cook over high heat until golden on the bottom, about 5 minutes. Turn the chicken and cook just until done, about 2 minutes longer. Transfer the chicken to plates, spoon the salad on top or alongside and serve.

Mexican potato omelet

Ingredients
for 2 servings

2 teaspoons extra-virgin olive oil, divided
1 cup frozen hash-brown potatoes or diced cooked potatoes
1 (4.5 ounce) can chopped mild green chiles
4 large eggs
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup grated pepper Jack or Cheddar cheese
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh cilantro or parsley

Directions

1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.

2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

3. Set a rack about 4 inches from the heat source; preheat the broiler.

4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Golden Onion Chicken and Noodle Casserole

INGREDIENTS:
for 4 servings

1 (10.75 ounce) can Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/4 teaspoon ground black pepper
1 cup frozen mixed vegetables
2 cups cubed, cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup crushed French fried onions

DIRECTIONS:

1. Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.

2. Bake at 400 degrees F for 25 minutes or until hot. Stir.

3. Top with the onion.

TIPS

a) instead of 1/2 cup crushed French fried onions you may use1/4 cup grated Parmesan cheese and 1/2 cup shredded Cheddar cheese

or

b)instead of egg noodles you may use 2 cups cooked corkscrew-shaped pasta

Polenta and egg with yogurt souce

Ingredients
for 4 servings

1/2 cup low-fat plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 tablespoon mustard
1/4 tablespoon basil powder
1 small onion, very finely chopped
1 tablespoon lemon juice
1 tablespoon water
1 pound green beans, trimmed
4 eggs
2 teaspoons extra-virgin olive oil
12 ounces prepared polenta, sliced into 1/2-inch rounds

Directions

1. Combine yogurt, mayonnaise, mustard, basil, onopn, lemon juice and water in a small bowl.

2. Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add green beans and cook until just tender, 4 minutes. Remove the green beans with a slotted spoon and divide among 4 plates.

3. Return the water to a boil; place eggs, one by one, in the boiling water and set the timer: 5 minutes for a soft-boiled egg, 8 minutes for hard-boiled. When cool enough to handle, peel and slice the eggs in half.
TIP: You may also place eggs in the boiling water, one by one, removing the shell. This is typical Romanian known as 'boiled eyes'.

4. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat, add polenta rounds in a single layer and cook, turning once, until crispy and golden, about 4 minutes per side. Place 2 polenta rounds on each plate and keep warm. Add the reserved sauce to the pan and cook over medium-low heat, stirring constantly to avoid scorching, until heated through, about 3 minutes.

5. Divide the polenta rounds among the plates, top with egg halves (or a 'boiled eye') and drizzle with the sauce. Serve immediately.

inspiratii

e buna, pe tari, cu foto
http://allrecipes.com/Default.aspx

apoi trebuie cautat pe google pentru fiecare tara



retete deosebite, exotice
http://www.foodandwine.com/recipes/
vezi retete de peste cu avocado si alte chestii ciudate
http://www.foodandwine.com/slideshows/fast_fish.cfm

http://www.cooking-mexican-recipes.com/ si altele in
japoneza http://cookingrecipe001.blogspot.com/

Greek omelet

Ingredients
for 3 servings

1/4 cup cooked spinach
4 large eggs
1/2 cup crumbled feta cheese
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
Freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil

Directions

1. Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.

2. Set a rack about 4 inches from the heat source; preheat the broiler.

3. Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Chicken with Green Peppers in Black Bean Sauce

A classic Chinese dish, one of my favourites. Serve over a bed of rice

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
3/4 pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
1/2 cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 1/2 tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro


DIRECTIONS

1. Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.

2. Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.