Archive for May, 2007

Egg Salad BLT’s

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Egg Salad is one of those foods if it’s made right I love it.  When it’s made wrong, well, I think it can be disastrous. I don’t make egg salad that often for no particular reason, but my husband is a huge fan of Egg Salad sandwiches and when I came across this recipe in the April 2007 issue of Cooking Light I decided to try it out. The difference in this recipe is the use of lemon rind. It’s a very small amount and the taste is very subtle but it’s there. I didn’t love this recipe nor did I think it was disastrous. I was indifferent to it. Not only did my husband love it, it got great reviews on Cooking Light. So, if you like Egg Salad try this one out. I served it with a quick coleslaw I threw together with a little mayo and white vinegar. No alterations were made to the recipe.

Overall rating – 2.5 stars

Egg Salad BLTs


To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge.


1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves
Combine first 6 ingredients in a medium bowl, stirring well.Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.

Beer note: A basic guideline of pairing a beverage with food is “like with like,” and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. –Jeffery Lindenmuth
Yield:  4 servings (serving size: 1 sandwich)

CALORIES 371 (28% from fat); FAT 11.7g (sat 4.1g,mono 4.4g,poly 1.4g); PROTEIN 21.9g; CHOLESTEROL 329mg; CALCIUM 70mg; SODIUM 892mg; FIBER 2.4g; IRON 4mg; CARBOHYDRATE 44g

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My First Meme…7 Random Facts About Me…

Susan over at The Well-Seasoned Cook tagged me with my first official meme. So keeping in the spirit of the blog, I’ll give you seven random food facts about me…

1. I’m on a low-carb diet. Yup, you wouldn’t know it from some of my posts, but due to doctor’s orders a few months ago, I’ve been following a low-carb diet (not Atkins) for the last few months. Diabetes runs in my family and they are concerned I could get it as well if I don’t watch my sugar intake. But, I do admit that on the weekends, I cheat. My gastro doctor even agreed it was the right thing to do to stay course. It stinks sometimes since I love to cook but I am learning to adjust.

2. I cannot for the life of me make up my own recipes. I’ve never been able to enter a cooking contest for this fact. I just follow other people’s recipes really well. I’m just not creative at all.

3. Until this year, I hated salmon. I must have had really bad salmon at one point because I refused to eat it. Then for some reason (probably hunger) while at Costco one day, I tried a free sample of their stuffed salmon and LOVED it. Since then, I’ve been buying and cooking salmon and even ordering it out.

4. I am addicted to Ralph’s Italian Ices. I vow to try every one of their flavors. My current favorite is coconut raspberry tart.

5. I am also addicted to avocados. I think they are the best thing since sliced bread. I want to eat them all the time, but oh, the carbs and fat. Lower carb and good fat, but not a good idea to eat all the time. Personal favorite way to eat: plain or with a BLT.

6. My favorite restaurant in New Jersey is The Mad Batter in Cape May. Breakfast, lunch or dinner it’s sooo good. I even had my rehearsal dinner there before my wedding. I always eat there when I visit. The Croustade on the Breakfast menu is my usual: scrambled eggs, roasted pepper and garlic, with green onions, sausage and pepper jack cheese served over brioche with home fries. See my Cape May post for pictures.

7. My favorite restaurant outside of New Jersey: Le Cellier in Walt Disney World. Considering, I almost never vacation anywhere outside of WDW, I am a little biased. Le Cellier is a Canadian Steakhouse in Epcot. The Cheddar Cheese Soup, the pretzel breadsticks, and the best filet mignon I’ve had in my entire life. yum.

There, my first meme. I’d tag other bloggers, but I don’t really know any!

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Feta, Herb, and Sun-Dried Tomato Stuffed Chicken & Pesto Ravioli

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Hi everyone. I know it’s been quite awhile since I’ve written but for someone who doesn’t have a job right now, I’ve been amazingly busy! Well, first I must let you, my dear readers, know that I got a new job! I was very lucky to find something in such a short period of time. I am grateful and humble and excited to get back to work. Not sure when I start but within 1-2 weeks at this point. Thanks again for all of your well wishes.

Back to the FOOD! I found this recipe for Feta, Herb, and Sun-Dried Tomato Stuffed Chicken in the April 2007 issue of Cooking Light. I didn’t initially plan on making this and it didn’t seem any different than other stuffed chickens I’ve made. This recipe came to be made after staring intensely at my chicken trying to figure out what to do with it and realizing I had all of the ingredients for this recipe after flipping through the magazine.

I must admit I did make some drastic changes to get this recipe done. One of the biggest changes was due to my laziness admittedly. The recipe calls to be made in aluminum foil packets. Yup, too lazy to do that. I baked them in a glass casserole dish. The result was still tasty but a little dry. I also used dried oregano instead of fresh and used sun-dried tomatoes that were packed in oil (because I had them on hand).

I had also made pesto the day before from Giada DeLaurentis’ Giada’s Family Dinners and chose to use that with Costco spinach ravioli (soooo good – and I loathe spinach). Overall, the chicken was good but dry. If I made it again, I would follow the directions and bake it in the foil. The pesto, which was the typical pesto recipe, was very good and I would definitely make it again. The flavor of the pesto raviolis and stuffed chicken were nice compliments to one another. Enjoy!

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Basil Pesto

from Giada DeLaurentis’ Giada’s Family Dinners

2 c. packed fresh basil leaves

1/4 c. toasted pine nuts (light roast nuts in small skillet until lightly toasted and fragrant)

1 garlic clove

1/2 tsp. salt, plus more to taste

1/4 tsp. freshly ground pepper, plus more to taste

about 2/3 c. extra virgin olive oil

1/2 c. Parmesan cheese

In blender, pulse basil, nuts, garlic, salt, and pepper until finely chopped. Gradually add enough oil to form a smooth, thick consistency (while blender is running). Transfer to bowl and add cheese. Season with more salt and pepper as necessary. Cover and refrigerate until ready to use.

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken


Sun-dried tomatoes and fresh basil temper tangy feta in a savory chicken breast stuffing. Serve with quick-cooking orzo pasta tossed with fresh parsley.


2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)

Preheat oven to 425°.Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.

Yield: 4 servings (serving size: 1 packet)

CALORIES 311 (29% from fat); FAT 10.1g (sat 5.7g,mono 2g,poly 0.7g); PROTEIN 43g; CHOLESTEROL 121mg; CALCIUM 77mg; SODIUM 572mg; FIBER 2.5g; IRON 1.6mg; CARBOHYDRATE 8.2g

Cooking Light, APRIL 2007

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