Recipes from today!!!

Hi All! THanks to all that came - it was a great day!  The Orange glazed chicken we thought wasn't orange enough - I would reduce the amount of sesame oil a little bit and add more orange juice and some orange zest. I will definately experiment with this is the future. The meringues are excellent!


Orange Glazed Chicken Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed of fat
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons frozen orange-juice concentrate, thawed
• 1 1/2 tablespoons honey
• 1 teaspoon sesame oil
• 1/2 teaspoon freshly ground pepper
• Salt to taste

Directions Cut chicken crosswise into 3/4-inch-wide strips. Whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes. Meanwhile, preheat grill or broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.       Salami Crisps For the Salami Bites: 12 slices hard salami Directions Preheat oven to 300 degrees F. Place salami slices on a cooling rack set on top of a baking sheet and place in the oven for 20 to 25 minutes, until edges curl up and salami is crispy but not burned. Remove from oven and set aside.
Perfect White Cupcakes From Marlene Koch   These delectable cupcakes when topped with whipped cream frosting have less than half the calories, one third of the fat, and 75% less sugar than those found at the coffee shop or bakery. Share them with those you love!   1 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup butter or margarine 1/3 cup malitol 1/3 cup splenda granulated sweetener 3 large egg whites 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/3 cup low-fat milk   1. Preheat the oven to 350 degrees. Lightly spray 12-muffin tin with non-stick baking spray. (or lightly grease and flour).   2. In a small bowl sift together the first 3 ingredients. Set aside.   3. In a medium bowl cream the butter and sugar together with an electric mixer  until light and fluffy. Add the splenda, egg whites and extracts and beat until well incorporated.   4. On low speed mix in one third  of the flour into the creamed mixture. Mix in one third of milk and then repeat until all of the wet and dry ingredients are mixed in (do not over beat).    5. Scoop the batter (about 1/4 cup) into each baking cup. Bake for 14 to 17 minutes or until center springs back when lightly touched.   130 calories, carb 18 grams, fat 5 grams, protein 3 grams, sodium 160 grams   Whipped Cream Cheese Frosting 8 ounces tub-style cream cheese 4 ounces non-fat cream cheese 1/4 cup splenda granulated sweetener 1 cup light whipped topping, thawed   1. In a small mixing bowl beat cream cheeses and splenda together until creamy. Slowly beat in topping until light and fluffy.   2 tablespoons =40 calories,  carb 3 grams, fat 2 grams, protein 2 grams, sodium 80 grams
Cheesy Chicken Cauliflower Casserole ·         1 head of cauliflower chopped

• 3 tablespoons stick margarine, butter or olive oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
• 1 1/2 tablespoons poultry seasoning

Cheese Sauce

• 2 1/2 tablespoons stick margarine, butter or olive oil
• 2 1/2 tablespoons flour
• 2 cups shredded low-fat sharp cheddar cheese, divided
• 1 1/4 cups low-fat milk or fat free half and half
• 1/2 teaspoon black pepper (to taste)
• 1/4 teaspoon salt (to taste)
• ¼ teaspoon garlic powder

Preheat oven to 350 degrees. In a skillet large enough to hold chicken, melt margarine over medium heat. Add chicken and sprinkle with chicken seasoning, stirring well to coat. Cook chicken until no longer pink and slightly browned, set aside. To make the Cheese Sauce: In a medium sized sauce pan (you can use the same one from the chicken – I am all about saving washing a pot!), melt margarine over medium/low heat. Add flour and coo****il lightly browned, and stir in milk  a little at a time until slightly thickened, add spices. Stir 1 1/2 cups cheese into milk, to get desired thickness or thinness you might want to add a bit more milk. In a greased 2 quart baking dish, add the cauliflower, top with chicken and pour over cheese sauce. Sprinkle with remaining cheese, and bake at 350 degrees for 35 minutes.
Mocha Meringue Bark

• 1/2 cup blanched slivered almonds, divided
• 1 teaspoon malitol, plus 1/4 cup
• 4 egg whites
• Pinch salt
• 1 tablespoon instant espresso powder or instant decaf coffee
• 1/3 cup mini chocolate chips

Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Put 1/4 cup blanched almonds and 1 teaspoon malitol into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds. In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup malitol and coffee powder. With the mixer running on low, slowly add in the sugar and the coffee powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour. With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour. Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools. To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.
Chocolate Cake

• 2 cups malitol
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa (I use the dark)
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together malitol, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

OR

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. Chocolate Ganache Icing Ingredients

• 16 ounces bittersweet chocolate, chopped fine
• 16 ounces (2 cups) fat free half and half

Directions Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes. What a great cooking class today! Thanks All!!

Here are the recipes.

do you have any of the nutriotional facts... I dont mean to be a bother *LOL. but I would like to try the chicken recipe and the cauliflower ..

It all sounds sooo good..

Thanks Jenn

no I don't sorry, if you put them into spark people or fit day it should give them to you though. I'd say that the pan made a good 10 portions for an early out WLS patient. You could judge by the number of chicken breasts you used.

Hi Liz, had all good intentions of getting to your place today, but ended up needed to be home by 4 and knew if I came to your place I would't be able to pull myself away.....hope next month I can make it, I am flying to texas on the 23rd.............so if I'm lucky I'll see you guys...missed you all though..............................Lois

we were wondering what happened to our little world traveler :)

Thanks for posting Liz!! I gotta come to one of these cooking classes....maybe I will play hookie from Orchestra one day :-)

Beth

As always the food was gooood but the friends were fabulous!!!!!!!!

Hey Sandra.. I don't know if I said anything on Saturday, but YOU are looking pretty FABULOUS!!!!! 

Thanks for the recipes Liz!

Thank you so much for sharing the recipes. I always love to see what you all made and keep them in my recipe collection. You are awesome.