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How Do You Prefer Your Chicken Wings?

YumSugar — Mon, 16 Mar 2009 09:00:00 -0700

Super Bowl Fans' Feathers Ruffled Over Buffalo Wing Shortage

YumSugar — Tue, 27 Jan 2009 11:15:47 -0800

Super Bowl XLIII is less than a week away, but this year, lovers of the chicken wing - game day's unofficial snack - will be enjoying their poultry on a wing and a prayer. Since few Super Bowl parties are without chicken wings, consumer demand, as it generally is during football season, is sky-high. Unfortunately, the supply for chicken wings is way down. Major wing supplier Pilgrim's Pride of Pittsburgh, TX, recently filed Chapter 11 company reorganization. As a result, the price of wings is soaring nationwide, and in some cases, up to 30 percent in the past three months.

Consumers, restaurants, and distributors are handling the crisis in different ways. Some are setting aside vast quantities of wings for the big game. Other restaurants, feeling the pinch, have doubled the prices of wings on their menu.

In turn, customers, like the wing lovers of Buffalo, NY, the birthplace of the spicy chicken wing, are so fed up with astronomical prices that they've called for a wing boycott. This year I'll be serving buffalo chicken fingers or buffalo chicken cheese dip instead of wings.

Have you noticed an increase in price? Would you be willing to pay more simply to have chicken wings at your Super Bowl celebration?

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Buffalo Chicken Two Ways - Beginner and Expert

YumSugar — Wed, 21 Jan 2009 03:00:07 -0800

From pickled jalapeños to chipotle chile chocolate bars, I love spicy food, but if I were forced to pick a favorite, I'd have to go with spicy buffalo chicken. Not only is it the ultimate comfort food, but the tender chicken is also crispy, zippy, and tangy all at once.

Whether you're looking for the perfect Super Bowl party platter or you simply want something to fulfill your quest for spice, look no further than these buffalo chicken recipes.

The first, made with breast tenders and breaded for crunchiness, is a simplified version of the classic buffalo wing. Alternately, pull out your frying pan and try your ~~wing~~ hand at a traditional recipe for buffalo chicken. Both are definite crowd pleasers.

To see either recipe, read more.

Beginner Buffalo Chicken
From Every Day With Rachael Ray

Ingredients

2 1/2 cups breadcrumbs
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 large eggs
4 chicken tenders
1/3 cup extra-virgin olive oil
2 tablespoons butter
6 tablespoons hot pepper sauce
3/4 cup crumbled blue cheese

Directions

Preheat the oven to 425°F. In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, about 10 minutes.
Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce.
Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.

Serves 6.

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Expert Buffalo Chicken
From Gourmet

Ingredients

Blue-cheese dressing:
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)
Wings:
3 pounds chicken wings (12 to 14)
2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
1/4 cup unsalted butter
3 to 4 tablespoons hot sauce such as Frank's or Goya
1 1/2 tablespoons cider vinegar
4 celery ribs

Directions

Make dressing: In a bowl, whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered.
Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
Deep fry wings: In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380°F. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
Make sauce: In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat.
Serve chicken wings warm or at room temperature with dressing and celery sticks.

Makes 6 hors d'oeuvre servings.

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Noteworthy Nibbles - Nov. 11-17, 2008

YumSugar — Tue, 11 Nov 2008 14:00:57 -0800

Oenophiles, rejoice: This week is packed with wine tastings around the country. Perhaps everyone's gearing up for the holidays, or brainstorming early pairings for Thanksgiving. I'll take the wine, whatever the reason. In fact, we'll be at SF Wine Week - maybe we'll see you there!

Boca Raton, FL: Taste of the Grape - Nov. 11
San Francisco, CA: SF Wine Week - Nov. 11-15
Kona, HI: Kona Coffee Cultural Festival - Nov. 11-16
Springfield, MO: Wingapalooza - Nov. 12
San Diego, CA: San Diego Bay Wine & Food Festival - Nov. 12-16

To see the rest, read more.

Bryan, TX: Messina Hof's Wine Premiere Weekend - Nov. 13-15
Pittsburgh, PA: Pittsburgh Whiskey and Fine Spirits Festival - Nov. 14
Longboat Key, FL: Stone Crab, Seafood, & Wine Festival - Nov. 14-15
Portland, OR: Northwest Food & Wine Festival - Nov. 15
Crowley, LA: Rice Capital Championship Gumbo Cookoff - Nov. 15
Atlanta, GA: Midtown International Wine Crawl - Nov. 15
Rochester Hills, MI: Corks For Quest Wine Event - Nov. 15
Hermann, MO: Holiday Fare Wine Trail - Nov. 15-16
Sioux Falls, SD: Feast of the Great Chefs - Nov. 16

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Come Party With Me: Election Night - Menu

partysugar — Tue, 28 Oct 2008 09:00:42 -0700

Since the election night party starts around dinnertime, I plan on providing guests with some substantial snacking. However, the party is at Elixir, a bar with no kitchen, so all of the food has to be made in advance, and it must taste delicious served at room temperature.

To keep up with the patriotic theme, LibertySugar and I have come up with clever names for each of the dishes. Spicy buffalo chicken left-wings (or right! depending on your party) are cooled off with a scrumptious blue cheese dip. A campaign trail mix is crunchy and filling.

Lipstick pigs in a blanket are sure to be a crowd-pleasing favorite. Seven-layer dip with red, white, and blue tortilla chips rounds out the menu. To get the recipes to these festive election night eats, read more.

Buffalo Chicken Left-Wings
From Food and Wine

Ingredients

4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled (about 1 cup)
2 scallions including green tops, chopped
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks

Directions

Heat the oven to 425°.
In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne.
Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.

Serves 4.

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Campaign Trail Mix
From Gourmet

Ingredients

2 large egg whites
1 1/2 teaspoons Worcestershire sauce
1/4 cup sugar
2 tablespoons sweet paprika
1 1/2 teaspoons cayenne
9 cups freshly popped unsalted popcorn
2 cups miniature pretzels
1 1/2 cups salted roasted peanuts
1 1/2 cups whole almonds, toasted
1 1/2 cups pecans, toasted
1 1/2 cups salted roasted cashews

Directions

Preheat oven to 325°F.
Whisk together egg whites, Worcestershire sauce, sugar, paprika, and cayenne in a large bowl. Add popcorn, pretzels, nuts, and salt to taste and toss until thoroughly coated.
Spread evenly in 2 buttered large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until coating is crisp, about 20 minutes total.
Spread mixture on 2 large sheets of parchment paper or oiled foil and cool completely.

Makes 14 cups.

Make ahead: Spiced party mix can be made 3 days ahead and kept in an airtight container at room temperature.

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Lipstick Pigs in a Blanket
From Rachael Ray

Ingredients

1 10-ounce jar apricot all-fruit preserve
1/3 cup honey
2 tablespoons soy sauce
1 tablespoons red wine vinegar
1/4 cup Dijon mustard
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 box puff pastry, defrosted and refrigerated until ready for use (recommended brand: Pepperidge Farms)
1 12-ounce package pre-cooked apple chicken sausage, or any kind you like (about 4-5 links)

Directions

Preheat oven to 450° F.
In a medium-size mixing bowl, combine the apricot preserves and honey. Reserve 1/3 of the apricot mixture for another use. Add the mustard to the remaining apricot for the dipping sauce.
In a small bowl, combine the sesame seeds and the poppy seeds and reserve for sprinkling later.
Cut each sausage into 2 even pieces.
Spread some of the apricot-honey mixture over puff pastry, reserving some for dipping later.
Cut the puff pastry sheet in half and then cut 5 equal rectangles out of each half, making 10 equal rectangles.
Lay 1 sausage chunk an inch from the edge of the puff pastry. From there, roll the puff pastry and sausage to the opposite edge of the square. Give it a quick pinch to close.
Lay the rolls out on a baking sheet with enough room to allow the puff pastry to rise. Brush a little more of the apricot mixture on top of each blanket, then sprinkle each one with a little of the sesame and poppy seed mixture.
Bake according to the puff pastry package directions, or until golden brown all over, about 12-15 minutes. Serve with dipping sauce.

Serves 4.

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Seven-Layer Dip With Patriotic Chips
From Better Homes and Garden

Ingredients

1 9-ounce can bean dip
1/4 cup picante or taco sauce
1 8-ounce container refrigerated guacamole
1 8-ounce carton dairy sour cream
1 cup shredded cheddar or taco cheese (4 ounces)
1/4 cup sliced green onion (2)
2 tablespoons sliced pitted ripe olives
2/3 cup chopped, seeded tomato (1 medium)
8 cups tortilla chips, a mixture of colors including white, blue, and red (regular corn, blue corn, and red corn tortilla chips)

Directions

Combine bean dip and picante sauce; spread into a rectangle about 9-by-5-inches on a serving platter making a layer about 1/4 inch thick.
Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
Before serving, sprinkle with chopped tomato. Serve with red, white, and blue tortilla chips.

Serves 16.

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Buffalo Chicken Cheese Dip Raises Breast Cancer Awareness

partysugar — Thu, 23 Oct 2008 10:15:19 -0700

After publishing her first cookbook, Around My Mother's Table, Ribbon Chick Lisa Burton, continued her crusade to raise breast cancer awareness with A la Pink, a breast cancer survivors recipe contest. Over the past year she's invited women to share their story and their best recipe. The winner, Tina Herold and her scrumptious recipe, buffalo chicken cheese dip, were announced in September.Herold used her experience to open a wig shop that provides support and compassion for women with cancer. Not only is she an inspiring role model, but she's also a great cook. The recipe is easy to make and perfect for a crowd. When I served the dip, I told my guests Herold's story, further raising awareness for the cause. You can, too, so get her winning recipe and read more.

Buffalo Chicken Cheese Dip
From Tina Herold

Ingredients

2 (8-ounce) packages reduced-fat cream cheese
3/4 cup (6 ounces) cayenne pepper sauce* (I used Crystal)
1/2 cup ranch dressing
1 1/4 - 1 1/2 pounds boneless skinless chicken breast halves, cooked and chopped (3 to 4 chicken breast halves or about 3 cups chopped)
2 cups shredded cheddar cheese
tortilla chips, crackers, or vegetables, for serving

Directions

Preheat the oven to 350°F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
Combine cream cheese, pepper sauce, and ranch dressing in a small saucepan. Heat, over low heat, stirring frequently, until melted.
Stir in chicken and about half of the cheddar cheese. Stir until combined.
Spoon into prepared dish. Sprinkle with remaining cheese.
Bake 15 minutes or until hot and cheese is melted.
Serve warm with tortilla chips, crackers, or vegetables.

Makes about 6 cups.

*For milder flavor, reduce cayenne pepper sauce to 1/2 cup.

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Noteworthy Nibbles - Aug. 27-Sept. 1

YumSugar — Tue, 26 Aug 2008 14:00:37 -0700

Labor Day weekend means food-happenings galore. At front and center is Slow Food Nation '08, the country's first ever slow food event, to be held in San Francisco. I'll be in attendance, so I can learn more about eating sustainably. Locals, perhaps I'll see you there! Here's the lineup; enjoy your long (and tasty) weekend.

Sparks, NV: Best in the West Nugget Rib Cook-off - Aug. 27
Millersport, OH: Millersport Sweet Corn Festival - Aug. 27
Honolulu, HI: Joy of Sake - Aug. 28
Morgan City, LA: Louisiana Shrimp & Petroleum Festival - Aug. 28-Sept. 1
San Francisco, CA: Slow Food Nation - Aug. 29-Sept. 1

To see the rest, read more.

Denver, CO: A Taste of Colorado - Aug. 29-Sept. 1
Plymouth, IN: Marshall County Blueberry Festival - Aug. 29-Sept. 1
Indianapolis, IN: Rib America Festival Indy - Aug. 29-Sept. 1
Cleveland, OH: Taste of Cleveland - Aug. 29-Sept. 1
Pinson, AL: Butterbean Festival - Aug. 30
Buffalo, NY: National Buffalo Wing Festival - Aug. 30-31
Shawnee, PA: Pocono Garlic Festival - Aug. 30-31
Las Cruces, NM: Harvest Wine Festival - Aug. 30-Sept. 1
Arthur, IL: Amish Country Cheese Festival - Aug. 30-Sept. 1
Bernalillo, NM: New Mexico Wine Festival - Aug. 30-Sept. 1
Martin, TN: Tennessee Soybean Festival - Aug. 30-Sept. 7

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Not Your Regular Nachos: Buffalo Nachos

partysugar — Thu, 08 May 2008 11:32:48 -0700

After stuffing myself silly with ~~Mexican food~~ nachos on Cinco de Mayo, I just couldn't bear to have another plate of tortilla chips covered in cheese. That's why I started thinking about other types of chips and toppings. Before I knew it, I was in my kitchen crazily making these buffalo - as in wings not mozzarella - nachos.In this insanely tasty dish, sour cream and onion potato chips are topped with diced buffalo chicken and a blue-cheese sauce. The dish is baked and topped with fresh chopped parsley, green onions, and celery. To see how I made this surprisingly delicious snack, read more.

Buffalo Nachos
Original recipe by PartySugar

Ingredients

3/4 cup milk
1 tablespoon butter
1 tablespoon flour
1/4 cup grated or finely crumbled blue cheese
1/4 cup finely grated Parmesan cheese
1 bag sour cream and onion potato chips (recommended: Kettle Chips yogurt and green onion variation)
1 large chicken finger, diced
2-3 tablespoons Louisiana-style hot sauce (recommended: Crystal)
1/4 cup finely grated smoked Gouda
2 tablespoons minced parsley
2 green onions, dark greens removed, minced
1 celery stalk, finely chopped

Directions

Preheat the oven to 350° F.
Make the blue cheese sauce. Warm the milk in a small saucepan over low heat. Do not boil.
Meanwhile in a larger saucepan, melt the butter. Add the flour to make a roux, whisking to combine for 1 minute.

Pour the warmed milk into the butter flour mixture whisking to combine. Heat, bringing to an almost boil until thick.
Remove from heat and whisk in the blue and Parmesan cheeses. Set aside.
Spread a thin layer of chips on a baking sheet or other oven vessel.

In a small bowl, combine the diced chicken with the hot sauce being careful to fully coat all of the chicken with the sauce.
Scatter a layer of chicken on top of the chips. Spoon three tablespoons of the cheese sauce over the chips and chicken.
Top with another layer of chips and the remaining chicken. Pour the rest of the sauce over the entire dish. Sprinkle half of the parsley and green onions over the top. Dust with the smoked Gouda.

Bake in the oven for 7-10 minutes until the cheese is bubbly and melted, the chips are crisp, and the chicken is cooked through.
Remove and top with remaining parsley, green onions, and the fresh celery. Enjoy immediately.

Serves 2.

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Come Party With Me: Wedding - Menu

partysugar — Tue, 22 Apr 2008 14:18:11 -0700

When planning the menu for your wedding, it's important to remember what time of year the ceremony will take place in. It's tempting to want to incorporate Spring's asparagus and strawberries into the menu, but Elena's wedding will take place in October, a time when neither asparagus or strawberries are in season.

Thus this menu features seasonal twists on classic, yet sophisticated dishes that highlight some of Sean and Elena's favorite foods. A mixture of meat and vegetarian appetizers will start off the evening. Since the couple is originally from Buffalo, NY, spicy buffalo wing bites are a must. Double mushroom pizza is a nice vegetarian alternative.

Elena loves beets, so a roasted beet and goat cheese salad makes a lovely first course. For the entrée, guests have a choice of halibut with Fall vegetables or steak with blue cheese potatoes. Both main dishes are decadent and delicious.

For more wedding planning mania, check out IDoSugar. To look at these recipes, read more.

Buffalo Popcorn Chicken Bites
From Everyday With Rachael Ray magazine

Ingredients

Vegetable oil (1 1/2 quarts), for frying
2 1/2 cups plain pancake mix
1 1/4 cups water
8 teaspoons hot sauce, such as Tabasco
1 1/4 pounds chicken tenders or skinless, boneless chicken breast, cut into bite-size pieces
Salt
2 scallions, finely chopped
1 teaspoon coarsely ground pepper (one-third palmful)
1 cup good-quality refrigerated blue cheese dressing, such as Marie's brand
Store-bought celery sticks

Directions

In a deep skillet, heat 1 1/2 inches of oil over medium heat.
While the oil is heating, make the batter: In a wide mixing bowl, combine 2 cups of the pancake mix, the water and 6 teaspoons of hot sauce.
Place the remaining 1/2 cup of pancake mix in another wide mixing bowl. Arrange the batter and the bowl of pancake mix near the stove. Line a plate with a few paper towels and keep within reach.
Once the oil is heated, toss the chicken pieces with the remaining 2 teaspoons of hot sauce, then toss them in the dry pancake mix, coat evenly and shake off the excess. (The dry pancake mix will help the batter stick to the chicken pieces.)
Add some of the chicken to the batter (you're going to batter and fry in 3 to 4 batches) and toss with your fingers or a fork. Remove the first batch from the batter, shaking off the excess, and carefully add the chicken to the hot oil.
Fry the chicken for 2 minutes on each side, flipping once, until deep golden brown. Remove the fried chicken from the oil and drain on the paper towel-lined plate, then season with salt. Repeat until all the popcorn chicken bites are fried.
Stir the chopped scallions and pepper into the blue cheese dressing. Serve the chicken immediately with the dressing on the side. Garnish the platter with the celery sticks.

Serves 4.

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Shiitake and Chanterelle Pizzas with Goat Cheese
From Bon Appetit magazine

Ingredients

Dough
2 1/2 cups unbleached all purpose flour or bread flour
1/2 cup white whole wheat flour or bread flour
3 tablespoons vital wheat gluten flour or bread flour
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (105°F to 115°F)
1 1/2 teaspoons active dry yeast
3 1/2 tablespoons extra-virgin olive oil, divided
Additional unbleached all purpose flour (for kneading and shaping)
Topping
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
6 ounces fresh chanterelle mushrooms, thinly sliced
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan cheese
6 ounces chilled soft fresh goat cheese, coarsely crumbled
2 tablespoons sliced fresh chives

Directions

For dough: combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes.
Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours.
Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. Do ahead: Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
For topping: heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back.
Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan.
Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes.
Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

Makes two 10 inch pizzas.

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Beet and Goat Cheese Arugula Salad
From Giada De Laurentiis

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper.
Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Serves 4.

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Halibut and Fall Harvest Sauté
From Food and Wine magazine

Ingredients

3 tablespoons unsalted butter
1 large shallot, coarsely chopped
1 large garlic clove, coarsely chopped
6 ounces peeled butternut squash, cut into 1/2-inch dice (1 1/2 cups)
1 medium parsnip, cut into 1/2-inch dice
1 small turnip, cut into 1/2-inch dice
Kosher salt and freshly ground pepper
1/2 cup dry white wine
4 thyme sprigs, plus thyme leaves for garnish
1 bay leaf
1 1/4 cups chicken stock or low-sodium broth
1 tablespoon extra-virgin olive oil
1 1/2 pounds skinless halibut fillets, cut into 2-inch pieces
2 tablespoons all-purpose flour

Directions

In a large saucepan, melt 2 tablespoons of the butter. Add the chopped shallot and garlic and cook over moderate heat until softened, about 3 minutes.
Add the squash, parsnip and turnip and cook over moderately high heat until they begin to soften, about 5 minutes. Season with salt and pepper.
Add the wine, thyme sprigs and bay leaf and cook until the wine reduces by half, about 2 minutes. Add the stock, cover and simmer until the vegetables are tender, about 10 minutes.
Meanwhile, in a large nonstick skillet, heat the olive oil. Season the halibut pieces with salt and pepper and dust them lightly with the flour. Add the halibut to the hot skillet and cook over moderately high heat until light golden, about 2 minutes per side.
Add the fish to the vegetables and simmer for 2 minutes. Using a slotted spoon, transfer the fish and vegetables to shallow bowls.
Discard the thyme sprigs and bay leaf. Swirl the remaining 1 tablespoon of butter into the broth. Season with salt and pepper and spoon over the stew. Garnish with the thyme leaves and serve.

Serves 4.

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Grilled Steak with Blue Cheese Potatoes
From Martha Stewart

Ingredients

3 garlic cloves, coarsely chopped
3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
1/4 cup plus 2 tablespoons Worcestershire sauce
2 tablespoons extra virgin olive oil, plus more for brushing
Freshly ground pepper
1 3/4 pounds skirt steak
1 1/2 pounds small red potatoes
Coarse salt
3 ounces blue cheese, crumbled

Directions

Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper.
Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes.
Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Serves 4.

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Fast & Easy Dinner: Buffalo Chicken Wraps

partysugar — Tue, 13 Nov 2007 05:47:19 -0800

Buffalo wings are one of my guilty pleasure bar foods; I love to order them when I'm out drinking beers with the buddies. Unfortunately, they're not the most figure friendly food, but this recipe for a healthy version also hits the spot. Making these fiery buffalo chicken wraps at home allows you to control the quality of ingredients. The classic blue cheese sauce gets made over with reduced fat mayo and nonfat yogurt. Stuff the wrap with a good amount of lettuce, celery, and tomatoes to ensure you get your daily dose of veggies. To make these tasty wraps for dinner tonight, just read more

Buffalo Chicken Wraps
From Eating Well

2 tablespoons hot pepper sauce, such as Frank's RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
To assemble wraps: lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas and serve.

Serves 4.

NUTRITION INFORMATION: Per serving: 275 calories; 8 g fat (2 g sat, 2 g mono); 55 mg cholesterol; 29 g carbohydrate; 24 g protein; 4 g fiber; 756 mg sodium. Nutrition bonus: Vitamin A (35% daily value), Selenium (28% dv), Vitamin C (20% dv). 2 Carbohydrate Servings

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