Lemon Glazed Chicken and Rice

Lemon Glazed Chicken and Rice From the Kitchen of Catarina Maisano Preparation time: 10 minutes Cook time: 28 - 30 min Serves: 2 Ingredients ⅓  cup water 1 tablespoon lemon juice from fresh lemon 2 teaspoons cornstarch 2 tablespoons honey 1 teaspoon lemon zest 1 cup white rice uncooked instant 1 cup water 1 teaspoon  olive oil ½ lb chicken breast cut into 1 inch pieces 1 teaspoon salt 3 each green onions cut into 1 inch pieces 1 small orange bell pepper cut into 1 inch pieces Directions In a 2-cup measuring cup, add ⅓ c water, lemon juice, cornstarch, honey & lemon zest.  Stir until cornstarch is dissolved; set aside Cook rice in  a 1 cup of water as directed on package; keep warm Meanwhile, in a 10 inch nonstick skillet, heat oil over medium-high heat.  Add chicken and sprinkle with salt.  Cook 2 to 3 minutes stirring frequently until chicken is no longer pink in the center. Reduce heat to low Stir in lemon juice mixture and pour into skillet; stir to coat chicken mixture.  Cook until slightly thickened. Serve chicken over rice. Notes:  A quick easy 30 minute version from our friends at Betty Crocker

I can't believe it's been 2 years since my last posting.  You may have noticed I changed the name of the blog to: "From the kitchen of Catarina Maisano".  This is my beloved grandmother, and the majority of recipes I treasure come from her kitchen and her mother's kitchen. When my Nona was cooking, everything was measured by the pinch, handful or by judging the consistency of the item your making.  I don't remember seeing measuring spoons or even a measuring cup in her kitchen.  Luckily today, we have some accurate measurements.

The recipe I'm going to share today is as quick and easy as it gets.   



1 pound angel hair pasta
3 tablespoons olive oil
1 small onion, minced
1 teaspoon garlic, minced
3 cups tomato, peeled and chopped*
1/2 cup basil, firmly packed
4 ounces feta cheese

1.    In a large pot boil 5 qt of salted water.  Cook the angel hair pasta for 2 minutes.  (Angel hair pasta is very thin and will cook rapidly) 

2.    In another small sauce pan, add olive oil and warm gently.  Saute the finely minced onions and saute for approximately 3 minutes, or until translucent.  Add garlic and continue to saute for another 2 minutes.

3.    Add chopped tomatoes and salt & pepper. If you want more of a sauce you can add a couple of tablespoons of the pasta water.

4.    Add basil continue cooking for another minute.  Your pasta should be done about the same time the sauce is ready.

5.    Drain the pasta and put into a serving bowl.  Top with the sauce.  Garnish with additional chopped basil and feta cheese.

*To peel tomatoes easily, simply put them in a boiling pot of water for a few minutes.  When you see the skin break remove them from the water.  Put the tomatoes in an ice bath to cool them quickly.  Now you can easily peel the skin.

Baked Chicken Bundles

Sometimes, you need to spend a little more time in the kitchen preparing a special dinner for family and friends.  Those recipes that take a little extra time are well worth the effort.  Chicken Bundles is a recipe I have tried several times over the years.  This is very easy, and the best part it can be made ahead.  Your looking at about 582 calories, however, if you use an imitation butter, you can save about 30 calories.  The only thing left is a quick salad.   

                                           



Preparation Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
Serves: 8

1 (5-ounce) package RICE-A-RONI Chicken Mushroom Flavor
8 boneless, skinless chicken breast halves (about 2 pounds)
1/4 cup milk
1/2 cup dry bread crumbs
1/4 cup margarine or butter, melted
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper

Heat oven to 375 F.
In large skillet prepare RICE-A-RONI as package directs. Let cool 10 minutes. 
Pound each chicken breast half to 1/4-inch thickness. 
Spoon 1/3 cup prepared RICE-A-RONI on each chicken breast half.
Roll up chicken to completely enclose filling; secure with wooden
toothpicks.
Dip chicken in milk; roll in bread crumbs.
Arrange in 13 x 9-inch glass baking dish; set aside. 
In small bowl, combine margarine, thyme and pepper; drizzle evenly over chicken. 
Bake 40 to 45 minutes or until chicken is done. 
Remove wooden toothpick before serving.

Corned Beef Sandwich

In order to make the perfect sandwich, you must have the perfect type of bread.  For an excellent corned beef sandwich, you start with a loaf of Maisano's New York Corn Rye bread.  It just doesn't get any better than this.  I've made a lot of sandwiches during my deli days, and I don't think you can get bread any better than Maisano's Rye.    Here's the perfect sandwich from my personal recipe box.

2      Slices       Maisano's New York Rye Bread

6      Oz.           Sliced Corned Beef

1      T              Mustard

½      Oz.         Lettuce

5      Chips       Dill Pickles

Place mustard on bread.  Add heated sliced corned beef and lettuce.  Cut sandwich in half.  Place pickles on the side.

http://maisanosbakery.com/

Cool Radiatore Melon Salad

I'm not sure where or when I first came across this recipe.  I know it's been in my recipe box for several years.  This is truly a keeper.  It's both fast, easy and wow an extra bonus.  Budget friendly.  Let me start by telling you radiatore is a small spring like pasta.  It cooks up in about 9 to 11 minutes depending on your likes. This recipe has so many variations, you'll never run out of ideas reinventing it.  I used watermelon instead of honeydew, and wow!  The limeade dressing gave it a good tart balance against the sweetness of the melons.  Next time, I'm going to try a variety of fruits without the pasta.   As you know I'm all about the deal.  Well this is a real deal. Very budget friendly.  The part I like the best?  There are less than 100 calories per serving.  (This recipe serves 6)  Try it, and let me know how you like it.

Amount	Unit	Ingredient	Preparation
1	Lb	Radiatore	Uncooked
1/3	Medium	Honeydew Melon	*Cut 1/2” Chunks
½	Medium	Cantaloupe	*Cut 1/2” Chunks
1	Medium	Cucumber	***Cut ½” Chunks
½	Cup	Limeade	Concentrate
2	Tablespoons	Vegetable Oil
1	Teaspoon	Chili Powder
1	Teaspoon	Salt

Prepare Radiatore according to package directions

While pasta is cooking, toss honeydew, cantaloupe and cucumber together in a large bowl

In a small mixing bowl, whisk together limeade, oil, chili powder and salt

When pasta is done, drain and rinse under cold water, then drain again

Toss pasta with fruit and dressing

Serve Cold 

* about 2 cups

** Peeled and seeded

French Vanilla Coconut Mini Pies

I always like a little something sweet to end a good meal.  For a real deal, try this little mini french vanilla coconut pie.  You can make these pies before starting dinner and they'll be ready for dessert.  Here's the tip, buy ready made graham cracker crust at your local grocer.  So, here's the deal the desserts will cost about $1.50 each.  There's an unlimited amount of possibilities when using instant pudding mix.  By using non fat milk your saving about 15 calories. 

Amount	Unit	Ingredient	Preparation
1	4 Ounce Packet	French Vanilla Pudding Mix
1 ¾	Cup	Non Fat Milk
½	Cup	Coconut Flakes
6	Mini	Ready Made Pie Crust

Prepare French vanilla pudding mix according to package directions, using 1 ¾ cup of milk.

Fold in coconut

Pour into mini pie crusts

Refrigerate until set

Garnish the top with additional coconut flakes before serving

Tangy Lemon Squares

A quick & easy snack. Great for after school.  There's no sugar in this one, so there'll be no sugar high's.

Amount	Unit	Ingredient	Preparation
Crust:
¾	Cup	All-Purpose Flour
1/3	Cup	Equal Sweetener*
1/8	Teaspoon	Salt
6	Tablespoons	Butter	Cut into pieces
1	Teaspoon	Lemon Peel	Grated
1	Teaspoon	Vanilla
Filling:
2	Each	Eggs
¾	Cup	Equal Sweetener**
½	Cup	Lemon Juice
4	Tablespoons	Butter
1	Tablespoon	Lemon Peel	Grated

For Crust, combine flour, 1/3 cup Equal® and salt in medium bowl. Cut in 6 tablespoons butter with pastry blender until mixture resembles coarse crumbs. Sprinkle with 1 teaspoon lemon peel and vanilla. Mix with hands to form dough.

·         Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan. Bake in preheated 350° F oven 8 to 10 minutes or until set. Cool on wire rack.

·         For Filling, beat eggs and 3/4 cup Equal®. Mix in lemon juice, 4 tablespoons melted butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.

·         Bake about 15 minutes or until filling is set. Cool completely on wire rack. Cut into squares.

·         Store in airtight container in refrigerator.

Tips:      

*May substitute 8 packets of sweetener

**May substitute 18 packets of sweetener

By using butter, each square is about 178 calories.  I used Can’t Believe it’s not Butter and cut 60 calories off the recipe.