Test and Trial Friday

Okay, So this is was a fun and I have two great recipes come this way and if anyone wants more recipes like these two should go buy the book Cooking light: Fresh Food Super Fast.

This first recipe comes in two parts (the chicken and the rice), So really you are getting three recipes this week. I loved this recipe, I will defiantly will be making this one again. The only thing negative I have to say is that when taking the pan of chicken out of the over PLEASE, PLEASE remember to use an oven mitt because I didn't. Luckily, I let go fast enough for it not to matter too much. I just hat a minor burn but that could have been a lot worse if I had not let got (That's me showing my many years of neglect in the kitchen or my sever case of blondness).

Roasted Chicken with Shallots and Grapes Prep: 4 minutes Cook: 33 minutes

2 teaspoons olive oil

4 (8oz) skinless, bone-in chicken leg quarters

1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups seedless red grapes
1 tablespoon fresh thyme leaves
4 large shallots, peeled and quartered

1. Preheat oven to 425
2. Heat 1 teaspoon olive oil in a 12-in cast iron skillet (make sure it is oven proof) over medium-high heat. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 4 minutes on each side or until browned. Remove pan from heat.
3. While chicken cooks, combine remaining teaspoon of olive oil, grapes, thyme, and shallots. Spoon grape mixture around chicken in pan. Back, uncovered, at 425 for 22 to 25 minutes is done.
4. Place 1 chicken quarter on a plate. Spoon grape mixture evenly over chicken.

Yield: 4 servings (1 chicken leg per serving)

CALORIES 293; FAT 8.7g(sat 2.3g, mono 4.1g, poly 2.2g) PROTEIN; 35.4g; CARB 17.5g; FIBER 1.2g; CHOL 136mg; IRON 2.4mg; SODIUM 297mg; CALC 37mg

Mushroom Rice Pilaf Prep: 2 minutes Cook: 5 minutes

1 (8.5oz) package of microwavable seven-whole-grain rice mixture
1 teaspoon olive oil
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons coarsely chopped pecans, toasted

1. Microwave rice according to package directions
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; sauté 4 minutes or until mushrooms are browned and tender, stirring in pecans during last minute. Stir in hot rice.

Yield: 4 servings (1/2 cup per serving)

CALORIES 139; FAT 5.6g (sat 0.6g, mono 3.2g, poly 1.7g); CARB 21.6g; FIBER 3.9g; CHOL 0mg; IRON 0.2mg; SODIUM 1mg; CALC 6mg

So if anything could go wrong with this second recipe, I think it did. Not to self California does not seem to carry Coconut milk when someone needs it. I when to three different stores and still found nothing. Luckily, I have a very creative husband who was able to combine cream of coconut and coconut water (which totally saved the day) not to mention that I bought the wrong corn and he went and got the correct one for me so I could continue dinner.

Coconut Corn Chowder with Chicken Prep: 2 minutes Cook: 7 minutes

3 1/2 cups cubed medium-sized red potatoes (about 6)
2 (14 3/4oz) cans no-salt-added cream-style corn
1 (13.5oz) can light coconut milk
3 cups pulled rotisserie chicken
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped green onions

1. Place potato in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave one high for 3 minutes or until tender.
2. While potato cooks, combine corn and next 4 ingredients in a medium saucepan. Cook over medium heat 3 minutes or just until bubbly, stirring occasionally.
3. Stir potatoes into corn mixture. Bring to a boil; reduce heat, and simmer for 2 minutes. Ladle soup in to bowls and sprinkle evenly with green onions.

Yield: 6 servings (1 1/3 cup per serving)

CALORIES 353; FAT 6.7g (sat 4.5g, mono 1.4g, poly 1.1g); PROTEIN 27.6g; CARB 50.2g; FIBER 4.2g; CHOL 60mg; IRON 2.7mg; SODIUM 335mg; CALC 28mg