Holiday Cider

Makes 4 Servings
Preparation: 20 minutes

Ingredients:

1 Part Vodka
3 Parts Apple Cider
(I use 1 cup Vodka to 3 cups Apple Cider)
Ginger
Nutmeg
Cinnamon
Carmel apple Dip
Powered Sugar
1 Apple, Sliced and Warmed

Directions:

Heat Apple in the microwave until warm and slightly tender, slice and set aside
Pour apple cider and vodka mixture into a saucepan
Add all of the spices to the cider
Simmer cider on low heat until hot, not boiling
While cider is heating, pour dipping carmel and powered sugar into separate plates
Line up the cider mugs, dip each mug rim into the carmel, then the powdered sugar
Carefully, pour the hot cider into each mug
Garnish with an apple slice
Serve immediately

Chicken and Sun-dried Tomato Orzo

Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccoli.

MAKES 4 SERVINGS
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

Ingredients:
8 ounces orzo, preferably whole-wheat
1 cup water
1/2 cup chopped sun-dried tomatoes (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 9-ounce package frozen artichoke hearts, thawed
1/2 cup finely shredded Romano cheese, divided

DIRECTIONS:

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

NUTRITION INFORMATION:
Per serving: 457 calories; 12 g fat (3 g sat, 6 g mono); 68 mg cholesterol; 54 g carbohydrate; 36 g protein; 10 g fiber; 372 mg sodium; 546 mg potassium.
Nutrition bonus: Folate (34% daily value), Iron (25% dv), Potassium (16% dv), Calcium & Vitamin C (15% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 3 lean meat, 1/2 fat

Stuffed Tomato with Chicken Farce

Makes 2 servings

Prep time: 20 minutes

Total Time: 40

INGREDIENTS:
12 oz ground chicken

4 tomatoes, crowned and cut in half

2 cups onion diced fine

3 cups mushrooms, dices fine

½ cup carrots diced fine

½ cup cooked chickpeas, chopped

2 2/3 tsp olive oil

Salt and pepper to taste

4 tsp parsley

2 garlic cloves, minced

DIRECTIONS:

1. Using a knife, cut tomatoes in half in a crown pattern. Scoop out the inside of the tomato to create a tomato shell
2. sprinkle the inside of the shell with salt and pepper
3. dice tomato pulp into small chunks
4. in nonstick sauté pan add oil, onion, mushrooms, carrots, chickpeas, tomato pulp, parsley, garlic and ground chicken.
5. cook until mixture is tender and chicken is brown. About 10 minutes
6. stuff tomatoes with the duxell-farce mixture
7. place stuffed tomatoes in a baking dish. Cover with foil and bake in oven at 350 degrees or 10-15 minutes. Serve immediately.

Broiled Lemon-Thyme Chicken Thighs

Makes 8 servings

Prep Time:  24 hours

Total Time: 24 hours and 30 minutes

INGREDIENTS:

6 tbsp lemon juice

3 tbsp brandy or chicken broth

2 tbsp chopped fresh thyme or 1 tsp dried

1 tbsp plus 1 tsp olive oil

½ tsp black pepper

8 skinless chicken thighs

1/3 teaspoons salt

DIRECTIONS:

1. In a large bowl, stir together the lemon juice, brandy or broth, oil, and pepper. Add the chicken, turning to coat. Cover and refrigerate for up to 24 hours, mixing once or twice
2. Place the broiler rack 5’ to 6’ from the heat source and preheat the broiler
3. Coat a broiling pan with cooking spray. Remove the chicken from the marinade, season with the salt, and arrange, on the pan.
4. Cook until well browned 8-10 minutes
5. Turn and cook until the juices run clear and meat thermometer reads 180 degrees. If chicken is browning too much, reduce temp to 375 degrees and finish cooking with the oven door slightly ajar.