Summer Vegetable Lasagne

Summer Vegetable Lasagne

I often skip over lasagne recipes because of all the 'putsy' work involved in assembling it, but I recently saw someone cooking with 'no boil' lasagne noodles and it got me curious enough to try them out! With all the wonderful summer veggies, I thought a vegetable lasagne with bechemal sauce was the way to go. I made this 'lower in fat' by using a blend of 1% milk and chicken broth instead of the traditional cream. You could certainly add shredded chicken if you prefer, but I opted for zucchini, asparagus, broccoli and mushrooms. The secret ingredient is a dash of nutmeg in the sauce (you know that spice that makes you go 'hmmmm....not quite sure what that is) and a bit of lemon zest in the ricotta cheese mixture. Be creative with your vegetable choices but just remember to cook out the liquid and cut all of them approximately the same size. Note that the lasagne noodles increase in size when the are cooked, so make sure to leave at least a half inch border in the pan when assembling.
origin - lisa lou
difficulty - medium
health meter - medium (although I lightened the sauce there is a lot of cheese in lasagne)

Vegetable Layer
2 tbsp olive oil
8-10 cremini mushrooms sliced
1 zucchini sliced and quartered
8-10 stalks asparagus chopped into 1 inch pieces
1 medium vidalia onion sliced
1 bunch broccoli cut into 1 inch pieces

Saute mushrooms and onion in olive oil over medium high heat until most of the juices have evaporated. Add remaining vegetables and saute for approximately 4-5 minutes.

Ricotta Layer
1 pint good ricotta cheese
1/2 cup grated parmesean cheese
1 egg
salt/pepper to taste
dash nutmeg
zest of 1/2 a lemon
1/4 cup chopped fresh flat leaf parsley

Combine all ingredients until well mixed.

Bechemal Sauce
3 tbsp butter
3 tbsp flour
salt/pepper to taste
dash nutmeg
1 3/4 cups chicken broth - warmed
1 cup 1% milk - warmed
1/2 cup shredded parmesean cheese

Melt butter over medium high heat in saucepan. Whisk in flour and cook stirring constantly for 2 minutes. Mixture will be thick. Slowly whisk in chicken broth, milk, nutmeg, salt and pepper stirring constantly until mixture comes to a boil. The mixture should be a thick sauce. Add more milk or broth if it's too thick. Stir in parmesean cheese and remove from heat.

2 cups mozzerella cheese shredded (or use an italian blend with mozz,provolone and parm)
1 package no boil lasagne noodles

Assembly
In a 9x13 glass baking dish pour some of the bechemal sauce to lightly coat the bottom of pan. Next layer the lasagne noodles, slightly overlapping to cover the bottom of pan. Spread half of the ricotta cheese mixture over the noodles, next place half of the vegetable mixture over, spoon 1/3 of the bechamel sauce over and lastly some of the shredded cheese. Continue with one more full layer and finish with a layer of noodles followed by bechemal sauce and a final sprinkling of cheese and cover with foil. Bake for 1 hour in a preheated 350 degree oven. Remove foil in the final 15 minutes of cooking to slightly brown the top. Let rest for at least 15 minutes.

Chinese Chicken Salad

Chinese Chicken Salad

I must admit, I am addicted to the Asian Market. Since there were such positive comments on the Green Bean Salad, I decided to try and find something as light and healthy for tonights posting. There are a million recipes out there for chinese salads, most of which include a package of ramen noodles, but I found something a bit more refined on www.epicurious.com This is a tasty combination of shredded chicken, pea pods, napa cabbage, almonds and so much more. I pumped up the flavor in the dressing by adding some fresh grated ginger and red pepper flakes. It's very important to partially cook the pea pods and carrots and then submerge in an ice water bath. It not only stops the cooking instantly, it helps retain the bright color. Trust me, it's worth the effort. This is a very clean and refreshing meal, perfect for a warm summer evening! The ideal pairing would be Chicken Spring Rolls(see previous entry)! Enjoy.

origin - Gourmet June 2006 / Epicurious.com
difficulty - easy
health meter - high

For fried wontons (optional)
20 square wonton wrappers, thawed if frozen *or spring roll wrappers
About 2 1/2 cups vegetable oil *absolutely no need to use this much oil. Put 1/2 cup in medium size pan
For salad
1/2 lb snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups) *I used half this amount
1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)*I used half this amount
1 large carrot julienned
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar *I used rice vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tbsp fresh ginger grated
few shakes of red pepper flakes
1 tablespoon Asian sesame oil*I omitted
1/4 cup vegetable oil
6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)*2-3 chicken breasts sauteed,steamed and then shredded
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted*I omitted

Special equipment: a deep-fat thermometer (if making wontons)
Make fried wontons:
Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.

Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.

Make salad:
Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Do the same with the carrots, separately. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.

Whisk together soy sauce, lemon juice, sugar, vinegar, salt, ginger, pepper flakes and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

Cooks' note:
Wontons can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

Beach Weekend

Beach Weekend

Where oh where has Mrs. Moore gone?? To the beach! Although we forgot to take photo's (couldn't be from all that beer....), I can assure you we cooked more than dogs on the grill at the beach! Marinated london broil, rosemary yukon potatoes, bacon wrapped scallops, grilled lobster, seared tuna (okay, it was a bit more than seared...) NJ corn on the cob, and of course some chocolate chocolate chip biscotti for dessert. Fun was had by all!

Veal Spiedini Marsala

Veal Spiedini Marsala

Veal being politically incorrect goes without saying......however, I LOVE IT! We have a 'new favorite' (defined by Brian as any meal that is requested for company or a 'do again') - Veal Spiedini Marsala. I adapted this recipe from Mario Batali with a few changes and additions. The original recipe was strictly Veal Spiedini skewered, grilled and served without a finishing sauce. I decided to pan fry and finish in a mushroom marsala wine sauce to keep it very moist. I always fear veal scallops drying out. The veal scallops are pounded thin and stuffed with a delicious bread crumb, pine nut and cranberry stuffing and then rolled into little bundles of yummy goodness! When buying veal, you should look for a pale pink almost creamy white color with very fine grains. There is definitely a difference between good veal and not so good veal. If it's $2 per pound, it's not good. There is so much flavor in this dish that you only need to serve a light salad or a simple vegetable for a complete meal. Trust me when I say, this one will not disappoint you.

origin - Mario Batali
difficulty - medium
health meter - medium

1/2 cup extra-virgin olive oil
1 1/2 cups dried bread crumbs
1/2 cup grated caciocavallo cheese *difficult to find, I used provolone and parmesean mixed
1/4 cup currants, soaked in hot water for 10 minutes and drained *I used dried cranberries soaked in hot water and chopped.
1/4 cup toasted pine nuts
1 bunch fresh chopped parsley leaves, reserve some for garnish
1 large egg
2 1/2 pounds veal scallops, cut into thin pieces, about 2-inches wide and 6-inches long
Salt and freshly ground black pepper
3 medium-sized onions, cut into 24 chunks, lightly roasted *I omitted because I didn't skewer
24 small bay leaves *I omitted because I didn't skewer
Lemon halves Set out 6 (8-inch) metal or wooden skewers. If you are using wooden skewers, be sure to soak them in water for 30 minutes before using. *I used toothpicks instead
10-12 medium sized cremini mushrooms
1 cup marsala wine
1/2 cup chicken broth with 1 tsp cornstarch whisked in - make sure there are no lumps.

Place a medium frying pan over medium-low heat. Add 1/4 cup olive oil and heat until hot, but not smoking. Add the bread crumbs. Stir constantly and cook until golden, about 5 minutes. The mixture should be moist, but not wet. Remove from the heat and place the bread crumbs in a bowl. Add the caciocavallo, currants, pine nuts, parsley and egg and gently mix together.

Preheat grill or broiler.

Spread the veal slices out onto a clean work surface. Season with salt and pepper. Spoon equal amounts of the bread crumb stuffing into the center of each veal piece, gently patting the stuffing down. Roll each veal piece into a small roll. Secure with one toothpick per roll and proceed to next red section.

Make the kebabs: Force a skewer through the center of an onion slice, a bay leaf, and a veal roll. Repeat, in the same order, 2 more times. Finish each kebab with 1 last bay leaf and onion slice. Make sure all the ingredients are pressed snugly together.

Brush the kebabs with extra-virgin olive oil and cook over a preheated grill or broiled until tender and golden brown, about 5 minutes per side.
To serve, drizzle with extra-virgin olive oil and a squeeze of lemon.

Heat large saute pan over medium heat and pan fry the rolls with a splash of olive oil for approximately 3 minutes per side until golden brown. Remove from pan and set aside. Add mushrooms to same pan and saute until brown about 4 minutes. Add the marsala wine and reduce by half. Place the veal rolls into the pan and cover and cook for 4 minutes or until veal is cooked through. Thicken the sauce with chicken stock mixture.

Garnish with parsley and grated parmesean cheese.

Fresh Basil Pesto

Fresh Basil Pesto

Well the Miracle Grow certainly worked on my fresh herbs! I have so much basil, that I had to make fresh pesto tonight. Pesto is such a versatile condiment that can be used so many different ways. You can baste many meats(and fish), toss it with pasta, or use it as a spread on a grilled or cold sandwich. Basil pesto is my favorite, but you can also make spinach or even arugula pesto. Even if you don't have a basil plant...YET, it's relatively inexpensive to buy fresh and most super markets carry it year round. Tonight I simply tossed it with spaghetti and served pan fried (too stormy to grill!) shrimp over it (or salmon for those of us who don't eat shellfish!). There are a million recipes for pesto, but below is my concoction. Feel free to substitue walnuts for the pine nuts.

origin- lisa lou
difficulty - simple
health meter - medium

2 cups fresh basil leaves
1/2 cup fresh italian parsley (aka flat leaf)
1 large shallot roughly chopped
juice of 1/2 a lemon
1/2 tsp red pepper flakes (or less if you don't like a bite!)
1/2 cup finely grated GOOD parmesean cheese
1/2 cup olive oil (extra virgin or light)
1/4 cup toasted pine nuts
salt/pepper to taste

Combine the basil, parsley, shallots, lemon juice, pepper flakes, and pine nuts in a blender or food processor. Slowly drizzle in the olive oil while the motor is running until you achieve a runny paste. Lastly add the cheese and salt/pepper and pulse until combined. Serve tossed with your favorite pasta and additional shaved parmesean cheese. Always remember to save at least 1 cup of the starchy pasta water to mix in if the consistancy is too thick. This will keep for at least a week in the refrigerator.

American Sponge Cake

American Sponge Cake

In search of another low calorie dessert, I decided to try a sponge cake. It's basically the sister of the angel food cake, both from the foam cake family. What's great about the sponge cake, is just like angel food cake, there is no butter or oil added so one slice is a mere 85 calories and 1 gram of fat. The difference between the two you ask? Sponge cakes have egg yolks in them where angel food cakes do not. Some contain levening, but being the 'cooking purist' I am, I chose to try the real deal. They are not quite as delicate and 'squishy' as angel food cakes, but are certainly still very light and moist! The strawberries keep coming, so I decided to stuff this cake with a creamy combo of mashed berries and low fat whipped topping. You can do the same technique with an angel food cake, but the sponge cake is much easier to handle.
origin - The Joy of Cooking *the best all around book I have ever owned
difficulty - medium
health meter - high
*remember high is good, low is bad!

Have all ingredients as room temperature. Preheat the oven to 325 degrees. Have ready 1 ungreased 9 inch springform pan or 10 inch tube pan.

Sift together 3 times and return to the sifter:
1 cup sifted cake flour
1/4 tsp salt


In a medium bowl, beat on high speed until thick and pale yellow at least 2 to 3 minutes:
2/3 cup sugar
7 large egg yolks
1 tsp vanilla

Beat in:
1 tsp. grated lemon zest (optional)
1 tsp. grated orange zest (optional)
3 tbsp water or orange juice

Scrape the yolk mixture into a large bowl. Sift the flour mixture evenly over the top, but do not mix in. In another large bowl, beat on medium speed until soft peaks form:
7 large egg whites
1/2 tsp cream of tartar

Gradually add, beating on high speed:
2/3 cup sugar

Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan gently and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, about 40-45 minutes. Let cool upside down for at least 1 1/2 hours. To unmold the cake slide a slim knife around the cake to detach it from the pan including the center tube. Turn upside down to remove.

to stuff the cake.....

1 pint strawberries hulled and chopped
1 container light whipped topping
1 tsp sugar

To prepare the cake, slice the top off horizantally about 1 inch down from the top and set aside. To hollow out the inside, take the bottom part of the cake and starting at the top cut a frame of about a 1 inch border all the way around - do not cut all the way through to the bottom. Very gently, tear out the cake to create a tunnel. In a bowl, mash the berries with the sugar and then mix in about 1 cup of the topping and the torn up cake pieces to create your filling. Next, gently fill the tunnel with this yummy concoction and replace the cake top. Lastly frost the entire cake with the remaining whipped topping. Refrigerate and let sit for 1 hour, slice and serve.

Succulent Sour Cream Lemon Chicken

Succulent Sour Cream Lemon Chicken

Nothing better than a delicious salad on a day when it reached 105 degrees! But how to change it up a bit was the question. Do you remember the dressing from the Summer Bean Salad a few posts back?? Well, I decided to marinate chicken breasts in it - I thought with the sour cream in the dressing, it would really make for a very moist chicken (I made some minor changes to the dressing). It turned out delicious and made a great summer salad. I coated the breasts in bread crumbs and pan fried them to a crispy golden brown and then sliced and served over a tossed sald with tomatoes, avocados, cucumbers, pine nuts and goat cheese. The chicken was so moist and flavorful- something you could certainly serve as a main dish.

origin - lisa lou borrowing from bobby flay!
difficulty - simple
health meter - medium

1/2 cup sour cream
juice of 1 large lemon
1 tbsp dijon mustard
1/2 tbsp grainy mustard
1 tsp spicy mustard
1 tsp sugar disolved in 1/8 cup warm water
1 tbsp honey
salt/pepper to taste
1/2 cup olive oil
3-4 boneless, skinless chicken breasts - pounded to 1/3 inch thick
1 cup bread crumbs
4 tbsp vegetable oil

Combine first seven ingredients until well combined. Slowly whisk in olive oil until emulsified (you can also do this in the food processor). Use half of the dressing to coat and marinate the chicken breasts for 2-6 hours and save the remaining dressing to pour on the salad. Remove the chicken breasts from the marinade and dredge in bread crumbs (seasoned with salt/pepper). Heat vegetable oil in heavy skillet over medium high heat and pan fry the chicken breasts for approximately 4 minutes per side or until cooked through. If the coating is getting too brown you can always finish the cooking in a 375 degree preheated oven for a few more minutes. Remove chicken, slice on an angle and serve either over your favorite salad or as a main course with the additional dressing drizzled over.

Chocolate Chocolate Chip Biscotti

Chocolate Chocolate Chip Biscotti

Biscotti is actually latin for twice baked (bis - coctum) and is Roman in origin. They were made to be functional and durable for travelers. Today, Biscotti are a favorite treat all over Italy but mainly in the Tuscan region where one dips it in their cappuccino or Vin Santo (wine). I adore biscotti and like them anytime of the day. They are incredibly simple to make and have very few ingredients. Since I'm a certified chocoholic, my favorite is chocolate with chocolate chips. You can add just about anything you want from almonds, pecans, dried fruits etc. If you don't want a chocolate dough, increase the flour by the amount of cocoa powder. These last for weeks as they are considered better the drier they become!

origin - Hershey's Kitchen
difficulty - easy
health meter - medium

• 1/2 cup butter, softened
• 1 1/4 cups white sugar
• 2 eggs
• 1 teaspoon almond extract *I used vanilla
  
• 2 1/4 cups all-purpose flour
• 1/4 cup HERSHEY®'S Dutch Processed Cocoa*I like ghiradelli unsweetened cocoa
  
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sliced almonds *I omitted
  
• 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips

DIRECTIONS:

1. Heat oven to 350 F. Beat butter and sugar in large bowl until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds with wooden spoon.
2. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.
3. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs diagonally using a sawing motion, into 1/2-inch thick slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet.
4. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.
   
5. Chocolate Glaze: Place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, oil or spread) in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. White Glaze: Place 1/4 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, oil or spread) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.

Ginger Dressing

Ginger Dressing

Have you ever eaten at a Japanese restaurant and they serve you a really simple iceberg lettuce salad with that scrumptious orange colored dressing on it?? Well, I was dining with a friend the other day and she mentioned how much she enjoyed that dressing and wished she knew what was in it. Well, I did some research and tested recipes to find the perfect ginger dressing. It turns out that pureed carrots are what gives it that beautiful orange color and ginger is the main ingredient. You could use this dressing on any salad, but remember it's very clean and light tasting. I only made one addition and one slight change. Enjoy!

origin - random
difficulty - simple
health meter - high

2 garlic cloves crushed
1/2 onion pureed
1 carrot grated
2 1/2 tbsp fresh ginger grated
1/2 tsp mustard powder
2 tsp soy sauce
2 tsp apple juice
1 tsp sesame oil
1 tsp sugar
1/2 cup rice vinegar
3/4 cup salad oil (I used half this amount)

Puree all ingredients except oil in a food processor until relatively smooth. Stream in oil until emulsified. Serve over favorite salad.

Lemongrass Chicken Udon

Lemongrass Chicken Udon

Tonights tasty delight is a continuation from my visit to the Asian market. I couldn't resist the wonderful udon noodles and decided to try a new spice - lemongrass. Lemongrass originates from Asia and Southeast Asia and is a very common ingredient in Thai cooking. It is a long bamboo like stalk which you peel away the outer layers to unveil a pinkish, white interior that you finely chop and add to many different dishes. It has a very mellow lemon flavor that is much more subtle than lemon juice. Udon noodles are native to Japanese cooking. Very rustic, fat, squiggly noodles made from wheat flour and water. They are commonly served in a soup like dish with vegetables, chicken, shrimp etc. I combined both of these ingredients to create a stir-fry like dish with tons of fresh vegetables including carrots, bok choy, scallions, broccoli, and mushrooms. Cilantro is also common in Thai cooking, so I combined it with the lemongrass and ginger to create a really fresh taste. Feel free to use pork, beef or tofu in place of the chicken.

origin - lisa lou
difficulty - easy
health meter - high due to low fat, high vitamins/minerals, and relatively low calories
*low is unhealthy, high is healthy!

marinade/sauce
1 stalk lemongrass finely chopped and smashed with a mortar/pestle or food processor
1 large handful chopped cilantro
1 large shallot finely chopped
2 tbsp fresh ginger grated
1/3 cup rice wine vinegar
1/4 cup soy sauce
1 tbsp brown sugar
dash of red pepper flakes
3-4 chicken breasts sliced
1-2 tbsp vegetable oil
1/2 cup chicken broth
1 1/2 tsp corn starch
fresh udon noodles - find at Asian market (you could substitute other types of noodles, but won't get the same 'effect')

vegetables *use any combination and amount based on your preference
bok choy sliced
mushrooms thinly sliced
scallions sliced on the diagonal
carrots julienned
broccoli cut into 1/2 inch pieces

Combine first 8 ingredients and use 1/3 of it to marinate the sliced chicken in for 1-2 hours and reserve the remaining for the sauce. Boil a large pot of water and par cook the broccoli and carrots for 3 minutes and remove. Using the same water, boil the udon noodles for approximately 5 minutes and drain. In a heavy skillet, heat oil over medium high heat and stir fry the chicken until cooked through, adding the mushrooms at the last few minutes of cooking. Next add bok choy and scallions and cook for 2-3 minutes until the bok choy begins to wilt. Stir in the broccoli and carrots. In a separate bowl combine the chicken broth and corn starch. Add the reserved marinade to the chicken mixture and stir. Lastly add the chicken broth/corn starch mixture to slightly thicken the sauce. Garnish with additional chopped cilantro and serve. I also like to add chopped cashews at the end!

Chicken Spring Rolls

Chicken Spring Rolls

I was completely inspired by a new find today that a friend turned me on to - our local Asian foods market. It was tucked away in a secret strip mall that reminded me of a little Asian island right here in New Jersey. The market had the freshest sushi, fish, vegetables and fruit I have ever seen - and SO inexpensive. I have never seen so many different kinds of noodles in one place! I was like a little kid in a candy store - I went nuts. I was also recently inspired by a food blog that discussed the benefits of building appetizer only restaurants and doing away with the 'main dish' in America. One of my favorite appetizers are well made spring rolls. Not the overly greasy kind you get with carry out - I'm talking about fresh cilantro, citrusy ginger, crunchy bean sprouts all tucked away in a neat little package that is so light and crispy, it melts in your mouth! Spring roll wrappers are much lighter and crispier than egg roll wrappers which tend to be almost chewy inside. Unfortunately I did not research recipes before I found this little gem, so I have changed several ingredients. While most of these ingredients can be found in local grocery stores - they are not nearly as authentic or fresh as those you will find at an Asian market. The end result was delicious. I am embarrassed to tell you how many I consumed, so I will not.

origin - Tyler Florence
difficulty - medium
health meter - medium *surprisingly enough, there are only about 170 calories per spring roll. (that's an approximation....do not send the calorie police my way)

2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger *I increased to 1 tbsp
2 cups shredded Napa cabbage *I used bok choy, because that's what I had on hand
1 carrot, grated
1/2 cup bean sprouts
2 ounces bean thread noodles, blanched and chopped *boil for 2 minutes and then rinse in cold water
8 ounces shredded cooked chicken breast *1 large breast
1 tablespoon hoisin sauce *I replaced with soy sauce and chili paste
1 tablespoon oyster sauce *I replaced with 'fish sauce'
2 tablespoons chopped coriander *this is cilantro
juice of one lime
1 package spring roll wrappers
1 egg, beaten

Vegetable oil, for frying

Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander and lime juice.

Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Most packages show you a diagram on the back!

Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving. Serve with preferred dipping sauce. I would recommend a traditional thai sweet and sour sauce. We had a soy based sauce with lime juice, sugar, sesame oil and pepper flakes.

Lamb Stuffed Peppers

Lamb Stuffed Peppers

A request came across my plate for stuffed peppers. I never really liked green peppers, so this dish was not a part of my childhood. I couldn't imagine just stuffing these gorgeous yellow, orange and red peppers with ground beef and long grain rice, so I concocted a new stuffing. It's a blend of ground lamb, grated zucchini, orzo and feta cheese with a hint of cinnamon (went for the 'greek' thing). If you can't find ground lamb, just ask your butcher to grind some for you! And it doesn't have to be the 'fancy butcher' - you can have this done at your local Shop Rite. Make sure and check the dates on your package - old lamb tastes very rancid. But fresh lamb is fantastic. You can vary the ingredients in this dish without too much fuss, so be creative! Try parmesean cheese instead of feta or add mushrooms instead of zucchini. Do what suits your tastebuds. Topped with a light tomato sauce made the peppers yummy. I served this with a simple green salad.

origin - lisa lou
difficulty - easy
health meter - medium

3/4 cup orzo
1/2 cup white wine
1 1/2 cup strong chicken broth
1 tbsp butter
2 tbsp olive oil
3 tsp oregano
1 handful fresh parsley chopped (I like flat leaf instead of curly - it has a better flavor)
1 tsp onion powder
1 tsp cinammon
salt/pepper to taste
1/2 vidalia onion chopped
1 lb ground lamb
1 small zucchini grated and drained (use paper towel to squeeze excess water out)
1/2 cup crumbled feta cheese
1 egg
4-5 whole peppers - green, red, yellow or orange

First make the orzo. Melt butter in medium saute pan over medium high heat, add orzo and cook until it begins to brown. Add wine and stir for just 1-2 minutes until alcohol begins to evaporate. Add the chicken broth, oregano, salt/pepper, cover and simmer over low heat until liquid is absorbed - about 10-12 minutes. In a separate large saute pan, add olive oil and onions and begin cooking over medium high heat until they begin to soften. Add the ground lamb and cook until meat begins to lose the pink color. Add grated zucchini, remaining oregano, onion powder, cinammon, and salt/pepper. Lightly drain grease off and remove from heat. Add the cooked orzo, parsley and feta cheese and stir until combined. Once the mixture is beginning to cool down, add the egg - quickly so it doesn't scramble. To prepare the peppers, rinse thoroughly and starting approximately 1/2 inch down from top edge of pepper make a horizantal cut all the way around the diameter. Remove the top and clean the white pith and seeds out of the peppers. Fill each pepper up with stuffing and place in glass baking dish fitting the peppers snuggly so they don't fall over. Pour approximately 1 cup of water of broth in the bottom of the pan and bake covered with foil at 375 degrees for 30 minutes or until the peppers are cooked. Serve alone or spoon your favorite tomato sauce over the top.

Filet Mignon with Goat Cheese and Balsamic Syrup

Filet Mignon with Goat Cheese and Balsamic Syrup

Bring the five star restaurant to your own home! This is an absolutely simple dish to prepare and has such wonderful flavor and beautiful presentation. A juicy piece of filet is topped with creamy goat cheese and drizzled with a thick balsamic syrup. Filet mignon, aka beef tenderloin, is one of the leanest, moistest cuts of beef but has very little flavor and is often paired with sauces such as bearnaise. There is only 170 calories in a 3 0z serving of filet - so you have a lot of room to move here (just to give you a comparison boneless,skinless chicken has 140 calories). You can get filet on sale for $7.99/lb, so this entire meal cost less than $14 for two people. I chose to grill the beef and serve over a bed of yukon gold mashed potatoes (made low fat!) and topped with grilled asparagus. Even if you think you don't like goat cheese, just try it.....I promise you will be surprised. A beautiful wild mushroom risotto would be a nice pairing too. I obviously cut this recipe in half!


origin - Giada DeLaurentis
difficulty - easy
health meter - medium, if you include the potatoes!

1 1/2 cups balsamic vinegar *you don't need the expensive stuff because you are reducing it
3 tablespoons sugar
2 tablespoons butter *or rub steaks with olive oil if grilling
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 tbsp freshly chopped rosemary - to rub on the steaks!
2 ounces soft fresh goat cheese

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes. Be very careful not to boil too high or the syrup with burn. Once it coats the back of a spoon it is complete - it will continue to thicken as it cools.

Meanwhile, preheat the broiler. I like to tie kitchen twine horizantally around each piece of meat so that it grills more evenly. Or heat the grill to medium high heat and grill turning only once for approximately 4 minutes per side depending on size and desired doneness. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble (I spread the softened cheese) the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve. Or serve over a bed of mashed potatoes and top with grilled asparagus.

Chicken Stuffed Shells

Chicken Stuffed Shells

Last night's dinner was pulled out deep from my archives! It's a creamy combination of chicken and ricotta cheese stuffed into shells and baked with fresh tomato sauce. Grinding the sauted chicken breasts (in white wine) really brings out an amazing flavor. I must confess - I bought the cheap ricotta cheese and it was definitely a mistake. Do not skimp on good ricotta cheese - there really is a difference! Good ricotta cheese should be creamy, not gritty. I prefer Maggio's brand but you could certainly use Sorrento. And if you happen to be counting calories...(that would be us!) each shell only has 170 calories (including the sauce) and 3 makes a perfect serving. If I wasn't counting calories, I like to drizzle a parmesean cream sauce over the tomato sauce for a beautiful presentation. This is a perfect 'do ahead' meal and also makes great leftovers! This recipe makes 14 stuffed shells that I divided into 2 pans. For a great home made tomato sauce, refer to my 'Spaghetti and Meatballs' entry or if you must, use your favorite jar sauce.

origin - lisa lou
difficulty - medium
health meter - medium, relatively low in calories

2 large boneless, skinless chicken breasts
4 tbsp olive oil
1 cup white wine (remember, if you wouldn't drink it, don't cook with it!)
1/2 vidalia onion finely chopped (yellow onions work fine too)
1 cup ricotta cheese
1/2 - 1 cup finely grated parmesean cheese
1 egg
1 handful fresh parsley finely chopped (just eliminate if you don't have fresh)
1 tbsp italian seasoning blend (or combination of oregano, basil, thyme, marjoram)
1 tsp onion powder
1/4 tsp ground nutmeg
salt/pepper to taste
16 pasta shells - cooked according to package directions, but do not overcook as they will continue cooking when the stuffed shells are baked.
2 cups of preferred tomato sauce

Saute the chicken breasts in the olive oil over medium high heat just until nicely browned on both sides. Add the wine to the pan and cover until the chicken is fully cooked. Remove the chicken breasts from the pan and cut into 1 inch chunks. Add the onion to the same pan and saute until softened about 4 minutes. Set onion aside in a medium size mixing bowl. Once the chicken is cool enough to handle, put in a food processor and pulse until the chicken is ground. Place chicken in the mixing bowl with onion and add remaining ingredients. Mix until combined. Taste the mixture and adjust seasonings to your liking. Next stuff each shell with approximately 2 tbsp of the mixture and place in a greased (with olive oil) glass pan. Glass pans tend to cook more evenly than metal. If you plan to use immediately, pour tomato sauce over and cover with tinfoil. Bake in a 350 degree preheated oven for 30 minutes, removing the foil at the last 5 minutes of baking. If you plan to serve later, cover the shells without the sauce and refrigerate until ready to use (you could do this 2-3 days in advance). Top finished shells with freshly grated parmesean cheese and serve.

Pasta Primavera

Pasta Primavera

Amazingly enough, the origin of pasta primavera was quite a surprise to me. It was actually created in the United States in 1970 at Le Cirque in New York City. There are so many variations on this dish from a simple olive oil and garlic sauce, cream sauce, and even pesto. Wherever it truly began, it's a great, healthy dish that you can vary depending on whatever vegetable are available. Approach this dish not with a 'I must follow the recipe exactly' attitude, but more of a 'wow, these zucchini's look amazing and the vidalia onions are in season' approach. Or heck, whatever you happen to have on hand at the time! I prefer a light, but slightly creamy sauce (not made with whole cream or anything....) topped with freshly grated parmesean cheese and toasted pine nuts. I think the fresh basil is a must, but you really can make it without if necessary. I never make it the same and everytime it gets a little bit better. Use any pasta you like, I prefer fresh fettucine or angel hair, but spaghetti works great too. Get creative! You could even add chicken if you need a bit more protein. Take the recipe in three parts - the pasta, the vegetables and the sauce and then combine them all at the end.

origin - lisa lou
difficulty - easy
health meter - medium due to lots of healthy veggies, but pasta is high in calories.

veggies:
1 bunch broccoli cut into 1 inch pieces
1 zucchini sliced 1/4 inch thick on the diagonal and then in half
1 cup sugar snap peas
1 medium vidalia onion sliced
1 shallot sliced or chopped
1/2 cup grape tomatoes quartered
1/4 cup toasted pine nuts
optional - sliced carrots, sliced mushrooms, sliced green/red/yellow peppers etc.

sauce:
2-3 tbsp olive oil
1 tbsp butter
1 cup strong chicken broth
1/2 cup white wine
splash of light cream
1/4 cup marscapone cheese (or ricotta)
1/2 cup freshly grated parmesean cheese
2 tsp italian seasoning blend
2 tbsp freshly chopped basil
grated nutmeg to taste (approximately 1/2 tsp)
1 tsp onion powder
salt/peper to taste
2 tsp cornstarch mixed in 1/2 cup cold water *if needed to thicken sauce at the end

pasta of choice - fresh fettucine, angel hair, spaghetti etc. Cook according to package directions OR check out the fresh pasta entry under Ravioli's and make your own!

Begin by cooking all of your vegetables except the onions, shallots, and grape tomatoes (and mushroooms if you are using them) in a large pot of boiling, well salted water. Cook only until tender crisp - I like to cook the zucchini together with the snap peas because their cooking time is the same. I cook the broccoli separately. Don't overcook - place the vegetables in an ice water bath for a few minutes to stop the cooking and maintain the bright color. Drain well. In a separate, large saute pan begin cooking the onions and shallots (and mushrooms) in the olive oil and butter until softened - approximately 4 minutes. Pour on the white wine and cook on medium heat until the alcohol smell has evaporated - about 3 minutes. Add the italian seasoning, onion powder, nutmeg, salt and pepper and pour over the chicken stock. Reduce the mixture by half. Add the cream and cook for another 2-3 minutes. Add the marscapone and parmesean cheese and check the consistancy of your sauce. If you want it a bit thicker, add the cornstarch mixture a little bit at a time until your desired consistancy. Remember that once you add the vegetables, the sauce with thin slightly due to the water in them. Add your vegetables and cook just until warmed through. Add the fresh basil and grape tomatoes, spoon over pasta. Finally, top with toasted pine nuts and a bit of freshly grated parmesean cheese and serve.

Angel Food Cake with Strawberries

Angel Food Cake with Strawberries

I wanted to be very clever and tell you all the origin of angel food cake, but there are far too many 'theories' out there that it would all be conjecture. Therefore, I like to think this scrumptious light cake got it's name due to it's low calorie nature! (you know, devil's food cake is certainly not low in calories....) Anyway, with beach season among us, I'm trying to find some low calorie alternatives for that sweet tooth that never ceases. I have never made an angel food cake before so I turned to Alton Brown, the king of all things to do with cooking science. His recipe was easy to follow (delicate, but easy) and turned out delicious. One slice of this cake with fresh strawberries (who can turn down buy one pint get one free??) and a dollop of sugar free whipped topping, you are only consuming a mere 140 calories! Heck, even if you are not brave enough to try a home made cake, buy one at the store!

origin - Alton Brown
difficulty - medium but delicate
health meter - high due to the low calories
*low is not so healthy and high is healthy for one reason or another.....

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better) *make sure to separate your eggs individually in case you have an accident, you don't want to start 11 eggs over! NO yolks - not even a trace!
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice *I prefer vanilla, almond would be great too
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. VERY VERY GENTLY AND SLOWLY. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). May need 40 minutes.

Cool upside down on cooling rack for at least an hour before removing from pan. Slice with a finely serated knife and serve with fresh strawberries and low fat cool whip!

On the Fly Stuffed Chicken

On the Fly Stuffed Chicken

For all of you carb phobes out there, this one's for you! Wanted to use up some ingredients in the fridge and came up with this succulent grilled chicken stuffed with fresh mozzerella, parmesean, basil and tomatoes. It was so simple - took minutes to prepare and even less minutes to cook on the grill. I simply basted it in balsamic vinegar while it grilled. The fresh basil and tomatoes are so amazing this time of year - you can't go wrong! If you do any cooking at all you need to get a basil plant - they are so easy to grow and come in quite handy when cooking. If I can grow basil, anyone can. I am a black thumb, but my herbs are coming along just fine.

origin - lisa lou
difficulty - easy
health meter -high due to the low carbs
*low is not so healthy and high is healthy for one reason or another....

4 boneless skinless chicken breasts (or however many portions you want!)
4 slices fresh mozzerella (about 1/4 inch thick)
4-8 slices plum or on the vine tomatoes, depending on size
8 thin slices fresh parmesean
8 fresh basil leaves
salt/pepper to taste
splash olive oil
1/3 cup balsamic vinegar

Butterfly each chicken breast and pound between saran wrap to approximately 1/4 inch thick. Sprinkle with salt/pepper. Layer 1 slice mozerella, 1-2 slices tomatoes, 2 basil leaves and 2 slices parmesean cheese on one half of chicken. Fold over other half and secure with toothpicks to enclose completely. Continue with remaining chicken breasts. Drizzle a splash of olive oil over, pour balsamic vinegar on and let marinate for 30 minutes (can be grilled immediately). Grill approximately 5 minutes per side on medium high grill (depending on size of chicken breast), while basting with leftover balsamic vinegar(be careful not to put anymore of the vinegar on halfway through the cooking, because it has touched the uncooked chicken). The cheese will begin oozing so you know it is finished cooking. Let rest for 5 minutes and serve.

Summer Bean Salad with Creamy Lemon Dressing

Summer Bean Salad with Creamy Lemon Dressing

Summer is the perfect time for cold vegetable salads as so many wonderful ingredients are in season, readily available and inexpensive. I could eat green beans everyday, every which way. Just one cup of green beans provides 122% of your daily vitamin K requirements - builds those strong bones! This recipe has a light but creamy dressing made with a small amount of sour cream, fresh lemon juice and mustard. I made a few changes and additions, see notes. The dressing was so tasty, I plan to use it on regular salads. You could make many additions or substitutions but my favorite ingredient was definitely the sugar snap peas. Make sure to dry the beans before you place in the salad or it will be runny.

origin - Tyler Florence, 'Eat This Book'
difficulty - easy

1 pound mixed summer beans, such as sugar snap peas, haricots verts or green beans, yellow wax beans or runner beans - stems trimmed.
1-2 shallots finely chopped
1/2 cup walnut pieces - I used toasted pecans
1 handful fresh flat leaf parsley chopped - I used arugula
1 cup grape tomatoes cut in half
5 strips bacon cooked and chopped
1 tbsp grainy mustard *I combined dijon with spicy mustard and increased slightly
1 tbsp hot water
1/2 tsp sugar *add more after you taste
Juice of 1 lemon
1/3 cup extra virgin olive oil
1/4 cup creme fraiche or sour cream *I used sour cream
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to boil. Add all of the beans and cook until crisp ttender - 3-5 minutes (I added the sugar snap peas half way through as I don't like them cooked as much)
Drain, transfer to a bowl of salted ice water to stop the cooking and drain well. Make sure the beans are well dryed - use a paper towel if necessary. I cut the beans in thirds and the peas in half. Transfer to large mixing bowl and toss with the shallots, walnuts (or pecans) and parsley (or arugula), and tomatoes.

In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche/sour cream, salt and pepper. Put on cap and shake vigorously to emulsify (or just whisk together in bowl). Just before you serve the salad, pour the dressing over the salad and toss well to coat. Garnish with bacon.

Grilled Honey Mustard Scallops Wrapped in Bacon

Grilled Honey Mustard Scallops Wrapped in Bacon

As many of you know, I am what they call a 'cheap date'. I don't eat shellfish or mollusks because I am blessed with an allergy(thank god it's not to chocolate), but Brian certainly does. So I am by no means an expert, but he is certainly a connoisseur. Scallops are one of his favorites, so for a little treat on this fourth of July, he had scallops and I had fish. As I perused and studied many recipes, I figured you can't go wrong with anything wrapped in bacon. You really need to be careful and not overcook scallops. You may think they aren't cooked, and they are. Large scallops literally take 4-5 minutes total cooking time. Par cooking the bacon ensures that it will be crispy at the same time the scallops are finished, so I definitely recommend it.

origin - Cathy Lowe
difficulty - simple

1 package bamboo skewers (I actually just used a toothpick on each scallop to hold the bacon in place)
1 pound fresh scallops
1/4 pound bacon (par cook in the microwave for about 2 minutes, not crispy, still pliable)
2 tablespoons honey
1 tablesoon vinegar (I used apple cider vinegar)
2 tablespoons mustard (I used dijon mustard)
2 tablespoons olive oil

Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. OR place on hot grill and cook 2-3 minutes per side continually brushing with the sauce. Serve

Goat Cheese Stuffed Zucchini Pancakes

Goat Cheese Stuffed Zucchini Pancakes

I definitely love zucchini, especially in the summer! These pancakes are really scrumptious, seasoned with lemon zest and basil, stuffed with goat cheese and pan fried to a golden brown. It's a great vegetarian meal in itself! The original recipe serves a light tomato sauce on top, but I served them plain. There are so many great flavors that you really don't need the tomato sauce. Key to this recipe is draining all the water out of the zucchini. Once you add the salt, the moisture will come pouring out. Squeeze the zucchini wrapped in paper towels to help. Also note my advice on slicing goat cheese, which is nearly impossible! Half this recipe makes four pancakes.

origin - Emeril Lagasse
difficulty - mediocre because the goat cheese is putsy.

1 pound small zucchini, grated and squeezed dry in a towel (about 4-make sure you really drain all of the liquid out of the zucchini)
1/4 cup grated yellow onions
1 tablespoon chopped fresh basil
2 teaspoons chopped lemon zest *use a microplane to zest
1/2 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
2 large eggs, beaten
1/2 cup olive oil
1 (5-ounce) log goat cheese, very thinly sliced (or roll tsp sized balls and then flatten with your hand just prior to placing on the pancakes - much easier!)

In a large bowl, combine the zucchini, onions, basil, zest, garlic, salt, and pepper. In a small bowl, combine the flour and baking powder. Add the eggs and flour mixture to the vegetables and stir just until combined.

Heat a large, nonstick skillet over medium-high heat for 3 minutes. When hot, add enough oil to coat the bottom of the pan. Add the batter by tablespoons into the skillet (making sure to spoon both batter and vegetables), leaving 1-inch between the cakes. Immediately drop a round of cheese into the center of each pancake. Top with another tablespoon of batter to enclose the cheese. Cook until golden brown on the bottom side, about 1 1/2 minutes. Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute. Remove from the pan and place on a baking sheet. Keep warm in the oven while preparing the remaining pancakes. They will puff up like pancakes, so be delicate.

Chicken and Beef Kebabs

Chicken and Beef Kebabs

It was absolutely the perfect night to grill and eat dinner outside. Kebabs are such a wonderful, healthy dinner and so easy to prepare. You can use any combination of vegetables and meats and easily change the flavor based on what marinade you select. I made two different marinades tonight - one for the beef and one for the chicken. Our favorite was the beef, but both were very tasty. The key to perfect kebabs is knowing the cooking times of the veggies and how you combine them with the meat. It's also very important to consider how big or small you cut each ingredient. I like to combine beef with onions, peppers and mushrooms and chicken with zucchini. Red onions are deliciously sweet and add beautiful color. You can certainly slice the zucchini's vertically in 1/4 inch slices, but I tried something a bit different tonight. I sliced them horizantally to create ribbons, par-cooked them in salted boiling water for 3 minutes and then wove them around the chicken (see picture). If you choose tomatoes as one of your ingredients, make sure they are firm and cut into good size chunks that won't fall off. Lastly, make sure not to overcook your meat and always use a well pre-heated grill!

origin - lisa lou
difficulty - easy

Dijon Rosemary Marinade
1/4 cup soy sauce
1/4 cup red wine vinegar
few splashes of olive oil
2 tbsp dijon mustard
1 tbsp fresh rosemary finely chopped
1 large shallot finely chopped
2 tbsp worchestire sauce
1 heaping tbsp brown sugar

2 NY strip steaks cut into 1 1/2 inch cubes
1 large red onion cut into 2 inch wedges
1 yellow pepper cut into 2 inch chunks

Combine all marinade ingredients and add meat. Marinate for 4-24 hours. Using wooden skewers alternate meat, onion and pepper. Grill on high for approximately 4 minutes per side. Try to only turn once.

Cilantro Lemon Marinade
1 handful fresh cilantro finely chopped (do not substitue dried - it's gross)
1 bunch scallions finely chopped
juice of one lemon
juice of one lime
1/4 cup olive oil
2 tbsp soy sauce
1 tbsp honey
salt/pepper

3 boneless chicken breast cut into 1 1/2 inch cubes
2-3 zucchini's sliced horizantally - boil in salted water for 3-4 minutes, place in ice water bath to stop cooking

Combine all marinade ingredients and add chicken. Marinate for 4-24 hours. Weave the zucchini around each piece of chicken on wooden skewers. Grill medium-high heat for 5 minutes per side. Try to only turn once.