Shiso Ranch Dressing

Shiso Ranch Dressing

adapted from Food & Wine it is no longer on the website

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus.  Green and red varieties are available but the green leaves tends to be milder and more refreshing.

Shiso is not easy to ind but i you can get it it has a wonderful addition to Asian dishes. The only places I have been able to ind it is in a small Asian Grocer and mostly recently at the Union Square Green Market.... not even at the Asian markets in Phili or any H-Mart that I have visited.

Makes about 10 Tbsp.                                                             1 WW pts / Tbsp.

1/4 cup reduced fat mayonnaise

1/4 cup reduced fat sour cream

2 tsp. fresh lemon juice

2 tsp. buttermilk

1 1/2 tsp. white balsamic vinegar

1/3 garlic clove, grated

1/3 tsp. Dijon mustard

2 Tbsp. + 2 Tsp. finely chopped shiso leaves

2 tsp. finely chopped chives

2 tsp. finely chopped fresh tarragon or 2/3 tsp. dried

Kosher salt

Freshly ground black pepper

1. Whisk together the mayo, sour cream, lemon juice, buttermilk, vinegar, garlic, and mustard.
2. Fold in the shiso, chives and tarragon.
3. Season to taste with salt and pepper.

Enjoy!                

Chicken with Tomato and Capers

Chicken with Tomato and Capers

adapted from Epicurious

The sweetness of the tomatoes combine nicely with the brininess of the capers.

Makes 2 servings                                                        2 WW points / serving

2 boneless, skinless chicken cutlets, about 3/4 lbs.
Kosher salt and ground white pepper to taste

Cooking spray  
1 tsp. olive oil
1 1/2 Tbsp. finely chopped shallots
1/2 tsp. finely chopped garlic
1 tsp. finely chopped fresh tarragon or 1/3 tsp. dried
1 cup canned petit diced tomatoes, pureed
1  Tbsp. red wine vinegar
4 tsp. drained capers
1/2 cup dry white wine
1 1/2 tsp. tomato paste

1/2-1 tsp. sugar substitute, if needed
1 Tbsp. chopped fresh parsley leaves

1. Sprinkle the chicken well with salt and pepper.
2. Heat the oil in a skillet coated with cooking spray.
3. Add the chicken breasts and sauté until lightly browned, about 5 minutes.
4. Remove the chicken from the pan; Keep warm.
5. Scatter the shallots and garlic around the chicken; Cook briefly.
6. Add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste; Stir to dissolve the fond (brown bits sticking to the bottom of the skillet).
7. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
8. Taste the sauce and adjust seasoning, using the sugar substitute if needed.
9. Return the chicken to the pan; Cook for 2 minutes or until heated through.
10. Sprinkle with parsley before serving.

Enjoy!

Tarragon Radishes

Tarragon Watermelon Radishes

adapted from Food Network Magazine April 2020

My husband loves pickled vegetables on his salads but they are expensive to by so I started making my own and it is surprisingly ease. I used watermelon radishes because they are bigger and easier to slice on the mandoline.

                                                                                         0 WW points

1/3 cup white vinegar
1/2 cup water
2 tsp. Kosher salt
1 Tbsp. sugar substitute
1 tsp. mustard seeds
1/4 lb. radishes, thinly sliced
1 tarragon sprig

1. Combine the vinegar, water, kosher salt, sugar substitute, and mustard seeds in a small saucepan; Bring to a boil.
2. Continue boiling until sugar substitute and salt dissolves.
3. Pack the radishes and tarragon into a heatproof container.
4. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely.
5. Cover and refrigerate at least 6 hours and up to 2 weeks.

Enjoy!

Asparagus, Peas, and Radishes with Tarragon

Asparagus, Peas, and Radishes with Tarragon

adapted from Epicurious

Spring is finally here Time to celebrate with a combination of springtime vegetables.

Makes 2 servings                                                            0 WW points / serving

1 cup asparagus, cut into 2 inch pieces

1/4 cup frozen peas, thawed
1 radish, thinly sliced and cut in half
1 1/2 tsp Parkay cooking oil spray

Kosher salt & freshly ground black pepper

1. Bring a pot of water to a boil; add the asparagus and cook until tender crisp, about 3 minutes.
2. Strain the asparagus and return it to the pot; add the peas and Parkay
3. Cook until the peas are warmed thru, about 1-2 minutes
4. Remove rom the heat; Add the radishes and tarragon; toss to combine.
5. Season to taste with salt and pepper before serving.

Enjoy!

Health-ified Chicken with 40 Cloves of Garlic

Health-ified Chicken with 40 Cloves of Garlic

adapted from  Cooking Light Annual Recipes 1997

If you have never had a version of Chicken with 40 Cloves of Garlic it can sound rather daunting. As my husband said, he was expecting garlic to punch him in the face. It is actually a mellow garlic flavor because the garlic roasts as the chicken cooks.

I have used boneless, skinless chicken breasts in place of the usual bone-in, skin-on  chicken legs and thighs.

It's not the prettiest piece of chicken but it is tasty.

Makes 3 servings                                                       1 WW Blue point / serving

Cooking spray

1 1/4 cup, sliced onions

1/2 tsp. dried tarragon

3 fresh parsley sprigs

3 boneless, skinless chicken breasts

2 Tbsp. dry vermouth

Kosher salt

Freshly ground black pepper

Dash of freshly ground nutmeg or ground

40 unpeeled garlic cloves

1. Preheat the oven to 375F.
2. Combine the onions, tarragon, parsley and garlic in a casserole dish coated with cooking spray.
3. Arrange the chicken on top and drizzle with vermouth.
4. Sprinkle with nutmeg and season with salt and pepper to taste.
5. Cover the casserole with foil and top with casserole lid.
6. Bake in preheated oven for about 1 hour or until the chicken is cooked through.
7. Serve with chicken on with the onions and garlic.
8. Instruct your guests to squeeze out the garlic onto the chicken.

Enjoy!

Chicken Breast Roulades with Herbs

Chicken Breast Roulades with Herbs

adapted from Cooking Light Annual Recipes 1997

Makes 1 serving           0 WW Blue points

1 boneless skinless chicken breast, butterflied and pounded to 1/4" thick

Montreal Steak Seasoning

Cooking spray

1 cup fresh baby spinach

1/2 clove garlic, minced

4 strips roasted red bell peppers, jarred or homemade

2 cups chicken broth

pinch of salt

1/8 tsp peppercorns

2 bay leaves

2 small thyme sprigs

2 small basil sprigs

1/2 tsp dried tarragon or a sprig of fresh

Cook the spinach and garlic in a pan coated with cooking spray until wilted.

Sprinkle the Montreal Steak seasoning on the chicken.

Spoon the spinach evenly over the chicken leaving about 1/4 inch border around the edges and top with roasted red pepper strips.

Roll up jelly roll style and secure with toothpicks. Set aside.

Combine the broth, salt, peppercorns, bay leaves, thyme, basil and tarragon in a saucepan. Bring to a simmer and cook 5 minutes.

Add the chicken rolls and cook about 20 minutes or until the chicken is cook through.

Remove the chicken rolls. Allow to cool slightly. Remove the toothpicks and cut into several pieces.

Enjoy!

Marinated Chickpeas

I had half a can of chickpeas (garbanzo beans) left over from the Greek Pasta Salad last night. I am marinating them overnight them adding them to our salads for lunch tomorrow. They could also be served on a lettuce leaf as part of a larger meal.

Marinated Chickpeas

1/2 15-oz can chickpeas, rinse and drained
2 thin slices of onion, chopped
2 Tbsp olive oil
1/2 Tbsp lemon juice
1/2 Tbsp red wine vinegar
1/2 tsp garlic powder
1/4 tsp dried oregano
1 small pinch tarragon
Salt and freshly ground pepper to taste

Combine the oil, lemon juice, vinegar, garlic powder, oregano and tarragon in a small bowl and which to combine. Add salt and freshly ground pepper to taste.
Add the chickpeas and onion to the bowl. Toss well to combine. Let marinate overnight before using.

Tarragon Tuna Cheddar Melt

Mixing up the traditional tuna melt with some tarragon. Be careful not to use too much. The tarragon has the potential to overpower the tuna.

Tarragon Tuna & Cheddar Melt
adapted from bhg.com

1 4 oz can tuna packed in water, drained
2 Tbsp reduced fat mayonnaise
1/2 tsp freeze dried chives
1/2 tsp dried tarragon
1/3 tsp minced lemon peel
1/3 tsp Dijon mustard
Freshly ground black pepper to taste

4 slices of bread
1/4 cup shredded cheddar cheese
softened butter

Combine the drained tuna with the next 6 ingredients. Butter one side of each slice of bread. Divide the tuna and the cheese evenly among the 2 sandwiches. Place in a panini maker or grill in a pan on the stovetop. I like to use my George Foreman for this. Cook until the cheese is melted and the bread is toasted.

Serve with Pacqui Very Verde Good or Nacho Cheese Especial Tortilla Chips - Our new favorite !