Saturday, January 20, 2007

What I'm cooking...

Made these recipes last night...I tried to replicate the whipped sweet potatoes from the Weber Grill restaurant, which I love, and these came pretty close. My only issue was with trying to peel the potatoes after they were cooked...too soft to do with my veg peeler, I ended up peeling off the skin by hand, and these suckers were HOT! Next time I'll try peeling before microwaving. As for the chicken, I added about 1/4 c barbecue sauce instead of 2 teaspoons. Who on earth could make barbecue chicken with two teaspoons of barbecue sauce? Much more flavorful my way.

Overall a good, yummy dinner that was quicker than I thought it'd be.


Vanilla Sweet Potatoes
2 pounds sweet potatoes
3/4 cup 1% low-fat milk
1/4 cup packed brown sugar
2 tablespoons vanilla extract
2 tablespoons butter or stick margarine, softened

Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until tender, rearranging potatoes after 5 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potatoes. Combine with milk and remaining ingredients.
Place in a 1-quart casserole; cover and microwave on MEDIUM for 7 minutes or until thoroughly heated. Yield: 6 servings (serving size: 2/3 cup)

Chicken with Barbecue-Bourbon Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon butter
1/3 cup minced shallots
1/4 cup bourbon
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons tomato-based barbecue sauce

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add shallots to pan; cook 1 minute, stirring constantly. Add bourbon to pan; bring to a boil, scraping pan to loosen browned pits. Cook until bourbon mixture is reduced to 2 tablespoons (about 5 minutes). Add broth and barbecue sauce; cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

1 comment:

Not Jenny said...

Those potatoes sound to die for!!! You are making my mouth water. You are also making me add sweet potatoes to my shopping list.

Just Jen