Tuesday, February 13, 2007

Orange Bacon Chicken Breasts

3 boneless chicken breasts
salt and pepper
3 slices bacon
1 T butter
2 tsp. Worcestershire sauce
1/4 cup orange marmalade (I used the reduced-sugar version)

Preheat oven to 375˚. Line a shallow baking pan with foil; spray with nonstick cooking spray. Sprinkle each breast with salt and pepper. Wrap each breast with a slice of bacon and place in baking dish with bacon ends tucked under. Melt together butter, Worcestershire sauce, and marmalade in the microwave for about 30 seconds. Stir until combined; pour evenly over chicekn. Bake until bacon is crisp and chicken juices run clear, about 25-30 minutes. Makes 3 servings.

Crema de Calabacitas (Cream of Zucchini Soup)

3-4 medium or 2 large zucchini (1 lb.)
2 c water
2 T chopped parsley
2 T butter
2 T minced onion
1 T flour
1 13-oz. can evaporated milk
1 cup chicken broth

Wash zucchini. Cut off stem ends, then cut in large pieces. Place in a large saucepan. Add water and a pinch of salt; bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid. Place zucchini, 1 c liquid, and 2 T parsley in blender. Process until pureed. Heat butter in a medium saucepan. Add onion; cook until tender but not browned. Stir in flour. Cook and stir 1 minutes. Add pureed zucchini mixture, evaporated milk, and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil. Serve at once or chill and serve cold. Serves 4-6

Kielbasa Bean Soup

1 sm. onion, chopped
2 garlic cloves, minced
2 t butter or margarine
2 cans reduced-sodium chicken broth or 3 1/2 cups chicken broth
1 med. potato, peeled, cubed
1 cup sliced fresh carrots
1/2 lb. turkey kielbasa, cut into 1/4-inch slices
3 cups shredded cabbage
1 can (15 oz) kidney or great white beans, drained and rinsed
1 Tbsp. white wine or cider vinegar
2 Tbsp. minced fresh parsley
1/2 tsp. pepper

In a large saucepan, sauté onion and garlic in butter until tender. Stir in broth, potato, and carrots. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in the remaining ingredients. Return to a boil. Reduce heat; cover, and simmer for 10 more minutes.