My Apartment Never Smelled So Good!

I have made hundreds of dishes in this apartment, but no aroma from any of those dishes can compare to the amazing smell this chicken wafted out of the oven.  The marinade was, by far, one of the best marinades I have ever tasted.

Here in New York, Pio Pio is the place to go to for Peruvian chicken.
http://www.piopio.com/#/pio-pio-peruvian-restaurant-new-york-city
It is amazing, moist, succulent chicken served with delicious sides and a great sauce.  The dish I made tonight was not quite Pio Pio style, but just as good and had a lot of kick.  The marinade also made sure that the meat stayed moist - no risk of drying out even though it was white meat. I can't pinpoint the ingredient that sent this dish over the edge.  Was it the chipotle in adobo?  Honey?  Fresh lime juice?  White wine?

I gave up trying to figure it out and just enjoyed it.  I hope you do, too!

Peruvian-Style Chicken Breasts (courtesy of Weight Watchers)

Ingredients:
1/4 cup dry white wine
2 garlic cloves, peeled
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 chipotle pepper from a can (en adobo)
2 teaspoons honey
2 teaspoons fresh thyme
2 teaspoons paprika
6 (8 oz) bone-in, skinless chicken breasts (I also scored them so the marinade would penetrate better)
1/4 teaspoon salt

Directions:
1) Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Reserve two tablespoons of the marinade and pour the rest into a zip-lock bag and add the chicken.
2) Refrigerate, turning the bag occasionally, for 45 minutes.
3) Preheat the oven to 350 degrees and lightly spray a jelly-roll pan with nonstick cooking spray.
4) Remove the chicken from the bag and discard the marinade.  Arrange the chicken on the pan and sprinkle with salt.  Baste the chicken every 10 minutes with the reserved marinade, cooking about 45 minutes.  Remove from the oven and brush chicken with all of the pan juices.

Sunday Night Supper

In New York, most Sunday night suppers are synonymous with Italian food!  Sauces simmering all day with meatballs or homemade pasta being made in the afternoon or meats roasting in the oven...all for a big family dinner.  This evening I had my twin sister, Jill, over for dinner and felt like making a classic Italian-American dish:  penne alla vodka.  The dish, of course, was a lightened up version, but did not skimp on the most important ingredient: vodka! 



Penne alla Vodka (courtesy of Weight Watchers)
Ingredients:
10 ounces uncooked multigrain penne (I used Barilla Plus)
1 (35 oz) can whole plum tomatoes in puree
1/4 cup fresh basil leaves
2 teaspoons olive oil
1/2 cup chopped sweet onion
5 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup vodka
1 cup 1% whipped cottage cheese (Friendship brand makes this)
1/2 cup of shredded Romano cheese

Directions:
1) Cook pasta according to directions.  Drain and keep warm.
2) While pasta cooks, place tomatoes and basil in a food processor and process until smooth.
3) Heat oil in a large, deep skillet over medium-high heat.  Add onion and saute 4 minutes or until tender.  Add garlic and saute 1 minute.
4) Stir in tomato sauce, salt, pepper, and vodka.  Cook over medium heat for 6 minutes or until mixture has thickened.
5) Stir cottage cheese into the tomato sauce and cook 1 minute until thoroughly heated.  Add pasta to sauce mixture, tossing to coat.  Serve sprinkled with Romano cheese.

Yield: 6 servings
Serving Size: 1 cup pasta and 4 teaspoons of cheese
WW Points per serving: 6

Soup's On!

This weekend its 70 degrees in New York despite the fact that its Columbus Day Weekend!  Still, October is the month when soup season begins.  In fact, my the theme of my monthly Supper Club is "Soup Swap"!   Later on this month we will gather and enjoy homemade soups and then mix and match containers to bring home and stick in the freezer - perfect to have on a night after a long day at work or on a cold winter afternoon on a blustery weekend.

I saw this soup recipe in the latest Weight Watchers Magazine and had to try it.  I tweaked it just a little by adding some crushed red pepper flakes.  Other than that, I followed the recipe exactly as instructed and a quintessential bowl of soup was the result.

What soups will you be making this fall?  Happy Slurping!

Tuscan Chicken Soup (courtesy of Weight Watchers)
Ingredients:
Cooking spray (I use Canola oil cooking spray for its neutral flavor)
2 garlic cloves, minced
1/2 cup chopped onion
1 pound ground chicken breast (make sure its not dark meat!)
2 (14 oz) cans of fat-free, less sodium chicken broth
1/2 cup uncooked orzo pasta
1 (14.5 oz) can stewed tomatoes, undrained and chopped
1 (16oz) can chickpeas, rinsed and drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (I added this for a bit of zing)
6 oz fresh baby spinach leaves
6 teaspoons of freshly shredded parmesan cheese

Directions:
1) Heat a large saucepan over medium heat; coat pan with cooking spray
2) Add garlic and onion and saute for 5 minutes or until just tender
3) Add chicken and cook for 5 minutes, crumbling with the back of a fork
4) Add the chicken broth and the next 6 ingredients
5) Bring to a low boil, reduce heat, and simmer for 22 minutes
6) Stir in spinach and cook for 3 minutes or until spinach has wilted
7) Ladle soup into bowls and top with 1 teaspoon of cheese

Yield: 6 servings
Serving Size: 1 1/2 cups of soup and 1 teaspoon of cheese
WW Points per serving: 4

Spicy Football Sunday

It is rather apropos that the first posting of this food blog is on a football Sunday!  Autumn is, by far, my favorite time to be in the kitchen.  Football Sundays are even better, and if you dig a little and hunt for the right healthy recipes, you don't have to miss out on the delicious foods associated with tailgating.  I look forward to making chicken wings (baked), loaded backed potatoes (with healthy chili in the middle), and even some guilt free spinach and artichoke dip!

Today was the first cool, crisp day in New York.  Since it feels so much like fall, I could not wait to turn the oven on for a comforting casserole.  I wanted something to go with a good light beer, and this dish seemed like the perfect food to have with one as I wait for the New York Giants to begin their game this evening against the Bears.  I liked this recipe when I read it because there are no substitutes here for butter or cheese.  Its all about portion control, and my goal for this blog is to highlight the recipes that use fresh and flavorful ingredients in moderation.  

I have been on the Weight Watchers plan for 3 weeks and have already lost 5 pounds, and I am not missing anything because all the foods and recipes are so good!  This dish was one I honestly rolled my eyes with pleasure as I had the first bite!  Its spicy and creamy to the point where I can't believe its healthy!  Oh, and it paired perfectly with the light beer! 

Spicy Chicken-Spinach Pasta Bake 

(courtesy of Weight Watchers Magazine)

Ingredients:

8 ounces uncooked rotini pasta (I used Dreamfields)

2 teaspoons butter

1/2 cup chopped onion

4 cloves garlic, minced

1/4 cup all-purpose flour, measured and leveled

2 1/2 cups 1% low-fat milk

1 (6 ounce) package of fresh spinach, coarsely chopped

1 1/4 cup freshly grated Parmesan cheese, divided

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

2 cups of chopped cooked chicken breast (I used Bell and Evans and poached them in light chicken broth so the meat stayed moist)

1 1/2 cups salsa (medium or hot, depending on your tastes)

Cooking spray

Directions:

1) Preheat the oven to 350 degrees

2) Cook pasta according to directions, cooking 2 minutes less so the pasta stays al dente in the casserole

3) While pasta cooks, melt butter in a Dutch oven over medium heat.  Add onion and garlic and saute for 4 minutes until tender.  Add flour to pan and cook 1 minute, stirring constantly.  Add milk, stirring constantly with a whisk, for 11 minutes until thick.  Add spinach and stir until wilted.

5) Remove from heat and add 1/4 cup cheese, salt, and pepper.

6) Stir in chicken, salsa, and 3/4 cup of cheese.  Fold in pasta and then spoon the mixture into a 13x9-inch baking dish coated with cooking spray.

7) Sprinkle remaining cheese on top and bake 35 minutes or until bubbly.

Yield: 8 Servings

Serving Size: 1 Cup

WW Points per cup: 6