Verde Nite: March 2008

In honor of St. Patrick's Day and the 1/2 Irish baby April is carrying, the theme is GREEN!

ARTICHOKE HOR D’OEUVRE
from April, courtesy www.care2.com
Ingredients:

• 1 can artichoke hearts, drained and finely chopped
• 1 cup grated cheddar, Parmesan or Romano cheese
• ½ cup diced tomatoes
• ¾ cup light mayonnaise
• ½ teaspoon fresh dill
• 1 package dry Good Seasons Italian salad dressing mix, optional (omit if you use marinated artichokes)
• 1 French baguette, cut into thin slices

Directions:

Preheat the broiler. Mix together all ingredients except the baguette slices. Top each slice with some artichoke mixture and place on a baking sheet. Broil until toppings are bubbly and golden brown. Serve immediately. Makes 6 to 8 servings.
Note: Instead of serving on a baguette, the mixture can be baked at 350 degrees F for 20 minutes and then served on Melba toast or crackers.

SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS
from April, courtesy Bon Appetit, February 2008
Ingredients:

• 3 tablespoons grapeseed oil
• 1 tablespoon minced shallot
• 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
• 3/4 cup shelled unsalted natural pistachios
• 2 tablespoons fresh lemon juice

Directions:

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

OVEN-BAKED HERB-CRUSTED CHICKEN with PARSLEY OLIVE OIL SAUCE
from Robyn, courtesy foodnetwork.com
Ingredients:

• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons mustard powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 12 (5-ounce) skinless, boneless chicken breast halves
• Olive oil cooking spray
• Parsley Olive Oil Sauce, recipe follows

Directions:

Preheat oven to 400 degrees F. In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating. Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through. Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.

Parsley Olive Oil Sauce:

• 1/2 cup fresh parsley leaves
• 1 tablespoon olive oil
• Salt and pepper

In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.

CHOCOLATE-MINT BARS
from Stephanie, courtesy Cooking Light, March 2008

Ingredients, bottom layer:

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup egg substitute
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1 (16-ounce) can chocolate syrup
• Cooking spray

Ingredients, mint layer:

• 2 cups powdered sugar
• 1/4 cup butter, melted
• 2 tablespoons fat-free milk
• 1/2 teaspoon peppermint extract
• 2 drops green food coloring

Ingredients, glaze:

• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter

Directions:

Preheat oven to 350°.2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.