Panettone French Toast

Italy’s Christmas tradition wouldn’t be complete without panettone. The large, Italian sweetbread is an absolute must in the Italian Christmas lunch, being the favoured dessert during festive times. There are essentially two types of panettone - the boxed panettone that you get in the supermarket, and the rich, wholesome panettone that you buy at an Italian pastry shop. The latter is the real deal - real panettone should not be like a dry cake, but a soft, humble sweetbread of large proportions traditionally made with sultanas and other candied fruit.

If you're not a breakfast person, try using panettone in bread pudding.
3/4 cup half & half or milk (I used a combination of the two)
3 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
8 slices of 3/4 inch thick panettone (or brioche, or challah)
a bit of butter for greasing the pan or griddle

Whisk the half & half/milk, eggs, vanilla, cinnamon, and salt together and pour into a shallow pan.  Lay the bread into the mixture and soak them for a few minutes until just saturated.

Heat a frying pan or griddle over medium-high heat.  Rub some butter and place the slices of french toast onto the surface.  Cook for about 3 mins on the first side (until bottom is browned) and about 90 seconds on the second side.

Five Cheese Cavatappi

1 pound Cavatappi pasta, penne or rigatoni

2 cups heavy cream 

1 cup marinara 

1/2 cup freshly grated parmesan (1 1/2 ounces) 

1/2 cup shredded imported Italian fontina (1 1/2 ounces) 

1/2 cup shredded smoked mozzarella (1 1/2 ounces) 

1/2 cup shredded provolone (1 1/2 ounces) 

1/4 pound fresh mozzarella, cubed

4 - 5 sundried tomato halves chopped small

1 tsp garlic powder

1 tsp parsley

1 tsp Italian seasoning

1/2 tsp Emeril’s Essence (optional to make it spicy)

pinch red pepper flakes

1/2 cup panko or regular breadcrumbs

4 tablespoons (1/2 stick) unsalted butter
Kosher salt and pepper

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the pasta and butter in a large mixing bowl. reserve a 1/2 c of cheese mix minus fresh mozzarella for the top. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity) or large baking dish. Sprinkle reserved cheese and panko on top of pasta. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes for small gratin 10 - 15 for large baking dish.

Dark Chocolate Candy Cane Pretzels

I always make great little gifts for my neighbors at Christmas. This year I have been looking for something new and stumbled across this recipe from bitchincamero
2 cups salted pretzels (I used mini-pretzels because they hold the chocolate and candy canes better)

8 oz. dark chocolate chips

2 candy canes

1 tbsp. clear, shiny sprinkles

Special equipment: chopsticks

Crush the candy canes by placing them in a plastic bag and beating them with a rolling pin. This is actually really fun — go ahead and get your aggression out. Place the crushed canes in a small bowl and mix with the sprinkles. Set aside.
Set up a double boiler by filling a medium saucepan halfway with water. Bring to a simmering boil at medium-high heat and place a metal bowl over the rim of the sauce pan. Reduce the heat to medium-low. Add your chocolate chips to the bowl and watch them melt.

While the chocolate melts, place a large sheet of parchment or plastic wrap as close to the saucepan as you can. Once your chocolate is fully melted, it’s time to make your pretzels.

One by one, drop the pretzels into the melted chocolate, then use your chopsticks to fish them out. Using chopsticks allows each pretzel to stay completely coated and pretty while you transfer them to the prepared parchment.
As you place each pretzel on the parchment, sprinkle with a pinch of the crushed candy canes. Make sure to place each pretzel far enough away from it’s neighbor so that they won’t be attached when the chocolate cools. Keep going until you’ve covered each pretzel. Let the pretzels set completely in a cool, undisturbed environment. This usually takes 2 - 3 hours.

If you’ve got leftover melted chocolate, pour it over ice cream immediately and enjoy. Or let it cool a bit and let your kids (or husband) lick it out of the bowl.
Makes about 2 cups of pretzels.

Ham, Brie, and Apple French Toast Panini

This is so yummy. It was inspired by the Monte Cristo. If you don't have a sandwich press this works fine with a Forman Grill, griddle or a frying pan
Makes 2 sandwiches

Four 1/2-inch-thick slices brioche

4 teaspoons Dijon mustard

6 thin slices (about 3 ounces) Black Forest ham or other ham

1/2 apple, cored and thinly sliced

3 ounces brie, thinly sliced
2 large eggs, lightly beaten

1/4 teaspoon salt

Freshly ground black pepper, to taste

Preheat sandwich press according to manufacturer's instructions. Meanwhile, in a shallow bowl, beat the eggs with the salt and pepper. Dip brioche in eggs to coat each slice.

Carefully place slices on the sandwich press, working in batches if you have to, and cook 2 to 3 minutes, until bread is evenly browned. Remove to a work surface.

Spread a teaspoon of mustard on each slice, arrange ham on each of two slices. Divide the apple slices evenly among the two ham-topped slices of French toast, and do the same for the brie. Top with remaining two French toast slices, mustard side down.

Carefully place sandwich or sandwiches in press. Pull the top down, and cook until crisp, 6 to 8 minutes, depending on the heat of your machine. Carefully remove finished sandwich(es) from press and serve right away.

Coconut Jasmine Rice

1 tbl butter
1 tsp brown sugar
2 tsp kosher salt
2 cups jasmine rice, washed and drained well
½ cup good, thick coconut milk (shake can to mix well before opening)
2 cups water
1/4 cup sweetened coconut flakes

Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir occasionally to prevent grains from sticking to bottom. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.

Chocolate Peanut Butter Granola

1/3 cup honey
1/4 cup brown sugar
1/4 cup peanut butter
2 cups high-energy cereal made of strong flakes, crushed
1/2 cup dried raisins or cherries
1/3 cup slivered almonds
1/4 cup banana chips
1/3 cup white chocolate chips

Break the banana chips into small pieces and set aside. Heat the honey and brown sugar in a large pot and simmer for 1 minute. (Boiling too long will make the bars brittle.) Remove the pan from the heat and stir in the peanut butter. Add the remaining ingredients and combine well.

Coat the bottom and sides of an 8-inch square pan with vegetable oil. Scoop the mixture into the pan and pack down evenly. Freeze for 30 minutes. Transfer the pan contents to a cutting board. Allow to return to room temperature and then cut into 10 bars. Wrap bars in waxed paper and store in zip-top bags. The bars will keep in the freezer for three months (if you don't eat them before then!!!).

Mixed Fruit and Nut Granola

Makes about 12 cups

6 tablespoons butter
2 tablespoons canola or safflower oil
1/2 cup brown sugar
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
3 3/4 cups rolled oats
1 cup unsweetened coconut
1/2 cup cashews
1/2 cup pecan pieces
1/2 cup shelled pistachios
1/2 cup slivered almonds
1 cup fresh orange juice
2 cups mixed dried fruit

Preheat the oven to 275F degrees. Line a large rimmed baking sheet with parchment paper. In a medium saucepan, combine the butter, oil, brown sugar, maple syrup, cinnamon, vanilla, and salt, and bring to a simmer, stirring until the brown sugar dissolves, about 2 minutes. Let cool slightly.

In a very large bowl, toss together the oats, coconut, cashews, pecans, pistachios, and almonds. Add the warm brown sugar mixture and stir to coat thoroughly. Spread the granola onto the baking sheet and bake for 1 hour 15 minutes, stirring occasionally, until golden.

While the granola bakes, pour the orange juice over the fruit in a medium bowl and let stand until plumped, about 1 hour.

Drain the dried fruit, pressing to extract the liquid, and discard the liquid. Stir the fruit into the granola and bake for 5 minutes. Let cool completely. The granola will crisp as it cools.

Seafood Paella

1 1/4 cups of medium grain rice
4 cups of chicken stock (or fish stock)
1 + 1/2 glass of white wine
1 pinch of saffron
30 mussels
20 clams
15 large prawns
1/2 onion
1 stalk of celery
1 fennel bulb
2 garlic cloves
8” chorizo sausage – sliced across ways
small handful (total) of chopped fresh basil and parsley
olive oil
lemon wedges

Finely chop the onion, celery, fennel and garlic. Scrub the mussel shells, and debeard. Scrub the clam shells. Peel the shrimp, and de-vein if required. Discard any mussels or clams that have broken shells, or are open and don’t close up tight when you scrub them.
In a small pan, warm the stock over a low heat.
Put the saffron in 1 glass white wine, and let it infuse for at least 10 minutes.
Heat the paella pan over a medium heat, and add two tablespoons of olive oil. When the oil is hot add in the onion, celery and fennel. Cook gently until soft – about 10 minutes. Add in the garlic, and cook for another minute. Stir in the rice, and let it absorb some of the oil. Add in the chorizo. Turn up the heat and pour in saffron infused wine. Let this boil for a minute, and then add in most of the stock. Gently stir.
Let this boil gently for 5 minutes. Add in the prawns, and cook for a further 15 minutes. You will want to gently stir this from time to time, to make sure everything is heating evenly. If it looks like the rice is absorbing all the stock too early (before the 15 minutes is up) add a little more in.

For authentic paella you do not want stir the dish during the last half of cooking. The best paella has a crust on the bottom of the rice (where the rice is in contact with the pan) – this is only achieved through not stirring.

With a few minutes to go in the cooking process, put a large pan over a high heat. Add in the 1/2 glass of white wine, and get it boiling. When it has reduced by about half, toss in the mussels and clams. Cover with a tight fitting lid, and turn the heat down to medium-high. These will take about 3 minutes to steam open. Discard any mussels or clams that haven’t opened.
Arrange the shellfish in the paella, sprinkle with the basil and parsley. and let sit for a few minutes, off the heat for the flavors to meld together. Serve with the lemon wedges.

Stuffed Sweet Potatoes

6-8 large sweet potatoes, with skins
3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup packed light-brown sugar
2 cups pecans, toasted and coursely chopped
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper

Heat oven to 400˚
Place potatoes on baking sheet. Pierce potatoes in several places.
Bake in 400˚ oven until fork-tender, about 55-60 minutes.
Meanwhile, in a medium-size bowl, stir together butter and sugar until well blended. Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
Remove potatoes from oven. Cut a slash lengthwise in each potato. Using oven mitts, gently push together ends of each potato to open the slash. Season potatoes with salt and pepper. Stuff opening with marshmallow mixture. Return to oven.
Bake in 400˚ oven until stuffing is golden brown and melted, 5-7 minutes, taking care not to let the marshmallows burn. (I find that the marshmallows melt before this time is up. I like to add more to each potato when there is about a minute left.)

Stuffed Shells with Chicken

1 box jumbo uncooked pasta shells

6 garlic cloves (minced)

2 chicken breasts (cooked and shredded)

1 (30 oz) container ricotta cheese

1/3 cup Italian breadcrumbs

1 ½ teaspoon salt

½ teaspoon pepper

1 ½ teaspoons dried parsley

6 basil leaves (torn)

1/3 cup half and half

28 oz pasta sauce

¼ cup parmesan cheese

1 cup mozzarella cheese

Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.

Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.

Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.


Kiymali Pidesi - Turkish Ground Beef Pide

This recipe takes me back. There really was no fast food in Turkey when I lived there. They would probably have considered Doner Kebab (a better version of Gyro) to be the only fast food. Even though it took less time for your meal to get to the table you still waited for the table and were served, no standing in line and eating in your car. This was one of the variations available if you wanted something less filling the the delicious Doner Kebab.
Dough Ingredients:
1 1/2 teaspoon active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water
2 1/4 cup flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

Topping:
1/2 lb lean ground beef
1 tomato, peeled, diced
1 tbsp red pepper paste, hot
3-4 tbsp parsley, chopped
Pepper

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl sift the flour and salt. Add in the bubbly yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough inside and turn it upside down to spread the olive oil all over the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten and then use a roller give a long oval shape each one. Place the mixed ground beef all over the top. Then arrange 2 slices of pepper on top. Fold the long sides towards the inside, then twist the ends to give a tray shape

Place the parchment paper on an oven tray, then arrange the dough on top. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F. Place the tray on the middle rack and bake for about 15 minutes. Immediately brush butter or olive oil on the edges.

Serve with parsley, red or white onion or lemon wedges.

Makes 4 Turkish Ground Beef Pide.

Seafood Ragù with Cavatappi

You can use mussels or scallops in place of the clams or shrimp.

Makes
6 servings (serving size: 1 1/2 cups)
2  tablespoons  olive oil, divided
1 1/2  cups  finely chopped red onion
2  teaspoons  minced garlic cloves
1/2  teaspoon  crushed red pepper
1  cup  dry red wine
1 1/2  cups  canned crushed plum tomatoes
3  tablespoons  minced fresh flat-leaf parsley, divided
1/2  teaspoon  salt
24  littleneck clams
16  medium shrimp, peeled and deveined (about 1/2 pound)
1  pound  skinless halibut fillets, cut into 1/2-inch pieces
1/2  cup  water
4  cups  hot cooked cavatappi (about 10 ounces uncooked pasta)

Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add onion, garlic, and pepper; cover and cook 10 minutes or until tender, stirring occasionally.
Add wine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until liquid almost evaporates. Stir in tomatoes, 2 tablespoons parsley, and salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Add clams. Cover and cook 2 minutes. Stir in shrimp and fish. Increase heat to medium-high; cook 2 minutes. Add water. Cover, reduce heat, and simmer 5 minutes or until clams open. Discard any unopened shells. Add 1 tablespoon oil and pasta; toss to coat. Sprinkle with 1 tablespoon parsley.
Calories: 361 (22% from fat); Fat: 8.7g (sat 1.2g,mono 4.2g,poly 1.9g)
Protein: 37.8g

Seafood Fettuccine

This sauce is like a traditional alfredo, but with no flour or other thickener. Don't worry if it looks thin. It's the perfect consistency for coating the pasta. Pat the shrimp and scallops dry before cooking with paper towels so they don't dilute the sauce.
Makes
8 servings (serving size: 1 1/2 cups)
Ingredients
1 1/2  tablespoons  butter
1  cup  chopped green onions
4  garlic cloves, minced
1  pound  medium shrimp, peeled
1  pound  sea scallops
2  cups  half-and-half
1/2  teaspoon  salt
1/4  teaspoon  black pepper
1/2  pound  lump crabmeat, shell pieces removed
3/4  cup  (3 ounces) grated fresh Parmesan cheese, divided
8  cups  hot cooked fettuccine (about 1 pound uncooked pasta)
1/4  cup  chopped fresh parsley

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.
Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.
Calories: 438 (30% from fat); Fat: 14.8g (sat 7.7g,mono 3.6g,poly 0.9g)
Protein: 38.5g

Chicken Breasts with Gorgonzola-Tomato Salsa

Combine the ingredients for the salsa--except the cheese--up to a few hours before dinner, and store at room temperature; pound the chicken ahead of time, and keep chilled.
Makes
6 servings

Ingredients
2 cups chopped tomato
1/3 cup minced red onion
1/3 cup finely chopped fresh basil
2 teaspoons extravirgin olive oil
1 teaspoon kosher salt, divided
6 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons crumbled Gorgonzola cheese

Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.

Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.


Calories: 178 (28% from fat); Fat:5.6g (sat 1.8g,mono 2.2g,poly 0.9g); Protein:27.2g

Peanut Chicken Soba Salad

You'll only need about 15 minutes to cook the chicken and noodles for this Asian salad. If short on time, substitute rotisserie chicken or leftover cooked chicken, and purchase preshredded carrots from your supermarket's produce section.
Makes4 servings
(serving size: 1 cup salad and 1 teaspoon peanuts)

2 cups water
2 (6-ounce) skinless, boneless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons roasted peanut oil
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
2 cups cooked soba noodles (about 4 ounces uncooked)
1 cup grated carrot
1/2 cup thinly sliced green onions
1/4 cup minced red onion
1/4 cup chopped fresh basil
4 teaspoons chopped unsalted, dry-roasted peanuts
Lime wedges (optional)

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.

Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.


Calories: 256 (33% from fat); Fat: 9.5g (sat 1.7g,mono 4.2g,poly 2.9g); Protein: 23.9g

Chicken Souvlaki Salad

The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this tasty dish. You can also use lamb in place of the chicken.
Makes
4 servings (serving size: 2 cups)

2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

Preheat grill or broiler.

Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

Calories: 259 (28% from fat); Fat: 8.2g (sat 3g,mono 3.4g,poly 1g); Protein: 31.8g

Whiskey-Ginger Grilled Chicken

The chicken browns over the hottest part of the grill, then moves to the cooler side to finish. The result is tender chicken,that is perfectly cooked.
Makes
4 servings (serving size: 1 chicken breast half, about 1 tablespoon sauce, and 1/4 teaspoon sesame seeds)

• 4  (4-ounce) skinless, boneless chicken breast halves
• 1/3  cup  bourbon
• 1/3  cup  low-sodium soy sauce
• 3  tablespoons  brown sugar
• 2  tablespoons  hoisin sauce
• 1  teaspoon  grated lime rind
• 2  tablespoons  fresh lime juice
• 2  teaspoons  grated peeled fresh ginger
• 2  teaspoons  dark sesame oil
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• Cooking spray
• 1  tablespoon  water
• 1/2  teaspoon  cornstarch
• 1  teaspoon  sesame seeds, toasted

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.
Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat grill to medium-hot using both burners.
Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.
Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinade in a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.


Calories:202 (16% from fat); Fat: 3.6g (sat 0.7g,mono 1.1g,poly 1.1g); Protein: 27.3g

Roast Chicken with Pears and Walnuts

The earthy flavor of walnuts complements the sweet and savory notes in this great roast chicken. Heat can lessen the flavor of walnut oil, so add it to the sauce after the pan is removed from the burner. For best results, start with firm pears.
Makes
6 servings (serving size: 3 ounces chicken, about 1/4 cup pear mixture, and 4 teaspoons sauce)
Ingredients
• 1  (4-pound) whole roasting chicken
• 2  garlic cloves, peeled and crushed
• 2  fresh rosemary sprigs
• 1  lemon, quartered
• 2  teaspoons  chopped fresh rosemary
• 1  teaspoon  salt, divided
• 1  teaspoon  olive oil
• 6  shallots, peeled and quartered
• 3  firm pears, peeled, cored, and each cut into 8 wedges
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  cup  walnut halves
• 1/2  cup  water
• 3  tablespoons  Champagne vinegar
• 2  tablespoons  honey
• 1  tablespoon  fresh lemon juice
• 1  garlic clove, minced
• 2  teaspoons  toasted walnut oil
Preparation

1. Preheat oven to 425°.
2. Remove and discard giblets and neck from chicken. Place 2 crushed garlic cloves, rosemary sprigs, and lemon in body cavity. Combine chopped rosemary, 3/4 teaspoon salt, and olive oil. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub oil mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine. Place chicken, breast side up, in a roasting pan.
3. Bake at 425° for 25 minutes. Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 minutes. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Let stand 20 minutes.
4. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; add 1/2 cup water. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard remaining fat. Return drippings to pan, and cook over medium heat, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, vinegar, honey, juice, and 1 minced garlic clove; cook until reduced to 1/2 cup (about 4 minutes). Remove from heat; stir in walnut oil.
5. Remove skin from chicken; discard skin. Carve chicken; arrange chicken and pear mixture on a platter. Serve with sauce.
Calories:
313 (36% from fat), Fat:12.4g (sat 2.4g,mono 3.9g,poly 4.9g); Protein:27.9g