Chicken al Mattone...

Al mattone??? With a Brick of course! The cover recipe of the September edition of Bon Appetit magazine immediately caught my eye. The chicken looked incredible and when I flipped through to find the recipe, I realize it was cooked in an unusual way...under a brick!

I have NEVER cooked an entire chicken (although I have cooked a whole turkey for Christmas dinner with great success) and it has been something I've wanted to do for a while. So I bought an organic chicken from the farmers market and then set out in search of a brick.

I remembered seeing a random brick on the side of my house one day while I was cutting the grass (yes, I cut my own grass!) and sure enough it was still there. I scrubbed it really well and covered it with foil. Ready to cook!

The whole process is really simple...assemble a mixture of olive oil, lemon juice, rosemary, and garlic; rub it all over the chicken; let it marinate overnight (or not!); season with S&P and cook!

There is a little prep work involved with the chicken itself...you have to cut the backbone out. And to do this it really helps to know the difference between the backbone and breast bone...and apparently I do not! I cut the breast bone out and then realizing my mistake went ahead and cut out the backbone too. It actually ended up working out better in the end. The chicken halves fit much better in my pan.

As I implied above, I didn't let the chicken marinate overnight or at all for that matter. I imagine doing so would only improve on the flavor, but if you don't have time, don't bother! One thing to note, you must use a skillet that can go from stove top to oven. My 14" All-Clad fry pan worked perfectly.

The results were incredible. The brick pressed the chicken onto the pan, creating a deliciously crispy skin. The meat was juicy, tender, and flavorful. It was wonderful by itself, but I also added the chicken to salads and sandwiches all week.

This recipe is a keeper...I'll definitely stick with the method but play around with the flavors in the future.

Chicken al Mattone

adapted from Bon Appetit

makes about 5 5-oz serving

1 4 pound whole chicken, backbone cut away and discarded, rinsed, and patted dry

4 tablespoons lemon juice, divided

2 tablespoons olive oil, divided

1 tablespoon fresh rosemary, chopped

2 garlic cloves, pressed

salt and pepper

brick wrapped in aluminum foil

• Place butterflied chicken, skin side down, on rimmed baking sheet or dish. Mix 2 tablespoons lemon juice, 1 tablespoons oil, rosemary, and garlic in small bowl. Rub mixture all over both sides of chicken and under skin. Cover and chill overnight (or not!)
• Preheat oven to 400°F.
  Sprinkle chicken with salt and black pepper. Heat remaining tablespoon of oil in a heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over). Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer. Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tablespoons lemon juice.
  
  Per serving (5 oz of white meat, no skin) - 278 calories, 10 g fat (2 g saturated), 1.5 g carbohydrates, o g fiber, 42 g protein (exchanges: 2 fat, 6 protein; WW points: 6)
  Notes - Obviously, if you eat the dark meat and/or the skin the calories and fat grams will increase; try to stick with a 4 - 5 ounce serving...about the size of an iPhone

Shrimp Summer Rolls

About 2 months ago I was out running errands and decided to stop into a little Asian grocery store that I'd been wanting to visit. I love exploring new grocery stores! The 2 things that I ended up buying, I probably could have found at any grocery...but it was more fun getting them there, more authentic! Panko and rice paper were my 2 purchases, although I was really tempted to buy sushi rice, wrappers, and mats...homemade sushi is on my "to make" list.

Like I said, this was a while back and these items have sat untouched in my cabinets...until now. This week's CEiMB recipe was turkey burgers...but I just wasn't in the mood (I really don't like eating burgers before I have to teach or afterwards when I get home at 10pm). And boiled shrimp were on sale at Whole Foods. And Ellie has a recipe for Shrimp Spring Rolls that calls for rice paper...PERFECT!

I have never worked with rice paper before, but it really wasn't difficult at all. Just a few seconds in warm water and they are ready to go. And the filling possibilities are endless! The ones I made were filled with shrimp, avocado, carrot, rice noodles, cilantro, and lettuce. I wanted to add mango but couldn't find a ripe one.

The dipping sauce was easy to make...I added a little soy sauce to Ellie's version to make it a saltier. And look how healthy all this is! Lean protein, lots of veggies, hardly any fat (besides the healthy fat from the avocado)...does it get any better?

Other versions to inspire you:

Shrimp Spring Rolls with Hoisin Dipping Sauce

Shrimp Rice-paper Rolls with Vietnamese Dipping Sauce

Shrimp and Asparagus Rolls with Avocado Puree

Spring Rolls with Steak and Peanut Sauce

Spring Rolls Three Ways

There is a video of Ellie making her version on the FoodNetwork website. Watch and see how easy it is! Or just follow along with my photos.

Next time I make these I may try different filling combinations and a different dipping sauce...the hoisin one above sounds good...so does the peanut sauce.

Shrimp Summer Rolls

• Per serving (1 roll) - 90 calories, 0 g fat, 18 g carbohydrates, 1 g fiber, 3 g protein (exchanges: 1/3 protein, 1/2 vegetable, 1/2 starch; WW points: 2)
• Notes - My version was a little different...I used ingredients I liked/had on hand...avocado and cilantro are 2 of my favorites; to give yourself filling ideas, think about your favorite sushi; each sheet of rice paper has only 40 calories; once you have softened the rice paper in water, move it quickly to the work surface or it will start to stick to itself...here is a good site with more tips on rolling; if you don't have fish sauce substitute soy; some type of lettuce or slaw is a good thing to add to give the roll a "stuffed" look...I left it out of a few and they looks so skinny!

Lagniappe...

Happy Birthday to Mel and Caroline!

Carrot Cupcakes with Cream Cheese Frosting

Last Friday, I had promised to make my Jr Company ballet class cupcakes...they worked so hard in class and I felt they deserved a treat. Friday morning I woke up sick and didn't go to the studio, so needless to say they didn't get cupcakes.

When I saw the kids again on Sunday the first thing out of their mouths was not "How are you feeling?", but "Where are our

cupcakes?". They were obviously really concerned about me!

Well this CEiMB recipe could not have come at a more perfect time (good choice by Enjoying My Favorite Things!). I made the cupcakes last night, frosted them this morning, and brought them to class tonight...and they were a hit. I think a lot of people assume kids won't eat a "healthy" dessert (and healthy food for that matter)...if its not loaded with sugar, butter, and chocolate they won't eat it, right? WRONG!

They devoured the cupcakes...some must have eaten 2, because I brought 22 and there were only 15 in the class. Someone fess up!

Carrot Cupcakes with Cream Cheese Frosting

• Per serving - 236 calories, 10 g fat (2 g saturated), 34 g carbohydrates, 2 g fiber, 4 g protein (exchanges: 2 starches, 2 fats; WW points: 5)
  
• Just for fun...compared to the Barefoot Contessa's version - 507 calories, 32 g fat (10 g saturated), 56 g carbohydrates, 1.4 g fiber, 4 g protein
• Notes - I doubled the recipe and made 24 cupcakes; I used a 1 pound bag of carrots that I shredded using the finest grating disk in my food processor...but after shredding them I chopped them into shorter lengths; whole wheat pastry flour is a baking staple for me...I always keep it on hand to replace part of the AP flour; I left out the walnuts, so my version actually has fewer calories and fat grams (but I didn't leave them out for that reason, it's just my preference); natural applesauce has NO ADDED sugar or artificial sweetener, so don't get confused and buy the wrong thing...I buy the little snack size cups, which don't have to be refrigerated
• My thoughts - They were so good! Kid tested, dance teacher/dietitian approved!

I Love This Quote!

"There's a difference between deprivation and discipline. Discipline means being aware of our needs, and being able to identify true needs verses things that we're simply craving at the moment."

I love that! It was on one of the many blogs I follow. Mark Bittman, who is quoted, writes a column for the NY Times. He was being interview on his new semi-vegetarian life style and whether or not it is difficult for him to stick with it.
I think it can be applied to healthy eating in general. If most of the time you eat foods that are healthful (those things you "need") and save foods you "crave" for special treats, 2 things will happen:

1. your overall diet will become more healthful (which could help you lose weight if you are trying), and

2. you will probably start to "crave" foods that are more nutritious.

I also think that sometimes you "need" to eat a food that you are "craving"...like a piece of cake, or some ice cream, or a bacon cheese burger...but only occasionally so that you really enjoy it! For a special treat! If you treat yourself everyday then it's not special anymore.

So next time you pass on ice cream after dinner and have a piece of fruit instead, you aren't depriving yourself, you are showing discipline and having what your body "needs"!


Lagniappe...


A few weeks ago Mark Bittman wrote an article, 101 Simple Salads for the Season and alot of the recipes look really good! Actually, they aren't even recipes, just ideas to inspire you!

Grilled Salmon Steaks with Honey Mustard Sauce

I try to cook salmon at least once a month (and then eat it all week). Not only is it delicious, but it is also very healthful...all of those omega-3 fatty acids are important for good cardiovascular and brain function! I buy wild salmon (as opposed to farm raised) for both nutritional and environmental reasons:

• Farmed salmon provide less usable omega-3 fats than wild salmon
• Farmed salmon are given antibiotics and exposed to more concentrated pesticides than wild salmon
• Farmed salmon are given a salmon-colored dye in their feed...without it their flesh would be a grey color!
• Salmon farming has a negative impact on the health of wild salmon

Buy wild!

I made this recipe a while back. The pics aren't too great (I took them at night), but the fish was incredible. The honey mustard glaze was perfectly sweet and tangy, and then caramelized once it hit the grill. I swapped the asparagus for grilled zucchini (it's zucchini season!) and I also oven roasted some red potatoes...I used the leftover honey mustard as a dipping sauce

for the veggies.

I have 2 stove top grill pans, which I love and use all the time. The one I use the most is reversible...one side is a grill and the other a skillet. I bought it when I was in college at Wal-Mart for about $20. Its great for grilling chicken, veggies, fish, etc and then it reverses to a flat surface perfect for pancakes! The other one is All-Clad and has a panini press...I found it cheap at TJ Maxx. Grilling is a great cooking method because it doesn't require a lot of additional fat.

I hope you try this recipe. It's a quick and easy week-night meal (there are only 6 ingredients, including the salt and pepper). Enjoy!

Grilled Salmon Steaks with Honey Mustard Sauce

adapted from EverydayFood

Makes 4 servings

1/2 cup Dijon mustard

2 tablespoons sugar

2 teaspoons white wine vinegar (or any other vinegar)

Salt and pepper

4 salmon steaks (6 ounces each)

Oil or cooking spray for the grates

Make mustard sauce by combining the mustard, sugar, and vinegar. Divide sauce, reserving half for marinating and half for dipping. Set aside

Arrange salmon steaks on a plate and season with salt and pepper. With a brush or spoon, lightly coat both sides of the salmon with the mustard sauce. Cover with foil and allow to marinate for 15 to 30 minutes.

Heat grill to med-high and lightly oil grates. Grill salmon until cooked through, 3 to 5 minutes per side. Transfer salmon to serving plates and serve with reserved sauce (and some veggies!).

Per serving - 267 calories, 11 g fat (1.7 g saturated), 6 g carbohydrates, 34 g protein (exchanges: 2 fat, 5 protein; WW points: 6)

Oven Baked Onion Rings

I love onion rings and have been waiting to make the baked onion rings in the June issue of EDF ever since my copy came in the mail. And then a few weeks ago, one of the blogs that I read, The Bitten Word, made them and said they were fantastic! And then I got back from LA and realized that the CEimB recipe of the week was none other than Ellie's version of baked onion rings!

The two recipes are surprisingly similar. So I made a combination of the two...I mostly followed Ellie's version, using all of the same ingredients, minus the cayenne, and I halved the recipe (oh, and I added an egg white to the buttermilk mixture for a little extra binding power).

The part that I borrowed from Martha's version was the baking method. Her recipe calls for first heating the oil on the baking sheet, and then minutes later adding the onion rings (so the rings start to cook/crisp as soon as they hit the pan). Ellie says to use cooking spray...I used regular canola oil (I didn't have cooking spray) to coat the pan which needless to say added a few more calories...oh well!

Also like Martha, I baked them for 8 minutes per side for a total of 16 minutes (Ellie doesn't call for flipping them half-way through the baking time, but I think it's important for both sides to crisp on the hot pan).

I used the Kettle Brand of baked chips, and if you can find them it's totally worth it (both for this recipe and everyday snacking). They are made with whole sliced potatoes (not ground-up reformed chips, like Baked Lays). Don't get me wrong, I eat Baked Lays, but these are so much better!

If you like onion rings, give these a try. You will not be disappointed!

Oven Baked Onion Rings

• Per serving (following Ellie's version) - 205 calories, 3.5 g fat (0 g saturated), 40 g carbohydrates, 2 g fiber, 5 g protein (exchanges: 1/2 fat, 2 1/2 starches, 1/2 vegetable; WW points: 4)
• Notes - Grind the chips up very fine...if you don't, they will start to clump and not stick to the onion; I would add an egg white to the buttermilk mixture to help the crust stick; I also think heating the pan first is a good idea too...would this work with cooking spray? not sure...it might burn?!?; definitely use a sweet onion (like Vidalia)...the sweetness contrasts well with the salty chip coating; I baked at 450 for 16 minutes...turning the rings after 8 minutes
• My thoughts - These are great! As an onion ring lover, I assure you that they are worth it! But eat them right away or they will start to lose their crispiness (and get cold).

Grilled Tuscan Chicken with Rosemary and Lemon

Another teacher and I are in LA this week with a group of dancers from Tari's...the kids get to dance all day...We get to sit around the hotel/try to find things to do all day (until Friday when the Pulse starts and we get to dance!).

So far (we've been here since Saturday) we've shopped several times, eaten at lots of great restaurants, been to Manhattan Beach, and now we are sitting in a coffee shop checking email, etc. Time to catch up on the blog!

I've tried another of the EDF recipes that I posted for July/Aug, the Grilled Tuscan Chicken with Rosemary and Lemon. I made this last week at the beach (yes, this is my 2nd week of vacay!) and it was great; I doubled the recipe because I was cooking for 10 people and served it with grilled eggplant and zucchini, my favorite Brown Rice Casserole (I'll post this recipe later), sausage (the real stuff...full-fat), and a green salad.

I made a few changes (of course): I added the lemon juice to the marinade (instead of basting with it while the chicken was on the grill) and I used boneless-skinless chicken breasts and marinated them for about 6 hours (from lunchtime until Patrick, my "brother" who is now promised to a certain popstar, was ready to grill). When I make this again I might omit the water and steep the rosemary in the oil instead.

Grilled Tuscan Chicken with Rosemary and Lemon

adapted from Martha Stewart's EDF

Makes 4 servings

1/3 cup water

2 tablespoons chopped fresh rosemary (or 1 tbsp dried)

1/4 cup olive oil

1/4 cup lemon juice

2 garlic cloves

1/2 teaspoon salt

1/4 teaspoon black pepper

4 boneless, skinless chicken breasts (patted dry)

In a small saucepan, bring 1/3 cup water and rosemary to a boil; remover from heat, cover, and let steep 5 minutes. Add water and rosemary to a blender with the oil, lemon juice, garlic, salt, and pepper. Puree until smooth.

In a large baking dish, combine chicken breasts with the rosemary oil; turn to coat. Cover and let marinate for at least an hour in the refrigerator (and up to overnight).

Heat grill to medium. Remove chicken from marinade and place on grill; discard marinade. Grill the chicken for 20 - 30 minutes, or until cooked throughout, turning halfway through the cooking time.

Per serving - 255 calories, 9 g fat (2 g saturated), 2 g carbohydrates, 0 g fiber, 39 g protein (exchanges: 5 1/2 protein, 2 fat; WW points: 6)

Notes - The nutrition info above is assuming that at least half of the oil in the marinade gets discarded (after marinating of course) - I think that is a pretty good estimate, but there may actually be fewer calories; A whole breast of chicken is alot...I only had about half of one with my dinner (which wouldn't have filled me up if I hadn't also had so many veggie sides...fill up on the veggies!)