Voice of the Mid-Columbia | Kennewick, Pasco and Richland, Wash. |
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closeWeekly recipes for October 28, 2009
Cobweb Cupcakes
1 package (18.25 ounces) devil's food cake mix
2 (2.1 ounce) Butterfinger candy bars, chopped
vanilla frosting
6 ounces semi-sweet chocolate morsels
1 small tube white decorator icing or gel
chocolate-covered peanuts
Prepare cake mix according to package directions; add chopped candy bar to batter. Bake according to cupcake directions. Cool completely and frost.
Place morsels in a small, heavy-duty plastic bag. Microwave on high for 45 seconds; carefully knead until smooth. Cut tiny corner from bag; squeeze to pipe concentric circles on top of frosting. Use a toothpick to drag through chocolate from center to the last circle.
Top each cupcake with a chocolate peanut and dot each with white icing to make spider eyes.
-- www.VeryBestBaking.com; Nestle
Cornmeal Chicken With Casera Sauce
Preparation time: 15 minutes; cooking time: about 1 hour
4 (5- to 6-ounce) boneless, skinless chicken breasts (see Note)
2 tablespoons yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1 tablespoon butter
1 tablespoon canola oil
For sauce:
1 cup finely chopped tomato
1/4 cup chopped onion
1 samll clove garlic, crushed
1 can rinsed, seeded, finely chopped jalapeno pepper
2 teaspoons cilantro, finely chopped
2 teaspoons lemon juice
1/4 teaspoon dried oregano
Heat oven to 375 degrees. Flatten chicken to an even thickness. In a shallow bowl, combine cornmeal, salt, chili powder and oregano. Coat chicken in mixture. Place butter and oil in a 9-by-13-inch baking dish in oven until butter is melted. Place chicken, meaty side down, in dish. Bake 30 minutes; turn. Cook 20 to 30 more minutes or until thickest piece is 170 degrees. Prepare Casera Sauce (below) by combining all ingredients. Serve with chicken.
Note: Avoid chicken that has been "enhanced" with "salt," "sodium," "broth" or "brine" as indicated on the label.
For the Casera Sauce: Combine the tomato, onion, garlic, jalapeno pepper, cilantro, lemon juice and oregano.
Per serving: 229 calories, 33 grams protein, 8 grams fat (34 percent calories from fat), 2.6 grams saturated fat, 4 grams carbohydrate, 90 milligrams cholesterol, 261 milligrams sodium, no fiber. Makes 4 servings.
Cheesy Meximac
Preparation time: 20 minutes; cooking time: about 30 minutes, plus pasta
1 (16-ounce) package whole-wheat rotini pasta
2 sliced green onions
1 tablespoon each butter and flour
1 1/2 cups 1 percent milk
1/8 teaspoon pepper
1 (16-ounce) package reduced-fat pepper jack cheese
1 (10-ounce) can drained Mexican-flavored corn
Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Cook rotini 5 minutes; add onions and cook 2 more minutes. Drain; set aside. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly until smooth. Stir in pepper; bring to a simmer. Simmer 4 minutes; remove from heat. Add half the cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and onions. Pour half into prepared dish; top with half the remaining cheese. Repeat layer. Bake 25 minutes. Cool slightly before serving.
Per serving: 429 calories, 27 grams protein, 13 grams fat (27 percent calories from fat), 7.4 grams saturated fat, 53 grams carbohydrate, 37 milligrams cholesterol, 504 milligrams sodium, 8 grams fiber. Makes 8 servings.
-- Adapted from Family Circle magazine
Spicy Cod
Preparation time: 10 minutes; cooking time: 9 to 10 minutes
1 1/2 pounds cod or other medium-firm fish fillets (1/2 -inch thick)
1/2 cup cornmeal
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 cup egg whites
1 tablespoon melted butter
Heat oven to 450 degrees. Line a baking pan with nonstick foil. Cut fillets into 2-by-4-inch pieces. Mix remaining ingredients (except eggs and butter) in a pie plate. Place eggs in another pie plate. Dip fillets into eggs then into cornmeal mixture, shaking off excess coating. Place on baking dish. Drizzle butter over fillets. Bake 9 to 10 minutes, turning once, until golden brown.
Per serving: 163 calories, 23 grams protein, 3 grams fat (17 percent calories from fat), 1.4 grams saturated fat, 10 grams carbohydrate, 54 milligrams cholesterol, 206 milligrams sodium, 1 gram fiber. Makes 6 servings.
@Nyx.CommentBody@