Greek Girl's Night Dinner: 500 Calorie Challenge

Situation
Monday night was girl's night; where my group of small friends get together to watch the train wreck that is "The Bachelor" every Monday.  "The Bachelor" this year is something for a completely different post since I have a few tidbits on what it has become over the last few seasons (unfortunately) but onto the food.

While there was definitely wine, mocking of catty women and laughing, last night was a little different...the goal was to make a meal under 500 calories that would be good enough for my foodie friends!  Tough challenge.

I had a garlic sauce that I wanted to use as a marinade so I decided to make the whole theme Greek:

• Appetizers: Olives, Feta, Hummus and Pita Chips (these are not part of the 500 calorie meal - are extra)
• Main Course: Garlic Chicken Kabobs (148 Cals) with a Hummus Dressing over Spring Greens (94 Cals), Served with Greek Rice (144 Cals).  Also made some gyro meat available since I wasn't sure how many people were going to come which is not part of the calorie count.
• Dessert: Deconstructed Baklava Yogurt (154 Cals)

The total for the main course and dessert came to 540, so while I failed at hitting under 500 I got pretty darn close and think that I found a balance between healthy and tasty.  By no means as good as the risotto or creme brulee (one of my favorites) that we had last week I tried darn it!

Garlic Chicken Kabobs, Greek Rice and Creamy Hummus Dressing over Spring Greens and Cucumbers

Deconstructed Baklava Yogurt

Garlic Chicken Kabobs
Serves 4
Ingredients

• 2 Chicken breasts, cubed into 1 inch cubes
• 4 cloves of ground garlic
• 2 TBSP of olive oil
• Salt 
• Pepper
• 4 Skewers

Directions

1. Marinade cubed chicken breast overnight with garlic and olive oil in the fridge.
2. Preheat oven to "broil - high".
3. Stab chicken cubes with skewer and place on broiler pan.
4. Cook chicken for 15-20 minutes, watch chicken since you will need to rotate it for even grilling.

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Greek Rice
Serves 12
Ingredients

• 2 Cups Uncle Ben's Standard White Rice (NOT Instant)
• 4 Cups Chicken Broth or Chicken Stock
• 6 tsp butter

Directions

1. Combine all ingredients in sauce pan and bring to boil.
2. Turn down heat and simmer with the cover on for 20 minutes.
3. Take off heat and cool for 5 minutes before serving.

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Creamy Hummus Dressing (care of Carrie on Vegan)
Serves 10
Ingredients 

• 1 can garbonzo beans, rinsed and drained
• 1/2 onion
• 2 cloves of garlic
• juice of 1 lemon
• 1 tsp ground cumin
• 2 TBSP tahini
• 1/2 cup white balsamic vinegar
• 1/2 cup unsweetened soymilk

Directions:

1. Blend all ingredients in a food processor or blender until smooth.
2. Serve over spring greens or romaine, great with sliced cucumbers and a lemon wedge.

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Baklava is very very naughty.  Like 25 grams of fat per serving naughty.  But who doesn't love it?  The walnuts, the honey, the cinnamon, the phyllo...it's all so tasty and I created this dish to capture all of the flavors while still trying to stick to my 500 calorie challenge.

Deconstructed Baklava Yogurt
Serves 8 
Ingredients

•  2 lb container of 99% Fat Free Vanilla Yoplait Yogurt
• Vanilla extract to taste (start with 1 tsp)
• Cinnamon (start with 1 tsp)
• 1 sheet of puff pastry (Pepperidge Farms)
• 1 egg
• 4 TBSP of honey (or agave)
• 8 TBSP of crushed walnuts

Directions:

1. Thaw puff pastry overnight in your fridge.
2. Preheat oven to 400 degrees.  
3. Beat egg with 1 TBSP water to make an egg wash.
4. Cut puff pastry sheet into 1x1 inch squares.  On a greased cookie pan or parchment paper, place the squares and brush with egg wash.  Bake in oven 12-15 minutes until light brown.
5. In a large bowl stir the yogurt, cinnamon and vanilla to taste.
6. Serve in ramekins or bowls putting the yogurt on the bottom, then a few puff pastry squares, 2 TBSP crush walnuts, drizzle over about 1 TBSP of honey (or agave) and then a little bit of cinnamon for decoration.

Check out these little nuggets!

Low Calorie Version of Baklava?  Yes Please.

Search tags: low fat greek dinner, low fat chicken kabobs, low fat baklava, creamy hummus dressing recipe, hummus dressing recipe, unique baklava recipe, greek rice recipe

Cheddar Jalapeño Corn Muffins

Where Did I Find This Recipe? 
Another blog called "love and butter".  Apparently the author originally got it from a book called "Cupcakes! from the Cake Mix Doctor" so I'll give them credit where credit is due as well.  Any-who, these little corn muffin nuggets are absolutely perfect as a side to a chili and were super easy to make.  This recipe makes about 1.5 mini muffin pans worth of biscuits.

Cheddar Jalapeño Corn Muffins
(Printable Recipe Here)
Makes about 30 mini muffins


Ingredients

• 1 jalapeño, seeded and finely diced
• 1 cup grated cheddar cheese
• 1 egg
• 4.5 oz can chopped green chiles
• 8oz can cream style corn
• 8.5oz box corn muffin mix

Directions

1. Preheat oven to 400 and grease a mini-muffin pan liberally.
2. Mix jalapeños, cheddar, egg, chopped green chilis and cream style corn in a large bowl.
3. In a separate bowl put the corn muffin mix around the edge making a well in the middle.  Put the wet ingredients in the pond you've created.
4. Mix only about 20 times and not very quickly, you want this mix to be chunky.
5. Spoon your mix into the pan and bake for about 13 minutes (mine seemed to need longer).
6. After you take them out of the oven they will still be quite moist and you might have to let them harden/dry a little before scooping them out of the pan.  When you can scoop them out with a spoon, let them cool on drying rack.

Easy as that!

White Chicken Chili

Where Did I Find the Recipe?
Google!  Was looking some something a little different to make for a chili cook-off at work so I thought that a White Chicken Chili might just do the trick.

White Chicken Chili
(adopted from the Neely's, the Food Network power couple)
Makes enough for 4-6 people easily

Ingredients

• 2 (14.5-ounce) cans white beans
• 1 tablespoon canola oil
• 1 medium jalapeno pepper, minced
• 1-2 medium poblano peppers, chopped (depending on desired spice level)
• 1 large onion, chopped
• 4 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups low-sodium chicken broth (1 box)
• 2 limes, juiced, plus lime wedges, for serving
• 1 rotisserie chicken, skin removed and meat chunked
• 1/4 cup chopped cilantro leaves
• Sour cream, for topping

Directions

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher (or meat pounder in my case; ) until chunky. Reserve the beans until needed.
2. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. 
3. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. 
4. Stir in the chicken stock and lime juice and bring to a simmer. 
5. Add the beans and continue to simmer for 20 more minutes.
6. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. 
7. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. 
8. Serve the chili in individual bowls topped with a dollop of sour cream (take their advice), crushed tortilla chips, and lime wedges.

At my previous job I was introduced to this cookie's wonderful cousin, the Caramel Apple Cider Cookies, which I can attest are absolutely delicious when microwaved for 12 seconds and immediately devoured.

After having those I knew that I had to find another like it out there; a cookie just a step above the rest to cook over the holiday season.  Because lord knows if I'm going to bake twice a year then it d*mn sure is going to be worth my time!

Mission accomplished with these Hot Cocoa Cookies.

Gooey marshmallow on top with a rich chocolate center!  Perfect recipe to impress the office or friends coming over the holidays!

Hot Cocoa Cookies

Originally created by "Everyday with Rachael Ray" but very slightly altered

Ingredients

• 1 stick (4 oz.) unsalted butter
• 2 bars (3.5 oz. each) semisweet chocolate - chopped into 1/2 inch squares
• 12 oz. bag of semi sweet chocolate chips
• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 cups (packed) light brown sugar
• 3 eggs, at room temperature
• 1 1/2 tsp. pure vanilla extract
• 30 marshmallows

Directions

1. In a medium saucepan, melt the butter and the bag of semi-sweet chocolates, stirring frequently, over medium heat. Let cool for 15 minutes.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)
4. Position a rack in the upper third of the oven; preheat to 325°. Line 2 large cookie sheets with parchment (don't use wax paper, BAD idea). Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
5. Meanwhile, cut 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
6. Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.  If you want the marshmallows to brown up you can CAREFULLY put the broiler on low with direct supervisor until they look browned and fancy.
7. Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.

Shrimp and Seafood Louie Salad aka Cajun Shrimp and Seafood Overnight Salad

I have been on a quest for literally months to copycat the "Shrimp and Seafood Louie Salad" that they serve at Byerly's deli counter.  It's just special.  But time after time I tried to recreate the dish with absolutely no success.  I was beginning to give up.

Here's what I'm attaining to be...

Here was my first attempt with my sister Diane as photographer, #epicfail on the recipe portion 

All that whipping of fresh cream for NOTHING.  At least the shirt from my Kansas Princess Brittany looks nice!

Not even close to what theirs tastes like...not even in the same ballpark

So after multiple attempts, the only thing that I knew was that I loved those little chunks of cheap crab meat, succulent shrimp and some other stuff swimming in a orange sauce.


Then this week I broke down and did a naughty thing.  I told the woman behind the counter that I have a food allergy and that I was wondering if I could see the ingredients list.  While I'm sure that it's standard, the fact of the matter is that I don't have a food allergy which makes it slightly crappy of me.  BUT I did find out what in the world the secret ingredient is.  Of all things it is Chef Paul Prudhomme's Seafood Magic Cajun Seasoning!  Which is crazy because Chef Paul and I go back many moons and many miles!  Well, that's an exaggeration I guess.  Okay, a really bad exaggeration.

About two months ago I had to go down to New Orleans for work and ended up going to his restaurant called "Louisiana Kitchen" one of the nights that I was there which is dubbed by the locals as "K-Paul's".  While I've only had Cajun food once before this I have to assume that this is the higher end of what they would consider "the real deal".  The attention to flavor profiles and details was amazing.  If you ever get the chance to go be sure to have one of the jalapeno rolls and the green onion dressing...heck, any of their dressings or sauces for that matter!


Now back to the Shrimp and Seafood Louie Salad.  While the ingredients list that I got had literally hundreds of things on it (you know...sulfated sjidksoeke and other things like that) but here is what I could get out of the ingredients list not considering I'm not a chemical foods science graduate.


Since there were some things that I hadn't been expecting, I actually took the liberty of renaming the salad to something that I found much more fitting.  

Cajun Shrimp and Seafood Overnight Salad
Ingredients:

• 1/2 pound cooked shrimp
• 1 package flake style snow crab meat
• 1 TBSP green onion, diced very small
• 1/4 cup celery, diced very small
• 2 TBSP mayo
• 2 tsp 1000 island dressing
• 1/4 tsp Chef Paul Prudhomme's Seafood Magic Cajun Seasoning
• Splash of lemon juice
• Salt to taste
• White pepper to taste

Directions:

1. Remove the shrimp shells and discard.  Flake crab meat. 
2. Combine the mayo, 1000 island dressing, lemon juice, Cajun seafood magic and stir.
3. Combine sauce mixture with crab, shrimp, green onions and celery; mix.
4. Store overnight in a closed container to allow the flavors to fully meld.  
5. Salt and pepper to taste before serving; serve over chopped lettuce or a bed of whole leaf lettuce.

Finally!  The case has been cracked!

Football Treats: Terren's "Go Pack Go" Fruit Pizza & Potato and Corn Soup

Had a few friends over for the game on Sunday and Terren brought over the a fruit pizza.  But not just any fruit pizza, a Packers fruit pizza...

Bomb-diggity

Terren's "Go Pack Go" Fruit Pizza
Ingredients:

• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 small container blueberries
• 1 can of chunk pineapple
• 1 Kiwi
• 1 small container strawberries

Directions:

1. Heat oven to 350°F. Grease or spray 12-inch pizza pan or 13x9 baking pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese into a "G" as pictured above.

In addition, I also cooked up a potato soup and Amber brought over some great oven bake bread.  Here's the details on the potato soup.

Yeah, I decorated for X-mas already...get over it.

Potato and Corn Soup

Ingredients:

• 2 TBSP butter or olive oil
• 1/2 onion, chopped
• 4 slices bacon, chopped
• 2 TBSP dry sherry or white wine
• 2 large russet potatoes, peeled and cut into 1/2 inch dices
• 2 cups chicken broth
• 1 tsp table salt
• pepper
• 1 cup milk
• 1 can of corn (12 oz), leave a few for garnish

Directions

1. Heat butter or oil in large saucepan over medium high heat.  Add onions and bacon and saute about 5 minutes.  Make sure bacon looks a little crispy versus rubbery.  Add potatoes and sherry; cook until sherry evaporates, about 30 seconds.
2. Add stock, salt and pepper to taste.  Bring to boil.  Reduce heat to simmer; cover and cook until potatoes are tender, about 15-20 minutes.  
3. Add corn and milk; cook until warm and if the consistency isn't where you would like it, you can always add a little bit of instant mashed potato powder to thicken it up or milk to thin it out.
4. Garnish with a few kernels of corn...or green onions or parsley would look great as well.  Serve with a good artisan bread.

Quick Clam and Corn Chowder

It was one of those nights where I used what I had in the fridge and cupboard and it turned out really good!  Since a young and busy professional like me can ever have enough 30 minute meals I thought I would share it.

Quick Clam and Corn Chowder

Ingredients 

• 1/2 onion, diced
• 4 strips of bacon, diced
• clam juice, 8 oz container
• 3 TBSP flour
• corn, 12 oz can (leave a little aside to garnish)
• canned clams, 12 oz can (in water or salt water...not oil)
• 1 cup skim milk
• 1/2 cup of instant powdered potatoes
• 2 cups fat free half and half
• salt and pepper to taste
• top with parsley and a sprinkle of corn

Directions

1. Fry the bacon on medium high in a large soup pot.  As it starts sizzling add the onions to the pan until they are clear and fragrant, not burning the bacon.
2. Turn stove top down to medium low.  Add the clam juice and milk.  Gradually whisk in the flour when the mixture is warm.
3. Add canned clams and juice from the can as well as corn and juice from the corn.
4. Gradually add and stir in instant powdered potatoes.
5. Turn stove top to simmer or low.  Add half and half, stir, then season with salt and pepper.
6. Garnish with fresh parsley and corn bits.  Serve with clam chowder crackers or a hearty/artisan bread.  Would also be phenomenal in a bread bowl (can be purchased from Panera I believe).

Thoughts:  At the last minute grab I grabbed the instant potatoes and it seemed to really add a lot to the texture and flavor.  The fact of the matter is that I didn't have potatoes on hand (naughty) and didn't have time to simmer them so it ended up working out for the better.