Thursday, January 29, 2009

We are MOVING!!!!!!!!!!

Hey Awesome bloggy readers! I am SOOOO excited to announce that The Gourmet Momma and Project: Domestic Bliss are joining forces!

I am moving Gourmet Momma to her new home over at my other blog, Project: Domestic bliss so I can keep up with her more!

Now, don't freak out! I am NOT getting rid of this site! All of your fave recipes will still be here, I just will be adding all my new ones over at the other blog!

Also, I will be posting more everyday meals with ingredients and are easy on the pocket book, easy to make, and SUPER tasty!

As for Cook It, Blog It...I will be starting a NEW SIGN UP on Project Domestic Bliss in the next day or two! so if you want to sign up in the mean time, please feel free to still leave a comment on the FIRST POST and I will get you all set up!

Here is on to new beginnings! Thank you so much for making Gourmet Momma what she is now! I hope this works out better for everyone because now I can keep up with my recipes and my regular blogging life!! See you over at PDB!!!!!!!!

The Gourmet Momma

Saturday, January 10, 2009

Gourmet Momma turnes 1!

Wow! I missed our birthday! But that's OK, because the Gourmet Momma knows how to party ALL WEEK!! :) Our Birthday was actually on the 7Th! So Happy Birthday GM!

So, I thought I would celebrate by sharing a recipe for one of my favorite meals! Chinese Orange Sesame Chicken Stirfry (SLIMMED DOWN!!)

Chinese Orange Sesame Chicken Stirfry
Grocery List:
2 tsp sesame seeds
2 boneless, skinless chicken breast halves, cut in chunks
1 Tbsp cornstarch
2-1⁄2 tsp oil
1-lb bunch bok choy, stalks and leaves cut in half lengthwise, then in pieces crosswise, leaves and stalks separated
2 small red peppers, cut in strips
1⁄3 cup each stir-fry sauce, orange juice and water
1 tsp grated orange zest

How to make it:
1. Cook sesame seeds in large nonstick skillet over medium heat until golden and fragrant. Set aside. Put chicken and cornstarch in ziptop bag. Seal and shake to coat.

2. Heat 2 tsp oil in same skillet until hot but not smoking. Add chicken; stir-fry 5 minutes until opaque in center. Remove to a large plate.

3. Heat remaining oil in skillet. Add bok choy stalks and peppers. Stir-fry 5 minutes until almost crisp-tender.

4. Add bok choy leaves; stir-fry 2 minutes. Mix remaining ingredients. Stir into skillet. Return chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds.

Nutritional Information
(serves 4)
5g fat
2g fiber
4 WW points

Tuesday, December 23, 2008

Cookies for Santa

Christmas is almost here and Santa cookies are a MUST! I mean, he has to keep his belly like a bowl full of jelly, right?

While I was surfing around for a perfect recipe to test out for the blog, I came upon and found some of the best advice for making the perfect sugar cookie! Here is a link to their recipe which is awesome, and here are 5 steps to perfect sugar cookies!

1. Measure Carefully
Any sugar cookie recipe is a delicate proportional balance of fat, sugar and flour, so be sure to measure your ingredients carefully in order to get the desired finished texture (crisp, chewy, delicate, melting, etc).

2. Mind Your Butter!
A key step in making sugar cookies is the creaming of butter and sugar. If the butter is too soft, your cookies will be greasy, and if it is too cold, they'll seem like lead weights. It is important to start with evenly softened butter, and the only way to do this properly is to take it out of the refrigerator and, uh, wait. Always soften butter in a temperate environment until it yields gently to pressure; if you want to hasten the process a bit, cut the butter into even sized pieces and spread them out. This is not the time to attempt any wacky moves in the microwave or on the stove top. If your recipe requires shortening, make sure it is ultra-fresh and stored in a cool, dry place to maintain the proper consistency.

3. Keep Flavorings Simple and of the Highest Quality
Sugar cookies are, by nature, an example of sublime simplicity. Vanilla is classic, and some freshly grated lemon or orange zest provides a nice contrast. Anything beyond that, and it becomes a different cookie.

4. Roll and Cut in a Dough-Friendly Environment
This means as far away from the screaming hot oven as possible. After chilling your dough, divide it into three or four pieces. Soften it just until you can press it slightly with your rolling pin; the dough should still be cool to the touch while you are rolling. Work in an assembly line, keeping the other pieces of dough chilled. Keep your rolling surface well dusted with flour—but not too much—and move the dough around to prevent it from sticking. Cut your cookies closely as possible to minimize the amount of scraps, since the dough will become tougher each time your re-roll it.

5. Move Your Baking Sheets
Rotate your baking sheets 180 degrees, halfway through the baking time. Baking on the center rack is best, but if you are using multiple oven racks, switch the position of the sheets, moving top to bottom, bottom to top. Both steps will help the cookies brown evenly and help to prevent over-browned edges.

I hope these help make your Santa cookies better than ever! Thank you to Serious Eats for your tips, and from all of us at Gourmet Momma, we hope you all have a VERY Merry Christmas with your families!! God Bless!

Sunday, November 30, 2008

Light and Healthy: Moroccan Chicken and Couscous

So the Holidays are over and the turkey and sides are gone. I don't know about you, but I am ready for some new flavors! Well, this dish does just the trick!
Rich and full of spice, this dish will win over anyone! Its also great to make and take to your Christmas Parties that are just around the corner.

Moroccan Chicken and Couscous
Grocery List:
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 (about 1 lb) cubed fresh butternut squash, peeled
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas

How to make it:
1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.

2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Nutritional Information:
(serves 5)
5g fat
7g fiber
7 WW points

Tuesday, November 25, 2008

Thanksgiving...The battle of the pies!

Hey Everyone!!

First of all, I want to say thank you for all of the support on Cook it Blog it! Its really an awesome site, and I hope to see more people subscribe and check out the other ladies on there!!

Now, on to Thanksgiving. Can you believe it's already here? One thing I know about this day is that people love turkey, but they can not resist the pie!
The battle in my home? Pumpkin or Pecan?
How about BOTH? This Pumpkin Pecan Pie is a southern specialty, and this recipe is sure to knock your socks off!!

Pumpkin Pecan Pie

Grocery List:
3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2/3 cup karo light or dark syrup
2 Tbsp butter, melted
1 ts vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*

How to make it:
Preheat oven to 350. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

1.) In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Spread in pie crust.

2.) In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

3.) Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Since this is Thanksgiving, I am not listing the nutritional information, because let's face it! There isn't any!! hehe Just eat a slice or two and enjoy! Work it off shopping on Black Friday.

I hope you all have a wonderful Holiday!! See you next week! :)

Monday, November 17, 2008

Cook it, Blog by the Gourmet Momma!

Hey Everyone! So you all know that Patty and I teamed up on her awesome blog idea, "Cook it, Blog it". But since her amazing fabric line, Andalucia, has launched, she is so busy that she didn't feel she was able to keep it going! So we teamed up once again, and now Cook it, blog it, will be run by ME, the Gourmet Momma! :)

You can new find Cook it, Blog it HERE!!

Its so exciting, and I am so honored that Patty asked me to take over for her!

So how does it work? Well, its really very simple.
Step 1: COOK IT! Make something really yummy.
Step 2: BLOG IT! Take a picture and blog about your cooking, share your recipe and any tips you have with other awesome blog chicks!

Want to get added to the cook it, blog it list? Simply leave a comment HERE, and I will add you. This link will be available at the top of the blog in the next few days so you don't have to spend your time searching for it! :)

Thanks again Patty, I love ya! And thank you to all you awesome Cooking Divas out there! Let make Cook it, Blog it a great place for fun, food, and inspiration!

**Also, Cook it, Blog it has a Flickr group for sharing all your photos, so remember to hop over there and share as well.

And if you are already on the blog roll for cook it blog it, or you just joined, make sure to snag this spiffy banner for your blog.

(I will have this available to snag and link back on the blog sidebar in the next day or so also!!)

Sunday, November 16, 2008

You MUST know about this...

Hey Folks!

I was surfing through blogland getting some recipe inspiration when I stumbled upon a GREAT blog doing an AMAZING giveaway! :)

Have you ever wanted an Immersion Blender, a Food Processor, or a Kitchenaid Stand Mixer? That would be great right?

Then head on over to My Wooden Spoon and enter her giveaway! She will be giving one of these amazing prizes to a very lucky winner for Christmas! :) So what are you waiting for? Get your booty over there and sign up!!!

See you Monday!

Thursday, November 6, 2008

IM BACK!!!!!

Wow! I feel so bad everyone! I have taken a break from Gourmet Momma to work on some different projects and work on! This is a very busy season for me. Everyone wants their blogs designed by Christmas!!

But I hope that I can get back into the swing of things very soon! Gourmet momma has a really AWESOME announcement about a partnering in the next few days. I also am looking for some feedback on some other ideas that I have been throwing around, so I should have a poll up very soon about that too. And of course, tons of new recipes!!!!

Thanks so much for being so faithful to GM and our all of our supporters and sponsors. I cant wait to get back to posting!!

Tuesday, September 23, 2008

Drop a Dress Size Dinners: Orange BBQ Drumsticks

Hey everyone! Wow, I am quite the blog slacker! Well, over here anyway, my Domestic Bliss blog gets more attention, and I feel bad for that! So I am thinking of maybe a fusion of the two blogs? What you you all think?? Leave me a comment and let me know!

For today, I am happy to share another awesome Drop a Dress Size Dinner! Enjoy...

Orange BBQ Drumsticks
Grocery List:
3/4 cup barbecue sauce
1/4 cup orange marmalade
2 tsp chili powder
8 chicken drumsticks
1 lb broccolini
1/2 cup water
How to make it:
Heat oven to 450°F. You’ll need a rimmed baking pan lined with nonstick foil.

Stir together 3/4 cup barbecue sauce, 1/4 cup orange marmalade and 2 tsp chili powder. Reserve 1/4 cup; toss remaining with 8 chicken drumsticks. Place on pan. Bake 25 minutes or until cooked through.

Meanwhile, put 1 lb broccolini and 1/2 cup water in glass bowl. Cover; microwave on high until tender. Drizzle chicken with sauce.

Monday, September 8, 2008

Meals for a week: August 8th thru 12th

So after all of the emails and comments, you all seem to really like the meny planning monday, and would like me to keep it up for a while! :)

So, I will be posting once a week, on Monday's, with 5 meals and one dessert for you to prepare for the next week.

And remember, please keep your ask the chef questions coming in!!
Monday: Toasted Tuna Melts
Tuesday: Best-Ever Cheeseburgers
Wednesday: Garlic Steak & Onions
Thursday: Crispy Salsa Chicken
Friday: Quick 'n Easy Sausage on a Bun
Dessert: Crispy Peanut Butter Bars
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Monday - Toasted Tuna Melts:
Grocery List:
4 slices white bread, toasted
1/4 cup Cream Cheese Spread
1/4 cup MIRACLE WHIP Dressing
2 cans (6-1/2 oz. each) tuna, drained, flaked
1/2 cup chopped celery
1/2 cup sliced green onions
1 cup Shredded Cheddar Cheese

How to make it:
1. Preheat oven to 400°F. Place toast slices in single layer on baking sheet; set aside.

2. Mix cream cheese spread and dressing in medium bowl until well blended. Stir in tuna, celery and onions.

3. Spoon evenly onto toast slices; sprinkle with Cheddar cheese.

4. Bake 5 min. or until Cheddar cheese is melted.
Nutritional Information:
360cal, 20g fat, 1g fiber, 9 WW points

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Tuesday - Best-Ever Cheeseburgers
Grocery List:
1 lb. extra lean ground beef
1/3 cup Barbecue Sauce, divided
4 large onion slices (1/4 inch thick)
4 cheese singles
4 whole wheat hamburger buns, split
1 tomato, cut into 4 slices
(I also like a little turkey bacon on mine!)

How to make it:
1. Preheat grill to medium-high heat.

2. Mix meat and 2 Tbsp. of the barbecue sauce. Shape into four 1/2-inch-thick patties; set aside. Brush onions with 1 Tbsp. of the remaining barbecue sauce.

3. Grill patties and onions 4 min. on each side or until burgers are cooked through (160ºF) and onions are crisp-tender, brushing burgers with remaining barbecue sauce and topping with the cheese singles for the last minute of the grilling time. Meanwhile, grill buns, cut-sides down, 1 min. or until lightly toasted.

4. Fill buns with burgers, onions and tomatoes.

Nutritional Information:
340cal, 11g fat, 2g fiber, 7 WW points

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Wednesday - Garlic Steak & Onions
Grocery List:
1 boneless beef sirloin steak (1 lb.)
1/2 tsp. freshly ground black pepper
1 large onion, cut into thin slices
2 tsp. minced garlic
1/4 cup KRAFT Sun-Dried Tomato Dressing
2 Tbsp. Grated Parmesan Cheese
3 cups broccoli florets, steamed
(I also like to warm a few corn tortillas to wrap them in also!)

How to make it:
1. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.

2. Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.

3. Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.
*I made a fresh garden pasta salad to go with it also, it is awesome!

Nutritional Information:
210cal, 3g fat, 2g fiber, 5 WW points

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Thursday - Crispy Salsa Chicken
Grocery List:
4 small boneless skinless chicken breast halves (1 lb.)
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup Thick 'N Chunky Salsa
1/2 cup Shredded Monterey Jack Cheese

How to make it:
1. Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.
2. Bake 20 min. or until chicken is cooked through (170°F).
3. Top each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 min. or until cheese is melted.

Nutritional Information:
270cal, 8g fat, 1g fiber, 6 WW points

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Friday - Quick 'n Easy Sausage on a Bun
Grocery List:
4 Italian sausage links (1 lb.)
1-1/2 cups each: red and green pepper wedges
1 medium onion, sliced, separated into rings
1/4 cup Balsamic Vinaigrette Dressing
1 can (15 oz.) diced tomatoes, undrained
4 Italian bread rolls, split, toasted
3/4 cup Shredded Mozzarella Cheese

How to make it:
1. Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until cooked through (170ºF), turning after 6 min. Remove sausages from skillet; drain skillet. Cover sausages to keep warm.

2. Add peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes with their liquid. Bring to boil; cook 5 min., stirring occasionally.

3. Cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage. Open sausages; place, cut-sides down, on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls.
**I love these "open face" style too!

Nutritional Information:
440cal, 24g fat, 5g fiber, 10 WW points

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Dessert - Crispy Peanut Butter Bars
Grocery List:
1 bag (10 oz) peanut butter chips
1 stick (1/2 cup) butter
6 1/2 cups crisp rice cereal
1 bag (12 oz) semisweet chocolate chips
1/2 cup light corn syrup
1/2 cup honey-roasted peanuts, chopped

How to make it:
1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth. Remove from heat, add cereal and stir until evenly coated.

3. Scrape into prepared pan, spread evenly, then cover with wax paper. Use another 13 x 9-in. pan or heavy book on top to press into an evenly compact layer, then remove wax paper. Place pan in freezer 10 minutes or until firm.

4. Melt chocolate chips as directed on bag. Add corn syrup and stir until well blended. Spread chocolate evenly on cereal mixture, then sprinkle with nuts. Top with wax paper and lightly press nuts into chocolate. Remove wax paper; refrigerate pan 1 hour or until firm.

5. Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.

Nutritional Information:
89cal, 5g fat, 0g fiber, 2 WW points

Thursday, September 4, 2008

Meals for a week

Hey Everyone!!

Ok, so I know my posting has been sporadic! This transition to school is harder on me than Lagan! :) hehe

So I thought I would put together an entire week's worth of meals for you that only take one trip to the grocery store! So they not only save your time and money, but they are healthy and delicious.

Meals for a week-
Monday: Spaghetti with Zesty Bolognese
Tuesday: Cheesy Chicken & Veggie Mac
Wednesday: Easy Slow-Cooker Beef Stew
Thursday: Skillet Chicken & Vegetables Parmesan
Friday: Digiorno Harvest Wheat Pizza
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Spaghetti with Zesty Bolognese
Grocery List:
1 small onion, chopped

1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. extra lean ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
2 Tbsp. PHILADELPHIA Neufchatel Cheese
12 oz. spaghetti, uncooked
1/4 cup KRAFT Grated Parmesan Cheese

How to make it:
COOK onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in Neufchatel cheese until well blended.

MEANWHILE, cook pasta as directed on package.
SPOON sauce over pasta. Sprinkle with Parmesan cheese.

Nutritional Information:
8g fat
4g fiber
8 WW points
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Cheesy Chicken & Veggie Mac
Grocery List:
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1 pkg. (10 oz.) frozen mixed vegetables
1/4 cup fat-free milk
2 tsp. butter
1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)
1/8 tsp. garlic powder

How to make it:
COOK Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.

ADD Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.

Nutritional Information:
6g fat
4g fiber
6 WW points
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Easy Slow-Cooker Beef Stew
Grocery List:
1 cup fat-free reduced-sodium beef broth

1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. red potatoes, quartered
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into chunks
2 slices Bacon, chopped
3 Tbsp. flour
3 Tbsp. water

How to make it:
MIX broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.

MIX flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

Nutritional Information:
16g fat
6g fiber
9 WW points

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Skillet Chicken & Vegetables Parmesan
Grocery List:
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing

2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

How to make it:
MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

Nutritional Information:
4.5g fat
2g fiber
4 WW points

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DiGiorno Pizza. Just follow directions on box and serve with a large side salad!

Monday, September 1, 2008

As the Chef: Cooking chicken breasts

Hey Everyone! I hope you all had a great three day weekend! We hung out with my sister and her husband, playing the Wii and eating! lol Good times! So anyway, I am so excited because I haven't done an ask the chef question in a long time. You have been sending them in, and I usually reply via email, but I thought this one was perfect for lots of us, because I know we all have this problem from time to time! :) So enjoy! :)

April from The Fragrant Hand asks:
"I have trouble sautéing skinless boneless chicken breasts, which is kind-of embarrassing because it seems so basic. I can't seem to get them done all the way thru. I have tried pounding the breasts to make them more of a uniform thickness and sometimes that helps, but not always. Recipes always say to cook 5 or 6 minutes on each side, I'm ending up w/ undercooked chicken even at 8 or 9 minutes per side. I also often end up with chicken that is tough when we go to eat it. How can I get the chicken to cook all the way thru and not end up tough?"

Hey April,
Please don't feel embarrassed! I am a trained professional and still have problems with this from time to time!
What I would suggest is first, make sure your pan is pre-heated, then add a tiny bit of oil or cooking spray just before adding in your chicken. This will seal the outside and lock the juices inside to insure a really moist breast. Also, I want to show you how to butterfly a chicken breast! This is the BEST way to make sure you have even cooking, and it's not hard at all to do!

So here is a little tutorial on how to do this!
Step 1:
lay your chicken breast down on your cutting board with the thickest side facing away from you.

Step 2:
place your knife (make sure its very sharp) parallel to the cutting board and start cutting into the breast. Cut ALMOST all the way through, but not quite.

Step 3:
open breast to make sure its even. If one side is a little thicker, you can cover it with plastic wrap and use the smooth side of your mallet to pound it out. Remember, use gentle "down and away" motions for the best pounding.

See, wasn’t that easy? I hope this helps!
Give it a try and remember to come tell me what you think! :)
Thanks so much April!
If you have a Question for the Chef, please email it to and you just might see it featured here!

Friday, August 29, 2008

A Big Thankyou!

Hey Everyone!

So once in a while, you all send me little love notes telling me how much you love GM and that you have added our button or featured us on your blog/website. So I just wanted to say thanks to the following ladies, give you some links, and share the love! :)
Mommy Doodles added Gourmet Momma's link, and Cook it Blog it! :)

Awesome Michelle over at Life with Three, gave me an award! I love those! :) Thanks so much Michelle!!

And Melody at Pennies in my pocket used one of my recipe's in her meal planning Monday:

If I missed someone, I am so sorry, please let me know so I can link you up! :)

I'll be back soon with an "Ask the Chef", new recipes, and "Chef Tips"! Have a great Holiday Weekend!!

Wednesday, August 27, 2008

Splendid Seafood: Beach-Shack Tacos

I was looking through my freezer today wondering what I was going to make for dinner, when a package of shrimp fell on my foot! So I brainstormed for a while before I remembered this recipe! It's perfect for a light and healthy meal, plus you don't have to buy a ton of shrimp to make it, so its friendly on the budget too!

Beach-Shack Shrimp Tacos with Cucumber Salad
Grocery List:
2 cups sliced Kirby cucumbers
1/2 cup sliced radishes
1/4 cup torn cilantro leaves
2 Tbsp rice-wine vinegar
8 corn tortillas
24 peeled raw jumbo shrimp (about 1 lb)
1 Tbsp Caribbean jerk seasoning
2 cups thinly shredded green cabbage
1 ripe mango, peeled and diced
1/4 cup sliced red onion
1/4 cup chopped cilantro
2 Tbsp light mayonnaise
1 Tbsp rice-wine vinegar
How to make it:
1. Salad: Combine ingredients in a bowl. Set aside.
2. Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
3. Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
4. Toss remaining taco ingredients in a bowl until blended.
5. To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

Nutritional Information:
(makes 4 servings)
6g fat
5g fiber
6 WW points

Tuesday, August 26, 2008

One Pan Meals: Eggplant Polenta Stacks

Hey Everyone! So, you want to be a REAL gourmet momma? Then try this recipe! "Your family and guests will think that you took a cooking class or bought these at a 5 star restaurant, but all it took was a few ingredients, a little time, 45 minutes to be exact, and some awesome plating. And now your on your way to being called Chef Mom! :)

Eggplant-Polenta Stacks
Grocery List:
1 Tbsp plus 2 tsp olive oil

1 small eggplant (8 oz), halved, sliced (3 cups)
3⁄4 cup chopped onion
2 small zucchini (8 oz), sliced (2 cups)
1⁄4 cup sliced sun-dried tomatoes
1⁄4 tsp each salt and pepper
1 tube (16 to 18 oz) ready- to-heat polenta, cut into 8 slices
1 large plum tomato, cut into 8 slices
1⁄2 cup shredded part-skim mozzarella
1 cup marinara sauce, heated in microwave
Garnish: chopped fresh basil

How to make it:
1. Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened.

2. 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, until vegetables are tender. Remove to bowl; wipe or rinse skillet.

3. Heat remaining 1 tsp oil in skillet. polenta; cook 2 minutes over medium-high heat until bottoms are golden.

4. Off heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese.

5. Place skillet over low heat; cover and cook 2 minutes or until cheese melts. with basil, if desired, and serve with sauce.

Nutritional Information:

(makes 4 servings)
10g fat
6g fiber
6 WW points