Monday, April 11, 2011

Orange Chicken

This recipe is so delicious and simple. It looks good, so it's good for entertaining, and it makes great leftovers, so it's perfect for lunches. What else can we ask for?

Orange Chicken
6 servings, 5P+/serving

1 med. orange
1 tsp olive oil
1 tsp paprika
1 tsp dried rosemary, crumbled
1/2 tsp garlic salt
1/4 tsp ground pepper
6 chicken thighs, skinless, boneless, trimmed (4 oz each)

Preheat the oven to 350F

Zest the orange and mince the zest. Mix the zest with the oil, the paprika, the rosemary, the garlic salt and the pepper.

Supreme the orange (making sure to remove all the "white").

Rub the zest-spice mixture over the 6 chicken thighs and put in a roasting pan (I used a pyrex oven dish), spread the orange pieces around the chicken thighs.

Roast until cooked through, about 45 minutes (until juices runs clear when poked).

Cover with a foil and let stand 5 minutes before serving.

Source: Greatest Hits Cookbook, 40th Anniversary collector edition (Weight Watchers) p. 119

Friday, April 1, 2011

Middle Eastern Beef Kebabs

This is a recipe that we always end up going back to. It's delicious! We make it on the grill instead of the broiler, but it's the same thing.

Middle Eastern Beef Kebabs
4 servings, 6P+/Serving

1 onion, cubed
Grated zest of 1 lemon
2 TBSP fresh lemon juice
4 tsp olive oil
2 garlic cloves crushed
1 tsp ground cumin
1 tsp finely chopped fresh time (1/2 tsp dried)
1 tsp chopped fresh mint
1/2 tsp paprika
Dash cayenne
1 lb boneless beef tenderloin, in 1 inch cubes
1 bay leaf
1 onion, cut into 8 wedges
1 red bell pepper, seeded, cut into 8 squares
8 medium mushroom caps
chopped fresh flat-leaf parsley for garnish

1- Combine first 10 ingredients in a blender or food processor, pureed. Place marinade in a Ziploc bag and add the beef and the bay leaf. Turn to coat and let marinate 1 hour to overnight in the fridge, turning occasionally. Remove from the fridge about 30 minutes before cooking, drain the marinade into a little saucepan and bring to a boil. Keep boiling, stirring constantly for about 3 minutes.

2- Preheat the broiler or the grill. Thread the onion wedges, bell pepper, mushrooms, and beef onto 4 skewers, beginning and ending with the onion wedges. Set the skewers on the broiler or grill rack, keeping the rack 2-3 inches from the heat. Broil about 5 minutes on each side, basting with the marinade when turning. Discard the bay leaf.
Sprinkle the kebabs with the parsley and serve with any remaining marinade on the side.

Source: Weight Watchers New Complete Cookbook, P. 192