Favorite of all time

[Lizz13.1]

Just a quick question,but will take time to think of it....Of all the app's, main courses, and desserts...what has been your MOST favorites...CL of course...my favorite App is stuffed jaleponos, MC-Carrot Ginger Soup or Greek Chicken with Raisens and dessert-Craisen/White Choc Cookies...

[lindrusso]

Hmmm....

Appetizers - none of the recipes I've tried so far have made my all-time favorites list. But, I tend to like the more fattening fare when it comes to these. However I did like the Spinach-Artichoke Dip and I'm going to try the Asiago Dip this weekend.

Main Course - This will be a tough one! There are MANY that we have enjoyed, but the one that I crave over and over is the Spaghetti Pie - it's a great comfort food for me!

Dessert - This would be the Chocolate-Cream Pie.

Two from other categories would be:

Salad - Black Bean Taco Salad
Soup - Tomato-Basil

My tastes have changed a lot since I started cooking out of this magazine - actually maybe it's just that I actually COOK a lot now, so I need to go back through the old recipes - I'm sure there are many that I missed the first time around!!



[This message has been edited by lindrusso (edited 10-02-2000).]

[Adriana]

The June issue had a blueberry coffee cake that is spectacular!

[mah]

i don't know that i have a favorite appetizer, but for a main course, it would be greek shrimp scampi--for desert, it would be the chocolate-banana cream pie and for a misc favorite, i would say herbed foccia bread....

[SoCal]

I don't know if it's my favorite but the one main course my son loves (and always requests when I take boneless/skinless chicken breasts out of the freezer) is the Chicken in White Wine Sauce from CL 5/99. My sister, who never liked chicken breasts because they always turned out too dry, (I told her it was her cooking http://www.cookinglight.com/bbs/smile.gif) recently asked for the recipe and made it for a new boyfriend. They both raved about it! Besides being very good, it's also EASY which is my favorite way of cooking!

[bijoux22]

Thats a tough one...I have made the fish soup provencal many times and now that I mention it I think I'll make it Wednesday. I haven't made a lot of the desserts but I loved the lemon swirl cheesecake.

[andreajackson]

I would have to say that in the dessert category I really enjoyed the Peanut Butter Banana Pie! Yum.
However there are so many good looking recipes that I can't wait to make them! I love CL and look forward to receiving each month.

[sneezles]

Appetizer would be the Stellar Shrimp with Miso Dipping Sauce
Main course would be between the Chicken in Wine Cream Sauce and the Pork Chops braised in Country Gravy
Dessert would be the Peach Pie with the Coconut Struesel

[Kristilyn1]

appetizers--really haven't made very many that I know of from CL.......

Main dish-- filet mignon in mushroom wine sauce--my absolute fave!

dessert--either the lemon swirled cheesecake or the german chocolate bundt cake....

Kristi

[MrsReber]

I haven't really tried many appetizers, but the spinach artichoke dip was the best! I am going to make it again, probably to bring for Thanksgiving- or if we have an earlier family gathering!

As for main dishes, my husband and I really like the spaghetti pie! I have made it several times. The chicken scampi was also rather good- I think it's from July or August. I have to make that when the garlic craving begins.

As for desserts, we really liked the lemon swirl cheesecake. I have made two of them and we ate both of them ourselves! I did make the German Chocolate cake last week, too. That was very good, but we like the cheesecake better.

[SandyM]

I'll put my vote in for the Roasted Garlic and Horseradish Encrusted Beef Tenderloin. Expensive, but well worth it. Can't remember the issue tho..........

[karen w]

This is such a difficult question. Since subscribing to CL, there are always so many recipes I want to try I tend not to repeat things that often. However some that I do repeat alot include:
soups-Crab broccoli cheese chowder
fish-Teryaki Halibut
chicken-Greek chicken
meat-spaghetti pie, moussaka
sides-portobello mashed potatoes, spaghetti squash dish(?forgot name)but it has zucchini, mushrooms, tomatoes in and baked in oven.
desserts-I can't think of a favorite, but now that fall is here, I plan to make alot of apple recipes. A good one from last year is Apple cider pie

[Beth Y]

Hmmmm.

Main dish -either the spaghetti pie, the Ultimate Quick and Easy Pasta Sauce (particularly the Puttanesca variation) and the Beef Tenderloin with Mushroom Wine Sauce. Don't make me choose between them, they are very different, one elegant, one light and easy, one yummy and comforting.

Soup -African Chicken

I have not cooked enough of the others to have a favorite.

[Grace]

Oh man, this is a tough one. I've been cooking from CL for years, and to come up with all-time favs is hard! I have to give a few recipes in each category, and there are still so many more that we really, really like...

Appetizers: Hot Artichoke Dip
Tex-Mex Black Bean Dip (Nov/Dec 94)
Rosamaria's Stuffed Zucchini (Sept 96)

Soup: Tomato Basil

Salad: Field Salad with Citrus Vinaigrette and Sugared Pecans
Viennese Potato-Cucumber salad

Main Course: Filet Mignon with Mushroom Wine Sauce
Chicken Tetrazzini (Jul/Aug 91)
Greek Burgers with Feta Aioli

Dessert: Apfelkuchen (Sept/Oct 91)
Blue Ribbon Apple Pie (Sept 99)
Dark Chocolate Souffle Cake (Nov/Dec 97)

Desserts was the toughest category for me - I like to bake more than I like to cook, and there are just a TON of good dessert recipes from which to choose, but these are probably the three that I make most often, but we also like the French Silk Souffles, Lemon-Swirled cheesecake and many, many, many more!

[Carrie W]

Grace--
Could you post the recipe for the Apfelkuchen (Sept/Oct 91) for us? It sounds great!
-C

[Grace]

Sure thing, Carrie! Here you go...I've made it so many times, I could make it in my sleep - oh, and you can use almost any fruit - I also use plums and sour pie cherries (the kind packed in juice - drained, of course, or fresh pitted - not the pie filling kind with that gel stuff), and if you use the plums or cherries, I always omit the cinnamon in the streusel topping...

CookWare(tm) from Cooking Light(r)

Apfelkuchen

SOURCE: Cooking Light YEAR: Sept/Oct 1991 PAGE: 88

INGREDIENTS FOR 16 SERVINGS:
2-1/2 cups plus 1 Tblsp. all purpose flour, divided
3/4 cup plus 3 Tblsp. sugar, divided
1/4 tsp. salt
1 package dry yeast
1/2 cup very warm 1% low-fat milk (120 - 130 degrees)
1/4 cup plus 1 Tblsp. margarine, melted and divided
1 egg
5 cups peeled, thinly sliced Granny Smith apples (about 1-1/2 pounds)
1-1/2 tsp. lemon juice
2 Tblsp. soft breadcrumbs
1 tsp. ground cinnamon

INSTRUCTIONS:
Combine 1 cup flour, 3 Tblsp. sugar, salt and yeast in a large bowl, stir
well. Add milk, 2 Tblsp. margarine and egg, beat at medium speed of an
electric mixer 2 minutes or until smooth.

Stir in 1 cup plus 1 Tblsp flour to form a soft dough. Cover and let rise in
a warm place 1 hour or until doubled in bulk.

Punch dough down. Spread evenly into a 15 x 10 x 1 inch jellyroll pan coated
with cooking spray, using a spatula or fingers coated with cooking spray.
Cover and let rise in a warm place 30 minutes.

Toss apples and lemon juice in a large bowl. Sprinkle with 1/4 cup sugar,
tossing to coat. ARrange apple slices in a sinlge layer in 4 lengthwise rows
on top of dough.

Combine remaining 1/2 cup flour, remaining 1/2 cup sugar, 3 Tblsp. margarine,
breadcrumbs, and cinnamon in a bowl; stir well. Sprinkle over apples and
dough. Bake at 350 dgrees for 35 minutes or until lightly browned. Cut
between apple slices into 4 lengthwise rows and 8 crosswise rows.

Yield: 16 servings (2 pieces, 2-1/2 x 1-3/4 inches each)

NUTRITIONAL INFORMATION:
Calories 177 / Fat 4.4



[This message has been edited by Grace (edited 10-03-2000).]

[Natasha]

Lizz - I will have to give this a little thought and edit the message later with my favorites. A few that I love, however, are the Thai Shrimp Bisque (Jan./Feb. 00); Roasted Eggplant & Onion Penne (June 00); the Vidalia Onion and Feta Cheese Risotto (reprinted earlier this year - maybe July); and the Black-Bean Taco Salad (especially the dressing!) (July 00).

Just wondering: are you a half-marathoner by any chance? Just a hunch http://www.cookinglight.com/bbs/wink.gif


[This message has been edited by Natasha (edited 10-03-2000).]

[Lizz13.1]

Natasha, Yes I am a 1/2 marathoner...the name Lizz was taken so I had to add a number. By using 13.1 it focuses me to stay on the "healthy" side of life. There is nothing like a good dinner after a good workout...however, ran tonight and had cake and ice cream (which I had be Sooooo in the mood for) for dinner...my husband was disgusted... Thanks for all the great responses....I am going to make the Greek Shrimp Scampi this weekend. By the way, I loved the Thai Shrimp Bisque...I think it was the first CL recipie I made..it was great fun when my dad entered the kitchen, lifted the cover of the pot to see what was cooking, and found the shells of the shrimp for the stock..the look on his face was quite humorous.

[This message has been edited by Lizz13.1 (edited 10-03-2000).]

[Lizz13.1]

Grace, can you send the recipie for the Tex-Mex Black Bean Dip?

[Natasha]

Originally posted by Lizz13.1:
Natasha, Yes I am a 1/2 marathoner...the name Lizz was taken so I had to add a number. By using 13.1 it focuses me to stay on the "healthy" side of life. There is nothing like a good dinner after a good workout...however, ran tonight and had cake and ice cream (which I had be Sooooo in the mood for) for dinner...my husband was disgusted... Thanks for all the great responses....I am going to make the Greek Shrimp Scampi this weekend.

I love the half-marathon distance. Hope you enjoyed your fun dinner! Sometimes you just have to go with what you feel like! http://www.cookinglight.com/bbs/biggrin.gif Happy eating and running (but hopefully not at the same time).

Just saw your comments on the Thai Shrimp Bisque http://www.cookinglight.com/bbs/smile.gif Sounds like a Kodak moment! Where is that camera when you really need it?!


[This message has been edited by Natasha (edited 10-03-2000).]

[mah]

mrs.r

could you please post the chicken scampi recipe....

thanks

[Carrie W]

Thanks, Grace. I'm looking forward to trying it this weekend!

[RUSTYSMOM]

Originally posted by karen w:
This is such a difficult question. Since subscribing to CL, there are always so many recipes I want to try I tend not to repeat things that often. However some that I do repeat alot include:
soups-Crab broccoli cheese chowder
fish-Teryaki Halibut
chicken-Greek chicken
meat-spaghetti pie, moussaka
sides-portobello mashed potatoes, spaghetti squash dish(?forgot name)but it has zucchini, mushrooms, tomatoes in and baked in oven.
desserts-I can't think of a favorite, but now that fall is here, I plan to make alot of apple recipes. A good one from last year is Apple cider pie

I must know - where is the greek chicken recipe? It is listed at least 3 times in this string? I would appreciate it if you would share that!

Thanks

[Lizz13.1]

Natasha, great quick response. My first 1/2 marathon is Oct. 14 in Hartford Ct. I am celebrating my 30th year w/ a 1/2 marathon and plan on 35 bringing a full marathon. After the race, I am either buying myself expensive shoes or a shopping spree at Williams Sonoma...so many gadgets so little time...

[Lizz13.1]

GREEK CHICKEN WITH CAPERS AND RAISENS IN FETA SAUCE
4 (4-ounce)skinned,boned chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
3 garlic cloves, minced
1 1/2 cups fat-free, less sodium chicken broth
1/3 cup raisens
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup crumbled feta cheese
4 thin lemon slices

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, flatten to 1/4 inch thickness using meat mallet or rolling pin. Combine flour and oregano in a shallow dish;dredge chicken in flour mixture

2. Heat oil in large non stick skillet over medium-high heat. Add chicken, cook 5 minutes on each side. Remove chicken from pan. Add onion and garlic to pan,saute 2 minutes. Stir in broth, raisens, and lemon juice. Cook 3 minutes scraping pan to loosen browned bits. Return chicken to pan, reduce heat, cover, and simmer 10 minutes until chicken is done. Remove chicken from pan, keep warm. Add cheese and capers, stirring with a whisk; top each chicken breast with 1/4 cup of sauce and lemon slice.

[Kristilyn1]

Off topic--but had to add---

I'm doing my first half marathon on Saturday and my first whole marathon on the 30th!

Hooray!

Kristi

[CathyS]

My favorites are -

Appetizer - Pan-fried garlic-scallop dumplings

Main course - Shredded chicken in hot sauce and Pizza with sweet peppers and mozarella
(All from May 1998)

Dessert - Blueberry Cherry crisp and Mocha pudding cake
(both from the 5-star cookbook)

CathyS

[valeriek]

This is a tough one. I really can't say any appetizers or deserts since I make them so infrequently. Really there are two that I make over and over again. I love the Spinach, Rice, and Feta Pie and my absolute favorite is the Risotto with Sun Dried Tomatoes I got out of the 1997 annual recipe book.

[Pat]

Hard to choose there are so many good ones, but would have to vote for:

Favorite main course is Classic Beef Tenderloin from December '99.

Favorite dessert is Italian Creme Cake.

[Grace]

Lizz -

Here is the recipe for the Tex-Mex Black Bean Dip - hope you like it - it's a big winner around here, especially for the upcoming football games!

CookWare(tm) from Cooking Light(r)

Tex-Mex Black Bean Dip

SOURCE: Cooking Light YEAR: April 1997 PAGE: 113

INGREDIENTS FOR 13 SERVINGS:
1 (15-ounce) can black beans, drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

INSTRUCTIONS:
Guaranteed to enliven any gathering, this piquant dip first appeared in our
November/December 1994 issue. Be sure to keep a can of black beans in the
pantry and some reduced-fat Monterey Jack cheese in the refrigerator at all
times. That way you'll have a warm, spicy welcome for whomever drops in.

1. Place beans in a bowl; partially mash until chunky. Set aside.

2. Heat oil in a medium nonstick skillet over medium heat. Add onion and
garlic, and saute 4 minutes or until tender. Add beans, tomato, picante sauce,
cumin, and chili powder; cook 5 minutes or until thick, stirring constantly.
Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve
warm or at room temperature with fat-free corn or flour tortilla chips. Yield:
1-2/3 cups (serving size: 2 tablespoons).

NUTRITIONAL INFORMATION:
CALORIES 42 (21% from fat); FAT 1g (sat 0.4g, mono 0.2g, poly 0.2g); PROTEIN
2.6g; CARB 6.2g; FIBER 1g; CHOL 2mg; IRON 0.6mg; SODIUM 136mg; CALC 30mg

[Lchiles]

Susan, I just made that Black Bean soup this past weekend. And as usual it was delicious. LaurieC

[Marcie]

I actually keep a list of my faves in the computer so I just pulled it in below. Hope you're not sorry you asked! BTW, to become a "favorite" it has to be something that not only we loved, but I've also made at least 3 times.

APPETIZERS
Asiago Dip w Crostini, May ‘99 p144

BREADS
Banana-Spice Muffins, Sept ‘97 p82
Good-for-Toast Wheat Bread, J/F ‘96 p66
Morning Glory Muffins, June ‘99 p127
Multigrain Pancakes, Mar ‘97 p48

DESSERTS
Apricot Upside-down Cornmeal Cake, Sept ‘96 p86
Chocolate-Truffle Souffles, Oct ‘99 p149
Gingersnap Pumpkin Pie, Oct ‘97 p139
Italian Cream Cake, Apr ‘97 p121
Mocha Fudge Pie, Apr ‘97 p118
Pineapple Upside-down Cake w Rosemary, Sept ‘96 p86
Sour Cream Cheesecake, Mar ‘99 p144
White Russian Tiramisu, J/A ‘99 p108

GRAINS
Parmesan-Basil Rice Pilaf, N/D ‘96 p169

MEATS - BEEF
Grilled Flank Steak w Hoisin Sauce, June ‘98 p146
Russian Skillet Stroganoff, J/A ‘98 p148
Southwestern Meat Loaf, Apr ‘97 p193 great for burgers

MEATS - PORK
Apricot-Glazed Pork Roast, J/F ‘97 p152
BBQ Pork chops, J/F ‘00
Pork, Cashew, & Green Bean Stir-fry, Mar ‘99 p98

PASTA
Cavatappi w Spinach, Beans, & Asiago Cheese, Oct ‘96 p80; Apr ‘97 p196
Creamy Four-Cheese Macaroni, Sept ‘96 p111
Fettucine Alfredo, CL Classics p74
Greek Macaroni & Cheese, Sept ‘96 p114
Lasagna Primavera, Nov ‘98 p140 no-boil recipe
Orzo w Chicken & Asiago, May ‘99 p130
Pasta w Caramelized Onions, Mushrooms, & Bell Pepper, Apr ‘98 p122

POULTRY
Chicken-and-French Bean Salad w Blueberry Relish, J/A ‘96 p130
Chicken Fricassee w Orzo, Apr ‘00
Crustless Chicken-and-Broccoli Quiche, Oct ‘96 p100
Ginger Chicken, Sept ‘96 p142
Italian Stuffed Chicken Breasts, May ‘97 p122
Mexican Chicken Casserole, Dec ‘98 p118
Mustard-Spiced Cabbage & Cannellini Beans w Sausages, Mar ‘99 p166
Raspberry-Balsamic Glazed Chicken, J/F ‘98 p89
Roasted Chicken, Red Onions, & Peaches, J/A ‘99 p164
Stir-fried Chicken & Vegetables, Mar ‘99 p116

SANDWICHES
A "Grape" Chicken-Salad Sandwich, J/A ‘98 p138
Barbecued-Pork Sandwiches, J/F ‘97 p154
Barbecued-Beef Sandwiches, Sept ‘99 p174
Slow-Cooker Barbecue-Beef Sandwiches, Oct ‘98 p124

SOUPS
Cheddar Chicken Chowder, N/D ‘96 p85
French Onion-Beef Bowl, Mar ‘99 p103
Lamb-and-Black Bean Chili, Apr ‘97 p196 make w beef

VEGGIES/VEGETARIAN
Caramelized Onions, Apr ‘98 p118
Egg, Mushroom & Red Pepper Burritos, J/F ‘00
Pumpkin (or sw potato) Pancakes, Mar ‘00
Refried White Beans, Apr ‘98 p107
Scalloped Potatoes w Cheese, Apr ‘97 p198
Spinach, Rice, & Feta Pie, Sept ‘96 p93
Vegetable Moo Shu, Sept ‘98 p130

[mbarra]

Marcie, could you post the recipe for the ginger chicken??? I hadn't yet suscribed to CL in 1996, so I missed out!

Thanks!

Originally posted by Marcie:
I actually keep a list of my faves in the computer so I just pulled it in below. Hope you're not sorry you asked! BTW, to become a "favorite" it has to be something that not only we loved, but I've also made at least 3 times.

APPETIZERS
Asiago Dip w Crostini, May ‘99 p144

BREADS
Banana-Spice Muffins, Sept ‘97 p82
Good-for-Toast Wheat Bread, J/F ‘96 p66
Morning Glory Muffins, June ‘99 p127
Multigrain Pancakes, Mar ‘97 p48

DESSERTS
Apricot Upside-down Cornmeal Cake, Sept ‘96 p86
Chocolate-Truffle Souffles, Oct ‘99 p149
Gingersnap Pumpkin Pie, Oct ‘97 p139
Italian Cream Cake, Apr ‘97 p121
Mocha Fudge Pie, Apr ‘97 p118
Pineapple Upside-down Cake w Rosemary, Sept ‘96 p86
Sour Cream Cheesecake, Mar ‘99 p144
White Russian Tiramisu, J/A ‘99 p108

GRAINS
Parmesan-Basil Rice Pilaf, N/D ‘96 p169

MEATS - BEEF
Grilled Flank Steak w Hoisin Sauce, June ‘98 p146
Russian Skillet Stroganoff, J/A ‘98 p148
Southwestern Meat Loaf, Apr ‘97 p193 great for burgers

MEATS - PORK
Apricot-Glazed Pork Roast, J/F ‘97 p152
BBQ Pork chops, J/F ‘00
Pork, Cashew, & Green Bean Stir-fry, Mar ‘99 p98

PASTA
Cavatappi w Spinach, Beans, & Asiago Cheese, Oct ‘96 p80; Apr ‘97 p196
Creamy Four-Cheese Macaroni, Sept ‘96 p111
Fettucine Alfredo, CL Classics p74
Greek Macaroni & Cheese, Sept ‘96 p114
Lasagna Primavera, Nov ‘98 p140 no-boil recipe
Orzo w Chicken & Asiago, May ‘99 p130
Pasta w Caramelized Onions, Mushrooms, & Bell Pepper, Apr ‘98 p122

POULTRY
Chicken-and-French Bean Salad w Blueberry Relish, J/A ‘96 p130
Chicken Fricassee w Orzo, Apr ‘00
Crustless Chicken-and-Broccoli Quiche, Oct ‘96 p100
Ginger Chicken, Sept ‘96 p142
Italian Stuffed Chicken Breasts, May ‘97 p122
Mexican Chicken Casserole, Dec ‘98 p118
Mustard-Spiced Cabbage & Cannellini Beans w Sausages, Mar ‘99 p166
Raspberry-Balsamic Glazed Chicken, J/F ‘98 p89
Roasted Chicken, Red Onions, & Peaches, J/A ‘99 p164
Stir-fried Chicken & Vegetables, Mar ‘99 p116

SANDWICHES
A "Grape" Chicken-Salad Sandwich, J/A ‘98 p138
Barbecued-Pork Sandwiches, J/F ‘97 p154
Barbecued-Beef Sandwiches, Sept ‘99 p174
Slow-Cooker Barbecue-Beef Sandwiches, Oct ‘98 p124

SOUPS
Cheddar Chicken Chowder, N/D ‘96 p85
French Onion-Beef Bowl, Mar ‘99 p103
Lamb-and-Black Bean Chili, Apr ‘97 p196 make w beef

VEGGIES/VEGETARIAN
Caramelized Onions, Apr ‘98 p118
Egg, Mushroom & Red Pepper Burritos, J/F ‘00
Pumpkin (or sw potato) Pancakes, Mar ‘00
Refried White Beans, Apr ‘98 p107
Scalloped Potatoes w Cheese, Apr ‘97 p198
Spinach, Rice, & Feta Pie, Sept ‘96 p93
Vegetable Moo Shu, Sept ‘98 p130

[laden]

The entree would be hard to choose from, but the dessert is easy...Tiramisu from the 5-star book. It's better than anything I've ever had in an Italian restaurant.

[Susan]

Originally posted by Lchiles:
Susan, I just made that Black Bean soup this past weekend. And as usual it was delicious. LaurieC

Laurie~

I haven't made it a few weeks but have been getting cravings for it. Your post has spurred me on to make it soon too! Wouldn't the taste of this soup make delicious refried black beans burritos? Now to figure that one out...

~~Susan~~

[Susan]

My absolute favorite CL recipe is Instant Black Bean Soup from Oct. 99. I cannot count the number of times I have made this easy soup!

~~Susan~~

[Peggy]

Marcie-

WOW!!! I have carefully looked over your list and I can't believe how many I haven't tried. I have subscribed since 1995 and have all of those CL recipes, but somehow haven't discovered very many of them. Thanks so much for posting the list. I'm going to print it and begin revisiting some of these older issues. I appreciate knowing which recipes people really like.

Peggy

[MrsReber]

Mah, sorry I didn't see your post until today! I am at work now, but will hopefully remember to post it when I get home!

The recipe is towards the back of the August 2000 issue, if this helps any. It was a reader recipe. I omitted breading the chicken, though. It didn't seem to add anyting and it was a bit of a pain, so I just browned it instead.

[This message has been edited by MrsReber (edited 10-05-2000).]

[RUSTYSMOM]

Originally posted by Lizz13.1:
GREEK CHICKEN WITH CAPERS AND RAISENS IN FETA SAUCE
4 (4-ounce)skinned,boned chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 tablespoon olive oil
1 cup thinly sliced onion
3 garlic cloves, minced
1 1/2 cups fat-free, less sodium chicken broth
1/3 cup raisens
2 tablespoons lemon juice
2 tablespoons capers
1/4 cup crumbled feta cheese
4 thin lemon slices

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, flatten to 1/4 inch thickness using meat mallet or rolling pin. Combine flour and oregano in a shallow dish;dredge chicken in flour mixture

2. Heat oil in large non stick skillet over medium-high heat. Add chicken, cook 5 minutes on each side. Remove chicken from pan. Add onion and garlic to pan,saute 2 minutes. Stir in broth, raisens, and lemon juice. Cook 3 minutes scraping pan to loosen browned bits. Return chicken to pan, reduce heat, cover, and simmer 10 minutes until chicken is done. Remove chicken from pan, keep warm. Add cheese and capers, stirring with a whisk; top each chicken breast with 1/4 cup of sauce and lemon slice.

[RUSTYSMOM]

Originally posted by RUSTYSMOM:

LIZZIE - THANKS FOR PROVIDING THE GREEK CHICKEN RECIPE - I CAN'T WAIT TO TRY IT!!

[tinat]

I'm a new reader and would love to know what issues I can find the recipes for Craisen/White Choc Cookies and this Spaghetti Pie that everyone has mentioned.
Thanx in advance.

[lindrusso]

Originally posted by tinat:
I'm a new reader and would love to know what issues I can find the recipes for Craisen/White Choc Cookies and this Spaghetti Pie that everyone has mentioned.
Thanx in advance.


Well, it looks like the Craisin recipe is under discussion on another thread, so you'll be able to find the recipe there. Here's the link for the Spaghetti Pie - it had been previously posted.
http://www.cookinglight.com/bbs/Forum1/HTML/000746.html

Oh, and several members including myself have embellished on this recipe by adding mushrooms, fresh garlic and fresh herbs. I find this recipe a wonderful comfort food!

You can search this board for previous posts by using the "search" feature - in tiny letters in the upper right-hand corner. It's very handy!

[Mandy]

Just putting this back at the top!