Sage-Butter Sauce

Saute in saucepan 2-3 minutes:
1 T butter
3 T shallot, minced

Add & reduce 8-10 minutes:
1/2 cup white wine
1/2 cup cream
1/2 cup chicken broth
1 t lemon juice

Whisk in stirring constantly:
4 T butter, 1 Tablespoon at a time

Finish with
1-2 t minced sage
salt & pepper
Cayenne to taste

Serve with Parmesan Crusted Chicken or Pork
Dip in:
2 egg whites
2 t cornstarch
Shake/roll in Crusting mixture and let set for 20-30 mminutes:
1 cup coarse bread crumbs
1 T Parsley
Salt & pepper
optional: (1/2 cup Parmesan cheese)
Saute meat in oil in skillet for 3 minutes
Turn and then transfer to 450 oven to roast for 8 minutes.
Or finish in skillet

Serve with Garlic & Rosemarry Roasted Potatoes

Favorite Chicken Cutlets & Sauce for rice or noddles

Season with salt & pepper, & dust with flour:
4 Chicken Cutlets

Saute in cutlets both sides over medium heat
2 T vegetable oil
Then transfer cutlets to platter:

De glaze pan:
1/4 c vodka ( cook off till evaporated)
Add:
1/2 cup chicken broth
2 T fresh lemon juice
Return cutlets to pan and cook each side 1 minute

Finish sauce with
1/2 cup tomatoes, chopped
2 T heavy cream
Garnish with:
1/3 c scallions, sliced

Low Cal Angel Food Cake & Pineapple Dessert

In mixing bowl combine:
1 Package Angel Food cake
1 large can Crushed Pineapple

Pour into greased 9x13 pan and bake 325 degrees for 50 minutes.

Serve with Low Fat Whipped Cream

Deviled Hearts

Makes 32

1 (8 oz) pkg of cream cheese, softened
2/3 cup plus 2 tablespoons superfine sugar
1/3 cup sour cream
1 lemon, zested
1 1/2 tablespoons fresh lemon juice
1 teaspoons vanilla extract

Place cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth.
Scrape down sides of the bowl and set aside.

1 ¼ cups heavy cream
In another mixing bowl with the electric mixer, beat the cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fully incorporated.

16 large strawberries, tops cut and split in half lengthwise
Slice the backs of each strawberry, every so slightly, so they sit up straight. Using a small measuring spoon or melon baller, carefully hollow the inner center of each strawberry.

Fill a piping bag (fitted with a star tip) with the cream cheese mixture and pipe into each cut strawberry.
Garnish options:
1/2 cup graham cracker crumbs sprinkled over
Shaved chocolate

Fresh Spinach Salad with Warm Balsamic Vinegar Dressing

1/3 c balsamic vinegar bring to boil reduce to 1/4 c
Add:
2 T red wine/chicken broth
2 T whole cranberry sauce
2 T Olive oil
salt
Cook together and use as dressing on:

Washed Spinach leaves
Red onions
Dried Cranberries
Cut Squash
Goat cheese crumbles (optional)

Orange Scented Green Beans

Peel of 1 Orange
2 pounds trimmed green beans
2 T butter
salt
3 T fresh chives,snipped
Cook beans, orange peel in water 5-6 minutes. Drain, remove peel, toss with butter, salt add chives.

Apples with Goat Cheese-Hazelnut Mousse

Serves 6     Start to finish: 20 minutes  from Edible Seattle September/October 2010

When it comes to appetizers, think beyond the baguette—for these little bites, slices of crisp, tart apple are topped with a mixture of goat cheese and toasted hazelnuts.

1/2 cup toasted hazelnuts

4 ounces chevre, room temperature

3 tablespoons heavy cream

Sea salt and freshly ground pepper

1 large tart apple

Finely chop nuts in the work bowl of a small food processor. Crumble the cheese into the bowl and add the cream and salt and pepper to taste, and process until smooth, scraping sides when necessary.

Just before serving, slice apples into small pieces and pipe or spoon a small amount of the cheese mixture onto each apple piece. Serve immediately.