CHICKEN SAUTE WITH OLIVES AND PLUM TOMATOES

Spoon some of the sauce over noodles that have been tossed with Parmesan cheese; serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond cookies and grapes are a simple finale.

2 1/2 tablespoons olive oil
2 6-ounce skinless boneless chicken breast halves
3 tablespoons chopped fresh marjoram
1 yellow bell pepper, thinly sliced
5 garlic cloves, minced
1 1/2 cups seeded diced plum tomatoes
1/4 cup coarsely chopped pitted Kalamata or other brine-cured black olives

Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.

Makes 2 servings; can be doubled.


Bon Appétit
April 2001

30-Minute Main Courses

As taste-tested at Detroit TASTEfest. Two words: Ba. Con.

Serves: 12
Preparation time: 15 minutes
Total time: 40 minutes

"The recipe for this deliciously sweet and spicy dish, a favorite at Detroit's Sweet Georgia Brown, was given to the white-tablecloth restaurant by Pastor Marvin Winans of Perfecting Church. Make it right; only corn cut off the cob will do."

12 ears of corn
5 to 8 strips of bacon
1/2 cup diced green pepper
1/2 cup diced yellow pepper
1/2 cup diced red pepper
1/4 cup diced red onion
2 cloves garlic, peeled, minced
1 tablespoon black pepper
1 tablespoon seasoned salt
1/2 cup sugar
1/2 cup cornstarch
Chopped parsley for garnish, optional

Shuck the corn, then rinse and shave the kernels off the cob scraping to release the milky juices; set aside. You should have about 8 cups of kernels.

In a large skillet fry the bacon until crisp and reserve the bacon drippings.

Transfer bacon drippings to a saute pan and heat over medium heat. Add the green, yellow and red pepper to the pan along with the corn, onion, garlic, pepper and seasoned salt. Let it cook, while stirring, for 10 to 15 minutes or until the corn and peppers are tender, then stir in the sugar and cornstarch. Cook about 3 to 5 minutes until the sugar and cornstarch are incorporated. Chop the bacon and add it to the pan. If the corn begins to stick, just add a little butter.

196 calories (30% from fat), 7 grams fat (3 grams sat. fat), 33 grams carbohydrate, 4 grams protein, 298 mg sodium, 7 mg cholesterol, 9 mg calcium, 3 grams fiber

16 oz low fat (2%) small curd cottage cheese
8 oz low fat cream cheese
3 eggs
pinch salt
1/2 c. sugar (Splenda would probably work too)
1 TB grated lemon peel
1/2 tsp vanilla extract
3/4 c. cookie crumbs

Drain the cottage cheese over a fine mesh strainer for about an hour or until the excess moisture is drained out. Line an 8 inch cake pan with parchment paper and spray the paper with cooking spray. Preheat the oven to 350 F.

Put the cottage cheese in a food processor or blender and blend for 2-3 minutes, until really smooth and creamy. Add the salt, sugar, and cream cheese and blend until smooth. Pour into a bowl and whisk in the eggs, vanilla, and lemon peel until just blended. Pour into the cake pan, put that into a 9x11 pan with about 1 inch of hot water, and bake for about 35-40 minutes. Take out of the oven, cool, and refrigerate overnight.

Unmold the cake, press cookie crumbs onto the bottom and around the sides, and serve.

You can also take out the lemon and add about 2 ounces melted chocolate for a chocolate cheesecake, that would probably also be good.

Thanks Kathy!

Marinade:
1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 ounces root beer

Start with barbecue sauce, the main ingredient. Add salt, pepper, garlic, onion powder, and a small amount of Worcestershire Sauce. Finally, add a bit of mild olive oil (or vegetable oil), which will help keep the chicken moist when grilling. You can also add Old Bay seasoning to this marinade.

TERIYAKI CHICKEN BREAST
Combine equal parts teriyaki sauce and water. Then add a lesser amount of olive oil.

LEMON PEPPER CHICKEN BREAST
Combine lemon juice and olive oil (about one lemon per half cup of oil). Add black pepper, preferably freshly ground.

ITALIAN CHICKEN BREAST
Simply marinate your chicken breasts in Italian salad dressing.

Lemony Marinade
2 tablespoons olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 tablespoons chopped fresh rosemary
freshly ground black pepper, to taste
grated zest of one lemon
1/4 cup fresh lemon juice

Mix all ingredients, use immediately.

Honey Mustard Marinade
1 cup Dijon Mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 T soy sauce

Mix all ingredients.

Lemon Marinade
2 T olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 T chopped fresh rosemary
freshly ground black pepper, to taste
grated zest of one lemon
1/4 cup fresh lemon juice

Mix all ingredients, use immediately.

Brandied Marinade
1/2 cup brandy
1/4 cup soy sauce
2 T unsulfured molasses
1/2 t Dijon mustard
1 T grayed fesh ginger
1/2 cup dry white wine

Mix together.

Garlic Honey Marinade
1 small onion, minced
1/4 cup fresh lemon juice
1/4 cup seasame oil
2 T kight soy sauce
2 cloves garlic, crushed
1 T grated freash ginger
2 T hiney
2 t chopped fresh parsley

Mix together.

Red Wine Marinade
2 cup dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 T dark brown sugar
1 t grated fresh ginger
1 T Worcestershire sauce

Mix together, Use as is for Marinade or boil for 10 minutes and use as
a basting sauce.