Friday, August 22, 2014

Walnut Chicken

You’ll Need
  • 4 boneless chicken breast halves
  • Lemon juice
  • 6 Tablespoons melted butter
  • 3 cups bread crumbs, toasted
  • 1/3 cup finely chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons parsley flakes
  • 3/4 cup chopped walnuts
  • 1/2 teaspoon seasoned salt
  • Seasoned salt and pepper

Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.

Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package.

Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.

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Thursday, August 21, 2014

Tangy Spring Halibut

Submitted by Linda B. at Westinghouse. Thank you, Linda B.! If you have recipe you would like to share please email it to

You'll Need:
  • 1 tbsp. Olive Oil
  • ¾ Cup Dry White Wine
  • 1 tsp. Garlic chopped
  • ¼ Cup Unsalted Butter
  • 3 tbsp. Capers with liquid
  • 4 (5 oz) Halibut Filets
  • Salt and Pepper to taste
  • Heat a skillet pan until very hot and then add the olive oil.
  • Fry the halibut filets until brown on each side.
  • Remove from the pan and set aside.
  • Pour wine into the pan and reduce by half to scrape brown bits off the bottom of the pan.
  • Add garlic butter and capers and stir until well combined.
  • Add salt and pepper to taste.
  • Be careful with the salt as the capers will add saltiness to the dish.
  • Return filets to the pan, simmer until the fish flakes easily.
  • Serve immediately.
  • Great served with steamed fresh asparagus and wild or brown rice.

Wednesday, August 20, 2014

Cauliflower Cheese Soup

This recipe was shared by a Mediterranean Wellness participant Diane Reiche. It sounds delicious! Thanks for sharing Diane.

You'll Need

1 medium – large potato, peeled and diced
1 large head of cauliflower cut or broken into florets (reserve 2 cups)
1 medium carrot, peeled and chopped
3 medium cloves garlic, peeled
1 ½ cups chopped onion
1 ½ tsp salt
4 cups water
2 cups (packed) cheddar cheese plus some for garnishing
¾ cup milk
1 tsp dill
½ tsp caraway seeds
Black pepper to taste

·         Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan. 
·         Bring to a boil and then simmer until all veggies are tender
·         Puree in batches in a blender or food processor and transfer to a soup pot
·         Steam the reserved cauliflower until just tender.
·         Add it to the puree along with the remaining ingredients.
·         Heat gently until well blended and serve topped with a little cheese

This recipe is from the Moosewood Cookbook by Mollie Katzen.

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Tuesday, August 19, 2014

Open Faced Mushroom Brie Melt

This is an easy dish
to make that is sure to wow your guests!

You’ll Need
  • 2 Tablespoons olive oil
  • 1 ½ cups assorted mushrooms of choice, finely chopped
  • 1 teaspoon minced garlic
  • ½ cup finely diced onion
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon water
  • Salt and pepper as needed
  • 2 Tablespoons finely chopped parsley
  • 4 slices country bread
  • 4 slices brie cheese
  • Heat the oil in a skillet and add the mushrooms, garlic, onion, vinegar, water, salt and pepper.
  • Cover and cook 3 minutes.
  • Remove the cover and cook until mushrooms are tender, another 5 minutes.
  • Remove from the heat, transfer the mushrooms to a bowl and add the parsley.
  • Toast or grill the bread.
  • Preheat a broiler.
  • Place the bread on a baking sheet and top with mushrooms.
  • Lay a piece of cheese on top and place under the broiler until melted.
  • Serve immediately.

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Monday, August 18, 2014

Cilantro and Carrot Rice

This recipe works well to complement some grilled shrimp or fish. 

You'll Need
  • 3 Tablespoons butter
  • 4 medium carrots, peeled, chopped
  • 2 large red bell peppers, chopped
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups long-grain white rice
  • 6 ¾ cups chicken or vegetable broth
  • ½ cup chopped green onions
  • 2/3 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Diced tomato

  • Melt butter in heavy large pot over medium-high heat.
  • Add next 4 ingredients; sauté 5 minutes. 
  • Add rice; stir 2 minutes. 
  • Add broth; bring to boil.
  • Reduce heat to low, cover and cook until rice is tender, about 20 minutes. 
  • Mix in green onions and cilantro.
  • Season with salt and pepper. Garnish with diced tomato.

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Friday, August 15, 2014

Spanish Rice

Submitted by Ryan at Westinghouse. Thank you, Ryan!

You'll Need:
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices bacon
  • 2 onions, diced
  • 1 cup uncooked white rice
  • 2 tomatoes, diced
  • 2 green bell peppers, diced
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 (10 ounce) can sliced black olives, drained (optional)
  • 1 (10 ounce) can whole kernel corn, drained (optional)
  • In a small saucepan over medium heat, combine chicken broth and tomato sauce.
  • Bring to a boil while cooking the following:
  • In a large skillet over medium heat, cook bacon until evenly brown.
  • Chop bacon, and set aside, reserving a small portion of the bacon fat.
  • Add onion to skillet, and saute until tender.
  • Stir in rice, and cook until lightly browned, 3 to 5 minutes.
  • Pour in boiling chicken broth and tomato sauce.
  • Add diced tomatoes, green peppers, and chopped bacon.
  • Season with chili powder, salt, and pepper.
  • Cover, and simmer for 30 to 40 minutes.
  • Stir in black olives and corn.

If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

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Thursday, August 14, 2014

Wild Rice Soup

You'll Need
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped peeled carrots
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • 1 (6-ounce) package long grain and wild rice
  • 1 cup chopped cooked chicken or turkey
  • 3 tablespoons sherry
In a large pot coated with nonstick cooking spray, sauté the onion and carrots over medium heat until tender, about 5 minutes.
Stir in the flour.
Gradually add the broth and let the mixture come to a boil, stirring constantly.
Meanwhile, prepare the rice according to package directions, omitting any oil and salt.
Add the cooked rice and cooked chicken and simmer 5 minutes.
Add the sherry.
If the soup gets too thick, add more chicken broth or water.
Boil 1 minute and serve.

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