Chicken Tagine with Chickpeas

Zoe hosted book club and provided a delicious main dish.  

Chicken Tagine with Chickpeas

4 servings

Ingredients:

1 – 2 lbs. boneless, skinless chicken

2 Tbs. Butter

2 Cups chopped Onions

½ Cup chopped Scallions

2  15oz. cans of Chickpeas (Garbanzos)

1 Cup Water

1 Tbs. Minced Garlic

1 Tsp. Ground Ginger

¾ Tsp. Salt

½ Tsp. Ground Cinnamon

½ Tsp. Black Pepper

¼ Tsp. Ground Red Pepper

½ Cup Chopped Cilantro

Directions:

-       Melt butter in pot.  Add chicken (cut into whatever size pieces you prefer) and brown on both sides.  Remove all chicken to a plate.

-       Add onions and scallions to the pan.  Cook 5 -7 min.

-       Stir in chickpeas (drained), water, garlic, ginger, salt, cinnamon, black pepper and red pepper.

-       Return the chicken to the pan and coat.  Bring to a boil.  Reduce the heat to a simmer.  Cover tightly and cook 35 – 45 min., stirring occasionally.

-       Remove from heat and stir in cilantro.

-       Serve with rice, cous cous or quinoa.  

Healthy Cookie Dough Dip

Lauren provided us with Healthy Cookie Dough Dip!  Need I say more.  Whomever tried a taste of this at book club knows what I am talking about ;)  

It is easy to make and a hit at any party/event you bring it too.  Follow this link to see how this delicious creation can be made by: 
http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/ 

Beet Nectarine Salad

Thanks to Molly we had an AMAZING Beet Nectarine Salad.

Beet Nectarine Salad

Spinach
Sliced nectarines
Steamed sliced beets, cooled
A handful of chopped red onion
Chopped pecans
Goat cheese sprinkled on top
Dressing - Brianna's creamy balsamic

YUM!

Book Club's Two Main Dishes & Dessert

Thanks Lara for hosting book club and providing some delicious recipes!  Lara made two great summer recipes.

1.  GRILLED CHICKEN AND SUMMER SQUASH SALAD from finecooking.com (http://www.finecooking.com/recipes/grilled-chicken-summer-squash-salad.aspx).

2.  MEDITERRANEAN PASTA SALAD WITH CALIFORNIA AVOCADO from the California Avocado Commission (http://www.californiaavocado.com/recipe-details/view/31470/mediterranean-pasta-salad-with-california-avocado).

**This recipe calls for pasta but for this version Lara used quinoa instead of the pasta.  The recipe is great with either one!

I don't want to forget the delicious dessert provided by our special guest visitor Molly!  She made decadent chocolate chip brownies (http://www.bobsredmill.com/recipes.php?recipe=878).

http://www.bobsredmill.com/recipes.php?recipe=878

Pear and Cheese Baguette Appetizer

Courtney was at it again bring new and delicious appetizer to bookclub!

PEAR AND CHEESE BAGUETTE APPETIZER

Ingredients:
1 baguette - cut into 1/4 inch thick slices (recipe says it makes 40. I used one baguette and had a lot of the mixture left over, only made half that)
2 Tablespoons extra virgin olive oil
1 - 8 oz package cream cheese
6 to 8 oz crumbled gorgonzola cheese
2 - 15oz cans sliced pears in juice, drained (I used 1 can)
1/2 cup candied pecans, chopped
2 Tablespoons finely chopped fresh parsley

Directions:1. Preheat oven to 400 degrees
2. Lightly brush baguette slice with olive oil.  Place the slices on a baking sheet and toast 5 to 7 minutes.
3. Let cool.
4. Meanwhile, in a small bowl, combine the cream cheese and gorgonzola, stirring well until well mixed.
5. Spread the each toast with the cheese mixture.
6. Top with the pear slices and chopped candied pecans.
7. Sprinkle with the parsley.

ENJOY!!

Brie en Croute

Brie en Croute 

(Shared by:  Courtney)

Ingredients:

1 Brie Wheel - I used President 

1 sheet of frozen puff pastry defrosted 

1/4 strawberry jam - I used Fig butter from Trader Joes

1 egg yolk mixed with 1 tsp water

Directions:

Preheat oven to 350.

Spread jam or butter over pastry sheet.

Fold the pastry over Brie and press to seal.

Flip the cheese over and place on greased pastry. 

Excess dough may be used to decorate the top.

Brush the entire pastry with egg wash.

Bake 20 minutes or until golden. 

Allow the pastry to cool for 30 minutes until serving. 

Serve with crackers.

Enjoy! 

Chicken Salsa

Chicken Salsa

(Shared by: Courtney)

Ingredients:

Frozen chicken breasts

2 jars chunky salsa (I used Tostitos) 

1 packet taco seasoning. 

Directions:

Throw everything in crockpot and cook on low for 5 hours. After 5 hours take chicken out and shred with a fork then return to crockpot. Let sit on warm till ready to serve. Eat as tacos or make a taco salad. Enjoy! 

**Additional items you can serve with chicken:

corn or flour tortillas to make tacos/fajitas

hot sauce or salsa

sour cream (healthy substitution of non-fat plain yogurt)

cheese

onions 

sliced avocado

OR any other additional topping you can think of!