This recipe comes from the restaurant quot;Brennan'squot; located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little quot;heatquot; please feel free to add some cayenne pepper to taste.
I'm sitting here, staring at my screen, trying to figure out how to tell you that these little bites are the closest I've come to finding a replica of Chick-fil-a's
Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn't overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own
Stir up this version of a Chinese menu favorite with crunchy peppers and smooth, peanutty sauce. They'll love it for the flavor; only you'll know it's low-cal and low-fat.
The fresh salsa called for here has a natural low-sodium advantage over bottled commercial salsa, but if you don't want to make your own salsa, buy a container of fresh salsa from your grocery store deli section.
A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sauteed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
This lighter version of an Italian favorite loses some of the fat but none of the taste. We recommend rice-shaped orzo pasta with this saucy chicken entree, but you can serve spaghetti or angel hair pasta instead.
Chicken bacon roulades, chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.
