Daily Dish for Tuesday, September 21st 2020

Quick Chicken Piccata

Ingredients

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 4 boneless skinless chicken breast halves (4 ounces each)

• 1/4 cup butter, cubed

• 1/4 cup white wine or chicken broth

• 1 tablespoon lemon juice

• Minced fresh parsley, optional

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Directions

• In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess.

• In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Lemon juice in this zesty marinade is an acid, which breaks down the tough proteins in the pork and helps to tenderize it. Here are 100+ chicken recipes to make for dinner tonight.

Nutrition Facts 1 chicken breast half with about 1 tablespoon sauce: 265 calories, 14g fat (8g saturated fat), 93mg cholesterol, 442mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 24g protein.

Makeover Fruit Pizza

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

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• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts 1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Bacon Cheddar Potato Skins

Ingredients

• 4 large baking potatoes, baked

• 3 tablespoons canola oil

• 1 tablespoon grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

• 1/8 teaspoon pepper

• 8 bacon strips, cooked and crumbled

• 1-1/2 cups shredded cheddar cheese

• 1/2 cup sour cream

• 4 green onions, sliced

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• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.

• Combine oil with next 5 ingredients; brush over both sides of skins.

• Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

Test Kitchen TipsIn Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties. Your family will love these 65 easy potato recipes. Nutrition Facts 1 potato skin: 350 calories, 19g fat (7g saturated fat), 33mg cholesterol, 460mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 12g protein.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Buttery Almond Green Beans

Ingredients

• 2 pounds fresh green beans, trimmed

• 2 cups water

• 1 envelope onion soup mix

• 2/3 cup slivered almonds, toasted

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon paprika

• 6 tablespoons butter, melted

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Directions

• In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15-20 minutes.

• In a small bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat.

Nutrition Facts 3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Ambrosia Salad

Ingredients

• 1 can (15 ounces) mandarin oranges, drained

• 1 can (8 ounces) pineapple tidbits, drained

• 1 cup miniature marshmallows

• 1 cup sweetened shredded coconut

• 1 cup sour cream

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• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Ambrosia Salad Tips Why is it called ambrosia salad? The name ambrosia derives from Greek mythology, meaning immortality; also known as food of the gods, Greek gods commonly ate ambrosia to prevent becoming weak. In present day, we've come to know it as a deliciously, fluffy fruit salad (or dessert) with tropical flavors.Where does ambrosia salad come from? The name has Greek roots, however southern cooks popularized this creamy, refreshing recipe. Nowadays, you'll find different spins on ambrosia recipes from cooks all over the country.How do you keep ambrosia salad from browning? Prevent browning by tossing the juice from a small can of pineapple in with your fruit. The juice keeps the fruit from browning, and bits of pineapple in the salad gives a tropical flavor. Juice of a lemon, lime or orange can be used in place of pineapple juice. Research contributed by Rashanda Cobbins, Taste of Home Food Editor Reviews