Entries by Tasha Webster

2 8oz. skinless, boneless chicken breasts, cut in half horizontally [Full story »] 

Ingredients:

1 cup Oikos plain greek yogurt [Full story »] 

Ingredients:
6 small potatoes, scrubbed and cut in half
1/4 cup butter [Full story »] 

Ingredients:
8 ounces cream cheese [Full story »] 

Ingredients:
1/2 cup nonfat plain Greek-style yogurt
3 tablespoons reduced fat mayonnaise
1 stalk celery, finely chopped [Full story »] 

Ingredients:

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated) [Full story »] 

Ingredients:
2 cups fresh basil leaves
2 cloves garlic
1/4 pine nuts
2/3 cup extra-virgin olive oil, divided
Salt and pepper to taste
1/2 cup freshly grated Parmesan cheese [Full story »] 

Ingredients:
1 tablespoon canola oil
1/2 cup chopped green onions [Full story »] 

Ingredients:
1 teaspoon coriander seeds
1 cup fresh parsley
1 cup fresh cilantro, plus more for garnish
1 1-inch piece ginger, peeled and roughly chopped
2 tablespoons vegetable oil
Kosher salt
1 3/4 cups corn kernels (fresh or frozen; thawed if frozen)
2 medium tomatoes, cut into chunks
4 6-ounce skinless striped-bass fillets (about 1 inch thick)
2 limes, cut into wedges [Full story »] 

Ingredients:
12 to 15 baby red or yellow potatoes
2-3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil

Directions:
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender, 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. When the potatoes are done, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt and drizzle the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, 30 to 40 minutes. Turn over once gently halfway through cooking. Serve hot.
[Full story »] 

Ingredients:
1 pound good quality white chocolate, chopped
1 teaspoon pure orange extract
Orange paste food coloring
1 cup crisped rice cereal
1/2 cup golden raisins


[Full story »] 

Ingredients:
1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small cucumber, sliced

Directions:
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and top the sandwiches.

Ingredients:
6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
Salt and freshly ground black pepper
6 basil leaves
3 ounces grated romano cheese
3 tablespoons olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can whole tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
toothpicks

Directions:
Sprinkle chicken with salt and pepper. Place one basil leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of romano cheese. Roll up the chicken and seal with one or two toothpicks.
Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.
Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Serve.

Ingredients:
2 (8-ounce) packages 1/3 fat cream cheese, softened
1 cup reduced fat sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages whole-wheat flour tortillas

Directions:
In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping. [Full story »]