Food Porn Friday

Heart Health month is coming to a close and I thought that I would post a few more heart healthy recipes.

To help make things simple, the recipes only have 5 ingredients.  Anything extra will be ingredients that you would already have at home such as salt, pepper and oil.   All the recipes and nutritional information can be found at Heart-Healthy Living.

Garlic Chicken with Sweet Potatoes

Ingredients

  • 3 heads garlic
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons snipped fresh rosemary
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 3- to 3 1/2-pound whole roasting chicken
  • 3 medium sweet potatoes (1 1/2 to 1 3/4 pounds), peeled and cut into 1-inch pieces
  • 1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into wedges

Directions

Preheat oven to 375° F. Separate the cloves of garlic (you should have about 30 cloves) and peel. Mince four of the cloves. Set aside remaining garlic cloves.

In a small bowl, combine minced garlic with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken.

Place six of the garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1 1/2 to 1 3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F.

Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the salt in a 1392-inch baking pan. Drizzle vegetable mixture with remaining 1 tablespoon olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes.

Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving. Serve chicken with vegetables. Carve chicken,discarding skin before serving.

Spinach-and-Feta Omelet

Ingredients

  • 1 cup refrigerated or frozen egg product, thawed
  • 1/8 teaspoon salt
  • Dash ground black pepper
  • Nonstick cooking spray
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 teaspoons olive oil or canola oil
  • 2 cups lightly packed fresh baby spinach
  • 1/4 cup crumbled feta cheese (1 ounce)

Directions

In a small bowl, whisk together egg, salt, and pepper; set aside. Lightly coat an 8-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms and onion to hot skillet; cook and stir until onion is tender. Remove vegetables from skillet; set aside.

Add 1 teaspoon of the oil to skillet; heat over medium heat. Add half of the egg mixture to skillet and immediately begin stirring gently with a wooden or plastic spatula. Stir continuously until the mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring and cook for 30 to 60 seconds more or until egg mixture is set and shiny.

Spoon half of the mushroom mixture across one side of the cooked egg mixture. Top with 1 cup of the spinach and 1 tablespoon of the feta cheese. Loosen omelet edge from skillet. Fold unfilled side over the filling. Cook about 1 minute more or just until spinach starts to wilt. Slide omelet onto serving plate; cover and keep warm. Repeat to make a second omelet.

To serve, sprinkle omelets with the remaining 2 tablespoons feta cheese.

Barbecued Salmon with Fresh Raspberry Salsa

Ingredients

  • 4 4- to 5-ounces fresh skinless salmon fillets, about 1-inch thick
  • 1/8 teaspoon salt and ground black pepper
  • 3 tablespoons bottled barbecue sauce
  • 2 nectarines, pitted and chopped
  • 3/4 cup fresh raspberries
  • 1/4 cup coarsely chopped toasted pecans
  • Lemon wedges

Directions

Rinse fish; pat dry with paper towels. Sprinkle salmon with 1/8 teaspoon each salt and pepper. Brush 2 tablespoons of the barbecue sauce on both sides of the salmon.

For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)

For raspberry salsa, in medium bowl combine nectarines, raspberries, pecans, and the remaining 1 tablespoon barbecue sauce. Serve salmon with salsa and lemon wedges.


Chipotle BabyBack Ribs

Ingredients

  • 3 pounds pork loin back ribs or meaty pork spareribs
  • 3/4 cup no-salt-added tomato sauce
  • 1/2 cup bottled barbecue sauce
  • 2 canned chipotle chiles in adobo sauce, finely chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Shredded cabbage with carrot (coleslaw mix) and/or thinly sliced jalapeno peppers (optional)

Directions

Preheat broiler. Cut ribs into two-rib portions. Place ribs on the unheated rack of a broiler pan. Broil 6 inches from the heat about 10 minutes or until brown, turning once*. Transfer ribs to a 4- to 5-quart slow cooker.

In a medium bowl combine tomato sauce, barbecue sauce, and chipotle chiles. Pour over ribs in cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

Transfer ribs to a serving platter, reserving cooking liquid. Cover ribs to keep warm. Skim the fat from the cooking liquid.

If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and water. Stir into liquid in cooker. Cover and cook about 15 minutes more or until thickened. Serve ribs with sauce. If desired, serve ribs over shredded cabbage with carrot (coleslaw mix) and/or thinly sliced jalapeno peppers.

Happy and healthy cooking.

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