Archive for the ‘Yogurt’ Category

Chip-Crusted Chicken Skewers


Recipe & picture courtesy of Rachael Ray

MAKES 20
Prep Time: 30 min (plus marinating)
Cook Time: 25 min

  • 1 cup plain yogurt
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds skinless, boneless chicken breast, cut into sixty 1-inch cubes
  • 60 red seedless grapes (about 1/2 pound)
  • Two 5-ounce bags kettle-style potato chips
  1. In a large bowl, combine the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper. Add the chicken, cover and refrigerate for at least 4 hours.
  2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Thread twenty 6-inch skewers alternately with 3 chicken cubes and 3 grapes. Using a rolling pin, crush the chips in their bags. Transfer to a plate. Roll each skewer in the potato chips and place on the prepared baking sheets.
  3. Bake the kebabs, switching the pans halfway, until the chicken is cooked through, 20 to 25 minutes. Serve warm or at room temperature.

**Personal Review: No Review Yet**

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Asparagus Tempura


Recipe & picture courtesy of Rachael Ray

SERVES 6
Prep Time: 15 min
Cook Time: 15 min

  • 1/4 cup yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 4 cups vegetable oil
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • 1/4 cup sesame seeds (optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup seltzer, at room temperature
  • 1 pound asparagus
  1. In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
  2. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
  3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt and baking soda. Whisk in the seltzer until smooth.
  4. Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.

**Personal Review: No Review Yet** 

Turkey and White Bean Chili


Recipe & picture courtesy of Good Housekeeping

Total Time: 25 minutes
Makes 4 main-dish servings

  • 1 tablespoon(s) olive oil
  • 1 pound(s) ground turkey (93% lean)
  • 1 medium onion, chopped
  • 4 teaspoon(s) chili powder
  • 1 tablespoon(s) ground cumin
  • 1 can(s) (28-ounce) whole tomatoes in juice, chopped
  • 1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
  • 1/2 cup(s) plain nonfat yogurt 
  1. In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 teaspoon salt, and cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon. Add onion and cook 4 minutes. Stir in chili powder and cumin; cook 1 minute.
  2. Add tomatoes with their juice, beans, and 1/2 cup water; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt.

**Personal Review: No Review Yet** 

Easy Raspberry Trifle


Recipe & picture courtesy of Betty Crocker

Prep Time:15 min
Start to Finish: 4 hr 15 min
Makes:16 servings

  • 1 box Betty Crocker® white angel food cake mix
  • 1 1/4 cups cold water
  • 2 cups boiling water
  • 1 box (8-serving size) sugar-free raspberry-flavored gelatin
  • 2 packages (10 oz each) frozen sweetened raspberries, thawed
  • 3 containers (6 oz each) Yoplait® Original red raspberry yogurt
  1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 
  2.  In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
  3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
  4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
  5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
  6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.

**Personal Review: No Review Yet**

Cucumber-Mint Salad

Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 5 min

  • 1 1/2 English cucumbers, peeled and chopped
  • One 5.3-ounce container Greek-style yogurt
  • Juice of 1 lemon
  • 12 mint leaves, thinly sliced, plus more leaves for garnish
  • Salt and pepper
  1. In a medium bowl, combine the cucumbers, yogurt, lemon juice and sliced mint; season with salt. Top with mint leaves and season with pepper.

**Personal Review: No Review Yet**