Saturday, October 6, 2012

Chocolate & Cinnamon Apple Wontons with Toasted Walnuts

I absolutely love the Fall season, especially all the wonderful desserts that are baked at this time of year.  There is nothing quite like the amazing smell of cinnamon and apples to make your home feel warm and cozy.  I've made these cinnamon apple wontons with chocolate and walnuts to bring out that tart apple pie flavor along with the sweetness from the chocolate.  These wontons are baked so they are much healthier than your typical fall dessert, but just as delicious.  You can serve them with a side of ice cream or frozen yogurt.


Cooking Spray
2 medium Golden Delicious apples, peeled, cored and minced   
1 Tbsp packed light brown sugar  
1 Tsp fresh lemon juice   
1/2 Tsp ground cinnamon 
3 Tbsp toasted, chopped walnuts
4 Tbsp semi-sweet chocolate chips
about 30 wonton wrappers
1 1/2 Tbsp powdered sugar


Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, combine apples, brown sugar, lemon juice, chocolate chips, walnuts and cinnamon; toss to coat apples.

Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. 

Transfer filled wrappers to prepared baking sheet and coat surfaces with cooking spray.

Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift powdered sugar on top.

Friday, October 5, 2012

Garlic Chicken

This garlic chicken recipe is packed with flavor.  You can make the chicken ahead of time and then refrigerate the leftovers so you don't have to cook for the next few days.  This is one of those dishes that gets even better the next day.


1 Tsp red pepper flakes   
1/2 Tsp dried rosemary 
1/2 Tsp dried basil  
1/2 Tsp kosher salt   
1/4 Tsp black pepper 
2 Tbsp chopped parsley  
1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces   
1 tsp olive oil   
12 clove(s) (medium) garlic clove(s), halved   
1 cup(s) fat-free chicken broth, reduced-sodium, divided   

Preheat oven to 450 F.

Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. 

Place pan in oven. Bake at 450 for 10 minutes or until chicken is done and garlic cloves are soft.

Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken.  Sprinkle with parsley.
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