Tag Archives: Domenica Catelli

Kefir Provides Immune System Boost

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Kefir tastes like yogurt, but contains approximately twice as many probiotics, which are helpful for digestion and great to build the immune system. A boosted immune system is especially helpful as the peak of cold, flu and allergy season arrives.

People sensitive to dairy products usually have no trouble with kefir. Dr. Oz recommends kefir as well as other health enthusiasts. It has also been listed as one of Dr. Perricone’s super foods.

Domenica Catelli presents three quick and easy recipes on FOX 26 Morning News Extra using kefir as a main ingredient. All the recipes can be found in Catelli’s book “Mom-a-licious” or http://www.bemomalicious.com/.

Marinated Chicken with Kefir-Cilantro Topping (Serves 4-6)

Ingredients:

  • 3 cups plain kefir
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1/4 cup fresh cilantro, chopped
  • *1 pound of boneless skinless chicken breasts or tenders
  • 1 tablespoon extra virgin olive oil

* Can use up to 2 pounds of chicken to feed more.

Process:
1. Mix kefir, cumin, and salt in a large bowl or ziplock bag.
2. Take out one cup of marinate mix (BEFORE placing chicken in) put aside for topping later.
3. Add chicken to marinate mix and refrigerate for a minimum of one hour to overnight.
4. Heat the olive oil in a large pan over medium-high heat then add the chicken.
5. Turn chicken after about 4-5 minutes.
6. Place a lid over the chicken. Cook for 5-10 more minutes.
7. Take marinade that has been set aside and stir in cilantro, lime juice, a pinch more salt, and chopped jalapeno. Test for salt. Serve with chicken on the side or drizzled over the top.

Quick Cherry Breakfast Smoothie

Ingredients:

  • 1 cup fresh or organic frozen cherries
  • 1 frozen banana
  • 2 cups pomegranate or other unsweetened fruit juice
  • ½ cup kefir
  • 1 tablespoon ground flaxseed

*optional: If you prefer it sweeter, add honey, maple syrup or agave nectar

Directions

Put everything in the blender…
Enjoy!

Protein-Packed ‘Ranch’ Dip with Veggies

Ingredients:

  • 1/3 cup plain kefir
  • 1/3 cup sour cream
  • 2 teaspoons dill (dried) or 1 tablespoon fresh dill, chopped
  • 2 teaspoons granulated garlic
  • ½ teaspoon honey
  • ½ tablespoon white wine vinegar
  • ¾ teaspoon salt
  • 1-2 cups of red bell pepper, celery, carrots or broccoli, cut for dipping

Directions

Place sour cream and kefir in a medium size bowl and whisk in remaining ingredients.
Stir until well blended.
Serve with cut up veggies and enjoy!

Keeps in refrigerator for up to a week.

Chicken Five Ways

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People who feel like they make the same meal over and over again will be relieved to learn five healthy, delicious, simple twists on a thinly pounded chicken breast.

All recipes yield four servings and all use two chicken breasts (or one whole breast when buying from the butcher; most packaged chicken is served as half breasts) when pounded.

Guidelines on Pounding Chicken

Place chicken breast between plastic wrap and use meat mallet (or a rolling pin) and pound chicken down to between ¼ -½ inch.

Lemon Pepper Chicken

1-2 lemons, juiced (per 4 servings)

1 tablespoon extra virgin olive oil

kosher salt and

cracked pepper to coat

In a bowl, lay chicken breasts in lemon juice. Heat extra virgin olive oil in a sauté pan on high. Remove chicken from bowl and coat with salt and pepper. Brown chicken one side in sauté pan and flip, about two minutes for each side.

Asian

2 tablespoons soy sauce or tamari

1/2 tablespoon toasted sesame oil

1 tablespoon sesame seeds

*optional cilantro chopped

Place chicken in a bowl and coat with soy sauce and sesame oil. Remove and sprinkle evenly with sesame seeds. Add salt and cracked pepper. Bake on a rimmed sheet pan (line with tin foil for easy clean up) at 450 for 5-7 minutes. Sprinkle chopped cilantro on top.

Latin

3-4 fresh limes, juiced

1 tablespoon extra virgin olive oil

1 tablespoon cumin

Salt and pepper to coat

1/3 cup pepper jack cheese, shredded (or two slices for 4 servings)

*optional chopped jalapeño and cilantro, salsa, sour cream, and avocado

Coat pounded chicken with 1/4 cup fresh lime juice. Heat large skillet with extra virgin olive oil and add chicken. Cook until brown (sprinkle uncooked side facing up with salt, pepper, and half the cumin), about 2 minutes. Turn chicken and add salt, pepper, and remaining cumin to cooked side. Add cheese. Cook for another few minutes until cheese melts. Serve with favorite salsa, and sour cream, avocado, cilantro, and jalapenos

Italian

1/2 cup panko or Italian bread crumbs

1 tablespoon granulated garlic

1/4 cup grated Parmesan cheese

1 tablespoon extra virgin olive oil

1 egg, beaten with a fork and a tablespoon of water

1 teaspoon salt

Mozzarella

1 cup of tomato sauce (favorite kind, I like the Basic Tomato Sauce recipe from Mom-a-licious)

Mix breadcrumbs, garlic, and Parmesan in a bowl. Dip pounded chicken in the egg and water mixture, then coat with bread crumb mixture. Heat olive oil in a pan, brown chicken on one side, flip, and cover with tomato sauce and cheese. Cook for 3-5 more minutes.

Honey Mustard Chicken

1/2 cup Dijon mustard (or favorite mustard)

3 tablespoons honey

Salt and pepper

Preheat oven to broil. Mix mustard and honey together in a shallow bowl. Coat chicken with mix. Remove chicken and sprinkle with salt and pepper. Lay on a baking dish or rimmed sheet pan, and line with tin foil for easy clean up. Cook for 5-7 minutes.

Ultimate No Guilt Egg Nog?

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There is no doubt that the holiday season has begun when egg nog starts to appear in stores. While it is creamy and delicious, it is not often the most nutritious choice.

One recipe for the rich beverage provides a boost of probiotics (through kefir) as well as incorporating a healthier sweetener (agave nectar), allowing for all the flavor, none of the guilt.

Source: Domenica Catelli

Serves between 6 and 8

Ingredients:

  • 6 organic eggs*
  • 3 tablespoons sugar
  • 1/4 cup agave nectar
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups whole, or low-fat evaporated milk (whole milk makes a thicker consistency)
  • 3/4c plain low-fat kefir
  • 1 teaspoon rum extract

Directions:

  1. Beat eggs until fluffy.
  2. Add sugar, agave, nutmeg, milk, vanilla, kefir, and rum extract.
  3. Mix.
  4. Chill and serve.

*Raw eggs are sometimes considered an unsafe food. Most commercial egg nogs are pasteurized. Making eggnog with pasteurized eggs, egg substitute, or without raw eggs are all options.

People who do not feel comfortable using raw eggs should use the following instructions:

  1. Beat the eggs with the sugar and agave, add the evaporated milk, pour into a heavy-bottom sauce pot and heat slowly.
  2. When the mixture is thick enough to coat a spoon, (only about 3 minutes-do not over heat, or the eggs will cook) remove from heat and add spice and extracts, then add kefir.
  3. Chill in the refrigerator before serving.

Variations include adding 1 tablespoon of dark rum per cup of eggnog or steam eggnog and add shot of espresso for a fun after dinner drink.

Three Ways to Enjoy ‘Guiltless’ Mashed Potatoes

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Mashed potatoes with all the flavor and none of the guilt? Author and chef Domenica Catelli says eaters will not be missing the usual butter or cream.

Catelli recommends three different types of what she calls ‘guiltless’ mashed potatoes:

  • original guiltless mashed potatoes
  • pesto guiltless mashed potatoes
  • Thyme guiltless mashed sweet potatoes

Catelli also has suggestions for what she calls ‘Not Your Mama’s’ brussels sprouts. The sprouts have brilliant color and will be an unexpected favorite for the family.

Brussels sprouts can be mixed up three different ways:

  • with bacon and thyme
  • with garlic and herbs
  • chilled with lemon

Catelli also recommends three different ways to use Cranberry Balsamic Relish:

  • as a great side dish
  • as a topping for turkey sandwiches
  • as a great mixer for a holiday martini (or can also make a spritzer to avoid mixing with liquor)

Recipe: Chiara’s Favorite Sandwich

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Source: Domenica Catelli

Chef Domenica Catelli helps parents prepare for the new school year by showing some back-to-school suggestion that could help save time and money toward school lunches.

Click here to watch Domenica prepare one of her daughter’s favorite meals on FOX 26 Morning News.

Here are some of Domenica’s back-to-school suggestions (helpful for both children at school and parents at the office or on the go):

Green on the Go: Tips to making a kid and earth friendly lunch!
Adopted from Mom-a-licious®

Have something “alive” at lunch to make you feel more alive and energetic through the afternoon.
For sandwiches, purchase deli sliced meat that is organic or nitrate free rather than the processed brands; such lunch meat is healthier (with less preservatives) and has better flavor.
Use reusable containers for snacks instead of resealable bags and use a metal thermos for water or juice.
Freeze sandwiches; making sandwiches on Sunday for the next week and freezing them saves time during the week. (This method works with turkey and cheese, peanut butter and jelly or almond butter and jelly.) Freezing lettuce or tomato is not recommended, so bring these on the side. Keep the sandwiches in a sealable plastic bag. They will thaw out by lunch time and not in the least bit soggy.
If you have a child with a broad palate who likes to taste different things, try these recipes for sandwiches that you can also freeze during the week:

Chiara’s Favorite Sandwich
This is a simple but delicious sandwich and my daughter Chiara’s favorite. You can also take straight from the freezer to the toaster oven and enjoy this sandwich warm as well.
Per sandwich

  • 2 Slices sourdough bread
  • 1-2 slices nitrate-free or imported proscuitto
  • 1-2 tablespoons soft cheese such as brie or goat cheese

Directions:

  1. Spread a layer of cheese on both sides of the bread
  2. Top with proscuitto.
  3. Enjoy or freeze.

Ultimate Egg Salad

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Source: Domenica Catelli

Momalicious Chef Domenica Catelli presents the Ultimate Egg Salad as a way to take advantage of uneaten Easter eggs. It’s also a delicious and healthy recipe any time of year.

Ingredients:

  • 6 hard boiled eggs, peeled and roughly chopped
  • 2 tbsp dried or fresh dill, basil or cilantro
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pickle juice
  • 1 tbsp mayonnaise
  • Salt and pepper
  • * Optional: 1/4 cup minced fresh celery, onion and/or jalapeno

Directions:

  1. Place all ingredients in a medium bowl and stir together.
  2. Remember for ultimate hard boiled eggs, place eggs in a pan. Do not layer them.
  3. Cover with water by one inch.
  4. Bring water to a boil then shut off heat.
  5. Leave eggs for 10 minutes in water then rinse with cold water.
  6. Peel the eggs and refrigerate.

Crispy Organic Chicken with Red Grape Sauce & Potato Pancakes

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Source: Waldorf Astoria Hotel, Executive Chef John Doherty

Turkey can tend to dry out on the grill so I add extra virgin olive oil for moisture and flavor. Also, putting basil and cheese on the inside adds a fun surprise flavor. Turkey meat is also a lighter alternative to beef on these hot summer nights.

Ingredients for the Crispy Chicken:

  • 1 tablespoon kosher salt
  • 4 cloves garlic, minced
  • 3 shallots, minced
  • 2 teaspoons minced, fresh thyme
  • 1 teaspoon coarsely ground black pepper
  • 8 chicken thighs, 5-6 ounces
  • 4 cups brown chicken stock

Ingredients for the Red Grape Salad:

  • 1 1/2 cups halved red seedless grapes, cut lengthwise
  • 1/4 cup fresh packed parsley leaves
  • 1 1/2 teaspoon sherry vinegar
  • 1 teaspoon honey
  • 2 teaspoons minced black winter truffle
  • 1/4 teaspoon extra virgin olive oil
  • Pinch of salt

Directions:

  1. In a shallow bowl, combine the salt, garlic, shallots, thyme, and pepper. Toss the chicken thighs in the mixture. Place in a plastic re-sealable bag. Transfer to the refrigerator and let sit overnight.
  2. Remove the chicken from the refrigerator and wipe off the marinade. Place the chicken in a dry, heavy cast-iron skillet, skin-side down, and set over med. heat;’ adjust the heat if necessary so you can hear the chicken sizzling gently. Cook for about 20-25 minutes without turning; the skin should be brown and crisp, but the chicken should be barely cooked through, with the uppermost meat raw. Remove the thighs from the skillet and transfer to a roasting pan, skin side up. Preheat the oven to 400 degrees F.
  3. Place the chicken stock in a saucepan and over medium-high heat. Reduce the stock by half. so that 2 cups remain, about 10 minutes. Pour the reduced stock into the roasting pan with the chicken. Place the roasting pan in the oven and cook for 15 minutes. When cooked, transfer the chicken to a plate; reserve the e pan juices. Set aside on the stove top to keep warm.
  4. While the chicken is cooking prepare the Potato Pancakes, making each pancake 4″ in diameter.

Serves 8.

Savory Stuffing

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Source: Domenica Catelli

Ingredients:

  • 1 pound crusty bread such as sourdough, (can use Ciabiatta or bread that has garlic and herbs) cut into ½ inch cubes
  • 2-3 tablespoons extra-virgin olive oil
  • 1 medium yellow or red onion, minced
  • 4 cloves garlic, minced
  • *2 links spicy chicken or turkey sausage
  • 1 cup finely chopped celery
  • ¼ cup chopped parsley
  • 1 tbs spoon fresh sage, chopped (or 1 ½ tsp dry)
  • 3 tbs pine nuts
  • 1-2 cups chicken stock
  • 1-2 cups chicken stock
  • 1-2 cups chicken stock
  • Zest of 2 lemons
  • 2 eggs well beaten
  • Salt and pepper

Directions:

  1. Pre-heat oven to 350 degrees.
  2. If you prefer a softer stuffing do not toast the bread. If you want it firmer lay out, cut bread on a sheet tray and toast in oven until golden.
  3. Grease a large shallow baking dish with extra-virgin olive oil or butter.
  4. In a large skillet, heat 1 tbsp. extra-virgin olive oil and add sausage (if not using sausage, start with all of the oil and add the onions.) and cook until brown. Move the sausage to a plate and add remaining oil to pan (if sausage was quite greasy, drain off most of the old oil) and add onion. Sauté until tender, about 5 minutes.
  5. Add celery and cook for 2-3 more minutes. Remove from heat and stir in herbs, nuts and salt and pepper.
  6. Take the onion and herb mixture, sausage and the bread and stir together in a large bowl until well combined. Season with salt and pepper.
  7. Add 1 cup of the chicken stock and the eggs.
  8. Turn into baking dish. Add more stock until it is sufficiently moist. Bake until the top has formed a crust and it is heated through, 25 to 40 minutes.

You can make up to two days ahead of time. Either mix all the ingredients together and wait to add the broth and eggs until right before cooking or you can make it and bake it 2/3 of the way, cool, then refrigerate and finish cooking/reheating Thanksgiving day.

Balsamic Roasted Chard

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Source: Domenica Catelli 

Ingredients:

    1-2 heads Swiss chard chopped in 1-2 inch strips (tough rib removed)
    Generous drizzle of Extra virgin olive oil
    Salt (preferably kosher or Sea)
    Big splash of balsamic vinegar

Directions:

    Heat oven to 450 degrees.
    Lay chopped chard out on a sheet pan.
    Drizzle with extra-virgin olive oil and salt.
    Roast for approximately five minutes or until wilted (depending on chard’s thickness).
    Remove and drizzle with balsamic vinegar.