Jess's Recipes

Skinless Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre) From skinnytaste.com Servings: 4 • Serving Size: 2 thighs with shallot sauce • Old Points: 5 pts • Points+: 6 pts Calories: 242.5 • Fat: 7.0 g • Carb: 11.0 g • Fiber: 0.3 g • Protein: 28.6 g 8 lean chicken thighs, skin removed salt and fresh pepper 1/2 cup red wine vinegar 1 cup fat free chicken broth 1 tbsp honey 1 tbsp tomato paste 1 tsp butter 1 large shallot, thinly sliced (3/4 cup) 2 cloves garlic, thinly sliced 1/2 cup dry white wine 2 tbsp light sour cream 2 tbsp fresh chopped parsley Season chicken with salt and pepper. In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat. In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet

Ingredients 1 1/2 C cornmeal 1/2 C all-purpose flour 6 T sugar 2 t baking powder 1/2 t baking soda 2 eggs 1 C buttermilk 1/4 C olive oil 3 jalapeño peppers, seeded and finely chopped Directions: 1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapeños. Pour into a greased 9-inch square baking pan. 2. Bake at 400 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Ingredients 1/2 C unsalted cashews 1 (1 lb) bunch asparagus 1/4 t kosher salt 4 t olive oil, divided 4 (6 oz.) steelhead trout fillets, skin on 1/2 T freshly ground black pepper 3/4 C water 1/2 C sliced mushrooms 2 t fresh thyme or 1/2 t dried thyme 2 whole cloves garlic, minced 2 1/2 t fresh lemon juice 1/8 t cayenne pepper 1/2 C fresh thyme (for garnish - optional) Directions 1. If time allows, several hours before cooking, place cashews in bowl and cover with cold tap water. Otherwise, cover with water as you begin to prepare the fish. 2. Preheat the grill to medium - high. Break woody ends off asparagus stalks. In a medium bowl, mix stalks with salt and 1 tsp of the oil. Set aside. 3. Rinse fillets under cold water and pat dry with a paper towel. Season flesh with pepper and rub remaining 1 Tbsp oil on the skin side of each filet. 4. Place asparagus on the grill and cook for 5 to 7 minutes, or until spears are tender. Roll the spears once for even cooking. Transfer asparagu