Easy Meal For Mom On Her Day
Light, Tasty Dinner That Dad And The Kids Can Make, On A Shoestring, From Chef Robin Miller
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Play CBS Video Video Mother's Day Feast For Mother's Day this year, give Mom a break from cooking! Robin Miller of the Food Network has some tips. She cooks a quick and simple meal that even Dad and the kids can make, all for just $40.
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(CBS)
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CHICKEN WITH ARTICHOKE-BASIL PESTO with
CHIPOTLE SWEET POTATOES
Serves 4
For Chicken:
2 teaspoons olive oil
4 boneless, skinless chicken breast halves
salt and freshly ground pepper to taste
1 tablespoon salt-free lemon-and-herb seasoning
For Artichoke-Basil Pesto:
one 14-ounce can artichoke hearts, drained
1 packed cup fresh basil leaves
2 cloves garlic
½ cup reduced-sodium chicken broth or more as needed
2 tablespoons olive oil
2 tablespoons freshly grate pecorino romano or Parmesan cheese
Heat the oil in a large skillet over medium heat.
Season the chicken all over with salt and pepper. Season both sides with the lemon-and-herb seasoning.
Place the chicken in the hot pan and cook until golden brown and cooked through, 3 to 4 minutes per side.
Meanwhile, in a blender, combine the pesto ingredients and process until smooth, adding more broth if necessary to create a thick sauce.
Transfer the cooked chicken to a warm serving platter or individual plates and top with the pesto.
MASHED CHIPOTLE SWEET POTATOES WITH LIME
Serves 4
2 large sweet potatoes, peeled and cut into 2-inch chunks
1/4 cup sour cream
2 teaspoons minced chipotle chilies in adobo sauce
2 tablespoons chipped fresh cilantro
Salt and freshly ground pepper to taste
1 lime, cut into wedges
Place the sweet potatoes in a large saucepan and pour over enough water to cover.
Set the pan over high heat, bring to a boil, and let boil until the potatoes are fork-tender, about 8 minutes. Drain and return to the pan.
Mash the potatoes with the sour cream and chipotles until almost smooth (or smooth, if that's your preference).
Stir in the cilantro and season with salt and pepper. Serve with the lime wedges on the side.
MIXED FRUIT TART with VANILLA CREAM
Makes one 9-inch tart
One 9-inch refrigerated piecrust
One 8-ounce package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups assorted seasonal fruit, such as pitted and sliced peaches, plums, or nectarines; hulled and sliced strawberries; blueberries, blackberries or raspberries, and/or peeled and sliced kiwis
½ cup apricot preserves
Preheat the oven to 450ºF
Press the piecrust into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake until crust is golden brown, 9 to 11 minutes.
Beat together the cream cheese, confectioners sugar, and vanilla in a medium bowl until smooth.
When the tart shell is cool, spread the cream cheese mixture over the bottom and smooth the surface with a rubber spatula. Top with the fruit.
Place the preserves in a small bowl and microwave on HIGH for 30 seconds, until warm and thin, then brush over the fruit.
Serve at room temperature or chilled.
How did Miller do with our $40 budget?
FIRST COURSE:
Bread Crumbs $0.99
Goat Cheese $2.38
Mixed Greens $2.98
Chicken Broth $0.99
Lime $0.20
Dijon Mustard $1.49
SECOND COURSE:
Chicken Breasts $6.13
Lemon-and-Herb Seasoning $2.49
Artichoke Hearts $1.99
Basil $1.99
Garlic $0.39
Pecorino Romano Cheese $2.24
Sweet Potatoes $1.78
Sour Cream $1.49
Chipotle Chiles $1.19
Cilantro $0.89
Lime $0.20
THIRD COURSE:
Pie crust $1.99
Cream Cheese $1.59
Confectioners Sugar $0.99
Apricot Preserves $2.19
Kiwis $1.32
Strawberries $1.99
FINAL COST: $39.88!
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Posted by ca29 at 10:26 AM : May 10, 2008------I know guys can cook. I''m one of them. Just funnin'' about some guys who just don''t get it. You know how they think,...If it takes two hours at 350degs, then it will be only one hour at 700 etc,.......Happy Mothers Day to all you wonderful Moms out there!
OK, assembly might be do-able, but I don''t want to spent 2 hours in a supermarket hunting down weird ingredients.