Easy Meal For Mom On Her Day

It's called Mother's Day - but you could also call it "Let's-Give-Mom-a-Break Day."

And that includes a break from cooking!

So chef Robin Miller of the Food Network's "Quick Fix Meals" stopped by The Early Show Saturday to help.

She accepted out "Chef on a Shoestring" challenge - making a three-course meal for four on a budget of only $40.

Miller's new cookbook, "Robin to the Rescue" (Taunton), is filled with quick and simple recipes that the busiest Mom - and even Dad and the kids - can tackle.

Her menu included Seared Goat Cheese over Mixed Greens, Chicken with Artichoke-Basil Pesto served with Mashed Chipotle Sweet Potatoes, and Mixed Fruit Tart with Vanilla Cream.

As a mother of two sons, Miller understands busy schedules.

"Robin to the Rescue" is all about "helping you get good food on the table with the least amount of effort in the way that makes the most sense to you and your family," she writes.

The recipes in the book give a gift for moms every other day of the year, since they're quite easy, but still homemade.

FOOD FACTS

Goat Cheese: Goat cheese can be found in many varieties, packed in various shapes and sizes, and varying in texture and taste. Fresh artisan goat cheeses aren't usually aged, so they're fresh and creamy-looking with a fairly mild, salty flavor. To store, you need to protect the cheese from air with the original wrappings, plastic wrap, or wax paper. Remove from refrigerator one hour before serving. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are frequently heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese, especially in the case of the heavily-brined feta.

Artichokes: Nearly 100 percent of artichokes grown commercially in the United States are from California. While artichokes are a small industry compared to broccoli, grapes, and lettuce, they add nearly $50 million to the economy of the state. California artichokes are a delicious fit for a healthy lifestyle. One large artichoke contains only 25 calories, no fat, and is a good source of vitamins. The trick is to keep dressings, sauces and dips low in fat, too.

Sweet Potatoes: Although sweet potatoes may be part of the Thanksgiving tradition, be sure to add these wonderful, naturally sweet vegetables to your meals throughout the year; they're among the most nutritious vegetables around. Sweet potatoes can be found in your local markets year-round, but they're in season in November and December. The sweet potato has yellow or orange flesh, and its thin skin may either be white, yellow, orange, red or purple. Nutritionally, sweet potatoes are an excellent source of vitamin A and a good source of potassium and vitamin C. When buying sweet potatoes, choose firm ones with no cracks or bruises.

Chipotle Chiles in Adobo Sauce: Chipotle chiles are actually dried, smoked, red jalapenos. They come in a can and are packed in a red "adobo" sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. The chiles are spicy and smoky.

RECIPES

SEARED GOAT CHEESE OVER GREENS
Serves 4

2 Tablespoons Seasoned Dry Bread Crumbs
4 Ounces Goat Cheese, cut crosswise into 4 equal rounds
1 Tablespoon Olive Oil
4 Cups Mixed Greens
¼ Cup Reduced-Sodium Vegetable or Chicken Broth
1 Tablespoon Fresh Lime Juice
1 Teaspoon Dijon Mustard
Salt and Freshly Ground Black Pepper To Taste

Place the bread crumbs in a shallow dish, add the goat cheese slices, and turn to coat both sides.

Heat the oil in a medium skillet over medium heat.

Add the crumb-coated goat cheese to the hot pan and sear until golden brown, about 30 seconds on each side.

Arrange the greens on individual salad plates and top with the seared goat cheese.

In a small bowl, whisk together the broth, lime juice, and mustard.
Season with salt and pepper.

Pour the dressing over the goat cheese and greens and serve.

For more of Miller's recipes, go to Page 2.

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!