ARF/5-A-Day #65

by Cate on April 11, 2007

Company coming, what to make? I had a meeting this afternoon, so wanted to keep it real simple. I turned to Martha Stewart’s newest cookbook Great Food Fast for inspiration.

Charlie Brown’s restaurant has a corn salad recipe in their salad bar that I love, so when I spied a recipe for that in Martha’s Great Food Fast, I had my first dish, and a perfect ARF/5-A-Day contribution. For the main course, I ended up with her Parmesan-Stuffed Chicken Breasts, and rounded out the meal with Broth-Simmered Rice. I seriously love this new cookbook. I’ve now made 4 recipes from it so far, and each has been super-fast to make, delicious and definite keepers.

The salad was cool and refreshing, and using canned corn instead, I ended up freeing up more space in my pantry, giving me less to pack. For the chicken, I used thighs instead, and the only thing I did differently was to sprinkle it with a bit of lemon juice before popping it into oven. I doubled the recipe and not a speck was leftover, so that tells you how good it is.

Alright, enough about what we had for dinner. If you don’t have Great Food Fast yet, pick it up. And now for the rest of the round-up.

A year ago today… mixed bag
Two years ago today… nothing.

Newcomer Food Blogga is up first this week with a trip down memory lane and Warm Citrus and Banana Cups and a Mexican Citrus Salad with an Orange-Lime Vinaigrette:

Claire from Cooking is Medicine keeps it ultra-healthy with her Bran Muffins and nostalgic photos:

The Cookbook Junkie makes adorable little Cheese-Stuffed Jalapenos:

Albion Cooks goes garlic with her Cabbage and Green Garlic Soup:

Once Upon a Tart drinks up a healthy breakfast with her gorgeous fruit smoothie:

Corn Salad
Recipe courtesy of Martha Stewart’s Great Food Fast,

Serving: Serves 4

6 ears corn, husks and silk removed (I used three small cans)
3 scallions, thinly sliced crosswise (1/2 cup)
2 Tablespoons white-wine vinegar
2 Tablespoons olive oil
Coarse salt and ground pepper

Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.

Parmesan-Stuffed Chicken Breasts
Recipe courtesy of Martha Stewart’s Great Food Fast

Serving: Serves 4

1 Cup fresh flat-leaf parsley leaves, chopped
1/4 Cup plain dried breadcrumbs
1/4 Cup grated Parmesan cheese
Grated zest of 1 lemon, (about 1 tablespoon)
Coarse salt and ground pepper
4 bone-in chicken breast halves, (about 3 pounds)

Preheat oven to 450 degrees;. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin (left). Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan. Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees; about 30 minutes.

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{ 8 comments… read them below or add one }

Claire April 11, 2007 at 1:55 am

That chicken sounds good. The corn also reminds me of a corn salad I have that is GREAT for summer. It may make an appearance in ARF some day! :-)


myriam April 11, 2007 at 6:37 am

how knew healthy food can look so good? – thanks for the roundup, sweetnicks!


Anonymous April 11, 2007 at 12:57 pm

The cheese stuffed jalapenos look really good. I think I am going to make them for this weekend. I know you will try them. The question is will the other two give them a try?

The neighbor husband


Cate April 11, 2007 at 1:02 pm

Claire – can’t wait to see your version. :) Love the stuff.

Thanks for joining in Myriam!

The Neighbor Husband – I will definitely try them. The Husband? Not so much. S’ok – more for us. ;)


patsy April 11, 2007 at 4:19 pm

It’s so good to hear that that cookbook is a winner. I have it, but am still sifting through it to narrow down a few choices to start with… thanks for sharing your reviews!


Sara April 11, 2007 at 6:48 pm

I love this cookbook too – so far, I’ve made the lentil pasta with arugula, turkey cobb salad, and chicken chilaquiles. Tonight is the pork chops with rhubarb sauce. Everything has been great!


Anonymous April 11, 2007 at 8:02 pm

the neighbor husband, i have just started to watch Sandra Lee. She’s great however i am getting tired of her theme colored decorations. would love to meet the family when i come to visit. Cate can tell you all about me. i really want to try the jalapenos as well. yummm


Cate April 12, 2007 at 2:35 pm

Patsy- be sure to let us know your reviews. :)

Sara – I’ve made the Chicken Chilaquiles before and agree – yummy stuff, especially with the fresh cilantro.

Chris – can’t stand the matching kitchen to her outfit schtick, but given her recent life story airing, I’m cutting her a little more slack these days. ;)


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