Welcome to Urban Image Magazine

This delicious twist is a great addition to a luscious meal between you and your lover this Valentines day! It’s pretty and fragrant and taste Oh so juicy and delicious!

PrepTime: 20 Minutes

Cook Time: 35 Minutes

Ready In: 1 Hour 5 Minutes
Servings: 2
“Thin chicken breasts are topped with an herbed, cheesy stuffing with dried cherries, rolled up, then rolled again in slices of prosciutto. The balsamic pan sauce, while optional, is a perfect finish to these delectable bites.”
INGREDIENTS:
1 tablespoon vegetable oil
1/3 cup dried cherries, chopped
1/4 cup plain bread crumbs
1 egg yolk
1 1/2 tablespoons finely grated
Parmigiano-Reggiano cheese
2 teaspoons olive oil
1 teaspoon fresh thyme
1 teaspoon fresh oregano, minced
2 cloves garlic, minced
salt and pepper to taste
1 pinch cayenne pepper
2 (6 ounce) skinless, boneless chicken
breast halves
4 thin slices prosciutto
3/4 cup chicken broth
1 1/2 tablespoons balsamic vinegar
1 tablespoon butter
salt and pepper to taste
DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
3. Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
4. Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
5. Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
6. Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
7. On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using

Sexy Shrimp Scampi

Rated: Prep Time: 20 Minutes Cook Time: 15 Minutes Ready In: 45 Minutes Servings: 2

You’ll fine that with this meal you can make your dinner as romantic as you want. You can feed each other shrimp and even do the classic “Lady and the Tramp” scene  but end yours with a kiss of course.

Umm maybe not, unless it’s a peck. You’ll have food in your mouth…yuk! Better save the kissing for later.Any way Enjoy!

Fajita-Style Quesadillas

Makes: 8 servings

Prep: 20 mins

Cook: 8 mins to 10 mins

Ingredients

1/2 medium red or green sweet pepper, seeded and cut into bite-size strips

1/2 medium onion, halved and thinly sliced

1 fresh serrano pepper, halved, seeded, and cut into thin strips*

2 teaspoons vegetable oil

4 6-inch white corn tortillas

Nonstick cooking spray

1/2 cup shredded Monterey Jack cheese (2 ounces)

2 thin slices tomato, halved crosswise

1 tablespoon snipped fresh cilantro

Light dairy sour cream (optional)

Cilantro and lime wedges (optional)

Directions

In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.

Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.

Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.

From the Test Kitchen

*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts 61 kcal cal.; 4 g Fat, total; 6 mg chol.; 1 g sat. fat; 5 g carb.; 1 g Monosaturated fat; 1 g Polyunsaturated fat; 1 g fiber; 1 g sugar; 2 g pro.; 41 mg sodium; 8 µg Folate; 0 µg Cobalamin (Vit. B12); 0 mg Niacin; 0 mg Pyridoxine (Vit. B6); 0 mg Thiamin; 0 mg Riboflavin; 292 IU vit. A; 11 mg vit. C; 1 Starch; 1 Fat; 0 mg iron; 54 mg Potassium; 61 mg calcium

Percent Daily Values are based on a 2,000 calorie diet

Blackened Tilapia With Black-Eyed Pea Salad

Prep Time:24 min — Cook Time:6 min
Serves:
4 servings

Ingredients
1 tablespoon paprika
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
4 6-ounce tilapia fillets
1/3 cup jarred salsa verde
2 tablespoons white wine vinegar
2 tablespoons sour cream
3 tablespoons extra-virgin olive oil
4 cups shredded coleslaw mix (one 14-ounce bag)
1 15-ounce can black-eyed peas, drained and rinsed
6 cups chopped romaine lettuce (about 1 small head lettuce)
Cornbread, for serving (optional)
Directions
Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl. Rub one side of the fish fillets with the spice mixture.

Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl. Add the coleslaw mix and black-eyed peas and toss. Add the lettuce to the bowl but don’t toss.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes. Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes. Remove to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.

Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.

Per serving: Calories 397; Total Fat 16 grams; Saturated Fat 3 grams; Protein 42 grams; Total Carbohydrate 24 grams; Fiber 8 grams; Cholesterol 90 milligrams; Sodium 440 milligrams

Garlic Chicken and Potatoes: Yum Chicken and potatoes talk about fulfilling. Just make sure it’s not Tyson’s you know they got that recall going on. Oh but I forgot we don’t have to worry because we live in the free world , not incarcerated. Poor inmates! Tell your incarcerated friends and loved ones: PLEASE DON’T EAT THE CHICKEN! I heard that salmonella ain’t no joke! But for us free world people this delicious meal will be a delightful comfort to your tummy.

Prep Time:5 min

Cook Time:35 min

Serves:
4 servings

Ingredients
2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley
Directions
Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Per Serving: Calories 474; Total Fat 15 grams; Saturated Fat 3 grams; Protein 39 grams; Total Carbohydrate 45 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol 94 milligrams; Sodium 601 milligrams