Chef Alexander's New Year's Eve Recipes

Dec. 31, 2004 -- -- Chef Devin Alexander joined "Good Morning America" with some of her favorite recipes. Check out her recipes for New Orleans Chicken Fingers with Apricot Mustard Dip, Confetti Salad with Spicy Creole Dressing and Chocolate Kahlua Parfaits.

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New Orleans Chicken Fingers with Apricot Mustard Dip

• 6 boneless skinless chicken breasts, about 5 ounces each

• 1/2 tablespoon extra virgin olive oil

For the Seasoning Mix:

• 1 tablespoon ground black pepper

• 1 tablespoon garlic powder

• 1 tablespoon dried thyme

• 2 teaspoons cayenne pepper

• 1/2 tablespoon salt

• 1 teaspoon ground white pepper

For the Apricot-Mustard Sauce:

• 10 oz. jar apricot 100 percent fruit preserves

• 1/3 cup Dijon or deli-style mustard

Directions:

Mix the seasonings together in a large plastic bag. Cut the visible fat from the chicken breasts. Place the chicken flat on a cutting board, then lay a sheet of waxed paper over the chicken. Pound the chicken flat with a meat mallet. Cut each chicken breast diagonally into 5 strips of equal width. Place the chicken in a bowl and toss it with the olive oil.

Next transfer the chicken to the spice bag and shake it until the chicken is evenly covered. Let it sit for at least 20 minutes.

Meanwhile, mix the apricot preserves and the mustard in a small saucepan over low heat until the preserves are melted and blended with the mustard. Remove the pan from the heat.

Heat an indoor or outdoor grill until hot. Then place the chicken strips across the grill and reduce the heat to low. Grill the chicken until it is no longer pink inside, approximately 3-6 minutes on each side. Serve the chicken hot or warm with the dipping sauce on the side. Makes 30 chicken tenders. Each tender with sauce has: 51 calories, 6 g protein, 6 g carbohydrates, .5 g fat, trace sat. fat, trace fiber.

Pigs in Blankets:

• Cooking spray

• 6 fat free or low-fat turkey, beef or veggie hot dogs

• 2 cans low-fat (1.5 gram of fat or less per biscuit) refrigerated biscuit dough

• 1/4 cup mustard

Directions:

Preheat the oven to 450 degrees F. Spray a large baking sheet with cooking spray.

Cut each hot dog into 4 even pieces. Cut 12 pieces of biscuit dough in half. Then wrap one piece of dough around each piece of hot dog, so that it is completely covered. Continue to cover each piece of hot dog with a piece of dough until they are all covered. Place each wrapped dog on the prepared baking sheet so there is at least a 1/4 inch between each piece.

Transfer the baking sheet to the oven and bake the dogs 7-10 minutes until the dough has risen and is golden brown and the inside of the dogs are hot. Transfer them to a serving platter and serve immediately with your favorite mustard for dipping. Makes 24 pieces. Each 3 piece serving has approximately (varies based on brand of hot dog chosen): 124 calories, 6 g protein, 20 g carbohydrates, 1.5 g fat, .5 g fiber

Confetti Salad with Spicy Creole Dressing

For the Dressing:

• 2 tablespoons fresh squeezed lemon juice

• 2 teaspoons extra virgin olive oil

• 1 teaspoon Creole seasoning

• Tabasco sauce, to taste

Combine all ingredients in a shaker. Shake well until combined. Set aside

For the Salad:

• 20 sundried tomatoes (re-hydrated; not oil packed)

• 20 kalamata olives

• 1 red bell pepper

• 1 orange bell pepper

• 1 yellow bell pepper

• 1/2 medium red onion

• 1/2 pasilla pepper

• 1/4 pound low-fat mozzarella cheese

Chop all ingredients into a very fine dice so that they resemble confetti. (Be sure to remove any excess moisture). Mix them in a large bowl. Toss in the dressing and serve immediately. Makes approximated 6 cups or 12 1/2-cup servings. Each serving has: 56 calories, 2 g protein, 7 g carbohydrates, 3 g fat, .5 g sat. fat, 2 g fiber

Chocolate Kahlua Parfaits:

10 1/2 ounce bag mini-marshmallows

1/2 cup non fat milk

1 teaspoon instant coffee powder

1/3 cup Kahlua

2 cups + 1/4 cup fat free, defrosted, frozen whipped topping, divided

1 cup crushed chocolate graham cracker crumbs (or chocolate wafer cookies)

8 champagne flutes

In a large, microwave-safe glass bowl, mix the marshmallows with the milk and the coffee powder. Cover the bowl with a glass plate and microwave the mixture for 2 minutes on high or until there are no lumps remaining when it is stirred. Put the bowl in the refrigerator and allow the mixture to cool completely. It could take up to an hour.

Remove the marshmallow mixture from the refrigerator and beat in the Kahlua using the whisk attachment of an electric mixer. Then add 1 cup of the whipped topping and whisk it in. Next fold in another cup of the whipped topping using a spatula.

Spoon approximately 1 tablespoon of the crumbs into one of the flutes. Then spoon enough pie mixture into the flute so that it is approximately half-full (approximately 1/4 cup). Top that will another tablespoon of crumbs. Then add enough additional pie filling to almost fill the flute. Top it with a dollop of remaining whipped topping and lightly sprinkle the top with additional crumbs. Repeat the procedure until all 8 flutes are filled. Refrigerate them until the filling sets, approximately 2 hours. Makes 8 servings. Each serving has: 274 calories, 3 g protein, 54 g carbohydrates, 3 g fat, .5 g sat. fat, 0 g fiber

Recipes courtesy of Chef Devin Alexander, copyright 2004.