I wasn't sure how this was going to turn out, but it was a huge hit! Plus, it made the house smell soooo good!
Ingredients:
8 Cups apple juice
3 Cups cranberry juice
3 Tbsp brown sugar
1 Tbsp whole cloves
4 Cinnamon sticks
3 Cups bourbon (Jim Beam)
Method:
Add ingredients and bring to a boil. Simmer for 5 minutes. Add bourbon and serve warm. (Or to keep it hot for a long period of time, keep juices simmering and add bourbon directly to coffee mug before adding hot juices).
Wednesday, December 15, 2010
Festive Holiday Nuts
These were super-easy, and super-delicious! I made them along with some other hors d'oeuvres the other night, and will certainly make them again when I go home for Christmas! A good idea is to triple this recipe and put the nuts in cute bags or containers and give them for holiday gifts (hairdresser, cleaning service, teacher, boss, etc).
1 8oz container unsalted mixed nuts
1/2 Cup sugar
1/2 Tsp ground cloves
1/2 Tsp ground nutmeg
1/2 Tsp ground cinnamon
1/4 Tsp salt
1 Large egg white
1/2 Cup dried cherries
Method:
Preheat the oven to 350. Combine the sugar, salt and spices in a bowl and set aside. In a separate bowl, mix the nuts in the egg white. Then toss the nuts in the dry ingredients.
Spread the nuts on a baking sheet, trying to spread them apart. Bake for 15 minutes. Scrape the nuts with a metal spatula, and bake an additional 5 minutes until dry. Let cool. Toss nuts with dried cherries.
1 8oz container unsalted mixed nuts
1/2 Cup sugar
1/2 Tsp ground cloves
1/2 Tsp ground nutmeg
1/2 Tsp ground cinnamon
1/4 Tsp salt
1 Large egg white
1/2 Cup dried cherries
Method:
Preheat the oven to 350. Combine the sugar, salt and spices in a bowl and set aside. In a separate bowl, mix the nuts in the egg white. Then toss the nuts in the dry ingredients.
Spread the nuts on a baking sheet, trying to spread them apart. Bake for 15 minutes. Scrape the nuts with a metal spatula, and bake an additional 5 minutes until dry. Let cool. Toss nuts with dried cherries.
Monday, December 13, 2010
Chocolate Chip Meringues
Makes about 30 cookies
6 large egg whites
1 1/4 Cup sugar
6 Cups (one 12oz bag) semi-sweet chocolate chips
Cocoa powder, for dusting
To make:
Preheat oven to 175. Line two baking sheets with wax paper. Using mixer, mix egg whites on medium speed. Continue mixing while adding in sugar one spoonful at a time. Whisk until the egg whites form soft peaks (stand up). The mixture should become foamy and firm, not runny.
Fold in chocolate chips. Spoon mixute onto cookie sheets into small amounts about 1 inch apart. Bake until completely dry to touch (3 hours). Let cool, and dust with cocoa powder. Store in airtight container.
Sunday, November 28, 2010
Quick, Tasty, Pretty Holiday Cheese Ball
This was a HIT! It took only 5 minutes to make, it looked beautiful and holiday-ish with the red craisins and green pistachios. Such a great hors d'oeuvre!
2 Tbsp roasted pistachios, chopped
2 Tbsp dried cranberries (or craisins), chopped
1 8- to 10-ounce log fresh plain goat cheese (not the flavored herb kind)
Crackers for serving (I use cracked pepper Carr's water crackers)
1. On large plate, combine the pistachios and cranberries.
2. Roll the goat cheese log in the mixture to coat.
2 Tbsp roasted pistachios, chopped
2 Tbsp dried cranberries (or craisins), chopped
1 8- to 10-ounce log fresh plain goat cheese (not the flavored herb kind)
Crackers for serving (I use cracked pepper Carr's water crackers)
1. On large plate, combine the pistachios and cranberries.
2. Roll the goat cheese log in the mixture to coat.
Date, Walnut and Bleu Cheese Ball
My mom has a fantastic recipe for a homemade cheeseball, but this one sounded so good I wanted to try a new one for Thanksgiving. It was a MAJOR hit! I found the recipe in Cooking Light magazine. I also served it with Triscuits - it seemed to be just the right taste and texture for the cheeseball combination.
1 C (4 oz) crumbled bleu cheese
1 Tbsp nonfat buttermilk
8 oz lowfat cream cheese, softened
3 Tbsp minced and pitted Medjool dates (about 3 dates)
1 Tbsp minced shallots
1/2 Tsp grated lemon rind
1/4 Tsp kosher salt
1/4 Tsp black pepper
1/4 Cup minced, fresh, flat-leaf parsley
2 1/2 Tbsp finely chopped walnuts, toasted
1. Place first 3 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.
2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight or 4 hours if making the day of.
3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate; serve immediately, or cover and refrigerate until ready to serve.
1 C (4 oz) crumbled bleu cheese
1 Tbsp nonfat buttermilk
8 oz lowfat cream cheese, softened
3 Tbsp minced and pitted Medjool dates (about 3 dates)
1 Tbsp minced shallots
1/2 Tsp grated lemon rind
1/4 Tsp kosher salt
1/4 Tsp black pepper
1/4 Cup minced, fresh, flat-leaf parsley
2 1/2 Tbsp finely chopped walnuts, toasted
1. Place first 3 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.
2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight or 4 hours if making the day of.
3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate; serve immediately, or cover and refrigerate until ready to serve.
Tuesday, November 16, 2010
Pistachio Crusted Chicken and Lemon Pepper Linguine
Okay, you're gonna have to be patient with me on this recipe. I kind of "winged-it", but I'll do my best to write down the exact measurements and details. But you can "wing it" too, if you trust yourself! Also, the chicken and the actual pasta were purchased at specialty stores, so try to find something similar, or improvise.
Serves 2
Ingredients:
2 Butterflied chicken cutlets, pistachio crusted, from WHOLE FOODS
2 Tbsp olive oil
2 Cups (when cooked) homemade Lemon Pepper Linguine (I bought mine from a farmer's market. You can probably find a fresh pasta at Whole Foods as well).
1 Tbsp margarine
1/2 Cup dry white wine
1/2 of a Lemon, fresh squeezed
1 Shallot, chopped
1 Garlic clove, crushed
1 Tsp dried basil
1/2 Tsp sea salt
1/2 Tsp black pepper
Sprinkle of parmesan cheese
To Make:
In small saucepan, melt margarine. Add shallots and garlic. Saute on low-med heat until shallots are almost transparent. Add wine, lemon, and remaining seasonings. Simmer on low heat.
Heat 2 Tbsp olive oil in a frying pan on med-high heat. Once it gets hot, place both chicken breasts in. Cook on each side about 6 minutes until done, flipping every so often to avoid burn.
Cook pasta, set aside without rinsing to drain. Toss pasta in lemon butter sauce until thoroughly coated. Sprinkle with parmesan cheese. YUM!
Serves 2
Ingredients:
2 Butterflied chicken cutlets, pistachio crusted, from WHOLE FOODS
2 Tbsp olive oil
2 Cups (when cooked) homemade Lemon Pepper Linguine (I bought mine from a farmer's market. You can probably find a fresh pasta at Whole Foods as well).
1 Tbsp margarine
1/2 Cup dry white wine
1/2 of a Lemon, fresh squeezed
1 Shallot, chopped
1 Garlic clove, crushed
1 Tsp dried basil
1/2 Tsp sea salt
1/2 Tsp black pepper
Sprinkle of parmesan cheese
To Make:
In small saucepan, melt margarine. Add shallots and garlic. Saute on low-med heat until shallots are almost transparent. Add wine, lemon, and remaining seasonings. Simmer on low heat.
Heat 2 Tbsp olive oil in a frying pan on med-high heat. Once it gets hot, place both chicken breasts in. Cook on each side about 6 minutes until done, flipping every so often to avoid burn.
Cook pasta, set aside without rinsing to drain. Toss pasta in lemon butter sauce until thoroughly coated. Sprinkle with parmesan cheese. YUM!
Tuesday, October 26, 2010
Coconut Macadamia Crusted Halibut
Yum! I made this dinner last night with moderate expectations, and my husband and I were very pleased with the outcome! Adam requests is as a new weekly regular! Very simple, very quick, very light and fresh, and VERY tasty!
Serves 2
Ingredients:
2 Halibut filets (or other mild white fish) cut 1" thick
Juice of 1 lime
Kosher salt
Fresh ground black pepper
1 Tbsp melted margarine
1/2 Cup macadamia coconut nut crusters (available at Whole Foods in the seafood section)
To Make:
Marinate fish fillets in lime juice, kosher salt and black pepper for 1 hour. Preheat oven to 350. Baste both sides of each filet in margarine, and coat each side in coconut macadamia nut mix. Press into fish so it doesn't fall off. Bake in the oven for 20 minutes, flipping once.
Serves 2
Ingredients:
2 Halibut filets (or other mild white fish) cut 1" thick
Juice of 1 lime
Kosher salt
Fresh ground black pepper
1 Tbsp melted margarine
1/2 Cup macadamia coconut nut crusters (available at Whole Foods in the seafood section)
To Make:
Marinate fish fillets in lime juice, kosher salt and black pepper for 1 hour. Preheat oven to 350. Baste both sides of each filet in margarine, and coat each side in coconut macadamia nut mix. Press into fish so it doesn't fall off. Bake in the oven for 20 minutes, flipping once.
Thursday, October 21, 2010
Nutty, Cheesy, Fruity Fall Salad
I just browsed through Epicurious.com's TOP 10 LIST. Among their salads, this one stood out to me. I made it last night and it was so delicious that I am making it again tonight! When I told my husband what I was making for dinner he whined and complained saying "I don't like spinach salads!" Well, needless to say, he ate it, and he LOVED it! I made it as a side dish paired with chicken.
Serves 2 (as a side salad)
Ingredients:
Dressing:
1/4 Cup extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tsp dijon mustard
1/2 Tsp sugar
1/2 Tsp kosher salt
Freshly ground pepper
Salad:
1/4 Cup chopped red onion
1/4 Cup sweetened dried cranberries or craisins
2 Cups firmly packed fresh baby spinach leaves, rinsed and dried
1 Ripe pear, sliced
1/4 Cup crumbled goat cheese
1/4 Cup toasted and chopped hazelnuts or pecans
To Make:
To make the dressing, in a small jar with a tight fitting lid, combine the olive oil, vinegar, mustard, sugar, salt and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust seasonings to liking. Set aside.
Place the onions in a medium bowl and soak with cold water for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry.
In a small bowl, toss the cranberries with 2 Tbsp of the dressing to soften them. Set aside.
To assemble the salad, place the spinach, onions, cranberries, toasted nuts, crumbled goat cheese, and sliced pears in a large serving bowl. Drizzle with remaining dressing and toss to coat evenly. Voila!
Serves 2 (as a side salad)
Ingredients:
Dressing:
1/4 Cup extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tsp dijon mustard
1/2 Tsp sugar
1/2 Tsp kosher salt
Freshly ground pepper
Salad:
1/4 Cup chopped red onion
1/4 Cup sweetened dried cranberries or craisins
2 Cups firmly packed fresh baby spinach leaves, rinsed and dried
1 Ripe pear, sliced
1/4 Cup crumbled goat cheese
1/4 Cup toasted and chopped hazelnuts or pecans
To Make:
To make the dressing, in a small jar with a tight fitting lid, combine the olive oil, vinegar, mustard, sugar, salt and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust seasonings to liking. Set aside.
Place the onions in a medium bowl and soak with cold water for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry.
In a small bowl, toss the cranberries with 2 Tbsp of the dressing to soften them. Set aside.
To assemble the salad, place the spinach, onions, cranberries, toasted nuts, crumbled goat cheese, and sliced pears in a large serving bowl. Drizzle with remaining dressing and toss to coat evenly. Voila!
Tuesday, October 19, 2010
Spring Mix Salad with Roasted Peppers, Artichoke Hearts and Warm Nutty Goat Chese
This is sort of a rip-off of Carrabba's Insalata Fiorucci. My mom and I loved that salad so much, that we tried to make it on our own, and we did a pretty darn good job! There is no protein on this salad, but it is filling because of the nuts and cheese. This is a very simple salad, as well.
Serves 2
Ingredients:
1 Bag Spring Mix Lettuce
8 Roasted red pepper slices (I use the ones in the jar)
6 Artichoke hearts, quartered or halved (canned)
1/4 Cup sundried tomatoes
2 Goat cheese medallions, each about 3/4" thick, softened
1 Tbsp margarine
1/2 Crushed hazelnuts or pecans
Salad dressing of choice, vinaigrette works best
To Make:
Rinse lettuce and drain. Place lettuce on two separate plates and top each with roasted red peppers, artichokes, and sundried tomatoes. Set aside.
In medium saucepan, melt margarine and add hazelnuts on medium heat, to toast. Set aside to cool slightly. Roll in both goat cheese medallions, coating each with the nuts. Place medallions on top of salads, and drizzle with salad dressing.
Serves 2
Ingredients:
1 Bag Spring Mix Lettuce
8 Roasted red pepper slices (I use the ones in the jar)
6 Artichoke hearts, quartered or halved (canned)
1/4 Cup sundried tomatoes
2 Goat cheese medallions, each about 3/4" thick, softened
1 Tbsp margarine
1/2 Crushed hazelnuts or pecans
Salad dressing of choice, vinaigrette works best
To Make:
Rinse lettuce and drain. Place lettuce on two separate plates and top each with roasted red peppers, artichokes, and sundried tomatoes. Set aside.
In medium saucepan, melt margarine and add hazelnuts on medium heat, to toast. Set aside to cool slightly. Roll in both goat cheese medallions, coating each with the nuts. Place medallions on top of salads, and drizzle with salad dressing.
Wednesday, October 6, 2010
BBQ Buffalo Burgers
Where have I been??? You are wondering. Why are you posting something similar to an existing post??? I don't really have a good answer for either question, other than I've been working a lot lately, and I played with an old recipe only to make it even better.
Not to worry, I was in Europe for the past two weeks (Bavaria and Czech Republic) and will be posting some mighty tasty and hearty Bavarian dishes in the upcoming weeks. Additionally, say hello to fall, and some of the season's best cooking! I'll be much busier with my recipe blogging in the days and weeks to come. :)
BBQ Buffalo Burgers
Serves 2
Ingredients:
1 lb ground buffalo meat (or two pre-made patties)
2 tbsp worcestire sauce
1 tsp minced onion
1 tsp seasoning salt
dash of salt and pepper
1 tbsp olive oil
1 tbsp margarine
6 thin-sliced yellow onions
2 slices cheese (preferably cheddar, or muenster)
1 cup bbq sauce (I like Jack Daniel's or Sweet Baby Ray's)
3 slices turkey bacon
To make:
Melt margarine in a large pot on low-medium heat. Add onions and cook on low-medium for about an hour, tossing regularly.
Mix together buffalo meat with seasonings and form into two patties. Heat olive oil in a pan or skillet on medium-high heat. Cook burgers until pink in the middle, about 8 minutes on each side.
Cook bacon in microwave until crispy, about 4 minutes. In a saucepan, add bacon crumbles and bbq sauce and let simmer.
Place burgers on a plate, and top with cheese, onions and sauce.
Not to worry, I was in Europe for the past two weeks (Bavaria and Czech Republic) and will be posting some mighty tasty and hearty Bavarian dishes in the upcoming weeks. Additionally, say hello to fall, and some of the season's best cooking! I'll be much busier with my recipe blogging in the days and weeks to come. :)
BBQ Buffalo Burgers
Serves 2
Ingredients:
1 lb ground buffalo meat (or two pre-made patties)
2 tbsp worcestire sauce
1 tsp minced onion
1 tsp seasoning salt
dash of salt and pepper
1 tbsp olive oil
1 tbsp margarine
6 thin-sliced yellow onions
2 slices cheese (preferably cheddar, or muenster)
1 cup bbq sauce (I like Jack Daniel's or Sweet Baby Ray's)
3 slices turkey bacon
To make:
Melt margarine in a large pot on low-medium heat. Add onions and cook on low-medium for about an hour, tossing regularly.
Mix together buffalo meat with seasonings and form into two patties. Heat olive oil in a pan or skillet on medium-high heat. Cook burgers until pink in the middle, about 8 minutes on each side.
Cook bacon in microwave until crispy, about 4 minutes. In a saucepan, add bacon crumbles and bbq sauce and let simmer.
Place burgers on a plate, and top with cheese, onions and sauce.
Thursday, July 1, 2010
Cold Lemony Tortellini with Tomatoes and Artichoke Hearts
Another delicious, light, refreshing, healthy, and easy summer weeknight dinner recipe! I love, love, love this entree!
Serves 2
Ingredients:
1 package whole wheat cheese tortellini
1/4 Cup chopped green onions
1/2 Cup halved cherry tomatoes
1 Can artichoke hearts
4 Tbsp olive oil
Splash of white wine
Juice of 1 lemon
1 garlic clove, crushed
Crushed black pepper & salt, to taste
Fresh grated parmesan cheese, to sprinkle on top
Mix all ingredients together, let marinate in the refrigerator at least an hour. Serve cold.
Serves 2
Ingredients:
1 package whole wheat cheese tortellini
1/4 Cup chopped green onions
1/2 Cup halved cherry tomatoes
1 Can artichoke hearts
4 Tbsp olive oil
Splash of white wine
Juice of 1 lemon
1 garlic clove, crushed
Crushed black pepper & salt, to taste
Fresh grated parmesan cheese, to sprinkle on top
Mix all ingredients together, let marinate in the refrigerator at least an hour. Serve cold.
Berry Yogurt Bake
This is a really quick, easy, and yummy summer dessert - not too sweet or heavy.
Serves 4
Ingredients:
4 Eggs, beaten
3 Tbsp honey
1 Cup (8 oz) Greek yogurt (I used non-fat)
1 Tsp vanilla
3 Tsp cornstarch
1 Cup mixed raspberries and blueberries
Confectioners sugar, to dust
Method:
Preheat oven to 325. Place eggs, honey, yogurt, vanilla and cornstarch in a bowl, then whisk together until smooth. Place half the berries in the base of a 9" bakin dish and top with the honey and yogurt mixture. Sprinkle the remaining berries over top, then bake for 20 mins. Dush with confectioners sugar.
Serves 4
Ingredients:
4 Eggs, beaten
3 Tbsp honey
1 Cup (8 oz) Greek yogurt (I used non-fat)
1 Tsp vanilla
3 Tsp cornstarch
1 Cup mixed raspberries and blueberries
Confectioners sugar, to dust
Method:
Preheat oven to 325. Place eggs, honey, yogurt, vanilla and cornstarch in a bowl, then whisk together until smooth. Place half the berries in the base of a 9" bakin dish and top with the honey and yogurt mixture. Sprinkle the remaining berries over top, then bake for 20 mins. Dush with confectioners sugar.
Tuesday, June 22, 2010
Gooey, Cheesy, Chili Rellenos
Another recipe from my mom! These are soooooo gooey and yummy. Not very healthy though. Oh well, splurge one night, grab some Dos Equis and Margaritas and pig out. ;)
Serves (I am not sure, but I think about 4 or more people)
Ingredients:
7 (4oz) Cans whole chilis
1 Lb jack cheese, cut into strips
1/4 C flour
1 1/2 C milk
1/2 Lb grated cheddar
4 Eggs
1 Tsp Salt
Dash of Paprika
Method:
Rinse chilis and take our seeds. Fill chilis with jack cheese. Beat eggs, add flour until smooth, then add milk, salt and pepper. Beat again. Put 1/2 of the chilis in greased 9x13" pan. Sprinkle with 1/2 cheddar and some paprika. Put in the rest of the chilis (on top), and top with cheddar and paprika. Pour the beaten sauce over the whole pan and bake at 350 for 45 minutes until set.
Serves (I am not sure, but I think about 4 or more people)
Ingredients:
7 (4oz) Cans whole chilis
1 Lb jack cheese, cut into strips
1/4 C flour
1 1/2 C milk
1/2 Lb grated cheddar
4 Eggs
1 Tsp Salt
Dash of Paprika
Method:
Rinse chilis and take our seeds. Fill chilis with jack cheese. Beat eggs, add flour until smooth, then add milk, salt and pepper. Beat again. Put 1/2 of the chilis in greased 9x13" pan. Sprinkle with 1/2 cheddar and some paprika. Put in the rest of the chilis (on top), and top with cheddar and paprika. Pour the beaten sauce over the whole pan and bake at 350 for 45 minutes until set.
Thursday, June 10, 2010
Jack Daniels BBQ Scallops
This is the most delcious, easiest dinner I've made in a LONG time! I paired it with some asparagus for a healthy, low carb, outstanding dinner.
Serves 2
Ingredients:
12 frozen sea scallops (thawed) OR 6 Jumbo fresh sea scallops (fresh are much better, but frozen and simple, less expensive, and convenient)
2 Tbsp Sweet Baby Ray's (or other brand) BBQ sauce
2 Tbsp Low Sugar Peach Preserves
2 Tbsp Jack Daniels
3 Pieces Turkey Bacon, cooked and crumbled
1 Tbsp Olive Oil
Method:
In a saucepan, mix Jack Daniels, peach preserves, and BBQ sauce. Play with the amounts until it tastes the way you like it. Let simmer for at least 30 minutes.
Cook bacon until crispy, crumble, and set aside.
Pour olive oil into pan and heat on medium. Once hot, place the scallops in the pan. Cook on each side until slightly brown, about 4 minutes on each side.
Toss scallops in sauce and top with bacon.
Serves 2
Ingredients:
12 frozen sea scallops (thawed) OR 6 Jumbo fresh sea scallops (fresh are much better, but frozen and simple, less expensive, and convenient)
2 Tbsp Sweet Baby Ray's (or other brand) BBQ sauce
2 Tbsp Low Sugar Peach Preserves
2 Tbsp Jack Daniels
3 Pieces Turkey Bacon, cooked and crumbled
1 Tbsp Olive Oil
Method:
In a saucepan, mix Jack Daniels, peach preserves, and BBQ sauce. Play with the amounts until it tastes the way you like it. Let simmer for at least 30 minutes.
Cook bacon until crispy, crumble, and set aside.
Pour olive oil into pan and heat on medium. Once hot, place the scallops in the pan. Cook on each side until slightly brown, about 4 minutes on each side.
Toss scallops in sauce and top with bacon.
Thursday, May 27, 2010
Pretzel Jello
This sounds like kind of a "hillbilly" dessert, but it is one of my absolute favorites. It is sweet, salty, cold and refreshing. The perfect dessert for adults and kids, for picnics and summer BBQ's. It's a bit tedious to make, but is worth it!!
Serves 10 - 12
Ingredients & Method:
2 1/2 Cups finely crushed pretzels (I used a food processor)
3 Tbs sugar*
1 Stick margarine, melted
_____________________________
Combine the above. Press firmly into a 9x13" pan. Bake at 375 for 10 minutes. Cool. Spread below mixture on cooled pretzel base. REFRIGERATE 4 HOURS.
8 oz softened cream cheese*
1 Large container Cool Whip*
1 Cup sugar*
______________________________
Mix together:
1 (.60 ounce) pkg strawberry jello* (use instructions on box)
2 (12oz) packages frozen strawberries, thawed
Let partially sit in refrigerator. Spoon this on top of the cream cheese layer, and chill until firm. (Be sure to pour the mixture on the cream cheese layer at the right time. If it's too runny, it will seep through and the pretzels will become soggy. Needs to be thick, but not quite in jello form).
*** I used all sugar free Cool Whip, sugar free jello, substituted sugar with Splenda, and used lowfat cream cheese. It tasted the exact same!!!!!!***
Serves 10 - 12
Ingredients & Method:
2 1/2 Cups finely crushed pretzels (I used a food processor)
3 Tbs sugar*
1 Stick margarine, melted
_____________________________
Combine the above. Press firmly into a 9x13" pan. Bake at 375 for 10 minutes. Cool. Spread below mixture on cooled pretzel base. REFRIGERATE 4 HOURS.
8 oz softened cream cheese*
1 Large container Cool Whip*
1 Cup sugar*
______________________________
Mix together:
1 (.60 ounce) pkg strawberry jello* (use instructions on box)
2 (12oz) packages frozen strawberries, thawed
Let partially sit in refrigerator. Spoon this on top of the cream cheese layer, and chill until firm. (Be sure to pour the mixture on the cream cheese layer at the right time. If it's too runny, it will seep through and the pretzels will become soggy. Needs to be thick, but not quite in jello form).
*** I used all sugar free Cool Whip, sugar free jello, substituted sugar with Splenda, and used lowfat cream cheese. It tasted the exact same!!!!!!***
Monday, May 24, 2010
Buccatini Pasta with Sundried Tomatoes and Tri-Colored Bell Peppers
I haven't made this dish in a while because I'm trying to avoid pasta (it's summertime = bikini time!). My mom actually came up with this recipe, and it's been a family favorite for quite some time. The buccatini absorbs the delicous flavors and the sundried tomatoes and peppers are a perfect addition.
Serves 2
Ingredients:
1/4 Cup olive oil
2 Garlic cloves, crushed
1/2 Tsp crushed red pepper flakes
1/4 Cup sundried tomatoes
1/2 Yellow bell pepper, seeded and diced
1/2 Red bell pepper, "
1/2 Orange bell pepper, "
1/2 Package Buccatini pasta
Fresh grated parmesan cheese
Method:
Saute garlic in olive oil over low-med heat for about 10 minutes. Add crushed red pepper flakes, bell peppers and sundried tomatoes. Let simmer together on low heat for about 30 minutes, or until peppers are soft. Cook pasta, rinse, and toss in olive oil mixture. Sprinkle parmesan cheese on top.
Serves 2
Ingredients:
1/4 Cup olive oil
2 Garlic cloves, crushed
1/2 Tsp crushed red pepper flakes
1/4 Cup sundried tomatoes
1/2 Yellow bell pepper, seeded and diced
1/2 Red bell pepper, "
1/2 Orange bell pepper, "
1/2 Package Buccatini pasta
Fresh grated parmesan cheese
Method:
Saute garlic in olive oil over low-med heat for about 10 minutes. Add crushed red pepper flakes, bell peppers and sundried tomatoes. Let simmer together on low heat for about 30 minutes, or until peppers are soft. Cook pasta, rinse, and toss in olive oil mixture. Sprinkle parmesan cheese on top.
Saturday, May 22, 2010
Pan Seared Ahi Tuna with Cilantro Lime Sauce
I have always been a fan of seared rare ahi tuna steaks, alongside wasabi and soy sauce. My good friend Jessica (Jess) told me about an even better dipping sauce. Her husband is a boat captain, and I trust her opinion and believe that they probably know the best ways to eat fresh fish! So I tried it out last night, and needless to say, I'm posting it this morning before my first cup of coffee. It is so delicious I had to share immediately!!!
Ingredients:
4 fresh ahi tuna filets (at least 1" thick)
Olive oil (1/4 Cup and 2 Tbsp)
S & P
1/2 Cup black sesame seeds
1 Bunch fresh cilantro
Juice of 4 limes
1 Garlic clove
1 Tsp fresh grated and peeled ginger
1/4 Cup soy sauce
1 Tsp sugar
1 Jalepeno, seeded and cleaned
Method:
Tuna:
Drizzle with olive oil, S & P and coat each side with black sesame seeds. Heat skillet to high, set in tuna filets once the pan gets hot. Cook on each side about 3 - 4 mins, just until the edges are a whitish color, but the inside is still rare. Remove from stove. Slice all tuna steaks into thin slices, and chill in the refrigerator at least 30 mins.
Sauce:
Using a food processor, add cilantro (stems cut off), peeled ginger, peeled garlic clove, and seeded and cleaned jalepeno pepper. Chop. Combine in a bowl these ingredients along with lime juice, soy sauce, sugar, olive oil, and S & P.
Serve tuna cold with the dipping sauce.
Ingredients:
4 fresh ahi tuna filets (at least 1" thick)
Olive oil (1/4 Cup and 2 Tbsp)
S & P
1/2 Cup black sesame seeds
1 Bunch fresh cilantro
Juice of 4 limes
1 Garlic clove
1 Tsp fresh grated and peeled ginger
1/4 Cup soy sauce
1 Tsp sugar
1 Jalepeno, seeded and cleaned
Method:
Tuna:
Drizzle with olive oil, S & P and coat each side with black sesame seeds. Heat skillet to high, set in tuna filets once the pan gets hot. Cook on each side about 3 - 4 mins, just until the edges are a whitish color, but the inside is still rare. Remove from stove. Slice all tuna steaks into thin slices, and chill in the refrigerator at least 30 mins.
Sauce:
Using a food processor, add cilantro (stems cut off), peeled ginger, peeled garlic clove, and seeded and cleaned jalepeno pepper. Chop. Combine in a bowl these ingredients along with lime juice, soy sauce, sugar, olive oil, and S & P.
Serve tuna cold with the dipping sauce.
Wednesday, May 19, 2010
Best BBQ Chicken
I LOVE this BBQ sauce. It is yet another recipe that comes from my wonderful mom. She would make it when I was in school and I would literally spoon it into my mouth while it was simmering on the stove. I always make extra and freeze it for a last minute dinner! This has a very light, tart flavor.
Ingredients:
4 boneless, skinless chicken breasts (or 8 chicken thighs, with skin)
S & P (for chicken)
3 large yellow onions, chopped
1 Tbsp olive oil
2 Tbsp white vinegar
1 Tbsp worchestire sauce
1/4 Cup fresh lemon juice
2 Tbsp brown sugar
1 Cup ketchup
1/2 Tsp salt
1/4 Tsp paprika
1 Tsp pepper
1 Tsp yellow mustard
Method:
Sprinkle some S & P on chicken, and heat grill. Saute onions in oil until soft. Add all remaining ingredients in above order. (Alter some ingredients to taste). Simmer at least 1 hour. Place chicken on grill and baste with BBQ sauce. Pour additional sauce over chicken when served.
Ingredients:
4 boneless, skinless chicken breasts (or 8 chicken thighs, with skin)
S & P (for chicken)
3 large yellow onions, chopped
1 Tbsp olive oil
2 Tbsp white vinegar
1 Tbsp worchestire sauce
1/4 Cup fresh lemon juice
2 Tbsp brown sugar
1 Cup ketchup
1/2 Tsp salt
1/4 Tsp paprika
1 Tsp pepper
1 Tsp yellow mustard
Method:
Sprinkle some S & P on chicken, and heat grill. Saute onions in oil until soft. Add all remaining ingredients in above order. (Alter some ingredients to taste). Simmer at least 1 hour. Place chicken on grill and baste with BBQ sauce. Pour additional sauce over chicken when served.
Monday, May 17, 2010
My mom found this stuff at Costco and served it with sliced hearts of palm. It is so delicious. I have bought it and used it for a veggie dip, sandwich spread, and pita dip. It is low in carbs, low in sugar, low in fat, and high in protein. OUTSTANDING spread to keep in your fridge! Adam and I are obsessed!!!
Tuesday, May 11, 2010
Bizarre Couscous
This is really a side dish, but it is soooo unbelieveably good that I decided to post it on the main page where entrees go. I pulled this recipe from the Sun-Sentinel in 2006. This pairs nicely with fish, or seafood. You could probably toss in cooked shrimp and make it an entree; I just haven't tried that yet.
Bizarre Couscous Ingredients:
1 (6.3oz) box dry Israeli couscous (giant pasta pearls. don't get the small couscous)
1/3 C small-diced red onions
1/3 C small-diced red bell peppers
1/3 C small-diced yellow bell pepps
2 Tbsp chopped fresh cilantro
2 Tbsp chopped chives (or green onions)
1/2 C chopped pecans
1/2 C dried cranberries
1/2 C fresh orange juice
Salt & Pepper, to taste
3/4 C Citrus Vinaigrette (recipe below)
Citrus Vinaigrette Ingredients:
1/2 C fresh orange juice
2 Tbsp fresh lemon juice
2 Tsp light brown sugar
1 Small garlic clove, crushed
2 Tbsp rice or white wine vinegar
S & P, to taste
1/4 Tsp dry mustard
2 Tbsp soybean oil (I think I used EVOO instead)
Method:
Cook the couscous according to package directions. Rinse well in a strainer under cool water. Cool completely.
In a large mixing bowl, combine all Bizarre Couscous ingredients (except the vinaigrette). Add the couscous and mix well.
Add all vinaigrette ingredients and whisk until blended. Stir into coucous mixture, cover and refrigerate 3 hours for flavors to blend. Toss well before serving.
Bizarre Couscous Ingredients:
1 (6.3oz) box dry Israeli couscous (giant pasta pearls. don't get the small couscous)
1/3 C small-diced red onions
1/3 C small-diced red bell peppers
1/3 C small-diced yellow bell pepps
2 Tbsp chopped fresh cilantro
2 Tbsp chopped chives (or green onions)
1/2 C chopped pecans
1/2 C dried cranberries
1/2 C fresh orange juice
Salt & Pepper, to taste
3/4 C Citrus Vinaigrette (recipe below)
Citrus Vinaigrette Ingredients:
1/2 C fresh orange juice
2 Tbsp fresh lemon juice
2 Tsp light brown sugar
1 Small garlic clove, crushed
2 Tbsp rice or white wine vinegar
S & P, to taste
1/4 Tsp dry mustard
2 Tbsp soybean oil (I think I used EVOO instead)
Method:
Cook the couscous according to package directions. Rinse well in a strainer under cool water. Cool completely.
In a large mixing bowl, combine all Bizarre Couscous ingredients (except the vinaigrette). Add the couscous and mix well.
Add all vinaigrette ingredients and whisk until blended. Stir into coucous mixture, cover and refrigerate 3 hours for flavors to blend. Toss well before serving.
Tuesday, April 27, 2010
Marinated Cold Chicken and Veggies
This is a dish my mom came up with that is so great in the summertime. (I already consider it summer here!) This is a healthy dish, an easy dish, and one that's great for leftovers for a second night!
Serves 4 (or 2 people plus leftovers)
Ingredients:
4 boneless, skinless chicken breasts
1 1/2 Cups slightly cooked broccoli
1 1/2 Cups slightly cooked green beans
1 1/2 Cups diced tomatoes
1 Cup sliced black olives
1 packet Good Seasons brand Italian Dressing (use instructions on packet for how to make dressing)
Method:
Season chicken with olive oil, salt and pepper, and bake at 350 for 30 minutes until cooked thoroughly.
In a pot, boil water. Drop in broccoli and green beans and cook for no more than 30 seconds, then drain and rinse with cold water. (You want them to be slightly cooked but still crunchy).
Line in a 9x13" pan the chicken, then green beans, then tomatoes, then broccoli, and then olives. Drizzle entire carafe of Good Seasons dressing and cover and chill in refrigerator. Serve when ready!
Serves 4 (or 2 people plus leftovers)
Ingredients:
4 boneless, skinless chicken breasts
1 1/2 Cups slightly cooked broccoli
1 1/2 Cups slightly cooked green beans
1 1/2 Cups diced tomatoes
1 Cup sliced black olives
1 packet Good Seasons brand Italian Dressing (use instructions on packet for how to make dressing)
Method:
Season chicken with olive oil, salt and pepper, and bake at 350 for 30 minutes until cooked thoroughly.
In a pot, boil water. Drop in broccoli and green beans and cook for no more than 30 seconds, then drain and rinse with cold water. (You want them to be slightly cooked but still crunchy).
Line in a 9x13" pan the chicken, then green beans, then tomatoes, then broccoli, and then olives. Drizzle entire carafe of Good Seasons dressing and cover and chill in refrigerator. Serve when ready!
Thursday, April 22, 2010
Buffalo Burgers with Carmelized Onions & Swiss
So I was craving a burger last night, but it is the week, which means I "need to be healthy". Adam always raves about buffalo burgers - how good they are and how lean they are. So...I trekked out to Whole Foods, bought some buffalo meat, and decided to give it a whirl.
The meat was tender, juicy and abundant. With the delicious carmelized onions and creamy melted swiss, this was a great change from chicken dinners, healthy, and full of flavor!
Serves 2
Ingredients:
1 lb ground buffalo (bison) meat
2 slices swiss (I use lacey swiss, it's lower fat & sodium)
4 med yellow onions
salt
pepper
worchcestershire
seasonings (I use Weber Chicago Steak seasoning, but whatever is in your cabinet will do!)
margarine
olive oil
Method:
Mix together ground buffalo, salt, pepper, worchestershire, and seasonings. Make 2 patties, and refrigerate until ready to cook.
Slice onions and saute in a pan with 1 Tbsp olive oil and 1 Tbsp margarine on medium heat. Toss regularly, until browned and carmelized (about 40 minutes).
Cook burgers in pan on medium heat, 5 minutes on each side or until cooked to your liking. Buffalo meat is good meat, so medium rare is okay. I like mine medium, slightly pink in the middle.
Remove burgers from heat. Place a slice of swiss on top, then the carmelized onions.
Voila!
Wednesday, April 21, 2010
Tomato & Mozzarella Caprese
This isn't really even a recipe, I just wanted to post this as a reminder of how good, healthy and easy it is! Especially in the hot spring/summer months. This is such a refreshing side dish or snack. On a Saturday it'd be super fun to have in the afternoon with a cold crisp glass of Sauvignon Blanc. ;)
Serves 2
Ingredients:
1 large beefsteak tomato
1 large ball of buffalo mozzarella cheese
2-3 fresh basil leaves, chopped
2 Tbsp chopped red onion
Balsamic Glaze (found in the condiments section at the grocery store - use the thick glaze and not just balsamic vinegar!)
Salt
Pepper
Method:
Slice tomatoes about 1/4 - 1/2" thick. Place about a 1/4" thick slice of buffalo mozzarella on each tomato slice. Sprinkle each tomato with salt, ground black pepper, basil, and onion. Drizzle each tomato with balsamic glaze. Cover and serve chilled.
Serves 2
Ingredients:
1 large beefsteak tomato
1 large ball of buffalo mozzarella cheese
2-3 fresh basil leaves, chopped
2 Tbsp chopped red onion
Balsamic Glaze (found in the condiments section at the grocery store - use the thick glaze and not just balsamic vinegar!)
Salt
Pepper
Method:
Slice tomatoes about 1/4 - 1/2" thick. Place about a 1/4" thick slice of buffalo mozzarella on each tomato slice. Sprinkle each tomato with salt, ground black pepper, basil, and onion. Drizzle each tomato with balsamic glaze. Cover and serve chilled.
Tuesday, April 20, 2010
Quick Greek Snack
I always find that I have leftover tomatoes and a cucumber that is almost about to go bad. I also always keep a container of crumbled feta cheese for my Craisin Chicken Salad that I make regularly. If I don't feel like having a salad for dinner, or perhaps to make a good cold snack over the weekend, I'll whip up the following:
Equal amounts:
Chopped tomatoes
Crumbled feta cheese
Chopped cucumber
Chopped yellow onion
Sliced olives (any kind if you've got them, kalamata are the best)
Drizzle some olive oil, oregano, salt and pepper and toss.
Equal amounts:
Chopped tomatoes
Crumbled feta cheese
Chopped cucumber
Chopped yellow onion
Sliced olives (any kind if you've got them, kalamata are the best)
Drizzle some olive oil, oregano, salt and pepper and toss.
My Rip Off of Chicken Bryan from Carrabba's
This was the first dish I cooked for my husband Adam. It was almost 8 years ago and we were first dating. He absolutely loved it, and still does! Goes nicely with asparagus and a chilled glass of chardonnay (I like La Crema) or a pinot noir.
Serves 6
Ingredients:
1 Tbsp minced garlic
1 Tbsp minced yellow onion
2 Tbsp butter
1/2 Cup dry white wine
1/4 Cup fresh lemon juice
2/3 Cup cold butter, sliced
1 1/2 Cup chopped sun-dried tomatoes
1/4 Cup chopped fresh basil
1/2 Tsp kosher salt
1/2 Tsp pepper
6 boneless skinless chicken breasts
8 ounces goat cheese
1/4 Cup olive oil
1/2 Tsp salt
1/2 Tsp pepper
Method:
Sautee garlic, onion, and 2 Tbsp butter over medium heat until tender. Stir in wine and lemon juice. Reduce heat to low. Stir in cold butter slices, one at a time. Stir in basil, sun-dried tomatoes, salt and pepper. Remove from heat.
Brush each chicken breast with remaining olive oil, salt and pepper and grill.
Pour sauce on top of chicken and place a slice of goat cheese on top of each chicken breast.
Serves 6
Ingredients:
1 Tbsp minced garlic
1 Tbsp minced yellow onion
2 Tbsp butter
1/2 Cup dry white wine
1/4 Cup fresh lemon juice
2/3 Cup cold butter, sliced
1 1/2 Cup chopped sun-dried tomatoes
1/4 Cup chopped fresh basil
1/2 Tsp kosher salt
1/2 Tsp pepper
6 boneless skinless chicken breasts
8 ounces goat cheese
1/4 Cup olive oil
1/2 Tsp salt
1/2 Tsp pepper
Method:
Sautee garlic, onion, and 2 Tbsp butter over medium heat until tender. Stir in wine and lemon juice. Reduce heat to low. Stir in cold butter slices, one at a time. Stir in basil, sun-dried tomatoes, salt and pepper. Remove from heat.
Brush each chicken breast with remaining olive oil, salt and pepper and grill.
Pour sauce on top of chicken and place a slice of goat cheese on top of each chicken breast.
Thursday, April 15, 2010
Key West Yellowtail Snapper with Tomato Basil Salsa
This comes from a South Florida cookbook, and is referenced as a recipe from Guy Harvey. This is a great, fresh summer dish. The key lime juice gives it a delicious sweet and tart flavor.
Ingredients:
1 Vine-ripe tomato, chopped
1 Tsp chopped garlic
1 Tsp chopped shallot
5 Basil leaves, chopped
1 Oz olive oil
Juice of 1 lemon
1 Tbsp key lime juice
1 oz white vinegar
Dash of tabasco sauce
S&P to taste
6-8 oz skinless yellowtail snapper fillet, pin bone removed
2 oz olive oil seasoned with salt and pepper
Method:
For the salsa, combine the tomato, garlic, shallot, basil, olive oil, lemon juice, lime juice, vinegar, tabasco, salt and pepper in a bowl and mix well. Preheat a grill or broilerr. Coat the fish with the olive oil. Grill for 3-4 minutes on each side. Arrange the fish on a serving plate and top with salsa.
Ingredients:
1 Vine-ripe tomato, chopped
1 Tsp chopped garlic
1 Tsp chopped shallot
5 Basil leaves, chopped
1 Oz olive oil
Juice of 1 lemon
1 Tbsp key lime juice
1 oz white vinegar
Dash of tabasco sauce
S&P to taste
6-8 oz skinless yellowtail snapper fillet, pin bone removed
2 oz olive oil seasoned with salt and pepper
Method:
For the salsa, combine the tomato, garlic, shallot, basil, olive oil, lemon juice, lime juice, vinegar, tabasco, salt and pepper in a bowl and mix well. Preheat a grill or broilerr. Coat the fish with the olive oil. Grill for 3-4 minutes on each side. Arrange the fish on a serving plate and top with salsa.
Peppery Dry Rub
This comes from "The Cooking Bible" as I like to call it. It is "Joy of Cooking" 75 year anniversary edition. My mom got this for me for a stocking stuffer one year, and I don't know what I'd do without it. It has every way to cheat, try, substitute, and every how-to imaginable. The Peppery Dry Rub is fantastic on a good ribeye or new york strip steak. Mmmmmmm......
Ingredients:
1 Cup coarsely cracked black peppercorns
2 Tbsp coarsely cracked white peppercorns
1 Tbsp ground coriander
1 1/2 Tbsp crushed red pepper flakes
2 Tbsp packed brown sugar
1/2 Cup salt
Method:
Mix together in a small bowl and rub into one side of steak. Let steak marinate for at least an hour. Store remaining seasonings in a ziploc for future use.
Ingredients:
1 Cup coarsely cracked black peppercorns
2 Tbsp coarsely cracked white peppercorns
1 Tbsp ground coriander
1 1/2 Tbsp crushed red pepper flakes
2 Tbsp packed brown sugar
1/2 Cup salt
Method:
Mix together in a small bowl and rub into one side of steak. Let steak marinate for at least an hour. Store remaining seasonings in a ziploc for future use.
Wednesday, April 14, 2010
Peppery Wheat Pasta with Shrimp and Arugula
This is also a dish that is tasty served cold! Fresh tasting, not too filling, and delicious.
Serves 2
Ingredients:
1 Tbsp garlic, minced (divide in half)
1 1/4 Tbsp crushed black pepper (divide in half)
1/2 Tsp salt (divide in half)
1 (5oz) Package fresh arugula
8 oz Whole wheat linguine
1 Tbsp olive oil
1/2 Lb peeled and deveined large shrimp, cut in half horizontally
2 Tbsp minced shallots
3/4 Cup fat free, low sodium chicken broth
2 Tbsp fresh lemon juice
1 Tbsp margarine
1/2 Cup fresh shaved romano (or parmesan) cheese
Method:
Combine garlic, half of the pepper, half of the salt, and arugula in a bowl. Set aside. Boil pasta until al dente, and drain. Add hot pasta to arugula mixture and toss until arugula wilts. Heat olive oil in a skillet over medium heat. Add shrimp, remaining salt, pepper, shallots and garlic, and saute for about 3 minutes, or until shrimp are pink and firm.
Remove shrimp from pan. Add chicken broth and lemon juice to the pan, and cook about 5 minutes until the liquid is reduced to about half. Return shrimp to pan, remove from heat, and add margarine. Add pasta mixture to pan and toss all together.
Top with shaved parmesan or romano cheese.
Serves 2
Ingredients:
1 Tbsp garlic, minced (divide in half)
1 1/4 Tbsp crushed black pepper (divide in half)
1/2 Tsp salt (divide in half)
1 (5oz) Package fresh arugula
8 oz Whole wheat linguine
1 Tbsp olive oil
1/2 Lb peeled and deveined large shrimp, cut in half horizontally
2 Tbsp minced shallots
3/4 Cup fat free, low sodium chicken broth
2 Tbsp fresh lemon juice
1 Tbsp margarine
1/2 Cup fresh shaved romano (or parmesan) cheese
Method:
Combine garlic, half of the pepper, half of the salt, and arugula in a bowl. Set aside. Boil pasta until al dente, and drain. Add hot pasta to arugula mixture and toss until arugula wilts. Heat olive oil in a skillet over medium heat. Add shrimp, remaining salt, pepper, shallots and garlic, and saute for about 3 minutes, or until shrimp are pink and firm.
Remove shrimp from pan. Add chicken broth and lemon juice to the pan, and cook about 5 minutes until the liquid is reduced to about half. Return shrimp to pan, remove from heat, and add margarine. Add pasta mixture to pan and toss all together.
Top with shaved parmesan or romano cheese.
Friday, April 9, 2010
Apple Dessert Dip
I don't have much of a sweet tooth, and I can't bake for s*%t. BUT, I figured it's always nice to offer something sweet at a girls' party. This was a recipe my mom gave me YEARS ago and I just tried it last night for the first time. The girls absolutely loved it, it was sooo easy, and fun!
Ingredients:
1 - 2 Granny smith apples, sliced
1 Block of cream cheese (I use lowfat)
1 Jar of caramel sauce (I used sugar free)
1 Heath or Skor bar, crushed
Method:
On a plate, spread the cream cheese. Pour the caramel on top. Sprinkle the skor/heath bar on top. Arrange apple slices around the plate and dip!
Ingredients:
1 - 2 Granny smith apples, sliced
1 Block of cream cheese (I use lowfat)
1 Jar of caramel sauce (I used sugar free)
1 Heath or Skor bar, crushed
Method:
On a plate, spread the cream cheese. Pour the caramel on top. Sprinkle the skor/heath bar on top. Arrange apple slices around the plate and dip!
Wednesday, April 7, 2010
Stacey's Fancy Bruschetta
Sorry for the lag in recipes, I've been busy with random stuff this week. Anywho, I am preparing for a much anticipated girls' night tomorrow night, so I've been prepping my appetizers the past few nights. This way I don't have to do everything the night of. Plus, it lets my marinated appetizers marinate longer! :)
This is one that I got from my sister-in-law, Stacey. It is a bit tedious for bruschetta, but WELL WORTH IT. The taste of the fire roasted peppers makes all the difference! Besides, it's kinda fun peeling them!
Ingredients:
2 red bell peppers, seeded and halved
2 green peppers, seeded and halved
4 tomatoes, seeded and diced
1/2 red onion, chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
1 1/2 tsp chopped fresh basil
1 1/2 tsp chopped fresh parsley
2 garlic cloves, minced
dash of salt and pepper
1 baguette
Method:
Place halved peppers on a cookie sheet, skin side up, and broil for 20 minutes. After broiling, place peppers in a ziploc bag for 10 minutes to steam. Peel skin off peppers and chop peppers. Add chopped tomatoes, onion, balsamic vinegar, olive oil, basil, parsley, garlic and salt and pepper. Let marinate. When ready to serve, slice baguette into 1/2 inch thick slices and toast on both sides until crispy. Spoon tomato mixture onto each baguette slice and serve.
This is one that I got from my sister-in-law, Stacey. It is a bit tedious for bruschetta, but WELL WORTH IT. The taste of the fire roasted peppers makes all the difference! Besides, it's kinda fun peeling them!
Ingredients:
2 red bell peppers, seeded and halved
2 green peppers, seeded and halved
4 tomatoes, seeded and diced
1/2 red onion, chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
1 1/2 tsp chopped fresh basil
1 1/2 tsp chopped fresh parsley
2 garlic cloves, minced
dash of salt and pepper
1 baguette
Method:
Place halved peppers on a cookie sheet, skin side up, and broil for 20 minutes. After broiling, place peppers in a ziploc bag for 10 minutes to steam. Peel skin off peppers and chop peppers. Add chopped tomatoes, onion, balsamic vinegar, olive oil, basil, parsley, garlic and salt and pepper. Let marinate. When ready to serve, slice baguette into 1/2 inch thick slices and toast on both sides until crispy. Spoon tomato mixture onto each baguette slice and serve.
Thursday, April 1, 2010
Blueberry Muffins
I'm not much of a baker, but I have a few secret recipes that are too irresistable! This one (again) came from my mom. For some reason, springtime and Easter remind me of fresh, warm, blueberry muffins. So I am heading to the in-laws house for Easter weekend, and I've decided to make some and bring them!
Makes 2 dozen
Ingredients:
2 Cups flour
2 Cups whole wheat flour
1 Cup sugar (or Splenda substitute) & 3 Tbsp sugar (or Splenda)
2 Tbsp baking powder
1 Tsp salt
1 Tsp cinnamon
3 1/2 - 4 Cups fresh or frozen blueberries
2 Sticks melted butter (or margarine)
1 Cup milk
4 Eggs
1 Tsp vanilla
To Make:
Preheat oven to 425. Use muffin paper cups. Combine all dry ingredients except for 3 Tbsp sugar. Mix. In a separate bowl, toss 2 Tbsp of the dry ingredients with all the berries. After butter cools, stir in milk, slightly beaten eggs, and vanilla. Add egg mix to dry mix. Stir in berries. Spoon batter into muffin cups, and sprinkel the tops with the remaining 3 Tbsp sugar (or Splenda). Bake 15 minutes until golden brown and puffed up.
Makes 2 dozen
Ingredients:
2 Cups flour
2 Cups whole wheat flour
1 Cup sugar (or Splenda substitute) & 3 Tbsp sugar (or Splenda)
2 Tbsp baking powder
1 Tsp salt
1 Tsp cinnamon
3 1/2 - 4 Cups fresh or frozen blueberries
2 Sticks melted butter (or margarine)
1 Cup milk
4 Eggs
1 Tsp vanilla
To Make:
Preheat oven to 425. Use muffin paper cups. Combine all dry ingredients except for 3 Tbsp sugar. Mix. In a separate bowl, toss 2 Tbsp of the dry ingredients with all the berries. After butter cools, stir in milk, slightly beaten eggs, and vanilla. Add egg mix to dry mix. Stir in berries. Spoon batter into muffin cups, and sprinkel the tops with the remaining 3 Tbsp sugar (or Splenda). Bake 15 minutes until golden brown and puffed up.
Tuesday, March 30, 2010
Teriyaki Chicken Kebabs
These are some of the best flavored kebabs I've ever had! This is a perfect meal to prepare and marinate the night before eating. You can also make enough for leftovers! A great summer dish.
Serves 4 - 6
Ingredients:
4 boneless skinless chicken breasts
1 Large zucchini
1 Med red onion
1 Med sized can pineapple chunks
1 Red bell pepper
1 Cup sugar snap peas
____________
Marinade:
1 Cup soy sauce
1/2 Cup vegetable oil
3 Tbsp brown sugar
3 Garlic cloves, minced
1 Tbsp grated fresh peeled ginger
2 Tbsp sherry vinegar
To Make:
Mix together all marinating ingredients. Cut up raw chicken into large bite size pieces. In freezer bag, mix a half of the marinade with the chicken pieces. Store in refrigerator. Cut up all other veggies into thick slices, and marinate with remaining marinade. (Marinate for as long as desired, no more than 1 day in the refrigerator).
30 minutes before cooking, soak wooden skewers in water to prevent splintering. Place a variety of chicken and vegetables on skewers and grill until chicken is cooked thoroughly and veggies are crisp.
Serves 4 - 6
Ingredients:
4 boneless skinless chicken breasts
1 Large zucchini
1 Med red onion
1 Med sized can pineapple chunks
1 Red bell pepper
1 Cup sugar snap peas
____________
Marinade:
1 Cup soy sauce
1/2 Cup vegetable oil
3 Tbsp brown sugar
3 Garlic cloves, minced
1 Tbsp grated fresh peeled ginger
2 Tbsp sherry vinegar
To Make:
Mix together all marinating ingredients. Cut up raw chicken into large bite size pieces. In freezer bag, mix a half of the marinade with the chicken pieces. Store in refrigerator. Cut up all other veggies into thick slices, and marinate with remaining marinade. (Marinate for as long as desired, no more than 1 day in the refrigerator).
30 minutes before cooking, soak wooden skewers in water to prevent splintering. Place a variety of chicken and vegetables on skewers and grill until chicken is cooked thoroughly and veggies are crisp.
Monday, March 29, 2010
Pesto Fish and Veggies Baked in Foil
This is a simple recipe, that is fresh, tasty and healthy. I don't like heavy sauces with fish, so this is a great light flavor.
Serves 4
Ingredients:
2/3 Cup purchased pesto
2 Tbsp fresh lemon juice
1/4 Tsp hot pepper sauce
4 Five to Six ounce red snapper or orange roughy fillets
16 Asparagus spears, trimmed and cleaned to 4 inch length
10 oz Plum tomatoes, coarsely chopped
2 Yellow crookneck squash, thinly sliced on diagonal
To Make:
Preheat oven to 350. Blend pesto, lemon juice and hot pepper sauce in a small bowl. Arrange four 12x12" pieces of heavy-duty foil on work surface. Place 1 fish fillet in the center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 Tbsp pesto mixture. Top each fillet with asparagus, tomatoes and squash, then top with remaining pesto mixture. Fold sides of foil over fish and veggies, covering completely, and seal. Place foil packets on large baking sheet and bake about 25 minutes, until fish is opaque in the center and the veggies are crisp.
Serves 4
Ingredients:
2/3 Cup purchased pesto
2 Tbsp fresh lemon juice
1/4 Tsp hot pepper sauce
4 Five to Six ounce red snapper or orange roughy fillets
16 Asparagus spears, trimmed and cleaned to 4 inch length
10 oz Plum tomatoes, coarsely chopped
2 Yellow crookneck squash, thinly sliced on diagonal
To Make:
Preheat oven to 350. Blend pesto, lemon juice and hot pepper sauce in a small bowl. Arrange four 12x12" pieces of heavy-duty foil on work surface. Place 1 fish fillet in the center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 Tbsp pesto mixture. Top each fillet with asparagus, tomatoes and squash, then top with remaining pesto mixture. Fold sides of foil over fish and veggies, covering completely, and seal. Place foil packets on large baking sheet and bake about 25 minutes, until fish is opaque in the center and the veggies are crisp.
Friday, March 26, 2010
Goat Cheese Apple Triangles
So, I am planning a girls' night at my house and instantly thought of "what appetizers will I make?". Here is one, for starters. Outstanding!
Ingredients:
1 Tbsp olive oil
1 Shallot, minced
1 Granny smith apple, peeled and diced
1/2 Tbsp fresh rosemary, chopped
salt and pepper
12oz Goat Cheese
39 Phyllo sheets
1/2 C melted butter
Method:
In saucepan, heat oil over medium heat. Add shallots. Cook 2 minutes until translucent. Add apples and rosemary. Cook until apples begin to soften. Season with salt and pepper and set aside to cool. When apple mixture slows to a warm mixture, fold in the goat cheese. Chill the mixture in the fridge.
Preheat oven to 375. On wax paper, spread one sheet of phyllo and brush with melted butter. Add another layer of phyllo. Brush with butter. Add another layer. Cut the dough lengthwise into three equal strips. Place 1 Tbsp of goat cheese mixture at the end of one strip. Fold over to form a triangle, and continue folding in a triangle shape until the end. Do this until all mixture is gone. Place triangles on buttered baking sheets and bake 20 minutes until golden brown.
Delish!
Ingredients:
1 Tbsp olive oil
1 Shallot, minced
1 Granny smith apple, peeled and diced
1/2 Tbsp fresh rosemary, chopped
salt and pepper
12oz Goat Cheese
39 Phyllo sheets
1/2 C melted butter
Method:
In saucepan, heat oil over medium heat. Add shallots. Cook 2 minutes until translucent. Add apples and rosemary. Cook until apples begin to soften. Season with salt and pepper and set aside to cool. When apple mixture slows to a warm mixture, fold in the goat cheese. Chill the mixture in the fridge.
Preheat oven to 375. On wax paper, spread one sheet of phyllo and brush with melted butter. Add another layer of phyllo. Brush with butter. Add another layer. Cut the dough lengthwise into three equal strips. Place 1 Tbsp of goat cheese mixture at the end of one strip. Fold over to form a triangle, and continue folding in a triangle shape until the end. Do this until all mixture is gone. Place triangles on buttered baking sheets and bake 20 minutes until golden brown.
Delish!
Wednesday, March 24, 2010
Roasted Chicken Caprese
Serves 4
Ingredients:
1/2 C olive oil, 1/4 C olive oil (to be used separately)
2 Tbsp fresh lemon juice
1 garlic clove, minced
3/4 Tsp kosher salt, 1 Tsp kosher salt (to be used separately)
1/2 Tsp pepper
6 Medium plum tomatoes, quartered
1 Tsp sugar
1 8oz block mozzarella cheese, cut into 1/2" cubes (low fat optional)
1/4 C chopped fresh basil
4 Medium boneless, skinless chicken breasts
To Make:
1. In small bowl, mix together olive oil, lemon juice, garlic, kosher salt, and pepper. Pour marinade in freezer bag with chicken. Refridgerate 30 minutes.
2. Preheat oven to 375.
3. Place tomatoes in medium bowl and toss with sugar, salt and oil. Spoon into rimmed cookie sheet. Bake 30 minutes. Spoon all juices and tomatoes into bowl and add cheese, basil and ground black pepper. Toss and set aside.
4. Lower oven temp to 350.
5. Remove chicken from fridge and discard marinade. Place chicken on same rimmed cookie sheet and bake for 30 minutes, turning once.
To serve, place chicken on plate and spoon tomato mixture on top.
Tuesday, March 16, 2010
Mom's Best French Onion Soup
This is one of the best recipes for french onion soup I've ever had. It's not too beefy and not too salty.
This recipe actually comes to mind tonight because of a girlfriend from work, Anne. She was telling me today about how she ordered french onion soup from a fine dining establishment over the weekend. Expecting it to be fantastic at over $10 per cup, they actually brought it out with NO bread or cheese on top! Laughing, she was thinking maybe they were "too good" for the cheese and bread?! I said, "ABSOLUTELY NOT! That is the best part!". So, Anne, try this recipe and feel free to load on the french bread and muenster cheese!!!
Serves 6 (or leftovers)
Ingredients:
6 Large onions
1 Stick butter (I use margarine)
1/2 Bunch parsley
1/2 Tsp garlic powder
1 Tsp season salt
1 Tsp sugar
1 Cup dry red wine (or slightly more, to taste)
3 Cans undiluted chicken broth
3 Cans undiluted beef broth
1 Block muenster cheese
Parmesan Cheese
1 French bread loaf
To Make:
Saute onions with butter and parsley until tender. Add broths and seasonings. Bring to a boil. Lower to a simmer and add in wine.
Put in oven-safe bowls along with a thick slice of french bread, sliced muenster cheese, and a sprinkling of parmesan cheese. Broil in the oven until brown and bubbly on top.
This recipe actually comes to mind tonight because of a girlfriend from work, Anne. She was telling me today about how she ordered french onion soup from a fine dining establishment over the weekend. Expecting it to be fantastic at over $10 per cup, they actually brought it out with NO bread or cheese on top! Laughing, she was thinking maybe they were "too good" for the cheese and bread?! I said, "ABSOLUTELY NOT! That is the best part!". So, Anne, try this recipe and feel free to load on the french bread and muenster cheese!!!
Serves 6 (or leftovers)
Ingredients:
6 Large onions
1 Stick butter (I use margarine)
1/2 Bunch parsley
1/2 Tsp garlic powder
1 Tsp season salt
1 Tsp sugar
1 Cup dry red wine (or slightly more, to taste)
3 Cans undiluted chicken broth
3 Cans undiluted beef broth
1 Block muenster cheese
Parmesan Cheese
1 French bread loaf
To Make:
Saute onions with butter and parsley until tender. Add broths and seasonings. Bring to a boil. Lower to a simmer and add in wine.
Put in oven-safe bowls along with a thick slice of french bread, sliced muenster cheese, and a sprinkling of parmesan cheese. Broil in the oven until brown and bubbly on top.
Monday, March 15, 2010
Cilantro Lime Fajitas
This is so yummy, fresh, and easy! It makes lots for leftovers or if you have some friends over. Such a great spring/summertime dinner!
Serves 6
Ingredients:
1 Cup chopped fresh cilantro
3/4 Cup olive oil
5 Tbsp fresh lime juice
2 1/2 Tsp cumin
1 1/4 Tsp ancho chili powder
6 boneless skinless chicken breasts
3 Large poblano chilis, seeded and cut into strips
3 Large yellow bell peppers, seeded and cut into strips
2 Med red onions, slivered
12 large soft tortillas (whole wheat optional)
Optional Toppings:
Sour cream
Tomatoes
Jalepenos
Chives
Shredded Cheese
Salsa
Guacamole
To Make:
Mix all top ingredients in a bowl (cilantro, olive oil, cumin, chili powder, lime juice). Cut raw chicken into strips and put in a tupperware, or freezer bag with half of the marinade. Place all the sliced veggies in a tupperware or freezer bag with the remaining marinade. Marinate at least one hour. In separate pans, saute veggies and chicken until chicken is fully cooked and veggies are tender.
Spoon into tortillas and top with shredded cheese, salsa, guacamole, sour cream, chives, jalepenos, tomatoes, or whatever you desire!
Serves 6
Ingredients:
1 Cup chopped fresh cilantro
3/4 Cup olive oil
5 Tbsp fresh lime juice
2 1/2 Tsp cumin
1 1/4 Tsp ancho chili powder
6 boneless skinless chicken breasts
3 Large poblano chilis, seeded and cut into strips
3 Large yellow bell peppers, seeded and cut into strips
2 Med red onions, slivered
12 large soft tortillas (whole wheat optional)
Optional Toppings:
Sour cream
Tomatoes
Jalepenos
Chives
Shredded Cheese
Salsa
Guacamole
To Make:
Mix all top ingredients in a bowl (cilantro, olive oil, cumin, chili powder, lime juice). Cut raw chicken into strips and put in a tupperware, or freezer bag with half of the marinade. Place all the sliced veggies in a tupperware or freezer bag with the remaining marinade. Marinate at least one hour. In separate pans, saute veggies and chicken until chicken is fully cooked and veggies are tender.
Spoon into tortillas and top with shredded cheese, salsa, guacamole, sour cream, chives, jalepenos, tomatoes, or whatever you desire!
Wednesday, March 10, 2010
Halftime Chili
Delicious, healthy, easy, and a two-night dinner! Makes enough for leftovers.
Serves 8 - 10
Ingredients:
2 Tbsp olive oil
1 1/2 Cups chopped onion
1 chopped green pepper
8 large chopped garlic cloves
3 Lbs ground chuck (I use ground turkey or chicken)
5 Tbsp chili powder
1 Tsp dried basil
1 Tbsp cumin
1/2 Tsp oregano
1/2 Tsp thyme
1 28oz. can crushed tomatoes (San Marzano brand is the best)
1 14.5oz can chicken broth
1 12oz can light beer
1 6oz can tomato paste
1 15oz can prepared chili beans
tabasco sauce (optional)
shredded lowfat cheddar cheese (optional)
chopped green onions (optional)
To Make:
Heat oil and add onions, garlic and green peppers. Saute until tender. Add ground chuck (or substitute). Add seasonings. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer for at least an hour. Add chili beans 5 minutes before serving.
Optional: Add tabasco, shredded lowfat cheddar cheese and chopped green onions on top!
Serves 8 - 10
Ingredients:
2 Tbsp olive oil
1 1/2 Cups chopped onion
1 chopped green pepper
8 large chopped garlic cloves
3 Lbs ground chuck (I use ground turkey or chicken)
5 Tbsp chili powder
1 Tsp dried basil
1 Tbsp cumin
1/2 Tsp oregano
1/2 Tsp thyme
1 28oz. can crushed tomatoes (San Marzano brand is the best)
1 14.5oz can chicken broth
1 12oz can light beer
1 6oz can tomato paste
1 15oz can prepared chili beans
tabasco sauce (optional)
shredded lowfat cheddar cheese (optional)
chopped green onions (optional)
To Make:
Heat oil and add onions, garlic and green peppers. Saute until tender. Add ground chuck (or substitute). Add seasonings. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer for at least an hour. Add chili beans 5 minutes before serving.
Optional: Add tabasco, shredded lowfat cheddar cheese and chopped green onions on top!
Monday, March 8, 2010
Honey Chicken Skewers with Corn
Now that the weather is finally warming up, this is a great grilled dish! So hang out with your man and have a cold Newcastle while he shows off as the grill-master!
This recipe came from Real Simple magazine.
Serves 4
Ingredients:
1/2 Cup ketchup
2 Tbsp honey
1 Tbsp worcestershire
4 BSCB (boneless skinless chicken breasts)
Kosher salt
Pepper
6 Ears corn
1 Tbsp unsalted butter, cut into pieces (I use margarine)
2 Sliced scallions
To Make:
Mix ketchup, honey, worcestershire, salt and pepper. Cut up chicken into pieces and marinade in a freezer bag for one hour. Skewer chicken pieces. Grill the corn and baste with butter. Grill the chicken until cooked thoroughly. Cut corn from cob and toss with salt, pepper and scallions.
This recipe came from Real Simple magazine.
Serves 4
Ingredients:
1/2 Cup ketchup
2 Tbsp honey
1 Tbsp worcestershire
4 BSCB (boneless skinless chicken breasts)
Kosher salt
Pepper
6 Ears corn
1 Tbsp unsalted butter, cut into pieces (I use margarine)
2 Sliced scallions
To Make:
Mix ketchup, honey, worcestershire, salt and pepper. Cut up chicken into pieces and marinade in a freezer bag for one hour. Skewer chicken pieces. Grill the corn and baste with butter. Grill the chicken until cooked thoroughly. Cut corn from cob and toss with salt, pepper and scallions.
Thursday, March 4, 2010
Spaghetti Squash Pomodoro with Hot Italian Turkey Sausage
This is one of my favorites, as well as my husband's! You think you're indulging in a heavy, Italian dish, when it's actually HEALTHY! The homemade pomodoro sauce is delicious. If you have leftover sauce, freeze it!
Serves 4
Ingredients:
4 Hot Italian Turkey Sausages (more if each individual wants more than one)
1 Whole spaghetti squash
2 Garlic cloves, peeled and minced
1 Small onion, finely chopped
2 Tsp olive oil
1 Can (28 oz) San Marzano whole peeled plum tomatoes
1/2 Cup dry red wine
3 Tbsp tomato paste
1 Tsp white wine vinegar
1 Tsp dried oregano
1 Tsp dried basil
1 Tsp crushed red pepper flakes
To Make:
Preheat oven to 375. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray. Lay halves flesh side down and bake for 35 minutes, or until you can easily pierce the shell.
Saute olive oil, garlic and onion until onion is transparent. Add remaining ingredients (all except sausage) and let simmer for 30 minutes.
Coat separate pan with olive oil and cook sausage on low-med until browned on the outside and cooked thoroughly. Transfer the sausages into the pomodoro sauce to simmer.
When squash is ready, scrape crosswise with a fork (it will shred and look like spaghetti) and pour sauce and a sausage on top of the squash.
Serves 4
Ingredients:
4 Hot Italian Turkey Sausages (more if each individual wants more than one)
1 Whole spaghetti squash
2 Garlic cloves, peeled and minced
1 Small onion, finely chopped
2 Tsp olive oil
1 Can (28 oz) San Marzano whole peeled plum tomatoes
1/2 Cup dry red wine
3 Tbsp tomato paste
1 Tsp white wine vinegar
1 Tsp dried oregano
1 Tsp dried basil
1 Tsp crushed red pepper flakes
To Make:
Preheat oven to 375. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray. Lay halves flesh side down and bake for 35 minutes, or until you can easily pierce the shell.
Saute olive oil, garlic and onion until onion is transparent. Add remaining ingredients (all except sausage) and let simmer for 30 minutes.
Coat separate pan with olive oil and cook sausage on low-med until browned on the outside and cooked thoroughly. Transfer the sausages into the pomodoro sauce to simmer.
When squash is ready, scrape crosswise with a fork (it will shred and look like spaghetti) and pour sauce and a sausage on top of the squash.
Shrimp Scampi
This is a scrumptious and healthy dinner. I usually serve with a side salad or broccoli. You can pour over a whole wheat pasta as well. I always keep a bag of large frozen shrimp so I can make this at any time.
Serves 2
Ingredients:
10-12 large frozen shrimp, peeled, deveined and thawed
2 Tbsp margarine
1 Tbsp worcestershire
1/4 Cup chopped yellow onion
1 Garlic clove, minced
1 Tsp Italian Seasoning
1 Tbsp fresh lemon juice
Parmesan Cheese
To Make:
Saute onions and garlic in margarine, until onions are transparent. Add shrimp. Add in all remaining ingredients (worchestershire, lemon, italian seasoning). Sprinkle parmesan cheese on top.
Serves 2
Ingredients:
10-12 large frozen shrimp, peeled, deveined and thawed
2 Tbsp margarine
1 Tbsp worcestershire
1/4 Cup chopped yellow onion
1 Garlic clove, minced
1 Tsp Italian Seasoning
1 Tbsp fresh lemon juice
Parmesan Cheese
To Make:
Saute onions and garlic in margarine, until onions are transparent. Add shrimp. Add in all remaining ingredients (worchestershire, lemon, italian seasoning). Sprinkle parmesan cheese on top.
Monday, March 1, 2010
Loaded Salad with Chicken and Craisins
This is a personal favorite combination of flavors in a salad. It makes a perfect entree for two for a healthy weeknight dinner.
Serves 2
Ingredients:
1 bag Italian salad mix
1/2 vine ripe tomato
1/2 Cup croutons
1/4 Cup almond slivers
1/4 Cup craisins
2 Tbsp chopped red onion
1/4 Cup chopped cucumber
1/4 Cup crumbled feta (I use low fat)
2 medium boneless skinless chicken breasts (aka BSCB)
Ken's LITE Raspberry Pomegranate Vinaigrette salad dressing
2 Tbsp olive oil
Seasoning Salt
Minced Onion
To Make:
Preheat oven to 350. Drizzle olive oil, seasoning salt, and minced onion on thawed chicken breasts and bake for 30 minutes. Set aside.
Turn up oven temp to 450 and toast almond slivers. Set aside.
Rinse lettuce and drain. Mix together all ingredients (croutons, cucumbers, tomatoes, craisins, feta, almonds and red onion). Cut up chicken into pieces and add to salad. Toss with the vinaigrette.
Serves 2
Ingredients:
1 bag Italian salad mix
1/2 vine ripe tomato
1/2 Cup croutons
1/4 Cup almond slivers
1/4 Cup craisins
2 Tbsp chopped red onion
1/4 Cup chopped cucumber
1/4 Cup crumbled feta (I use low fat)
2 medium boneless skinless chicken breasts (aka BSCB)
Ken's LITE Raspberry Pomegranate Vinaigrette salad dressing
2 Tbsp olive oil
Seasoning Salt
Minced Onion
To Make:
Preheat oven to 350. Drizzle olive oil, seasoning salt, and minced onion on thawed chicken breasts and bake for 30 minutes. Set aside.
Turn up oven temp to 450 and toast almond slivers. Set aside.
Rinse lettuce and drain. Mix together all ingredients (croutons, cucumbers, tomatoes, craisins, feta, almonds and red onion). Cut up chicken into pieces and add to salad. Toss with the vinaigrette.
Thursday, February 25, 2010
Stuffed Peppers - Healthy Version
Ingredients:
3 lg green peppers
1 lb ground turkey
1/2 onion, diced
1 bag low-fat shredded cheddar cheese
2 medium cans tomato sauce
2 cups whole grain brown rice
crushed red pepper flakes
garlic salt
To Make:
Preheat oven to 375. Wash, clean, and halve green peppers vertically. Lay flat in 9x13" pan and set aside. Cook rice according to instructions. Brown meat and onions in skillet.
Combine tomato sauce, red pepper flakes, garlic salt, rice, and meat. Let simmer for 15 minutes. (Optional - add a splash of red wine).
Fill green peppers with cheese and then meat mixture. Cover with foil and bake at 375 until peppers are soft (appx 1 hour).
Tuesday, February 23, 2010
Fontina and Artichoke Chicken
I believe this recipe is from Bon Appetit Magazine. It is delicious, easy, and versatile!
Serves 4
Ingredients:
1 12-ounce can artichoke hearts, drained and chopped
1 cup grated fontina cheese
1/2 cup packed sundried tomatoes
3/4 cup packed baby spinach
4 boneless, skinless chicken breasts
2 tbsp olive oil
salt
pepper
To Make:
Preheat oven to 375. Mix cheese, artichokes, sundried tomatoes, and spinach in a medium bowl. Cut each chicken breast horizontally into the side to make a pocket. Stuff each pocket with the mixture, and press to seal. Sprinkle the top of the chicken breasts with olive oil, salt and pepper. Bake until cooked thoroughly, about 45 minutes.
*** This is a great recipe to get creative with. Ie: try stuffing chicken with new ingredients (how does crumbled turkey bacon, low-fat cheddar and barbeque sauce sound?). ***
Serves 4
Ingredients:
1 12-ounce can artichoke hearts, drained and chopped
1 cup grated fontina cheese
1/2 cup packed sundried tomatoes
3/4 cup packed baby spinach
4 boneless, skinless chicken breasts
2 tbsp olive oil
salt
pepper
To Make:
Preheat oven to 375. Mix cheese, artichokes, sundried tomatoes, and spinach in a medium bowl. Cut each chicken breast horizontally into the side to make a pocket. Stuff each pocket with the mixture, and press to seal. Sprinkle the top of the chicken breasts with olive oil, salt and pepper. Bake until cooked thoroughly, about 45 minutes.
*** This is a great recipe to get creative with. Ie: try stuffing chicken with new ingredients (how does crumbled turkey bacon, low-fat cheddar and barbeque sauce sound?). ***
Monday, February 22, 2010
Meatball from Cafe Martorano
This is by far one of the best meatballs I've ever had! It is on the menu at Cafe Martorano http://www.cafemartorano.com/ in Fort Lauderdale as an appetizer. I would like to point out that it makes a perfect entree; it is a huge meatball served with a creamy side of ricotta and a delicious italian salad. Pair it with a dry glass of cabernet or chianti and delizioso!
Mom's Chicken Salad
Today was warm and rainy, and it made me think of a comfort food that is a healthy, cold dish. My mom's chicken salad.
Serves Four (or leftovers for two people):
Ingredients:
3 boneless skinless chicken breasts
3/4 cup sliced red grapes
1 small can water chestnuts (chopped)
2 celery ribs, thinly sliced
1/4 cup toasted almond slivers
3/4 cup low fat mayonnaise (use at discretion)
1 tbsp minced onion
1 tbsp seasoning salt
2 tbsp fresh lemon juice
Romaine (optional)
Croissants (optional)
To Make:
Season chicken with olive oil, salt and pepper and bake at 350 degrees for about 30 minutes (until cooked thoroughly). Let cool, then cut up into small pieces, shredding some. Mix in mayonnaise, seasonings, grapes, water chestnuts, almonds, lemon, and celery.
Serve over a bed of romaine, or make sandwiches with croissants.
Serves Four (or leftovers for two people):
Ingredients:
3 boneless skinless chicken breasts
3/4 cup sliced red grapes
1 small can water chestnuts (chopped)
2 celery ribs, thinly sliced
1/4 cup toasted almond slivers
3/4 cup low fat mayonnaise (use at discretion)
1 tbsp minced onion
1 tbsp seasoning salt
2 tbsp fresh lemon juice
Romaine (optional)
Croissants (optional)
To Make:
Season chicken with olive oil, salt and pepper and bake at 350 degrees for about 30 minutes (until cooked thoroughly). Let cool, then cut up into small pieces, shredding some. Mix in mayonnaise, seasonings, grapes, water chestnuts, almonds, lemon, and celery.
Serve over a bed of romaine, or make sandwiches with croissants.
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