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!
Tuesday, April 27, 2010
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.
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