This was so easy and yummy! I "healthified" it of course. ;) I also added some chopped jalepenos and topped it off with some shredded lowfat cheddar cheese. It may need more salt than it calls for, but I'll let you be the judge of that....
Serves 4 as an entree, 6 as a first course
Ingredients:
6 Slices center-cut bacon, chopped (I used Jenni-O Lean Turkey Bacon!)
1 Cup pre-chopped onion
1/2 Cup pre-chopped celery
1 Tsp fresh thyme
1 jalepeno, seeded and chopped (*optional*)
1 Garlic clove, minced
4 Cups fresh or frozen corn kernels, thawed
2 Cups fat-free, low sodium chicken broth
3/4 Lb peeled, deveined, tails removed, medium shrimp, cut in half
1 Cup shredded cheddar
1/3 Cup half and half
1 Tsp ground black pepper
1 Tsp kosher salt
1. Heat a large Dutch oven over med-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. (**note, if using turkey bacon, add a bit of olive oil to substitute for the grease. Scrape occasionally from bottom of pan). Add onion, thyme, garlic, celery, and optional jalepeno to pan and saute for 2 minutes. Add corn, and cook 2 mins, stirring occasionally. Add broth; bring to a boil, and cook for 4 mins.
2. Scoop out 2 cups of the corn mixture and place in a blender. Remove the center piece of the blender lid (to allow steam to escape) and secure lid. Place a clean towel over opening in the blender lid (to prevent splattering). Blend until smooth. Return pureed portion to the pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half and half, salt and pepper. Pour soup into bowls and top with desired amount of shredded cheddar (low-fat!) cheese.
Thursday, August 18, 2011
Tuesday, August 9, 2011
Baked Salmon with Lemon Butter and Capers
Believe it or not, I just tried Salmon for the first time 2 weeks ago. I was always terrified that it would taste fishy. Perhaps it can, but I have yet to find out. This was sooooo healthy, easy, and tasty! What a juicy, meaty fish. And no, baking it doesn't make the house stink like fish. A good weeknight meal. :)
Serves 2
Ingredients:
2, 1" thick fresh salmon fillets (I only use fresh market, whole foods or mediterranean market fish)
1/4 Stick margarine
2 Tbsp capers
1 Tsp lemon zest
Juice of 1/2 a lemon
Salt
Pepper
Garlic Powder
Minced onion
Method:
Heat oven to 350. Melt margarine and mix with seasons, lemon zest and lemon juice. Pour over salmon in a 9x13" glass pan. Turn salmon over once to coat each side. Sprinkle with capers and bake for about 15 minutes, or until thoroughly cooked in the middle (pink).
Serves 2
Ingredients:
2, 1" thick fresh salmon fillets (I only use fresh market, whole foods or mediterranean market fish)
1/4 Stick margarine
2 Tbsp capers
1 Tsp lemon zest
Juice of 1/2 a lemon
Salt
Pepper
Garlic Powder
Minced onion
Method:
Heat oven to 350. Melt margarine and mix with seasons, lemon zest and lemon juice. Pour over salmon in a 9x13" glass pan. Turn salmon over once to coat each side. Sprinkle with capers and bake for about 15 minutes, or until thoroughly cooked in the middle (pink).
Friday, July 22, 2011
Black Bean and Tomato Quinoa
I paired this with the Garlic-Lime Pork Chops and what a flavorful plate of dinner! This is easy, healthy, fresh and delicious!
Serves 4
Ingredients:
2 Tsp grated lime zest
2 Tbsp fresh lime juice
2 Tbsp unsalted butter, melted and cooled
1 Tbsp vegetable oil
1 Tsp sugar
1 Cup quinoa
1 (15oz) can black beans, rinsed and drained
2 Medium tomatoes, diced
4 Scallions, chopped
1/4 Cup fresh cilantro, chopped
Preparation:
Whisk together lime zest and juice, butter, oil, sugar, 1/2 Tsp salt, and a 1/4 Tsp pepper in a large bowl.
Cook quinoa according to package. Set aside.
Add quinoa to dressing and toss until dressing is absorbed. Then stir in remaining ingredients and add salt and pepper to taste.
Serves 4
Ingredients:
2 Tsp grated lime zest
2 Tbsp fresh lime juice
2 Tbsp unsalted butter, melted and cooled
1 Tbsp vegetable oil
1 Tsp sugar
1 Cup quinoa
1 (15oz) can black beans, rinsed and drained
2 Medium tomatoes, diced
4 Scallions, chopped
1/4 Cup fresh cilantro, chopped
Preparation:
Whisk together lime zest and juice, butter, oil, sugar, 1/2 Tsp salt, and a 1/4 Tsp pepper in a large bowl.
Cook quinoa according to package. Set aside.
Add quinoa to dressing and toss until dressing is absorbed. Then stir in remaining ingredients and add salt and pepper to taste.
Grilled Pork Chops with Garlic Lime Sauce
This was MOUTH WATERING! Wow. My husband and I made a comment after every single bite! These were an absolute HIT.
Serves 2: (with extra sauce)
Ingredients:
1/4 Cup fresh lime juice
1 Garlic clove, minced
1/4 Tsp crushed red pepper flakes
1/3 Cup olive oil
2 Tbsp chopped fresh cilantro
2 1" thick boneless pork chops
Preparation:
Whisk together lime juice, garlic, red pepper flakes and 1/4 Tsp salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Set aside.
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season each side with salt and pepper. Grill chops covered, turning once, about 6 minutes total. Serve drizzled with sauce, and additional sauce for dipping.
Serves 2: (with extra sauce)
Ingredients:
1/4 Cup fresh lime juice
1 Garlic clove, minced
1/4 Tsp crushed red pepper flakes
1/3 Cup olive oil
2 Tbsp chopped fresh cilantro
2 1" thick boneless pork chops
Preparation:
Whisk together lime juice, garlic, red pepper flakes and 1/4 Tsp salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Set aside.
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season each side with salt and pepper. Grill chops covered, turning once, about 6 minutes total. Serve drizzled with sauce, and additional sauce for dipping.
Thursday, June 2, 2011
Easy Rotisserie Chicken Salad
By purchasing a rotisserie chicken to make this chicken salad, you save lots of time, plus, you get creamy, tender, juicy chicken!
Serves 2
1 Plain rotisserie chicken
2 Tbsp lowfat mayonnaise
2 Tbsp plain fat-free greek yogurt
1 Tsp fresh lemon juice
1 Tsp white vinegar
1 Tsp dijon mustard
1 Tsp honey
1/2 Tsp kosher salt
1/2 Tsp black pepper
1/4 Cup chopped celery
1/4 Cup dried craisins
3 1/2 Tbsp chopped toasted almonds
3 Cups mixed salad greens
2 Tbsp baslamic vinaigrette dressing
1. Peel the skin off the rotisserie. Shred the white meat portions only, place in a large bowl.
2. In a separate bowl, mix mayo, yogurt, lemon juice, vinegar, mustard, honey, salt and pepper. Whisk until thoroughly blended.
3. Mix chicken, mayo mixture, celery, almonds and craisins. Chill for an hour. Drizzle vinaigrette over greens, spoon chicken salad on top of greens.
Tuesday, May 31, 2011
Pan Seared Scallops with Bacon and Spinach
Light, easy and delicious!
3 center-cut bacon slices (feel free to use turkey bacon to be healthier!!! you know I DID!) ;)
1 1/2 Lbs jumbo sea scallops
1/4 tsp plus 1/8 tsp kosher salt, divided
1/4 tsp freshly ground pepper, divided
1 Cup chopped onion
6 Garlic cloves, thinly sliced
12 oz fresh baby spinach
4 lemon wedges (optional)
1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tbsp drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
2. Pat scallops dry with paper towels. Sprinkle scallops evenly with salt and pepper. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done. Transfer to a plate; keep warm. Reduce heat to med-high. Add onion and garlic to pan; saute 3 mins stirring frequently. Add half of spinach, cook 1 minute stirring frequently. Add remaining half of spinach, cook 2 mins or until wilted. Remove from heat; stir in remaining salt and pepper. Divide spinach mixture among 4 plates; top each with crumbled bacon and scallops. Serve with lemon wedge to drizzle over scallops.
3 center-cut bacon slices (feel free to use turkey bacon to be healthier!!! you know I DID!) ;)
1 1/2 Lbs jumbo sea scallops
1/4 tsp plus 1/8 tsp kosher salt, divided
1/4 tsp freshly ground pepper, divided
1 Cup chopped onion
6 Garlic cloves, thinly sliced
12 oz fresh baby spinach
4 lemon wedges (optional)
1. Cook bacon in a large cast-iron skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tbsp drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
2. Pat scallops dry with paper towels. Sprinkle scallops evenly with salt and pepper. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done. Transfer to a plate; keep warm. Reduce heat to med-high. Add onion and garlic to pan; saute 3 mins stirring frequently. Add half of spinach, cook 1 minute stirring frequently. Add remaining half of spinach, cook 2 mins or until wilted. Remove from heat; stir in remaining salt and pepper. Divide spinach mixture among 4 plates; top each with crumbled bacon and scallops. Serve with lemon wedge to drizzle over scallops.
Fresh Watermelon Margaritas
Easy, tasty, refreshing, and low calorie!!! I tripled the recipe and filled a giant tupperware pitcher and brought these on the boat over the weekend. I poured them over ice - major hit with fellow boaters!
Serves 6
3 1/2 Cups cubed, seeded watermelon
3/4 Cup tequila
2 Tbsp splenda
4 Tbsp fresh lime juice
2 Tbsp Triple Sec (orange flavored liqueur)
Combine all ingredients in a blender; process until smooth. Pour into a salt or sugar-rimmed glass (optional) over ice.
Serves 6
3 1/2 Cups cubed, seeded watermelon
3/4 Cup tequila
2 Tbsp splenda
4 Tbsp fresh lime juice
2 Tbsp Triple Sec (orange flavored liqueur)
Combine all ingredients in a blender; process until smooth. Pour into a salt or sugar-rimmed glass (optional) over ice.
Friday, May 27, 2011
Orzo Salad with Spicy Buttermilk Dressing
YUM! This was so delicious. I used it as a side dish with shrimp as my entree. It is so flavorful, light and scrumptious for the summer.
Serves 4
1 Cup uncooked orzo
1 Cup whole kernel yellow corn
12 Cherry tomatoes, quartered
3 Green onions, chopped
1 15oz Can black beans, rinsed and drained
1/4 Cup lowfat buttermilk
3 Tbsp fresh cilantro, chopped
3 Tbsp fresh lime juice
2 Tbsp light sour cream
2 Tbsp lowfat mayo
1 Tsp chili powder
1 Tsp crushed or ground red pepper
1/2 Tsp kosher salt
1/4 Tsp ground black pepper
2 Garlic cloves, crushed
Avocado and Parsley optional for garnish
1. Cook orzo according to package. Drain well. Place orzo, corn, onions, tomatoes and beans in a large bowl. Toss.
2. Combine buttermilk, cilantro and next 8 ingredients (through garlic) in a small bowl. Whisk. Drizzle over orzo, toss well.
Serve room temperature or chilled. I made the sauce and the orzo mixture ahead of time, then tossed them together right before serving. Excellent! You could make this an entree and put a nice piece of grilled fish on top of the mixture. Squeeze some extra lime over it and voila!
Serves 4
1 Cup uncooked orzo
1 Cup whole kernel yellow corn
12 Cherry tomatoes, quartered
3 Green onions, chopped
1 15oz Can black beans, rinsed and drained
1/4 Cup lowfat buttermilk
3 Tbsp fresh cilantro, chopped
3 Tbsp fresh lime juice
2 Tbsp light sour cream
2 Tbsp lowfat mayo
1 Tsp chili powder
1 Tsp crushed or ground red pepper
1/2 Tsp kosher salt
1/4 Tsp ground black pepper
2 Garlic cloves, crushed
Avocado and Parsley optional for garnish
1. Cook orzo according to package. Drain well. Place orzo, corn, onions, tomatoes and beans in a large bowl. Toss.
2. Combine buttermilk, cilantro and next 8 ingredients (through garlic) in a small bowl. Whisk. Drizzle over orzo, toss well.
Serve room temperature or chilled. I made the sauce and the orzo mixture ahead of time, then tossed them together right before serving. Excellent! You could make this an entree and put a nice piece of grilled fish on top of the mixture. Squeeze some extra lime over it and voila!
Thursday, May 26, 2011
Rocket Arugula Salad
This is sooooo flavorful, fresh, green and healthy. I use it often for a side dish. There aren't many ingredients, because arugula is so peppery and flavorful on its own.
Serves 4
1 container Roquette Arugula
3 Tbsp fresh lemon juice
2 Tsp lemon zest
2 Tbsp olive oil
kosher salt
pepper
Fresh grated parmesan cheese
10 Cherry tomatoes, halved
1/4 Cup chopped walnuts, toasted
Whisk together lemon juice, zest, olive oil, salt and pepper. Toss lettuce into dressing. Add tomatoes, toasted walnuts, and parmesan. Toss thoroughly and serve.
Serves 4
1 container Roquette Arugula
3 Tbsp fresh lemon juice
2 Tsp lemon zest
2 Tbsp olive oil
kosher salt
pepper
Fresh grated parmesan cheese
10 Cherry tomatoes, halved
1/4 Cup chopped walnuts, toasted
Whisk together lemon juice, zest, olive oil, salt and pepper. Toss lettuce into dressing. Add tomatoes, toasted walnuts, and parmesan. Toss thoroughly and serve.
Monday, May 23, 2011
Pina Colada Sorbet
YUM!!! Outstanding flavor, and good for you! Perfect sweet treat for the summer.
3 Cups cubed fresh pineapple
1 Cup coconut water
1/2 Cup sugar (I used SPLENDA!)
1 Cup light coconut milk
2/3 Cup cream of coconut
1. Place first three ingredients in a blender and process until smooth and sugar dissolves. Combine pureed mixture and remaining ingredients in a bowl; whisk. Cover and refridgerate until thoroghly chilled.
2. Pour mixture into the freezer can of an ice-cream freezer and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze for 2 hours or until firm.
Note: I do not know what this recipe was talking about on step # 2! I just poured it into a tupperware and stuck in the freezer. Obviously, my sorbet didn't turn out like typical sorbet (soft), BUT, it still tastes the same. You just have to let it thaw a bit before spooning into a bowl! Haha!
***Additional Note!*** My friend and colleague, Anne Schneider, made a fantastic point. She said if you don't have an ice cream maker, to use popsicle molds and make Pina Colada Popsicles!! Kids will love it too! Great idea, Anne!!
3 Cups cubed fresh pineapple
1 Cup coconut water
1/2 Cup sugar (I used SPLENDA!)
1 Cup light coconut milk
2/3 Cup cream of coconut
1. Place first three ingredients in a blender and process until smooth and sugar dissolves. Combine pureed mixture and remaining ingredients in a bowl; whisk. Cover and refridgerate until thoroghly chilled.
2. Pour mixture into the freezer can of an ice-cream freezer and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze for 2 hours or until firm.
Note: I do not know what this recipe was talking about on step # 2! I just poured it into a tupperware and stuck in the freezer. Obviously, my sorbet didn't turn out like typical sorbet (soft), BUT, it still tastes the same. You just have to let it thaw a bit before spooning into a bowl! Haha!
***Additional Note!*** My friend and colleague, Anne Schneider, made a fantastic point. She said if you don't have an ice cream maker, to use popsicle molds and make Pina Colada Popsicles!! Kids will love it too! Great idea, Anne!!
Vidalia Onion Casserole
This sounded so good I had to try it. I thought it was delicious. I made it as a side dish with filet mignon and the Greens with Golden Raisins dish. Hy husband, Adam, was in the mood for heavy sides, such as a potato dish, but I opted for this healthier version. He liked it, but obviously not as much as maybe a potato-y, cheesy, gooey, FATTENING dish. All in all, for a lighter version, it is a delicious and an easy accompaniment to steaks!
This recipe serves 6. I altered my version for just two of us.
1 Tbsp EVOO
4 Cups chopped Vidalia Onions
1 Cup uncooked long-grain white rice
2/3 Cup 2% reduced fat milk
1/2 Cup (2 oz) shredded Gruyere cheese
1/4 Tsp salt
1/4 Tsp freshly ground black pepper
1/8 Tsp ground allspice
Cooking Spray
1/3 Cup grated parmesan cheese
2 Tbsp chopped fresh parsley (optional)
1. Preheat oven to 325
2. Heat a large skillet over med-high heat. Add oil, swirl to coat. Add onion; saute 5 mins or until tender. Place onion in a large bowl.
3. Cook rice according to package instructions. Rinse and drain.
4. Stir rice and next 5 ingredients (milk, gruyere, salt, pepper, allspice) into onions. Spoon onion mixture into a ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325 for 40 minutes. Uncover, turn up oven to broil and cook about 4-5 minutes until top gets browned and bubbly. Top with parsley if desired.
This recipe serves 6. I altered my version for just two of us.
1 Tbsp EVOO
4 Cups chopped Vidalia Onions
1 Cup uncooked long-grain white rice
2/3 Cup 2% reduced fat milk
1/2 Cup (2 oz) shredded Gruyere cheese
1/4 Tsp salt
1/4 Tsp freshly ground black pepper
1/8 Tsp ground allspice
Cooking Spray
1/3 Cup grated parmesan cheese
2 Tbsp chopped fresh parsley (optional)
1. Preheat oven to 325
2. Heat a large skillet over med-high heat. Add oil, swirl to coat. Add onion; saute 5 mins or until tender. Place onion in a large bowl.
3. Cook rice according to package instructions. Rinse and drain.
4. Stir rice and next 5 ingredients (milk, gruyere, salt, pepper, allspice) into onions. Spoon onion mixture into a ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325 for 40 minutes. Uncover, turn up oven to broil and cook about 4-5 minutes until top gets browned and bubbly. Top with parsley if desired.
Greens with Golden Raisins
This was so delicious! My husband wasn't a HUGE fan, but that's because he's rather have eaten french fries instead of greens for a side dish! Haha. I thought it was so flavorful. I used extra raisins - they were so good.
2 Tbsp canola oil (I used EVOO)
1/2 Cup golden raisins
1 Small white onion, halved and sliced thin
6 Ounces chopped fresh escarole (I used one bunch)
1 Lb fresh baby spinach (I used a Fresh Express bag)
1/2 Tsp kosher salt
1/2 Tsp Garam Masala (Indian spice found in specialty stores (I went to Whole Foods)).
1. Heat a large nonstick skillet over med-high heat. Add oil; swirl to coat. Add raisins and onion to pan; cook for about 5 minutes until onions are slightly browned. Add escarole and spinach (don't worry if it is overflowing the pan, it cooks down quickly). Mix around until greens wilt, about 3 minutes. Stir in salt and garam masala. Serve hot. Yum!
2 Tbsp canola oil (I used EVOO)
1/2 Cup golden raisins
1 Small white onion, halved and sliced thin
6 Ounces chopped fresh escarole (I used one bunch)
1 Lb fresh baby spinach (I used a Fresh Express bag)
1/2 Tsp kosher salt
1/2 Tsp Garam Masala (Indian spice found in specialty stores (I went to Whole Foods)).
1. Heat a large nonstick skillet over med-high heat. Add oil; swirl to coat. Add raisins and onion to pan; cook for about 5 minutes until onions are slightly browned. Add escarole and spinach (don't worry if it is overflowing the pan, it cooks down quickly). Mix around until greens wilt, about 3 minutes. Stir in salt and garam masala. Serve hot. Yum!
Thursday, May 19, 2011
Grilled Corn with Roasted Jalepeno Butter
This recipe came from Cooking Light magazine. I love corn on the cob, and this sounded so tasty! It was so easy, and my husband and I loved it. Although, the recipe in the magazine served 6...I followed their recipe for the jalepeno butter but just used it on 2 ears of corn. (I like a lot of jalepenos and butter!) Also, I shaved the corn off the cob and tossed it into the butter mix so it would spread evently. Delish!
2 Ears of corn-on-the-cob, shucked
1 Jalepeno
1 Tsp lime rind
1 Tsp honey
3 Tbsp melted margarine or butter
Pinch of salt
1. Broil jalepeno in oven about 5 minutes, rotating to char each side. Immediately after broiling, place jalepeno in ziploc bag, seal and leave to steam for about 10 minutes.
2. Place corn on foil or grill rack and grill on medium-high for 10 minutes, turning occasionally and charring slightly.
3. Remove jalepeno from ziploc, peel outside, remove seeds and chop.
4. Melt butter, and mix in lime rind, honey, salt and jalepeno.
5. Shave corn from cob, and toss in the butter mixture.
2 Ears of corn-on-the-cob, shucked
1 Jalepeno
1 Tsp lime rind
1 Tsp honey
3 Tbsp melted margarine or butter
Pinch of salt
1. Broil jalepeno in oven about 5 minutes, rotating to char each side. Immediately after broiling, place jalepeno in ziploc bag, seal and leave to steam for about 10 minutes.
2. Place corn on foil or grill rack and grill on medium-high for 10 minutes, turning occasionally and charring slightly.
3. Remove jalepeno from ziploc, peel outside, remove seeds and chop.
4. Melt butter, and mix in lime rind, honey, salt and jalepeno.
5. Shave corn from cob, and toss in the butter mixture.
Friday, May 13, 2011
Southwest Shrimp Cobb Salad
Serves 4
5 Slices bacon (I used turkey bacon)
1 Lb shrimp, peeled and deveined
1/2 Tsp paprika
1/4 Tsp black pepper
Cooking Spray
1/4 Tsp salt, divided
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 Tsp dijon mustard
1 (10oz) package romaine salad
2 Cups cherry tomatoes, quartered
1 Cup shredded carrots
1 Cup frozen whole corn (or canned corn)
1 Ripe peeled avocado, cut into about 8 wedges
1/2 Can black beans, rinsed and drained
2 fresh Jalepenos, seeded and chopped
1/4 Cup chopped red onion
1. Cook bacon however desired.
2. Coat pan with nonstick spray. Add shrimp to pan; toss shrimp in paprika, salt and pepper. Cook on med-high heat about 2 minutes on each side, or until pink all the way through. Set aside.
3. Mix salt, lemon juice, oil and mustard in a large bowl and whisk. Add lettuce and toss.
4. Layer lettuce with carrots, corn, black beans, shrimp, avocado, tomatoes, jalepenos, and onion.
Enjoy!
Tuesday, April 26, 2011
Chickpea Salad with Lemon, Parmesan and Fresh Herbs
This is a delicious side dish. Fresh and light. The recipe says you can make it 4 hours ahead of time, but I found that the chickpeas and cheese absorbed some of the juice from the lemon and olive oil. I would prepare everything ahead of time (all dry ingredients) and then toss with liquids and parmesan cheese right before serving for absolute freshness.
Serves: 2Ingredients:
1 15 to 15.5 oz can chickpeas (garbanzo beans), rinsed and drained
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh flat-leaf Italian parsley
2 Tbsp fresh lemon juice
4 Tsp extra virgin olive oil
1 pressed garlic clove
1/3 Cup packed freshly grated parmesan cheese
Kosher salt and Pepper to taste
Preparation:
Combine all ingredients in a large bowl. Toss with fresh parmesan and season with salt and pepper. Serve chilled or room temperature.
Serves: 2Ingredients:
1 15 to 15.5 oz can chickpeas (garbanzo beans), rinsed and drained
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh flat-leaf Italian parsley
2 Tbsp fresh lemon juice
4 Tsp extra virgin olive oil
1 pressed garlic clove
1/3 Cup packed freshly grated parmesan cheese
Kosher salt and Pepper to taste
Preparation:
Combine all ingredients in a large bowl. Toss with fresh parmesan and season with salt and pepper. Serve chilled or room temperature.
Thursday, April 21, 2011
Quick and Easy Pasta Salad
Note - I am using some "estimates" with the ingredient amounts. Use your judgement. ;)
Ingredients:
1 Box rotini pasta
1 packet Good Seasons Italian dry salad dressing mix (and ingredients to make the salad dressing; olive oil, white vinegar, water)
3 Tbsp Salad Supreme seasoning
1 Can small pitted black olives, sliced in half
About 3 - 4 Cups chopped tomatoes (chopped about 1" pieces)
About 2 1/2 Cups blanched broccoli, cut into small pieces
Method:
Cook pasta according to package. I like mine al dente. Rinse, drain and set aside.
Mix salad dressing in jar and shake vigorously. Set aside.
Slice olives, chop tomatoes. Blanch broccoli in boiling water for 1 minute, until slighly cooked but still crisp and bright green. Rise with cold water and drain.
Add in large tupperware pasta, olives, broccoli, tomatoes, salad supreme and dressing. Shake vigorously to mix. Chill for at least one hour, tossing regularly. Serve chilled.
Saturday, April 9, 2011
Thai Chicken Salad
Yum! I love these kinds of salads, but believe it or not I've never actually made one until I tried this! It's so easy too! I shredded the lettuce and added some napa cabbage for extra crunch. :)
4 Servings
6 cups torn romaine lettuce
2 cups shredded skinless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
1 cup shredded napa cabbage (optional)
3/4 cup sliced celery
2/3 cup light coconut milk
1 tbsp brown sugar
2 tbsp creamy peanut butter
1 tbsp fresh lime juice
2 tbsp low sodium soy sauce
1/8 tsp ground red pepper
2 tbsp coursely chopped, unsalted peanuts
1. Combine first 6 ingredients in a large bowl. Combine coconut milk and next 5 ingredients in a small sauce pan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with optional lime wedges.
4 Servings
6 cups torn romaine lettuce
2 cups shredded skinless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
1 cup shredded napa cabbage (optional)
3/4 cup sliced celery
2/3 cup light coconut milk
1 tbsp brown sugar
2 tbsp creamy peanut butter
1 tbsp fresh lime juice
2 tbsp low sodium soy sauce
1/8 tsp ground red pepper
2 tbsp coursely chopped, unsalted peanuts
1. Combine first 6 ingredients in a large bowl. Combine coconut milk and next 5 ingredients in a small sauce pan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with optional lime wedges.
Sunday, April 3, 2011
New Potato Salad
This recipe came from mom. It is a light potato salad; not too much mayo. Not everyone likes dill, but it is subtle and the snap peas add a delighful crunch!
Serves 8
Ingredients:
1 lb tiny new potatoes, quartered
2 cups fresh snap peas (the flat kind), sliced in half and ends trimmed off
1/4 cup sour cream
1/4 cup mayo
1 Tsp dill
1 Tbsp chives
Method:
Cook potatoes in a small amount of boiling water for 8 minutes. Add peas for 2-3 more minutes. Drain thoroughly and cool. Stir together sour cream, mayo, dill, chives and add a little salt. Cover and chill.
Serves 8
Ingredients:
1 lb tiny new potatoes, quartered
2 cups fresh snap peas (the flat kind), sliced in half and ends trimmed off
1/4 cup sour cream
1/4 cup mayo
1 Tsp dill
1 Tbsp chives
Method:
Cook potatoes in a small amount of boiling water for 8 minutes. Add peas for 2-3 more minutes. Drain thoroughly and cool. Stir together sour cream, mayo, dill, chives and add a little salt. Cover and chill.
Asparagus-New Potato Hash
Mom brought this recipe from Southern Living magazine and made it as a side dish with steaks. It was DELICIOUS! :)
Serves 8
Ingredients:
1 lb small red potatoes
1 lb fresh asparagus
2 shallots, minced
2 Tbsp olive oil
1 Tsp chopped fresh thyme
1 Tsp salt
1/2 Tsp pepper
2 Tbsp fresh lemon juice
1/3 Cup crumbled fresh farmer's cheese (we used crumbled goat cheese)
Garnish: lemon slices
Method:
1. Bring potatoes and salted water to a boil over medium-high heat. Cook 15 minutes or just until tender. Drain well. Cool 15 minutes and cut into quarters.
2. Snap off and discard tough ends of asparagus. Cut asparagus into 1/2 inch pieces.
3. Saute shallots in hot oil in a large non-stick skillet 1 minute. Add asparagus, thyme, lemon juice, salt and pepper. Saute 2-3 minutes or until asparagus is crisp-tender. Add potatoes, and saute 3 minutes or until mixture is thoroghly heated. Remove from heat and sprinkle with cheese. Garnish with lemon slices.
***We put it in the fridge and served it cold like a potato salad. It was delicious ***
Serves 8
Ingredients:
1 lb small red potatoes
1 lb fresh asparagus
2 shallots, minced
2 Tbsp olive oil
1 Tsp chopped fresh thyme
1 Tsp salt
1/2 Tsp pepper
2 Tbsp fresh lemon juice
1/3 Cup crumbled fresh farmer's cheese (we used crumbled goat cheese)
Garnish: lemon slices
Method:
1. Bring potatoes and salted water to a boil over medium-high heat. Cook 15 minutes or just until tender. Drain well. Cool 15 minutes and cut into quarters.
2. Snap off and discard tough ends of asparagus. Cut asparagus into 1/2 inch pieces.
3. Saute shallots in hot oil in a large non-stick skillet 1 minute. Add asparagus, thyme, lemon juice, salt and pepper. Saute 2-3 minutes or until asparagus is crisp-tender. Add potatoes, and saute 3 minutes or until mixture is thoroghly heated. Remove from heat and sprinkle with cheese. Garnish with lemon slices.
***We put it in the fridge and served it cold like a potato salad. It was delicious ***
Lemon Bars
Wow! It's been a while since I've posted something - sorry! I've been working a lot lately so unfortunately haven't had much time to cook. My parents came to visit this weekend, so it was a nice chance for mom and I to get in the kitchen. My mom has always loved sweet things in the morning with coffee, such as pastries, so I decided lemon bars might be nice. I altered them to make them a little healthier (of course) with Smart Balance margarine and Splenda, and I thought they were great. My mom said that when you bake, you're supposed to BAKE. Meaning, load up on the butter and sugar. Well, you know me, I like to be healthy and I rarely bake. Suffice to say, these were delicious!! :)
yield: Makes 24
Ingredients:
1 1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar
Preparation:
Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.
Cut into 24 bars. Sift powdered sugar over top before serving.
yield: Makes 24
Ingredients:
1 1/2 cups all purpose flour
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon grated lemon peel
Powdered sugar
Preparation:
Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.
Cut into 24 bars. Sift powdered sugar over top before serving.
Monday, February 21, 2011
Orzo Risotto
I picked up some fresh orzo at the Winter Park Farmer's Market a couple of weekends ago and made this side dish last night with steaks and a salad. It was light, flavorful, creamy, and easy! I really enjoyed it!
Serves 4
Ingredients:
6 Tbsp (3/4 stick) butter
3/4 Cup minced shallots
2 Minced garlic cloves
2 Cups orzo (rice shaped pasta)
6 Cups boiling water
1 1/2 Tsp coarse kosher salt
1 1/2 Tbsp chopped fresh thyme
1 Tbsp grated fresh lemon zest
6 Tbsp finely chopped fresh italian parsley
Method:
Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Saute until tender and translucent, about 5 minutes. Add orzo, saute 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme, lemon zest, and parsley.
Serves 4
Ingredients:
6 Tbsp (3/4 stick) butter
3/4 Cup minced shallots
2 Minced garlic cloves
2 Cups orzo (rice shaped pasta)
6 Cups boiling water
1 1/2 Tsp coarse kosher salt
1 1/2 Tbsp chopped fresh thyme
1 Tbsp grated fresh lemon zest
6 Tbsp finely chopped fresh italian parsley
Method:
Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Saute until tender and translucent, about 5 minutes. Add orzo, saute 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme, lemon zest, and parsley.
Wednesday, December 15, 2010
Hot Holiday Punch
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).
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).
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
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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*
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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
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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*
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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!
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