Simple Stuffed Chicken Breasts

We are currently building an outdoor kitchen, so in the meantime we have no grill. Thus, I have to cook chicken indoors.  It's always fun to look in my kitchen to see what I have to stuff some chicken breasts with.  Last night I had goat cheese, sundried tomatoes, and spinach.  I figured, "why not just stuff it and bake it?"  And so I did.  And it was tasty.

Serves 2

Ingredients:

2 boneless skinless chicken breasts
4 Tbsp goat cheese (or about 2" cut from the goat cheese log)
Large handful of baby spinach
1/4 Cup sundried tomatoes
1 Tbsp butter or margarine
1/2 Cup dry white wine
Juice of 1/2 Lemon
Salt
Pepper
Dash of onion powder
Dash of garlic powder

Method:

Preheat oven to 350.  Melt butter in a 9x13" pan.  Add white wine and lemon to butter.  Set aside.

Mix goat cheese, spinach and sundried tomatoes in a bowl.

Slice chicken breasts like you are cutting a sub sandwich (make a big pocket in the breast, but keep the breast intact).  Stuff with goat cheese mixture, seal chicken as best you can, and hold together with a couple of toothpicks.

Place chicken in 9x13" pan and brush the top with the white wine mixture.  Sprinkle salt, pepper, garlic and onion powder on the breasts.  Cover with foil and bake for 35 minutes until done.  Baste the top with remaining juice before serving.

Spiced Pork Tenderloin with Sauteed Apples

This recipe  came from Cooking Light magazine.  It was so easy, and SO flavorful!  It is like a comfy, fall-tasting dish, but healthy.  So many comfy recipes are heavy dishes.  This was fantastic.

Serves 4

Ingredients:

3/8 Tsp salt
1/4 Tsp coriander
1/4 Tsp black pepper
1/8 Tsp cinnamon
1/8 Tsp nutmeg
1 lb pork tenderloin, trimmed and cut crosswise into 12 pieces
cooking spray
2 Tbsp butter
2 Cups thinly sliced gala apples
1/3 Cup thinly sliced shallots
1/8 Tsp salt
1/4 Cup apple cider
1 Tsp fresh thyme

1.  Heat a large skillet over med-high heat.  Combine salt, coriander, pepper, cinnamon and nutmeg.  Pat dry tenderloin slices and coat each side with dry rub, patting to stick.  Add pork to pan and cook about 5 minutes on each side or until desired degree of doneness.  Remove pork from pan and set aside.
2.  Melt butter in same skillet over med-high heat.  Add apples, shallots and salt.  Cook about 4 minutes or until brown and tender.  Add thyme leaves and apple cider and cook another 2 mins.  Serve apple mixture atop pork tenderloin.

Kale Salad with Spicy Peanut Dressing

I had this at Houston's and am now obsessed.  So I tried my own recipe, and I love it!

Serves 4 (as a side dish)

Ingredients:

16 oz raw kale, rinsed and chopped (hard stems removed)
1/2 Cup unsalted peanuts, chopped and toasted
3/4 Cup roasted peanut oil
1/4 Cup rice wine vinegar
2 Tbsp lemon juice
1 Tbsp honey
1 Tbsp & 1 Tsp dry mustard
1 Tsp worcestershire
2 Tbsp low sodium soy sauce
1/2 Tsp sesame oil
1 Tsp crushed red pepper
1 Tsp brown sugar
1 Tsp water
2 Tsp garlic powder
Salt
Pepper

Mix all ingredients from peanut oil through pepper in a bowl and whisk.  Toss peanut vinaigrette with kale and toasted peanuts.  Serve immediately.  (Or set dressing aside in the fridge and toss when ready).

Roasted Garlic, Cheese and Spinach Quinoa

Sadly, this recipe is not my own.  A reader in a magazine submitted it, and I gave it a whirl.  I love making quinoa in different variations.  It is a great healthy side dish - especially when you add veggies to it!  The roasted garlic in this recipe adds such nice flavor!

Serves 4 (as a side dish)

Ingredients:

1 whole garlic head
1 Tbsp olive oil
1 Tbsp finely chopped shallots
1/4 Tsp crushed red pepper
1/2 Cup uncooked quinoa, rinsed and drained
1 Tbsp dry white wine
1 Cup fat free, low sodium chicken broth
1/2 Cup baby spinach
1/3 Cup chopped seeded tomato
1 Tbsp shaved fresh parmesan
Salt
Pepper

1.  Preheat oven to 350
2.  Remove papery skin from garlic head.  Cut garlic head crosswise at the top to expose the raw garlic.  Wrap in foil, and bake for 1 hour.  Set aside and let cool.  Separate cloves and squeeze to extract garlic pulp.  Discard skins.
3.  Heat oil in saucepan over medium heat.  Add shallots and red pepper flakes and cook 1 minute.  Add quinoa, cook 2 mins stirring constantly.  Add wine, cook until liquid is absorbed, stirring constantly.  Add broth, bring to a boil.  Cover and reduce heat.  Simmer 15 mins or until liquid is absorbed.  Remove from heat and stir in garlic, spinach, tomato and cheese, salt and pepper.  Serve immediately.

Simple Crab Cakes and Savory Remoulade

These were so delicious, and so easy!  Get good quality crabmeat, and be sure to cook on high heat to get that crispy outer crust.  Yum!


Serves 4

For Crab Cakes:

1 1/5 Cups plain breadcrumbs
1/2 Cup chopped green onions
2 Tbsp low fat mayo
1 1/2 Tbsp fresh lemon juice
1 1/2 Tsp dijon mustard
1 1/2 Tsp worcestershire
1 Tsp black pepper
1 Tsp salt
1 Tsp tabasco
2 Large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 Tsp olive oil
4 Lemon wedges

Combine all ingredients through crabmeat in a large bowl.  Make 8 patties and refrigerate until ready to cook.  (Now's a good time to make the remoulade, if you haven't already.  This can all be made in advance).

For Remoulade:

1 1/4 Cups lowfat mayo
1/4 Cup creole mustard
1 Tbsp paprika
1 1/2 Tsp cajun seasoning
2 Tsp horseradish
1 Tsp sweet pickle juice
1 Tsp tabasco
1 garlic clove, minced
1 Tbsp fresh lemon juice

Mix all ingredients and keep refrigerated until ready to use.

To cook the crab cakes, heat the olive oil in a large nonstick pan over med-high heat.  Add patties and cook 4 minutes on each side, or until golden brown and crispy!  Serve with lemon wedges and remoulade sauce!

Cheddar and Spinach Souffles

This recipe originally called for parmesan instead of cheddar.  I made them, and the flavor was lacking a little bit.  So, I altered them by adding onions and subbing cheddar for parmesan.  These are very interesting, light and unique.  They pair beautifully with steak and red wine!

Serves 4

Ingredients:

Cooking spray
1/4 Cup dry breadcrumbs
1 (6 oz) package fresh baby spinach
1/2 Medium yellow onion, chopped
2/3 Cup fat free milk
2 Tbsp all-purpose flour
1/8 Tsp salt
1/8 Tsp ground nutmeg
1/8 Tsp fresh ground pepper
1/2 Cup (2 oz) finely grated, good quality sharp cheddar cheese
2 Large egg yolks
4 large egg whites
1/4 Tsp cream of tartar

Method:

1.  Place a baking sheet in the oven.  Preheat to 425.
2.  Coat 4 (6 oz) ramekins with cooking spray; sprinkle evenly with half of the breadcrumbs, tilting and turning ramekins to coat.  Leave some breadcrumbs for later use.
3.  Heat a large nonstick skillet over med-high.  Spray pan with cooking spray.  Add onions and cook until tender.  Add spinach, cook for 2 minutes until it wilts.  Place spinach in a colander and let stand for 5 minutes.  Squeeze excess liquid from spinach and onion mixture and coarsely chop.
4.  Combine 2/3 Cup milk and the next 4 ingredients (through black pepper) in a small saucepan over med-high heat, stirring with a whisk until smooth.  Cook for 2 mins or until mixture is thick and bubbly, stirring constantly.  Spoon mixture into a large bowl, let stand for 10 mins.  Stir in spinach, onions, cheese and egg yolks.
5.  Combine egg whites and cream of tartar in a large bowl and let sit at room temp for 15 mins.  Beat with a mixer at high speed until medium peaks form.  Do not overbeat.  Gently stir one-fourth of egg whites into spinach mixture and gently fold in the remaining egg whites.  Gently spoon mixture into prepared ramekins.  Tap dishes 2-3 times on counter to level.  Sprinkle each with remaining breadcrumbs.  Place ramekins on baking sheet and return to oven at 425.  Immediately reduce temp to 350.  Bake souffles at 350 for 21 minutes or until puffy and golden brown.  Serve immediately.

Broiled Herb-Marinated Shrimp

This recipe is not my own; this came from Cooking Light magazine.  It was so easy for a quick weeknight dinner, and healthy too.

Serves 4

Ingredients:

3/4 Cup fresh cilantro leaves

3/4 Cup fresh parsley

1/2 Cup fresh basil

3 Tbsp olive oil

3 Tbsp orange juice

1 Tbsp lime juice

1/2 Tsp cumin

1/2 Tsp salt

1/2 Tsp pepper

2 Garlic cloves

24 Jumbo shrimp (I used the frozen, peeled and deveined shrimp, thawed)

Cooking spray

Method:

Combine all ingredients except for cooking spray and shrimp in a food processor.  Blend until smooth.  Toss shrimp in marinade and refrigerate for at least 30 minutes.

Preheat broiler to high heat.  Spray baking sheet with cooking spray, and spread out shrimp evenly on pan.  Broil 5 inches from heat for 2 minutes on each side, until shrimp are pink and done.  

Parsley and Pea Barley

This was so light and fresh tasting.  I made it ahead of time, refridgerated it and ate it chilled.  A healthy and flavorful side dish!

Serves 4-6

Ingredients:

2 Tbsp olive oil
2 leeks, white and light green parts only
1 Cup frozen peas, thawed
2 Tsp grated lemon zest
2 Tbsp lemon juice
1/2 Cup fresh flat-leaf parsley, chopped 
1 Garlic clove, minced
3 Cups cooked pearl barley

Method:

Heat olive oil in a medium skillet over medium heat.  Add leeks (washed and cut into 1/2" thick half-moons).  Season with salt and pepper and cook, stirring occasionally until tender, 7-8 minutes.  Add peas, lemon zest and garlic.  Cook about 3 minutes, stirring occasionally.  Add parsley.  Fold mixture into the barley, add lemon juice and toss. 

Ribeyes with Carmelized Shallot Bleu Cheese Butter

This is mouth-watering!  Delicious - I don't think I'll make a steak any other way!  You can make extra butter and freeze for another night.

Serves 2

Ingredients:

2 thick, good quality boneless ribeye steaks
1/2 stick butter, room temperature, divided
1 shallot, sliced
1 garlic clove, minced
1 1/2 Tbsp bleu cheese (use a good quality - I used Maytag)
1 Tsp fresh thyme

Method:

Set out butter and steaks to get room temperature.  Might as well go ahead and open a fine bottle of red!

In a saute pan, heat 2 Tbsp butter and add shallots.  Cook shallots on med-low heat until they carmelize and turn slightly brown, about 10 minutes.  Add garlic and thyme, cook for 2 minutes.  Set aside and let cool.

In a bowl, mix the remaining butter with bleu cheese.  Once shallot mixture cools, add it to the butter.  Mix around, and place on a sheet of parchment paper.  Roll into a log and chill in the refrigerator for 30-45 minutes.

Turn the oven on broil, and place a heavy saute pan in it to heat up. 

Meanwhile, pat the steaks dry and brush with olive oil, season with salt and pepper.  Using a thick oven mitt, remove the saute pan from the oven and place on the stove over med-high heat.  Add the steaks - they should sizzle immediately.  Cook for about 1 minute on each side until they brown, then place back in the boiler oven.  Cook about 3-4 minutes for medium-rare steaks. 

Slice the butter and place on top of each steak and let melt.  Mmm!

Tequila Lime Salad Dressing

Delicious!  I tossed with lettuce, mojo grilled chicken strips, blackbeans, corn, tomatoes, avocado, red onion, and shredded cheddar cheese for a tasty and light dinner salad!

Ingredients:

1/4 Cup olive oil
Juice of 1 lime
1 Tsp lime zest
1 Tbsp apricot preserves
1 shot glass of tequila
1 garlic clove, minced
Dash of cayenne pepper

Whisk together all ingredients and use as a salad dressing or marinade. 

Lemony Fresh Green Beans

Crisp, fresh, light and delicious!

Serves 4 (as a side dish)

Ingredients:

1/2 Lb green beans or haricots verts
1 garlic clove, minced
1 Tbsp dijon mustard
1/4 Cup white wine
1 Tbsp olive oil
Juice of 1 lemon
1 Tsp lemon zest
1/4 Cup sliced almonds
Fresh grated parmesan cheese
salt
pepper

Rinse and trim beans.  In a bowl, whisk together garlic, wine, olive oil, lemon juice, lemon zest, mustard, salt and pepper.  Marinate green beans in fridge for at least an hour.

In a medium saucepan, toss beans with almonds and marinade and cook on medium-high heat for about 10-15 minutes until juice starts to evaporate.  Top with parmesan and serve.

Fall Harvest Vegetable Soup with Sausage

A hearty, healthy, fresh soup for a cool fall evening.  Such a good feeling eating all these veggies! 

Serves 6 - 8

Ingredients:

4 Tbsp olive oil
1 medium yellow onion
1 leek, rinsed, chopped, and thick green parts discarded
5 garlic cloves, minced
1 cup chopped carrots
2 celery stalks, peeled and chopped
4 cups chopped green cabbage
1 medium zucchini squash, sliced and quartered
1 medium yellow squash, sliced and quartered
5 asparagus stalks, sliced 1/2" thick on an angle
2 cups kale, chopped
1 bunch fresh parsley, chopped
1 can garbanzo beans, drained
2 cans low-sodium vegetable broth
2 cans low-sodium beef broth
salt
pepper
1 tbsp dried basil leaves
1 tsp crushed red pepper flakes
5 links turkey sausage (I used Jenni-O spicy italian turkey sausage)
Fresh grated parmesan cheese

Method:

In dutch oven or large pot, heat olive oil on medium heat.  Add onions, leeks and garlic.  Add carrots and remaining veggies in above listed order.  Add beans and broth and reduce heat to simmer.  Add seasonings.

In a separate pan, heat 2 more tablespoons olive oil and add sausage links.  Cook on medium-high heat until thoroughly cooked, about 10 minutes.  Slice sausage into small pieces and add to soup.  Simmer on low until ready to serve.  Top with parmesan.

Shrimp and Sausage Tortellini with Asparagus and Sundried Tomatoes

I created this while looking through my refrigerator and freezer to find random ingredients to throw together.  It turned out delicious!

Serves 2

Ingredients:

2 frozen, pre-cooked sausage links (I used Casual Gourmet Roasted Red Pepper and Spinach Chicken Sausage)
1 Cup thawed frozen shrimp, peeled, deveined and tails removed
2 Tbsp olive oil
Juice from 1 lemon
1/2 Cup dry white wine
1/2 small yellow onion
2 garlic cloves
1 package cheese tortellini
1/4 Cup sundried tomatoes
2 asparagus stalks, cut into 1" pieces
Dash crushed red pepper
salt
pepper
parmesan cheese (to top it with)

Method:

In one pan, boil water and cook tortellini.  Drain and set aside.

In another pan, sautee onions and garlic in olive oil until onions are tender.  Add asparagus and sundried tomatoes.  Add sausage links and shrimp.  Sautee on medium heat to cook shrimp and fully heat sausage.  Add lemon juice and white wine.  Add salt, pepper and crushed red pepper flakes.  Toss with tortellini and top with parmesan cheese.

Mom's Chicken Noodle Soup

Tender all white meat chicken, easy to make, and comforting during flu season or on a cold day!

Serves 6-8 (or freeze leftovers)

Ingredients:

4 large boneless skinless chicken breasts
2 tbsp olive oil
2 medium yellow onions
1 cup carrots sliced 1/4" thick
1 cup celery sliced 1/4" thick
1/2 cup fresh parsley
4 cans low sodium chicken broth
1 tbsp Better than Bouillon chicken flavoring
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1 box favorite small pasta (soup noodles, campanelle, ribbons, etc)

Method:

In a large pot, simmer carrots, celery and onion in olive oil under tender.  Add chicken breasts, soup, and all seasonings.  Add one soup can full of water to dilute a bit.  Simmer on low 2-3 hours until chicken is fully cooked. 

Take out each chicken breast and shred with a fork.  Put chicken back into pot and keep on low until ready to serve.

In a separate pot, boil water for noodles.  Cook pasta, drain, and serve soup over pasta.

Quinoa Broccoli Cheese Casserole

This recipe is sadly not my own; I found it on Pinterest.com.  I may make some changes/additions to it next time, to make it my own though!  In the meantime, it was excellent!

Ingredients:

1 10oz can cream of broccoli soup
2 Cups cooked and chopped broccoli (cooked slightly, leave crunchy)
1 1/2 Cups cooked quinoa (follow instructions on package)
1/4 Cup fresh grated parmesan cheese
1/3 Cup reduced fat mayo
2 Tbsp skim milk
1 1/4 Cup reduced fat shredded cheddar cheese
1/2 Tsp splenda
1/4 Tsp black pepper
1/4 Tsp salt
A dash of nutmeg

Cook quinoa and set aside.  Cook broccoli and set aside.

Preheat oven to 350.  Coat a shallow casserole dish with cooking spray.

In a large bowl, mix the soup, mayo, milk, shredded cheese, splenda, pepper, salt and nutmeg.  Stir in the quinoa and broccoli.  Spoon mixture into casserole dish.  Sprinkle the top with parmesan.  Bake uncovered for 35-40 minutes until brown and bubbly on top.

Green Juice

I'm more focused than ever to get all my nutrients with my baby coming soon.  Especially after reading that fetal brain development is the most crucial at the end of pregnancy.  So, I saw on the Today Show this morning that Joy Bauer had a recipe for a green juice.  I've never mad a green smoothie before, and wasn't sure if I'd like it.  Well, I copied her recipe, and I must say, it isn't all that bad.  It's soooooooo good for you, and it has the added protein from the greek yogurt.  I guess if you're going to try a green smoothie, might as well try this one.

Bottoms up!

Ingredients:

1 large handful of baby spinach
1/2 Cup chopped cucumber, with skin on
1 celery stalk, peeled and chopped
1/2 Cup water (I used a cup of ice instead so it would be nice and cold)
1 small container of plain, nonfat greek yogurt (about 1 cup)
1/2 a banana
1/2 Cup rinsed and drained canned (or fresh) pineapple

Put all ingredients in a blender and blend until smooth.

Cinnamon Raisin Breakfast Cookies

I found this recipe on Pinterest, but changed it slightly.  These are quite tasty, considering they have no sugar, flour, egg, etc.  They are easy, and all natural!  Goes great with a cup of coffee. 

Ingredients:

3 Mashed overripe bananas
1/3 Cup applesauce (unsweetened)
2 Cups rolled oats
1/4 Cup almond milk
1/2 Cup raisins
1/4 Cup chopped walnuts
1 Tsp vanilla
1 Tsp cinnamon

Method:

Preheat oven to 350.  Grease cookie sheet and add spoonfuls of mixture, spacing 1/2" apart.  Bake for 15-20 minutes. 

World's Best Chocolate Cake

This is seriously one of the best tasting chocolate cake recipe's I've ever had.  My mom always made this and we loved it.  It is different - not your typical chocolate cake.  It is rich, thick, and served cold/room temperature (needs to be stored in the fridge because of the buttermilk in it).

I just made this and tried using lowfat buttermilk, light butter, and splenda.  It is still good, but not quite the same.  I think some recipes just need to be bad in order to be oh, so good!

Preheat oven to 350.

Cake:

2 sticks butter
1 Cup water
4 Tbsp cocoa;

Melt above and pour over:

2 C flour
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp salt
2 C sugar

Add:

1/2 C Buttermilk
1 Tsp vanilla
2 Eggs, beaten lightly

Mix all above ingredients and pour into a greased 9x13" pan.  Bake for 30 minutes.  Let cool.

Frosting:

1 stick butter
4 Tbsp cocoa
6 Tbsp buttermilk
1 Tsp vanilla
1 box powdered sugar.

Boil butter, cocoa, buttermilk and vanilla, and pour over 1 box of powdered sugar.  Wait for cake to cool and spread.  Chill cake and serve.

Raisin Bread with Custard and Berries

This recipe came from the Orlando Sentinel, and was from there pulled from "A Well-Seasoned Kitchen".  This was so fresh, light and delicious.  I love it for breakfast, or as an afternoon summer dessert (BBQ, shower, etc).

Serves 12

Ingredients:

8 slices good quality cinnamon raisin bread
1/2 Cup butter, melted
4 eggs
2 egg yolks
3/4 Cup sugar
3 Cups whole milk
1 Cup whipping cream
1 Tbsp vanilla
3 Cups mixed fresh berries (blueberries, raspberries, chopped strawberries)
Confectioners Sugar

1.  Brush both sides of bread with the butter.  Line a 13x9" glass baking dish with bread slices.

2.  Whisk the eggs and yolks in a bowl.  Add the sugar, milk, cream and vanilla; whisk until well mixed.  Slowly pour through a strainer over the bread, covering evenly and completely.  If the slices float to the top of the egg mixture, gently press and hold them down with your finger.  Cover; refrigerate at least 2 hours or overnight.

3.  Heat oven to 350.  Allow baking dish to come to room temperature.

4.  Place the baking dish on a large rimmed baking sheet on the middle rack of your oven.  Pour 2 cups hot water into the baking sheet (around the baking dish).  Bake until lightly browned and eggs are cooked (it should spring back when you push lightly on the top), 30-35 minutes.  Cool slightly; top with berries and sprinkle with confectioners sugar.

Serve room temperature or cold.  (Keep refrigerated at all times).

Asparagus-New Potato Hash

This recipe came from Southern Living.  What a delicious, light and fresh recipe!  Great side dish to pass around the table.

Makes 8 servings (as a side-dish)

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 tsp pepper
2 tsp fresh lemon juice
1/3 cup crumbled farmer's cheese (I used goat cheese)

1.  Bring potatoes and salted water to a boil in a dutch oven over med-high heat.  Cook 15 minutes or just until tender; drain well.  Cool and cut into quarters.
2.  Snap off and discard tough ends of asparagus.  Cut asparagus into 1/2" pieces. 
3.  Saute shallots in hot oil in a large non-stick skillet 1 minute.  Add asparagus, thyme, salt and pepper, and lemon juice; saute 2-3 minutes or until asparagus is crisp-tender.  Add potatoes, and saute 3 minutes until thoroughly heated.  Remove from heat, and sprinkle with cheese crumbles.

Salmon Escabeach

My mom's friend made this for her at a dinner party a few months ago and my mother just raved about it.  It sounded weird, but she told me to trust her as she made it for me one night.  Let me tell you - I am pregnant, and during my pregnancy I'm not that into fish (especially salmon).  I SCARFED this down!  It was delicious!!!!

Ingredients:

5-6 oz pine nuts
3 oranges, zested
5-6 garlic cloves
2 stalks celery, sliced thinly
2 fresh salmon fillets, skinned
1/2 Cup sliced green olives
1/2 Cup raisins
2 Tbsp capers
2 small cans mandarin oranges, juice drained
1 Tsp cider vinegar
EVOO
S&P

Method:

In a pan, cook celery, garlic and orange zest with a little olive oil and salt and pepper over medium-low heat until celery is tender.  Add pine nuts, olives, capers, raisins, orange segments, and cider vinegar.  Keep simmering on med heat.

In a separate pan, heat EVOO to medium and add salmon filets.  Cook 3-4 minutes until they brown nicely, then turn and cook another 2-3 minutes.  Top each filet with mixture.

Beef Wellington with Gorgonzola

Wow.  This was FANTASTIC.  Mouth-watering!  A little time consuming, but it's sort of nice to do a little preparation at a time, and not all at once.  Might want to start preparation on this recipe 3-4 hours before desired serving time.

Ingredients:

Four 1 1/2" thick center-cut filet mignons
2 Tbsp unsalted butter
2 Tbsp chopped shallots
2 Tbsp minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4 oz package frozen puff pastry) thawed
4 Tbsp fresh gorgonzola cheese
1/2 Cup beef demiglace
1/2 Cup madeiera cooking wine

Preparation:

Preheat oven to 425F.

Pat filets dry and season with salt and pepper.  In a shallow roasting pan, roast filets in the middle of the oven 10 minutes, set aside and cool.  (Filets will be baked again later).  Chill filets, covered, until cold about 1 hour.

In skillet, melt butter.  Add shallots and garlic and simmer until tender.  Set aside.

Lightly beat egg in small bowl to use as an egg wash.

On a lightly floured surface, roll out puff pastry sheet into a 14" square.  Trim edges to form four equal large squares.  Put 1 Tbsp gorgonzola in the center of each square.  Top gorgonzola with shallots and butter.  Top mixture with a filet, pressing down into the middle of the pastry square.  Wrap 2 corners of the pastry on top of the filet, sealing with egg wash.  Wrap remaining corners and seal in same manner.  Seal any and all gaps of filets with pastry and egg wash, and place in a nonstick baking pan, seam-side down.  Chill beef wellingtons loosely covered, about 1 hour.  Save remaining egg wash.

Preheat oven to 425F.  Brush top and sides of wellingtons with remaining egg wash.  Bake 20 minutes, or until pastry is golden on top and meat thermometer reads desired temperature (suggest med-rare or medium).

While beef is roasting, boil beef demiglace and madiera for 1 minute, then keep warm. 

Serve beef wellingtons with sauce.

Broiled Peaches with Bourbon Caramel over Vanilla Ice Cream

This recipe came from Cooking Light magazine, and it called for pineapple.  When I made it last summer, peaches were in season and the recipe sounded so good with peaches.  It was fantastic!  Such a nice treat!

1/2 Cup granulated sugar (or artificial sweetener)
3 Tbsp plus 2 Tsp bourbon, divided
3 Tbsp water
1 Tsp fresh lemon juice
1/4 Cup heavy whipping cream
1 Tsp vanilla extract
4 large peaches, rinsed, cored and sliced into 1/2" thick slices
cooking spray
3 Tbsp brown sugar
2 Cups vanilla ice cream

1.  Combine sugar, 3 Tbsp bourbon, water and lemon juice in a medium saucepan over med-high heat; cook 2 mins or until sugar dissolves, stirring constantly.  Bring to a boil; reduce heat to medium and cook without stirring about 10 mins or until golden.  Remove from heat.  Carefully add cream, stirring constantly (mixture will bubble vigorously).  Cool slightly.  Stir in remaining bourbon and vanilla.

2.  Preheat broiler to high.

3.  Arrange peaches on a foil-lined baking sheet coated with cooking spray; sprinkle evenly with brown sugar.  Broil 5 inches from heat for 12 minutes or until golden brown.

4.  Scoop ice cream into bowls, arrange peach slices on top.  Top with caramel sauce!  Serve immediately.

Broiled Parmesan Tomatoes

Such a delicious quick and easy snack, or a great side dish to pair with a juicy grilled steak!

Serves 2

Ingredients:

1 - 2 Medium Ripe Tomatoes (enough for 4 1/2" thick slices)
2 Tbsp margarine, melted
2 Tbsp lowfat mayonnaise
2 Tbsp shredded parmesan cheese
Salt & Pepper

Method:

Preheat oven to broil.  Slice tomatoes.  Melt margarine, and mix in cheese and mayo.  Spread evenly on top of tomato slices.  Broil in oven until brown and bubbly on top, about 5-6 minutes.  Sprinkle with salt and peper.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

I found this recipe on http://www.pinterest.com/ and saved it to try.  It is outstanding!  So light and fresh.  I used whole wheat cheese tortellini and it is truly delicious.

Serves 8 - 10

Ingredients:

6 Tbsp olive oil
1/2 Cup chopped fresh basil
3 Tbsp fresh lemon juice
1 shallot, minced
1 clove garlic, minced
1 Lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 oz) packages fresh cheese tortellini (whole wheat optional)
1/4 Cup pine nuts, toasted
1 pint grape or cherry tomatoes, halved
1 oz parmesan cheese, grated (1/2 Cup)

Method:


1.  Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 Tsp salt and 1/2 Tsp pepper together in a bowl.
2.  Cook the asparagus in 4 quarts boiling water seasoned with a dash of salt until tender, about 3 minutes.  Transfer the asparagus to a colander using a slotted spoon (do not discard boiling water) and run under cold water until cool.  Shake out any excess water and toss with vinaigrette.
3.  Return water to a boil and add a teaspoon of olive oil to prevent sticking.  Cook tortellini according to packaging.  Drain, and toss with asparagus and vinaigrette.  Refrigerate until ready to serve.
4.  Serve chilled.  Drizzle with additional olive oil, salt, pepper, lemon and parmesan.  Toss and serve.

Greens

Since being pregnant, for some reason I've not been able to stomach cooked vegetables.  Anyone who knows me knows that practically every night I eat some source of protein along with vegetables.  Knowing that my baby needs all the best nutrients, I turned to greens!  I mix 3 tsp with a large glass of cold water and CHUG IT.  It's not the greatest tasting stuff, but soooooo worth all the heath benefits! 

I urge you to get some and take it daily.  Especially if you don't eat enough vegetables.  (PS the berry flavor isn't so bad.....)

Purchase at your local health supplement store.

Veggie Wrap

Since I can no longer eat deli meat (during the pregnancy), this has been my go-to lunch!  I get all my raw veggies, it fills me up, and its easy and delicious!  Feel free to alter the veggies to your liking.  This is just how I like it!

Makes 1 Wrap

Ingredients:

1 Tofuyan Low-Carb Wrap (from Publix)

1 Slice Lacey-Swiss (Lowfat swiss from Publix deli)

2 Tbsp yellow mustard

1/2 Cup mixed greens

1 Tbsp chopped green onions

2 Tbsp chopped mixed bell peppers

2 Tbsp chopped cucumber

2 Tbsp shredded carrots

1 Tbsp chopped hot banana peppers

1 Small tomato, chopped

2 Tbsp deli dressing (or Italian dressing)

Layer all ingredients on the wrap and wrap it up!  I purchase packages of already chopped mixed bell peppers, green onions, and the bag of shredded carrots to save time.  You can find them in the produce section at Publix.

Almost Completely Sugar-Free Lemon Pound Cake

The original recipe for this came from my mom, and was always one of my favorite desserts.  Well, if you know me, you know I always try to "healthify" stuff.  Mostly so I can eat more of it.  I made this 90% sugar free, and it was fantastic!  I even sampled it on some friends and they all loved it!  It is such an easy recipe, and is a great item to have for company.  I love to have a slice with my morning coffee.  Yum!

Ingredients:

1 package sugar-free yellow cake mix
1 3.5oz package sugar-free lemon jello pudding
3/4 Cup vegetable oil
3/4 Cup water
5 eggs
2 large lemons
1 Cup powdered sugar
Strawberries or Raspberries * optional, for garnish

Method:

Mix together cake mix, pudding, water, oil and eggs with a beater for several minutes, until smooth and blended.  Pour into a greased bundt pan.

Bake at 350 for one hour.  Let cool; invert cake. 

Mix juice of 2 lemons with 1 cup powdered sugar.  Pour over cake.  Keep covered.  (Note - in this picture, I muddled some fresh raspberries and added them in the lemon/powdered sugar glaze).

Mama's Taco Salad

My mom used to make this when my brother Donny and I were kids.  We loved it then, and I love it now!  It came from her old Dayton cookbook, but I added a few ingredients, and of course tried to make it a bit healthier.  This makes a HUGE bowl!

Serves 4 - 6

Ingredients:

1.5 Lbs lean ground round
16 oz can crushed tomatoes
1 packet taco seasoning
dash of garlic salt
dash of salt
dash of pepper
dash of tabasco
1 4oz can drained chopped green chilis

1/2 head of romaine lettuce
1/2 head of iceberg lettuce
1 jalepeno, chopped and seeds removed

1/2 Cup corn
1/2 Cup rinsed and drained black beans
3/4 Cup shredded reduced fat 2% cheddar cheese
3/4 Cup shredded pepperjack cheese
1/2 Cup chopped green onions
2 Medium tomatoes, chopped
Fritos chips (about 2 cups)

Method:

Brown meat in pan over medium-high heat.  Add taco seasoning.  Add crushed tomatoes, chopped green chilis, garlic salt, S&P and tabasco.  Let simmer for 20 minutes, then remove from heat.

Chop iceberg and romaine, rinse and dry.  Layer the following: lettuce, jalepeno, corn, blackbeans, green onions and cheese. 

Pour the meat mixture evenly on top, then top with chopped tomatoes and fritos chips. 

Toss and serve!

Banana Nut Bread

This was very fresh and light tasting, a nice breakfast item.  Goes very well with morning coffee.

Ingredients:

2/3 Cup whole milk
1 Tbsp fresh lemon juice
2 1/2 Cups sifted cake flour (not self-rising; sift before measuring)
1 Tsp baking powder
3/4 Tsp salt
1/2 Tsp baking soda
1 Stick unsalted butter, softened
1 Cup sugar
2 large eggs
2 1/2 very ripe bananas
3 oz walnuts, chopped (1 cup)
1/4 Cup tubinado sugar

Method:

Put oven rack in middle position and preheat oven to 350.  Grease a 9x5" loaf pan and line bottom with wax paper, then grease paper. 

Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

Whisk together flour, baking powder, salt and baking soda in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes.  Add eggs, 1 at a time, beating until combined, then beat in bananas until combined.  (Mixture will look curdled).

Add flour mixture to banana mixture alternatively with milk, mixing at a low speed just until batter is smooth.  Stir in walnuts.  Pour into loaf pan.  Sprinkle the top with turbinado sugar and bake until a wooden pick or skewer inserted into the center of the bread comes out clean, about 1 hour. 

Cool bread in pan on a rack 20 minutes, then invert bread onto rack.  Remove paper and turn bread right side up on rack to cool completely.

*Note*  Bread keeps wrapped in plastic wrap at room temp for 4 days, or frozen for 1 month.

Greek Yogurt Caesar Dressing

A nice healthy alternative!!  Loaded with protein, low in fat, and tastes just like the real thing!  (Well, not JUST like it, but it's really good and really good for you!)

Ingredients:

1/2 Cup plain nonfat greek yogurt
1/2 Tsp anchovy paste
1 Tsp fresh lemon juice
1 Tsp balsamic vinegar
1 Tsp dijon mustard
1/2 Tsp worcestershire sauce
1 Garlic clove
2 Tbsp parmesan cheese
Salt and Pepper

In a food processor, blend all ingredients.  Serve atop your favorite caesar salad ingredients!

Spicy Turkey Sausage and Spinach Lasagna

Fabulous!  Recipe from Bon Appetit

Serves 6 - 8

Lasagna Ingredients:

1 Tbsp olive oil
1 1/4 Lbs hot italian turkey sausages, casings removed
Spicy Tomato Sauce (recipe and ingredients below)
1 15oz container ricotta cheese (preferably lowfat)
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 3/4 Cups grated parmesan cheese
2 large eggs
3 Tbsp whipping cream
1/2 Tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground black pepper
9 uncooked lasagna noodles
3 Cups shredded provolone cheese

Spicy Tomato Sauce Ingredients:

3 tbsp olive oil
1 medium onion, chopped
6 garlic clovces, minced
1 tsp dried oregano
3/4 tsp dried basil
3/4 tsp dried marjoram
3/4 tsp dried crushed red pepper
2 28oz cans italian-style tomatoes
1 cup canned crushed tomatoes with added puree
1/2 cup dry red wine

Spicy Tomato Sauce Preparation:

Heat oil in heavy large saucepan over med heat.  Add onion, garlic, oregano, basil, marjoram and crushed red pepper.  Cover and cook until onion is translucent.  Add remaining ingredients, simmer and break up tomatoes while stirring occasionally, about 1 hour 15 mins.  Season with salt and pepper.  Set aside.

Lasagna Preparation:

Heat oil in large skillet over med heat.  Add sausages; saute until brown, using fork to break up meat into coarse pieces.  Add spicy tomato sauce.  Simmer 5 mins.

Position rack in center of oven.  Preheat to 375. Whisk ricotta, spinach, 1 cup parmesan, eggs, cream, basil, oregano and pepper in bowl.  Set aside.  Spoon 1 cup sauce over bottom of 13x9x2" glass baking dish.  Place 3 noodles over sauce in single layer.  Spread 1 cup sauce over noodles, then 1 cup ricotta mixture, then 1/4 Cup parmesan and 1 cup provolone.  Repeat the layers with three more noodles, 1 cup sauce, 1 cup ricotta, 1/4 cup parmesan and 1 cup provolone until dish is full.    Sprinkle remaining cheese over the top of the lasagna. 

Tightly cover dish with foil and bake 50 minutes.  Uncover and continue baking until noodles are tender and sauce/cheese is bubbly, about 25 mins.

Cheesy Potatoes

I'm sure you've all had either this recipe or something similar at some point in your life.  If you haven't, you need to!  This recipe comes from my mom and it is so delicious.  She always made it alongside ham on Easter, or with a tenderloin on Christmas Eve.  I made it with filets, green beans and a salad on Christmas.  It's so easy too - I made it ahead of time and froze it!  Then just pop it in the oven!  Everyone loves it :)

Serves 8-10

1 32oz bag frozen cubed potatoes
1 Pint sour cream.
2 Cans undiluted potato soup
1 10oz bar extra sharp cheddar, shredded
1 Tsp salt and pepper
1/4 Cup grated onion
1/2 Cup parmesan

Mix all ingredients thru onion, pour into greased 9x13" dish.  Sprinkle parmesan.  Cover and bake at 350 for 30 minutes.  Uncover and bake an additional 30 minutes, until cheese becomes brown and bubbly.

Mom's Famous Peanut Butter Balls

My mom has been making these forever and they are always a huge hit!  They are simply delicious, and the recipe makes a ton so they're great for a cookie party or for Christmas favors.

Makes about 5 dozen

Ingredients:

1 stick butter
2 cups plain creamy peanut butter
1 box powdered sugar
1/2 tsp vanilla
1 large pkg semi-sweet chocolate chips
1/2 stick parrafin wax

Method:

Set butter out to soften.  Mix butter with peanut butter, vanilla and powdered sugar.  Form into small balls (smaller than a golfball) and chill.  In a double-boiler, melt chocolate chips and wax.  Dip balls into chocolate mixture with a toothpick and set aside on wax paper.  Store in refrigerator.

White Chocolate Peppermint Bark

Mmmmm......mouthwatering.  A perfect holiday treat!

Ingredients:

1 Block white chocolate
1 Large, or 25 small red white and green striped candy canes, crushed into small pieces

Method:

Heat white chocolate in a double broiler over low heat until it is all melted.  Add crushed candy cane to the chocolate.  Make sure chocolate stays warm.  Pour mixture onto wax paper-lined cookie sheet, spreading thin with a spatula.  Place cookie sheet in freezer until the mixture has hardened.

Take out of freezer and crack into small pieces.  Remove was paper and store at room temperature.  (I like frozen chocolate, so I keep mine in a freezer bag and store in the freezer).

Cauliflower and Sprouts O'Gratin with Bacon

YUM.  What a delicious side dish!  I paired this with some juicy filets and it was absolutely heavenly!!  This recipe makes a huge amount (9x13" pan casserole), but you can alter to your liking.

Serves 10 - 12 (as a side dish)

Ingredients:

1 1/2 Lbs brussel sprouts, trimmed and quartered lengthwise through core
1 1/2 Lb head of cauliflower, trimmed and cut into small florets
2 3/4 Cup heavy whipping cream
1/2 Cup chopped shallots
1 Tbsp fresh chopped sage
6 slices bacon, cooked and crumbled
1 1/2 Tbsp olive oil
1/2 Cup plain breadcrumbs
1/2 Cup pine nuts, chopped and toasted
2 Tbsp fresh chopped italian parsley
1 1/2 Cups fresh grated parmesan cheese
1 1/2 Cups fresh grated romano cheese

Method:

Preheat oven to 375.

Wash and trim sprouts and cauliflower.  Place vegetables in a buttered 9x13" dish.  Set aside.

Combine cream, shallots, and sage in a saucepan.  Boil, then reduce heat and simmer until mixture is slightly reduced, about 10 minutes.  Set aside.

Heat oil in large non-stick skillet over med heat.  Add breadcrumbs; stir until slightly brown, about 5 minutes.  Transfer to bowl and cool.  Toss with pinenuts, parsley and bacon.

Sprinkle vegetables with salt and pepper, then pour the cream mixture evenly over veggies.  Add romano and parmesan cheese.  Cover with foil and bake for 35 minutes.

Uncover, top with breadcrumb mixture and bake uncovered another 10 - 15 minutes.

Chicken Parmigiana

A quick and easy, warm and comfy dish!  Serve with angel hair pasta, spaghetti squash (shown above) or a slice of garlic bread. 

Serves 4

Ingredients:

4 large chicken cutlets
Store bought marinara (or ingredients and recipe below)
3/4 Cup Italian breadcrumbs
1/4 Cup Olive oil
8 oz mozzarella cheese, shredded
1/2 Cup fresh grated parmesan cheese
1 Box whole wheat angel hair pasta

For marinara:

1 28oz can tomato sauce
1 28oz can diced or stewed tomatoes
1 garlic clove, minced
1 small onion, chopped
3 Tbsp fresh basil, chopped
2 Tbsp olive oil
1/4 Cup dry red wine
2 Tsp dried oregano
2 Tsp dried parsley flakes
1 Tsp crushed red pepper flakes
2 Bay leaves
Salt & Pepper

To make chicken:

Heat oven to 400 degrees.  Brush chicken with olive oil, and coat both sides with breadcrumbs.  In a skillet, cook chicken over med-high heat about 3 minutes on each side, until breadcrumbs are just toasted.

Place chicken in a 9x13" pan.  Top with shredded mozzarella, then pour marinara sauce over, and then top with parmesan.  Place in oven and bake until cooked through, about 5 minutes.

Cook pasta, and serve on the side, topped with marinara.

To make marinara sauce:

Cook olive oil and onions in a medium sized pot over low heat until translucent.  Add garlic.  Simmer for a minute.  Add in sauce, tomatoes, basil, wine, bay leaves and seasonings.  Simmer for at least 30 minutes.  Remove bay leaves before serving.

Haricots Verts and Grape Tomato Salad with Creme Fraiche Dressing

This recipe was absolutely fantastic.  I was practically scraping the bowl of the remaining green beans!  So delicious and simple! 

Serves 4

Ingredients:

1 Lb haricots verts, trimmed (or petite green beans)
1/4 Cup finely chopped fresh basil
2 Tbsp minced shallots
2 Tbsp fresh lemon juice
2 Tbsp creme fraiche (they didn't have it at Publix, so I used reduced fat sour cream)
1 Tbsp honey
1/2 Tsp salt
1 Pint grape or cherry tomatoes, halved
1 Tbsp toasted pine nuts (I didn't have any so I used toasted slivered almonds)

Method:

Cook beans in boiling water for 2 minutes, until crisp-tender.  Soak beans in ice cold water, drain.

Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.  Add beans and tomatoes; toss gently to coat.  Top with toasted nuts.  Serve cold/room temp.

Sweet and Chunky Applesauce

This is a sweet recipe, and is delicious served hot or cold.  It is a versatile dish and would pair well with pork, steak, with cheese as a snack, on its own, or even hot on top of vanilla ice cream!  It was easy to prepare, and quite a tasty dish on a cool night.

Serves 4

Ingredients:

4 Large Honeycrisp, Gala or Golden Delicious apples, peeled, cored and chopped
2 Tbsp lemon juice

4 Tbsp butter or margarine

1/2 Cup packed brown sugar

1 Tsp vanilla extract

1 Tbsp Cinnamon

1 Tsp Apple Pie Spice

1.  Melt margarine in a pan over low-med heat.  Add chopped apples.  Add remaining ingredients.  Continue to stir on low-med heat until apples are soft, about 10-15 minutes.

2.  For a chunky version, use a potato masher and mash up the apples.  For a smoother consistency, place in a food processor and blend until smooth.

Serve warm or cold.  To make applesauce without the spices, leave out the vanilla and apple pie spice, and use half the amount of brown sugar and cinnamon.

Skirt Steak Chimichurri Cha Cha Cha!

I'm sure everyone has their own recipe for this, but incase you don't, here is a DELICIOUS, quick and SUPER EASY recipe!  This was seriously soooooo good and soooooo easy.  Enjoy!

Serves 4

Ingredients:

1.5 Lb Angus Skirt Steak (or enough for 4 people)
1 Cup packed italian flat leaf parsley
1/2 Cup packed fresh cilantro
1/3 Cup red wine vinegar
1/2 Cup olive oil
2 Garlic cloves, peeled
1 Tsp cumin
1 Tsp crushed red pepper
2 Tsp fresh lime juice
1 Tsp lime zest
Salt
Pepper

Method:

Turn on the grill to medium-high heat.  While grill heats, make the marinade by placing all ingredients (parsley through lime zest) into a blender or food processor.  Grate until it becomes a thick sauce.  Set aside.

Pat steaks dry and season with salt and pepper.  Grill steaks about 3-4 minutes on each side for medium-rare.  (Cook to your desired temp). 

Top steaks with chimichurri sauce and serve hot.

Raspberry Chipotle Marinade

Yep!  This is STORE BOUGHT!  No need for cooking!  This is a delicious marinade that I use for grilling chicken with.  Just put some chicken breasts in a freezer bag with some of this sauce, grill, and top with some more.  So delicious!!!

I bought it at Costco but they should have this or something simliar at your grocery store.

A Friday Night Favorite with Spinach and Cheese Stuffed Ravioli

This is an easy, delicious, and elegant side dish!  I pair it wish filet mignon, roasted asparagus, broiled tomatoes, or different favorite side dish.  This is so easy and sooooo good!  I purchase Monterey Pasta Co brand ravioli from Costco.  (You can probably find it or a similar type at your local grocery store).  The pasta is pre-cooked, so you just have to thaw and heat up.

Serves 4 - 6

Ingredients:

1/2 package (Coscto comes with two attached packages, use one full package), about 12-15 raviolis
1/4 Cup sun dried tomatoes
2 Tbsp chopped green onion
1 garlic clove, minced
1/4 Cup olive oil
1/4 Cup white wine
Fresh shaved parmesan cheese

Method:

Rinse pasta and drain.  Thaw thoroughly, about 15-20 minutes.

Heat oil and wine in a pan, add garlic.  Simmer on med heat about 5 minutes.  Add sundried tomatoes and ravioli.  Reduce heat to low-med.  Toss ravioli regularly, until thoroughly heated through, about 10 minutes.  Add green onions.  Season with salt and pepper, and sprinkle parmesan cheese on top.

Indian Spiced Carrot Soup with Ginger

I have a girlfriend who's taste for cooking I completely trust.  She lived in Connecticut for a while, so I figured she's have some good soup recipes.  Sure enough, she sent me this recipe, and it was fantastic.  I'll admit, it sounded a bit odd, and I'm not usually a fan of curry.  However, this was so delicious, easy to make, and my hubby even loved it!!! 

I served this as a starter, then followed with filets, asparagus, and stuffed ravioli.  (That recipe will come next!)

Thanks Mara!!!!!  :)

Serves 5 - 7

Ingredients:

1 Tsp coriander seeds* (or you can use ground coriander)
1/2 Tsp yellow mustard seeds*  (or you can use ground yellow mustard)
3 Tbsp peanut oil
1/2 Tsp curry powder
1 Tbsp minced peeled fresh ginger
2 Cups chopped onions
1 1/2 Lbs carrots, peeled, thinly sliced into rounds (about 4 cups)* (I purchased two bags of the crinkle-cut thin sliced carrot rounds from Publix to avoid having to peel and cut whole carrots)
1 1/2 Tsp finely grated lime peel
5 Cups low-salt chicken broth or vegetable broth
2 Tsp fresh lime juice
1 Tsp crushed red pepper
Plain yogurt for garnish* (I didn't use this - it looks pretty for guests, but I didn't want it to cool down the soup.  And if you let the yogurt sit at room temperature, it becomes runny).

Method:

Grind coriander and mustard seeds in a spice mill to fine powder. 

Heat oil in heavy large pot over medium - high heat.  Add ground seeds and curry powder; stir 1 minute.  Add ginger; still 1 minute.  Add next three ingredients. Sprinkle with salt and pepper; saute until onions begin to soften, about 3 minutes.  Add 5 cups broth; bring to a boil.  Reduce heat to med-low and simmer uncovered until carrots are tender, about 30 minutes.  Cool slightly.

Working in batches, puree in a blender or food processor until smooth.  Return soup to pot.  Stir in lime juice; season with salt and pepper and crushed red pepper, if desired.

Roasted Asparagus

Well, it's still monsooning here in South Florida, and I'm feeling a bit lazy today.  Although I'm still making time for my 90 minutes of hot yoga!  That just means I'll get home late and won't have much time to cook.  If you're in a crunch for time today, do what I'm doing.  Swing thru Publix and grab a rotisserie chicken, some asparagus, and some lettuce and salad ingredients.

I'm eating rotisserie chicken (skin removed), asparagus and a side salad.  For the side salad, use whatever ingredients you like.  The more veggies, the better!

I'll post a picture of the asparagus later, but for now, here's a yummy and quick way to prepare it:

Serves 2

Ingredients:

10-12 thick asparagus stalks, ends removed (I just snap about 1 1/2 - 2" of the ends off and rinse)
2 Tbsp olive oil
1 Tsp crushed red pepper
1 small garlic clove, crushed
1/2 shallot, slivered
1 Tbsp fresh lemon juice
salt
pepper
fresh parmesan cheese

Turn oven on broil.  Toss asparagus in all ingredients.  Place on a baking sheet under broiler for about 5-7 minutes, or until crisp, tender, and ends are browning.

Feel free to add parmesan if desired.

Last Minute Chicken Caesar Salad

Hey gang!  If you're still undecided as to what to make for dinner tonight, why don't you have what I'm having?  Easy chicken caesar salad.  This is a great Tuesday night dinner.  Not too exciting, not too difficult to make, not too bad for you.  It's actually one of Adam's favorite "weeknight dinners". 

If you work from home or have time to swing home, put a couple of frozen chicken breasts out to thaw.  If not, stop by the grocery store.  You won't need much, it's easy, and of course, HEALTHY!   (Well, sort of.....it's lowfat dressing, and low carb.....)

Serves 2

Ingredients:

2 boneless, skinless chicken breasts
1 bag romaine lettuce (or if you buy the bag with 3 romaine stalks, use 1 1/2 of them)
1/4 to 1/2 Cup lowfat caesar dressing (use to your liking....Adam likes his salad soggy)
1/2 Cup whole grain croutons
black pepper
sea salt
fresh shaved parmesan

Method:

Preheat oven to 350.  Season chicken with salt and pepper (and any other seasonings you may like).  Bake uncovered for 30 minutes, until cooked all the way through.

Rinse and chop lettuce.  Combine in a large bowl with croutons.

Add chicken, dressing, salt, pepper, and sprinkle with parmesan cheese.  Toss and serve!

Superb Minestrone

This was quite a bit of work, but soooooooo worth it.  This was I think the tastiest minestrone soup I've ever had!  This makes a ton, so I had one night of leftovers and then froze the rest for another cool night!

Makes about 10 cups (serves 6 - 8)

Ingredients:

1/2 Lb (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed (to make ahead of time, soak in water overnight)
1/2 Tsp salt
1/4 Lb pancetta (Italian cured pork belly, available at specialty food shops) or sliced lean bacon, chopped (I, of course, used lean turkey bacon).
1/3 Cup olive oil
1 onion, chopped
1 Large carrot, cut into 1/2" dice
1 Rib of celery, cut into 1/2" dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2" dice
1/4 Lb green beans, trimmed and cut into 1/2" pieces
1/2 Lb petite red potatoes, peeled and cut into 3/4" dice
4 Cups shredded green cabbage
1/2 Lb kale, rinsed, drained, stems discarded and leaves chopped
1 28oz can tomatoes, chopped course and drained well
4 1/2 cups low sodium chicken broth
fresh grated parmesan cheese
optional sausage, sliced and cooked with bacon
fresh warm roll to accompany

Preparation:

In a large bowl, let the white beans soak in enough water to cover them by 2 inches overnight, or quick-soak them.  Drain the white beans.  In a saucepan, combine them with enough water to cover them by 2 inches and simmer, uncovered, for 1 hour or until tender.  Add the salt and simmer another 5 minutes.  Remove the pan from heat and let the white beans stand, uncovered.  Set aside.

In a heavy kettle, cook the pancetta (or bacon, and sausage if including sausage) in the olive oil over moderate heat, stirring until it is crisp.  Add the onion, and stir until onion is softened.  Add the carrots, the celery, and the garlic and stir for 4 minutes.  Add the zucchini, green beans and potatoes and stir for an additional 4 minutes.  Add the cabbage and kale and cook the mixture, stirring until cabbage and kale is wilted.  Add tomatoes and broth and simmer the soup covered, for at least 1 hour.

Drain the white beans, reserving the liquid.  In a food processor, puree half the beans with 1 cup of the reserved liquid.  Stir the puree and the remaining whole beans into the soup.  Simmer, and add the remaining reserved liquid, if needed, to thin.  Season soup with seasonings of choice (I used some crushed red pepper, oregano, italian seasoning, salt and pepper).

Serve soup with fresh grated parmeson on top, and a warm bun on the side.

Layered Salad

This recipe comes from my wonderful mom!  She always used to make this along with her French Onion Soup recipe (posted previously).  This is so scrumptious!  Packed with crunchy veggies, and a creamy dressing makes this healthy yet filling and comforting.  A great accompaniment to soups.

Serves 4 - 6 as a side salad

Ingredients:

1 head of iceberg lettuce
1/2 Cup chopped celery
1/2 Cup chopped green pepper
1/4 Cup chopped green onions
1 Cup peas
1 1/2 Cup low fat mayo
1/2 Cup low fat sour cream
2 Tbsp lemon juice
4 - 6 slices bacon, crumbled
1/2 cucumber, chopped
4 oz grated cheddar cheese
1 tomatoe, chopped

Method:

Layer the first 5 ingredients respectively (up to the peas).  Mix sour cream, mayo and lemon juice and spread evenly over salad mixture. 

Top with cheese, cucumbers, bacon and tomatoes.  Cover and serve chilled.

Beer Cheese Soup. 'Nuff said.

I cannot believe I haven't posted this yet!  Wowza.  This is mouth watering.  However, I recommend making it on a cold night.  Also, this recipe makes a HUGE pot, so either serve it with friends or freeze it.  It is very rich, and I recommend serving it as a starter, preferably before a nice hot, juicy steak.

Makes 13 cups

Ingredients:

4 1/2 Tbsp margarine (room temp)
4 1/2 Tbsp flour
3 Cups water
1 1/2 Heaping tsp chicken base (Better than Buillon)
6 Cups heavy cream
2 1/4 Cups Killian's Irish Red beer
1 1/2 Lb shredded meunster cheese
1/4 Cup light brown sugar
1 Tsp tabasco
1Tsp kosher salt
1 Tsp black pepper
1 Cup chopped chives, for garnish

Method:

In a small bowl, mix flour and margarine to make a roux.  Set aside.  In large heavy saucepan, bring water, cream, beer, and chicken base to a boil.  Stir often.  Slowly whisk in the roux and return to simmer for 15 minutes, stirring frequently.

With heat on low, slowly whisk in the cheese in small amounts, melting completely before adding more.  Add the sugar, hot sauce, salt and pepper and continue stirring. 

Serve hot and garnish with chives.

Cayenne Rubbed Chicken with Avocado Salsa

This was easy, fresh, and so tasty.  You can cook this chicken in a skillet, but I grilled it.  It was so delicious with a slight charring on the edges!


Serves 4

Ingredients:

4 boneless, skinless chicken breasts
1 Tbsp cayenne pepper
Sea salt and black pepper
1 Medium red onion, finely chopped
2 Tbsp fresh lime juice
1 Garlic clove, minced
1 Large Vine Ripe tomato, chopped
1 Hass avocado, pitted and cut into chunks

Method:

1.  Mix cayenne, salt and pepper in a bowl, and rub all over chicken.

2.  Heat grill to high heat.  After about 10 minutes, reduce heat to medium-high and scrape grill.  Place chicken directly on grill rack and cook about 30 minutes total (depending on size of chicken), turning over once.

3.  Combine avocado, tomatoes, garlic, onion and lime juice in a bowl.  Spoon on top of chicken.

Green Green Spring Vegetables

What a fresh and healthy combination of veggies!  Crunchy and delicate.

Serves 4 - 6

Ingredients:

1/4 Lb french green beans (haricots verts), ends removed
1/4 Lb sugar snap peas, ends removed
1/4 Lb Asparagus, ends removed, and cut into 2" pieces
1/2 Lb broccolini, ends removed (or broccoli florets)
2 Tbsp unsalted butter
1 Tbsp olive oil
3 Shallots, sliced
Sea Salt and Pepper

Method:

1.  Boil a large pot of water. 
2.  Set up a large bowl of ice water in the kitchen sink.
3.  Boil asparagus first, about 1 minute.  Add the snap peas, broccolini and haricots verts.  Boil 1 more minute.
4.  Immediately transfer veggies from boiling water to ice water.  Let completley cool, then drain.
5.  In a skillet, heat oil and butter over medium heat.  Add shallots.  Cook about 5 minutes until shallots begin to brown slightly.  Add remaining vegetables and toss until heated thoroughly.  Season with salt and pepper.

Serve hot.