If you like lemon you will love this cake. I saw this recipe on Barefoot Contessa and couldn't wait to make it. It has a great lemon flavor and it melts in your mouth. This one is diffidently a winner.
Ingredients
2 sticks unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 large eggs at room temperature
1/3 cup lemon zest (6-8 lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk
1 tsp vanilla extract
for the glaze:
2 cups granulated sugar sifted
3 1/2 TB freshly squeezed lemon juice
for the frosting:
8 oz cream cheese
1/2 stick butter
2 tsp vanilla extract
1 box confectioners sugar (sifted)
Directions
Pre heat oven to 350 degrees
Grease 9x13 baking pan or 2 loaf pans
With mixer cream butter and 2 cups granulated sugar until light and fluffy, about 5 minutes. Add1 egg at a time then the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour into 9x13 pan or 2 loaf pans. Smooth the top of the batter and bake 45 minutes or until cake tester come out clean.
Glaze Directions
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in small saucepan and cook over low heat until sugar dissolves. When cake is done, allow to cool for 10 minutes. spoon the glaze over the top of the cake and allow it to penetrate the cake. Cool completely and frost with cream cheese frosting.
Cream Cheese Frosting Directions
Beat cream cheese, butter together until creamy. Add vanilla and 1 cup at a time add confectioners sugar until desired consistency.
Friday, November 4, 2011
Karen's Famous Spaghetti Sauce
I've been making this sauce for years and it has been a favorite with my family and friends although I have never shared the recipe. You can also use it for Lasagna, Manicotti or other pasta dishes. I usually freeze some because I never know when someone may come by and request I make spaghetti for dinner. So everyone here it is.
Ingredients
1 pound ground beef
1 large red onion
6 cloves of garlic minced (reserve 3 cloves)
3 cans Hunts spaghetti sauce with mushrooms or Paul Newman's Marinara
28 ounces crushed tomatoes
1 12 ounce can tomato paste
1 cup water
1-2 Tb Italian seasoning
Directions
Brown ground beef, onion and 3 cloves of garlic in large skillet. Drain well.
In large stock pot combine ground beef, canned sauce, crushed tomatoes and remainder 3 cloves of garlic. Add water to rinse out cans and add to sauce. Add tomato paste and Italian Seasoning. If sauce is to thick add a little more water. Bring sauce to a boil then reduce heat to low and simmer for
3-4 hours. Serve over spaghetti or favorite pasta.
This can also be cooked in the crock pot for 6 hours on low
Ingredients
1 pound ground beef
1 large red onion
6 cloves of garlic minced (reserve 3 cloves)
3 cans Hunts spaghetti sauce with mushrooms or Paul Newman's Marinara
28 ounces crushed tomatoes
1 12 ounce can tomato paste
1 cup water
1-2 Tb Italian seasoning
Directions
Brown ground beef, onion and 3 cloves of garlic in large skillet. Drain well.
In large stock pot combine ground beef, canned sauce, crushed tomatoes and remainder 3 cloves of garlic. Add water to rinse out cans and add to sauce. Add tomato paste and Italian Seasoning. If sauce is to thick add a little more water. Bring sauce to a boil then reduce heat to low and simmer for
3-4 hours. Serve over spaghetti or favorite pasta.
This can also be cooked in the crock pot for 6 hours on low
Gingerbread
Gingerbread is one of those recipes that everyone forgets about, but you can make it year round and serve it for brunch or dessert. I love Gingerbread but Maren loves it more. I remember a time when she came to visit and she couldn't wait until we got home so I surprised her and she ate some on the way home. It was a quiet way home until she was done.
8x8 baking dish greased
Ingredients
1 egg beaten
1/2 cup sugar
1/2 cup molasses
5 Tb butter melted
2/3 cup cold water
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
Directions
Combine egg, molasses, butter, and water. Mix well. In medium bowl stir together flour baking soda, salt, ginger, cinnamon, cloves and nutmeg. Add to molasses mixture. Beat until well mixed. Pour into baking dish and bake 30 minutes or until toothpick comes out clean. Serve with a dollop of whip cream.
Serves 6
8x8 baking dish greased
Ingredients
1 egg beaten
1/2 cup sugar
1/2 cup molasses
5 Tb butter melted
2/3 cup cold water
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
Directions
Combine egg, molasses, butter, and water. Mix well. In medium bowl stir together flour baking soda, salt, ginger, cinnamon, cloves and nutmeg. Add to molasses mixture. Beat until well mixed. Pour into baking dish and bake 30 minutes or until toothpick comes out clean. Serve with a dollop of whip cream.
Serves 6
Thursday, November 3, 2011
Karen's cheesecake
This is my all time favorite dessert. I can't count how many times I have made this over the years. Its rich and creamy with a buttery graham cracker crust and sour cream topping.
9 inch glass pie pan
Pre Heat oven to 350 degrees
Ingredients
2 packages 8 ounces cream cheese softened
3/4 cup sugar
2 eggs
1 tsp vanilla
Sour cream topping
8 ounces sour cream
4 Tb sugar
Crust
12 graham crackers
1 stick butter
1 Tb sugar
Directions
Place graham crackers in large zip lock baggie and crush by rolling over graham crackers with a glass until they are small beads. Add sugar and mix together. dump graham crackers in pie pan.
Melt butter and cool slightly, pour over graham crackers and mix well. press mixture into bottom of pie pan and up the sides. Set aside.
In medium bowl using a hand mixer combine cream cheese, sugar and eggs together. Add eggs and beat until smooth. Pour into graham cracker crust and bake 20 minutes.
In the meantime in small bowl combine sour cream and sugar together.
When filling has baked 20 minutes remove from oven and gently starting from the edges working your way in a circle around to the middle, spoon sour cream mixture over the filling. Return to the oven and continue baking another 15-20 minutes. Center will be slightly giggly when its done. Cool for 1 hour then refrigerate for 6 hours before serving.
Serves 8
9 inch glass pie pan
Pre Heat oven to 350 degrees
Ingredients
2 packages 8 ounces cream cheese softened
3/4 cup sugar
2 eggs
1 tsp vanilla
Sour cream topping
8 ounces sour cream
4 Tb sugar
Crust
12 graham crackers
1 stick butter
1 Tb sugar
Directions
Place graham crackers in large zip lock baggie and crush by rolling over graham crackers with a glass until they are small beads. Add sugar and mix together. dump graham crackers in pie pan.
Melt butter and cool slightly, pour over graham crackers and mix well. press mixture into bottom of pie pan and up the sides. Set aside.
In medium bowl using a hand mixer combine cream cheese, sugar and eggs together. Add eggs and beat until smooth. Pour into graham cracker crust and bake 20 minutes.
In the meantime in small bowl combine sour cream and sugar together.
When filling has baked 20 minutes remove from oven and gently starting from the edges working your way in a circle around to the middle, spoon sour cream mixture over the filling. Return to the oven and continue baking another 15-20 minutes. Center will be slightly giggly when its done. Cool for 1 hour then refrigerate for 6 hours before serving.
Serves 8
Cranberry Raspberry Jello Salad
This is a family tradition during the holidays. Mom usually makes it although all of us kids have made it at least a time or two. We only have it about twice a year but we all look forward to it. Thanksgiving and Christmas wouldn't be the same without it. It does take some time with the different layers, so plan ahead.
9x13 glass baking pan
Bottom layer
1 6 oz package raspberry jello
1 1/2 cup boiling water
2 packages (10 ounce) frozen raspberries
1 tsp lemon juice
Dissolve raspberry jello in boiling water, add frozen raspberries and lemon juice. Pour into 9x13 dish. Chill until firm.
Middle layer
1 quart sour cream
Spread sour cream over bottom layer
Top Layer
1 6 ounce package cherry jello
1 cup boiling water
1 large can (15-18 ounces) crushed pineapple with juice
1 can cranberry sauce
Dissolve cherry jello in boiling water. Add crushed pineapple with juice and cranberry sauce. Allow jello mixture to slightly thicken then pour over sour cream layer. Chill 6 hours before serving
Serves 12
9x13 glass baking pan
Bottom layer
1 6 oz package raspberry jello
1 1/2 cup boiling water
2 packages (10 ounce) frozen raspberries
1 tsp lemon juice
Dissolve raspberry jello in boiling water, add frozen raspberries and lemon juice. Pour into 9x13 dish. Chill until firm.
Middle layer
1 quart sour cream
Spread sour cream over bottom layer
Top Layer
1 6 ounce package cherry jello
1 cup boiling water
1 large can (15-18 ounces) crushed pineapple with juice
1 can cranberry sauce
Dissolve cherry jello in boiling water. Add crushed pineapple with juice and cranberry sauce. Allow jello mixture to slightly thicken then pour over sour cream layer. Chill 6 hours before serving
Serves 12
Chocolate Mousse
This is a very elegant dessert and easy to make. It will impress your guests and they will think you slaved all day on this one, but it will be our secret that you didn't.
Ingredients
6 (4 ounce) bars bittersweet chocolate
2/3 cup strong black coffee
4 large eggs at room temperature separated
1 cup sugar plus 1/2 cup
2 cups whipping cream
whip cream for garnish
berries for garnish
Directions
Break chocolate in smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In separate bowl beat 3 egg yolks and 1 cup of sugar mixing well, add mixture to melted chocolate and cook over medium heat 5 minutes until sugar is dissolved. remove from heat. Cool to room temperature
Using handheld electric mixer beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Using handheld mixer beat whipping cream with remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in parfait glasses. Garnish with a dollop of whip cream and berries
Serves 4
Ingredients
6 (4 ounce) bars bittersweet chocolate
2/3 cup strong black coffee
4 large eggs at room temperature separated
1 cup sugar plus 1/2 cup
2 cups whipping cream
whip cream for garnish
berries for garnish
Directions
Break chocolate in smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In separate bowl beat 3 egg yolks and 1 cup of sugar mixing well, add mixture to melted chocolate and cook over medium heat 5 minutes until sugar is dissolved. remove from heat. Cool to room temperature
Using handheld electric mixer beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Using handheld mixer beat whipping cream with remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in parfait glasses. Garnish with a dollop of whip cream and berries
Serves 4
Cranberry Orange Bread
For all of you that have enjoyed the cranberry bread I make for the Holidays well here is the recipe. This bread is so good and will stay fresh for 2 weeks in the refrigerator. Now that you will have the recipe maybe someone will make some for me.
Ingredients
1 2/3 cup sugar
2/3 cup vegetable oil
1/2 cup orange juice
1 Tb grated orange peel
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups whole cranberries
Pre heat oven to 350 degrees
grease 6 mini loaf pans
Directions
In medium bowl combine flour, baking soda, baking powder and salt. Mix well. In large bowl stir together sugar, oil, orange juice, orange peel, vanilla and eggs. Add cranberries. Add dry ingredients and stir until just combined. Do not over mix batter or bread will be tough. Spoon batter into mini loaf pans and bake 25-30 minutes or until toothpick comes out clean.
You can also use a loaf pan and bake 50-60 minutes.
makes 6 mini loafs
Ingredients
1 2/3 cup sugar
2/3 cup vegetable oil
1/2 cup orange juice
1 Tb grated orange peel
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups whole cranberries
Pre heat oven to 350 degrees
grease 6 mini loaf pans
Directions
In medium bowl combine flour, baking soda, baking powder and salt. Mix well. In large bowl stir together sugar, oil, orange juice, orange peel, vanilla and eggs. Add cranberries. Add dry ingredients and stir until just combined. Do not over mix batter or bread will be tough. Spoon batter into mini loaf pans and bake 25-30 minutes or until toothpick comes out clean.
You can also use a loaf pan and bake 50-60 minutes.
makes 6 mini loafs
Roasted Tomato and Basil Soup
If you like tomato soup you will love this recipe and you will never have canned tomato soup again
Pre heat oven to 400 degrees
Ingredients
3 pounds plum tomatoes cut in half lengthwise
1/4 cup plus 2 Tablespoons olive oil
salt and pepper
2 cups red onion
6 minced garlic cloves
2 Tb butter
2 Tb olive oil
1/8 tsp crushed red pepper flakes
12 oz can tomato paste
1 Tb sugar
28 oz can whole plum tomatoes with their juice
1 cup chopped fresh basil
1 Tb chopped Thyme
1 Quart chicken or vegetable stock
Directions
Toss together the tomatoes olive oil and salt and pepper. Arrange tomatoes in a single layer on baking sheet and roast for 45 minutes.
In 8 quart stockpot on medium heat saute onions and garlic with 2 Tablespoons of each olive oil and butter. add red pepper flakes and cook for 10 minutes. Add the tomato paste and mix well. Add the canned tomatoes, basil, thyme and chicken or vegetable stock. Add the roasted tomatoes including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Puree with a immersion blender to desired consistency.
( you can use a regular blender to puree the soup but let it cool, and do it small batches)
Serves 6
Pre heat oven to 400 degrees
Ingredients
3 pounds plum tomatoes cut in half lengthwise
1/4 cup plus 2 Tablespoons olive oil
salt and pepper
2 cups red onion
6 minced garlic cloves
2 Tb butter
2 Tb olive oil
1/8 tsp crushed red pepper flakes
12 oz can tomato paste
1 Tb sugar
28 oz can whole plum tomatoes with their juice
1 cup chopped fresh basil
1 Tb chopped Thyme
1 Quart chicken or vegetable stock
Directions
Toss together the tomatoes olive oil and salt and pepper. Arrange tomatoes in a single layer on baking sheet and roast for 45 minutes.
In 8 quart stockpot on medium heat saute onions and garlic with 2 Tablespoons of each olive oil and butter. add red pepper flakes and cook for 10 minutes. Add the tomato paste and mix well. Add the canned tomatoes, basil, thyme and chicken or vegetable stock. Add the roasted tomatoes including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Puree with a immersion blender to desired consistency.
( you can use a regular blender to puree the soup but let it cool, and do it small batches)
Serves 6
Karen's Au Gratin Potatoes
Au Gratin potatoes have been around for years and there are so many different recipes, after trying many of them I came up with my own version. It's easy and gets rave reviews from everyone who tastes it. a 5 out of 5 in my book! yum yum
9 x 13 baking dish lightly greased with butter
Pre heat oven 375 degrees
Ingredients
6 medium russet potatoes (uncooked and sliced thin)
1 cup grated sharp cheddar cheese
1 cup grated Gruyere or Swiss cheese
1/2 cup grated Parmesan cheese
garlic powder
minced onion
2 cups half and half (you can use whole milk but don't use low fat milk)
Directions
Mix cheeses together in medium bowl
Arrange a layer of uncooked potatoes in bottom of baking dish. Sprinkle lightly with garlic powder and minced onion, add 1/3 of cheese. add another layer of potatoes, garlic powder, minced onion and cheese. Add 1 more layer of potatoes and top with remaining cheese. Pour half and half over potatoes and cover with foil. Bake 1-1 1/2 hours or until knife comes out easily.
Serves 8
9 x 13 baking dish lightly greased with butter
Pre heat oven 375 degrees
Ingredients
6 medium russet potatoes (uncooked and sliced thin)
1 cup grated sharp cheddar cheese
1 cup grated Gruyere or Swiss cheese
1/2 cup grated Parmesan cheese
garlic powder
minced onion
2 cups half and half (you can use whole milk but don't use low fat milk)
Directions
Mix cheeses together in medium bowl
Arrange a layer of uncooked potatoes in bottom of baking dish. Sprinkle lightly with garlic powder and minced onion, add 1/3 of cheese. add another layer of potatoes, garlic powder, minced onion and cheese. Add 1 more layer of potatoes and top with remaining cheese. Pour half and half over potatoes and cover with foil. Bake 1-1 1/2 hours or until knife comes out easily.
Serves 8
Quiche Lorraine
Quiche is very popular in our family. Quiche Lorraine is my favorite but you can use other ingredients like: ham or chicken. Spinach, bell peppers,tomatoes, broccoli, green onion, etc. Use your imagination and create your own unique quiche.
Ingredients
9 inch frozen deep dish pie crust
8 slices bacon cut into 1/2 inch pieces
1/4 cup green onions
2 cups (8 ounces) cubed Swiss cheese
4 eggs beaten
1 1/4 cup half and half
1/2 tsp pepper
pinch of nutmeg
Directions
Pre heat oven too 375 degrees
Cook bacon and drain on paper towel. cut into pieces. Sprinkle bacon in bottom of pie shell, add green onion and Swiss cheese.
Combine eggs, half and half, salt, pepper and nutmeg and whisk together for 30 seconds until frothy, pour into pie shell and bake for 40-45 minutes until
middle is firm and knife comes out clean. Let stand 10 minutes before cutting.
Ingredients
9 inch frozen deep dish pie crust
8 slices bacon cut into 1/2 inch pieces
1/4 cup green onions
2 cups (8 ounces) cubed Swiss cheese
4 eggs beaten
1 1/4 cup half and half
1/2 tsp pepper
pinch of nutmeg
Directions
Pre heat oven too 375 degrees
Cook bacon and drain on paper towel. cut into pieces. Sprinkle bacon in bottom of pie shell, add green onion and Swiss cheese.
Combine eggs, half and half, salt, pepper and nutmeg and whisk together for 30 seconds until frothy, pour into pie shell and bake for 40-45 minutes until
middle is firm and knife comes out clean. Let stand 10 minutes before cutting.
Chicken Pesto Pizza
I created this recipe years ago and it has always been a favorite. It's a different twist on pizza but is very tasty with the Boboli crust.
Ingredients
8-12 in Boboli crust ( I usually use the 8 in and make individual pizza's)
1 cup grated Fontina cheese or any aged Swiss cheese
1/2 cup pesto
1 chicken breast cubed (see cooking directions below)
6 mushrooms sliced
2 Tb Parmesan cheese
Directions for Chicken:
Cut chicken in cubes. In medium skillet add 1/4 cup Italian dressing
and cook chicken until done about 10 minutes.
Directions for Pizza
Pre heat oven to 450 degrees
Cook Boboli crust on cookie sheet or pizza pan for 5 minutes for 8 inch crust and 10 minutes for 12 inch crust.
Mix chicken and pesto in medium bowl and then cover bottom of crust. Add fontina cheese and mushrooms. Sprinkle with Parmesan cheese.
Bake for 10 minutes for 8 inch pizza
Bake for 20 minutes for 12 inch pizza
or until cheese is melted and crust is golden brown. Let cool for 5 minutes before cutting.
Ingredients
8-12 in Boboli crust ( I usually use the 8 in and make individual pizza's)
1 cup grated Fontina cheese or any aged Swiss cheese
1/2 cup pesto
1 chicken breast cubed (see cooking directions below)
6 mushrooms sliced
2 Tb Parmesan cheese
Directions for Chicken:
Cut chicken in cubes. In medium skillet add 1/4 cup Italian dressing
and cook chicken until done about 10 minutes.
Directions for Pizza
Pre heat oven to 450 degrees
Cook Boboli crust on cookie sheet or pizza pan for 5 minutes for 8 inch crust and 10 minutes for 12 inch crust.
Mix chicken and pesto in medium bowl and then cover bottom of crust. Add fontina cheese and mushrooms. Sprinkle with Parmesan cheese.
Bake for 10 minutes for 8 inch pizza
Bake for 20 minutes for 12 inch pizza
or until cheese is melted and crust is golden brown. Let cool for 5 minutes before cutting.
Lasagna With Turkey Sausage
Ingredients
2 Tb olive oil
1 cup chopped yellow onions
2 cloves garlic minced
1 pound sweet turkey sausage
1 28 oz can crushed tomatoes in tomato puree
1 6 oz can tomato paste
1/4 cup chopped flat leafed parsley-divided (take out 2 Tb for filling)
1/2 cup chopped basil leaves
1 tsp salt
1/2 tsp pepper
1 box lasagna noodles
15 oz ricotta cheese
1 pound mozzarella cheese
1 cup Parmesan cheese
1 large egg
Directions
Pre heat oven to 400 degrees
Heat the olive oil in 10 inch skillet. dd the onion and cook for 5 minutes over medium heat until translucent. Add the garlic and cook 1more minute. add the sausage breaking it up with a fork and cook for 8-10 minutes or until no longer pink. Add the crushed tomatoes and tomato paste, 2 Tablespoons of the parsley, the basil, salt and pepper. Simmer uncovered for 25 minutes.
Meanwhile fill a large bowater very hot water. Add the noodles and allow them to sit in the water for 20 minutes. Drain
In medium bowl, combine ricotta cheese, Parmesan cheese, the egg, 1/2 tsp salt, 1/4 tsp pepper. set aside.
Ladde 1/3 of the sauce into a 9x13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: 1 layer of pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add another layer of noodles, mozzarella, ricotta, then sauce. Add final layer of noodles and top with remaining sauce. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 minutes, until sauce is bubbling. Let stand for 15 minutes before serving.
Serves 8
2 Tb olive oil
1 cup chopped yellow onions
2 cloves garlic minced
1 pound sweet turkey sausage
1 28 oz can crushed tomatoes in tomato puree
1 6 oz can tomato paste
1/4 cup chopped flat leafed parsley-divided (take out 2 Tb for filling)
1/2 cup chopped basil leaves
1 tsp salt
1/2 tsp pepper
1 box lasagna noodles
15 oz ricotta cheese
1 pound mozzarella cheese
1 cup Parmesan cheese
1 large egg
Directions
Pre heat oven to 400 degrees
Heat the olive oil in 10 inch skillet. dd the onion and cook for 5 minutes over medium heat until translucent. Add the garlic and cook 1more minute. add the sausage breaking it up with a fork and cook for 8-10 minutes or until no longer pink. Add the crushed tomatoes and tomato paste, 2 Tablespoons of the parsley, the basil, salt and pepper. Simmer uncovered for 25 minutes.
Meanwhile fill a large bowater very hot water. Add the noodles and allow them to sit in the water for 20 minutes. Drain
In medium bowl, combine ricotta cheese, Parmesan cheese, the egg, 1/2 tsp salt, 1/4 tsp pepper. set aside.
Ladde 1/3 of the sauce into a 9x13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: 1 layer of pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add another layer of noodles, mozzarella, ricotta, then sauce. Add final layer of noodles and top with remaining sauce. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 minutes, until sauce is bubbling. Let stand for 15 minutes before serving.
Serves 8
Crab Cakes
Ingredients
2 Tb unsalted butter
2 Tb olive oil
3/4 cup diced red onion ( 1 small onion)
1 1/2 cup diced celery
1/2 diced red or green pepper
1/2 cup yellow pepper
1/4 cup chopped parsley
1 Tb capers, drained (optional)
1 tsp Worcestershire sauce
1 1/2 tsp Bay seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 pound lump crab mean
1/2 cup plain bread crumbs
1/2 cup mayonnaise
2 tsp Dijon mustard
2 large eggs
Directions
Place the 2 Tablespoons butter and 2 Tablespoons olive oil and heat in large saute pan until hot, then place onion, celery, red and yellow peppers, parsley, capers, and Worcestershire sauce, old bay, salt and pepper and cook over medium heat about 15-20 minutes until vegetables are tender. Cool to room temperature. In large bowl break up crab meat into small pieces and toss with breadcrumbs, mayonnaise, mustard and eggs. Add the vegetable mixture and mix well. Cover and refrigerate for 30 minutes. Shape into 2 inch crab cakes.
In Large saute pan heat 4 Tablespoons unsalted butter and 1/4 cup olive oil, add crab cakes and saute for 5 minutes over medium heat on both sides until browned. Serve with Remoulade sauce
Serves 6
Remoulade Sauce
1/2 cup mayonnaise
2 Tb sweet pickles or cornichons
1 tsp coarse-grained mustard
1 Tb champagne or white wine vinegar
pinch of salt and pepper
Place all ingredients in food processor fitted with steel blade and pulse several times until pickles are finely chopped and all ingredients are well mixed but not pureed
2 Tb unsalted butter
2 Tb olive oil
3/4 cup diced red onion ( 1 small onion)
1 1/2 cup diced celery
1/2 diced red or green pepper
1/2 cup yellow pepper
1/4 cup chopped parsley
1 Tb capers, drained (optional)
1 tsp Worcestershire sauce
1 1/2 tsp Bay seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 pound lump crab mean
1/2 cup plain bread crumbs
1/2 cup mayonnaise
2 tsp Dijon mustard
2 large eggs
Directions
Place the 2 Tablespoons butter and 2 Tablespoons olive oil and heat in large saute pan until hot, then place onion, celery, red and yellow peppers, parsley, capers, and Worcestershire sauce, old bay, salt and pepper and cook over medium heat about 15-20 minutes until vegetables are tender. Cool to room temperature. In large bowl break up crab meat into small pieces and toss with breadcrumbs, mayonnaise, mustard and eggs. Add the vegetable mixture and mix well. Cover and refrigerate for 30 minutes. Shape into 2 inch crab cakes.
In Large saute pan heat 4 Tablespoons unsalted butter and 1/4 cup olive oil, add crab cakes and saute for 5 minutes over medium heat on both sides until browned. Serve with Remoulade sauce
Serves 6
Remoulade Sauce
1/2 cup mayonnaise
2 Tb sweet pickles or cornichons
1 tsp coarse-grained mustard
1 Tb champagne or white wine vinegar
pinch of salt and pepper
Place all ingredients in food processor fitted with steel blade and pulse several times until pickles are finely chopped and all ingredients are well mixed but not pureed
Parmesan Chicken
Ingredients
4 boneless skinless chicken breasts
1 cup flour
1 tsp salt
1/2 tsp pepper
3 eggs
1 1/2 cup Italian Bread Crumbs
1 tsp Thyme
3/4 cup Parmesan cheese
Directions
Pound chicken breasts between wax paper until they are 1/4 in thick.
Combine the flour, salt and pepper on a plate. In shallow dish beat eggs with 1Tablespoon of water. On second plate combine bread crumbs, thyme and Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in egg mixture, then dredge both sides in bread crumb mixture pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in large saute pan and cook chicken breasts on medium heat for 5-6 minutes on each side or until cooked through.
Serves 4
4 boneless skinless chicken breasts
1 cup flour
1 tsp salt
1/2 tsp pepper
3 eggs
1 1/2 cup Italian Bread Crumbs
1 tsp Thyme
3/4 cup Parmesan cheese
Directions
Pound chicken breasts between wax paper until they are 1/4 in thick.
Combine the flour, salt and pepper on a plate. In shallow dish beat eggs with 1Tablespoon of water. On second plate combine bread crumbs, thyme and Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in egg mixture, then dredge both sides in bread crumb mixture pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in large saute pan and cook chicken breasts on medium heat for 5-6 minutes on each side or until cooked through.
Serves 4
Stuffed Mushrooms
Ingredients
1/2 cup Italian bread crumbs
1/2 cup grated Romano cheese
2 minced garlic cloves
2 Tb chopped parsley
2 Tb green onion
salt and pepper to taste
1/3 cup olive oil
28 large white mushrooms (stems removed)
Directions
Pre heat oven to 400 degrees
combine bread crumbs, Romano cheese, garlic,parsley, green onion and salt and pepper in medium bowl to blend.
clean mushrooms with damp paper towel. drizzle large baking sheet with olive oil to coat the bottom. spoon the filling into the mushroom cavity. Arrange on the baking sheet with the cavity side up. Drizzle remaining olive oil over each mushroom. Bake until mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
Serves 12
1/2 cup Italian bread crumbs
1/2 cup grated Romano cheese
2 minced garlic cloves
2 Tb chopped parsley
2 Tb green onion
salt and pepper to taste
1/3 cup olive oil
28 large white mushrooms (stems removed)
Directions
Pre heat oven to 400 degrees
combine bread crumbs, Romano cheese, garlic,parsley, green onion and salt and pepper in medium bowl to blend.
clean mushrooms with damp paper towel. drizzle large baking sheet with olive oil to coat the bottom. spoon the filling into the mushroom cavity. Arrange on the baking sheet with the cavity side up. Drizzle remaining olive oil over each mushroom. Bake until mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
Serves 12
Wednesday, November 2, 2011
Karen's Scallops with Lemon Sauce
Ingredients
1/2 pound sea scallops
1/4 cup milk
2 Tb flour (seasoned with salt and pepper)
1 Tb olive oil
1/2 cup white wine
2 Tb green onion chopped
1 shallot minced
2 tsp fresh parsley
1/4 cup lemon juice
Dip scallops in milk and roll in flour. In medium skillet saute scallops in olive oil for 3 minutes on each side. transfer scallops to baking dish. pour wine into skillet. Add green onions, shallots and parsley and lemon juice. simmer for 5 minutes. Pour over scallops.
Serve over rice
Serves 2
1/2 pound sea scallops
1/4 cup milk
2 Tb flour (seasoned with salt and pepper)
1 Tb olive oil
1/2 cup white wine
2 Tb green onion chopped
1 shallot minced
2 tsp fresh parsley
1/4 cup lemon juice
Dip scallops in milk and roll in flour. In medium skillet saute scallops in olive oil for 3 minutes on each side. transfer scallops to baking dish. pour wine into skillet. Add green onions, shallots and parsley and lemon juice. simmer for 5 minutes. Pour over scallops.
Serve over rice
Serves 2
Coctail Meatballs
Ingredients
1 1/2 lean ground beef
1 egg
1/2 tsp garlic powder
1 Tb Worcestershire sauce
3/4 cup breadcrumbs
1/2 cup water
1 12oz bottle chili sauce
6 oz grape jelly
2 Tb Lemon juice
Combine ground beef, garlic powder, egg, Worcestershire sauce, breadcrumbs and water and mix well. Form into bite size meatballs. In large saucepan stir together chili sauce, grape jelly and lemon juice. Heat over medium heat until blended. Place meatballs into sauce and cook for 15 minutes. Skim off any fat, continue cooking 8-10 minutes.
Transfer to crock pot or chaffing dish
makes 60 meatballs
1 1/2 lean ground beef
1 egg
1/2 tsp garlic powder
1 Tb Worcestershire sauce
3/4 cup breadcrumbs
1/2 cup water
1 12oz bottle chili sauce
6 oz grape jelly
2 Tb Lemon juice
Combine ground beef, garlic powder, egg, Worcestershire sauce, breadcrumbs and water and mix well. Form into bite size meatballs. In large saucepan stir together chili sauce, grape jelly and lemon juice. Heat over medium heat until blended. Place meatballs into sauce and cook for 15 minutes. Skim off any fat, continue cooking 8-10 minutes.
Transfer to crock pot or chaffing dish
makes 60 meatballs
Crab Dip
1 quart round baking dish
Pre heat oven 350 degrees
Ingredients
2 cans (6 oz) crab (drained)
8 oz cream cheese softened (cut in cubes)
2 tsp Worcestershire sauce
1 Tb Dijon or spicy mustard
3 Tb green onion
1/2 tsp bay seasoning
1/4 tsp dill
2 Tb milk or half and half
salt and pepper to taste
In medium saucepan mix all ingredients until smooth. If consistency is to thick add a little more milk. transfer into baking dish and bake 30 minutes or until heated through.
Yield: 2 cups
Serve with assorted crackers or pieces of french bread
Pre heat oven 350 degrees
Ingredients
2 cans (6 oz) crab (drained)
8 oz cream cheese softened (cut in cubes)
2 tsp Worcestershire sauce
1 Tb Dijon or spicy mustard
3 Tb green onion
1/2 tsp bay seasoning
1/4 tsp dill
2 Tb milk or half and half
salt and pepper to taste
In medium saucepan mix all ingredients until smooth. If consistency is to thick add a little more milk. transfer into baking dish and bake 30 minutes or until heated through.
Yield: 2 cups
Serve with assorted crackers or pieces of french bread
Water Chestnuts Wrapped in Bacon
Ingredients:
aluminum broiler or cake pan
toothpicks
1 1/2 cup low sodium soy sauce
1/2 cup sugar
1 can whole water chestnuts
1/2 pound bacon
Combine soy sauce, sugar in covered bowl, add water chestnuts. marinate water chestnuts for 5-6 hours in refrigerator.
Cut bacon in thirds. Wrap bacon around water chestnuts and secure with toothpick. Place on broiler pan and broil 6 minutes, turn and broil another
5-6 minutes or until bacon is browned.
serves 4
aluminum broiler or cake pan
toothpicks
1 1/2 cup low sodium soy sauce
1/2 cup sugar
1 can whole water chestnuts
1/2 pound bacon
Combine soy sauce, sugar in covered bowl, add water chestnuts. marinate water chestnuts for 5-6 hours in refrigerator.
Cut bacon in thirds. Wrap bacon around water chestnuts and secure with toothpick. Place on broiler pan and broil 6 minutes, turn and broil another
5-6 minutes or until bacon is browned.
serves 4
Sunday, September 11, 2011
Rosemary Lemon Chicken (Gluten Free)
Ingredients
1 pound boneless chicken breasts (4 halved chicken breasts)
2 Tb olive oil
1/4 cup lemon juice
2 cloves garlic minced
1/4 cup chopped fresh rosemary
1/2 tsp Celtic salt
1/4 tsp pepper
Directions
In medium bowl combine olive oil, lemon juice, garlic, rosemary, salt and pepper. Whisk together
Rinse chicken and pat dry, place in 7x11 glass baking dish. Pour marinade over chicken, cover and refrigerate for 4-6 hours, or at least for 2 hours.
Grill or broil chicken 10 minutes on each side or until cooked through.
Serves 4
1 pound boneless chicken breasts (4 halved chicken breasts)
2 Tb olive oil
1/4 cup lemon juice
2 cloves garlic minced
1/4 cup chopped fresh rosemary
1/2 tsp Celtic salt
1/4 tsp pepper
Directions
In medium bowl combine olive oil, lemon juice, garlic, rosemary, salt and pepper. Whisk together
Rinse chicken and pat dry, place in 7x11 glass baking dish. Pour marinade over chicken, cover and refrigerate for 4-6 hours, or at least for 2 hours.
Grill or broil chicken 10 minutes on each side or until cooked through.
Serves 4
Roasted Scillian Potatoes (Gluten Free)
I found this recipe on a gluten free website and it sounded good. I think it would be good with the Rosemary Lemon Chicken
Pre Heat oven to 375 degrees
9x13 glass baking dish oiled on all sides
Ingredients
1 pound Yukon gold potatoes (washed, dried and quartered)
1 small onion diced
2 cloves garlic chopped
1/2 bell pepper chopped
1/3 cup golden raisins
handful of cherry or grape tomatoes cut in half
handful of baby spinach leaves, rinsed and patted dry
handful of black olives
1/8 cup olive oil
1/8 to 1/4 cup chicken broth
7 oz can diced tomatoes
11/2 tsp thyme
1 sprig of fresh rosemary chopped
1 tsp salt
1/2 tsp pepper
red pepper flakes to taste (optional)
Directions
Place potatoes in large bowl. Add in onion, garlic, and bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil 1/8 cup of chicken broth, and diced tomatoes with juice. Stir to mix. Add thyme, rosemary, salt and pepper. Add red pepper flakes if desired. Stir to coat potatoes. If mixture is dry add a little more of the chicken broth.
Transfer potatoes into baking dish and roast for 30 minutes or until potatoes are slightly browned and fork tender.
Serves 3
Pre Heat oven to 375 degrees
9x13 glass baking dish oiled on all sides
Ingredients
1 pound Yukon gold potatoes (washed, dried and quartered)
1 small onion diced
2 cloves garlic chopped
1/2 bell pepper chopped
1/3 cup golden raisins
handful of cherry or grape tomatoes cut in half
handful of baby spinach leaves, rinsed and patted dry
handful of black olives
1/8 cup olive oil
1/8 to 1/4 cup chicken broth
7 oz can diced tomatoes
11/2 tsp thyme
1 sprig of fresh rosemary chopped
1 tsp salt
1/2 tsp pepper
red pepper flakes to taste (optional)
Directions
Place potatoes in large bowl. Add in onion, garlic, and bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil 1/8 cup of chicken broth, and diced tomatoes with juice. Stir to mix. Add thyme, rosemary, salt and pepper. Add red pepper flakes if desired. Stir to coat potatoes. If mixture is dry add a little more of the chicken broth.
Transfer potatoes into baking dish and roast for 30 minutes or until potatoes are slightly browned and fork tender.
Serves 3
Salmon with Tomato Basil Relish (Gluten Free)
Ingredients
1/2 pound salmon
1 cup cherry tomatoes cut in quarters
1 garlic clove minced
1/2 small shallot minced
1 Tb olive oil
1 tsp apple cider vinegar
1 Tb fresh basil chopped
1/2 tsp Celtic sea salt
1/4 pepper
Pre heat oven to 400 degrees
Cut salmon in 2 pieces leaving skin on. Rinse and pat dry
Place salmon skin down on baking sheet
Rub fish liberally with olive oil on both sides, sprinkle with salt
Roast salmon for 10-15 minutes or until cooked through
To Make relish
Stir together in medium bowl remaining ingredients. Let sit at room temperature for 20 minutes for ingredients to incorporate before serving. Spoon over Salmon and serve.
Serves 2
1/2 pound salmon
1 cup cherry tomatoes cut in quarters
1 garlic clove minced
1/2 small shallot minced
1 Tb olive oil
1 tsp apple cider vinegar
1 Tb fresh basil chopped
1/2 tsp Celtic sea salt
1/4 pepper
Pre heat oven to 400 degrees
Cut salmon in 2 pieces leaving skin on. Rinse and pat dry
Place salmon skin down on baking sheet
Rub fish liberally with olive oil on both sides, sprinkle with salt
Roast salmon for 10-15 minutes or until cooked through
To Make relish
Stir together in medium bowl remaining ingredients. Let sit at room temperature for 20 minutes for ingredients to incorporate before serving. Spoon over Salmon and serve.
Serves 2
Lime Chicken Tacos (gluten Free)
Marinate the chicken 4-8 hours
Ingredients
4 split boneless chicken breasts
4 cloves garlic minced
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp agave nectar
1 tsp fresh cilantro
1/2 tsp cumin
1 tsp pepper
For the taco fixing's
4 medium tomatoes chopped
2 cups shredded romaine lettuce
1 cup grated sharp Cheddar, jack cheese
8-10 white corn tortillas (mission's are gluten free)
3-4 lime wedges
Rinse chicken and pat dry. Place in shallow glass dish . In small bowl combine the garlic, lime juice, olive oil, agave, cumin, cilantro and pepper. Pour marinade over chicken and cover tightly. Marinate in refrigerator.
Grill or broil chicken until cooked through about 10-15 minutes on each side
Let chicken rest when cooked for 10 minutes. Cut chicken into strips, slicing at a angle.
Heat the tortillas in a skillet or on a griddle coating both sides with a small amount of olive oil. Warm them on medium low heat for 1 minute on each side. Keep tortillas warm in tortilla warmer or a plate covered with foil.
Assemble tacos by filling bottom of tortilla with chicken and taco fixing's.
Serves 4
Ingredients
4 split boneless chicken breasts
4 cloves garlic minced
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp agave nectar
1 tsp fresh cilantro
1/2 tsp cumin
1 tsp pepper
For the taco fixing's
4 medium tomatoes chopped
2 cups shredded romaine lettuce
1 cup grated sharp Cheddar, jack cheese
8-10 white corn tortillas (mission's are gluten free)
3-4 lime wedges
Rinse chicken and pat dry. Place in shallow glass dish . In small bowl combine the garlic, lime juice, olive oil, agave, cumin, cilantro and pepper. Pour marinade over chicken and cover tightly. Marinate in refrigerator.
Grill or broil chicken until cooked through about 10-15 minutes on each side
Let chicken rest when cooked for 10 minutes. Cut chicken into strips, slicing at a angle.
Heat the tortillas in a skillet or on a griddle coating both sides with a small amount of olive oil. Warm them on medium low heat for 1 minute on each side. Keep tortillas warm in tortilla warmer or a plate covered with foil.
Assemble tacos by filling bottom of tortilla with chicken and taco fixing's.
Serves 4
Friday, September 9, 2011
Mashed Potatoes
Who doesn't like mashed potatoes? They are very easy to make and don't take any more time than most other side dishes. You can change the flavors by using different kinds of potatoes. I prefer red potatoes but you could use russet, red, or white.
Ingredients
4 medium Red potatoes peeled and quartered
3 Tb butter
1/4 cup to 1/2 cup milk or half and half (best not to use non fat milk)
1/2 tsp salt
1 tsp pepper
Cook potatoes in large pot of boiling water for 15-20 minutes or until tender.
Drain the potatoes and transfer back into the pot. Add butter, 1/4 cup milk salt and pepper. With electric mixer or potato mix together adding more milk as needed until mixture is smooth or desired texture. Add more salt and pepper to taste if needed.
Serves 3
4 medium potatoes
Ingredients
4 medium Red potatoes peeled and quartered
3 Tb butter
1/4 cup to 1/2 cup milk or half and half (best not to use non fat milk)
1/2 tsp salt
1 tsp pepper
Cook potatoes in large pot of boiling water for 15-20 minutes or until tender.
Drain the potatoes and transfer back into the pot. Add butter, 1/4 cup milk salt and pepper. With electric mixer or potato mix together adding more milk as needed until mixture is smooth or desired texture. Add more salt and pepper to taste if needed.
Serves 3
4 medium potatoes
Orange-Honey Glazed Carrots
These carrots make a great side dish, they are slightly sweet and spicy at the same time. They pair well with chicken or fish dishes
Equipment: Large saute pan
Ingredients
1 pound carrots pealed
1 Tb unsalted butter
1 Tb honey
2 tsp salt
1 tsp minced ginger
1/2 tsp grated orange zest
1/4 cup orange juice
1/4 tsp pepper
Directions
Cut the carrots diagonally in 1 inch slices. In large saute pan place 1/4 cup water ,the butter, honey, salt and ginger and bring to a boil. Add the carrots and simmer covered over med low heat for 5 minutes. Remove the lid and continue to cook 10-15 minutes or until all the liquid is evaporated.
Add the orange zest and orange juice to the pan tossing with the carrots, simmer uncovered about 5 minutes or until the carrots are aldente (tender but resistant when you bite) and the sauce glazes the carrots. Add the pepper and more salt to taste
Serves 3
Equipment: Large saute pan
Ingredients
1 pound carrots pealed
1 Tb unsalted butter
1 Tb honey
2 tsp salt
1 tsp minced ginger
1/2 tsp grated orange zest
1/4 cup orange juice
1/4 tsp pepper
Directions
Cut the carrots diagonally in 1 inch slices. In large saute pan place 1/4 cup water ,the butter, honey, salt and ginger and bring to a boil. Add the carrots and simmer covered over med low heat for 5 minutes. Remove the lid and continue to cook 10-15 minutes or until all the liquid is evaporated.
Add the orange zest and orange juice to the pan tossing with the carrots, simmer uncovered about 5 minutes or until the carrots are aldente (tender but resistant when you bite) and the sauce glazes the carrots. Add the pepper and more salt to taste
Serves 3
Wednesday, September 7, 2011
Seafood in a pouch
This is a method of cooking that infuses the fish with intense flavor.
Depending on your taste you can use a variety of herbs and cooking liquids to please any palate. To make it even better the whole meal can be made in a single pouch for 1 or for a crowd.
Pre heat oven to 400 degrees
baking sheet
Directions
Tear enough aluminum foil large enough to wrap around fish allowing enough room around fish for steam to circulate. About 1/2 inch on each side and 1/4 inch on top.
Arrange fish in the middle of foil, add vegetables, herbs and liquids. To seal the pouch; fold aluminum foil over the fish and seal the edge by folding over twice. Do the same with both ends leaving enough room around fish for steam to circulate. To ensure pouch won't leak bend all 3 seams of pouch slightly upward. Place pouches on baking sheet and bake 20-25 minutes. Let pouches rest 5 minutes before opening. Be careful when opening pouches to avoid steam burns.
Fish recommendations: cod, halibut, salmon, white fish, sea bass
Ingredient suggestions
1 Tb olive oil, 2 Tb lemon juice, 1 tsp Dijon mustard, 1 clove of garlic minced, 1/2 tsp dill. whisk together and pour over fish. top with mushrooms, julienned strips of zucchini, and carrots.
In medium bowl combine 2 tomatoes seeded and diced, 2 garlic cloves minced,1 tsp fresh basil, 1 tsp parsley chopped 2 Tb olive oil and 2 Tb white wine. Spoon mixture over fish.
Red pepper strips, carrots (thinly sliced) lemon slices, capers, dill, 2 Tb lemon juice.
You could use any combination of vegetables you want, also could substitute Thyme for dill
Depending on your taste you can use a variety of herbs and cooking liquids to please any palate. To make it even better the whole meal can be made in a single pouch for 1 or for a crowd.
Pre heat oven to 400 degrees
baking sheet
Directions
Tear enough aluminum foil large enough to wrap around fish allowing enough room around fish for steam to circulate. About 1/2 inch on each side and 1/4 inch on top.
Arrange fish in the middle of foil, add vegetables, herbs and liquids. To seal the pouch; fold aluminum foil over the fish and seal the edge by folding over twice. Do the same with both ends leaving enough room around fish for steam to circulate. To ensure pouch won't leak bend all 3 seams of pouch slightly upward. Place pouches on baking sheet and bake 20-25 minutes. Let pouches rest 5 minutes before opening. Be careful when opening pouches to avoid steam burns.
Fish recommendations: cod, halibut, salmon, white fish, sea bass
Ingredient suggestions
1 Tb olive oil, 2 Tb lemon juice, 1 tsp Dijon mustard, 1 clove of garlic minced, 1/2 tsp dill. whisk together and pour over fish. top with mushrooms, julienned strips of zucchini, and carrots.
In medium bowl combine 2 tomatoes seeded and diced, 2 garlic cloves minced,1 tsp fresh basil, 1 tsp parsley chopped 2 Tb olive oil and 2 Tb white wine. Spoon mixture over fish.
Red pepper strips, carrots (thinly sliced) lemon slices, capers, dill, 2 Tb lemon juice.
You could use any combination of vegetables you want, also could substitute Thyme for dill
Tempura Batter
This batter can be used for fish or vegetables. The secret to good tempura is to make sure the fish or vegetables are dry, and the batter stays cold. This will ensure that the batter doesn't fall off what you are frying. Works every time.
Pre heat oil to 375 degrees in fryer or deep saute pan
Ingredients
3/4 cup all purpose flour
2 tsp baking powder
1 cup very cold seltzer water
1 egg white (slightly beaten)
1/4 tsp garlic powder
1/2 tsp paprika
salt and pepper
Directions
Whisk in medium bowl flour and baking powder, Add seltzer water,egg white garlic powder and paprika and whisk until smooth. Batter should be the constancy of heavy cream. Do no over mix or batter will be doughy.
To keep batter cold during batches of frying: Fill up a large bowl with ice and water. Fit the bowl containing the batter inside the large bowl making sure water doesn't overflow into batter.
Fry fish 5-6 minutes or until golden brown, Vegetables 2-3 minutes, drain any excess oil on brown paper bag. Serve hot
Serving suggestions: White fish or cod, shrimp, calamari
Vegetables: zucchini, mushrooms, green peppers,
cherry tomatoes, broccoli, green beans
Pre heat oil to 375 degrees in fryer or deep saute pan
Ingredients
3/4 cup all purpose flour
2 tsp baking powder
1 cup very cold seltzer water
1 egg white (slightly beaten)
1/4 tsp garlic powder
1/2 tsp paprika
salt and pepper
Directions
Whisk in medium bowl flour and baking powder, Add seltzer water,egg white garlic powder and paprika and whisk until smooth. Batter should be the constancy of heavy cream. Do no over mix or batter will be doughy.
To keep batter cold during batches of frying: Fill up a large bowl with ice and water. Fit the bowl containing the batter inside the large bowl making sure water doesn't overflow into batter.
Fry fish 5-6 minutes or until golden brown, Vegetables 2-3 minutes, drain any excess oil on brown paper bag. Serve hot
Serving suggestions: White fish or cod, shrimp, calamari
Vegetables: zucchini, mushrooms, green peppers,
cherry tomatoes, broccoli, green beans
Monday, September 5, 2011
Chicken Marsala
This is a weight watcher's recipe, I have had the authentic version and believe me you don't miss the calories in this dish. It is delicious, with a rich flavor.
Serve over rice or noodles, with Garlic spinach or steamed broccoli
Ingredients
4 chicken breasts halves
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 Tb extra virgin olive oil
3/4 cup fat free chicken broth
1/3 cup dry Marsala wine
2 tsp cornstarch (do not use flour! will result in a lumpy sauce)
2 tsp fresh chopped thyme
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp garlic powder
cooking spray
8 oz mushrooms sliced
1 Tb light butter
1 Tb fresh chopped parsley
Directions
Place chicken between 2 pieces of heavy duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin. Cut chicken into 2 inch pieces.
Combine flour, salt and pepper in large zip lock bag. Add chicken, seal and shake to coat.
Heat oil in large skillet over medium heat. Add chicken and cook 4-6 minutes on each side or until done. Remove chicken from pan and keep warm.
Combine chicken broth and next 6 ingredients in small bowl.
Coat bottom of skillet that chicken was cooked in with cooking spray. Add mushrooms and saute for 3 minutes, scraping up the bits from the bottom of the pan, Add chicken broth mixture and bring to a boil. Cook over medium heat 4 minutes or until sauce becomes thick stirring constantly. Stir in butter. Spoon sauce over chicken, Garnish with parsley.
Serves 4
Each serving size is 4 oz chicken and 1/3 cup sauce
Serve over rice or noodles, with Garlic spinach or steamed broccoli
Ingredients
4 chicken breasts halves
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 Tb extra virgin olive oil
3/4 cup fat free chicken broth
1/3 cup dry Marsala wine
2 tsp cornstarch (do not use flour! will result in a lumpy sauce)
2 tsp fresh chopped thyme
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp garlic powder
cooking spray
8 oz mushrooms sliced
1 Tb light butter
1 Tb fresh chopped parsley
Directions
Place chicken between 2 pieces of heavy duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin. Cut chicken into 2 inch pieces.
Combine flour, salt and pepper in large zip lock bag. Add chicken, seal and shake to coat.
Heat oil in large skillet over medium heat. Add chicken and cook 4-6 minutes on each side or until done. Remove chicken from pan and keep warm.
Combine chicken broth and next 6 ingredients in small bowl.
Coat bottom of skillet that chicken was cooked in with cooking spray. Add mushrooms and saute for 3 minutes, scraping up the bits from the bottom of the pan, Add chicken broth mixture and bring to a boil. Cook over medium heat 4 minutes or until sauce becomes thick stirring constantly. Stir in butter. Spoon sauce over chicken, Garnish with parsley.
Serves 4
Each serving size is 4 oz chicken and 1/3 cup sauce
Karen's Weight Watchers Chicken
I have been making this chicken dish for years and decided recently to jazz it up a little to give it another layer of flavor. I have to say its even better now.
Serve with Roasted Potatoes and Steamed Broccoli with Parmesan
Pre Heat oven to 350 degrees
9x9 baking dish
Ingredients
4 skinless chicken breasts
1 small red onion chopped
1/2 chopped green or yellow pepper
2 cloves minced garlic
1 Tb olive oil
2 cups tomato juice
1 cup crushed tomatoes (can use diced if crushed not available)
1 Tb Italian seasoning
Directions
In medium skillet saute onion and green or yellow pepper in olive oil for 5 minutes, add garlic and cook another minute. add tomato juice and crushed tomatoes, and Italian seasoning. Cook another 5 minutes.
Place chicken in bottom off baking dish and pour tomato mixture over chicken. Cover with foil and bake 30-40 minutes or until chicken if cooked through.
Serves 4
Serve with Roasted Potatoes and Steamed Broccoli with Parmesan
Pre Heat oven to 350 degrees
9x9 baking dish
Ingredients
4 skinless chicken breasts
1 small red onion chopped
1/2 chopped green or yellow pepper
2 cloves minced garlic
1 Tb olive oil
2 cups tomato juice
1 cup crushed tomatoes (can use diced if crushed not available)
1 Tb Italian seasoning
Directions
In medium skillet saute onion and green or yellow pepper in olive oil for 5 minutes, add garlic and cook another minute. add tomato juice and crushed tomatoes, and Italian seasoning. Cook another 5 minutes.
Place chicken in bottom off baking dish and pour tomato mixture over chicken. Cover with foil and bake 30-40 minutes or until chicken if cooked through.
Serves 4
Steamed Broccoli with Parmesan Cheese
I make this simple vegetable a lot. It's so fast and easy and pairs well with Chicken, Fish or Beef.
Ingredients
1/2 pound broccoli
salt and pepper
spray butter or Tb butter melted (optional)
1 Tb fresh Parmesan cheese
Directions
Clean and cut off stems from broccoli, place in steamer or saucepan with 1/2 inch of water in bottom. Steam until tender about 10 minutes. Transfer into serving bowl and spray with butter spray or melted butter, sprinkle with Parmesan cheese. Serve hot
Serves 3
Ingredients
1/2 pound broccoli
salt and pepper
spray butter or Tb butter melted (optional)
1 Tb fresh Parmesan cheese
Directions
Clean and cut off stems from broccoli, place in steamer or saucepan with 1/2 inch of water in bottom. Steam until tender about 10 minutes. Transfer into serving bowl and spray with butter spray or melted butter, sprinkle with Parmesan cheese. Serve hot
Serves 3
Pasta with Sun-Dried Tomatoes
Serve with a green salad or Zucchini Parmesan, and of course don't forget the red wine.
Ingredients
1/2 pound spiral pasta
salt
vegetable oil
1 pound ripe tomatoes, medium diced
3/4 cup black olives pitted and diced
1 pound fresh mozzarella, medium chopped
6 sun dried tomatoes in oil drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 Tb red wine vinegar
6 Tb olive oil
1 garlic clove minced
1 tsp capers, drained
2 tsp salt
1 tsp pepper
1 cup Parmesan cheese
1 cup packed basil leaves, julienned
Directions
Cook the pasta in large pot of boiling salted water with a splash of vegetable oil to prevent pasta from sticking together. Boil for 12 minutes or according to the directions on the package. Drain well and allow to cool. Place pasta in a bowl and add the tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor and mix until almost smooth. If you don't have a food processor you can use a hand mixer.
Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil. Toss well.
Serves 4
Ingredients
1/2 pound spiral pasta
salt
vegetable oil
1 pound ripe tomatoes, medium diced
3/4 cup black olives pitted and diced
1 pound fresh mozzarella, medium chopped
6 sun dried tomatoes in oil drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 Tb red wine vinegar
6 Tb olive oil
1 garlic clove minced
1 tsp capers, drained
2 tsp salt
1 tsp pepper
1 cup Parmesan cheese
1 cup packed basil leaves, julienned
Directions
Cook the pasta in large pot of boiling salted water with a splash of vegetable oil to prevent pasta from sticking together. Boil for 12 minutes or according to the directions on the package. Drain well and allow to cool. Place pasta in a bowl and add the tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor and mix until almost smooth. If you don't have a food processor you can use a hand mixer.
Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil. Toss well.
Serves 4
Linguine with Shrimp Scampi
Serve with: Green Salad and crusty bread
vegetable oil and salt to cook Linguine
3/4 pound linguine
3 Tb unsalted butter
2 1/2 Tb extra virgin olive oil
1 1/2 Tb minced garlic (4 cloves)
1 pound large shrimp (peeled and deveined)
1/4 tsp pepper
1/3 cup chopped fresh parsley
1/2 lemon zest grated
1/4 cup lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 tsp red pepper flakes (optional)
Directions
Drizzle some oil in large pot of boiling water, add 1 Tb salt and the linguine. Cook for 7-10 minutes or until alienate
Meanwhile in a saute pan melt butter and olive oil over medium heat. Add the garlic, saute for 1 minute, be careful the garlic burns easily! Add the shrimp, 1 1/2 tsp salt, and the pepper. Saute until the shrimp just turns pink about 5 minutes stirring often. Remove from the heat, add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.
When pasta is done, drain and put back in the pot, immediately add the shrimp and sauce. Toss well and serve.
Serves 3
vegetable oil and salt to cook Linguine
3/4 pound linguine
3 Tb unsalted butter
2 1/2 Tb extra virgin olive oil
1 1/2 Tb minced garlic (4 cloves)
1 pound large shrimp (peeled and deveined)
1/4 tsp pepper
1/3 cup chopped fresh parsley
1/2 lemon zest grated
1/4 cup lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 tsp red pepper flakes (optional)
Directions
Drizzle some oil in large pot of boiling water, add 1 Tb salt and the linguine. Cook for 7-10 minutes or until alienate
Meanwhile in a saute pan melt butter and olive oil over medium heat. Add the garlic, saute for 1 minute, be careful the garlic burns easily! Add the shrimp, 1 1/2 tsp salt, and the pepper. Saute until the shrimp just turns pink about 5 minutes stirring often. Remove from the heat, add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.
When pasta is done, drain and put back in the pot, immediately add the shrimp and sauce. Toss well and serve.
Serves 3
Grilled Herb Shrimp
This recipe can be cooked on the grill or under the broiler.
Serve with: Herbed Rice & green bean and tomato salad
Ingredients
1 pound large shrimp peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small diced
2 Tb minced fresh parsley
2 Tb minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
2 tsp salt
1/2 tsp pepper
1/4 cup extra virgin olive oil
1 lemon juiced
Directions
Combine all ingredients in bowl with a cover and allow them to marinate for 1 hour at room temperature.
Skewer the shrimp on 12 inch skewer using 4 shrimp per skewer. Brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only -2-3 minutes on each side.
If broiling place skewers on broiler pan and broil for 2-3 minutes on each side. If you don't want to do the skewers you could also just broil directly on the broiler pan.
Serves 3
Serve with: Herbed Rice & green bean and tomato salad
Ingredients
1 pound large shrimp peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small diced
2 Tb minced fresh parsley
2 Tb minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
2 tsp salt
1/2 tsp pepper
1/4 cup extra virgin olive oil
1 lemon juiced
Directions
Combine all ingredients in bowl with a cover and allow them to marinate for 1 hour at room temperature.
Skewer the shrimp on 12 inch skewer using 4 shrimp per skewer. Brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only -2-3 minutes on each side.
If broiling place skewers on broiler pan and broil for 2-3 minutes on each side. If you don't want to do the skewers you could also just broil directly on the broiler pan.
Serves 3
Green Bean and Tomato Salad With Fresh Basil
This salad was one that my Dad would make for all of our family gatherings. He has added a few ingredients over the years that has made this salad even better. When ever I make it it reminds me of great family memories.
Ingredients
1 pound fresh green beans trimmed and cut in half
1 pound asparagus cut the same size as green beans (when in season)
1 pound cherry tomatoes cut in half
3 Tb olive oil
1 Tb fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
12 Basil leaves chopped
3 oz Feta cheese
1/4 cup pine nuts
Cook the green beans and asparagus (when in season) in boiling water or steam until just tender. Cool immediately in cold water and allow to dry in colander. Transfer into serving bowl and add tomatoes.
In small bowl whisk olive oil into lemon juice, pour over green beans and tomatoes. Add feta cheese, basil and pine nuts. Salt and pepper to taste. Toss to lightly coat
Serves 6
Ingredients
1 pound fresh green beans trimmed and cut in half
1 pound asparagus cut the same size as green beans (when in season)
1 pound cherry tomatoes cut in half
3 Tb olive oil
1 Tb fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
12 Basil leaves chopped
3 oz Feta cheese
1/4 cup pine nuts
Cook the green beans and asparagus (when in season) in boiling water or steam until just tender. Cool immediately in cold water and allow to dry in colander. Transfer into serving bowl and add tomatoes.
In small bowl whisk olive oil into lemon juice, pour over green beans and tomatoes. Add feta cheese, basil and pine nuts. Salt and pepper to taste. Toss to lightly coat
Serves 6
Pastaccio Marshmello Salad
This salad sounds weird but it tastes so good. Very light and creamy. It will be a hit whether you make it at home or take it to friends house. Eat it as a dessert or serve it as a addition to a meal.
Ingredients
3 oz box instant pistachio pudding
8 oz cream cheese softened
20 oz can crushed pineapple drained (save the juice)
1/2 bag (10.5 oz) miniature marshmallows
8 oz container cool whip (thawed)
Using hand mixer, combine cream cheese and pistachio pudding using pineapple juice to make smooth. Stir in crushed pineapple and marshmallows. Fold in whip topping. If mixture is to thick use pineapple juice to blend. Refrigerate at least 1 hour before serving.
Serves 6
Ingredients
3 oz box instant pistachio pudding
8 oz cream cheese softened
20 oz can crushed pineapple drained (save the juice)
1/2 bag (10.5 oz) miniature marshmallows
8 oz container cool whip (thawed)
Using hand mixer, combine cream cheese and pistachio pudding using pineapple juice to make smooth. Stir in crushed pineapple and marshmallows. Fold in whip topping. If mixture is to thick use pineapple juice to blend. Refrigerate at least 1 hour before serving.
Serves 6
Honey Cornbread
This cornbread is slightly sweet from the honey and very moist. It goes great with a bowl of soup, chili or on its own. You could also make this into muffins
Ingredients
1 cup yellow cornmeal
1 cup all purpose flour
1 Tb baking powder
1/2 cup sugar
1 tsp salt
1 cup buttermilk
2 large eggs
1/2 cup melted butter
1/4 cup honey
Pre heat oven to 350 degrees
9x9 baking dish (greased) or (12 cup muffin pan)
In large mixing bowl combine cornmeal, flour, baking powder, sugar, and salt.
In another bowl whisk together buttermilk, eggs, stick melted butter and honey. Add to dry ingredients and stir until just moistened. Pour into baking pan or muffin tin. Bake 20-25 minutes or until golden brown and toothpick comes out clean
Ingredients
1 cup yellow cornmeal
1 cup all purpose flour
1 Tb baking powder
1/2 cup sugar
1 tsp salt
1 cup buttermilk
2 large eggs
1/2 cup melted butter
1/4 cup honey
Pre heat oven to 350 degrees
9x9 baking dish (greased) or (12 cup muffin pan)
In large mixing bowl combine cornmeal, flour, baking powder, sugar, and salt.
In another bowl whisk together buttermilk, eggs, stick melted butter and honey. Add to dry ingredients and stir until just moistened. Pour into baking pan or muffin tin. Bake 20-25 minutes or until golden brown and toothpick comes out clean
Karen's Chili
This is a combination of different recipes I have found over the years. It can be made on the stove top or in a slow cooker. It has a well rounded flavor without being to spicy. I've made it with ground beef and ground turkey and its good either way. Tastes great on a cold or rainy day.
Serve with cornbread or spoon cornbread
Ingredients
2 pounds ground beef or ground turkey
1 large onion chopped
4 cloves minced garlic
1 green pepper chopped
1/2 tsp salt
1/4 tsp pepper
1Tb & 1 tsp chili powder
1 Tb cumin
1 tsp oregano
2 16 oz cans diced tomatoes with juice
1 16 oz can kidney beans (drained)
1 16 oz corn (drained)
1 12 oz can tomato paste
Garnish: Sour cream, Cheddar cheese, Green onion
In large skillet cook ground beef (or ground turkey), onion, garlic, and green pepper. Drain well and transfer into large pot, add the remaining ingredients. Bring to a boil, cover and simmer for 3 hours. If using a slow cooker cook on low for 6-8 hours. Ladle into bowls and garnish with sour cream, cheddar cheese and green onion
Serves 8
Serve with cornbread or spoon cornbread
Ingredients
2 pounds ground beef or ground turkey
1 large onion chopped
4 cloves minced garlic
1 green pepper chopped
1/2 tsp salt
1/4 tsp pepper
1Tb & 1 tsp chili powder
1 Tb cumin
1 tsp oregano
2 16 oz cans diced tomatoes with juice
1 16 oz can kidney beans (drained)
1 16 oz corn (drained)
1 12 oz can tomato paste
Garnish: Sour cream, Cheddar cheese, Green onion
In large skillet cook ground beef (or ground turkey), onion, garlic, and green pepper. Drain well and transfer into large pot, add the remaining ingredients. Bring to a boil, cover and simmer for 3 hours. If using a slow cooker cook on low for 6-8 hours. Ladle into bowls and garnish with sour cream, cheddar cheese and green onion
Serves 8
Wednesday, August 31, 2011
Roasted Potatoes
This is a easy variation to plain potatoes. I usually use red potatoes, but you could use white, yellow or fingerling potatoes. I would not use russet potatoes because they don't hold up well to roasting. You could also add more flavor by adding fresh herbs such as thyme, dill, or chives. These potatoes will compliment any dish.
Pre Heat oven to 425 degrees
Baking sheet
Ingredients
3 medium Red potatoes
2-4 Tb extra virgin olive oil
1 Tb salt
1 tsp pepper
1 Tb chopped fresh parsley for garnish
Wash and dry potatoes. Cut in half and then quarter each half. Place potatoes on a baking sheet. Pour enough olive oil to lightly coat potatoes, sprinkle with salt and pepper and toss well Bake for 25-35 minutes or until potatoes are tender. Transfer to a serving plate and garnish with parsley. Serve hot
Serves 4
Pre Heat oven to 425 degrees
Baking sheet
Ingredients
3 medium Red potatoes
2-4 Tb extra virgin olive oil
1 Tb salt
1 tsp pepper
1 Tb chopped fresh parsley for garnish
Wash and dry potatoes. Cut in half and then quarter each half. Place potatoes on a baking sheet. Pour enough olive oil to lightly coat potatoes, sprinkle with salt and pepper and toss well Bake for 25-35 minutes or until potatoes are tender. Transfer to a serving plate and garnish with parsley. Serve hot
Serves 4
Tequila Lime Chicken
This recipe comes from The Barefoot Contessa. Original recipe calls boneless chicken breasts with the skin on but I make it with skinless chicken breasts to lower the calories. You could make either way.
Serving suggestions: green salad, sauteed garlic spinach, or any green vegetable, Roasted Potatoes
Ingredients
1/2 cup gold tequila
1 cup fresh lime juice (5-6 limes)
1/2 cup orange juice (2 oranges)
1 Tb chili powder
1 Tb minced garlic (3 cloves)
1 Tb jalapeno pepper minced (1 pepper seeded)
2 tsp salt
1 tsp pepper
3 whole (3 split) boneless chicken breasts, skin on (or skinless)
If you like cilantro add 1 Tb minced to the marinade
Directions
Combine in large bowl with a lid tequila, lime juice, orange juice, chili powder, jalapeno, pepper,garlic and salt. Add chicken breasts, Refrigerate overnight or 8 hours.
Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove chicken from marinade and sprinkle with salt and pepper. Grill chicken skin side down for 8 minutes until nicely browned. Turn the chicken and cook for another 10 minutes until cooked through. Remove from the grill onto a plate and cover lightly with foil. Let rest for 10 minutes.
Serves 6
Serving suggestions: green salad, sauteed garlic spinach, or any green vegetable, Roasted Potatoes
Ingredients
1/2 cup gold tequila
1 cup fresh lime juice (5-6 limes)
1/2 cup orange juice (2 oranges)
1 Tb chili powder
1 Tb minced garlic (3 cloves)
1 Tb jalapeno pepper minced (1 pepper seeded)
2 tsp salt
1 tsp pepper
3 whole (3 split) boneless chicken breasts, skin on (or skinless)
If you like cilantro add 1 Tb minced to the marinade
Directions
Combine in large bowl with a lid tequila, lime juice, orange juice, chili powder, jalapeno, pepper,garlic and salt. Add chicken breasts, Refrigerate overnight or 8 hours.
Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove chicken from marinade and sprinkle with salt and pepper. Grill chicken skin side down for 8 minutes until nicely browned. Turn the chicken and cook for another 10 minutes until cooked through. Remove from the grill onto a plate and cover lightly with foil. Let rest for 10 minutes.
Serves 6
Tuesday, August 30, 2011
Herbed Rice
This is a great way to jazz up boring white rice. This is a basic recipe but you could use the herbs you are using in your main dish, dried fruit even grilled vegetables. Good side dish with chicken or fish.
Ingredients
1 cup uncooked white rice
1 3/4 cup water (for more flavor use chicken broth)
1 tsp salt
1 Tb butter
2 Tb parsley
1 Tb dill
1 Tb green onion (green and white part)
1/4 tsp pepper
Combine rice, water, salt and butter in medium saucepan. Bring to a boil over high heat. Reduce to simmer, cover and cook for 15 minutes. Allow rice to sit covered for 5 minutes. Add parsley, dill, scallions and pepper. fluff with a fork to combine.
Serves 4
Ingredients
1 cup uncooked white rice
1 3/4 cup water (for more flavor use chicken broth)
1 tsp salt
1 Tb butter
2 Tb parsley
1 Tb dill
1 Tb green onion (green and white part)
1/4 tsp pepper
Combine rice, water, salt and butter in medium saucepan. Bring to a boil over high heat. Reduce to simmer, cover and cook for 15 minutes. Allow rice to sit covered for 5 minutes. Add parsley, dill, scallions and pepper. fluff with a fork to combine.
Serves 4
Couscous With Pine Nuts
This recipe is a good substitute for rice or pasta. It goes well with poultry or fish.
Ingredients
4 Tb unsalted butter
3/4 cup chopped shallots (3-4 shallots)
3 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups couscous
1/2 cup pine nuts (pignolis)
1/4 cup currants (can substitute raisins or dried cranberries)
1 Tb fresh chopped parsley
1 Tb fresh chopped dill
Melt the butter in large saucepan. Add the shallots and cook them over medium heat for 3 minutes until translucent. Add the chicken stock, salt, pepper and bring to a boil. Turn off the heat, stir in the couscous, cover the pan and set aside for 10 minutes. Stir in pine nuts, parsley & dill. Fluff with a fork to combine. Serve hot
Serves 4
Ingredients
4 Tb unsalted butter
3/4 cup chopped shallots (3-4 shallots)
3 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups couscous
1/2 cup pine nuts (pignolis)
1/4 cup currants (can substitute raisins or dried cranberries)
1 Tb fresh chopped parsley
1 Tb fresh chopped dill
Melt the butter in large saucepan. Add the shallots and cook them over medium heat for 3 minutes until translucent. Add the chicken stock, salt, pepper and bring to a boil. Turn off the heat, stir in the couscous, cover the pan and set aside for 10 minutes. Stir in pine nuts, parsley & dill. Fluff with a fork to combine. Serve hot
Serves 4
Garlic Sauteed Spinich
Ingredients
1 pound fresh baby spinach
2 Tb olive oil
6 cloves chopped garlic
2 tsp salt
3/4 tsp pepper
2 Tb Parmesan
1 Tb Lemon juice
Rinse and dry spinach leaving a little water clinging to the leaves.
In large pot or dutch oven heat olive oil and saute the garlic over medium heat for about 1 minute, but not until its browned. Add all the spinach, the
salt and pepper to the pot, toss it with the garlic and oil, cover the oil and cook for 2 minutes. Uncover the pot, turn the heat on high and cook the spinach for another minute,stirring with a wooden spoon until all the spinach is wilted, Transfer to serving bowl and add Parmesan cheese and lemon juice. serve hot
Serves 4
1 pound fresh baby spinach
2 Tb olive oil
6 cloves chopped garlic
2 tsp salt
3/4 tsp pepper
2 Tb Parmesan
1 Tb Lemon juice
Rinse and dry spinach leaving a little water clinging to the leaves.
In large pot or dutch oven heat olive oil and saute the garlic over medium heat for about 1 minute, but not until its browned. Add all the spinach, the
salt and pepper to the pot, toss it with the garlic and oil, cover the oil and cook for 2 minutes. Uncover the pot, turn the heat on high and cook the spinach for another minute,stirring with a wooden spoon until all the spinach is wilted, Transfer to serving bowl and add Parmesan cheese and lemon juice. serve hot
Serves 4
Zucchini With Parmesan
Ingredients
4 medium zucchini
2 Tb extra virgin olive oil
1 Large red onion cut in half and sliced 1/2 in thick
1/2 tsp salt
1/4 tsp pepper
1/4 cup freshly grated Parmesan cheese
Remove ends of the zucchini and cut in half lengthwise. Slice the zucchini diagonally in 1/2 inch slices
Heat 2 Tb olive oil in large saute pan and add the onions. Cook for 10 minutes on medium heat until they start to brown. add the zucchini, salt, pepper and cook tossing occasionally for 10 to 15 minutes, until just cooked through. sprinkle with Parmesan cheese and cook for 30 seconds more. Remove to a serving platter.
Serves 4
4 medium zucchini
2 Tb extra virgin olive oil
1 Large red onion cut in half and sliced 1/2 in thick
1/2 tsp salt
1/4 tsp pepper
1/4 cup freshly grated Parmesan cheese
Remove ends of the zucchini and cut in half lengthwise. Slice the zucchini diagonally in 1/2 inch slices
Heat 2 Tb olive oil in large saute pan and add the onions. Cook for 10 minutes on medium heat until they start to brown. add the zucchini, salt, pepper and cook tossing occasionally for 10 to 15 minutes, until just cooked through. sprinkle with Parmesan cheese and cook for 30 seconds more. Remove to a serving platter.
Serves 4
Monday, August 29, 2011
Garlic and Herb Tomatoes
Pre Heat oven to 400 degrees
Roasting pan
Ingredients
2 Tb extra virgin oil
1 tsp minced garlic
1 pint cherry tomatoes
1 Tb chopped fresh basil
1 Tb chopped fresh parsley
1 Tb chopped fresh thyme leaves
1 tsp salt
1/2 tsp pepper
In small bowl mix together olive oil, and garlic. Add 1/2 of basil, parsley, and thyme leaves. (Set aside remaining herbs for garnish)
Arrange tomatoes in single layer on baking sheet, sprinkle the salt and pepper, pour olive oil and herb mixture over tomatoes and with clean hands toss tomatoes until they are well coated. Roast for 15 minutes, garnish with remainder of fresh herbs. serve hot or room temperature
Serves 4
Dijon Roasted Potatoes
These potatoes pair well with steak or chicken and a tossed green salad
Pre heat oven to 425 degrees
baking sheet
Ingredients
3Tb Dijon mustard
1 Tb extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme leaves
3 medium red potatoes
Cut potatoes in 1 inch cubes
whisk together Dijon mustard, olive oil, salt, pepper, and thyme leaves in medium bowl, add potatoes and mix until potatoes are well coated with mustard mixture. Spread potatoes in one layer on the baking sheet and roast for 15 minutes, stir, continue roasting another 15-20 minutes or until potatoes are tender.
Serves 3
Pre heat oven to 425 degrees
baking sheet
Ingredients
3Tb Dijon mustard
1 Tb extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme leaves
3 medium red potatoes
Cut potatoes in 1 inch cubes
whisk together Dijon mustard, olive oil, salt, pepper, and thyme leaves in medium bowl, add potatoes and mix until potatoes are well coated with mustard mixture. Spread potatoes in one layer on the baking sheet and roast for 15 minutes, stir, continue roasting another 15-20 minutes or until potatoes are tender.
Serves 3
Spoon Corn Bread
As many of you know I love watching the food channel. This recipe comes from Paula Dean and it is awesome. The first time I made it I could have eaten it straight out of the pan. It is a little moister than regular cornbread and the cheese and green onion give it a great flavor.
Ingredients
1 cup milk
1/3 cup yellow cornmeal
1/2 tsp salt
1 cup cheddar cheese
15 oz canned corn drained (do not use cream corn)
1/2 cup green onion chopped
2 large eggs beaten
2 Tb butter cut in pieces
Pre heat oven to 400 degrees
9x9 baking dish sprayed with cooking spray
In medium saucepan whisk together cornmeal and salt. cook stirring constantly 5 minutes or until thickened. Stir in 1/2 of cheddar cheese, add corn and green onion. remove from heat and cool slightly (about 10 minutes. slowly whisk in eggs until combined. Pour into baking dish and top with remaining cheddar cheese. Bake 25-30 minutes or until knife comes out clean. yum yum
Serves 6
Ingredients
1 cup milk
1/3 cup yellow cornmeal
1/2 tsp salt
1 cup cheddar cheese
15 oz canned corn drained (do not use cream corn)
1/2 cup green onion chopped
2 large eggs beaten
2 Tb butter cut in pieces
Pre heat oven to 400 degrees
9x9 baking dish sprayed with cooking spray
In medium saucepan whisk together cornmeal and salt. cook stirring constantly 5 minutes or until thickened. Stir in 1/2 of cheddar cheese, add corn and green onion. remove from heat and cool slightly (about 10 minutes. slowly whisk in eggs until combined. Pour into baking dish and top with remaining cheddar cheese. Bake 25-30 minutes or until knife comes out clean. yum yum
Serves 6
Scallops Persillade
This recipe is courtesy of weight watchers on line recipes. These scallops have a light fresh flavor. You could change up the fresh herbs and use dill or thyme in place of the chives. I have made this with both dill and thyme was very pleased with the results. 4 points per serving (5 scallops per serving)
Ingredients
1/3 cup breadcrumbs (plain or seasoned)
1 Tb parsley
1 T chives
1 T butter melted
2 tsp lemon juice
1 garlic clove minced
1 pound scallops
In zip lock bag combine bread crumbs, parsley, chives, melted butter and lemon juice. Add scallops shaking to coat well. Spray baking rack or broiler pan and place scallops on rack. lightly spray top of scallops with cooking spray and broil 3-4 minutes on each side.
Serves 3
this crumb topping could also be used for any white fish and baked @ 400 degrees for 15-20 minutes
Ingredients
1/3 cup breadcrumbs (plain or seasoned)
1 Tb parsley
1 T chives
1 T butter melted
2 tsp lemon juice
1 garlic clove minced
1 pound scallops
In zip lock bag combine bread crumbs, parsley, chives, melted butter and lemon juice. Add scallops shaking to coat well. Spray baking rack or broiler pan and place scallops on rack. lightly spray top of scallops with cooking spray and broil 3-4 minutes on each side.
Serves 3
this crumb topping could also be used for any white fish and baked @ 400 degrees for 15-20 minutes
Citrus Marinated Scallops
Ingredients
2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 Tb plus 1 tsp sugar
2 tsp finely grated peeled fresh ginger (can substitute 1/8 tsp ground ginger)
2 tsp sesame oil
1 pound large sea scallops
2 tsp vegetable oil
Garnish: 2 tsp toasted sesame seeds
( place sesame seeds in dry skillet and toss around over medium
heat for a few minutes until slightly browned)
Serve over rice
Whisk together soy sauce, lemon and lime juices, sugar, ginger and sesame oil in wide shallow bowl. Add scallops to marinade and let stand covered at room temperature, 5 minutes on each side. (do not marinate any longer, or scallops will become mushy once cooked) transfer scallops to a plate and reserve marinade.
Heat 1/2 tsp vegetable oil in 10-12 inch nonstick skillet over moderately high heat until hot but not smoking, then saute scallops 6 to 8 at a time,until golden brown and cooked through, 3-4 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 tsp oil between batches.
After last batch wipe out skillet again and add marinade, boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce, garnish with toasted sesame seeds.
Serves 3
2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 Tb plus 1 tsp sugar
2 tsp finely grated peeled fresh ginger (can substitute 1/8 tsp ground ginger)
2 tsp sesame oil
1 pound large sea scallops
2 tsp vegetable oil
Garnish: 2 tsp toasted sesame seeds
( place sesame seeds in dry skillet and toss around over medium
heat for a few minutes until slightly browned)
Serve over rice
Whisk together soy sauce, lemon and lime juices, sugar, ginger and sesame oil in wide shallow bowl. Add scallops to marinade and let stand covered at room temperature, 5 minutes on each side. (do not marinate any longer, or scallops will become mushy once cooked) transfer scallops to a plate and reserve marinade.
Heat 1/2 tsp vegetable oil in 10-12 inch nonstick skillet over moderately high heat until hot but not smoking, then saute scallops 6 to 8 at a time,until golden brown and cooked through, 3-4 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 tsp oil between batches.
After last batch wipe out skillet again and add marinade, boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce, garnish with toasted sesame seeds.
Serves 3
Hollandaise Sauce
This is a creamy lemony sauce that is traditionally used on Eggs Benedict but is also great over vegetables for a added flair.
Ingredients
3 eggs yolks
1 Tb lemon juice
1/2 cup (1 stick) firm butter
In medium saucepan whisk eggs yolks and lemon juice together. add 1/4 cup butter and heat over low heat stirring constantly until butter is melted. add remaining butter and continue stirring until butter is meted and sauce thickens.
Note: the trick to Hollandaise sauce is to melt the butter slowly, this will prevent the sauce from curdling
Ingredients
3 eggs yolks
1 Tb lemon juice
1/2 cup (1 stick) firm butter
In medium saucepan whisk eggs yolks and lemon juice together. add 1/4 cup butter and heat over low heat stirring constantly until butter is melted. add remaining butter and continue stirring until butter is meted and sauce thickens.
Note: the trick to Hollandaise sauce is to melt the butter slowly, this will prevent the sauce from curdling
Sunday, August 28, 2011
Sugar Snap Peas with Bacon
Don't let this dish fool you, its not high in calories, there is only has 3 ingredients and has great flavor, and oh yeah only 2 points on weight watchers.
Ingredients
2 strips bacon cut in 1/4 inch pieces
1 shallot minced
3/4 pound sugar snap peas
Snip ends off snap peas and cook in boiling water 2 minutes. place immediately in ice water to stop cooking process. set aside
In medium frying pan cook bacon until crisp. Half way through cooking add shallots on other side of the pan. cook 5 minutes. add sugar snap peas into pan and heat through.
serves 2
Ingredients
2 strips bacon cut in 1/4 inch pieces
1 shallot minced
3/4 pound sugar snap peas
Snip ends off snap peas and cook in boiling water 2 minutes. place immediately in ice water to stop cooking process. set aside
In medium frying pan cook bacon until crisp. Half way through cooking add shallots on other side of the pan. cook 5 minutes. add sugar snap peas into pan and heat through.
serves 2
Vegetable Tian
This is a great side dish with meat or poultry. It could also be served on its own as a vegetarian meal.
Pre heat oven to 375 degrees
9x13 baking dish brushed with olive oil
Ingredients
2 Tb extra virgin olive oil
2 large yellow onions cut in half and sliced in medium slices
2 cloves of garlic minced
1 pound medium red or white potatoes cut in 1/4 inch slices
3/4 pound zucchini cut in 1/4 inch slices
1 1/4 pound medium tomatoes cut in 1/4 inch slices
1 tsp salt
1/2 tsp pepper
1 Tb Thyme leaves
4 oz Gruyere cheese ( could also use aged Swiss cheese)
In medium saute pan heat 2 Tb olive oil and cook onions over medium heat for 8-10 minutes. add garlic and cook 1 more minute. Spread onion mixture on bottom of baking dish. Layer potato, zucchini and tomato slices alternately on top of onion mixture fitting them tightly making only a single layer. sprinkle with salt and pepper, thyme leaves and drizzle with 1 more Tb of olive oil. Cover with aluminum foil and bake for 35-40 minutes until potatoes are tender. uncover and sprinkle top with Gruyere cheese and continue baking 30 more minutes until browned. let stand 15 minutes before serving.
serves 8
Pre heat oven to 375 degrees
9x13 baking dish brushed with olive oil
Ingredients
2 Tb extra virgin olive oil
2 large yellow onions cut in half and sliced in medium slices
2 cloves of garlic minced
1 pound medium red or white potatoes cut in 1/4 inch slices
3/4 pound zucchini cut in 1/4 inch slices
1 1/4 pound medium tomatoes cut in 1/4 inch slices
1 tsp salt
1/2 tsp pepper
1 Tb Thyme leaves
4 oz Gruyere cheese ( could also use aged Swiss cheese)
In medium saute pan heat 2 Tb olive oil and cook onions over medium heat for 8-10 minutes. add garlic and cook 1 more minute. Spread onion mixture on bottom of baking dish. Layer potato, zucchini and tomato slices alternately on top of onion mixture fitting them tightly making only a single layer. sprinkle with salt and pepper, thyme leaves and drizzle with 1 more Tb of olive oil. Cover with aluminum foil and bake for 35-40 minutes until potatoes are tender. uncover and sprinkle top with Gruyere cheese and continue baking 30 more minutes until browned. let stand 15 minutes before serving.
serves 8
Mustard Sauce
This sauce is the perfect compliment for ham, and it can be served warm or cold. It takes a little time but the end result is worth it. This one is always on the table at Easter or whenever ham is on the menu
Ingredients
1/4 cup butter
2 eggs
1/2 cup granulated sugar
1/2 cup vinegar
1/2 cup half and half
3 Tb dry mustard
In double boiler melt butter over medium heat. In separate bowl whisk eggs together, continue whisking as you add sugar, vinegar, half and half, and dry mustard. add to melted butter and cook for 15 minutes stirring constantly. Serve warm or cold
Makes 2 cups
Ingredients
1/4 cup butter
2 eggs
1/2 cup granulated sugar
1/2 cup vinegar
1/2 cup half and half
3 Tb dry mustard
In double boiler melt butter over medium heat. In separate bowl whisk eggs together, continue whisking as you add sugar, vinegar, half and half, and dry mustard. add to melted butter and cook for 15 minutes stirring constantly. Serve warm or cold
Makes 2 cups
Karen's Oatmeal Cookies
These cookies don't last long for who ever is eating them, and when I ask for requests I usually hear " Auntie Karen can you make your oatmeal cookies" and of course I say YES
Pre heat oven to 350 degrees
Ungreased cookie sheet
Ingredients
2 sticks butter softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 Tb pumpkin pie spice
2 1/2 cups uncooked oatmeal
1 cup raisins or chocolate chips
in separate bowl (using a whisk or fork) mix flour,baking soda,salt and pumpkin pie spice until well blended.
Beat together butter and sugars until creamy, add eggs and vanilla and mix well. add dry ingredients in thirds beating well after each addition. stir in oats and raisins. mix until combined. drop by rounded teaspoons onto cookie sheet.
Bake 10-12 minutes. Cool 1 minute on cookie sheet, then place on wax paper to cool completely
Makes 3 dozen cookies
Pre heat oven to 350 degrees
Ungreased cookie sheet
Ingredients
2 sticks butter softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 Tb pumpkin pie spice
2 1/2 cups uncooked oatmeal
1 cup raisins or chocolate chips
in separate bowl (using a whisk or fork) mix flour,baking soda,salt and pumpkin pie spice until well blended.
Beat together butter and sugars until creamy, add eggs and vanilla and mix well. add dry ingredients in thirds beating well after each addition. stir in oats and raisins. mix until combined. drop by rounded teaspoons onto cookie sheet.
Bake 10-12 minutes. Cool 1 minute on cookie sheet, then place on wax paper to cool completely
Makes 3 dozen cookies
Sherry Cake
This recipe has been a favorite in our family for years. I recently found the original recipe which was from Francis Blair a neighborhood friend of Mom & Dad's from Canoga Park. She would make this as a dessert for their bridge parties. It can be served plain or topped with fresh fruit. If you really want to go all out add vanilla ice cream. yum yum
Preheat oven to 350 degrees
Generously Grease a bunt or angel food pan
Ingredients
1 white or yellow cake mix
1 small box instant vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup cream sherry
1 1/2 tsp nutmeg
mix all ingredients in large bowl with electric mixer on low to incorporate. Increase speed to medium and beat for 5 minutes making sure you scrape the side of the bowl. pour into prepared pan and bake 40-45 minutes, or until toothpick comes out clean. oven temperatures vary so I would start testing the cake for doneness at 35 minutes. cool in pan 20 minutes, then invert on to serving plate
Serves 12
Preheat oven to 350 degrees
Generously Grease a bunt or angel food pan
Ingredients
1 white or yellow cake mix
1 small box instant vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup cream sherry
1 1/2 tsp nutmeg
mix all ingredients in large bowl with electric mixer on low to incorporate. Increase speed to medium and beat for 5 minutes making sure you scrape the side of the bowl. pour into prepared pan and bake 40-45 minutes, or until toothpick comes out clean. oven temperatures vary so I would start testing the cake for doneness at 35 minutes. cool in pan 20 minutes, then invert on to serving plate
Serves 12
Homemade Granola
Who doesn't like Granola? I love it but its very expensive and its hard to find a kind that doesn't have ingredients you don't want. I found a Cranberry Orange one at a farmer's market in San Francisco years ago that was awesome and have never been able to find one since, so I took this basic recipe and then created my own tasty granola and so can you. Here's How
Basic Ingredients
4 cups dried Oats (do not use instant or quick cooking)
2 cups shredded coconut
2 cups slivered almonds
3/4 cup vegetable oil
zest of 1 orange (optional)
1/2 cup honey
Preheat oven to 350 degrees
13x18inch baking sheet
In large bowl toss together dried oats, coconut, almonds, and orange zest (optional). Whisk vegetable oil and honey together in small bowl. Pour liquid mixture over oat mixture and toss until coated. Pour onto baking sheet in a thin layer. Bake until browned about 45 minutes. allow to cool stirring occasionally. Store in airtight container.
Personalized suggestions
dried fruit (cherries, apricots, cranberries, blueberries)
nuts of any kind
pretzels
Basic Ingredients
4 cups dried Oats (do not use instant or quick cooking)
2 cups shredded coconut
2 cups slivered almonds
3/4 cup vegetable oil
zest of 1 orange (optional)
1/2 cup honey
Preheat oven to 350 degrees
13x18inch baking sheet
In large bowl toss together dried oats, coconut, almonds, and orange zest (optional). Whisk vegetable oil and honey together in small bowl. Pour liquid mixture over oat mixture and toss until coated. Pour onto baking sheet in a thin layer. Bake until browned about 45 minutes. allow to cool stirring occasionally. Store in airtight container.
Personalized suggestions
dried fruit (cherries, apricots, cranberries, blueberries)
nuts of any kind
pretzels
Monday, August 22, 2011
Balsamic Roasted Chicken
I am always trying to find new ways to make chicken. Most of us eat chicken at least several times a week and its sometimes hard to find recipes that are good but easy to prepare. Well this recipe will mix it up and wake up your taste buds. I created this one with some left over vinaigrette that I poured over chicken and it was delicious. this dish is very flavorful so I would serve it simply with some steamed vegetables and a good glass of wine.
INGREDIENTS
4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
2 Tb spicy mustard
2 tsp fresh lemon juice
2 garlic cloves minced
2 Tb extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup chicken broth
1 Tb chopped parsley
DIRECTIONS
Pre heat oven to 400 degrees F
Whisk together balsamic vinegar, spicy mustard, lemon juice, minced garlic, salt/pepper in small bowl.
Wash and pat dry chicken breasts. Coat chicken with vinaigrette and arrange in bottom 9x9 baking dish. Pour 1 Tb of vinaigrette over each chicken and roast until chicken is cooked through about 1 hour. Transfer chicken to serving dish and cover to keep warm. Scrape bottom of baking dish with a wooden spoon getting up all the brown bits. Whisk in chicken broth and pour over chicken. Garnish with parsley
Serves 4
INGREDIENTS
4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
2 Tb spicy mustard
2 tsp fresh lemon juice
2 garlic cloves minced
2 Tb extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup chicken broth
1 Tb chopped parsley
DIRECTIONS
Pre heat oven to 400 degrees F
Whisk together balsamic vinegar, spicy mustard, lemon juice, minced garlic, salt/pepper in small bowl.
Wash and pat dry chicken breasts. Coat chicken with vinaigrette and arrange in bottom 9x9 baking dish. Pour 1 Tb of vinaigrette over each chicken and roast until chicken is cooked through about 1 hour. Transfer chicken to serving dish and cover to keep warm. Scrape bottom of baking dish with a wooden spoon getting up all the brown bits. Whisk in chicken broth and pour over chicken. Garnish with parsley
Serves 4
Garbanzo Bean and Zucchini Salad
This recipe comes from Giada De Lauentisis and it is a great side dish with any entree
INGREDIENTS
Vinaigrette
2 Tb fresh lemon juice
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1 clove garlic minced
Salad
1 cup garbanzo beans
2 medium zucchini, diced into 1/4 inch pieces
1/2 cup fresh or frozen thawed corn (if using fresh boil corn and cut off the Cobb)
1/2 small red onion thinly sliced
5 romaine lettuce leaves, cut crosswise into 1/2 inch strips
1 ounce Parmesan cheese shaved into 1/4 inch pieces
Directions
For the Vinaigrette: in small bowl whisk together the lemon juice,olive oil,salt,pepper and garlic until combined
For the Salad: Place garbanzo beans, zucchini, corn, red onion, and lettuce in large salad bowl.
Pour vinaigrette over salad and toss well. garnish with the shaved Parmesan
cheese.
Serves 4
INGREDIENTS
Vinaigrette
2 Tb fresh lemon juice
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1 clove garlic minced
Salad
1 cup garbanzo beans
2 medium zucchini, diced into 1/4 inch pieces
1/2 cup fresh or frozen thawed corn (if using fresh boil corn and cut off the Cobb)
1/2 small red onion thinly sliced
5 romaine lettuce leaves, cut crosswise into 1/2 inch strips
1 ounce Parmesan cheese shaved into 1/4 inch pieces
Directions
For the Vinaigrette: in small bowl whisk together the lemon juice,olive oil,salt,pepper and garlic until combined
For the Salad: Place garbanzo beans, zucchini, corn, red onion, and lettuce in large salad bowl.
Pour vinaigrette over salad and toss well. garnish with the shaved Parmesan
cheese.
Serves 4
Karen's Turkey Meatballs
This recipe is a great substitute for ground beef and a great way to reduce calories. I never thought I would see the day when I would use turkey over hamburger, but these meatballs have so flavor they made a believer out of me. I'm sure you will agree and never use ground beef again after making and tasting my special meatballs. Turkey is very bland so make sure you season well to assure your meatballs have good flavor.
Ingredients
2 lbs ground turkey
1 egg
1 small onion chopped (red works best, but yellow is OK)
3 cloves minced garlic
1Tb ketchup
1 Tb spicy mustard
2 Tb Worcester sauce
1/4 cup grated cheddar cheese
1 Tb poultry seasoning
1 tsp salt
1 tsp pepper
1 Tb dill
1 Tb thyme
2 cups old fashioned oats (do not use instant oatmeal)
mix all ingredients together (using your best tools your hands) you can also use a spoon if you are afraid to get your hands dirty. If mixture is to sticky add a little more oatmeal. refrigerate for at least 4 hours or overnight for ingredients to merry together.
Serve with a salad or vegetable side dish and you have a great low calorie meal
serves 4
Ingredients
2 lbs ground turkey
1 egg
1 small onion chopped (red works best, but yellow is OK)
3 cloves minced garlic
1Tb ketchup
1 Tb spicy mustard
2 Tb Worcester sauce
1/4 cup grated cheddar cheese
1 Tb poultry seasoning
1 tsp salt
1 tsp pepper
1 Tb dill
1 Tb thyme
2 cups old fashioned oats (do not use instant oatmeal)
mix all ingredients together (using your best tools your hands) you can also use a spoon if you are afraid to get your hands dirty. If mixture is to sticky add a little more oatmeal. refrigerate for at least 4 hours or overnight for ingredients to merry together.
- pre heat large skillet, add 1-2 Tb olive oil to coat bottom of pan. form turkey mixture into medium size meatballs (1 1/2 inches) and place in skillet leaving space between for easy turning. Cook uncovered 6-8 minutes then turn and continue browning another 6-8 minutes. Turn off heat and cover with lid for 10 minutes. Serve
Serve with a salad or vegetable side dish and you have a great low calorie meal
serves 4
Saturday, August 20, 2011
A Few Cooking Tips
Before you start a recipe make sure you have all the ingredients, there is nothing worse than starting to make something only to realize you don't have something. I can't tell you how many times in past I have done that. DO NOT SUBSTITUTE ANOTHER INGREDIENT. that reminds me a time when I was out of town and wanted to make my bacon wrapped waterchustnuts and we didn't have soy sauce, someone said (I won't say who) use worcestershire instead. no no no no. needless to say I made something else.
Chop and prep your ingredients before you start cooking it will make the cooking process much easier
Clean as you go. There is nothing worse than having to clean a whole sinkful of dishes at the end
Follow the recipe. Auntie Abbie once told me to be a good cook you need to follow the recipe. Many of my favorite recipes come from her and I have always followed them to the letter.
The most imporant tip is to have fun! It is very rewarding to make a dish and have someone tell you "wow" that was so good. It will encourage you to keep trying new dishes. this was what made cooking so enjoyable for me, everyone is happy
Chop and prep your ingredients before you start cooking it will make the cooking process much easier
Clean as you go. There is nothing worse than having to clean a whole sinkful of dishes at the end
Follow the recipe. Auntie Abbie once told me to be a good cook you need to follow the recipe. Many of my favorite recipes come from her and I have always followed them to the letter.
The most imporant tip is to have fun! It is very rewarding to make a dish and have someone tell you "wow" that was so good. It will encourage you to keep trying new dishes. this was what made cooking so enjoyable for me, everyone is happy
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