Monday, July 21, 2008
Sunday, July 20, 2008
Saturday, July 19, 2008
Sauce: 2 bacon slices, finely chopped 1 cup chopped onion 1/2 cup prepared yellow mustard 5 tablespoons honey 3 tablespoons ketchup 2 tablespoons cider vinegar 1/4 teaspoon chili powder 1/4 teaspoon ground cumin Pork: 1 tablespoon light brown sugar 1 tablespoon smoked paprika 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon ground cumin 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground red pepper 2 (1-pound) pork tenderloins, trimmed.
1. Prepare grill.
2. To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients (through 1/4 teaspoon ground cumin) to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.
3. To prepare pork, combine brown sugar and next 7 ingredients (through red pepper) in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with sauce.
8 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)
CALORIES 235(25% from fat); FAT 6.5g (sat 2.1g,mono 2.8g,poly 0.7g); IRON 1.8mg; CHOLESTEROL 77mg; CALCIUM 26mg; CARBOHYDRATE 17.6g; SODIUM 569mg; PROTEIN 26.2g; FIBER 1.3g
David Bonom ,
Cooking Light, JUNE 2008
Friday, July 18, 2008
1 lbs. of pasta, cooked to package directions.
1 red pepper, chopped
1 head of broccoli, chopped to florets
1 zucchini, chopped
1 vidalia onion, chopped
Olive oil, salt, pepper and crushed red pepper flakes.
Parmesan or Romano Cheese
1) Cook pasta according to package directions. Toss with olive oil and set aside.
2) Arrange cut vegetables on a cookie sheet, coat with olive oil (about 2-3 Tbsp.) and season with salt and pepper. Bake in a 400 degree oven for approx. 20 minutes.
3) Remove garlic and chop fine
4) Toss vegetables with pasta and season to taste.
Serve with Parmesan or Romano Cheese
Wednesday, July 9, 2008
Tina's Tasty Turkey Burgers
1 lb. ground turkey (85/15)
1 slice of bread made into crumbs
4-6 dashes of Worcestershire sauce
1/2 small onion, grated 2 oz. grated sharp cheddar cheese
1 tsp. black pepper
salt to taste
Blend all together and form into 4 burgers. Grill until done and serve on toasted buns.
Serve with baked sweet potatoes and sauted portobello mushrooms and onions.
Ground Turkey - 1 lb. $2.49
Slice of bread - $.10
1 large onion - $.69
8 oz. portobello mushrooms - $1.50
2 oz. cheddar cheese - $.30
Sweet potatoes - $1.60
Applesauce - $.25
Total - $6.93
Tuesday, July 8, 2008
Monday, July 7, 2008
Monday - Grilled BBQ Chicken, 5 grains medley and steamed broccoli
Tuesday - Black Beans and Rice with salad topped with salsa & avocado
Wednesday -Turkey Burgers with baked sweet potatoes, sauted mushrooms and onions
Thursday - Grilled Vegetable medley with brown rice
Friday - Turkey Kielbasa with German Potato Salad
Saturday - Out to dinner :-)
Sunday - Beer in the Butt Chicken
Sunday, June 15, 2008
Prepare chicken by rinsing it thoroughly inside and out and let it rest to room temperature. Pat dry and then coat chicken with olive oil, salt, pepper and chili powder and rub in generously.
Sunday - Beer Can Chicken and veggies on the grill, included herbed potato packets.
Monday - Black beans, rice and fresh pico de gallo
Tuesday - Grilled Mojo Chicken Salads
Wednesday - Pasta with roasted garlic, zucchini, tomatoes, onion and broccoli
Thursday - Turkey Kielbasa with baked beans
Friday - Baja Fish Tacos with left over black beans.
Saturday, June 14, 2008
Moes is great for budget minded and quick dining. It is upscale fast food...but the food is fresh tasting and the staff very friendly. I would reccomend Moes if you want something fast and as an alternative to Chipotle or Baja Fresh for mexican express.
Sunday, May 18, 2008
Orzo, Shrimp, Spinach & Roasted Tomatoes
Sunday, May 11, 2008
Is this blog worthy? This is my biggest problem. Are you interested in seeing the same foods day in and day out? Is grilled chicken salad and garlic bread blog worthy? What about when I take short cuts and buy the rotisserie chicken at the store and Sanda Lee my dinner? Do you still want to see that?
Keep an eye out for some new entries. I am not going to promise anything...but I have been missing my window to the world so I hope to make some positive contributions to the culinary masses soon!
Monday, January 21, 2008
Deconstructed Chicken Pot Pie
3 boneless, skinless chicken breast, diced fine
1 medium onion, diced
2 ribs of celery diced
2 cans of Campbell's Healthy Request Cream of Chicken Soup
2 cups of skim milk
1 tsp. poultry seasoning
1 tsp. black pepper
1 bag of frozen mixed veggies
1 can of Pillsbury Grands Biscuits
In a large skillet saute onion and chicken in a little olive oil until chicken is cook through (no pink showing). Add in celery and saute for about 2 -3 more minutes. Add in soup, milk and seasonings (DO NOT add additional salt...the soup has plenty in it). Bring to a simmer until the soup is incorporated, add in the mixed veggies and simmer on medium low for about 30 minutes. It should reduce and thicken nicely to the consistency of the inside of pot pie.
Cook biscuits according to package directions and serve hot.
Sunday, January 20, 2008
Cranberry, Orange and Almond Scones
2 cups of flour, plus 1/4 cup more for bench
1/3 cup of sugar (I used turbinado)
1 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 stick of cold butter, cut into pieces
1 cup craisins or dried cranberries
zest of one orange
1/2 cup sliced almonds
3/4 cup half and half
1 tsp. vanilla
1 egg for brushing
Pre-heat oven to 375 degrees
In the bowl of your food processor with the blade attachment, combine flour, salt, baking powder and nutmeg and pulse a few times to sift and combine. Add butter and pulse into mixture resembles small beads. Add in cranberries, zest and almond, blend slightly. In a small bowl beat egg, vanilla and half and half pour mixture slowly into the flour mixture while processing. Process until dough is formed into a ball (may be sticky and be careful not to over-knead). On a counter coated with flour, pour out mixture and form into a large disk (about 9"-10" in diameter. Add flour as needed. Place atop parchment paper on a cookie sheet and brush with egg and sprinkle with sanding sugar. Cut into 8 wedges and bake for 20-25 minutes or until browned all over.
Saturday, January 19, 2008
Friday, January 18, 2008
1 lb. Ditalini pasta
1/4 cup olive oil
1 large onion, diced
1/2 lb. panchetta, diced fine
4 cloves garlic, diced or minced
3 ribs of celery diced
3 carrots julienned (I buy the bag and use 1/2)
3 14 oz. can of Cannelini beans
8 cups chicken stock
4 cups water
1 Tbsp. oregano
2 Tbsp. black pepper
1 tsp. red pepper flakes
1 14 oz. can diced tomatoes
In a very large stock pot saute onion and panchetta in olive oil until panchetta is cooked through. Add in the garlic, carrots and celery and dry seasonings. Cook until vegetables are just tender, about 2-3 minutes. Add in the chicken stock, I like the Kitchen Basics chicken stock it is lower in sodium than most of the brands that claim low sodium. Add in the tomatoes and bring soup to a full boil. Once boiling turn down to a simmer and simmer for about one hour, stirring occasionally. Add in beans and simmer for another hour. In a separate large pot, boil water and cook pasta according to package directions. Put pasta in a bowl and add about a cup of the soup to keep it from sticking. Serve soup with pasta and enjoy.
TIP: Many recipes tell you to cook the pasta in the soup, in my experiences the pasta absorbs all the soup and you get a more stew like consistency. Also, the pasta tends to turn mushy and overcooked if you add into the soup and re-heat it a few times. I like to keep the pasta and soup separate until serving. It works great!
Thursday, January 17, 2008
2 Tbsp. Butter
2 Tbsp. Sesame Oil
2 Salmon Mignon (about 6 oz. each)
1/4 cup Teriyaki sauce
Juice of half a lemon, reserve other half for serving.
In a saute pan over medium high heat, heat butter and sesame oil. Add garlic and salmon, season salmon with pepper and brush on teriyaki sauce and squeeze a lemon over fish. Sear on one side for about 4 minutes, turn over and season the other side. Cook until salmon is no longer translucent (about 6 minutes.)
Serve with white rice and stir fry veggies. I used onion, napa cabbage, red pepper, snap peas, water chestnuts and zucchini.
Wednesday, January 16, 2008
1) Bring water to boil in a large pot, add salt and pasta.
2) Five minutes into the cooking, add the broccoli.
3) Drain when pasta is a la dente.
4) In the pasta pot add a few tablespoons of olive oil, the garlic and crushed red pepper. Saute until garlic is just browned. Toss pasta back in and coat well.
5) Sprinkle with cheese and EAT!
Monday, January 14, 2008
Almost Chicken and Rice-a-Roni
3 chicken breast halves (about 1 lbs.), diced
2 Tbsp. Olive oil
1 medium onion, diced
1/2 lb. vermicelli, broken into small pieces
1 cup of white rice
4 cups low sodium chicken stock
1 bag frozen mixed veggies
salt and pepper
In a dutch oven over medium high heat, heat olive oil and saute chicken and onion. Season meat with salt and pepper and cook until chicken is browned lightly and no pink shows. Remove chicken and set aside. Add rice and vermicelli and brown slightly. Add in chicken stock, the mixed veggies and the chicken to the pot; bring to a boil. Reduce heat to low and cook about 20 minutes or until rice is cooked through and all the stock has been incorporated. Adjust seasonings to taste, we like a lot of black pepper on this dish.
TIP: Original version was one box of chicken rice a roni, one package pre-cooked tyson roasted chicken and one bag of frozen mixed veggies. Follow directions on box of rice a roni, when you add the water and seasonings add the chicken and veggies. It is quick, cheap and easy. If it didn't have a gabillion grams of sodium I would still eat it like this. :-)
Thursday, January 10, 2008
1 lb. boneless skinless chicken breast
1 large onion sliced
2 cloves of garlic, chopped
1 14 oz. can diced tomatoes
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1/4 to 1/2 tsp. cayenne (to taste..we like it hot)
Juice of one lime
1 cup of water
Throw everything in to the crock pot and cook on low for 8 to 10 hours or high for 5-6 hours. Shred chicken with two forks and serve with tortillas, lettuce, pico de gallo, cheese and sour cream.
Pico De Gallo
2 Roma tomatoes, seeded and diced
1/4 red onion, diced
1 clove of garlic, diced fine
1 jalepeno, diced
2 tsp. chopped fresh cilantro
Mix and refridgerate for at least one hour for the flavors to meld together well.
Healthier Taco Rice
2 Tbsp. olive oil
1 cup of brown rice
1 medium red onion, diced
1 tsp. cumin
1 Tbsp. chili powder
1 tsp. salt
3 cups of water
In a large sauce pan saute the olive oil, rice and onion until just translucent. Add in the rice and the seasonings bring to a boil. Reduce heat to a low simmer and cook for 45 minutes or until rice is just tender.
Wednesday, January 9, 2008
1/2 lb. pasta of choice
2 Tbsp. olive oil
1 medium onion, diced
4 cloves of garlic, sliced
1/2 lb. prosciutto, sliced thin and cut into ribbons
1 lb. package frozen peas
1/4 cup Parmesan or Romano cheese
Black pepper to taste
Cook pasta according to package directions.
In a large skillet with about 3 Tbsp. olive oil saute onion until slightly translucent, add prosciutto and cook until crispy add garlic and brown slightly. Add in peas and cook until just hot. Add the cooked, strained pasta into mixture and toss together and cook for about 1 or 2 minutes until all combined. Serve hot with cheese.
TIP: Occasionally I make pasta, peas and prosciutto with an asiago cream sauce or alfredo sauce..it is really, really good but not as healthy for you.
2 Tbs. olive oil
1 vidalia onion, diced
3 cloves of garlic, sliced
1 head cauliflower, about 2 1/2 lb., cut into florets
5 cups low-sodium chicken broth
2 cups skim milk
2 tsp. Freshly ground pepper, more to taste
8 oz. white cheddar cheese,
2 slices of crusty bread diced
Salt, to taste
In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cauliflower, garlic and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove about 1 cup of the cauliflower to add back in later. Add the broth, milk and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes. Add in the bread cubes and simmer for an additional 3-5 minutes until the bread is thoroughly soaked. Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Add in the reserved cauliflower. Adjust the seasonings with salt and pepper. Ladle the soup into individual bowls and serve immediately with toasted bread. Serves 6 to 8.
The soup had great flavor, but the texture was a little odd. I think using the heavy cream would have fixed this...but not worth the calories and fat for a weeknight meal.
I served this soup with grilled fish sandwiches. I took fresh wild caught perch, sprinkled it with a little old bay and sprayed with my MISTO olive oil sprayer and broiled it for about 7 minutes, 3.5 minutes on each side. Served on fresh sesame seed rolls with lettuce, tomato, cheddar and homemade tartar sauce.
Monday, January 7, 2008
Makes one 9 x 13 pan
2 packages lady fingers (approximately 48 cookies)
6 egg yolks (Use Fresh & Organic)
3/4 cup white sugar
1/2 cup whipping cream
21 oz. marscapone cheese (it comes in 7 oz. containers
2 cups strong cold coffee
1/2 cup Godiva chocolate liquor or coffee liquor
Instant espresso granules (optional)
1) In a cold bowl whip the egg yolks, sugar and heavy whipping cream until smooth, creamy, light yellow and fluffy, add in the marscapone cheese and whip until combined.
2) Combine coffee and liquor in a bowl.
3) Pipe in 1/3 of the cheese/cream into the bottom of the 9x 13 pan.
4) Dip lady finger into coffee/liquor mixture and place in bottom of pan and arrange until bottom is covered. Arrange cookies up the sides (as shown in picture for a fancy display).
5) Pipe in next 1/3 of the cheese/cream atop of the cookies.
6) Sprinkle with instant espresso and cocoa powder.
7) Repeat layering dipped cookies, cheese/cream and top with cocoa powder.
8) Refrigerate at least 2 hours before serving, longer is better.
TIP: Don't be afraid to break cookies in half to make sure the bottom/sides are covered.
Disclaimer: The recipe contains raw eggs which should not be consumed by young children or pregnant women.
Sunday, January 6, 2008
Saturday, January 5, 2008
Served with low fat Sweet & Sour Dressing
Wednesday, January 2, 2008
Thanks for all the emails, phone calls and comments asking me to come back.
Happy New Year to All!!