NEED:
1 cup all-purpose flour
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup butter
3 cups chopped rhubarb
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 eggs
1 cup sour cream
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup SPLENDA® Granulated Sweetener and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
In a medium bowl, toss together the chopped rhubarb, 1/2 cup SPLENDA® Granulated Sweetener and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat the cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons SPLENDA® Granulated Sweetener and 1 teaspoon vanilla. Mix well and spread on top of cake.
Enjoy!
Saturday, May 31, 2008
Strawberry Rhubarb Parfaits
Use Strawberry Rhubarb Compote already listed.
NEED:
1 3 1/2-ounce instant vanilla pudding and pie mix
1 1/2 cups nonfat milk
2 cups strawberry rhubarb compote
1/4 cup fat-free whipped topping
Prepare vanilla pudding and pie mix according to package instructions using nonfat milk. Let stand for 5 minutes. Scoop 1/4 cup of strawberry-rhubarb compote into each of four glasses or dessert dishes. Scoop 1/4 cup of vanilla pudding on top, followed by another fruit layer and a final pudding layer. Add a tablespoon of fat-free whipped topping to finish. Serves 4.
Per Serving: Calories 206, Calories from Fat 4, Total Fat 0.5g (sat 0.1g), Cholesterol 2mg, Sodium.
Enjoy!
NEED:
1 3 1/2-ounce instant vanilla pudding and pie mix
1 1/2 cups nonfat milk
2 cups strawberry rhubarb compote
1/4 cup fat-free whipped topping
Prepare vanilla pudding and pie mix according to package instructions using nonfat milk. Let stand for 5 minutes. Scoop 1/4 cup of strawberry-rhubarb compote into each of four glasses or dessert dishes. Scoop 1/4 cup of vanilla pudding on top, followed by another fruit layer and a final pudding layer. Add a tablespoon of fat-free whipped topping to finish. Serves 4.
Per Serving: Calories 206, Calories from Fat 4, Total Fat 0.5g (sat 0.1g), Cholesterol 2mg, Sodium.
Enjoy!
Strawberry Rhubarb Compote
NEED:
1 pound rhubarb (between 4 and 6 stalks)
1 pint strawberries
3/4 cup sugar
1/3 cup orange juice
Cut rhubarb into half-inch slices. Hull and halve strawberries, or cut into quarters, depending on size.
Place cut rhubarb in a large saucepan. Add sugar and orange juice. Heat on medium heat. Bring to a boil, then reduce heat to a simmer. Add strawberries and cook fruit mixture for 10-12 minutes until softened.
Makes 4 cups.
Per 1/2 cup serving: Calories 106, Calories from Fat 2, Total Fat 0.2g (sat 0g), Cholesterol 0mg, Sodium 2mg, Carbohydrate 25.1g,
Enjoy!
1 pound rhubarb (between 4 and 6 stalks)
1 pint strawberries
3/4 cup sugar
1/3 cup orange juice
Cut rhubarb into half-inch slices. Hull and halve strawberries, or cut into quarters, depending on size.
Place cut rhubarb in a large saucepan. Add sugar and orange juice. Heat on medium heat. Bring to a boil, then reduce heat to a simmer. Add strawberries and cook fruit mixture for 10-12 minutes until softened.
Makes 4 cups.
Per 1/2 cup serving: Calories 106, Calories from Fat 2, Total Fat 0.2g (sat 0g), Cholesterol 0mg, Sodium 2mg, Carbohydrate 25.1g,
Enjoy!
Rhubarb Muffins
NEED:
1 1/2 cups finely chopped fresh rhubarb
1 tablespoon sugar
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup firmly packed brown sugar
2 tablespoon canola oil
1 cup low-fat buttermilk
1 teaspoon vanilla extract
Line a muffin pan with paper liners or spray with nonstick cooking spray.
Place chopped rhubarb in a small bowl. Sprinkle with a tablespoon of sugar and toss.
In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.
In a medium bowl, stir egg, sugar, oil, buttermilk and vanilla extract. Add to the dry ingredients and stir until just moist. Fold in rhubarb.
Fill muffin cups 2/3 full.
Oven at 400 degrees. Bake for 15 minutes, or until a toothpick placed in the center of a muffin comes out clean.
Makes 12 muffins.
Per Muffin: Calories 171, Calories from Fat 29, Total Fat 3.2g (sat 0.4g), Cholesterol 19mg, Sodium 276mg, Carbohydrate 31.6g, Fiber 1.9g, Protein 3g
Enjoy!
1 1/2 cups finely chopped fresh rhubarb
1 tablespoon sugar
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup firmly packed brown sugar
2 tablespoon canola oil
1 cup low-fat buttermilk
1 teaspoon vanilla extract
Line a muffin pan with paper liners or spray with nonstick cooking spray.
Place chopped rhubarb in a small bowl. Sprinkle with a tablespoon of sugar and toss.
In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.
In a medium bowl, stir egg, sugar, oil, buttermilk and vanilla extract. Add to the dry ingredients and stir until just moist. Fold in rhubarb.
Fill muffin cups 2/3 full.
Oven at 400 degrees. Bake for 15 minutes, or until a toothpick placed in the center of a muffin comes out clean.
Makes 12 muffins.
Per Muffin: Calories 171, Calories from Fat 29, Total Fat 3.2g (sat 0.4g), Cholesterol 19mg, Sodium 276mg, Carbohydrate 31.6g, Fiber 1.9g, Protein 3g
Enjoy!
Apple Rhubarb Crisp
Low fat and low Cholesterol
FILING
2 cups fresh or frozen unsweetened sliced rhubarb, thawed if frozen and drained
2 medium cooking apples, cored, peeled, and sliced (about 2 cups)
1/2 cup sugar
1 tablespoon cornstarch
TOPPING
2/3 cup uncooked regular or quick-cooking rolled oats
1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar
3 1/2 tablespoons light tub margarine
In a large bowl, stir together the filling ingredients to mix well. Let stand for 1 hour. Spoon into an ungreased 8-inch square baking pan or 1-quart casserole dish.
In a medium bowl, stir together the topping ingredients except the margarine.
Using a pastry blender, cut the margarine into the topping until the mixture resembles coarse crumbs. Sprinkle the topping over the apple-rhubarb mixture.
Oven at 375 degrees. Bake, uncovered, for 30 to 40 minutes, or until the topping is light brown. Let cool for about 20 minutes before serving.
Nutrition Analysis (per serving)
Calories
173
Total Fat
2.5 g
Saturated
0.0 g
Polyunsaturated
0.5 g
Monounsaturated
1.0 g
Cholesterol
0 mg
Sodium
44 mg
Carbohydrates
37 g
Fiber
2 g
Protein
2 g
Recipe is from the American Heart Association.
Enjoy!
FILING
2 cups fresh or frozen unsweetened sliced rhubarb, thawed if frozen and drained
2 medium cooking apples, cored, peeled, and sliced (about 2 cups)
1/2 cup sugar
1 tablespoon cornstarch
TOPPING
2/3 cup uncooked regular or quick-cooking rolled oats
1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar
3 1/2 tablespoons light tub margarine
In a large bowl, stir together the filling ingredients to mix well. Let stand for 1 hour. Spoon into an ungreased 8-inch square baking pan or 1-quart casserole dish.
In a medium bowl, stir together the topping ingredients except the margarine.
Using a pastry blender, cut the margarine into the topping until the mixture resembles coarse crumbs. Sprinkle the topping over the apple-rhubarb mixture.
Oven at 375 degrees. Bake, uncovered, for 30 to 40 minutes, or until the topping is light brown. Let cool for about 20 minutes before serving.
Nutrition Analysis (per serving)
Calories
173
Total Fat
2.5 g
Saturated
0.0 g
Polyunsaturated
0.5 g
Monounsaturated
1.0 g
Cholesterol
0 mg
Sodium
44 mg
Carbohydrates
37 g
Fiber
2 g
Protein
2 g
Recipe is from the American Heart Association.
Enjoy!
Asian Beef Salad
NEED:
1/4 cup teriyaki sauce
2 tablespoons olive oil
2 (1-lb.) flank steaks
1 (1 3/4-lb.) napa cabbage, chopped
1 large head romaine lettuce, chopped
2 large tomatoes, cut into wedges
2 cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup loosely packed fresh cilantro
Soy-Sesame Dressing
Combine teriyaki sauce and oil in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 1 hour, turning steaks occasionally.
Remove steaks from marinade, discarding marinade.
Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes; cut diagonally across the grain into thin slices.
Toss steak slices, cabbage, and next 5 ingredients together; drizzle with desired amount of dressing, tossing gently to coat.
Serves 8.
Enjoy!
1/4 cup teriyaki sauce
2 tablespoons olive oil
2 (1-lb.) flank steaks
1 (1 3/4-lb.) napa cabbage, chopped
1 large head romaine lettuce, chopped
2 large tomatoes, cut into wedges
2 cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup loosely packed fresh cilantro
Soy-Sesame Dressing
Combine teriyaki sauce and oil in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 1 hour, turning steaks occasionally.
Remove steaks from marinade, discarding marinade.
Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes; cut diagonally across the grain into thin slices.
Toss steak slices, cabbage, and next 5 ingredients together; drizzle with desired amount of dressing, tossing gently to coat.
Serves 8.
Enjoy!
Bay Shrimp Salad
NEED:
3 quarts water
1/4 cup Old Bay seasoning ( or like seasoning to use with shrimp)
2 pounds unpeeled, medium-size fresh shrimp
1/2 cup finely chopped celery
1/3 cup finely chopped onion
1/3 cup light mayonnaise
2 tablespoons lemon juice
3/4 teaspoon Old Bay seasoning ( or like seasoning to use with shrimp)
1/4 teaspoon seasoned pepper
8 green leaf lettuce leaves (optional)
Assorted crackers (optional)
Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.
Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.
VARIATIONS:
Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings.
Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings.
Enjoy!
3 quarts water
1/4 cup Old Bay seasoning ( or like seasoning to use with shrimp)
2 pounds unpeeled, medium-size fresh shrimp
1/2 cup finely chopped celery
1/3 cup finely chopped onion
1/3 cup light mayonnaise
2 tablespoons lemon juice
3/4 teaspoon Old Bay seasoning ( or like seasoning to use with shrimp)
1/4 teaspoon seasoned pepper
8 green leaf lettuce leaves (optional)
Assorted crackers (optional)
Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.
Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.
VARIATIONS:
Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings.
Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings.
Enjoy!
Tuesday, May 27, 2008
Eggplant Parmesan Sandwiches
NEED:
1 medium eggplant, cut into 1/8-inch-thick slices
1/4 teaspoon salt
1/2 teaspoon pepper, divided
2 large egg whites
1 cup panko breadcrumbs*
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Vegetable cooking spray
1 (14-ounce) crusty French bread loaf, halved horizontally
2 cups pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Pasta sauce (optional)
Sprinkle eggplant evenly on both sides with salt and 1/4 teaspoon pepper.
Whisk egg whites in a shallow bowl until frothy. Set aside.
Combine breadcrumbs, Parmesan cheese, Italian seasoning, and remaining 1/4 teaspoon pepper in a bowl.
Dip eggplant slices in egg whites, and dredge in breadcrumb mixture. Arrange on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. Lightly coat eggplant slices evenly on both sides with cooking spray.
Bake at 375° for 20 to 25 minutes or until golden brown and eggplant is tender, adding split bread halves to oven during the last 5 minutes.
Spread pasta sauce evenly on cut sides of bread. Arrange eggplant on bottom half of bread; sprinkle with cheese.
Broil 6 inches from heat 2 minutes or until cheese melts. Cover with top half of bread. Cut into 6 sandwiches, and serve with pasta sauce, if desired.
*1 cup Italian breadcrumbs may be substituted for panko breadcrumbs.
Enjoy!
1 medium eggplant, cut into 1/8-inch-thick slices
1/4 teaspoon salt
1/2 teaspoon pepper, divided
2 large egg whites
1 cup panko breadcrumbs*
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Vegetable cooking spray
1 (14-ounce) crusty French bread loaf, halved horizontally
2 cups pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Pasta sauce (optional)
Sprinkle eggplant evenly on both sides with salt and 1/4 teaspoon pepper.
Whisk egg whites in a shallow bowl until frothy. Set aside.
Combine breadcrumbs, Parmesan cheese, Italian seasoning, and remaining 1/4 teaspoon pepper in a bowl.
Dip eggplant slices in egg whites, and dredge in breadcrumb mixture. Arrange on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. Lightly coat eggplant slices evenly on both sides with cooking spray.
Bake at 375° for 20 to 25 minutes or until golden brown and eggplant is tender, adding split bread halves to oven during the last 5 minutes.
Spread pasta sauce evenly on cut sides of bread. Arrange eggplant on bottom half of bread; sprinkle with cheese.
Broil 6 inches from heat 2 minutes or until cheese melts. Cover with top half of bread. Cut into 6 sandwiches, and serve with pasta sauce, if desired.
*1 cup Italian breadcrumbs may be substituted for panko breadcrumbs.
Enjoy!
Sparkling Punch
NEED:
1 (12-oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 quart club soda, chilled
Garnish: fresh mint sprigs
Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish, if desired.
Champagne Punch: Substitute 1 (750-milliliter) bottle extra-dry Champagne or sparkling wine and 1/4 cup orange liqueur for club soda; proceed with recipe as directed.
Enjoy!
1 (12-oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 quart club soda, chilled
Garnish: fresh mint sprigs
Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish, if desired.
Champagne Punch: Substitute 1 (750-milliliter) bottle extra-dry Champagne or sparkling wine and 1/4 cup orange liqueur for club soda; proceed with recipe as directed.
Enjoy!
Thursday, May 22, 2008
Blueberry Lemon Bread
NEED:
6 tablespoons butter, softened
1 cup sugar
2 eggs
1 1/2 cups pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups large fresh blueberries
1 tablespoon grated lemon rind (yellow only)
2 teaspoons freshly squeezed lemon juice
1 tablespoon Limoncello (optional)
In the bowl of an electric mixer, cream together butter and sugar. Stir in eggs and mix to combine.
In a separate bowl (or plastic bag), mix together flour, baking powder and salt. Stir or shake until well mixed.
Mix flour mixture gradually into butter/egg mixture along with milk.
Gently stir in remaining ingredients. (Do not overmix or bread will be tough).
Bake in a greased loaf pan (I like to use disposable 7 1/2" x 3 1/2" aluminum pans when taking to picnics and barbecues). Sprinkle top with coarse sugar, if desired.
Oven at 350. Bake for 50-60 minutes. (Do not overbake or bread will be dry).
Loosen bread from pan along edges with a butter knife. Turn out and cool on wire rack. Brush top with melted butter and sprinkle with coarse sugar. Drizzle with lemon confectioners' icing.
Serve slices spread with whipped cream cheese, if desired.
Enjoy!
6 tablespoons butter, softened
1 cup sugar
2 eggs
1 1/2 cups pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups large fresh blueberries
1 tablespoon grated lemon rind (yellow only)
2 teaspoons freshly squeezed lemon juice
1 tablespoon Limoncello (optional)
In the bowl of an electric mixer, cream together butter and sugar. Stir in eggs and mix to combine.
In a separate bowl (or plastic bag), mix together flour, baking powder and salt. Stir or shake until well mixed.
Mix flour mixture gradually into butter/egg mixture along with milk.
Gently stir in remaining ingredients. (Do not overmix or bread will be tough).
Bake in a greased loaf pan (I like to use disposable 7 1/2" x 3 1/2" aluminum pans when taking to picnics and barbecues). Sprinkle top with coarse sugar, if desired.
Oven at 350. Bake for 50-60 minutes. (Do not overbake or bread will be dry).
Loosen bread from pan along edges with a butter knife. Turn out and cool on wire rack. Brush top with melted butter and sprinkle with coarse sugar. Drizzle with lemon confectioners' icing.
Serve slices spread with whipped cream cheese, if desired.
Enjoy!
Carrot Bread
It is picnic and camping season so I thought I would dig out some of my favorites. I have made this camping..you can just cover in top, loosely with foil and put right in the campfire. If you happen to have a grill with a lid..make sure coals are hot..place on grill and close the lid. Check for doneness by inserting a toothpick and see if it comes out clean. The kids always thought this was so cool!
NEED:
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated raw carrots
1 cup chopped walnuts
3/4 cup raisins (optional)
Preheat oven to 350F degrees.
Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture.
Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter.
Bake one hour.
Variation: Can be baked in 6 greased soup cans (good for camping trips or picnics!). Fill each can half full and bake 45-50 minutes at 350F degrees. Remove labels and wash and dry cans before using.
Enjoy!
NEED:
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated raw carrots
1 cup chopped walnuts
3/4 cup raisins (optional)
Preheat oven to 350F degrees.
Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture.
Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter.
Bake one hour.
Variation: Can be baked in 6 greased soup cans (good for camping trips or picnics!). Fill each can half full and bake 45-50 minutes at 350F degrees. Remove labels and wash and dry cans before using.
Enjoy!
Cuban Sandwiches
These are great. I'm going to give you two variations. Not only are these great hot..they are super cold and make great picnic sandwiches.
NEED:
Traditional Ingredients:
3 slices (almost shaved) of boiled ham
3 slices of turkey (optional)
3 slices roast pork hot or cold
3 slices of salami
3 slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust
Optional Ingredients:
3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut French or Cuban bread
1 leaf romaine lettuce
mayonnaise, mustard to taste
It is important that the sandwich be prepared on Cuban bread, French or Italian bread - any artisan style bread with a hard crust.
All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good.
Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press.
Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling.
Or better yet, use a sandwich press or panini grill if one is available.
Enjoy!
NEED:
Traditional Ingredients:
3 slices (almost shaved) of boiled ham
3 slices of turkey (optional)
3 slices roast pork hot or cold
3 slices of salami
3 slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust
Optional Ingredients:
3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut French or Cuban bread
1 leaf romaine lettuce
mayonnaise, mustard to taste
It is important that the sandwich be prepared on Cuban bread, French or Italian bread - any artisan style bread with a hard crust.
All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good.
Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press.
Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling.
Or better yet, use a sandwich press or panini grill if one is available.
Enjoy!
Tuesday, May 20, 2008
Strawberry Whipped Sensation
This is the perfect holiday weekend dessert.
NEED:
4 cups fresh strawberries, divided
1 can (14 oz.)Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping,( or like topping) thawed, divided
8 OREO Chocolate Sandwich Cookies,or like cookies finely chopped
1 Tbsp. butter, melted
Line 9×5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
Enjoy!
NEED:
4 cups fresh strawberries, divided
1 can (14 oz.)Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping,( or like topping) thawed, divided
8 OREO Chocolate Sandwich Cookies,or like cookies finely chopped
1 Tbsp. butter, melted
Line 9×5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
Enjoy!
Sausage Stir Fry
NEED:
1 (10-oz.) box plain couscous
1/4 cup chopped pecans
1 pound hot Italian sausage links
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/2 medium-size red onion, halved and thinly sliced
1 garlic clove, minced
1/2 (20-oz.) package bite-size dried plums
2 Granny Smith apples, chopped
1 1/4 cups chicken broth
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1/2 teaspoon salt
Prepare couscous according to package directions. Keep warm.
Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 3 to 4 minutes or until toasted. Remove from skillet.
Remove casing from sausage, and cut into 1/2-inch slices.
Heat skillet or wok at medium-high heat 1 minute. Add sausage, and stir-fry 7 to 8 minutes or until done and no longer pink.
Add bell peppers, onion, and garlic to skillet, and stir-fry 3 to 4 minutes or until tender. Add plums and apples, and stir-fry 1 1/2 to 2 minutes. Stir together chicken broth and next 5 ingredients until cornstarch is dissolved. Add to sausage mixture, and bring to a boil. Boil 1 to 2 minutes or until thickened. Serve over couscous. Sprinkle with toasted pecans.
Serves 6 - 8
Enjoy!
1 (10-oz.) box plain couscous
1/4 cup chopped pecans
1 pound hot Italian sausage links
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/2 medium-size red onion, halved and thinly sliced
1 garlic clove, minced
1/2 (20-oz.) package bite-size dried plums
2 Granny Smith apples, chopped
1 1/4 cups chicken broth
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1/2 teaspoon salt
Prepare couscous according to package directions. Keep warm.
Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 3 to 4 minutes or until toasted. Remove from skillet.
Remove casing from sausage, and cut into 1/2-inch slices.
Heat skillet or wok at medium-high heat 1 minute. Add sausage, and stir-fry 7 to 8 minutes or until done and no longer pink.
Add bell peppers, onion, and garlic to skillet, and stir-fry 3 to 4 minutes or until tender. Add plums and apples, and stir-fry 1 1/2 to 2 minutes. Stir together chicken broth and next 5 ingredients until cornstarch is dissolved. Add to sausage mixture, and bring to a boil. Boil 1 to 2 minutes or until thickened. Serve over couscous. Sprinkle with toasted pecans.
Serves 6 - 8
Enjoy!
Sunday, May 18, 2008
Fresh Berry Cobbler
NEED:
1 cup sugar, divided
1 1/2 tablespoons cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 teaspoons grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk
Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
Oven at 350° Bake 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.
Enjoy!
1 cup sugar, divided
1 1/2 tablespoons cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 teaspoons grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk
Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
Oven at 350° Bake 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.
Enjoy!
Deviled Potatoes
I tried these recently, they are GREAT. A nice change to the standard side dish of potatoes.
NEED:
14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
1 tablespoon olive oil
1 teaspoon salt
1/4 cup mayonnaise
2 tablespoons sweet-hot pickle relish ( not a fan of Hot..use regular)
1 teaspoon cider vinegar
1 teaspoon spicy brown mustard ( I recommend using the spicy..adds a nice kick)
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce (optional)
1/8 teaspoon ground celery seed (optional)
1/2 teaspoon paprika (optional)
Garnishes: fresh dill sprigs, coarsely ground pepper
Preheat oven to 350°. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp.salt; toss to coat. Place on a baking sheet.
Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.
Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.
Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired.
Serves 10 to 12.
Enjoy!
NEED:
14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
1 tablespoon olive oil
1 teaspoon salt
1/4 cup mayonnaise
2 tablespoons sweet-hot pickle relish ( not a fan of Hot..use regular)
1 teaspoon cider vinegar
1 teaspoon spicy brown mustard ( I recommend using the spicy..adds a nice kick)
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce (optional)
1/8 teaspoon ground celery seed (optional)
1/2 teaspoon paprika (optional)
Garnishes: fresh dill sprigs, coarsely ground pepper
Preheat oven to 350°. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp.salt; toss to coat. Place on a baking sheet.
Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.
Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.
Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired.
Serves 10 to 12.
Enjoy!
Saturday, May 17, 2008
David's Salsa
Another great one that Bridget gave me.
NEED:
4 ripened tomatoes, chopped
1 bunch scallions, chopped
1 small can black olives, sliced
1 small can chopped chili peppers
1/3 cup olive oil
2-3 tablespoons vinegar
1 jar of picante sauce
Salt & Pepper to taste
Combine in a bowl and let sit at room temperature for around an hour.
Enjoy!
NEED:
4 ripened tomatoes, chopped
1 bunch scallions, chopped
1 small can black olives, sliced
1 small can chopped chili peppers
1/3 cup olive oil
2-3 tablespoons vinegar
1 jar of picante sauce
Salt & Pepper to taste
Combine in a bowl and let sit at room temperature for around an hour.
Enjoy!
Mary Helen's Salsa
This salsa recipe was forwarded to me by the Birthday Girl, Bridget.
NEED:
1 28 oz. can crushed tomatoes
1 cup chopped green onions
1 garlic clove, crushed
1/2 lime juice
1 tsp. salt
1 tsp. pepper
2-4 jalapenos, chopped and de-seeded
2-3 tsp. vinegar
Put all ingredients into a blender and blend on a slow, pulse speed. Makes 2 pints and can refrigerate for 4-6 weeks.
Enjoy!
NEED:
1 28 oz. can crushed tomatoes
1 cup chopped green onions
1 garlic clove, crushed
1/2 lime juice
1 tsp. salt
1 tsp. pepper
2-4 jalapenos, chopped and de-seeded
2-3 tsp. vinegar
Put all ingredients into a blender and blend on a slow, pulse speed. Makes 2 pints and can refrigerate for 4-6 weeks.
Enjoy!
Tuesday, May 13, 2008
Sour Cream Pound Cake
NEED:
1 1/2 cups butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
1 teaspoon lemon extract
1/4 teaspoon almond extract
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears.
Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.
Oven at 325°. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.
Garnish with your favorite fruit and whipped topping.
Enjoy!
1 1/2 cups butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
1 teaspoon lemon extract
1/4 teaspoon almond extract
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears.
Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.
Oven at 325°. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.
Garnish with your favorite fruit and whipped topping.
Enjoy!
Squash Casserole
NEED:
3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Oven at 350°. Bake for 30 to 35 minutes or until set.
Enjoy!
3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Oven at 350°. Bake for 30 to 35 minutes or until set.
Enjoy!
Two-Cheese Squash Casserole
NEED:
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Oven at 350°. Bake 35 to 40 minutes or until set.
Enjoy!
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Oven at 350°. Bake 35 to 40 minutes or until set.
Enjoy!
Sunday, May 11, 2008
Grilled Marinated Vegetable Salad
NEED:
4 tablespoons olive oil, divided
3 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
3 large yellow squash
3 large zucchini
2 medium-size green bell peppers
2 medium-size red bell peppers
2 medium-size orange bell peppers
2 medium-size yellow bell peppers
1 pound fresh green beans
Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.
Slice squash and zucchini; cut bell peppers into 1-inch pieces, and trim green beans. Toss squash, zucchini, and bell pepper with 2 tablespoons oil. Toss green beans with remaining 1 tablespoon oil.
Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender. Remove from wok.
Grill green beans in grill wok, covered with grill lid, over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender.
Toss vegetables with honey mixture; cover and chill 8 hours.
Serves 8 - 10 .
Enjoy!
4 tablespoons olive oil, divided
3 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
3 large yellow squash
3 large zucchini
2 medium-size green bell peppers
2 medium-size red bell peppers
2 medium-size orange bell peppers
2 medium-size yellow bell peppers
1 pound fresh green beans
Stir together 1 tablespoon oil, honey, and next 3 ingredients until blended. Set aside.
Slice squash and zucchini; cut bell peppers into 1-inch pieces, and trim green beans. Toss squash, zucchini, and bell pepper with 2 tablespoons oil. Toss green beans with remaining 1 tablespoon oil.
Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender. Remove from wok.
Grill green beans in grill wok, covered with grill lid, over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender.
Toss vegetables with honey mixture; cover and chill 8 hours.
Serves 8 - 10 .
Enjoy!
Thai Noodle Salad
NEED:
1 (8-oz.) package vermicelli
1/3 cup chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
1 tablespoon fish sauce ( can be found in the Asian Food Section - you can sub. Soy Sauce for this item)
1 tablespoon honey
1 1/2 teaspoons sesame oil
1/4 teaspoon salt
2 carrots, grated
1 cucumber, peeled, seeded, and thinly sliced
1 cup finely shredded cabbage
1/4 cup chopped fresh mint
1/4 cup chopped dry-roasted peanuts
Preparation
1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
Serves 4.
Enjoy!
1 (8-oz.) package vermicelli
1/3 cup chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
1 tablespoon fish sauce ( can be found in the Asian Food Section - you can sub. Soy Sauce for this item)
1 tablespoon honey
1 1/2 teaspoons sesame oil
1/4 teaspoon salt
2 carrots, grated
1 cucumber, peeled, seeded, and thinly sliced
1 cup finely shredded cabbage
1/4 cup chopped fresh mint
1/4 cup chopped dry-roasted peanuts
Preparation
1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
Serves 4.
Enjoy!
Saturday, May 10, 2008
Tangerine Mashed Sweet Potatoes
NEED:
4 pounds sweet potatoes
1 stick butter, at room temperature
1/3 cup orange liqueur
Grated zest of 2 oranges
1/2 cup tangerine juice
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Scrub potatoes and place in a large saucepan, add water to cover. Bring to boiling over medium heat, lower heat. Simmer 1/2 hour or until just tender, drain. Peel when cooled. Preheat oven to 350 degrees. Butter a 6 cup baking casserole dish. Place potatoes in large bowl, mash with potato masher. Add butter, orange liqueur, tangerine zest and juice, brown sugar, cinnamon and ginger. Beat until smooth with an electric beater. Spoon into baking dish. Bake 1/2 hour until top is golden.
Serves 8
Enjoy!
4 pounds sweet potatoes
1 stick butter, at room temperature
1/3 cup orange liqueur
Grated zest of 2 oranges
1/2 cup tangerine juice
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Scrub potatoes and place in a large saucepan, add water to cover. Bring to boiling over medium heat, lower heat. Simmer 1/2 hour or until just tender, drain. Peel when cooled. Preheat oven to 350 degrees. Butter a 6 cup baking casserole dish. Place potatoes in large bowl, mash with potato masher. Add butter, orange liqueur, tangerine zest and juice, brown sugar, cinnamon and ginger. Beat until smooth with an electric beater. Spoon into baking dish. Bake 1/2 hour until top is golden.
Serves 8
Enjoy!
Turkey Feta Cheese Salad
NEED:
1 pound lean ground turkey
1 teaspoon seasoning salt
1/2 teaspoon onion mix
1/2 teaspoon garlic
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup feta cheese
1 bag mixed greens
12 cherry tomatoes
1/2 red onion, chopped
Low-fat baked tortilla chips
Spray pan with Pam cooking spray. Using medium heat, add ground turkey to pan, cook for about 15 minutes or until cooked thoroughly. In a bowl add mixed greens, tomatoes, onions, and feta cheese. Add turkey to top, crush 1 cup of tortilla chips on top and serve. 3 to 4 servings.
Enjoy!
1 pound lean ground turkey
1 teaspoon seasoning salt
1/2 teaspoon onion mix
1/2 teaspoon garlic
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup feta cheese
1 bag mixed greens
12 cherry tomatoes
1/2 red onion, chopped
Low-fat baked tortilla chips
Spray pan with Pam cooking spray. Using medium heat, add ground turkey to pan, cook for about 15 minutes or until cooked thoroughly. In a bowl add mixed greens, tomatoes, onions, and feta cheese. Add turkey to top, crush 1 cup of tortilla chips on top and serve. 3 to 4 servings.
Enjoy!
Feta Cheese Dip
NEED:
2 8-ounce packages of fat free cream cheese (softened)
1 8-ounce package of regular or low fat Feta cheese (crumbled)
3 cloves garlic (peeled and minced)
2 Tablespoons fresh dill (chopped)
This recipe is so easy that all you need to do is blend the cream cheese, feta cheese, garlic, and the chopped dill thoroughly with an electric mixer. Put your cheese dip in a pretty bowl, cover and then refrigerate for at least 4 hours or even overnight before serving. Before serving, take out of the refrigerator and garnish with some leftover dill. That's it! How easy is that?
Enjoy!
2 8-ounce packages of fat free cream cheese (softened)
1 8-ounce package of regular or low fat Feta cheese (crumbled)
3 cloves garlic (peeled and minced)
2 Tablespoons fresh dill (chopped)
This recipe is so easy that all you need to do is blend the cream cheese, feta cheese, garlic, and the chopped dill thoroughly with an electric mixer. Put your cheese dip in a pretty bowl, cover and then refrigerate for at least 4 hours or even overnight before serving. Before serving, take out of the refrigerator and garnish with some leftover dill. That's it! How easy is that?
Enjoy!
Sunday, May 4, 2008
Lime Custard Tart
Need:
For crust
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, lightly beaten
For custard
6 large eggs
1 cup heavy cream
1 cup sugar
2/3 cup fresh lime juice
Garnish: confectioners sugar
Special equipment: an 8-inch fluted tart pan (2 inches deep) with a removable bottom; pie weights or raw rice
Tart pans make a great presentation..but you can use a basic pie pan.
Make crust:
Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
Oven at 350 degrees
Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
Make custard:
Reduce oven temperature to 300°F.
Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.
Enjoy!
For crust
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, lightly beaten
For custard
6 large eggs
1 cup heavy cream
1 cup sugar
2/3 cup fresh lime juice
Garnish: confectioners sugar
Special equipment: an 8-inch fluted tart pan (2 inches deep) with a removable bottom; pie weights or raw rice
Tart pans make a great presentation..but you can use a basic pie pan.
Make crust:
Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
Oven at 350 degrees
Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
Make custard:
Reduce oven temperature to 300°F.
Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.
Enjoy!
Easy Egg Custard
NEED:
2 cups whole milk
2 eggs
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
In a medium saucepan, bring the milk to a simmer over medium-low heat.
Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
Oven at 300 degrees. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
Let the custard cool in the water bath for about 2 hours before serving.
Enjoy!
2 cups whole milk
2 eggs
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg
Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
In a medium saucepan, bring the milk to a simmer over medium-low heat.
Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
Oven at 300 degrees. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
Let the custard cool in the water bath for about 2 hours before serving.
Enjoy!
Thursday, May 1, 2008
Coffee-Marinated Sirloin
Although it calls for potent ingredients, this marinade imparts subtle savory, almost creamy notes to the steak. If you want more heat, increase the pepper flakes. The acid in the coffee helps tenderize the meat.
NEED:
1 1/2 cups cold coffee
1/4 teaspoon red pepper flakes
1/2 cup creamy peanut butter
3 tablespoons honey
1/2 in chunk fresh ginger, grated
Salt & Pepper to taste
4- 8 ounce bottom sirloin steaks
2 tablespoons vegetable oil
In a blender or food processor, combine the coffee, pepper flakes, peanut butter, honey and ginger. Puree until smooth, then season w/salt and pepper.
Pour 1/2 the marinade into a baking dish. Set the steaks in the dish, pouring the remaining marinade over them. Cover and refrigerate 1 hour.
Preheat broiler. Line a rimmed baking sheet with foil. In a large skillet, heat the oil over medium high heat. Add the steak, in batches if necessary, and sear until lightly browned, about 3-4 minutes per side.
Transfer steaks to lined baking sheet. For medium-rare, broil for 7-8 minutes (for each side. Let rest for 10 minutes.
Enjoy!
NEED:
1 1/2 cups cold coffee
1/4 teaspoon red pepper flakes
1/2 cup creamy peanut butter
3 tablespoons honey
1/2 in chunk fresh ginger, grated
Salt & Pepper to taste
4- 8 ounce bottom sirloin steaks
2 tablespoons vegetable oil
In a blender or food processor, combine the coffee, pepper flakes, peanut butter, honey and ginger. Puree until smooth, then season w/salt and pepper.
Pour 1/2 the marinade into a baking dish. Set the steaks in the dish, pouring the remaining marinade over them. Cover and refrigerate 1 hour.
Preheat broiler. Line a rimmed baking sheet with foil. In a large skillet, heat the oil over medium high heat. Add the steak, in batches if necessary, and sear until lightly browned, about 3-4 minutes per side.
Transfer steaks to lined baking sheet. For medium-rare, broil for 7-8 minutes (for each side. Let rest for 10 minutes.
Enjoy!
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