Jax Recipes

Sour Cream Tomatillo Chicken Enchiladas

2011-11-05T11:36:00.000-07:00

I have been wanting to makes these enchiladas forever. There is a great tex-mex place in Texas, Chuy's, that makes great Deluxe Tomatillo Enchiladas, and now that I don't live in Texas, the time has come to make my own. I use a mix of corn and flour tortillas to meet the needs of my family's presence.

Ingredients

Tomatillo Salsa:

1-3/4 pound tomatillos husked or one 28 oz can
1 white onion, peeled, sliced, quartered
6 garlic cloves
2 jalapenos
1 teaspoons ground cumin
1 teaspoon salt
2/3 cup chopped cilantro leaves
1/4 cup lime juice
1 cup sour cream

Enchiladas:

One rotisserie chicken, meat pulled off the bone and shredded.
Chopped cilantro leaves
Salt and Pepper to taste
10 large tortillas, flour or corn
1/2 pound Monterey Jack cheese, shredded
Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F. I used my toaster oven.
For the salsa:On a baking tray, roast the garlic and jalapenos for 15 minutes.
Please the tomatillos, the onion, garlic, and roasted jalapenos into a food processor. Pulse a few times, then add the cumin, salt, cilantro, and lime juice. Pulse mixture until well combined but still chunky.
Add the sour cream and pulse until mostly smooth.
Enchiladas: Measure out 5 cups of the shredded chicken. Mix with 1/2 cup of the salsa.
Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with 1/4 cup of the tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Adapted from here.

Sweet Italian Sausage Wraps with Fennel and Onions

2011-06-23T21:27:00.000-07:00

I couldn't believe how great these turned out. I made them with not one, but two little kitchen helpers that day which is normally a recipe for disaster. The only complaint this meal got was that it didn't come sooner. On the first bite, I declared it a keeper. If I have any on hand next time, I will top these with a bit of chili sauce.

Ingredients

8 good-quality sweet Italian sausages (about 2 pounds)
2 tablespoons extra virgin olive oil EVOO, plus more for drizzling
2 bulbs fennel with fronds, quartered, cored and thinly sliced, with a handful of fronds reserved
2 medium or 1 large onion, thinly sliced
4 cloves garlic, very thinly sliced
1 t Italian Seasoning
About 1/3 cup Pernod (or other licorice-flavored liqueur) or St-Germain (elderflower liqueur)
1 cup dry white wine
4 pita bread plus oil to brush on them
Shaved Parmigiano Reggiano cheese, for garnish
1/2 ball Buffalo Mozzarella, half a tennis ball, torn into small pieces.
A handful of torn basil leaves or a few stems of tarragon, chopped
Chopped flat leaf parsley, for garnish

Directions

Parboil the sausages in a few inches of water until cooked through, about 20 minutes. Meanwhile, pre-heat an outdoor grill, indoor griddle or cast-iron pan to medium-high heat.

While the grill heats up, add 2 tablespoons EVOO, a couple turns of the pan, to a large skillet over medium heat. Add the sliced fennel, onion, garlic and thyme; season with salt and pepper. Cook until tender, 12-15 minutes. Deglaze with the Pernod or St-Germain, then with the white wine; reduce the liquids at a simmer for about 10 minutes. Remove the mixture from the pan and sprinkle with both cheeses. Toss the remaining fennel and red peppers into the pan for a quickly browning. They should still be crispy, just ever so slightly warm.

Meanwhile, split the sausages lengthwise but do not cut through; drizzle with oil. Brush the pita bread with oil. Grill the sausages on both sides. Place the pita bread on the outer cooler edges of the grill. Cook no more than 3 minutes each side. Place fennel-onion-cheese mixture on the pita topped with sausage; garnish with the basil or tarragon, reserved fennel fronds and peppers and parsley.

Adapted from Rachel Ray

Sean's Pecan Pie

2010-11-17T18:42:00.000-08:00

Ingredients:

Pie Crust

1/2 cup granulated sugar

1/2 cup pure cane syrup

1/2 cup light corn syrup

1/2 cup unsalted butter

3 eggs

1 tbsp vanilla extract

1 tbsp bourbon

pinch of salt

1 1/2 cup pecan halves

Aluminum foil to cover crust

Preheat oven to 350. Pie will go on bottom rack.

In sauce pan, on low heat, bring to boil sugar and syrup and melt the butter in (try not to stir). Allow mixture to cool to room temperature so you won't cook the eggs. In separate bowl, whisk together eggs, salt, vanilla and bourbon. Set aside until the sugar mixture is cool. While cooling, roll out or prepare pie crust (Do not prebake/read instructions). Arrange most of the pecans in the bottom of the crust. After sugar mixture is cool, combine it with the egg mixture. (Don't over mix it). Pour final mixture into the pie shell over the pecans. You should have just enough liquid, but be careful not to overfill it. Place the remaining pecans on top, where needed. Place the pie on the bottom rack of the preheated oven and bake for 20 min. At that point the crust should look done; cover the crust with a piece of aluminum foil cut into large ring. This is to prevent crust from burning. Now finish baking pie for the remaining 25 min (roughly). Allow to cool for at least 2 hours, on a rack if you have it. Deelish!

Spicy Chipotle Shrimp Salad

2010-10-13T07:18:00.000-07:00

I'm not sure what makes a salad a dish based on mixed greens and what makes a salad based on mayonnaise. This one is both. After I started making the dish and realized that it had a mayo, I was a little disappointed, but the dish won me over. Proof of it's victory: first night my husband ate it with me. I packaged up the left overs to eat the following night, but when I got home . . .some one had already taken care of them. That's two thumbs up.

Ingredients

1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves

Preparation

1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

Grill top paella

2010-08-04T15:08:00.000-07:00

I had a dinner party a few weeks ago. I really had no idea what to make, and for a few days I just dwelled on that notion. I knew one thing: I wanted most of the cooking to be done outside on my grill so that my house wouldn't get hot before guests arrived. Then someone said make tapas. Sounded like a good idea. My idea of tapas also always includes paella. Without going into my whole menu that night, I'm going to focus on this paella I made. It really was very good, and I was quite surprised that given it was my first ever making paella it was not a total disaster. I credit that to the hours I spent pouring over paella recipes comparing notes until I came up with my very own. I hope you like.

I read all sorts of opinions online about types of pans, mixing seafood and chicken, veggies and meat don't go in the same paella. So about that, I don't know. This may not be a traditional Valencian Paella, but it will impress people. My husband thought it was too much work. The very simple trick to that is prep. Cut all the stuff up the night before. I think I had him fooled.

Ingredients

Serves 10

8 bone-in, skin-on pieces of chicken (I used drumsticks, but next time I'm using thighs and wings)
1/4 cup olive oil
1 tablespoons paprika + 3.5 t divided.
Coarse salt and freshly ground black pepper
1 can diced tomatoes
2 bell peppers, any color, cut into quarters, stemmed, seeded, and ribs removed
2 t saffron
6 c homemade or store-bought chicken stock
1 bay-leaf
1/2 pounds haricots verts, frozen
1 onions, chopped
8 cloves of garlic, finely chopped
1/2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
16 jumbo shrimp, peeled and deveined
8 mussels, scrubbed
3 c medium grain white rice (the shorter the grain the better)
1 c frozen peas
4 lemons, zested and quartered

Directions

Prep, maybe the night before if you are highly organized. I like to marinate the chicken the night before and make the broth. FULL DISCLOSURE: I used both frozen shrimp and mussels. I defrosted the shrimp in the fridge the night before. The mussels I got actually came in a garlic and tomato sauce. They have microwave instructions on them, so I kept them frozen until I started the chicken. Then I popped them in the microwave for all but the last two minutes of cooking. This way I could discard the ones that didn't open and only added the lovely one to the paella.

Place chicken in a large bowl and add 4 tablespoons olive oil. Sprinkle chicken with 1 T of paprika and 1 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.
Bring 6 cups of chicken stock to a boil on the stove top. If you are using bullion you can boil the water and add it in once it boils. Mix it well. Place saffron threads (about 10) in a small aluminum foil pouch on the lid of this pan to warm them for 15 minutes.
Remove the saffron to a medium boil and place a bay leaf and lemon zest in the boiling broth. Grind together saffron and 1 tablespoon salt. Add 1 cup of chicken stock. Whisk until well combined; seep for 15 minutes while the other broth simmers.
Prep your veggies. Cut peppers crosswise into 1/4-inch strips; set aside.Peel an finely chop 8 cloves of garlic.
Store ingredients until cook time.

Ready for action . . .

Get all set by setting out all the goodies. The marinated chicken, shrimp, mussels, chorizo, peppers, onions, garlic, lemon wedges, broth, etc.
If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.
Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add shrimp and calamari. Cook, turning, until browned, about 2 minutes more.Remove all the meat to a bowl.
Add the chorizo the pan and brown for 3 min.
Stir in the garlic and onions. Cook 3 more mins.
Add rice and stir to coat in pan for 3 mins.
Add in can of diced tomatoes and; 3.5 t paprika and stir it up for 1 minute.
Add chicken stock and bring to a boil. Let cook, covered with the lid of the grill or aluminum foil, until rice is tender, about 15 minutes, adding more stock as necessary (you may not need to use all the stock).
If using the microwave mussels, start them now.
Stir in peppers and haricots verts. Cook about 5 minutes.
Add calamari and shrimp. Give them a bit of a stir but try not to disturb the rice at the bottom of the pan if you want that prized rice crust. Cook for 5 minutes. Then add back in the chicken to the top for another 5 minutes.
Remove from the grill. Sprinkle with parsely, lemon juice, and dress with lemon wedges. Serve!

Adapted from: Paella and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com and gtpaella

Smoky Chicken Corn Cakes

2010-06-18T11:55:00.000-07:00

Ingredients

Chicken

1 3 1/2- to 4-pound rotisserie chicken
1 tablespoon chopped canned chipotle chilies in adobo sauce
3 tablespoons fresh lime juice
1 t kosher salt
1 small red onion, thinly sliced
4 Roma (plum) tomatoes, diced
1/3 cup fresh cilantro leaves

Corn Cakes

1/2 c all-purpose flour
1 c yellow cornmeal
3/4 t baking soda
1 t salt
1/4 t black pepper
1/2 c diced onion
4 large eggs
1 c part-skim ricotta
1 c grated Monterey Jack cheese
10 ounces frozen corn, thawed
2 t canola oil
1/2 c sour cream (optional)

Directions

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn, onions, and cheese.
Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more.
Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.

Egg Nog cheesecake

2010-06-18T11:36:00.000-07:00

Ingredients

5 Tbsp. butter, melted
1-1/4 cups whole-grain nugget cereal (such as Grape Nuts)
1/3 cup granulated sugar
1/4 tsp. ground cinnamon
Dash kosher or sea salt
3 8-oz. pkg. cream cheese, softened
1 cup granulated sugar
4 eggs, lightly beaten
1 cup eggnog
1 Tbsp. pure vanilla extract
1 Tbsp. bourbon
1 Tbsp. dark rum
1 Tbsp. brandy

Directions

1. Heat oven to 375 degrees F. Butter a 9- or 10-inch springform pan with 1 tablespoon of the butter; set aside.

2. In food processor bowl; process cereal about 2 minutes, until a fine crumb forms. Add the 1/3 cup sugar, cinnamon, and salt; process to combine. With processor running, add remaining butter through feed tube just until combined. Press crumb mixture on bottom and 1 inch up sides of prepared pan. Bake 10 to 12 minutes or until crisp and lightly browned. Cool on wire rack. Reduce oven temperature to 350 degrees F.

3. In clean food processor bowl,* process cream cheese until smooth. Add 1 cup sugar until combined. Add eggs; process until creamy, scraping down sides once or twice. Add eggnog, vanilla, bourbon, rum, and brandy; process until combined.

4. Gently pour filling into baked crust. Bake 45 minutes or until sides are slightly puffed (the center will be soft). Turn off oven and leave the door ajar. Let cheesecake stand in oven 1 hour.

5. Transfer to wire rack; cool 15 minutes. Using a small think knife, loosen crust from sides of springform pan. Cool 30 minutes. Remove sides from pan; cool 1 hour. Cover and refrigerate 6 hours or overnight. Makes 12 servings.

Nutrition Facts

Calories 435,
Total Fat (g) 28,
Saturated Fat (g) 16,
Monounsaturated Fat (g) 8,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 156,
Sodium (mg) 321,
Carbohydrate (g) 37,
Total Sugar (g) 27,
Fiber (g) 1,
Protein (g) 8,
Vitamin C (DV%) 1,
Calcium (DV%) 4,
Iron (DV%) 21,
Percent Daily Values are based on a 2,000 calorie diet

Coconut Crusted Mahi Mahi

2010-03-28T21:19:00.001-07:00

Finally! I made fish. I made fish, and it wasn't gross. I even ate it. I very very very rarely eat the fish I make. I don't know what about it disgusts me each time. However, this time, this fish, was truly delightful. I planned on making Mahi Mahi last week. I found a bunch of wild caught frozen fish at the grocery store and bought a lot. It was so much cheaper than I expected, the frozen stuff. It was wild caught!! So I defrosted a few fillets, but we ended up eating out. And then I worked. And then I didn't eat dinner. And then I threw the fish out and pulled some more out of the freezer.

On my way home from work tonight I was starving. I seriously pulled myself out of a food court and away from a bag of popcorn so I wouldn't ruin my dinner. I knew dinner was Mahi Mahi. I wasn't sure if it was fish tacos or something crunchy. I had bought a box of rise crisp cereal after an issue of Martha pointed out that it could be used instead of Panko to which I am allergic. So I got home and searched for "coconut panko Mahi Mahi." To my delight it was delightful.

Ingredients

3 handfuls of rice crisp cereal
1/3 cup sweetened flaked coconut
1 tbsp all-purpose flour
1 tbsp butter, melted
1 tbsp lemon olive oil plus extra for drizzling
cooking oil spray
2 mahi mahi fillets (about 6 oz each)
sea salt and pepper

Preheat the oven to 425 degrees.
Place the cereal in a large plastic bag and mash between your hands until it resembles bread crumbs. Mix in the coconut, melted butter, and 1 T of lemon oil. Use your finger to work this in a mixture that resembles crumble..
Line a baking sheet with aluminum foil and spray with cooking oil spray. Place the mahi mahi fillets on the baking sheet. Sprinkle liberally with salt and pepper. I used a lemon infused salt just cause I have some. Bake for five minutes.
Remove mahi mahi from the oven and drizzle with olive oil. Divide the coconut mixture between the fillets and pat down lightly, covering the entire top. Give the top of the mixture a couple of squirts of cooking spray to promise a few golden touches.
Place the pan back in the oven and cook for about 8-10 minutes, until the crust is golden and the fish flakes with a fork.
Let the mahi mahi rest for 10 minutes before serving.

Adapted from here

Agave Sweetened Chocolate Ice Cream

2010-03-25T11:28:00.000-07:00

I found this recipe on David Lebovitz blog. It was so amazing. My husband and I found it to be perhaps the best chocolate ice cream ever made. It was so tasty that just a week later I tried to make it into Buttered Pecan. That didn't work out as well because I put too much rum in that one.

This recipe has one single flaw, which is that it gets pretty hard in the freezer after the first serving. My home machine simply can't pump enough air into it. My thoughts on this are to either just make single serving batches or save up for the pricey $1300 machine that David recommends.

Agave-Sweetened Chocolate Ice Cream

10 tablespoons agave nectar
2 ounces unsweetened chocolate, very finely chopped
1/3 cup unsweetened cocoa powder (I used 70%)
1 1/2 cup heavy cream
1 1/2 cup milk
5 large egg yolks
pinch of salt

1. In a large bowl, melt the chocolate in the microwave then mix in the agave nectar. Set aside.

2. In a medium saucepan, add 3/4 cup each of milk and heavy cream and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.

3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.

4. Add the remaining heavy cream and milk to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm cream into the yolks whisking to temper, then pour the warmed yolks back into the saucepan.

5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees.

6. Pour the mixture through the strainer into the chocolate mixture.

7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)

8. Chill overnight in the refrigerator; then freeze in your machine

Adapted from here

Thyme Potatoes Au Gratin

2010-01-16T12:13:00.000-08:00

I'm doing a new thing. I'm adding my untested recipes to my Evernote Recipes Notebook before adding them to this website. Once they pass my test they might get added. I'm finally getting around to posting the winners from Christmas 2009. I hope you love them as I did. From BHG

Ingredients

3 cups whipping cream
1 large clove garlic, minced
2 Tbsp. butter, softened
4 lb. red potatoes, peeled and thinly sliced
4 oz. Parmesan cheese, grated
2 Tbsp. snipped fresh thyme
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground pepper
Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)

Directions

Heat oven to 350 degrees F. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, do not boil. Remove from heat.
Generously butter 3- to 3-1/2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil.
Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings.

Nutrition facts

Calories 382, Total Fat (g) 27, Saturated Fat (g) 17, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 1, Cholesterol (mg) 96, Sodium (mg) 384, Carbohydrate (g) 29, Total Sugar (g) 1, Fiber (g) 2, Protein (g) 8, Vitamin C (DV%) 40, Calcium (DV%) 16, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet

Corn Cakes

2010-01-16T12:01:00.000-08:00

We made these at Christmas, and I really liked them. I'm not supposed to eat wheat anymore, so technically I can't eat these. They are good enough though, that I wish I could. For a change on this, try this Smoky Chicken Corn Cake from Real Simple.

Ingredients

1C cornmeal
0.5 C flour
1 t salt
.75 t baking soda
1 large egg
1 C buttermilk
2 T melted and cooled unsalted butter
1 C frozen, thawed corn
0.5 C diced onion
1 C grated Monterey Jack
vegetable oil or cooking spray
Sour cream

Directions

In one bowl combine the first four ingredients.
In a second bowl mix together the egg, buttermilk, and melted butter. Stir the wet into the dry.
Add in corn, onion, and cheese.
Heat 0.5 t vegetable oil or spray cooking spray into a heated pan, medium heat.
Drop 2T batter into the pan at a time. Flip after 2 minutes and cooking one more minute.
Serve with sour cream.

Makes 25.

Summer Gazpacho

2009-10-26T11:33:00.000-07:00

It's really about time to put this recipe away for the season, but I have to record it lest I lose it.

Ingredients

• 1 pint cherry tomatoes, halved (reserve six for topping)
• 2 large red heirloom tomatoes, roughly chopped
• 3 stalks celery, roughly chopped
• 2 medium English cucumbers, roughly chopped
• 3 sprigs basil, rinsed
• Juice of 2 limes
• 1 small fennel bulb, roughly chopped
• 1 jalapeño pepper, roughly chopped
• 4 cloves garlic, chopped
• 2 tsp. salt

Broth
• Canned whole tomatoes
• 5 cups bottled organic tomato juice, chilled
• 1 bunch basil, leaves only, finely chopped
• Zest and juice of 1 lime
• 1 T celery salt
• 3 T sherry vinegar
• ⅓ cup olive oil
• Tabasco, salt, and pepper to taste

Toppings
• 6 cherry tomatoes, sliced horizontally
• 1 avocado, peeled and diced
• 1 bunch green onions, sliced thin
• 6 pink radishes, julienned
• Extra-virgin olive oil

Directions

Combine ingredients to marinate in a bowl and refrigerate, covered, overnight. The next day, process the marinated mixture on medium speed with a grinder attachment, forming ¼-inch pieces; place in a large bowl. Finely chop the whole tomatoes and add. Stir in the remaining broth ingredients. Season to taste with Tabasco, salt, and pepper.

Serve gazpacho well-chilled, with toppings on the side; drizzle oil over soup. Yields 2.5 quarts (10–12 servings).

Mustard Cruster Lamb Chops

2009-10-26T10:22:00.000-07:00

A good question here is, "How do I prepare the lamb chops?" And this is that answer.

So each chop should be about 3-4 oz. For this recipe, each chop is one serving. If you are planning on eating two chops, which would look neato on a plate...that's 2 servings. One serving is about 230 calories by the way.

Ingredients

Directions

In a small bowl mix the mustard and garlic.
On a plate combine the flours with the Italian seasoning and Parmesan. Pat lamb chops dry with paper towel.

Season each chop with salt & pepper, Using a basting brush lightly coat each chop with mustard, then dredge in flour mixture.

In large nonstick skillet, heat 1 T oil over med-high heat. Cook lamb chops, 4 at time for 2-3 min on each side. Repeat with oil and chops until done. Allow to rest 5 minutes before serving.

Number of Servings: 8

Beer-Braised Pork Chops with Anjou Pears

2009-10-04T22:36:00.000-07:00

(from Oct. 2009 Country Living, pg. 129)

Ingredients

2 tsp Olive Oil
4 center-cut, bone-in pork chops
2 Anjou pears, cored and sliced 3/4” thick
1 12-oz bottle lager beer
3/4 tsp dried sage

Preheat 2 tsp olive oil in a large skillet over medium-high heat. Season 4 pork chops with salt and freshly ground pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate and keep warm.

Add pears to skillet and saute over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops and keep warm. Add bottle of beer and sage to skillet. With a wooden spoon, scrape up caramelized bits from bottom. Add pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with lid, reduce heat to low, and braise until chops are cooked through, 5 to 7 minutes.

Remove chops and pears to a plate and keep warm. Increase heat to high and cook sauce until reduced by half, about 10 minutes. Pour sauce over chops and pears and serve immediately. Serves four.

Sea Bass Paupiette

2009-09-30T06:37:00.000-07:00

I found this recipe in Elle Decor. I'm not sure I love the magazine, but I love the recipes every month. They are striking in presentation and taste.

Ingredients

Special equipment

Mandoline

Paupiette

4 skinless sea bass fillets, 7 oz. each
3 sprigs fresh thyme, leaves only, chopped
2 very large Idaho baking potatoes, peeled
4 T clarified butter, melted
Salt and freshly ground white pepper

Sauce

1 T olive oil
Bones of 2 sea bass (available at fish markets)
1/2 cup shallots, peeled and chopped
1/2 cup white mushrooms, caps only, sliced
1/2 sprig fresh thyme
1 cup chicken stock
1 bottle (750 ml) Syrah wine
1 T heavy cream
1/2 cup unsalted butter
Salt and freshly ground white pepper

Leeks

2 T unsalted butter
2 leeks, white and iight-green parts only, cut
into W' squares
Salt and freshly ground white pepper
Fleurdesel

Directions

For the pauipette

To make each paupiette as rectangular as possible (about 2" by 5"), score through the thin end of each fillet a few inches from the edge, being sure not to cut all the way through. Tuck the end under. On the thick end, score about halfway through the fillet 1" from the edge and tuck it under. Salt and pepper the fillets to taste and sprinkle with some of the chopped thyme.
Using the mandoline, cut each potato lengthwise into very thin slices (10 slices are needed to wrap one fillet). Do not rinse them, as their starch will help the wrapped slices stick together. Place two slices on a cutting board horizontally. Overlap them at the ends by about 3/8". Continue overlapping the slices in pairs, building vertically until you have a length equal to that of the fillet.
Center the fish perpendicularly on the potato pieces and fold the edges of the potatoes over to enclose. Turn the packet over and brush the entire potato surface with melted clarified butter, reserving 3 tablespoons.
Pour the remaining clarified butter into a large nonstick pan over high heat. Saute the paupiettes until golden brown, about 2 to 3 minutes on each of the four sides.

For the sauce

Heat the oil in a pot over high heat. Add the fish bones, shallots, mushrooms, and thyme sprig and cook 8 to 10 minutes, stirring often. Add chicken stock, bring to a boil, and simmer until almost completely reduced.
Add wine, bring to a boil, and reduce by half; then remove bones with a mesh skimmer and discard. Reduce sauce to 2 tablespoons.
Add heavy cream, stir, and bring to a boil over low heat. Whisk in butter and add salt and pepper to taste. Pass through a fine mesh strainer and keep warm.

For the leeks

Melt the butter in a pan over medium heat. Add the leeks and sweat until soft, about 4 minutes. Add salt and pepper to taste. Keep warm.
Place a bed of leeks in the middle of each of four warm plates and ladle the sauce around the leeks (about 2 tablespoons per plate). Place a paupiette of sea bass on top of the leeks. Sprinkle the top of the fish with a pinch of fleur de sel. Serves 4.

Brownies. Finally. Really.

2009-09-07T17:49:00.001-07:00

About a month ago I started making loads and loads of brownies from scratch, something I've never done before. I've tried probably 6 recipes all small success with ultimate failures. Today, friends, I think I might have done it, and because it was such a long journey here, I better commit this to blog before I forget.

Ingredients

1 1/2 sticks unsalted butter
1 stick unsalted European butter
3 1/2 oz 70% chocolate
1 3/4 oz 80% chocolate
2 1/4 cup sugar
1 cup packed light brown sugar
5 eggs lightly beaten
1 T vanilla
1 1/4 cup all purpose flour
1/2 t salt

Directions

Spray an 8 x 8 pan with cooking spray and line with parchment paper. Repeat with another spray of cooking spray.

Melt the chocolate and butter in the microwave. Pour the melted mixture into a mixing bowl and add in the sugar, eggs, and vanilla. Mix until just together.
Sift in flour and salt stirring until just combined. Now you can add in whatever extra you like such as nuts, marshmallow, candy bar pieces, chocolate chips, whatever.
Bake at 350 for 35 minutes, testing after 25 for doneness.

Adapted from here.

Baked Egg Cups

2009-09-06T18:33:00.000-07:00

Ingredients

6 slices of deli ham
6 raw eggs
1/2 cup 2% shredded cheddar cheese
1Tbsp chopped chives
salt, pepper, cooking spray

Directions

Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange ham slices so they line the line the muffin cup completely, edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk Sprinkle with salt and pepper. Return to oven for 10 minutes. Check eggs, if they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.
Serve immediately. Makes 6 servings.

Nutritional Info

	Fat: 7.1g
	Carbohydrates: 1.1g
	Calories:128.1
	Protein: 14.0g

Tangy Mustard Sauce - 6 Simple Sauces for Chicken - Photos - CookingLight.com

2009-08-27T11:07:00.001-07:00

Tangy Mustard Sauce - 6 Simple Sauces for Chicken - Photos - CookingLight.com

Shared via AddThis

Jax Rice Cooker Steely Oat

2009-08-13T11:51:00.000-07:00

Ingredients

36 Blueberries
*2 t pumpkin pie spice
*4 T Agave Nectar
1 cup Steel Cut Oats
3 T Flax Seed Meal
1 oz Walnuts, chopped or whole
2 1/2 cup Water

Directions

In the rice cooker place the steel oats, flax, water, spice, and agave nectar. Stir to blend. The amounts listed here are for one serving, but I've never made it with less than one cup dry oats. If you do, experiment first.

Set the rice cooker for Risotto and head to bed. When the cooker dings, there will be a lot of water still left. Just let it sit until it reaches your desired level of moistness; for me this is overnight or 6-7 hours. If you want to speed things up or make it drier still use the "Rice" setting.

When ready, stir everything and spoon into individual dishes or containers. This re-heats nicely so you can easily make servings for days ahead. Sprinkle each serving with berries and walnuts.

Please note my picture shows whip cream, which was a treat on the kiddos oatmeal. There is none in this recipe.

Number of Servings: 4

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 275.7

Total Fat: 8.9 g
Cholesterol: 0.0 mg
Sodium: 3.8 mg
Total Carbs: 47.2 g
Dietary Fiber: 6.3 g
Protein: 8.3 g

Chicken Catchatory-Ravioli Stew

2009-07-30T10:20:00.000-07:00

I loved chicken cattiatore as a kid. My mom made it on threw it over rice, which I did not like as much. I called my mother about 4 weeks ago to get the recipe, but she can't remember it or can't find it or just doesn't care. I had to hunt down my own version. This one has almost the right flavor...needs more peppers maybe and it doesn't have rice floating around my plate. The ravioli was an excellent idea and allows you to change the flavor each time, just a little. Adapted from here.

Ingredients

3 cloves garlic
4 tablespoons extra-virgin olive oil
1 T Italian seasoning
1 cup sliced fresh mushrooms
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery, diced
2 roasted red peppers, drained, rinsed, diced
1 green pepper, diced
1 small onion, diced
1/2 c dry red wine
1 cup tomato sauce
2 cups fresh spinach
2 cups chicken broth
2 cups tomato juiced
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor
1 cup grated Parmigiano-Reggiano or Romano to pass at table

Directions

Heat a big soup pot over medium high heat. Smash or press the 3 cloves of garlic. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic, onions, green peppers and Italian seasoning. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.

Pour in the wine and cook until almost evaporated, about 3 minutes.

Add the stewed tomatoes and diced red peppers to the pot. Cook 1 minute. Add tomato sauce, tomato juice, and chicken broth to the pot. Cook, stirring constantly, for 2 minutes. Turn the heat up to high.

Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and add the spinach.

Serve with crusty bread and cheese.

Number of Servings: 4

Plantain Hush Puppies

2009-06-16T15:13:00.000-07:00

I haven't made this one yet. Saving it for later. From here.

Ingredients:

3 cloves garlic, finely chopped
Juice of 1 orange (about 1/3 cup)
4 teaspoons fresh lime juice
1 tablespoon extra-virgin olive oil
Salt
2 avocados
Vegetable oi, for frying
2 ripe plantains, peeled and quartered
One 16-ounce bag frozen corn, thawed
1-1/2 teaspoons baking powder

Directions:

In a small bowl, combine the garlic, orange juice and 1 teaspoon lime juice. Whisk in the olive oil; season with salt.
Using a food processor, puree the avocados with the remaining 3 teaspoons lime juice and season with salt; transfer to a small bowl. Clean the food processor.
Line a baking sheet with paper towels. Fill a large pot with enough oil to reach a depth of 3 inches; heat until it registers 335° on a deep-fry thermometer. Using the food processor, puree the plantains with 1 1/2 cups corn. Transfer to a medium bowl and stir in the remaining corn kernels, the baking powder and 1 teaspoon salt.
Working in batches of 6, spoon heaping tablespoonfuls of batter into the oil and fry until puffed and golden, about 3 minutes, allowing the oil temperature to return to 335° between batches. Using a slotted spoon, transfer the hush puppies to the prepared baking sheet to drain; season with salt. Serve hot with the orange-garlic and avocado dipping sauces.

Strawberry Cupcakes

2009-06-10T07:43:00.000-07:00

There is a new $3/cupcake place in town. I haven't tried all of their flavors, but I've tried most. With one exception, I don't think the cupcakes are really worth it. That exception, however, is so fine, F-I-N-E, fine. The cupcake in question: strawberry. Photo credit here.

For Easter I set out to make my own version. I realized I'd never had a strawberry cake that wasn't entirely too pink and from a box.

Easter Strawberry Cupcakes adapted from here and here
Ingredients for cupcakes

2/3 cup whole fresh or frozen strawberries, thawed
1/4 cup finely chopped fresh strawberries, plus 12 whole strawberries for garnish
1 1/4 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
3 large egg whites, at room temperature
1 teaspoon vanilla extract
1/3 cup whole milk
Strawberry Buttercream Frosting (recipe follows)

For the frosting:

3 large egg whites, at room temperature
3/4 cup sugar
Pinch of salt
1 cup unsalted butter, cut in 16 pieces, room temperature
1/3 cup strained strawberry preserves
6 drops red food coloring

FOR THE CUPCAKES:

Position a rack in middle of oven and preheat to 350 degrees. Line a standard 12-cup muffin pan with paper or foil liners.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary; set aside.
In small bowl, stir together puree and chopped fresh strawberries.
In bowl, whisk together flour, baking powder and salt.
In another bowl, using an electric mixer on medium-high speed, beat sugar and butter together until light and fluffy, 2-3 minutes. Add egg whites, vanilla and red food coloring and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down sides of bowl as needed.
Fold in strawberry mixture until just combined.
Divide batter evenly among prepared muffin cups, filling each about ¾ full. Bake until lightly golden and toothpick inserted in center of cupcake comes out clean, about 25 minutes.
Let cupcakes cool in pan on a wire rack for 5 minutes. Transfer cupcakes to wire rack and let cool completely, about 1 hour. Frost cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Top each with a fresh strawberry and serve.

FOR THE FROSTING:

In large, clean, heat-proof bowl, combine egg whites and sugar. Set bowl over (but not touching) simmering water in a saucepan and heat mixture, whisking constantly, until sugar has completely dissolved and mixture is very warm to the touch (about 160 degrees on an instant-read thermometer), about 2 minutes. Remove bowl from saucepan.
Using an electric mixer on high speed, beat egg-white mixture until it is fluffy, cooled to room temperature and holds stiff peaks (the mixture should not look dry), about 6 minutes. With mixer on medium-low speed, add salt and the butter, a few pieces at a time, beating well after each addition. If frosting appears to separate or is very liquid after all butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more.
Add preserves and food coloring and beat until combined, scraping down sides of bowl as needed.

Makes 12 cupcakes, each 330 calories (61 percent calories from fat), 23 g fat, 60 mg cholesterol, 160 mg sodium, 30 g carbohydrates, no dietary fiber, 4 g protein.

Chocolate Cheesecake

2009-06-03T20:04:00.000-07:00

Adapted from here

This might be one of the easier cheesecakes that I have made. It was so easy in fact, that I sorta lost my cheesecake religion for a moment. In the past, I had remember putting in 2T of flour. The eggs are added one at time, beaten after each egg just enough and not too much. There are a lot of cheesecake making rituals and I make a lot of cheesecake, more than any other cake. My favorite is when you bake the cake for just so long at 300F then turn off the oven, open the door a crack and let it sit for 4 hours. Serious.

I made this cheesecake with the intention of turning it into cheesecake pops so I didn't make a crust. I'm ok with that since a good crust is a heart attack waiting to happen and a healthy crust is a heart breaker. If you want a crust, you should refer to the original or just make any old crumbled cookie crust. My husband's favorite crust was made with these. That was a fine, fine crust. I mean really good.

The original recipe called for coffee. I don't understand this coffee and chocolate connection. I found these suggestions online for substitutions. I used Blue Curacao mostly because I was feeling risky.

CHEESECAKE

12 oz (1 1/2 cup) dark chocolate chips (70%)
1/4 cup blue curacao
1/4 cup milk
1 lb cream cheese, room temperature
1 cup sugar
2 tsp vanilla extract
1/4 tsp salt
4 eggs at room temperature

Heat oven to 300F. Melt the chocolate. You can do this however you think you should. The original recipe called for it to be melted over a double boiler. My lovely microwave, has a melt chocolate button, so I used that. Then slowly stir in the milk and blue curacao.
Using a hand mixer or your kitchen aid mixer, cream together the sugar, vanilla, salt, and cream cheese on medium speed until light and fluffy (2 minutes). Stop and scrape the bowl twice.
Add the eggs and beat on medium-high speed for about 30 seconds. Scrape the bowl and beat for 30 seconds more. Add the chocolate mixture and beat on medium speed for 15 seconds until the batter is evenly dark brown.
Pour the filling into a cake pan, bake for about one and a half hours (or until a tester inserted into the center comes out clean). Cool the cheesecake on a rack, then refrigerate overnight for best results.

Kitchen Sink Omelette

2009-05-12T09:05:00.000-07:00

This is one of my all time favorite breakfasts, but it is hard to write a recipe for it.

Ingredients:
3 egg whites
1 egg
1/4 c REAL Parmesan cheese (don't use anything in a can or plastic tube)
3 T chopped onions
1 clove or garlic
olive oil
Mrs. Dash
3 T chopped up bits of anything in the fridge

Heat a cast iron pan on the stove for a few minutes (medium heat)
Drizzle in the olive oil or use a cooking spray
Toss in the garlic and onions ( and mushrooms if you have some). Cook until they are soft.
Beat the eggs up with a fork until your forearm is tired. It makes them fluffy. Then pour into the pan with the onion mixture.
Wait about a minute and start adding your chopped goodies. Any meats can be cooked in with the onions. Most veggies go in after the eggs but if they are tender drop them in dead last, like arugula or spinach.
When the top sets, sprinkle on the cheese, and turn off the heat. Wait five minutes and flip it over for 30 seconds.
Then I slice it up like a pizza, but that's just me.

Eggs in Hell

2009-04-28T08:31:00.000-07:00

I found this recipe in the April 2009 issue of ReadyMade. It is from MFK Fisher, and if you search for the name in a search engine, you will see many results that have little different takes on the recipe. The recipe claims to make 4 servings. I found that I really didn't have enough sauce to cook all 8 eggs, not without them becoming one big egg in the pan. In fact, mine turned out something like a casserole looking egg dish. It was not pretty. I tried my best to make it look pretty.

When I make this again, I will consider using jarred pasta sauce. I would if I had some left over for sure. This made a really nice sauce though, one that I even though might just be better than my jarred sauce. I would crush the garlic and leave it in there. It's not a big deal, and I might use two cloves. I buttered my toast and toasted it on the grill. I didn't turn the heat down below medium once I put the eggs in. That might be why I ran low on sauce. I just forgot. All in all, people liked it. The Young girls (4-6 in age) declared it was nasty and then ate everything but the toast. That is probably because it was ugly.

Ingredients

4 tablespoons Olive oil
1 clove Garlic
1 Onion
2 cups Italian-style tomato sauce *(I used 3)
1 teaspoon Minced mixed herbs (basil, thyme)
1 teaspoon Parsley; minced
Salt and pepper
8 Eggs
Slices of French bread, thin, toasted

Recipe

Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil.
Add the onion, minced, and cook until golden. Then add the tomato sauce and the seasonings and herbs. Cook about fifteen minutes, stirring often, and then take out the garlic.
Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about fifteen minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what is stored in the metal.)
When done, put the eggs carefully on the slices of dry toast, and cover with sauce. Grated Parmesan cheese is good on this.

M F K Fisher, from "How to Cook A Wolf"

Cake Pop Success

2009-04-14T13:15:00.000-07:00

Ok, so I tried again after reading all of the instructions, and I had some success. In this picture you'll see the cake pops (forefront) and other candy pops I made in the back.

If you saw the earlier post, you know I wanted to make cake pops that looked like bunnies or chickens or whatever. That still didn't work out. My candy coating was never smooth enough. I tried not to let it get to hot per all the warnings, and maybe it wasn't hot enough? I over cooked some it just burned. That was awful. So I'm not sure. Maybe I need to thin it somehow.

Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa

2009-04-06T09:01:00.000-07:00

{to be adapted from here}

Time: 1 1/2 hours, plus at least 1 hour to marinate. Look no further for this season's go-to grilled chicken dish from chefs Mary Sue Milliken and Susan Feniger of Border Grill in Santa Monica and Las Vegas and Ciudad in Los Angeles. They marinate chicken very simply, then spoon an addictive Indian-style pickled salsa on top.

Yield

Serves 4

Ingredients

Pickled tomato and avocado salsa
1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out
2 serrano chiles, thinly sliced
1/2 cup thinly sliced green onions
1/2 cup distilled white vinegar
2 1/2 tablespoons packed light or dark brown sugar
1 1/2 teaspoons kosher salt
4 teaspoons minced fresh ginger
1 tablespoon minced garlic
2 teaspoons mustard seeds
2 teaspoons freshly cracked black pepper
2 teaspoons ground cumin
1 teaspoon cayenne
1/2 teaspoon turmeric
1/2 cup extra-virgin olive oil
2 firm-ripe avocados, cut into 3/4-in. chunks
Chicken
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/2 cup chopped cilantro
1 tablespoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 chicken breast halves with bone and skin (2 1/2 lbs. total)

Preparation

1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.

2. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, stir avocados into salsa and bring to room temperature.

3. Make chicken: In a large bowl, combine olive oil, lime juice, cilantro, cumin, salt, and pepper. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, for 30 to 45 minutes.

4. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Lift chicken from marinade (discard marinade) and grill chicken (cover gas grill), turning often to prevent scorching, until no longer pink in center, 15 to 20 minutes.

5. Transfer chicken to a platter and spoon salsa on top, saving half of liquid for another use (such as salad dressing).

Note: Nutritional analysis is per serving.

Nutritional Information

Calories: 746 (64% from fat)
Protein: 50g
Fat: 53g (sat 9.2)
Carbohydrate: 23g
Fiber: 4.9g
Sodium: 591mg
Cholesterol: 129mg

Only one chicken was harmed in the making of this post . . . so far

2009-04-05T08:16:00.000-07:00

This blog is not an experiential blog, but as today's attempt at cookery went so badly, I think I owe it to those out there to warn you.

Cake Pops are a Flop

I saw some posts on Bakerella about her Easter Cake Pops, and though "Fur Sur!" I'm making some of those. Not set the bar too high for myself, I decided on the bunny heads and plumpy chickens in this photo {source Bakerella}.

I made the cake ball mix per her instructions. I made lemon because I had it already.

Wait. I forgot a step. I will return.

Raspberry Basil Yogurt

2009-03-25T06:57:00.000-07:00

1 c fresh raspberries
1/2 c strained plain yogurt
1/2 c low-fat greek yogurt
2 T agave nectar
1 t white balsamic vinegar
1 T finely shredded basil

1) Place 1/2 c raspberries in a blender or food processor and process until smooth. Pour in fine mesh sieve to strain seeds.
2) Combine raspberry puree, both yogurts, agave nectar, and white balsamic vinegar in medium glass bowl. Mix well. Add remaining whole berries and shredded basil. Mix gently.

Makes 4 servings.
Cal: 61

Oatmeal Egg White Pancakes

2009-03-21T21:44:00.000-07:00

Ingredients:

1/2 cup water

1/2 cup oatmeal (uncooked, quick or regular oats)

1/2 cup oat flour

1 tsp baking powder

4 large egg whites

1/2 tsp cinnamon, ground
1 scoop protein powder

Try these modifications:

Blueberry pancakes: Add ¼ c blueberries (fresh or thawed) to recipe and omit cinnamon

Oat-Nut pancakes: Add 1 ½ tbsp diced pecans, walnuts, or almonds to recipe.

Directions:

Prepare oatmeal per directions. Beat egg whites into a stiff foam with hand mixer or blender and reserve. Mix remaining dry ingredients, water together and stir in oatmeal/wet mixture. Fold in egg whites until mixture is well blended. Spray pan with nonstick spray and cook pancakes until browned on both sides.

Turkey Meatballs

2009-02-11T15:47:00.000-08:00

2 tbsp extra virgin olive oil
1 large sweet onion, peeled and finely chopped
1 large ripe tomato, chopped
1 red bell pepper, finely chopped
2 stalks celery, trimmed and finely chopped
1/4 cup celery greens, finely chopped (I subbed parsley)
4 garlic cloves passed through a garlic press, divided
1 cup low-sodium chicken broth
3 tbsp plus 1/2 cup ground flaxseeds
1 lb lean ground turkey or chicken
1/2 cup Melba toast ground into crumbs
3-4 egg whites
3/4 tsp poultry seasoning
Sea salt and black pepper, to taste

Heat oil and saute onion, tomato, pepper, celery, greens and 2 of the garlic cloves about 15 minutes.
Stir in chicken broth and 3tbsp flaxseeds. cooking about 20 minutes.
Preheat oven to 375"F.
Combine turkey. Melba toast, remaining f laxseeds. egg whites, poultry seasoning and remaining
2 garlic cloves in a large bowl. Shape mixture into 1-inch balls and place onto a parchment-lined baking sheet. Bake for 12 to 15 minutes or until golden. Season with salt and pepper and serve hot with sauce.

Nutritional Info
Calories.. 270. Total Fat, .. 11 g. Saturated
Fat: .1g, Trans Fat.. 0 g, Cholesterol 35 mg.
Sodium , 210 mg. Total Carbohydrates 11 g.
Fiber 4 g. Sugars 3 g. Protein .. 30 g
fron.l mg

Couscous Fruit Salad

2009-02-04T12:39:00.000-08:00

People liked this though they were surprised to find they liked it. I took some shortcuts, like buying the citrus fruit in the jar, already segmented. I had to make some fruit substitutions in that case. I served it at a party, and it was hilarious to watch people dance around eating it only to find that it was very good. I saw it first in Oprah, listed a as Pan-African menu. I didn't mention that lest it make people stand off.

A silky pudding of whipped cream and couscous topped with fresh fruit and coconut flakes is incredibly refreshing.

Ingredients:

Makes 6 servings

1 cup water
1 vanilla bean split lengthwise
1 cinnamon stick
1 cup couscous
3/4 cup orange juice
3/4 cup coconut milk
3 Tbsp. plus 2 Tbsp. light brown sugar
1 Tbsp. minced, peeled fresh ginger
1/4 tsp. ground green cardamom
2 Tbsp. brewed coffee
3/4 cup heavy cream
2 pink grapefruits segmented (membranes and seeds removed)
2 oranges segmented (membranes and seeds removed)
1 cup diced watermelon
1/4 cup raisins
1/4 cup dried coconut flakes

In a medium saucepan, bring water, vanilla bean, and cinnamon stick to a boil. Add couscous, cover, and immediately remove from heat.

In a separate pan, bring orange juice, coconut milk, brown sugar, ginger, cardamom, and coffee to a boil. Simmer for 10 minutes; strain into a bowl, then stir strained liquid into couscous mixture.

In a medium bowl, beat cream to soft peaks. Fold whipped cream into couscous.

To serve, spoon couscous into a large bowl, then top with fruit and coconut.

Substitutions
I used cool whip for whipped cream - faster
No coffee. I don't like it.
No raisins. I used pre-cut fruit I found at the store. Mainly citrus in jars by Del Monte, pineapple and watermelon chunks.

Shrimp Piri Piri

2009-02-04T12:37:00.001-08:00

I read this in Oprah and made it for Erin's birthday party in Novemeber. It was pretty popular. I skipped the chili cause I didn't have one, but I bet it was only better with it.

Jumbo shrimp marinate in piri piri—a fiery Mozambican sauce of garlic, cilantro, and chili—before being wrapped in bibb lettuce leaves.

Ingredients:
Makes 6 servings

* 1/2 red bird's-eye chili or habanero chili (seeds and ribs removed) chopped
* 1/4 cup fresh lemon juice
* 1 Tbsp. chopped cilantro
* 1 Tbsp. chopped parsley
* 2 cloves garlic peeled
* 1/2 cup plus 2 Tbsp. olive oil
* 12 jumbo shrimp (peeled and deveined)
* 1/2 tsp. salt
* 1 lime quartered
* 12 leaves Bibb lettuce

To make piri piri sauce: Combine chili, lemon juice, cilantro, parsley, and garlic in a blender, and puree until smooth. With blender running, add 1 to 2 cups oil in a slow stream until well combined.

In a bowl, toss shrimp with 1 to 2 cup of the piri piri. Refrigerate 20 minutes.

Heat remaining oil in a large sauté pan over medium heat. Add shrimp and cook for 2 minutes on each side or until opaque throughout. Transfer to a plate and sprinkle with salt. Squeeze lime quarters over shrimp.

Spread 1 to 2 teaspoons of remaining piri piri onto each lettuce leaf. Place 1 shrimp in center of each leaf; arrange in bowls and serve, encouraging guests to treat lettuce-wrapped shrimp as finger food.

Lentil Salad With Cranberries & Pecans

2009-01-09T10:04:00.000-08:00

Serves 8. Hands-on time; 15 minutes. Total time: 1 hour. Cost per serving: $0.50. Full recipe: $4.25.

INGREDIENTS:

1 cup green lentils 2-1/2 cups water 1/2 cup whole pecans 1/4 cup cranberries, fresh or frozen,roughly chopped 1 tbsp white wine vinegar 2 tbsp chopped parsley

INSTRUCTIONS:

Place lentils and water in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 30 to 45 minutes or until the lentils are tender but not falling apart. Drain and place the lentils in a mixing bowl.
Preheat oven to 350°F. Place pecans on a baking sheet; roast for 8 to 10 minutes or until they're fragrant and just starting to brown. When the pecans are cool enough to handle, break them up into small pieces with your fingers.
Stir the pecans, cranberries, vinegar and chopped parsley into the lentils and serve warm or at room temperature.

Nutrients per serving; Calories: 129. Total Fat: 5 g, Sat. Fat: 0.4 g, Carbs: 16 g, Fiber: 8 g,Protein: 7 g, Sugars: rg, Sodium: 2 mg, Choles/erol: Omg

Spicy Citrus Chicken Packets

2009-01-09T09:59:00.000-08:00

Serves 4. Hands-on time: 15 minutES. Total time: 45 minutes,
Cost perserving: $1.40. Full recipe: $6.

INGREDIENTS:

4 boneless, skinless chicken breasts
1 tsp kosher salt
1/2 tsp ground black pepper
4 cloves garlic, minced
1 poblano chili, halved, seeded and cut into thin strips
1 medium navel orange, cut into 8 segments

INSTRUCTIONS:

Preheat oven to 425'F. Have a rimmed baking sheet and four 12-inch lengths of foil or baking parchment paper ready,
Place 1 chicken breast, smooth side up, on top of foil. Sprinkle kosher salt, black pepper and 1 clove minced garlic over the chicken; place poblano chili on top of each. Top with 2 orange segments.
Fold the sides ofthe foil up over the chicken so that the juices won't escape during cooking. Set packet on baking sheet and repeat with remaining 3 chicken breasts,
Bake chicken for 20 minutes. Serve so that each diner can open her own package. Warning: The escaping steam may be very hot.

Nutrients per serving:
Colones: 139, Totol Fat: 2 g, Sar. Far: 0.4 g, Carbs: 2 g, Fiber: 0.3 g,
Protein: 28 g, Sugars: Ig, Sodium: 348 mg, Cholesterol: 69 mg

Olive Garden Pasta E Fagioli Recipe

2008-12-22T17:16:00.000-08:00

Ever since I worked at the Olive Garden in high school, I have been in love with this soup. About a year ago I started trying to copy it. There are a number of recipes out there, and every time I make it is a little different, so it was difficult for me to pin this down enough to write it up here.

Ingredients:
1 1/3 teaspoon Oil
1 pound Ground beef
1/2 medium yellow onion; chopped (I shred it in a food processor so it's hidden)
2 Carrots; slivered (again food processor)
2 Celery stalks; diced
1 can diced tomatoes (or 1 can V8 juice if you don't like the chunky)
1 can Red Kidney beans
20 ounces Beef stock (This is an -ish. Add until you like it. I keep extra on hand for reheats - see note below)
1.5 teaspoon Italian seasoning
1 teaspoon Pepper
2 teaspoons Parsley; (fresh chopped)
1/2 teaspoon Tabasco sauce
1 large jar Spaghetti sauce (don't get anything too fancy. No cabaret flavor. Think tomato)
3 ounces dry pasta Shell macaroni; or other pasta - COOKED

Directions:

Preparation: Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 30 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

Some notes. Sometimes I add two cans of beans. This makes it heartier, but the beans will break up the longer you cook them and turn this almost into chili. If there is one problem I have with making this, it is that if I'm not really careful it gets less like soup and more like a stew. I hate that. This is ditto on the pasta. I used to put dry pasta in the mix and cook until it was ready. You can do that, but all that pasta breaks down in the soup and thickens it. Then when you try to eat the left over (and there will be left over cause even if you half this you get 4 qts of soup!!) it will just get thicker and thicker until you have to cut it with a knife like a pasta loaf. To avoid that, add in some more beef broth with a re-heat.

This really is a lovely soup. I hope you make it. I hope you enjoy it. Oh, if you are trying to cut some more time off, you can buy chopped onions, celery, and shredded carrots in the produce section now. Makes it totally easy. Just mix and heat.

Adapted from the many, but mostly here.

Sweet and Spicy Pecans

2008-12-06T21:05:00.000-08:00

A fun treat for holiday get togethers.

1/2 c sugar
1-1/2 t salt
1-1/2 t chili powder
1/2 t cinnamon
Pinch cayenne
1 egg white
2 c pecan havles

Preheat oven to 300 deg F and spray a non stick pan with cooking spray.
Mix sugar and spices in a small bowl. Set aside.
Beat the egg white and toss in the pecans to coat.
Sprinkle with spice mixture, coating evenly.
With your fingers, one by one, lift the pecans out and transfer to the baking sheet keeping them separate.
Bake for 30 to 35 minutes. Then cool for 5 minutes.
Transfer to another sheet to cool completely, separating them as needed. They will keep, covered in a dry place, for 5 days.

The Bestest Beef Stroganoff Ever

2008-12-05T06:40:00.000-08:00

This dish was my favorite growing up. It still is, but I find that when anyone else makes it, they mess it up. No one makes it like mom. Truthfully, my mom makes it like Betty Crocker circa 1960, from where she clipped the recipe. As it turns out, Betty's cookbooks have since changed the recipe to the more boring and uninspired flavor you often find in Luby's and other cafeterias today. Here the original goodie, as I Xeroxed it from mom's cookbook. You just can't get this anymore.

1 lb. beef tenderloin or sirloin steak, cut into small cubes ir strips. (Don't do anything foolish and use ground beef)
2T butter
1/2 lb. mushrooms, washed, trimmed, sliced
1 medium yellow onion, minced (about 1/2 cup)
10.5 oz beed broth
2T ketchup (and this is the secret key ingredient)
1 small clove garlic, minced
1t salt
3T flour
1c sour cream
3-4 cups cooked egg noodles

Cut meat across the grain into strips 1/2" think and no longer than 1-1/2" long.
Melt butter in large skillet.
Add mushrooms and onions, cooking and stiring until the onions are tender. Then remove from skillet.
In same skillet, cook the meat until light borwn.
Reserving 1/3 cup of the broth, stir remaining broth, ketchup and garlic into the meat. Cover and simmer, 15 minutes.
Blend reserved brother and flour, then pour into meat mixture.
Add back the onions and mushrooms. Heat to boiling, stiring constantly, and boil for 1 minute.
Reduce heat to low and stir in sour cream. Don't cook it very high or very long or the sour cream will clump. I personally add a little broth into the sour cream to warm it up before shocking it in the boiling broth.
Serve over noodles.

Glazed Chocolate-Pumpkin Bundt Cake

2008-12-05T06:34:00.000-08:00

I made this two years ago for a Christmas dessert buffet. It was a total hit. It has been talked about every year since. This year it is poised for a come back.

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

Makes 16 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours (including cooling time)

EASE OF PREPARATION: Easy

Cake

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup packed dark brown sugar
1 large egg, at room temperature (see Tip)
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish

1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

NUTRITION INFORMATION: Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrate; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

Nutrition bonus: Vitamin A (80% daily value).

3 Carbohydrate Servings

Exchanges: 3 other carbohydrate, 1 fat

TIP: Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving.

Equipment: 12-cup Bundt pan

Steak with arugula and balsamic mushrooms

2008-11-06T07:07:00.001-08:00

adapted from Real Simple October 2008

2 tablespoons olive oil
1 pound flank steak
Kosher salt and black pepper
1 pound cremini or button mushrooms, quartered
1 tablespoon balsamic vinegar
1/4 cup heavy cream
2 bunches arugula, thick stems removed (about 6 cups)
4 scallions, thinly sliced

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 3 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the mushrooms and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream.

Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.

Substitution: You can use almost any variety of mushroom in this recipe. Try smoky shiitakes (discard the woody stems), mild oysters, or a couple of juicy portobellos.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 319; FAT 20g (sat 7g); CHOLESTEROL 59mg; CARBOHYDRATE 8g; CALORIES FROM FAT 55%; SODIUM 552mg; PROTEIN 28g; FIBER 2g; SUGAR 4g

Strawberry Pops

2008-09-20T16:02:00.000-07:00

Ingredients
Makes 30
2 bag frozen strawberries, thawed
4 tablespoons fresh lemon juice
3 cups plus 2 tablespoons sugar
5 1/2 teaspoons unflavored gelatin
3 cups frozen whipped topping (I used Extra Creamy)

Directions

Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.

Heat 3T water in a microwave for 30 seconds. Dissolve gelatin in the water. Add 1 1/2 cups of the strawberry puree; return mixture to bowl with remaining strawberry puree.
Chill for 10 minutes in the refrigerator, stirring constently. Then remove from the refrigerator and fold in the whipped topping.
Meanwhile, rip aluminum foil into strips; wrap around 1oz paper cups so it extends above the rim by about 1 inch. Place cups on a rimmed baking sheet; fill each with about 1.5 ounces of strawberry mixture. Freeze until set, about 2 hours.
Remove from freezer 20 minutes before serving; remove collars. Optionally you can top each popper with a dollop of whipped toping, chocolate shavings, or both.

Adapted from Martha here.

Jax Crazy Easy Crumptes

2008-09-05T09:36:00.000-07:00

I made these once as an experiment and they turned out even better than I thought. I made some substitutions which paid off. The trick is to cook them VERY VERY slow on very low heat. I used a cast iron pan which holds heat well. This was adapted from here which says it makes 16 crumpets if you use a 3" cookie cutter. Don't make them without a cutter unless you want one the size of your pan.

1/2 cup warm water (105° - 115°)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2 1/2 cups pancake mix (I used Buttermilk flavored)
1 1/2 cups milk

In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes. Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place. You want to keep the temperature of this at about 105 deg F. I actually put mine in the oven set to 105 deg F.
Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all. Pour about 3 tablespoons of batter into each 3" ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.
Remove the crumpets from the rings, turn, and brown the other side, if desired, for a minute or so. And so on until you are done with the batter.

Mine turned out great though I think I put some extra sugar in the mix if I wanted a sweet treat. They are not sweet and require something like jam to make them that way...much like pancakes. They were great fresh! Crispy and chewy all at the same time. We put them in a ziploc bag over night and the next day they were as I remember them from stores, some what gummy but still tasty with jam.

Apple-Cheese Fingers

2008-09-05T09:14:00.000-07:00

1 package (8 oz.) Cream Cheese, softened
1/2 cup packed Brown Sugar
1 teaspoon Vanilla
1 loaf Cinnamon Bread, crust cut off
2 Apples peeled, cored and sliced thin (I used Granny Smith apples)
1 tablespoon Orange Juice

Beat cream cheese, brown sugar, and vanilla together with an electric mixer, at medium speed, for about a minute, until well mixed.

Brush apple slices with orange juice to keep them from turning brown.

Spread cream cheese mixture onto a slice of cinnamon bread and place 3 apple slices on top. Cover with another piece of bread (you can spread a little cream cheese on the second piece of bread if desired). Cut into three strips, making sure one slice of apple ends up on each finger sandwich.

Adapted from here.

Jax Panettone French Toast with Apples and Berries

2008-06-17T18:14:00.000-07:00

This is adapted from a recipe that originally came from Whole Foods.  I changed the berries and tried to lighten it up a little by removing the heavy cream. Can't tell a difference myself.  Sometimes for a creamier texture, substitute 1 cup of milk for 1 cup of Greek style yogurt.  Makes 6–8 servings3/4 cup butter
3/4 cup brown sugar, packed
1 tablespoon water
1/4 cup sun-dried cranberries
1/4 cup frozen blueberry
3 cup milk
6 large eggs
1 T vanilla
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
6 1-inch slices panettone or other bread if you like
2 pounds granny smith apples
Melt 1/2 cup butter in a saucepan over low heat. Add brown sugar and water until combined. Spread this mixture over the bottom of a 9x13-inch glass baking dish. Whisk together the milk, cream, eggs, vanilla and cinnamon, set aside. Peel, core and slice the apples into 1/4 inch thick slices. Heat remaining butter over medium heat. Add apples and sauté for 8 to 10 minutes, until apples are cooked but not mushy. Spread the apples over the bottom of the baking dish. Sprinkle the berries over the apples. Cover the apples with the panettone slices. Pour the egg and milk mixture over the panettone, coating all of the slices. Cover and refrigerate overnight.
Preheat over to 350°F. Bake the French toast uncovered for 35–40 minutes until lightly golden. Spoon the apples over the French Toast when serving.
Nutrition Info (if you used the heavy cream)
Per Serving (329g-wt.): 720 calories (370 from fat), 41g total fat, 23g saturated fat, 11g protein, 82g total carbohydrate (4g dietary fiber, 55g sugar), 330mg cholesterol, 200mg sodium

Cake Mix Cookies

2008-06-17T18:12:00.000-07:00

This one is one of Sean's favorites.

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)

Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).

Drop by teaspoon about 1 inch apart onto greased cookie sheet.

Bake for 15 minutes or until done. Makes about 4 dozens. Yummy!

Turkey Tenders with Cranberry Yogurt Dipping Sauce

2008-06-06T08:50:00.000-07:00

Serves: 4. Hands on time: 30 min. Total time: 1 hour. Cost per serving: $1.30. Full recipe: $5.

Ingredients:

2 whole-wheat pita breads
1 t kosher salt
1 T chopped fresh sage
1 lb Turkey tenderloins
1 clove of garlic, split
2 t olive oil

Instructions:

Preheat over to 375 degrees. Line a rimmed baking sheet with foil. Place pita bread on the foil and bake until dry and crispy, about 7-10 minutes.
When the pita breads are cool enough to handle, break them up and grind them into coarse crumbs with a food processor. Stir in salt and fresh sage. Place the seasoned crumbs on a plate.
Dry off turkey with a paper towel. Rub split garlic clove over the meat. Cut the tenderloin into 1.5" chunks and place a bowl. Add olive oil and, using your hands, mix until the meat is covered evenly.
Roll each piece of turkey in the season crumbs until well coated and place on prepared baking sheet. Bake for 15-20 min until the turkey is cooked through and no pink remains. Serve warm with dipping sauce.

Nutrients per serving
Calories: 159
Total fat: 3g
Sat. fat: 0.6g
Carbs: 2 g
Fiber: 0.2 g
Protein: 28 g

Cranberry Yogurt Dipping Sauce
Ingredients:

1 c fat-free Greek style yogurt
1/2 c dried cranberries

Instructions:
Combine all ingredient in a food processor until well blended.

Nutrients per serving
Calories: 99
Total fat: 0.1g
Sat. fat: 0g
Carbs: 22 g
Fiber: 1 g
Protein: 4 g

Steamed Chocolate Pudding via NYT

2008-05-21T08:48:00.000-07:00

Adapted from Barbara Kafka

Time: 15 minutes

8 tablespoons cold butter, cut into pieces, plus 2 tablespoons, softened
8 ounces semisweet chocolate
 1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
 1/2 cup heavy cream
 1/3 cup cake flour
 1/2 teaspoon baking powder
3 eggs
Ice cream or sweetened whipped cream for serving, optional.
 

1. Use softened butter to grease a 4-cup bowl (Corningware works well). Grind chocolate in a food processor, then add cold butter and sugar; process until combined. Add remaining ingredients and process until smooth.

2. Pour into bowl, cover tightly with plastic wrap, and cook on high for 4 to 5 minutes, or until just set. Remove, pierce plastic with tip of a sharp knife, and cover with a heavy plate; let rest for 10 minutes.

3. Unmold onto a serving plate and serve warm or cold, with ice cream or whipped cream if desired.

Yield: 6 to 8 servings.

From here.

Chicken Mojito with Lime Over Couscous

2008-04-30T11:41:00.000-07:00

1 cup couscous (I used a whole box of Near East)
24 spears of asparagus
1 teaspoon garlic powder
Salt and pepper to taste
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 Tablespoon sugar (I did not use this).
1 pound boneless, skinless chicken breasts (I used three) cut into 1 inch pieces
1/2 cup light rum
1/2 cup reduced sodium chicken broth (I just used one whole cup of broth - no rum)
2 tablespoons fresh lime juice
2 teaspoons finely grated lime zest
1/4 cup chopped mint

Cook couscous according to package directions. Preheat oven to 400 degrees. Coat baking sheet with cooking spray. Arrange asparagus on baking sheet and spray with cooking spray. Season with garlic powder, salt and pepper. Roast 15 minutes or until fork tender.

Heat oil in large skillet over medium heat. Add onion, garlic, and sugar. Saute about 3 minutes.
Add chicken and saute 3 to 5 minutes or until golden brown on all sides. Add rum and broth and simmer 5 minutes. Remove from heat and stir in lime juice and zest. Chop asparagus and arrange with couscous and chicken mixture on a platter. Sprinkle with mint.

Lemon-Ricotta Fritters with Lemon Curd from Martha Stewart

2008-04-29T08:27:00.000-07:00

Ingredients

serves 8
 FOR THE CURD 
8 large egg yolks
1 cup granulated sugar
2 teaspoons finely grated lemon zest
 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
 1/4 teaspoon coarse salt
4 ounces (1/2 cup) cold unsalted  butter, cut into small pieces
 FOR THE FRITTERS 
4 cups vegetable oil, for deep-frying
 1/2 cup all-purpose flour
 1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon coarse salt
4 large eggs
 1/4 cup granulated sugar
1 pound ricotta cheese, drained
2 tablespoons finely grated lemon zest
 1/2 teaspoon pure vanilla extract
 Confectioners' sugar, for dusting
 Directions  Make the curd: Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days). 
 Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl. 
 Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth. 
 Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters. 
 
Helpful HintDo not crowd the pan; cook only a few fritters at a time. They taste best when served immediately after frying. 