Jacque Pepin Yukons

Jacque Pepin Yukons

3 pounds baby Yukon gold potatoes

Salt

Freshly ground black pepper

3 C. chicken stock

3 T. butter

2 to 3 T. freshly chopped parsley leaves

 yukon

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 C., add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

 

 

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Pistachio Muffins

Pistachio Muffins

Pistachio Muffins1 C. all-purpose flour

1 C. whole-wheat flour

3/4 C. brown sugar

3/4 C. low-fat milk

1/2 C. applesauce

1/2 C. vegetable or canola oil

1/2 C. oats – quick or old fashioned

1/3 C. pistachio nuts – finely chopped

1 large egg – lightly beaten

1 T. baking powder

1/2 tsp. salt

 

For Topping (just mix togeter):

1/4 C. pistachio nuts – finely chopped

3 T. brown sugar

 

Preheat oven to 400 degrees.  Prepare 12 muffin C. with papers or generous coating of cooking spray. In a large mixing bowl, sift together the flours, sugar, oats, nuts, baking powder and salt. In a separate bowl, mix together milk, applesauce, oil and egg. Add wet ingredients to dry ingredients and mix until just moistened. Fill prepared muffin C. a little more than 3/4 full. Sprinkle topping evenly over each muffin. Bake for about 20 minutes until golden brown. Stick a toothpick in the center of one of the muffins. If it comes out dry, the muffins are done. If there’s a little batter stuck to it, you need to cook the muffins longer. Allow muffins to cool before serving.

 

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Preserved Lemons with Cardamom and Bay Leaves

Preserved Lemons with Cardamom and Bay Leaves

6 lemons

½ C. kosher salt

1 T. cardamom pods

3 bay leaves

1 C. lemon juice or more, if needed

 

Cut lemons in quarters lengthwise, leaving stem end attached. Rub the flesh with some of the salt. Place 1 T. salt in bottom of 1-quart glass jar. Place lemons in the jar, alternating with remaining salt, cardamom pods and bay leaves. Pour in enough juice to cover the lemons. Cover tightly. Let stand about 3 weeks, shaking the jar daily to redistribute salt.  Preserved lemons will keep in the refrigerator up to about 6 months as long as they are covered with lemon juice.

 

 

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Creamy Baked Fennel

Creamy Baked Fennel

fennelSalt and pepper

2 large fennel bulbs, cored and cut into strips, plus 2 T. coarsely chopped fennel fronds

1 C. heavy cream

1 tsp. fennel seeds

1 tsp. grated lemon peel

1 C. grated parmesan cheese

 

Preheat the oven to 450 degrees . In a large nonstick skillet, bring 3/4 C. water to a boil with 3/4 tsp. salt and 1/4 tsp. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes. Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 C., about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes; strain into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/4 C. parmesan. Sprinkle with the remaining 3/4 C. parmesan and bake until browned and bubbly, about 15 minutes. Sprinkle with the fennel fronds.

 

 

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Garlic and Anchovy Crostini

Garlic and Anchovy Crostini

1 baguette, thinly sliced

1 garlic clove, minced

4 anchovies, minced

â…“ C. extra virgin olive oil

 

Preheat oven to 350°F (198°C). Toast sliced baguette in the oven, turning to brown both sides. In a small bowl, mix garlic, anchovies and olive oil together. Brush toasted baguette slices with mixture.

 

 

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Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Creamy Corn & Bacon Casserole

Creamy Corn & Bacon Casserole

1 lb. bacon, diced

2 C. bread crumbs

1/4 C. minced onion

1/2 C. chopped green pepper

2- 16oz cans cream-style corn

 

In a skillet, fry the bacon until lightly browned. Remove & set aside. Pour 1/8-1/4 C.  of the bacon drippings over bread crumbs; set aside. Discard all but 2 T. of remaining drippings. Preheat oven to 350~f.  Sauté onion & green pepper in drippings till tender. Stir in bacon, & corn. Spoon into a 1-qt baking dish; sprinkle with crumbs. Bake 20-25 minutes or till bubbly & heated through.

 

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Fluffy Fruit Topping

Fluffy Fruit Topping

1 (16-ounce) can whole cranberry sauce

1 (8-ounce) can crushed pineapple, well drained

2 or 3 mashed bananas (sprinkled lightly with lemon juice)

1 (8 or 12-ounce) carton frozen whipped topping, thawed

 

Combine cranberry sauce, pineapple, bananas, and topping in a bowl and toss gently until well blended. To serve as a topping, refrigerate prepared mixture for at least one hour. Spoon over ice cream or slices of Angel food cake. To serve as a fruit salad, transfer mixture to a freezer safe container. Place in freezer until frozen. When ready to serve, cut the frozen mixture into squares, place each square on a lettuce leaf, and garnish with a cherry or thin orange twist.

 

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Meatball Pops

Meatball Pops

2011-11-18-kiddy-apps-meatball-pops-500b1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1/3 cup shredded Monterey Jack or Cheddar cheese

10 refrigerated or frozen cooked beef meatballs, thawed

1/4 cup butter, melted

2/3 cup finely crushed seasoned croutons

10 large appetizer picks or lollipop sticks, if desired

1 1/2 cups tomato pasta sauce, heated

Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with no-stick cooking spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet. Bake 10 to 15 minutes or until golden brown. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.

 

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Cranberry Applesauce

Cranberry Applesauce

apple

8 Apples (About 4 lb.), peeled, cored, and chopped

2 C. fresh Cranberries, cleaned and picked over

1 C. Granulated Sugar

1/2 C. Apple Juice

2 3-inch Cinnamon Sticks

2 3-inch strips of Lemon Zest (rind)

4 T. Butter

 

In a heavy saucepan over a moderate heat, cook the apples, cranberries, sugar, apple juice, cinnamon sticks, and the lemon peel, stirring frequently for about 20 minutes, or until the apples are very soft. Discard the cinnamon sticks and the lemon peel. Force the apple mixture through the medium disk of a food mill into a bowl, or process in a food processor or blender in small batches to your desired consistency, making sure to stir in a bit of the butter with each batch. Serve the applesauce warm or chilled. The applesauce keeps, covered and chilled, for a week, so feel free to prepare the cranberry applesauce in advance of your holiday meal.

 

Easy Maple Baked Beans

Easy Maple Baked Beans

5-14 oz. Cans pork and beans

1/4 C. Chopped onion
1/3 C. Maple syrup
2 tsp. Dry mustard
6 slices Bacon, cooked and crumbled

Double ingredients to cook in 6 quart crock. Combine all ingredients in crock. Cover and cook on Low for 6-8 hours.

 

Orange French Toast

Orange French Toast

1/4 C. Egg substitute

1/4 C. Skim milk

1/4 tsp. Grated orange zest

Vegetable cooking spray

1 tsp. Butter

4 oz. (4 slices) bread

1 tsp. Powdered Sugar

 

1/4 C. Orange juice

1 1/2 tsp. sugar

1 tsp. cornstarch

1/4 tsp. grated orange zest

1/8 tsp. vanilla

1/2 C. Orange sections

 

In a shallow dish, whisk together egg substitute, skim milk, and grated orange rind. Coat a large nonstick skillet with cooking spray. Add butter; place over medium heat until butter melts. Dip bread slices (one at a time) into egg substitute mixture, coating well. Place bread slices in skillet; cook until browned on both sides (about 3 minutes per side). Sprinkle with powdered sugar and orange sauce. In a small saucepan, stir together the orange juice, cornstarch, and sugar. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Stir in orange rind, vanilla, and orange.

 

Cheese and Chive Sandwich

Cheese and Chive Sandwich

2-3 Chives, snipped finely

1 T. Mayonnaise

1 tsp. Water

Scant ½ C. grated Cheddar

2 slices Bread

1 T. Butter, softened

 

Mix chives, mayo and water together in a small bowl, then add cheddar and stir to combine.  If desired, roll bread with rolling pin until bread is about half its original thickness to make it easier to eat for little mouths.  Spread one side of each slice with butter.  Spoon filling onto one of the buttered sides and then sandwich with the second slice, pressing down well.  Trim crusts and cut into triangles to serve.

 

From Top 100 Finger Foods

 

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Cranberry Muffins

Cranberry Muffins

 Cranberry Muffins1 C. chopped cranberries

1/3 C. honey

1/4 C. margarine, or shortening

1/4 C. honey

1 egg

1/2 C. milk

1 orange rind, grated

2 C. all-purpose flour

1 T. baking powder

1 tsp. salt

 

Mix cranberries with 1/3 C. honey.  Cream margarine and remaining honey, until light and fluffy.  Add egg and beat thoroughly.  Stir in cranberry mixture, milk and orange rind.  Sift together dry ingredients; add to the cranberry mixture and stir until just combined.  Batter should be lumpy.  Spoon batter into greased muffin tins, filling 2/3 full.  Bake at 400 degrees F.  for 15 to 18 minutes.

 

Crockpot Chicken Fricassee with Chive Dumplings

Crockpot Chicken Fricassee with Chive Dumplings

Chicken Fricassee dumplins 11 can reduced fat cream of chicken soup

1/2 soup can water

1/2 C. chopped onions

1 tsp paprika

1 tsp lemon juice

1 tsp rosemary

1 tsp thyme

1 tsp salt

1/4 tsp freshly-ground black pepper

4 skinless boneless chicken breasts

Non-stick cooking spray

 

3 T. shortening

1 1/2 C. flour

2 tsp baking powder

3/4 tsp salt

3 T. fresh chopped chives (or 2 T. dried chives)

3/4 C. skim milk

 

Spray crock pot with non-stick cooking spray. Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cover and cook on LOW 6 to 8 hours. About 1 hour before serving, prepare chive dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by tsp.fuls onto hot chicken and gravy. Cover and cook on HIGH for 45 to 60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

 

 

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Sesame Stir-Fried Chinese Greens

Sesame Stir-Fried Chinese Greens

2 tsp. canola oil

2 lb. baby bok choy

2 T. low-sodium soy sauce

1 T. rice wine vinegar

2 tsp. toasted sesame oil

1 T. toasted sesame seeds

 

In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

 

Yield:  6 servings

Calories:  61

Fat: 4g

Fiber: 2g

Bachelor Buttons

Bachelor Buttons

1/4 cup cold butter

1 1/3 cups all-purpose flour

1 egg

5 ounces sugar

1 pinch salt

1 pinch nutmeg

Sugar, for dusting

 

Preheat oven to 350 degrees. In a large bowl, Rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper.  Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned.)  Remove from oven; transfer to wire rack. Cool completely, then store in airtight container.

 

Chicken with 40 Cloves of Garlic in Creamy Sauce

Chicken with 40 Cloves of Garlic in Creamy Sauce

IMG_40586 boneless, skinless chicken breasts, trimmed of any fat and in half

1-2 tbsp of olive oil

Dried thyme to taste

Sea salt and fresh cracked pepper to taste

40 cloves of garlic

1 tbsp of butter

1 tbsp flour

1 2/3 cups of chicken broth

2 tbsp 2% milk

1 tbsp fresh parsley, chopped

Separate the cloves of garlic and peel.   Preheat the oven to 350 degrees. Place trimmed and halved chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Season with sea salt, black pepper and thyme to taste. Heat the olive oil in a large skillet over medium high heat. In batches, saute the chicken smooth side down first, until nicely browned, about 4 minutes. Flip the breasts and cook for 45 seconds then remove to a baking dish. Once all the chicken has been removed, add the garlic to the pot. Lower the heat and saute for 3-4 minutes, turning often; add the chicken stock, making sure to scrape all the brown goodies off the bottom of the pan. Season with sea salt, pepper and thyme if needed. Pour sauce over the chicken in the baking dish. Cover with a lid or tinfoil and bake for 20 minutes. Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm. Place the sauce in the large skillet that you cooked the meat in or a saucepan. In a small bowl, whisk together the flour and milk with a little bit of the sauce. Once it’s thoroughly mixed, slowly whisk the flour mixture back into the rest of the sauce. Add the butter to the sauce, raise the heat and boil for 3 minutes or until it’s nice and thick. Taste and re-season if needed. Pour the sauce over the chicken, garnish with fresh chopped parsley and serve. Enjoy   Yield: Calories: Fat: Fiber:
Herb Butter

Herb Butter

Savory_Herb_Butter_ashx_1 C. Soft Butter

1 tsp. each: marjoram, thyme, rosemary

1/4 tsp. each: garlic powder, basil, sage

 

Beat all ingredients together until evenly mixed and fluffy.  Store in tightly covered container and refrigerate.  This butter can be molded if desired.

(herb combinations are just a suggestion.  Try your favorites)

Caprese Tortilla Wrap

Caprese Tortilla Wrap

2 flour tortillas (approximately 6 inch diameter)

2 tsp. dried basil

1 1/2 oz. low fat or nonfat shredded cheese

1 medium fresh tomato

1/3 T. olive oil

 

Slice tomato, set aside. Brush tortilla with oil, layer on tomato, top with cheese and dried basil and roll tortilla up. You can enjoy this cold or heat for about 3 minutes in a toaster oven.

 

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Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

flank2 lemons

2 T. fresh thyme leaves, stripped and chopped

salt and freshly ground black pepper

1 1/2 lb. flank steak

1 T. Dijon mustard

2 T. white wine vinegar

5 T. extra-virgin olive oil (EVOO)

1/4 C. crumbled blue cheese

4 kaiser rolls, split

1 garlic clove, crushed

1 ripe Bartlett, Anjou or Bosc pear

8 slices prosciutto di Parma

1 large bunch of arugula, cleaned and trimmed

 

In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper. Add the steak and toss to coat. Marinate the steak 5-10 minutes. In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 T. of the EVOO, then the blue cheese. Toast the rolls. Rub the toasted cut sides with the garlic clove. Preheat a grill pan or outdoor grill on high. Grill the steak for 6-7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing. Thinly slice the pear, and toss in a salad bowl with the juice of the remaining lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette. Thinly slice the steak against the grain and on an angle. Layer half of the steak slices onto the rolls and top with the arugula pear salad. Add the remaining steak and roll tops.

 

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Black Bread

Black Bread

3 1/2 to 4 C all-purpose flour

4 C. Rye Flour

2 C. Whole Bran Cereal

2 pkg. Active Dry Yeast

2 T. Instant Coffee Crystals

2 T. Caraway Seed

1 T. Sugar

1 T. Salt

1 tsp. Fennel Seed, crushed

2 1/2 C. Water

1/3 C. Molasses

1 C. Butter or Margarine

1 square (1oz.) Unsweetened Chocolate

2 T. Vinegar

1 T. Cornstarch

1/2 C. Cold Water

 black_bread

In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel. In a saucepan, heat water, molasses, butter or margarine, chocolate and vinegar until warm–110 to 115 degrees–stirring constantly until chocolate and butter are almost melted. Add liquid to dry ingredients in a mixing bowl and beat a half-minute at low speed, scraping sides of bowl constantly. Then beat 3 minutes at high. By hand, stir in remaining rye flour and enough of the all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until smooth and elastic. Dough may be slightly sticky. Shape into a ball and place in a greased bowl, turning once to grease the surface. Cover and let rise in warm place for 1 1/4 to a 1/2 hours, or until almost double. Punch dough down and divide in half. Shape each half into a ball and place on a greased baking sheet. Flatten slightly with the palm of your hand. Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake in a 375 degree oven for 50 to 60 minutes, or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack. In a small saucepan, combine cornstarch and cold water, and cook and stir until mixture thickens and bubbles. Cook a minute more and brush over the hot bread.

 

Crock Pot Chai Tea

Crock Pot Chai Tea

Crock Pot Chai Tea8 C. water

8 black tea bags

3/4 C. sugar

16 whole cloves

16 whole Cardamom Seeds, pods removed (optional)

5 cinnamon sticks

8 slices fresh ginger

1 C. milk

Combine water, tea, sugar, cloves, cinnamon & ginger in Crock Pot. Cover; cook on High 2 to 2-1/2 hours. Strain mixture; discard solids. Stir in milk just before serving. Serve warm or chilled.

 

 

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Bistro Beef Tenderloin

Bistro Beef Tenderloin

1 3-lb. beef tenderloin, trimmed of fat

2 T. extra-virgin olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

2/3 C. chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme

2 T. Dijon mustard

 bistro

Preheat oven to 400 degrees F.  Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.  Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.  Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

 

Roasting Tips

1. Very cold meat won’t roast evenly. Place it on the counter while preheating the oven.

2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.

3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

4. Give it a rest. A roast’s internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

 

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Asparagus Soup with Saffron

Asparagus Soup with Saffron

aspsoup4 1/2-5 C. vegetable stock

1/4 tsp. saffron threads

3 1/2-4 lbs. asparagus

4 T. unsalted butter

1 large russet potato

1/2 C. heavy cream or milk, optional

Salt and pepper

1/4 C. fresh flat-leaf parsley

1 1/2 C. small croutons, optional

 

In small saucepan, bring 1/2 C. stock to boil over high heat. Add crushed saffron; remove from heat and let steep for 15 minutes. Trim off tough stem ends from asparagus, and then cut each spear into 2-inch lengths. In large saucepan over medium heat, melt butter. Add asparagus pieces and cook, stirring, for 3 minutes. Add potato (peeled and diced), saffron infusion and 4 C. stock. Bring to gentle boil over medium heat; reduce heat to low and simmer, uncovered, until asparagus and potato are very soft, 30-40 minutes. Remove from heat and let cool slightly. Working in batches, puree soup in blender until smooth. Return puree to pan; heat gently to serving temperature. Add cream or milk (if using) and season to taste with salt and freshly ground pepper. Add remaining 1/2 C. stock if soup is too thick. Ladle soup into warmed bowls. Top each serving with equal amount of chopped parsley and croutons (each about 1/2 inch square), if desired. Serve at once.

 

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Chile Relleno Casserole

Chile Relleno Casserole

8 whole Roasted, Peeled, And Seeded Green Chiles

1-1/2 cup Monterey Jack Cheese, Grated

5 whole Large Eggs

2 cups Whole Milk

Salt And Black Pepper To Taste

1/2 teaspoon Paprika

1/4 teaspoon Cayenne Pepper

Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top. Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set. Cut into squares and serve with warm corn tortillas.

4099000880_229a58a5c5_o

Crab and Avocado Duet

Crab and Avocado Duet

 

1 ripe avocado

3 T. lemon juice

1/4 tsp. salt, plus more for seasoning

1 tsp. Dijon mustard

Pinch white pepper

1/2 pound lump crabmeat

2 T. chopped chives

 

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 T. of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 tsp. Dijon mustard, pinch of white pepper, and 1/4 tsp. salt. Add crabmeat and toss.  Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half tsp. of chives. Repeat with the remaining 3 servings and serve.

 

Yield: 4 servings

Calories: 150

Fat: 8g

Fiber: 3g

 

Grilled Salmon on Japanese Rice with Green Tea

Grilled Salmon on Japanese Rice with Green Tea

3 ounces salmon, grilled

1 C. cooked (warm) Japanese rice

1 C. brewed green tea

1 scallion, sliced, greens only

3 T. crumbled, toasted nori

1 T. wasabi

Japanese pickles or pickled vegetables

salmon green tea

Place rice in the center of a warm bowl; top with salmon. Pour the hot tea over the fish. Sprinkle with scallions and nori. Serve with wasabi and pickles.

Sweet and Hot Chili Sauce

Sweet and Hot Chili Sauce

5 T. white vinegar

3 tsp. red chili flakes

8 cloves garlic

Pinch of salt

2 fresh red chili peppers, seeded and sliced

1 c. whole canned tomatoes (with juice)

12 oz. Red Plum jam

9 oz. pineapple juice

4 T.p. apple juice concentrate

 

Place the first 7 ingredients in a food processor or blender and blend to an even consistency. This will take several minutes and require stopping occasionally to scrape down the sides. lace the remaining ingredients in a saucepan over medium heat. Pour the blended ingredients in the saucepan. While stirring, let this mixture come to a boil. Reduce heat to simmer and cook for 20 more minutes. Store in air-tight, sterilized jars. It will keep for at least 2 months, refrigerated.

 

 

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Layered Pizza Salad

Layered Pizza Salad

Layered Pizza Salad1 package (16oz) uncooked rotini pasta

2 tsp. salad supreme seasoning

1 medium red bell pepper, chopped

2 plum tomatoes, chopped

1 large green bell pepper, chopped

1 package (3.5oz) sliced pepperoni

8 oz fresh mozzarella ciliegini (cheese balls) drained, halved

3 green onions with tops, sliced (about 1/2 C.)

1/2 C. sliced pimiento-stuffed green olives

1 C. zesty Italian dressing

1/4 C. shredded parmesan cheese

 

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain. In 3 to 4 quart clear bowl, layer 4 C. pasta,1 tsp. of the seasoning, the red bell pepper, tomatoes, green bell pepper, remaining 1 tsp. seasoning, the pepperoni, mozzarella, onions and olives. Pour dressing over salad; sprinkle with parmesan cheese. Refrigerate 2 hours, stir just before serving. (Made for AD BBQ; was a hit)

 

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Shaved Artichoke Salad

Shaved Artichoke Salad

8artichoke_salad baby artichokes, cleaned

Vinegar for soaking (optional)

Zest and juice of a lemon

Chunk of Parmesan

3 T. extra-virgin olive oil, more as necessary

Salt and pepper

Chopped fresh parsley or basil leaves for garnish

 

Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves. Slice thinly with mandoline. As each artichoke is finished, drop slices into a bowl of cold water with about 10 percent vinegar or lemon juice. Slice Parmesan with mandoline, creating as many pieces as you have artichoke slices, and about the same size. Remove artichoke slices from water and dry, then toss with olive oil and 1 T. lemon juice. Sprinkle with a little salt and a fair amount of pepper, then lay Parmesan on top. Taste and add more olive oil, lemon juice, salt or pepper as needed. Garnish with herbs and lemon zest and serve.

 

 

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Round Steak Casserole

Round Steak Casserole

2 pounds round steak, sliced in strips

1 pkg. dry Lipton onion soup mix

1 can (28 oz.) stewed tomatoes (drained, but save the juice)

Sliced green pepper, onions and mushrooms as desired

4 tsp. cornstarch

1 T. A-1 sauce

 

Overlap meat in greased 9 x 13 inch pan. Sprinkle onion soup mix over meat. Top with tomatoes, then green pepper, onion and mushrooms. Whisk cornstarch and A-1 sauce into reserved tomato juice. Pour over all. Seal with foil. Bake 2 hours @ 350 degrees, or until meat is fork tender.

 

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Roasted Lemon-Garlic Chicken

Roasted Lemon-Garlic Chicken

Lemon-Garlic-Roasted-ChickenOlive Oil No-Stick Cooking Spray

1 (4-5 lb.) whole chicken, rinsed with neck and giblets removed

1 T.  Olive Oil

1/2 tsp. oregano

1 tsp. minced garlic

 

1/2 C. cold water

1/4 C. milk

1 package Chicken Style Gravy Mix

1/2 tsp. oregano

1 tsp. minced garlic

1 1/2 tsp. fresh lemon juice

 

HEAT oven to 400°F. Spray a shallow roasting pan with rack with no-stick cooking spray.  MIX the olive oil, oregano and minced garlic. Brush mixture over entire chicken. Season chicken liberally with salt and pepper. Place in prepared pan breast side down for 30 minutes. Turn chicken breast side up.  Roast 65 to 70 minutes, basting occasionally. Chicken is done when a meat thermometer registers 170°F or when the juices run clear when the thickest part of the thigh is pricked.  Transfer chicken to carving board; tent with aluminum foil. Allow to rest 10 minutes.   SKIM grease from the pan drippings. Place 1/4 C. skimmed pan drippings into a small saucepan. Add water, milk, chicken gravy mix, oregano, garlic and lemon juice to pan. Cook, stirring constantly until gravy thickens.   Carve chicken. Place on serving platter. Serve with warm lemon-garlic gravy.

 

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Southwestern Egg Rolls

Southwestern Egg Rolls

1 package Skinless Chicken Breast Fillets

2 T. vegetable oil

2 T. minced green onion

2 T. minced red bell pepper

1/3 C. frozen corn kernels

1/4 C. black beans, rinsed and drained

2 T. frozen chopped spinach, thawed and drained

2 T. diced jalapeno peppers

1/2 T. minced fresh parsley

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/3 tsp. salt

1 pinch ground cayenne pepper

3/4 C. shredded Monterey Jack cheese

5 (6 inch) flour tortillas

1 quart oil for deep frying

 

Rub 1 T. vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.  Heat remaining 1 T. vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.  Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.  Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.  Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, and then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.  In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

 

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Roasted Garlic with Rosemary

Roasted Garlic with Rosemary

3 heads garlic (about 9 oz. total)

1/4 C. extra-virgin olive oil

2 T. balsamic vinegar

2 T. dry wine (red or white)

1 T. minced fresh rosemary leaves or crumbled dried rosemary

Salt and pepper

 

Peel garlic and put cloves in a 6- to 8-inch-wide pan. Add oil, balsamic vinegar, wine, and rosemary; mix.. Cover and bake in a 400° oven 25 minutes. Uncover and continue to bake until garlic is light gold and soft to touch, 10 to 15 minutes longer. Add salt and pepper to taste. Serve hot, warm, or at room temperature.

 

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SBD Spicy Tuna

SBD Spicy Tuna

2 oz. white pepper

2 oz. black pepper

2 oz. fennel seeds

2 oz. coriander seeds

2 oz. ground cumin

2 tuna fillets (8 oz. each)

4 egg yolks

1/4 bunch cilantro

1/4 bunch chives

1/4 bunch parsley

4 seeded jalapenos (wear plastic gloves when handling)

8 oz. mirin (rice vinegar)

12 oz. olive oil

3 roasted red peppers

1 cucumber, finely sliced

 

Preheat the oven to 325. Roast the white pepper, black pepper, fennel, and coriander for 15 minutes. Mix with the cumin and process all of the spices in a blender until finely ground. Coat the tuna with the roasted spices, and pan sear until medium-rare. Set aside. In a blender, make jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 oz. of the mirin. Slowly add 6 oz. of oil to emulsify. In a blender, make a roasted red pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 oz. of rice vinegar and the roasted red peppers. Emulsify with the remaining oil. Place the Jalapeno vinaigrette and the roasted red pepper vinaigrette on each half of a large platter. Slice the tuna and place on top of the vinaigrettes. Garnish with the cucumber slices. Since eggs are un-pasteurized, you may want to substitute a liquid pasteurized egg product (like Egg Beaters). One-quarter C. of liquid egg substitute is the equivalent of one whole egg.

 

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Roasted Corn Poblano Chowder

Roasted Corn Poblano Chowder

2 T. butter

2 cloves garlic, minced

1 stalk celery, chopped

1 onion, chopped

1/4 C. plus 1 T. flour

6 C. veggie stock

2 C. milk

1 1/2lbs new potatoes, unpeeled & diced

3 poblano chilies, roasted & chopped

1 16oz package frozen corn

1 red pepper, roasted & chopped

a couple good pinches of cayenne pepper

 soup

In a large pot, melt the butter and add onion, celery & garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly whish in the stock. Add the milk & bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 minutes or until potatoes are cooked through. Add cayenne pepper to taste. Top with goodies like: a squeeze of fresh lime juice, sour cream, chopped cilantro, avocado, or grated sharp cheddar cheese.

 

 

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Spinach Balls

Spinach Balls

2 (10 oz.) pkg. frozen spinach, chopped

2 C. seasoned (any flavor) croutons

1 C. parmesan cheese, grated

4 eggs, slightly beaten

1/2 C. butter, softened to room temperature

1/2 tsp. white pepper

1/4 tsp. nutmeg

 

Cook spinach according to package directions. Drain well. Place in strainer and use back of spoon to press out water. In blender, grind croutons into fine crumbs. Mix thoroughly spinach, crumbs, cheese, eggs, butter, and seasonings. Shape into balls, about 1″ in diameter, on a cookie sheet – lined with waxed paper. Freeze about 1 hour. Remove from freezer and place in airtight containers. (Can be frozen up to 6 weeks)  To serve, place on an ungreased cookie sheet. Bake in preheated oven of 350 degrees – 400 degrees F. or 10 – 15 minutes until firm.

 

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Chicken in Florentine Sauce

Chicken in Florentine Sauce

1/2 C. tomato sauce, low sodium

1 clove garlic

3/4 C. frozen spinach

1 tsp. low sodium parmesan cheese

3 1/2 oz. boneless chicken breast

1 tsp. onion powder

1/3 T. olive oil

Pasta

Cook your pasta of choice (try penne or rigatoni) according to recipe provided, omit salt. Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium high, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl over high heat, covered, for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.

 

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Grilled Garden Medley

Grilled Garden Medley

2 sm. Zucchini

2 sm. Onions

1 Red Bell Pepper

1/8 tsp. Garlic Powder

1/8 tsp. Paprika

Dash Pepper

1/8 tsp. Salt

 

Prepare vegetables by cutting zucchini, onion, and pepper in large bite sized pieces. Sprinkle seasonings on vegetables and toss to coat evenly.  Stir-fry in skillet until tender, or cook on grill.  To cook on grill, spray a piece of aluminum foil with non-stick cooking spray and place on grill top.  When the barbecue is hot, arrange vegetables on the foil.  Close hood and cook 15 minutes, turning with spatula halfway through cooking.