Berried Treasure Muffin Cups

Berried Treasure Muffin Cups

1/2 C. butter or margarine, softened
3/4 C. sugar, divided
2 large eggs
4 C. all-purpose flour, divided
2 1/2 T. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 C. buttermilk
1 C. fresh raspberries
1 C. fresh blueberries

Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 C. sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3 3/4 C. flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Toss raspberries and blueberries with remaining 1/4 C. flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining 1/4 C. sugar. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks. Yield: 2 dozen.

Basil Mashed Potatoes

Basil Mashed Potatoes

4 large red potatoes (With skins on)
1/4 cup sour cream
salt and pepper
1/4 lb butter
light cream as needed
2 T. fresh basil ( if available)

Wash potatoes, cover with water and add basil. Boil until done and strain. Mash
with fork, fold in sour cream and butter.  Adjust consistency with light cream.

Balsamic Vegetable Salad

Balsamic Vegetable Salad

1 lb. fresh green beans (or frozen green beans, thawed)

1/2 C. water

3/4 C. diced Roma tomatoes

1/2 C. sliced red onion

4 T. balsamic vinegar

2 T. olive oil

1/4 tsp. pepper

1/4 C. chopped basil or parsley

1/2 tsp. sugar

Mixed greens (Romaine, Butter, Iceberg, Spring Green Mix)

1/2 C. shredded Parmesan

 

Cook beans in water for 5 minutes, just until crisp tender. Plunge beans into ice water for 5 minutes. Drain well. Place beans in a large bowl, add tomatoes and onions, and toss well. Combine vinegar, oil, pepper, basil, and sugar in a small bowl. Beat with a wire whisk.  Pour mixture over the vegetable mixture and toss gently. Cover and marinate in refrigerator for 2 to 8 hours, stirring occasionally. To serve: Add 2 T. of the marinade to mixed greens and toss gently. Place greens on platter, spoon vegetable mixture on top of greens, drizzle lightly with marinade, and top with Parmesan. Serve remaining marinade on side.

 

Bacon Cheese Muffins

Bacon Cheese Muffins

1/2 lb. bacon

Vegetable oil

1 beaten egg

3/4 C. milk

1 3/4 C. all-purpose flour

1/4 C. sugar

1/2 C. Grape Nuts cereal, (any crunchy nugget cereal)

1 C. cheddar cheese, shredded

 

Cook bacon- drain but reserve dripping, if necessary add vegetable oil to measure  1/3 c total.  In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just until moistened.  Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin C. 3/4 full. Bake at 400 for 15-20 min. Makes 12.

 

Cow Bento

Cow Bento

I didn’t make it, so I don’t know what all is in there.  Looks like a Onigiri Rice Ball, deocrated with nori, cheese, ham and carrot.  Cherry tomato, apple, broccoli, japanese rolled omelet with cheese.  I just can’t identify the frightening looking organ intestinesque item on the right!


Avocado Salad

Avocado Salad

2 medium avocados, diced
1 medium tomato, diced
1/2 small red onion, thinly sliced
3 T. fresh lemon juice
2 cloves garlic, finely shredded

2 T. oil
1/4 tsp. salt
2 T. parsley, minced
1/8 tsp. cayenne

Mix all of the ingredients well, chill and serve.

 

Yield:

Calories:

Fat:

Fiber:

Turkey Bacon Breakfast Burrito

Turkey Bacon Breakfast Burrito

5 slices turkey bacon (nitrate-free)
nonstick cooking spray
6 egg whites, beaten
1 small tomato, cored, seeded, and chopped
4 6-inch low-carb tortillas
1/2 C. low-fat shredded cheddar cheese
2 C. salsa for garnish

Place the bacon between two paper towels on a paper plate. Microwave on high 4 to 5 minutes, or just until the bacon is crisp. Break into pieces. Spray a skil­let with nonstick cooking spray and heat on medium. Scramble the egg whites in the skillet until almost done. Add the tomato and bacon. Cook 30 sec­onds to 1 minute. Heat the tortillas for 10 seconds in the microwave, or you can warm them in a pan for a minute or two. Spoon the egg scramble equally into the center of the tortillas. Sprinkle low-fat cheese on top. Fold burrito-style. Serve immediately with salsa to taste.

 

Yield: 4 servings

Calories: 150

Fat:

Fiber:

Asian Pork and Noodle Bowl

Asian Pork and Noodle Bowl

1/4 of a small head of cabbage

1 T. vegetable oil

8 oz of cooked pork tenderloin cut in short strips

1 can of chicken broth

2 tsp.soy sauce

8 green onions, chopped

2 packages (3 oz each) ramen noodles with chicken flavoring

 

Shred the cabbage into thin strips. In a wok, pour the T. of vegetable oil and heat to medium heat. Add the cabbage and pork. Stir fry until the cabbage begins to soften. Open the packages of ramen noodles and remove the flavor packets. Add the can of chicken broth to the wok, the two packets of chicken flavoring, and 2 cans of tap water. Also add soy sauce. Bring the ingredients to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Stir in green onions. Heat two minutes. Add the two packages of ramen noodles, breaking them into smaller pieces if you wish. Cook until the noodles are tender, about two to four minutes. Serve immediately.

Asian Crispy Wonton Lasagna

Asian Crispy Wonton Lasagna

Peanut oil, for frying

12 wonton wrappers

Salt

Vegetable Layer:

4 tsp. vegetable or peanut oil

2 tsp. sesame oil

2 tsp. minced garlic

2 tsp. minced ginger

2 tsp. minced green onions

1/2 C. shredded carrots

1/4 C. diced red bell peppers

2 C. thinly sliced Napa cabbage

1/3 C. water

2 tsp. hoisin sauce

1/4 tsp. salt

1/8 tsp. freshly ground white pepper

1 T. diced green onion

1 1/2 tsp. chopped fresh cilantro leaves

Meat Layer:

2 tsp. vegetable oil

1 tsp. sesame oil

1 tsp. minced garlic

1 tsp. minced ginger

1 tsp. minced green onion

1/2 C. ground pork

1/2 lb. 1/2-inch diced shrimp

1 T. hoisin sauce

1 T. plus 1/4 C. soy sauce

2 T. sugar

1 tsp. cornstarch, dissolved in 2 tsp. water

1 T. chopped fresh cilantro leaves

1/4 C. mirin

2 large shrimp, split in 1/2 lengthwise

Whole cilantro leaves, for garnish

 

In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees F. Fry the wontons in batches until golden and crispy, about 90 seconds. Remove from the oil and drain on a paper-lined plate. Season with salt and reserve until ready to assemble the lasagnas.  Place a 12-inch sauté pan over medium-high heat and add the oils. Once the oils are hot, add the garlic, ginger, and green onions, and stir with a rubber spatula for 30 seconds, to keep from burning. Add the carrots and peppers to the pan and sauté, while stirring for 2 minutes. Add the cabbage to the pan and continue to cook for 3 minutes. Pour the water into the pan and continue to cook until all of the water is dissolved, about 3 minutes longer. Season the cabbage with the hoisin, salt, and pepper. Garnish with the green onions and cilantro and toss to blend.

Place 1 wonton skin on the base of 4 separate plates. Divide the vegetables among the 4 plates, and top each with another wonton skin. Continue by adding the meat mixture onto the second wonton.  Place a 10-inch sauté pan over a medium-high heat and add the oils. When the oil is hot, add the garlic, ginger, and green onions to the pan. Sauté for 30 seconds, and add the pork. Cook the pork, stirring occasionally, until most of the fat has rendered out and there is very little pink to be seen, about 3 minutes. Add the diced shrimp to the pan and continue to cook, stirring, for another 2 minutes. Add the hoisin, soy sauce, and 1 T. sugar to the pan, and cook, stirring, until the liquid is reduced slightly, about 1 minute. Add the cornstarch slurry to the pan and cook, stirring for 1 minute longer. Sprinkle the fresh cilantro over the pan and toss to blend.  Layer the second wonton skin with the meat mixture and top with the third and final wonton skin. In the same pan that you cooked the pork and shrimp in, add the remainder of the soy sauce (1/4 C.), remaining 1 T. of sugar, the mirin, and the shrimp halves. Place this over a high heat, and cook, until the shrimp are cooked and the liquid has reduced to a glaze, about 3 minutes.  Place a shrimp half on top of each wonton, and garnish with the cilantro. Drizzle the glaze around the lasagna on the plate and serve immediately.

Banana Snake Bento

Banana Snake Bento

Hard Boiled Eggs

Pepper Stars

Broccoli

Mozzarella Balls

Lemon Pepper

Strawberries

Banana, Apricot Fruit Roll Up

Sweet Bread / Pound Cake / Sandwich

 

Asian Chicken and Chili Soup

Asian Chicken and Chili Soup

6 C. chicken broth

2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces

2 T. soy sauce

1 to 3 tsp. Asian hot chili sauce

3 C. (12 oz. s) diced poached chicken

1 bunch (6 oz. s) watercress, large stems trimmed

2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces

 

In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

Asiago Polenta with Garlic and Basil

Asiago Polenta with Garlic and Basil

2 T. olive oil

1/4 C. onions, chopped

2 tsp. chopped garlic

5-6 C. chicken broth

2 C. white cornmeal

1/2 C. Asiago cheese, grated

3 T. chopped basil

Salt and pepper, to taste

 

In a saucepan heat olive oil over high heat. Add onion and garlic and cook 1-2 minutes.  Add chicken broth and bring to a boil. Slowly add in cornmeal and cook 10-15 minutes.  Finally, add cheese and basil; season with salt and pepper. Serve hot by the spoonful.

 

Yield:

Calories:

Fat:

Fiber:

 

Arugula Mushroom Salad

Arugula Mushroom Salad

 

1 clove garlic, peeled

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon reduced-fat mayonnaise

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh parsley

Freshly ground pepper to taste

6 cups arugula leaves

2 cups sliced mushrooms

 

Place garlic on a cutting board and crush. Sprinkle with salt and use the flat of a chef’s knife blade to mash the garlic to a paste; transfer to a serving bowl. Whisk in lemon juice, mayonnaise, oil and parsley. Season with pepper. Add arugula and mushrooms; toss to coat with the dressing.

Artichoke Heart Dumplings

Artichoke Heart Dumplings

Filling

2 T. of vegetable oil

1 can of Artichoke hearts

1 can of black olives (sliced)

1/3 cup of Parmesan cheese (optional)

 

Frying

1 Packet of 30 Dumpling/Potsticker Sheets

2 T. of vegetable oil

 

Drain the artichoke hearts and cut them up so they’re not so chunky (into quarters work best). In a non-stick pan add the vegetable oil, artichokes and black olives over medium heat. Fry until the artichoke hearts break apart a little better, about 8-10 minutes. Turn the heat off and add Parmesan cheese and stir around until slightly melted.  Lay your sheet of dumpling dough on a cutting board. I use a tablespoon’s amount of filling, add to the center of the dough sheet. With warm water, wet the edges of the dough sheet and fold into desired dumpling shape.

 

Yield:

Calories:

Fat:

Fiber:

Papa al Pomodoro

Papa al Pomodoro

3 T. extra virgin olive oil (EVOO), plus some for drizzling

4-6 garlic cloves, chopped

1 medium to large onion, finely chopped

1 15oz can petite diced tomatoes

1 28oz can crushed tomatoes

Salt and freshly ground black pepper

1 quart chicken stock or broth

4 C. chopped or torn stale bread (about 1/2 pound)

2 15oz cans small white beans, such as Goya brand (smaller than cannellini beans)

1/2 C. grated Parmigiano-Reggiano, to pass at the table

10 fresh basil leaves, torn (optional)

 

Heat a medium soup pot over medium heat. Add the 3 T. EVOO, the garlic and three fourths of the onions. Cook 7-8 minutes, then add the diced and crushed tomatoes and season with salt and pepper. Add the stock and raise the heat to make the soup bubble. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off the heat, adjust the seasonings and ladle the soup into shallow bowls. Top with grated cheese, an additional drizzle of EVOO, a spoonful of the remaining finely chopped raw onions, and torn basil. The basil, and only the basil, is optional.

 

Yield:

Calories:

Fat:

Fiber:

Heart Shaped Faces

Heart Shaped Faces

4oz slightly softened butter

2oz caster sugar

6oz plain flour

Pinch of salt

a few drops of vanilla essence

 

For the icing:

6oz icing sugar sifted

½ T. lemon juice or water

 

For the decoration:

Small tubes red, yellow, green and black writing icing (available in most supermarkets)

Mini colored sugar balls used for cake decoration for the eyes

 

Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar together either by hand with a wooden spoon or in an electric mixer at low speed until thoroughly mixed. Sift together the flour and salt and mix this into the butter mixture together with a few drops of vanilla essence to form a fairly stiff dough. If the dough is too dry add a little water. The beauty of this dough is that you don t need to leave it in the fridge to firm up but can use it straight away.  Form the dough into a ball using your hands, then roll out thinly on a floured work surface using a rolling pin dusted with flour. Cut into heart shapes using biscuit cutters. Collect all the trimmings together and roll these out again to make more biscuits. Arrange on greased or lined baking sheets and bake for about 12 to 15 minutes or until the biscuits are lightly golden.  To make the icing, put the icing sugar in a bowl with enough lemon juice or water to make a good spreading consistency. Spread the icing onto the cooled biscuits with a small palette knife. When set decorate each cookie to look like a face using the tubes of writing icing and sugar balls for eyes.

 

Yield:

Calories:

Fat:

Fiber:

Fireside Popovers with Brie

Fireside Popovers with Brie

fireside popovers2 eggs

1 C. all-purpose flour

1 C. milk

1 tsp. sugar

1/2 tsp. salt

1/2 lb. Brie cheese, cut into 24 chunks

 

Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes.   Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.   Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.

 

Yield:

Calories:

Fat:

Fiber:

Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

2 tablespoons butter
1 tablespoon EVOO – Extra Virgin
Olive Oil
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
1/2 cup hot sauce, such as Frank’s Red Hot, for extra spicy or1/4 cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
1 egg
A sprinkle of sesame seeds or poppy seeds

Preheat oven to 400˚F. In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4  minutes. Add the chicken and hot sauce to the pan  and toss everything  together with some salt and ground black  pepper. Set aside and let cool.

When the filling is cool, roll out the pizza dough into a  rectangle on a floured surface. Spread the cooled filling evenly out onto  the entire dough, making sure not to get too close the any of the edges. Top
with cheeses and scallions. Roll the stromboli, starting at one of the  long sides, tucking in both ends firmly. Press the seam with your fingers to  seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes (I would start checking it at about 25, though.  Mine was browned and ready to come out then!).

buffalo Chicken Stromboli

Savory Herbed Potatoes

Savory Herbed Potatoes

4 (about 1 1/2 lb.) medium-size potatoes
1 16-oz. can whole tomatoes, drained
1/2 cup chopped yellow onion
2 cloves garlic, minced
1/4 cup dried bread crumbs
1/4 tsp. dried thyme leaves

Peel and slice the potatoes. Place in a 2-quart microwave-safe dish. Add the tomatoes, onion, and garlic. Sprinkle on the bread crumbs and thyme. Cover and microwave on high for 10 minutes or until the potatoes are tender. To prepare in a conventional oven, preheat the oven to 350°F. Combine the ingredients in a lightly oiled 2-quart casserole dish, cover, and bake for 30 minutes or until the potatoes are tender.

 

Gram’s Baked Beans

Gram’s Baked Beans

1 1/2 C. Small White Beans

Small Onion, diced

1 Heaping tsp. Mustard

1/2 C. Catsup

2-3 T. Molasses

2-3 T. Brown Sugar

Ham Bone or Side of Bacon (not Sliced)

 

Soak beans overnight.  Pour off water discarding any husks.  The skins should peel when you blow on them.  Put beans in deep (not flat) baking dish.  Add water to 1 ” over beans.  Add all ingredients except ham bone.  Cook 1 hour. Add 1 tsp. salt (or to taste).  Add ham bone and bake slowly all day at 250-325.  Add water as needed so it doesn’t dry out and burn / stick.

Cheese & Corn Muffins

Cheese & Corn Muffins

 

½ C. drained canned Corn

3 Scallions, roughly chopped

¼ C. Greek Yogurt

2 T. Butter, melted and cooled

1 T. Maple Syrup or Honey

1 Egg

¾ C. Flour (or ½ C. Flour and 2 T. Cornmeal)

½ tsp. Baking Powder

½ tsp. Baking Soda

¼ tsp. Salt

1/8 tsp. Paprika

½ C. grated Sharp Cheddar Cheese

 

Preheat oven to 350.  Line 2 12 hole mini muffin tins with paper cases.  Add corn and scallions to food processor and whirl until chopped.  Add yogurt, butter, honey, and egg and whiz to combine.  Sift together flour, baking powder, baking soda, salt and paprika; add to food processor and pulse 2-3 times.  Stir in grated cheese.  Spoon into muffin cups, filling them about ¾ full.  Bake 12-14 minutes, until risen and firm to the tough.  Allow to cool in the pan for a few minutes, then transfer to wire rack to cool.

 

 

From Top 100 Finger Foods

 

Yield:

Calories:

Fat:

Fiber:

South Beach Diet Cheesy Frittata

South Beach Diet Cheesy Frittata

2 tsp. Smart Balance butter spread

1/2 C. onion, sliced

1/2 C. red bell pepper, sliced

1/2 C. zucchini, sliced

2 small plum tomatoes, diced

1 tsp. fresh basil, chopped

1 pinch fresh ground black pepper

1/2 C. liquid egg substitute

1/2 C. 1% fat cottage cheese

1/4 C. fat-free evaporated milk

3/4 oz. reduced-fat monterey jack cheese, shredded

 

Coat an ovenproof 10″ skillet with cooking spray and place over medium low heat until hot. Melt the Smart Balance in the skillet. Add the onion, bell pepper, and zucchini and sauté over medium low heat until the vegetables are lightly browned, 2-3 minutes, and remove from heat. Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium low heat until bottom is set and the top is still slightly wet, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.

 

Yield:

Calories:

Fat:

Fiber:

 

Grilled Salmon with Brown Sugar Mustard Glaze

Grilled Salmon with Brown Sugar Mustard Glaze

1/4 C.  brown sugar

1 T. honey

2 T. butter

2 T. Dijon mustard

1 T. soy sauce

1 T. olive oil

Pinch of salt

1 lb. salmon fillet

 

Melt together brown sugar, honey and butter. Remove from heat and add remaining ingredients except for salmon. Blend well. Place fillet, skin side down, on heavy duty foil. Cut foil to outline of fish, leaving a crimped edge. Spread glaze atop fillet, then place foil supported fillet on grill. Heat on medium-high, brushing often with any reserve glaze. Fillet is done when it flakes easily with fork (about 8-12 minutes).

 

Yield:

Calories:

Fat:

Fiber:

Feta-Stuffed Tomatoes

Feta-Stuffed Tomatoes

1 pint cherry tomatoes

1 pkg. crumbled feta cheese

1/2 C. chopped red onion

1/2 C. olive oil

1/4 C. cider vinegar

1 T. dried oregano

salt & pepper to taste

Cut a thin slice off the top of each tomato. Scoop out & discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese & onion; spoon into tomatoes. In a jar with a tight fitting lid, combine vinegar, oil, oregano, salt & pepper; shake well. Spoon over tomatoes. Cover & refridgerate for 30 minutes or till ready to serve.

 

Yield:

Calories:

Fat:

Fiber:

Dijon Mayonnaise

Dijon Mayonnaise

1/3 cup Egg Beaters 99% Real Egg Product

1/2 teaspoon dry mustard

1/2 teaspoon sugar

1/4 teaspoon paprika

2 tablespoons white wine vinegar

1 cup corn oil

6 tablespoons Dijon mustard

 

In electric blender container, combine Egg Beaters, mustard, sugar, paprika, vinegar and 1/2 cup corn oil.  Blend at medium-high speed just until mixed.  Without turning off blender, pour in remaining oil in a slow, steady stream.  If necessary, use rubber spatula to keep mixture flowing to blades.  Continue blending until oil is completely incorporated and mixture is smooth and thick.  Stir in Dijon mustard.  Cover and keep refrigerated; use within 2 weeks.

 

Yield:

Calories:

Fat:

Fiber:

 

Shrimp-Stuffed Avocado

Shrimp-Stuffed Avocado

1/2 whole avocado

4 oz. fresh or frozen medium-sized, shrimp

2/3 T. olive oil

1/2 T. fresh lemon juice

 

Cut avocado in half and pit; set aside. If using fresh shrimp, shell, devein, rinse and pat dry and then cook for about 2-3 minutes in boiling water until it turns pink; remove from water and let cool. If using frozen shrimp, defrost per directions on package. Cut up shrimp and mix with olive oil and lemon juice. Place mixture on avocado half. Serve.

 

Yield:

Calories:

Fat:

Fiber:

Shrimp Cakes

Shrimp Cakes

shrimp cakes

1/2 lb. Raw Shrimp, peeled and deveined

1 shallot, finely chopped

1/4 C. Bell Pepper, finely chopped

1/4 tsp. dried Tarragon

1 T. Mayonnaise

1 Egg White

1/4 C. Bread Crumbs

Salt and Pepper to taste

1 T. Butter

Lemon Wedges for Garnish

 

Mayonnaise Sauce:

1 T. Cocktail Sauce

2 T. Mayonnaise

1 T. Capers

 

To make cakes mince shrimp with a knife or in food processor.  Add to bowl with shallot, bell pepper, tarragon, mayonnaise, egg white, bread crumbs and salt and pepper to taste.  Mix well and form into 4 cakes.  Melt butter in saucepan and fry cakes over medium heat until golden, about 5 minutes per side.  Stir together sauce ingredients in small bowl.  Serve cakes with sauce and lemon wedges.

 

Yield:

Calories:

Fat:

Fiber:

 

Teriyaki Beef Sticks

Teriyaki Beef Sticks

Teriyaki Beef Sticks

 

1 C. Soy Sauce

1 C. Sugar

3 T. mirin

4 garlic cloves, peeled and finely minced or grated

One 1 1/2-inch piece fresh ginger, peeled and finely grated

1 1/2 pounds flank steak, thinly sliced across the grain into long strips

3 C. steamed rice, for serving

 

In a bowl, whisk the soy sauce, sugar, mirin, garlic, and ginger until combined. Add the meat and evenly coat with the marinade. Cover the bowl with plastic wrap and marinate the meat in the refrigerator for 2 to 3 hours. Meanwhile, soak 8 bamboo skewers in water for at least 1 hour before using, weighing them dorm with a heavy bowl.  Preheat the broiler. Line a rimmed baking sheet with foil, dull side up, and spray lightly with oil. Thread the meat onto the skewers and set them on the baking sheet. Broil until the meat is browned and cooked through, 1 to 2 minutes on each side. Serve with steamed rice.

Smoked Turkey Croissant Roll-Ups

Smoked Turkey Croissant Roll-Ups

Smoked Turkey Croissant Roll-Ups

 

1 T. unsalted butter

4 large eggs

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 scallion, white and green parts, thinly sliced

1 8-ounce tube refrigerated crescent roll dough, such as Pillsbury

All-purpose flour, for rolling

4 tsp. Dijon mustard

4 ounces thinly sliced smoked turkey or ham

1 C. packed baby spinach

1 C. shredded Gruyere or Swiss cheese

Egg wash: 1 large egg beaten with 1 tsp. water

Everything bagel seasoning, for sprinkling

 

Preheat the oven to 375 and line a baking sheet with parchment – it’s actually easiest if you use this same parchment to lightly roll out your dough.  Cook the eggs over medium heat in a bit of butter – crack the yolks, flip when barely done and try to shape them so they’ll fit in your roll-ups.  Set the eggs aside to cool while you organize the rest. Open the crescent roll can, and arrange 4 rectangles of dough on your parchment, pinching together the seams of the triangles as needed.  Rub a bit of flour on a rolling pin and flatten each evenly so they’re all a similar (slightly larger) size.  Smooth a tsp. of Dijon over each, followed by a quarter of the turkey and spinach, then a quarter of the cheese and finally lay an egg in the middle. Starting at the short end, roll up each unit as tightly as you’re able to without creating holes in the dough, then lay them seam side down, on the parchment, on the baking sheet. Brush each roll with cream and sprinkle generously with the Everything Bagel seasoning.  Bake for 20 to 25 minutes until the roll-ups are a deep golden brown. Serve immediately with a green salad or fruit bowl – they’ll go quickly

Orange Bread

Orange Bread

For candied orange zest
2 Navel Oranges
3/4 C. Sugar

For Bread
2/3 C. Sugar
3 C. All-purpose flour 21/4 tsp. Baking Powder
1/2 tsp. Salt
1 lg. Egg
1 C. Milk
3/4 stick (6T.) Unsalted butter, melted and cooled

 

Make the candied orange zest: Cut oranges lengthwise into eighths and peel, reserving flesh for another use. With a sharp knife remove white pith, leaving zest. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine.

 

Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.