Chinese Deep-Fried Shrimp Balls

Chinese Deep-Fried Shrimp Balls

 

1 pound medium-sized shrimp in shells

3 ounces ground pork

 

Marinade:

¼ teaspoon white pepper

½ teaspoon salt

2 teaspoons minced ginger

2 tablespoons cornstarch

1 tablespoon dry sherry

1 tablespoon lemon juice

1 egg white

 

 

¼ cup flour

3 cups cooking oil for deep-frying

 

Honey mustard sauce:

2 teaspoons mustard powder

1 tablespoon soy sauce

2 tablespoons rice vinegar

2 tablespoons plum sauce

¼ cup honey

 

Shell, devein, and rinse shrimp. Drain thoroughly. Add shrimp, pork and marinade to a food processor using the metal blade. Process for a few seconds, until shrimp is pasty. Remove to a bowl. Dust a cookie sheet with flour. Shape shrimp mixture into 1-inch balls. Place them on the cookie sheet.

To Cook: Heat 3 cups oil in a wok to 375 °F. Drop 8 shrimp balls into hot oil carefully, one at a time. Deep-fry for 3 to 5 minutes. Drain on paper towels. Deep-fry the remaining shrimp balls and serve with honey mustard sauce.

Shrimp, Scallop and Pork Shumai

Shrimp, Scallop and Pork Shumai

 

Filling:

1/2 pound medium shrimp, shelled and deveined

1/2 pound bay scallops

1/2 pound ground pork

2 tablespoons minced fresh ginger

2 tablespoons minced fresh cilantro leaves

2 tablespoons minced shallots

2 teaspoons rice wine vinegar

1 tablespoon sesame oil

2 egg white, whipped

Sea salt and freshly ground black pepper

2 teaspoons cornstarch

1/2 lemon, juiced

1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package)

1 cup frozen peas

 

Canola oil, for brushing the steamer

Savoy cabbage, for lining the steamer, optional

Minced green onions, for garnish

Serving suggestion: soy sauce or dipping sauces of your choice

 

To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine– I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.) To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn’t stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.) Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don’t touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.

Steamed Chicken and Shiitake Buns

Steamed Chicken and Shiitake Buns

 

Dim Sum Buns:

3/4 cup warm water

1/8 cup sugar

1/2 tablespoon dry yeast

1/2 tablespoon melted lard

2 1/2 cups sifted all-purpose flour

5 tablespoons water

 

Chicken and Shiitake Stuffing:

Canola oil, to cook

1 tablespoon minced garlic

1 tablespoon minced ginger

2 cups sliced shiitake mushrooms

Salt and black pepper

2 cups ground chicken meat

1/3 cup chopped chives

1 tablespoon truffle oil

 

Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn’t form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces. Filling: In a sauté pan coated with oil, sauté garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool. Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns. Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes. In a steamer basket, steam buns for 10 to 12 minutes.

Bacon-Wrapped Broiled Salmon

Bacon-Wrapped Broiled Salmon

 

3 to 4 tablespoons grainy mustard

1 to 2 tablespoon minced dill, plus a few sprigs for garnish (optional)

Kosher or sea salt

1 tablespoon slightly crushed pink peppercorns

4 6-ounce boneless, skinless salmon fillets, preferably at least 3/4 inch thick, pin bones removed

4 slices streaky (fatty) bacon

 

Position an oven rack 4 to 5 inches from the broiling element; preheat the broiler. Have ready a broiler pan with a rack and 4 long metal skewers. Combine the mustard, dill, salt and pink peppercorns in a small bowl, mixing well. Spread in equal amounts on the top (rounded) sides of the salmon fillets, pressing the mixture down slightly into the fish. Lay a slice of bacon across each fillet (fold into a V shape, if using center-cut fillets) and tuck the ends neatly underneath. Thread a skewer through the center of each fillet to secure the edges of the bacon. Place the fillets bacon side down on the broiler pan and broil for 4 minutes, until the salmon looks opaque, then use a spatula to carefully turn them over (leaving the skewers in place) and broil for 3 to 4 minutes, until the bacon is crisp. Remove the skewers and serve immediately.

Emeril’s Sausage Pot

Emeril’s Sausage Pot

 

2 tablespoons olive oil

2 large onions, sliced

2 (1-inch thick and 5-inch long) bacon pieces, large diced

Salt

Freshly ground black pepper

1/2 cup Creole mustard

2 12-ounce bottles Turbo Dog beer

5 hot dogs

5 pounds assorted sausage

2 pounds sauerkraut

2 tablespoons chopped garlic

Cracklin’s 

Green onions

Creole seasoning

 

In a large pot, add olive oil. Add sliced onions and saute for 2 minutes. Add bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon begins to render and onions are beginning to caramelize. Add the Creole mustard and the beer. Stir. Add half of the sausage. Add the sauerkraut on top of the sausage. Add the rest of the sausage. Add the hot dogs and the garlic. Bring to a boil. Reduce to a simmer, cover and cook for 45 minutes. Garnish with Cracklin’s green onions and Creole Seasoning.

Vietnamese Fried Rice

Vietnamese Fried Rice

Cook 1 1/2 c. brown rice or have 3-4 c. readymade. (yes, you could use white rice if you must)

Heat in a large skillet:

4T. cooking oil (I usually use olive oil.)

Add:

3 cloves garlic, minced

1 large onion, diced

1 t. salt

1/2 t. black pepper

1 t. sugar

1 1/2 T. soy sauce (I always use low sodium.)

OPTIONAL: Meat truly is optional in this recipe. I have cooked it with no meat, chicken, BBQ pork leftovers, and shrimp. All tasty. If you are adding raw meat, add about 1/4 to 1/2 lb. of meat with the above ingredients and cook along with the onions and the garlic, etc. If I am using leftover meat (which is most of the time), I throw it in after the onions are mostly cooked just to heat it up.

Stir-fry until meat is hot and/or onions are translucent.

Add:

Cooked rice. Stir and cook for about 5 minutes.

Add:

1 – 2 c. Veggies ( I add more if I am going meatless). Oh, you need something more specific? Honestly, this is never the same twice for me. I use whatever I have on hand. Occasionally I will buy fresh bean sprouts to throw in because I am really fond of them, but mostly – whatever I have. Peas, cut up green beans, corn, shredded carrot, broccoli . . . Stir into rice mixture and allow the veggies to cook to desired tenderness. Just before serving, add:

2 eggs, beaten

Over medium heat, stir the eggs carefully through the mixture until they are cooked.

Butternut Squash, Sausage and Bow Ties

Butternut Squash, Sausage and Bow Ties

 

6 oz. (2.5 cups) uncooked bow tie pasta (farfalle)

12 oz. pork breakfast sausage links, cut into 1-inch pieces

3 T. olive oil

1 med, butternut squash, peeled and cut into 1/2 inch pieces (4 cups)

1/2 c. sliced green onions

1 t. sugar

1/2 t. salt

1/2 t. dried marjoram leaves

1/4 t. dry mustard

 

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in 12-inch non-stick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings. Add 2 T. of the oil to the same skillet. Heat over medium-low heat until hot. Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally. Add onions; cover and cook 3-5 minutes or until squash is fork-tender, stirring occasionally.  Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard, and remaining 1 T. oil; mix well. Cook 3-5 minutes or until thoroughly heated, stirring occasionally.

Bacon Cheeseburger Wellingtons

Bacon Cheeseburger Wellingtons

1 lb. lean ground beef

1 T. au jus seasoning mix (from 1-oz. pkg.)

1 garlic clove, minced

1/4 t. pepper

2 (8 oz.) cans crescent rolls

8 t. dijon mustard (I used regular mustard)

4 slices bacon, cooked and halved

4 (1-oz.) slices Cheddar cheese

 

In large bowl, combine ground beef, seasoning mix, garlic, and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick. Heat large skillet over med. heat until hot. Add patties; cook 10-12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes. Heat oven to 375 degrees. Unroll dough forming 13×6.5 inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming 4 squares. ( I just took 4 of the triangles and pressed them together to form a rectangle, then pressed them out a little to make it more square.) Spread each square with 2 t. mustard. Place one cooked patty, 2 half slices bacon, and 1 slice cheese in center of each square. Bring 4 corners of each dough square together in center; twist to from knot in center. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 375 degrees for 17-23 minutes or until golden brown.  Consider browning hamburger as you would for spaghetti, adding the ingredients, and then using as a filling instead of making one large patty per person.

Meat Balls

Meat Balls

1 pound ground chuck

4 ounces dried bread crumbs

4 large eggs

4 ounces whole milk

6 ounces grated Romano

3 ounces grated Spanish onion

2 ounces finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

 

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

Roasted Green and Wax Beans with Walnut Oil

Roasted Green and Wax Beans with Walnut Oil

 

½ lb green beans, trimmed

½ lb yellow wax beans, trimmed

3 Tbsp. walnut oil

Salt and black pepper

¼ cup coarsely chopped walnuts

 

Preheat oven to 350°F. Bring a medium saucepan of water to boil over high heat. Add beans. Return to a boil; cook for 2 minutes. Drain beans well; refresh by rinsing with cold water. Dry beans with a paper towel.  Place beans in 13×9-inch baking pan. Drizzle with walnut oil and sprinkle with salt and pepper; toss to coat. Add walnuts to pan. Roast for 8 to 10 minutes; or until tender and lightly browned in spots. Serve hot.

 

Yield: 6 servings

Calories: 120

Fat: 10g

Fiber: 2g

Paprika Shrimp & Green Bean Sauté

Paprika Shrimp & Green Bean Sauté

2 cups green beans, trimmed (about 6 ounces)
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon paprika
1/2 pound large shrimp (21-25 per pound), peeled and deveined
1 16-ounce can large butter beans or cannellini beans, rinsed
2 tablespoons sherry vinegar or red-wine vinegar
1⁄4 teaspoon salt
1⁄4 cup chopped parsley, divided
Freshly ground pepper to taste

Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.  Meanwhile, heat oil in a medium skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in butter beans (or cannellini), vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 2 tablespoons parsley.  Divide green beans among 2 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 2 tablespoons parsley and serve.

 

Yield: 2 servings

Calories: 483

Fat: 18g

Fiber: 13g

Speedy Fajita Salad

Speedy Fajita Salad

1 tablespoon prepared taco seasoning

10 – 12 ounces cooked roast beef, thinly sliced

2 teaspoons extra-virgin olive oil, divided

1/2 large red bell pepper, thinly sliced

4 cups chopped romaine lettuce

1 cup chopped beefsteak tomatoes

1/4 – 1/2 cup diced red onion

3 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro or Italian parsley leaves

1/4 cup shredded reduced-fat Monterey Jack cheese

 

In medium bowl, combine taco seasoning and beef slices, toss to coat.  Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring.  Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining 2 teaspoons olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately with tortillas.

Cabbage Sausage Soup

Cabbage Sausage Soup

4 C. low-fat, low-sodium chicken broth

1 medium-size head of cabbage, chopped

2 medium onions, chopped

1/2 lb fully cooked smoked turkey sausage, halved lengthwise and sliced

1/2 C. all-purpose flour

1/4 tsp. black pepper

1 C. skim milk

 

Combine chicken broth, cabbage, onions, and sausage in slow cooker. Cover. Cook on high 5-6 hours, or until cabbage is tender. Mix flour and black pepper in a bowl. Gradually add milk, stirring until smooth. Gradually stir into hot soup. Cook, stirring occasionally for about 15 minutes until soup thickens. Serve.

 

Yield: 8 servings

Calories: 210

Fat: 11g

Fiber: 3g

Outback Remoulade Sauce

Outback Remoulade Sauce

1 large egg yolk

3 T. Dijon or Creole style mustard

1/4 C. rice wine vinegar

1 T. Paprika

1 C. vegetable oil

2 T. grated horseradish, fresh or prepared (fresh is best)

1 tsp. garlic, chopped fine

1/3 C. scallions (I used shallots instead-better)

1/3 C. celery, chopped very fine

2 T. chopped parsley

2 T. catsup

2 T. mayonnaise

Salt, Sugar & Pepper to taste

Up to ½ C. Oil

 

Combine egg yolk, mustard, vinegar & paprika in bowl & whisk. Add the oil gradually. Whisk until all are combined then add the remaining ingredients & mix well.

Spicy Kielbasa Soup

Spicy Kielbasa Soup

1/2 pound reduced-fat smoked turkey kielbasa, sliced

1 medium onion, chopped

1 medium green pepper, chopped

1 celery ribs with leaves, thinly sliced

4 garlic cloves, minced

2 (14.5 ounce) cans reduced sodium chicken broth

1 (15.5 ounce) can great northern beans, rinsed and drained

1 (14.5 ounce) can stewed tomatoes, cut up

1 small zucchini, sliced

1 medium carrot, shredded

1 tablespoon dried parsley flakes

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

 

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours.

Creamy Shrimp Chowder

Creamy Shrimp Chowder

 

3 green onions

2 medium potatoes

2 carrots

1 can (11oz.) of corn niblets, drained

1 can (10 oz.) cream of celery soup

1 can (10 oz.) cream of mushroom soup

2 cups water

1 bay leaf

1/2 tsp dried thyme

1/2 tbsp onion powder

1/8 tsp cayenne pepper or crushed red pepper

1 pound of medium shrimp, cleaned and peeled

1 cup milk

4 slices cooked bacon

 

Slice the green onions and carrots. Chop the potatoes into bite-size pieces. Place green onions, potatoes, carrots and corn in a Dutch oven or large pot. Add the soup, water, bay leaf, thyme, onion powder and cayenne pepper. Mix well. Allow to cook gently until potatoes are tender, about 25 minutes. Add the shrimp about 10 minutes before serving and heat the shrimp until they are cooked through. Add milk and remove the bay leaf. Place chowder in serving bowls and top with crumbled bacon.

Crock Pot Chicken Cordon Bleu

Crock Pot Chicken Cordon Bleu

6 skinless, boneless chicken breast halves

1 T. butter

3 T. flour

1/2 cup  milk

1/2 cup chicken broth

1/4 tsp, salt

1/4 tsp. black pepper

4 ounces sliced ham

4 ounces sliced Swiss cheese

1 (8 ounce) package herbed dry bread stuffing mix

1/4 cup butter, melted

 

Make a roux on the stovetop with butter and flour, and whisk in broth, milk and salt and pepper. Pour sauce into crockpot. Layer chicken breasts over the sauce, turning to coat. Cover with slices of ham and then Swiss cheese. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High. 

Five Spice Pork Medallions

Five Spice Pork Medallions

1 lb pork tenderloin, trimmed 

2 tsp. five spice powder 

1/4 tsp. kosher salt 

pinch of kosher salt 

4 tsp. light butter 

3 lg granny smith apples, cored and sliced in 1/2″ wedges 

1/2 C. dried cranberries 

 

Divide tenderloin into two same length pieces. Rub spice powder and 1/4 tsp. of the salt over all sides of each piece. In small skillet, melt 2 tsp. of the butter over medium high heat. Add tenderloin and brown on all sides, about 4 minutes. Cover and continue to cook, turning occasionally, until cooked through, about 12 minutes. Cool 5 minutes and then slice each piece into 6 medallions. Meanwhile, in heavy skillet over medium high heat, combine apples, cranberries, remaining 2 tsp. butter, and pinch of salt with 1/2 C. water. Cook, shaking pan occasionally, until liquid has almost evaporated and apples soften. Serve with pork medallions and steamed greens, such as kale.

 

Yield: 4 servings

Calories: 248

Fat: 7g

Fiber: 3g

Cinnamon Rubbed Pork Loin with Roasted Apples and Onions

Cinnamon Rubbed Pork Loin with Roasted Apples and Onions

 

2 tsp. lemon peel 

1 tsp. ground cinnamon 

1/2 tsp. ground ginger 

1/8 tsp. ground allspice 

1/8 tsp. ground nutmeg 

1 tbsp olive oil 

1 center cut pork loin (1 1/2 lb) 

2 apples, peeled, cut into wedges

1 apple, unpeeled (garnish), cut into wedges 

3 med onions cut into wedges 

1/4 C. fresh lemon juice 

1/2 C. apple juice 

1/4 C. maple syrup 

 

Preheat oven to 375ºF. In small bowl, combine lemon peel, cinnamon, ginger, allspice, and nutmeg. In another small bowl, combine oil and half of the spice mixture. Season pork with salt and pepper, if desired, and rub with oil mixture. Set aside. In large bowl, toss apple and onion wedges with lemon juice and remaining spice mixture. Place in large roasting pan with pork and 1/2 C. water. Roast 50 minutes or until thermometer inserted into thickest portion registers 160ºF. (Toss apple mixture once during roasting.) Remove pan from oven and let pork sit. Meanwhile, in medium saucepan, bring apple juice and maple syrup to a boil. Reduce heat and simmer 1 to 2 minutes, until slightly thickened. Remove from heat. In food processor, puree peeled apples, two thirds of the onions, and pan drippings until smooth. Stir puree into juice mixture, season with salt and pepper, and heat on medium low until warm. Garnish pork with unpeeled apple wedges and remaining onions. Serve with sauce on the side.

 

Yield: 4 servings

Calories: 440

Fat: 12g

Fiber: 5g

Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta

12 ounces uncooked dry pasta, like bucatini, spaghetti, linguine, or angel hair

6 thin-sliced boneless skinless chicken breasts

salt and freshly ground black pepper, to taste

3 tablespoons olive oil, divided

⅓ cup finely diced shallots

2 teaspoons minced garlic

1 cup dry white wine, like Sauvignon Blanc, Pinot Grigio, or Chardonnay

1 ½ cups low-sodium chicken broth

¼ cup fresh lemon juice, from 1 large lemon, juiced

¼ teaspoon red pepper flakes, or to taste

2 tablespoons butter

¼ cup heavy cream

4 tablespoons chopped fresh basil, divided

½ cup finely shredded Parmesan cheese

 

If necessary, cover chicken breasts with plastic wrap and use a mallet to lightly pound them until ½-inch thick. Season with salt and freshly ground black pepper on both sides. Preheat oven to 375 degrees F. Cook pasta according to package directions. Meanwhile, add olive oil in a large oven-safe skillet and place over MEDIUM-HIGH. When oil is good and hot add the chicken and cook for 2 to 3 minutes per side, until nicely browned. Chicken does not need to be cooked through at this point. Transfer the browned chicken to a plate or large piece of foil to rest. Do this in batches, if necessary, to avoid over-crowding the skillet. Reduce the heat to MEDIUM, add the shallots and garlic to the skillet. Cook, stirring, for a minute or two. Add the white wine and use a spoon to scrape up any browned bits from the bottom of the skillet as the wine comes to a simmer. Allow wine to simmer at a low boil for 3 to 4 minutes until slightly reduced. Add the chicken broth, lemon juice, and red pepper flakes. Increase heat to MEDIUM-HIGH and bring sauce to a low boil. Allow to simmer for about 10 to 15 minutes until thickened and reduced. Remove the skillet from the heat and add the butter and stir until completely melted. Add the heavy cream and stir to combine. Transfer the browned chicken to the skillet and drizzle the sauce over the top. Transfer the skillet in the oven for 8 to 10 minutes or until the chicken is completely cooked through. Remove from oven and top with 2 tablespoons chopped basil. Drain pasta, reserving ½ cup pasta water. Place pasta in a large bowl and add cheese and remaining basil and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken and and spoonful of sauce.

The Lemon Marinade for Fresh Mozzarella

The Lemon Marinade for Fresh Mozzarella

1 1/2 cups extra-virgin olive oil

1-2 inch x 1- inch strip of lemon peel (yellow part only)

1 garlic clove, minced

1 fresh bay leaf

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh oregano

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 pound mozzarella bocconcini or ciliegini, drained

In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.

Fairy Good Quiche

Fairy Good Quiche

Refrigerated pie crust (or pop-tube crescent rolls)
1/2 cup grated cheese
2 eggs
2 Tbsp cream
Salt and Pepper to taste
(4-6 grape/cherry tomatoes – optional)

Preheat oven to 400 degrees F. Generously spray a minimuffin tin with non-stick spray. Make sure to spray the area connecting each cup together along with the cups themselves. Cut a 2-3 inch flower shape out of the piecrust. (If using the crescent roll option you will need to form a square out of each triangle and pat out slightly before cutting.) Place each flower into a muffin cup, push the center in and against the walls of the pan, and then flatten the petals around the edge of the cup. Place approx 1 tsp grated cheese into the bottom of each shell. In a bowl, combine eggs, salt, pepper and cream. Pour into pastry shell filling almost to the top. (I find using a gravy ladle makes it really easy to fill the cups.) Sprinkle with 1 tsp of grated cheese and bake for 10-12 minutes or until golden brown and slightly puffed. Remove from oven and let cool for 5 minutes before removing from pan. Garnish top with grape/cherry tomato slice or leave plain. Makes 10-12 bite size quiches.

Chinese Beef and Rice

Chinese Beef and Rice

 

1 3/4″-thick sirloin or top round steak (8 ounces), thinly sliced 

2 tablespoons reduced-sodium soy sauce, divided 

2 teaspoons canola oil 

1 bag (14 ounces) frozen stir-fry or asian vegetable mix 

1 pouch (10 ounces) frozen brown rice 

1 tablespoon finely chopped fresh ginger 

2 teaspoons minced garlic 

1/2 cup diagonally sliced scallions 

1/4 cup coarsely chopped dry-roasted peanuts 

 

In a bowl, toss the meat with 1 tablespoon of the soy sauce. Set a wok or large skillet over high heat for 1 minute. Add the oil. Place the meat in a single layer in the pan. Cook, without stirring, for about 1 minute, or until browned on the bottom. Stir. Cook 1 minute, stirring once or twice, until all pink is gone. With a slotted spoon or tongs, transfer the meat to a dish and set aside. Add the vegetables to the pan. Stir-fry over medium heat about 5 minutes, or until the vegetables are tender. Meanwhile, cook the rice per package directions. Add the ginger and garlic to the pan. Stir-fry for 30 seconds. Add the reserved meat, rice, scallions, peanuts, and the remaining 1 tablespoon soy sauce. Stir-fry until heated through.

 

Yield: 4 servings

Calories: 270

Fat: 11g

Fiber: 5g

Steak Burgers

Steak Burgers

1 1/2 lb 96% lean ground beef 

6 whole grain hamburger buns, sliced 

6 1/2 oz slices reduced fat swiss cheese 

6 red or green leaf lettuce leaves 

6 1/4″ thick tomato slices 

6 1/8″ thick red onion slices 

6 tbsp chopped parsley 

1/4 C steak sauce 

 

 

Preheat indoor or outdoor grill to highest heat setting. Divide beef and shape into six patties slightly larger in diameter than buns (try not to overhandle or meat will toughen). Season both sides of patties with salt and freshly ground black pepper and place on grill. Cook 2 to 4 minutes per side until they reach desired doneness. Meanwhile, place buns on grill to toast, about 1 minute. Add 1 slice cheese to each patty to melt just before the burgers are done. Assemble burgers by placing lettuce on bottom half of each bun followed by tomato, burger, and onion. Sprinkle with parsley. Add 2 teaspoons of sauce to each burger and top with bun.

 

Yield: 6 servings

Calories: 321

Fat: 10g

Fiber: 4g

Dijon Pepper Steak

Dijon Pepper Steak

2 tablespoons cracked or coarsely ground mixed peppercorns 

1/4 teaspoon salt 

4 center-cut filet mignon steaks (6 ounces each), about 1 1/4″ thick 

1 teaspoon canola oil 

1/4 cup beef broth 

3 tablespoons red wine or 2 tablespoons balsamic vinegar 

2 teaspoons dijon mustard 

 

Sprinkle the peppercorns and salt on both sides of the steaks and press in. Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add the oil. When the oil is hot, reduce the heat to medium-high and place the steaks in the pan. Cook for 5 minutes per side, or until a thermometer inserted sideways in the center registers 145°F for medium-rare; 6 minutes for medium (160°F); or 7 minutes for well done (165°F). Remove the steaks to a large plate. Set aside. Add the broth and wine or vinegar to the skillet. Simmer for 30 seconds. Stir in the mustard. Spoon the sauce over the steaks.

 

Yield: 4 servings

Calories: 300

Fat: 15g

Fiber: 0g

Mexican Stuffed Peppers

Mexican Stuffed Peppers

2 cans (14 1/2 ounces each) no-salt-added diced tomatoes 

1 tablespoon red wine vinegar 

1 teaspoon ground cumin 

1/4 teaspoon ground cinnamon 

1/2 teaspoon salt 

4 1/2 large bell peppers (preferably yellow and orange) 

8 ounces 95 percent lean ground beef 

1/2 cup converted brown rice 

1/3 cup finely chopped onion 

1/4 cup raisins 

chopped parsley (for garnish) 

 

In a medium bowl, combine the tomatoes (with juice), vinegar, cumin, cinnamon, and salt. Stir to mix. Pour 1 1/3 cups of the sauce mixture into a 4-quart or larger slow cooker. Finely chop the half bell pepper. Slice off the top 1/2″ of the remaining peppers. Seed the peppers and reserve the tops. In a large bowl, using your hands, combine the beef, rice, onion, raisins, chopped pepper, and the remaining sauce mixture. Spoon the mixture into the peppers and replace the tops. Place into the slow cooker. Cover and cook on low for 6 to 8 hours, or until the peppers are tender and the meat is no longer pink. Serve topped with the cooking sauce. Garnish with parsley, if desired.

 

Yield: 4 servings

Calories: 240

Fat: 4g

Fiber: 6g

Kidney Beans and Beef Chili

Kidney Beans and Beef Chili

 

6 ounces lean beef top round, cut into chunks 

1/2 cup chopped onion 

1/2 cup chopped green bell pepper 

1 tablespoon olive or canola oil 

1 tablespoon minced garlic 

1 1/2 teaspoons chili powder 

1 teaspoon ground cumin 

1/2 teaspoon ground black pepper 

1/4 teaspoon salt 

1 3/4 cups cooked red kidney beans or 1 can (15 ounces) red kidney beans, rinsed and drained 

1 cup crushed tomatoes 

1 cup chicken broth 

4 teaspoons sour cream 

4 teaspoons grated extra-sharp cheddar cheese 

1 jalapeno chile pepper, minced (optional) (wear plastic gloves when handling) 

fresh cilantro leaves (optional) 

 

In the bowl of a food processor fitted with a metal blade, pulse the beef for about 1 minute, or until coarsely ground. Set aside. In a large pot, combine the onion, bell pepper, oil, garlic, chili powder, cumin, black pepper, and salt. Cook over medium heat, stirring occasionally, for 5 minutes, or until softened. Crumble the beef into the pot. Increase the heat to medium-high and cook, stirring, for 2 minutes, or until the beef is no longer pink. Stir in the beans, tomatoes, and broth. Reduce the heat to medium-low. Cook, stirring occasionally, for about 30 minutes, or until the flavors are well blended. Serve in shallow bowls. Dollop on the sour cream and sprinkle on the cheese. Garnish with chile pepper and cilantro, if using.

 

Yield: 4 servings

Calories: 260

Fat: 9g

Fiber: 9g

Greek Meatballs

Greek Meatballs

2 cups cooked brown rice, cooled 

3/4 teaspoon dried oregano 

4 tablespoons (1 ounce) reduced-fat crumbled feta cheese, divided 

1 pound 95 percent lean ground beef 

2 medium zucchini (1 pound total), cut into thin slices 

1 cup bottled marinara sauce 

 

Preheat the oven to 450°F. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the rice, oregano, and 2 tablespoons of the cheese. Stir in the beef until combined. Scatter the zucchini into the reserved baking dish in a single layer. Using a small ice cream scoop, shape the meat mixture into sixteen 1 1/2″ balls. Place the meatballs on top of the zucchini. Drizzle with the marinara sauce. Cover with aluminum foil. Bake for about 22 minutes, or until the meatballs are no longer pink. Uncover and top with the remaining 2 tablespoons of cheese. Let sit in the oven for about 1 minute, or until the cheese melts slightly.

 

Yield: 4 servings

Calories: 333

Fat: 9g

Fiber: 4g

Thai Red Curry

Thai Red Curry

 

1 can (16 oz.) coconut milk

1 heaping teaspoon curry paste

1 can (10 oz.) bamboo shoots, drained

1 medium zucchini, sliced into half moons

2 cups broccoli florets

1/2 cup shredded carrot

1/2 cup pineapple

1 cup cooked chicken, diced

1 T fish sauce or soy sauce

1 t brown sugar

 

In a large saute pan, pour the coconut milk.  Heat to boiling and mix in the curry paste.  Stir to dissolve the curry paste.  Add the bamboo shoots and bring to a boil, let boil for about 5 minutes to thicken the coconut milk.  Add the vegetables, starting with the one that takes the longest to cook.  When vegetables are getting tender, but still firm about 8-10 minutes, add the cooked chicken and pineapple.  Stir in the fish sauce and brown sugar (both to taste), and mix to incorporate all of the ingredients.  Serve with steamed rice.

Salmon Turnovers

Salmon Turnovers

 

2 (6 oz) cans boneless salmon

6 oz cream cheese

1 bunch green onion chopped

1 celery stalk chopped

2 tubes crescent rolls

Leave out cream cheese to soften

 

Cook onions and celery in about a tablespoon of butter on the stove top for 3 to 5 minutes. Drain the salmon and put in a mixing bowl. Mix together cooked onions, celery, cream cheese and salmon (drained). Take the crescent rolls and put two together to make a square. Put a scoop (about 1/3 cup) of the mixture in the center of the square, then fold up the corners towards the center. Bake for about 10 to 15 minutes in a 375 degree oven. This a great recipe for a quick meal. It takes about 30 minutes from start to finish, and is easy enough for a kid to make.

Quick Crescent Taco Bake

Quick Crescent Taco Bake

1 lb. ground beef

1 pkg. taco seasoning

1/2 c. water

1/2 c. salsa

1 can refrigerated crescent rolls

1 1/2 c. crushed corn chips

1 c. sour cream

1 c. shredded cheddar cheese

lettuce

tomatoes

extra cheese

 

Brown meat and drain.  Add seasoning mix, water and salsa.  Simmer for 5 minutes. Spread crescent roll dough in 10 inch pie plate or 8×10 inch dish to form crust.  Seal edges. Sprinkle 1 c. chips over crust. Layer meat mixture, sour cream and cheese on top of crust. Sprinkle with remaining corn chips. Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, tomatoes, and more cheese.

Baked Fennel

Baked Fennel

Baked Fennel

 

3 fennel bulbs

1 tsp. softened butter

Coarse salt and ground pepper

1/3 C. grated Parmesan

4 sprigs thyme

 

Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tsp. softened butter. Season with coarse salt and ground pepper and top with 1/3 C. grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Turkey Stuffed With Mushrooms and Spinach

Turkey Stuffed With Mushrooms and Spinach

 

1 turkey london broil (about 1 1/2 pounds) 

2 teaspoons olive oil + additional for misting 

1 cup sliced brown or white mushrooms, chopped 

1 cup (1 ounce) baby spinach leaves 

1/2 cup sliced scallions 

1/4 teaspoon poultry seasoning 

1/8 teaspoon salt 

ground black pepper 

2 tablespoons (1/2 ounce) shredded swiss cheese 

1/2 cup water 

 

Preheat the oven to 350°F. Set the turkey on a work surface. With a sharp knife, cut through the middle to create a pocket. Set aside. In an ovenproof skillet, warm 2 teaspoons oil over medium heat. Add the mushrooms, spinach, scallions, poultry seasoning, salt, and pepper to taste. Cook, stirring, for about 3 minutes, or until the spinach wilts. Spoon the mixture into the pocket in the turkey. Cover the stuffing with the cheese. Press the open edge down to seal. Fasten with toothpicks, if desired. Add the water to the skillet. Cook over medium heat, scraping with a spatula to release the browned bits on the pan bottom. Bring to a boil. Turn off the heat. Place the turkey in the skillet. Mist lightly with olive oil. Roast for about 45 minutes, or until an instant-read thermometer inserted in the center registers 165°F. Remove to a cutting board. Let stand for 15 minutes, until the internal temperature rises to 170°F. Slice the turkey. Reheat the juices in the skillet to drizzle over the turkey.

 

Yield: 6 servings

Calories: 150

Fat: 4g

Fiber: 6g

Summer Corn Pasta

Summer Corn Pasta

Summer Corn Pasta

 

2 ears fresh sweet corn

1 tablespoon unsalted butter

2 tablespoons minced shallot or sweet onion

1 teaspoon grated fresh ginger

¼ cup white vermouth or dry white wine

¼–½ cup heavy cream

Kosher salt and freshly ground pepper

½ pound dried orecchiette pasta

¼ cup toasted breadcrumbs

Additional embellishments, such as fresh summer herbs, lemon zest, ground red pepper (cayenne, espelette, gochujang, Aleppo), chopped toasted nuts, crumbled bacon

 

Over a large bowl, cut kernels and scrape corn cobs, then discard cobs. Bring a large pot of salted water to boil. While waiting for the water to boil, heat butter in a large skillet over medium heat. Add shallot and sauté until translucent, about 3 minutes. Add ginger and sauté, stirring constantly, for an additional minute. Deglaze the pan with the vermouth and reduce the liquid by half. Add ¼ cup of the heavy cream and reduce again by half. Season to taste with salt and pepper, then set aside. When the water reaches a boil, add the pasta. Give it a good stir to make sure the orecchiette “ears” don’t stick together. Cook until just shy of al dente. This shouldn’t take longer than 9 minutes but start testing at 7 minutes. The pasta will finish cooking in the sauce. Place a measuring cup in your strainer as a reminder for the next step. Drain the pasta, reserving 1 cup of the pasta cooking water. Return the skillet to medium heat, add the pasta and ½ cup of the cooking water, toss until the sauce is glossy, about 2 minutes. Add the raw corn, toss again for an additional minute. If the pasta isn’t saucy enough for your taste, alternate adding splashes of the remaining cream and pasta water as you continue to toss the pasta. Taste once again for seasoning. Serve garnished with toasted breadcrumbs and any other embellishments that make you smile from ear to ear.

Lime Chicken with Lentils and Dried Fruit

Lime Chicken with Lentils and Dried Fruit

 

4 bone in chicken thighs (about 11/4 lb) 

1/4 tsp salt 

1/8 tsp ground allspice 

1/8 tsp ground red pepper 

1 tbsp olive oil 

3/4 C sm green and brown lentils, and a few red lentils, picked over and rinsed 

3 scallions, cut into 1″ diagonal pieces 

4 lg dried peaches (4 oz), cut into thin strips (if not available, substitute about 8 dried apricots) 

1/2 C dried sour cherries or cranberries 

2 tsp finely chopped crystallized ginger 

1/3 C chopped cilantro 

1 1/2 C reduced sodium chicken broth 

4 tsp finely grated lime zest 

1 tbsp fresh lime juice 

lime wedges (garnish) 

 

Preheat oven to 350ºF. Season chicken with half of the salt, allspice, and pepper. In ovenproof Dutch oven, heat oil over medium high heat. Cook chicken about 5 minutes on each side until browned. Transfer to plate. Add lentils, scallions, peaches, cherries, ginger, half of the cilantro, and the remaining salt, allspice, and pepper. Cook, stirring, 2 minutes. Pour in broth. Return chicken to Dutch oven and submerge. Bring to a boil over high heat. Remove from heat, cover, and bake 35 minutes. Uncover and bake 30 minutes longer or until lentils are cooked through. Remove chicken skins. Stir lime zest and juice into lentil mixture. Arrange lentils on serving plates, top with chicken, and sprinkle with the remaining cilantro. Garnish with lime wedges.

 

Yield: 4 servings

Calories: 343

Fat: 7g

Fiber: 14g

Spinach Stuffed Chicken Roulade

Spinach Stuffed Chicken Roulade

 

2 cups (2 ounces) baby spinach 

1/4 cup finely chopped onion 

2 teaspoons olive oil, divided 

1 teaspoon minced garlic 

1/3 teaspoon red-pepper flakes 

1 tablespoon water 

1/4 cup (1 ounce) grated parmesan cheese 

2 tablespoons chopped dry-packed sundried tomatoes 

4 chicken cutlets (about 4 ounces each) or chicken breast halves, trimmed and pounded thin into cutlets 

1/2 cup chicken broth or dry white wine 

 

Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet. Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside. Sprinkle the tomatoes evenly on the smooth side of the cutlets. Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1″ at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks. Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm. Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1″-thick pieces. Drizzle with pan juices and serve.

 

Yield: 4 servings

Calories: 194

Fat: 7g

Fiber: 2g

Blue Tortilla Chicken with Corn Salad

Blue Tortilla Chicken with Corn Salad

 

4 boneless, skinless chicken breasts (4 ounces each) 

1 egg white, beaten slightly 

3/4 cup no-salt-added blue corn chips, crushed 

1 tablespoon chili powder 

1/4 teaspoon salt, divided 

2 cup fresh corn kernels or frozen corn kernels, thawed 

2 poblano chile or Cubanelle peppers, seeded and diced or 1/2 green pepper, seeded and diced (wear plastic glove when handling) 

1 jalapeno chile pepper, seeded and diced (optional) (wear plastic gloves when handling) 

1/4 cup finely chopped cilantro 

1 tablespoon lime juice 

2 teaspoons lime juice 

1 lime, cut into wedges (optional, for garnish) 

 

Preheat the oven to 400ºF. Coat a medium ovenproof skillet with vegetable oil spray. Dip the chicken into the egg white. Combine the chips with the chili powder, press mixture into chicken, and arrange in skillet, leaving space between each piece. Lightly coat the chicken with vegetable oil spray and sprinkle with 1/8 teaspoon salt. Place the pan in the oven and bake for about 15 minutes, or until a thermometer inserted in the thickest portion registers 160ºF and the juices run clear. Meanwhile, in a bowl, combine the corn; poblano, Cubanelle, or green bell pepper; jalapeno chile pepper (if using); cilantro; lime juice; and the remaining 1/8 teaspoon salt. Stir to mix. Set aside. Remove the chicken and allow to rest for 4 minutes. Slice each piece crosswise into 5 pieces. Serve with the corn salad. Garnish with lime wedges, if desired

 

Yield: 4 servings

Calories: 330

Fat: 9g

Fiber: 4g

Broiled Cornish Hens with Lemon, Orange, and Basil

Broiled Cornish Hens with Lemon, Orange, and Basil

 

2 Cornish hens (about 1 1/2 lb each) 

1 tbsp finely grated lemon zest 

2 tsp finely grated orange zest 

1 tsp extra virgin olive oil 

2 tbsp extra virgin olive oil 

1/2 tsp salt 

1/4 tsp black pepper 

12 fresh basil leaves 

8 C mixed baby greens 

2 tbsp fresh orange juice 

Orange segments (garnish) 

 

With kitchen shears, remove backbones of hens. Halve hens by cutting through breastbone. Trim fat. Discard wing tips. In small bowl, combine lemon and orange zests, 1 teaspoon of the oil, and half of the salt and pepper. Using fingers, separate skin from flesh of hens and carefully stuff zest mixture under skin, spreading over breast and thigh. Arrange 2 or 3 basil leaves under skin and over zest mixture in each half. Let stand 15 minutes at room temperature. Preheat broiler. Coat broiler pan with cooking spray. Brush both sides of hens with 1 tablespoon of the remaining oil and place skin side down on pan. Broil 10 minutes, 5″ to 6″ from heat. Turn and broil 8 to 10 minutes longer or until skin is browned and juices in thigh run clear when pierced with paring knife. Toss greens with the remaining oil, salt, and pepper. Add juice and toss. Arrange greens on serving plates, top with hens, and garnish with orange segments

 

Yield: 4 servings

Calories: 430

Fat: 32g

Fiber: 3g

Ginger Glazed Chicken

Ginger Glazed Chicken

1 T. orange peel

1/2 C. fresh orange juice

1/4 C. honey  

1 shallot, peeled and finely chopped

3 cloves garlic, minced

1 1/2 tbsp grated fresh ginger

4 boneless, skinless chicken breast halves

Orange slices (garnish)

In shallow bowl or pie plate, combine orange peel, orange juice, honey, shallot, garlic, and ginger, and salt and pepper to taste. Add chicken and toss to coat. Cover and marinate at least 30 minutes, turning frequently (can be prepared ahead and marinated in refrigerator overnight). Preheat broiler and coat broiler pan with cooking spray. Remove chicken and place on pan. Reserve marinade. Broil 12 minutes, turning once, or until thermometer inserted into chicken reads 170ºF. Meanwhile, bring marinade to a boil in small saucepan. Reduce heat and simmer 5 minutes or until mixture is slightly thickened. Place chicken on 4 plates and top with marinade. Garnish with orange slices, if desired.

Yield: 4 servings

Calories: 250

Fat: 2g

Fiber: 0g