tag:blogger.com,1999:blog-11370166829898896942024-02-20T11:18:11.310-08:00Comforts Of Home.........DAILY MORSEL.....Well, after turning the whole blog upside down, I finally have a layout I am extremely happy with. New recipes will always show up on the main(Home) page, but will also be duplicated in their respective category, so you will see duplication....but I believe it will give a better over all flow for the blog.
Soon, I will have a Meals Page, where I will take my recipes and combine them into healthy, or decadant and tasty meals.
Bon Apetit!!Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1137016682989889694.post-81901974437843755912018-03-27T13:31:00.000-07:002018-03-27T13:32:07.794-07:00Smoke Salmon Lentil salad<b>Sometimes a simple side salad is not comprised of lettuce. this is a very quick and easy recipe to add to a spring or summer meal for freshness</b>
<blockquote>1 cup dried lentils</blockquote>
<blockquote>2 cups vegetable stock</blockquote>
<blockquote>1 cored/chopped Red bell pepper</blockquote>
<blockquote>1/4 cup chopped parsley</blockquote>
<blockquote>1/4 cup chopped cilantro</blockquote>
<blockquote>1 Lemon</blockquote>
<blockquote>1 medium chopped red onion</blockquote>
<blockquote>4 OZ smoked salmon chopped</blockquote>
<blockquote>salt and pepper to taste</blockquote>
<blockquote>Cook Lentils in Vegetable stock on low medium heat, to prevent from over cooking.</blockquote>
<blockquote>Lentils should not be soft all the way through.</blockquote>
<blockquote>Rinse/strain lentils, in cold water, after cooking to remove excess skins and to chill.</blockquote>
<blockquote>Add chilled lentils to all other ingredients in large salad bowl.</blockquote>
<blockquote>Squeeze lemon over mixture and slowly fold the mix to distribute the lemon juice.</blockquote>
Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-82444999726432839152015-01-30T14:14:00.004-08:002015-01-31T15:31:19.870-08:00Cheesy & Meaty FoldoversKids (and adults) are always looking for snacks and parents should want to keep them as healthy and nutritious as possible. The products that you buy in the store are filled with chemicals and preservatives. This recipe, although not totally healthy is a better alternative for your body than a processed and pre-packaged food.
<blockquote></blockquote>
<blockquote></blockquote>
Ingredients:
<blockquote></blockquote>
1 container Pillsburry Croissant (or you can use the croissant reipe below if you are feeling like a baker man
<blockquote></blockquote>
1 8oz package or your favorite cheese
<blockquote></blockquote>
8 oz of your favorite type of meat (ham, bacon, chicken, roast beef, etc.)
<blockquote></blockquote>
<blockquote></blockquote>
Prep:
<blockquote></blockquote>
each foldover will need 2 croissants if using the Prepackaged kind. If making your own croissant dough, each foldover will need to be about 5" square.
<blockquote></blockquote>
<blockquote></blockquote>
Method:
<blockquote></blockquote>
Pre-heat oven to 350
lay out your dough squares on you prep counter.
<blockquote></blockquote>
In the center, place 1 oz of cheese (slice, cube, crumbles). on top of the cheese, lay your choice of meat. Be sure that the meat or cheese are not over flowing the edge of the dough.
<blockquote></blockquote>
Fold the four corners into the center and overlap to create a pocket for the meat and cheese.
<blockquote></blockquote>
Place your completed foldovers onto a greased baking sheet and place in oven for about 15-20 minutes or until the dough has reached a golden brown color. this will ensure that the cheese has melted.
<blockquote></blockquote>
Remove from oven and let cool for 2-3 minutes
<blockquote></blockquote>
Serve and ENJOY!
<blockquote></blockquote>
<blockquote></blockquote>
Croissant Recipe
<blockquote></blockquote>
<blockquote></blockquote>
For the dough:
<blockquote></blockquote>
1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
5 oz. (1/2cup plus 2 Tbs.) cold water
5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
1-1/2 oz. (3 Tbs.) soft unsalted butter
1 Tbs. plus scant 1/2 tsp. instant yeast
2-1/4 tsp. table salt
<blockquote></blockquote>
For the butter layer
<blockquote></blockquote>
10 oz. (1-1/4 cups) cold unsalted butter
For the egg wash
1 large eggAnonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-63916461644503058882015-01-30T13:29:00.000-08:002015-02-06T13:09:03.380-08:00Granny's Best Queso dip<blockquote>All good recipes start with fresh ingredients, and this one is no different. Queso is a traditional Tex-Mex favorite combining fresh vegetables, cheese and milk to a nice thick dip consistency for all types of gatherings.
</blockquote>
<blockquote>Ingredients:</blockquote>
<blockquote>2 Medium ripe tomatos</blockquote>
<blockquote>1 medium white onion</blockquote>
<blockquote>1 medium single clove of garlic</blockquote>
<blockquote>2 Jalepeno peppers (or as many as you can stand)</blockquote>
<blockquote> 1 Habenaro pepper (optional-used for additional heat if the Jalapenos are too mild)</blockquote>
<blockquote>2 4.5 oz cans of Hatch Green Chilie's (hot) (can also substitute milder chilies if you prefer less spice </blockquote>
<blockquote> 1 pkg spicy pork sausage (literally can be any brand, but I am partial to Owens, since it is created locally in Dallas)</blockquote>
<blockquote>8 oz (1/2 pkg) Velveeta Original Cheese</blockquote>
<blockquote>1 16 oz pkg Velveeta Queso Blanco</blockquote>
<blockquote> 1 to 1 1/2 cups of 2% milk (this will vary based on desired consistency)
</blockquote>
<blockquote></blockquote>
<blockquote>Method:
Turn the crock pot to warm while prepping the cheese.</blockqoute>
<blockquote>Cheese should be chopped into about 1/2 inch squares.</blockquote>
<blockquote>In a 5 Quart crock pot add the cheese and 1/2 cup milk and cover, allowing cheese to melt, stirring occasionally while checking the consistency and the heat. add more milk as necessary until all cheese is melted to desired consistency.</blockquote>
<blockquote>In a 12" frying pan (deep), crumble and brown pork sausage until completely cooked through. ensure that the sausage is in small clumps (1/4 in round or smaller).
While the sausage is cooking, finely chop all of the veggies to about the same size as the clumps of sausage (1/4 inch).</blockquote>
<blockquote>When sausage is thoroughly cooked, add all the chopped veggies and saute until onions are opaque (almost see through)add the two cans of green chilis (drained).</blockquote>
<blockquote>Fold the sausage and veggie mixture into the melted cheese.</blockquote>
<blockquote></blockquote>
<blockquote>Enjoy!</blockquote>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-68932310724414152462013-08-17T20:38:00.001-07:002015-02-03T11:00:15.077-08:00Texas Twisted: Elegant cheesy Croissant<br />
<div style="font-family: Helvetica;">
<span style="font-size: large;">Elegant cheesy croissant:</span></div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica;">
<span style="font-size: 12px;">I</span>ngredients:</div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px;">
2 rolls of croissant dough (pre-cut)</div>
<div style="font-family: Helvetica; font-size: 12px;">
1 cup Blue cheese spread (see below)</div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica;">
Method:</div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px;">
Pre-heat oven to 350 degrees.</div>
<div style="font-family: Helvetica; font-size: 12px;">
Lay out individual croissant roll flat. Spread approximately 1 teaspoon of Blue cheese spread across entire surface (one side) of the croissant.</div>
<div style="font-family: Helvetica; font-size: 12px;">
Roll into Croissant as normal, with the cheese on the inside.</div>
<div style="font-family: Helvetica; font-size: 12px;">
Place rolls on to pre-greased baking sheet, bout 1 1/2 - 2 inches apart. Bake for 15 minutes or until rolls are golden brown.</div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px;">
Enjoy with Your favorite non pasta Italian; such as Chicken Piccata or Chicken Parmesan. </div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
Blue cheese spread:<br />
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px;">
Ingredients:</div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px;">
1/3 cup natural Blue cheese crumbles</div>
<div style="font-family: Helvetica; font-size: 12px;">
2/3 cup plain cream cheese</div>
<div style="font-family: Helvetica; font-size: 12px;">
1/2 teaspoon lemon zest</div>
<div style="font-family: Helvetica; font-size: 12px;">
1/2 teaspoon garlic powder</div>
<div style="font-family: Helvetica; font-size: 12px;">
1/2 teaspoon of fresh squeezed lemon</div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px;">
Method:</div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Helvetica; font-size: 12px;">
In a food processor blend all ingredients until smooth and spreadable. Store in the refrigerator. Makes about 1 cup.</div>
Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-22025011921693573592010-07-24T21:15:00.001-07:002010-07-24T21:15:30.479-07:00CommentsWith the change in the blog, comments can no longer be made on each individual recipe, unless you find it in the archives section....So, I have made this Post and will keep it current so that any one can make a comment here, about anything they see in the blog.<br />
<br />
Happy cooking.Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-62306927637627959512010-07-20T14:55:00.000-07:002010-07-20T15:27:05.642-07:00German Potato SaladOne of the many recipes that I cherish from my childhood. (and the beginnings of my love for bacon)<br />
Tip: these are far from healthy. I will include a low fat version later.<br />
<br />
Ingredients:<br />
<br />
1 1/2 lb boiled and cubed red Potatoes with skin still on<br />
1/2 cup cooked and crumbled Bacon<br />
1/4 cup diced Kosher Dill Pickles<br />
1/4 cup diced white Onions<br />
1/4 cup diced celery<br />
1/2 cup Mayonaise<br />
2 Tsp Extra Virgin Olive oil( or use drippings from Bacon)<br />
1/4 cup white Vinegar(or juice from pickle jar)<br />
salt and pepper to taste<br />
<br />
Method:<br />
<br />
In a large mixing bowl combine potatoes, oil, mayo and vinegar and mix by hand.<br />
Once well blended, add remaining ingredients and continue to mix by hand until thoroughly blended.<br />
<br />
This side dish goes great with pinics-burgers-pot luck dinner parties.Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-21845905331388444392010-07-16T11:06:00.000-07:002010-07-16T11:06:33.461-07:00Tasty RiceSide dishes are sometimes as important as the main dish, and should always be tied in with flavor or contrasting texture. Vegetables are always a great option for side dishes, but if you want a well balanced meal, you should have a main dish-protien, vegetables and a starch.<br />
<br />
Ingredients:<br />
<br />
1 cup Jasmine White Rice<br />
3 cups water<br />
1 cube Chicken Boullion<br />
1 Pinch Chinese 5 Spice<br />
Juice from 1/2 medium Lemon<br />
<br />
Method:<br />
<br />
In a 3 qt. sauce pan bring the water, boullion, Lemon juice and 5 spice to a boil using medium-high heat. Reduce heat to low, add the Rice to the water and cover. Jasmine Rice requires frequent stirring or the rice on the bottem will burn, and the rice on top will be uncooked. Continue to cook and stir until all water is absorbed and Rice has reached desired consistency.<br />
<br />
Tip: <br />
Chinese 5 spice is very pungeunt and powerful, so a pinch is really all you need. <br />
This side dish accompanies Fish, Pork and Chicken extremely well.Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-22671030348943791132010-07-15T10:02:00.000-07:002010-07-15T11:32:00.461-07:00Quick BreakfastSometimes 10 minutes is all we have, as we are getting ready for work, to eat breakfast. This recipe literally takes about 5 minutes of prep and 5 minutes cooking time. <strong><em><span style="font-family: Arial, Helvetica, sans-serif;">p.s. and it's healthy!</span></em></strong><br />
<br />
<strong><em><span style="font-family: Georgia, "Times New Roman", serif;">Healthy Breakfast</span></em></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Ingredients:</em></span><br />
<br />
2 eggs<br />
2 Tbsp finely chopped red onions<br />
4 Tbsp rough chopped Baby Bella Mushrooms<br />
1 Tbsp finely chopped Cilantro<br />
1 slice Pepper Jack sandwich cheese<br />
1/2 oz Bleu Cheese dressing<br />
2 slices Whole Wheat toast<br />
1 Tbsp Extra Virgin Olive Oil<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Method:</em></span><br />
<br />
<span style="font-family: Times, "Times New Roman", serif;">In a small mixing bowl, combine eggs and bleu cheese dressing. Whip mixture thoroughly until eggs and dressing </span><span style="font-family: Times;">are well blended.</span><br />
<span style="font-family: Times;">Preheat a 6" Teflon coated frying pan, and add the Olive oil to heat. Add mushrooms, onions and cilantro to lightly saute.</span><br />
<span style="font-family: Times;">Pour egg mixture over veggies mix and let sit on medium heat for about 2 minutes. Lay the slice of cheese on top of the eggs then scramble the mixture.</span><br />
<span style="font-family: Times;">Cook until eggs are completely cooked and cheese is melted through out mixture.</span><br />
<br />
<span style="font-family: Times;">Place one piece of toast on a plate, then cover with egg mixture, then cover with second piece of toast.</span><br />
<br />
<span style="font-family: Times;">No salt or pepper is needed as flavor comes from the cheese and dressing.</span><br />
<br />
<span style="font-family: Times;">Enjoy!!!</span>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-62740124922786049702010-07-13T12:37:00.000-07:002010-07-15T12:23:21.205-07:00Swai with Peach SalsaSome people, myself included, have been searching a lifetime for that fish that doesn’t taste or smell like FISH.<br />
I have found the best option to date.<br />
<br />
Tilapia was high on my list for this because of its very light texture and light fishy flavor. But, the health world says Tilapia is not really good for you due to the amounts of Mercury and other toxins that are absorbed into the fish from their environment.<br />
<br />
So the search goes on…and lo and behold….SWAI, or Basa, or Vietnamese catfish, or White Roughy. It is called many things by many different cultures that use it. This fish is so light it will take any seasonings you throw at it and come out tasting exactly like the seasoning. Fluffy, flaky and oh so tasty. It is not the highest in omega-3’s and not the lowest in toxins. But it is safe to eat 2-3 times a week, and frankly, that is all the fish I can eat.<br />
<br />
So here is one recipe from this past week:<br />
<br />
1 Swai filet (about 6 oz)<br />
Zest from 1 medium lemon<br />
1 medium peach-peeled, seeded and diced<br />
¼ cup Jalapenos-seeded and diced<br />
¼ cup red onions-diced<br />
¼ cup Cilantro-finely chopped<br />
2 tsps Brown Sugar<br />
2 Dashes of salt<br />
2 Dashes of pepper<br />
Dash of garlic powder<br />
Dash of cinnamon<br />
2 cups precooked white rice(preferably Jasmine rice---great flavor)<br />
<br />
Method:<br />
<br />
In a separate container, combine diced peaches, jalapenos, onions, cilantro<br />
Garlic powder, cinnamon, brown sugar and 1 dash each of salt and pepper. Stir with wooden spoon until<br />
Thoroughly mixed.<br />
<br />
Preheat 10” frying pan to Medium heat.<br />
Spoon Peach salsa mixture into the pan to cover a space large enough to lay the fish on top of.<br />
Season the fish on both side with remaining dashes of pepper and salt.<br />
Lay fish on top of peach mixture in frying pan. Cover fish with remaining peach mixture.<br />
Continue to cook fish on each side for about 3-4 minutes at medium heat. Reduce heat to medium-low<br />
For about 1 minute per side.<br />
<br />
Plating:<br />
<br />
Place ½ cup of precooked rice on one side of plate. Place ½ of fish on other side of plate.<br />
Pour peach mixture over rice and fish.<br />
<br />
Makes two full meals.Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-4856523520500437592010-04-07T06:01:00.000-07:002010-04-07T06:01:24.682-07:00My Favorite Home Made PizzaChicken Alfredo Pizza<br />
<br />
<b><i>Ingredients:</i></b><br />
<b><i><br />
</i></b><br />
1 portion of pizza dough<br />
1/2 cup of light Alfredo Sauce<br />
1/4 cup chopped cooked chicken<br />
1/4 cup chopped cooked smoked bacon(or Pancetta)<br />
1/4 cup crumbled cooked Italian sausage<br />
1/4 cup chopped white onions<br />
1 Tbsp Italian seasoning<br />
1 cup Mozzarella cheese<br />
<br />
<b><i>Method:</i></b><br />
<b><i><br />
</i></b><br />
Pre-heat oven to 425 degrees<br />
<br />
After working the pizza dough into the desired shape and size, spread Alfredo sauce evenly over the surface. Then sprinkle each of the toppings evenly; onions, chicken, sausage, bacon then cheese. Sprinkle the top of the pizza with Italian seasonings.<br />
<br />
Bake in pre-heated oven for 20-25 minutes, or until crust is a light golden brown.<br />
<br />
mmmm, Bon Appetit!Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-54209768677976439952010-04-07T05:48:00.000-07:002010-07-14T05:55:04.363-07:00Easy Pizza doughThis is one I love because, a) I can make my own pizza anytime, b) put anything I want on it and c) it is fairly inexpensive (depending on your toppings).<br />
<div><br />
</div><div><b><i>Ingredients</i></b>:</div><div><br />
</div><div>1 package of dry yeast (or 1/2 tsp active yeast from a jar)</div><div>1 cup warm water (105 to 115 degrees)</div><div>1 tsp sugar</div><div>1 tsp salt</div><div>2 Tbsp Extra virgin olive oil<br />
2 1/2 cups All purpose or Whole wheat Flour<br />
<br />
<b><i>Method</i></b>:<br />
<br />
Pre-heat oven to 425 degrees.<br />
<br />
In a large mixing bowl, dissolve yeast in warm water. Stir in remaining mixture and beat vigorously(about 20 minutes). Cover and let stand for about 5 minutes. (the longer you let the dough sit, the more it will rise, and the lighter and flakier your pizza crust will be.)<br />
<br />
Remove cover and divide dough into 2 equal halves.<br />
<br />
On a flour covered surface, work each piece of dough into 10-11 inch rounds (or squares, or triangles...you decide, have fun with your kids and use a cookie cutter or a knife to make smaller individual pizzas.)<br />
<br />
Spread your chosen sauce over the surface evenly, then cover with all your favorite toppings. Cover with about 1 cup of Mozzarella(or your favorite cheese.) Plain tomato sauce works best, with 1 Tbsp Italian seasonings sprinkled over the surface of the sauce.<br />
<br />
Place in oven on middle rack (you can use or don't use a cookie sheet; without makes crispier crust) and bake 12-15 minutes or until crust s a light golden brown<br />
<br />
<b><i>Tip</i></b>:<br />
<br />
You can cook the dough by itself, to make a pre-made pizza dough for cold ingredients like a Pesto sauce instead of tomato sauce, or an avocado based sauce for a totally healthy California Pizza Kitchen style pizza. If you are only baking the dough, with no other ingredients, cut the baking time down to 10-12 minutes.</div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-56116821452950112932010-04-06T11:13:00.000-07:002010-04-06T11:13:58.506-07:00Chicken Alfredo Lasagna w/spinach<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 lb. cooked shredded Chicken (seasoned with salt, pepper and garlic powder to taste)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 links Chicken Italian sausage ( I get mine at Central market for now)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 bunch fresh leaf Spinach-blanched</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2-8 oz boxes Lasagna noodles</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1-8 oz container Ricotta cheese</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4 cups fresh grated Mozzarella cheese</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">3 cups (24 oz) Light Alfredo Sauce</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Method:</i></b></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Pre-heat oven to 400 degrees. </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Spray a deep(4") baking pan with Pam on all sides and bottom. After boiling Lasagna noodles to al dente, cover bottom of pan with noodles, slightly over lapping them. On the <b>first layer </b>of noodles spread a thin layer of ricotta cheese, then place blanched spinach leaves generously to form a good layer. <b>Next layer</b> of noodles, again slightly overlapping cover with a thin layer of mozzarella cheese, then a generous portion of chicken and lastly, drizzle some alfedo sauce over entire layer. <b>Next layer</b> of noodles, cover with a thin layer of Ricotta cheese, a layer of spinach leaves, then a good portion of Italian sausage evenly spread out. <b>Repeat each layer</b> making sure you ration all ingredients for at least six layers, plus a top layer with chick, sausage, alfredo sauce and mozzarella to cover it all. </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Place in the oven and bake for 110-15 minutes or until cheese is bubbly and slightly browning.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Tip:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><br />
</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Blanching is just a cool way of saying to quickly cook something with boiling water. I use a hand strainer to place and withdraw the spinach from the boiling water. Spinach is very delicate, and in order for it to retain some of its structure to be handled for this dish, the 'dip' in the boiling water must be quick, no more than 5 seconds, then immediately into a cold water bath to stop the cooking process.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Good luck, and Bon Appetit!</div>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com2tag:blogger.com,1999:blog-1137016682989889694.post-86756941027228011182010-04-06T07:55:00.000-07:002015-01-31T15:44:41.718-08:00Baked Alfredo with Shrimp, Chicken and Pancetta<span class="Apple-style-span" style="font-size: small;">This is my version of one of only two dishes I eat when I go to Macaroni Grill, Pasta Rustica. i add the sun dried tomatoes and fresh chopped Basil not only for additional color but also additional flavor.</span><div><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>Ingredients:</i></b></span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><i><br />
</i></b></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 lb cooked, peeled and deveined large shrimp</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup cooked and drained Pancetta(or thick cut smoked bacon)</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1/2 lb cubed sautéed boneless chicken breast (sautéed with a dash of salt and pepper, and 1clove minced garlic)</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">2 1/2 cups uncooked Penne pasta</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">4 cups water</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">pinch of salt</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp Extra Virgin olive oil</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp fresh ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">12 oz. Light Alfredo sauce
</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 cup mozzarella cheese</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3 Tbsp grated parmesan cheese</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp chopped Basil</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Method:</span></i></b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><i><br />
</i></b></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pre-heat oven to 350 degrees</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">In a 5 qt sauce pan bring water, olive oil and salt to a boil. Add Penne paste and continue to boil until pasta is al dente.</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Remove from heat and drain.</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">In a large mixing bowl combine pasta, shrimp, chicken, Pancetta(or bacon), fresh ground pepper and Light Alfredo sauce and mix until all ingredients are evenly distributed.</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Pour mixture in to a Pam sprayed baking dish. Cover with mozzarella cheese, then sprinkle with Parmesan cheese and chopped basil.</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Bake for 15 minutes or until cheese is bubbling and starting to brown.</span></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Makes 4-6 servings.</span></span></div>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-67690588377191669182010-04-06T07:52:00.000-07:002010-07-13T14:30:28.286-07:00Light Alfredo Sauce<span class="Apple-style-span"><span class="Apple-style-span"><b><i><span class="Apple-style-span" style="color: #cccccc; font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></i></b></span></span><br />
<b><i><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
<span style="color: #cccccc;"></span></span></i></b><br />
<span class="Apple-style-span" style="color: #cccccc; font-family: Times, "Times New Roman", serif;">1/2 tsp butter</span><br />
<div style="color: #333233; font: 13px Arial; margin: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">2 cloves minced garlic</span></span><br />
<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">1 1/2 cups fat free milk</span></span><br />
<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">2 tbsp flour</span></span><br />
<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">1/3 cup grated Parmesan cheese</span></span><br />
<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">1/4 cup sn dried tomatoes</span></span><br />
<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">3 Tbsp chopped Basil</span></span><br />
<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
<span style="color: #cccccc;"></span></span></span><br />
<b><i><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">Method:</span></span></i></b><br />
<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
<span style="color: #cccccc;"></span></span></span><br />
<span style="color: #cccccc;"><br />
</span><br />
<div style="color: #333233; font: 13px Arial; margin: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">In a medium sized sauce pan over medium heat melt the butter. When the butter is melted add the minced garlic cloves,sun dried tomatoes and fresh basil and cook for a minute.</span></span><span style="font-family: "Lucida Grande";"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"></span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span></span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">In a bowl combine the 1 1/2 cups of fat free milk with 2 tablespoons of flour. Make sure the flour is mixed into the milk well.</span></span></div><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
<span style="color: #cccccc;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
<span style="color: #cccccc;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"></span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">Add the milk/flour mixture to the sauce pan with the butter, garlic, tomatoes and basil. Cook over medium high heat until it just starts to boil. Stirring or whisking constantly until the mixture thickens. This should take about 5 minutes.</span></span></div><div style="color: #333233; font: 13px Arial; margin: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
<span style="color: #cccccc;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"></span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span></div><div style="color: #333233; font: 13px Arial; margin: 0px;"><span style="color: #cccccc;"></span></div><div style="color: #333233; font: 13px Arial; margin: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">Add 1/3 cup of grated Parmesan to the sauce pan and stir it into the milk.</span></span><span style="font-family: "Lucida Grande";"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"></span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span></span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">Lower the heat to low and cook for about 5 minutes.</span></span></div><div style="color: #333233; font: 13px Arial; margin: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #cccccc; font-size: medium;">Makes about 12 oz.</span></span></div>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-77650235511178217972010-03-21T15:40:00.000-07:002010-03-21T15:52:57.799-07:00Black Bean Chili w/Home made Cornbread<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Home made Cornbread</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>ingredients:</b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 1/2 cups fresh ground corn chips (use a food processor, and use your favorite chip; I used regular yellow corn tortilla chips)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 1/2 cup of white flour</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 Tblsp sugar</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 1/2 tsps baking powder</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp baking soda</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp salt</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 cup milk</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/4 cup canola oil</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 egg</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">10 oz cream corn</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Method:</b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Pre heat oven to 350 degrees; spay 10" pie dish with Pam cooking spray; in a large mixing bowl, combine dry ingredients and mix until blended well; Add milk and egg, mix on low speed with hand mixer until blended well; Add cream corn and canola oil, continue to mix with hand mixer on low until well blended. pour mixture into greased pie dish; place into pre heated oven and bake for approximately 20 minutes, or until top of corn bread is turning light brown.( you can also check the inside with a long toothpick, if nothing sticks then it is done.)<br />
<br />
<b><i>Tip:</i></b><br />
<b><i><br />
</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">Using the ground corn chips adds a texture to the corn bread that you will not get if you use regular corn meal. Slightly crunchy, but not overly so. It make a perfect pair with the Black Bean Chili.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Black Bean Chili</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><br />
</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Ingredients:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><br />
</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 lb. bag of black beans</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/3 cup of standard chili powder</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4 Tblsp Mrs. Dash Southwest Chipotle Blend</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 whole medium white onion, sliced into 1/4" wedges</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4 roma tomatoes, sliced into 1/2" wedges</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">3 Jalepeno peppers, chopped and seeded</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 Habanero pepper, chopped and seeded</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 tsp Cumin powder</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4 Tbsp of fresh Garlic, minced</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 cube(tbsp) chicken bouillon</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 tsp sea salt</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 Tblsp fresh ground black pepper</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 cup fresh Feta cheese</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Tip:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><br />
</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">The most important part is to get the beans ready. Black beans need to be soaked. Place beans in a large deep bowl and cover with warm water(after cleaning out non-bean material). let soak for 1 hour, then drain. cover with warm water again, let soak for one hour. continue this process until color of water is almost clear, should be about 4 hours. cover with warm water one last time and place in 'fridge over night.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Method:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i><br />
</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">In a 5qt. Crock Pot, place beans and water from last soaking. Place all of seasoning ingredients next, then cover with all of vegetable ingredients. Add water to cover all ingredients. Turn on Crock Pot to low for 7-8 hours.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Serving suggestion:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">On a deep salad plate, crumble about 1 cup of Homemade Cornbread; Ladle out 1 cup of Black Bean Chili with juice included, then sprinkle about 2 Tblsp of Feta cheese on top.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">This dish has some heat due to the Jalapeno's and the Habanero, but not too much . Very enjoyable in any type of weather.</div>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com2tag:blogger.com,1999:blog-1137016682989889694.post-89496258084276018032010-03-09T12:12:00.000-08:002010-03-09T12:12:01.485-08:00Pulled Pork via Crock PotWith this recipe I need to give a great big thank you to my friend Big Mike for providing the baby back ribs that I slow cooked in the crock pot to further soften the meat. This recipe will go great on any style of bread, open, closed or toasted, as well as over rice or egg noodles if you don't have any bread available. On the day I pulled this one from my head, I used it to cover a bed of white rice.<br />
<br />
<b><i>Ingredients:</i></b><br />
<b><i><br />
</i></b><br />
1 slab slow smoked baby back ribs<br />
1 medium onion finely chopped<br />
1 cup spicy BBQ sauce (see previous recipe)<br />
<br />
<b><i>Method:</i></b><br />
<b><i><br />
</i></b><br />
Place rib sections in bottom of 5 qt. crock pot. Add onions, then BBQ sauce. Turn on crock pot to low heat, and cover for 6-7 hours. Bones will be easily removed at this stage. Use two forks to 'pull' meat apart from itself.<br />
<br />
The slab that Big Mike gave me yielded about 1 1/2 lbs of meat, with each serving being around 3-4 ounces, this will make about 6 servings.Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-11686139076082294422010-03-02T11:36:00.000-08:002010-03-02T11:36:27.495-08:00Barbecue Sauce<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Ingredients:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 8 oz. can Tomato Sauce</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 Tblsp Balsamic Vinegar</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp liquid smoke</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp cumin</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 tsp garlic powder</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp salt</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp pepper</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 tsp chili powder</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">3 Tbsp brown sugar</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp favorite hot pepper paste </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">(you can create this by simply seeding and chopping and your favorite hot peppers, or a mixture of them and then slowly reducing them with 1 tsp of oil per 5 peppers, if you make more than you need for your sauce, you can freeze it)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 tsp Mrs. Dash Fiesta Lime blend</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 Tbsp extra virgin Olive oil</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Method:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Combine all ingredients in a small sauce pan. Bring to a boil while constantly stirring. Reduce heat and simmer until mixture is smooth and thick, about 20 minutes. Remove from heat and use immediately. </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Makes about 1 1/2 cups of a nice sweet, dark and tangy Sauce.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Tip:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">If you don't like hot, leave out the pepper paste.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Uses;</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Limitless, really. use on brisket, or on grilling steaks, or on pulled pork, or on grilled chicken. This Sauce is so good,</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">I would almost eat it by itself.</div>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-23934976435401679742010-03-02T11:04:00.000-08:002010-03-02T11:04:21.664-08:00Brisket Tacos<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Brisket Tacos:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">So I had my sister-in-law ask me, in that classic '80's commercial flashback, "where's the beef?" Sirloin steak, or something…please.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">So I have a couple of recipes coming over the next couple of days which use beef, yes, just for you Cristina. I hope you enjoy as much as we did.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Now I don't eat much beef, for health reasons of my own, so I want you to know this was a real sacrifice on my part, slurp..oh, uhm..to create and test these recipes, mmm…, before I post them. </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Also, the main reason I am not posting one recipe per day, is so that everyone can see the picture of what the latest recipe posted looks like. Until I can get my photo-bucket account to link properly to this blog, or get my official website up and running, this will have to suffice. and without further ado, I present brisket tacos:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Ingredients:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 1/2 lbs. cooked, chopped brisket meat( you can substitute any left over beef, or pork or chicken here.)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">8 white corn tortillas</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 cups lettuce of choice, shredded</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 cup cheese of choice, shredded</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 Tbsp dark chili powder (get it in the hispanic section of your market)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp salt</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp pepper</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp garlic powder</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 tsp onion powder</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 1/2 Tbsps unsalted butter</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Plenty of your favorite Salsa</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">dash of Cumin (cumin is so powerful, to give a measurement to how much is actually used is not possible, maybe a 1/16th of a tsp. or less)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Method:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Pre-Heat 10" skillet on medium heat, then add butter to skillet. Add meat to melted butter, and begin to saute. Add all seasonings and mix thoroughly. The meat is already cooked, so you are looking to only heat it up not re-cook it. Place Tortillas in a tortilla warmer, and heat in Microwave for 30 seconds on high. Using a Tablespoon, place 2 heaping spoons onto each tortilla. Cover meat with lettuce, then sprinkle cheese on top. Add a generous portion of your favorite salsa.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Makes 8 Tacos.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Tip:</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">If you are not using a smoked meat, during the saute process add a couple of DROPS of artificial smoke. Artificial smoke is very concentrated, so be careful not to use too much.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Sauteing is a quick way to cook food if you use high heat, and a very quick way to heat up already cooked food: continually stirring the food while maintaining the medium heat will have this portion of meat heated in about 3-4 minutes.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-2922509677815314542010-02-19T10:53:00.000-08:002010-02-19T10:53:35.413-08:00Texas Style Cordon Bleu<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Ingredients:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4 chicken breasts</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 cup seasoned Panko bread crumbs</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/4 cup grated Parmesan cheese</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">3 oz smoked Gouda cheese, sliced into 1" squares about 1/8" thick</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">20 strips of hickory smoked bacon</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 egg, beaten</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">salt, pepper, garlic powder, onion powder (these items will just be a dusting)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4 slices deli style sliced smoked turkey breast</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Pam cooking spray</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Method:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Pre-heat oven to 400 degrees.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Clean and trim chicken breasts of all excess fat. Wash, then pat dry breasts. Place breasts on flat surface and using a sharp knife, cut into the breast parallel to the flat surface, making a pocket in the breast. Make the pocket large enough to hold the Gouda and turkey. Lightly season breasts on both sides with salt, pepper, garlic and onion powder. Take 3 slices of smoked Gouda and wrap them in one slice of smoked turkey breast. Place the gouda and turkey wrap into the pocket in the chicken breast. Lay out 5 strips of bacon side by side, then lay stuffed breast on one end of bacon strips and roll up the breast in the bacon. Repeat this process with each breast. Baste breast/bacon with beaten egg.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">In a large mixing bowl, blend Panko and Parmesan cheese. Coat the breasts with Panko by rolling and covering with breadcrumbs. Place coated breasts into a baking dish that has been sprayed with Pam. Place in pre-heated oven for 30 minutes, or until no pink juice comes from breast.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Makes 8 servings when each breast is cut in half cross ways.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Tips:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">I cut into the breast on the large side, and keep my other hand on top of the breast. You can feel where the knife is inside of the breast, and if the knife is sharp enough, guide it where it needs to go. You don't really need to worry, with this recipe, about going to far with the pocket because the bacon and breading will hold it together. This will be good practice for filleting those fish you catch over the summer.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">I use so much pepper, garlic and opinion powder that I have a special home made blend of equal parts salt, garlic powder, pepper and onion powder that I use religiously. Keep the empty containers from your store bought seasonings and start blending your own spices. Make sure you label them though, I have had too many sneezing fits smelling the unlabeled containers. LOL.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Healthier variations of this recipe can be made: use regular breadcrumbs to cut down on sodium; use low fat cheese in place of the gouda; use turkey bacon in place of the regular to cut down on fat.</div></span>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com2tag:blogger.com,1999:blog-1137016682989889694.post-89940583854867533062010-02-10T13:42:00.000-08:002010-02-10T13:42:36.996-08:00Super Soup<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Creamy Vegetable soup</b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">This recipe makes about 10 servings of about 3/4 cup. It is a perfect winter storm~stay at home~in front of the fire or T.V. soup. I took a Baguette loaf of bread and cut some slices about 1/2" thick, sprinkled them with olive oil and some Mrs. Dash Garlic & Herb Blend, then broiled them for about 2 minutes on high(until lightly toasted), and used them for my dipping crackers with the soup. </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Ingredients:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 10.5 oz cans Cream of Mushroom soup</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 cup sour creamy mashed potatoes(recipe follows)</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/2 Cup chopped zucchini</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/3 cup copped carrots</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1 tsp Mrs. Dash Onion & Herb blend</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/4 cup chopped Green Onions </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">3 strips Bacon fried and crumbled</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">8 cups water</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Method:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">In a 5 qt sauce pan, mix mushroom soup with water. Make sure the soup and water are thoroughly mixed(no lumps). Add carrots, green onions, Mrs. Dash and bacon. Heat on medium heat until soup begins to boil. Add mashed potatoes, and bring to a boil again. Reduce heat and simmer for another 10 minutes to allow all flavors to blend properly. Easily served in over sized mugs for that nostalgic or romantic evening in front of the fire.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>Sour Creamy Mashed potatoes:</b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><br />
</b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Ingredients:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4 Large Russet baking potatoes</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">2 Tbsp Butter</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">4 Tbsp Philadelphia Chive & Onion Cream cheese</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/8 tsp sea salt</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">5 cups water</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">1/4 cup fat free skim milk</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Method:</i></b></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">cut potatoes into 1 to 1 1/2 inch cubes and place in 5 qt. sauce pan with water and sea salt.</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">bring potatoes to a boil and continue to boil until potatoes fall off tines of a fork. </div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Add butter and milk and mash potatoes completely with potato masher. fold in Cream cheese until</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">completely incorporated with potatoes.</div>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-21699769873099635862010-01-28T13:29:00.000-08:002010-01-28T13:29:15.336-08:00Panko Crusted Baked(or fried) Ocean Trout<span style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"></span></span><br />
<span style="font-family: 'Lucida Grande'; font-size: small;"><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">So, one of my friends recently asked me something that I have asked my self, and others in the past: is there a fish, that doesn't taste like fish?<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">I love shellfish but have a hard time eating regular fish most of the time because of that fishy flavor or a fishy smell, so this was really a question that I needed to answer for my self as well as for my friend. Now we had talked about different fish at the time and several were thrown onto the table as possible candidates for the non-fishy tasting/smelling fish. Well, there are friends all over the place today, and one of those gave my wife about ten pounds of Ocean Trout(Sea Trout in some markets). Regular Rainbow Trout are pretty hardy fish and also have a pretty hardy aroma and flavor that keeps me from enjoying it the way I would a steak.( frankly, why eat something if you can not enjoy it?) But this Ocean Trout was different. It had the color of Tilapia, white with a rosy tint, in a distinctive trout filet shape, and boy when it cooks up, white and flakey, with no fish taste or aroma in the manner I cooked them. Now you can try this method with other fish to see if it takes away that fishy smell and taste, but as long as I have 9 pounds of this trout left, I don't need any other fish.<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Ingredients:</i></b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>4 Ocean Trout filets</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>1 Omega-3 egg</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>8 Tbsp Panko bread crumbs</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">(Panko bread crumbs are seasoned bread crumbs made in a specific manner. There are as many different<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">types and brands of Panko as there are of regular bread crumbs. I chose Panko because it fries or bakes<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">up to a beautiful golden color, and because all the cooks on T.V. use it. ;) )<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>1/8 cup finely chopped chives</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>2 Tbsp Lemon Juice</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>4 Tbsp Extra Virgin Olive Oil</b>(or cooking spray)<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b>1/4 cup Grated Parmesan Cheese</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Method:</i></b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Beat egg in small container and blend in the lemon juice with a fork. Pat dry the filets with paper towels. In a separate dish mix the Panko, chives and parmesan cheese together until thoroughly blended. Brush one side of each filet with egg-lemon juice mixture, then lay filet into Panko bread crumbs with brushed side down. Brush egg mixture onto exposed side of filet and then flip filet in Panko bread crumbs to make sure filet is completely and evenly coated. The result is a very lightly breaded fish filet.<br />
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</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>For Fried:</i></b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Pre-heat 8" skillet with olive oil to medium high. Place filets one at a time in hot pan. Cook about two minutes per side, or until Panko is golden brown. Remove from skillet and place on paper towels to drain.<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">I love this option. It is a tiny bit less healthy, but oh, so worth it. The fish comes out tasting like a fried pork chop(if it is not over cooked) and that was the goal here, right? To have fish that did not taste like fish!<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>For Baked:</i></b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Pre-Heat oven to Hi broil. Make sure that you have a rack in the oven at about the middle. Spray a baking sheet with cooking spray and place the filets on baking sheet. Place in oven on middle rack for 3-5 minutes per side. You are watching carefully for the Panko to brown, and you don't want to wait to long because the fish will be over cooked and taste like a seasoned bread stick. If it is not over cooked, you get a nice juicy, lemony tasting filet, that does not taste like fish.<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>As far as the 'health' factor on this dish</i></b>….one serving of olive oil is 1 Tbsp @ 14 grams of fat, but 12 grams of that is the good fat, the polyunsaturated fat that your doctor always talks about, the fat that your body NEEDS in order to function properly.<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">I chose the Omega-3 egg because not all fish is high in this stuff and you can always use more of it. The Panko bread crumbs are the criminal in this dish, coming in with 430 mg of sodium per 2 Tbsp. So, do you have to use Panko? No, absolutely not. I chose to use it because of the flavor factor. As far as calories go, about 248 from the fish and the olive oil together. If you choose to bake, then only calories from the fish at 128 per 3 ounces, which is a filet about 2 inches wide by 5-6 inches long by about 1/4-1/2 inch thick. If you are concerned about exact portions, then a food scale is defiantly recommended.<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">So, the bottom line is:<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Fried=<b>248 calories</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b> 14 grams fat</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b> 430mg Sodium</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b> 350 mg Omega-3</b> from the egg(each filet will be slightly more due to it's own omega-3)<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"> <br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Baked=<b>128 calories</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b> 0 fat from oil</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b> 350 mg omega-3</b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b> 430 mg sodium</b> (from the Panko)<br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Side dish recommendation:</i></b><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">The Zucchini and Asparagus dish went perfect with the fish.<br />
</div></span>Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com2tag:blogger.com,1999:blog-1137016682989889694.post-87491565235393395682010-01-20T12:03:00.000-08:002010-01-20T12:08:21.920-08:00Zucchini and AsparagusOk, probably my two most absolute favorite vegetables...seriously.<br />
Last night, I didn't really feel like cooking, but being at home, I have to make some thing wonderful and delicious for my wife...right?<br />
This is strictly a vegetarian dish, but either one could be added as a side dish for any meal.<br />
<br />
<b><i>Ingredients:</i></b><br />
4 good sized Zucchini Squash(about 1 1/2 " in dia by about 6-8" long)<br />
1 lb(or bunch) Asparagus<br />
1 tsp fresh ground black pepper<br />
a dash of salt(literally a pinch between your fingers)<br />
1/2 Tbsp Olive Oil<br />
4 tbsp grated light parmesan cheese<br />
1 tsp Mrs. Dash Garlic & Herb Blend<br />
<br />
<b><i>Method:</i></b><br />
Pre-heat oven to 350 degrees.<br />
Slice the Zucchinis in half long ways. Trim the asparagus to have no white on the stalks, just the most tender parts.<br />
In a 9X12 glass baking dish, arrange the asparagus on one end, to take up about one fourth of the baking dish. First, sprinkle the olive oil over the asparagus, then dash of salt, then fresh black pepper. Work the asparagus so that all stalks are slightly coated with oil, salt and pepper.<br />
Arrange the Zucchini to fill the other 3/4 of the baking dish. Sprinkle the Zucchini with the parmesan cheese, then sprinkle the Mrs. Dash over the entire baking dish.<br />
Cover the dish with aluminum foil to trap heat, which will steam the veggies. Place in pre-heated oven for not more than 15 minutes. Remove foil, and change oven to broil for 5 minutes or until parmesan cheese is golden brown.<br />
<br />
Makes 4 generous servings.<br />
I did not calculate nutritional info on this dish because, frankly, no additives, no preservatives, fresh vegetables, and seasonings is pretty healthy. <br />
<b><i>Tip:</i></b><br />
<b><i></i></b>Make sure you use the 'light' parmesan cheese to keep the fat down. 1Tbsp has 85 mg of sodium, so if you break that out into 4 servings, you get 21.25mg of sodium from the cheese, and the dash of salt is fairly negligible, but we'll call it 40mg...which brings us to 31.25 mg of sodium per serving...well below Dr. recommended intake of 140 mg per serving.<br />
Also, remember, some vegetables have natural sodium, like tomatoes, and asparagus, and corn, so when you are working on a low sodium meal, take those veggies into account as well.<br />
<br />
One more thing; If you are on a "six small meals a day" type of diet, this will go great as a mid afternoon snack.Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com1tag:blogger.com,1999:blog-1137016682989889694.post-72891586914062742332010-01-20T10:17:00.000-08:002010-01-20T10:17:50.141-08:00Turkey SausageHere we go. The Taquitos called for Turkey Sausage:<br />
<br />
<b><i>Ingredients:</i></b><br />
1 lb ground turkey(93% lean gives the best flavor to fat ratio)<br />
1 tsp ground Black Pepper<br />
1 tsp Garlic powder<br />
1 tsp Mrs. Dash Spicy Blend<br />
1/2 tsp Sage<br />
1/4 tsp Poultry Seasoning<br />
1/4 tsp Thyme<br />
1/4 tsp Salt<br />
<br />
<b><i>Method:</i></b><br />
Place all dry ingredients(herbs and spices) into a spice blender or pestle for grinding.<br />
Grind spices until at a fine dust consistency. (almost to what the sage was before you added it)<br />
Place 1lb ground turkey into large mixing bowl. Sprinkle spice mixture onto ground turkey and begin to mix by hand. Mix thoroughly so that spices are well blended into ground turkey.<br />
Cover and place into refrigerator for one hour. This will give the spices time to "set in".<br />
<br />
<b><i>Preparation:</i></b><br />
This can be molded into about 12 individual pattys or links for a traditional breakfast, or mixed with eggs in the following recipe for Taquitos.<br />
<br />
<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0tag:blogger.com,1999:blog-1137016682989889694.post-25223474198498940872010-01-20T10:05:00.000-08:002010-01-20T10:05:03.817-08:00Easy Breakfast TaquitosOk. Since everyone will tell you that breakfast is the most important meal of the day, what better place to start than there. I had to do some research on this one so I could bring you all of the nutritional facts, so that you could see this was a healthy alternative to a traditional southwest style breakfast. Keeping in mind that nutrition is only part of the battle, i.e. if you eat 5 taquitos, you are exceeding the recommended serving size, and therefore are consuming many more times the quantities quoted for each serving. So, without further ado or explanation:<br />
<br />
<b><i>Ingredients:</i></b><br />
1 dozen white corn tortillas<br />
1 lb Turkey Sausage (recipe will follow)<br />
8 Large Grade AA cage free eggs<br />
1/4 cup buttermilk<br />
cooking spray<br />
<br />
<b><i>Method:</i></b><br />
<b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;">Beat 8 eggs and buttermilk in a large mixing bowl with hand beater. Beat until slightly foaming, or on the verge of whipped. (you want the eggs really fluffy.)</span></i></b><br />
Lightly spray a heated skillet with cooking spray. Scramble eggs in skillet until almost completely done, then add Turkey Sausage. Continue to cook and stir until eggs are completely done, and sausage to egg ratio is about 1-2.<br />
Spoon about 2-3 tbsp of egg/sausage mix into each tortilla.<br />
<br />
<b><i>Makes:</i></b><br />
12 Taquitos of which each is 1 serving.<br />
<br />
<b><i>Nutritional facts:(per serving)</i></b><br />
Calories---149<br />
Fat---6g<br />
Sodium--131mg<br />
Sugars---0<br />
Calories from Fat---50<br />
<br />
All of this nutritional information was gathered from each of the products themselves and then calculated to the servings size that I suggest.<br />
Fruit is an integral part of every days food intake, and with few exceptions is generally not bad for you at any time in any way.<br />
If you add half of an apple or half of an orange, or some other fleshy tree fruit to this breakfast, you will feel satisfied, and have energy from the natural sugars provided from the fruit.<br />
Diabetics, of course, need to be cautious about their fruit consumption through the day as they monitor the total sugar intake.<br />
<br />
I hope this gets some of you off to a good start tomorrow morning, I know it will me.<br />
Good luck, and good eating.Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com1tag:blogger.com,1999:blog-1137016682989889694.post-77070829754860656262010-01-20T08:11:00.000-08:002010-01-20T08:46:17.456-08:00Healthy alternatives to Traditional recipesRight now with the swing towards eating more healthily, which I agree with, I have had some requests for traditional favorites, but healthy versions. This is a very difficult task. Healthy for who? is the first question. Many different requirements across the board for healthy eating: low fat, low sodium, low sugar, low potassium, low carb, high protein...take your pick.<br />
The best thing I can try to do is combine as many of these needs into a single days menu, and let you work out the variety of options for the main protein and side dishes based on your needs and desires.<br />
So with that in mind, I leave you with this thought: dieting is for the birds, and any Doctor who is really concerned about your health will tell you: crash diets don't work. The best way to lose weight and keep it off is with exercise and the right amounts of the right types of food at the right times of the day for your lifestyle.<br />
So coming soon, I hope later today, I will have the first installment of a daily menu that focuses on healthy, portion conscious, ingredient conscious meals.<br />
See you soon.Anonymoushttp://www.blogger.com/profile/03172771812882730486noreply@blogger.com0