Whole Chicken ( i prefer an organic one)
2 tsp. dried mustard
3 garlic cloves mashed and minced
1 tbs. dried rosemary
1 tbs. fresh sage
1 tsp. fresh thyme
2 tsp. kosher salt
1 tsp black pepper
2 tbs olive oil
2 tbs lemon juice
1 cup dry white wine
Preheat oven to 325.
Place the chicken on a roasting pan.
In a small bowl mix all ingredients except the wine. Make a paste and smear unto meat. Pour wine in the bottom of pan.
Bake for about 1 hour or until your thermometer reaches "poultry ready temperature".
You can also make this recipe with a turkey breast.
Monday, October 26, 2009
Sunday, October 25, 2009
Roasted Red Pepper Soup
Broil 3 large red peppers turning as needed until charred. About 10-12 minutes. Allow the skin to look bubbly. It will be easier to peel. Cool and remove stem, seeds, and peel.
Peel and chop 3 yukon gold potatoes.
Cook 1 large onion in olive oil until transclucent. Add potatoes and 4 cups of chicken broth. Simmer gently until potatoes are tender.
Puree in small batches in a blender. Place a towel over blender and leave lid slightly open to prevent heat explosion.
Serve with a drizzle of Virgin Olive oil or sprinkle shredded cheese.
Add sea salt and fresh peppercorn as desired.
My kids LOVED this recipe.
I also use Roasted Red Peppers that come in a jar on a last minute need.
Peel and chop 3 yukon gold potatoes.
Cook 1 large onion in olive oil until transclucent. Add potatoes and 4 cups of chicken broth. Simmer gently until potatoes are tender.
Puree in small batches in a blender. Place a towel over blender and leave lid slightly open to prevent heat explosion.
Serve with a drizzle of Virgin Olive oil or sprinkle shredded cheese.
Add sea salt and fresh peppercorn as desired.
My kids LOVED this recipe.
I also use Roasted Red Peppers that come in a jar on a last minute need.
Friday, October 23, 2009
Green Bean & Potato Salad with Ale dressing. YUMMY
We were invited today to go to an Oktoberfest Party and of course the side dish had to be German. I went on foodnetwork and tried to figure out what in the world I was going to make. Here it is ! Delicious. I made some of my own changes to make it my way and a lil healthier. It was a hit! I also DOUBLED the whole recipe and it was just perfect for a party. Hope u enjoy.
Ingredients
1 tablespoon Italian salad dressing mix
1/4 cup ale style beer
2 teaspoons Dijon mustard
2 tablespoons malt vinegar
3 tablespoons olive oil
Salt
1 lb. of fresh beans ( i like the ones that come in the microwavable bags in the produce section ready to cook)
1 lb. red creamer potatoes with skin
1 1/2 cups cherry tomatoes, cut in 1/2
1/4 cup real crumbled bacon about 1/2 bag. ( you can use turkey bacon too)
Directions
Combine salad dressing mix, beer, mustard, vinegar and olive oil in a jar or container with a lid. Shake vigorously; set aside.
Bring a medium pot of water to a boil. Add salt and green beans and blanch for 6 minutes. Remove beans from pot and keep water to boil potatoes. Bring water to a boil and add potatoes. Boil till tender. In the meantime, strain and cool beans in an ice bath.
Combine potatoes, green beans, tomatoes, and bacon. Sprinkle sea salt and fresh peppercorn to taste.
Toss with dressing and serve
Ingredients
1 tablespoon Italian salad dressing mix
1/4 cup ale style beer
2 teaspoons Dijon mustard
2 tablespoons malt vinegar
3 tablespoons olive oil
Salt
1 lb. of fresh beans ( i like the ones that come in the microwavable bags in the produce section ready to cook)
1 lb. red creamer potatoes with skin
1 1/2 cups cherry tomatoes, cut in 1/2
1/4 cup real crumbled bacon about 1/2 bag. ( you can use turkey bacon too)
Directions
Combine salad dressing mix, beer, mustard, vinegar and olive oil in a jar or container with a lid. Shake vigorously; set aside.
Bring a medium pot of water to a boil. Add salt and green beans and blanch for 6 minutes. Remove beans from pot and keep water to boil potatoes. Bring water to a boil and add potatoes. Boil till tender. In the meantime, strain and cool beans in an ice bath.
Combine potatoes, green beans, tomatoes, and bacon. Sprinkle sea salt and fresh peppercorn to taste.
Toss with dressing and serve
Sunday, October 18, 2009
Printable Grocery List Link
Sometimes good ole paper is calling me! This is a great reprintable Grocery Shopping List that is broken down from produce, beverages, condiments, snacks, etc.
I hope I made your day a little easier. :)
http://www.organizedtimes.com/assets/files/forms/grocery-list.pdf
Here's another one.
http://www.workingmom.com/grocery_list/
I hope I made your day a little easier. :)
http://www.organizedtimes.com/assets/files/forms/grocery-list.pdf
Here's another one.
http://www.workingmom.com/grocery_list/
Thursday, October 8, 2009
Link to Fall Recipes. They sound so delicious.
http://www.sunset.com/food-wine/fast-fresh/fall-quick-dinner-recipes-00400000051453/
Wednesday, October 7, 2009
Ropa Vieja by Carmencita
When I was a little girl and till this day my mom calls me Carmencita. It means lil Carmen. Carmencita would request this dish all the time! I haven't made in years and today I decided to make it "my way". So, here it goes.
3 pounds flank steak or brisket (cut off all fat)
3/4 cup Seasoning rub - recipe follows
1/2 cup Worcestershire sauce
3 bottles beer ( i use Mexican beer!)
3 tbs. olive oil
1 red yellow onion chopped
1 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, chopped
6 cloves garlic, peeled, smashed and then cut. Don't forget the smash.
1 (28-ounce) can crushed tomatoes-about 3/4 of the can
1 (6-ounce) can tomato paste -about 1/2 of the can
Optional: 3 ounces of chopped piementos/ and/or 3 large Red Roasted Peppers
Sea Salt and freshly ground black pepper to taste ( i use very lil salt.) Kosher salt is great too.
Seasoning Rub:
2 1/2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed (found in a lil bag in the Spanish section)
1 tablespoon cumin powder
Directions:
Make seasoning rub by mixing all ingredients with the Worcestershire sauce. Rub unto the meat. Place meat in a container and pour the 3 bottles of beer over it. Marinade for an hour in the fridge. You can place directly into the crockpot for less to wash!
In a crockpot cook seasoned meat with the beer for about 3 hours on low. Take meat out and cut up into large sections. Cook on high for about 2-3 hours more or until it has shredded completely.
Sautee pepper, onion, garlic and scallions in the olive oil until onion is translucent. Add the tomato cans and the optional ingredients and simmer for about 20 minutes. If desired you can press a garlic at this point and pour over pot...simmer for a few more minutes for a garlic bang!
Serve over white rice and garnish with fresh parsley.
3 pounds flank steak or brisket (cut off all fat)
3/4 cup Seasoning rub - recipe follows
1/2 cup Worcestershire sauce
3 bottles beer ( i use Mexican beer!)
3 tbs. olive oil
1 red yellow onion chopped
1 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, chopped
6 cloves garlic, peeled, smashed and then cut. Don't forget the smash.
1 (28-ounce) can crushed tomatoes-about 3/4 of the can
1 (6-ounce) can tomato paste -about 1/2 of the can
Optional: 3 ounces of chopped piementos/ and/or 3 large Red Roasted Peppers
Sea Salt and freshly ground black pepper to taste ( i use very lil salt.) Kosher salt is great too.
Seasoning Rub:
2 1/2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed (found in a lil bag in the Spanish section)
1 tablespoon cumin powder
Directions:
Make seasoning rub by mixing all ingredients with the Worcestershire sauce. Rub unto the meat. Place meat in a container and pour the 3 bottles of beer over it. Marinade for an hour in the fridge. You can place directly into the crockpot for less to wash!
In a crockpot cook seasoned meat with the beer for about 3 hours on low. Take meat out and cut up into large sections. Cook on high for about 2-3 hours more or until it has shredded completely.
Sautee pepper, onion, garlic and scallions in the olive oil until onion is translucent. Add the tomato cans and the optional ingredients and simmer for about 20 minutes. If desired you can press a garlic at this point and pour over pot...simmer for a few more minutes for a garlic bang!
Serve over white rice and garnish with fresh parsley.
Sunday, September 27, 2009
Natural Cleaner Recipe-Gentle on the nose!
Toxic smelling fumes alarm me. Why spend tons of money on cleaning products when you can make your own from natural ingredients. The best part is you choose your own scent. Drop a couple drops of your favorite essential oil for the final touch.
One plastic spray bottle
2 cups warm water
2 tablespoons white vinegar
1/2 teaspoon of dish soap
1 teaspoon baking soda
1 teaspoon fresh lemon juice
Mix all of the ingredients in the bottle. Top it with more warm water and add several drops of your favorite oil. I love orange scented oils or lavendar.
Bless your family today & GO GREEN!
One plastic spray bottle
2 cups warm water
2 tablespoons white vinegar
1/2 teaspoon of dish soap
1 teaspoon baking soda
1 teaspoon fresh lemon juice
Mix all of the ingredients in the bottle. Top it with more warm water and add several drops of your favorite oil. I love orange scented oils or lavendar.
Bless your family today & GO GREEN!
Monday, August 31, 2009
Odwall Protein Monster Shake! Yummy 91% Organic!
I was at the grocery store today when I was having one of those moments were I could eat anything and everything. Forgot, my snack! Oh, my gosh....I kept thinking what can I eat? I remembered my husband telling me about Odwalla. Walking was not fast enough to cure the shakies at this point. Bang! There it was awaiting for HUNGRY ME! I couldn't resist the Chocolate choice. Instantly, I drank half of it and that was enough. It was so darn good I emptied out the whole shelf. Both vanilla and chocolate.
Nutritional Facts
2 servings
Calories per serving 200
Protein 18 per serving
Carbs 24
Loaded with 100% of B6 and B12.
Sunday, August 16, 2009
" Eat Clean" recipes
Roasted Asparagus
1 lb. Fresh Asparagus
2 tbs. Extra virgin olive oil
1 tbs. balsamic vinegar
2 cloves garlic
Sea Salt & Fresh Ground Black Pepper to taste
Cooking Spray
Preheat oven to 425. Break off stems of each spear and rinse well. Place asparagus
in Large Ziploc bag.
Mix oil, vinegar, garlic, salt and pepper in a small bowl. Pour into bag with asparagus and shake bag gently to coat asparagus evenly.
Lay in a single layer in a shallow baking pan with cooking spray.
Bake 6-10 minutes until done.
Top with fresh Parmesan or just plain.
Enjoy. Our family loves this recipe.
Linguine with Sundried Tomatoes
1 cup of frozen early green peas
1 cup of edamamae ( found in the healthy frozen section in bags)
1 lb. whole wheat linguine
6tbs. extra virgin olive oil
6 cloves garlic, peeled and minced
2 shallots, peeled and minced
1 cup or more sundried tomatoes chopped (not in oil..usually it's the produce section)
1/2 cup low sodium , low fat chicken or vegetable broth.
Sea Salt & Fresh Black pepper
1/2 cup fresh Italian parsley, chopped
1. Flash cook peas and edamame until just tender but firm. Drain and set aside. Cook pasta in the same water.
2. In large skillet, saute garlic and shallots in olive oil. Add sundried tomatoes, peas, and broth. Bring to a boil. Remove from heat and immediately add drained pasta to the skillet. Toss lightly.
3. Add the salt and pepper to taste. I prefer fresh sea salt and peppercorn always in all of our meals. Garnish with the chopped parsley. ( Parsley & Basil come straight from our garden and we always find great use for them.)
1 lb. Fresh Asparagus
2 tbs. Extra virgin olive oil
1 tbs. balsamic vinegar
2 cloves garlic
Sea Salt & Fresh Ground Black Pepper to taste
Cooking Spray
Preheat oven to 425. Break off stems of each spear and rinse well. Place asparagus
in Large Ziploc bag.
Mix oil, vinegar, garlic, salt and pepper in a small bowl. Pour into bag with asparagus and shake bag gently to coat asparagus evenly.
Lay in a single layer in a shallow baking pan with cooking spray.
Bake 6-10 minutes until done.
Top with fresh Parmesan or just plain.
Enjoy. Our family loves this recipe.
Linguine with Sundried Tomatoes
1 cup of frozen early green peas
1 cup of edamamae ( found in the healthy frozen section in bags)
1 lb. whole wheat linguine
6tbs. extra virgin olive oil
6 cloves garlic, peeled and minced
2 shallots, peeled and minced
1 cup or more sundried tomatoes chopped (not in oil..usually it's the produce section)
1/2 cup low sodium , low fat chicken or vegetable broth.
Sea Salt & Fresh Black pepper
1/2 cup fresh Italian parsley, chopped
1. Flash cook peas and edamame until just tender but firm. Drain and set aside. Cook pasta in the same water.
2. In large skillet, saute garlic and shallots in olive oil. Add sundried tomatoes, peas, and broth. Bring to a boil. Remove from heat and immediately add drained pasta to the skillet. Toss lightly.
3. Add the salt and pepper to taste. I prefer fresh sea salt and peppercorn always in all of our meals. Garnish with the chopped parsley. ( Parsley & Basil come straight from our garden and we always find great use for them.)
Sunday, August 2, 2009
My favorite Chick!
Love all her smoothie recipes. So, if you have been to my house and had a delicious healthy shake it's probably from Tosca Reno's recipes. YUM
The Bent Creek Sandwich from Poppies Market in Brevard, N.C.
The Bent Creek was my top favorite lunch meal while traveling the Carolina's. It is often during our travels that we try to find unique healthy markets that carry organic, homemade foods. Boy, was this the place. Oh, it was an amazing store. The first day I had beet salad along with the Bent Creek and the next day I had the same! David had a Bison burger that was delicious too. As most of you know I am not much for red meats, but this roast beef sandwich was just perfect.
Fresh Whole Wheat NUTTY bread
Boar's Head Roast Beef (shaved)
Smoked Provolone Cheese
4-5 slices of fresh Spinach leaves
1 slice of vine ripe tomatoe
Roasted sweet red pepper
Boars Head Horseradish spread
Hope you love....
Fresh Whole Wheat NUTTY bread
Boar's Head Roast Beef (shaved)
Smoked Provolone Cheese
4-5 slices of fresh Spinach leaves
1 slice of vine ripe tomatoe
Roasted sweet red pepper
Boars Head Horseradish spread
Hope you love....
Thursday, July 16, 2009
Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze
Courtesy from Bobby Flay!
This is our TOP favorite recipe at home these days. We even make it several times a week. Get ready for the spices because you are going to need LOTS of them. The habanero powder can be replaced with a Chipolte powder by Mrs. Dash if you can't find it.
I like to alter the method of prepartion for the glaze. I half the all vinegar and sugar and then bring it to a boil and simmer for while. Cool it off and place in blender. Add remaining ingredients. You can also add the other half if you want to make it the original portion. The reason I halfed it is b/c it doesn't thicken as well.
Ingredients
Jerk Rub:
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons habanero powder
1 tablespoon dry thyme
2 teaspoons coarse black pepper
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
Habanero-Mint Glaze:
1 1/2 cups red wine vinegar
1 1/2 cups white wine vinegar
3 cups sugar
1 habanero chile, chopped
1/2 cup coarsely chopped fresh mint leaves
Salt
Chicken
2 pounds chicken thighs, legs and breasts, skin on and bone in
Canola oil
Jerk Rub:
Directions
Combine all ingredients in a medium bowl.
Habanero-Mint Glaze:
Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
Chicken:
Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.
This is our TOP favorite recipe at home these days. We even make it several times a week. Get ready for the spices because you are going to need LOTS of them. The habanero powder can be replaced with a Chipolte powder by Mrs. Dash if you can't find it.
I like to alter the method of prepartion for the glaze. I half the all vinegar and sugar and then bring it to a boil and simmer for while. Cool it off and place in blender. Add remaining ingredients. You can also add the other half if you want to make it the original portion. The reason I halfed it is b/c it doesn't thicken as well.
Ingredients
Jerk Rub:
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons habanero powder
1 tablespoon dry thyme
2 teaspoons coarse black pepper
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
Habanero-Mint Glaze:
1 1/2 cups red wine vinegar
1 1/2 cups white wine vinegar
3 cups sugar
1 habanero chile, chopped
1/2 cup coarsely chopped fresh mint leaves
Salt
Chicken
2 pounds chicken thighs, legs and breasts, skin on and bone in
Canola oil
Jerk Rub:
Directions
Combine all ingredients in a medium bowl.
Habanero-Mint Glaze:
Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
Chicken:
Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.
Sunday, May 3, 2009
What are the Wilson's eating this week? hmmm
Came across a Cooking light magazine at the doc's office and instantly I became HUNGRY! I wanted to take the magazine home and start cooking, but that would NOT be nice. So, I found them online under www.coolinglight.com. I'll save you time and you can just take them from here. :) Now, I haven't tested them yet, but will this week. Let me know if you make them. ;)
Spicy Honey-Brushed Chicken Thighs
Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and a salad or broccolini.
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Yield: 4 servings (serving size: 2 chicken thighs)
CALORIES 321 (31% from fat); FAT 11g (sat 3g,mono 4.1g,poly 2.5g); IRON 2.1mg; CHOLESTEROL 99mg; CALCIUM 21mg; CARBOHYDRATE 27.9g; SODIUM 676mg; PROTEIN 28g; FIBER 0.6g
Orange-Glazed Salmon Fillets with Rosemary
Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish.
4 (6-ounce) salmon fillets (1 inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons minced shallots
1/4 cup dry white wine
1/2 teaspoon chopped fresh rosemary
3/4 cup fresh orange juice (about 2 oranges)
1 tablespoon maple syrup
1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.
2. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.
Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.
Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)
CALORIES 226 ; FAT 5.6g (sat 1.4g,mono 2g,poly 1.7g); CHOLESTEROL 70mg; CALCIUM 70mg; CARBOHYDRATE 9.5g; SODIUM 311mg; PROTEIN 30.4g; FIBER 0.2g; IRON 1.1mg
Baked Shrimp with Feta
Dig into a delicious seafood bake topped with tomatoes and feta cheese for a company-worthy dinner in a flash. Orzo accented with fresh herbs completes this Mediterranean-inspired meal.
1 tablespoon fresh lemon juice
1 1/2 pounds large shrimp, peeled and deveined
Cooking spray
1 teaspoon olive oil
1/2 cup prechopped onion
1 garlic clove, minced
2 tablespoons bottled clam juice
1 tablespoon white wine
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat oven to 450°.
2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Yield: 4 servings (serving size: 1 cup)
CALORIES 253 ; FAT 7.1g (sat 2.8g,mono 1.9g,poly 1.4g); CHOLESTEROL 271mg; CALCIUM 182mg; CARBOHYDRATE 8.1g; SODIUM 516mg; PROTEIN 37.5g; FIBER 1.6g; IRON 4.7mg
Chipotle Sloppy Joes
Add Mexican-inspired spice to this traditional family favorite.
Cooking spray
2 1/2 cups presliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin
1/2 cup prechopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.
Yield: 5 servings (serving size: 1 sandwich)
CALORIES 273 ; FAT 6.1g (sat 2.1g,mono 2.1g,poly 1.3g); CHOLESTEROL 48mg; CALCIUM 84mg; CARBOHYDRATE 32.1g; SODIUM 724mg; PROTEIN 23.3g; FIBER 3.4g; IRON 3.7mg
Cooking Light, APRIL 2009
Spicy Honey-Brushed Chicken Thighs
Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and a salad or broccolini.
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Yield: 4 servings (serving size: 2 chicken thighs)
CALORIES 321 (31% from fat); FAT 11g (sat 3g,mono 4.1g,poly 2.5g); IRON 2.1mg; CHOLESTEROL 99mg; CALCIUM 21mg; CARBOHYDRATE 27.9g; SODIUM 676mg; PROTEIN 28g; FIBER 0.6g
Orange-Glazed Salmon Fillets with Rosemary
Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish.
4 (6-ounce) salmon fillets (1 inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons minced shallots
1/4 cup dry white wine
1/2 teaspoon chopped fresh rosemary
3/4 cup fresh orange juice (about 2 oranges)
1 tablespoon maple syrup
1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.
2. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.
Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.
Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)
CALORIES 226 ; FAT 5.6g (sat 1.4g,mono 2g,poly 1.7g); CHOLESTEROL 70mg; CALCIUM 70mg; CARBOHYDRATE 9.5g; SODIUM 311mg; PROTEIN 30.4g; FIBER 0.2g; IRON 1.1mg
Baked Shrimp with Feta
Dig into a delicious seafood bake topped with tomatoes and feta cheese for a company-worthy dinner in a flash. Orzo accented with fresh herbs completes this Mediterranean-inspired meal.
1 tablespoon fresh lemon juice
1 1/2 pounds large shrimp, peeled and deveined
Cooking spray
1 teaspoon olive oil
1/2 cup prechopped onion
1 garlic clove, minced
2 tablespoons bottled clam juice
1 tablespoon white wine
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat oven to 450°.
2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Yield: 4 servings (serving size: 1 cup)
CALORIES 253 ; FAT 7.1g (sat 2.8g,mono 1.9g,poly 1.4g); CHOLESTEROL 271mg; CALCIUM 182mg; CARBOHYDRATE 8.1g; SODIUM 516mg; PROTEIN 37.5g; FIBER 1.6g; IRON 4.7mg
Chipotle Sloppy Joes
Add Mexican-inspired spice to this traditional family favorite.
Cooking spray
2 1/2 cups presliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin
1/2 cup prechopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.
Yield: 5 servings (serving size: 1 sandwich)
CALORIES 273 ; FAT 6.1g (sat 2.1g,mono 2.1g,poly 1.3g); CHOLESTEROL 48mg; CALCIUM 84mg; CARBOHYDRATE 32.1g; SODIUM 724mg; PROTEIN 23.3g; FIBER 3.4g; IRON 3.7mg
Cooking Light, APRIL 2009
Wednesday, April 22, 2009
Carmen's Favorite Tomato Soup
1 Tbs. olive oil
1 1/2 cups minced onion
4 to 5 cloves garlic, crushed and then minced.
1/2 tsp salt
Fresh ground pepper LOTS
1 1LB., 12oz can of Crushed tomatoes
2 cups water
1 tbs. honey
Heat olive oil in a medium-large pot. Add onion,garlic,salt, and black pepper. Cook till onions are translucent. About 5-8 minutes.
Add canned tomatoes,water, and honey. Cover and simmer over low heat about 20 to 30 minutes.
Five minutes before serving add the optional ingredients:
2 medium sized tomatoes
Fresh crushed garlic
Add the following ingredients after served as toppings: Optional
1 tsp. Sourcream
Minced scallions
Minced parsley or fresh basil
At our home we love to add fresh herbs. Basil or parsley compliment the soup just right.
Enjoy!
By the way I like to double it up and keep some for the week for lunch. I always think it taste better the next day.
1 1/2 cups minced onion
4 to 5 cloves garlic, crushed and then minced.
1/2 tsp salt
Fresh ground pepper LOTS
1 1LB., 12oz can of Crushed tomatoes
2 cups water
1 tbs. honey
Heat olive oil in a medium-large pot. Add onion,garlic,salt, and black pepper. Cook till onions are translucent. About 5-8 minutes.
Add canned tomatoes,water, and honey. Cover and simmer over low heat about 20 to 30 minutes.
Five minutes before serving add the optional ingredients:
2 medium sized tomatoes
Fresh crushed garlic
Add the following ingredients after served as toppings: Optional
1 tsp. Sourcream
Minced scallions
Minced parsley or fresh basil
At our home we love to add fresh herbs. Basil or parsley compliment the soup just right.
Enjoy!
By the way I like to double it up and keep some for the week for lunch. I always think it taste better the next day.
Saturday, April 4, 2009
Green Beans with Roasted Red Peppers and Pine Nuts - created on a quiet night cw
Fresh Green Beans about 25 or more.
About 4 tablespoons of diced Roasted Red Peppers
About 3 tablespoons of pine nuts
1 tablespoon Olive oil or Avocado Oil
2 tablespoon garlic cloves minced
1 teaspoon kosher salt
Fresh pepper to taste.
2 tablespoons of balsamic vinegar
2 tablespoons of water
Sautee olive oil on medium heat and add garlic. Cook for about 2-3 minutes being careful the garlic does not burn. Add green beans and sautee for about 6-8 minutes. Add remainder of ingredients and cook until tender, but still crispy. About 5 more minutes. I cooked it enough were the pinenuts were toasty light brown and the piementos were curling shrinking in size.
These are just estimated measurements for I just created as I went along, but they are pretty close. I must add that you just can't have enough roasted red peppers or the pine nuts. They add such a great flavor.
We loved this recipe. I served it with Salmon grilled on a cedar plank and baked sweet potatoes. A glass of merlot completed our date night ;)
About 4 tablespoons of diced Roasted Red Peppers
About 3 tablespoons of pine nuts
1 tablespoon Olive oil or Avocado Oil
2 tablespoon garlic cloves minced
1 teaspoon kosher salt
Fresh pepper to taste.
2 tablespoons of balsamic vinegar
2 tablespoons of water
Sautee olive oil on medium heat and add garlic. Cook for about 2-3 minutes being careful the garlic does not burn. Add green beans and sautee for about 6-8 minutes. Add remainder of ingredients and cook until tender, but still crispy. About 5 more minutes. I cooked it enough were the pinenuts were toasty light brown and the piementos were curling shrinking in size.
These are just estimated measurements for I just created as I went along, but they are pretty close. I must add that you just can't have enough roasted red peppers or the pine nuts. They add such a great flavor.
We loved this recipe. I served it with Salmon grilled on a cedar plank and baked sweet potatoes. A glass of merlot completed our date night ;)
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