Monday, August 30, 2010
Oh yes, weekend breakfast time, not really the time for a light and healthy meal in our house. This one was sweet, decadent and oh so delicious! Topped with a dash of powdered sugar, a dab of butter and some homemade syrup. Don't forget to slice up some fresh fruit for the side so you feel like there's something healthy on the table. Enjoy!
Fluffy French Toast
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract (I also added 1/2 of a vanilla bean)
1 tablespoon white sugar
12 thick slices bread (I used 6 slices of banana bread)
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Thursday, August 26, 2010
Stuffed Chilies Grilled in Corn Husks
14 large dried corn husks
12 medium Anaheim chiles
1 medium red onion, sliced 1/2 inch thick
Vegetable oil & salt
2 cups diced rotisserie chicken
1 cup fresh or frozen corn
8 oz shredded cheese (I used a Mexican blend)
1 tsp house seasoning or salt & pepper
Tomatillo Salsa, for serving
Soak the corn husks in hot water for one hour to soften; drain and set aside.
When the chiles are cool enough to handle, peel off the blistered skin. Make a slit in the side of each chili and use your finger to scrape out the seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with paper towels.
In a large bowl, mix together the chopped chicken, shredded cheese, chopped grilled onion, corn & seasonings. Stuff each chile with a portion of the cheese mixture.
Pat corn husks dry and place on a flat surface. Place two chiles lengthwise on a corn husk and roll up. Lay each “chile relleno roll” on another corn husk, tapered end pointing the opposite direction. Tear six 1/4-inch strips from the remaining corn husks and use them to tie around the center of each roll. Lay the rolls on the grill.
What's the best thing that you've ever made? This inquiring mind would love to know!
Monday, August 23, 2010
Oh and in case you are wondering... he didn't care for it, but I did, so more leftovers for me! Enjoy!
Southwest Skillet Steaks
1/4 cup all purpose flour
1/4 tsp onion salt
1/4 tsp cumin
1/8 tsp ground red pepper
4 4-oz lean beef cubed steaks, lightly seasoned with salt & pepper
Nonstick cooking spray
1 14 1/2 oz can diced tomatoes
1 4 1/2 oz can diced green chili peppers, drained
1/3 cup tomato paste (1/2 of a 6 oz can)
1 Tbls fresh oregano or 1 tsp dried
1 tsp sugar
1/2 tsp salt
In a shallow dish stir together flour, garlic salt, cumin & ground red pepper. Coat steaks with flour mixture, shaking off any excess. Spray an unheated 12 inch skillet with nonstick cooking spray. Preheat over medium-high heat. Add steaks and cook for 8-12 minutes or until no pink remains. (Reduce heat if necessary to prevent burning while steaks cook.)
Meanwhile, in a medium saucepan combine tomatoes, chili peppers, tomato paste, oregano, sugar & salt. Bring to a boil; reduce heat. Simmer, uncovered about 5 minutes or until of desired consistency. Serve tomato mixture over meat. If desired serve with hot cooked noodles and top with sweet bell pepper strips. (I served with black beans and a fiesta salad.) Makes 4 servings.
Calories 241, Fat 7g
Sunday, August 22, 2010
Homemade Pancake Syrup
3/4 cup packed brown sugar
1/4 cup sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 Tbls butter
In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Broil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Stir in butter. Cool for 15 minutes. Serve over pancakes, waffles or French toast.
Friday, August 20, 2010
I've been wanting to do something like these stuffed zucchinis forever but I cold never seem to find large enough zucchini at the grocery store. I finally found these awesome ones at a fruit & veggie stand and I just knew would work out perfect.
I've used this filling recipe many times for stuffed bell peppers. But seeing as I don't actually care for bell peppers, it wasn't quite an A+ meal. Ditching the bell pepper and replacing it with the perfect summer ripe zucchini boat was just what it needed to take it to the top of the class!
Southwest Stuffed Zucchini
4 large zucchini
1 package ground turkey
1 yellow onion, diced
2 cloves minced garlic
2 cups prepared brown rice
1 jar pasta sauce
1 can black beans
1 1/2 cup corn (fresh, frozen or canned)
1 small can sliced black olives (optional)
2 tsp chili powder
1 tsp cumin
Salt & Pepper
Hot sauce* optional
Pre heat over to 350 degrees.
Split your zucchini down the center and hollow them out with a melon baller or a spoon (save the insides & chop them up). Drizzle with a little EVOO, Salt & Pepper & place in baking dish. Set aside.
In large saute pan add a bit of EVOO & saute your onion then add turkey and garlic, season with salt & pepper. Cook until turkey is almost done. Add in your chopped zucchini centers and mushrooms. Cook about 2 more minutes.
Add in the rest of the filling ingredients; rice, sauce, corn, beans, olives, cumin, chili powder and hot sauce if desired. Simmer for 5 min. Salt and pepper to taste, if needed.
Generously fill your zucchini boats top with shredded cheese and bake for 20 min.
Wednesday, August 18, 2010
Pasta of your choice - I used whole wheat rotini
Chicken - grilled, rotisserie, or which ever method you prefer
3 Zucchini, halved lengthwise & sliced
1/2 Red Onion, thinly sliced
Can of Diced Tomatoes
2 cloves minced garlic
1 Tbls EVOO
1/4 Cup White Wine, chicken broth or water
1 - 2 Tbls Balsamic Vinegar
House Seasoning or Salt & Pepper
Prepare chicken, set aside. (If you'd like to know how I did and usually do my chicken, see Note* below.)
Prepare pasta according to directions while you do the following.
In a large saute pan heat EVOO, add onions & salt. Cook about 2 min. Add zucchini, garlic, seasoning, white wine & seasoning. Cook until zucchini is tender. Add tomatoes (do not drain) and balsamic vinegar. Simmer about 1 min.
Place pasta on a platter, top with zucchini mixture, chicken & a generous amount of crumbled feta. Enjoy!
*Note: How I always prep my boneless, skinless breasts. I split them in half as if I'm going to butterfly them, but I go all the way through turning 2 servings into 4. (This cuts down on portion size and calories, but we eat with our eyes & since the breast LOOKS about the same our tummies don't really miss the other half.) Don't worry if you mess up, since you aren't actually butterflying them neatness doesn't really count.
Another easy option, keep a bag of these babies in your freezer! You can get one at Costco for around $16 & it seriously lasts a long time. They are the little Breast Tenderloins so they defrost in no time. I can pull a couple out of the freezer if I don't have any full breasts on hand, run them under a little cool water & they are ready to go by the time I have the rest of my prep done.
I season them well on each side with my "House Seasoning" and pound them flat if need. Into a hot pan, no oil – just a little Pam sprayed in and wiped out, for a quick sear on each side until done. This takes just a few minutes since your chicken is thinner and of uniform thickness.
Tuesday, August 3, 2010
Balsamic Chicken w/ Baby Spinach
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 shallot
• 4 boneless, skinless chicken breasts
• 2 bags of baby spinach
• 4 tablespoons balsamic vinegar
• 2/3 cup low-sodium chicken broth + 1/4 cup separate
• 2 cup low-sodium canned chopped tomatoes with juice (about one can)
• 2 cups whole wheat couscous, cooked
• Salt & Pepper
Butterfly or pound your chicken breasts thin & season as desired.
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the chicken and cook about 3 minutes per side, or until cooked through and juices run clear. Remove the chicken, cover and set aside. Add 1/4 cup of chicken broth, the garlic & shallot to pan, (if you have it on hand, this is also a great time to add a splash of white wine) cook for 1 minute. Add the spinach, salt and pepper. Cook just until wilted, less than 1 minute. Remove from the pan and set aside. Add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, salt & pepper to taste bring to a simmer and cook 3 to 5 minutes until slightly reduced.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce. Enjoy!
Calories 353, Fat 6g
So the name may need a little work, but this dessert need be called nothing other than WOW!!! I was trying to think of something to serve as dessert for a casual dinner party last night. This popped in my head... it used to be my go to that I would make ALL of the time, but then I forgot about one day & haven't made in about 3 years. My gosh, I'm not sure how I could forget about such a delightful little treat like this. It's so simple and so refreshing! It's summer in a bowl! I am a HUGE fan of coconut. But fear not those of you who are not fans, I served this to at least 2 coconut dislikers who could believe how much they liked it. The secret is the "special" cocunut. And for those who really hate coconut, just serve it on the side and let everyone just top it themselves. Try this one you will enjoy!
Pineapple-Kiwi with Lime & Coconut
1 cup unsweetened coconut flakes (I found it in the health food section at Raley's)
2 limes, zested and juiced1/4 cup water
1/3 cup sugar
1 inch ginger root, peeled
1 pineapple, fresh, cored - available in produce department
1-4 kiwi (I love lots of kiwi, some like less)
Vanilla Ice Cream or Tropical Sorbet
Combine coconut flakes with lime zest. Toast in a small skillet until coconut is golden brown remove from heat to a plate and reserve.
Add lime juice, water, sugar and ginger to the pan or a small sauce pot. Bring to a bubble and dissolve the sugar. Remove syrup from heat and let stand.
Cut pineapple and kiwi into bite-size chunks.
To serve: Place a scoop of ice cream into serving dish, top with fruit, drizzle with syrup and sprinkle with coconut.
Monday, August 2, 2010
4 large peaches - cut in half, pits removed
1/2 cube of butter, softened
1 teaspoon cinnamon
2 tablespoons sugar
Mix butter, cinnamon and sugar in a small bowl, set aside. Brush cut side of peaches lightly with oil. Place face down on hot grill. Cook about 3 min or until nice grill marks are achieved. Turn over top with cinnamon butter mixture & cook another minute. Remove from heat let cool. Serve with vanilla ice cream. Garnish with fresh mint & a dash of cinnamon.