Friday, July 18, 2008
I keep seeing recipes for cooking potatos and pizza on the grill, so I thought I would try my beloved sweet potato fries grill side!
I washed and sliced my yam or sweet potato into large steak fries and tossed them in a little bit of EVOO, chili powder and S&P. Meanwhile, I heated up the grill and then turned it on medium-ish heat. Please the fries on a peice of foil and lay that on a rack just over the flames. You must keep an eye on them so they do not burn - they cook very quickly (in about 10 minutes). I tossed them around a few times until browned on all sides. My realization is that it is VERY difficult to get these things to be crispy, so I have stopped trying and they still taste amazing.
Final Thoughts: Taste fabulous and so much faster!
Next I am going to try Jackie's Joy breakfast pizza on the grill.
Thursday, May 22, 2008
Tuesday, April 29, 2008
Tuesday, April 22, 2008
Yet again, I do not have an image for this one, but here is my recipe any way! Its light and healthy and the perfect side dish or main course!
What you will need:
2-3 cups of barley
3-4 cups of chicken stock (low sodium)
1 cup water
1/2 lb of sliced asparagus
1 clove chooped garlic
s & p to taste
1 tbsp olive oil
Steam asparagus until bright green and just tender, set aside.
Using the same pan, add oilve oil, garlic and barley, saute for a few minutes until garlic is translucent.
Add 1 cup of chicken stock and stir until absorbed. Next add 1 cup water and stir until absorbed. Repeat until barley is cooked all the way through and liquids disolved (4-6 cups total). You can add wine if you like.
Note: This is the same process as cooking risotto. I like to use a little water instead of all chicken stock to its more mild and you can control your flavor better.
Add juice of 2-3 lemons and sliced asparagus. Stir in well and let cook for 2 minutes or so.
Remove from heat and add goat cheese in crumbles. Serve!
Friday, April 18, 2008
Friday, March 28, 2008
Thursday, March 27, 2008
What Youll Need:
- Loaf of you favorite bread (i like fresh ciabatta or pulgese)
- Sun dried tomatos (stored in oilve oil)
- Your favorite caesar dressing
- Low fat sour cream
- Fresh Parmesan cheese (NOT grated)
- One (1) clove of garlic
- Two (2) chicken breasts (with the ribs)
- Pre heat oven to 400 degrees
- Rub chicken with oilve oil and s&p and a little oregano
- Cook for about 40 -50 minutes depending on size
- Let cool and remove from bone; slice
- Slice bread to desired size and place in oven or toaster oven for about 5-6 minutes or until toasted
- rub bread gently with fresh garlic (easier if you cut clove in half
- Mix 1 tbls of sour cream with about 2-3 tbls of caesar dressing and spread on both halves (Barefoot doenst do this but I find that it makes it less drippy)
- slice sun dried tomato and place on bottom half
- next place the chicken
- shave a few pieces of fresh parmesan cheese and lay on top of the chicken
- top with a mound of arugula and close her up!
Enjoy with a glass of your favorite white wine!
Thursday, March 13, 2008
Anywho, I love risotto and have tried lots of different ingredients, but I think this recipe is my favorite.
To preface, my risotto has some base ingredients and procedures, so you can add your favorite ingredients if mine arent to your liking.
Note: this requires about 30 minutes cooking time and constant attention :)
What you'll need for any good risotto:
- one cup of arborillo rice (yeilds about 5 cups cooked - enough for 3 people)
- one small yellow onion, chopped
- 2-3 cloves of garlic depending on your taste, chopped
- 3 cups of your favorite white wine (I use chardonay)
- 4-5 cups good chicken or vegtable stock
- salt & pepper
- 2 tbls olive oil
- 2 tbls butter
- 1 tsp of onion powder
What youll need for THIS risotto:
- 1 cup peas (frozen are best)
- 3/4 cup crumbled blue cheese or gorgonzola
- saute chopped onions and garlic in olive oil for 2-3 minutes
- add rice and cook for 1 minute, make sure to stir frequently
- once you see little brown bits on bottom of pan, add 1 1/2 cups of wine and stir frequently until wine has disolved
- add remaining 1 1/2 cups of wine and stir until disolved
- next add 1 1/2 cups stock, stir frequently until disolved
- repeat above
- repaeat above again
- at this point, taste the rice to see if it is cooked; if it isnt, add more stock
- next add peas, onion powder, salt and pepper and stire well
- lastly add butter and cheese and stir until melted
Serve hot - It will melt in your mouth!
Monday, March 10, 2008
I absolutely adore Paula Deen from the Food Network so much. She reminds me of my Mom and Aunt Kathy all rolled into one. She is spunky and fun, and her recipes always look incredible, but not usually the healthiest. I was pleased to find this recipe for Maple-Glazed Salmon with Pineapple Salsa. Healthy, light and refreshing...just what a girl needs to fit into those skinny jeans.
4 (6-ounce) salmon fillets
1 tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 clove garlic, mashed
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
First, place the salmon fillets in a resealable plastic bag. Next, combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (I did the minimum of 1 hour but would recommend letting it soak for at least 3 hours)
While your fish is marinating, prepare the pineapple salsa. Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
After the salmon is finished marinating, in a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. If you are not lucky enough to have a grill (me!) I broiled the salmon for 15-18 minutes, and it was amazing still!
The recipe says to serve with pineapple salsa spooned on the side but I just placed it right on top. Elon LOVED the recipe and it was uber easy, try it for yourself!
My apologies, I forgot to take a photo so this is someone elses steak sally!
This is a healthy and hearty salad that even a dude would like :)
Here is what you need:
- Romaine Lettuce
- CHerry tomatoes
- Chick Peas (drained)
- Bundle of Asparagus
- Steak (round cut or flank steak cut)
- Blue cheese or gorgonzola (yes, they ARE different - gorg is more pungeant)
- Homemade croutons (see Menu a la Marguerite's blog on crouts!)
- coat steak in a little oliv oil, balsamic vineger, worchester (sp)sauce and s&p
- grill about 5 minutes on each side and let rest another 5 minutes to juices distribute
- coat in olive oil, chil pepper, paprika, s&p
- place on a peice of foil and place foil on top of grill
- grill about 5 mins, then toss and grill another few mins until browned
Whisk together 2 tbls balsamic vineger, 1/4 cup oliv olive oil, tsp honey, tsp pepper and a pinch of kosher salt.
Next, assemble lettuce tomatoes (I like to salt mine with kosher salt), chick peas, croutons and blue cheese crumbles. Then drizzle dressing over. Slice steak and place on top warm so the juices mix in with the dressing.
Wednesday, February 27, 2008
I mentioned last night on the kick that I made sea scallops with mango salsa and flank steak tacos for dinner and all the girls were very impressed. Impressive as it may sound, it was very easy to make thanks to Sam The Cooking Guy (www.thecookingguy.com) who has a way of making extraordinary sounding meals in a very ordinary way. My kinda guy...
South of the Border Scallops
- 1/3 cup diced fresh mango
- 1/3 cup peeled and diced cucumber
- 1/3 cup diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 pound sea scallops, rinsed and dried
- 1 tablespoon peanut oil
- Mix all ingredients except scallops and set aside
- Season scallops with salt and pepper
- Heat non-stick pan over high heat
- Put in oil & when just smoking add scallops and sear each side until nicely brown and a cool little sort of crust builds
- Put on a plate and serve with the mango salsa
Spicy Steak and Corn Soft Tacos
- 3 teaspoon Olive Oil
- 1 medium red onion, sliced thin
- 1 red pepper sliced into thin strips
- 1 pound flank, thinly sliced
- 3/4 cup whole corn kernels - if frozen, cook first according to directions
- 1 jalapeño chopped fine with seeds
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Heat oil in large heavy skillet over medium heat.
- Add red pepper and onion and cook until tender - about 10 minutes.
- Remove to plate.
- Add flank steak to skillet and cook until the pink is gone - about 1 minute.
- Add the corn, jalapeño, cumin and chili powder.
- Saute quickly for a few seconds.
- Add the onions and pepper back in.
- Stir until heated through and remove.
- Serve with warm tortillas, sour cream, salsa and lime wedges to squeeze on top.
Thursday, February 21, 2008
I'm sorry Miss Avery...these are too good not to share! I was hungry for something easy, hearty and healthy to prepare for dinner after the gym and remembered my mom made a mean stuffed pepper. Debs shared the recipe below and they turned out QUITE incredible if I do say so myself!
- 1 lb ground turkey (you can also use regular ground meat)
- 4-6 Bell Peppers halved and seeded
- 1/2 cup Ketchup
- 1 tablespoon of Worchester Sauce
- 2 cloves of Garlic (more if you love garlic!) - minced
- 1/2 basket of mushrooms - diced
- 2 tablespoons of Milk
- 1/2 cup of Breadcrumbs
- 2 eggs
- 1/2 cup of finely diced Onion
- 2 teaspoons of each: Kosher or Sea Salt & Fresh Ground Pepper
- 1/4 cup of French Fried Onions (my special additive)
Preheat the oven to 350 Degrees.
First, cut your bell peppers in half and scoop out all the seeds, then set aside. Next in a large bowl, mix together the ground turkey, eggs, garlic, mushrooms, Worchester sauce, ketchup, milk, breadcrumbs, onion, french fried onions, salt & pepper using your hands. Once it is mixed all together well, start stuffing the halved bell peppers with the meat.
Place the peppers back in the Pyrex dish and sprinkle the top with some freshly grated parmesan cheese for some extra flavor and presentation. Cover the Pyrex dish with foil and place in the oven. Bake the peppers for at least an hour (different timing based on how full you fill the peppers and your oven). The last 5 minutes, remove the foil and let the tops of the peppers get a nice golden toast to them.
Viola! Delicious and healthy too!
1 package House Foods Tofu Shirataki noodles, Fettuccine Shape
1 wedge The Laughing Cow cheese, Light Original Swiss
2 tsp. fat-free sour cream (I used reduced fat instead of ff)
2 tsp. reduced fat grated parmesan cheese (unfortunately, I didn't have reduced fat on hand)
5 oz. skinless chicken breast; grilled with nonstick spray only (I used a little olive oil)
**I added steamed broccoli
Optional: salt, pepper, and paprika
-Drain and rinse noodles well.
-Dry noodles thoroughly (use paper towels to soak up as much moisture as possible) and use a knife to slice them up a bit.
-Next, top noodles with both cheeses and fat-free sour cream, then microwave for one minute. -Stir and microwave for one additional minute.
-Slice up chicken breast and add to pasta.
-Season to taste with salt, pepper, and paprika.
Tuesday, February 19, 2008
Since I gave up flour, wheat and potato products for Lent, I've been looking for different things to make for dinner. Although I usually try not to eat a lot of pasta, bread or potato products anyway, when you can't, it makes you want them more. However, I discovered the best product to curb my craving for pasta, thanks to Jackie; House foods Tofu Shirataki noodles. There are three varieties; fettuccine, spaghetti and angel hair. The best part is that they only have 20 calories and 3 carbs per serving, and are gluten-free and dairy-free! This product is a favorite of the Hungry Girl website (also brought to my attention by Jackie), which is where I got the following recipe and where I will get many in the future - such good (healthy) ideas.
1 packet of tuna (7 oz.) packed in water (I used a can of albacore tuna in water, drained)
1 10.75 oz. can 98% Fat Free Campbell's Cream of Mushroom Soup
1 wedge The Laughing Cow Light cheese, Original Swiss
1/2 cup frozen peas
3 tbsp. reduced-fat parmesan cheese
Salt, pepper, garlic powder and cayenne pepper to taste (cayenne is optional)
-Preheat oven to 375 degrees.
-Rinse and drain noodles well.
-Microwave noodles for one minute and pat dry.
-Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if
-Mix cheese wedge thoroughly into noodles. Add tuna and peas and stir well.
-Put noodle/cheese mixture into a casserole dish.
-Add your can of soup and one tbsp. of parmesan and mix well.
-Season to taste.
-Top with remaining two tbsp. of parmesan and bake in your preheated 375-degree oven for 20-25 minutes.
Tuesday, January 29, 2008
1 tsp olive oil
1 6-inch whole-wheat pita
1/4 cup canned, diced tomatoes (sometimes I buy the kind with basil and olive oil already mixed with the tomatoes)
1 basil leaf (if I don't have one on hand, I just use dried Italian seasoning)
1/4 cup torn fresh spinach leaves (if I don't have spinach sometimes I add mushrooms or artichoke or just have plain cheese)
1/4 cup roasted red peppers (I despise peppers so I omit these)
1/4 cup shredded part-skim mozzarella
Drizzle olive oil over pita.
Mix tomatoes and basil and spread over pita.
Add spinach leaves.
Layer peppers over the spinach and top with mozzarella.
Broil 4 minutes or until cheese melts. (usually I bake it for a few minutes to get the crust crispier, then broil it)
This delicious recipe is courteous of the ever talented Giada De Laurentiis. As part of my new years resolution to eat more healthy and cook one new recipe a week, Elon and I were inspired by her Everyday Italian: Light and Healthy Seafood Dishes episode. The original recipe calls for halibut, but at $17.99 a pound I said salmon will do just fine!
What you will need:
1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
4 (6-ounce) halibut or salmon fillets
Nonstick cooking spray
Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange salmon fillets in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.
I served it up with some sauteed zucchini and squash and also some store bought risotto. It was quite delish if I do say so myself and a healthy treat at that. You can find the original recipe here, as well as many other healthy seafood dishes.
Tuesday, December 18, 2007
Monday, December 17, 2007
What you will need:
45-60 Pretzel Sticks (I went through 4 bags of Snydes of Hanover pretzels – ratio of non-broken sticks is about 80%)
1 cup chopped dark chocolate (I use bakers dark chocolate that comes in a bar)
1 cup chopped milk chocolate (same as above)
1 cup chopped white chocolate (same as very above)
* You can really use any type of chocolate you like.
Parchment or wax paper
Sprinkles (your favorite type or color – I used red)
1 cup Finely Chopped peppermint
1 cup Finely Chopped nuts (any kind you like)
1 cup Finely Chopped Skor Bar
Your favorite ribbon and packaging
What to do:
Melt chocolate (one kind at a time) in a double boiler. If you do not have a double boiler, you can make a make-shift version with a sauce pan full of boiling water and glass bowl fit to the sauce pan, which you will set on top (bottom of bowl just touching boiling water). Slowly melt the chocolate until smooth. Dip pretzel sticks carefully into the chocolate and coat about half the stick; shake off lightly for an even coat. You can then add sprinkles or coat in candy, peppermint or nuts. Set on parchment paper to set.
Note: White chocolate takes longer to set, so you may have to put these in the refrigerator if you are on a time line.
Repeat the above 45-60 times (allow at least 2 hours to do this).
Once set, put a few of each kind into your favorite packaging, tie a bow and tada! I gave these to my co-workers and also used them as hostess gifts.