Sunday, November 29, 2009

Chipotle Shrimp Tacos

So D made these the other night. They took about 5 minutes to make. They were really good.
We didn't have a side, because I forgot to write one down, when planning the menu.

Chipotle Shrimp Tacos

Serve with fresh orange sections.

2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde

1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
Beer note: An orange peel–infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. —Jeffery Lindenmuth

Yield: 4 servings (serving size: 2 filled tacos)

CALORIES 366 (29% from fat); FAT 11.8g (sat 1.6g,mono 5.5g,poly 2.6g); IRON 4.6mg; CHOLESTEROL 259mg; CALCIUM 121mg; CARBOHYDRATE 28.2g; SODIUM 747mg; PROTEIN 37.7g; FIBER 5.4g

Cooking Light, NOVEMBER 2008

Buffalo Chicken Dip

I got this from my friend Gypsy. This is the only way I like Buffalo Wings. The pic is after everyone went to town on it.

Buffalo Chicken Dip

30 oz of canned chicken, drained ( 2cans of 12.5 oz and 1 can 5 oz)
2 8-oz packages of Neufatchel or Low-Fat Cream Cheese
1 8-oz package of Cream Cheese
8 oz package of Sharp Cheddar Cheese
1 Cup Bottled Ranch Dressing
1 Cup Frank's Red Hot Wing sauce

Dump everything in a crock pot. Set on low. Stir every so often (15 minutes or so). Ready when everything is all melted.

Serve with Fritos or celery

Sausage and Cornbread Stuffing

This is just the best stuffing ever! It isn't a WeWa recipe. Just ran it through the

Sausage and Cornbread Stuffing 

Photo by ALB

POINTS® value |  8
Servings |  12

side dishes |

4 Tbsp butter
1 pound pork sausage
4 link Aidells Cajun style andouille smoked pork sausage
4 large stalk celery
3 cup onion(s)
1 medium green pepper(s)
1 medium sweet red pepper(s)
1 tsp dried thyme
1 tsp ground sage
1 2/3 package cornbread stuffing dry mix
2 1/2 cup reduced-sodium chicken broth


Pork sausage, removed from casing or in bulk.
Andouille cut into 1/4-inch dice
celery chopped
onions chopped
green pepper chopped
red pepper chopped
1. Preheat oven to 350, if baking stuffing in casserole dish.
2. Melt butter in a large skillet over medium heat. Add the fresh sausage and
brown for 5 minutes. Break it apart with a fork as it cooks. Put in the andouille
and fry for 3 minutes more. Add the celery, and onions , cover and cook for
about 10 minutes,until the vegetables are soft. Add the peppers and cook,
covered for 5 minutes.
3. In a large bowl, mix the cornbread, sausage and vegetables (including pan
juices) with the thyme and sage. Add 2 cups of stock and mix well. The
stuffing should stick together when mounded on a spoon. Add more stock,
if necessary. Add salt and pepper to taste.
4. At this point, you can stuff the dressing lightly into a turkey or large chicken
and roast it, following your favorite recipe. This recipe yields enough stuffing
for 1 medium turkey (14 pounds), 2 large roasting chickens (5-6 pounds each)
3 frying chickens (3-4 pounds each) oir 6 to 8 squabs or quail.
5. Or you can bake the stuffing separately in a buttered 3-4 qt. casserole. If you bake
it in a casserole, stir in a bit more stock to make up for the liquid the stuffing would
absorb from the bird. Cover the casserole and bake for 45 minutes. Serve warm.
From Bruce Aidells' Complete Sausage Book

Best Carrot Cake

I made this. It was pretty easy to make. The batter was a bit overly sweet and I wasn't sure about it. The result...I thought it was pretty good. Dad thought it was really good as did Bro. D said it was the best he ever had. 2 days later it is still as moist as it was the first.

I actually hand grated the carrots. I didn't like the thickness of the shredded carrots in the store. And I still can't frost a cake all pretty.

Best Carrot Cake

Photo by ALB

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon

3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut (I measured from a bag of sweetened flaked...couldn't find a can)
1 cup chopped pecans or walnuts (used walnuts)
Buttermilk Glaze (Below)
Cream Cheese Frosting (below)

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Yield: 1 (9-inch) 3 layer cake

Buttermilk Glaze

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Yield: 1 1/2 cups

Cream Cheese Frosting

3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Yield: 4 cups

Monday, November 23, 2009

Prosciutto and Fontina-Stuffed Chicken Breasts

I was pretty impressed with myself for making this. It wasn't easy (for me).
D informed me to pound out the chicken, roll it and secure with toothpicks, so that's what I did.

Subs: 1.5C Bread Crumbs for cracker meal; Pancetta for Prosciutto, Swiss for Fontina

I had with a spinach salad.

Prosciutto and Fontina-Stuffed Chicken Breasts

Finely ground saltine cracker crumbs create a golden crust. You can save the step of making your own crumbs if your supermarket stocks cracker meal; if so, start with about 1 1/2 cups. Serve chicken with a crisp green salad with apple wedges to contrast with the creamy, melted cheese filling.

Cooking spray
1 ounce chopped prosciutto
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1/4 cup (1 ounce) shredded fontina cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
42 saltine crackers (about 1 sleeve)
1/2 cup all-purpose flour
2 large egg whites
1 tablespoon Dijon mustard
2 tablespoons canola oil

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside.

2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper.

3. Place crackers in a food processor; process 2 minutes or until finely ground. Place cracker crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk.

4. Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs. Set aside. Repeat procedure with remaining chicken, flour, egg white mixture, and cracker crumbs.

5. Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add chicken to pan; reduce heat to medium, and cook 10 minutes on each side or until browned and done.

Yield: 4 servings (serving size: 1 stuffed breast half)

CALORIES 381 (33% from fat); FAT 14g (sat 3g,mono 6.4g,poly 2.9g); IRON 2.4mg; CHOLESTEROL 113mg; CALCIUM 74mg; CARBOHYDRATE 14.1g; SODIUM 591mg; PROTEIN 46.6g; FIBER 0.6g

Cooking Light, DECEMBER 2008

Bacon, Onion, and Mushroom Pizza

D made this. He called me one night so pissed off about it. The French Bread Dough wouldn't didn't have perforations and it didn't roll out to anythign bigger than a Dessert plate.
He went to the store, bought a Boboli and was done with that part.
He put a little sauce on it, because I frankly don't like pizza without sauce.

The result was very good.

Bacon, Onion, and Mushroom Pizza

1 (11-ounce) can refrigerated French bread dough
2 teaspoons yellow cornmeal
2 teaspoons olive oil
2 cups vertically sliced onions (about 2 small)
1 (8-ounce) package presliced cremini mushrooms
1 1/2 cups (6 ounces) shredded white cheddar cheese
6 bacon slices, cooked and coarsely crumbled
1/2 cup finely chopped fresh flat-leaf parsley

1. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Stretch dough into a 12-inch circle on a lightly floured surface; transfer to a round pizza pan or large baking sheet sprinkled with cornmeal.

2. Preheat oven to 425°.

3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion; sauté 8 minutes, stirring occasionally. Place chopped onion in a bowl. Add cremini mushrooms to pan; sauté 8 minutes or until liquid almost evaporates. Add mushrooms to onion mixture; toss. Spread onion mixture evenly over prepared dough, leaving a 1/4-inch border. Sprinkle evenly with white cheddar cheese and bacon. Bake at 425° for 15 minutes or until crust is lightly browned. Sprinkle with parsley. Cut into 12 wedges.

Yield: 6 servings (serving size: 2 wedges)

CALORIES 316 ; FAT 14.9g (sat 6.6g,mono 5.5g,poly 1g); CHOLESTEROL 37mg; CALCIUM 224mg; CARBOHYDRATE 31.1g; SODIUM 682mg; PROTEIN 15.6g; FIBER 0.9g; IRON 1.9mg

Cooking Light, OCTOBER 2009

Parmesan and Black Pepper Smashed Potatoes

So I made these the other night. I halved the recipe. Very easy!!!
They were really good and you could taste the Parm Cheese. Leftovers, though, the taste died out.

I made with the Parmesan Pork Chops.

Parmesan and Black Pepper Smashed Potatoes

3 pounds peeled baking potatoes, cut into 1-inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese
3/4 teaspoon freshly ground black pepper
1 1/2 cups 2% reduced-fat milk
1/4 cup chopped fresh flat-leaf parsley

1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in parsley.

Yield: 12 servings (serving size: about 2/3 cup)

CALORIES 181 (32% from fat); FAT 6.5g (sat 4.1g,mono 1.9g,poly 0.2g); IRON 1.2mg; CHOLESTEROL 18mg; CALCIUM 232mg; CARBOHYDRATE 22.6g; SODIUM 428mg; PROTEIN 8.9g; FIBER 1.6g

Cooking Light, NOVEMBER 2008

Monday, November 2, 2009

Swordfish with Cilantro-Lime Cream

So we had this a few weeks ago. It was really good. Especially with rice.

Swordfish with Cilantro-Lime Cream

Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.

About 1 pound swordfish steaks (3/4 in. thick)
2 to 3 tablespoons Italian-style bread crumbs
2 tablespoons butter or margarine
2 tablespoons minced green onion
2 tablespoons minced fresh cilantro, plus a few sprigs
2 tablespoons lime juice
3 tablespoons whipping cream
Lime wedges

1. Rinse swordfish steaks and pat dry. Dust with bread crumbs.

2. Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes. Turn fish over and cook until browned on other side and opaque but still moist in center (cut to test), 4 to 5 more minutes. Transfer fish to a warm platter; keep warm.

3. Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes. Divide fish among 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs

Yield: Makes 3 servings

CALORIES 297 (55% from fat); FAT 18g (sat 9.2g); CHOLESTEROL 90mg; CARBOHYDRATE 5.2g; SODIUM 338mg; PROTEIN 28g; FIBER 0.3g

Sunset, FEBRUARY 1997