Al's Recipe Reviews

Garlicky Spinach-Sausage Gratin

2012-01-30T20:22:00.001-05:00

So I thought this was an odd dish in a good way. It tasted like vegetable lasagna without noodles and with sausage. The reviews said it was watery, which I could see, but it didn't bother me. I wish we had a side, but such is life.

D was eh on it. He said it was easy. I'm a bigger spinach fan than he is. Probably another dish if I were single, I would make.

Garlicky Spinach-Sausage Gratin

Go fancier by baking in individual dishes.

YIELD: Serves 4 (serving size: 1 cup)
HANDS-ON:25 Minutes
TOTAL:37 Minutes
COURSE: Main Dishes

Ingredients
2 tablespoons olive oil, divided (used 1 tsp and PAM)
1 cup chopped onion

8 garlic cloves, coarsely chopped
6 ounces pork sausage
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 large eggs, lightly beaten
12 ounces fresh spinach, trimmed
Cooking spray
2 ounces French bread baguette, torn into 1-inch pieces (used 1 Cup Garlic Roasted Bread Crumbs)
1/3 cup grated Parmesan cheese

Preparation

1. Preheat oven to 450°.

2. Heat a Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute, stirring constantly. Add sausage, salt, and pepper; sauté 5 minutes, stirring to crumble. Remove mixture from pan; drain. Wipe pan.

3. Return sausage mixture to pan. Stir in flour; sauté 30 seconds, stirring constantly. Combine milk and eggs, stirring well. Reduce heat to medium. Stir milk mixture into sausage mixture; bring to a boil, and cook 2 minutes, stirring constantly. Remove from heat; stir in spinach. Spoon spinach mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

4. Place bread in a food processor, and pulse until 1 cup coarse crumbs form. Heat a large skillet over medium-high heat. Add remaining 1 1/2 tablespoons olive oil to pan, and swirl to coat. Stir in crumbs, and sauté for 3 minutes or until toasted, stirring frequently. Sprinkle crumbs over spinach mixture, and top with cheese. Bake at 450° for 12 minutes or until bubbly.

Nutritional Information
Calories: 396; Fat: 23.6g; Saturated fat: 8g; Monounsaturated fat: 11.2g; Polyunsaturated fat: 2.6g; Protein: 21g; Carbohydrate: 26.6g; Fiber: 3.1g; Cholesterol: 148mg; Iron: 4.1mg; Sodium: 732mg; Calcium: 382mg

Cooking Light OCTOBER 2011

Slow Cooker Char Siu Pork Roast

2012-01-30T12:21:00.002-05:00

So we have another recipe that doesn't involve the crockpot. I think I like that version better. It tastes more restaurant-y, where as this one tastes good, but tastes like a recipe you get in college when you're poor. It could also be that crockpot barbecue is my least favorite way of barbecue being prepared. But many people raved about it, so I thought ok...

I'm sure it was easy. We had with rice and broccoli. It made much more than the other recipe. I think it will be good as a sandwich.

Slow Cooker Char Siu Pork Roast

In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

YIELD: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
COURSE: Main Dishes

Ingredients
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Nutritional Information
Calories: 227; Fat: 9.5g; Saturated fat: 3.1g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.1g; Protein: 21.6g; Carbohydrate: 12.7g; Fiber: 0.4g; Cholesterol: 73mg; Iron: 1.7mg; Sodium: 561mg; Calcium: 30mg

Cooking Light MARCH 2006

The Family Crabcake Recipe

2012-01-24T12:03:00.000-05:00

So back when my dad was getting a divorce, which was rather messy, he wanted to know if I wanted anything from it. I told him that my mom always made the best crab cakes and could he snag the recipe. So he did. It was the recipe on the side of the Old Bay Can.

I typically don't have bread around or dried parsley, so I adapted the recipe slightly without much change in taste.

The Family Crabcake Recipe

Ingredients
2 slices white bread, crusts removed (used 1/2 cup(s) dried plain bread crumbs (or garlic flavor))

2 tablespoons mayonnaise(used Hellmann's Reduced Fat Mayonnaise)
2 tsp Old Bay (or more)
2 tsp parsley, dried (so 2 TBSP fresh)
1/2 tsp French's Classic yellow mustard
1 large egg, beaten
1 pound(s) lump crabmeat

Instructions
1. Break bread into small pieces. Mix in mayonnaise, Old Bay, parsley, mustard and egg. Stir in crabmeat*.
2. Shape mixture into patties. Broil for 10 minutes without turning or fry until golden-brown on both sides. Sprinkle with extra Old Bay if desired.Don't over mix or you lose out on big crab pieces in the cake.

King Ranch Chicken Mac and Cheese

2012-01-20T11:36:00.000-05:00

This recipe just makes my butt grow thinking about it. D and I did a first pass at lightening it just cooking our normal way. When he made it, he called me and said, "Oh my God! This is evil!!" Basically it is the Velveeta/Rotel Dip with meat and pasta in it. It was awesome!

We will have again. It was 630 calories with these changes (in the ingredients section). Next time we will use 1/2 TBSP Butter, 4 oz of Velveeta, and .75C of Cheddar Cheese along with the changes we have below.

King Ranch Chicken Mac and Cheese

YIELD: Makes 6 servings
HANDS-ON:20 Minutes
TOTAL:45 Minutes
COURSE: Casseroles, Main Dishes

Ingredients
1/2 (16-oz.) package cellentani pasta (used elbow)
2 tablespoons butter (used 1 TBSP)
1 medium onion, diced
1 green bell pepper, diced

1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken (used 1 lb breast, raw)
1 (10 3/4-oz.) can cream of chicken soup (used 98% fat-free)
1/2 cup sour cream (used reduced fat)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese (used 1C)

Preparation
1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.

3. Bake at 350° for 25 to 30 minutes or until bubbly.

Southern Living JANUARY 2012

Pork Tenderloin with Mushroom Sauce

2012-01-19T08:30:00.001-05:00

So D had this ready when I got home. It was good. I have no clue if it was easy or not, but I assume not, since it looked like something I could attempt.

We had with Smashed Potatoes.

Pork Tenderloin with Mushroom Sauce

Serve with stone-ground yellow grits to soak up the tangy, creamy sauce.

YIELD: Serves 4
COURSE: Main Dishes

Ingredients
1 (1-pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 (8-ounce) package button mushrooms, thinly sliced
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 cup fat-free, lower-sodium chicken broth
1/4 cup creme fraiche or sour cream (used rf sour cream)
2 teaspoons Dijon mustard
3 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Place a small roasting pan in oven. Preheat oven to 425°.

2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425° for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145°, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.

3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in crème fraîche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.

Nutritional Information
Calories: 257; Fat: 15.2g; Saturated fat: 5.2g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 1.2g; Protein: 25.3g; Carbohydrate: 3.7g; Fiber: 1g; Cholesterol: 76mg; Iron: 1.7mg; Sodium: 575mg; Calcium: 20mg

Cooking Light JANUARY 2012

Microwave Smashed Potatoes

2012-01-19T08:25:00.000-05:00

So while D and I both can make mashed potatoes from scratch, when it comes to making a grocery list we need a recipe. Mostly because "until it looks right" is hard to write down on a grocery list. Also, although we had all the ingredients, we might have been using them for something else, so it is best to at least write down the ingredients. So we found this recipe in the book that was on my lap.

D made them. He boiled the potatoes instead of microwaving them. They were good and peppery.

Microwave Smashed Potatoes

YIELD: 4 servings (serving size: about 1 cup)
TOTAL:20 Minutes
COURSE: Side Dishes/Vegetables

Ingredients
4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces
1/2 cup reduced-fat sour cream
1/2 cup 1% low-fat milk
2 tablespoons minced fresh chives
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Place potato pieces in a large microwave-safe bowl. Cover bowl with plastic wrap; cut a 1-inch slit in center of plastic wrap. Microwave at HIGH 10 minutes. Let stand for 2 minutes. Add sour cream and remaining ingredients to bowl; mash with a potato masher.

Nutritional Information
Calories: 225; Fat: 4.1g; Saturated fat: 2.5g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.2g; Protein: 5.6g; Carbohydrate: 42.6g; Fiber: 2.8g; Cholesterol: 13mg; Iron: 0.8mg; Sodium: 333mg; Calcium: 78mg

Cooking Light JUNE 2011

Chili-Corn Chip Pie

2012-01-18T09:54:00.000-05:00

D and I first heard of Frito Pie at our favorite BBQ joint. Never had it because, well, I don't want to eat out of a bag in a restaurant. Then my brother mentioned Tacos in a Bag in December. Then looking at the CL cookbook, I saw this, so I knew I should have it.

D made the chili early in the day, and I assembled it when I got home. It is kind of a silly dish, but fun and good. Plus you get Fritos. I liked the flavors.

I had with Refried Pinto Beans with Chipotle.

Chili-Corn Chip Pie

This recipe is a healthy version of Fritos Chili Pie. Often served from concession stands at fairs, festivals, and sporting events, this crowd-pleaser usually involves splitting the bag of chips open, ladling chili into the bag, and then topping with cheese, onions, and other garnishes.

YIELD: Serves 4
HANDS-ON:40 Minutes
TOTAL:40 Minutes
COURSE: Main Dishes

Ingredients
Cooking spray
1 pound ground sirloin
1 1/4 cups chopped onion
6 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/8 teaspoon kosher salt
1 tablespoon no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/3 cup water
1 (10-ounce) can diced tomatoes and green chiles, undrained
4 ounces lightly salted corn chips (such as Fritos)
1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
1/4 cup fat-free sour cream
1/2 cup diagonally sliced green onion tops

Preparation
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beef, cumin, pepper, and salt.

2. Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, 1/3 cup water, and tomatoes; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat.

3. Place 1 ounce chips in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, and 1 tablespoon sour cream. Sprinkle each serving with 2 tablespoons green onions.

Nutritional Information
Calories: 414; Fat: 21.9g; Saturated fat: 7g; Monounsaturated fat: 7.6g; Polyunsaturated fat: 5.5g; Protein: 24.5g; Carbohydrate: 29.2g; Fiber: 3.2g; Cholesterol: 68mg; Iron: 2.6mg; Sodium: 682mg; Calcium: 160mg

Cooking Light OCTOBER 2011

Savory Sausage, Spinach, and Onion Turnovers

2012-01-17T12:03:00.000-05:00

Really, my only problem with this one was the serving size was small. I liked the flavors and the taste. We had with a salad.

D said it was a PITA to make, because you had to cut the pie dough, and reassemble. Maybe they weren't the prettiest but they were tasty.

I would have again. They do make for a small lunch/dinner, though.

Savory Sausage, Spinach, and Onion Turnovers

YIELD: 4 servings (serving size: 1 turnover)
TOTAL:39 Minutes
COURSE: Main Dishes

Ingredients
Cooking spray

2/3 cup diced, peeled red potatoes
1/3 cup diced red bell pepper
1/3 cup diced yellow onion
2 (3.5-ounce) links hot chicken Italian sausage, casings removed (used pork hot)
3 cups bagged washed baby spinach
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
2 tablespoons water
1 large egg white, lightly beaten
3 tablespoons grated fresh Parmigiano-Reggiano cheese

Preparation
1. Preheat oven to 400°.

2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and crushed red pepper. Remove from heat.

3. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. Spoon about 1/2 cup potato mixture on half of each circle, leaving a 1/2-inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.

4. Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 teaspoons cheese over each turnover. Bake at 400° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.

Nutritional Information
Calories: 344; Fat: 17.9g; Saturated fat: 6.3g; Monounsaturated fat: 6g; Polyunsaturated fat: 4.1g; Protein: 12.1g; Carbohydrate: 33g; Fiber: 1.9g; Cholesterol: 44mg; Iron: 4mg; Sodium: 691mg; Calcium: 91mg

Cooking Light APRIL 2011

Chicken Pizza

2012-01-14T21:20:00.001-05:00

Oddly, neither D nor I liked this. We both thought it was bland. Perhaps it was because there were so many flavors going on, we couldn't settle on just one, or maybe it was just bland. Who knows? But we were both disappointed. Oh and we added basil tomato sauce because I like sauce on my pizza.

Chicken Pizza

YIELD: Serves 6 (serving size: 2 slices)
HANDS-ON:40 Minutes
TOTAL:1 Hour
COURSE: Main Dishes

Ingredients
1 (12-ounce) portion fresh pizza dough
2 1/2 tablespoons olive oil, divided
2 (6-ounce) skinless, boneless chicken breast halves, cubed
1 (4-ounce) link sweet Italian sausage, casing removed
1/4 cup vertically sliced onion
4 ounces cremini mushrooms, sliced
1 tablespoon chopped fresh garlic
2 teaspoons cornmeal
4 ounces fontina cheese, shredded
1 red bell pepper, seeded and sliced
3/4 teaspoon crushed red pepper
2 tablespoons chopped parsley
2 teaspoons chopped fresh thyme

Preparation

1. Let dough rest, covered, at room temperature for 30 minutes.

2. Preheat oven to 450°.

3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil, chicken, and sausage; sauté 5 minutes. Remove mixture from pan. Add 1 tablespoon oil to pan; swirl. Add onion, mushrooms, and garlic; sauté 5 minutes, stirring constantly.

4. Punch dough down. Sprinkle a baking sheet with cornmeal. Roll dough out to a 14-inch circle on baking sheet. Brush dough with 1 tablespoon oil; sprinkle with 2 ounces cheese. Arrange chicken mixture, vegetable mixture, and bell pepper over cheese, leaving a 1/4-inch border. Top with remaining cheese and crushed red pepper. Bake at 450° for 20 minutes or until golden. Sprinkle with herbs. Cut into slices.

Nutritional Information
Calories: 414; Fat: 19.4g; Saturated fat: 5.8g; Monounsaturated fat: 7g; Polyunsaturated fat: 2.6g; Protein: 25.9g; Carbohydrate: 33.9g; Fiber: 1.9g; Cholesterol: 64mg; Iron: 2.9mg; Sodium: 641mg; Calcium: 154mg

Cooking Light JANUARY 2012

Marinated Grilled Calamari

2012-01-14T20:49:00.003-05:00

D made this. It was easy. It was good. We had with Caramelized Shallots, Brussel Sprouts and Pancetta.
According to my calculations, with halving the oil (like D did) and excluding the bread, this is 346 calories/serving.

Marinated Grilled Calamari

Time: 30 minutes, plus at least 1 hour to marinate.
YIELD: Serves 4
TOTAL:1 Hour, 30 Minutes
COURSE: Main Dishes

Ingredients
2 pounds cleaned calamari (squid), tubes and tentacles separated but whole
1 tablespoon minced garlic
1 1/2 teaspoons red chile flakes
1/4 cup chopped flat-leaf parsley
2/3 cup extra-virgin olive oil, divided (used 1/3 C)
1/4 cup fresh lemon juice, divided (used 2TBSP)
1 teaspoon sea salt, divided (used 1/2 tsp)
1/2 loaf crusty bread such as ciabatta, cut in half horizontally

Preparation
1. In a medium bowl, combine calamari, garlic, chile flakes, parsley, 1/3 cup oil, 2 tbsp. lemon juice, and 1/2 tsp. salt. Chill, stirring often, 1 to 5 hours.

2. Pour calamari and marinade into a colander over a bowl. Brush marinade over cut sides of bread; grill on each side over high heat (450° to 550°) until grill marks appear, 3 to 5 minutes. Cut into slices.

3. Grill calamari tubes, turning once, just until firm, 3 minutes. Meanwhile, using tongs, drop tentacles in clumps onto grill just to firm up, then spread out to cook evenly, 4 minutes total. Put calamari in a dish and drizzle with remaining oil, lemon juice, and salt. (didn't do) Serve with bread.

Sunset SEPTEMBER 2009

Chicken Piccata

2012-01-12T09:40:00.001-05:00

One day I will learn that I don't like anything with lemon sauce and capers. That pretty much sums up what I think of this dish. D, on the other hand can't get enough of lemon sauce and capers. He thought this dish was on the bland side.

We both agreed Chicken Piccata with Orzo is much better.

Chicken Piccata

Serve this tangy dish with mashed potatoes or roasted seasonal root vegetables.

YIELD: Serves 4
HANDS-ON:31 Minutes
TOTAL:31 Minutes
COURSE: Main Dishes

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Nutritional Information
Calories: 365; Fat: 16.3g; Saturated fat: 6.1g; Monounsaturated fat: 7.3g; Polyunsaturated fat: 1.5g; Protein: 41.1g; Carbohydrate: 9.3g; Fiber: 0.7g; Cholesterol: 118mg; Iron: 2.1mg; Sodium: 574mg; Calcium: 41mg

Cooking Light JANUARY 2012

Israeli Cauliflower with Panko

2012-01-12T09:31:00.001-05:00

Well, as far as getting excited for cauliflower, this would rank up in the high excitement range. It was good. It was huge. It looked easy.

I would have again. D and I each had 2 servings.

Israeli Cauliflower with Panko

You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans.

YIELD: 8 servings (serving size: about 2/3 cup)
COURSE: Side Dishes/Vegetables

Ingredients
6 cups cauliflower florets
2 tablespoons water
3 tablespoons olive oil, divided
1/2 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.

2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.

3. Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; sauté 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt, and pepper; toss to combine.

Nutritional Information
Calories: 78; Fat: 5.3g; Saturated fat: 0.7g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 0.6g; Protein: 2g; Carbohydrate: 6.7g; Fiber: 2g; Cholesterol: 0.0mg; Iron: 0.4mg; Sodium: 181mg; Calcium: 18mg

Cooking Light DECEMBER 2009

Sausage and Spinach Risotto

2012-01-11T12:18:00.000-05:00

This was good. I mean really, sausage, mushrooms, rice, and cheese? How can it be bad? Plus the sausage was free since Kroger rang it up wrong and I caught it.

D of course made it. I assume it was easy, but like all risottos, tedious because you have to stand over it.

Would have again. We had with a Caesar Salad.

Sausage and Spinach Risotto

YIELD: Serves 4 (serving size: 1 1/2 cups)
HANDS-ON:44 Minutes
TOTAL:44 Minutes
COURSE: Main Dishes

Ingredients
3 cups fat-free, lower-sodium chicken broth
1 cup water
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1 (8-ounce) package presliced mushrooms
5 ounces sweet Italian sausage, casings removed (about 2 links)
1/2 cup chopped shallots
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
1 (6-ounce) package baby spinach
1/4 cup (1 ounce) shaved fresh Romano cheese

Preparation

1. Bring broth and 1 cup water to a simmer in a small saucepan (do not boil); keep warm over low heat.

2. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms to pan; cook for 8 minutes or until browned, stirring occasionally. Remove mushrooms from pan, and set aside.

3. Add sausage to pan, and cook for 3 minutes or until browned, stirring to crumble. Add shallots and garlic; cook 1 minute, stirring constantly. Reduce heat to medium. Add rice; cook for 1 minute, stirring constantly. Stir in wine, and cook until liquid is nearly absorbed, scraping pan to loosen browned bits.

4. Stir in 1 cup broth mixture; cook for 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Remove pan from heat. Add mushrooms and spinach; stir until spinach wilts. Top evenly with cheese. Serve immediately.

Nutritional Information
Calories: 331; Fat: 9g; Saturated fat: 3g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 0.7g; Protein: 15.9g; Carbohydrate: 46.5g; Fiber: 3.6g; Cholesterol: 15mg; Iron: 2.3mg; Sodium: 768mg; Calcium: 153mg

Cooking Light JANUARY 2012

Chicken with Pepperoni-Marinara Sauce

2012-01-10T08:47:00.000-05:00

So you should make this. It was really good. D questioned that there was no salt but you didn't need it (he agreed). He said it was easy to make.

We had over penne pasta.

Chicken with Pepperoni-Marinara Sauce

YIELD: Serves 4 (serving size: 5 ounces chicken and about 1/3 cup sauce)
COURSE: Main Dishes

Ingredients
Cooking spray
1/2 teaspoon minced fresh garlic

16 slices pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce (we used regular Bertolli basil and garlic)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1 1/2 pounds chicken cutlets
1/4 teaspoon freshly ground black pepper
1 cup shredded part-skim mozzarella cheese

Preparation

1. Preheat broiler to high.

2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Nutritional Information
Calories: 380; Fat: 14.7g; Saturated fat: 6g; Monounsaturated fat: 5.2g; Polyunsaturated fat: 1.2g; Protein: 48.5g; Carbohydrate: 28.7g; Fiber: 0.1g; Cholesterol: 122mg; Iron: 1.5mg; Sodium: 533mg; Calcium: 231mg

Cooking Light JANUARY 2012

Brazilian Feijoada

2012-01-08T18:29:00.002-05:00

So this recipe was one I kept looking at but for some reason knew D wouldn't go for. So I showed it to him, and he said sure.

When you are flavoring meat with meat and meat, well, it has to be good. Considering there weren't really any seasonings, it was plain and simple. But it worked. Of course we didn't have with oranges, but perhaps would try them again.

And we changed some meat due to what was available at Kroger. They didn't have a Boston Butt, so we used a tenderloin (yes, entirely different). Kroger didn't have short ribs so we used back ribs. I think we regular chicken broth next time (UPDATE: When asking D about this, he realized he didn't put in any, so next time we'll put in the low sodium...lol). And perhaps add 2-3 Bay Leaves. Feedback on CL says most people used Hot Sauce on the side. Also I would use canned beans or soak them much longer than an hour. They were a little crunchy (which might have been the chicken broth omission).

Would have again.

Brazilian Feijoada

Feijoada (pronounced fay-ZWAH-da) is a delicious stew of pork and black beans that's traditionally served over rice with fresh orange slices. In Brazil, this dish is often served on special occasions, but preparing it in a slow cooker makes it possible to serve this rich dish on the busiest weeknights.

YIELD: 8 servings (serving size: about 1 1/4 cups bean mixture and 1 orange wedge)
TOTAL:9 Hours, 47 Minutes
COURSE: Soups/Stews

Ingredients
2 cups dried black beans (used a whole bag, because it was 2.25 C)
4 slices applewood-smoked bacon
1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes

3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 bone-in beef short ribs, trimmed (about 2 pounds)
3 cups finely chopped onion (about 2 medium)
1 1/4 cups fat-free, lower-sodium chicken broth
4 garlic cloves, minced
1 (9-ounce) smoked ham hock
1 tablespoon white vinegar
8 orange wedges

Preparation

1. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.

3. Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.

Nutritional Information
Calories: 458; Fat: 17.4g; Saturated fat: 6.8g; Monounsaturated fat: 6.7g; Polyunsaturated fat: 1.1g; Protein: 39.5g; Carbohydrate: 35.8g; Fiber: 11.6g; Cholesterol: 96mg; Iron: 6.4mg; Sodium: 533mg; Calcium: 102mg

Cooking Light MARCH 2011

Asian-Glazed Chicken Thighs

2012-01-04T08:27:00.000-05:00

D made these. He said it was terribly easy. It reminded us of an Asian take on Spicy Honey-Brushed Chicken Thighs. It had a lot of flavor. If we had a gas grill, D would have grilled these. Will definitely have again.

We had with Roasted Chile-Garlic Broccoli.

Asian-Glazed Chicken Thighs

The tasty glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they're roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired.

YIELD: 6 servings (serving size: 2 thighs)
TOTAL:1 Hour, 52 Minutes
COURSE: Main Dishes

Ingredients
1/3 cup rice vinegar

1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste (such sambal oelek)
10 garlic cloves, minced
12 bone-in chicken thighs, skinned
Cooking spray
1/2 teaspoon salt

Preparation
1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Nutritional Information
Calories: 306; Fat: 15.9g; Saturated fat: 3.8g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 4.5g; Protein: 27.9g; Carbohydrate: 12g; Fiber: 0.2g; Cholesterol: 99mg; Iron: 1.7mg; Sodium: 646mg; Calcium: 24mg

Cooking Light MARCH 2011

Cheesy Meat Loaf Minis

2012-01-02T17:38:00.002-05:00

This is another one where D and I agree our parents must have just made dry gross meat loaf. And we don't.

This was rather easy to make...we made it together (I chopped the onions and parsley, D put everything in a bowl and cooked the onions). We used yellow cheddar because we aren't all fancy and stuff.

The result was very flavorful. And moist. We both enjoyed it. We had with Garlic Fries.

Cheesy Meat Loaf Minis

We add white cheddar cheese to this comfort-food favorite making it seem more indulgent than it actually is at less than 300 calories per serving.

YIELD: 6 servings (serving size: 1 meat loaf)
COURSE: Main Dishes

Ingredients
1/2 cup fresh breadcrumbs (about 1 ounce)--used Garlic Flavored
Cooking spray
1 cup chopped onion

2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced -Used Yellow Sharp Shredded
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten

Preparation
1. Preheat oven to 425°.

2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.

3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Nutritional Information
Calories: 256; Fat: 11.6g; Saturated fat: 5.7g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 0.9g; Protein: 28.5g; Carbohydrate: 11.2g; Fiber: 0.9g; Cholesterol: 112mg; Iron: 2.6mg; Sodium: 620mg; Calcium: 159mg

Cooking Light JANUARY 2011

Butternut Squash Soup with Thai Gremolata

2011-12-26T18:07:00.001-05:00

D made this while I was sleeping. He must have done the 2 to 2-1/2 hour suggestion.

It was pretty good. It wasn't spicy at all. I think I would add more Sriracha next time. D thought more salt, but he likes salt in everything.

Would have again

Butternut Squash Soup with Thai Gremolata

Makes: 4 to 6 servings (4 2C servings)
Prep: 25 mins Slow Cook: 4 hrs to 5 hrs(low) or 2 to 2-1/2 hours (high)

Ingredients
2 pounds butternut squash, peeled and cut into 1-inch pieces
2 cups chicken broth
1 14 ounce can unsweetened coconut milk

1/4 cup finely chopped onion
1 tablespoon packed brown sugar
1 tablespoon fish sauce or soy sauce
1/2 - 1 teaspoon Asian chili sauce (Sriracha) sauce or crushed red pepper
2 tablespoons lime juice
1 Thai Gremolata (see recipe below)

Directions

1. In a 3-1/2- or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.

2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.

3. Use an immersion blender to carefully blend soup until completely smooth. (Or, transfer the mixture in batches to a food processor or blender; or use a potato masher to mash mixture nearly smooth.) Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges.

Thai Gremolata

Ingredients

1/2 cup snipped fresh basil or cilantro
1/2 cup chopped peanuts
1 tablespoon finely shredded lime peel

Directions

In a small bowl stir together basil, peanuts, and lime peel.

Nutrition Facts (Butternut Squash Soup with Thai Gremolata)

Servings Per Recipe 4
Calories 189; Protein (gm) 5; Carbohydrate (gm) 24; Fat, total (gm) 10; Cholesterol (mg) 1;Saturated fat (gm) 3; Monosaturated fat (gm) 3; Polyunsaturated fat (gm) 2; Dietary Fiber, total (gm) 4; Sugar, total (gm) 6;
Vitamin A (IU) 133; Vitamin C (mg) 30; Thiamin (mg) 0; Riboflavin (mg) 0; Niacin (mg) 4; Pyridoxine (Vit. B6) (mg) 0; Folate (µg) 56; Sodium (mg) 581; Potassium (mg) 567; Calcium (DV %) 81; Iron (DV %) 2,

Better Homes and Gardens

Colby-Pepper Jack Cheese Dip

2011-12-26T11:24:00.001-05:00

This dip needs salt. Past that, I liked it. My brother liked it. D, not so much. He thinks Jalapeno Popper dip is better. I think we need to have it again with cilantro (and salt).

We dumped everything in a crockpot and heated.

Colby-Pepper Jack Cheese Dip

Prep: 15 min., Bake: 30 min.

Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.

YIELD: Makes 10 servings
COURSE: Appetizers, Dips/Spreads

Ingredients
1 (8-oz.) package cream cheese, softened (used 1/3 Fat)
2/3 cup sour cream (used Reduced Fat)
1/3 cup mayonnaise (used Reduced Fat)
1 tablespoon finely chopped canned chipotle pepper in adobo sauce

2 teaspoons chili powder
2 cups chopped cooked chicken (used 25 oz of canned chicken)
2 cups (8 oz.) shredded colby-Jack cheese blend
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprig
Tortilla and sweet potato chips

Preparation

1. (we dumped everything into a crockpot and turned it on and stirred periodically until everything was mixed). Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

Southern Living NOVEMBER 2008

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

2011-12-26T11:16:00.001-05:00

I have looked at this recipe for a year. But never got around to making it. With Christmas coming, and not wanting a HUGE meal considering we would be grazing all day, this seemed to be a good idea.

D and I made this together. First, if you ever have used a Pillsbury Pizza Dough, you know what a PITA it can be. So lots of flour on the counter and rolled it out. I ended up cutting it into a rectangle.

Johnsonville has a new Chicken Sausage with Cheese, so we got the Chipotle Monterrey Flavor. I used 6 oz, because the package is 4 links/12 oz (I froze the other 2). D used 3 eggs in the mixture.

The result was decent. A little mild in my mind but I did seed the jalapeno much more than usual.

Update: I added cilantro, and half-ass seeded the jalapeno. I added salsa as a condiment. I also didn't roll out the pizza dough. I just made sure there were no holes. It was really good.

We got 4 servings out of it.

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

YIELD: 6 servings (serving size: 1 slice)
COURSE: Breads, Breakfast/Brunch

Ingredients

1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray

1 tablespoon olive oil
1/4 cup chopped onion
Added 2 minced garlic cloves
4 ounces chicken sausage with jalapeño peppers, chopped (used 6 oz)
2 large eggs, lightly beaten (used 3)
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
Added some cilantro (between 3 TBSP and 1/4C)
1 large egg white, lightly beaten (used ICBINB Spray)

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion (and garlic) and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Nutritional Information (6 Servings, none of my changes/additions)
Calories: 323; Fat: 15.1g; Saturated fat: 5.1g; Monounsaturated fat: 6.8g; Polyunsaturated fat: 2.1g; Protein: 15g; Carbohydrate: 32.3g; Fiber: 1.2g; Cholesterol: 98mg; Iron: 2.1mg; Sodium: 643mg; Calcium: 119mg

Cooking Light JANUARY 2010

Chewy Pizza Bread

2011-12-04T09:48:00.000-05:00

So I made this while D was walking the dogs. It was so quick, the oven hadn't even heated all the way up.

While making it, I noticed it didn't have any flavorings besides the beer. So I added some garlic powder, oregano and Italian Seasoning. I couldn't find crushed red pepper. I didn't measure any of this. I probably should have because I'm pretty sure everything I used was less than 1/4tsp each

So the result was decent but it was a little raw tasting. Of course this didn't stop me from eating half the pan (no, not kidding!) I think there needs to be more tweaks. Like adding some garlic to the flour mixture and crushed red pepper. Or putting the basil in the dough.

I will continue to make/tweak these because we almost always have the ingredients on hand, which is certainly cheaper than Pillsbury Breadsticks.

Chewy Pizza Bread

Posted by LDHAWKE98
8 Servings (2 squares each)

Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup regular or non-alcoholic beer (used Bud Light)
½ cup spaghetti sauce
1/3 cup shredded low-fat mozzarella cheese
Chopped fresh basil leaves, if desired.

Directions:
1. Heat oven to 425 degrees.
2. Spray square pan, 8x8x2 inches, with cooking spray.
3. Mix flour, baking powder and salt in medium bowl. Stir in beer just until flour is moistened. Spread dough in pan. Spread spaghetti sauce over dough. Sprinkle with cheese.
4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
5. Sprinkle with basil. Cut into 2-inch squares. Serve warm.

NI Information per Serving:
Calories: 120; Fat: 2g; Carbs: 22g; Protein: 4g; Fiber: 1g; Cholesterol: 5mg; Sodium: 200mg

Tourtière

2011-11-30T18:11:00.004-05:00

I found this recipe when looking for an untried recipe for ground pork. I wasn't sure about it, but after Thanksgiving we had leftover celery and potatoes and we routinely buy ground pork on quick sale. So it would be relatively cheap to make.

I helped D make this. It was pretty easy. Just a lot of chopping. We don't have 6 ramekins so we used a 2-qt casserole dish. It was very full. D pulled it out of the oven with 12 minutes left on the timer.

Although messy, it was very good. I loved all the flavors. Definitely would have again. We had with Broccoli with Roasted Balsamic Butter (subbed broccoli for the asparagus).

Tourtière

Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramekins, simply spoon the pork mixture into a (9-inch) pie plate and top with the entire store-bought pastry. (the pie plate will not hold it all, use a 2-qt casserole dish)

YIELD: 6 servings (serving size: 1 ramekin)
COURSE: Main Dishes

Ingredients
Cooking spray
1 pound ground pork
1 teaspoon salt, divided (it only was called out once...we added the 2nd 1/2 tsp when we added the veggies)
1/2 teaspoon ground cinnamon

1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1 (1-pound) russet potato, peeled and cut into 1/4-inch cubes
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons finely chopped chives
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Preparation
1. Preheat oven to 400°.

2. Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add pork to pan. Sprinkle pork with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove pork from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return pork to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.

3. Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Roll pie dough to an 11-inch circle. Cut 4 (5-inch) dough circles. Combine and re-roll dough scraps. Cut 2 (5-inch) circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly (D cooked it for 28 minutes since he used a 2-qt casserole dish).

Wine note: With traditional Canadian Tourtière, reach for the strong and spicy Québécois beer Maudite ($8.99/750 ml). Made in a Belgian style, Maudite has a peppery, spicy signature that echoes this dish's layers of cinnamon and clove. The beer is strong and full-flavored, with bold fruit, caramel, bready, and figgy flavors that work with the complex flavors of these meat pies, while remaining refreshingly drinkable. —Jeffery Lindenmuth

Nutritional Information
Calories: 420; Fat: 22.2g; Saturated fat: 7.6g; Monounsaturated fat: 9.8g; Polyunsaturated fat: 2g; Protein: 17.5g; Carbohydrate: 36.5g; Fiber: 2.4g; Cholesterol: 54mg; Iron: 1.8mg; Sodium: 683mg; Calcium: 45mg

Cooking Light JANUARY 2010

Spicy Guinness Mustard

2011-11-28T09:05:00.000-05:00

So although I love Guinness, I really don't like Guinness Extra Stout. It always tastes flat. And yet, most people will buy me that when I visit because they assume that I don't want to drink beer out of a can. So I acquired some Extra Stout and ran around this recipe from Saveur at the same time.

It was terribly easy to make. And it has a good kick/bite to it.
But it makes a ton. So much, that I actually threw some away. Because 2 Cups of Mustard is going to last me forever!.

Spicy Guinness Mustard

Ingredients
1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon (I didn't have any, so I used apple pie spice)
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

Instructions
1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

MAKES 3 1⁄2 CUPS

Pan-Fried Onion Dip

2011-11-27T17:12:00.001-05:00

Yum and it only gets better the day after.

Pan-Fried Onion Dip

Posted by RLLLML508
Yield : 2 cups

Posted by Auntina32/November 2010:
"This recipe is from the Barefoot Contessa. It's so good. I use light sour cream, low fat cream cheese and light mayo. I cut the butter down to 2 TB. You'll want to forego the crackers and stick your face in the bowl."

Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil (Al's Note: used 1 TBSP)
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature (Al's Note: used LF)
1/2 cup sour cream (Al's Note: used RF)
1/2 cup good mayonnaise (Al's Note: used Hellman's LF)

Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature (Al's Note: liked it better cold).

Baked Potato Soup

2011-11-27T16:59:00.002-05:00

Can you guess what we had as leftovers from Thanksgiving? If you guessed potatoes, you'd be correct. So D found this recipe. He said it was very easy.

The result was an incredibly thick soup that stuck to your bones. I didn't know it was a CL recipe. It was good. You do have to play with the salt (add more).

Will have again. Had with a Caesar Salad.

Baked Potato Soup

YIELD: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
COURSE: Main Dishes, Soups/Stews

Ingredients
4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preparation
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Information
Calories: 329; Fat: 10.8g; Saturated fat: 5.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 0.7g; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg

Cooking Light SEPTEMBER 2007

Crescent-Wrapped Brie aka Redneck Brie

2011-11-21T14:49:00.000-05:00

My neighbor's friend gave me this recipe. He called it Redneck Brie, because it wasn't all fancy using homemade or even Pepperidge Farms Puff Pastry. Then I found it on the Pillsbury website. I like Redneck Brie as the title, better than Crescent-wrapped Brie. (The Star Wars Characters don't come out after having been baked).

Crescent-Wrapped Brie aka Redneck Brie

Baked brie is always a hit at parties, and the easiest -- and most delicious -- way to serve it is this classic Crescent-Wrapped Brie recipe.

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 12 servings

INGREDIENTS:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Geeky Redneck Brie

1 round (8 oz) Brie cheese
1 egg, beaten

DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.

Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Nutritional Information:
1 Serving (1 Serving)

Calories 140; (Calories from Fat 90); Total Fat 10g; (Saturated Fat 5g, Trans Fat 1g); Cholesterol 35mg; Sodium 270mg; Total Carbohydrate 7g; (Dietary Fiber 0g, Sugars 1g); Protein 5g;

Percent Daily Value*: Vitamin A 2.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 4.00%;

Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat;; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Don't-Be-A-Chicken Chili

2011-11-21T08:26:00.001-05:00

So this was very good, although there is something wrong with the recipe as written.

D made it. It was very easy. We put all the cheese into the pot, so as to not think about it.

The problem...where does the whipping cream come in? We left it out, because we thought the consistency would be too much like soup and not chili. We had with Mexican Corn Casserole.

Don't-Be-A-Chicken Chili

Sour cream and whipping cream are stirred into this chili, making it extra rich and creamy. Double this recipe and keep it warm for your guests in a 5-quart slow cooker.

YIELD: Serves 6 to 8.
COURSE: Soups/Stews

Ingredients
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, chopped
1 (14-oz.) can chicken broth (used 2 cans)
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
2 (4 1/2-oz.) cans chopped green chiles
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8-oz.) container sour cream
1 cup whipping cream (didn't use because we couldn't figure out where to use it)
2 cups shredded Monterey Jack cheese
Garnish: cilantro sprigs

Preparation
Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through; set aside.

Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream, stirring well. Top each serving with shredded cheese; garnish, if desired.

Oxmoor House OCTOBER 2011

Mexican Corn Casserole (aka Mexican Corn bread)

2011-11-21T08:20:00.001-05:00

Let's just get it out there. I'm not a true Southerner. I don't make corn bread in a skillet. I don't like corn bread at most places because there is no amount of water, milk, or liquid that can get that dry taste out of my mouth. So when I came across this recipe, I wasn't sure. The result is moist sweet bread. I like it.

I have made it with and without the green chiles and the cheese.

Mexican Corn Casserole (aka Mexican Corn bread)

Ingredients
1 (14 3/4 ounce) can no salt added cream style corn
1 (8.5 ounce) package corn muffin mix (such as Jiffy)
1 (4.5 oz) can chopped mild green chili's
1/2 cup egg substitute
1/3 cup (1.3 oz) shredded Monterrey Jack cheese with Jalapeno peppers
Cooking spray.

Preparation
Heat oven to 350.
Combine first 5 ingredients; stir just until moist. Pour mixture into a 1 quart baking dish coated with cooking spray.
Bake at 350 for 50-55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

8 servings; Points (not Points Plus) = 4 per serving
From Weight Watchers Annual Recipes for Success 2004

Simple Black Beans (Caraotas Negras)

2011-11-18T09:27:00.000-05:00

So maybe Aldi Black Beans are cheaper because they have more liquid in them. This is the issue we had with these...they were too watery. That was the extent D talked about them in terms of making them.

They were decent in taste, a little bland, I thought. However, I put them on my tilapia taco and they were fine. Not sure I would have again, atleast not without arepas or rice.

Simple Black Beans (Caraotas Negras)

Frijoles is the generic Spanish term for beans, but caraotas refers specifically to black beans, the most common variety on South American and Caribbean tables. These beans cook down to create a thick and rich sauce—good to serve over Venezuelan White Rice or arepas. Make the beans up to a day ahead; you may need to add a little water when reheating, as the mixture thickens with time.

YIELD: 6 servings (serving size: 2/3 cup)
COURSE: Side Dishes/Vegetables

Ingredients
1 1/2 tablespoons canola oil
1 cup chopped onion
3/4 cup finely chopped red bell pepper
1/2 teaspoon brown sugar
1 1/2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup water (use less)
2 (15-ounce) cans 50%-less-sodium black beans, undrained
1 teaspoon white wine vinegar

Preparation
1. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.

Nutritional Information
Calories: 128; Fat: 3.6g; Saturated fat: 0.3g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 1.1g; Protein: 6.2g; Carbohydrate: 23.3g; Fiber: 7.6g; Cholesterol: 0.0mg; Iron: 2.2mg; Sodium: 294mg; Calcium: 58mg

Cooking Light JUNE 2008

Blackened Tilapia Baja Tacos

2011-11-18T09:20:00.003-05:00

D was surprised when I came home from Aldi with a frozen pack of Tilapia for ~$5.50 for 24 oz. Especially since the Kroghetto was having a sale on 12oz for $4.39.

And the Aldi pieces stayed together a little better (he hates cooking tilapia for this reason so we rarely have it).

Anyway, the recipe came together very fast because I barely sat down and he said it was ready. The sauce was very good. And because the onions were sliced in the sauce I could pick them out easily (I'm don't like raw onions). There was a lot of fish, so no lettuce/cabbage filler, although you could put it in there if you so pleased.

D thought it needed a little more flavor. I liked it. The next time I have a craving for fish tacos and go with this recipe, I'm sure he'll add a little more heat.

We had with Simple Black Beans.

Blackened Tilapia Baja Tacos

YIELD: 4 servings (serving size: 2 tacos)
TOTAL:20 Minutes
COURSE: Main Dishes

Ingredients
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 tablespoon canola oil
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
4 lime wedges

Preparation
1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Nutritional Information
Calories: 362; Fat: 13.6g ;Saturated fat: 3.1g; Monounsaturated fat: 6.4g; Polyunsaturated fat: 2.8g; Protein: 37g; Carbohydrate: 27.1g; Fiber: 4.9g; Cholesterol: 79mg; Iron: 1.5mg; Sodium: 388mg; Calcium: 74mg

Cooking Light MARCH 2011

Broccoli, Cannellini Bean & Cheddar Soup

2011-11-13T20:03:00.000-05:00

Another use of the Immersion Blender! D made this after I found another recipe to use the blender. I watched him make it. It seemed easy; he confirms it was.

It tasted like broccoli cheese soup, which I love. D enjoyed it as well. We doubled the recipe so that we could each have 2 cups as a serving. We had with Basic Beer-Cheese Bread.

Broccoli, Cannellini Bean & Cheddar Soup

White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.

6 servings, scant 1 cup each (we each had 2 cups)
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients
1 14-ounce can reduced-sodium chicken broth, or vegetable broth

1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed (see Tip)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese

Preparation
Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.)(D used an Immersion Blender). Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Nutrition (per 1 Cup)
Per serving : 152 Calories; 7 g Fat; 4 g Sat; 0 g Mono; 20 mg Cholesterol; 15 g Carbohydrates; 11 g Protein; 6 g Fiber; 558 mg Sodium; 491 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat

Tips & Notes
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

EatingWell, September/October 2007

Braised Pork with Lemon and Sage

2011-11-07T07:57:00.001-05:00

So D's Mom got my a crockpot for Christmas after I broke mine by tripping over the cord. I might not have waited until December to open it. This recipe was one of the reasons why. I showed D the recipe and he said ok (he isn't a big crockpot meat fan).

I watched D prep it. I think I could have done it. Then into the crockpot for 5 hours at high and then 3 hours without the lid. The smell was wonderful.

The pork was very tender (crockpot meat), and very flavorful. The sauce doesn't get thick. Probably all the fat in it from the pork. We both liked it. We had with mashed potatoes.

Will have again.

Braised Pork with Lemon and Sage

The traditional Italian method used for this dish makes a rather lumpy, toffee-colored sauce, but it is one of the most succulent ways to cook pork. You'll need to uncover the cooker for the last three hours, so plan ahead. Serve with polenta and a green salad. Prep and Cook Time: about 25 minutes, plus 7 to 8 hours in the slow-cooker.

YIELD: Makes 6 servings
COURSE: Main Dishes

Ingredients
3 pounds boned pork shoulder roast, fat trimmed
2 tablespoons all-purpose flour
1 1/2 tablespoons kosher salt
2 teaspoons fresh-ground pepper
2 tablespoons olive oil
4 cloves garlic, minced
5 fresh sage leaves
3 1/2 cups whole milk
1 teaspoon grated lemon peel

Preparation
1. Rinse pork and pat dry. In a small bowl, mix flour, salt, and pepper; sprinkle mixture over pork. Pour oil into a 10- to 12-inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and any juices to a slow-cooker (at least 5 qt.).

2. Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.

3. Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.

4. Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.

Note: Nutritional analysis for sodium is N/A.
Nutritional Information
Calories: 491; Calories from fat: 49%; Protein: 49g; Fat: 27g; Saturated fat: 9.7g; Carbohydrate: 9.8g; Fiber: 0.3g; Sodium: 0.0mg; Cholesterol: 172mg

Sunset JANUARY 2006

Prosciutto Pizza with Tangy White Sauce

2011-11-04T08:50:00.001-04:00

So note to self: You don't like white sauce on pizza. Face it. Learn it. Live it. This is why you order red sauce on every pizza you ever order.

I liked the rest of the ingredients. D made it. I think he liked it. Such is life.

He used a Boboli because we had a coupon, rather than make the dough.

Prosciutto Pizza with Tangy White Sauce

YIELD: Serves 6 (serving size: 2 wedges)
HANDS-ON:30 Minutes
TOTAL:3 Hours, 50 Minutes
COURSE: Main Dishes, Breads

Ingredients
2/3 cup warm water (100° to 110°)
1 teaspoon active dry yeast
7 3/4 ounces bread flour, divided (about 1 1/2 cups plus 2 tablespoons)
1 1/2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
Cooking spray
3/4 cup 2% reduced-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1 1/2 tablespoons butter
1 1/2 teaspoons minced fresh garlic
2 teaspoons all-purpose flour
3/4 cup shredded Gruyère cheese
2 ounces thinly sliced prosciutto, torn
1 tablespoon chopped fresh chives

Preparation
1. Combine 2/3 cup warm water and yeast in the bowl of a stand mixer fitted with dough hook, and let stand 5 minutes or until bubbles form. Weigh or lightly spoon 6.75 ounces bread flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Sprinkle 6.75 ounces bread flour over yeast mixture. Add 1 tablespoon olive oil and salt. Mix at low speed for 2 minutes or until dough forms a ball. Increase speed to medium, and mix 8 minutes or until smooth and elastic. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down.

2. Cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours. Remove the dough from refrigerator. Let stand, covered, for 2 hours or until dough comes to room temperature. Punch dough down. Place a piece of parchment paper on a flat work surface, and sprinkle parchment with remaining 2 tablespoons bread flour. Roll dough out to a 13-inch circle. Slide the parchment and dough onto a pizza peel or flat baking sheet. Brush the dough evenly with remaining 1 1/2 teaspoons olive oil. Cover dough lightly with plastic wrap.

3. Position an oven rack in the lowest setting, and place a pizza stone on rack. Preheat oven to 500°.

4. Combine milk and next 3 ingredients (through egg yolk) in a medium bowl, stirring with a whisk. Melt butter in a medium saucepan over low heat. Add garlic to pan; cook for 3 minutes or just until butter and garlic begin to brown, stirring frequently. Add 2 teaspoons all-purpose flour to pan, and cook 30 seconds, stirring constantly with a whisk. Stir in milk mixture, and bring to a boil. Cook for 1 minute or until thick, stirring constantly with a whisk. Spread sauce in an even layer over dough, leaving a 1/4-inch border; sprinkle sauce evenly with cheese. Slide parchment and pizza onto preheated pizza stone. Bake at 500° for 18 minutes or until crust is golden. Arrange prosciutto on pizza, and sprinkle with chives. Cut pizza into 12 wedges.

Nutritional Information
Calories: 298; Fat: 13.7g; Saturated fat: 5.9g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 1.1g; Protein: 13g; Carbohydrate: 30.2g; Fiber: 1.1g; Cholesterol: 67mg; Iron: 2.1mg; Sodium: 534mg; Calcium: 186mg

Cooking Light NOVEMBER 2011

Garlic Breadsticks

2011-11-03T09:06:00.001-04:00

D made these. We thought they needed a little more flavor. But they are bread, so it wasn't like we threw them away. Probably will still have them again. Maybe with some salt.

We had with Chicken and Sausage Jambalaya.

Garlic Breadsticks

YIELD: Serves 4 (serving size: 2 breadsticks)
BAKE:12 Minutes
COURSE: Breads

Ingredients
1 (11-ounce) package thin-crust pizza dough
1 tablespoon butter, melted
2 garlic cloves, minced
2 teaspoons minced fresh parsley (didn't use)

Preparation
Preheat oven to 425°. Unroll pizza dough. Cut in half crosswise; reserve half of dough for another use. Combine melted butter and minced garlic; brush evenly over dough. Sprinkle with parsley. Cut dough crosswise into 8 strips; twist each piece. Place twists on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden brown.

Nutritional Information
Calories: 142; Fat: 6.2g; Saturated fat: 2.5g; Sodium: 247mg

Cooking Light NOVEMBER 2011

Chicken and Sausage Jambalaya

2011-11-03T09:02:00.001-04:00

D made this. Since I'm not a jambalaya connoisseur, I can't tell you how authentic it was, but I can tell you it was good. The flavors melded well, not a lot of heat, but still a lot of flavor. D said it was easy to make. Would have again.

We had with garlic breadsticks.

Chicken and Sausage Jambalaya

YIELD: Serves 4 (serving size: about 1 1/4 cups)
COURSE: Main Dishes, Soups/Stews

Ingredients
2 teaspoons canola oil
6 ounces reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices (we used andouille)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup uncooked long-grain white rice
1 cup water
1/4 teaspoon ground red pepper
1/8 teaspoon salt
6 fresh thyme sprigs
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 cup shredded skinless, boneless rotisserie chicken breast (D sauteed a large chicken breast)

Preparation
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Nutritional Information
Calories: 341; Fat: 5.8g; Saturated fat: 1.3g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.9g; Protein: 19.3g; Carbohydrate: 50.6g; Fiber: 2.8g; Cholesterol: 44mg; Iron: 3.2mg; Sodium: 723mg; Calcium: 59mg

Cooking Light NOVEMBER 2011

Basic Beer-Cheese Bread

2011-10-30T13:14:00.002-04:00

The hardest part of this recipe was sauteeing the onions. So it was pretty easy. I made it and it came together in about 15 minutes to be ready for baking.

The onions were the key to this. It was so flavorful. Both D and I thought it was great. We had with Black Bean-Tomato Soup. Will make again.

Basic Beer-Cheese Bread

This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.

YIELD: 16 servings (serving size: 1 slice)
COURSE: Breads

Ingredients
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper

1 garlic clove, minced
13 1/2 ounces all-purpose flour (about 3 cups) --used 3 cups
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser) -- used Bud Light
Cooking spray
2 tablespoons melted butter, divided -- didn't melt...just put the pieces on the dough and let the oven melt it.

Preparation
1. Preheat oven to 375°.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information
Calories: 144; Calories from fat: 28%; Fat: 4.4g; Saturated fat: 2.4g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.2g; Protein: 4.3g; Carbohydrate: 20.6g; Fiber: 0.7g; Cholesterol: 10mg; Iron: 1.3mg; Sodium: 257mg; Calcium: 89mg

Cooking Light NOVEMBER 2008

Black Bean-Tomato Soup with Cilantro-Lime Cream

2011-10-30T13:04:00.002-04:00

I showed D this dish last week, and he said ok. We were going to make it for lunch, because who eats soup for dinner. Well, we forgot to write down a recipe for a day of the week, so this became Friday night's dinner.

D made it. He said it was easy. He doubled the recipe. Also because of doubling he didn't want to use the blender so he used the immersion blender.

It was very aromatic. The taste was outstanding. Smoky, warming, and just plain good. It got spicier as the weekend went on. We had with Beer Cheese Bread.

We will definitely have again.

Black Bean-Tomato Soup with Cilantro-Lime Cream

"This soup is easy to prepare and has plenty of flavor from the aromatics, bacon, and sour cream garnish." —Gloria Bradley, Naperville, IL

YIELD: 4 servings (serving size: 1 cup soup and 1 1/2 tablespoons cream)
COURSE: Soups/Stews

Ingredients
2 center-cut bacon slices, chopped
1/2 cup chopped onion (about 1 small)
1/4 cup chopped celery
1 teaspoon ground cumin, divided

1/2 teaspoon chipotle chile powder
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can no-salt-added organic diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
1 tablespoon minced fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice

Preparation
1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender (this is where D used an immersion blender). Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.

2. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.

Nutritional Information
Calories: 123; Calories from fat: 31%; Fat: 4.3g; Saturated fat: 2g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.4g; Protein: 6.4g; Carbohydrate: 16.3g; Fiber: 5.1g; Cholesterol: 10mg; Iron: 2.1mg; Sodium: 488mg; Calcium: 58mg

Cooking Light SEPTEMBER 2008

Oven Roasted Parmesan Asparagus

2011-10-20T12:26:00.001-04:00

Well, we wanted green beans so we made it with green beans, seeing as we have substituted one for the other in various recipes. Very good. Would definitley have again.

Oven Roasted Parmesan Asparagus

Serves - 4

Ingredients:
1 lb. Fresh Asparagus
olive oil flavored cooking spray
salt and pepper
grated parmesan cheese

Directions:
Preheat oven to 400 degrees.

Clean and trim asparagus. Lay on a cookie sheet in a single layer, coated with olive oil flavored cooking spray. Sprinkle with salt and pepper. Cook for about 15 minutes until tender and sightly browned.

Sprinkle with 3-4 tablespoons of fresh grated parmesan cheese. Enjoy,

German Meatballs

2011-10-14T13:50:00.000-04:00

So I think I liked this a little more the second day. The sauce was thicker. But it was really good. I don't know if it is authentic or not, since I have never had German Meatballs.

D said it was easy. We had with Egg Noodles and Broccoli. Would have again.

German Meatballs

The Worcestershire sauce and mustard boost the flavor of this dish considerably, so choose a delicate, well-balanced Riesling from either Alsace or the Pacific Northwest.

YIELD: 4 servings (serving size: 6 meatballs and 1/4 cup sauce)
COURSE: Main Dishes

Ingredients
1/2 pound ground round
1/2 pound lean ground pork
1/4 cup dry breadcrumbs (used stuffing because I forgot to buy breadcrumbs)
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1 egg white, lightly beaten
Vegetable cooking spray
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine (used cooking wine since we don't drink wine)
1/2 cup nonfat sour cream
1/4 teaspoon pepper

Preparation
Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.

Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.

Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs.

Nutritional Information
Calories: 224; Calories from fat: 27%; Fat: 6.8g; Saturated fat: 2.3g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.7g; Protein: 29.4g; Carbohydrate: 8.4g; Fiber: 0.4g; Cholesterol: 68mg; Iron: 2.3mg; Sodium: 321mg; Calcium: 25mg

Cooking Light JANUARY 1995

Tri-Tip with Avocado Sauce

2011-10-10T12:34:00.001-04:00

Weber does it again! This one is from Weber's Charcoal Grilling: The Art of Playing with Live Fire.

So it seemed a bit odd with the cucumber. You could taste it, but it wasn't gross, just unique. I liked it. D liked it. I'm going to assume it was easy. I had a few too many beers to pay attention to what D was doing.

We had with Smoked Baked Beans.

Tri-Tip with Avocado Sauce

Prep time: 20 minutes
Grilling time: 30 to 45 minutes
Paste
1 tablespoon whole grain mustard
1 tablespoon extra virgin olive oil
1 tablespoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 tri-tip roast, 2 to 2½ pounds and about 1½ inches thick, trimmed of surface fat

Sauce
1 ripe Haas avocado
1 four-inch section English cucumber (seedless)
¼ cup sour cream
Juice of 1 lime
1 small garlic clove
½ teaspoon Worcestershire sauce
½ teaspoon Tabasco® sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. In a medium bowl mix the paste ingredients until smooth. Coat the tri-tip evenly with the paste. Let the
tri-tip sit at room temperature for 20 to 30 minutes before grilling.

2. Scoop out the flesh of the avocado and combine it with the remaining sauce ingredients in a food processor. Process until smooth. The sauce should be fairly thick.

3. Prepare a two-zone fire for medium heat (see pages 14-15).

4. Brush the cooking grate clean. Grill the tri-tip over direct medium heat, with the lid closed as much as
possible, until lightly charred on both sides, 10 to 15 minutes, turning and rotating as needed for even cooking.
Move the tri-tip over indirect medium heat and cook to your desired doneness, 20 to 30 minutes for medium rare, turning and rotating as needed for even cooking. Remove from the grill and let rest for 10 minutes. Cut the tri-tip across the grain into very thin slices. Serve warm with the sauce on the side.

Makes 6 to 8 servings

Bacon, Tomato, and Arugula Pizza

2011-09-26T09:22:00.002-04:00

So D made this. It wasn't as crispy as we would have thought but it was still good. The only thing missing was mayonaise to make it a BLT pizza from California Pizza Kitchen.

Would have again.

Bacon, Tomato, and Arugula Pizza

YIELD: Serves 6 (serving size: 1 slice)
TOTAL:40 Minutes
COURSE: Main Dishes

Ingredients
1 pound refrigerated fresh pizza dough (used Pillsbury Pizza Dough)

Cooking spray
5 applewood-smoked bacon slices
2 cups grape tomatoes, halved lengthwise (used Roma)
1/2 teaspoon crushed red pepper
1 tablespoon yellow cornmeal
1/2 cup lower-sodium marinara sauce (such as McCutcheon's) (used whatever Basil and Garlic Tomato Sauce was in the fridge)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 cup baby arugula
1 teaspoon extra-virgin olive oil
1/2 teaspoon white wine vinegar

Preparation
1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. Cook bacon in a skillet over medium heat until crisp. Remove bacon; crumble. Add tomatoes and pepper to drippings in pan; cook 2 minutes, stirring occasionally.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle (kept a rectangle) on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with tomatoes and bacon. Sprinkle cheese over top. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Combine arugula and remaining ingredients; top pizza with arugula mixture.

Nutritional Information
Calories: 314; Fat: 9.1g; Saturated fat: 4.5g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 2.1g; Protein: 13.5g; Carbohydrate: 50.2g; Fiber: 2.1g; Cholesterol: 17mg; Iron: 2.5mg; Sodium: 770mg; Calcium: 124mg

Cooking Light OCTOBER 2011

Tri-tip Roast with Chimichurri Sauce

2011-09-26T09:13:00.002-04:00

I think this was last night's dinner. If not, it is close.

Basically you need to run out and make this now. Of course, it is from Weber's Real Grilling, so of course, it is excellent.

Neither D and I were familiar with Tri-Tip but he got some for free, so we decided to try it. It was very good. Add the herbful chimichurri with it. Yum. A good tang. I can't wait to have it again. We had with elote.

Tri-tip Roast with Chimichurri Sauce

From Weber's Real Grilling (Weber-Stephen Products, 2005, $33.95) by Jamie Purviance. For indirect heat, light one side of grill and place food on unlit side.

INGREDIENTS
4 large cloves garlic
1 cup loosely packed Italian parsley leaves
1 cup loosely packed cilantro leaves
1/2 cup loosely packed basil leaves
3/4 cup extra-virgin olive oil
1/4 cup unseasoned rice vinegar
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp hot sauce
1 tri-tip roast, about 2-1/2 lb (1-1/4 kg) and 1-1/2 inches thick

DIRECTIONS
For marinade/sauce, in food processor, mince garlic. Add parsley, cilantro and basil. Pulse to finely chop. With motor running, slowly add oil in thin stream, then add vinegar, salt, pepper and hot sauce. Reserve half marinade/sauce.

Pour remaining half in large, resealable plastic bag. Add roast. Press our air; seal. Turn bag to distribute marinade. Place bag in bowl; refrigerate 4 to 6 hours, turning bag occasionally.

Remove roast from bag; discard marinade in bag. Let roast stand at room temperature 20 to 30 minutes before grilling. Grill roast over direct medium heat (350F to 450F) 5 minutes per side, or until well marked on each side. Move roast over indirect medium heat. Cook with lid closed to desired doneness, about 20 to 30 minutes, turning once, for medium-rare. Remove roast from grill to cutting board. Let rest, loosely covered with foil, 5 to 10 minutes. Cut across grain into thin slices. Serve warm with reserved sauce.

Makes 4 to 6 servings.

No NI because again, I don't know how to account for a marinade.

Chicken Pasanda

2011-09-20T09:05:00.001-04:00

So I found this recipe when looking for an untried recipe using yogurt.

Both D and I were wary of the pineapple but decided to try it anyway. Turns out it was a good call.We both enjoyed the flavors of this dish. A lot of spiciness, but not "hot." Well not to me. We had with rice. We will definitely have again.

We made it into 4 servings because we made the pitas as sandwiches not as scoops.

Chicken Pasanda

Yogurt combines with cashew cream to replace heavy cream in this fragrant and traditional Pakistani main dish recipe. The spicy chicken is accompanied by refreshing fresh pineapple and the mellow cashew-yogurt sauce. Use the pita wedges to scoop up the remaining sauce.

YIELD: 6 servings
COURSE: Main Dishes

Ingredients
1/2 cup roasted cashews
2 cups plain low-fat yogurt (used Greek Yogurt)

1 cup coarsely chopped onion
1/4 cup fresh lemon juice
2 tablespoons chopped peeled fresh ginger
2 jalapeño peppers, seeded
2 1/2 teaspoons ground coriander seeds
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
1 teaspoon salt, divided
6 (4-ounce) skinless, boneless chicken breast halves, cut into thirds (cut into pieces)
2 teaspoons vegetable oil
1 cup cubed fresh pineapple
2 tablespoons chopped cashews, roasted
2 tablespoons chopped fresh cilantro
4 (6-inch) pitas, each cut into 6 wedges (left as 4 pitas, and made a sandwich)

Preparation
Place 1/2 cup cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Add yogurt; process until well blended. Remove from processor; set aside.

Combine onion, juice, ginger, and jalapeño in a blender or food processor; process until finely chopped.

Combine coriander and next 4 ingredients (coriander through cloves) in a large zip-top plastic bag; add 1/2 teaspoon salt and chicken. Seal bag and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat; add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.

Add onion mixture to pan. Reduce heat to medium; cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 teaspoon salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.

Spoon 1/2 cup yogurt mixture onto each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with about 2 1/2 tablespoons pineapple, 1 teaspoon chopped cashews, and 1 teaspoon cilantro. Arrange 4 pita wedges on each plate.

Nutritional Information
Calories: 368; Fat: 11g; Saturated fat: 2.5g; Monounsaturated fat: 4.5g; Polyunsaturated fat: 2.5g; Protein: 27.7g; Carbohydrate: 40.3g; Fiber: 2.9g; Cholesterol: 51mg; Iron: 3.2mg; Sodium: 708mg; Calcium: 206mg

Cooking Light OCTOBER 2002

Manchego and Chorizo Pizza

2011-09-19T08:37:00.001-04:00

So D and I need to find cheaper pizza. We had Spanish Chorizo in the freezer, so all we had to splurge on was manchego, right? Except I forgot it at the grocery. Then Broccoli Rabe isn't sold at Kroghetto on Sundays at 8AM (don't get me started on why they don't pack out shelves over night, but choose to do it between 8 and 12 on Sunday morning). So on Tuesday we went back to Kroghetto to get pesto (I forgot that too) and got the manchego. Still no broccoli rabe. So Wednesday off to PetSmart and a quick trip to Whole Foods to get the rabe. Finally Wednesday night, I was done my Sunday grocery shopping!

Even with all that, yes, I would have this pizza again. It was so flavorful and good. And perfect for a 12 mile run the next day.

Definitely a must have!

Manchego and Chorizo Pizza

YIELD: 4 servings (serving size: 2 wedges)
TOTAL:30 Minutes
COURSE: Main Dishes

Ingredients
1/2 pound broccoli rabe (rapini), trimmed
1/8 teaspoon salt
1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
1/2 cup (2 ounces) shredded Manchego cheese
1 link Spanish chorizo sausage (about 2 ounces), thinly sliced
2/3 cup chopped plum tomato
1/4 cup vertically sliced red onion

Preparation

1. Preheat oven to 450°.

2. Cook broccoli rabe in boiling water 4 minutes or until tender. Drain and rinse with cold water. Drain; squeeze excess moisture from broccoli rabe, and pat dry with paper towels. Coarsely chop, and sprinkle with salt.

3. Place pizza crust on a baking sheet. Sprinkle evenly with Manchego cheese. Top with broccoli rabe, chorizo, plum tomato, and red onion. Bake at 450° for 12 minutes or until crust browns. Cut pizza into 8 wedges.

Nutritional Information
Calories: 382; Fat: 15.4g; Saturated fat: 4.7g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 5.6g; Protein: 15.1g; Carbohydrate: 46.1g; Fiber: 5.1g; Cholesterol: 23mg; Iron: 3.6mg; Sodium: 624mg; Calcium: 175mg

Cooking Light MARCH 2010

Farfalle, Zucchini, and Bell Peppers in Pesto

2011-09-16T11:59:00.002-04:00

So this was just an sort of there dish. D and I ate it about 20 minutes after getting home (which was nice).

D looked at the recipe and decided he wasn't going to make it the way they suggested, because it seemed weird. So, he sauteed all the vegetables and added some chicken. Over all there was so much food. It wasn't spectacular (to me) but it wasn't horrible. Just kind of one of those quick and easy dishes that there was no thought to.

Farfalle, Zucchini, and Bell Peppers in Pesto

Shredded zucchini contributes both moisture and texture to this pesto-based sauce.

YIELD: 4 servings (serving size: 2 cups pasta mixture and 1 tablespoon cheese)
COURSE: Main Dishes

Ingredients
8 ounces uncooked farfalle (bow tie pasta; about 4 cups)
3 tablespoons commercial pesto
2 cups shredded zucchini
1 cup diced red bell pepper
1/2 cup thinly sliced red onion
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
added some chicken

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan. Add pesto; stir well. Add (cooked) zucchini and next 6 ingredients (zucchini through black pepper); toss well. Stir in 1/4 cup cheese. Top with remaining cheese.

Nutritional Information
Calories: 346; Fat: 10.2g; Saturated fat: 4.1g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 0.5g; Protein: 15.6g; Carbohydrate: 14.5g; Fiber: 4g; Cholesterol: 19mg; Iron: 2.9mg; Sodium: 705mg; Calcium: 261mg

Cooking Light MAY 2003

Fiery Beef and Rice Noodle Salad

2011-09-15T12:23:00.000-04:00

So I really want to like this salad. But it is missing something. I think a vinegar of some sort. I want that "tang" in the back of my throat. Instead, I get zilch, nothing, nada.

D made it. I guess it was easy. Even with the habenero it wasn't that spicy (deseeded and deribbed). We ate around 6. By 8, I was gnawing on my arm, I was so hungry, so think againg about "salads are filling."

For lunch (leftovers), this was mushy. Overall, I feel a good piece of meat was ruined with salad. Will not have again.

Fiery Beef and Rice Noodle Salad

Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak.

YIELD: 4 servings (serving size: 1 1/2 cups salad and about 1 tablespoon basil)
COURSE: Main Dishes

Ingredients
2 ounces uncooked rice stick noodles
12 ounces flank steak, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 cups shredded iceberg lettuce
1/3 cup thinly vertically sliced red onion
1 cucumber, peeled, halved lengthwise, and thinly sliced
1/2 habanero pepper, minced
1/4 cup fresh lime juice
1 tablespoon sugar
1 tablespoon fish sauce
12 basil leaves, torn

Preparation

1. Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.

2. While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.

3. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.

4. Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.

Nutritional Information
Calories: 197; Fat: 4.3g; Saturated fat: 1.7g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.2g; Protein: 20g; Carbohydrate: 20.2g; Fiber: 1.3g; Cholesterol: 27mg; Iron: 1.8mg; Sodium: 545mg; Calcium: 35mg

Cooking Light MARCH 2010

Spicy Chicken Shawarma

2011-09-01T08:04:00.001-04:00

So whenever I have something in pita with Greek Yogurt, I automatically think gyro. This is not a gyro. However, I have had Shawarma at the Jerusalem Bakery, and this is closer to that (hence the name).

For some reason, I didn't taste any heat in the spiciness of the title. However it was flavorful and good. We had with Cumin Potatoes. Would definitely have again.

Spicy Chicken Shawarma

YIELD: 4 servings (serving size: 2 stuffed pita halves)
PREP TIME:20 Minutes
COURSE: Sandwiches

Ingredients
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin

1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Preparation

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Nutritional Information
Calories: 402; Fat: 10.7g; Saturated fat: 1.9g; Monounsaturated fat: 6g; Polyunsaturated fat: 2g; Protein: 36.4g; Carbohydrate: 40g; Fiber: 2.1g; Cholesterol: 67mg; Iron: 4.1mg; Sodium: 541mg; Calcium: 93mg

Cooking Light APRIL 2010

Asian Aromatic Chicken

2011-08-30T08:03:00.000-04:00

So D sort of made this. We have no type of steamer so he marinated the chicken (used quarters) and grilled them and had rice as the side. The only bummer was there was no sauce to use for the rice.

It was pretty good. Very juicy. We had with Broccoli with Red Pepper.

Asian Aromatic Chicken

Here's a Chinese version of comfort food, sometimes referred to as soy sauce chicken in restaurants. Instead of steaming over water, the chicken cooks over a soy sauce marinade, which is then reduced to a sauce that captures all the flavor. Start marinating a day ahead, and you'll have an easy main dish for any night of the week.

YIELD: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
COURSE: Main Dishes

Ingredients
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
1 (3-inch) cinnamon stick, broken
1 star anise
4 (8-ounce) bone-in chicken breast halves, skinned
1 cup fat-free, less-sodium chicken broth
Cooking spray

Preparation

1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.

3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°. Transfer chicken to a platter.

4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup (about 2 minutes). Serve sauce with chicken.

Wine note: This recipe includes lots of savory elements, like soy and hoisin sauce, making it suitable for lighter red wines. Li Veli Passamante 2005 ($12) is made from Italy's negroamaro grapes and offers layers of dried cherries, blueberry, and herbs. The wine's light body and bright acid, along with its soft tannins, allow it to match this dish's complexity without overpowering it. —Jeffery Lindenmuth

Nutritional Information
Calories: 183; Fat: 2g; Saturated fat: 0.5g; Monounsaturated fat: 0.5g; Polyunsaturated fat: 0.5g; Protein: 35.5g; Carbohydrate: 2.9g; Fiber: 0.5g; Cholesterol: 86mg; Iron: 1.5mg; Sodium: 634mg; Calcium: 26mg

Cooking Light MAY 2008

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

2011-08-28T17:52:00.000-04:00

This one was good. But pretty much anything with Italian Sausage is.

We had with zucchini.

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

Sweet onions and salty cheese temper the bitterness of arugula, which cuts the starchy richness of the rice. Garnish with lemon slices, if desired.

YIELD: 4 servings (serving size: 1 cup)
COURSE: Main Dishes

Ingredients
4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 teaspoons olive oil (didn't use)
2 cups chopped onion (about 1 large)
2 teaspoons sugar
8 ounces sweet turkey Italian sausage (used Hot Pork Italian)
1/4 cup chopped shallots
1 cup Arborio rice or other medium-grain rice
1/3 cup white wine
2 cups arugula leaves
3 tablespoons freshly grated pecorino Romano cheese
1 teaspoon grated lemon rind

Preparation

1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.

3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.

Nutritional Information
Calories: 390; Fat: 10.3g; Saturated fat: 3.6g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 1.4g; Protein: 21.1g; Carbohydrate: 53.1g; Fiber: 4.4g; Cholesterol: 54mg; Iron: 2.4mg; Sodium: 900mg; Calcium: 104mg

Cooking Light MARCH 2008

Sweet Potato Biscuits with Chorizo Cream Gravy

2011-08-28T10:53:00.004-04:00

My friend A had received sweet potatoes from a friend with a farm. Her husband isn't a huge fan so she gave me some potatoes. I had been eying this recipe from Homesick Texan for some time.

Well we now had the sweet potatoes, the chorizo and milk, so D and I made this.

The biscuits aren't sweet, but good. The gravy is good. D said this was restaurant worthy. I haven't run the NI yet. Not sure I want to know.

Will have again.

Sweet Potato Biscuits with Chorizo Cream Gravy

Sweet potato biscuit ingredients:
1 sweet potato (about 1/2 pound)
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon chipotle powder
8 tablespoons (1 stick) of cold butter, sliced
1/2 cup buttermilk or half-and-half (probably used 3/4C after everything was said and done)

Chorizo cream gravy ingredients:
1 tablespoon vegetable oil
1/4 pound Mexican chorizo, crumbled
2 tablespoons of flour 
1 1/2 cups of milk  (used 2%)
1 tablespoon chopped cilantro
Salt black pepper and chipotle powder to taste.

Method:
Preheat the oven to 400 degrees. Poke holes in the sweet potato with a fork and place on a foil-lined sheet. Place in the oven and cook until tender, about 1 hour. (used the microwave)

Leaving the oven on, remove the sweet potato and slice in half, lengthwise. Scoop out 1/2 cup of flesh, reserving the rest for another use.

Mix together the flour, baking powder, salt, sugar and chipotle powder. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Stir in the 1/2 cup of cooked sweet potato and the buttermilk, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. The dough will be smooth but a bit wetter than a regular biscuit dough, so you can sprinkle more flour on the surface if you find it’s sticking too much. Take the dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. Roll out dough until it’s a quarter of an inch thick and then fold it in half.

Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet or in a cast-iron skillet close together (so they rise up not out) and bake for 15 minutes or until the tops are golden brown.

While the biscuits are baking, make the chorizo gravy. Warm the oil in a skillet on medium heat, and cook the chorizo until browned. With a slotted spatula, remove chorizo from the skillet and place on a plate. Drain the oil from the pan reserving 2 tablespoons in the skillet.

Combine the oil in the pan with the flour in a hot skillet and while continuously stirring cook on medium low for a couple of minutes until a roux is formed. Add milk slowly to skillet and mix with the roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes.  

Stir in the chorizo and cilantro, and add salt, black pepper and chipotle powder to taste. If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.

To assemble the biscuits and gravy, slice each biscuit in half and drizzle with gravy.

Yield: 4-6 servings

Nutritional Information (built in SparkPeople)- 4 Servings
Calories: 678.3; Total Fat: 36.4 g; Saturated Fat: 19.9 g; Polyunsaturated Fat 2.2 g; Monounsaturated Fat: 11.7 g; Cholesterol: 93.6 mg; Sodium: 1,807.5 mg; Potassium: 282.0 mg; Total Carbohydrate: 68.5 g; Dietary Fiber: 2.6 g; Sugars: 6.7 g; Protein: 18.9 g

Malaysian Chicken Pizza

2011-08-28T10:44:00.000-04:00

This was good. I liked the flavor a lot. D made it (of course). I would have used less "sauce." It was a little messy. Also we both wanted more cheese. Still good. Will have again.

Malaysian Chicken Pizza

YIELD: 6 servings
COURSE: Main Dishes

Ingredients
3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust (used Boboli
1/4 cup chopped green onions

Preparation
Preheat oven to 500°.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

Nutritional Information
Calories: 293; Fat: 7.3g; Saturated fat: 2.9g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 18.2g; Carbohydrate: 38.3g; Fiber: 1.8g; Cholesterol: 33mg; Iron: 2.4mg; Sodium: 487mg; Calcium: 151mg

Cooking Light MAY 2002

Pork Vindaloo with Raita

2011-08-28T10:29:00.004-04:00

So this was good but weird. Neither the pork nor the raita tasted right on its own, but once mixed together with the rice, it was really good. AND SPICY!

D said it was very easy to make (well he said it was beyond easy). Will have again.

D marinated the pork 3 hours.

Pork Vindaloo with Raita

Vindaloo is considered the fieriest of all Indian cooking styles.

YIELD: 6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)
COURSE: Main Dishes

Ingredients
Raita:
1 1/2 cups plain low-fat yogurt (used Greek yogurt)
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala

Vindaloo:
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Cooking spray
1 cup chopped seeded tomato (used a can of diced tomatoes, drained)
4 1/2 cups hot cooked basmati rice

Preparation
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. (skipped this step since used Greek yogurt). Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.

To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

Nutritional Information
Calories: 378; Fat: 8g; Saturated fat: 2.8g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 30.2g; Carbohydrate: 44.1g; Fiber: 2.1g; Cholesterol: 70mg; Iron: 2.9mg; Sodium: 479mg; Calcium: 118mg

Cooking Light MAY 2007

Chicken Tabbouleh with Tahini Drizzle

2011-08-26T08:32:00.001-04:00

So this was decent. It was filling. But it needs some tweaking. First, D and I aren't huge mint people, so next time we will replace with basil. Maybe a little more lemon (D didn't use 3TBSP). And lastly the Tahini wasn't a drizzle. It was a paste (thicker than hummus). But overall, it did the job of filling us up, and I would try it again, with the changes.

We had with salad.

Chicken Tabbouleh with Tahini Drizzle

One sure sign that the bulgur is done is that little holes will form on top.

YIELD: Serves 4 (serving size: about 1 1/2 cups)
HANDS-ON:26 Minutes
TOTAL:37 Minutes
COURSE: Main Dishes, Salads

Ingredients
1 1/4 cups water
1 cup uncooked bulgur, rinsed and drained
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 pound skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
3 cups chopped tomato
1 cup chopped fresh parsley
1 cup chopped fresh mint
1 cup chopped green onions
1 teaspoon minced garlic
1/4 cup tahini (roasted sesame seed paste)
1/4 cup plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
1 tablespoon water

Preparation

1. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat; simmer for 10 minutes (do not stir) or until the liquid almost evaporates. Remove from heat; fluff with a fork. Place bulgur in a medium bowl; let stand 10 minutes.

2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté for 4 minutes on each side or until done; shred chicken. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.

3. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over salad.

Nutritional Information
Calories: 395; Fat: 18.2g; Saturated fat: 3g; Monounsaturated fat: 8.8g; Polyunsaturated fat: 5.1g; Protein: 21.5g; Carbohydrate: 41g; Fiber: 10.9g; Cholesterol: 48mg; Iron: 4.2mg; Sodium: 573mg; Calcium: 127mg

Cooking Light, SEPTEMBER 2011

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

2011-08-24T07:58:00.002-04:00

This wants to be good. It really does. The onions, peppers and mushrooms were really flavorful, but the chicken was bland. It seems D's and my palates are off whenever we have something sauteed in wine. D uses wine to give depth to whatever sauce, so when the wine is the sauce, we feel the meat is on the flavorless side. However, I ate the peppers, onions and mushrooms with zest.

We had with rice. Not sure about having again. It also needed more salt.

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

"This quick, easy sautéed dish is delicious with a Greek salad." –Dessie DeVito, Waltham, MA

YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Main Dishes

Ingredients
Cooking spray
1 1/2 pounds chicken breast tenders
1 1/2 cups thinly sliced onion
1 cup thinly vertically sliced red bell pepper (about 1 medium)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
3 tablespoons Marsala wine

Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan. Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown. Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize. Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.

Nutritional Information
Calories: 295; Fat: 9.2g; Saturated fat: 1.6g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 1.3g; Protein: 41.8g; Carbohydrate: 8.9g; Fiber: 1.8g; Cholesterol: 99mg; Iron: 1.8mg; Sodium: 411mg; Calcium: 33mg

Cooking Light MAY 2007

Green Onion Champ

2011-08-23T08:41:00.002-04:00

So this is mashed potatoes with green onions in them. Like all mashed potatoes, there is never enough salt. Once D got that fixed then it was good, but it needed sour cream on top. So I put it on. D put the gravy from the Smothered Pork Chops on it. It was good.

Green Onion Champ

A bowl of buttery mashed potatoes--known as champ in Ireland--flecked with green onions "is comfort food at its best," says Allen.

YIELD: 6 servings (serving size: 1 cup)
COURSE: Side Dishes/Vegetables

Ingredients
7 cups cubed peeled Yukon gold potato (about 2 1/2 pounds)
1 1/4 cups whole milk
3/4 cup finely chopped green onions
3 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender; drain.

Combine milk and onions in a small saucepan; bring to a simmer. Cook 3 minutes. Remove from heat.

Combine potato, milk mixture, butter, salt, and pepper in a bowl; beat with a mixer at medium speed until smooth.

Nutritional Information
Calories: 242; Fat: 7.3g; Saturated fat: 4.6g; Monounsaturated fat: 1.9g; Polyunsaturated fat: 0.3g; Protein: 6.2g; Carbohydrate: 36.8g; Fiber: 2.8g; Cholesterol: 20mg; Iron: 1.7mg; Sodium: 372mg; Calcium: 70mg

Cooking Light MARCH 2007

Smothered Pork Chops with Thyme

2011-08-23T08:37:00.003-04:00

So this is one we have had, I just never blogged about.
It is pretty quick and easy.

It is comfort food with onions. Brown gravy, and pork chops.
Not a lot to say, except good.

We had with Green Onion Champ (mashed potatoes).

Smothered Pork Chops with Thyme

First, sauté the chops, then make the flavorful gravy in the same pan.

YIELD: 4 servings (serving size: 2 pork chops and 1/4 cup sauce)
PREP TIME:30 Minutes
COURSE: Main Dishes

Ingredients

1 cup fat-free, less-sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking spray
1 cup coarsely chopped onion
1 tablespoon minced fresh parsley

Preparation

Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.

Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.

Nutritional Information
Calories: 145; Fat: 5.5g; Saturated fat: 1.9g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.4g; Protein: 17.2g; Carbohydrate: 5.8g; Fiber: 0.8g; Cholesterol: 44mg; Iron: 0.7mg; Sodium: 475mg; Calcium: 40mg

Cooking Light JANUARY 2007

Beef and Dark Beer Chili

2011-08-22T09:08:00.002-04:00

My coworker sent me this recipe. The blurb reads that it is "Diner Chili" typical of that you find in the Midwest. Since I never had chili in a diner in the Midwest (I had it as a Waffle House wannabee and it tasted like Hormel), I don't know what that is supposed to taste like.

To be honest, I was a bit disappointed it wasn't hotter or heartier. It just rang flat to me. It wasn't bad, but it wasn't razzle dazzle either. Oh well. It reminded me of my dad's chili or my mother-in-law's chili. It is chili for the masses...no hot spice to knock you off your feet. More of that "everyone will like this and no one will get heartburn."

Beef and Dark Beer Chili

- serves 6 -

Adapted from Bon Appetit.

Ingredients

3/4 tablespoon cumin seed (used ground)
1/2 tablespoon coriander seed (used ground)
2 1/2 pounds ground chuck
1 tablespoon canola oil
2 onions, chopped
2 red bell peppers, chopped (used green)
1 jalapeno, stemmed and chopped (used 2)
3 1/2 tablespoons chili powder
1 teaspoon chipotle chilies in adobo sauce, chopped
1 28-ounce can whole tomatoes with juice, chopped (used diced)
1 15-ounce can kidney beans, drained
6 ounces dark beer (like stout) (used 12 oz + 1C beef broth)
Added garlic
Sour cream
Scallions, thinly sliced
Grated cheddar cheese
Salt and pepper (1tsp and 1/2 tsp, respectively)

Procedure

1. Add the cumin and coriander seed to a small skillet set over medium heat. Toast the spices, shaking the pan often, until they darken slightly, about 4 minutes. Set aside to cool. Then grind.

2. Cook the beef in batches in a large skillet set over medium-high until it is no longer pink. Set the cooked beef aside for a few minutes. Drain off any fat and juices that collect.

3. Meanwhile, pour the canola oil into a large pot set over medium-high heat. Add the onions, red pepper, and jalapeno. Cook, stirring often, until very soft. This should take about 15 minutes.

4. Add the browned beef, spices, chili powder, chopped chipotles, tomatoes, beans, and beer to the large pot. Stir well. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes.

5. Season with salt and pepper. Ladle some chili into a bowl. Top with a dollop of sour ream and a sprinkling of scallion and cheese.

Printed from http://www.seriouseats.com/recipes/2009/10/dinner-tonight---beef-and-dark-beer-chili.html

Pork Pot Stickers

2011-08-21T17:05:00.000-04:00

D made these. They were good and you should make them. The only think missing was a sauce, which we can look up one next time.

They are a bit of a PITA to make, but D said let the pork mixture cool, and it will be easier.

Pork Pot Stickers

These Pork Pot Stickers make a nice accompaniment to hot and sour soup. Garnish with green onion strips and serve with bottled plum sauce. Look for round gyoza skins or wonton wrappers in most supermarkets or in Asian groceries.

YIELD: 10 servings (serving size: 3 pot stickers)
COURSE: Appetizers, Hors d'Oeuvres

Ingredients

Cooking spray
8 ounces lean ground pork

1/3 cup chopped green onions (about 2)
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 1/2 cups packaged cabbage-and-carrot coleslaw
3 tablespoons water
1/2 teaspoon cornstarch
30 gyoza skins
1 tablespoon peanut oil
1 cup water

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.

Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.

Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.

Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.

Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.

Nutritional Information
Calories: 118; Fat: 3.9g (Saturated fat: 1.1g; Monounsaturated fat: 0.8g; Polyunsaturated fat: 0.6g); Protein: 7g; Carbohydrate: 14g; Fiber: 1.1g; Cholesterol: 17mg; Iron: 0.7mg; Sodium: 190mg; Calcium: 8mg

Cooking Light NOVEMBER 2006

Green-Chile Ravioli

2011-08-15T08:18:00.000-04:00

D and I looked at this recipe and decided to try it. He thought it needed chicken. I thought the sauce needed to be cold. We still decided to try it.

He made the ravioli just the way it said. The sauce, he cooked up a chicken breast seasoned with Southwest Seasoning and diced it up. He took the vinegar out of the sauce and substituted one of the cans of diced tomatoes with Rotel.

The taste was pretty good. We still think the sauce needs tweaking, but we definitely liked it enough to have again. Next time we will have with yellow rice because the sauce had some juice in it that needed to be soaked up. When having for lunch the next day, I definitely liked the sauce cold.

Green-Chile Ravioli

YIELD: 4 servings (serving size: 4 ravioli and 3/4 cup sauce)
COURSE: Appetizers, Hors d'Oeuvres, Main Dishes

Ingredients
Ravioli:
1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
1/4 cup minced green onions
1/2 teaspoon black pepper
1 (4.5-ounce) can chopped green chiles, undrained
1 large egg white

16 won ton wrappers
1 teaspoon cornstarch
Cooking spray
1/3 cup fat-free, less-sodium chicken broth
Sauce:
1/2 cup minced fresh cilantro
2 tablespoons balsamic vinegar (didn't use)
2 (14.5-ounce) cans diced tomatoes, drained (used 1 can of diced and 1 can Rotel)
1 (15-ounce) can black beans, rinsed and drained

Preparation

To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into the center of each wrapper. Brush edges of wrapper with water, and bring 2 opposite corners together. Press the edges together firmly with fingers, forming a triangle. Place the ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ravioli, and cook for 2 minutes on each side or until lightly browned. Add broth; cook, covered, 1 minute. Remove ravioli with a slotted spoon. Keep warm.

To prepare the sauce, combine cilantro, vinegar, tomatoes, and black beans in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.

Nutritional Information
Calories: 329; Fat: 7.3g; (Saturated fat: 3.5g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 1g); Protein: 21.6g; Carbohydrate: 46.6g; Fiber: 5.7g; Cholesterol: 21mg; Iron: 4.7mg; Sodium: 1341mg; Calcium: 331mg

Cooking Light DECEMBER 2000

Roasted Fresh Corn, Poblano, and Cheddar Pizza

2011-08-12T08:36:00.001-04:00

So D made this. Of course he added bacon, because bacon goes with everything!
Neither of us is that big a fan of refrigerated dough (it shrinks regardless of how long you let it rest), and this again was the case. He said he balled it all together and rolled the hell out of it. He also said he wasn't sure of the egg, but he followed the directions. When it came out of the oven, he said he still wasn't sure, so but he let it rest.

When he cut it, it stayed together. We were both surprised (hence the egg). It actually looked like the picture.
The taste was really good. A little quichey, a bit spicy and some salt from the bacon. We would have again. We had no side, but each had 1.5 servings.

Roasted Fresh Corn, Poblano, and Cheddar Pizza

Refrigerated dough tends to shrink when removed from the can. Let the dough rest a few minutes before you start to work with it so it will be more pliable.

YIELD: 6 servings (serving size: 1 pizza piece, 1 teaspoon sour cream, and 1 teaspoon cilantro)
COURSE: Main Dishes

Ingredients
2 poblano chiles

Cooking spray
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped green onions
1 garlic clove, minced
1/2 cup l% low-fat milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons fat-free sour cream
2 tablespoons chopped fresh cilantro
Added 4 slices of bacon

Preparation

Preheat broiler.

Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.

Lower oven temperature to 425°.

Large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.

Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.

Nutritional Information (wo the bacon)
Calories: 331; Fat: 10.3g; Saturated fat: 4.4g; Monounsaturated fat: 2.2g; Polyunsaturated fat: 0.3g; Protein: 15.8g; Carbohydrate: 44.5g; Fiber: 1.6g; Cholesterol: 57mg; Iron: 2.5mg; Sodium: 808mg; Calcium: 186mg

Cooking Light JULY 2005

Roasted Cauliflower Pasta

2011-08-10T08:13:00.000-04:00

I saw this dish and decided it looked pretty good besides the olives (I detest olives). I suggested to D that we replace them with chicken. He looked over the recipe and said, "What about sausage?" So we replaced them with Italian Hot Sausage.

The taste was pretty good. It was extremely filling. Would have again. We don't think the cheese added all that, although 1 oz is barely anything.

We had with salad.

Roasted Cauliflower Pasta

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

YIELD: 4 servings (serving size: 2 cups)
TOTAL:35 Minutes
COURSE: Main Dishes

Ingredients
2 tablespoons butter

2 tablespoons olive oil
2 medium shallots, peeled and cut into wedges
1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
1/3 cup sliced Spanish olives (didn't use)
3/8 teaspoon salt (used 1/4 tsp)
1/2 teaspoon crushed red pepper (used less)
5 garlic cloves, crushed
12 ounces uncooked penne (tube-shaped pasta)
3 tablespoons coarsely chopped fresh parsley (didn't use)
1 ounce fresh pecorino Romano cheese, shaved (used Italian blend)
Used 2 Italian Hot Sausage links, cooked and crumbled.

Preparation
1. Place a small heavy roasting pan in oven. Preheat oven to 450°.

2. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned.

3. Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.

Nutritional Information (with Olives, not with Sausage)
Calories: 531; Fat: 18g; (Saturated fat: 6.4g; Monounsaturated fat: 8.6g; Polyunsaturated fat: 1.3g); Protein: 18.3g; Carbohydrate: 77.4g; Fiber: 8g; Cholesterol: 22mg; Iron: 4.1mg; Sodium: 627mg; Calcium: 156mg

Cooking Light OCTOBER 2010

Thai Fish Sauce and Lime Chicken

2011-08-09T08:51:00.000-04:00

So I'm not sure how I missed this recipe. Actually, I am. Fish Sauce is one of those foods I don't get. It smells awful. I'm not going to say what it smells like, but it is awful. But I like to try new things and so far everything I've had with fish sauce is good (I think). I guess there is a chemical reaction when it cooks.

So anyway, D made this. The flavors melded well. You didn't taste the chile garlic, and you didn't taste the lime, but you got a "bright" flavor. I don't know how else to describe it. We really liked it.

D used spicy chili garlic sauce, not sweet. He added some sugar. It was spicy but we like spicy so it was very good.

For some reason, I thought there was a vegetable in it. There wasn't. So we will add one as a side next time. We had with rice. D said it was quick and easy.

Thai Fish Sauce and Lime Chicken

Sweetened chili sauce is found in Asian markets, and it is often served alongside egg rolls. A similar condiment available in most grocery stores is called Thai sweet red chile dipping sauce. Serve this chicken with white rice.

YIELD: 4 servings (serving size: 1 chicken breast half, about 3 tablespoons sauce, and 1 1/2 teaspoons peanuts)
COURSE: Main Dishes

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce (D used 2 1/2 TBSP and a dash of sugar)
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.

Nutritional Information

Calories: 296; Fat: 8.5g (Saturated fat: 1.7g; Monounsaturated fat: 3.6g;
Polyunsaturated fat: 2.4g); Protein: 41.8g; Carbohydrate: 12.1g; Fiber: 0.6g; Cholesterol: 99mg; Iron: 1.4mg; Sodium: 649mg; Calcium: 25mg

Cooking Light JANUARY 2005

Poblano Chorizo Potato Salad

2011-08-08T08:18:00.001-04:00

So I saw this recipe on the Homesick Texan's Blog and immediately decided I had to have it. I emailed D the recipe and he went, "As a side or a meal?" It never occurred to me to have it as a meal, so I checked the NI and yeah, we could have it as a meal.

D made it. He put green onions in it because what potato salad doesn't have green onions (he actually had them cut up before he looked at the directions). The other ingredients we used at in the ingredient list.

The result...spicy goodness. It may have needed some more mayonnaise (what doesn't?). We didn't have a side. Will have again.

Poblano Chorizo Potato Salad

Ingredients:
2 poblano chiles
2 pounds red potatoes, cubed
1/2 pound Mexican chorizo, cooked and crumbled
2 cloves garlic, minced
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons lime juice, plus more to taste
2 tablespoons mayonnaise (Hellmann's Reduced Fat)
2 tablespoons sour cream (Kroger Reduced Fat)
Salt and pepper, to taste
Cotija cheese, for serving (didn't use)
Added Green onions (didn't add to the Nutritional Information)

Method:
Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice.

Meanwhile, place the potatoes in a pot and cover with cold, salted water. On medium heat, bring to a boil and then cook until tender, about 20 minutes. Drain and rinse with cold water.

Mix together the diced chiles, cooked potatoes, cooked chorizo, garlic, cilantro, cumin, cayenne, lime juice, mayonnaise and sour cream. Adjust seasonings and add salt and pepper to taste.

Can serve either warm or chilled. When serving, top with crumbled Cotija cheese.

Yield: 8 servings (or 4)

Nutritional Information (4 Servings with my Ingredients, from Sparkpeople)

Calories: 522; Total Fat: 29.8g (Saturated Fat: 12.0g; Polyunsaturated Fat: 3.4g; Monounsaturated Fat: 11.2g); Cholesterol: 67.8mg; Sodium: 1,022.8mg; Potassium: 1,294.6mg; Total Carbohydrate: 41.1g; Dietary Fiber: 4.3g;Protein: 22.2g

Zucchini Angel Hair Pancake

2011-07-29T10:44:00.000-04:00

So D and I made this together. It was a bit labor intensive, but overall not a lot of complaining. We aren't sure if it was because of the quality of our pan or the recipe but it did stick (despite copious amounts of Pam and some butter). D ended up broiling it for 2 minutes. And he added a link of Italian Sausage.

The result was it was really good, albeit unusual. Would have again.

We had with salad.

Zucchini Angel Hair Pancake

YIELD: 4 servings (serving size: 2 wedges and 2 tablespoons marinara)
HANDS-ON:35 Minutes
TOTAL:35 Minutes
COURSE: Main Dishes

Ingredients
3 cups shredded zucchini
1 teaspoon salt, divided

1 (8-ounce) package angel hair pasta, broken into 3-inch pieces
1/2 cup lower-sodium marinara sauce
1 1/2 ounces all-purpose flour (about 1/3 cup)
1/3 cup reduced-fat sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons minced shallots
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter
1 Italian Sausage Link, cooked and crumbled

Preparation
1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes (start Step 2 now), tossing occasionally. Press zucchini between paper towels until barely moist.

2. Cook pasta according to package directions, omitting salt and fat.

3. Bring marinara to a simmer in a small saucepan; keep warm.

4. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.

Nutritional Information
Calories: 401; Fat: 11.2g; Saturated fat: 5.5g; Monounsaturated fat: 3.2g; Polyunsaturated fat: 1.6g; Protein: 16.7g; Carbohydrate: 65.9g; Fiber: 3.2g; Cholesterol: 109mg; Iron: 3.1mg; Sodium: 598mg; Calcium: 159mg

Cooking Light AUGUST 2011

Seared Scallops with Fresh Linguine and Romano Cheese

2011-06-28T11:18:00.002-04:00

So D made this. It was a little dry, but very good. Of course he made changes, but when does he not.
One change was he added garlic, because it screams for garlic. He subbed Parmesan for Roman because that is what we had. He used 1 pound of scallops (not the big kind but they weren't tiny either, so I don't know which). We only had 3 servings because we used dried pasta and less scallops.

We had with salad. Would have again.

Seared Scallops with Fresh Linguine and Romano Cheese

The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan. Fresh linguine has a silky texture that provides a nice contrast to the browned crust on the scallops. Add mixed greens tossed with a balsamic vinaigrette.

YIELD: 4 servings
COURSE: Main Dishes

Ingredients
1 (9-ounce) package refrigerated linguine (used dry)
1/4 cup plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided (used Parmesan)
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
1 1/2 pounds sea scallops (used 1 pound)
4 lemon wedges
(Added garlic)

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.

2. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.

3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.

Nutritional Information
Calories: 495; Fat: 12.5g; Saturated fat: 3g; Monounsaturated fat: 5.8g; Polyunsaturated fat: 1.5g; Protein: 51.7g; Carbohydrate: 42.4g; Fiber: 1.9g; Cholesterol: 110mg; Iron: 5.6mg; Sodium: 872mg; Calcium: 177mg

Cooking Light AUGUST 2008

Honey-Shallot Roasted Chicken

2011-06-27T12:29:00.001-04:00

Another hit from the Weber Real Grilling Cookbook (anyone with a charcoal grill needs this book). All I can say is you need to make this.

We had with Italian Grilled Zucchini and Onions, and Rosemary/Parmesan/Black Pepper Scones.

Honey-Shallot Roasted Chicken

Prep time: 20 minutes " Marinating time: 4 to 6 hours " Grilling time: 45 to 55 minutes

Brine:
2 lemons, thinly sliced
1-1/2 cups honey
3/4 cup kosher salt
1/2 cup thinly sliced shallots
2 tablespoons lemon-pepper seasoning (watch what kind you use...Penzey's first ingredient is salt...Kroger's was not...you might want to cut back if it has salt)
1 tablespoon roughly chopped
fresh rosemary
1 teaspoon crushed red chile flakes

2 whole chickens, 3 to 4 pounds each (used 1 5 pounder)

Paste:
1/4 cup extra virgin olive oil
2 tablespoons lemon-pepper seasoning (watch what kind you use...Penzey's first ingredient is salt...Kroger's was not...you might want to cut back if it has salt)
1 tablespoon finely chopped shallots
1 tablespoon finely chopped
fresh rosemary
Zest and juice of 1 lemon
1/4 teaspoon ground cayenne pepper

1. To make brine: In a large pot, mix the brine ingredients with 4 cups of water. Bring the brine to a boil and cook for 5 minutes. Remove from the heat, add 8 cups of ice cubes, and allow to cool.
2. Place one of the chickens, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book, and then cut the chicken in half lengthwise. Repeat the process with the other chicken. Submerge the chicken halves in the brine and refrigerate for 4 to 6 hours.
3. To make the paste: In a small bowl, mix the paste ingredients.
4. Remove the chicken halves from the brine and pat dry with paper towels. Rub the paste evenly over the chicken halves.
5. Grill the chicken, skin side down, over direct medium heat until the skin is golden brown, 5 to 10 minutes. Move the chicken over indirect medium heat, skin side up, and grill until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 40 to 45 minutes. Remove from the grill and let rest for 5 minutes before carving and serving.

Makes 4 to 6 servings (that was with the 2 chickens, we got 5 servings from 1 chicken).

Italian Grilled Zucchini and Red Onion

2011-06-27T12:17:00.002-04:00

So D and I were tired of standard zucchini sauteed in a pan, so I started looking for new recipes and came across this. It is very good. I really like the flavor (not overpowering in vinegar, but enough to give the vinegar zing). Neither of us likes mint in food, so we substituted basil.

Italian Grilled Zucchini and Red Onion

This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

YIELD: 8 servings (serving size: about 3/4 cup)
COURSE: Side Dishes/Vegetables

Ingredients

1 tablespoon olive oil
4 (1/2-inch-thick) slices red onion (about 1 large)
2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons red wine vinegar
1/3 cup (about 1 1/2 ounces) shaved fresh Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh mint (used basil)

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.

Nutritional Information

Calories: 63; Fat: 3.3g; Saturated fat: 1.2g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 0.3g; Protein: 3.5g; Carbohydrate: 5.9g; Fiber: 1.6g; Cholesterol: 4mg; Iron: 0.6mg; Sodium: 215mg; Calcium: 86mg

Cooking Light MAY 2009

Cold Peanut Noodles with Shrimp

2011-06-21T08:58:00.004-04:00

So this is once of those meals where got the ingredients (sort of) and then did our (D's) own thing.
First we couldn't find Chinese egg noodles, fresh or dried, so we went with dried angel hair.
Second, D just chopped the carrot into little rounds, he didn't matchstick them.
Third, we bought one of those little bags of peanuts at the checkout (3TBSP), so less peanut, but not really since we had crunchy peanut butter. Fouth, D didn't boil anything but the noodles. He did everything else as a stir fry (first vegetables and then the shrimp). Finally, neither of us knows where the "cold" comes from.

With all those changes...it was great!

Cold Peanut Noodles with Shrimp

The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine.

YIELD:4 servings (serving size: 2 cups noodle mixture (1 C of angel hair), 1 tablespoon green onions, and 2 tablespoons peanuts)
COURSE: Main Dishes

Ingredients
1 tablespoon chopped fresh basil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter (used crunchy)
1 tablespoon dark sesame oil
1 teaspoon bottled ground fresh ginger
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1 garlic clove, minced
12 ounces fresh Chinese egg noodles (used 8 oz dried angel hair)
1 cup matchstick-cut carrots (1Cup chopped)
8 ounces peeled and deveined medium shrimp (used 12 oz)
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts (used 3TBSP)

Preparation

1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.

Nutritional Information
Calories: 486; Fat: 16.9g; Saturated fat: 2.9g; Monounsaturated fat: 7g; Polyunsaturated fat: 5.2g; Protein: 30.7g; Carbohydrate: 54.7g; Fiber: 5.1g; Cholesterol: 86mg; Iron: 3mg; Sodium: 933mg Calcium: 80mg

Cooking Light DECEMBER 2009

Nutritional Information the way D made it using Sparkpeople
Calories: 612.7; Fat: 17.9g; Saturated fat: 2.7g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 4.2g; Protein: 38.7g; Carbohydrate: 74.5g; Fiber: 6.6g; Cholesterol: 172.3mg; Sodium: 1041.2mg

Summer Squash, Bacon, and Mozzarella Quiche

2011-06-20T09:29:00.003-04:00

D made this. Of course he didn't make the dough from scratch (who does that?). He used Pillbury dough crush. So that took off a lot of time. He said it was really easy to make. He thought about using a different cheese like Fontina but didn't. The Mozzarella was mostly a binder. I think the addition of the Fontina (or Swiss) would be good.

We both liked it. We each had 2 portions. We had with a salad. Would have again.

Summer Squash, Bacon, and Mozzarella Quiche

YIELD: 8 servings (serving size: 1 wedge)
HANDS-ON: 25 MINUTES
TOTAL: 2 HOURS, 40 MINUTES
COURSE: Main Dishes

Ingredients

Crust: (used Pillsbury Dough, so used non of the crust ingredients)
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons vegetable shortening, cut into small pieces
1/4 cup ice water
Cooking spray
Filling:
1 tablespoon extra-virgin olive oil
2 cups (1/8-inch-thick) slices yellow squash
2 cups (1/8-inch-thick) slices zucchini
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme
1 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices center-cut bacon, cooked and crumbled
3 large egg whites
3 large eggs
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preparation
(When using Pillbury Dough Crust, start at Number 4.)

1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
2. Preheat oven to 400°.
3. Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.
4. Reduce oven temperature to 350°.
5. To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
6. Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
Wine Match: Loaded throughout with refreshing minerality and just enough of a sweet, smoky-heat flavor, the 2006 Hugel et Fils Pinot Blanc "Cuvée les Amours" (Alsace, France, $18) is an incredible match with this fresh and light Summer Squash, Bacon, and Mozzarella Quiche. --Alexander Spacher

Nutritional Information

Calories: 265; Fat: 14.1g; Saturated fat: 6.3g; Monounsaturated fat: 4.3g; Polyunsaturated fat: 1.5g; Protein: 11.2g; Carbohydrate: 22.4g; Fiber: 1.2g; Cholesterol: 90mg; Iron: 1.7mg Sodium: 556mg; Calcium: 134mg

Cooking Light JULY 2011

Jalapeño and Beer Brined Pork

2011-06-20T09:18:00.001-04:00

So I got this recipe from Homesick Texan. However, she was making chops and D decided he wanted to make a loin. So that is what he did. Overall taste was very good and smoky from the grill (we had a rain storm roll in right as he put the pork on the grill. But the flavor was good. I think left overs would be really good on a Cubano. We had with zucchini, corn and cilantro, and green-chili rice casserole.

Jalapeño and Beer Brined Pork

Ingredients:
4 jalapeños, cut in half, lengthwise
6 cloves garlic, chopped
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons lime juice
1/4 cup cilantro
1 12-ounce bottle of Mexican lager (used Bud Light)
3 pound boneless porkloin

Method:
In a large, non-reactive container or food-storage bag, mix together the jalapeños, garlic, salt, pepper, brown sugar, lime juice, cilantro and beer. Place the pork in the container and then add cold water until the chops are covered, about two cups. Place the container in the refrigerator, and let the pork marinate for at least 8 hours.

To cook the pork, remove from them from the refrigerator and bring to room temperature, about 30 minutes.

You can cook it on the grill until a thermometer reads 145 degrees. Allow to rest for 10 minutes before serving.

Nutritional Information from Sparkpeople (a little off since I don't know how to figure out how to calculate a discarded brine)

Calories 303.2; Total Fat16.5g (Saturated Fat 5.7g; Polyunsaturated Fat 1.8g; Monounsaturated Fat 7.3g); Cholesterol 87.7mg; Sodium 814.4mg; Potassium 639.9 mg; Carbohydrates 4.1g; Fiber 0.3g; Protein 31.2g

Cheddar Horseradish Burgers

2011-06-20T09:00:00.001-04:00

I got this off of the WeWa website a week or 2 ago, and thought it would be good. Especially since 2 people said it was good stuff. They were not wrong. There was a zing, but not overpowering. We didn't use cheddar, we used Monterrey Jack with peppers because we had it on hand. Would definitely have again. We had with fries (shocking!).

Cheddar Horseradish Burgers

Posted by crissybear
Servings: 6

1 1/2 pounds extra lean ground beef -- (93% lean)
3 cloves garlic -- minced
2 tablespoons worcestershire sauce
2 tablespoons horseradish -- fresh grated or prepared
1 egg white
1/2 cup rolled oats (used Panko, Panko used in NI)
1/4 cup onion -- finely chopped (didn't use, not in NI)
cheeses slices optional (not in NI)
salt and pepper, to taste (not in NI)
6 Hamburger buns (Arnold Whole Wheat)

Put the beef in a large mixing bowl. Fold in remaining ingredients and season with salt and pepper.

Hand-form the meat into 6 burgers, cover them, and chill in the fridge while preparing your grill.

Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.

When the burgers are just about cooked, if using, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns.

From Sparkpeople:
Nutirional Information

Calories 357.8; Total Fat 9.7g (Saturated Fat 3.4g; Polyunsaturated Fat 1g; Monounsaturated Fat .7g); Cholesterol 65mg; Sodium 481.4mg; Potassium 79.9 mg; Carbohyrates 35.5g; Fiber 1.7g; Protein 31.2g

Chicken Italiano

2011-06-14T12:18:00.001-04:00

So I think this is one where D and I will disagree. Of course, I have never had creamed spinach, which was the crux of the issue.

D made this. When he took out a jar of pasta sauce, just in case, I wasn't so sure. I had a bite of the chicken and thought it on the bland side. But when I put it with a tomato and some spinach, I liked it. D on the other hand, ate the chicken, left the spinach on the plate, and declared it it were on a sandwich or if it were Chicken Parm, it would be better.

I thought if it were on a Boboli it would have been perfect. Overall, I believe if I were single, I would have again, and he would not.

Chicken Italiano

YIELD: 4 servings
COURSE: Main Dishes

Ingredients
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 (8-ounce) block fat-free cream cheese
Cooking spray
1/2 cup Italian-seasoned breadcrumbs
4 (4-ounce) skinned, boned chicken breast halves
2 teaspoons olive oil
4 (1-ounce) slices part-skim mozzarella cheese, cut in half
1/4 teaspoon dried oregano
8 (1/2-inch-thick) slices tomato
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation
Preheat oven to 350°.

Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.

Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350° for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.

Note: Before making cutlets (see the third paragraph), partially freeze chicken for easier slicing.

Nutritional Information
Calories: 378; Calories from fat: 27%; Fat: 11.3g; Saturated fat: 5g; Monounsaturated fat: 4g; Polyunsaturated fat: 1.2g; Protein: 49.6g; Carbohydrate: 17.9g; Fiber: 4.7g; Cholesterol: 97mg; Iron: 4.4mg; Sodium: 1005mg; Calcium: 611mg

Cooking Light DECEMBER 2000

Pulled Pork

2011-06-13T09:40:00.000-04:00

I made this one. Prep was very easy. I had watched Anne Burrell make this on Food Network last week and decided I must have it. D was shocked I think, that he didn't have to fire up the grill and I was going to make it in the oven. He ended up doing most of the watching of the meat.

We think that AB used a smaller Boston Butt. Ours was 9 pounds. After 13 hours it still was not 190. It was 150. So I don't know if it was that or what, but it wouldn't pull. So we had chopped pork.
The taste was outstanding and the meat was still very tender. We did do something different though to get the "smoky flavor."

I would have again, with a smaller Butt.

Pulled Pork

Recipe courtesy Anne Burrell

Prep Time: 15 min
Inactive Prep Time: 30 min
Cook Time: 9 hr 0 min

Serves: 12 to 14 servings

Ingredients
Rub:
3 tablespoons pimenton (smoked Paprika, which I didn't use...used regular Paprika)
2 tablespoons garlic powder
2 teaspoons cayenne
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon celery salt
1 tablespoon dry mustard
1 (bone-in 7 to 9-pound) Boston butt, "X" patterns cut in the fat cap
1 beer (I had to use 2)
I added 1/2 TBSP of Liquid Smoke, since I didn't use smoked Paprika.

Directions

Preheat the oven to 225 degrees F.

Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer (and the Liquid Smoke) into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours.

Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes.

Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to "pull" the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious.

Serve the pork on burger buns with a drizzle of vinegar sauce to your liking (I used Stubbs).

Smoky Baked Beans with Chorizo

2011-06-13T09:31:00.002-04:00

D scored Spanish Chorizo from work, and I had the New Cooking Light, and we were making pulled pork, so this recipe came up.

Of course we totally made it different, since we bought canned Northern Beans. So take out that 8 hours. You can see what we did differently below.

The result is what is odd. D loves salt. I do not. I thought these beans were excellent. D thought they were way too salty. So perhaps next time, we will leave out the salt, and or rinse the beans before we dump them in the pot.

Smoky Baked Beans with Chorizo

Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.

YIELD:12 servings (serving size: 2/3 cup)
HANDS-ON:20 MINUTES
TOTAL:10 HOURS, 30 MINUTES
COURSE: Side Dishes/Vegetables

Ingredients

1 pound dried Great Northern beans (2 1/2 cups) (used 2 cans, undrained)
1 cup diced dry-cured Spanish chorizo
4 cups chopped onion
8 garlic cloves, thinly sliced
4 cups water (didn't use)
2 tablespoons chopped fresh oregano (used 2 tsps dried)
2 tablespoons chopped fresh thyme (used 2 tsps dried)
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
2 bay leaves
2 tablespoons brown sugar
3 tablespoons no-salt-added tomato paste
3 tablespoons molasses
1/4 teaspoon crushed red pepper
2 1/2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain. (used 2 cans of beans, didn't stand in water for 8 hours)
2. Heat a large Dutch oven over medium heat. Add chorizo; cook 4 minutes or until fat begins to render. Add onion and garlic; sauté 10 minutes or until tender. Add beans, water (didn't use), and next 7 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are just tender (simmered for 20 minutes)
3. Preheat oven to 350°.
4. Stir brown sugar and the next 3 ingredients (through crushed red pepper) into bean mixture; bring to a simmer. Cover; bake at 350° for 1 1/2 hours or until beans are very tender and sauce is thick (did for about 30 minutes). Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.

Nutritional Information

Calories: 184; Fat: 2.9; Saturated fat: 1; Monounsaturated fat: 1.2; Polyunsaturated fat: 0.5; Protein: 10.6; Carbohydrate: 30.3; Fiber: 7.5; Cholesterol: 0.0mg; Iron: 2.8m; Sodium: 306m; Calcium: 98mg

Cooking Light JUNE 2011

Beef and Mushroom Sloppy Joes

2011-06-10T09:51:00.000-04:00

So D made this one. I think it was easy.

The positives were that the portions were huge, and they were moist, but not messy. The negative is the mushroom taste was overpowering. D thought it had too much Worcesterhire. I thought there was not enough of a tang/vinegar taste. We had with Macaroni and Cheese

I think we will stick with Chipotle Sloppy Joes.

Beef and Mushroom Sloppy Joes

Cremini offer deeper, richer flavor, but you can also use regular button mushrooms.

YIELD: 4 servings (serving size: 1 sandwich)
TOTAL: 20 MINUTES
COURSE: Main Dishes, Sandwiches

Ingredients

1 tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages presliced cremini mushrooms
1 cup prechopped onion
3 garlic cloves, minced
1/2 cup no-salt-added tomato paste
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.

Nutritional Information

Calories: 439; Fat: 14.7g; Saturated fat: 4.6g; Monounsaturated fat: 6.8g; Polyunsaturated fat: 1.9g; Protein: 27.3g; Carbohydrate: 49.2g; Fiber: 4g; Cholesterol: 55mg; Iron: 6.1mg; Sodium: 618mg; Calcium: 160mg

Cooking Light JUNE 2011

Spicy Chicken with Poblano Peppers and Cheese

2011-06-06T11:22:00.003-04:00

So D and I both liked this one. The portions were big and there was a lot of flavor/spice. The corn was really good, and I liked all the vegetables. They stayed crispy even baked. The only thing D thought was to put the peppers on top or just chop them up, since it was more of a casserole (it would make it easier to get out of the pan).

We had with refried pinto beans.

Spicy Chicken with Poblano Peppers and Cheese

Yield: 4 servings (serving size: 2 chile halves)

Course: Main Dishes

Ingredients

4 poblano chiles, halved and seeded
2 cups chopped cooked chicken breast
1 cup (4 ounces) reduced-fat shredded cheddar cheese
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper (used green pepper)
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa
Cooking spray
3/4 cup crushed baked tortilla chips, divided (we used taco shells)

Preparation
Preheat broiler.
Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
Reduce oven temperature to 375°.
Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.

Nutritional Information

Calories: 331; Fat: 11.1g (Saturated fat: 4.9g; Monounsaturated fat: 1.5g; Polyunsaturated fat: 1.5g); Protein: 32.4g; Carbohydrate: 25.2g; Fiber: 4.2g; Cholesterol: 80mg; Iron: 2mg; Sodium: 688mg; Calcium: 256mg

Cooking Light JULY 2005

Grilled Steak Salad with Horseradish Dressing

2011-05-31T08:17:00.000-04:00

So I got this off of a WeWa thread and it sounded pretty good. D agreed so it went on the menu.

We had lots of substitutions...some cheap steak because Kroghetto didn't have flank steak. D made the dressing without the blue cheese since I don't like blue cheese. He just added it to his own salad (I put Parmesan on mine). We also used iceberg lettuce because we had a head, and neither of us could remember what it was supposed to be used for. We also used grape tomatoes because I don't like cherry tomatoes.

We would definitely have again. We really liked the dressing, the flavor of the steak was good, and when it is 90+ degrees out, it hit the spot.

Grilled Steak Salad with Horseradish Dressing

Category: Salad
Adapted from CIA Gourmet Meals in Minutes Cookbook
Servings: 6
Posted by: ClassAct75 (Eileen)
April 20, 2008

CIA Notes: The minimum time required to prepare this flank steak allows for the assembly of a salad packed with hearty flavors that is both easy to prepare and beautiful to present.

Eileen’s Notes: This was my favorite meal from the CIA cooking class and loved it again when making it at home using filet, plum tomatoes, and reduced fat mayonnaise and sour cream. I also added extra horseradish and lemon juice as Peggy and Jilly did when preparing it for our class.

1 ½ pounds flank steak
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
¼ cup low fat sour cream
½ cup reduced fat mayonnaise
3 T prepared horseradish
2 T lemon juice
2/3 cup blue cheese, crumbled
6 cups romaine lettuce, washed and drained, cut into bite sized pieces
1 tsp. lemon zest
2/3 pint cherry tomatoes, sliced lengthwise
½ cup red onion, thinly sliced

Season the beef generously with salt and black pepper. Grill the steak to desired doneness, about 3-4 minutes per side for medium rare.

Meanwhile, in a small bowl, mix together the sour cream, mayonnaise, horseradish, lemon juice, and ½ tsp. pepper using a whisk. Season the dressing with salt and more pepper if necessary.

In a large bowl, toss together the lettuce, lemon zest, tomatoes, half the blue cheese crumbles, and the dressing. Divide the salad mixture among 6 serving plates.

Cut the steak across the grain into thin slanting slices. Place the sliced steak around the salad and top with the onion slices and remaining blue cheese.

CALORIES 326; FAT 20g; PROTEIN 27g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 755mg; FIBER 2g; IRON 3mg; CARBOHTDRATE 9g

Buttermilk Biscuits

2011-05-30T15:09:00.002-04:00

So D got a ton of breakfast sausage from work, so what would go better than biscuits and gravy. I was going to make Alton Brown's Biscuits, but at the last minute I thought about my Martha Stewart's Cookbook in my stash of cookbooks. Opened it up and sure enough I had all the ingredients (well I had half the amount of the ingredients). The biscuits were light and flaky and buttery. I like these better over Alton's.

Buttermilk Biscuits

Recipe cut in half an adapted from Martha Stewart’s Baking Handbook.

2 cups flour

1/2 TBSP + 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t sugar
1 stick butter, unsalted and cold
1C buttermilk

Preheat the oven to 375*

Place the flour, baking powder, baking soda, salt and sugar in a a bowl and whisk.. Take the cold butter from the fridge and cut into small pieces, taking care not to let the butter get warm. Add the butter to the mixture and blend with a pastry cutter (or your hands) just until the flour starts to look coarse. You should still have large pieces of unincorporated butter. Pour in the buttermilk. Stir gently, just until combined. Do not over mix. Turn the dough out onto a lightly floured surface and pat into a circle, about 1-inch thick. Use a biscuit cutter (2.5 inch cutter) to cut the biscuits. Place on a baking sheet and brush with extra buttermilk. Bake for 18-20 minutes, slather with more butter and enjoy. I got 9 because I used a smaller cutter.

Nutritional Info based on the 9 biscuits I got...

Calories: 203.8; Total Fat 10.7 g; Cholesterol 28.7 mg; Sodium 338.0 mg; Total Carbs 23.0 g; Fiber 0.8 g; Protein 3.9 g

Chicken with Sherry-Soy Sauce

2011-05-25T10:14:00.001-04:00

So D said this was veryy easy to make. It was really good. But we thought the sauce needed to be thicker or the chicken marinated, or the chicken made in pieces, so that the sauce was more on the chicken (all are viable options in the future). Overall would have again. We had with spaghetti noodles.

Chicken with Sherry-Soy Sauce

Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)

Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper (used Sambal Oleek)
1 teaspoon sesame oil
1/4 cup thinly sliced green onions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

CALORIES 230 (13% from fat); FAT 3.3g (sat 0.7g,mono 1g,poly 1g); IRON 1.6mg; CHOLESTEROL 99mg; CALCIUM 27mg; CARBOHYDRATE 4.7g; SODIUM 528mg; PROTEIN 39.9g; FIBER 0.3g

Cooking Light, DECEMBER 2005

Orzo Salad with Spicy Buttermilk Dressing

2011-05-24T09:26:00.001-04:00

So D made this. Of course he added 12 oz of chicken (sauteed with Southwest Seasoning). It was really good. He thought it needed something. Would have again.

Orzo Salad with Spicy Buttermilk Dressing

YIELD: 4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley)
HANDS-ON:30 MINUTES
TOTAL:30 MINUTES

COURSE: Main Dishes, Salads

Ingredients

1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice
2 tablespoons light sour cream
2 tablespoons canola mayonnaise (used light mayo)
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 wedges
1 tablespoon chopped fresh parsley
Added 12 oz chicken, sauteed with Southwest seasoning.

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Nutritional Information (without chicken)
Calories: 424; Fat: 15.3g (Saturated fat: 2.3g;Monounsaturated fat: 8.4g; Polyunsaturated fat: 2.7g); Protein: 12.7g; Carbohydrate: 63.8g; Fiber: 10.1g; Cholesterol: 6mg; Iron: 1.8mg; Sodium: 607mg; Calcium: 80mg

Cooking Light MAY 2011

Green Onion Pancakes with Tomato-Avocado Salsa

2011-05-24T09:24:00.001-04:00

So I found this recipe and it was pretty easy. However the salsa was a little off. First, no cilantro, but oregano. Then no lime juice. It tasted more Greek than Mexican/South American.

Next time we think we will change those things and add cheddar in place of the provolone (which we used Italian Blend anyway.) Still we would have again. We made 9 pancakes and each had 2.

We had with spicy honey chicken thighs.

Green Onion Pancakes with Tomato-Avocado Salsa

Serve these fluffy pancakes and their lively salsa as a first course or as a side dish. The provolone cheese brings out the flavor of the green onions.

YIELD: 12 servings (serving size: 1 pancake and 3 tablespoons salsa)
COURSE: Appetizers, Hors d'Oeuvres, Side Dishes/Vegetables

Ingredients

Salsa:

1 2/3 cups chopped seeded plum tomato
1/2 cup finely chopped red onion
1/2 cup chopped peeled avocado
2 tablespoons finely chopped seeded jalapeño pepper
2 tablespoons red wine vinegar
1 teaspoon minced fresh oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of sugar

Pancakes:

1 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups low-fat buttermilk
1 large egg, beaten
1 cup chopped green onions
6 tablespoons (1 1/2 ounces) shredded sharp provolone
Cooking spray

Preparation

To prepare salsa, combine first 9 ingredients in a bowl. Cover and chill.

To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through black pepper) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes. Fold in green onions and provolone cheese.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). Serve salsa over warm pancakes.

Nutritional Information (for 12 pancakes)

Calories: 128; Fat: 3.2g (Saturated fat: 1.1g; Monounsaturated fat: 0.9g; Polyunsaturated fat: 0.3g); Protein: 4.8g; Carbohydrate: 20.5g; Fiber: 2g; Cholesterol: 23mg; Iron: 1.2mg; Sodium: 352mg; Calcium: 99mg

Cooking Light APRIL 2003

Southwest Chicken

2011-05-24T09:19:00.002-04:00

My brother pointed this recipe out from allrecipes.

D made it and said it was really easy. D added a little more seasoning.

We had with rice, avocado and corn tortillas. Will have again.

Southwest Chicken

Servings: 4

Ingredients

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

1 (10 ounce) can diced tomatoes with green chile peppers

1 (15 ounce) can black beans, rinsed and drained

1 (8.75 ounce) can whole kernel corn, drained

1 pinch ground cumin
(added 1/2 tsp of Adobo Seasoning)

Directions

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutritional Information

Calories: 310; Total Fat: 6.4g; Cholesterol: 68mg Sodium: 863mg Total Carbs: 27.9g; Dietary Fiber: 7.5g; Protein: 35g

Beef Carnitas Tacos

2011-05-23T10:19:00.002-04:00

D and I are in the minority on this recipe. It tasted weird. So the stew meat was chewy, which is fine. It is cheap meat. But the Carnitas gathered a Chinese Pot Roast Flavor. After 2 bites though, it became incredibly bland, even though D added way more seasoning than it called for (added chili powder, cayenne and Arizona Seasoning and salt).

The salsa for the tacos was good.

We had with refried bacon beans.

Beef Carnitas

YIELD: 4 cups (serving size: 1/2 cup)
COURSE: Main Dishes

Ingredients

Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Nutritional Information

Amount per serving Calories: 180 Calories from fat: 40% Fat: 8g Saturated fat: 3g Monounsaturated fat: 3.4g Polyunsaturated fat: 0.3g Protein: 22.2g Carbohydrate: 3.5g Fiber: 0.4g Cholesterol: 71mg Iron: 2.5mg Sodium: 320mg Calcium: 16mg

Cooking Light SEPTEMBER 2006

Beef Carnitas Tacos

These simple tacos are an ideal showcase for tender Beef Carnitas (or Pork Carnitas). Serve with a black bean salad and frozen margaritas or ice-cold beer. You can warm the tortillas in a nonstick skillet just until lightly browned.

YIELD: 4 servings (serving size: 2 tacos and 2 lime wedges)
COURSE: Main Dishes

Ingredients

2 cups chopped plum tomato (about 2 medium)
1/3 cup chopped onion
1/4 cup diced peeled avocado
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
2 cups Beef Carnitas
1 lime, cut into 8 wedges

Preparation

Combine the first 7 ingredients in a medium bowl; toss well. Warm tortillas according to package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3 tablespoons avocado mixture. Fold in half; serve with lime wedges.

Nutritional Information

Amount per serving: Calories: 235 Calories from fat: 30% Fat: 7.9g Saturated fat: 2.2g Monounsaturated fat: 3.2g Polyunsaturated fat: 0.9g Protein: 17.6g Carbohydrate: 26g Fiber: 3.8g Cholesterol: 48mg Iron: 2mg Sodium: 303mg Calcium: 37mg

Cooking Light SEPTEMBER 2006

Spicy Green and Red Pork Loin Tostadas

2011-05-23T10:03:00.000-04:00

This made me sad. The salsa was gross. Not inedible gross, but gross enough not to contemplate it for leftovers, and just use jarred salsa. Why would you cook salsa. Of course we left out the apple, because that would have been grosser.

The pork was decent, but D had to cut down on the cayenne. He kept checking to make sure it said 1 TBSP. He ended up putting in 2 tsp. It was still spicy.

So the left overs are not with the salsa.

We had with Black Beans and Rice.

Spicy Green and Red Pork Loin Tostadas

"The pork roast can be cooked and shredded a day ahead. Simply reheat it before serving. I like to offer a variety of toppings for these tostadas, such as shredded lettuce, chopped tomato, grated cheese, salsa, and light sour cream." --CL Reader

YIELD: 8 servings (serving size: 1 tostada)
COURSE: Main Dishes

Ingredients

Pork:
1 tablespoon ground red pepper
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 (1 1/2-pound) boneless pork loin roast, trimmed
Cooking spray
Salsa:
3 cups chopped yellow onion
3 garlic cloves, minced
1 cup chopped red bell pepper
1/2 cup frozen corn kernels, thawed
1/2 cup canned black beans, drained and rinsed
1 teaspoon crushed red pepper
1 teaspoon hot sauce
1 cup green salsa
1/2 cup diced red apple
1/2 cup chopped fresh cilantro
Additional Ingredients:
8 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation

Preheat oven to 350°.

To prepare pork, combine first 4 ingredients in a small bowl. Rub pork loin with pepper mixture. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 1 hour or until meat thermometer registers 155°; cool and shred with 2 forks.
To prepare salsa, heat a nonstick skillet coated with cooking spray over medium-high heat. Sauté onion and garlic for 2 minutes; add red bell pepper and next 5 ingredients (bell pepper through green salsa). Reduce heat to low; cook, stirring occasionally, for 20 minutes. Stir in apple and cilantro, and cook 5 minutes.
Warm tortillas according to package directions. Place 1/2 cup pork and 1/2 cup salsa on each tortilla; sprinkle with 1 tablespoon cheese and top with desired toppings.

Nutritional Information

Calories: 286; Fat: 9.9g; (Saturated fat: 3.7g; Monounsaturated fat: 3g; Polyunsaturated fat: 0.9g); Protein: 23.9g; Carbohydrate: 26.6g; Fiber: 4.9g; Cholesterol: 59mg; Iron: 2.1mg; Sodium: 667mg; Calcium: 144mg

Brussels Sprouts Gratin

2011-04-24T21:13:00.000-04:00

D made these. They were very good, and seemed to come together quickly. The one thing we thought was weird was that a gratin had no cheese. So he added 1/4C of Italian Blend Cheese.

We and our friend all liked them. Perhaps a little more salt, but would have again.

We had with Lamb with Rosemary and Anchovies.

Brussels Sprouts Gratin

YIELD: 6 servings (serving size: about 3/4 cup)
TOTAL:36 MINUTES

Ingredients

2 hickory-smoked bacon slices
4 large shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1 cup water
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (2-ounce) slice French bread baguette (used 2 oz of bread crumbs)
3 tablespoons butter
Added 1/4C Italian Blend Cheese

Preparation

1. Preheat broiler.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray

3. Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.

Nutritional Information

Calories: 133; Fat: 5.8g (Saturated fat: 3.2g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.3g); Protein: 5.9g; Carbohydrate: 17.9g; Fiber: 4.6g; Cholesterol: 14mg; Iron: 2.1mg; Sodium: 280mg; Calcium: 57mg

Cooking Light, NOVEMBER 2010

Irish Carbomb Cake

2011-04-24T20:56:00.000-04:00

So I know the name of this cake is politically incorrect, but it is also the name of a shot that is really good. So when I found this recipe I had to try it. I got it from Never Did Think. It was very easy to make.

I really liked the Baileys and the cake. The Whiskey frosting was good when I got all 3 together. D liked every thing. Yes, I would make it again.

Irish Carbomb Cake

Guinness Cake
1 Box chocolate cake mix (I used a Duncan Hines Chocolate Fudge cake.)
Egg and oil called for on box of cake mix (3 eggs and 1/2 C of oil)
Guinness (1 can will suffice with some left over for the cook).

This is the easy part. Make the cake as directed on the box, except replace the water called for with Guinness. Bake in two 9 inch round pans. Your house will smell like beer while it bakes. Don’t worry, the smell is much stronger than the taste of the cake will be.

Bailey’s Cream Cheese Filling
4 oz cream cheese, softened
1/2 stick butter, softened
1/2 box powdered sugar
Bailey’s, to taste
Mix the cream cheese and butter, then add in the powdered sugar a little at a time. (Follow this! I didn't and was covered in sugar) When it’s all blended, add the Bailey’s. I couldn't tell you how much I added (less than 1/4 C) but didn't measure. If it gets too runny, you can add more powdered sugar to fix it.
Note from Never Did Think: This is half of my normal cream cheese frosting recipe. Believe me, it’s more than enough since you’re only putting it between the two cakes.

Chocolate Whiskey Buttercream frosting:
Adapted from the Williams Sonoma chocolate buttercream recipe
¾ c dark cocoa powder
4 TBSP vegetable oil
3-4 cups powdered sugar (start with three, add as needed, I only used 3)
1 stick butter, softened
2 tablespoons milk
2 tbsp whiskey, plus more to taste(I used 4 because I used up the whiskey)

Mix the cocoa powder with vegetable oil and set aside.
Beat powdered sugar, butter, milk, and whiskey together with electric mixer. Once fully combined (it will be pretty liquid-y), blend in the cocoa mixture until the frosting is the right consistency. If it’s still too runny, add more powdered sugar. If it’s not whiskey-tasting enough, add more whiskey.

Rosemary, Parmesan, and Black Pepper Scones

2011-04-24T20:41:00.005-04:00

I found this recipe on a few blogs. They all had different amounts, so I just made my own.

Rosemary, Parmesan, and Black Pepper Scones

2 cups all-purpose flour
1 TBSP baking powder
1/2 tsp salt
6 tbsp cold butter, cut into cubes
1/2 cup grated parmesan
1/2 tsp black pepper, ground
3 sprigs rosemary, minced
3/4 C buttermilk

Preheat oven to 350 degrees.

In a bowl combine your flour, baking powder, and salt. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Toss in the parmesan, black pepper, and rosemary and mix thoroughly with your fingers. Add buttermilk, mixing everything with your fingers until you have a big mass.

Drop dough by 2 level tablespoonfuls 1 inch apart onto a baking sheet coated with cooking spray. (I got 16 scones).

Put your scones on a baking sheet sprayed with Pam and put into the oven for 18-20 minutes (I did 20) or until the edges turn golden brown. Remove from oven and eat.

Nutritional Information (from Sparkpeople Builder)

Servings: 16
Calories: 110.9 ; Total Fat: 5.3 g; Cholesterol: 13.7 mg; Sodium: 249.5 mg; Total Carbs: 12.9 g; Dietary Fiber: 0.5 g ; Protein: 3.0 g

Nuevo Cubano

2011-04-24T16:31:00.001-04:00

Yum! I don't know if these were easy or not, but they were good. D added a jalapeno to the black beans. I can see adding an avocado as well.

We had with black bean salad. Will have again.

Nuevo Cubano

YIELD: 4 servings (serving size: 1 sandwich)

Ingredients
4 (3-ounce) whole-wheat sub rolls, cut in half lengthwise
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon chili powder
2 garlic cloves, minced
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 pound thinly sliced reduced-sodium deli ham
1 peeled mango or 2 large tomatoes, thinly sliced
1/4 pound thinly sliced provolone cheese
2 tablespoons olive oil, divided
Preparation

1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.

Mark Bittman, Cooking Light
AUGUST 2010

Nutritional Information

Calories: 436; Fat: 19.9g (Saturated fat: 6.7g; Monounsaturated fat: 7.9g; Polyunsaturated fat: 3g); Protein: 24.3g; Carbohydrate: 44.6g; Fiber: 7.2g; Cholesterol: 32mg; Iron: 3.5mg; Sodium: 792mg; Calcium: 328mg

Sriracha-and-Wasabi Deviled Eggs

2011-04-24T16:23:00.003-04:00

So I had these over Christmas and decided I needed to make them. I am not a person who knows how to make hard-boiled eggs without a recipe. So I followed this recipe. The only thing I had problems with was the shell stuck to the eggs. So my eggs weren't pretty. Oh well.

My changes are in the ingredients section...Directions wise, I made it according to the ones below.

Sriracha-and-Wasabi Deviled Eggs

* Recipe by Joanne Chang (from Food and Wine)

Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.

* TOTAL TIME: 30 MIN
* OTHER TIME:
* SERVINGS: 12

* MAKE-AHEAD
* STAFF-FAVORITE
* VEGETARIAN

Ingredients

1 dozen large eggs
2 cups soy sauce (this is more than 1 bottle...I used low-sodium)
1/2 cup sake (I didn't have any so I used rice wine vinegar (I didn't see the vinegar part, I meant to use rice wine)
10 star anise pods (I used 1 TBSP of anise)

1/2 cup chopped scallions (I used 1/4 C plus)
1/4 cup sugar
1/4 cup coarsely grated peeled fresh ginger (I used 2 TBSP)
1/4 cup plus 1 tablespoon mayonnaise (I used RF mayo)
1 tablespoon Sriracha (I used more, but I don't know how much)
2 1/4 teaspoons wasabi paste (I used 3 tsps)
1/4 cup snipped chives
Pinch of Chinese five-spice powder (I didn't use)

Directions

1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
3. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

Make Ahead
The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.

Modenese Pork Chops

2011-04-21T09:13:00.000-04:00

My brother gave me this recipe from allrecipes.com.

So D made these. Very easy. A little overdone, but we both really liked the flavor. Will have again with slightly less cooking time...Looking at the picture may have been a clue to the cooking time...we used boneless porkchops.

We had with Roasted Cauliflower with Brown Butter .

Modenese Pork Chops

Servings: 4

Instructions
4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced

Directions
In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.

Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes (go less with boneless pork chops), or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

Nutritional Information
CALORIES 293 ; FAT 19.2g; CHOLESTEROL 89mg; CARBOHYDRATE 0.9g; SODIUM 734mg; PROTEIN 23.2g; FIBER 0.1g

Maple-Mustard Chicken Thighs

2011-04-19T08:40:00.000-04:00

So D marinated these the night before we had these for dinner. I don't know how easy they were, but he grilled them and they were done within the hour it took me to drive home.

They had a sweet taste to them but not overpowering. I was sad when they were done...I wanted more. We had with Roasted Chile-Garlic Broccoli.

Maple-Mustard Chicken Thighs

Speed up prep by marinating only 30 minutes. Serve with cabbage-carrot slaw.

YIELD: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

HANDS-ON:31 MINUTES

TOTAL:2 HOURS, 43 MINUTES

COST PER SERVING:$1.91

Ingredients

1/3 cup spicy brown mustard
2 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons yellow mustard
1 tablespoon grated onion
1 tablespoon cider vinegar
2 teaspoons lower-sodium soy sauce
1/2 teaspoon black pepper
1 garlic clove, minced
8 bone-in chicken thighs, skinned
1/4 teaspoon kosher salt
Cooking spray

Preparation

1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.
2. Preheat grill to medium-high heat.
3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Nutritional Information

CALORIES 314 ; FAT 11.7g (sat 3.2g,mono 4.5g,poly 2.7g); CHOLESTEROL 99mg; CALCIUM 36mg; CARBOHYDRATE 18.2g; SODIUM 565mg; PROTEIN 27.6g; FIBER 0.4g; IRON 1.8mg

Cooking Light MAY 2011

Roasted Chile-Garlic Broccoli

2011-04-19T08:28:00.003-04:00

So D made this. It was really good. Spicy. I think I ate it in 10 seconds. He cut back on the salt because we didn't have 6 Cups of broccoli. We also didn't have any left overs.

We had with Maple Mustard Chicken. It didn't really go together, but that is ok. Definitely added to our good sides.

Roasted Chile-Garlic Broccoli

The bold flavors of chile paste and dark sesame oil call for pairing with a robust entrée like grilled salmon, tuna, or beef.

YIELD: 4 servings (serving size: 1 1/4 cups)
HANDS-ON:8 MINUTES
TOTAL:18 MINUTES

Ingredients

6 cups broccoli florets
2 tablespoons dark sesame oil
2 teaspoons sambal oelek (ground fresh chile paste)
3/8 teaspoon salt
1/8 teaspoon sugar
6 large garlic cloves, coarsely chopped
Preparation

1. Place a small roasting pan in oven. Preheat oven to 450°.

2. Place broccoli in a large bowl; drizzle with oil. Toss to coat. Add sambal, salt, and sugar to broccoli mixture; toss. Add broccoli mixture to hot roasting pan; toss. Bake at 450° for 5 minutes; remove from oven. Add garlic to pan; stir. Bake an additional 5 minutes or until broccoli is lightly browned.

Nutritional Information

CALORIES 99 ; FAT 7.2g (sat 1g,mono 2.7g,poly 3g); CHOLESTEROL 0.0mg; CALCIUM 59mg; CARBOHYDRATE 7.7g; SODIUM 325mg; PROTEIN 3.5g; FIBER 3.2g; IRON 1mg

Cooking Light MAY 2011

Phyllo Pizza with Feta, Basil, and Tomatoes

2011-04-10T07:45:00.001-04:00

So my friend A made this a while ago, and raved about it. Since it had no meat, I wasn't psyched to make it (fearing I would still be hungry).

Anyway after visiting A, I decided to make this when I got home. I prepped everything prior to taking the phyllo out of the fridge. I also added 1 C of chicken (sauteed with oregano and salt). I also only baked 15 minutes.

Definitely would have again

Phyllo Pizza with Feta, Basil, and Tomatoes

Salty cheese, tomatoes, and basil make this a savory treat. Pair with a tossed green salad for a light summer supper.

YIELD: 6 servings (serving size: 2 slices)

Ingredients

1/2 cup (2 ounces) shredded part-skim mozzarella

1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano (used 1 heaping teaspoon dried oregano)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
Added 1C sauteed chicken with oregano and salt

Preparation

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. (added the basil and the chicken here) Bake at 375° for 20 minutes or until golden (baked 15 minutes). Sprinkle with basil leaves.

Nutritional Information

* Amount per serving
* Calories: 195
* Fat: 6.7g
* Saturated fat: 3.2g
* Monounsaturated fat: 2.1g
* Polyunsaturated fat: 0.5g
* Protein: 9.3g
* Carbohydrate: 24.6g
* Fiber: 1.9g
* Cholesterol: 11.4mg
* Iron: 1.7mg
* Sodium: 526mg
* Calcium: 158mg

Cooking Light JULY 2009

Onion Tart

2011-04-04T10:12:00.002-04:00

Clearly the CL team forgot the most important ingredient in this recipe...BACON! That aside, this was really good. D made it and it looked very rustic. He said there were a lot of onions. I think he put in 3-4 slices of bacon. He said it was overall easy but again, a lot of chopping. And he didn't even use all the onions he chopped.

I would definitely have again. We had with Romaine Salad with Balsamic Vinaigrette.

Onion Tart

The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad—and we've suggested just that.

Other Time: 1 hour, 10 minutes minutes
Yield: 4 servings (serving size: 1 wedge)

Cost per Serving: $2.45

Added 3-4 slices of cooked bacon
1 tablespoon olive oil
2 1/2 pounds onion, sliced
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 large egg, lightly beaten

1. Preheat oven to 425°.

2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.

CALORIES 402 ; FAT 18.9g (sat 6.7g,mono 6.8g,poly 3.7g); CHOLESTEROL 13mg; CALCIUM 146mg; CARBOHYDRATE 51.4g; SODIUM 676mg; PROTEIN 7.6g; FIBER 5g; IRON 0.8mg

Cooking Light, APRIL 2011

Fusilli with Caramelized Spring Onions and White Wine

2011-03-31T12:30:00.003-04:00

There's not a lot to say about this one, except it just wasn't good. It was bland. D said for the effort of caramelizing onions, it should have had more flavor. He added broccoli and chicken to it to make it a more substantial meal. It took too long and was bland. It will not be returning to our menu.

Fusilli with Caramelized Spring Onions and White Wine

Spring onions are those that have been harvested early—they look like scallions with large white bulbs. If they're unavailable, use Vidalia onions. Rotini (corkscrew pasta) will work in place of fusilli.

Other Time: 48 minutes minutes
Yield: 4 servings

1/2 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil, divided
2 teaspoons minced garlic, divided
1/2 teaspoon kosher salt, divided
2 cups thinly sliced spring onions (about 1 pound)
1/2 cup dry white wine
1/4 cup fat-free, lower-sodium chicken broth
8 ounces uncooked fusilli (short twisted spaghetti)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375°.
2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.

CALORIES 364 ; FAT 11.7g (sat 1.7g,mono 7.6g,poly 1.8g); CHOLESTEROL 0.0mg; CALCIUM 35mg; CARBOHYDRATE 55.6g; SODIUM 438mg; PROTEIN 9.5g; FIBER 3.5g; IRON 2.2mg

Cooking Light, APRIL 2011

Pork Tacos with Corn-Jicama Salsa and Guacamole

2011-03-18T12:11:00.002-04:00

Another new to me vegetable is Jicama. At Kroger they sell them by the weird root vegetables (ginger, arrowroot and some other brown things). In this recipe you probably want to find the smallest one. I found a baseball size one in the sea of softballs.

D used the whole can of beans because we have no use for a half a can.

The pork was flavorful and had a good kick. The first bite of my assembled taco, I thought there was a jalapeno or something, but no, just chili powder.

Of course anything with guacamole is good. Will have again. We had with the refried beans sans bacon (boo to no bacon, but good nonetheless).

Pork Tacos with Corn-Jicama Salsa and Guacamole

Avocado is a source of healthful monounsaturated fat. Crunchy vegetables, fresh herbs, and lime juice boost the flavor of canned beans.

Yield: 4 servings (serving size: 2 tacos)

Salsa:
1/2 cup fresh corn kernels
1/2 cup finely diced peeled jicama
1/2 cup canned black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
Guacamole:
1 cup cubed peeled avocado
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 cup finely chopped seeded tomato
Tacos:
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1 pound pork tenderloin, cut into 2 x 1/8-inch strips
Cooking spray
8 (6-inch) corn tortillas

1. To prepare salsa, combine corn, jicama, black beans, cilantro, 1 tablespoon juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; toss gently to combine. Cover and chill.

2. To prepare guacamole, combine avocado, 1 1/2 tablespoons juice, and 1/4 teaspoon salt in a small bowl; mash with a fork until well blended. Stir in tomato. Place a sheet of plastic wrap directly on avocado mixture; set aside.

3. To prepare tacos, combine chili powder, oregano, 1 teaspoon cumin, and 1/4 teaspoon salt in a shallow dish. Add pork to spice mixture; toss to coat.

4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 4 minutes or until done, turning occasionally. Remove pork from pan; keep warm.

5. Wipe pan clean with paper towels; recoat with cooking spray. Add 2 tortillas to pan; cook 30 seconds on each side or until soft. Remove from pan; keep warm. Repeat procedure with remaining tortillas and cooking spray.

6. Spread about 1 1/2 tablespoons guacamole onto each tortilla; top each tortilla with about 1/4 cup pork and about 2 tablespoons salsa. Fold tortillas in half.

CALORIES 361 (29% from fat); FAT 11.6g (sat 2.5g,mono 5.8g,poly 1.9g); IRON 3.5mg; CHOLESTEROL 74mg; CALCIUM 127mg; CARBOHYDRATE 38.9g; SODIUM 790mg; PROTEIN 29.8g; FIBER 8.2g

Cooking Light, JUNE 2008

Greek Stuffed Steak

2011-03-13T20:09:00.000-04:00

D said this wasn't hard to make, but not easy. If you are familiar with cutting open and pounding out meat, then it is ok.
The bad...following the directions yields overcooked steak, and the portions were small. The mashed potatoes needed salt.

OK, these things are fixable, so did I like it, yes. I love the tangy flavor of the steak...the potatoes, not crazy about. D thinks because we used low quality feta.
So yes, we would have again.

Greek Stuffed Steak

Yield: 8 servings (serving size: 2 steak slices, 2 tablespoons cooking liquid, and 1/2 cup feta mashed potatoes)

1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini peppers
2 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (1 1/2-pound) lean flank steak
Vegetable cooking spray
1/2 cup water
1/2 cup dry red wine
1/2 teaspoon dried oregano
Feta Mashed Potatoes (recipe below)

Combine first 6 ingredients in a bowl; stir well, and set aside.
Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.

CALORIES 271 (29% from fat); FAT 8.6g (sat 3.7g,mono 3.2g,poly 0.5g); IRON 3mg; CHOLESTEROL 43mg; CALCIUM 95mg; CARBOHYDRATE 28g; SODIUM 448mg; PROTEIN 20.6g; FIBER 3.2g

Cooking Light, MAY 1996

Feta Mashed Potatoes

This recipe goes with Greek Stuffed Steak

Yield: 8 servings (serving size: 1/2 cup)

2 pounds baking potatoes, peeled and cubed
1/4 cup skim milk
3 tablespoons (3/4 ounce) crumbled feta cheese
2 tablespoons nonfat sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover potatoes, reduce heat, and simmer 20 minutes or until potatoes are very tender.
Drain potatoes well, and return to pan; beat at high speed of a mixer until smooth. Add skim milk, feta cheese, sour cream, salt, oregano, and pepper, and beat well.

CALORIES 111 (6% from fat); FAT 0.7g (sat 0.4g,mono 0.1g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 3mg; CALCIUM 30mg; CARBOHYDRATE 23.6g; SODIUM 187mg; PROTEIN 3g; FIBER 1.7g

Cooking Light, MAY 1996

Tuscan Pork Tenderloin

2011-03-11T12:19:00.000-05:00

Well this one is one of those that I was supposed to make, and I'm glad D was home to do it, because I would have given myself food poisoning (I cook by instructions, not by thought or common sense). He said the pork was vastly underdone according to CL's directions.

As for crust...if herbs make a crust, ok. If they were thinking something else, not sure.

Now onto the review of the food...the pork was good once cooked for the right amount of time (25 or 30 minutes...I wasn't paying attention). I really liked the endive. The shallots were good the initial night, but not as leftovers (note: I don't like onions or anything resembling onions if I can taste "onion." The initial dinner they tasted caramelized, the lunch the next day...not so much. But the endive was good. I think our fennel needed to be fresher because I wasn't aware there was any one there...I liked the taste of the rosemary and lemon.

Overall I would have again. We had with broccoli and rice.

Tuscan Pork Tenderloin

Roasting a small cut, such as pork tenderloin, at high heat--500°--creates a browned exterior and moist interior. (Cooking at lower temperatures will still produce fine results, but the pork won't develop a crust by the time it reaches the desired internal temperature.) The endive and shallots form an edible rack for the meat to rest on as it cooks.

Yield: 4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)

4 teaspoons olive oil, divided
2 teaspoons white balsamic vinegar
1 teaspoon kosher salt, divided
5 large shallots, halved
3 heads Belgian endive, quartered lengthwise (about 1 pound)
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (1-pound) pork tenderloin

1. Preheat oven to 500°.
2. Combine 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, shallots, and endive in a roasting pan; toss well to coat. Arrange vegetables evenly down the center of the pan.
3. Combine remaining 1 teaspoon oil, remaining 1/2 teaspoon salt, rosemary, and next 5 ingredients (through garlic) in a small bowl. Rub rosemary mixture onto pork. Arrange pork on top of vegetables. Bake at 500° for 17 minutes or until a thermometer registers 155°. Let vegetables and pork stand 10 minutes. Cut pork crosswise into 12 slices.

CALORIES 238 (33% from fat); FAT 8.6g (sat 2g,mono 5.1g,poly 1g); IRON 2.4mg; CHOLESTEROL 74mg; CALCIUM 55mg; CARBOHYDRATE 14.4g; SODIUM 537mg; PROTEIN 26.3g; FIBER 4.2g

Cooking Light, NOVEMBER 2008

Braised Chicken with Mushrooms and Chard

2011-03-09T11:38:00.000-05:00

I think I liked this one better than D. He made it and it was pretty fast (like 40 minutes). We had a very mild flavor and I really felt this was a cold winter's day food more than anything. Still big portion. Substitutes are in the ingredients section. We had with rice. Would have again.

Braised Chicken with Mushrooms and Chard

Fresh cherry peppers have a slightly sweet note, and the heat level ranges from mild to moderate. For more spice, substitute jalapeño pepper.

Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick and about 1 1/4 cups vegetable mixture)

2 tablespoons all-purpose flour
2 teaspoons ground cumin
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt, divided
2 bone-in chicken breast halves
2 bone-in chicken thighs
2 chicken drumsticks
4 bacon slices
1 cup chopped onion
1 cup (1/2-inch) cubed peeled butternut squash
1 (8-ounce) package sliced mushrooms
1 cup chopped Golden Delicious apple (didn't use)
1 1/2 teaspoons minced fresh garlic
1/4 cup dry sherry
4 cups chopped Swiss chard (used Spinach because of Chard's price)
1 tablespoon sliced cherry pepper (used Pepperoncini's)
1 cup fat-free, less-sodium chicken broth

1. Combine first 3 ingredients and 1/4 teaspoon salt in a shallow dish. Dredge chicken in flour mixture. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Add chicken to drippings in pan; cook 4 minutes on each side or until browned. Remove chicken from pan.
2. Add onion, squash, and mushrooms to pan; cook for 5 minutes, stirring frequently. Add apple and garlic; cook 1 minute. Stir in sherry; cook 1 minute or until liquid evaporates. Add chard; cook 2 minutes or until wilted, stirring constantly. Add cherry pepper; cook 30 seconds. Return chicken to pan; add broth. Bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until a thermometer inserted into thickest part of chicken thigh registers 165°. Stir in remaining 1/4 teaspoon salt. Sprinkle with crumbled bacon.
Wine note: A supple red, like merlot, is a good choice for this recipe. While we normally think of white wine with chicken, this dish's smoky bacon and earthy mushrooms, along with braising, give it the rich flavors to match red. A basic Blackstone Merlot ($12), with plummy fruit, a medium body, and very soft tannins, won't overpower the dish or clash with the sweet heat of cherry peppers. Jeffery Lindenmuth

CALORIES 409 (25% from fat); FAT 11.2g (sat 3.4g,mono 4.1g,poly 2.1g); IRON 4.2mg; CHOLESTEROL 151mg; CALCIUM 82mg; CARBOHYDRATE 22.6g; SODIUM 823mg; PROTEIN 52.1g; FIBER 3.7g

Cooking Light, OCTOBER 2008