Baked Italian-Style Cauliflower

So when I first came across this recipe, I really thought it was a side dish.  And looking at it more closely, I saw it was a meal.  Then I thought it had a lot of cheese.  No.  Perhaps I should read recipes more closely, rather than make them up in my head.

So after all that, I decided we should have it.  When I was making the grocery list, I noticed it didn't have a full pound of ground beef.  I decided it needed to, only because we have a habit of putting a half pound of ground beef back in the freezer never to be heard from again, and thus it is a waste of money.

So anyway, D made this.  It pretty much tasted like meat sauce on top of cauliflower. It wasn't something I'd ever put together on my own, but it was pretty good.  The portions were huge.

We had with a salad, but really, at least I would have been fine with just the main dish.

Baked Italian-Style Cauliflower

Photo by ALB

Serves 4 (serving size: about 2 cups)
Hands-on: 28 Minutes
Total: 28 Minutes

Ingredients
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin (we used 1 pound of 93/7)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
2 ounces pitted kalamata olives, coarsely chopped (we didn't use)
1 1/2 pounds cauliflower, cut into florets
Cooking spray
1 ounce French bread baguette, torn into 1-inch pieces (used bread crumbs)
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.

2. Preheat broiler.

3. Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.

4. Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.

Nutritional Information (without any modifications that we made)
Calories: 306; Fat: 14.9 g; Sat fat: 4.3 g; Mono fat: 7.8 g; Poly fat: 1.2 g; Protein: 16.3 g; Carbohydrate: 46.8 g; Fiber: 5.3 g; Cholesterol: 33.9 mg; Iron: 2.3 mg; Sodium: 667 mg; Calcium: 145 mg

Cooking Light, OCTOBER 2011

Tequila-Glazed Grilled Chicken Thighs

So last week, I posted a picture of Tomato Basil Chicken on Facebook, and my aunt texted me asking for the recipe (I hadn't put up the recipe, at the point).  And yes, I am a Facebook Food Putter-Upper.
So I sent her over the recipe and she sent me back this one.  It looked like it would have a lot a flavor.  And it might fulfill my secret plot to get D to refill the gas on the gas grill (we have both gas and charcoal).  So I showed it to him, he said yes, and thus my evil plot worked.

They were really flavorful and juicy.  They were devoured.  We had with a Barbecue Salad (some Dole Chopped Salad thing).

Definitely a hit.

Tequila-Glazed Grilled Chicken Thighs

Brush chicken thighs with a tequila glaze that's been sweetened with pineapple juice and honey for a deliciously tropical grilled chicken entree. Serve with rice pilaf and a mixed green salad for a complete meal.

Photo by ALB

Yield: 6 servings (serving size: 1 thigh)

Ingredients
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray

Preparation
1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).

2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.

4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

Nutritional Information
Calories: 241; Fat: 7.6 g; Sat fat: 2.1 g; Mono fat: 2.8 g; Poly fat: 1.7 g; Protein: 18 g; Carbohydrate: 17.2 g; Fiber: 0.4 g; Cholesterol: 64 mg; Iron: 1.2 mg; Sodium: 374 mg; Calcium: 19 mg

Cooking Light, JUNE 2011

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Considering I hate peas, I'm not sure how I came across this recipe and marked it to have.  But I did.  I asked D to replace the Peas with Broccoli, which he did.

I think it was easy to make. It tasted good.  The only issue was that we had was we were both still hungry after we ate it.  But overall we both would have again.  It was better cold than at room temperature.

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

This herby pasta salad is perfect for a picnic or potluck gathering; double the recipe to serve a crowd. Medium shell-shaped pasta will also work in place of orecchiette.

Photo by ALB

Yield: 4 servings (serving size: 1 1/2 cups)
Total time: 30 Minutes
Recipe Time
Hands-on: 30 Minutes
Total: 30 Minutes

Ingredients
8 ounces uncooked orecchiette pasta
1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas (used Broccoli)
1/2 pound medium shrimp, peeled and deveined
1 cup thinly sliced radishes
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free buttermilk
3 tablespoons minced fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.

2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.

Nutritional Information
Calories: 340; Fat: 3.4 g; Sat fat: 0.4 g; Mono fat: 0.3 g; Poly fat: 1.5 g; Protein: 22.2 g; Carbohydrate: 54.7 g; Fiber: 4.7 g; Cholesterol: 86 mg; Iron: 4.1 mg; Sodium: 585 mg; Calcium: 84 mg

Cooking Light, JUNE 2011

Chicken with Brussels Sprouts and Mustard Sauce

This was good.  There wasn't a lot of sauce, but both D and I liked it.  It was simple but tasty.  We had with roasted potatoes.  I'm not sure why they were black, because they they didn't have a burnt flavor, but eh.

I would have again.

Chicken with Brussels Sprouts and Mustard Sauce

A zesty mustard sauce dresses chicken breasts and sautéed Brussels sprouts. Paired with Rosemary Potatoes, Chicken with Brussels Sprouts and Mustard Sauce will be one of your go-to meals for busy weeknights.

Photo by ALB

Yield: Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce)

Ingredients
2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider (used apple juice)
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved

Preparation
1. Preheat oven to 450°.

2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.

3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

Nutritional Information 
Calories: 355;  Fat: 14.9 g;  Sat fat: 5.2 g;  Mono fat: 7 g;  Poly fat: 1.5 g;  Protein: 42.8 g;  Carbohydrate: 11.6 g;  Fiber: 3.5 g;  Cholesterol: 114 mg;  Iron: 2.6 mg;  Sodium: 647 mg;  Calcium: 61 mg

Cooking Light, DECEMBER 2011

Chicken with Italian Sweet-Sour Fennel

This recipe intrigued me, because I am only familiar with dried fennel.  I really never thought about it past that.  I've seen this recipe a few times but I don't like raisins, so I skipped it.  Yet, somehow last week I came back to it.

D looked at it, and we decided to have it this week.  I was upstairs while he was making it (and unaware of what he was making at the time).  I kept thinking we were having sausage. So I was a little bummed when I came downstairs to find Chicken and Onions.  However, onions it was not.  It was the flavor from Italian Sausage.  It was very good.

D made it with rice to soak up the sauce, and we had with Roasted Cauliflower with Brown Butter.

Chicken with Italian Sweet-Sour Fennel

Photo by ALB

Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.

Yield: 4 servings (serving size: 1 cutlet and 1/3 cup fennel mixture)
Total:15 Minutes

Ingredients
1 small fennel bulb with stalks
2 teaspoons extra-virgin olive oil
4 (4-ounce) chicken cutlets
1/2 teaspoon kosher salt, divided
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth
1/4 cup raisins (didn't use)
2 teaspoons red wine vinegar
1 tablespoon pine nuts, toasted

Preparation
1. Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).

2. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.

Nutritional Information
Calories: 209; Fat: 5.3g; Saturated fat: 0.8g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.3g; Protein: 28g; Carbohydrate: 12.3g; Fiber: 2.5g; Cholesterol: 66mg; Iron: 1.8mg; Sodium: 419mg; Calcium: 53mg

Cooking Light MARCH 2011

Turkey Sausage, Mushroom, and Potato Gratin

I'm beginning to think if something gets 5 Stars on CL reviews, I should follow the people who give the 5 stars and see what they don't like. Because it seems like if something is 5 Stars on CL, D and I find it bland, missing something or inedible.

We found this recipe bland and missing something.
Worse, as left-overs it becomes incredibly mushy. Will not have again.

Turkey Sausage, Mushroom, and Potato Gratin

Home fries meet casserole in this ultimate comfort food dish that's great for brunch or dinner. It's most economical to buy a block of cheese and shred it yourself.

Yield: Serves 4 (serving size: about 1 cup)
Hands-on:27 Minutes
Total:1 Hour, 12 Minutes

Ingredients
2 (4-ounce) hot turkey Italian sausage links, casings removed (used pork)

1 tablespoon butter
3 cups chopped onion
4 ounces sliced cremini mushrooms
1 1/2 pounds red potatoes, coarsely chopped
1/2 teaspoon kosher salt
1/2 cup fat-free, lower-sodium chicken broth
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
2 tablespoons chopped fresh thyme (used 2 tsp of dry)

Preparation
1. Preheat oven to 400°.

2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.

3. Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.

Nutritional Information
Calories: 358; Fat: 13g; Saturated fat: 6.9g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.6g; Protein: 19.5g; Carbohydrate: 40.5g; Fiber: 4g; Cholesterol: 63mg; Iron: 2.6mg; Sodium: 619mg; Calcium: 196mg

Cooking Light NOVEMBER 2011

Moroccan-Style Lamb and Chickpeas

So I saw this recipe when looking for a recipe for couscous.  I decided we had to have it because I knew we would omit the raisins and I was pretty sure that I could handle the carrots.  I was right.

D made it and it came together very quickly. We both agreed that it would be better if it cooked longer to meld the tastes together.  We were right because it tasted better for lunch the next day.  And I was right about the carrots.  During lunch, I ate all of them first, and then it was REALLY good, as opposed to just being good.

We had with Couscous.  Would have again.

Moroccan-Style Lamb and Chickpeas

Ground lamb is simmered with the warm, fragrant spices of Morocco in this fast weeknight lamb dish. Serve over a simple Couscous-Arugula Salad.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:40 Minutes

Photo by ALB

Ingredients
1 pound lean ground lamb
2 teaspoons extra-virgin olive oil

2 cups vertically sliced onion
1/2 cup (1/4-inch) diagonally cut carrot
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup golden raisins (didn't use)
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice

Preparation
1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

Nutritional Information
Calories: 430; Fat: 20.3g; Saturated fat: 7.3g; Monounsaturated fat: 8.8g; Polyunsaturated fat: 1.6g; Protein: 27.2g; Carbohydrate: 36.1g; Fiber: 6.5g; Cholesterol: 83mg; Iron: 3.5mg; Sodium: 647mg; Calcium: 88mg

Cooking Light DECEMBER 2011

11 Smart Points (my additions/subtractions at 4 servings)

Baked Mozzarella Bites

So when I saw this recipe back in 2011 I wanted to make it.  Someone in the house said no.  Then that someone's mother sent me a new cookbook for my birthday and this recipe was in there.  He was working so I went to the store and bought the ingredients to make them.  And then I made them.

Very easy.  Very good.  I made them again for that someone, and he said they tasted like Fried Mozzarella.  I'll take that as a compliment.

Baked Mozzarella Bites

Serve this quick after-school snack to your kids as an alternative to traditional fried cheesesticks.

Yield: 4 servings (serving size: 3 mozzarella bites and 1 tablespoon sauce)
Hands-on:15 Minutes
Total:18 Minutes

Ingredients
1/3 cup panko (Japanese breadcrumbs)
3 (1-ounce) sticks part-skim mozzarella string cheese
3 tablespoons egg substitute
Cooking spray
1/4 cup lower-sodium marinara sauce (such as McCutcheon's)

Preparation 
1. Preheat oven to 425°.

2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish (I left it in the pan...next time, I should split the panko in two, because it gets wet towards the end and stops sticking.

3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated (more like 2 1/2 minutes).

4. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.

Nutritional Information
Calories: 91; Fat: 5.1g; Saturated fat: 2.8g; Monounsaturated fat: 1.3g; Polyunsaturated fat: 0.3g; Protein: 7.2g; Carbohydrate: 6.7g; Fiber: 0.1g; Cholesterol: 12mg; Iron: 0.3mg; Sodium: 162mg; Calcium: 162mg

Cooking Light AUGUST 2011

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

D made these.  I think they were easy because I was supposed to make them, but I was walking dogs and running and got home about the same time he did.  So he made them.  They had a nice kick to them.  Not really sure it it was from them or if the knife he used still had chipotle on it.  Regardless, very good and flavorful.  My only issue is the Avocado Cream.  Just call it Guacamole.  We had with Chipotle Refried Beans.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Photo by ALB

Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

Yield: 4 servings (serving size: 2 tacos)
Total: 20 Minutes

Ingredients
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips

3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn tortillas

Preparation
1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Nutritional Information
Calories: 319; Fat: 11.6g; Saturated fat: 2.3g; Monounsaturated fat: 5.5g; Polyunsaturated fat: 2.4g; Protein: 30g; Carbohydrate: 25.3g; Fiber: 5.1g; Cholesterol: 72mg; Iron: 1.3mg; Sodium: 385mg; Calcium: 80mg

Cooking Light MAY 2011

Baked Black Beans with Chorizo

So D was home to make dinner, so we actually had something good. And how we never had this before, I'm not sure. It was so good. You could have it as a dip too.
Definitely having again.

Baked Black Beans with Chorizo 

Serve this versatile dish warm or at room temperature as a tasty side to accompany the tacos or as a dip with chips.
Yield: 6 servings (serving size: about 1/2 cup)
Hands-on: 35 Minutes
Total: 1 Hour, 5 Minutes

Ingredients 
1 tablespoon olive oil
1/2 cup diced Spanish chorizo (used Mexican)
Cooking spray

1 1/2 cups chopped onion
1 jalapeño pepper, sliced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, minced
3/4 cup fat-free, lower-sodium chicken broth
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1 cup chopped seeded tomato
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced green onions

Preparation 
1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.

3. Top with chorizo, tomato, and cheese (left off tomatoes). Bake at 425° for 30 minutes or until lightly browned. Top with green onions (and the tomatoes).

Nutritional Information
Calories: 189; Fat: 8.4g; Saturated fat: 3g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 0.7g; Protein: 10.2g; Carbohydrate: 19.4g; Fiber: 6.2g; Cholesterol: 8mg; Iron: 1.7mg; Sodium: 307mg; Calcium: 142mg

Cooking Light JUNE 2011 

Spicy North African Pork Tenderloin

This was pretty good.  It wasn't really spicy, but I did eat every bite with the yogurt so that could have been why.  I would definitely have again.

D made Broccoli with Red Pepper Flakes to go with it.

Spicy North African Pork Tenderloin

Yield: Serves 4 (serving size: 3 pork slices and 3 tablespoons sauce)
Hands-on: 15 Minutes
Total: 1 Hour

Ingredients 

1/4 cup bottled roasted red bell pepper
3 tablespoons olive oil, divided
3 tablespoons lemon juice, divided
1 tablespoon sambal oelek (ground fresh chile paste)
3/4 teaspoon kosher salt, divided
1 1/2 teaspoons ground cumin, divided
1/4 teaspoon ground coriander
2 garlic cloves
1 cup plain 2% reduced-fat Greek yogurt (used 1 container)
1/4 cup chopped fresh mint
1 (1-pound) pork tenderloin, trimmed

Preparation 
1. Place bell pepper, 2 tablespoons olive oil, 2 tablespoons juice, sambal oelek, 1/4 teaspoon salt, 1/2 teaspoon cumin, coriander, and garlic in a food processor; process until smooth. Place harissa in a large bowl.

2. Preheat oven to 425°.

3. Combine yogurt, mint, 1 tablespoon juice, and 1 teaspoon cumin.

4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook 6 minutes, browning on all sides. Add pork to harissa, turning to coat. Place pork on a rack in a pan; brush with remaining harissa. Bake at 425° for 11 minutes or until a thermometer registers 145°. Remove from oven; let stand 5 minutes; cut crosswise into 12 slices. Serve with yogurt sauce.

Nutritional Information 
Calories: 283; Fat: 14.3g; Saturated fat: 3.2g; Monounsaturated fat: 8.3g; Polyunsaturated fat: 1.5g; Protein: 30.2g; Carbohydrate: 8.2g; Fiber: 1.4g; Cholesterol: 77mg; Iron: 1.7mg; Sodium: 446mg; Calcium: 84mg

Cooking Light SEPTEMBER 2011

Grilled Zucchini with Sea Salt

This is a "Duh" Recipe.

I liked if.  If you like zucchini you will too. If you don't like zucchini, don't bother.

Grilled Zucchini with Sea Salt

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

Yield: Serves 4 (serving size: about 4 slices)

Ingredients 

2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 medium zucchini, cut diagonally into 1/2-inch-thick slices

Preparation 
1. Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

Nutritional Information 
Calories: 36; Fat: 2.4g; Saturated fat: 0.4g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 0.3g; Protein: 1.2g; Carbohydrate: 3.4g; Fiber: 1.1g; Cholesterol: 0.0mg; Iron: 0.4mg; Sodium: 130mg; Calcium: 15mg

Cooking Light SEPTEMBER 2011

Basil Chicken Meatballs with Ponzu Sauce

So we have a ton of basil right now, so I found this recipe for us to try.

We only used 1 lb of chicken but still got 8 meatballs.  D said they were easy to make.  The were dense.  The sauce was decent.  Next time, he said he would cut the orange juice to 1 TBSP and add ginger.  Of course he added hot chili sauce because that's what we have.

But we would have again.  We had over rice.  We each had 2 servings.

Basil Chicken Meatballs with Ponzu Sauce 

Yield: 8 servings (serving size: 2 meatballs and 1 tablespoon sauce)
Total: 19 Minutes

Ingredients 
Meatballs:
2/3 cup panko breadcrumbs

1/3 cup flaked sweetened coconut
1/4 cup chopped green onions
1/4 cup chopped fresh basil
2 tablespoons sweet chili sauce (used hot)
2 teaspoons minced garlic
1 1/2 teaspoons fish sauce
1 1/2 pounds ground chicken(used 1 lb)
2 large egg whites, lightly beaten
Cooking spray
Sauce:
1/4 cup lower-sodium soy sauce
2 tablespoons small basil leaves
1 tablespoon chopped green onions
2 tablespoons fresh orange juice(next time use 1 TBS and add some ginger)
1 tablespoon fresh lemon juice
1 1/2 teaspoons water
1 1/2 teaspoons mirin (sweet rice wine)
Dash of crushed red pepper
Additional ingredients:
Small basil leaves (optional)
Chopped green onions (optional)

Preparation 
1. Preheat oven to 425°.
2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 8 meatballs to pan, and cook for 6 minutes, browning on all sides. Remove meatballs from pan, and arrange on the rack of a broiler pan coated with cooking spray. Repeat procedure with the remaining 8 meatballs.
4. Bake at 425° for 7 minutes or until done.
5. To prepare the sauce, combine soy sauce, basil leaves, green onions, juices, 1 1/2 teaspoons water, mirin, and red pepper in a small bowl. Serve sauce with meatballs. Garnish with basil leaves and additional chopped green onions, if desired.

Nutritional Information (for recipe as written)
Calories: 194; Fat: 10.2g; Saturated fat: 3.9g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.9g; Protein: 16.8g; Carbohydrate: 9.2g; Fiber: 0.7g; Cholesterol: 103mg; Iron: 1.2mg; Sodium: 544mg; Calcium: 40mg

Cooking Light JANUARY 2011 

Pulled Pork Sandwiches with Mustard Sauce

Wow! Finally we got a pork to pull. And pull it did. It fell apart when D pushed it. It was moist. It was juicy. It was lusciously good. Neither of us could believe this came from CL. Both of us wanted to lick our plates.
Yum!

The rub was simple to make. D did the smoking, so I couldn't tell you. He didn't use oil in the sauce. Will have again.

We had with honey chipotle baked beans.

Pulled Pork Sandwiches with Mustard Sauce

Photo by ALB

YIELD: 16 servings (serving size: 1 sandwich)
HANDS-ON:1 Hour
TOTAL:7 Hours, 15 Minutes
COURSE: Main Dishes, Sandwiches

Ingredients
7 to 8 cups hickory wood chips
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon smoked paprika
1 tablespoon black pepper
1 1/2 teaspoons kosher salt
1 (5-pound) boneless Boston Butt pork roast
2 tablespoons olive oil
3/4 cup finely chopped onion
1/3 cup packed brown sugar
2/3 cup Dijon mustard
2/3 cup cider vinegar
1/3 cup molasses
1 teaspoon hot sauce
1/2 teaspoon kosher salt
16 (1 1/2-ounce) whole-wheat hamburger buns

Preparation
1. Soak the wood chips in water at least 1 hour; drain.

2. Combine sugar and the next 4 ingredients (through 1 1/2 teaspoons salt) in a bowl. Pat pork dry, and rub with sugar mixture.

3. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium. Maintain temperature at 300°. Place grill rack on grill. Place pork on grill rack over unheated side. Close lid cook for 6 hours at 300° or until a meat thermometer registers 195°, covering pork loosely with foil after 5 hours. Drain and add 1 cup additional wood chips every 45 minutes. Refill water pan and add charcoal to fire as needed. Remove pork from grill; let stand 20 minutes. Unwrap pork; trim and discard fat. Shred pork.

4. Heat oil in a medium saucepan over medium heat; swirl to coat. Add onion; cook for 2 minutes, stirring frequently. Add 1/3 cup sugar and the next 5 ingredients (through 1/2 teaspoon salt); bring to a simmer. Cook 15 minutes or until thickened. Arrange about 3 ounces pork and 2 tablespoons sauce on each bun.

Nutritional Information
Calories: 438; Fat: 19.2g; Saturated fat: 6.2g; Monounsaturated fat: 8.5g; Polyunsaturated fat: 2.5g; Protein: 29.8g; Carbohydrate: 36.1g; Fiber: 3.6g; Cholesterol: 2.5mg; Iron: 3.3mg; Sodium: 792mg; Calcium: 99mg

Cooking Light AUGUST 2011

Chicken Parmesan Burgers

These didn't get great reviews on CL's website, but I liked them.

D doubled the recipe so we would have lunch leftovers. He said they were easy to make.

They had a good spice from the cayenne. They were moist (maybe a little mushy, but it was fine to me). My only complaint was I would have used more sauce. That is easily fixable. We had with baked fries.

Chicken Parmesan Burgers

Get out of your burger rut with these grilled ground chicken burgers. Serve on ciabatta rolls and top with marianara sauce and mozzarella.

YIELD: 2 servings (serving size: 1 burger)
TOTAL:30 Minutes
COURSE: Main Dishes, Sandwiches

Ingredients
2 (3-ounce) square ciabatta rolls (used whole wheat rolls because Kroger didn't have ciabatta)
1 garlic clove, halved

1/2 pound ground chicken
1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon crushed red pepper
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Cooking spray
1/4 cup shredded part-skim mozzarella cheese, divided
8 basil leaves

Preparation
1. Preheat broiler.

2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.

3. Preheat oven to 375°.

4. Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.

5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.

Nutritional Information
Calories: 427; Fat: 14.4g; Saturated fat: 4.5g; Monounsaturated fat: 5.3g; Polyunsaturated fat: 2.3g; Protein: 28.9g; Carbohydrate: 55.4g; Fiber: 1.2g; Cholesterol: 83mg; Iron: 2.9mg; Sodium: 742mg; Calcium: 112mg

Cooking Light APRIL 2011

Quick Pastitsio

So I found this recipe on FFG's website after she said she didn't care for it. I looked at the ingredients and decided that it was not Pastitsio but it sounded decent. FFG's reason for not liking it is she didn't like Pastitsio, which I like and that it was bland.

So it was on the bland side but had a rich taste; we liked the cream cheese addition (D used reduced-fat for all of it). So D and I thought with some tweaking we could make it good. The portion size was good, and D said it was beyond easy to make.

The sauce needs a dash of nutmeg. The meat needs 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. Lots of recipes call for some red wine (in the meat) as well.

Quick Pastitsio

Photo by ALB

Use any short pasta--ziti or rotini also work.

YIELD: Serves 6 (serving size: 1 1/3 cups)
HANDS-ON:17 Minutes
TOTAL:40 Minutes
COURSE: Casseroles, Main Dishes

Ingredients
8 ounces uncooked penne (tube-shaped pasta)
Cooking spray

1 pound ground sirloin
Added 1/2 tsp of cinnamon and
Added 1/4 tsp and a dash of nutmeg, separately
Added  a splash of  red wine (in the meat)
1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
3/4 teaspoon kosher salt
1 tablespoon all-purpose flour
2 cups fat-free milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1 (3-ounce) package fat-free cream cheese (used 1/3-less-fat cream cheese)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Preheat broiler.

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

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef  (and nutmeg, cinnamon and wine) to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses (and dash of nutmeg), stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.

4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.

Nutritional Information
Calories: 431; Fat: 15.9g; Saturated fat: 6.9g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 0.7g; Protein: 27.8g; Carbohydrate: 41.9g; Fiber: 1.9g; Cholesterol: 61mg; Iron: 2.4mg; Sodium: 679mg; Calcium: 289mg

Cooking Light OCTOBER 2011

Stuffed Cuban Pork Tenderloin

When D and I saw this recipe we thought it was a little odd with the Dijon Mustard. However we decided to have it anyway.

D made it.

I liked it better than D. He didn't get any pickles. I did and it was good. We both agreed that it would be better with a loin so the it could be stuffed better.

We had with Parmesan-Coated Potato Wedges, but I think we should have it with a vegetable next time.

Stuffed Cuban Pork Tenderloin

While the pork is cooking, add fresh vegetables to the grill for a complete meal.

YIELD: 4 servings (serving size: 3 slices)
HANDS-ON:15 Minutes
TOTAL:37 Minutes
COURSE: Main Dishes

Ingredients

1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation
1. Preheat grill to medium-high heat.

2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.

3. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.

Wine Match: A dry, medium-weight rosé, like Crios de Susana Balbo Rose of Malbec, Argentina ($12), has enough crisp acidity to match the stuffed pork's sweet-tart pickles and tangy Dijon mustard (two ingredients that would put the kibosh on most reds) yet just a smidgen of tannins to tango with the melted Swiss cheese. --Scott Jones

Nutritional Information
Calories: 215; Fat: 8.5g; Saturated fat: 4.5g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.6g; Protein: 30.6g; Carbohydrate: 4.6g; Fiber: 0.0g; Cholesterol: 93mg; Iron: 1.2mg; Sodium: 507mg; Calcium: 172mg

Cooking Light AUGUST 2011

Parmesan-Coated Potato Wedges

So I want to like these since I made them, and they were a PITA to make. However the potatoes didn't cook evenly, they needed ketchup (or aioli), and I think they were too much work.

Next time I'll skip the whole flour and egg part and mix them with olive oil and cheese, salt and pepper. Much easier. As for the cooking evenly...sweet potatoes cook much faster than white potatoes.

Parmesan-Coated Potato Wedges

Crunchy on the outside and creamy within, these wedges are like amped-up oven fries with the added appeal of Parmesan cheese.

YIELD: Serves 8 (serving size: 4 wedges)
HANDS-ON:20 Minutes
TOTAL:50 Minutes
COURSE: Side Dishes/Vegetables

Ingredients
1 1/2 ounces all-purpose flour (about 1/3 cup)

3/4 teaspoon kosher salt
3 large egg whites
1 tablespoon water
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs), finely crushed
2 (8-ounce) baking potatoes, each cut lengthwise into 8 wedges
2 (8-ounce) sweet potatoes, each cut lengthwise into 8 wedges

Preparation
1. Preheat oven to 425°.

2. Combine flour and salt in a shallow dish. Combine egg whites and water in a shallow dish, stirring with a whisk. Combine cheese and panko in another shallow dish.

3. Dredge potato wedges in flour mixture. Dip in egg white mixture; dredge in cheese mixture. Divide potato wedges between 2 baking sheets lined with parchment paper. Bake at 425° for 30 minutes or until golden, rotating pans after 20 minutes.

Nutritional Information
Calories: 165; Fat: 2.4g; Saturated fat: 1.3g; Monounsaturated fat: 0.6g; Polyunsaturated fat: 0.1g; Protein: 7.4g; Carbohydrate: 28.5g; Fiber: 2.7g; Cholesterol: 7mg; Iron: 1.2mg; Sodium: 360mg; Calcium: 109mg

Cooking Light NOVEMBER 2011

Argentinean Pork

So I love chimichurri sauce. It is so good. Which make me wonder how I didn't see this recipe earlier.

I loved the taste and could eat the sauce without the pork if you let me.

We had with potatoes and squash.

Argentinean Pork

Photo by ALB

YIELD: Serves 4 (serving size: 3 ounces pork and 2 tablespoons sauce)
HANDS-ON:20 Minutes
TOTAL:1 Hour, 30 Minutes
COURSE: Main Dishes

Ingredients
6 tablespoons olive oil, divided
1 cup fresh parsley leaves, divided

2/3 cup fresh cilantro leaves, divided
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 (1-pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
1 tablespoon fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 shallot, chopped

Preparation
1. Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.

2. Preheat grill to medium-high.

3. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.

4. Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.

Nutritional Information
Calories: 319; Fat: 23g; Saturated fat: 3.6g; Monounsaturated fat: 15.7g; Polyunsaturated fat: 2.6g; Protein: 24.5g; Carbohydrate: 2.9g; Fiber: 0.7g; Cholesterol: 74mg; Iron: 2.4mg; Sodium: 430mg; Calcium: 39mg

Cooking Light SEPTEMBER 2011

Pappardelle with Baby Spinach, Herbs, and Ricotta

Boring, bland, disappointing. Those would be adjectives to describe this dish. D made it (of course), and when I tasted it, I thought it needed red pepper flakes. When D finished it, he said he couldn't even taste the dill. My response was, "I forgot there was dill in here." So, neither of us really liked it. D suggested taking out the Olive Oil and putting in more Ricotta. I suggested taking out the dill and adding basil and crushed red pepper.

D added 12oz of chicken to the dish.

Pappardelle with Baby Spinach, Herbs, and Ricotta

Fettuccine will also work if you can't find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.
Pappardelle with Baby Spinach, Herbs, and Ricotta Photo by: Photo: Francesco Tonelli; Styling: Philippa Brathwaite

YIELD: 4 servings (serving size: 1 3/4 cups)
TOTAL:27 Minutes
COURSE: Main Dishes

Ingredients
8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup whole-milk ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
3 tablespoons grated fresh pecorino Romano cheese
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Preparation
1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

2. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

3. Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Nutritional Information
Calories: 329; Fat: 11.6g; Saturated fat: 3.6g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 1.1g; Protein: 12.2g; Carbohydrate: 45.5g; Fiber: 2.9g; Cholesterol: 14mg; Iron: 2.9mg; Sodium: 373mg; Calcium: 118mg

Cooking Light APRIL 2011