Salad Delight Dessert
This recipe is my grandmother Trzop's recipe. My mom still makes it best, but I'm trying!!
Gelatin Mixture:
2 pkgs lemon gelatin (I usually use sugar/fat free)
4 c boiling water
1 - 2# can crushed pineapple, drained (save juice) (a 2# can means the larger size can like 16 or 17 oz)
4 bananas, sliced
1 c mini marshmallows (maybe 1 & 1/2 c mini marshmallows)
Topping Mixture 1:
1 c pineapple juice (saved from drained pineapple above. Add water to equal 1 cup
1/2 c sugar (or Splenda)
2 T Flour
2 T butter
2 eggs, beaten
Topping Mixture 2:
1 - 8oz cool whip
1 c chopped nuts (Usually use the chopped misc nut mix or toasted chopped pecans)
1. Dissolve gelatin in the water, add pineapple and cool (don't let cool too long or the gelatin will start to harden).
2. When cool, add bananas and marshmallows.
3. Chill until firm - usually overnight.
After gelatin mixture is firm:
4. Combine pineapple juice, sugar, flour, butter, and eggs. Cook on top of stove until thick, then chill.
While Mixture 1 is done chilling:
5. Add the nuts to the cool whip, saving about 1/2 c of nuts for garnishing
When all is chilled and cooled, spread the cooked mixture on top of the gelatin. Then spread the cool whip and nuts on top of it all. Garnish the top with the remaining nuts.
**My family LOVES the topping and we double the topping mixture.
Sunday, March 30, 2008
Easter Dinner Recipe: Vegetable Salad
Vegetable Salad
This recipe comes from a lady from church who makes this for every church potluck. It has become a staple in our family's holiday menu. It's delicious! Just don't add the dressing until you are almost ready to serve!
Chop:
3 carrots
5 green onions
3 celery
1 cauliflower head
1 & 1/2 broccoli head
Mix:
3/4 c sugar (usually we add 1/2 c of sugar or Splenda)
3/4 c Miracle Whip (usually we do 1/2 c of fat free ranch dressing)
1 T vinegar
Add:
2 c shredded cheddar cheese
1 jar real bacon bits (usually we cook bacon extra crisp and then top with that)
Add mixture, cheese, and bacon bits to vegetables right before you serve.
Mom's notes:
Mix well and taste. Can always add later, before the cheese.
This recipe comes from a lady from church who makes this for every church potluck. It has become a staple in our family's holiday menu. It's delicious! Just don't add the dressing until you are almost ready to serve!
Chop:
3 carrots
5 green onions
3 celery
1 cauliflower head
1 & 1/2 broccoli head
Mix:
3/4 c sugar (usually we add 1/2 c of sugar or Splenda)
3/4 c Miracle Whip (usually we do 1/2 c of fat free ranch dressing)
1 T vinegar
Add:
2 c shredded cheddar cheese
1 jar real bacon bits (usually we cook bacon extra crisp and then top with that)
Add mixture, cheese, and bacon bits to vegetables right before you serve.
Mom's notes:
Mix well and taste. Can always add later, before the cheese.
Thursday, March 20, 2008
Menu: March 16-23
Here is my attempt at planning a healthful week of dinner!
SUN: Rich Cooks! BLTs, Roasted Asparagus, and Baked Sweet Potatoes (check out howtobakeapotato.com for the best way to bake a potato)
MON: Pizza - Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta (everyday food magazine 2/07 page 98) and salad
TUE: Weight Watcher's Shrimp Scampi with thin spaghetti (5 Ingredient 15 minute Cookbook Feb 2007 Pg 49)
WED: Chicken and Rice Casserole
THURS: Ellie Krieger's (Food Network) Chix Fingers, Fries, Sauteed Asparagus
FRI: Leftovers or Rich Cooks!! Spinach and Mushroom Quesadillas
SAT: Easter Dinner: Ham (Smithfield makes a "Paula Deen" Ham), Spinach Salad, Broccoli & Cauliflower salad, scalloped potatoes, rolls, salad delight desert, and home made carrot cake
SUN: Leftovers!!!
The Recipes:
Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta Recipe
Olive oil
1 small red onion, halved and thinly sliced
2 tortillas - I used whole wheat found in the "Mexican" Aisle
1 cup shredded Asiago cheese (about 2 ounces)
2/3 cup ricotta cheese
6 mushrooms, trimmed and thinly sliced - I used baby bellas
Kosher salt and freshly ground black pepper
Place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.
Heat 1 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and mushrooms and cook, stirring occasionally, until the onions begin to soften. Cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.
Line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.
Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
Place the baking sheets in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check), rotating the sheets to ensure even baking.
A seriously delicious pizza. Not at all traditional, but so yummy!
SHRIMP SCAMPI
1 & 1/2 T olive oil
1 & 1/2 t bottled minced garlic (or about 7 cloves of fresh minced garlic)
1 & 1/2 lbs peeled and deveined jumbo shrimp (I just used the already cooked bagged variety)
1/4 c finely chopped fresh parsley
1 & 1/2 T lemon juice
1/2 t salt
1/8 t ground red pepper
Heat oil in a large nonstick skillet over medium-low heat; add garlic, and cook 1 minute. Add shrimp, and cook 5 minutes or until shrimp are done, stirring occasionally; remove pan from heat. Stir in parsley and remaining ingredients. Serve over top of cooked angel hair or thin spaghetti.
Chix and Rice Casserole:
1/2 cup light butter or margarine (I didn't use this much!! I only used about 6 tsp)
1 envelope onion soup mix
1 c rice (I used brown rice), uncooked
1 can reduced fat cream of chix coup (i substituted cream of mushroom b/c that is what I had)
1 & 3/4 soup cans of water
4 to 5 chix breast
Grease deep casserole dish with margarine and cut remaining margarine in pieces, leaving it in bottom of casserole. Cover this with dry onion soup mix. Add rice.
Dilute chix soup with water and pour in casserole. Mix lightly. Mixture will be thin. Arrange chix on top, being sure each pice is coated with the liquid first.
Bake in dish at 400 degrees for 1 hr and 15 min.
Very, very yummy!!!
CHX FINGERS:
1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup lowfat buttermilk
Cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
(http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34076,00.html)
SUN: Rich Cooks! BLTs, Roasted Asparagus, and Baked Sweet Potatoes (check out howtobakeapotato.com for the best way to bake a potato)
MON: Pizza - Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta (everyday food magazine 2/07 page 98) and salad
TUE: Weight Watcher's Shrimp Scampi with thin spaghetti (5 Ingredient 15 minute Cookbook Feb 2007 Pg 49)
WED: Chicken and Rice Casserole
THURS: Ellie Krieger's (Food Network) Chix Fingers, Fries, Sauteed Asparagus
FRI: Leftovers or Rich Cooks!! Spinach and Mushroom Quesadillas
SAT: Easter Dinner: Ham (Smithfield makes a "Paula Deen" Ham), Spinach Salad, Broccoli & Cauliflower salad, scalloped potatoes, rolls, salad delight desert, and home made carrot cake
SUN: Leftovers!!!
The Recipes:
Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta Recipe
Olive oil
1 small red onion, halved and thinly sliced
2 tortillas - I used whole wheat found in the "Mexican" Aisle
1 cup shredded Asiago cheese (about 2 ounces)
2/3 cup ricotta cheese
6 mushrooms, trimmed and thinly sliced - I used baby bellas
Kosher salt and freshly ground black pepper
Place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.
Heat 1 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and mushrooms and cook, stirring occasionally, until the onions begin to soften. Cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.
Line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.
Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
Place the baking sheets in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check), rotating the sheets to ensure even baking.
A seriously delicious pizza. Not at all traditional, but so yummy!
SHRIMP SCAMPI
1 & 1/2 T olive oil
1 & 1/2 t bottled minced garlic (or about 7 cloves of fresh minced garlic)
1 & 1/2 lbs peeled and deveined jumbo shrimp (I just used the already cooked bagged variety)
1/4 c finely chopped fresh parsley
1 & 1/2 T lemon juice
1/2 t salt
1/8 t ground red pepper
Heat oil in a large nonstick skillet over medium-low heat; add garlic, and cook 1 minute. Add shrimp, and cook 5 minutes or until shrimp are done, stirring occasionally; remove pan from heat. Stir in parsley and remaining ingredients. Serve over top of cooked angel hair or thin spaghetti.
Chix and Rice Casserole:
1/2 cup light butter or margarine (I didn't use this much!! I only used about 6 tsp)
1 envelope onion soup mix
1 c rice (I used brown rice), uncooked
1 can reduced fat cream of chix coup (i substituted cream of mushroom b/c that is what I had)
1 & 3/4 soup cans of water
4 to 5 chix breast
Grease deep casserole dish with margarine and cut remaining margarine in pieces, leaving it in bottom of casserole. Cover this with dry onion soup mix. Add rice.
Dilute chix soup with water and pour in casserole. Mix lightly. Mixture will be thin. Arrange chix on top, being sure each pice is coated with the liquid first.
Bake in dish at 400 degrees for 1 hr and 15 min.
Very, very yummy!!!
CHX FINGERS:
1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup lowfat buttermilk
Cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
(http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34076,00.html)
Angel Food Cake and "icing"
This recipe I originally tried when a lady at work brought it in for a food day. I recently found it again while flipping through a Kraft Food and Family magazine (Spring 2008). It's such a light and delicious treat that is incredibly easy to make. Enjoy!
1 pkg vanilla instant pudding and pie filling
1 can (20 oz) crushed pineapple in juice, undrained
1 c thawed cool whip
1 angel food cake
Optional:
fresh fruit
Mix pudding and pineapple in a bowl. Stir in the whipped topping.
"frost" cake. you can either do this traditionally, or, cut the cake into 3 layers. "Frost" in between each layer ending at the top. Refrigerate at least 1 hr and top with strawberries or mixed berries.
YUM!!
1 pkg vanilla instant pudding and pie filling
1 can (20 oz) crushed pineapple in juice, undrained
1 c thawed cool whip
1 angel food cake
Optional:
fresh fruit
Mix pudding and pineapple in a bowl. Stir in the whipped topping.
"frost" cake. you can either do this traditionally, or, cut the cake into 3 layers. "Frost" in between each layer ending at the top. Refrigerate at least 1 hr and top with strawberries or mixed berries.
YUM!!
Sunday, March 02, 2008
The Best Mashed Potatoes Ever!
I have never been successful at making mashed potatoes. This is the beset recipe I have made so far and it turned out great! The next time, I will not add so much garlic, or I will omit to change the recipe a bit. They were light and fluffy, creamy and oh so delicious!!!
Official Taste Tester: Best potatoes you've made!
The recipe:
1 bulb garlic, unpeeled
1/2 teaspoon olive oil
2 pounds potatoes, rinsed and quartered (use russet, yukon gold, or red creamer)
3/4 teaspoon salt
2/3 cup Parmesan cheese, grated
3/4 cup half and half (I used half and half)
3 tablespoons unsalted butter (I used margarine)
sea salt, to taste
ground pepper, to taste
Heat oven to 425 F. Slice 1/2 inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with water and 3/4 teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
Drain potatoes and force through a potato ricer or mash potatoes until smooth into a large bowl. Mix in Parmesan and garlic. Cover and keep warm.
Heat half and half, butter, salt and pepper in a small saucepan over medium-low heat until butter has melted. Pour over potatoes and combine. Adjust salt and pepper to taste
I found this recipe HERE on the Whole Foods Market website they have a ton of great recipes! Check it out!!!
Official Taste Tester: Best potatoes you've made!
The recipe:
1 bulb garlic, unpeeled
1/2 teaspoon olive oil
2 pounds potatoes, rinsed and quartered (use russet, yukon gold, or red creamer)
3/4 teaspoon salt
2/3 cup Parmesan cheese, grated
3/4 cup half and half (I used half and half)
3 tablespoons unsalted butter (I used margarine)
sea salt, to taste
ground pepper, to taste
Heat oven to 425 F. Slice 1/2 inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with water and 3/4 teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
Drain potatoes and force through a potato ricer or mash potatoes until smooth into a large bowl. Mix in Parmesan and garlic. Cover and keep warm.
Heat half and half, butter, salt and pepper in a small saucepan over medium-low heat until butter has melted. Pour over potatoes and combine. Adjust salt and pepper to taste
I found this recipe HERE on the Whole Foods Market website they have a ton of great recipes! Check it out!!!
Saturday, February 23, 2008
Cupcakes
After eating all these great cupcakes in Chicago, I decided to try and make my own.. this recipe makes 4 cupcakes. Just enough for 2 people :)
Pretty good stuff..
2 T butter
1/2 c flour
1/4 c buttermilk
1/8 t baking soda
yolk of 1 large egg, room temp
1/2 t vanilla
1/4 c plus 2 T sugar
1/8 t salt
heat oven to 350 and place muffing cup liners in muffin pan.
combine buttermilk and baking soda in a small bowl, and stir to mix. Gently whisk in the egg yolk and vanilla.
Place the flour, sugar, and salt in a bowl and whisk to blend well. Add half of the buttermilk mixture. Beat on a low speed until the dry ingredients are moistened. Increase speed to medium and beat until the mixture is lightened and has slightly increased in volume about 45 seconds. Scrape down the sides of the bowl. Pour in remaining buttermilk mixture and beat on medium speed until well blended 20 seconds.
Spoon the batter into the prepared muffin cups and bake for 20-23 minutes. Remove from oven and cool for 10 min. let cupcakes cool completely. Frost with your favorite frosting or:
Orange Cream Cheese Frosting:
4 oz cold cream cheese
2 T butter
3/4 c confectioners' sugar
1 t grated orange zest
1/2 t vanilla
1 T thawed frozen OJ concentrate (I used normal OJ and it tasted fine)
Mix cream chz and butter until blended. Add sugar, orange zest, and vanilla, beat to mix. Add OJ and beat until fluffy. Use right away or cover and let stand for up to 1 hr before using.
Birthday Boy!
Happy 25th Birthday Rich!
Sadly, he is under the weather for his birthday, but that didn't stop him from eating some cake!! This cake is actually made for only 2 people. They are baked in 14.5 oz cans (soup, fruit, vegetable cans) that are washed out and sprayed with non-stick cooking spray. Take a piece of parchment paper and cut it to fit the bottom of the can before pouring in the batter. It's a great way to eat cake and make sure there isn't any left over to snack on!!!
1/4 c plus 2 T all purpose flour
3 T buttermilk
yolk of 1 large egg
1/2 t vanilla
3 T butter, melted and cooled
2 T unsweetened cocoa powder
1/8 t baking soda
1/8 t salt
1/3 c sugar
Place a rack in the center of the oven and preheat the oven to 325.
Grease the insides of the cans and lightly dust with flour, tapping out the excess. Place the cans on a baking sheet.
Combine the buttermilk, egg yolk, & vanilla in a bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
Sift the flour, cocoa powder, baking soda, & salt in a medium bowl. add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
Spoon the batter into the cans, dividing evenly. Bake cake until a toothpick inserted into the center comes out clean, 25-30 minutes.
remove the baking sheet from the oven and cool for 15 minutes. run a thin sharp knife around the inside of the can and invert them to release the cakes. Turn the cakes right side up let cool completely.
To frost, cut each cake in half horizontally. Spread a layer of icing on one side of the cake, then stack the other half on top of it. Frost the sides and top of the cake.
Use your favorite icing recipe or...
Double Chocolate Sour Cream Frosting:
6 oz milk chocolate
3 oz bittersweet or semisweet chocolate
1/4 c plus 3 T sour cream (room temp)
1/2 t vanilla
Place chocolate in a medium microwave bowl and microwave on high 2 to 2 & 1/2 m.
Let chocolate mixture cool for 5 min; then add the sour cream, vanilla, salt and whisk to blend well. let frosting cool to room temp, stirring occasionally. spread on cake..
Warning: This is incredibly chocolate-y!
Check out this great book by Debby Maugans Nakos "Small Batch Baking"
Ice Storm!
So we had a crazy ice storm on Thursday. Everything was cancelled including NKU!! The driveway was like a skating ring. I stood at the top of the driveway and just slid right on down. It was really fun! Coming up was a problem, because it really was a sheet of ice and it was near impossible. It was very beautiful at night and here are some pictures.
Chocolate Chip Cookies Version 2
These are a little different from the cookies I posted over the holidays. They have an ingredient that I've never added in cookies before; instant vanilla pudding mix. They are very cake-y cookies, and quite delicious. I added both semi-sweet and bittersweet chocolate chips. This recipe yields A LOT of cookies, you may want to half it... otherwise you'll end up with dozens of cookies.
Official Taste Tester Says: "Excellent, the pudding makes it worth the effort" (Amy adds: it's no more effort than regular cookies!!)
The Recipe:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. (Only bake for 12 minutes - they will be done!!)
http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx
Friday, February 22, 2008
Quick and Easy Potato Soup
Update: Okay, this soup is so good that I had to make more today! So, I made a whole new batch and made a couple of changes. First, I added just a bit of basil and then added in some parsley.. yum.. I used red onion instead of white or yellow. Also, I added the potatoes in the soup and let them heat with the broth for a couple of minutes before adding the half and half. So yummy!!!
Official Taste Tester Says: Really good. Some of the best soup I've had in a while.
This is such a great recipe! Rich and I even fought over who would eat the leftovers. My advice - make a double batch!!!
INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil (** I halved this on the advice of others)
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed (** you may want to bake in the oven, I found micro-waving made them a little gummy)
1 cup half-and-half cream (** I used fat-free half and half)
1/2 teaspoon hot pepper sauce (**I omitted)
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. I actually used the George Foreman to do the bacon and did not save any drippings. Instead, I used olive oil for the next step.
Saute onion and garlic in the drippings (or Olive Oil) until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Wednesday, February 20, 2008
Delicious Salmon in minutes!!
This is a great Biggest Loser recipe. It's so fast, easy, and yummy!!!
Balsamic Orange Salmon
Makes 2 Servings
Remove skin from 1 large or 2 small salmon fillets (total 12-16 ounces), if needed.
Cut large fillet in half. In a small bowl prepare glaze:
1 teaspoon orange zest
1 teaspoon honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt
Spoon glaze on top of salmon, spreading it evenly. Tuck any thin parts of fillet underneath for even cooking. Put glazed salmon in Ziploc Brand Zip 'n Steam™ bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave.
Cook on full power for 3 1/2 minutes or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until salmon is done. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove cooked salmon from bag. Serve with dipping sauce and garnish with sliced green onions and orange slices, if desired.
Recipe for Dipping Sauce:
3 Tablespoons orange juice
1 Tablespoon balsamic vinegar
1/2 teaspoon honey
Pinch of salt (about 1/16 teaspoon)
http://www.nbc.com/The_Biggest_Loser/dietcenter/zip_n_steam/recipes-submit.shtml
Balsamic Orange Salmon
Makes 2 Servings
Remove skin from 1 large or 2 small salmon fillets (total 12-16 ounces), if needed.
Cut large fillet in half. In a small bowl prepare glaze:
1 teaspoon orange zest
1 teaspoon honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt
Spoon glaze on top of salmon, spreading it evenly. Tuck any thin parts of fillet underneath for even cooking. Put glazed salmon in Ziploc Brand Zip 'n Steam™ bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave.
Cook on full power for 3 1/2 minutes or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until salmon is done. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove cooked salmon from bag. Serve with dipping sauce and garnish with sliced green onions and orange slices, if desired.
Recipe for Dipping Sauce:
3 Tablespoons orange juice
1 Tablespoon balsamic vinegar
1/2 teaspoon honey
Pinch of salt (about 1/16 teaspoon)
http://www.nbc.com/The_Biggest_Loser/dietcenter/zip_n_steam/recipes-submit.shtml
Thursday, January 31, 2008
Diaper Cake
This is not an edible cake but it is very fun to make anyway! For an upcoming baby shower I made this as an alternative to a traditional gift but incorporated some items they had on their registry (the wrist rattles and seat belt covers). In the center is a bottle of Johnson and Johnson's Baby Wash. Just a fun thing to share with you guys!
It is for a baby girl, so I had to change the green & yellow ribbons for the pink because the diapers turned out to have too much blue and I wanted it to look girl-y and it was a little too boyish, though I loved the green polka dot ribbon.
Shrimp and Orzo
The other day I had been craving shrimp, edamame, and tomatoes. So, I came up with this dish to encompass all of these ingredients!!
Shrimp
1 can stewed whole tomatoes, diced
edamame
orzo (pasta)
italian seasoning
Cook the pasta and drain. Meanwhile, season shrimp with salt and pepper and sear in skillet. Steam edamame in a ziploc steam and fresh bag. When the pasta, shrimp, edamame are done, mix together in a skillet and add tomatoes. Sprinkle with italian seasoning to taste.
This is a off the fly recipe, but it's very tasty!!!
YUM!!
Spinach and Cheese Quiche
This is an interesting take on traditional quiche. It's a lightened up version that you won't feel guilty about eating, even though you won't be able to taste that it's a lightened version!!!
YUM!! This was so good that I had to fight with Rich for the left-overs and I don't like to eat left-overs!!!
1 (12 oz) can evaporated fat-free milk
1/3 c low-fat cottage cheese
1/4 c grated parmesan cheese (or extra-sharp cheddar, smoked gouda, aged or sharp provolone, percorino)
2 large eggs
3 egg whites
1/2 t salt
1/4 t freshly ground pepper
1 pie crust, baked and cooled (I just bought the ready-made kind at the store)
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
Preheat oven to 425 F.
In a medium bowl, whisk the milk, cottage cheese, parmesan, eggs, egg whites, salt, and pepper.
Place the pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 F and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.
**Hint: Make sure your pie crust covers the pie otherwise, the filling will overflow under the crust and the crust will be soggy.
Makes 12 servings
YUM!! This was so good that I had to fight with Rich for the left-overs and I don't like to eat left-overs!!!
1 (12 oz) can evaporated fat-free milk
1/3 c low-fat cottage cheese
1/4 c grated parmesan cheese (or extra-sharp cheddar, smoked gouda, aged or sharp provolone, percorino)
2 large eggs
3 egg whites
1/2 t salt
1/4 t freshly ground pepper
1 pie crust, baked and cooled (I just bought the ready-made kind at the store)
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
Preheat oven to 425 F.
In a medium bowl, whisk the milk, cottage cheese, parmesan, eggs, egg whites, salt, and pepper.
Place the pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 F and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.
**Hint: Make sure your pie crust covers the pie otherwise, the filling will overflow under the crust and the crust will be soggy.
Makes 12 servings
Monday, January 14, 2008
Tried the fries...
We tried the "Arby's" fries and they are very tasty! Boiling them really makes them extra crispy!
Sunday, January 13, 2008
To complete the meal...
CHICK-FIL-A : CHICK-N-Strips
1 boneless, skinless chx breast half (5 oz)
2 t unbleached or all purpose flour
2 t sugar
1/2 t salt
1/4 t paprika
1/8 t cayenne
1 egg white
3 T dry bread crumbs
1/8 t black pepper
1/8 t garlic powder
1/8 t onion powder
olive oil spray
1 1/2 t fat - free milk
place chx on a cutting board. cover with a sheet of waxed paper with the smooth side of a meat mallet, point to an even 1/4 " thickness. cut diagonally into 6 equal strips (4"x3/4").
in a small re-sealable plastic bag, combine the flour, sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne. shake to mix well. add the chx. shake to completely coat the chx with the flour mixture. place in the fridge for at least 10 min.
preheat the oven to 450. lightly mist a small nonstick baking sheet with oil spray. set aside.
in a small shallow bowl, combine the egg white and milk. beat with a fork until smooth. place the bread crumbs on a small sheet of waxed paper set next to the egg white mixture.
one at a time, dip the chx strips into the egg white mixture, being sure to coat completely. allow any excess egg white to drip off. dip into the bread crumbs to coat completely. place, not touching, on the reserved baking sheet.
lightly mist bohth side with oil spray.
bake 4-6 min per side, or until the breading is crisp and the chx is no longer pink inside.
1 boneless, skinless chx breast half (5 oz)
2 t unbleached or all purpose flour
2 t sugar
1/2 t salt
1/4 t paprika
1/8 t cayenne
1 egg white
3 T dry bread crumbs
1/8 t black pepper
1/8 t garlic powder
1/8 t onion powder
olive oil spray
1 1/2 t fat - free milk
place chx on a cutting board. cover with a sheet of waxed paper with the smooth side of a meat mallet, point to an even 1/4 " thickness. cut diagonally into 6 equal strips (4"x3/4").
in a small re-sealable plastic bag, combine the flour, sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne. shake to mix well. add the chx. shake to completely coat the chx with the flour mixture. place in the fridge for at least 10 min.
preheat the oven to 450. lightly mist a small nonstick baking sheet with oil spray. set aside.
in a small shallow bowl, combine the egg white and milk. beat with a fork until smooth. place the bread crumbs on a small sheet of waxed paper set next to the egg white mixture.
one at a time, dip the chx strips into the egg white mixture, being sure to coat completely. allow any excess egg white to drip off. dip into the bread crumbs to coat completely. place, not touching, on the reserved baking sheet.
lightly mist bohth side with oil spray.
bake 4-6 min per side, or until the breading is crisp and the chx is no longer pink inside.
Arby's Curly Fries
Another french fry recipe...
I haven't tried these yet, but I plan to!
Arby's Curly Fries
1 3/4 t salt, divided
4 russet potatoes (8 oz each; 2 lbs total), peeled
oil oil spray
2 1/2 T egg substitute
1 1/2 T unbleached or all-purpose flour
2 t paprika
1/4 t cayenne
1/8 t garlic powder
1/8 t onion powder
Bring a large pot of water to a boil over high heat. Add 1 t salt.
Meanwhile, with a twin curl cutter, cut 7 oz of potato curls, about 2 cups. (Cover with water and refrigerate the scraps for another recipe) Preheat the oven to 450 degrees. Lightly mist a small nonstick baking sheet with oil spray. Set aside.
transfer the potato curls to the boiling water. cook for exactly 3 m but no longer or they will break. drain in a colander. set aside for about 5 m to cool.
meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3/4 t salt. With a fork, mix until well blended. Add the potatoes. Toss them with your fingers until they are coated with the seasoning mixture. Transfer, allowing any excess seasoning mixture to drip off, to the reserved baking sheet. arrange the potatoes, not touching in a single layer. lightly mist with oil spray. bake for 18-24 m, turning them about halfway through, until crisp and cooked through.
I haven't tried these yet, but I plan to!
Arby's Curly Fries
1 3/4 t salt, divided
4 russet potatoes (8 oz each; 2 lbs total), peeled
oil oil spray
2 1/2 T egg substitute
1 1/2 T unbleached or all-purpose flour
2 t paprika
1/4 t cayenne
1/8 t garlic powder
1/8 t onion powder
Bring a large pot of water to a boil over high heat. Add 1 t salt.
Meanwhile, with a twin curl cutter, cut 7 oz of potato curls, about 2 cups. (Cover with water and refrigerate the scraps for another recipe) Preheat the oven to 450 degrees. Lightly mist a small nonstick baking sheet with oil spray. Set aside.
transfer the potato curls to the boiling water. cook for exactly 3 m but no longer or they will break. drain in a colander. set aside for about 5 m to cool.
meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3/4 t salt. With a fork, mix until well blended. Add the potatoes. Toss them with your fingers until they are coated with the seasoning mixture. Transfer, allowing any excess seasoning mixture to drip off, to the reserved baking sheet. arrange the potatoes, not touching in a single layer. lightly mist with oil spray. bake for 18-24 m, turning them about halfway through, until crisp and cooked through.
"Sonic" Tater Tots
I found this "healthful" version of tater tots.. who doesn't love a good tater tot...
SONIC TATER TOTS:
olive oil spray
1 1/4 c bagged refrigerated pre-shredded potatoes
1 1/2 T egg substitute
1/2 t salt
Preheat the oven to 450. Lightly mist a large nonstick baking sheet with oil spray. Place the potatoes on a cutting board. With a knife, chop them finely. transfer to a mixing bowl. add the egg substitute and salt. stir to mix well.
using a measuring spoon, scoop out a level tablespoon of the mixture. shape into a nugget and place on the reserved baking sheet. continue until all of the mixture is scooped, shaped, and placed, not touching, in a single layer on the baking sheet. there should be about 13 nuggets.
lightly mist with oil spray. bake for about 20 m, flipping the nuggets a quarter turn every 5 m, or until crisp and lightly covered.
SONIC TATER TOTS:
olive oil spray
1 1/4 c bagged refrigerated pre-shredded potatoes
1 1/2 T egg substitute
1/2 t salt
Preheat the oven to 450. Lightly mist a large nonstick baking sheet with oil spray. Place the potatoes on a cutting board. With a knife, chop them finely. transfer to a mixing bowl. add the egg substitute and salt. stir to mix well.
using a measuring spoon, scoop out a level tablespoon of the mixture. shape into a nugget and place on the reserved baking sheet. continue until all of the mixture is scooped, shaped, and placed, not touching, in a single layer on the baking sheet. there should be about 13 nuggets.
lightly mist with oil spray. bake for about 20 m, flipping the nuggets a quarter turn every 5 m, or until crisp and lightly covered.
Wednesday, December 12, 2007
Indian Recipe
This recipe comes from sister Pam who says: "This is a great recipe from "quick-fix vegetarian" that satisfy any Indian craving."
potato "dosadillas"
1 tablespoon extra-virgin olive oil
2 tablespoon minced scallions or onion
2 cups mashed potatoes*
1/2 cup frozen baby peas, thawed
1 1/2 teaspoon curry paste or powder
4 large whole wheat tortillas
Heat oil in skillet.
Add the scallions until softened. Add the potatoes, peas, and curry and cook until well mixed and hot. (If you like spicy food, add a little more curry to taste)
Divide the mixture evenly over half of each of the tortillas. Fold the tortillas over and place them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while cook the remaining dosadillas. Serve them whole to be cut with a knife and fork, or cut them into wedges to eat out of hand.
**The mashed potatoes can come from a variety of sources. you can plan ahead and make extra baked or mashed potatoes for dinner the night before, putting the extra aside for this recipe.
If you don't have cooked potatoes on hand, you can quickly microwave some and then make this "mashed potatoes"
potato "dosadillas"
1 tablespoon extra-virgin olive oil
2 tablespoon minced scallions or onion
2 cups mashed potatoes*
1/2 cup frozen baby peas, thawed
1 1/2 teaspoon curry paste or powder
4 large whole wheat tortillas
Heat oil in skillet.
Add the scallions until softened. Add the potatoes, peas, and curry and cook until well mixed and hot. (If you like spicy food, add a little more curry to taste)
Divide the mixture evenly over half of each of the tortillas. Fold the tortillas over and place them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while cook the remaining dosadillas. Serve them whole to be cut with a knife and fork, or cut them into wedges to eat out of hand.
**The mashed potatoes can come from a variety of sources. you can plan ahead and make extra baked or mashed potatoes for dinner the night before, putting the extra aside for this recipe.
If you don't have cooked potatoes on hand, you can quickly microwave some and then make this "mashed potatoes"
Saturday, December 01, 2007
Chocolate Chip Cookies and cookie baking advice
Cookie making time is here! I have been practicing the art of cookies, and it truly is an art. I have found that the key is consistency in heating and rotation. To accomplish this, I've found that it's a one cookie sheet at a time process. If you put two cookie sheets in the same oven and they are over each other, there isn't even distribution of heat. So, one cookie sheet at a time!
The other key is rotation. If your cookie recipe says bake for 10 min, set another timer for 5 min and rotate the cookie sheet 180 degrees and you'll have a more even baking. That way, the cookies towards the back turn out as perfect and the ones in front and don't get overdone and too crunchy.
Make sure that your oven is the correct temperature (using an oven thermometer). Trusting your recipe is important. If your recipe says 10 m and your oven temp is correct, they should be done in 10 m. You'll get the intended result of the recipe if you follow the minute advice.
And finally, parchment paper. It makes clean-up easy, even cookie baking, and the bottoms are perfectly brown.
So in summary:
use a oven thermomter
rotate your cookie sheet half-way through baking
use parchment paper
only one cookie sheet at a time
trust your recipe
I am by no means a cookie baking expert. In fact, I think I have a lot to learn. So, I'm going to practice, practice, practice. These are just a few things that I've found helps me in baking!
and now for the recipe!!!
Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
preheat oven to 350 degrees F
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
The other key is rotation. If your cookie recipe says bake for 10 min, set another timer for 5 min and rotate the cookie sheet 180 degrees and you'll have a more even baking. That way, the cookies towards the back turn out as perfect and the ones in front and don't get overdone and too crunchy.
Make sure that your oven is the correct temperature (using an oven thermometer). Trusting your recipe is important. If your recipe says 10 m and your oven temp is correct, they should be done in 10 m. You'll get the intended result of the recipe if you follow the minute advice.
And finally, parchment paper. It makes clean-up easy, even cookie baking, and the bottoms are perfectly brown.
So in summary:
use a oven thermomter
rotate your cookie sheet half-way through baking
use parchment paper
only one cookie sheet at a time
trust your recipe
I am by no means a cookie baking expert. In fact, I think I have a lot to learn. So, I'm going to practice, practice, practice. These are just a few things that I've found helps me in baking!
and now for the recipe!!!
Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
preheat oven to 350 degrees F
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Subscribe to:
Posts (Atom)