Thursday, April 30, 2009

Stay At Home Thursday

I have always like my fish and especially since we are trying to increase our Omega 3 fats intake. This recipe was so easy and tasty. I found this recipe in Nutrition Action Health Letter
if you have not read this you should give it a try. It is very informative and worth while. I like the fact, that the recipes all gave the calories, total fat, sodium, cholesterol, carbs, fiber and protein. They are not always listed in most recipes. We eat salmon at least once a week. The sauce that goes on top takes it over the top it is defiantly worth making. It would make a great salad dressing and low cal to beat. The apple, lemon juice and mustard are such a great combination. A three cup serving is 470 calories.
Salmon & Roasted Veggies

1 lb. small potatoes, cut into bite-sized pieces
1 lb. asparagus spears, trimmed and cut into 2" pieces
1 red bell pepper, sliced
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1/2 teaspoon kosher salt, divided
4 6 oz pieces salmon or arctic char
1/4 cup mayonnaise
1 tablespoon grainy Dijon mustard
1 Granny Smith apple, peeled, cored, and chopped
1 stalk celery heart, chopped
1 tablespoon fresh lemon juice

Preheat the oven to 425F. Toss the potatoes, asparagus, and pepper with the oil in a baking dish and roast until golden brown and tender, about 20 minutes, stirring once. Season with pepper and 1/4 teaspoon of salt and set aside. Heat a large non-stick pan on medium until moderately hot. Saute the salmon for 4 minutes on each side.
Make a sauce by pureeing the mayonnaise, mustard, apple, celery heart, lemon juice, and 1/4 teaspoon of salt in food processor. Top the salmon with the sauce. Serve with the roasted vegetables. Serves 4

Wednesday, April 29, 2009

Low Cal Wednesday

Several years ago I wrote this recipe down from a talk show thinking I was going to make it. Just like everything else I had never attempted to make. I try not to be a big fan of anything deep fried. This chicken is fried in the oven and it was so juicy and tender and tons of flavor it felt like it was deep fried. From the first bite you can taste the cheese and the paprika, crunchy on the outside and juicy on the inside . Looking forward to make this chicken when the hubby and I go fishing and pack it cold, it will be perfect to serve cold. The recipe calls for buttermilk, I used my little can of powdered buttermilk it worked just perfect. On the can they tell how to mix to make buttermilk. I am not sure but I bet the calories may even be lower by using the powder buttermilk. One serving equals 244 calories.
Buttermilk Basted Oven Fried Cornmeal Chicken

1/2 cup buttermilk
1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced parsley flakes
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion pepper
1/2 teaspoon dried thyme
1 broiler/fryer chicken cut up and skin removed
1 tablespoon butter melted

In a large plastic bag combine all of the dry ingredients. Pour buttermilk in a shallow bowl. Dip chicken in buttermilk then add to the bag of dry ingredients and shake to coat.
Place in 13-in x 9- in baking pan coated with cooking spray. Bake ate 375 for ten minutes; drizzle with butter. Bake additional 30 to 40 minutes or until juices run clear.

Tuesday, April 28, 2009

Veggie Tuesday

We are really trying to incorporate more green vegetables into our diet. Macular degeneration runs in my husbands family and we are trying to prevent it at all costs. High doses of beta-carotene and vitamin E helped slow down macular degeneration in some cases. So this week we are trying to incorporate more lutein and beta-carotene into our diet by eating spinach ,peas, broccoli, roman lettuce, asparagus, and these cute little Brussels sprouts. Brussels sprouts have always been one of my favorites. This recipe takes them over the top so much flavor and crunch from the nuts. If you give these Brussels sprouts a try you won't be disappointed.
Brussels Sprouts Vinaigrette

4 cups fresh Brussels sprouts
4 tablespoons sherry vinegar
1 tablespoon mustard
1/4 cup maple syrup
1/2 teaspoon grated fresh nutmeg
3/4 cup walnuts finely chopped

Wash and cut an "X" into bottom of all Brussels sprouts.
Fill large saucepan one-fourth full of fresh water. Bring to boiling; steam sprouts in steamer basket until tender, but still firm, about 5 to 8 minutes.
Meanwhile for vinaigrette, in small bowl whisk together vinegar, mustard, maple syrup, nutmeg and salt and pepper to taste. Set aside.
Drain warm Brussels sprouts and place in serving bowl. Toss with vinaigrette Serve garnished with chopped walnuts.

Monday, April 27, 2009

Gourmet Monday

People who know I have a blog are always asking don't you ever share salads. My response is sure sometimes. What they don't understand is everyday hubby and I have a salad for lunch and usually I cook dinner so to have two salads in one day is unusual. Last week I made this low cal chicken and it was so good that I had a few breasts left over to use on this salad. Be sure and come back and check out the low cal fried chicken (baked) on Wednesday. It was perfect on this salad it added flavor and it was easy to fix. I will admit I should of got out the food processor to make the tarragon pesto next time for sure. I just used my hand processor not recommended. What a great taste for spring. I found this recipe in the April 09 Bon Appetit magazine. Grilled Chicken Salad with Radishes, Cucumber, and Tarragon Pesto

1/4 cup packed fresh tarragon leaves plus 2 teaspoons chopped
1/4 cup packed fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons(or more) olive oil, divided,plus additional for brushing
4 boneless chicken breast halves with skin
4 1/2-inch thick slices country style French or sourdough bread
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes
1 cup thinly sliced Japanese cucumbers

Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; (I would use big) chop coarsely. With machine running gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken breast on both sides with oil. Sprinkle with salt and pepper. Grill until grill mark form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both side, 2 to 3 minutes per side.
Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into 1/3 inch thick slices. Arrange 1 sliced breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoon pine nuts over salads. Serve with grilled bread slices.

Sunday, April 26, 2009

Sunday's are Chocolate

I would like to take a mulligan on the recipe. If you don't know what I mulligan is, it is a do over it came from the game of golf. Maybe I should of taken a mulligan on marriage not this time but the one before no I don't want to go back. This recipe was easy and it sounded so tasty. I will say they were just like the recipe claims chewy and fudgy. They just didn't look like I was expecting them to look. But at 135 calories who can resist.
Fudgy Oatmeal Bars

2 cups packed brown sugar
1 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking or regular oats
2 tablespoons margarine or butter
1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) semisweet chocolate chips
1 cup chopped nuts
1 teaspoon vanilla
1/2 teaspoon salt

Heat over to 350F. Mix brown sugar, 1 cup margarine, 1 teaspoon vanilla and the eggs. Stir in flour, baking soda and 1/2 teaspoon salt; stir in oats. Reserve 1/3 of the oat mixture. Press remaining oat mixture in gressed jelly roll pan. 151/2x101/2x1 inch.
Heat 2 tablespoons margarine, the milk and chocolate chips over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in nuts, 1 teaspoon vanilla and 1/2 teaspoon salt. Spread over oat mixture in pan. Drop reserved oat mixture by rounded teaspoon onchocolate mixture.
Bake until golden brown 25 to 30 minutes. Cut into bars, about 2x1 inch, while warm. 135 calories per bar.

Saturday, April 25, 2009

Saturday Night Specials

I should save this recipe it post it on low cal Wednesday. But is was so good I could not wait to share it with the world. (HaHa) We love these steaks low fat and nearly carb-free entree. This is a recipe you can whip up after work it is so quick for week night meals. I just made a tossed salad and side dish while the steaks marinate, and dinner is ready in no time. I know a lot of people haven't tried cooking Charlie oh I mean tuna steaks. The texture is like a beef steak and it does not even taste at all like fish. If you give it a try for the first time come back and let me know what you think. We have tuna steaks at least once a month, each time prepared a different way. I can't say which one is my favorite I seem to like them all. One serving equals 2l8 calories.
Grilled Tuna Steaks

2/3 cup white wine or chicken broth
2 tablespoons olive oil
2 teaspoon dried oregano
3 garlic cloves, minced
2 tablespoon of steak seasoning salt
6 tuna steaks (6 ounce each)

In a bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat. Refrigerate for 30 minutes, turning once or twice. Cover and refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill tuna, covered, over medium-hot heat 3 minutes. Turn; baste with reserved marinade. Grill 2-4 minutes longer or until fish flakes easily with a fork. Before serving, brush tuna with remaining marinade.

Friday, April 24, 2009

Dinner and a movie Friday

We saw the movie State of Play this week. It has some big stars Russell Crowe, Ben Affleck, Rachel McAdams, Helen Mirren, and Robin Wright Penn. The story is about a Congressman played by Ben Affleck who serves as the chairman of a committee overseeing defense spending. All eyes are upon the rising star to be his party’s contender for the upcoming presidential race. His assistant who is also his mistress is brutally murdered. His wife is played by Robin Wright Penn and she also has some secrets in her closet. Russell Crowe is a old college roommate who is also a reporter he tries to get the inside scoop. Not Academy Award material but entertaining. Runs about a half hour to long. It is rated PG 13

One of my best friends in the world happens to be named Pam. You might even know Pam she is, most likely in you kitchen right now. I can remember having to grease and flour a bundt pan it seem like it took hours. Now with my friend Pam it can be done in a matter of seconds. What would we do without the Pam. This recipe came from a Pam advertisement in a magazine. I thought it sounded easy and the grandsons would enjoy this. If you make a pie crust and have some left over this would be fun to make with the left overs. I will remember this next time I make a pie from scratch. Who would of thought of a warm Peanut butter and Jelly sandwich. I know they sell deep fried peanut butter & jam, can't imagine that. The crust was light and fluffy. The inside was warm and gooey they were great.
Mini Peanut Butter & Jelly Pies

1 15-ounce package refrigerated pie crust
1/4 cup all purpose flour
Pam Baking spray
1 large egg
1 tablespoon water
1/2 cup Creamy Peanut Butter
1/2 cup Strawbery Jam
Confectioners' sugar

Preheat oven to 400 F. Unroll l pie crust on lightly floured surface. Roll out pastry with lightly floured rolling pin, to 12 inch circle. Spray 2 1/2-inch cookie cutter with Pam Baking spray. Cut pastry into 18 circles, re-rolling scraps; repeat with remaining pie crust. Spray 15x10-inch baking sheet with Pam Baking spray. Place 18 pastry circles. 1 inch apart on prepared sheet pan. Whisk together egg and water in small bowl; brush lightly over pastry. Drop about 1 teaspoon peanut butter and l teaspoon strawberry preserves in center of each pastry circle. Top with remaining pastry circles. Seal edges with tines of fork. Brush the tops of pie with remaining egg mixture. Bake 12 to 15 minutes or until lightly browned. Remove from baking sheet to wire rack; cool completely. Dust with sugar.

Thursday, April 23, 2009

Stay at home Thursday

A few weeks ago one afternoon I was cleaning out the freezer as I usually do I found one steak. Then I got out my special little weapon Hoisin sauce. Hoisin sauce is commonly used for barbecuing. Hoisin sauce is soy-based and regularly used in Chinese dishes, as well as stir-fry recipes. The ingredients in a typical bottle of hoisin sauce are soybean paste, garlic, vinegar and various spices such as chili peppers. The flavor is described as sweet, salty, and spicy. Most people either love the taste of hoisin sauce or hate it. As I stated to make these steak skewers I diluted the hoisin sauce with a little pineapple juice. These little skewers were so hot they were steaming up the camera lens.
Hoisin Steak Skewers

1 steak cut into bite size pieces
1 onion cut into eighths
1 orange bell pepper
1 can of pineapple chunks
1/2 pineapple juice
1/2 hoisin sauce

Mix Hoisin sauce and pineapple juice together, place steak in hoisin sauce and cover put in fridge for at least half hour. Cut up onion and bell pepper. Arrange steak, pineapple, onion and bell pepper on skewers. Paint with remaining hoisin and pineapple sauce as you cook on barbecue. Cook for about ten minutes turning every two or three minutes.

Wednesday, April 22, 2009

Low Cal Wednesday

Bacon Bacon please bring home the Bacon. If you live in Salt Lake where I live you have most likely smelled the bacon as you dive on the freeway. Early in the morning at 3300 South they process and make bacon. Seaboard Foods in a wholesaler here in Utah they supply most of the Mc Donald's and other chain restaurants with bacon. Wow driving along on the freeway and smell that smoky flavor, the salty richness, the crispy crunch who can resist? The funny thing about this is 100 yards later you smell the Sara Lee factory making bread. A BLT would be perfect about now. Let me know what kind of smells you smell as you dive on the highway?
I made this fun little salad with Bacon from Seaboard foods I have a friend who works for the company and often times she will give us bacon. I changed one item in the salad hubby is not fond of blue cheese and it is my favorite. So we made a swap and used feta it was perfect. If you are ever in Salt Lake don't forget to smell the bacon or bring home the bacon.
Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
11/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1- inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Tuesday, April 21, 2009

Veggie Tuesday

This is the second time I have made a carrot soup and I will admit that neither time has the soup had very much flavor. I added some thyme and this added some more flavor and I increased the nutmeg. Next time I would also add a can of vegetable broth to increase the amount of soup the recipe makes. The vegans in the family will love this one.
Thyme Roasted Carrot Soup

4 teaspoons olive oil divided
1 tablespoon balsamic vinegar
11/2 teaspoons sea salt, plus additional to taste divided
2 teaspoon of freshly cut thyme
6 to 8 organic carrots, cut into small chunks
1/2 yellow onion, diced
2 organic Yukon gold potatoes, peeled and diced
1 teaspoon of nutmeg
4 cups filtered water
sprigs of thyme for top

Place 2 teaspoon of oil, vinegar, 1 teaspoon of thyme and 1/2 teaspoon salt , in large, flat bottomed skillet set over medium heat. Arrange carrots in oil mixture, avoiding overlap as much as possible.
Cover skillet and listen closely for strong sizzle sound. When you hear this, reduce heat to low and cook until carrots are tender and liquid has become a thick syrup, 15 to 20 minutes ( depending on size of carrot pieces).
In large saucepan, place remaining 2 teaspoon of oil, thyme, and onion over medium heat. When onion sizzles, add pinch of salt. Saute for 1 to 2 minutes. Add potatoes, nutmeg braised carrots, and water. Bring to boil, cover, and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Season with about 1 teaspoon salt. Simmer for 5 minutes more
Transfer soup by ladles to food processor and puree until smooth. Return to pot and war through. Serve garnished with sprigs of thyme.

Monday, April 20, 2009

Gourmet Monday

Boy it feels like I have been gone somewhere. I haven't gone anywhere in months but the time is coming close. We had a little catering job this weekend so I have not been on the computer very much. One of the items was this Smoked-Salmon Pizza. I have made this before several times. I remember the first time I made this it was for the once a year cooking event!! I would have my parents and my sister and her family to dinner on Christmas Eve. I had been single for many years and didn't cook very often and my daughter and her family were living out of state. My two nephews devoured this pizza it was an appetizer for a very over the top meal. By the end of the night the boys were what you would say exhausted. Who would of thought teenagers would like this pizza the family has very unique tastes. If you like a lox and bagel you will love this pizza. Flavors ever where the crust has a slight crunch and the cream cheese horseradish savors the flavor of the smoked salmon. Anyone could make this dish, it can be made start to finish in 20 minutes.

Smoked- Salmon Pizza with Red Onion and Dill

1 10- ounce purchased fully baked pizza crust ( I used a Boboli)
4 ounces cream cheese, room temperature
1/4 cup minced red onion
1 tablespoon chopped fresh dill
2 teaspoons grated lemon peel
1 teaspoon prepared white horseradish
4 to 6 ounces thinly sliced smoked salmon
capers to sprinkle

Preheat oven to 450F. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm.
Blend cream cheese with next 4 ingredients. Season with salt and pepper.
Spread cheese topping over crust, leaving 1-inch border. Top with salmon. Slice pizza and transfer to platter. Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.

Sunday, April 19, 2009

Sunday's are Chocolate

I never thought a cake could be so easy here it is. The cherries add so much flavor and make the cake so moist. I would call this a cake not a bar it is moist like a cake. When I think of bars I think more like a brownie. The night I made this cake it was really late, I only covered it with a towel. All night I thought that it was going to get dried out. Oh was I wrong it was moist to the touch. The next morning I iced it with the canned frosting just like the recipe called for. Usually I prefer to make icing. But I had already made a cake that day to give away that I had already shared on my blog. Sometimes I just hate doing any more dishes. This recipe came from the back of a Betty Crocker Cake Mix box. MMMMMMMMMMMM GOOD oh that's Campbell's soup. Sorry

Triple- Chocolate Cherry Bars

1 box Betty Crocker Super Moist chocolate fudge cake mix
1 can (21oz) cherry pie filling
2 eggs, beaten
1/2 bag miniature semisweet chocolate chips (1 cup)
1 container Better Crocker Whipped chocolate frosting

Heat over to 350 F Grease and flour, or spray with baking spray with flour, 15x10x1 inch or 13 x9 inch pan.
In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper, break up any undissolved cake mix by pressing with screper. Carefully spread in pan.
Bake 15x10x1 pan 25 to 30 minutes, 13x9 inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. 48 bars. No change for High Altitude 3500 to 6500 ft

Saturday, April 18, 2009

Saturday Night Specials

I haven't ever been a big sausage fan. A couple of years ago we stayed at a little bed and breakfast in Midway Utah this is a community that the Swiss developed. My parents had what we called a cabin in Midway for years (slept 16) it was pretty big. So I have been to Midway many times but never paid to stay there over night. This community became very popular in 2002 where several events for the Olympics were held. The little couple who ran the bed and breakfast served lovely German pancakes and a link of Colosimo's sausage that they purchased at Costco. A couple of weeks ago we saw a display at Costco and decided to give it a try WOW. Hubby wanted to cook and this is what he put together in ten minutes. I will say good job........The sausage has so much flavor and he added just the right flavors to enhance the sausage. Tastes better that it looks. Thanks to our little visit to the bed and breakfast we found out first hand about the sausage and how good it was. Colosimo's is a local company that makes all kinds of sausage. Here is a fun video that tells about the business.

Spicy Italian Sausage Bowl

4 links of Colosimo's Sausage
1 can stewed tomato's with basil
1/2 onion chopped finely
Parmesan cheese

In large sauce pan saute onion until tender, then add sausage cut into bit size pieces and stewed tomato's and bring to boil. Lower heat and simmer 5 minutes. Sprinkle cheese on top and serve.

Friday, April 17, 2009

Dinner and a movie Friday

I know it is Friday and I usually talk about a movie. This week we saw two movies. Neither one is worth putting any more energy into. Maybe I will have better luck next week sorry.

The first week I started my blog I cam across these fun Sugar Cookie Bars on Anne Marie's of Taste Buds blog. I could not wait to give them a try. So easy and it did not seem like work at all. We made a couple of changes to the recipe. I cut back on 1 cup of sugar and shortening in the frosting works for me thanks again to Annie Marie for such a fun easy recipe.

Iced Sugar Cookie Bars

1 cup butter; room temp
2 cups sugar
3 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 teaspoon soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (I used a 13 x 18 half sheet pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean.

1/2 cup butter; room temp
1 teaspoon vanilla
3 cups powdered sugar
3 tablespoons of milk
food coloring (if desired)

For frosting combine butter and one cup of powdered sugar until creamy add another cup of sugar one at a time until desired smoothenes. Then add milk and vanilla and mix well until smooth. Spread on cooled cookies.

Thursday, April 16, 2009

Stay at home Thursday

I just noticed that I had my ninetieth post yesterday, boy how time flies when you are having fun. The biggest problem I have is remembering what I have posted and what I have stored. Maybe a little Alzheimer's setting in already. It is snowing again here and yesterday I was watching on DEMAND COOKING and found this easy recipe. Courtesy of Ellie Kreiger of the Food Network. I just can't resist the food that Ellie makes. The hubby loved it, I thought it was a little to hot for my tastes. Try it and let me know what you think it was really easy to make and I am sure it was very low in calories.
Garlic Basil Shrimp

2 tablespoons olive oil
11/4 pound of shrimp peeled & deveined
3 garlic cloves minced
1/8 teaspoon dried hot-pepper flakes
3/4 cup white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes halved
salt and pepper to taste

Heat 1 tablespoon of olive oil in good sized pan, add shrimp and cook two minutes on each side until they are a nice pink color. Remove shrimp from pan add garlic and hot pepper flakes and white wine simmer until it thickens up just a little about three minutes. (When I got to the fridge I noticed my basil was wilted, so I just used a little lettuce and some dried basil.) Add basil, tomatoes and shrimp to wine portion and cook one minute. Salt and pepper to taste.

Wednesday, April 15, 2009

Low Cal Wednesday

Grab the check book. Oh sorry I don't mean to depress any Americans but today is the dreaded Tax day. I am sure we will be making a run to the post office today. Maybe next year we will get a break, I doubt it. Taxes are like tithing at the church show me where the money goes and I will be ok.
Here is a relief dinner for a stressful day. The salmon is so tender and juicy with a lot of flavor added by the rosemary and the lemon. This was quick and easy to make about 10 minutes. 362 calories.
Rosemary Roasted Salmon with Zucchini

4 salmon steaks
1 lb. thinly sliced zucchini
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 lemons, thinly sliced
1/4 cup chopped fresh rosemary leaves
Rosemary sprigs

Preheat oven to 400F. Place salmon and zucchini on a large baking pan coated with nonstick cooking spray. Drizzle with olive oil and season with salt and pepper. Top with lemon slices and chopped rosemary.
Roast salmon and zucchini 10 to 12 minutes or until fish flakes with a fork and zucchini is tender. Garnish with fresh rosemary sprigs.

Tuesday, April 14, 2009

Veggie Tuesday

We have been having some computer difficulties this morning and I am not very patient. I believe it is time for my own computer. The computer I use I bought for the hubby for Christmas a couple of years ago. Like when the husband buys his wife a boat it really is so he can go fishing with his buddies. I have used it 80% more than he has he does not have a chance. It seem like whenever he uses the computer, I seem to have problems after. HUM

A couple of weeks ago I made this Cabbage ginger stir-fry. It was so tasty and easy to make just a couple of minutes. We have a couple of family members on the raw diet. So I try to find items that will work for them. The cabbage was so tasty with the ginger and balsamic together. Give it a try you won't be disappointed.

Ginger Sir-fry Cabbage

3 fine matchsticks of ginger
2 tablespoons olive oil
11/2 tablespoons dark soy sauce
2 cloves of garlic sliced
1 large cabbage
1 red chili, deseeded and finely sliced
1 tablespoon balsamic vinegar

Remove out leaves of cabbage.
Cut in half and take out inner core.
Slice quarters into small pieces.
Place wok on high heat.
Add oil, swirl around
Add ginger, garlic & chili quickly stirring for few seconds.
Add cabbage.
Stir-fry briskly for 3-4 minutes.
Add soy sauce and balsamic stir-fry for few seconds longer.
Serve as soon as possible.

Monday, April 13, 2009

Gourmet Monday

Monday Monday, I can't remember the rest of the song and it's a good thing you can't hear me sing. I have a problem of waking up at about 4:30 every morning and I get up, if you are noticing that my posting is getting later it is on purpose. I am trying to sleep in until at least 6:30. I don't know what my problem is, maybe it's that time of life or I am just so excited to post I can't contain myself. HAHA I should have saved this and posted it tomorrow on veggie Tuesday. If you don't tell people what is in this cake they will never be able to tell. It really tastes like a spice cake with a little texture. With all of the gardens going in this year this is a creative way to use part of the garden in a dessert. If you are fond of parsnips you will love this cake . It was heavy but moist and tender at the same time. I am sure when the parsnips are on you could grate up and freeze to use at a later date.
Parsnip Spice Cake

11/2 cup all purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
11/2 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil ( I used olive oil)
1/2 whole milk ( I used skim milk)
1 1/2 teaspoon vanilla extract, divided
2 cups grated peeled parsnips ( 2 large parsnips)
1/2 cup walnuts, toasted, chopped

4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated fresh ginger ( I used dried ginger)
3 cup powdered sugar

Preheat over to 350 F. Butter and flour 13x9x2 - inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and 1/2 teaspoon
vanilla. Gradually add powdered sugar and beat until frosting is smooth Spread over cake.

Sunday, April 12, 2009

Sunday's are Chocolate

Happy Happy Easter when I think of Easter I think of chocolate and having a new dress and bonnet and remembering why we celebrate this beautiful Holiday. Sometimes I think of Annelle from Steel Magnolias putting all of the colored eggs in the trunk of her car. Or attending my first Passover in Hawaii that was an experience to remember. We will be having a low key Easter since all of the kids are out of town. I made these Chocolate Wafers Stack cookies a few days ago. They were very easy to make. I already had a few left over cookies from the Spearmint Torte I made a few weeks ago. If I were to make this again I would cut back on the amount of orange juice concentrate to about a quarter of a cup. They sit in the fridge for 6 hours you can cut with a fork very easily. Each bit has a chocolate and orange flavor together. Hubby consumed a couple in no time.

Chocolate Wafer Stack Cookies

1 cup chilled heavy whipping cream
2/3 cup frozen orange juice concentrate, partially thawed
40 chocolate wafer cookies
Finely grated orange peel

Beat whipping cream with electric mixer until stiff peaks form add orange juice until peaks form.
Place eight cookies on shallow baking sheet, spacing apart. Spoon 1 tablespoon of whipped orange cream on top of each cookie, top each cookie with a second cookie and another tablespoon of orange cream. Repeat 2 more time with cookies and cream, creating 8 stacks of four cookies.
Top each stack with a fifth cookie. Chill tray for at least 6 hours.
Very carefully transfer 1 stack to a small plate. Whisk left over orange cream. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve quickly.

Saturday, April 11, 2009

Saturday Nght Specials

A few days this week the weather was beautiful we were able to eat outside, what a delight. This salad had so much flavor and very colorful it would be lovely to serve any time of year. The recipe referred to it as a quick dish. I can't say I agree with the quick part. If you have a set of rubber gloves I would put them on, when you peel the onions. I didn't and my nails were black for a couple of days. I have never been able to find red pearl onions before until now. The salad wouldn't be the same without the onions. Every bit was crunchy and flavorful.

Grilled Shrimp Salad with Corn and Avocado

6 tablespoons orange juice
31/2 tablespoons white wine vinegar
2 tablespoons chopped fresh chives
11/2 teaspoons finely grated orange peel
1/4 cup olive oil

1 10 oz bag red pearl onions
metal skewers
2 pounds uncooked large shrimp, peeled, deveined
3 large ears of corn husked
2 teaspoons hot smoked paprika
12 cups mache or any lettuce
2 avocados halved, pitted, peeled, cut into 3/4 inch cubes

For Dressing: Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil. Season with salt and pepper.

For Salad: Bring small sauce pan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact. Prepare barbecue (medium heat). Thread onion on skewers: thread shrimp on separate skewers. Place onion skewers, shrimp skewers, and corn cobs. Brush onion, shrimp and corn with olive oil, then sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.
Transfer vegetables and shrimp to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mache and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper

Friday, April 10, 2009

Dinner and a Movie Friday

I know what you are thinking why would you go to this movie. Hey sometimes we have to do what we don't want to do. I can honestly say I have never been to a Fast & Furious movie before. I can't say I haven't watch bits and pieces of all of the previous Fast & Furious on TV. It was really entertaining from the first minute of the movie. Paul Walker had my attention when he took his dogs across Alaska in Eight Below. He is back again with Vin Diesel and that deep voice of his. Michelle Rodriquez and Jordana Brewster are also back. Boy the action is intense. Women if the hubby or boy friend wants to go check it out you can make it . Or just send the boys and go have a peddi. The entire audience was high school boys except little old me. It is rated PG13.

I have to thank the hubby for today's bread he makes this about once a week by requests. I have never made this recipe before. I will say I haven't had banana nut bread with this much flavor ever it always comes out perfect. Check out all of the spices he puts in.

Mikes Bayou Banana Nut Bread

1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1 cup mashed bananas
1/2 cup chopped nuts

Cream butter and sugar until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients to creamed mixture alternately with bananas, mixing well after each addition. Stir in nuts. Pour into greased and floured 9x5 inch loaf pan Bake at 350 F for 55 to 60 minutes or until toothpick inserted in center comes out clean.

Thursday, April 9, 2009

Stay at home Thursady

Winner Winner chicken dinner. I should of said winter winter chicken dinner. On Tuesday the hubby planted flowers Wednesday we had hail the size of quarters. I haven't even checked to see how the flowers weathered the storm. But I do know that the chicken was tender and juicy and dripping with ton of flavor. A few weeks ago I bought two whole chickens for 3.00 each pretty cheap if you ask me. I found this great recipe in TASTofHOME February and March 2009 issue. It was easy to make and took no time at all. I just served with a small tossed salad.
Lemon Basil Chicken

1 medium lemon
2 garlic cloves, divided
1/4 cup minced fresh basil, divided
1 broiler/ fryer chicken (3 to 4 lbs)
2 tablespoons butter melted
1/2 teaspoon salt
1/4 teaspoon pepper

Finely grate the peel from lemon to measure 2 teaspoons. Cut lemon in half squeeze juice from one half. Set aside. Slice one garlic clove; place sliced garlic, 2 tablespoons basil and the remaining lemon half in the chicken cavity.

Place chicken, breast side up, in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic, combine with butter and reserved lemon peel. Brush mixture over chicken. Sprinkle with salt, pepper and remaining basil. Bake uncovered, at 375 F for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180 F. Let stand for 15 minutes before carving.

Wednesday, April 8, 2009

Low Cal Wednesday

One down and one to go. Our son in-law made it home from Afghanistan. Now in just a few months our son will make it back from Iraq. Yeehaw. Thank you for all of the prayers for the soldiers and families. A few weeks ago my Dad asked us to pray for President Obama I thought that is a weird request. Now that I think about it he needs all the prayers he can get his hands on. So far I have been pretty impressed with the performance remember this is my opinion.

Back to food. I made this tasty dish it was so easy and low in calories also. It would be lovely to serve at Easter Brunch or a Shower. I would love to give credit to who wrote the recipe. But I picked it up at the grocery store one of those little cards. I can't even remember which store it came from. One serving is 215 calories. The little children would love this, the grapes have so much flavor. Adding that little bit of almond to the cream just takes it over the top almost to a dessert level. I am sure if you wanted you could easily leave out the sugar and lower the calories more. I did not toast the almonds on mine.
Citrus- Almond Grapes

2 cups red seedless grapes
2 cups green seedless grapes
1/4 cup orange juice
2 tablespoons raw sugar
1 teaspoon finely grated orange peel
1 cup nonfat whipped topping
1/2 teaspoon almond extract
1/3 cup toasted almonds

In medium bowl stir together grapes, orange juice, sugar and orange peel. Refrigerate grapes at least 3 hours. Meanwhile, in small bowl stir together whipped topping and almond extract. Serve marinated grapes in small glasses. Top with almond-flavored whipped topping and toasted almonds.

Tuesday, April 7, 2009

Veggie Tuesday

Pizza Pizza Pizza one of my favorites oh I guess it's an American Favorite. Calories is not my favorite so I will try and come up with a healthy pizza. In the process I will attempt to burn down the house. We can't sell it we might as well burn it, oh just kidding. I was not prepared for the top of the pizza to over flow onto the bottom of the oven. I always put something under but it didn't quite catch it all. Pretty soon I felt I large bump on the back, it was hubby handing me the fire extinguisher, saying I am going on a walk!!!!! I will be back in a half hour. "Sure leave me here by myself". We survived but the aroma was killer for a few days. But it was worth the commotion we didn't even have any leftovers. I didn't put any sauce on the pizza I just spread the artichoke hearts and sun-dried tomato's then grated fresh mozzarella. As I sang my favorite song BURNING DOWN THE HOUSE......... HEEHEEHEEHEE.
Pizza Dough

1 cup warm water (105 F to 115F)
11/2 teaspoons active dry yeast
2 cups unbleached flour
3/4 cup corn meal
11/2 teaspoons coarse salt
3 tablespoon extra virgin olive oil, divided

6 oz package of fresh mozzarella cheese
1/4 cup sun dried tomato's
1 cup drained artichoke hearts
8 ounces asparagus, trimmed

Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes. Using on/off turns, mix flour and corn meal and coarse salt in processor. Whisk 2 tablespoons oil into yeast mixture. With machine running, gradually add yeast mixture through feed tube of processor. Process until dough forms ball, adding more warm water by teaspoons if dry, about l minute. Transfer dough to floured work surface; knead until dough comes together.

Brush large bowl with 1 tablespoon oil. Place dough in bowl; turn to coat. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in size, 1 1/2 to 2 hours. Punch dough down. Divide in half; form two balls.

On floured surface roll out one ball to cover pizza pan.

Preheat oven to 450 F. Spread drained artichoke hearts, with sun dried tomato's over top of dough. Grate 6 oz mozzarella cheese over top spread evenly. Add eight ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2-3 inch pieces. Bake pizza until crust is browned and asparagus is tender about 18 minutes.

Monday, April 6, 2009

Gourmet Monday

If you were to walk into my house on any given day excluding Open House day you would find several cook books. I have a habit of moving them around as I move about the house. Often I will use recipes from Bon appetit because I hate to see the magazine go to waste. I found this recipe in an old Bon appetit after I made the bread I realized that the recipe came from Dorie Greenspan latest book Baking from My Home to Yours. She has a wonderful blog at You might know her by Tuesdays with Dorie. Now I can say I have made one of her great recipes. I did make one change to the recipe, I choose to use dried apricots in place of the pears. After the bread came out of the oven it looked like the rough roads we have here in Utah. But oh did it taste perfect the bacon and cheddar together. Be sure and have the sink full of hot soapy water before you start or you will be washing dishes all day.Bacon-Cheddar Quick Bread With Dried Apricots

5 bacon slices, chopped
1 cup coarsely grated extra-sharp cheddar cheese plus 1/2 cup 1/4 inch cubes extra- sharp cheddar cheese (about 6 ounces total)
1/2 cup finely chopped moist dried apricots
1/3 cup walnuts toasted, chopped
1 tablespoon minced fresh sage
13/4 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt 1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil

Position rack in center of oven preheat to 350 F. Generously butter 81/2x 41/2 x 21/2- inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Combine bacon, all cheese, dried apricots, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon- cheese mixture and stir until incorporated ( dough will be very sticky. Transfer dough to prepared loaf pan; spread evenly.
Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely.

Sunday, April 5, 2009

Sundays are Chocolate

What were the neighbors saying when I brought this over!!!!! I have always been quite the teaser I guess it is because I have always been teased over something. With April Fools being this last week the door was left open to tease. This is one of my favorite meals of all time. Who doesn't like Spaghetti and Meatballs? But these Spaghetti and Meatballs go over the top. On top of old Smokey all covered with cheese. They were almost as much fun to make as they were to eat. I must admit I did partake in one. I found this recipe on a local TV show Studio 5. I could not resist they looked so yummy and so funny what a fun joke to play on someone you love. Be sure and let the cupcakes cool well before icing.

Spaghetti and Meatball Cupcakes

1 chocolate cake mix
4 large eggs
Oil called for on cake mix box
1 cup buttermilk ( I used the buttermilk powder it was perfect)
1-2 Tubs White frosting
Yellow food Coloring
15 oz jar low-sugar strawberry jam (better color in low-sugar jam)
1 bar white chocolate
12-24 pieces
Ferrero Rocher candy
2 zip-lock bags (large, freezer- quality)

Preheat oven to 325 degrees. In large bowl, combine cake mix, eggs, water and buttermilk. Beat with a hand mixer 2 minutes. Prepare cupcake pan by lining with yellow or white paper liners. Pour batter
in cupcake liners until 2/3 way full. Bake for 15-17 minutes or until done. Remove from oven and completely cool. Tint white frosting a "pasta" color by adding 2-3 drops of yellow food coloring. Spoon frosting into freezer bags, seal and cut small hole in end of bag go back and forth over top of cupcake to make look like spaghetti. Place an unwrapped Ferrero Rocher candy on top and spread with strawberry jam. Grate white chocolate bar over top.

Saturday, April 4, 2009

Saturday Night Specials

I can't believe it for the first time in my life I am lost for words. I just don't have much to say this morning. I made these Pork Chops a couple of day ago they were tender and juicy. The gravy had so much flavor. I prefer to use a bone in pork chop the meat around the bone just falls off.

Pan Fried Pork Chops with Country Gravy and Garlic Mashed Potatoes

4 large bone in pork chops
1 can of broth ( vegetable, beef or chicken) divided
3 large potatoes
1 cup whipping cream divided
1/4 cup flour
steak seasoning salt
3 cloves garlic

Pat dry pork chops, pour half of can of broth in bowl, mix flour and seasoning salt in another bowl.Dip pork chop in broth let drip dry, then dip pork chop in flour mixture covering entire pork chop well. Cook in large skillet over medium heat about 10 minutes. Transfer pork chops from skillet to small serving plate cover to keep in heat. Heat to boil pan drippings add the other half can of broth and 1/2 cup of whipping cream, lower heat to simmer stirring continually scraping up browned bits to make a perfect country gravy.
While pork chops are cooking boil potatoes in large pan until tender with a fork. Remove from pan add minced garlic and remainder of whipping cream. Beat on low speed with electric beater. With this dish I prefer to keep the potatoes a little on the lumpy side. Spoon country gravy over potatoes and pork chops.

Friday, April 3, 2009

Dinner And A Movie Friday

We have a habit of at least going to one movie a week. This last week we could not find one we both agreed on. Which does not happen very often. So we decided to see Sunshine Cleaning we were so please with Amy Adams acting in Doubt we thought we would give this one a try. She can sure carry a movie on her own maybe, I just like her because we both have flaming red hair. Amy plays a single mom struggling to make ends meet each month. She decides to open her own business of a disaster clean up company. Alan Arkin plays dad he is a handful and Emily Burt plays the flaky sister. I will say it has a few sad moments. They clean up some nasty messes. But when you leave the theater you leave with an up beat in your heart. This movie is rated R violence and adult content.

Very rarely do I make things that I can't see or have not been able to see. The lemon taste in these cookies came out as I read the recipe. If you don't like lemon do not waste your time. I started the recipe one day and finished the next. The dough has to chill for four hours. I am eating one as I write this it tastes better today than it did yesterday the flavors are married as I call it. The cookies are moist and soft. Tons of lemon flavor in the cream filling and the cookie itself. I found this recipe in Bonappetit Magazine.

Lemon-Cream Sandwich Cookies

1 1/2 tablespoons finely grated lemon peel
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter room temperature
2 cups (packed) powder sugar

Using back of spoon, mash lemon peel and salt to pasted in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.

Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Stir flour, salt, and baking soda into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
Preheat oven to 375 F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2 inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough. Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. Can be made 2 days ahead. Store airtight in refrigerator. Makes about 24 cookies.

Thursday, April 2, 2009

Stay At Home Thursday

When I was single I would make this recipe and take the leftovers to work for lunch. I love the richness of using cream it adds so much flavor. It only dirties two pans. I don't know why I am being a complainer about the dishes. The man has them done before I have finished eating dinner always. Someone trained him right, but I am sure it was not me. You can make this Chicken Alfredo start to finish in 20 minutes tops.
Sun-dried Tomato's Chicken Alfredo

4 Chicken Breasts cut to bit size pieces
1/4 cup Sun-dried tomato's
garlic salt
8 ounces package of fettuccine or spaghetti
1 1/2 stick of butter
1 cup of cream
1 cup grated Parmesan cheese

In large pan cook chicken and sun-dried tomato's until nice tender.
In the meantime in a large pot of boiling salt water, cook noodles according to package instruction. Drain
Return noodles to pot and place over low heat. Add butter and cream to noodles and toss until butter is melted. Add cheese and stir just until melted. Add chicken and tomato's to pasta. Remove from heat. Serve immediately.

Drum roll we have a winner of the fun Corn and Tater Bag and the winner is Tami from Tami's Kitchen she has a great blog check it out. Thanks everyone for all of the great responses.

Wednesday, April 1, 2009

Low Cal Wednesday

Any of my friends and family who know me well would say I am not a very organized person. I think I am starting to prove them wrong. I try and plan my menus around what is going on in our lives and what is on sale, and what we already have in the fridge or freezer. Yesterday I found some hamburger in the freezer that needed to be used. I always buy the leanest ground beef I can find. I know what you are saying how can hamburger be low cal. That is what I thought also until I found this great recipe for Chevre Burgers in an old Betty Crocker Cookbook from 1969. Each bite is full of flavor from the cheese and the onion. Because we try not frying anything I also like the fact that these burgers were broiled in the oven. They would be great on the BBQ. Sure helped to warm the house up. This recipe made four burgers at 435 calories per serving.
Chevre Burgers

1/2 cup crumbled chevre such as feta chabis, pyramide or log 4 ounces
1/4 cup sliced green onion
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 pounds ground beef

Mix cheese, onions, tarragon, salt and pepper. Shape ground beef into 8 patties, each about 3 inches in diameter. Top 4 of the patties with cheese mixture; top with remaining patties. Pinch edges together to seal securely.

Set oven control to broil and or 550. Broil with tops about 3 inches from heat until medium doneness. 5 to 7 minutes on each side. Served with Bearnaise Sauce.