Netts Nook

Sunday's are Chocolate

2009-07-27T13:35:00.009-06:00

I'm back. Just like Arnold. Where do I begin. Who would of thought that this 50 year old woman could ride her bike through Germany. Oh the places you can go and see on a bike. I will never rent a car in Europe again. We are trying to get back on track going wasn't so bad but coming back has been tough. Each day I long for marzipan cake and a bratwurst's. Not the mention the Fourth of July in Germany fireworks and all. Or my Bavarian Birthday party. Meeting the in-laws and our adorable little Grandson. The welcome home of 400 soldiers from Iraq. I have been dealing with some major computer problems.

In honor of my Fathers Birthday I tried making the great tasting Baumkuchen Layered Cake it is a little time consuming but well worth the effort. Here is our first favorite from Germany. Stay tune for more to come. This fun cake has layers and layers cooked under the broiler. What a way to heat up the house on a day with 100 degree temps outside it was well worth every moment.
Baumkuchen Layered Cake

Parchment paper
For the cake mixture
12 x 4 1/2 inch loaf pan
whites of 4 medium eggs
1 cup of soft margarine or butter
1 cup sugar
1 teaspoon of vanilla
1 pinch of salt
2 medium eggs
yolks of 4 medium eggs
4 tablespoon rum
1 1/2 cup plain all purpose flour
3/4 cup cornstarch
3 level teaspoons baking powder

For chocolate coating
7 oz plain chocolate
4 teaspoons cooking oil

Preheat the oven grill. Grease the rectangular tin and line the bottom with baking parchment.

To make the cake mixture, beat the egg whites until stiff. Stir the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla and salt, and stir until the mixture thickens. Add 1 egg at a time, whisking each one for about 1/2 minutes at the highest setting. Then stir in the yolks and the rum.

Mix together the flour, cornstarch and baking powder, sift and stir into the butter and egg mixture in two stages with the mixer set at the medium setting. Then carefully fold in the beaten egg whites using a flexible spatula or wooden spoon.

Using a brush, spread a heaped tablespoon of cake mixture on the bottom of the greased tin. Put the tin on a shelf in the oven ( the distance between the grill and the layer of cake mixture at the bottom of the tin should be 8 in. Grill for about 2 minutes under the preheated grill until golden brown.

Take the tin out of the oven and spread another layer (1-2 tablespoons of cake mixture) on top of the already baked layer. Put the tin under the grill again and continue in this way until all the cake mixture is used up. This means that the shelf on which the tin is placed will have to move downward to maintain a distance of 8 inches between the grill and the layer of cake mixture.

Carefully loosen the cake from the tin with a knife, remove from the tin and put on a rack. Remove the baking parchment and leave to cool.

To make the chocolate coating, finely shop the chocolate and melt with the oil in a double boiler over low heat, stirring continuously. Then coat the cooled-down cake with the melted chocolate mixture.

Sunday's Are Chocolate

2009-06-21T06:19:00.002-06:00

Soooo long farwell auf Wiedersehen good bye. Like Arnold would say I'll be back. This is going to be my last post for a few days. But don't stay away to long. I will be posting as we travel. Looking forward to many yummy food experiences through Germany.

I made this easy yummy dessert for the Big Daddy's in my life. Thanks to my Father who is the best ever. While I was single I just called him Mr Helper. Everyday I was calling Mr Helper with a problem. Then Big Daddy Mike he is the best husband ever just can't get enough of that Mike. Oh and I can't forget those military son and son -in-law who served our country and left their little boys at home with Mum. Happy Father's Day to you also. Hugs to all the men in my life.
Chocolate Peppermint Freeze

11/2 cups cold milk
1 package (3.9 oz)instant chocolate pudding mix
1/2 cup semisweet chocolate chips
1 cup heavy whipping cream
1/2 teaspoon peppermint extract

In a large bowl, whisk milk and pudding mix for 2 minutes; let stand 2 minutes or until soft-set. Stir in chocolate chips. In a small mixing bowl, beat cream until it begins to thicken. Add peppermint extract; beat until soft peaks form. Fold into pudding.

Transfer to an ungreased 8-in. square dish. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before cutting.

Saturday Night Specials

2009-06-20T07:31:00.003-06:00

Short cuts. A few days ago I got my hair cut. I had to stop the stylist and remind her that I was not in the military and I didn't need a high and tight. It was a good thing I have some longer layers to fill in where she took off way to much. When we meet the in-laws I sure hope they understand I don't always where my hair this short. Once I put my bicycling helmet on, you won't see a bit of my hair that's a scary thought. I will post some pictures next week. Like I was always told the only difference between a good hair cut and a bad hair cut is two weeks.

Back to short cuts. A few months ago my friend Kristy led me to these great potatoes. I am not very quick when it comes to peeling potatoes. Simply Potatoes are perfect all peeled and ready to go. They offer many different varieties. Mr Mike whipped up this great turkey hash using the Southwest style hash browns. They really have a zip. If you can't handle the zip the plain version is perfect also. Most super markets carry Simply Potatoes they can be found by the eggs, never frozen. Simply Potatoes are always in a green bag. What a mouth watering quick and tasty dinner, lunch or breakfast.

Mr Mike's Turkey Hash

1 tablespoon olive oil
1 cup lean turkey breast cubed
1/2 red onion cut in thin strips
1 (20 oz) Bag of Simply Potatoes Southwest Style Hash browns
Salt and pepper

Heat oil in large skillet add potatoes cook thoroughly until lightly browned. Add onion and turkey cook until onion is transparent in color about five minutes. Serve immediately.

Dinner and a Movie Friday

2009-06-19T06:29:00.010-06:00

I can not take credit for the picture I borrowed it from my daughters blog. While we were playing Grandma and Grandpa we took our little buddy to see Up. This is exactly how we had him positioned between the two of us. I can honestly say I have not seen very many animated movies, I can count them on my fingers. Up is a Disney Pixar film and it was very enjoyable from start to finish. It is about an elderly old couple who has saved all of their lives to travel. When suddenly the woman passes away. The county tries to make the gentleman sell his house and he wont. All of his life he has sold balloons so he hooks his house up with balloons, and takes off not knowing he has a young boy as a stow away knocking at his front door. Typical Disney with the bad guys but a happy ending. I can honestly say I loved it. Our little buddy was perfect until the last 20 minutes darn those 30 minutes of previews.

We are trying to use up everything in the fridge. Still had a few very ripe bananas. I made these fun and healthy miniature muffins. Don't let their miniature size fool you. Loaded with flavor and crunch and high on the fiber. Perfect little low cal treat.Banana Bran Muffins

Cooking spray
3 tablespoons canola oil or olive oil
1/4 cup dark honey
2 large egg whites
2 ripe bananas, mashed
1/2 teaspoon vanilla extract
1 cup wheat bran
1/2 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
2 tablespoon stone-ground cornmeal
2 tablespoons freshly ground flaxseed
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dried cranberries, chopped
3 tablespoons chopped walnuts toasted
1 teaspoon grated orange or lemon zest

Preheat the oven to 375 F. Lightly coast 16 miniature muffin cups with cooking spray.

In a bowl, whisk together the oil, honey, egg whites, bananas, and vanilla. Set aside.

In another bowl, combine the bran, flours, cornmeal, flaxseed, baking soda, and salt. Stir to mix well. Add the banana mixture and stir just to combine. Place about 2 tablespoons batter in each muffin cup. Bake until the muffins are puffed, golden, and firm to the touch 10 minutes. Transfer to a wire rack to cool.

Stary at Home Thursday

2009-06-18T06:01:00.003-06:00

Each week I search for a way to get our omega three's into our diet. I have seen this recipe several times and but never taken the time to give it a try. This would be perfect for a book club or a special formal dinner. Quick and easy any one could produce this wonderful dish. The salmon was cooked perfect and the cheese adds so much flavor. We both agreed that the next day was even better. The flavors had married and it only to four minutes to warm in the microwave. Let everyone think you slaved for hours. I found this recipe in the Feb & Mar Taste of Home magazine.
Spinach Salmon Bundles

2 tubes (8 oz. each) refrigerated crescent rolls
4 salmon fillets
1/4 steak seasoning
1/3 cup garlic-herb cheese spread
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

Unroll crescent dough and separate into four rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with steak seasoning. Spoon cheese spread over each; top with spinach. Fold dough over filling and pinch edges to seal

Place on an ungreased baking sheet. Bake at 400 for 20- 25 minutes or until golden brown. Serve bundles immediately.

Low Cal Wednesday

2009-06-17T06:19:00.005-06:00

Ever since I was a teenager I have had a craving for chocolate for breakfast. I can remember in high school my Dad would wake me up and he would say your breakfast is ready. What that meant was he had poured a glass of milk and mixed in the Carnation Chocolate Instant Breakfast. I still love the chocolate in the morning about three times a week I have it. Last week as I was opening the package I found a smoothie recipe. I added a few extra ingredients. Perfect just the way I like it, low in calories and tons of chocolate flavor.

Milk Chocolate- Banana Strawberry Smoothie

1 packet Rich Milk Chocolate Carnation Instant Breakfast
3/4 cup fat free milk
1/4 cup non fat plain yogurt
1 small frozen banana, sliced
2 large strawberries
1/2 cup ice cubes

Place milk, banana, strawberries, yogurt and Carnation Instant Breakfast powder and ice in blender; cover. Blend until smooth.

Veggie Tuesday

2009-06-16T07:09:00.004-06:00

For lunch one day a few weeks ago Mr. Mike whipped up theses Teriyaki bowls. He always seems to find just the right spices. He found a little bowl of left over pineapple juice mixed with a little cornstarch to thicken. After he was finished he asked what the surprised ingredient was. I guessed it right a way sweet potato. The veggies were perfect with just a little crunch. What a colorful and happening lunch.
Mike's Teriyaki Bowls

1 tablespoon olive oil
1 teaspoon red pepper flakes
1 clove of garlic finely chopped
1 teaspoon sesame seeds
1/4 cup pineapple juice
1/4 cup Kikkoman's Teriyaki sauce
1 tablespoon cornstarch
1 cup of broccoli
1 cup of cauliflower
1 sweet potato
1 cup asparagus cut into 2 in pieces
1 cup carrots diced and whole

Cook sweet potato in microwave bag for two minutes. In small mixing bowl mix cornstarch, pineapple juice, and Teriyaki sauce let set while cooking vegetables. Heat oil in large skillet or wok add garlic, and red pepper flakes. Thinly slice and peel sweet potato. Add all of the vegetable to oil and cook for ten minutes on medium heat. Cover mixture with sauce and cook an additional five minutes. Garnish with sesame seeds.

Gourmet Monday

2009-06-15T06:29:00.003-06:00

Rain Rain go away come again another day. Did we move to Seattle and no one told me. Complain complain. It appears that every time we head to the pool it's closed because of lightening. Crossing my fingers that today is a nice and hot day here in Utah with no rain. The shrubs and grass are getting so long they can't get them cut, because they are always so wet.

While I stayed out of the rain. I was able to make this great fettuccine. Turkey has all of the sudden become a regular staple in our kitchen. Creamy and flavorful don't forget the roasted red pepper they added so much flavor. The broccoli adds just the perfect color and crunch. The turkey was soft and tender.
Roasted Red Pepper Turkey Fettuccine

12 ounces uncooked fettuccine
3/4 cup skim milk
4 ounces fat-free cream cheese, cubed
1/2 cup reduced-fat garlic-herb cheese spread
2 cup cubed cooked turkey breast
10 ounces of broccoli
1/2 cup chopped roasted sweet red peppers
1/2 cup shredded Parmesan cheese, divided
1/4 teaspoon pepper

Cook fettuccine according to package directions.

Meanwhile, in large skillet, combine the milk, cream cheese and cheese spread. Cook and stir over medium heat until cheeses are melted and mixture is smooth. Stir in the turkey, broccoli, roasted pepper, 1/4 cup Parmesan cheese and pepper; heat through.

Drain fettuccine and place in a serving bowl. Top with turkey mixture; toss gently to coat Sprinkle with remaining Parmesan cheese.

Sunday's are Chocolate

2009-06-14T06:16:00.003-06:00

When I follow a recipe I usually try to follow everything. Here is my exception to the rule. As I started to make this cake I realised that something was wrong. The cake calls for 3/4 lb of butter I must of quickly glanced and thought it called for 3/4 cup of butter. We had already been to Albertson's, Sam's Club and Costco today and I was not making another trip out in the rain. Fortunately I had enough butter, but when it came to the eggs someone had borrowed a few" yea me". The recipe calls for four eggs and I used the three I had. Other than that the recipe called for raspberry jam and I used strawberry. Where they used almonds I used coconut. I found this recipe in the April & May Taste of Home magazine. The cake was moist and really chewy. If I make this again, I will use a spring form pan instead of a regular cake pan. It came out of the pan fine the top edge was not as pretty as I would of liked it to be. The jam mixed with the chocolate and coconut was a yummy surprise in the middle.

Chewy Chocolate Raspberry Cake

3 cups sugar
3/4 lb. melted butter
4 eggs (I used 3)
1 Tablespoon vanilla extract
1 Tablespoon almond extract
2 1/2 cups flour
1/2 cup Nestle cocoa powder
1/2 teaspoon salt
1/4 cup raspberry jam(I used Strawberry)
1 cup Nestle Toll House mini morsels
3/4 cup sliced almonds(I used coconut)

Preheat your over to 300F.

Mix the sugar and butter in a mixing bowl on low. Beat in eggs one at a time. Add the extracts. Sift together dry ingredients, and add to the batter, mixing until smooth. Pour into greased and papered 9- in cake pan, reserving about 1/3 of the batter. Carefully smooth out a thin layer of the raspberry jam. Top with Chocolate chips and half the sliced almonds. Carefully cover with the remaining batter. Sprinkle the top of the cake with the remaining sliced almonds. ( I put the coconut on when the cake was just out of the oven.) Bake for 1 hour and 45 minutes to 2 hours.

Saturday Night Specials

2009-06-13T06:05:00.005-06:00

Before Cooking

I know it appears like I am always making chicken with apricots. I do not plan it that way, it seems that a lot of recipes have chicken with apricots. I would guess other people must really like the combined flavors together. This is for sure on the list to make again. The chicken was so moist and tender with flavor bursting in each bite. Parchment packets make nice serving of juicy chicken topped with antioxidant-rich fruit. The packets can be assembled a few hours ahead of time and baked just before dinner. Aluminum foil can be used in place of the parchment paper, but I think it may stick and it would cook to fast and take away the moistness of the chicken. If sprayed with cooking spray first you might be ok. My imagination is working on lots of different versions of this fun dish. Perfect for a camp out, or a BBQ.

After cooking

Baked Chicken with Apricot Compote

1 tablespoon olive oil
2 red onions, peeled,halved vertically, and thinly sliced crosswise
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/2 cup fat- free, no-salt-added chicken broth
4 apricots, pitted and quatered, or 1/2 cup dried apricots, slivered
2 tablespoon chopped fresh cilantro, plus sprigs for garnish
4 skinless, boneless chicken breasts, about 4 oz each
1/2 teaspoon steak seasoning
2 tablespoons, chopped walnut or almonds, toasted

In a saute pan, heat the olive oil over medium-high heat. Add the onions, coriander, ginger, and cumin. Cook until the onion are softened and just starting to brown, about 6 minutes. Add the broth and apricots, bring to a simmer, and cook until the apricots are soft and the juices are reduced, about 3 minutes. Sprinkle the chopped cilantro over the apricots and set the mixture aside to cool.

Preheat the over to 375 F. Cut out four 12- inch squares of parchment paper. Fold a square in half to create a crease, than open it up. Place a chicken breast on one side of the crease. Repeat with the remaining breast and squares of paper. Sprinkle each with the steak seasoning. Top each chicken breast with on-fourth of the apricot compote. Sprinkle each with one-fourth of the nuts.

Fold the paper squares in half over the chicken breasts, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet.

Bake until the parchment packets are lightly browned and puffy, about 20 minutes. Transfer the packets to a warmed individual plates. To serve, slit each packet with an X and fold back the paper. Garnish with the cilantro and sprigs and serve immediately.

Dinne and a Movie Friday

2009-06-12T06:19:00.004-06:00

This week we were able to see My Life in Ruins. I want to go on Nia Vardalos's diet she looks like a new person since My Big Fat Greek Wedding. She carries the movie alone with a lot of funny and misbehaving charterers. Georgia as they call her in the movie has lost her job in Greece and taken on a job as a tour guide through Greece. The scenery is beautiful I think that is why Mike wanted to go see this since we are going to Greece in a couple of weeks. Richard Dreyfuss is one of the tourist on the bus I wish I could remember all of the one liners he used. Cute flick I would recommend this one just fun and uplifting with a few adult jokes.

When I would go to girls camp I remember making this dessert in a dutch oven. This time I just made it in the oven quick and easy even a two year old will enjoy. Four ingredients and a warm oven to heat up the house, because it has rained all week. Almost like a cake and almost like a cookie I can't decide which best describes. Some might even refer to as a cobbler. Quick and easy and no dishes to wash.
Peach Dump Cake

1 yellow cake mix
1 can (29 ounces) sliced peaches with juice
1/4 cup brown sugar
1 stick of butter or margarine grated

Preheat over to 350F degrees.

Grease a 9x13-inch pan. Spread half of cake mix evenly in bottom of pan. Pour can of sliced peaches and juice evenly over the cake mix. Cover the peaches with the rest of the cake mix, spread evenly the brown sugar over the cake mix mixture. Then grate the butter or margarine over the top of the cake.

Bake 50 minutes, or until golden brown.

Stay at Home Thursday

2009-06-11T07:03:00.003-06:00

After having months of free time doing what I like to do read, ride my bike, exercising and cooking. It looks like it is coming to a halt soon. No I will still be posting daily, sorry you can't get rid of me that easy. We have finally finalized all our plans to take a much needed vacation. Going from a two year old to a six month old I guess that might be a vacation. In making sure we are using up everything in the fridge. This post is another Mike creation he is becoming more health concerned every day. If my cute daughter is reading this while she is on vacation. You owe me big time. I will introduce you to my daughter next week before I leave. She will be updating my blog while we are traveling.Mike's Black Bean Turkey Chili

2 cans black beans drained
2 can red kidney beans drained
1 red onion
1 large tomato
1 cup cubed turkey breast
1/4 cup raspberry chipotle
sour cream (optional)

In a large nonstick frying pan combine onion and tomato cook until tender. Add beans and chipotle sauce bring to boil, add turkey until warmed through.

Low Cal Wednesday

2009-06-10T02:13:00.006-06:00

Here is a quick colorful and cool dinner or lunch any day of the week. In about 10 minutes you can make these great gourmet looking sandwiches and still keep the house cool. I found the richest looking bun I could find. I am sure you could even make your own. The raspberry chipotle added just the right kick of flavor and sweetness. I will continue to make these sandwich again and again. This recipe serves four. At 395 Calories. Grilled Avocado and Tomato Sandwiches with Raspberry Chipotle Mayo

4 onion rolls
2 tablespoons olive oil
1 large tomato, sliced
2 avocados, halved, pitted and peeled
1/2 medium red onion cut into slices 1/2 thick
1/4 cup light mayonnaise
1 tablespoon raspberry chipotle
4 slices provolone or Parmesan cheese

Preheat grill to medium heat. Slice bread section in half lengthwise. Brush cut sides with oil. Grill bread, cut side down, 2 to 3 minutes or until lightly toasted.

Brush tomato slices, avocado halves, and onion slices with oil; season with salt and pepper to taste. Place onion on grill; grill 8 to 10 minutes or until softened. Grill tomato slices and avocado halves 3 to 4 minutes per side.

Meanwhile, in small bowl combine mayonnaise and raspberry chipotle. Set aside.

Spread a thin layer of mayonnaise on each cut side of bread. Slice the avocado and place slices on bottom halves of bread. Top with slices of onion tomato and cheese. Cover with top halves of bread and serve.

Veggie Tuesday

2009-06-09T07:25:00.004-06:00

A couple of weeks ago Mr Mike bought this butternut squash, but he was clueless as to how to cook it. It was very quick and easy. An extra set of hands would help a lot with cutting the squash. This is a very sweet and tasty dish which won't heat up the house. Sorry about the picture I forget two year olds are ready to eat when you put them in the high chair. I don't know how Jon, Kate and Nadya handle all those kids. Maybe they struggle just like I am struggling. Here is in inexpensive dish even a two year old will enjoy.Netts Butternut Squash

1 butternut squash
1/4 cup honey
1 teaspoon cinnamon
1/4 cup butter

Cut squash in half long way. Scrape out all of the seeds. Cover each half with plastic wrap. Microwave on high for five minutes. Remove from microwave and scrape out the squash from the shell. Put in microwaveable bowl and add honey and cinnamon blend together with squash and cook for five more minutes. Just before serving slice butter over top of squash.

Gourmet Monday

2009-06-08T06:15:00.005-06:00

I was the first to turn up my nose to wheat. In this recipe I used for a first time bulgur wheat. Bulgur wheat is a staple in the Middle East bulgur comes from whole wheat kernels that have been partially steamed, dried, and then cracked. It is commonly used in salads, soups and fillings. The nutty flavor adds to any dish. This is a great recipe the chicken was so tender and juicy the spinach was just perfect soft but not really cooked long. This is another recipe from the Nutrition Action Healthletter. The recipe serves 6. Tons of protein and fiber. You will not be disappointed and the children will learn to eat something new.
Chicken Peperonata

11/2 cup bulgur
6 oz spinach
11/2 lbs. boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1 onion, sliced
2 sweet bell peppers, sliced
6 garlic cloves, minced
1 cup low-sodium chicken broth
1 lb. plum tomatoes, peeled and chopped
1 tablespoon red wine vinegar
Freshly ground black pepper
3/4 teaspoon salt

In a medium pot, bring 3 cups of water to a boil. Stir in the bulgur. Reduce the heat to low and simmer, covered, until the water is absorbed, about 10 minutes. Turn off the burner and let the bulgur sit, covered, for 5 minutes. Stir in the spinach.

While the bulgur is cooking, put the chicken in a plastic bag and pound with a meat mallet or the back of a frying pan to an even 1/2" thickness. In a deep skillet, heat oil over medium heat. Saute the chicken, turning once, until lightly browned, about 4 minutes per side. Transfer to a plate.

Reduce the heat to medium-low. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for another minute. Add the chicken broth, tomatoes, and vinegar. Simmer, stirring occasionally, until the sauce thickens, about 5 minutes.

Return the chicken to the pan and heat through. Season with pepper and up to 3/4 teaspoon of salt. Serve with the bulgur and spinach.

Sunday's Are Chocolate

2009-06-07T06:24:00.008-06:00

Waiting for the doorbell to ring at any moment. Our grandson is coming to stay all week alone. Since he lives out of state we don't get to visit as often as we would like. Friday when we were out at the pool one of our neighbors thought he was our little boy. When our hair is all wet it looks the same color. At fifty I don't think it would be wise to be having a baby. I made these cookies for him hopefully I can ration them off all week. They were so chocolaty just like I ordered. I found this recipe on Marie from Two Peas and Their Pod blog . If you have not visited her blog check it out. Thanks for sharing Maria. I made one change to the recipe, I used white chocolate chips instead of peanut butter. In the picture above I dunked in a little milk, just the way I like any cookie. I must say when I make this recipe again. I will take a moment and smooth the dough a little before baking. Maria's look like they came from a factory. If you have a last minute request for a treat this recipe is quick and easy start to finish 20 minutes.,Chocolate Cookies with White Chocolate Chips

1 cup all- purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt ( I used fat free)
1 teaspoon vanilla extract
1 cup of white chocolate chips

Preheat oven to 350F; line 2 baking sheets with baking paper, lightly coated with cooking spray. I just used parchment and Pam. Maria used Silpats! Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.

Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars(mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Stir in white chocolate chips. Drop by level tablespoons 2 inches apart onto prepared baking sheets.

Bake for 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Saturday Night Specials

2009-06-06T06:18:00.004-06:00

For several years I have had a hard time digesting turkey. Gradually we have been adding it back into our diet because it is so lean. So far so good with the tummy. This is such a flavorful dish, with lean seasoned turkey wrapped in a warm pita bread. Tahini paste is used in a variety of dishes. Tahini-based sauces are common in Arab and Israeli restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. The Tahini added a different flavor to the turkey. I left out the tofu and it was just perfect.
Turkey Pita Sandwiches

1/4 cup silken tofu
2 tablespoons Dijon mustard
2 tablespoons tahini
1 tablespoon fresh lemon juice
1/2 teaspoon olive oil
1 lb ground turkey
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Four 6 inch pita bread
2 1/2 cups shredded romaine lettuce
1 tomato cut into bite size pieces

In a blender, combine the tofu, mustard, tahini, and lemon juice and blend until smooth. Transfer the sauce to a bowl and set aside.

In another bowl, combine the olive oil, turkey, cilantro, mint, garlic, and pepper flakes, salt, and black pepper. Heat a large nonstick frying pan over medium heat. Add the turkey mixture and saute, stirring often to break up any clumps of meat, until the turkey is lightly browned and cooked through, about 4 minutes. Set aside and keep warm.

Warm the pita in a toaster or in the oven on a low setting. Spread a heaping tablespoon of sauce on top of each pita. Divide the lettuce and tomatoes among the pita pockets. Stuff each with the turkey mixture. Serve immediately.

Dinner And A Movie Friday

2009-06-05T05:56:00.008-06:00

I can't say I was dragged kicking and screaming but it was close. I have never been a Terminator fan in the least. But the choices have been so slim lately to find a good movie to see so, I went along with the crowd. Christian Bale plays John Conner all grown up. He attempts to organize a human resistance force to prove man over machines. Maybe we should let the machines run us they might do a better job. Sorry I didn't mean to say that. I will say the action was none stop and the sets were very realistic. If it were up to me I would sit this one out. It is rated PG. I am looking forward to taking my little grandson to see UP this week.

I made this fun banana cake this week. The picture looks like a leaning tower but it really didn't lean at all. The texture in the cake was moist and flavorful. The added rum flavoring and the lime juice, added a little kick to all the sweetness of the cream and bananas. I set a few hours aside. Whenever I make a cake like this, I do part at night and finish in the morning.
Banana Layer Cake with Caramel Cream

Cake
21/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
3/4 cup unsalted butter, room temperature
21/2 cups sugar, divided
6 large eggs
1 cup plus 2 tablespoons buttermilk
2 small ripe bananas, peeled , cut into 1/4- inch cubes

Banana-Caramel Cream
11/2 cup (packed) golden brown sugar
1 small ripe banana, peeled, cut into 1-inch pieces
3 tablespoons unsalted butter, room temperature
3 3/4 cup chilled heavy whipping cream, divided
41/2 teaspoon fresh lime juice, divided
41/2 teaspoon dark rum, divided

For Cake: Preheat oven to 350 F Butter and flour two 9-inch diameter cake pans with 11/2-inch -high sides. Sift flour, baking powder, and sea salt into medium bowl . Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 11/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas, Divided batter between prepared pan (about 31/2 cups for each).
Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cake onto racks; cool completely.

Banana-Caramel Cream

Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 11/2 cup whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature register 218 F about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.

Whisk remaining 21/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread about 3 hours.

Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 11/2 teaspoon lime juice and 11/2 teaspoons rum or rum flavoring over. Spread 11/4 cup banana cream over. Top with second cake layer. Drizzle 11/2 teaspoon lime juice and 11/2 teaspoon rum over. Spread 11/2 cups cream over. Repeat with third cake layer, lime juice, rum, cream. Top with fourth cake layer, cut side down; spread remaining cream over top.

Scatter salted macadamia nuts over top of cake. Cover and refrigerate.

Stay At Home Thursday

2009-06-04T05:26:00.006-06:00

Pesto is like a condiment it can be used in so many different ways. A few weeks ago I shared this pesto. It had such winning reviews and we enjoyed the taste that I made this fun salad with the leftovers. This helped to get the salmon in our diet for the week. Next time you have a little leftover pesto put it to good use. I can't wait to make this pesto again and again.

1 salmon fillet
5 spears of asparagus
1 potato baked or boiled cut into 1 inch cubes
1 red bell pepper ( I used the jar red peppers)
3 or 4 radishes

Pesto
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
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 over a bed of spinach and romaine lettuce.

Low Cal Wednesday

2009-06-03T06:26:00.004-06:00

These meatballs are baked, not fried. Savory and fragrant with herbs and garlic. Quick and easy to make and low in calories. I debated over using a bottled sauce and just decided on a few tomatoes and an red onion with a little more garlic. The more I try ground turkey the more I like it. I guess something is working in this way of living. Since going to the Doctor a few weeks ago I found out that my cholesterol has gone down 25 points and my weight has gone down 25 also since the first of the year. Lets just hope I can keep it up while we go to Germany. This recipe serves 6 at 148 calories for the meatballs. Quick and easy you can have dinner on the table in minutes. I found this recipe in the American Medical Association Healthy Heart Cookbook.
Garlic Meatballs

1 pound 99-percent fat-free ground turkey breast or chicken breast
1/2 cup fresh whole-grain bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup plain soy milk
1 egg white
3 cloves garlic, chopped
1 tablespoon olive oil
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat the oven to 400F

In a bowl, combine the turkey, bread crumbs, Parmesan, soy milk, egg white, garlic, olive oil, thyme, oregano, salt and pepper. Shape the turkey mixture into 24 meatballs about 1 inch in diameter, using about 2 tablespoons per meatball.

Arrange the meatballs on a nonstick baking sheet so they are not touching and bake, turning once halfway through for even browning, until cooked through, 10-12 minutes.

Veggie Tuesday

2009-06-02T07:05:00.005-06:00

Have you ever taken a ride on the tunnel of love. Here we go when I made the first cut into this tomato it looks like the tunnel of love. All the flavors popping out with the Parmesan cheese, Italian bread crumbs and garlic, what is a girl to do but find a sweetheart to kiss. I can't wait to make these tomatoes again and again. Tomatoes are rich in the antioxidant lycopene, which is most readily absorbed by the body when cooked. Fifteen minutes to dinner time I am sure they would be great to give a try on the BBQ and not heat up the house like I did. You will not be disappointed with this recipe they come out so perfect, even company would think you slaved all day.
Tunnel of Love Tomatoes

8 firm but ripe plum tomatoes
1/4 cup dried bread crumbs I used Italian seasoned
2 tablespoons grated Parmesan cheese
1 clove of garlic
1 tablespoon parsley
1/4 teaspoon freshly ground pepper

Preheat the over to 425F. Lightly coat pan with cooking spray.

Remove a thin slice from the bottom of each tomato so it will stand upright. Slice the tops from the tomatoes and discard. Scoop out about 1 tablespoon of pulp from each tomato and place the pulp in a bowl. Arrange the tomatoes up right in the prepared baking dish.

Add the bread crumbs, Parmesan, garlic, parsley, basil, olive oil, pepper, and salt to the bowl with the tomato pulp and stir to combine. The mixture should look like wet sand. If it is too wet, add a few bread crumbs. If it is too dry, add a few drops of water. Gently mound a heaping tablespoon of topping into the cavity of love on each tomato.

Bake until the tomatoes are tender and the topping is lightly golden, about 10 minutes. Serve hot.

Gourmet Monday

2009-06-01T06:05:00.004-06:00

Yes it's the mushy banana's that make great banana nut bread. I have made a lot of banana nut bread but never quite like this recipe. Cinnamon crumble on top what a change. I was having such a hard time reading the recipe, we had just finished watching Seven Pounds and my eyes were so puffy couldn't see the recipe. Skeptical Mike was helping waiting to go on our 11PM bike ride. The crumb topping after cooked almost presents a coffee flavor. The bread was extra moist. The next time I make this recipe I will add nuts to the bread and the top. I found this recipe in Bon Appetit Magazine September 2008.

Cinnamon Crumble Topping Banana Bread

11/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
2 large eggs
1/2 vegetable oil
1/4 cup honey
1/4 cup water
21/2 tablespoons (packed) golden brown sugar

Preheat oven to 350 F. Butter and flour 9x5x3 - inch metal baking pan. Whisk 11/2 cup flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.
Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on it side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.

Sunday's Are Chocolate

2009-05-31T07:23:00.003-06:00

Every Monday morning four of my neighbors get together and play bridge, I was asking each one what they served when they host the bridge club. Trying to find some fresh ideas. The response was," we just serve ice water". I was a little surprised by that response so they will be a little surprised when I show up with this perfect Chocolate Cake tomorrow. We just took a small slice to share what a moist and chocolaty cake. I debated over icing and just slice fresh strawberries and some blueberries on the side, with a teaspoon of raw sugar on top. Perfect. I found this recipe on the inside of a Bakers select bittersweet chocolate box.

Chocolate Indulgence Cake

1 package (6 squares) Baker select Bittersweet Baking Chocolate
3/4 cup (1-1/2 sticks butter
4 eggs
1 cup sugar
1/2 flour

Preheat oven to 350F Microwave chocolate butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended Add flour; stir until well blended. Pour into greased and floured 9-inch round cake pan. Bake 30 minutes or until center is set Cool 5 minutes, remove from pan. Cool completely on wire rack. Cut into 12 wedges to serve.

Saturday Night Specials

2009-05-30T06:27:00.007-06:00

When my daughter was young she would come home and beg for meat loaf. Never being much of a meat loaf fan, I would talk her into something else. Can't really recall what it was, the mess or the fact that we would have leftovers for weeks. Not today, left over meat loaf is a thing from the past. I decided to make this meat loaves in individual tart tins instead to just change it up a little. You are saying looks just like a hamburger, not the case at all with loads of flavor and it is so lean and juicy. I am beginning to think it is the pan that I am afraid of. Get the BBQ ready no need to heat up the house. The man was so excited low in carbs and calories and high in protein. This recipe makes four mini loaves and each one is 241 in calories. I found this recipe in an old 2006 Light and Tasty Magazine.

I am sorry I am sorry yesterday we were having a lot of computer issues and when I gave a shout to the changeabletable.blogspot.com . I put the link in incorrectly. Go by today she always has fun and appealing to the taste buds goodies.

Grilled Meat Loaves

1 egg white
1/3 cup fat-free milk
1 tablespoon prepared horseradish
1 slice rye bread, crumbled
1/4 cup grated carrot
11/2 teaspoon dried minced onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound lean ground beef
SAUCE
2 tablespoons ketchup
41/2 teaspoon brown sugar
1 tablespoon prepared mustard

In a large bowl, combine the egg white, milk and horseradish. Stir in the bread, carrot, onion, parsley, salt and pepper. Crumble beef over the mixture and mix well. Shape into four small loaves.
Grill loaves, covered, over medium-hot heat or broil 4-6 in. from the heat for 8 minutes. Turn; cook 8 minutes longer. Combine the sauce ingredients; spoon over loaves. Cook for 2-3 minutes or until a meat thermometer reads 160.

Awards

2009-05-29T07:27:00.013-06:00

If you are a Chai lover you will love these cute little Chai mini loaves. They are so moist while cutting a loaf in half the icing just ran down the middle. I forgot to take the picture before I gave away the goodies. If you are not much of a chocolate fan this is the recipe for you. I found this recipe in the Taste of Home Magazine.
Chocolate Chai Mini Loaves

2 squares semisweet chocolate, chopped
1/2 cup water
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
11/2 cups all-purpose flour
3 tablespoons chai tea latte mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
Frosting
1 cup confectioners sugar
1 tablespoon butter, softened
1 tablespoon chai tea latte mix
1/2 teaspoon vanilla extract
4 to 5 teaspoons milk

In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
Transfer to three greased 5-3/4in x 3-in. x 2-in. loaf pans. Bake at 350F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, combine the confectioner sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency.
Loves to create left me an award. I don't feel I am dissevering you need to check out her blog she is also an empty Nestor who loves to cook and bake yummy dishes for her large and growing family.changeabletable.blogspot.com

I am with pleasure passing the Super Duper Chef Award along to Norah at norahsrecipes.blogspot .com Norah is always making these incredible dishes you will not be disappointed by her blog check it out and return often.

Debbie from Mocha me is a former New Yorker who love to cook and bake also the incredible items she makes are mouth watering to all. Be sure to check her out and go back often. debbiesmochame.blogspot.com

Thanks again to thechangeabletable for this great award I will wear it proudly.

Dinner And A Movie Friday

2009-05-29T06:46:00.002-06:00

I can honestly say I haven't ever watched a Star Trek episode on TV or been to a Star Trek Movie. Last week while on Fandango looking for a movie I watched the trailer for Star Trek and asked hubby if he wanted to go check it out, took a little twisting of the arm and we were off. As you know if you read my blog about all we do, is exercise and eat at home and go to lots of movies. The only problem was where was my winter coat. This movie was so entertaining about all I knew of Star Trek was beam me up Scotty. The characters took on the roles so well. Chris Pine play James Kirk he is not bad on the eyes. Zachary Quinto played Spock little rival between the two. Leonard Nimoy was back to play himself Spock Prime. I like the way they tied the show to modern earthly times. A couple of the gentlemen have these incredible accents so easily impressed here. From start to finish I was totally entertained in a beam me up Scotty way. If the family is wishing too see this go along it was very entertaining.

Stay At Home Thursday

2009-05-28T06:06:00.003-06:00

Here is a quick and easy chicken dinner. I am not a big fan of dried fruit I prefer the fresh fruit. But I love dried apricots and apples thanks to my dad he has been making for years. Mom and Dad always have of big jar of dried apples on the counter in the kitchen. You could also serve it over rice Mike liked the quinoa so well last time he requested it again. It was perfect the little nutty taste form the quinoa mixed with the fruit flavor. The Chinese five spice powder just takes it over the top. Be sure and come back tomorrow one of my fellow bloggers left me an award I will post about it tomorrow.
Apricot and Quinoa Chicken

11/2 cups reduced-sodium chicken broth
1 cup uncooked quinoa
1 tablespoon cornstarch
1/2 cup cold water
1 pound boneless skinless chicken breasts cut into 1-inch pieces
2 teaspoons olive oil
1/2 cup apricot preserves or jam
1/3 cup dried apricots, cut into thirds
1/2 to 1 teaspoon Chinese five-spice powder
1 teaspoon reduced- sodium soy sauce

In a small saucepan, bring broth and quinoa to a boil. Reduce heat; cover and simmer for 15 minutes or until quinoa is cooked.
Meanwhile, in small bowl, combine cornstarch and water until smooth; set aside. In large nonstick skillet or wok coasted with nonstick cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the jam, apricots, five-spice powder and soy sauce. Bring to a boil
Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over quinoa.

Low Cal Wednesday

2009-05-27T06:15:00.004-06:00

I have not been a fan of ginger snaps or gingerbread at all but I saw this low cal recipe and I happen to have all the ingredients on hand. Maybe my mind has changed or I liked it because it was not served with all the holiday fuss. This cake was so tender and moist I am a little skeptical when I use whole wheat flour as to dry it out, but it was perfect. This morning I noticed that some else must of liked it two pieces were already gone. The blueberries take this over the top fresh and full of flavor. Our little neighbors will like this one. It is not nice to refer to the neighbors as little the average age is 81. We love them all and it is so much fun too take them treats they become so excited. If you don't need to worry about your calories a big scoop of vanilla ice cream would be perfect on top. The recipe serves 12 at 163 calories a slice.

Blueberry Gingerbread

1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2/3 cup low-fat plain soy milk
1/2 cup dark honey
1/3 cup molasses
1/4 cup olive oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup dried or fresh blueberries

Preheat the oven to 350 F. Lightly coat an 8-inch square baking pan with cooking spray.
In a bowl, stir together the flours, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In another bowl, whisk together the soy milk, honey molasses, and oil. Beat in the egg and vanilla. Make a well in the dry ingredients and pour in the liquid mixture. Add the blueberries to the well and stir just to combine.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Transfer to wire rack to cool. Cut into 12 pieces and serve warm.

Veggie Tuesday

2009-05-26T05:32:00.005-06:00

This recipe just reminded me of a time when, I had a car full of kids and one happened to roll down the window and ask this big Lincoln (Pardon me sir do you have any Grey Poupon?) It is hard to discipline a child when you are laughing so hard. Mr Mike was doing the cooking this last week and he made these great vegetables. I was so surprised when he set the plate down in front of me then he pulled out the Grey Poupon. Who would of thought it would add such a perfect flavor. Oh that Mike he has done it again. What a pleasant feast and low in cal to beat.
Red Potatoes and Asparagus
1 tablespoon olive oil
1/2 red onion chopped
2 cloves of garlic
1 tablespoon fresh parsley chopped
4 red potatoes thinly sliced with skin on
1 bunch of asparagus cut into 2 inch strips
Grey Poupon Mustard or Dijon mustard

Heat olive oil in skillet add onion and garlic and cook until onion is softened. Add red skinned potatoes cook for about eight minutes until tender with a fork. Add asparagus and parsley cook for five minutes until tender. Drizzle Grey Poupon on top.

Gourmet Monday

2009-05-25T19:25:00.004-06:00

Thank You Thank You to all of the Service men and woman who keep us safe on this beautiful Memorial Day. Here is a delightful and fun chicken dinner you can do on the BBQ or just in a skillet. It is quick and easy with tons of flavor. Sorry I am a little late posting I took a play day.

Busy Day Lemon Chicken Dinner

juice of one lemon
2 tablespoons of lemon pepper
3 clove of garlic minced
1/4 cup salad spread or mayo
4 boneless skinless chicken breasts

In a medium bowl mix lemon juice, lemon pepper, garlic and mayo. Pat dry chicken breast; dip chicken breast in mayo mixture and let sit for half hour. Place on hot grill and cook on each side for 10 minutes. Brushing leftover mayo mixture on chicken as it cooks. Remove from pan and squeeze lemon juice on top.

Sunday's Are Chocolate

2009-05-24T11:02:00.004-06:00

I feel like we are the only people still in town. All of our families are out of town for the long weekend. We stayed home planning our European vacation ( hopefully not like the Griswalds but it is starting to sound like it). I made this fun peanut butter fudge cake. I also broke the healthy diet I have been on. As I was taking the cake out of the pan I had to sneak a bite but that was not all I continued to eat the first piece of cake. But I can give a perfect description of all the flavors. The cake was so moist and fluffy you can tell that by the picture. The frosting reminded me of a Reese's peanut butter cup I think, it has been so long since I had one. Perfect marriage between the two flavors. Fudge and peanut butter who can resist.
Chocolate Peanut Butter Cake

1 package chocolate cake
1 cup creamy peanut butter
1 tablespoon vegetable oil
1 can chocolate frosting

Prepare and bake cake according to package directions, using a greased 13 in x 9 in x 2 in in. baking pan. In a small mixing bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on wire rack
Place frosting in a microwave-safe bowl. Microwave on high for 25-30 seconds or until pourable. Carefully pour and spread over peanut butter layer. Let stand until set.

Saturday Night Specials

2009-05-23T07:04:00.005-06:00

I hope everyone is having a nice three day weekend. Early in the week I made this fun grilled shrimp salad. The ingredients for this salad even the grilled shrimp can be prepared in advance. Just keep everything chilled and assemble right before serving. If you don't like or have papaya, cantaloupe can be a great substitute for the papaya. The dressing adds a little zip to the flavor. This salad is for sure a keeper. I found this recipe in the Healthy Heart cookbook put out by the American Medical Association.

Grilled Shrimp Salad

Olive oil cooking spray
5 teaspoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced green onion
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 lb large shrimp peeled and deveined, tails intact
4 cups shredded spinach
1 cucumber, peeled, seeded, and diced
1 small papaya, seeded and cut into 1/2-inch cubes
1/2 cup cherry tomatoes, halved
1/2 yellow bell pepper, cut into thin strips
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro

Prepare a fire in a charcoal grill or preheat a gas grill or oven broiler. Away from the heat source, lightly coat the grill rack or broiler pan with olive oil cooking spray. Position the grill rack or broiler pan 4-6 inches from the heat source.
In a small bowl, whisk together the olive oil, lemon juice, green onion, red pepper flakes, 1/8 teaspoon of the salt, and the white pepper. Set the dressing aside.
Arrange the shrimp on the grill rack or broiler pan. Season with the remaining 1/8 teaspoon salt. Grill or broil until opaque, about 11/2 minutes on each side. Cover and keep warm.
In a large bowl, combine the spinach, cucumber, papaya, tomatoes, bell pepper, basil, and cilantro. Add the dressing and toss to coat. Divide the salad among chilled individual plates. Divide the shrimp among the salads, arranging them around the edges. Serve immediately.

Dinner And A Movie Friday

2009-05-22T06:34:00.005-06:00

Opening day everyone has been waiting for the much anticipated, Angels & Demons that is what we thought last Friday when we went to see it. I am sure if you have read the book you will enjoy it more. We had not read the book but we still enjoyed it I was so surprised to see the corruption and destruction in the Catholic Church. The story is based in the Vatican where they are trying to appoint a new Pope after the Pope died suddenly. Tom Hanks plays the lead he is back to try and help with all the signs of history. Ewan Mc Gregor plays the fallen Pope's adopted son. The story and scenery were great. I have a problem when shows begin to drag, a little dragging in a few areas just trying to make it over two hours. Everyone who had read the movie really enjoyed the movie.

A couple of years ago I found this salad while I was looking for something fun to serve at my daughter's baby shower. It was a hit and has continued to be a big hit. Prior to the shower I made the salad and took it to work it was devoured in minutes. Then I figured it was good enough to serve at the shower. Plan on everyone asking for the recipe it is real easy can be made in moments. I prefer to let it sit for hours or even over night so the flavors can marry. Tastes almost like one of those fancy caramel apples. It is so rich that I always use lite cool whip. Perfect for a Memorial Day picnic as long as you can keep it cold. You can even serve it as dessert. It could even be made at the park. You will get lots of laughs and giggles over this one.

Snickers Salad

3 large snickers bars
3 granny smith apples
1 large lite cool whip

Cut up the candy bars into bite size pieces.( I found using the kitchen shears was the quickest and your hands don't get messy). Core the apple and cut up into bite size pieces. Mix together with cool whip. Chill and serve.

Stay At Home Thursday

2009-05-21T06:20:00.004-06:00

Who could think you can make a meal so perfect in twenty minutes. I have had this recipe for years but never given it a try. We really like Mexican food but along with that comes a lot of calories and loads of carbs. Here is a fun recipe low in calories and spicy and tender. Fajitas are my favorite I don't care what kind fish, chicken, steak, and shrimp even all together. This recipe combines all the flavors and my favorite noodle spaghetti. The man commented it looked like something that a nice restaurant would serve. I think it would be perfect over a bed of spinach next time.

Fajita Spaghetti

8 ounces uncooked spaghetti
1 pound boneless skinless chicken breast, cut into strips
1 tablespoon hot pepper oil
1 small onion, sliced
1 small sweet red pepper, julienned
1 small sweet yellow pepper, julienned
1 can (4 ounces) chopped green chillies
1/2 cup water
1 envelope fajita seasoning mix

Cook the spaghetti according to package directions.
In a large skillet saute chicken in oil for 8 -10 minutes or until juices run clear; saute the onion and peppers with chicken until tender. Add the water and fajita seasoning mix heat through.
Drain spaghetti; top with chicken mixture.

Low Cal Wednesday

2009-05-20T08:15:00.004-06:00

Oh what a beautiful Morning I just looked outside and it rained last night everything is starting to look green. Last week I made this great black bean and pork stew. It was so quick and easy. Usually making stew takes at least an hour .Start to finish 30 minutes.The added spices brought out the entire flavor in the beans. I have never been a black bean fan but my mind has been changed. In this tangy stew, black beans and lean pork tenderloin are simmered with tomatoes, garlic and you can’t forget the molasses. You can not beat this one for flavor. The calories are 245 for one cup serving. This recipe serves six. This is another great recipe from that Healthy Heart Cookbook.

Hearty Pork Stew

1 tablespoon olive oil

1 yellow onion chopped

3 cloves garlic, minced

2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oreganp

1 teaspoon ground cumin

1/4 teaspoon ground allspice

1 large tomato, chopped

1 tablespoon dark molasses

1 cup fat-free, no salt-added chicken broth

1 lb pork tenderloin, trimmed of visible fat and cut into 1-inch cubes

3 cup canned black beans (about 2 can, each 15 oz), rinsed and drained

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon chopped fresh cilantro or parsley

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, oregano, cumin, and allspice and cook for 1 minute. Add the tomato and molasses and simmer until the flavors are blended, about 3 minutes. Carefully add the broth and bring to a boil.

Add the pork and black beans and simmer until the pork is just cooked through, about 5 minutes. Season with the salt and pepper, garnish with cilantro, and serve immediately.

Veggie Tuesday

2009-05-19T06:38:00.002-06:00

I have been under the weather. I have not been to the doctor for anything for a year until my physical last week. Now I have the most horrible infection, my neck has a huge lump. Needless to say cooking has not been the top of my list since I can't swallow. I guess this is the diet the Dr. ordered. He makes you so sick you can't eat if you wanted too. Almost reminds my of taking the car to the shop and the next day it runs worst than it did before you took it in.
Last night I just reached in the fridge and this is what I pulled out. If you own one of these fun pewter bowls be sure to run hot hot water over before serving something hot, or throw in the freezer for ten minutes before serving something cold. The bowl or dish will hold the temperature for a long time. Roasted red peppers from a jar added a sweetness and extra crunch. The Parmesan cheese tied all the flavors together.
Crookneck, Zucchini, and Roasted Red Pepper Toss

1 crookneck squash
1 zucchini squash
half of a red onion sliced in thin strips
five red peppers from jar
1/4 cup Parmesan cheese
olive oil
steak seasoning salt

Heat pan with olive oil add onion cook until soft; add crookneck and zucchini continue cooking until cooked through about four minutes season with stake seasoning salt. Remove peppers from jar, drain and slice into thin strips. Add after squash in completely cooked just to warm. Toss with cheese right before leaving pan.

Gourmet Monday

2009-05-18T06:38:00.005-06:00

While living in Hawaii I learned to love macadamia nuts but I know how fattening they are so I try and resist the temptation. One of our sweet neighbors that we are always taking treats to brought over a big bag of macadamia nuts. MMMMMMMMMMMM I thought we need to put these macadamia nuts in something very creative and give back too the neighbors. I found these perfect Hawaiian Coconut squares. That little bit of coffee just add the perfect touch. They were crunchy on top and chewy on the bottom. I just did not want these Macadamia nuts to go to waste especially my waist.

Macadamia-Coconut Squares

1 cup butter, softened
2 cups packed brown sugar
1 tablespoon instant coffee powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
3 eggs
2 teaspoons vanilla extract
2 cups shredded or flaked coconut
2 cup chopped toasted macadamia nuts

Preheat oven to 325 F. Grease a 9-x13-inch baking pan; set aside. In large mixing bowl, beat butter, 1 cup brown sugar, instant coffee powder, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until light and fluffy. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan. Bake 20 minutes. Cool in pan on rack 15 minutes.
In large bowl, beat eggs and vanilla with remaining 1 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Stir in coconut and macadamias. Spread evenly over cooled baked layer Bake 40 to 50 minutes, or until golden brown and firm to the touch.
Use a knife to loosen cookies around edges while warm. Cool completely in pan on rack. Cut into 48 (about 11/2-inch) squares, cutting 6 strips one way and 8 strips the other way. Store in an airtight container at room temperature 1 week; freeze for longer storage.

Sunday's Are Chocolate

2009-05-17T07:22:00.013-06:00

Most of you probably don't know that yesterday was armed forces day. We attended a concert in the town we live in. Our town has become a little famous lately because of our funny Mayor and his foot long handle bar mustache. He spoke at the concert last night and the extra mustache was gone. I was happy to see that he had shaved it off and donated the vote money to charity. Last year when David Archuletta brought American Idol to his home town Murray the town we live in. Randy Jackson asked the mayor what's with the stache man that's a foot long.“Randy, I think that could be a look - a look for you next season: with a mustache,” Seacrest said, twirling the ends of an imaginary handlebar mustache.
This brings me to the funny picture I asked Mr Mike, if he would hold one of these Chocolate Biscotti's while I get the camera ready. When I looked up he had already taken the picture. I said that is not exactly what I had in mind honey.Oh that funny Mike. Thank goodness his mustache is not like the mayor's. It would be hitting the biscotti on both ends.

I made these fun low cal Chocolate Biscotti at only 167 Calories. If you have a diabetic in the family they might be able to give these a try. A little time consuming but very tasty. I will be rationing these off for weeks. These crunchy cookies are made for dunking. The recipe called for pitted dates and we were out so I used some cut up dried apricots in stead. This is another recipe from my Favorite new book Healthy Heart.

Chocolate Hazelnut Biscotti

Cooking spray
3/4 cup old-fashioned rolled oats
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark honey
1/2 cup pitted dates (I used dried apricots)
3 tablespoons canola oil
1 egg
1 teaspoon vanilla extract
2 tablespoons hazelnuts or walnuts, toasted skinned, and chopped

Preheat the oven to 325F. Lightly coat a baking sheet with cooking spray.

Place the oats in a food processor and process to fine powder.

In large bowl, sift together the ground oats, flour,cocoa powder, baking soda, and salt.

In a blender or food processor, combine the honey, dates,(or apricots) oil, egg, and vanilla. Process until smooth. Make a well in the center of the dry ingredients and pour in the liquid mixture. Add the nuts to the well and stir just to combine; the dough will be sticky. Let stand for 15 minutes.

With damp hands, form the dough into two 10-inch logs. Place on prepared baking sheet at least 4 inches apart. Flatten the logs to 3/4 inch thickness. Bake until firm to the touch, about 20 minutes. Remove from the oven and let cool on the pan for 20 minutes. Reduce the oven temperature to 300 F.

Using a long serrated knife, cut the logs, still on the pan, on the diagonal into 1/2-inch-wide slices. Arrange the slices cut side down on the baking sheet and return to the oven for 10 minutes. Turn the slices and bake until the edges are golden, about 10 minutes longer. Let cool completely, then store in an airtight container.

Saturday Night Specials

2009-05-16T06:31:00.004-06:00

I just finished looking up the description for sweet potatoes and yams according to google they are one in the same. I always thought that they were different potatoes. When I bought the sweet potatoes for this dish I was very surprised that the outside was dark orange and the inside was light yellow. But to my surprise the taste was the same even though the color was different. I was hoping they would change color as they cooked, not happening. I did not plan it that way but this recipe is for two it would be very easy to add to make for a whole family. The hardest part of the recipe was finding the Caribbean jerk seasoning. It was worth the hunt at the grocery store it mixed with the brown sugar added so much flavor and sweetness to the tender meat. This recipe is a keeper. I know what they say about H1N1 but I bought the pork tenderloin way before we had a problem with pork. The pork was just the way I like it so tender it fell apart before we could take the picture. The apples and cranberry adds a little sweetness to the meat. I like the fact of no pans to wash and we didn't heat up the house. We let Mikey try it and he loved it.
Rolled Pork Tenderloin ans Sweet Potatoes

2 tablespoons brown sugar
1/2 teaspoon Caribbean jerk seasoning
1 (3/4-lb) pork tenderloin
1 small apple, thinly sliced
2 tablespoons sweetened dried cranberries
1 large dark orange sweet potato, peeled, cut into 1/2-inch thick slices
2 tablespoons water
2 teaspoons all- purpose flour

Spray 2-1/2 to 3-1/2 quart slow cooker with nonstick cooking spray. In small bowl, combine brown sugar and Caribbean jerk seasoning; mix well.
Place pork tenderloin between 2 sheets of waxed paper or plastic wrap. Pound with rolling pin or flat side of meat mallet until 1/2 inch thick. Sprinkle pork with 1 teaspoon brown sugar mixture. Top evenly with apple slices and cranberries. Starting with one short side, roll up, tucking in fruit while rolling. Secure with string.
Place sweet potato slices in sprayed slow cooker. Top with pork roll. Sprinkle pork and sweet potatoes with remaining brown sugar mixture.
Cover; cook on low setting for 4 to 5 hours.
About 5 minutes before serving, in 1- cup microwave-safe measuring cup, combine water and flour; blend well. Remove pork from slow cooker; place on cutting board. Remove sweet potatoes from slow cooker; place on serving platter. Pour juices from slow cooker into flour mixture; mix well. Microwave on High for 30 to 60 seconds or until mixture boils and thickens slightly, stirring once halfway through cooking. Cut pork into slices; place over sweet potatoes on platter. Pour sauce over top. If desired, add salt and pepper to taste.

Dinner And A Movie Friday

2009-05-15T06:01:00.006-06:00

Ghosts of Boyfriends Past oh sorry I thought this was my movie. I mean Ghosts of Girlfriends Past. When we saw this movie I thought of myself and what I would do, if my boyfriends had returned. It stars Matthew McConaughey who plays a high fashion photographer, womanizer but he does have a little hidden sweetness, he just can't decide what he wants. Jennifer Garner is his long lost childhood sweetheart. They have both come home to a family wedding where his past girlfriends appear in the strangest places. Michael Doughlas plays the deceased Uncle. It was very predictable but cute and the chemistry between Matthew and Jennifer is perfect. This was rated PG13.

Now for the pie. Last week for Mother's Day we made each of our mother's a fresh strawberry pie to go along with the Barnes and Noble gift cards. I have not attempted to make a strawberry pie in years.I have several different recipes. If I attempted to do this again I am sure it would not happen. I don't know what happened, but both of the pies a little of the filling went through the bottom of the crust and set up under the crust. So it was like an extra layer, everyone commented how pretty it looked and how did I do it. Fluke. I am not guaranteeing it will work again. I let the shells cool for hours before we filled with the strawberries. It is not my favorite recipe but everyone else was tickled. Even my dad the pie baker was happy. He's family owned a pie company for years.Here is a recipe for the crust and the filling is below.nettsnook.blogspot.com/2009/02/stay-at-home-thursday.html

Sylvia's Fresh Strawberry Pie

2 (8 inch) pie shells, baked
2 1/2 quarts fresh strawberries
2 tablespoons cornstarch
1 cup white sugar
1 cup boiling water
2 (3 ounce) packages strawberry flavored jello

In a saucepan, mix together the sugar and corn starch, make sure it is blended well before you move to the next step. Add the boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add jello mix and stir until smooth. Let mixture cool to room temperature.
Wash and cut strawberries into bite size pieces. Place strawberries in baked pie shells. Pour cooled jello mixture over strawberries.
Refrigerate over night until set. Serve with freshly whipped cream.

Stay At Home Thursday

2009-05-14T07:29:00.006-06:00

Not much in the cooking mood this week we have been sitting on pins and needles. Our son has six weeks left in Iraq and the soldier who lost it earlier this week, killing five soldiers was in our sons unit. We had not heard anything until yesterday, all is well. Now we can sleep and get back to cooking.
Mike the man of the house wanted to test out his new Roasted Raspberry Chipotle Sauce that her purchased at Costco. He is our little guest blogger today. I will say I was a little surprised at the taste and the color was out of this world I can't wait to find other items to use this Raspberry Chipotle Sauce on.
Raspberry Chipotle Steak Salad

1 top sirloin steak cut into strips
1 cucumber
1 avocado
2 cup fresh spinach leaves
1/4 cup chopped red onion
1/4 broccoli chopped bite size pieces
Roasted Raspberry Chipotle Sauce

Put cut steak on plate and pour Chipotle Sauce over to cover let sit half hour in fridge. BBQ steak on grill for three minutes on each side. While steak is cooking spread spinach leaves on plate add broccoli cucumber, avocado, and red onion. Place steak on top of salad greens and use Chipotle Sauce a dressing.

Low Cal Wednesday

2009-05-13T06:37:00.005-06:00

Environmental Nutrition put out a list of the 15 super foods for Superior Health. I just happened upon a recipe in an old Bon Appetit magazine January 2006 issue, that included four super foods from the list in one recipe. If you have not tried Quinoa it is well worth the effort to give it a try. We were able to find a bag a Costco. You prepare somewhat like rice. This recipe spices up the quinoa to match the stew. One cup full filled me right up the gentleman went back for seconds. I would guess about 350 calories for a two cup serving one cup of Quinoa and one cup of Stew.

1.Hurrah for Quinoa. Quinoa (KEEN-wah) is actually a seed, not a grain and serves up high-quality protein 11 grams per half cup and 5 grams of fiber per half cup.
2. Butternut Squash. This tasty fruit (yes fruit) is an exceptional source of beta-carotene, the antioxidant you body converts to vitamin A.
3.Long live Onions. The Egyptian symbol of eternity may actually prolong your life. The quercetin in them helps prevent oxidation of "BAD" cholesterol and defends against cancer and cataracts. For maximum quercetin, choose red onions, then yellow, then white.
4. I say Tomato. Cooked or processed tomatoes are your very best source of cancer-fighting lycopene. New research shows it may offer bone protection, too. So enjoy your spaghetti sauce, tomato soup, or pizza. Adding a touch of fat like olive oil, increases absorption.
Quinoa with Moroccan Winter Squash and Carrot Stew
Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 141/2- ounce can diced tomatoes, drained ( I used fresh)
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 11/2-pound squash)
2 cups 3/4-inch cubes peeled carrots

Quinoa
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint divided

For Stew: Heat oil in large saucepan over medium heat. Add onion; saute until soft, stirring often, about 5 minutes. Add garlic;stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover;cook until vegetables begin to brown stirring often, about 10 minutes. Add garlic, salt, and turmeric; saute1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
Stir in half of cilantro and half of mint into stew. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over top.

Veggie Tuesday

2009-05-12T06:23:00.005-06:00

Calling all Vegan's this is the recipe for you. I am sorry if I bore anyone with all of the Healthy recipes. I can't help it since I bought this new book and it has pictures. I love the fact that each recipe lists the calories, proteins, sodium, cholesterol, saturated fat, monounsaturated fat and polyunsaturated fat. Most of the recipes don't have a long list of ingredients and 3/4 have a picture.One of the best foods for macular degeneration is kale. I just happen to find a recipe. This was a first for the hubby and I we have never had kale before. It was amazing how the color transformed while we were cooking the kale. The kale is a dull color of green doesn't really look to appetizing if you ask me. After about two minutes of cooking the color just livened up in the pan. Now for the flavor sweet and spicy almost to pretty to eat. Serves four at 102 calories a serving. This recipe also came from the American Medical Association Healthy Heart Cookbook.
Spicy Greens with Sun-Dried Tomatoes

1 Tablespoon olive oil
1/2 red onion, chopped
1/2 cup shopped sun dried tomatoes, plumped in warm water
2 tablespoons balsamic vinegar or red wine vinegar
1 clove garlic, chopped
1 lb fresh kale or other greens such as collard or mustard, thick ribs and stems cut away, and leaves chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Be sure to swirl fresh greens in plenty of cold water to ensure a good cleaning a quick rinsing doesn't do the trick.
In a large saucepan or Dutch oven, heat the olive oil over medium heat and the onion and saute until soft, about 4 minutes.
Add the sun-dried tomatoes, vinegar, and garlic and mix well. Add the greens, one- third at a time, pressing them down as they begin to wilt. Season with the salt and pepper. Reduce the heat to medium-low and cook uncovered, until the greens are tender, about 8 minutes. Serve hot.

Gourmet Monday

2009-05-11T06:51:00.007-06:00

Just a word of caution if you make this dish be sure and where an apron. I don't even own an apron maybe I could find one in my cedar chest. Cutting a mango is a chore but don't give up. Here are some steps to make the process easier. To peel and dice a ripe mango, stand the fruit on one of its narrow ends. Cut the mango off-center, just grazing one side of the pit. Repeat on the other side. Score the cut side of two lobes in a grid without piercing the peel. Press the mango lobes inside out and slice off the cubes of fruit near the peel.Here is a quick video on Youtube that will help you understand if you have not done this before.http://www.youtube.com/watch?v=lvLdPjpELyU&feature=related The chicken with this salad was light and juicy and sweet from the honey and the mango. I had a hard time finding the arugula it has a very different flavor. The combination of the two worked out perfectly. This recipe is a keeper. I found this recipe in the July 2008 Oprah Magazine.Mango Chicken Salad

4 cups of arugula
1 mango peeled and sliced into 1 inch long pieces
1 red pepper,trimmed, seeded and sliced into 1-inch long pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Sea Salt
2 teaspoons honey
1 teaspoon Dijon mustard
1 boneless chicken breast
1/4 cup slivered almonds

In large bowl, combine arugula, mango, and red pepper. In another, small bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside. In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat. Grill chicken over medium high heat ( or cook in a skillet with 2 teaspoon olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165 on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.
Slice chicken into l-inch long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds toss again before serving. Makes 2 servings.

Sundays Are Chocolate

2009-05-10T07:01:00.007-06:00

Happy Mother's Day

We are having some technical difficulties this morning.
A friend of mine served these great sweet rolls at a brunch and gave me the recipe. That was about ten years ago. Just getting around to making them. While the dough was rising clean, clean. Do some more work on the rolls clean some more. I must be honest I only tried one little piece and it was tasty with the orange and chocolate combo together. The rolls were light, fluffy and heavy at the same time go figure. The reviews coming back were great. Some warmed the rolls up and some ate them cold. I guess anything works.

Chocolate Orange Sweet Rolls with Orange Glaze

3/4 cup whole milk
1/4 cup plus 3 tablespoons orange juice
10 tablespoons unsalted butter, room temperature, divided
2 large eggs
3/4 cup sugar, divided
1 tablespoon finely grated orange peel
1 teaspoon salt
1 tablespoon rapid-rise dry yeast
4 cups all purpose flour
2/3 cup semisweet chocolate chops divided
1/2 cup whopping cream
2 tablespoon Grand Marnier or orange liqueur or orange juice
11/4 cups powdered sugar

Butter two 9 inch cake pans with 11/2 inch-high sides. Combine milk, 1/4 cup orange juice, and 4 tablespoons butter in small saucepan. Stir over medium heat until mixture register 120 F on thermometer. Whisk eggs, 1/4 cup sugar orange peel, and salt in large bowl.
Gradually whisk hot milk mixture in mixture. Stir in yeast, then flour. Knead dough on floured surface until smooth elastic, about 5 minutes. Place dough in lightly oil bowl; turn to coat. Cover with plastic wrap and let rise in a warm draft-free area until doubled in volume about 30 minutes.
Punch down dough and divide in half. Roll 1 piece of floured surface in 1/x12-inch rectangle. Spread with 3 tablespoons butter; sprinkle evenly with 1/3 cup chocolate chips and 1/4 cup sugar. Roll up form 1 long side; pinch log at seam to seal. Get your piece of dental floss unused (haha) wrap dental floss around roll and pull tight this will make an even cut and faster than a knife. Slice log into 12 rolls. Place rolls, cut side down and side by side, in single layer in 1 prepared pan. Repeat with remaining dough, butter, chocolate chips and sugar. Cover rolls loosely with towel; let rise until doubled in volume, about 30 minutes.
Preheat oven to 375 F. Stir cream and Grand Marnier in small bowl; drizzle mixture evenly over rolls. Bake until rolls are puffed and golden, about 25 minutes. Cool 15 minutes.
Whisk powdered sugar with enough orange juice to make thick glaze, adding 1 tablespoon juice at a time. Remove rolls from pan; spread with glaze. Serve slightly warm or at room temperature.

Saturday Night Specials

2009-05-08T22:40:00.005-06:00

Wow we just came home and the kitchen still smells of this fragrant chicken dinner. The rosemary added so much flavor and it was so quick and easy and healthy.I found this recipe in the American Medical Association Healthy Heart Cookbook. The hubby said this one is a keeper. It is race day so I will be brief. Don't forget to come back tomorrow for a Mother's Day chocolate delight. Happy Mother's Day to all of the Mother's.Chicken with Rosemary & Pearl Onions

1 lbs skinless, boneless chicken breasts, cut into thin strips
10 oz pearl onions
2 tablespoons of olive oil
1 clove garlic minced
2 tablespoons flour
11/2 cup fat free, no-salt-added chicken broth
1/2 teaspoon finely chopped fresh rosemary, plus sprigs for garnish
3/4 teaspoon of salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
1 tomato, peeled,seeded and finely chopped

Bring a saucepan three-fourths full of water to a boil, add the pearl onion, and let stand(blanch) for 1 minute. Drain and immerse in cold water for 5 minutes to stop the cooking. Drain again and slip off the skins. Using a small, sharp knife, trim away the root and stem ends. Set aside.

In another saucepan, heat the olive oil over medium heat. Add the tomato and garlic and cook for about 2 minutes. Sprinkle with the flour and whisk for about 1 minute. Add the broth in a stream, continuing to whisk to keep lumps from forming. Reduce the heat to low and whisk in the chopped rosemary, salt, pepper, and nutmeg. Bring to a boil over high heat, stirring constantly until thickened. Reduce the heat to low and ass the pearl onion and the chicken. Simmer until the chicken is opaque throughout, about 4 minutes. Serve immediately, garnished with the rosemary sprigs.

Dinner And A Movie

2009-05-08T06:51:00.004-06:00

Last week we saw the movie Obsessed, I would say it was entertaining. It Stars Idris Elba this attractive English man can carry a movie well I don't believe I have seen him before. Idris is a successful business man married to Beyonce when a temp worker tries to spilt the happy couple up. A little like a fatal attraction but he is innocent. The show is rated PG-13 for violence (cat fright). We were entertained it keeps you guessing what is she going to do next.

As we are getting ready to send our last package to Iraq.....WHootWHoot. This recipe came from a good friend who died twenty years ago of cancer, so as I walk for the cure tomorrow I will think of my good friend Jodie. These cookies are crunchy on the outside and chewy on the inside. Best Chocolate Chip Cookies I have ever made, and I have made a lot in my day. The secret is to only cook eight minutes and let the cookies continue to cook on the tray outside the oven for about two minutes. Perfect every time.

Jodie's Chocolate Chip Oatmeal Cookies

Combine:
1 cup sugar
1 cup brown sugar
1 cup Crisco (I have used butter it works about the same)
2 teaspoons vanilla

Add:
2 eggs
2 teaspoon water
1 teaspoon salt
2 teaspoon baking soda
2 1/2 cups flour
2 cups Old Fashion Oats
2 cups Chocolate Chips
2 cups Chopped nuts optional

Blend all together. Bake at 350 on Greased Cookie Sheets for eight minutes. Makes five dozen.

Stay At Home Thursday

2009-05-07T05:22:00.006-06:00

As we finished our eight mile walk yesterday. The thought crossed my mind a month ago if someone had said I was going to walk eight miles and not stop I would of said ya RIGHT. We started a little bit at a time now it is easy. A few weeks ago we were asked to walk in Susan G. Komen Race for the Cure. So hubby committed us to walk. Sure I say: it is easy for you my little retired military man who is used to running three miles every day. This is one reason our recipes have taken a change. The other is, it is time for the yearly physical. Last year my cholesterol was on the high side the Dr suggested medication. I do not take any meds now, and I don't want to start. So we have been making changes all year with this in mind. In a couple of weeks I will fill you in on how I have done. I did pass the dreaded Colonoscopy with flying colors yea nine years left before I need that one again.
Back to food earlier in the week I made this dish it had so much flavor and I liked the fact it only dirtied one pan. The parsnips were tender and the pork took on a sweetness from the parsnips and the baked apple. My kind of dinner and low cal also at 360 calories per serving, this recipe serves four.
Parsnip's and Pork

4 pork loin or rib chops, about 1/2 inch thick
3 medium parsnips, cut crosswise into 1/2-inch slices
1 medium onion, slices
1/2 cup chicken broth
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon pepper
1 medium apple, cut into 1/4-inch wedges
2 tablespoons snipped parsley

Cook pork chops in 10 inch skillet over medium heat until brown on both sides. Place parsnips and onion on pork. Mix chicken broth, mustard, salt, allspice and pepper: pour over vegetables. Heat to boiling: reduce heat. Cover and simmer until pork is done, 35 to 40 minutes. Arrange apple on vegetables. Cover and cook just until apple is tender, about 3 minutes. Sprinkle with parsley.

Low Cal Wednesday

2009-05-06T07:00:00.007-06:00

Every time I make something thinking it is summer it get cold again. I will admit I have not made ice cream or the likeness since I was a child. Since we had all of the indigents we gave this one a try. The man did not seem to be very impressed he would probably would of liked, a LIKE IT from Cold Stone Creamery with nothing on it plain 1200 cal. I on the other hand, would rather spend my calories on two desserts or another entree. Here is a fun and easy low cal dessert and pretty also. I found this recipe in an old Light & Tasty Magazine. One 1/2 cup serving equals 95 calories and a trace of fat you cant beat that. The color was just beautiful. I did make one little change that would lower the calories even more to the original recipe. I halved the sugar and put half honey.Don't you just want to pick up the spoon and take a bite. The mint freshens your breath with each bite.
Watermelon Berry Sorbet

1 cup water
1/4 sugar
1/4 honey
2 cups cubed seedless watermelon
2 cups fresh strawberries, hulled
1 tablespoon minced fresh mint

In a small heavy saucepan, bring the water and sugar and honey to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
Place the watermelon and strawberries in a blender or food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13 in.x9-in. x 2-in. dish. Freeze for 1 hour or until edges begin to firm.
Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender or food processor; cover and process for 2-3 minutes or until smooth.

Veggie Tuesday

2009-05-05T08:10:00.004-06:00

We have eaten more veggies in the last week, than I have eaten in my whole life. So anytime I come across a new vegetable dish we need to give it a try. As summer comes and the farmers markets open, more and more ideas pop into my head. I can't remember where or when I picked up this recipe, but I do know one mistake I made. The recipe calls for white balsamic. I was not paying attention. By letting this sit in the fridge for a couple of hours the flavors marry together very well. The gingerroot just adds a little sweetness to help tie all of the flavors together.

Cucumber Carrot Salad with Gingerroot

2 small carrots, thinly sliced
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
2 tablespoons minced fresh parsley
2 teaspoon WHITE balsamic vinegar
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper

In small bowl, mix the oil, vinegar, ginger, salt and pepper. In another bowl, combine the cucumber, carrots and parsley. Pour vinegar mixture over cucumber mixture and toss. Refrigerate for several hours.

Gourmet Monday

2009-05-04T06:21:00.003-06:00

Back to winter again. I need a boost and I don't mean the drink. Feeling like my readership is dropping off, or is it my material is becoming more healthy and boring you to tears. The tissues are ready but wait, here is another quick and healthy meal in 30 minutes. This is a first for me rarely do I use peas. Admitting the peas add a sweetness to this dish. The presentation knocked the socks off the old man sharing my house. First to admit the picture does not do justice for how incredibly delicious this dish was. Each bit is loaded with a sweetness and tartness at the same time. Underneath all that creamy marinated artichoke and red onion is the tenderest chicken breast you can cut with a fork. This recipe also comes from Nutrition Action Healthy Letter.
Chicken with Artichokes and Peas

1 lb. boneless, skinless chicken breast
3 tablespoons extra-virgin olive oil, divided
1/2 cup chopped red onion
1 teaspoon whole wheat flour
1 cup low-sodium chicken broth
1/2 teaspoon kosher salt
Freshly ground black pepper
2 6 oz jars marinated artichoke hearts drained
1/4 cup low-fat (light) sour cream
3 cups cooked brown rice or other whole grain
2 cup peas, fresh or thawed from frozen

Place the chicken in a plastic bag and pound to an even 1/2" thickness. Pat the chicken dry.
In large non-stick pan over medium heat, saute the chicken in 1 tablespoon olive oil until golden brown about 3 minutes per side. Remove to a plate. Add the remaining 2 tablespoons of oil to the pan and saute the red onion for two minutes. Sprinkle with the flour and cook for l minute. Stir in the broth, salt and pepper and bring to a boil. Add the artichokes and heat through. Reduce the heat to low and stir in the sour cream. Return the chicken to the pan and heat through. Toss the rice and peas together and heat in a microwave-safe container until hot. Serve with the chicken and sauce. Serves 4

Sunday's Are Chocolate

2009-05-03T05:58:00.005-06:00

I'm trying to laugh. I was in the middle of making these cookies and the door bell rang. I checked carefully and followed all of the directions. They still don't look like the picture. HMMMMM Be sure and mix the chocolate very carefully with the dough portion. I put them in the freezer not knowing my company would stay and it would be a while before I baked. Next time I will put dough in the refrigerator so the dough is set up and not so hard to cut. They would not take the press from the cookie stamp because they were frozen. Oh but did they taste good. Two crisp chocolate cookies sandwich a creamy mint filling to create a delicious dessert special enough for company. The filling can be tinted pink or green, but I prefer its natural cream color. Dipping this cookie sandwich halfway into dark chocolate gives it an extra-professional finish that will bring you raves! They softened right up after by storing in a Tupperware container.
Chocolate-Mint Sandwich Cookie

3 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
3 ounces unsweetened chocolate melted and cooled

Mint Cream Filling
3 cups powdered sugar
2/3 cup butter, softened
1/2 teaspoon mint extract
3 to 5 tablespoon half & half or cream

Chocolate Glaze
6 ounces semisweet chocolate coarsely chopped
2 tablespoons vegetable oil

In a medium bowl, combine flour, baking powder and salt; set aside. In a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add egg, then chocolate, beating well after each addition. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Divided dough in half. Form each half into a log 9 inches long and about 2 inches in diameter. Wrap in plastic and freeze or refrigerate until firm, 1 to 4 hours.
Preheat oven to 350F. Grease 4 large baking sheets. Cut chilled dough into 1/4-inch-thick slices. Arrange, 1 inch apart, on prepared baking sheets. Use a cookie stamp to imprint the tops of half the rounds.
Bake 8 to 11 minutes, or until cookies just begin to brown on the bottom. Cool on racks. While cookies are baking, prepare Mint Cream Filling: In a small mixing bowl, combine powdered sugar, butter, mint extract and 2 1/2 tablespoons half & half. Beat at low speed until smooth, adding more half & half if necessary. Mixture should be thick and creamy-smooth.
Spread a 1/8 to 1/4 inch thick layer of mint cream filling over bottoms of plain cookie rounds. Top with imprinted rounds to create sandwiches; press down lightly. Refrigerate until filling is firm about 20 minutes.
To prepare glace: In a small saucepan, combine chocolate and oil. Warm over medium-low heat, stirring occasionally, until mixture is smooth. Pour chocolate into a small deep bowl or 1-cup glass measure. Line a large baking sheet with waxed paper. Dip half of each cookie sandwich into melted chocolate, shaking off excess. Arrange sandwiches on waxed paper-lined baking sheet; refrigerate until chocolate is set. Store in an airtight container at room temperature 1 week; freeze for longer storage. In hot weather, store in refrigerator.

Saturday Night Specials

2009-05-02T05:33:00.003-06:00

Spring has finally sprung. (I think) It appears to be getting a little warmer. I love all the sounds and colors of spring. People are out cleaning up their yards and patios. Riding bikes, taking a walk, watching a baseball game, and picnic's.
This dish would be perfect either way hot or cold. Next time we will try it out cold. The asparagus was perfect and the peas add a little sweetness. The mint and garlic in the pesto add such a refreshment to the pallet. I am starting to think going healthy is fun... We had a late start at making this dinner but with the help of my partner in crime it only to about 30 minutes. A 2 1/2 cup serving is only 480 calories. Since we walked eight miles today I think I can handle the calories. Our Vegan daughter would love this she could just leave off the cheese. The raw's in the family could put the veggies and pesto over spinach greens. Trying to make everyone happy.
Spring Vegetable Pesto Pasta

8 cloves garlic
1/3 cup pine nuts
3/4 lb. whole wheat fusilli or penne pasta
1 lb. thin asparagus spears, trimmed and cut into 2" pieces
2 cup peas, fresh or thawed from frozen, divided
6 oz. basil stems discarded (about 5 cups loosely packed
8 springs mint, stems discarded (about 1 cup loosely packed)
1 oz freshly grated Parmesan (1/2-3/4 cup depending on the grater), divided
1/4 cup extra virgin olive oil
Freshly ground black pepper
1 teaspoon kosher salt, divided

Preheat the oven to 300 F Lightly brush or spray the garlic with oil. Roast the garlic with the pine nuts on a baking sheet until the nuts are golden brown and the garlic has softened, about 12 minutes.
Boil the pasta in a large pot of water. Add the asparagus 2 minutes before the pasta is finished cooking. Add 1 1/2 cup of the peas when the pasta is done. Turn off the burner, drain the pasta and vegetables, and return them to the pot.
While the pasta is cooking make the pesto. In a food processor, pulse the roasted garlic and pine nuts with the basil, mint, 1/2 cup of peas, half the Parmesan, and the oil until uniformly chopped. Season with the pepper and 1/2 teaspoon of salt. Scoop out 1/2 cup of the pasta water and stir into the pesto.
Toss the pasta and vegetables with the pesto. Serve immediately sprinkled with the remaining 1/2 teaspoon of salt and the remaining Parmesan. Serves 4

Dinner And A Movie

2009-05-01T07:43:00.005-06:00

This week we saw several movies. But The Soloist was at the top of the list. It stars Robert Downey Jr playing a reporter in LA down on his luck. Steve Lopez is looking for a story when he stumbles across Nathaniel Ayers played by Jamie Foxx. Nathaniel is a Julliard trained musician and living on the streets of L.A. homeless. I was intrigued by the fact that this was a true story. It makes you so grateful for what you have. I am sure the sound track would be perfect for a classical music lover. It is rated PG 13 and well worth the time.

We are not big red meat eaters at our house. I should clarify we love red meat and would eat it every meal if we could but we know that it is not healthy. So we use red meat as a treat about once a month we will have half a steak each. I found this great recipe in Bon Appetit and gave it a try. The man loved the extra spice in the sauce and he was pleasantly surprised by all the flavor. This recipe is so quick and easy. I made one change to the recipe I used a NewYork steak, instead of a rib eye. I don't think it would matter what kind of steak you use.

Pan-Seared Steak Pizzaiola

21/2 tablespoons extra-virgin olive oil, divided
11/2 teaspoon dried oregano, divided
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper flakes
2 large garlic cloves, pressed
1 14-16 ounce can diced organic tomatoes in juice
2 16-ounce boneless rib-eye steaks, each about 3/4 inch thick

Heat 2 tablespoons oil in medium saucepan over medium heat. Add 1 teaspoon oregano and next 3 ingredients; stir 30 seconds. Add tomatoes with juice and bring to simmer, crushing with back of fork. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes. Season with salt and pepper.
Meanwhile, sprinkle steaks on both sides with salt and pepper, ten crush 1/2 teaspoon oregano finely between fingertips and sprinkle over steaks. Heat 1/2 tablespoon olive oil in heavy medium skillet over medium-high heat. Add rib eyes steaks. Saute until cooked to desired doneness, about 6 minutes per side for medium-rare.
Cut steaks into pieces and divide among 4 plates. Add sauce to skillet. Bring to simmer, scraping up browned bits; spoon sauce over steaks.

Stay At Home Thursday

2009-04-30T01:50:00.005-06:00

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

Low Cal Wednesday

2009-04-29T06:00:00.003-06:00

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.

Veggie Tuesday

2009-04-28T07:42:00.004-06:00

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.

Gourmet Monday

2009-04-27T05:54:00.004-06:00

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's are Chocolate

2009-04-26T06:49:00.004-06:00

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 Night Specials

2009-04-25T06:54:00.003-06:00

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.

Dinner and a movie Friday

2009-04-24T06:41:00.006-06:00

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.

Stay at home Thursday

2009-04-23T06:33:00.004-06:00

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.

Low Cal Wednesday

2009-04-22T07:00:00.004-06:00

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.

Veggie Tuesday

2009-04-21T06:52:00.002-06:00

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.

Gourmet Monday

2009-04-20T07:07:00.003-06:00

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's are Chocolate

2009-04-19T06:47:00.003-06:00

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 Night Specials

2009-04-18T07:16:00.011-06:00

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. http://www.colosimosausage.com/movie.php

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.

Dinner and a movie Friday

2009-04-17T06:58:00.007-06:00

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.

Frosting:
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.

Stay at home Thursday

2009-04-16T06:16:00.020-06:00

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.

Low Cal Wednesday

2009-04-15T06:06:00.004-06:00

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.

Veggie Tuesday

2009-04-14T07:25:00.004-06:00

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

Directions
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.

Gourmet Monday

2009-04-13T08:18:00.007-06:00

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's are Chocolate

2009-04-12T06:46:00.008-06:00

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 Nght Specials

2009-04-11T07:20:00.003-06:00

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

Dressing
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

Salad
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

Dinner and a Movie Friday

2009-04-10T06:34:00.003-06:00

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.

Stay at home Thursady

2009-04-09T06:51:00.004-06:00

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.

Low Cal Wednesday

2009-04-08T07:50:00.006-06:00

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.

Veggie Tuesday

2009-04-07T06:21:00.010-06:00

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.

Gourmet Monday

2009-04-06T06:17:00.003-06:00

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 doriegrenspan.com. 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.

Sundays are Chocolate

2009-04-05T06:09:00.007-06:00

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 Night Specials

2009-04-04T07:10:00.004-06:00

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.

Dinner And A Movie Friday

2009-04-03T06:39:00.005-06:00

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

Filling
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.

Cookies
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.

Stay At Home Thursday

2009-04-02T06:38:00.006-06:00

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.

Low Cal Wednesday

2009-04-01T05:49:00.004-06:00

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.

Veggie Tuesday

2009-03-31T05:44:00.006-06:00

Where else can you have a perfect dinner in eight minutes!!! A few years ago a couple of twin sisters started making these bags. I have been known to take one to work for my lunch. I t doesn't take up much room in the purse. They make a great gift. Oh did I say they are a time saver. You will never have corn so sweet and juicy again with out all of the bother. I am going to give one away so please leave your comments and we will pick a winner on Thursday's post.
Now back to the food. I cooked this potato and corn in a bag just like the one above. The inside of the potato is well done, yet moist, while the skin remains tender. Cooking time will depend on the size of the potato or corn typically about four minutes each in the microwave. As you can see below the potato is fluffy and the corn is crisp and juicy.

Gourmet Monday

2009-03-30T05:42:00.004-06:00

In my opinion this is not what I would call a Gourmet meal. But lately it has seemed like every time I have a bunch of food out the realtor calls I am bringing someone over right now. Run Run hurry hurry put ever thing away. Crossing our fingers that today is the day we have an offer.
To make this stir fry I grabbed a frozen steak so I can not quite remember what kind it was I would guess a New York cut but you could use any cut. While the steak was still frozen I sliced it thinly. The marinade made the steak very tender and flavorful. The red pepper flakes add just a little zip to the beef.Marinated Beef Stir- Fry

2 Tablespoons cornstarch
2 cups cold water
4 tablespoons soy sauce
1/4 teaspoon red pepper flakes
1 bunch broccoli chopped
3 medium carrots, julienned
1 boneless beef steak cut into strips
3 garlic cloves, minced
1/2 teaspoon pepper
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 cup of white pearl onions

In a medium bowl, combine the cornstarch, water and 2 tablespoons soy sauce, minced garlic, and red pepper flakes until smooth add steak and marinade for several hours.
In a very large skillet or a wok, stir- fry broccoli and carrots until begin to soften. Add the beef and remaining soy sauce; stir -fry until meat is no longer pink. Remove and keep warm.
In the same pan stir- fry the peppers and onion until crisp-tender. Return beef to the pan bring to boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Sundays are Chocolate

2009-03-29T05:44:00.003-06:00

My pictures do not do this pie justice. The chocolate ganache is very rich and brings out the flavor in the peanut butter. Don't worry I bought Skippy brand and I have had it for a while, before the scare. I t was easy to make just follow the direction and you will not have any problems. It took about an hour.
Chocolate Ganache Peanut Butter Pie

30 Vanilla wafers coarsely broken
1/4 cup unsalted butter, melted
4 tablespoons sugar divided
1 1/3 cups bittersweet or semisweet chocolate chips
2/3 cup plus 13/4 cups chilled whipping cream, divided
2 tablespoons light corn syrup
2 teaspoons vanilla extract, divided
6 ounces white chocolate chips
2 tablespoons creamy peanut butter

Preheat oven to 350 F. Spray 9 inch diameter glass pie dish with nonstick spray. Blend wafers, melted butter and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie plate. Bake crust until lightly browned about 15 minutes.
While that is cooking combine chocolate chips, 2/3 cup cream, corn syrup and 1 teaspoon of vanilla in microwave bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
Microwave white chocolate chips and 3/4 cup of whipping cream in large bowl on medium heat at 15 second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon of vanilla. Cool to barely lukewarm. Beat 1 cup of whipping cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks, fold peanut butter mixture in 3 additions. Spoon mouse over dark chocolate layer. Chill at least 1 hour.

Saturday Night Specials

2009-03-28T05:16:00.005-06:00

Since becoming a blogger I have found that I am experiencing a lot of firsts. Take for instance this recipe comes from an advertisement of a local grocery store HARMON'S your neighborhood grocer. See here in Utah we do not have a Trader Joe's. I don't believe I have ever had Chicken and Dumplings especially not like this recipe. Several times while I was making this recipe I said why am I doing this, but it all worked out in the end. The recipe calls for whole chicken parts. I choose to use boneless skinless breast because that is what I had on hand and less calories. The dumplings were very easy to make and they added texture and flavor.Harmon's Chicken Stew with Butter Biscuit Dumplings

2 tablespoons olive oil
1 ea onion- diced 1/2
2 ea carrots-diced 1/4
2 ribs celery -diced 1/2
1 lb chicken legs
1 lb chicken thighs
1 quart chicken broth
1 ea bay leaf
1/2 teaspoon marjoram
salt and freshly ground black pepper - to taste

Dumplings
1 c unbleached flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup +1 tablespoon milk

In a stock pot, heat l tablespoon of the oil and lightly saute vegetables. Remove to a paper towel and add the rest of the olive oil. Brown the chicken pieces in 2 batches and remove the chicken. Add broth and scrape up any of the browned bits from the chicken. Add the chicken, vegetables, and herbs, bring to a boil. Cover and reduce to a simmer for 45 minutes or until the chicken is tender. Remove the chicken and defat the broth. Drop in the dumplings and simmer 8 minutes. Divide the chicken and dumplings between 6 bowls and ladle the vegetables and broth over the top.

Dumplings
In a mixing bowl, combine the dry ingredients. Cut in the butter with a pastry cutter until crumbly, add the milk and stir with a fork until lightly moistened. Turn dough onto a floured board and pat the dough to 1/2 thick. Cut into 1" squares and cook as directed.

Start to Finish Time 1 hr 30 minutes

Dinner and a Movie Friday

2009-03-27T06:43:00.008-06:00

Any one who reads my blog knows on Friday I like to share about a movie. I try not to be negative. Sorry I can not help it on this one. Since the Academy Awards we have not had much to choose from. We were so looking forward to seeing this movie. Do not waste your time or hard earned money. I love Julia and Clive is not hard on the eyes either. But Duplicity did not do either actor justice. They are both corporate spies working for different companies. The movie jumps around constantly. Just watch the trailers they are the best part of the movie. I will say Clive and Julia have a lot of chemistry. Rated PG13.

Back to food. My mother in law got this lovely Brownie recipe from her friend JoAnn who sits by her at the Opera. This is a very easy recipe with a few unique items. One being Buttermilk Powder I had never heard of such a thing. The Buttermilk Powder was easy to find at the grocery store. It also tells on the can how to use if you don't have buttermilk for a recipe you can substitute the buttermilk powder. The brownies were to die for, crusty on the outside and chewy in the middle. The instant coffee softens the chocolate flavor. I know they look like PLAYBOY brownies, after I put the cookie cutter on top. I had to chuckle.

JoAnn's Opera Lady Brownies

1 box of Brownie Mix (I used Betty Crocker)
3 eggs
4 tablespoons cocoa
4 tablespoons instant coffee
4 tablespoons buttermilk powder
1 teaspoon vanilla
1/2 chopped nuts pecans or walnuts
1/4 cup milk

Follow the Brownie Mix direction on the box replacing the water with milk. Add an extra egg and the other ingredients listed above. Bake according to direction on box.

Thank You JoAnn for this great recipe

AWARD

I also got an award from Teresa at A Blog About Food I love Teresa's blog and she's always got such incredible looking food. Thanks so much Teresa, it's a really cute award!

Along with the award came this little quote:

"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated."It also says : "Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

So I would like to pass this on to a few food bloggers:

Tami from Tamis Kitchen
Gianina from GianinaCucina
Steph from Live Love Eat
Coleen from Coleens Recipes

Stay at Home Thursday

2009-03-26T06:45:00.006-06:00

HOT oh not me.

Just noticed it has been a month since we have eaten out,( 90 days) excluding one lunch with my sweet Mother In law. She felt that since we have been bringing her all of this great food, she needed to take us out. Believe me we have enjoyed it she is my number one fan. She talks up my blog ever where she goes. Whahoo.

When I say hot I mean these Wasabi Salmon Cakes. Earlier in the week I told how I would use the rest of the whole salmon. This was one of the easiest recipes I have ever made. Start to finish fifteen minutes. It also was very filling. We even had a little left over for lunch the next day. So much flavor and texture, I changed the recipe just a little. You can't forget the Wasabi Cream Sauce it makes the cakes. These cakes would of been great with a big whole wheat bun, a piece of red onion and lettuce. I have been working out hard so I skipped the bun. Flavor every where by using the fish from Sunday with that hot mustard glaze added tons of flavor. They were very moist and tender.

Don't forget to come back tomorrow I have received an award I will post about it then.

Wasabi Cream Salmon Cakes

2 cups leftover coarsely flaked salmon
2 tablespoons of garlic crouton crumbs or bread crumbs
1 large egg
1 tablespoon ground cumin
6 tablespoons of mayonnaise
2 teaspoons wasabi paste
1 tablespoon olive oil

In a medium bowl, combine the salmon, croutons, egg, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into four patties, each about 1 inch thick.
In small bowl, add wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
Heat the olive oil in large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 5 to 7 minutes per side.
Serve the cakes with wasabi cream spooned over the top.

Low Cal Wednesday

2009-03-25T06:13:00.005-06:00

I am sure glad I am not the weather man or woman. People would always be upset with you because you can not predict the weather. Take for instance on Sunday it was so beautiful I even put on my shorts. I have this thing I either like wearing turtlenecks and big sweaters or shorts and sandals I hate the in between. So as I was planing for the week I planed to make some different items like this fun fresh bow tie pasta. Who would know that we would have four of five inches of fresh white stuff falling. I still so badly wanted to be outside. You can see I took the picture from my table on the patio covered with melting snow. This salad was great I loved all of the flavors in the recipe. But after I made it not much flavor, so I tweaked it up a little. I added a chicken breast to ours cooked with a little more curry and lemon pepper.
Avocado and Apple Pasta Salad

8 ounces of bow tie pasta
1 green apple sliced and cored
1 ripe medium peeled and pitted sliced avocado
2 cans of pineapple chunks, drained
3/4 cup reduced fat sour cream
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon lemon pepper

Cook pasta in boiling salt water until tender about eight minutes. Drain. Rinse pasta under cold water cool. While the pasta is cooking in large bowl mix reduced non fat sour cream and curry powder, paprika and lemon pepper to blend. Fold in pineapple and apple. Mix pasta with sour cream and blend. Chill for about 30 minutes. Cut up avocado just as you are ready to serve, this is very important you do not want the avocado to turn dark.

Veggie Tuesday

2009-03-24T06:38:00.004-06:00

I still have to force myself to eat my greens. One way is by loading up with flavor, and try not to add a lot of fat on the way. A few years ago my bother called and let it be know that the orchard behind his home had Asparagus for the picking. I have been waiting for his call but he has not called. Asparagus is one vegetable I happen to like but it is usually so expensive. It has such a short season on one day gone the next. I happen to see a bunch at the market last week it was priced to sell. I baked this asparagus while our salmon was cooking. You are saying baked asparagus, if you have never tried it you need to you will love it. Asparagus is a great source of potassium and fiber.

Lemon Baked Asparagus

1 bunch of Asparagus bottoms trimmed
1/4 cup lemon juice
steak seasoning salt
balsamic vinegar

Preheat oven to 450 F
Pour lemon juice in shallow dish dip each spear of asparagus in lemon juice, then roll in seasoning salt. Spray cookie sheet with cooking spray. Spread asparagus on cookie sheet, spray with cooking spray. Brush balsamic vinegar on asparagus. Roast about 10 minutes until browned crisp and tender.

Gourmet Monday

2009-03-23T06:39:00.006-06:00

It is almost fishing time" can't wait". Hubby and I love to fish we could afford to buy a boat but we can not justify the coast with the amount of time you can use it here is Utah. So we have float tubes. I know what you are saying you would love to see a 50 something year old woman in a float tube.(HAHA) I can not tell you how much I enjoy this, if you happen to get a fish on you know right away. They can't give you a ride around the lake if you let them. Sorry I am getting a little carried away. We have been talking about going to Alaska on a fishing trip, along with going to Greece and Germany. We just can't seem to make up our minds where we are going. Since we have had time on our side we haven't gone any where. I just keep getting carried away back to food. Salmon is one of our favorite fish to eat. We bought a whole salmon with the intention of using ever square inch. They are not the cheapest to buy whole, but the recipes I am going to share make it worth it. Watch later in the week for more fun salmon recipes.
Sweet and Honey Hot Mustard Glaze Roasted Salmon

4 lbs salmon fillet
Salt and freshly ground black pepper
Canadian Steak Seasoning
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons fresh lemon juice
1 teaspoon hot mustard powder
1 teaspoon garlic powder
2 tablespoons fresh dill

Preheat the oven to 400 F
Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper and steak seasoning. Place salmon in prepared baking dish.
In a medium bowl, whisk together the mustard, honey, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 30 minutes.

Sunday's are Chocolate

2009-03-22T06:23:00.003-06:00

I have seen this recipe everywhere but never had all of the ingredient's to give it a try. Hubby's favorite is German Chocolate go figure he likes anything German. This was way to rich for me at the first bite. If I make this cake again I would leave out half of the cake. We would leave out the butter, cream cheese and powdered sugar and just make a traditional German Chocolate Cake. It was very moist and tender. The nuts and coconut add crunch and texture. Quick and easy and pretty to look at. This would perk up any cup of coffee or tea or my favorite a large glass of milk.
Upside-down German Chocolate Cake

1 German Chocolate cake mix
1 cup coconut
1 cup chopped nuts
1/2 chocolate chips
3/4 cup butter or margarine
8 ounces cream cheese, softened
1 box or pound of confectioner's sugar

Preheat over to 350 degrees.
Mix together coconut and nuts. Put in the bottom of a greased 9 x 13 inch pan. Sprinkle chocolate chips over the coconut and nuts.
Mix cake mix according to directions on the box and pour over bottom layer of coconut and nuts.
In a separate bowl, beat together butter and cream cheese with an electric mixer. Slowly add in powdered sugar, mixing well. Pour over cake batter. Gently blend in with a knife.
Bake 40-50 minutes.

Saturday Night Specials

2009-03-21T07:06:00.010-06:00

For years I was an order taker. This time I was the order giver bring this get that can't you read my mind you are suppose to be able to. My poor hubby sometimes I remind myself of Kate on John and Kate plus Eight, she is always ordering John to do something. Last Saturday I posted that is was a stressful day. After I returned from the Phantom we had to quickly get dinner and go to a concert. I sure felt sorry for the people who sat next to us GARLIC. Back to being that order taker for years I work off and on at the Cinegrill Restaurant. They make a wicked Hot Corned Beef Sandwich I talked about it earlier in the week. Here it is. Easy to make, fun to eat on the go.
Cinegrill Hot Corned Beef Sandwich

4 cloves of garlic
1/4 cup butter
4 tablespoons of parsley
Heavy All purpose Bun
Thinly slice corned beef from deli or left over
Mustard and or Horseradish

Roast garlic to nice and soft. Mix garlic with butter to make paste add parsley and blend. Butter buns and lightly toast about 40 seconds. In the mean time warm up corned beef in sauce pan. Remove buns from oven and place warm corned beef on top of bun, add mustard or horseradish which ever you prefer enjoy.

Dinner and a Movie Friday

2009-03-20T06:45:00.004-06:00

I did not realize that this movie was still playing at the theater, we saw it the first day it opened. I still after all these years think that Clint Eastwood can still act. That raspy voice of his still carries a movie. Gran Torino was very entertaining with good humor and sit on the end of your seat excitement. Bee Vang plays Clint's young neighbor and he does an excellent job. At times the whole audience would cheer. It appears that the men especially loved this show. It was worth seeing.

Puff the Magic Dragon when I was a child that was my favorite song and story. Here is my version of Puff. These little treats were easy to make and they look like you slaved over the oven.. Just remember the PUFF next time you are at the store. These were made with apricot jam it is hard to see the jam mixture. They were gone in minutes. Very light and fluffy treat. You could serve as dessert or even with a meat entree or a salad.

Jam Puffs

1 puff pastry
any kind of jam or preserves

Preheat oven 400
Thaw puff pastry. Roll out to 14 by 18. Paint puff pastry with jam or preserves leave a small edge about an inch around all sides. Fold in half jam side together. Place in freezer for about 10 minutes. Cut with pizza cutter in long strips. Pick up and twist each strip pinching the end to hold in the jam mixture. Push each end down good on cookie sheet to hold shape. Bake for 10 minuter or until lightly browned. Let cool and remove from cookie sheet.

Stay at home Thursday

2009-03-19T06:49:00.003-06:00

Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It consists of cloves, cinnamon, fennel seed, star anise, and Szechwan peppercorns. The only place I have been able to find in in the Asian Market. My belief is that this is the key to all of the flavor in these Short Ribs. It has been years since I have made short ribs. They were so tender the meat just feel apart no knife needed. I found this recipe several years ago in Sandra Lee Semi-Homemade Cooking. I let it cook in the crock pot for about seven hours.

Chinese Braised Short Ribs

1 large onion, sliced
4 pounds beef short ribs
Lemon pepper
Garlic Salt
2 tablespoons olive oil
2 cup beef broth
1 packet onion soup mix
2 cans tomatoes with green pepper
2 tablespoons five-spice powder

Add sliced onion to the bottom of a 4- to 5 quart slow cooker. Season short ribs with lemon pepper and garlic salt. Heat oil in large skillet over medium-high heat. Working in batches, brown all sides of short ribs. Place into slow cooker on top of onion.

In medium bowl, stir together remaining ingredients. Pour over the top of short ribs. Cover and cook on low- heat setting for 9 to 10 hours on high-heat setting for 3 to 4 hours.

Low Cal Wednesday

2009-03-18T08:14:00.004-06:00

I am seeing green. (Money) Oh that was yesterday sorry. We often cook with red and yellow peppers but very rarely do we use a green pepper. I liked this recipe because it spices it up a little and the hubby always likes spicy. It just happened to be low cal also. I found this recipe in a Light&Tasty Magazine. Two stuffed pepper halves equals 268 calories. If you are watching your salt you will notice this recipe has no salt.

South-of-the-Border Stuffed Peppers

1 pound lean ground beef
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 3/4 cups chopped seeded tomatoes,
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 cup water
4 medium green peppers
2 tablespoons reduced-fat sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

In a large nonstick skillet, cook the beef, red pepper, onion and garlic over medium heat until meat is no longer pink: drain. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Bring to a boil. Reduce heat: simmer, uncovered, for 5 minutes.
Cut green peppers in half lengthwise; remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/3 cup beef mixture into each pepper half.
Place in 13-in. x 9in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350 for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
Top with the remaining chopped tomatoes. Garnish with sour cream, cheese and grape tomatoes if desired.

Veggie Tuesday

2009-03-17T06:55:00.003-06:00

Tomatoe, Tamatoe however you prefer to say it. I have had this recipe for years it is so easy you can whip it up in a couple of minutes. We have even been known to serve it cold and not even bother with the stove. It makes a great salad or a main dish vegetable. The nuts add allot of flavor and a little crunch. Very good and low in calories also.
Artichokes and Tomatoes

1 pint of cherry tomatoes
1/2 cup of artichoke hearts cut into quarters
2 tablespoons of Olive oil
2 tablespoons of grated Parmesan cheese
1/2 teaspoon salt
1/2 cup coarsely chopped pecans
1/8 teaspoon pepper
1/4 cup snipped parsley

Cook and stir pecans, cheese, salt and pepper in oil in 10 inch skillet over medium heat until nuts are coated and golden brown, about 5 minutes. Add artichoke hearts and tomatoes. Cook, stirring constantly, just until vegetables are hot, about 3 minutes. Stir in parsley.

Gourmet Monday

2009-03-16T02:22:00.003-06:00

I don't remember having Corned Beef until I was an adult. My parents claim that they have been making Corned Beef on St Patrick's Day for years. When I was in my early twenties I started working part time at a small Italian Restaurant and they served a Hot Corn Beef Sandwich. Finally after delivering what seem like a million Corn Beef Sandwiches I decided to try one, after that I was hooked. I remember the process to cook the Corned Beef took days and the smell was not always pleasant. Boy how that has changed. If you serve Corned Beef you can not forget the mustard or the horseradish. This particular Corned Beef was so tender you could cut it with a fork. It was not the most inexpensive piece of meat but we figured we were able to get eight meals out of one piece of meat. Hopefully we can find another today the hubby would like it again next week. I started out cooking it in the crock pot but I just felt like it was not getting cooked evenly. So I moved it to a large pot on the gas stove on a very low setting for about four hours. If you can boil water , measure ingredients, and chop vegetables you can make this yourself.

Corned Beef and Vegetables

5 to 7 lbs Corned Beef
4 bay leaves
1 tablespoon Coriander seeds
2 whole allspice
6 parsnips
2 cups of carrots
2 onions peeled halved through root ends
1 2 pound head of cabbage
Cheesecloth
6 peeled medium white skinned potatoes

Wrap cheesecloth around bay leaves, coriander seeds, and allspice enclosing completely and tie with kitchen string to secure. Place corned beef in very large wide pot. Add enough water to cover by 1 inch. Add spice bag to pot with beef; bring to boil. Reduce heat to low cover, and simmer until beef is tender about 4 hours. Transfer beef to large baking sheet.
Add all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
Cut beef against grain into 1/4 inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish and Mustard. Perfect with the Horseradish Sauce I made a few week ago with the Rare Roast Beef Sandwich.