Janes-List.com » Cooking

Recipe Wednesday: Maple soy salmon

Kelly — Wed, 23 Feb 2011 16:21:50 +0000

I love fish. Sushi, salmon, tuna, grouper, snapper, you name it. I make salmon regularly, but I’m always looking for new ways to prepare it, so I was thrilled when I stumbled upon this recipe in InStyle, no less. I made it last weekend and it is definitely getting added to my recipe book. I definitely suggest using low-sodium soy sauce and low-fat syrup – I’m not a fan of overly sweet or salty foods. Pair it with broccoli and brown rice and you’re set!

2 salmon fillets

4 tsp extra virgin olive oil

1/8 tsp nutmeg

1/8 tsp cinnamon

1 TBS garlic powder

salt and pepper, to taste

1/2 TBS onion powder

1/4 cup soy sauce

1/4 maple syrup

Rinse and dry each fillet, then brush olive oil on the flesh side of the salmon. In a bowl, mix together nutmeg, cinnamon, garlic powder, onion powder, salt and pepper. Sprinkle each fillet with the spice mix and rub in. Let it sit in the fridge for 30 minutes.

Heat skillet with olive oil. When skillet is hot, place salmon, flesh side down, and cook over medium-high heat for four minutes. Turn over and cook an additional 4 minutes. In saucepan, mix together soy sauce and maple syrup over medium heat until sace is thick. Drizzle over fillets.

photo by bookchen

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Recipe Wednesday (on Thursday): Spinach-cheese bake

Kelly — Thu, 17 Feb 2011 22:25:35 +0000

Hello! Sorry for the lack of posts the last two weeks. I took a trip to the U.K. and have been trying to get caught up since my return. Good news-I’m back to blogging and I’ve got a little announcement to come next week, so stay tuned! In the meantime, I thought I’d make up for my lack of posting with a recipe, even though it’s Thursday.

I’ve never been a fan of cooked spinach, always preferring it fresh, so when my best friend had me over for dinner one night and served this casserole, I was dubious. Surprisingly, it’s one of my favorite recipes lately-full of flavor and cheesey goodness and it can be made in less than ten minutes. Pair it with fruit salad and muffins for brunch or add sweet potato fries for dinner. Guaranteed to become an immediate crowd pleaser!

1 TBS butter, melted

2 (6 oz) packages fresh baby spinach

1 1/4 cups shredded sharp cheddar cheese

3/4 cup shredded Monterey Jack cheese

1 1/3 cup flour

1 1/2 cup low-fat milk

1 cup egg substitute

Salt and pepper, to taste

1 tsp baking powder

2 tsp Dijon mustard

1/8 tsp ground nutmeg

1/8 tsp ground red pepper

Preheat oven to 350 degrees. Pour butter into bottom of a 13×9 inch baking dish coated with cooking spray. Place spinach evenly in the bottom of the dish and sprinkle with cheeses.

Combine flour and remaining ingredients in a medium bowl; stir with a whisk until well blended. Pour milk mixture over spinach and cheese. Bake 40 minutes or until lightly browned. Serve immediately.

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Recipe Wednesday: Maple almond granola

Kelly — Wed, 26 Jan 2011 15:29:21 +0000

I love granola-for breakfast or a snack, on cottage cheese, yogurt or even ice cream. When I couldn’t find a store-bought version that tasted halfway decent, I decided to make my own and now I make it almost every week! This recipe is not only easy to make, but it’s also low in fat, hearty and delicious. Put it in a clear cellophane bag, tie with grosgrain ribbon and it becomes the perfect hostess or holiday gift, too!

4 cup regular oats

1/4 cup slivered almonds

2 tsp cinnamon

1/4 tsp salt

1/3 cup water

1/3 cup honey

1/3 cup maple syrup

2 TBS brown sugar

2 TBS canola oil

cooking spray

1 cup dried apricots

1 cup raisins

Heat oven to 300 degrees. Combine first four ingredients in a large bowl and mix well. In a small pan, combine water, honey, syrup, sugar and oil; bring to a boil. Pour over oat mixture and toss to coat.

Spread mixture on a baking sheet that has been coated with cooking spray. Bake for 30 minutes or until golden, stirring every 10 minutes. Put mixture in a large bowl and let cool completely, then mix in raisins and dried apricots.

Photo by Cooking Light

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Recipe Wednesday: Parmesan chicken and rice casserole

Kelly — Wed, 19 Jan 2011 10:12:55 +0000

Before my obsession with the Barefoot Contessa, I relied heavily on my monthly subscription to Cooking Light for delicious, low fat recipe options. I have to say, rarely did it ever disappoint. While I’m not the biggest fan of chicken anymore (I tend to overcook it to be on the safe side, completely draining it of any flavor or taste it might have had), my husband goes bananas for this chicken and rice casserole. I don’t know what it is with my husband and casseroles, but whenever he’s TDY or home alone and has to cook for himself, he manages to whip up a different one every time. This recipe from none other than Cooking Light is easy to prepare and, dare I say it, delicious. Serve with a salad and you’re set!

1 cup chopped onion

2 cloves garlic, chopped

2 (3 1/2 oz) boil-in-bag brown rice

1/3 cup dry white wine

8 skinless, boneless chicken breasts or thighs

1/2 tsp thyme

salt and pepper, to taste

2 cup chicken broth (I used organic, free-range from Swanson)

3 TBS whipping cream

1/3 cup parmesan

Preheat oven to 450 degrees. Heat skillet and spray with cooking spray. Add onion and saute two minutes. Add garlic and saute another 30 seconds. Remove rice from bags and add to pan with onions and garlic; saute 30 seconds. Stir in wine and cook additional 30 seconds or until liquid evaporates.

Spoon rice mixture in an even layer in a 13×9 casserole dish, coated with cooking spray. Season chicken with thyme, salt and pepper and arrange on top of rice. Combine broth and cream, stirring well, and pour over top of chicken. Bake for 15 minutes, then sprinkle with cheese and bake additional 15 minutes, or until chicken is done.

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Recipe Wednesday: Crockpot beef barbeque

Kelly — Tue, 11 Jan 2011 19:29:27 +0000

When my husband and I were first married we used our crockpot so much we ended up having to replace it after only a year. With both of us working long, and sometimes crazy, hours, it was the best way to eat a balanced, tasty meal at the end of a long day. If you don’t have a crockpot, GET ONE. The sky’s the limit when it comes to what you can make in it, and the best part is that even the toughest, least expensive cuts of meat become juicy, flavorful, fall-apart-on-its-own after a day of cooking.

This recipe is not only one of the easiest you will ever make, but it happens to be one of our favorites. You can use beef or pork-I happened to have a rump roast on hand (it was the only meat left in the commissary on pay day-will never do that again!). Just put it in the pot and forget about it. It’s that easy! Check it out:

1 bottom round rump roast

1 medium onion, sliced

Salt and pepper, to taste

Water

Barbeque sauce

Season roast with salt and pepper and place in the crockpot. Fill water to the top of the roast and place the onions around it. Put the lid on, turn the crockpot on low and cook for eight hours. Once done, drain the water, reserving the onions. Using two forks, pull the meat apart and then mix with your favorite barbeque sauce. Serve on wheat rolls with coleslaw and you’re set!

Photo by Evening Edge.com

Recipe Wednesday: Spicy hot chocolate

Kelly — Wed, 05 Jan 2011 15:25:29 +0000

There’s nothing better than a cup of hot chocolate on a cold winter day, especially when it’s homemade (and has lots of marshmallows!) Leave it to the Barefoot Contessa to tweak an old favorite to give it tons of spice! You can find her recipe here.

2 cups milk

1 TBS brown sugar

4.5 oz bittersweet chocolate

1/2 tsp vanilla

1/8 tsp cinnamon

pinch of cayenne

cinnamon stick Combine milk and brown sugar; heat to simmer and turn off. Off heat, add chocolate, vanilla and cinnamon to the milk and stir until melted. Steep for three minutes then bring back to a simmer. Use a strainer to pour the hot chocolate through and garnish with a cinnamon stick to stir.

Photo by tainted_friday

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Recipe Wednesday: Cheesey scalloped potatoes

Kelly — Wed, 15 Dec 2010 16:46:48 +0000

When I’m craving comfort food, one of the first things that comes to mind is cheese. And lots of it. These potatoes are one of my favorite go-to recipes to make whenever I’m having a large group of people over or when I just crave some good-old carbs. They’re super easy to make and will get you raves from your guests.

1 medium onion, chopped

2 cloves garlic, minced

2 TBS butter

2 TBS flour

Salt and pepper, to taste

1 1/4 cup milk

4 medium potatoes

1 cup grated sharp cheddar cheese

Heat oven to 350 degrees and grease a 1 1/2 quart casserole dish.

For the sauce, cook onion and garlic in butter over medium heat until tender. Stir in flour, salt and pepper. Add milk and cheese all at once. Cook and stir over medium heat until thick and bubbly.

Slice potatoes thin. (I use a mandolin) Place half in the casserole dish and cover with half the cheese sauce. Repeat layers. Bake, covered, 40 minutes. Uncover and bake 15 or 20 minutes more, until potatoes are tender.

Photo by 3liz4

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Recipe Wednesday: Giada’s shrimp and penne in herbed cream sauce

Kelly — Wed, 01 Dec 2010 15:11:34 +0000

This is one of my all-time favorite show-stopping meals to make for friends. It’s quick, easy and oh-so-savory, without being too heavy. I can’t tell you how many times I’ve made this for guests and every time it’s been a hit. Serve it at your next get-together, with a salad and crusty bread to mop up all the delicious sauce, and your guests will not be disappointed!

1 box penne

Extra virgin olive oil

1 pound medium shrimp, peeled and deveined

4 cloves garlic, minced

Salt and pepper, to taste

1 can diced tomatoes, drained

1/2 cup fresh basil leaves

1/2 cup fresh parsley

1/2 tsp red pepper flakes

1 cup dry white wine (I like to use Chardonnay)

3/4 cup heavy whipping cream

1/2 cup parmesan

Cook pasta according to directions on package, drain. Season shrimp with salt and pepper and cook with garlic in olive oil over medium heat. (Be careful not to burn the garlic.) Remove shrimp and set aside when it becomes pink.

Add tomatoes, basil, parsley, red pepper flakes to the saute pan. Cook two minutes, stirring constantly. Add wine and heavy cream; bring to a boil, then reduce heat and simmer 7-8 minutes until sauce thickens. Add shrimp, pasta and parmesan and mix together.

Photo by FoodTV

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Recipe Wednesday: Pumpkin cheesecake

Kelly — Wed, 24 Nov 2010 16:48:32 +0000

It’s not Thanksgiving without pumpkin pie, but if you really want to kick your get together up a notch, try serving pumpkin cheesecake. I modified this recipe from Cooking Light, but substituted full-fat ingredients in place of anything low fat. It’s been my experience with low-fat cheesecakes that they taste like rubber, so, I say, if you’re going to eat dessert, why not enjoy it. The original, low-fat version of this recipe can be found here.

Crust

1 cup graham cracker crumbs

3 TBS sugar

3 TBS butter, melted

Filling

4 (8 oz) blocks cream cheese

1/2 cup sugar

1/2 cup packed brown sugar

3 TBS flour

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp salt

Dash of allspice

2 tsp vanilla extract

4 large eggs

1 (15 oz) can pumpkin

For the crust, mix graham cracker crumbs, sugar and butter and press into the bottom of a spring form pan. Bake for 10 minutes at 325 degrees.

Meanwhile, beat cream cheese with a mixer at medium-high speed until smooth. Add the granulated sugar and next 8 ingredients, through vanilla, beating well. Add the eggs, one at a time, beating well after each addition. Add the pumpkin and beat well.

Pour the cream cheese mixture into the prepared crust; bake at 325 degrees for 1 1/2 hours or until the center is set. Let cool, then run a knife around the rim of the pan to help remove the cheesecake. Cool to room temperature and chill for at least 6 hours, preferably overnight.

Photo by Cooking Light

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Recipe Wednesday: Turkey ricotta meatballs

Kelly — Thu, 18 Nov 2010 02:26:04 +0000

This recipe is one of the most versatile, ever: serve them as appetizers at your next party, keep them in the fridge for a quick and tasty snack or pair with a green salad and some crusty bread for dinner. Either way, you won’t be disappointed. The best part? They’re as easy to make as they are tasty. Just pop them in the oven and forget about them!

1 pound ground turkey

1/2 cup part skim ricotta

1/2 cup Italian breadcrumbs

1 egg, beaten

1/4 cup fresh basil

Mix all ingredients together and form into one-inch balls and place on a baking sheet coated with cooking spray. Bake for 30 minutes at 350 degrees, stirring after 15 minutes.

Janes-List.com » Cooking

Recipe Wednesday: Maple soy salmon

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Recipe Wednesday (on Thursday): Spinach-cheese bake

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Recipe Wednesday: Maple almond granola

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Recipe Wednesday: Parmesan chicken and rice casserole

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Recipe Wednesday: Crockpot beef barbeque

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Recipe Wednesday: Spicy hot chocolate

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Recipe Wednesday: Cheesey scalloped potatoes

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Recipe Wednesday: Giada’s shrimp and penne in herbed cream sauce

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Recipe Wednesday: Pumpkin cheesecake

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Recipe Wednesday: Turkey ricotta meatballs

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