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Recipe Wednesday: Chicken marsala

Kelly — Wed, 25 Aug 2010 20:03:52 +0000

Do you have a family recipe you turn to whenever you’re in a pinch and need something delicious and hearty? For me, I have quite a few of them and my grandmother’s chicken marsala is definitely one of them. I use chicken tenderloins instead of chicken breasts (they cook quicker and have a bit more flavor, in my opinion). This is a no-fail recipe if you’re cooking for company, a special dinner with the husband or just because. Serve over angel hair pasta, along with a baby greens salad and you’re set!

1 1/2 pounds chicken tenderloins

1/4 cup flour

Salt and pepper, to taste

1/4 cup Extra virgin olive oil

3 cloves garlic, minced

1 chopped onion

1 (8 oz) mushrooms

1 green pepper, sliced

1/2 cup Marsala wine

1/2 cup dry white wine

2 TBS butter

Season tenderloins with salt and pepper and then dredge in flour. Heat olive oil in a large saute pan and add chicken, cook until done.

In a separate pan, saute onions, mushrooms, green pepper and garlic until brown and the onions are slightly translucent.

When the chicken is done cooking, remove from pan and set aside. Add marsala, white wine and butter to the pan and scrape to get brown bits off the bottom. Add chicken, mushrooms, onions and green peppers and cook five minutes more until sauce thickens.

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Recipe Wednesday: Peanut butter, cheesecake brownie babies

Kelly — Wed, 11 Aug 2010 23:02:39 +0000

When it comes to chocolately goodness, it doesn’t get much better than a chewy, fudgy brownie…except, of course when it’s combined with cheesecake and peanut butter! These yummy brownies got a standing ovation at the barbeque I brought them to last week…just one bite and you’ll know why.

1 package brownie mix

1 (8 oz) cream cheese, softened

1/3 cup sugar

1 egg

1/4 cup peanut butter

1/2 tsp vanilla

Whipped cream

20 maraschino cherries

Heat oven to 350 degrees. Prepare brownie mix according to the package directions. Spoon into 20 paper-lined cupcake tins.

Beat cream cheese, peanut butter, egg, sugar and vanilla with a mixer until blended. Spoon one tablespoon into the center of each brownie. Press lightly into the batter. Bake 25 minutes or until centers are set. Cool completely and then top with whipped cream and a cherry.

Photo by www.Kraftfoods.com

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Recipe Wednesday: Easy, tasty summer appetizers

Kelly — Wed, 04 Aug 2010 13:28:25 +0000

In the summer, my grill gets one heck of a workout. To me, there’s nothing better (or easier) than firing up that bad boy and throwing on some chicken, lots of fresh veggies, even bread. Since the completion of our in-ground swimming pool, we’ve hosted quite a few impromptu get togethers this summer…sure, it’s quick and easy to make a few burgers and some chicken, but this year I decided to get creative with some appetizers to really get the party going. Here are a few of my tried and true favorites…the best part is they take virtually no time at all!

Grilled, stuffed jalapenos

One dozen whole jalapenos

1 (8 oz) block of cream cheese

Low sodium bacon

Cut a slit in the middle of each jalapeno and scrape out the seeds. If you happen to like yours extra spicy like I do, mix the seeds with the cream cheese. Otherwise, throw them out. Spoon cream cheese into each jalapeno. Wrap a piece of bacon around each jalapeno and secure with a toothpick. Grill on medium-high heat until the bacon is cooked and the skin of the peppers are lightly charred.

Clam-stuffed mushrooms

1 pound large white mushrooms

1 clove minced garlic

1/4 cup butter, melted

1 (20 oz) can chopped clams, undrained

1 cup Italian breadcrumbs

1/4 cup fresh parsley

Salt and pepper to taste

Remove stems from mushrooms; chop and cook stems in garlic and butter until liquid evaporates. Drain claims, reserving 2 tablespoons liquid. Add clams and reserved clam juice to the cooked stems. Add breadcrumbs and remaining ingredients, stirring frequently.

Stuff stem-side of each mushroom with the clam and breadcrumb mixture and place on grill. Grill over medium heat until filling is golden brown.

Grilled bruschetta with gorgonzola and red peppers

1 red bell pepper

Extra virgin olive oil

Balsamic vinegar

French baguette

Gorgonzola cheese

Brush olive oil on red pepper and place on the grill. Grill over medium-high heat until the outside is charred. Remove red pepper and let cool, then peel off outer layer and throw away. Slice the pepper long ways and mix with two tablespoons olive oil and two tablespoons balsamic vinegar.

Meanwhile, slice baguette and brush each slice with olive oil. Place on the grill for 2-3 minutes until lightly brown. Turn over and grill the other side. Remove from grill and spread gorgonzola on each slice, then top off with red pepper mixture.

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Recipe Wednesday: The best fish taco recipe

jane — Wed, 30 Jun 2010 15:00:53 +0000

Nothing is better on a humid summer afternoon than serving up a cold Skinnygirl margarita and my very favorite homegrown, homemade fish taco recipe. The great thing about this recipe is that it is so simple. If you buy high quality, fresh ingredients you can let those flavors do the work as opposed to spoiling it by overly spicing it up. Because it’s so simple you can feel confident to experiment using different ingredients and cooking methods.

The Best Fish Tacos

1/2 fillet of cod per person
Olive oil
Salt and pepper to taste
Corn tortillas

Yogurt sauce

Fat-free Greek yogurt (I prefer Fage)
Fresh lime juice
Salt and pepper to taste

1. Brush both sides of your cod with olive oil and add salt and pepper to taste.

2. Add to a grill pan over medium heat and cook on both sides until done.

3. While the fish is cooking, heat the corn tortillas one by one in a pan over medium heat until just lightly browned (be careful not to let them burn!)

4. Mix ingredients in the yogurt sauce, spread on corn tortillas, add fish and any additional ingredients.

Optional ingredients for your taco bar:

Avocados (delicious, creamy and filling)
Cheese
Corn
Cabbage (great fresh crunch)
Chopped tomatoes
Cilantro

Spicy Baked Variation

If you prefer fried fish in your taco, there is a great healthier work around to give you that deliciously spicy, crunchy taste and texture without the fat and calories. I coat the cod in an egg mixture and dip in panko bread crumbs. Bake in the over at 375 until fully cooked and sizzling.

Photo by: yurmahbude

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Healthy weight loss affirmations

jane — Mon, 28 Jun 2010 12:09:03 +0000

Summer is the easiest time to eat healthy with weekend farmer markets open and offering the most delicious fresh produce. Take advantage of this season and resolve to cook more, eat healthier and look better. Here are some of my favorite affirmations along with some from the experts to help you along your way.

Read labels.

You might opt for a low-fat chicken noodle soup, if you knew that the creamy tomato soup has 23 grams of fat.

Your diet is your bank account. (Bethenny Frankel, “Naturally Thin“)

Think carefully on what you want to spend your hard-earned calories one.

Eat your colors. (Michael Pollan, “Food Rules“)

The more colorful your plate is, the better your meal is for you.

You will never find anything healthy on a Chinese take out menu.

Recreate this fried rice dish at home to fill your craving.

Stop being a vegan and start enjoying what you eat. (Jamie Oliver)

Nothing is more important to a healthy diet than enjoying the food you eat.

Cancel your membership to the “Clean Plate Club” (Bethenny Frankel, “Naturally Thin“)

Everything in moderation! Never leave a restaurant without a doggy bag.

If it comes from a plant, eat it. If it’s made in a plant, don’t. (Michael Pollan, “Food Rules“)

Always choose real foods as opposed to processed foods. They taste better and are better for you.

Make at least one good food choice each day.

Diets are hard, but choosing the smaller size, forgoing the salt, or ordering dressing on the side are small, but easy choices you can make to help you eat better.

Photo by: Pink Sherbert Photography

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Recipe Wednesday: Tutti-fruitti summer desserts

jane — Wed, 23 Jun 2010 15:00:53 +0000

We’ve written before about taking advantage of great spring produce when the season comes around. Summer, of course, if another excellent time to make fresh fruit the centerpiece of your recipes. After tasking a deliciously simple and scrumptious Fruit Pizza for dessert at a friend’s cookout, I was inspired to share two of my favorite tutti-fruitti summer desserts.

Peach Crisp (Serves 8, adapted from Real Simple magazine)

5 pounds peaches (about 12), each cut into 8 wedges
1/3 cup granulated sugar
3/4 cup plus 1 tablespoon all-purpose flour
1 1/4 cups light brown sugar
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
2 cups rolled oats
1 cup almonds, roughly chopped

1. Heat oven to 350. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.

2. In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

3. Crumble the topping in marble-sized chunks over the peaches and bake until the top is golden and the fruit is tender, 45 to 55 min.

Apricot Quesadillas (serves 4, adapted from Weight Watchers)

1/2 cup(s) light cream cheese, whipped
1 Tbsp sugar
1/2 tsp lemon zest
1 tsp fresh lemon juice
4 medium apricot(s), sliced into thin wedges
1 spray(s) cooking spray, butter-flavored
1 Tbsp powdered sugar
1 serving(s) butter-flavor cooking spray
4 6-inch tortilla, flour, fat-free

1. Stir cream cheese, granulated sugar, zest and lemon juice together in a medium bowl. Spread 1/4 of mixture on one half of each tortilla, layer each with 1/4 of apricot slices and fold each tortilla in half.

2. Coat a 12-inch nonstick skillet with cooking spray. Arrange 2 folded tortillas in skillet; cook over medium heat until golden brown, flipping once, about 4 to 5 minutes on the first side and 1 to 2 minutes on the other side. Remove from skillet, cover to keep warm and repeat with remaining 2 tortillas.

3. Cut each tortilla in half to form quarter wedges, place on a serving platter, dust with powdered sugar, using a sieve, and serve.

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Recipe Wednesday: Become a casserole queen

jane — Wed, 16 Jun 2010 15:00:37 +0000

Casseroles are so versatile. Whether it’s contributing to a holiday or office potluck, consoling a neighbor going through a tough time, or lending a hand to a friend who has her hands full with a new baby. Casseroles are a great way to say “I Care.” Here are some delicious, hearty and healthy casserole recipes.

Spicy Mexican Bake (Serves 6)

Cooking spray
1/2 pound lean ground turkey
1 diced onion
1 diced green pepper
15 oz. can of black beans
15 oz. can of diced tomatoes
1 cup picante sauce
1 tablespoon taco seasoning mix
2 cups reduced fat cheddar cheese
10 corn tortillas

1. Preheat the oven to 350.

2. Spray a non-stick pan with cooking spray and brown the turkey until well done. Drain and set aside turkey.

3. Spray the pan again and saute the onion and peppers until the onion is translucent.

4. Return the cooked turkey to the pan and add tomatoes, black beans, picante sauce and seasoning mix and saute for 10 min. until mixture thickens.

5. Spray a 2-qt. casserole dish with non-stick spray. Add 1/3 turkey mixture to the dish; top with half of the tortillas and half of the cheese. Repeat. Top with layer of turkey mixture, covering the tortillas and cheese.

6. Bake for 25-30 min. and cool for 10 min. before serving.

Baked Beef Ziti (serves 8 )

12 oz. uncooked whole grain ziti
Olive oil spray
2 medium garlic cloves, minced
1/2 pound lean ground beef
1 tsp dried oregano, 1 tsp dried thyme, 1 tsp. dried rosemary, 1/2 tsp salt, 1/2 tsp pepper
28 oz. canned crushed tomatoes
1 cup shredded, part skim mozzarella cheese

1. Pre-heat the oven to 350 degrees.

2. Cook pasta, drain and set aside.

3. Add olive oil spray to a medium saucepan over medium heat; saute garlic for 2 min. Add beef and cook until browned, up to 5 min. Drain fat and return pan to heat.

4. Add herbs and stir, coating the beef and cook until fragrant for up to 2 min. Add tomatoes, bringing to a boil and then reduce heat to simmer for 5 min.

5. In a 4-qt. casserole dish – add a thin layer of tomato mixture, half of cooked ziti, half of remaining tomato mixture, half of the cheese, last half of the ziti, last half of the sauce, remaining cheese. Cook until cheese is golden, about 30 min.

Overnight Egg Bake (Serves 8 )

16 oz. pure liquid eggs
12 oz. fat-free evaporated milk
6 slices of whole grain bread
6 oz. turkey sausage
1 cup low-fat shredded cheddar cheese

1. Coat a 9 x 13″ baking pan with non-fat cooking spray.

2. Beat eggs well and add milk.

3. Layer the bread on the bottom of the pan. Toss the meat and cheese over the bread and pour the egg/milk mixture on top.

4. Cover with foil and refrigerate overnight.

5. In the morning, back the covered egg mixture at 350 for 45 min. Remove foil and bake for an additional 15 min.

Photo by: DinnerDiary

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5 Kitchen Tools I Can’t Live Without

jane — Thu, 08 Apr 2010 00:52:37 +0000

One of my favorite series on one of my favorite cooking blogs, The Kitchn, is the “10 most used kitchen tools” series, in which regular contributors give you a special look at their starting line up, when it comes to the kitchen. Since I’m not as a proficient home chef as any of the contributors (or even the commenters, for that matter!) and since I very much doubt I will ever be invited to pen my own “most used tools” article, I will give you the benefit of listing my five favorites right here.

1. Persimmon Mario Batali Silicone Spoon. I do everything with this spoon. I mix batter, stir hot sauces, spackle drywall. OK, admittedly I don’t spackle drywall with it, but if I even knew how, I know I would try with this spoon, which is so versatile and has held up remarkably well in the time I’ve owned it.

2. Lemon Squeezer. My dearest friends can attest to how dejected I become if I am asked to make a Skinny Margarita without the aid of a proper handheld Lemon Squeezer. You get so much more out of your lemons and limes using this handy gadget that you can often find at any grocery store for less than 10 bucks.

3. Ulu Cutting Block and Knife. My parents picked this gem up for me on a recent trek to Alaska. At first blush, I didn’t realize how much I would end up using this tool, for its ability to so finely (and quickly!) chop and dice vegetables and herbs.

4. OXO Tongs. Every good kitchen needs a good pair of tongs. Maybe even two.

5. My favorite tool on this list and the newest addition to my kitchen is my Le Creuset Dutch Oven. This is the little oven that could…could make beef bourguignon, a roast chicken, a pot roast, a slow-cooked pasta, a winter stew. Not to mention it looks pretty darn good sitting on the stove, whether you are cooking anything in it or not! All in all, a wise investment for the prolific home cook.

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Recipe Wednesday: Using up your spring produce

jane — Wed, 31 Mar 2010 12:49:01 +0000

When you’re living by yourself during a deployment don’t sacrifice enjoying the beautiful spring produce because you think it will go bad before you have a chance to use it up. And don’t be scared to take advantage of the BOGO deals you can get this time of year on strawberries, blueberries and more. Check out a few of these hacks to make the most out of the fruits you buy.

Strawberries

One of my favorite websites, The Kitchn, has an entire post dedicated to how to use your strawberries. It was here I found a fantastic recipe for Strawberry Tarragon Jam – simply using the recipe from a Sure Jell pectin box and adding a 1/4 cup of finely chopped tarragon. I bought little 8 oz. jars at the grocery store and when I was done cooking down the strawberries, pectin, sugar and tarragon, I filled the jars and refrigerated overnight to set. The result? A delicious Sunday morning treat on some crusty bread and a few treats or host presents to give over the next week!

Blueberries

I think blueberries are fantastic and can be more versatile for breakfast than strawberries. But in the event I don’t eat them all in Greek yogurt or a bowl of oatmeal one week, I can freeze them, in a freezer bag, in their carton, unwashed.

Bananas

Nothing is sadder to me than a browning banana. Alas, that banana would have tasted so good in my cereal if I didn’t have to finish up those blueberries for breakfast! I will start to perk up when I remember that those bananas will be the perfect end to my long day. Simply, chop them up and store them in the freezer. When you run through the food processor (add a little honey and/or peanut butter) it will turn into the most deliciously simple one-ingredient ice cream.

Remember that you can be creative and find methods for using up almost any type of fresh spring produce. I’ve always just “Googled” my questions, or searched for the answer on my favorite food websites. Food & Wine magazine also features a helpful guide with more than 100 recipes you can make with fresh spring fruits and vegetables.

Please share with us in the comments section how you will be cooking with fresh produce this spring!

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Recipe Wednesday: Angel hair pasta with broccoli, walnuts and ricotta

Kelly — Wed, 02 Dec 2009 11:15:07 +0000

I‘ve been in a bit of a cooking slump lately, so I thought I’d try something new. My best friend, Holly, cut this recipe out of the Washington Post about a year ago and sent it to me. The hubby and I are huge fans of broccoli, and the walnuts are a nice compliment. Serve with a salad and some crusty bread and you’re set!

Angel hair pasta

2 broccoli crowns

1/2 cup walnuts, chopped in half

8 oz ricotta cheese

2 cloves garlic, minced

Salt and pepper

Cook pasta according to package directions; drain and set aside.

Place walnuts on a baking sheet and bake at 350 degrees for 8 minutes, tossing often. In a medium bowl, mix broccoli florets, garlic and 2 TBS extra virgin olive oil; toss to coat. Bake at 350 degrees for 10 minutes, until broccoli is cooked through.

In a large bowl, mix broccoli, ricotta, walnuts and angel hair, stirring to combine. Serve immediately.

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