Summer is the time for cool salads. Today's salad is light and only 204 calories per serving. Cold shrimp, fresh tomatoes and crisp lettuce combine with the tangy horseradish vinaigrette makes this salad refreshing and yummy. It comes from the current issue of CUISINE AT HOME.
SHRIMP COCKTAIL SALAD
FOR THE VINAIGRETTE, WHISK:
1/3 c. prepared horseradish
1 tbsp. minced lemon zest
1/4 c. fresh lemon juice
3 tbsp. no-salt added ketchup
3 tbsp. extra-virgin olive oil
1 tsp. Worcestershire sauce
1/4 tsp. each kosher salt and black pepper
Whisk together in a large bowl.
FOR THE SALAD, HEAT:
2 cloves garlic, smashed
1 onion, quartered
1 dried bay leaf
1 lemon, halved and juiced
1 tbsp. Old Bay seasoning
2 tsp. kosher salt
1/2 tsp. black peppercorns
Bring to a boil, then reduce heat to medium and simmer 10 minutes.
ADD:
1 1/2 lb. large shrimp, peeled and deveined (about 30)
Add shrimp and cook until pink and opaque, 2-3 minutes. Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover, and chill at least 1 hour or overnight, stirring occasionally.
TOSS IN:
12 c. thinly sliced romaine lettuce (about 1 1/2 heads)
Toss lettuce and shrimp together just before serving.
Makes about 6 servings
4 c. chopped tomatoes (about 4 medium)
Sunday, June 30, 2013
Saturday, June 29, 2013
SATURDAY'S SALAD
Zucchini and yellow squash are plentiful right now. I've fixed them a number of different ways but never in a salad. This one sounds very promising and it comes from COOKING WITH PAULA DEEN magazine. This has been a rough week for Paula as the media and her sponsors have been all over her really making a mountain out of a mole hill and ruining the reputation of a lady who has worked hard to get where she is today. It makes me sad for her and at the same time I know she can come back stronger than before with the support of family and friends.
ZUCCHINI AND YELLOW SQUASH RIBBON SALAD
6 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
2 tsp. Dijon mustard
2 tsp. minced fresh tarragon
1 tsp. salt
1/2 tsp ground black pepper
1 lb. zucchini
1 lb. yellow squash
1/4 c. chopped fresh parsley
1/4 c. crumbled feta cheese
1/4 c. toasted pine nuts
In a large bowl, whisk together vinegar and next 5 ingredients.
Using a vegetable peeler, peel zucchini and squash into ribbons. Add vegetables and parsley to vinaigrette; toss gently to coat. Sprinkle with feta and pine nuts, serve immediately.
ZUCCHINI AND YELLOW SQUASH RIBBON SALAD
6 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
2 tsp. Dijon mustard
2 tsp. minced fresh tarragon
1 tsp. salt
1/2 tsp ground black pepper
1 lb. zucchini
1 lb. yellow squash
1/4 c. chopped fresh parsley
1/4 c. crumbled feta cheese
1/4 c. toasted pine nuts
In a large bowl, whisk together vinegar and next 5 ingredients.
Using a vegetable peeler, peel zucchini and squash into ribbons. Add vegetables and parsley to vinaigrette; toss gently to coat. Sprinkle with feta and pine nuts, serve immediately.
FRIDAY'S FAMILY FAVORITE
Mac and cheese is usually the side of choice for the kids but today's recipe will probably be a big hit for the adults in the household. It would be great to take for a covered dish or to serve at a family get together. I made it for a special dinner last night and it turned out really well. It is not on anyone's diet list so save it for an occasional treat. It is another dish from the TUPELO HONEY CAFE.
MACARONI AND GOUDA CHEESE CASSEROLE
4 oz. Ritz crackers
1 c. panko bread crumbs
1 1/2 tsp. sea salt
1 tsp freshly ground pepper
2 tbsp. unsalted butter, melted
1 tsp. olive oil
1 large sweet onion(such as Vidalia), diced
8 c. water
2 c. elbow macaroni
3 c. heavy cream
1 1/2 c. shredded Gouda cheese(about 8 oz.)
1 tbsp. Worcestershire Sauce
1 tbsp. green hot pepper sauce
1/2 c. grated Parmesan cheese
Preheat the oven to 400. Lightly butter a 9x13 inch baking dish. In a food processor, pulse the crackers, bread crumbs, 1/2 tsp. of the salt, and 1/2 tsp. of the pepper, until coarsely ground. Place the mixture in a large bowl and combine with melted butter. Set the cracker mixture aside.
Heat the olive oil and the onion in a medium skillet over medium-high heat for 5-6 minutes, until the onion is translucent. Bring the water to a boil in a large stockpot and add 1/2 tsp. of the salt. add the macaroni and cook over high heat for about 12 minutes, or until just tender or al dente. Drain the pasta and return to the stockpot. Add the onion, cream, gouda cheese, Worcestershire, hot pepper sauce, and the remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook over high heat, stirring frequently, for about 5 minutes, or until the cheese is melted.
Sprinkle half the bread crumb mixture evenly on the bottom of the prepared baking dish. Pour in the macaroni mixture and top with the remaining crumb mixture. Sprinkle the Parmesan cheese on top and bake for about 15 minutes, or until golden brown. Turn the oven off and let the casserole rest inside for 5 minutes before serving.
MACARONI AND GOUDA CHEESE CASSEROLE
4 oz. Ritz crackers
1 c. panko bread crumbs
1 1/2 tsp. sea salt
1 tsp freshly ground pepper
2 tbsp. unsalted butter, melted
1 tsp. olive oil
1 large sweet onion(such as Vidalia), diced
8 c. water
2 c. elbow macaroni
3 c. heavy cream
1 1/2 c. shredded Gouda cheese(about 8 oz.)
1 tbsp. Worcestershire Sauce
1 tbsp. green hot pepper sauce
1/2 c. grated Parmesan cheese
Preheat the oven to 400. Lightly butter a 9x13 inch baking dish. In a food processor, pulse the crackers, bread crumbs, 1/2 tsp. of the salt, and 1/2 tsp. of the pepper, until coarsely ground. Place the mixture in a large bowl and combine with melted butter. Set the cracker mixture aside.
Heat the olive oil and the onion in a medium skillet over medium-high heat for 5-6 minutes, until the onion is translucent. Bring the water to a boil in a large stockpot and add 1/2 tsp. of the salt. add the macaroni and cook over high heat for about 12 minutes, or until just tender or al dente. Drain the pasta and return to the stockpot. Add the onion, cream, gouda cheese, Worcestershire, hot pepper sauce, and the remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook over high heat, stirring frequently, for about 5 minutes, or until the cheese is melted.
Sprinkle half the bread crumb mixture evenly on the bottom of the prepared baking dish. Pour in the macaroni mixture and top with the remaining crumb mixture. Sprinkle the Parmesan cheese on top and bake for about 15 minutes, or until golden brown. Turn the oven off and let the casserole rest inside for 5 minutes before serving.
Thursday, June 27, 2013
THIRSTY THURSDAY
Refrigerated coconut milk is quickly becoming a popular dairy-free alternative to milk. It's light consistency and subtle hint of coconut flavor are a delicious addition to this refreshing drink. The recipe comes from the current issue of BETTER HOMES AND GARDENS.
STRAWBERRY COCONUT CREAM SODA
3 cups fresh strawberries, halved
2/3 c. sugar
3/4 c. refrigerated coconut milk
3-4 c. club soda or carbonated water, chilled
In a medium bowl combine strawberries and sugar; stir well to combine. Using a pastry blender, coarsely mash the strawberries.
Place 1/2 c. of the mashed strawberries in each of 6 glasses. To each glass add ice, 2 tbsp. coconut milk, and 1/2-2/3 c. club soda. Stir drinks just before serving. Makes 6 servings
STRAWBERRY COCONUT CREAM SODA
3 cups fresh strawberries, halved
2/3 c. sugar
3/4 c. refrigerated coconut milk
3-4 c. club soda or carbonated water, chilled
In a medium bowl combine strawberries and sugar; stir well to combine. Using a pastry blender, coarsely mash the strawberries.
Place 1/2 c. of the mashed strawberries in each of 6 glasses. To each glass add ice, 2 tbsp. coconut milk, and 1/2-2/3 c. club soda. Stir drinks just before serving. Makes 6 servings
Wednesday, June 26, 2013
CROCKPOT WEDNESDAY
Today, in honor of all things decadent, I'm posting a dessert from the crockpot. This is a new one on me but I intend to try it out next time I really get an urge for all things chocolate. This one is from THE CROCKIN' GIRLS SLOW COOKING COMPANION.
TRIPLE CHOCOLATE MESS
1pkg. chocolate cake mix
1 pint sour cream
1 pkg. instant chocolate pudding
1(6oz) bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray the slow-cooker with non-stick cooking spray. Mix all the ingredients until smooth and pour into the slow-cooker. Cook on LOW for 6-8 hours. Remove the cooker from the base and let cool for 30 minutes or more(if you can resist!).
TRIPLE CHOCOLATE MESS
1pkg. chocolate cake mix
1 pint sour cream
1 pkg. instant chocolate pudding
1(6oz) bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray the slow-cooker with non-stick cooking spray. Mix all the ingredients until smooth and pour into the slow-cooker. Cook on LOW for 6-8 hours. Remove the cooker from the base and let cool for 30 minutes or more(if you can resist!).
TUESDAY'S TREAT
Nothing says "home" like a creamy banana pudding. Today's recipe is the TUPELO HONEY CAFE'S version. It's very close to my momma's recipe except that hers was topped with home made meringue instead of whipped cream.
BANANA PUDDING
3 c. whole milk
2 egg yolks
3/4 c. sugar
4 tbsp. cornstarch
1/4 tsp. sea salt
2 tsp. vanilla extract
2 tbsp. unsalted butter
3 ripe bananas
24 vanilla wafers
Sweetened whip cream for serving
In a heavy saucepan, place the milk over medium heat until it begins to simmer, then turn the heat down to low. In a small bowl, combine the egg yolks, sugar, cornstarch, salt, and a little vanilla until the mixture is creamy. With a teaspoon, add a little of the warm milk to the egg yolks to ensure the yolks don't curdle. Then add the yolk mixture to the pan of warm milk, stirring over low heat for 5-6 minutes, until the mixture thickens and coats the back of a spoon. Stir in the butter until melted and remove the mixture from the heat. Slicing as you go, cover the bottom of a casserole dish with the bananas. Pour the pudding mixture over the bananas and top with vanilla wafers. Refrigerate overnight before serving with a dollop of whipped cream.
BANANA PUDDING
3 c. whole milk
2 egg yolks
3/4 c. sugar
4 tbsp. cornstarch
1/4 tsp. sea salt
2 tsp. vanilla extract
2 tbsp. unsalted butter
3 ripe bananas
24 vanilla wafers
Sweetened whip cream for serving
In a heavy saucepan, place the milk over medium heat until it begins to simmer, then turn the heat down to low. In a small bowl, combine the egg yolks, sugar, cornstarch, salt, and a little vanilla until the mixture is creamy. With a teaspoon, add a little of the warm milk to the egg yolks to ensure the yolks don't curdle. Then add the yolk mixture to the pan of warm milk, stirring over low heat for 5-6 minutes, until the mixture thickens and coats the back of a spoon. Stir in the butter until melted and remove the mixture from the heat. Slicing as you go, cover the bottom of a casserole dish with the bananas. Pour the pudding mixture over the bananas and top with vanilla wafers. Refrigerate overnight before serving with a dollop of whipped cream.
Monday, June 24, 2013
MEATLESS MONDAY
This cheesy quiche would be an excellent choice for a brunch or a supper accompanied by a crisp, green salad or fresh fruit. I'm still finding some delicious treasures in the TUPELO HONEY CAFE COOKBOOK. Thanks for sharing P.H.F.
BROCCOLI AND NEW POTATO QUICHE
2-10 inch pie crusts (of course Tupelo Honey makes theirs from scratch but ,alas, mine will be from the grocery)
3 large red new potatoes
1 bunch broccoli(6-8 oz.), cut into small florets
2 tsp. unsalted butter
1/2 large onion, diced
5 eggs
3/4 c. heavy cream
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 c. shredded sharp cheddar cheese(about 4 oz.)
Preheat oven to 350. Bake pie crusts for 10 minutes or until lightly browned.
Bring a medium saucepan of water to a boil, add the potatoes, and cook for about 15 minutes, or until potatoes are tender, then transfer to an ice bath using a slotted spoon so you can reuse the cooking water. Add the broccoli to the boiling water and blanch for 2 minutes before transferring to the ice bath.
Melt the butter in a small skillet over medium heat and saute the onion for 6-8 minutes, or until translucent. Set the onion aside. In a large bowl, beat the eggs and whisk in cream, salt, and pepper. Remove the potatoes and broccoli from the ice bath and dry on paper towels. Dice the potatoes and set aside.
To build the quiche, begin with spreading 1/4 c. of the cheese on the bottom of the crust and then layer the potatoes, broccoli, and onion. Cover the vegetables with the remaining cheese and pour the egg mixture evenly over the top. Place the pie pans on a rimmed sheet pan and bake for about 50 minutes or until golden brown. Let rest 5 minutes and serve immediately.
Makes 2 pies
BROCCOLI AND NEW POTATO QUICHE
2-10 inch pie crusts (of course Tupelo Honey makes theirs from scratch but ,alas, mine will be from the grocery)
3 large red new potatoes
1 bunch broccoli(6-8 oz.), cut into small florets
2 tsp. unsalted butter
1/2 large onion, diced
5 eggs
3/4 c. heavy cream
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 c. shredded sharp cheddar cheese(about 4 oz.)
Preheat oven to 350. Bake pie crusts for 10 minutes or until lightly browned.
Bring a medium saucepan of water to a boil, add the potatoes, and cook for about 15 minutes, or until potatoes are tender, then transfer to an ice bath using a slotted spoon so you can reuse the cooking water. Add the broccoli to the boiling water and blanch for 2 minutes before transferring to the ice bath.
Melt the butter in a small skillet over medium heat and saute the onion for 6-8 minutes, or until translucent. Set the onion aside. In a large bowl, beat the eggs and whisk in cream, salt, and pepper. Remove the potatoes and broccoli from the ice bath and dry on paper towels. Dice the potatoes and set aside.
To build the quiche, begin with spreading 1/4 c. of the cheese on the bottom of the crust and then layer the potatoes, broccoli, and onion. Cover the vegetables with the remaining cheese and pour the egg mixture evenly over the top. Place the pie pans on a rimmed sheet pan and bake for about 50 minutes or until golden brown. Let rest 5 minutes and serve immediately.
Makes 2 pies
Sunday, June 23, 2013
SEAFOOD SUNDAY
Catfish is one of my favorite seafood dishes. I usually prefer it fried, but I definitely intend to try this recipe from the TUPELO HONEY CAFE.
BLACKENED CATFISH WITH SUNSHOT SALSA
2 tbsp. canola oil
4(8oz.) boneless catfish fillets
4 tbsp. blackening spice
2 cups sunshot salsa
Cover the bottom of a cast-iron skillet with the canola oil and place over high heat. Dredge the catfish fillets in the blackening spice until thoroughly coated. Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color. Serve with generous amounts of the salsa.
BLACKENING SPICE
1 tbsp. sugar
1 tbsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 tbsp. smoked paprika
1 tsp. powdered onion
1 tsp. powdered garlic
1 tsp. dried thyme
1/2 tsp. dried oregano
Combine all ingredients in a large bowl and use blackening spice for poultry, fish, or beef.
Makes 1/2 cup
SUNSHOT SALSA
1 c. diced tomato(about 1 large tomato)
1 c. peeled, seeded, and diced cucumber(about 1 large cucumber)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 c. diced red onion
1 small jalapeno pepper, seeded and minced
Juice of 1 lime
2 tsp. minced, fresh cilantro
1/2 to 1 tsp. green hot pepper sauce, depending on your love of spiciness
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Combine all ingredients in a large bowl. Cover and let rest for 1 hour to allow the flavors to combine. This salsa can be refrigerated in an airtight container for 3-5 days.
Makes 3 cups
BLACKENED CATFISH WITH SUNSHOT SALSA
2 tbsp. canola oil
4(8oz.) boneless catfish fillets
4 tbsp. blackening spice
2 cups sunshot salsa
Cover the bottom of a cast-iron skillet with the canola oil and place over high heat. Dredge the catfish fillets in the blackening spice until thoroughly coated. Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color. Serve with generous amounts of the salsa.
BLACKENING SPICE
1 tbsp. sugar
1 tbsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 tbsp. smoked paprika
1 tsp. powdered onion
1 tsp. powdered garlic
1 tsp. dried thyme
1/2 tsp. dried oregano
Combine all ingredients in a large bowl and use blackening spice for poultry, fish, or beef.
Makes 1/2 cup
SUNSHOT SALSA
1 c. diced tomato(about 1 large tomato)
1 c. peeled, seeded, and diced cucumber(about 1 large cucumber)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 c. diced red onion
1 small jalapeno pepper, seeded and minced
Juice of 1 lime
2 tsp. minced, fresh cilantro
1/2 to 1 tsp. green hot pepper sauce, depending on your love of spiciness
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Combine all ingredients in a large bowl. Cover and let rest for 1 hour to allow the flavors to combine. This salsa can be refrigerated in an airtight container for 3-5 days.
Makes 3 cups
Saturday, June 22, 2013
SATURDAY'S SALAD
Tomatoes are coming in now and I thought this salad was very interesting. It's certainly not what I'm used to fixing so I'm going to try it! It's another gem from the TUPELO HONEY CAFE COOKBOOK.
PICKLED GREEN TOMATO SALAD WITH FRESH MOZZARELLA
1 c. cider vinegar
1/4 c. firmly packed brown sugar
1 tsp. sea salt
1/2 c. water
1 c. olive oil
1 tsp. minced garlic
2 tsp. minced fresh ginger
1 tsp. mustard seed
1 tsp. freshly ground black pepper
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
6 green tomatoes, each cut into 8 wedges
1/2 c. thinly sliced green onions, white and green parts
2 jalapeno peppers, seeded and sliced into thin rings
6 thick slices fresh mozzarella cheese
Sliced red bell pepper, for garnish
Thinly sliced fresh basil, for garnish
In a heavy saucepan, bring the vinegar, brown sugar, salt and water to a boil and keep warm. In a saute pan or skillet, heat the olive oil, garlic, ginger, mustard seed, black pepper, turmeric, cumin, coriander, curry powder, and cayenne pepper over medium heat for 2-3 minutes, until fragrant. In a large bowl, combine the vinegar and oil mixture to create a warm pickling liquid. Add the tomatoes, green onions, and jalapeno to the pickling liquid, cover, and let stand at room temperature for at least 4 hours or refrigerate overnight. To serve, arrange the cheese slices on a platter. Drain the tomato wedges and place them on top of the cheese. Garnish with bell pepper and basil.
Makes 6 servings
PICKLED GREEN TOMATO SALAD WITH FRESH MOZZARELLA
1 c. cider vinegar
1/4 c. firmly packed brown sugar
1 tsp. sea salt
1/2 c. water
1 c. olive oil
1 tsp. minced garlic
2 tsp. minced fresh ginger
1 tsp. mustard seed
1 tsp. freshly ground black pepper
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
6 green tomatoes, each cut into 8 wedges
1/2 c. thinly sliced green onions, white and green parts
2 jalapeno peppers, seeded and sliced into thin rings
6 thick slices fresh mozzarella cheese
Sliced red bell pepper, for garnish
Thinly sliced fresh basil, for garnish
In a heavy saucepan, bring the vinegar, brown sugar, salt and water to a boil and keep warm. In a saute pan or skillet, heat the olive oil, garlic, ginger, mustard seed, black pepper, turmeric, cumin, coriander, curry powder, and cayenne pepper over medium heat for 2-3 minutes, until fragrant. In a large bowl, combine the vinegar and oil mixture to create a warm pickling liquid. Add the tomatoes, green onions, and jalapeno to the pickling liquid, cover, and let stand at room temperature for at least 4 hours or refrigerate overnight. To serve, arrange the cheese slices on a platter. Drain the tomato wedges and place them on top of the cheese. Garnish with bell pepper and basil.
Makes 6 servings
Friday, June 21, 2013
FRIDAY'S FAMILY FAVORITES
If you are looking for a family night comfort food fix this recipe is definitely it. It is another from the TUPELO HONEY CAFE.
NUTTY FRIED CHICKEN WITH MILK GRAVY
6 (6oz) boneless, skinless chicken breasts
2 c. buttermilk
2 c. panko bread crumbs
2 c. roasted, salted mixed nuts
2 c. canola oil
Marinate the chicken in the buttermilk in the refrigerator for at least one hour. Combine the bread crumbs and nuts in a food processor and grind until fine. In a cast iron skillet, heat the canola oil to 325, or until the oil is bubbling. Remove chicken from the buttermilk and dredge in the nut mixture until well coated. Fry the chicken in the hot oil for 4-5 minutes on each side , until golden brown. Transfer the chicken to paper towels to drain excess oil. Top generously with gravy to serve.
MILK GRAVY
2 tbsp. unsalted butter
1/4 c. all-purpose flour
2 c. whole milk
3/4 tsp. sea salt or as needed
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium heat, stirring constantly with a wooden spoon for about 5 minutes, or until the mixture thickens and coats the spoon. Add the black pepper and cayenne. Taste and add more salt, if needed. Remove from the heat and serve, or cool and refrigerate in an airtight container for up to 1 week.
NUTTY FRIED CHICKEN WITH MILK GRAVY
6 (6oz) boneless, skinless chicken breasts
2 c. buttermilk
2 c. panko bread crumbs
2 c. roasted, salted mixed nuts
2 c. canola oil
Marinate the chicken in the buttermilk in the refrigerator for at least one hour. Combine the bread crumbs and nuts in a food processor and grind until fine. In a cast iron skillet, heat the canola oil to 325, or until the oil is bubbling. Remove chicken from the buttermilk and dredge in the nut mixture until well coated. Fry the chicken in the hot oil for 4-5 minutes on each side , until golden brown. Transfer the chicken to paper towels to drain excess oil. Top generously with gravy to serve.
MILK GRAVY
2 tbsp. unsalted butter
1/4 c. all-purpose flour
2 c. whole milk
3/4 tsp. sea salt or as needed
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
In a heavy saucepan, melt the butter over low heat. Add the flour and whisk to combine. Increase the heat to medium heat, stirring constantly with a wooden spoon for about 5 minutes, or until the mixture thickens and coats the spoon. Add the black pepper and cayenne. Taste and add more salt, if needed. Remove from the heat and serve, or cool and refrigerate in an airtight container for up to 1 week.
Thursday, June 20, 2013
THIRSTY THURSDAY
This recipe is cold, creamy, and sweet. It's a great way to celebrate the hot days of summer.
WEIGHT WATCHERS COOKIES AND CREAM SHAKE
2 c. fat-free vanilla frozen yogurt
1/2 c. fat-free skim milk
1/8 tsp. mint extract (optional)
4 cream filled chocolate sandwich cookies
Place yogurt, milk, and mint extract in a blender; blend until smooth and creamy. Add cookies; blend for a few seconds until combined.Yields about 2/3 c. per serving.
WEIGHT WATCHERS POINT PLUS VALUE-4
WEIGHT WATCHERS COOKIES AND CREAM SHAKE
2 c. fat-free vanilla frozen yogurt
1/2 c. fat-free skim milk
1/8 tsp. mint extract (optional)
4 cream filled chocolate sandwich cookies
Place yogurt, milk, and mint extract in a blender; blend until smooth and creamy. Add cookies; blend for a few seconds until combined.Yields about 2/3 c. per serving.
WEIGHT WATCHERS POINT PLUS VALUE-4
CROCKPOT WEDNESDAY
Today's recipe came across my email and sounds delicious. It reminds me of lemon chicken,one of my favorite dishes to order at a Chinese restaurant.
CROCKPOT CITRUS CHICKEN
2 lemons, very ripe
1 orange
2 tbsp. soy sauce
1/4 c. cornstarch
2 Knorr's chicken bullion cubes
3 c. water
2 tbsp. curry powder
1 pinch salt
1/4 c. sugar
1 egg, well beaten
1 lb. chicken tenderloins(frozen)
3 carrots, shredded
SUGGESTIONS:
1 head cabbage,shredded and pan fried with butter
rice to serve over
DIRECTIONS:
Squeeze out the juice of lemons and orange into the crockpot(fish out the seeds). Add the well beaten egg, soy sauce, curry powder, bullion, sugar, salt, and the cornstarch blended in water and then the frozen chicken.
Shred carrots directly into the crockpot. Set on high for 3 hours.
Serve over stir fried veggies(cabbage) and rice or noodles.
CROCKPOT CITRUS CHICKEN
2 lemons, very ripe
1 orange
2 tbsp. soy sauce
1/4 c. cornstarch
2 Knorr's chicken bullion cubes
3 c. water
2 tbsp. curry powder
1 pinch salt
1/4 c. sugar
1 egg, well beaten
1 lb. chicken tenderloins(frozen)
3 carrots, shredded
SUGGESTIONS:
1 head cabbage,shredded and pan fried with butter
rice to serve over
DIRECTIONS:
Squeeze out the juice of lemons and orange into the crockpot(fish out the seeds). Add the well beaten egg, soy sauce, curry powder, bullion, sugar, salt, and the cornstarch blended in water and then the frozen chicken.
Shred carrots directly into the crockpot. Set on high for 3 hours.
Serve over stir fried veggies(cabbage) and rice or noodles.
Tuesday, June 18, 2013
TASTY TUESDAY
Today I will share another recipe from the TUPELO HONEY CAFE. According to their cookbook it is a customer favorite and they ship thousands of them every year to happy customers. I think you could make it yourself with very little fuss.
CHOCOLATE PECAN PIE
3/4 c. light corn syrup
3/4 c. sugar
1/8 tsp. sea salt
3 eggs
1 tsp. vanilla
3 tbsp. tupelo honey
1/2 c. unsalted butter, melted
1 1/2 c. pecan pieces(about 6 oz.)
1/2 c. semi-sweet chocolate chips
Roll out 1 (11 inch pie crust, lay it in a 10 inch pie pan, and crimp the edges.(Tupelo Honey makes their crust from scratch but a prepared crust may be used) Preheat the oven to 350. In a large bowl, combine the corn syrup, sugar, salt, eggs, vanilla, and honey, mixing well. Stir in the melted butter. Pour into the pie crust. Top with pecans and chocolate chips. Bake the pie, rotating halfway through cooking, for about 1 hour and 15 minutes, or until crust is brown and pie filling is bubbly. Serve this pie warm with vanilla ice cream or sweetened whipped cream
CHOCOLATE PECAN PIE
3/4 c. light corn syrup
3/4 c. sugar
1/8 tsp. sea salt
3 eggs
1 tsp. vanilla
3 tbsp. tupelo honey
1/2 c. unsalted butter, melted
1 1/2 c. pecan pieces(about 6 oz.)
1/2 c. semi-sweet chocolate chips
Roll out 1 (11 inch pie crust, lay it in a 10 inch pie pan, and crimp the edges.(Tupelo Honey makes their crust from scratch but a prepared crust may be used) Preheat the oven to 350. In a large bowl, combine the corn syrup, sugar, salt, eggs, vanilla, and honey, mixing well. Stir in the melted butter. Pour into the pie crust. Top with pecans and chocolate chips. Bake the pie, rotating halfway through cooking, for about 1 hour and 15 minutes, or until crust is brown and pie filling is bubbly. Serve this pie warm with vanilla ice cream or sweetened whipped cream
Monday, June 17, 2013
MEATLESS MONDAY
A week or so ago we joined some good friends at the TUPELO HONEY CAFE on Market Square in downtown Knoxville. We thoroughly enjoyed the food and the company. My BFF loaned me her copy of the TUPELO HONEY COOKBOOK which has recipes for some of the dishes they serve. This week I will share some of those with you. The cafe itself originated in Asheville, North Carolina and first opened in 2000. In the forward of the cookbook the food is described as "consistently fresh, made from scratch, sassy, and scrumptious." I would agree! The meal began with warm, delicious "ginormous" biscuits served with homemade blueberry preserves. These are "to die for"! The service was good and we never saw the bottom of our drink glasses. In keeping with the Meatless Monday theme I will share the ROASTED CORN SALSA recipe today.
ROASTED CORN SALSA
2 c. fresh corn, cut from 3-4 large cobs
1 tbsp. extra-virgin olive oil
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
1 c. diced red bell pepper
1 c. diced green bell pepper
1 c. diced red onion
1/4 c. seeded and diced mild banana pepper
1 tbsp. minced fresh sage
dash of cayenne pepper
Stir the corn and olive oil together on a rimmed baking sheet and roast at 400 for about 7 minutes, or until it is a golden caramelized color. Let cool slightly. Combine the corn with all other ingredients in a large bowl. Refrigerate the salsa in an airtight container for 3-5 days.
It is a versatile ingredient but is especially good with roasted fish.
ROASTED CORN SALSA
2 c. fresh corn, cut from 3-4 large cobs
1 tbsp. extra-virgin olive oil
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
1 c. diced red bell pepper
1 c. diced green bell pepper
1 c. diced red onion
1/4 c. seeded and diced mild banana pepper
1 tbsp. minced fresh sage
dash of cayenne pepper
Stir the corn and olive oil together on a rimmed baking sheet and roast at 400 for about 7 minutes, or until it is a golden caramelized color. Let cool slightly. Combine the corn with all other ingredients in a large bowl. Refrigerate the salsa in an airtight container for 3-5 days.
It is a versatile ingredient but is especially good with roasted fish.
Wednesday, June 12, 2013
CROCKPOT WEDNESDAY
This dish would be great for a family fiesta.
PORK CHALUPAS
1 pound dried pinto beans
1(3 1/2 lb.) bone-in pork loin roast
2(4oz.) cans chopped green chiles
2 garlic cloves
1 tsp. ground cumin
1(10oz.) can diced tomatoes and green chilies with lime and cilantro
1(32oz.) box chicken broth
1 bag corn chips
TOPPINGS:
shredded Monterey Jack cheese
tomatoes
sour cream
DIRECTIONS:
Rinse and sort beans according to package directions. Place beans in the slow-cooker, then add roast and next 4 ingredients. Pour chicken broth evenly over the top of the roast. Cover and cook on HIGH for 1 hour, reduce heat to LOW, and cook an additional 9 hours. Or cover and cook on HIGH for 6 hours. Remove bones and fat from roast; pull pork into large pieces with 2 forks. Cook uncovered on HIGH for 1 more hour, or until liquid is slightly thickened. Serve over corn chips with toppings.
PORK CHALUPAS
1 pound dried pinto beans
1(3 1/2 lb.) bone-in pork loin roast
2(4oz.) cans chopped green chiles
2 garlic cloves
1 tsp. ground cumin
1(10oz.) can diced tomatoes and green chilies with lime and cilantro
1(32oz.) box chicken broth
1 bag corn chips
TOPPINGS:
shredded Monterey Jack cheese
tomatoes
sour cream
DIRECTIONS:
Rinse and sort beans according to package directions. Place beans in the slow-cooker, then add roast and next 4 ingredients. Pour chicken broth evenly over the top of the roast. Cover and cook on HIGH for 1 hour, reduce heat to LOW, and cook an additional 9 hours. Or cover and cook on HIGH for 6 hours. Remove bones and fat from roast; pull pork into large pieces with 2 forks. Cook uncovered on HIGH for 1 more hour, or until liquid is slightly thickened. Serve over corn chips with toppings.
Thursday, June 6, 2013
THIRSTY THURSDAY
No picnic would be complete without a cool, refreshing beverage. The recipe for today comes from COOKING WITH PAULA DEEN and includes an idea for a drink mix that can be sent home with guests to be made later. Paula includes a label that can be downloaded and printed for the drink mix jars that includes the recipe for the drinks. Great idea for the hostess with the mostest!
cookingwithpauladeen.com click on web extras
TROPICAL CHILL DRINK MIX
EACH JAR WILL CONTAIN ABOUT 1 CUP PLUS 1 TABLESPOON POWDERED DRINK MIX.
4 cups sugar
1/4 c. orange breakfast drink(Tang)
12(.8 gram)packets crystallized lemon(True Lemon)
4(.23oz.) packets unsweetened pink lemonade drink mix(Kool-aid)
In a large bowl, stir together all ingredients until throughly combined. Using a funnel, divide mixture evenly among 4(8oz.) jars. Top jars with lids and seal.
TROPICAL CHILL COCKTAIL
1 jar Tropical Chill Drink Mix
5 1/2 c. club soda, chilled
1 c. vodka, chilled
1/2 c. lemon vodka, chilled
In a large pitcher, place drink mix. Add club soda and vodkas, stirring gently until mix is dissolved.
NOTE: THIS IS JUST AS REFRESHING WITHOUT ALCOHOL. SUBSTITUTE ADDITIONAL CLUB SODA FOR VODKA.
cookingwithpauladeen.com click on web extras
TROPICAL CHILL DRINK MIX
EACH JAR WILL CONTAIN ABOUT 1 CUP PLUS 1 TABLESPOON POWDERED DRINK MIX.
4 cups sugar
1/4 c. orange breakfast drink(Tang)
12(.8 gram)packets crystallized lemon(True Lemon)
4(.23oz.) packets unsweetened pink lemonade drink mix(Kool-aid)
In a large bowl, stir together all ingredients until throughly combined. Using a funnel, divide mixture evenly among 4(8oz.) jars. Top jars with lids and seal.
TROPICAL CHILL COCKTAIL
1 jar Tropical Chill Drink Mix
5 1/2 c. club soda, chilled
1 c. vodka, chilled
1/2 c. lemon vodka, chilled
In a large pitcher, place drink mix. Add club soda and vodkas, stirring gently until mix is dissolved.
NOTE: THIS IS JUST AS REFRESHING WITHOUT ALCOHOL. SUBSTITUTE ADDITIONAL CLUB SODA FOR VODKA.
Wednesday, June 5, 2013
CROCKPOT WEDNESDAY
This week I've kept to a "picnic" theme. Today's recipe would definitely work for a picnic if prepared ahead and carried warm to the party. Sliders are all the rage these days as we try to cut portions and add convenience. These little chicken sliders are no exception. The recipe comes from THE CROCKIN' GIRLS SLOW COOKER COMPANION, a well-used edition, I might add!
BARBECUE CHICKEN SLIDERS
3 large boneless, skinless, chicken breasts
1 bottle of your favorite barbecue sauce
1 can cream of chicken soup
1-2 packages prepared dinner rolls
Garnish with your choice of lettuce, tomato, pickles, onion etc.
Place the chicken breasts in the slow-cooker. Pour soup and barbecue sauce over the chicken. Cook on LOW for 6-8 hours; shred chicken when fully cooked. Slice dinner rolls and stuff with barbecue chicken. Add desired garnish.
BARBECUE CHICKEN SLIDERS
3 large boneless, skinless, chicken breasts
1 bottle of your favorite barbecue sauce
1 can cream of chicken soup
1-2 packages prepared dinner rolls
Garnish with your choice of lettuce, tomato, pickles, onion etc.
Place the chicken breasts in the slow-cooker. Pour soup and barbecue sauce over the chicken. Cook on LOW for 6-8 hours; shred chicken when fully cooked. Slice dinner rolls and stuff with barbecue chicken. Add desired garnish.
Tuesday, June 4, 2013
TUESDAY'S TREAT
In keeping with the "picnic theme" from Monday's post I thought this Banana Muffin Pudding sounded perfect to pack in individual containers and tuck in the cooler. I found it in the June issue of FOOD NETWORK MAGAZINE.
BANANA MUFFIN PUDDING
3 c. whole milk
4 large egg yolks
1/4 c. cornstarch
1/2 c. sugar
pinch of salt
2 tbsp. unsalted butter
2 tsp. vanilla extract
3 large banana-nut muffins, cut into 3/4 inch thick slices
2 bananas, cut into 1/4 inch thick slices
Make the custard: Bring milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2 qt. souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2-4 hours before serving.
*I'll bet if you wanted to make this simple you could use instant vanilla pudding(even sugar free). It would not, of course, be as decadent but would surely do well for a quick picnic. The small plastic Ziploc containers that are sold on the plastic wrap aisle in the grocery would also make nice individual containers
BANANA MUFFIN PUDDING
3 c. whole milk
4 large egg yolks
1/4 c. cornstarch
1/2 c. sugar
pinch of salt
2 tbsp. unsalted butter
2 tsp. vanilla extract
3 large banana-nut muffins, cut into 3/4 inch thick slices
2 bananas, cut into 1/4 inch thick slices
Make the custard: Bring milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2 qt. souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2-4 hours before serving.
*I'll bet if you wanted to make this simple you could use instant vanilla pudding(even sugar free). It would not, of course, be as decadent but would surely do well for a quick picnic. The small plastic Ziploc containers that are sold on the plastic wrap aisle in the grocery would also make nice individual containers
MEATLESS MONDAY
It's picnic time! Today's recipe is perfect to pack for a healthy lunch or an impromptu picnic. It's filled with fresh, cool ingredients. Add a touch of cayenne if you like a little "punch".
MEDITERRANEAN VEGETABLE PITAS
1/4 c. olive oil
2 tbsp. balsamic vinegar
2 tsp. grated lemon peel
2 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. pepper
1/8 tsp. cayenne pepper(optional)
1 large tomato, chopped
1 c. chopped, seeded cucumber
1/2 c. chopped red onion
1 can(2 1/4 oz.) sliced, ripe olives, drained
2 c. torn romaine
8 whole wheat pita pocket halves
1/2 c. crumbled feta cheese
In a large bowl, whisk the first 6 ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion, and olives; toss to coat. Refrigerate until serving.
To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with feta cheese.
MEDITERRANEAN VEGETABLE PITAS
1/4 c. olive oil
2 tbsp. balsamic vinegar
2 tsp. grated lemon peel
2 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. pepper
1/8 tsp. cayenne pepper(optional)
1 large tomato, chopped
1 c. chopped, seeded cucumber
1/2 c. chopped red onion
1 can(2 1/4 oz.) sliced, ripe olives, drained
2 c. torn romaine
8 whole wheat pita pocket halves
1/2 c. crumbled feta cheese
In a large bowl, whisk the first 6 ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion, and olives; toss to coat. Refrigerate until serving.
To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with feta cheese.
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