I had some leftover ricotta cheese from a recipe last week. I also have a big bag of lemons that needs to be used up. Whenever I think of ricotta cheese, I think Italian food. And when I think Italian, I think of Giada De Laurentiis. She has some amazing recipes using ricotta cheese. I wanted to make something sweet to satisfy my sweet tooth, but I didn't want to make cookies because I don't have any self control when it comes to having cookies in my house! These muffins were perfect. They were light and fluffy with just the right amount of sweetness. My husband even liked them and he won't normally eat anything with lemon. I took the suggestions from the comments on the Food Network site to use more lemon for flavoring. I also added cinnamon because I could eat cinnamon with everything. I didn't add the almonds and the sugar on top because I forgot, but it was still delicious without it.
Source: http://foodnetwork.com Giada De Laurentiis
Ingredients:
2 c. all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c plus 1 tbsp sugar or more as needed for sprinkling
1/2 c (1 stick) unsalted butter, room temperature
1 tbsp finely grated lemon zest ( from 2 lemons)
1 c. whole - milk ricotta cheese ( I used skim)
1 large egg
1 tbsp fresh lemon juice ( I used the juice from 1 whole lemon)
1/2 tsp almond extract
1/3 c thinly sliced almonds
Directions:
Line 12 muffin cups with paper liners. Preheat oven to 350 degrees F.
Whisk the dry ingredients in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter and lemon zest in a large bowl until light and fluffy. Beat in ricotta. Beat in egg, lemon juice and almond extract. Add the dry ingredients and stir until blended ( the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and sugar over the muffins. Bake until the muffins become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
Wednesday, February 25, 2009
Tex-Mex Calzones
I love Mexican food and I love calzones. So when I saw this recipe, I knew that It would satisfy my palate. I loved the flavor combination of this recipe. I also paired it with black beans and corn mixed with fesh salsa as the side dish, yum. The only difficult thing about this recipe was shaping the dough. I think that whenever I make it again, I will use homemae pizza dough instead of can pizza dough. It was way too thin and kept coming apart when I was shaping it.
Source: Cooking Light/ March 2009
Ingredients:
8 oz ground turkey breast
1/2 c chopped onion
1/2 c chopped green and red bell pepper ( I used frozen mized peppers)
3/4 tsp ground cumin
1/2 tsp chil powder
2 garlic cloves, minced
1/2 c salsa verde
1 (11 oz) can refrigerated thin crust pizza dough
3/4 c preshredded cheese
Cooking spray
1/4 c fat free sour cream ( I omitted)
Directions:
1. Preheat oven to 425 degrees
2. Heat a large skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stir to crumble. Add onion and the next 5 ingredients and cook untill all the veggies are tender, stirring occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6x4 inch rectangle. Working with one rectangle at a time, spoon about 1/2 c turkey mixture on one side of dough. Top with 3 tbsp cheese; fold dough and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat with remaining dough and turkey mixtyre.
Bake at 425 for 12 minutes or until browned. Serve with sour cream.
Serving size: 1 calzone and 1 tbsp sour cream
Calories: 416 Fat: 14.1 g Fiber:2.5 g
Source: Cooking Light/ March 2009
Ingredients:
8 oz ground turkey breast
1/2 c chopped onion
1/2 c chopped green and red bell pepper ( I used frozen mized peppers)
3/4 tsp ground cumin
1/2 tsp chil powder
2 garlic cloves, minced
1/2 c salsa verde
1 (11 oz) can refrigerated thin crust pizza dough
3/4 c preshredded cheese
Cooking spray
1/4 c fat free sour cream ( I omitted)
Directions:
1. Preheat oven to 425 degrees
2. Heat a large skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stir to crumble. Add onion and the next 5 ingredients and cook untill all the veggies are tender, stirring occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6x4 inch rectangle. Working with one rectangle at a time, spoon about 1/2 c turkey mixture on one side of dough. Top with 3 tbsp cheese; fold dough and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat with remaining dough and turkey mixtyre.
Bake at 425 for 12 minutes or until browned. Serve with sour cream.
Serving size: 1 calzone and 1 tbsp sour cream
Calories: 416 Fat: 14.1 g Fiber:2.5 g
Tuesday, February 24, 2009
Berry Crisp
I love fruit pie, but I don't like pie dough very much. I wanted to make a pie over the weekend and I remembered seeing this recipe and decided to make it because it was a crisp instead of a pie. I figured by making the crisp I could have my pie, but not eat all of the dough calories. The original recipe called for blackberries, but I decided to use peaches and blueberries. Peach is my favorite pie, but my daughter begged me for blueberry, so I used both. I find it funny that she begged me to put blueberries in it, but refuses to eat the crisp because it has oatmeal in it! Oh well, more for me. This would be really great warmed up and topped with ice cream.
Source: Nigella Express
1/2 c. (1 stick) butter
3/4 c rolled oats
1/2 c. flour
1/2 c brown sugar
1/2 c. almond flakes
1/4 c. sunflower kernals ( I omitted)
1 tsp cinnamon
4 c. berries
1/4 c granulated sugar
2 tsp cornstarch
1. Preheat oven to 400 degrees. Melt the butter an set aside.
2. Combine the oats, flour, brown sugar, almonds and cinamon in a bowl.
3. Put the berries in a large shallow baking dish and sprinkle in the granulated suagar and cornstarch. Mix well.
4. Stir the melted butter into the crisp topping and spoon on top of the berries.
5. Bake for 25 minutes.
Serves: 4-6
Source: Nigella Express
1/2 c. (1 stick) butter
3/4 c rolled oats
1/2 c. flour
1/2 c brown sugar
1/2 c. almond flakes
1/4 c. sunflower kernals ( I omitted)
1 tsp cinnamon
4 c. berries
1/4 c granulated sugar
2 tsp cornstarch
1. Preheat oven to 400 degrees. Melt the butter an set aside.
2. Combine the oats, flour, brown sugar, almonds and cinamon in a bowl.
3. Put the berries in a large shallow baking dish and sprinkle in the granulated suagar and cornstarch. Mix well.
4. Stir the melted butter into the crisp topping and spoon on top of the berries.
5. Bake for 25 minutes.
Serves: 4-6
Sausage and Peppers Baked Pasta
I haven't been feeling well lately, so I have been trying to make easy recipes. This recipe definitely was easy. ALL I had to do was throw everything together. It reminded me of a healthy version of baked ziti, which I love. I will most likely make this again.
Source: http://ayearinthekitchen.blogspot.com
Ingredients:
1/2 pound short cut pasta
1 red onion, sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 orange bell peper, diced ( I used 1/2 bag frozen peppers to save on cost.)
1 tsp fennel seeds ( I omitted)
1 tsp dried oregano
salt and pepper
1 15 oz can crushed tomato sauce ( I used homemade sauce)
3 links Italian turkey sausage
1/2 c ricotta cheese
1/2 c shredded mozzarella
1/4 c grated parmesan cheese
If you are eating this right away, preheat broiler. If you are waiting 30min- 1hour, preheat the oven to 300 degrees.
Cook the pasta in a large pot to al dente.
In a large skillet over medium high heat, saute sausage, onions and peppers, season with salt and pepper. Cook for 5 minutes or untl sausage is browned.
Add in spices, tomato sauce and ricotta, toss to mix well.
Add drained pasta to a casserole dish, top with sausage mixture and combine.
Top with cheese.
Broil for 5 minutes until cheese is melted, or bake for 30 minutes to an hour.
Source: http://ayearinthekitchen.blogspot.com
Ingredients:
1/2 pound short cut pasta
1 red onion, sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 orange bell peper, diced ( I used 1/2 bag frozen peppers to save on cost.)
1 tsp fennel seeds ( I omitted)
1 tsp dried oregano
salt and pepper
1 15 oz can crushed tomato sauce ( I used homemade sauce)
3 links Italian turkey sausage
1/2 c ricotta cheese
1/2 c shredded mozzarella
1/4 c grated parmesan cheese
If you are eating this right away, preheat broiler. If you are waiting 30min- 1hour, preheat the oven to 300 degrees.
Cook the pasta in a large pot to al dente.
In a large skillet over medium high heat, saute sausage, onions and peppers, season with salt and pepper. Cook for 5 minutes or untl sausage is browned.
Add in spices, tomato sauce and ricotta, toss to mix well.
Add drained pasta to a casserole dish, top with sausage mixture and combine.
Top with cheese.
Broil for 5 minutes until cheese is melted, or bake for 30 minutes to an hour.
Tuesday, February 17, 2009
Mongolian Beef
As I was perusing the Internet seeking recipes, I found this little gem. It claimed that it was restaurant quality. I took that as a challenge to find out if it was as good as it claimed to be. The verdict is: It is really really good, but not restaurant quality. But maybe that's because I had to prepare, cook and clean it up, instead of having it done for me. Which in my opinion, is the appeal of going to a restaurant. I served this with brown rice and steamed broccoli.
Source: http://pinkbites.com
Ingredients:
1 pound of flank steak or cube steak, thinly sliced crosswise
1/4 c. cornstarch
3 tsp canola oil
1/2 tsp grated ginger
1 tbsp minced garlic (2-3 large cloves)
1/2 c water
1/2 c low sodium soy sauce
1/2 c brown sugar
1/2 tsp red pepper flakes
3 large green onions, sliced
Directions:
1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add cornstarch to the beef. Place the slices in a strainer to shake off excess cornstarch. Begin to cook the rice while you prepare the rest of the meal.
2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and red pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The cornstarch in the beef will thicken it up later.
3. Place the meat in the same pan and cook until browned. Pour the sauce back into the wok/pan and let it cook along with the meat.
4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions in at the last minute to ensure crunchiness.
Serves 2
Source: http://pinkbites.com
Ingredients:
1 pound of flank steak or cube steak, thinly sliced crosswise
1/4 c. cornstarch
3 tsp canola oil
1/2 tsp grated ginger
1 tbsp minced garlic (2-3 large cloves)
1/2 c water
1/2 c low sodium soy sauce
1/2 c brown sugar
1/2 tsp red pepper flakes
3 large green onions, sliced
Directions:
1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add cornstarch to the beef. Place the slices in a strainer to shake off excess cornstarch. Begin to cook the rice while you prepare the rest of the meal.
2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and red pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The cornstarch in the beef will thicken it up later.
3. Place the meat in the same pan and cook until browned. Pour the sauce back into the wok/pan and let it cook along with the meat.
4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions in at the last minute to ensure crunchiness.
Serves 2
Monday, February 16, 2009
Creamy Chicken Casserole
I saw this recipe on a blog that I frequent and decided to make it because it looked so easy. It was easy and delicious!! The only think that I would do different next time is add some veggies for bulk. Try this, you won't be dissapointed.
Source: http://maryanna-bishop.blogspot.com
Ingredients:
3 c chopped cooked chicken (I used rotisserie chicken)
1 can Cream of Chicken soup ( I used fat free)
1- 8 oz container sour cream ( I used light)
1 tbsp poppy seeds ( I omitted)
1.5 c crushed Ritz crackers (I used 1 sleep whole grain Ritz)
1/4 c butter, melted
Directions:
Preheat oven to 350 degrees.
Combine the first 4 ingredients; spoon into a lightly greased 8x8 inch baking dish. Combine crushed crackers and butter. Sprinkle over chicken mixture. Bake uncovered for 30 minutes.
Source: http://maryanna-bishop.blogspot.com
Ingredients:
3 c chopped cooked chicken (I used rotisserie chicken)
1 can Cream of Chicken soup ( I used fat free)
1- 8 oz container sour cream ( I used light)
1 tbsp poppy seeds ( I omitted)
1.5 c crushed Ritz crackers (I used 1 sleep whole grain Ritz)
1/4 c butter, melted
Directions:
Preheat oven to 350 degrees.
Combine the first 4 ingredients; spoon into a lightly greased 8x8 inch baking dish. Combine crushed crackers and butter. Sprinkle over chicken mixture. Bake uncovered for 30 minutes.
Overnight Irish Oatmeal
As I've said before, I like to eat different things besides cereal on the weekends. I saw this recipe on a cooking blog that I visit and thought that it looked yummy and easy. Having said that, I don't think that I would make it and let it cook overnight again. The reason being that I worried about it all night long so that I didn't sleep well. I finally got up about 5 am to turn it on warm. I am glad that I did because it was starting to burn around the edges. The flavor of it was very good, but it was way too mushy for my liking. I think that I could get the same flavor just boiling the water with all of the ingredients on the stove top, but without the mushiness.
Source: http://vintagevictuals.blogspot.com
Ingredients:
1 c Irish steel-cut oats
4 c water
1 medium apple - peeled, cored and sliced
2 tbsp honey
1 tsp cinnamon
1/2 tsp salt
1/2 c. raisins or other dried fruit
1/4 c brown sugar
1 tbsp half-and-half
Directions:
Grease your crockpot with cooking spray. Pour all of the ingredients into your crockpot.
Stir your ingredients together, place the the lid on the crockpot, and turn it on low. Allow to cook 8-9 hours or overnight.
Source: http://vintagevictuals.blogspot.com
Ingredients:
1 c Irish steel-cut oats
4 c water
1 medium apple - peeled, cored and sliced
2 tbsp honey
1 tsp cinnamon
1/2 tsp salt
1/2 c. raisins or other dried fruit
1/4 c brown sugar
1 tbsp half-and-half
Directions:
Grease your crockpot with cooking spray. Pour all of the ingredients into your crockpot.
Stir your ingredients together, place the the lid on the crockpot, and turn it on low. Allow to cook 8-9 hours or overnight.
Thursday, February 12, 2009
Buffalo Chicken Chili
Every so often I get a craving for hot wings, but I don't normally indulge because of all of the fat and calories. I would rather use up my calories for baked goods such as cookies! Anyway, I was craving the taste of wings, so I went looking for Rachael Ray recipes. She always comes up with great recipes that are on the different side of the spectrum. It was on her website that I found this chili. It was everything that I like in a chili and it incorporated hot wing sauce, score! This chili is delicious! I used mild hot wing sauce because I don't care for too much heat, but you can adjust the heat to your preference.
Source: http://rachelray.com
Ingredients:
2 tbsp EVOO ( I used 1)
2 pounds ground chicken
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 ribs celery, finely chopped
4 cloves garlic, chopped
1 tbsp smoked sweet paprika ( I used Hungarian)
1 bay leaf, fresh or dried
salt and pepper
2 c. chicken stock
1/2 c hot sauce
1 can tomato sauce (15 oz)
1 can stewed, fire-roasted or crushed tomatoes (15 oz)
1 sack whole grain tortilla chips
3/4 pound blue cheese, crumbled (I omitted)
Parsley, chopped (I omitted, but I think cilantro would work really well with this dish)
Directions:
Place a large pot over medium-high heat and add the oil. Add the ground chicken and break it up, lightly browning it for 5 minutes.
Add the carrots, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring to a bubble. Simmer for 8-10 minutes more to allow the flavors to come together.
While the chili is simmering, preheat the boiler.
Spread the chips on a cookie sheet. Top with crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle withe the parsley.
Top each serving of the chili with a few blue cheese chips.
Source: http://rachelray.com
Ingredients:
2 tbsp EVOO ( I used 1)
2 pounds ground chicken
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 ribs celery, finely chopped
4 cloves garlic, chopped
1 tbsp smoked sweet paprika ( I used Hungarian)
1 bay leaf, fresh or dried
salt and pepper
2 c. chicken stock
1/2 c hot sauce
1 can tomato sauce (15 oz)
1 can stewed, fire-roasted or crushed tomatoes (15 oz)
1 sack whole grain tortilla chips
3/4 pound blue cheese, crumbled (I omitted)
Parsley, chopped (I omitted, but I think cilantro would work really well with this dish)
Directions:
Place a large pot over medium-high heat and add the oil. Add the ground chicken and break it up, lightly browning it for 5 minutes.
Add the carrots, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring to a bubble. Simmer for 8-10 minutes more to allow the flavors to come together.
While the chili is simmering, preheat the boiler.
Spread the chips on a cookie sheet. Top with crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle withe the parsley.
Top each serving of the chili with a few blue cheese chips.
Wednesday, February 11, 2009
Moo Shu Noodles
I saw this on an episode of The Rachael Ray Show and I decided to make it because it looked so delicious and didn't have a lot of ingredients, which was perfect for a work day. It was really good and my family loved it. The only thing I would do differently next time is add some more veggies and use chicken instead of pork.
Source: Rachael Ray
Ingredients:
Salt
1 12-ounce package of egg fetuccine ( I used whole wheat spaghetti)
4 tbsp canola or vegetable oil, divided ( I omitted)
2 eggs, beaten (I omitted)
3/4 Ib boneless pork chops, thinly sliced
Ground black pepper
1 bunch of scallions, thinly sliced
2 tbsp ginger ( about a 2" piece) , peeled and grated
3-4 cloves of garlic, finely chopped or grated
1/2 pound shitake mushrooms, stems removed and caps thinly sliced
1/2 c hoisin sauce
3 tbsp soy sauce
1/2 small head of Napa or Savoy cabbage, thinly sliced
1/2 c chicken stock
Directions:
Place a large pot of water over high heat to boil. When the water comes up to a bubble add some salt and the fetuccine. Cook the pasta to al dente. Drain and reserve.
Scramble the eggs in a small frying pan and set aside (I omitted this step).
Place oil in a large skillet over medium-high heat with 3 turns of the pan of oil or 3 tbsp of oil. Season the pork with salt and pepper, add to the pan and cook, stirring ocassionally, until golden brown and cooked through, about 5 minutes. Remove the meat from the pan and keep warm.
Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender. about 1 minute.
Combine the hoisin and soy sauce together in a small bowl.
Add the cabbage to the pan and stir -fry until tender, about 5 minutes. When the cabbage is tender, add the pork and scrambled eggs back to the pan along withe the sauce mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the cooked pasta. Serve warm.
Yields 4 sevings
Source: Rachael Ray
Ingredients:
Salt
1 12-ounce package of egg fetuccine ( I used whole wheat spaghetti)
4 tbsp canola or vegetable oil, divided ( I omitted)
2 eggs, beaten (I omitted)
3/4 Ib boneless pork chops, thinly sliced
Ground black pepper
1 bunch of scallions, thinly sliced
2 tbsp ginger ( about a 2" piece) , peeled and grated
3-4 cloves of garlic, finely chopped or grated
1/2 pound shitake mushrooms, stems removed and caps thinly sliced
1/2 c hoisin sauce
3 tbsp soy sauce
1/2 small head of Napa or Savoy cabbage, thinly sliced
1/2 c chicken stock
Directions:
Place a large pot of water over high heat to boil. When the water comes up to a bubble add some salt and the fetuccine. Cook the pasta to al dente. Drain and reserve.
Scramble the eggs in a small frying pan and set aside (I omitted this step).
Place oil in a large skillet over medium-high heat with 3 turns of the pan of oil or 3 tbsp of oil. Season the pork with salt and pepper, add to the pan and cook, stirring ocassionally, until golden brown and cooked through, about 5 minutes. Remove the meat from the pan and keep warm.
Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender. about 1 minute.
Combine the hoisin and soy sauce together in a small bowl.
Add the cabbage to the pan and stir -fry until tender, about 5 minutes. When the cabbage is tender, add the pork and scrambled eggs back to the pan along withe the sauce mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the cooked pasta. Serve warm.
Yields 4 sevings
Sunday, February 8, 2009
Easy Sticky Buns
On the weekends, when I am off work, I try to make breakfast. I had seen this recipe in my cookbook, but I hadn't made them. I decided to try them when I heard several people on the message boards that I visit comment on them. Oh my gosh, I am so glad that I did try them! They were so gooey, sweet and the puff pastry made them flaky. They were like little pockets of heaven. One of the ladies on the message board did comment that the cooking time on the recipe was off and to watch out so that they don't burn. She was right. The recipe says to cook for 30 minutes, but they were done after 22 minutes.
Source: Barefoot Contessa Back to Basics by Ina Garten
Ingredients:
12 tablespoons (1.5 sticks) unsalted butter, at room temperature
1/3 c brown sugar, tightly packed
1/2 c pecans, chopped invery large pieces
1 package (17.3 ounces/2 sheets0 puff pastry, defrosted
For the Filling
2 tbsp unsalted butter, melted
2/3 brown sugar
3 tsp cinnamon
1 c. raisins
Directions:
Preheat the oven to 400 degrees. Place a 12 cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 c. brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecan pieces evenly among the 12 muffin cups on top of the sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of pastry with the folds going left to right. Brush the whole sheet with haf of the melted butter. Leaving a 1-inch borde on the puff pastry, sprinkleeach sheet with 1/3 c of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll up the pastry snugly like a jelly roll around the filling, finishing the roll with the seam side down. trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1.5 inches thick. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of pastry to make 12 sticky buns.
Bake for 30 minutes (22minutes), until the sticky buns are golden to dark brown n top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
Source: Barefoot Contessa Back to Basics by Ina Garten
Ingredients:
12 tablespoons (1.5 sticks) unsalted butter, at room temperature
1/3 c brown sugar, tightly packed
1/2 c pecans, chopped invery large pieces
1 package (17.3 ounces/2 sheets0 puff pastry, defrosted
For the Filling
2 tbsp unsalted butter, melted
2/3 brown sugar
3 tsp cinnamon
1 c. raisins
Directions:
Preheat the oven to 400 degrees. Place a 12 cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 c. brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecan pieces evenly among the 12 muffin cups on top of the sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of pastry with the folds going left to right. Brush the whole sheet with haf of the melted butter. Leaving a 1-inch borde on the puff pastry, sprinkleeach sheet with 1/3 c of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll up the pastry snugly like a jelly roll around the filling, finishing the roll with the seam side down. trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1.5 inches thick. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of pastry to make 12 sticky buns.
Bake for 30 minutes (22minutes), until the sticky buns are golden to dark brown n top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
Nutella Ice Cream
I heart Nutella. I found out that sometime last week it was Nutella week, so I went looking for a recipe with it. I found this one and knew that this recipe was the one for me. This ice cream was exceptional. It was just how I like ice cream to be, creamy and sweet. I am really glad that the recipe doesn't make a lot because I could have eaten it all in one sitting!
Source: http://carriessweetlife.blogspot.com
1 c Nutella
3/4 c granulated sugar
1 c whole milk
1- 1/3 c heavy cream ( I used half-and-half to save some calories)
2 tsp vanilla extract
In a mixer, combine the Nutella and sugar, blend until smooth. Add the milk and blend on low speed until the sugar has dissolved. Stir in the heavy cream and vanilla.
Place in your ice cream maker and mix for 20 - 25 minutes. Place it in a container and freeze overnight.
Source: http://carriessweetlife.blogspot.com
1 c Nutella
3/4 c granulated sugar
1 c whole milk
1- 1/3 c heavy cream ( I used half-and-half to save some calories)
2 tsp vanilla extract
In a mixer, combine the Nutella and sugar, blend until smooth. Add the milk and blend on low speed until the sugar has dissolved. Stir in the heavy cream and vanilla.
Place in your ice cream maker and mix for 20 - 25 minutes. Place it in a container and freeze overnight.
Chicken and Ham Wild Rice Soup
This soup was so good. It was hearty and light. My family loved it, so I would definitely make it again. I did make a few changes that I noted in parenthesis.
Source: http://desertculinary.blogspot.com adapted from Land O Lakes
Ingredients:
3 tbsp butter (I used 1 tbsp)
2 medium carrots, shredded
1 c 1/2 inch sliced celery
1/2 c. diced onion
1/4 c. all purpose flour ( I used 1 tbsp)
4 c half-and-half ( I used 2 c fat free half-and-half)
1 c. chicken broth ( I used 4 cups)
1/4 c. sherry (I omitted)
3 1/2 c. cooked wild rice
2 c. cooked shredded chicken
1 c. 1/2" cubed cooked ham
salt and pepper
Directions:
In a large saucepan, melt butter over medium heat. Add carrots, celery and onion.
Cook until softened, about 4-6 minutes. Stir in flour and cook for 1 minute, while stirring to incorporate. Whisk in half-and-half, broth and sherry. Stir in rice, chicken and ham. Season to taste with salt and pepper. Cook, stirring occasionally, until thoroughly heated through, abut 15 to 20 minutes.
Makes 7 servings. WW points = 7.
Source: http://desertculinary.blogspot.com adapted from Land O Lakes
Ingredients:
3 tbsp butter (I used 1 tbsp)
2 medium carrots, shredded
1 c 1/2 inch sliced celery
1/2 c. diced onion
1/4 c. all purpose flour ( I used 1 tbsp)
4 c half-and-half ( I used 2 c fat free half-and-half)
1 c. chicken broth ( I used 4 cups)
1/4 c. sherry (I omitted)
3 1/2 c. cooked wild rice
2 c. cooked shredded chicken
1 c. 1/2" cubed cooked ham
salt and pepper
Directions:
In a large saucepan, melt butter over medium heat. Add carrots, celery and onion.
Cook until softened, about 4-6 minutes. Stir in flour and cook for 1 minute, while stirring to incorporate. Whisk in half-and-half, broth and sherry. Stir in rice, chicken and ham. Season to taste with salt and pepper. Cook, stirring occasionally, until thoroughly heated through, abut 15 to 20 minutes.
Makes 7 servings. WW points = 7.
Saturday, February 7, 2009
Roasted Garlic and Cherry Tomato Penne
I love the taste of roasted vegetables, especially garlic and onion. Roasting really brings out the sweetness in the vegetables, which appeals to my palate. Also, you could add garlic and onion to just about anything and I would eat it. My husband, on the other hand wishes that I didn't like garlic and onions so much, but I told him to get over it since I do 90% of the cooking. I really liked this recipe because it was flavorful, didn't use too many ingredients and it was easy to put it all together.
Source: thecrepesofwrath.blogspot.com and The Good Morning Food Blog
Ingredients:
1/2 pound whole wheat penne pasta
1 large bulb of garlic, top sliced off
3-4 c cherry tomatoes, cut in half
1 tbsp balsamic vinegar
1 large red onion, roughly chopped ( I used yellow onion)
3 tbsp EVOO
salt and pepper
Parmesan cheese for sprinkling
Peheat the oven to 400. Slice the top off the bulb of garlic so that almost all of the cloves are exposed. Place the garlic on a large greased roasting tray.
Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in the roasing tray. Add the onion and set tray aside.
In a separate bowl, mix together the vinegar and oil. Using a pastry brush, brush the mix over the vegetables. Sprinkle with salt and pepper.
Roast the tray of veggies in the oven for 30-35 minutes.
While the vegetables are roasting, bring a medium sized pot to a boil and cook pasta to al dente. Drain the pasta and set aside.
When the vegetables have finished roasting, remove from the oven and mash them together in a large bowl until you have a thick, mushy sauce. Add the pasta and toss with the sauce.
Serves 2 ( I got 3 servings from it)
Source: thecrepesofwrath.blogspot.com and The Good Morning Food Blog
Ingredients:
1/2 pound whole wheat penne pasta
1 large bulb of garlic, top sliced off
3-4 c cherry tomatoes, cut in half
1 tbsp balsamic vinegar
1 large red onion, roughly chopped ( I used yellow onion)
3 tbsp EVOO
salt and pepper
Parmesan cheese for sprinkling
Peheat the oven to 400. Slice the top off the bulb of garlic so that almost all of the cloves are exposed. Place the garlic on a large greased roasting tray.
Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in the roasing tray. Add the onion and set tray aside.
In a separate bowl, mix together the vinegar and oil. Using a pastry brush, brush the mix over the vegetables. Sprinkle with salt and pepper.
Roast the tray of veggies in the oven for 30-35 minutes.
While the vegetables are roasting, bring a medium sized pot to a boil and cook pasta to al dente. Drain the pasta and set aside.
When the vegetables have finished roasting, remove from the oven and mash them together in a large bowl until you have a thick, mushy sauce. Add the pasta and toss with the sauce.
Serves 2 ( I got 3 servings from it)
Stuffed Poblano Peppers
I have always wanted to try chili rellenos, but I haven't yet because I try to stay away from fried foods. When I came across this recipe, it made me think of healthy chili rellenos and stuffed bell peppers, which I love. Be careful with this recipe if you can't take spicy food. I had to take all of the filling out of my pepper and eat it alone because it was too spicy. On the other hand, my family loved the spicyness of this dish. I think that the next time I make this recipe, I will make myself a bell pepper instead of a poblano. I paired the peppers with Latin Yellow Rice that I made in the previous week.
Source: http://ellysaysopa.com
Ingredients:
2 large poblano peppers ( I used 4)
1 tsp canola oil
1/4 c diced onion ( I used 1 whole onion)
2 links Italian turkey or chicken sausage)
1/4 c salsa plus additional for serving
1/2 c. corn
1/2 tsp ground cumin
1 oz manchego cheese, shredded (I used mozzarella)
Preheat oven to 400.
Heat the oil over medium heat and add the onion. Cook until the onion begins to get tender, and then crumble in the sausage. Cook until onion is translucent abd sausage is browned. Add salsa, cumin and corn. Simmer over low to combine the flavors. Seson to taste with salt and pepper. Stir in all but 2 tbsp of the cheese.
Lay the poblano flat and then cut a T-shaped slit into the top of the poblano. Using your finger, pry the slit apart, and pull the seeds out. ( use gloves for this part)
Stuff the sausage mixture into the peppers. Top with the remaining cheese.
Bake about 35-40 minutes, until the poblano is tender and the cheese is melted.
WW points = 5 per serving
Source: http://ellysaysopa.com
Ingredients:
2 large poblano peppers ( I used 4)
1 tsp canola oil
1/4 c diced onion ( I used 1 whole onion)
2 links Italian turkey or chicken sausage)
1/4 c salsa plus additional for serving
1/2 c. corn
1/2 tsp ground cumin
1 oz manchego cheese, shredded (I used mozzarella)
Preheat oven to 400.
Heat the oil over medium heat and add the onion. Cook until the onion begins to get tender, and then crumble in the sausage. Cook until onion is translucent abd sausage is browned. Add salsa, cumin and corn. Simmer over low to combine the flavors. Seson to taste with salt and pepper. Stir in all but 2 tbsp of the cheese.
Lay the poblano flat and then cut a T-shaped slit into the top of the poblano. Using your finger, pry the slit apart, and pull the seeds out. ( use gloves for this part)
Stuff the sausage mixture into the peppers. Top with the remaining cheese.
Bake about 35-40 minutes, until the poblano is tender and the cheese is melted.
WW points = 5 per serving
Chicken Pot Pie
I have been really lazy about posting lately. I have been cooking almost every day, but I haven't felt like writing about it. Anyway, I love to eat pot pie, but I don't really like pie crust. It is very unhealthy for one, plus I don't care much for the taste. As you can see from all of my other recipes, I generally try to cook on the lighter side. I try to look for recipes that are already light or that I can lighten up myself. I saw this recipe on a gem of a blog. You should really check this blog out. She is not only witty, but she makes great recipes with beautiful pictures.I really loved this recipe. It was light, but didn't taste light.
Source: shelbymaylawstories.blogspot.com
Ingredients:
1 can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/2 cup plus 2/3 c. fat free milk, divided
1/2 tsp dried thyme
1/4 tsp pepper
1/8 tsp poultry seasoning ( I omitted)
2 16 oz packages of mixed vegetables, thawed ( I used one bag and I forgot to thaw it out, but it turned out fine)
1 1/2 c. cooked chicken breast
1 1/2 c. reduced fat biscuit/baking mix
Directions:
In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in veggies and chicken.
Transfer to a 13x9" baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by rounded teaspoons onto chicken mixture. Bake, uncovered, at 350 defrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
Source: shelbymaylawstories.blogspot.com
Ingredients:
1 can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/2 cup plus 2/3 c. fat free milk, divided
1/2 tsp dried thyme
1/4 tsp pepper
1/8 tsp poultry seasoning ( I omitted)
2 16 oz packages of mixed vegetables, thawed ( I used one bag and I forgot to thaw it out, but it turned out fine)
1 1/2 c. cooked chicken breast
1 1/2 c. reduced fat biscuit/baking mix
Directions:
In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in veggies and chicken.
Transfer to a 13x9" baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by rounded teaspoons onto chicken mixture. Bake, uncovered, at 350 defrees for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
Thursday, February 5, 2009
Oatmeal Cookie Pancakes
If you ever make another pancake in your lifetime, make this one. It is the best pancake that I have ever tasted! It tastes like a cross between banana bread and oatmeal cookies, yum!
Source: Rachael Ray
Ingredients:
1/2 c. old fashioned oats
1/2 c. all purpose flour
1/4 c. brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1 oz walnuts, chopped ( I used pecans)
1/3 c. sour cream ( I used light)
1/3 c. whole milk ( I used 1%)
1 large egg
1/2 tsp vanilla extract
2 really ripe bananas, mashed
1/3 c. raisins ( I omitted)
1/4 stick butter, plus additional for buttering the skillet
Maple syrup, for drizzling
Directions:
Mix dry ingredients, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with the additional melted butter. Cook the pancakes for about 2 minutes on each side. (make them small because the batter is very thin). Serve warm with maple syrup, if desired. ( they really don't need the syrup though.)
Source: Rachael Ray
Ingredients:
1/2 c. old fashioned oats
1/2 c. all purpose flour
1/4 c. brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1 oz walnuts, chopped ( I used pecans)
1/3 c. sour cream ( I used light)
1/3 c. whole milk ( I used 1%)
1 large egg
1/2 tsp vanilla extract
2 really ripe bananas, mashed
1/3 c. raisins ( I omitted)
1/4 stick butter, plus additional for buttering the skillet
Maple syrup, for drizzling
Directions:
Mix dry ingredients, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with the additional melted butter. Cook the pancakes for about 2 minutes on each side. (make them small because the batter is very thin). Serve warm with maple syrup, if desired. ( they really don't need the syrup though.)
Tuesday, February 3, 2009
"Oreo" Cookies
One of my husbands favorite cookies are Oreo's. I try to make desserts that are pleasing to my family, so when I saw this recipe, I knew I wanted to make it for my husband. They turned out okay. I wish they were a softer cookie because I prefer soft cookies, but they wouldn't resemble oreos if they were soft. I think that I ate more of the dough than the actual cookie, but my husband liked them. Note: Make sure you create room in your fridge for the dough before beginning.
Source: Food Network Magazine Feb/March 2009
For the Dough:
1 1/3 c. Dutch-process cocoa powder
1 1/2 c. all purpose flour, plus more for dusting
1/4 tsp salt
2 sticks unsalted butter, softened
2 c sugar
2 large eggs
1 tsp vanilla extract
For the filling:
1 stick unsalted butter, softened
1/2 c. vegetable shortening
3 c confectioners' sugar, sifted
1 tsp vanilla extract
Directions:
1. Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
2 Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix until just incorporated, scraping the bowl with the spatula.
3. divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4" thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with parchment paper, until firm, at least 1 hour or up to several days.
4. using a 2" round cookie cutter, cut the dough into 64 circles. ( You can roll the scraps once.)
Place the cookies about 2 inches apart on an ungreased baking sheet and chill for 20 minutes. Preheat the oven to 325.
5. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
6. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
7. Flip half of the cookies upside down and top each with a level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
Source: Food Network Magazine Feb/March 2009
For the Dough:
1 1/3 c. Dutch-process cocoa powder
1 1/2 c. all purpose flour, plus more for dusting
1/4 tsp salt
2 sticks unsalted butter, softened
2 c sugar
2 large eggs
1 tsp vanilla extract
For the filling:
1 stick unsalted butter, softened
1/2 c. vegetable shortening
3 c confectioners' sugar, sifted
1 tsp vanilla extract
Directions:
1. Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
2 Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix until just incorporated, scraping the bowl with the spatula.
3. divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4" thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with parchment paper, until firm, at least 1 hour or up to several days.
4. using a 2" round cookie cutter, cut the dough into 64 circles. ( You can roll the scraps once.)
Place the cookies about 2 inches apart on an ungreased baking sheet and chill for 20 minutes. Preheat the oven to 325.
5. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
6. Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
7. Flip half of the cookies upside down and top each with a level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
Sausage and Vegetable Stew
My family really loves to eat soup, but here in Phoenix it is usually too hot to make it. I really try to take advantage of the winter months to make enough soup to satisfy us. I recently picked up the new Food Network magazine because it said in bold letters on the front that it was an issue that included a lot of light recipes. As you can tell, I try to make healthy recipes for the most part. This soup is healthy and hearty. We really liked it, but the only thing I would do different next time is use turkey Italian sausage in lieu of turkey kielbasa.
Source: Food Network Magazine Feb/March 2009
Ingredients:
3 tbsp EVOO ( I used 1 tbsp)
1 large red onion
4 cloves garlic, smashed
1 tbsp paprika (I used sweet Hungarian paprika)
salt and pepper
3 tbsp all purpose flour
6 oz kielbasa, cut into small chunks ( I used turkey kielbasa)
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into chunks ( I omitted)
6-8 small red or new potatoes, quartered
1 tbsp cider vinegar (I omitted)
1/2 c fresh parsley, chopped ( I omitted)
3/4 c. sour cream ( I omitted)
Directions:
Heat the oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic;cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 tsp salt;
cook until oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups of water ( I used chicken broth). Add the kielbasa and vegetables.
Bring the soup to a boil, then reduce to a simmer; cover and cook until the veggies are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
Serve with parsley and sour cream, if desired.
Serves 4
Source: Food Network Magazine Feb/March 2009
Ingredients:
3 tbsp EVOO ( I used 1 tbsp)
1 large red onion
4 cloves garlic, smashed
1 tbsp paprika (I used sweet Hungarian paprika)
salt and pepper
3 tbsp all purpose flour
6 oz kielbasa, cut into small chunks ( I used turkey kielbasa)
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into chunks ( I omitted)
6-8 small red or new potatoes, quartered
1 tbsp cider vinegar (I omitted)
1/2 c fresh parsley, chopped ( I omitted)
3/4 c. sour cream ( I omitted)
Directions:
Heat the oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic;cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 tsp salt;
cook until oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups of water ( I used chicken broth). Add the kielbasa and vegetables.
Bring the soup to a boil, then reduce to a simmer; cover and cook until the veggies are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
Serve with parsley and sour cream, if desired.
Serves 4
Monday, February 2, 2009
Baked Zucchini Sticks
I am not a huge fan of french fries as a side dish so I am always trying to think of something else to serve with hamburgers or sandwiches. I saw this wonderful creation on Gina's Weight Watcher Recipe blog and knew right away that I had to try them. I am so glad I did. They were fabulous! They were so light and flavorful, I will definitely make them again.
Source: Gina's Weight Watcher Recipe blog
Servings: 3 Total Time: 25 minutes WW points: 1.5
Ingredients:
3 medium zucchini sliced into 3" x 1/2 " sticks
1 large egg white ( I used egg substitute)
1/3 c seasoned bread crumbs
2 tsp Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt and pepper to taste
Directions:
In a small bowl, beat egg whites and season with salt and pepper. In a large Ziploc bag, place breadcrumbs, garlic powder and cheese and shake well to combine. Spray a cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425 degrees F for about 20-25 minutes, or until golden brown.
Source: Gina's Weight Watcher Recipe blog
Servings: 3 Total Time: 25 minutes WW points: 1.5
Ingredients:
3 medium zucchini sliced into 3" x 1/2 " sticks
1 large egg white ( I used egg substitute)
1/3 c seasoned bread crumbs
2 tsp Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt and pepper to taste
Directions:
In a small bowl, beat egg whites and season with salt and pepper. In a large Ziploc bag, place breadcrumbs, garlic powder and cheese and shake well to combine. Spray a cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425 degrees F for about 20-25 minutes, or until golden brown.
Cowboy Steak with Coffee and Ancho Rub
Once in awhile, I love to eat a really good steak. My favorite steaks to eat are big juicy restaurant steaks, but I don't ever eat at home what I do in a restaurant. I usually try to buy good cuts of meat that are on the small side. Since they are small I like to give them big flavor. When I saw this recipe I knew that my meager steaks would pack a powerful punch. This is a really good rub. I think that the coffee really brings out the flavor of the beef. My family couldn't even tell that coffee was a main ingredient and of course, I didn't tell them about it until after they told me that it was "so good." The only change that I made was to cook the steaks on the outside grill because I prefer the grill flavor.
Source: The Food You Crave by Ellie Krieger
Ingredients:
1.5 tsp ground ancho chile or regular chili powder
1.5 tsp finely ground espresso coffee
1/2 tsp dark brown sugar
1/4 tsp dry mustard
1/4 tsp ground coriander (I omitted)
1/4 tsp salt
1/4 tsp pepper
One 1 1/4 pound shoulder center steak(ranch steak) or top sirloin, about 1 1/4" thick
Directions:
Coat a nonstick skillet with cokking spray and preheat it over medium high heat or preheat the grill. In a small bowl, combine all of the ingredients except the meat and rub it well into both sides of the steak. Cook the steak for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Allow the steak to rest for 5 minutes before slicing thinly.
Serves 4; serving size: 7 slices
WW points = 5
Southwestern Slaw
I made this as a side to the steaks. It was really great. The only thing that I added was sweet pickle relish for some sweetness.
Source: The Food You Crave by Ellie Krieger
1 medium jicama, peeled and sliced into thin strips ( I omitted)
1/4 head read cabbage cored and thinly sliced ( about 5 cups)
1 small red onion, diced
1/2 c. chopped fresh cilantro
1/4 c. mayonnaise ( I used light mayo)
1/2 c. lowfat buttermilk
1 Tbsp fresh lime juice
salt and pepper to taste
In a large serving bowl, toss together the jicama, cabbage onion and cilantro.
In a small bowl, whisk together the mayo, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Serves 12; serving size: 3/4 cup
WW points = 1
Source: The Food You Crave by Ellie Krieger
Ingredients:
1.5 tsp ground ancho chile or regular chili powder
1.5 tsp finely ground espresso coffee
1/2 tsp dark brown sugar
1/4 tsp dry mustard
1/4 tsp ground coriander (I omitted)
1/4 tsp salt
1/4 tsp pepper
One 1 1/4 pound shoulder center steak(ranch steak) or top sirloin, about 1 1/4" thick
Directions:
Coat a nonstick skillet with cokking spray and preheat it over medium high heat or preheat the grill. In a small bowl, combine all of the ingredients except the meat and rub it well into both sides of the steak. Cook the steak for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Allow the steak to rest for 5 minutes before slicing thinly.
Serves 4; serving size: 7 slices
WW points = 5
Southwestern Slaw
I made this as a side to the steaks. It was really great. The only thing that I added was sweet pickle relish for some sweetness.
Source: The Food You Crave by Ellie Krieger
1 medium jicama, peeled and sliced into thin strips ( I omitted)
1/4 head read cabbage cored and thinly sliced ( about 5 cups)
1 small red onion, diced
1/2 c. chopped fresh cilantro
1/4 c. mayonnaise ( I used light mayo)
1/2 c. lowfat buttermilk
1 Tbsp fresh lime juice
salt and pepper to taste
In a large serving bowl, toss together the jicama, cabbage onion and cilantro.
In a small bowl, whisk together the mayo, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Serves 12; serving size: 3/4 cup
WW points = 1
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