This is super spicy! If you can't take the heat, back off on the chipotle chili powder and paprika.
6 links Chorizo Sausage
2 lbs ground beef
3 tablespoons Chipotle Chili Powder
1/2 tablespoon paprika
28 ounce can of Fire Roasted Tomatoes
6 cups beef broth
For garnish: chedder cheese and sour cream
1. Spray a pan with non-stick spray and heat over medium high heat.
2. Cut the chorizo links into small pieces. Brown the chorizo slices on each side (2-3 minutes each side). Remove the chorizo from the pan and place in a bowl. Discard the excess grease; leave enough to coat the bottom of the pan.
3. Brown the ground beef in the greased pan (3-5 minutes each side). Using a spoon, crumble the beef into tiny chunks.
4. Return the chorizo back into the pan and add the chili powder and paprika. Stir until all ingredients are well combined. Allow to cook for 3-4 minutes.
5. Add the tomatoes and beef broth to chili. Allow to cook over medium heat for 20-30 minutes.
6. Turn the heat to low and cook for another 30 minutes.
7. Serve in a bowl topped with chedder cheese and a scoop of sour cream.
Thursday, November 12, 2009
Tuesday, November 10, 2009
Cajun Turkey Meatballs
Ingredients:
1 package ground turkey
1 egg
1 tablespoon Cajun Seasoning
Salt
Pepper
1 can San Marzano tomatoes
1/2 cup beef or chicken broth
2 teaspoons Cajun Seasoning
Preparation:
1. In a pot, heat the san marzano tomatoes over medium heat. Add the beef or chicken broth, cajun seasoning and a dash of salt and pepper. While the tomato sauce heats up prepare the meat balls.
2. In a large bowl, combine the turkey, egg and seasonings until it is well combined. Season with salt and pepper. Roll into little balls.
3. Spray a skillet and heat over medium-high temperature. Drop 10-12 meat balls into the pan and allow them to brown on each side (2-3 minutes). Even though they may not look completely cooked, transfer into the tomato sauce and allow them to finish cooking (20-30 minutes).
1 package ground turkey
1 egg
1 tablespoon Cajun Seasoning
Salt
Pepper
1 can San Marzano tomatoes
1/2 cup beef or chicken broth
2 teaspoons Cajun Seasoning
Preparation:
1. In a pot, heat the san marzano tomatoes over medium heat. Add the beef or chicken broth, cajun seasoning and a dash of salt and pepper. While the tomato sauce heats up prepare the meat balls.
2. In a large bowl, combine the turkey, egg and seasonings until it is well combined. Season with salt and pepper. Roll into little balls.
3. Spray a skillet and heat over medium-high temperature. Drop 10-12 meat balls into the pan and allow them to brown on each side (2-3 minutes). Even though they may not look completely cooked, transfer into the tomato sauce and allow them to finish cooking (20-30 minutes).
Tuesday, November 3, 2009
Penne with Pumpkin Cream Sauce
Ingredients:
1 pound Whole Wheat penne pasta 1 cup 2% milk
1 Tablespoon whole wheat flour
1/2 cup pure pumpkin puree
2 tablespoons butter (or Earth Butter)
1/2 cup grated parmesan cheese, plus more for topping
Optional: 1/4 cup chopped sage
Directions:
1. In a large pot of boiling with salted water, cook the pasta until al dente. Drain.
2. In the same pot, add the milk and whole wheat flour. Whisk until sauce thickens 5-6 minutes. Stir in the pumpkin and butter and bring to a boil for a couple minutes. Return the pasta to the pot and top with Parmesan and sage.
Sunday, November 1, 2009
Pumpkin Pancakes
Jimmy was all pumpkin-ed - out by the end of the day. Our November 1st started with these fluffy pumpkin pancakes and a cup of pumpkin spiced coffee (I also like making hot chocolate and putting a bit of pumpkin creamer in it. I know it sounds weird, but trust me, its yummy). Although the weather didn't feel like fall, our breakfast sure did.
Ingredients:
1 cup whole wheat pastry flour
1/4 cup sugar (Splenda)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 cup milk (or almond milk, or buttermilk)
4 egg whites, whipped to soft peak
non stick spray
Optional: Chocolate chips
Preparation:
1. Sift or mix together all of the dry ingredients.
2. In a bowl, combine the puree, whole eggs, vanilla and the milk.
3. Add the flour mixture and stir, being careful not to over mix the batter.
4. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
5. Heat a griddle or large frying pan to medium-high heat. Spray with non-stick spray to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When you begin noticing bubbles form on the top of the pancake, flip it to the other side. Cook until pancakes are golden brown.
6. If you would like to make chocolate chip pumpkin pancakes do the following: Once you have spooned batter onto the griddle, sprinkle with chocolate chips. Wait for the batter to bubble, then flip to the other side.
Ingredients:
1 cup whole wheat pastry flour
1/4 cup sugar (Splenda)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 cup milk (or almond milk, or buttermilk)
4 egg whites, whipped to soft peak
non stick spray
Optional: Chocolate chips
Preparation:
1. Sift or mix together all of the dry ingredients.
2. In a bowl, combine the puree, whole eggs, vanilla and the milk.
3. Add the flour mixture and stir, being careful not to over mix the batter.
4. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
5. Heat a griddle or large frying pan to medium-high heat. Spray with non-stick spray to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When you begin noticing bubbles form on the top of the pancake, flip it to the other side. Cook until pancakes are golden brown.
6. If you would like to make chocolate chip pumpkin pancakes do the following: Once you have spooned batter onto the griddle, sprinkle with chocolate chips. Wait for the batter to bubble, then flip to the other side.
Friday, October 23, 2009
Pumpkin Gooey Butter Cakes
This recipe is from my favorite Southern Belle, Paula Deen.
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix (you can also find reduced sugar cake mix)
1 egg
8 tablespoons butter, melted (for those who are lactose intolerant use earth butter)
Filling:
1 (8-ounce) package cream cheese, softened (substitute nonfat or tofutti cream cheese if you prefer)
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted (or earth butter)
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix (you can also find reduced sugar cake mix)
1 egg
8 tablespoons butter, melted (for those who are lactose intolerant use earth butter)
Filling:
1 (8-ounce) package cream cheese, softened (substitute nonfat or tofutti cream cheese if you prefer)
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted (or earth butter)
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Tuesday, October 20, 2009
Grilled Chicken Enchiladas
Ingredients:
Enchilada Sauce:
16 Roma tomatoes, quartered1 medium onion, sliced
6 cloves garlic
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon olive oil
2 teaspoons water
4 skinless chicken breast halves, boned and defatted
8 small whole-wheat flour tortillas, about 6-inches diameter
8 ounces grated cheddar cheese
Optional: 1/2 cup diced green chili
Instructions
1. Preheat oven to 400°. Lightly coat a baking sheet with olive oil.
2. Place tomatoes, onion and garlic on baking sheet. Roast for 15 minutes in oven or until golden brown. Cool. Place in a blender container along with chili powder, cumin, salt and pepper and puree until smooth. Set aside.
3. Combine paprika with 2nd cumin and chili powder in a small bowl. Add oil and water and mix to form a paste. Pat spice paste on chicken breasts generously. Grill or broil chicken breasts 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into 4 long strips.
4. Lay tortillas on a flat surface. Place 2 chicken strips, 1 tablespoon cheese and 1 tablespoon green chili on each tortilla. Roll and place in a 9x 13 inch baking pan. Cover with sauce and top with remaining cheese.
5. Reduce oven heat to 350°. Cook enchiladas for 15 to 20 minutes or until cheese is melted and sauce is bubbly.
Enchilada Sauce:
16 Roma tomatoes, quartered1 medium onion, sliced
6 cloves garlic
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon olive oil
2 teaspoons water
4 skinless chicken breast halves, boned and defatted
8 small whole-wheat flour tortillas, about 6-inches diameter
8 ounces grated cheddar cheese
Optional: 1/2 cup diced green chili
Instructions
1. Preheat oven to 400°. Lightly coat a baking sheet with olive oil.
2. Place tomatoes, onion and garlic on baking sheet. Roast for 15 minutes in oven or until golden brown. Cool. Place in a blender container along with chili powder, cumin, salt and pepper and puree until smooth. Set aside.
3. Combine paprika with 2nd cumin and chili powder in a small bowl. Add oil and water and mix to form a paste. Pat spice paste on chicken breasts generously. Grill or broil chicken breasts 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into 4 long strips.
4. Lay tortillas on a flat surface. Place 2 chicken strips, 1 tablespoon cheese and 1 tablespoon green chili on each tortilla. Roll and place in a 9x 13 inch baking pan. Cover with sauce and top with remaining cheese.
5. Reduce oven heat to 350°. Cook enchiladas for 15 to 20 minutes or until cheese is melted and sauce is bubbly.
Monday, October 19, 2009
Mini Pumpkin Cheesecakes
I cannot take credit for this recipe. I found it on the Canyon Ranch website: http://www.canyonranch.com/community_connection/recipes/
For those of you who haven't heard of Canyon Ranch, they have destination spas and living communities in the U.S. They recently opened the Canyon Ranch in Miami Beach. Miami is finally experiencing fall! The 60 degree weather inspired me to make this yummy treat. Its honestly extremely easy and quick to do.
For those of you who haven't heard of Canyon Ranch, they have destination spas and living communities in the U.S. They recently opened the Canyon Ranch in Miami Beach. Miami is finally experiencing fall! The 60 degree weather inspired me to make this yummy treat. Its honestly extremely easy and quick to do.
Ingredients:
Crust:
1 cup graham crackers, crushed
2 tablespoons brown sugar
2 tablespoons unsalted butter
1 tablespoon pure maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Filling:
1 cup lowfat cream cheese
1/2 cup canned pumpkin
1 large egg
1 large egg white
1/4 cup brown sugar (I used Splenda Brown Sugar)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
Dash of ground cloves
Topping:
2 tablespoons heavy whipping cream
1 tablespoon powdered sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon fresh grated ginger
Instructions
1. Preheat oven to 375°.
2. In a medium mixing bowl, mix graham crackers, brown sugar, butter, syrup, cinnamon and nutmeg until well combined. Spray a medium sized 12 cup muffin pan with canola oil spray. Place 1 3/4 tablespoons of crumb mixture in each muffin cup. Press crumbs firmly on bottom and 1/3 up sides of each cup to form a crust. Set aside.
3. In a medium bowl, using a hand held mixer, blend cream cheese, pumpkin, egg, egg white, brown sugar, cinnamon, ginger, nutmeg and cloves together. Spoon 2 1/2 tablespoons mixture into each of the 12 crust-lined cups.
4. Bake cheesecakes for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by running a knife along the edge of the crust. Let cool completely on wire rack then chill until ready to serve.
5. Just prior to serving, in a small bowl combine ingredients. Whip with a wire whisk until soft peaks form. Serve cheesecakes topped with approximately 1 teaspoon whipped topping.
6. Top each cheesecake with 1 teaspoon of topping.
Serving Information
Makes 12 servings, each containing approximately:140 calories16 gm. carbohydrate 7 gm. fat 35 mg. cholesterol4 gm. protein180 mg. sodium1 gm. fiber
Tuesday, October 13, 2009
Squash Attack
For all of my vegetarians and fall fans, this duo of squash is the perfect recipe for a cold October night. For a quick version, replace the spaghetti squash with pasta, and use already made Alfredo sauce instead of the cream sauce.
Ingredients:
1 Spaghetti Squash
1 Butternut squash
2-3 teaspoons Cinnamon
1-2 teaspoons Pumpkin Spice (use a teaspoon less than cinnamon)
1 tablespoon Splenda Brown Sugar
For the cream sauce:
1/2 tablespoon Earth Balance Butter, melted
1 cup Soy Milk
1 tablespoon whole wheat flour
1 pinch nutmeg
Parmesan, Romano Shredded Veggie Cheese
Preparation:
1. Heat oven to 450*.
2. Fill a huge pot with water (enough to cover the spaghetti squash) and place over high heat. Put the spaghetti squash in; once the water starts to boil it will take about 45 minutes - 1 hour to tenderize the spaghetti squash. To see if it is done, stick a knife in the middle, if the knife can easily pierce the spaghetti squash, it is ready to be drained.
3. While you are waiting for your spaghetti squash to cook, cut the butternut squash in cubes. (I like keeping the skin on, if you don't like it then peel it off). Place the cubes into a baking dish. Then sprinkle with cinnamon, pumpkin spice, brown sugar and drizzle with the melted butter. Cook for 45 minutes or until it is golden brown. After 20 minutes, stir the squash around so that it doesn't burn.
4. Once the spaghetti squash is finished, let it cool before attempting to scoop out the middle. Once it is cool enough to handle, cut the squash in half, throw out the seeds, and then scoop out the strings. Place them into a bowl.
5. Start the cream sauce by pouring the cup of soy milk into a pan over medium high heat. As soon as the milk starts to simmer, add the spoonful of flour and whisk well to combine the ingredients. Continue whisking and add the cheese, and nutmeg. Once everything is well combined, add the spaghetti squash. Toss to coat the squash with the sauce.
6. To serve: divide the squash amongst 4 bowls and top with the butternut squash.
Tuesday, October 6, 2009
Shrimp and Pine Nut Spaghetti
8 ounces uncooked spaghetti
12 ounces peeled and deveined medium shrimp
2 tablespoons pine nuts
1 cup 1% low-fat milk, divided
1 tablespoon all-purpose flour
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
salt and pepper
1/2 cup grated fresh Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
Preparation:
1. Cook pasta according to the packaged directions. While the pasta is cooking, bring a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned. Remove from the pan.
2. Heat a large nonstick pan to medium high heat. Cook the shrimp for 3-5 minutes or until they are completely cooked.
3. Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low and cook 5 minutes or until mixture begins to thicken, stirring constantly. Stir in salt and pepper. Cook 1 minute. Add drained pasta, cheese, shrimp and chopped basil; toss gently to combine. Sprinkle with nuts.
12 ounces peeled and deveined medium shrimp
2 tablespoons pine nuts
1 cup 1% low-fat milk, divided
1 tablespoon all-purpose flour
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
salt and pepper
1/2 cup grated fresh Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
Preparation:
1. Cook pasta according to the packaged directions. While the pasta is cooking, bring a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned. Remove from the pan.
2. Heat a large nonstick pan to medium high heat. Cook the shrimp for 3-5 minutes or until they are completely cooked.
3. Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low and cook 5 minutes or until mixture begins to thicken, stirring constantly. Stir in salt and pepper. Cook 1 minute. Add drained pasta, cheese, shrimp and chopped basil; toss gently to combine. Sprinkle with nuts.
Monday, October 5, 2009
BBQ Chicken Burritos
Get as creative as you want with this recipe. I have listed the quick and easy version that can be made in 15 minutes. However, if you would like to add spinach, peppers, onions, or any other vegetables, I would recommend sautéing them and then adding them to part 4 on top of the cheese. This recipe would also work really well with beans and/or meat, such as skirt steak.
Ingredients:
1 package thinly sliced chicken breasts (almost 1 lb)
1 tablespoon William Sonoma BBQ rub (or any other type of bbq rub you prefer)
1/2 cup Jack Daniels BBQ sauce
4 Whole Wheat Tortillas
4 slices of cheese (white american or chedder works well)
1 package microwavable brown rice
Preparation:
1. Place the chicken breast in a large zip lock bag. Top with the BBQ rub and Jack Daniels sauce. Shake the bag to evenly coat the chicken with the seasonings. Marinate for at least an hour before cooking.
2. Heat a large nonstick skillet over medium high heat; coat with nonstick spray. Take the chicken out of the plastic bag and cook on each side for 2-3 minutes until done. Remove the chicken from the pan and slice into strips. Wipe the pan clean. Reduce the heat to a medium-low temperature.
3. Cook the rice in the microwave (it should only take 90 seconds). Place the rice into a bowl and add a tablespoon of Jack Daniels BBQ sauce and mix.
4. To assemble the burritos: take 1 whole wheat wrap, place a dab of BBQ sauce in the middle, top with a slice of cheese, a spoonful of rice and a couple of chicken strips. Place the wrap onto the pan and let heat. Once it has heated enough to melt the cheese, remove from the pan and fold into a burrito
Ingredients:
1 package thinly sliced chicken breasts (almost 1 lb)
1 tablespoon William Sonoma BBQ rub (or any other type of bbq rub you prefer)
1/2 cup Jack Daniels BBQ sauce
4 Whole Wheat Tortillas
4 slices of cheese (white american or chedder works well)
1 package microwavable brown rice
Preparation:
1. Place the chicken breast in a large zip lock bag. Top with the BBQ rub and Jack Daniels sauce. Shake the bag to evenly coat the chicken with the seasonings. Marinate for at least an hour before cooking.
2. Heat a large nonstick skillet over medium high heat; coat with nonstick spray. Take the chicken out of the plastic bag and cook on each side for 2-3 minutes until done. Remove the chicken from the pan and slice into strips. Wipe the pan clean. Reduce the heat to a medium-low temperature.
3. Cook the rice in the microwave (it should only take 90 seconds). Place the rice into a bowl and add a tablespoon of Jack Daniels BBQ sauce and mix.
4. To assemble the burritos: take 1 whole wheat wrap, place a dab of BBQ sauce in the middle, top with a slice of cheese, a spoonful of rice and a couple of chicken strips. Place the wrap onto the pan and let heat. Once it has heated enough to melt the cheese, remove from the pan and fold into a burrito
Friday, October 2, 2009
Chorizo and Turkey Chili
This recipe is super spicy! The fritos, sour cream and chedder cheese definitely help subdue the heat. You could also substitute the Fritos with Whole Wheat Tostitos, the sour cream for the fat free version or the tofutti brand and lastly the chedder cheese for a low fat kind or veggie cheese.
Ingredients:
3/4 pound chorizo, dried and casing removed
1 package ground turkey
3 tablespoons chipotle chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 bottle beer (Negra Modelo)
1 can diced fire roasted tomatoes (can be found in organic section of Publix)
1/2 cup beef broth
2 tablespoons tomato paste
Optional: serve with Fritos, chedder cheese and sour cream
Preparation:
1. Cut the chorizo into slices and then quarter the slices.
2. Heat a pot over medium high heat and brown the chorizo. Its fat will be released. After a few minutes, remove the chorizo and dump out excess grease. Add the ground turkey to the pot, and top with the three spices. With a spoon, combine the ingredients and break the turkey into pieces. Brown for 5 minutes.
3.Add the bottle of beer. Allow some of the liquid to evaporate, cook for 2 minutes.
4. Add the tomatoes and the beef broth. Cook on medium high for 5-10 minutes then reduce the temperature to low. Add the tomato paste and simmer for an hour on low heat to evaporate the liquid and let the chili become chunky.
5. Cover the bottom of the bowl with tostitos, top with chili then the chedder and a dollop of sour cream.
Thursday, October 1, 2009
Ragu
This is a quick, easy, and cheap way to make Ragu. Italian food is all about simplicity and utilizing quality ingredients. The San Marzano crushed tomatoes are so tasty they hardly need any other seasonings. Therefore with 3 ingredients you can make a great ragu sauce.
Serves 4
Ingredients:
1 box fusilli whole wheat pasta
1 can San Marzano crushed tomatoes
1 package of ground turkey meat
sea salt
Optional: 1 teaspoon garlic powder
1-2 teaspoons red pepper flakes
1 teaspoon paprika
Parmesan cheese
Preparation:
1. Cook the fusilli according to the packaged directions
2. In a pan over medium-high heat, coat the pan with non stick spray. Once the pan is heated, add the turkey, sprinkle with salt and brown on both sides (about 3-4 minutes). With a spoon, break the turkey into pieces and cook for another 2 minutes.
3. Add the can of San Marzano crushed tomatoes and sprinkle with salt. At this point you can leave as is or you can add the extra spices if you have them on handy.
4. Once the pasta is cooked, drain in a colander and return to the pot. Pour the sauce from the pan to the pot and mix until the pasta and ragu are well combined. At this point you can serve as is or top with some Parmesan cheese (I suggest buying a good quality Parmesan cheese).
Serves 4
Ingredients:
1 box fusilli whole wheat pasta
1 can San Marzano crushed tomatoes
1 package of ground turkey meat
sea salt
Optional: 1 teaspoon garlic powder
1-2 teaspoons red pepper flakes
1 teaspoon paprika
Parmesan cheese
Preparation:
1. Cook the fusilli according to the packaged directions
2. In a pan over medium-high heat, coat the pan with non stick spray. Once the pan is heated, add the turkey, sprinkle with salt and brown on both sides (about 3-4 minutes). With a spoon, break the turkey into pieces and cook for another 2 minutes.
3. Add the can of San Marzano crushed tomatoes and sprinkle with salt. At this point you can leave as is or you can add the extra spices if you have them on handy.
4. Once the pasta is cooked, drain in a colander and return to the pot. Pour the sauce from the pan to the pot and mix until the pasta and ragu are well combined. At this point you can serve as is or top with some Parmesan cheese (I suggest buying a good quality Parmesan cheese).
Wednesday, September 30, 2009
Creamy Mac 'N Cheese with BACON
So after the boys have pigged out on Sunday while watching football, you may have left over cheese dip. This is great because now you have the sauce for a creamy mac 'n cheese. All you will need to do is buy whole wheat spaghetti and cook them up. Enjoy!
Ingredients:
1/2 -3/4 cup cheesy spinach and bacon dip
1 package of whole wheat spaghetti
Preparation:
1. Prepare the spaghetti according to the packaged directions.
2. Once the spaghetti are ready, drain in a colander and then return to the pot. Over a low heat, incorporate the spinach and bacon dip into the spaghetti. Toss around until it is well combined. Serve it up and enjoy!!!
Ingredients:
1/2 -3/4 cup cheesy spinach and bacon dip
1 package of whole wheat spaghetti
Preparation:
1. Prepare the spaghetti according to the packaged directions.
2. Once the spaghetti are ready, drain in a colander and then return to the pot. Over a low heat, incorporate the spinach and bacon dip into the spaghetti. Toss around until it is well combined. Serve it up and enjoy!!!
Monday, September 28, 2009
Cheesy Spinach and Bacon Dip
It's football season and there is nothing better than just sitting at home and pigging out on Sunday afternoons! I will be posting some great recipes to feed the masses and keep those boys happy. This first one is super easy and I have a great recipe for the leftovers (I will post that tomorrow!). I want to try the non-dairy version with tofutti cream cheese, veggie chedder and turkey bacon. I imagine it will turn out just as good and a lot healthier :)
Ingredients:
1 pkg. (9-10 oz.) spinach
1 lb. (16 oz.) Velveeta Cheese (2% kind)
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Fat Free Cream Cheese
8 slices bacon
1. Combine the two cheese together in a bowl and microwave on high for a couple minutes until they have melted. Remove from the microwave and stir together.
2. Heat a pan over medium high heat. Cook the bacon until nice and crispy. I always take a paper towel and remove any excess fat that is released by the bacon while it is cooking. Place a couple pieces of paper towel onto a plate. Remove the bacon from the pan and place on top of the paper towels. Let them drain and cool. Then slice them into little pieces.
3. Cook the spinach in the same pan that you used to cook the bacon. Leave a little bit of grease on the bottom and then place the entire package of spinach in the pan. Cook until the spinach has completely wilted down. Remove the spinach from the pan and slice into little pieces.
4. Place the cheese, bacon and spinach in the pan. Turn the heat to low and allow all the ingredients to melt and blend together.
Serve with your favorite type of chips..we tried the multigrain tostitos and loved them!
'Nana Bread
This is a recipe handed down to me from my best friend, Callie, mom! Its super quick, easy, cheap and turns out absolutely delicious and moist.
Ingredients:
1 box yellow cake mix (or you could use the Sugar Free Cake mix)
1 box jellow banana cream pudding mix (or the sugar free version)
1 mashed bananas
Replace Cake Instructions with:
4 eggs
1/2 cup oil
1/2 cup water
powdered sugar
Preparation:
Heat oven to 350*
1. Place the cake mix, eggs, oil and water into a mixing bowl. Mix with electric mixers until well blended. Add the banana pudding mix. Blend for a minute. Add the mashed bananas and blend once more until everything is well incorporated.
2. Sprinkle powdered sugar into the botton of 2 small bread loaf pans. Divide the batter into the 2 pans. Top with powdered sugar. Bake for 40-45 minutes or unti la knife can be inserted into the loaves and come out clean.
THANKS NANCY!!!
Ingredients:
1 box yellow cake mix (or you could use the Sugar Free Cake mix)
1 box jellow banana cream pudding mix (or the sugar free version)
1 mashed bananas
Replace Cake Instructions with:
4 eggs
1/2 cup oil
1/2 cup water
powdered sugar
Preparation:
Heat oven to 350*
1. Place the cake mix, eggs, oil and water into a mixing bowl. Mix with electric mixers until well blended. Add the banana pudding mix. Blend for a minute. Add the mashed bananas and blend once more until everything is well incorporated.
2. Sprinkle powdered sugar into the botton of 2 small bread loaf pans. Divide the batter into the 2 pans. Top with powdered sugar. Bake for 40-45 minutes or unti la knife can be inserted into the loaves and come out clean.
THANKS NANCY!!!
Friday, September 25, 2009
Curry Chicken Salad Wrap
This is an EXTREMELY easy and quick recipe!
Ingredients:
1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup Rotisserie Chicken, pulled into pieces
Option: 3/4 cup chopped Braeburn apple (about 1 small)
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
2 Low Carb Whole Wheat Tortillas
1 cup shredded lettuce
Preparation:
1. Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Either use immediately or cover and chill.
2. Place 1/2 cup of shredded lettuce into each whole wheat tortilla. Top with the chicken salad and fold. Enjoy!
Ingredients:
1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup Rotisserie Chicken, pulled into pieces
Option: 3/4 cup chopped Braeburn apple (about 1 small)
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
2 Low Carb Whole Wheat Tortillas
1 cup shredded lettuce
Preparation:
1. Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Either use immediately or cover and chill.
2. Place 1/2 cup of shredded lettuce into each whole wheat tortilla. Top with the chicken salad and fold. Enjoy!
Thursday, September 24, 2009
Purple Potato Salad
The purple potato offers a great twist to the classic potato salad recipe. It provides a great color and presentation. Here are a few tips in buying and storing this potato: When selecting, choose those that are firm and plump. Avoid those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store the potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.
[I got these tips from http://www.recipetips.com ]
Serves 6
2 pounds purple-skinned fingerling potatoes, quartered length
1 head garlic, halved crosswise
Pinch of red pepper flakes
5 tablespoons apple cider vinegar
Salt
1 red onion, halved and thinly slices
1 teaspoon sugar
½ cup reduced fat mayonnaise
4 tablespoons reduced fat sour cream
1/3 cup horseradish, drained
Optional: 2 stalks celery, thinly sliced
4 half-sour dill or sweet pickles, diced
Optional: 3 tablespoons chopped fresh dill
2 tablespoons chipped fresh parsley
Freshly ground pepper
Preparation:
1. Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool
2. Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.
[I got these tips from http://www.recipetips.com ]
Serves 6
2 pounds purple-skinned fingerling potatoes, quartered length
1 head garlic, halved crosswise
Pinch of red pepper flakes
5 tablespoons apple cider vinegar
Salt
1 red onion, halved and thinly slices
1 teaspoon sugar
½ cup reduced fat mayonnaise
4 tablespoons reduced fat sour cream
1/3 cup horseradish, drained
Optional: 2 stalks celery, thinly sliced
4 half-sour dill or sweet pickles, diced
Optional: 3 tablespoons chopped fresh dill
2 tablespoons chipped fresh parsley
Freshly ground pepper
Preparation:
1. Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool
2. Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.
Tuesday, September 22, 2009
Coffee and Molasses Pork Chops
The secret ingredient: coffee. In this months issue of FoodNetwork magazine, they offer readers the chance to submit creative and tasty recipes that include the secret recipe. Alton Brown shares his recipe of Coffee and Molasses Pork Chops. I excluded the thyme; however, if you enjoy this herb, add a few sprigs to the marinade. Then remove them before you cook down the marinade into a sauce.
Serves 4
1 cup strong brewed coffee, cooled
6 ounces molasses (about ½ cup)
2 tablespoons apple cider vinegar
1 tablespoons Dijon mustard
2 cloves garlic, minced
Salt and ground pepper
½ teaspoon ground ginger
4 6 to 8 ounce bone pork chops
Optional: 2 sprigs of thyme
Preparation:
1. In a blender, combine the coffee, molasses vinegar, mustard, garlic, 1 teaspoon salt, ½ teaspoon pepper, and the ginger. Blend until well combined. Place the pork chops in a 1 gallon zip-top bag, add the marinade, seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat a grill, or griddle to medium-high. Remove the pork from the bag and pat dry. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to ½ cup, 12 to 15 minutes.
3. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145 degrees. Let rest for 5 minutes; serve with the glaze.
Shrimp Scrampi with Whole Wheat Linguine
As summer is coming to an end, I want to offer a nice refreshing meal for these warm September nights.
Serves 4
1 lb Whole Wheat Linguine
1/2 lb jumbo shrimp, peeled and deveined
1 tablespoons earth balance vegan butter
2 garlic cloves, minces
2 tablespoons fresh lemon juice
½ cup dry white wine (Pinot Grigio)
¼ cup torn fresh basil
Optional: 2 tablespoons chopped fresh parsley
Optional: chili flakes to season
Preparation:
1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
2. Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp dry, then season with salt and pepper. Add 1 ½ tablespoons butter to the pan and cook the shrimp until golden on one side (about 3 minutes). Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still tanslucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
3. Add the lemon juice and wine and bring to a boil, scrapin up any bornwed bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes.
4. Return the shrimp to the pan, then add the basil.
5. Drain the pasta in a colander and transfer to the skillet. Toss with the shrimp and sauce; garnish with parsley.
Serves 4
1 lb Whole Wheat Linguine
1/2 lb jumbo shrimp, peeled and deveined
1 tablespoons earth balance vegan butter
2 garlic cloves, minces
2 tablespoons fresh lemon juice
½ cup dry white wine (Pinot Grigio)
¼ cup torn fresh basil
Optional: 2 tablespoons chopped fresh parsley
Optional: chili flakes to season
Preparation:
1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
2. Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp dry, then season with salt and pepper. Add 1 ½ tablespoons butter to the pan and cook the shrimp until golden on one side (about 3 minutes). Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still tanslucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
3. Add the lemon juice and wine and bring to a boil, scrapin up any bornwed bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes.
4. Return the shrimp to the pan, then add the basil.
5. Drain the pasta in a colander and transfer to the skillet. Toss with the shrimp and sauce; garnish with parsley.
Friday, August 21, 2009
Mango Pineapple Muffins
This is a recipe I found on Women's Health. It uses papaya, but I substituted mango instead. The nutritional information they provided per muffin is as follows: 160 cal, 5 g fat (.5 g sat), 114 mg sodium, 28 g carbs, 3 g fiber, 3 g protein
Makes 12 muffins
Ingredients:
1 1/2 c whole-wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 c crushed pineapple, drained
1 c cubed mango
1/3 c yogurt
1 egg, beaten
2 Tbsp canola oil
1/4 c Splenda
1/4 c agave syrup
1/4 c walnuts
1/2 c dried cranberries
Preparation:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon.
3. In a food processor or blender, purée pineapple, papaya, and yogurt. Mix in egg, oil, sugar, and syrup.
4. Combine pineapple and flour mixtures; fold in walnuts and cranberries.
5. Spoon batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Makes 12 muffins
Ingredients:
1 1/2 c whole-wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 c crushed pineapple, drained
1 c cubed mango
1/3 c yogurt
1 egg, beaten
2 Tbsp canola oil
1/4 c Splenda
1/4 c agave syrup
1/4 c walnuts
1/2 c dried cranberries
Preparation:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon.
3. In a food processor or blender, purée pineapple, papaya, and yogurt. Mix in egg, oil, sugar, and syrup.
4. Combine pineapple and flour mixtures; fold in walnuts and cranberries.
5. Spoon batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Wednesday, August 19, 2009
Cinnamon Apple Muffins
I got this recipe from Women's Health. I have made a few amendments but have not tested the changes yet. I plan on baking them tonight. I will let you know how they turn out and post the photo later! According to the website each muffin has: 147 cal, 9 g fat (1 g sat), 163 mg sodium, 18 g carbs, 3 g fiber, 3 g protein
Makes 12 (Serving size: 1 muffin)
1/2 c oat bran
1 c whole-wheat pastry flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil
1/3 c applesauce
1 shredded apple
1/4 c Splenda
1/4 c chopped pecans
1. Preheat oven to 350°F.
2. In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar. Combine mixtures and fold in pecans.
4. Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Makes 12 (Serving size: 1 muffin)
1/2 c oat bran
1 c whole-wheat pastry flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil
1/3 c applesauce
1 shredded apple
1/4 c Splenda
1/4 c chopped pecans
1. Preheat oven to 350°F.
2. In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar. Combine mixtures and fold in pecans.
4. Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Tuesday, August 18, 2009
Strawberry Cream Cheese Muffins
Dessert for breakfast, why not! These muffins are like eating strawberry shortcake. You can also replace the strawberries for raspberries or blueberries. Either way it’s a great way to start to day or to curb your afternoon munchies.2 dozen
Ingredients
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened (or toffuti cream cheese)
1/3 cup butter, softened (Earth Butter)
1 1/2 cups Splenda
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk OR vanilla soy milk
2 cups fresh or frozen strawberries
Optional: 1/4 cup finely chopped walnuts
Preparation:
Preheat oven to 350°.
1. In a large bowl, combine cream cheese and butter. Beat with an electric mixer at high speed until well blended. Add Splenda; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
2. In another bowl, combine flour, baking soda, baking powder and salt. Lightly spoon flour into dry measuring cups; level with a knife.
3. With mixer on low speed, add the flour mixture and buttermilk or soy milk to cream cheese mixture, beginning and ending with flour mixture.
4. Defrost the strawberries and place them in a colander. Let them sit for 5 minutes to remove excess water. I even press them lightly into the strainer with a paper towel to pat dry.
5. Gently fold in strawberries and walnuts.
6. Place 24 foil cup liners in muffin cups or lightly spray the muffin tin. Using an ice cream scoop or a spoon, place the batter evenly into liners. Bake at 350° 20-25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Pumpkin Cranberry
You don’t need to wait until November to enjoy that great pumpkin flavor. This recipe incorporates the great spicy and sweet flavors of pumpkin pie. There are 2 different ways of making this recipe. You can do it the healthy way or the super quick and easy way. Both produce those comforting flavors we all crave during the Thanksgiving season.
Yield
1 dozen
Ingredients for the Quick and Easy Version:
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup canned Libby’s pumpkin pie mix
1/2 cup low-fat buttermilk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Ingredients for the Healthy Version:
1 cup canned pumpkin
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup Splenda
1/2 cup low-fat buttermilk OR vanilla Soy Milk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.
Quick and easy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Mix in the baking soda and stir well with a whisk.
2. In a large bowl, combine Splenda, Pumpkin Mix, Buttermilk, oil and egg; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.
Healthy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
2. In a large bowl, combine Splenda and next 5 ingredients (through egg); beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.
Yield
1 dozen
Ingredients for the Quick and Easy Version:
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup canned Libby’s pumpkin pie mix
1/2 cup low-fat buttermilk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Ingredients for the Healthy Version:
1 cup canned pumpkin
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup Splenda
1/2 cup low-fat buttermilk OR vanilla Soy Milk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.
Quick and easy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Mix in the baking soda and stir well with a whisk.
2. In a large bowl, combine Splenda, Pumpkin Mix, Buttermilk, oil and egg; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.
Healthy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
2. In a large bowl, combine Splenda and next 5 ingredients (through egg); beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.
Monday, August 17, 2009
Morning Glory Muffins
This is my version of morning glory muffins. The secret to keeping them moist is not only using the shredded or drained fruits but also carrot baby food. You will be surprised that these lil' guys stay moist not only the day you bake them, but also for days after. Once they cool, place them in tupperware and keep them in the refrigerator. If you prefer your muffins warm, heat them in the microwave for a few seconds before eating them.
Yield
2 dozen (serving size: 1 muffin)
Ingredients
2 1/2 cups whole wheat pastry flour
1 cup packed Splenda brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2-2.5 oz containers of carrot baby food
1 cup shredded Gala apple
1/3 cup chopped walnuts
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple sauce
2 teaspoons vanilla extract or vanilla paste (if you have it)
2 large eggs
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
1. Spoon flour into dry measuring cups and then level with a knife. In a large bowl, combine flour and next 4 ingredients (flour through salt). Create a well in the center of the flour mixture and stir in carrot and next 5 ingredients (carrot through pineapple). In a separate bowl, combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add the oil mixture to flour mixture, stirring just until moist.
2. Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.
Yield
2 dozen (serving size: 1 muffin)
Ingredients
2 1/2 cups whole wheat pastry flour
1 cup packed Splenda brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2-2.5 oz containers of carrot baby food
1 cup shredded Gala apple
1/3 cup chopped walnuts
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple sauce
2 teaspoons vanilla extract or vanilla paste (if you have it)
2 large eggs
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
1. Spoon flour into dry measuring cups and then level with a knife. In a large bowl, combine flour and next 4 ingredients (flour through salt). Create a well in the center of the flour mixture and stir in carrot and next 5 ingredients (carrot through pineapple). In a separate bowl, combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add the oil mixture to flour mixture, stirring just until moist.
2. Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.
Thursday, August 13, 2009
Tropical Pork
I have been meaning to make pork for Jimmy for a while now but haven’t been able to think of a creative recipe. I have pulled together some of his favorite flavors and came up with this tropical pork. It came out tender, juicy and flavorful. Serve with brown rice, broccoli, peppers, onions or any other veggies or sides you like.
For the Marinade:
1 cup pineapple juice
½ jalapeno chile, seeded and chopped
¾ teaspoon allspice
¼ cup splenda
½ lime juice
For the Sauce
1 cup pineapple juice
¾ cup Splenda
1/2 jalapeno chile chopped, and seeded
¼ teaspoon ground allspice
1/2 lime juice
2 ¾ pound pork tenderloins
To prepare marinade:
In a blender, mix 1 cup pineapple juice, 2 tablespoons jalapeno chiles, ¾ teaspoon ground allspice, 2 tablespoons fresh lime juice until it well mixed.
Place the pork tenderloins in a plastic bag and cover with the marinade. Place them in the refrigerator for at 1 hour before cooking.
Preparation:
1. Bring ¾ cup pineapple juice and Splenda to boil over medium high heat in a pan; stir until sugar dissolves. Cover and boil until it becomes syrupy and a deep golden brown color (about 6 minutes)*. Remove from the heat, immediately add the remaining ¼ cup pineapple juices, chiles and allspice. When bubbling stops whisk in lime juice and season with salt and pepper. Pour the glaze into a bowl.
2. Use the same pan to cook the pork. Heat 1 tablespoon of olive oil over medium high heat. Sear the pork on each side for 2 minutes, or until golden brown. Lower the heat and continue cooking until there is no pink in the middle (about 8-12 minutes). I would recommend serving it with brown rice, broccoli or mixed vegetables (such as peppers and onions).
*Since I used Splenda instead of real sugar, you may have to take out chunks of the Splenda after it becomes a syrup. I know that sounds gross but I promise it still comes out great! If you do not want to deal with the Splenda, add real sugar and it will melt and caramelize properly.
Wednesday, August 12, 2009
PB snacks for J
Jimmy and I are both obsessed with peanut butter [although, I promise you I love it more than he does ;)]. If you are like me, you can eat peanut butter by the spoonfuls. However, many of you, like Jimmy, find this disgusting, so I have created a list of his favorite peanut butter snacks to munch on while I eat if from the jar.
Step One: Choose your peanut butter [or almond butter]
Smuckers All Natural Honey Flavored*
MaraNatha No Stir Almond Butter
Peanut Butter & Co. Cinnamon Raisin swirl
Step Two: Choose your base
Wasa Crackers**
Whole Grain English Muffin
Cinnamon Raisin English Muffin
Whole Wheat Tortilla Wrap
Step Three: Add your toppings
Banana slices
Honey
Raisins
Nutella
Chocolate Chips
If you choose the English muffin, toast it to add a crunch and then spread the peanut butter on top.
If you choose the whole wheat tortilla, spread the peanut butter onto one side. Then place the tortilla, peanut butter side up, in a pan and let it heat up over medium heat for a couple of minutes. Then add the toppings of your choice and wrap it up. I even love this for breakfast!
*My favorite natural peanut butter is smuckers; they do not add extra sugar. If you prefer the No Stir kind of nut butters, than I suggest the MaraNatha Almond Butter. I also like Peanut Butter & Co. Cinnamon Raisin Swirl. I can only find it at the Whole Foods in Coral Gables.
** If you have not tried Wasa crackers, I highly recommend it. My favorite is the multi grain type. They are an all natural, no sugar added cracker that is extremely crunchy and great with peanut butter. This is a great alternative to chips or even pita bread for dipping into salsas and dips (such as hummus)
Step One: Choose your peanut butter [or almond butter]
Smuckers All Natural Honey Flavored*
MaraNatha No Stir Almond Butter
Peanut Butter & Co. Cinnamon Raisin swirl
Step Two: Choose your base
Wasa Crackers**
Whole Grain English Muffin
Cinnamon Raisin English Muffin
Whole Wheat Tortilla Wrap
Step Three: Add your toppings
Banana slices
Honey
Raisins
Nutella
Chocolate Chips
If you choose the English muffin, toast it to add a crunch and then spread the peanut butter on top.
If you choose the whole wheat tortilla, spread the peanut butter onto one side. Then place the tortilla, peanut butter side up, in a pan and let it heat up over medium heat for a couple of minutes. Then add the toppings of your choice and wrap it up. I even love this for breakfast!
*My favorite natural peanut butter is smuckers; they do not add extra sugar. If you prefer the No Stir kind of nut butters, than I suggest the MaraNatha Almond Butter. I also like Peanut Butter & Co. Cinnamon Raisin Swirl. I can only find it at the Whole Foods in Coral Gables.
** If you have not tried Wasa crackers, I highly recommend it. My favorite is the multi grain type. They are an all natural, no sugar added cracker that is extremely crunchy and great with peanut butter. This is a great alternative to chips or even pita bread for dipping into salsas and dips (such as hummus)
Tuesday, August 11, 2009
Spinach Almond Pesto
As some of you may know, I have been trying to grow my very own basil plant, Filbert. Each day I go out to our balcony and water him. Sometimes, I even take him to the pool with me to sun bathe. As his scent grows stronger everyday, so does my craving for pesto. Unfortunately Filbert is not big enough to produce a full batch of pesto; therefore, I have had to make some amendments. This is also a great way to make a less expensive version that is still full of flavor.
Ingredients
3 cups lightly packed spinach
8-10 basil leaves
¼ cup raw almonds
1/3 cup fresh Parmesan OR mozzarella cheese
1 tablespoon olive oil
1 teaspoon salt plus extra for the water
1 box whole wheat penne
1 lb shrimp, already steamed, peeled and tails removed
Preparation
1. Place the spinach, basil, almonds, cheese, olive oil and salt in a food processor and blend until the mixture is almost paste-like.
2. Place water and a bit of salt into a pot and heat over medium high heat. Once the water boils, dump the pasta into the water and cook according to the packaged directions (about 10-15 minutes).
3. When the pasta is ready, strain it in a colander and return it to the pot. Scrape the pesto into the pot and place the shrimp on top. Stir until everything is well combined and the shrimp are warm.
Ingredients
3 cups lightly packed spinach
8-10 basil leaves
¼ cup raw almonds
1/3 cup fresh Parmesan OR mozzarella cheese
1 tablespoon olive oil
1 teaspoon salt plus extra for the water
1 box whole wheat penne
1 lb shrimp, already steamed, peeled and tails removed
Preparation
1. Place the spinach, basil, almonds, cheese, olive oil and salt in a food processor and blend until the mixture is almost paste-like.
2. Place water and a bit of salt into a pot and heat over medium high heat. Once the water boils, dump the pasta into the water and cook according to the packaged directions (about 10-15 minutes).
3. When the pasta is ready, strain it in a colander and return it to the pot. Scrape the pesto into the pot and place the shrimp on top. Stir until everything is well combined and the shrimp are warm.
Monday, August 10, 2009
Pizza Pasta
Craving pizza but don’t feel like taking the time to make the crust? Or know that you will not be able to stop yourself from eating the whole pie? This is a quick and easy dinner recipe that will hit the spot. All the delicious flavors that you crave from a pizza are packed in this pasta dish; all that is missing is the crust. If you still need that crunch from the crust, serve garlic bread as a side!
Ingredients:
1 can san marzano crushed tomatoes
9 oz whole wheat penne pasta
5 basil leaves (if you do not have fresh leaves, then use dried basil; its worth getting fresh leaves)
1 cup low fat mozzarella cheese
Preparation:
1. Heat water with a bit of salt in a pot over medium high heat. When the water begins to bubble, add the penne and cook according to the packaged directions (about 15 minutes).
2. Open the can of crushed tomatoes and heat in a pan over medium-low heat. Slice the basil leaves and add them to the sauce. Let the sauce warm, but not bubble, until while the pasta is cooking.
3. Once the pasta is ready, strain it in a colander and pour it into the pan. Mix until well combined. Serve the pasta in the bowls. Evenly divide and sprinkle the mozzarella cheese amongst each dish.
Ingredients:
1 can san marzano crushed tomatoes
9 oz whole wheat penne pasta
5 basil leaves (if you do not have fresh leaves, then use dried basil; its worth getting fresh leaves)
1 cup low fat mozzarella cheese
Preparation:
1. Heat water with a bit of salt in a pot over medium high heat. When the water begins to bubble, add the penne and cook according to the packaged directions (about 15 minutes).
2. Open the can of crushed tomatoes and heat in a pan over medium-low heat. Slice the basil leaves and add them to the sauce. Let the sauce warm, but not bubble, until while the pasta is cooking.
3. Once the pasta is ready, strain it in a colander and pour it into the pan. Mix until well combined. Serve the pasta in the bowls. Evenly divide and sprinkle the mozzarella cheese amongst each dish.
Friday, August 7, 2009
Roasted Butternut Squash and Toasted Almond Spinach Salad
This is one of the first dishes I made for Jimmy. Surprisingly enough, he thoroughly enjoyed it. The flavors, textures and aromas of this dish are fantastic. This salad can be used as a side dish for the honey soy salmon or as a main dish. Some other variations to this salad could be to use pine nuts instead of almonds or add more roasted vegetables such as eggplants.
Serves 4
Ingredients:
1 medium sized butternut squash
3 tablespoons olive oil
1 teaspoon cinnamon (optional)
Dash of salt
½ cup sliced almonds
2 teaspoons sesame oil
1 bag spinach
Preparation:
1. To roast the squash: preheat the oven to 450 * F. Peel the squash, remove the seeds and cut into ½ inch thick cubes [some store sell it pre-peeled and cut]. In a rectangular baking dish, arrange the squash in a single layer; toss with the olive oil, cinnamon and a dash of salt. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 10-15 minutes longer or until squash is just tender and pale golden. Let them cool slightly. The squash can be prepared 4 hours ahead of time.
2. Heat the sesame oil in a large non stick pan over medium heat. Place the sliced almonds into the pan and let them toast for 2-3 minutes.
3. To arrange the salad, place the spinach in a bowl, top with the squash and then pour the almonds on top.
4. For the dressing, sprinkle with olive oil and a balsamic glaze. If you do not use cinnamon you could whisk together honey and soy sauce for a great dressing.
Serves 4
Ingredients:
1 medium sized butternut squash
3 tablespoons olive oil
1 teaspoon cinnamon (optional)
Dash of salt
½ cup sliced almonds
2 teaspoons sesame oil
1 bag spinach
Preparation:
1. To roast the squash: preheat the oven to 450 * F. Peel the squash, remove the seeds and cut into ½ inch thick cubes [some store sell it pre-peeled and cut]. In a rectangular baking dish, arrange the squash in a single layer; toss with the olive oil, cinnamon and a dash of salt. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 10-15 minutes longer or until squash is just tender and pale golden. Let them cool slightly. The squash can be prepared 4 hours ahead of time.
2. Heat the sesame oil in a large non stick pan over medium heat. Place the sliced almonds into the pan and let them toast for 2-3 minutes.
3. To arrange the salad, place the spinach in a bowl, top with the squash and then pour the almonds on top.
4. For the dressing, sprinkle with olive oil and a balsamic glaze. If you do not use cinnamon you could whisk together honey and soy sauce for a great dressing.
Thursday, August 6, 2009
Callie Cakes- a flourless chocolate cake
Ingredients;
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
¾ cup granulated sugar (or sugar substitute) plus 1 teaspoon
2 teaspoon vanilla, divided
2 cups heavy cream, cold
3 tablespoons Kahlua (optional)
2 tablespoons sugar
Confectioners’ sugar, for dusting
Strawberries and/or raspberries for garnish (optional)
Preparation:
Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan.
1. Melt the chocolate and butter in a heatproof bowl over (but not touching) 1 in of simmer water until melted, or in a double boiler. [I usually use a glass bowl that will fit in my pot without touching the bottom of the pot.]
2. In a mixing bowl, whisk the egg yolks with the sugar until light yellow in color, about 4-7 minutes, with an electric mixture [you could do it by hand, it just takes longer, but it is a great arm work out]. Add the vanilla and mix until well combined.
3. Slowly whisk a little of the melted chocolate into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate. Continue slowly adding the rest of the chocolate mix.
4. Beat the egg whites in a mixing bowl until stiff peaks form [once again I would use an electric mixer to get the consistency we are looking for in this recipe]. Fold the egg whites into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top should start to crack and if you stick a toothpick into the cake it should come out with moist crumbs clinging to it, 20-25 minutes. Let stand 10 minutes, then un-mold. While the cake is cooking make the whipped cream. Combine the heavy cream, Kahlua and sugar; whip until it becomes light and fluffy.
5. Before serving the cake, dust with confectioners’ sugar, a dollop of whipped cream and either strawberries and/or raspberries
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
¾ cup granulated sugar (or sugar substitute) plus 1 teaspoon
2 teaspoon vanilla, divided
2 cups heavy cream, cold
3 tablespoons Kahlua (optional)
2 tablespoons sugar
Confectioners’ sugar, for dusting
Strawberries and/or raspberries for garnish (optional)
Preparation:
Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan.
1. Melt the chocolate and butter in a heatproof bowl over (but not touching) 1 in of simmer water until melted, or in a double boiler. [I usually use a glass bowl that will fit in my pot without touching the bottom of the pot.]
2. In a mixing bowl, whisk the egg yolks with the sugar until light yellow in color, about 4-7 minutes, with an electric mixture [you could do it by hand, it just takes longer, but it is a great arm work out]. Add the vanilla and mix until well combined.
3. Slowly whisk a little of the melted chocolate into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate. Continue slowly adding the rest of the chocolate mix.
4. Beat the egg whites in a mixing bowl until stiff peaks form [once again I would use an electric mixer to get the consistency we are looking for in this recipe]. Fold the egg whites into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top should start to crack and if you stick a toothpick into the cake it should come out with moist crumbs clinging to it, 20-25 minutes. Let stand 10 minutes, then un-mold. While the cake is cooking make the whipped cream. Combine the heavy cream, Kahlua and sugar; whip until it becomes light and fluffy.
5. Before serving the cake, dust with confectioners’ sugar, a dollop of whipped cream and either strawberries and/or raspberries
Wednesday, August 5, 2009
Honey Soy Glazed Salmon
This is one of my favorite meals; it is quick and easy. You can serve it with all sorts of sides: edamame, broccoli, sugar snap peas, carrots, over a salad, etc.
Serves 2-4
Ingredients:
1 lb Salmon cut into four 4 oz pieces, three 5 oz pieces, or two 8 oz pieces
1 tablespoon honey
¼ cup lower sodium soy sauce 1 plastic bag
Preparation:
1. Place the salmon in the plastic bag
2. In a bowl, whisk the honey and soy sauce in a bowl until well combined. Pour the soy mixture into the plastic bag and allow the fish to marinate for at least an hour before cooking.
3. Cook the fillets for 3 minutes on each side in a pan or a griddle on medium high heat and covered in non-stick spray. The skin should become crisp and the inside of the flesh should become light pink and flaky. Cook to the temperature you prefer but I do not suggest overcooking it because it will become the dry and tasteless.
Serves 2-4
Ingredients:
1 lb Salmon cut into four 4 oz pieces, three 5 oz pieces, or two 8 oz pieces
1 tablespoon honey
¼ cup lower sodium soy sauce 1 plastic bag
Preparation:
1. Place the salmon in the plastic bag
2. In a bowl, whisk the honey and soy sauce in a bowl until well combined. Pour the soy mixture into the plastic bag and allow the fish to marinate for at least an hour before cooking.
3. Cook the fillets for 3 minutes on each side in a pan or a griddle on medium high heat and covered in non-stick spray. The skin should become crisp and the inside of the flesh should become light pink and flaky. Cook to the temperature you prefer but I do not suggest overcooking it because it will become the dry and tasteless.
Monday, August 3, 2009
Spicy Skirt Stead and Pan Fried Potatoes
Serves 3-4
1.5 lb Skirt Steak
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons olive oil
2 Yukon potatoes
Preparation:
1. Marinate the steak in a plastic bag covered with 2 tablespoons of the olive oil, paprika, garlic and onion powder for at least an hour before cooking.
2. To prepare the steak: heat a griddle or large non stick pan over medium high heat. Place the steak in the pan and sear each side for 3-4 minutes until browned. Continue cooking on each side until it is the temperature you prefer. Let the meat sit for 10 minutes before serving.
3. To prepare potatoes: cut the Yukon potatoes into even, thin slices. Heat 1 tablespoon olive oil in a pan over medium high heat. Once the oil is hot, place the potatoes in the pan and cook on each side 4-5 minutes or until golden brown and tender in the middle. Sprinkle with salt and serve alongside the steak.
Cowboy Burger
This is my take on Whole Foods pre-made Cowboy Burgers. Their version has jalapeño and chedder cheese in the burger patty; also they do not include any spices. Therefore, I decided to kick it up a notch and put some of my favorite spices into the ground beef mixture and keep Jimmy’s favorite part, the bacon, in the mix. For people who do not like bacon, it can definitely be omitted; the seasonings still created a great spicy, smoky flavor. Also, this recipe is great because you can freeze the patty for another night which will save you time and money.
Serves 3 (5 ounce burgers)
1.5 lbs ground beef
4 teaspoons Cajun seasoning
3 teaspoons Old Bay
2 teaspoons paprika
7-9 pieces of bacon [depending on how many you like on your burger]
3 slices of chedder cheese (optional)
3 whole wheat burger buns
Preparation:
1. Preheat a skillet to 350*. [If you do not have a skillet, pre-heat a large non stick pan on medium-high heat]. Spray the skillet with non-stick spray and place the 9 pieces of bacon on top. After they have become golden brown, removed them and place them on top of a plate that is covered with a paper towel. The paper towel will help absorb the excess grease. Wipe down the top of the griddle or pan so that it ready to use for cooking the burger.
2. To make the burger meat: Place the ground beef in a mixing bowl and top with the 3 seasonings. With your hands [or if you do not like touching meat with a spoon], mix in the spices. Take 3 pieces of bacon and chop them up into little pieces and add them to the meat. Once again mix the meat until the bacon is well combined. Create 3 patties with the meat. I like to make mine thinner so that they cook faster.
3. Place the burgers on the skillet or in the pan on medium high heat. Sear them on both sides, for about 2 minutes, or until golden brown. Then reduce the heat of the skillet to 300* or medium heat for the pan. Cover the burgers with the lid of a pan or aluminum foil to cook them quicker. As soon as you notice they are at the temperature (medium, well done, etc) that you prefer, place a slice of cheese on top to melt (about another minute or so). Remove the patties from the skillet or pan. Then add the buns to the skillet to allow them to brown and absorb the juices from the meat. To serve place the bottom of the patty on a plate, followed by the cheese-burger then one or two pieces of bacon that have been cut in half. Then top with the other bun. Enjoy!
Serves 3 (5 ounce burgers)
1.5 lbs ground beef
4 teaspoons Cajun seasoning
3 teaspoons Old Bay
2 teaspoons paprika
7-9 pieces of bacon [depending on how many you like on your burger]
3 slices of chedder cheese (optional)
3 whole wheat burger buns
Preparation:
1. Preheat a skillet to 350*. [If you do not have a skillet, pre-heat a large non stick pan on medium-high heat]. Spray the skillet with non-stick spray and place the 9 pieces of bacon on top. After they have become golden brown, removed them and place them on top of a plate that is covered with a paper towel. The paper towel will help absorb the excess grease. Wipe down the top of the griddle or pan so that it ready to use for cooking the burger.
2. To make the burger meat: Place the ground beef in a mixing bowl and top with the 3 seasonings. With your hands [or if you do not like touching meat with a spoon], mix in the spices. Take 3 pieces of bacon and chop them up into little pieces and add them to the meat. Once again mix the meat until the bacon is well combined. Create 3 patties with the meat. I like to make mine thinner so that they cook faster.
3. Place the burgers on the skillet or in the pan on medium high heat. Sear them on both sides, for about 2 minutes, or until golden brown. Then reduce the heat of the skillet to 300* or medium heat for the pan. Cover the burgers with the lid of a pan or aluminum foil to cook them quicker. As soon as you notice they are at the temperature (medium, well done, etc) that you prefer, place a slice of cheese on top to melt (about another minute or so). Remove the patties from the skillet or pan. Then add the buns to the skillet to allow them to brown and absorb the juices from the meat. To serve place the bottom of the patty on a plate, followed by the cheese-burger then one or two pieces of bacon that have been cut in half. Then top with the other bun. Enjoy!
Friday, July 31, 2009
3 Quick and Easy Breakfast Ideas
Before I work out, I like having something in my belly. I don’t want it to upset my stomach but I need it to sustain my energy levels. Some of my favorite breakfasts during the summer time are omelettes, yogurt and smoothies.
Egg White Omelette Burrito
At Whole Foods, I find a variety of chicken sausage flavors from Porcini Mushroom to Spinach and Feta. I like mixing them up with different veggie cheese flavors: Mozzarella, Pepper Jack Cheese, Cheddar, American, etc. The flavor of the sausage determines which flavor cheese I use. For example if I use a Porcini Mushroom link, then I would pair it with a slice of Mozzarella. I do not prefer this meal when I do interval/high intensity work outs; however I do like it before a long bike or run.
Serves 1
Ingredients:
3 eggs, whites only
1 chicken sausage
1 slice veggie cheese
1 Low Carb or Whole Wheat Tortilla Wrap
Preparation:
1. Heat a large non stick pan over medium high heat. Spray with the Omega-3 oil Non stick spray.
2. Slice the chicken sausage and sear in the pan; about 2 minutes on each side or until its golden.
3. Beat 3 egg whites and place over the sausage in the pan. Allow the egg white to become golden before flipping it to the other side (about 2-3 minutes). Once it is golden on the bottom flip to the other side. As the other side becomes golden, place the slice of cheese in the middle. Then fold the egg over in half to cover the cheese. Remove the omelet from the pan.
4. Add the tortilla wrap to the pan just for 30 seconds on each side or until its warm.
Place the tortilla wrap on a plate and top with the omelette. Fold the tortilla into a burrito and enjoy!
Fage Total 0% Yogurt
If you have not tried Fage Total Yogurt, I HIGHLY recommend it. It’s thick, creamy, high protein, low-carb and low-calorie. Although it’s a bit tangy, one packet of Splenda does sweetens it up to perfection. There are several ways you can eat this for breakfast. I love eating this before high intensity or interval training because it settles well in my belly. For those of you lactose intolerant people, greek yogurt is cultured in a way so that it gets rid of the lactose. Therefore, many lactose intolerant people can eat greek yogurt without suffering from the typical side effects. I like eating this before I do high intensity or interval training.
Serves 1
1-2 Fage Total 0% Yogurt Individual Containers
1 packet splenda
Cinnamon to taste
½ cup favorite cereal or granola
½ cup blueberries, raspberries, blackberries, strawberries, peaches, mangoes or bananas
Preparation:
Place the yogurt into a bowl. Mix in the Splenda and cinnamon. Top with cereal and then fruit.
Protein Smoothie
Serves 2
Ingredients:
1 frozen banana
1 tablespoon peanut butter (I love all natural but you could also use Skippy reduced fat or whatever kind you prefer!)
1 scoop chocolate protein powder
1 cup of ice cubes
Enough milk or soy milk to cover all of the ingredients once in the blender
Preparation:
Place the first 4 ingredients in the blender. Top with milk or soy milk and push blend!
Egg White Omelette Burrito
At Whole Foods, I find a variety of chicken sausage flavors from Porcini Mushroom to Spinach and Feta. I like mixing them up with different veggie cheese flavors: Mozzarella, Pepper Jack Cheese, Cheddar, American, etc. The flavor of the sausage determines which flavor cheese I use. For example if I use a Porcini Mushroom link, then I would pair it with a slice of Mozzarella. I do not prefer this meal when I do interval/high intensity work outs; however I do like it before a long bike or run.
Serves 1
Ingredients:
3 eggs, whites only
1 chicken sausage
1 slice veggie cheese
1 Low Carb or Whole Wheat Tortilla Wrap
Preparation:
1. Heat a large non stick pan over medium high heat. Spray with the Omega-3 oil Non stick spray.
2. Slice the chicken sausage and sear in the pan; about 2 minutes on each side or until its golden.
3. Beat 3 egg whites and place over the sausage in the pan. Allow the egg white to become golden before flipping it to the other side (about 2-3 minutes). Once it is golden on the bottom flip to the other side. As the other side becomes golden, place the slice of cheese in the middle. Then fold the egg over in half to cover the cheese. Remove the omelet from the pan.
4. Add the tortilla wrap to the pan just for 30 seconds on each side or until its warm.
Place the tortilla wrap on a plate and top with the omelette. Fold the tortilla into a burrito and enjoy!
Fage Total 0% Yogurt
If you have not tried Fage Total Yogurt, I HIGHLY recommend it. It’s thick, creamy, high protein, low-carb and low-calorie. Although it’s a bit tangy, one packet of Splenda does sweetens it up to perfection. There are several ways you can eat this for breakfast. I love eating this before high intensity or interval training because it settles well in my belly. For those of you lactose intolerant people, greek yogurt is cultured in a way so that it gets rid of the lactose. Therefore, many lactose intolerant people can eat greek yogurt without suffering from the typical side effects. I like eating this before I do high intensity or interval training.
Serves 1
1-2 Fage Total 0% Yogurt Individual Containers
1 packet splenda
Cinnamon to taste
½ cup favorite cereal or granola
½ cup blueberries, raspberries, blackberries, strawberries, peaches, mangoes or bananas
Preparation:
Place the yogurt into a bowl. Mix in the Splenda and cinnamon. Top with cereal and then fruit.
Protein Smoothie
Serves 2
Ingredients:
1 frozen banana
1 tablespoon peanut butter (I love all natural but you could also use Skippy reduced fat or whatever kind you prefer!)
1 scoop chocolate protein powder
1 cup of ice cubes
Enough milk or soy milk to cover all of the ingredients once in the blender
Preparation:
Place the first 4 ingredients in the blender. Top with milk or soy milk and push blend!
Thursday, July 30, 2009
Mexican Rice Supper with Chorizo, Zucchini, and Corn
Chef Rick Bayless is a master at Mexican cuisine. As the New York Times has stated, "Bayless is a writer who makes 'true Mexican food user-friendly for Americans'”. I was able to experience this first hand last night. While we were in Chicago, we went to Frontera Grill (if you have not been, check out my photos and description on the food; it’s awesome) and my dad bought me Bayless’ book: Capturing the Vibrant Flavors of a World-Class cuisine (it won a Julia Child “Cookbook of the Year Award”). Since we have been back, we have craved that fresh, flavorful Mexican cuisine we were able to taste at Frontera. Therefore, I decided to roll up my sleeves and dive into this cookbook. I was intimidated; I thought, there is no way I will be able to re-create this Master’s recipe. I bought the ingredients, and jumped in. The recipe was extremely easy to follow and although I am sure it didn’t turn out exactly as Bayless intended, the flavors were still amazing. The spiciness of the peppers and chorizo were complemented by the sweetness of the corn. Jimmy said that this was his favorite dinner yet! Check out his website:
http://www.rickbayless.com/ Also if you are following Top Chef Masters follow his blog about his experience on the show at: http://www.root4rick.com/
Ingredients:
For 2 Cups Essential Chopped Tomato-Serrano Salsa
12 ounces (2 medium-small round or 4 to 6 plum) ripe tomatoes, chipped into 1/4inch dice [I used 1 ½ cups of Pomi chopped tomatoes]
Fresh Serrano chiles to taste (roughly 3-5), stemmed, seeded if you wish, and finely chopped [I couldn’t find Serrano chiles so I bought little green ones and used 1]
1 large garlic clove, peeled and very finely chopped
3 tablespoons chopped cilantro, plus a little extra for garnish [neither Jimmy nor I like cilantro so we omitted this ingredient]
1 small white onion, finely chopped [since Jimmy doesn’t like onion I used 1 teaspoon onion powder]
8 ounces chorizo sausage (about 1 cup), casing removed [I bought a hard chorizo, not soft]
1 cup rice, preferably medium grain [I used 2 packages whole wheat microwavable rice]
¾ cup chicken broth or beef broth, or even water
Salt, about ½ teaspoon for salted broth, 1 teaspoon for unsalted broth, or water
2 small zucchini, cut into 3/8-inch dice [I just diced them up into small pieces]
The kernels from 1 large ear corn [I used 1 cup canned sweet corn]
Preparation:
I will give both his and my version.
Rick Bayless:
1. Making 2 cups Essential Chopped Tomato-Serrano Salsa. Mix together the tomatoes, chiles, garlic and cilantro. Scoop the onion into a strainer, rinse under cold water, shake off excess and add to the mixture.
2. The rice. Break up the chorizo into medium heavy-bottom saucepan and set over medium heat. Stir regularly; breaking up any lumps in the sausage is thoroughly cooked, about 10 minutes. Remove it with a slotted soon, then pour off all but a tablespoon or so of the fat. Add the rice to the pan, return to the heat and stir regularly until the rice is lightly browned, about 7 minutes. Add the salsa, raise the heat to medium-high and cook, stirring every once in a while, until very thick and reduced about 7 minutes.
3. While the mixture cooks, combine the broth (or water) and salt in a saucepan and bring to a boil. Add to the rice mixture, stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium0low for 10 minutes. Add the cooked chorizo, zucchini and corn, re-cover and cook 5 minutes longer. Uncover and bite in a grain of rice. It should be nearly cooked through: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking .If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few more minutes.
4. Scoop into a warm bowl, sprinkle with the extra cilantro and serve.
My version [obviously nothing like Rick’s, but still came out tasty!]
1. Make 2 cups of the Essential Chopped Tomato-Serrano Salsa: mix together the tomatoes, chile, garlic, and onion powder.
2. Chop the chorizo into small pieces. Over medium high heat, brown the chorizo in the pan. After 3-5 minutes, once the meat is crisp, remove it from the pan. Add the zucchini and let them brown. Then add the 2 cups of salsa and the corn. Cook for a few minutes until the corn is tender.
3. Cook the rice in the microwave. Once it is finished, add it to the zucchini and corn mixture. Return the chorizo back to the pan and cover for a couple of minutes to let the flavors fuse together. Scoop into a bowl and enjoy the Mexican feast.
Wednesday, July 29, 2009
Cashew Beef and Broccoli Stir Fry
This dish is another Australian inspired meal. One of my favorite Thai main dishes is Cashew Chicken. Although I made it with beef last night, chicken can easily replace the flank steak. I love the spiciness of the chili flakes and paprika that are balanced by the crunchiness and sweetness of the nuts and peppers.Ingredients
½ teaspoon crushed red peppers
1 teaspoon paprika
1/3 cup low sodium soy sauce
1/3 cup olive oil
2 garlic cloves
1 teaspoon onion powder
1 lb flank steak
2 tablespoons oil
2 packets microwavable brown rice
1 ½ cups frozen broccoli
1 orange or red pepper, cut into cubes
½ cup chicken stock
2 tablespoons low sodium soy sauce
½ cup cashews
Preparation:
1. For the marinade place the first 6 ingredients into a blender and blend for a minute or so until the ingredients are well combined.
2. Cut the meat into cubes, place the pieces into a zip lock bag and cover with the marinade. Place the bag in the refrigerator for at least an hour before cooking.
3. Heat the oil in a wok, or non-stick pan, over medium-high heat. Once the oil is hot, place the steak cubes into the wok and cook until it is cooked the way you prefer (i.e. rare, medium, etc). Remove the meat from the wok but leave the juices in the bottom of the pan.
4. Microwave the rice according to the packaged directions
5. Add the peppers, broccoli, and chicken stock to the wok. Cook for a few minutes until the broccoli is tender-crisp, about 3 minutes. Add the rice and soy sauce and cook for another minute. Add the cashews and give them a quick stir. At this point you can either add the beef back into the wok and stir, then serve OR you can serve the rice and place the beef on top. Either way be ready to eat a delicious meal.
Tuesday, July 28, 2009
1-2-3 Whole Wheat Spaghetti with Spicy Shrimp
After coming back from Chicago, it was hard to get motivated to cook again. We were spoiled by fantastic food for every meal. To ease my way back into the kitchen, I decided to make something quick and super easy. We already had left over whole wheat spaghetti in the pantry and san marzano crushed tomatoes in the refrigerator; so, I decided to use this as the base for this recipe. With 5 ingredients and 3 steps you can make a flavorful sauce that tastes like you have been cooking all day.
Serves 2-3
Ingredients:
½ package whole wheat spaghetti
1 can San Marzano Crushed tomatoes
1 lb steamed ready to eat shrimp
1-2 teaspoons crushed red pepper flake
3 basil leaves, chopped (yes, we used filbert!)
Preparation:
1. Heat a pot with water; once the water is boiling, cook the spaghetti according to the directions on the box.
2. As the spaghetti are cooking, heat the san marzano crushed tomatoes over medium high heat in a non stick pan. Remove the tails from the shrimp and add to the tomatoes. Add the red pepper flake and basil; stir until everything is well combined.
3. Once the spaghetti is ready, strain the pasta and pour over the sauce. Combine until the spaghetti is completely covered with the sauce. It is now ready to serve.
Serves 2-3
Ingredients:
½ package whole wheat spaghetti
1 can San Marzano Crushed tomatoes
1 lb steamed ready to eat shrimp
1-2 teaspoons crushed red pepper flake
3 basil leaves, chopped (yes, we used filbert!)
Preparation:
1. Heat a pot with water; once the water is boiling, cook the spaghetti according to the directions on the box.
2. As the spaghetti are cooking, heat the san marzano crushed tomatoes over medium high heat in a non stick pan. Remove the tails from the shrimp and add to the tomatoes. Add the red pepper flake and basil; stir until everything is well combined.
3. Once the spaghetti is ready, strain the pasta and pour over the sauce. Combine until the spaghetti is completely covered with the sauce. It is now ready to serve.
Monday, July 27, 2009
Featured Restaurant: Spiaggia
Spaggia
980 North Michigan Avenue Chicago, IL 60611 ﾠ
312.280.2750
http://www.spiaggiarestaurant.com/
We were scared, very scared of going to this restaurant. We read the menu online and thought oh no what the heck is Jimmy going to order (remember he doesn’t like tomatoes, onions or mushrooms). But we had to go; It was our last night with my dad and his girlfriend in Chicago. We sucked it up, got dressed, met them in the lobby of our hotel and walked to the restaurant. As soon as we walked in the door a man came around the corner with a suit jacket for Jimmy. Oh boy, I thought, here we go, fine dining snobs. But as the hostess showed us to our table and the waiter came to greet us, my predisposition quickly changed. The view was nice, the decor was elegant and the booths were welcoming. After surveying the menu we cautiously picked out Jimmy’s courses making sure there weren’t any mushrooms, tomatoes or onions in the ingredients. [I didn’t want to get it wrong so I copied and pasted directly from the website what we ordered]
Appetizers:
Agnolotti del plin con polline di finnocchio: Hand crafted veal filled pasta with fennel pollen and crispy veal breast.
Gnocchi di patate in salsa di ricotta e tartufi neri: hand rolled potato gnocchi with ricotta sauce
with Umbrian black truffles.
Main Course:
Tagliata di manzo con coda di bue: Wood-grilled prime strip loin with braised oxtail,
Controne beans, roasted spring onions, aged balsamic vinegar and arugula
Dentice con carciofi, pinoli, dragoncello e pomodori di pachino: wood-roasted Mediterranean snapper with baby artichokes, Pachino tomatoes, pine nuts and tarragon
Dessert:
Crespella di cioccolato con gelato: warm chocolate filled crepe with nutella gelato and hazelnuts
Semifreddo di cioccolato con crema d’arancia e zafferano: semi-frozen Valhrona chocolate mousse with orange and saffron
The pictures and words that follow do not do this meal any justice. Honestly, I died that night and went to Italy. The tastes reminded me of my childhoods spent in the Italian Alps and seaside. All of the ingredients were pure, fresh, and decadent. Every bite melted in your mouth. It was a euphoric experience.
Before the appetizers arrived we were given a selection of 4 types of bread. I highly recommend the ricotta basil roll. Its flakiness reminded me of a biscuit but the flavors were savory and sweet. We could smell our first course arriving, the fragrant truffle oil and beef aromas beat the dishes to the table. As the plates were set down, one can immediately see the time and love put into these pastas. Each piece was handcrafted perfection. The gnocchi were covered in a thick, silky cheese sauce and delicately drizzled with the dark truffle oil. The veal filled anolloti were almost like long bow ties each carefully aligned in the middle of the plated sprinkled with a beef jus.
The main dishes were just as spectacular. The snapper had a crisp crust and flaky meat. The dollop of tomato on top and the bed of artichoke hearts were extremely flavorful. They were the classical Mediterranean flavors I remember eating by the seaside. The prime strip loin with braised oxtail blew our minds. The meat was tender and juicy. The oxtail just flaked onto the fork and melted in your mouth. It was like the Italian version of a tender pulled pork; however this was much more decadent and delicate in texture.
The dessert was heavenly. My crepe was a pouch that oozed out a warm and rich chocolate sauce once I broke into it. The gelato was soft and creamy. Even the chocolate covered hazelnuts that decorated my plate were luscious. This meal was comforting and luxurious.
If you ever happen to go to this restaurant please tell Chef Sarah that the Genta’s sent you. She is a gracious and talented
woman. She welcomed us into her restaurant and served us the most amazing meal.
980 North Michigan Avenue Chicago, IL 60611 ﾠ
312.280.2750
http://www.spiaggiarestaurant.com/
We were scared, very scared of going to this restaurant. We read the menu online and thought oh no what the heck is Jimmy going to order (remember he doesn’t like tomatoes, onions or mushrooms). But we had to go; It was our last night with my dad and his girlfriend in Chicago. We sucked it up, got dressed, met them in the lobby of our hotel and walked to the restaurant. As soon as we walked in the door a man came around the corner with a suit jacket for Jimmy. Oh boy, I thought, here we go, fine dining snobs. But as the hostess showed us to our table and the waiter came to greet us, my predisposition quickly changed. The view was nice, the decor was elegant and the booths were welcoming. After surveying the menu we cautiously picked out Jimmy’s courses making sure there weren’t any mushrooms, tomatoes or onions in the ingredients. [I didn’t want to get it wrong so I copied and pasted directly from the website what we ordered]
Appetizers:
Agnolotti del plin con polline di finnocchio: Hand crafted veal filled pasta with fennel pollen and crispy veal breast.
Gnocchi di patate in salsa di ricotta e tartufi neri: hand rolled potato gnocchi with ricotta sauce
with Umbrian black truffles.Main Course:
Tagliata di manzo con coda di bue: Wood-grilled prime strip loin with braised oxtail,
Controne beans, roasted spring onions, aged balsamic vinegar and arugula
Dentice con carciofi, pinoli, dragoncello e pomodori di pachino: wood-roasted Mediterranean snapper with baby artichokes, Pachino tomatoes, pine nuts and tarragon
Dessert:
Crespella di cioccolato con gelato: warm chocolate filled crepe with nutella gelato and hazelnuts
Semifreddo di cioccolato con crema d’arancia e zafferano: semi-frozen Valhrona chocolate mousse with orange and saffron
The pictures and words that follow do not do this meal any justice. Honestly, I died that night and went to Italy. The tastes reminded me of my childhoods spent in the Italian Alps and seaside. All of the ingredients were pure, fresh, and decadent. Every bite melted in your mouth. It was a euphoric experience.
Before the appetizers arrived we were given a selection of 4 types of bread. I highly recommend the ricotta basil roll. Its flakiness reminded me of a biscuit but the flavors were savory and sweet. We could smell our first course arriving, the fragrant truffle oil and beef aromas beat the dishes to the table. As the plates were set down, one can immediately see the time and love put into these pastas. Each piece was handcrafted perfection. The gnocchi were covered in a thick, silky cheese sauce and delicately drizzled with the dark truffle oil. The veal filled anolloti were almost like long bow ties each carefully aligned in the middle of the plated sprinkled with a beef jus.
The main dishes were just as spectacular. The snapper had a crisp crust and flaky meat. The dollop of tomato on top and the bed of artichoke hearts were extremely flavorful. They were the classical Mediterranean flavors I remember eating by the seaside. The prime strip loin with braised oxtail blew our minds. The meat was tender and juicy. The oxtail just flaked onto the fork and melted in your mouth. It was like the Italian version of a tender pulled pork; however this was much more decadent and delicate in texture.
The dessert was heavenly. My crepe was a pouch that oozed out a warm and rich chocolate sauce once I broke into it. The gelato was soft and creamy. Even the chocolate covered hazelnuts that decorated my plate were luscious. This meal was comforting and luxurious.
If you ever happen to go to this restaurant please tell Chef Sarah that the Genta’s sent you. She is a gracious and talented
woman. She welcomed us into her restaurant and served us the most amazing meal.
Sunday, July 26, 2009
The Chicago Dining Experience
Rockit Bar and Grill
370 North Clark
Chicago, IL 60613
773.645.4400
http://www.rockitbarandgrill.com/
After being recommended the Rockit Bar and Grill by the concierge, we decided to give it a go. We headed to Wrigleyville via the Red Line towards Howard and got off at Addison. The Rockit is a 3 minute walk form the station on the corner of North Clark Street and West Waverland Ave. It is a large space that is divided into three different areas: the bar,
dining area and outside seating. We sat in the bar area which had a very outdoorsy, eclectic feel to it. Nate Berkus of the Oprah Show, created a stylish, natural atmosphere. For example he made chandeliers out of antlers that hang over the bar, he encased TV’s with wooden panels, and the floors are dark wood. As I opened up the menu, my eyes immediately honed in on the sweet potato fries and pulled pork sliders. The sliders normally come with regular fries but I had to substitute them for the sweet potato ones. Jimmy 
ordered what Good Morning America has titled the “Best Burger in America”, the Rockit Burger. It is a kobe beef burger with brie cheese, fried shallots, medjool date aioli and comes with truffle oil fries. Of course Jimmy substituted the shallots for bacon and ordered it on a pretzel roll. While we were waiting for our food they brought out a bread basket with 5 different kinds of breads, including a pretzel roll (I don’t know what it is with Chicago and their pretzel bread, but I love it). When the food came out my jaw dropped. The sliders came on a long rectangular plate 
that hung off the table and the burger was stacked a mile high. I didn’t realize that Chicago could serve up such great pulled pork. It was juicy, tender, sweet and tangy. The fries were crisp, spiced perfectly with brown sugar salt and accompanied with a spicy chipotle mayo. Jimmy said the burger was “delicious in every way possible”. The fries were so decadent you forget that you are in a bar. There are two locations: one in Wrigleyville and one in the city; so if you are not venturing out to Wrigley field definitely try the location in the city!
370 North Clark
Chicago, IL 60613
773.645.4400
http://www.rockitbarandgrill.com/
After being recommended the Rockit Bar and Grill by the concierge, we decided to give it a go. We headed to Wrigleyville via the Red Line towards Howard and got off at Addison. The Rockit is a 3 minute walk form the station on the corner of North Clark Street and West Waverland Ave. It is a large space that is divided into three different areas: the bar,
dining area and outside seating. We sat in the bar area which had a very outdoorsy, eclectic feel to it. Nate Berkus of the Oprah Show, created a stylish, natural atmosphere. For example he made chandeliers out of antlers that hang over the bar, he encased TV’s with wooden panels, and the floors are dark wood. As I opened up the menu, my eyes immediately honed in on the sweet potato fries and pulled pork sliders. The sliders normally come with regular fries but I had to substitute them for the sweet potato ones. Jimmy 
ordered what Good Morning America has titled the “Best Burger in America”, the Rockit Burger. It is a kobe beef burger with brie cheese, fried shallots, medjool date aioli and comes with truffle oil fries. Of course Jimmy substituted the shallots for bacon and ordered it on a pretzel roll. While we were waiting for our food they brought out a bread basket with 5 different kinds of breads, including a pretzel roll (I don’t know what it is with Chicago and their pretzel bread, but I love it). When the food came out my jaw dropped. The sliders came on a long rectangular plate 
that hung off the table and the burger was stacked a mile high. I didn’t realize that Chicago could serve up such great pulled pork. It was juicy, tender, sweet and tangy. The fries were crisp, spiced perfectly with brown sugar salt and accompanied with a spicy chipotle mayo. Jimmy said the burger was “delicious in every way possible”. The fries were so decadent you forget that you are in a bar. There are two locations: one in Wrigleyville and one in the city; so if you are not venturing out to Wrigley field definitely try the location in the city!Hub 51
51 West Hubbard
Chicago, IL
312.828.0051
http://www.hub51chicago.com/
I can’t believe I forgot to take photos for yall! The food was SO good that I couldn’t wait to dive in and take the first bite, then the second and so on. Before I knew it the plate was cleaned and no photo. I apologize. I will do my best to describe the delicious meal we had at Hub 51. According to my roommate, Callie’s, friend, Hub 51 is the newest “hot spot” in Chicago. We were only able to get dinner reservations at 6pm because it was completely booked. For Jimmy and I this was perfect, we LOVE eating early. The menu offers a variety of different options from sushi rolls to Mexican cuisine to burgers and steaks. Out of all the choices we ordered the guacamole with a roasted tomato salsa for an appetizer. The guacamole was absolutely scrumptious and towards the bottom of the bowl were roasted corn bits. I would say that if there weren’t four of us eating it, we wouldn’t have made it to the bottom of the bowl and discovered the roasted corn. So if you get it by yourself or sharing with someone else, be sure to dig deep and find the sweet corn at the bottom. The other great part about this appetizer is that when we finished with the chips and still had lots of guacamole left, they brought us more chips. Jimmy ordered the “Overnight Braised Short Ribs”. Although we expected a huge portion, the amount that was served just fell off the bone. I ordered the “Grilled Fish Tacos” with a baja rub, cabbage cole slaw, rice, black beans and guacamole. It was delicious. The black beans were cooked to perfect; it wasn’t just slop on my plate. The fish was very flavorful and tender. You also have the option to replace their fresh made tortillas with lettuce cups. Unfortunately we didn’t have room for dessert but I did see some great looking sweets passing by our table. If you end up trying a dessert please let me know!
Frontera Grill
445 North Clark Street
Chicago, IL 60610
312.661.1434
http://www.fronterakitchens.com/restaurants/restaurants.html
We continued our Mexican feast and went to Top Chef Master Rick Bayless’ restaurant called Frontera Grill. He has dedicated his career to perfecting the Mexican cuisine and it is quite evident that he has mastered the taste, textures and spices of this flavorful cuisine. We started
with Sopa Azteca (their famous tortilla soup), guacamole and hand made chips. I must say the chips were better than the ones from Hub 51. They were thick, golden and extra crispy. The guacamole was perfect, a little chunky, creamy, and not overpowered by other flavors. The two salsas that accompany this appetizer are on the mild side. If you are up for it, ask for the pure habanera lime salsa. It stings the tongue but does not destroy your palette. I mixed it with the guacamole and it added the perfect heat to the dish. The tortilla soup was the best I had ever had. It was broth based instead of the cream based kind you get at CPK. The strips of tortillas 
added the perfect crunch to every bite. The chunks of avocado and caramelized onions provided that creamy comfort that one looks for in a soup. For main courses we each tried a different Taco al Carbon. I had the Organic Gunthorp chicken breast marinated with fruit vinegar, spices and garlic. Jimmy had the skirt steak marinated with garlic and spices. My dad and Gina both go the farm-raised catfish marinated with achiote and garlic. All of them are served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas. It is the perfect portions of each ingredient. There are only 2 chips, a scoop of guacamole, a ½ cup of beans, and what looked like a 4 oz portion of chicken.We couldn’t resist dessert. The table next to us was eating a slice of pie that looked absolutely sinful. We asked what that delectable dessert was
and were informed that it was their chocolate pecan pie with Kahlua whipped cream. Who could resist that? When it arrived my jaw dropped and my mouth began salivating. I LOVE whipped cream. It must be one of my favorite things about dessert. This generous dollop of whipped cream looked fluffy, yet creamy. I immediately plunged my fork into the chocolate dusted bit of white goodness and let it melt in my mouth. Next I dove into the flaky crust that just crumbled onto my fork. Finally I get to the chocolate pecan bit which topped it all off. It was dense, rich, crunchy, chocolately, gooey and oh so good. I didn’t regret one bite.
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