So easy and so good!!
Ingredients;
1 large eggplant (about 1-1.5lbs)
1/4 c extra virgin olive oil
Kosher salt
Pepper
Directions:
-Preheat oven to 375
-Cut eggplant in half, then into quarters
-Place skin side down on a baking sheet
-Brush flesh with oil
-Sprinkle liberally with salt and pepper
-Roast for 30-40 minutes
Tuesday, January 10, 2012
Saturday, January 7, 2012
Recipe #7-Skillet Paella
Billy Joel's ex-wife is a better "chef" than she was a wife... In the November 2011 edition of Cosmopolitan, she contributed a "perfect one-pot meal" that turned out very delicious and was surprisingly quick and easy to make. Plus, it forced me to expand my rice horizon and pick up some basmati rice.
Ingredients:
4oz chorizo, diced - I used Johnsonville Chicken Sausages, Monterrey cheese flavor to be a bit healthier
1lb boneless, skinless chicken thighs cut into 1 inch pieces (I used 4 thighs)
1 medium yellow onion, diced
1 red bell pepper, cut into strips
2 garlic cloves, minced
2 cups white rice (try arborio or basmati)
5 cups low-sodium chicken broth (3 cans)
2t paprika
1t dried thyme-I used fresh since I had that versus dried
1 bay leaf
1c frozen peas
1/2 lb med shrimp, peeled and deveined- When I went to the grocery store to get shrimp, the service counter closed 10 minutes before. Fail. Frozen shrimp was a bit out of my budget so I got a small pre-cooked shrimp cocktail ring. Worked perfectly.
1T freshly squeezed lemon juice- I used the whole lemon's worth.
1/4c thinly sliced green onion- whoops! Forgot
Directions:
-Heat large skillet (I used my trusty green dutch oven, a VERY large skillet will be needed otherwise) over medium heat
-Saute chorizo until fat is rendered, about 5 minutes. Drain on paper towel. If using chicken sausage like I did, brown in pan and remove. There is no need to render fat since none will come out!
-Season chicken with salt and pepper
-Cook until evenly browned, about 5 to 7 minutes
-Remove chicken
-Add onion, red pepper and garlic and cook until tender, about 4-7 minutes
-Stir in rice and cook for 2 minutes
-Add broth, paprika, thyme, bay leaf, reserved chorizo/sausage and chicken and salt and pepper if needed
-Bring to a low boil, then reduce heat to a low simmer
-Cover and let cook for 10 minutes
-Stir in peas, shrimp and lemon juice
-Cook until peas and shrimp are hot
-Sprinkle with green onions and serve
Ingredients:
4oz chorizo, diced - I used Johnsonville Chicken Sausages, Monterrey cheese flavor to be a bit healthier
1lb boneless, skinless chicken thighs cut into 1 inch pieces (I used 4 thighs)
1 medium yellow onion, diced
1 red bell pepper, cut into strips
2 garlic cloves, minced
2 cups white rice (try arborio or basmati)
5 cups low-sodium chicken broth (3 cans)
2t paprika
1t dried thyme-I used fresh since I had that versus dried
1 bay leaf
1c frozen peas
1/2 lb med shrimp, peeled and deveined- When I went to the grocery store to get shrimp, the service counter closed 10 minutes before. Fail. Frozen shrimp was a bit out of my budget so I got a small pre-cooked shrimp cocktail ring. Worked perfectly.
1T freshly squeezed lemon juice- I used the whole lemon's worth.
1/4c thinly sliced green onion- whoops! Forgot
Directions:
-Saute chorizo until fat is rendered, about 5 minutes. Drain on paper towel. If using chicken sausage like I did, brown in pan and remove. There is no need to render fat since none will come out!
-Season chicken with salt and pepper
-Cook until evenly browned, about 5 to 7 minutes
-Remove chicken
-Add onion, red pepper and garlic and cook until tender, about 4-7 minutes
-Stir in rice and cook for 2 minutes
-Add broth, paprika, thyme, bay leaf, reserved chorizo/sausage and chicken and salt and pepper if needed
-Bring to a low boil, then reduce heat to a low simmer
-Cover and let cook for 10 minutes
-Stir in peas, shrimp and lemon juice
-Cook until peas and shrimp are hot
-Sprinkle with green onions and serve
Thursday, January 5, 2012
Recipe #6-Quick and Easy Tangy Pork Chops
Last night, pork chops were on the menu. Normally my fiance makes the pork chops because they are AMAZING but in light of trying to be healthier, instead of frying them in oil, I tried an alternative route.
Ingredients:
4 pork chops-preferably bone in but whatever you have or prefer
Salt and Pepper
1/2 c Apple Juice
Directions:
-Sprinkle chops with salt and pepper
-Place in a pan over high heat
-Sear each chop until there is some brown on each side
-Pour in apple juice
-Cook until done, braising (scooping the liquid onto the pork chops) occasionally
Ingredients:
4 pork chops-preferably bone in but whatever you have or prefer
Salt and Pepper
1/2 c Apple Juice
Directions:
-Sprinkle chops with salt and pepper
-Place in a pan over high heat
-Sear each chop until there is some brown on each side
-Pour in apple juice
-Cook until done, braising (scooping the liquid onto the pork chops) occasionally
Product Review-McCain Simply Potato Slices
Last week, McCain Simply Potatoes were on sale. I also happened to have a coupon for them in which I doubled and practically got these babies for free-too bad they should just give these away anyway! These starchy, tasteless potatoes are not worth the money. The variety of options for how to cook the slices range from an electric skillet, to fry pan, to steam in the microwave. I chose to steam them while the other components to dinner (apple juice pork chops and carrots) were cooking away on the stove. After 14 minutes, the potatoes were done. After cutting a slit in the bag so the steam can escape, I dumped them into a bowl and one big ol' potato chunk came out. Hmm.. the back suggested making mashed potatoes out of them. Since the chunk wasn't going to be that appealing, I grabbed some salt, pepper and fat free half and half and went to town making mashed potatoes. What resulted were weird, almost fake mashed potatoes with weird texture. Wednesday, January 4, 2012
Recipe #5-Cuban Steak & Beans from Good Housekeeping, Jan 2012
This recipe is a 30 minute or less "Healthy in a Hurry" meal. It is super quick and very tangy due to the citrus. Plus, it's chocked full of antioxidants to help boost your heart functions!
Ingredients:
1 orange
2 limes (original recipe called for 4 with 2 being garnish but you really don't need it in my opinion)
1 beef top sirloin steak, 12 oz, 1/2 in thick
1 lg red pepper, chopped
Directions;
-Into a small bowl, finely grate 1t of peel and squeeze 2T of juice from orange (I used a decent sized orange and zested the whole thing and squeezed juice out of the entire thing); finely grate 1t of peel and squeeze 1/4c juice from 2 limes (again, zested entire 2 limes and squeezed all the juice I could from them). Stir in garlic, cumin and 1/8t of each salt and pepper.
-Place steak in resealable bag along with half of citrus mixture; turn to coat. Let stand.
-Chop pepper, drain and rinse beans and if using, cut remaining limes in half.
-Heat 12in heavy skillet on high and add steak when pan is hot.
-Cook 1-2 mins per side for med rare or until desired depending on your taste and thickness of steak.
-Transfer steak to cutting board when done.
-To skillet, add red pepper, corn and beans with remaining citrus mixture, 1/4c water and 1/8t of each salt and pepper. Cook for 3-5 mins, stirring occasionally, until peppers are tender and most of the moisture is soaked up.
-Serve sliced steak with bean mixture and limes (optional).
This would also taste good if you were to chunk the steak before cooking it then adding it to the bean mixture to make a casserole.
Ingredients:
1 orange
2 limes (original recipe called for 4 with 2 being garnish but you really don't need it in my opinion)
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| photo credit: Good Housekeeping |
4 gloves of garlic, crushed with a press.... or smashed with a knife and roughly chopped
1 T ground cumin1 beef top sirloin steak, 12 oz, 1/2 in thick
1 lg red pepper, chopped
1 can (15oz) no-salt-added black beans
2 c. corn kernels, fresh or frozen/thawedDirections;
-Into a small bowl, finely grate 1t of peel and squeeze 2T of juice from orange (I used a decent sized orange and zested the whole thing and squeezed juice out of the entire thing); finely grate 1t of peel and squeeze 1/4c juice from 2 limes (again, zested entire 2 limes and squeezed all the juice I could from them). Stir in garlic, cumin and 1/8t of each salt and pepper.
-Place steak in resealable bag along with half of citrus mixture; turn to coat. Let stand.
-Chop pepper, drain and rinse beans and if using, cut remaining limes in half.
-Heat 12in heavy skillet on high and add steak when pan is hot.
-Cook 1-2 mins per side for med rare or until desired depending on your taste and thickness of steak.
-Transfer steak to cutting board when done.
-To skillet, add red pepper, corn and beans with remaining citrus mixture, 1/4c water and 1/8t of each salt and pepper. Cook for 3-5 mins, stirring occasionally, until peppers are tender and most of the moisture is soaked up.
-Serve sliced steak with bean mixture and limes (optional).
This would also taste good if you were to chunk the steak before cooking it then adding it to the bean mixture to make a casserole.
Friday, December 30, 2011
Recipe #4-Winter Ratatouille created by Chef Brian Morris
My fiance, Mike, made this delicious dish from the "Relish" newspaper insert I had ripped out. It's full of veggies and very light. We had it as a side to some pork chops but you can also serve it over rice or pasta for a more filling dish.
Ingredients:
2 T extra virgin olive oil
1/2 med red onion, diced
1 med yellow bell pepper, diced
1 med orange bell pepper, diced
1 med zucchini, diced
1 med yellow squash, diced
1/2 medium eggplant, peeled and diced (best part of the dish in my opinion!)
3 garlic cloves, minced
1 large ripe tomato, seeded and diced
1/2 t coarse salt
1/4 t black pepper
Directions;
-Heat olive oil in a large saute pan over med-high heat
-Add onion, cook for 2 min
-Add yellow and orange bell peppers, cook for 2 min
-Add zucchini, yellow squash and eggplant, cook for 2 min
-Add garlic, tomato, salt and pepper, cook for 1 min
Additional Info:
Serves 6
84 calories, 5g fat, 0mg cholesterol, 2g protein, 10g carbs, 3g fiber, 137mg sodium
Ingredients:
2 T extra virgin olive oil
1/2 med red onion, diced
1 med yellow bell pepper, diced
1 med orange bell pepper, diced
1 med zucchini, diced
1 med yellow squash, diced
1/2 medium eggplant, peeled and diced (best part of the dish in my opinion!)
3 garlic cloves, minced
1 large ripe tomato, seeded and diced
1/2 t coarse salt
1/4 t black pepper
Directions;
-Heat olive oil in a large saute pan over med-high heat
-Add onion, cook for 2 min
-Add yellow and orange bell peppers, cook for 2 min
-Add zucchini, yellow squash and eggplant, cook for 2 min
-Add garlic, tomato, salt and pepper, cook for 1 min
Additional Info:
Serves 6
84 calories, 5g fat, 0mg cholesterol, 2g protein, 10g carbs, 3g fiber, 137mg sodium
Thursday, December 29, 2011
Wendy Williams, you let me down.
 |
| Wendy Williams |
Anywho, this Hoppin John dish is supposed to be good luck for the New Year. The recipe calls for 7 simple ingredients, most of which I had. Even better, you throw everything together in a slow cooker for 9 hours. PERFECT! Or so I thought... One of the ingredients is a smoked ham hock. I've never purchased a ham hock before. I'm at Pick N Save and looking in the pork section naturally and no hocks. Butcher service counter, no hocks. I'm now getting frustrated on where the friggen hocks are! Guess where they are... next to the ham... DUH! Why wouldn't they be...
Here's the recipe from thechew.com if anyone is brave enough to make it..
Ingredients:
1 cup Small dried black-eyes (soaked in water for 6 hours)
2 cup Water
2 Garlic cloves (minced)
1 Dried hot pepper (optional) --I did not add this as I didn't have one so it may make a difference
1 Smoked ham hock
1 Medium onion (chopped)
1 Red bell pepper (chopped)
Directions:
-Combine everything in a slow cooker and cook on low for 6-9 hours.
-Serve over rice with hot sauce... didn't help.
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| photo credit from thechew.com |
Wednesday, December 28, 2011
Recipe #3-Sweet & Russet Potato Hash
This recipe was actually supposed to be something else but since I am obsessed with my new dutch oven pot, I had to use it when really, I should have pulled out a frying pan. My fried potato hash therefore turned into a less crunch and more delish stuffing consistency type hash...
Ingredients:
3 sweet potatoes, peeled and cubed
4 smallish russett poatoes, peeled and cubed
2 stalks of celery
2-3 c of kale
1/2 can/1 c veggie broth
1 small onion
1 clove of garlic
1 T of olive oil
Salt and pepperDirections:
-Heat oil in a dutch oven or other deep pot over med/high heat-Add onion, garlic and celery and cook until soften, about 1 minute
-Add cubed potatoes and stir
-Liberally add salt and pepper
-After about 5 mins of occasional stirring, add veggie broth, place lid on pot
-When potatoes are almost fork tender, add kale and put a lid on pot to wilt the greens
-When greens are wilted, viola!
Recipe #2-Ground Nut Stew from Carla Hall on The Chew
One of my favorite shows is The Chew on ABC daytime. Absolutely love it. I probably make something from that show at least twice a week if not more. One of the hosts, Carla, made an interesting stew which is a little spicy, creamy and overall delicious. You can find this recipe on thechew.com alsoIngredients:
2 tablespoons olive oil (plus 1 tablespoon)
1 1/2 cups chopped onion
1 clove garlic (minced)
2 cups peeled and cubed sweet potatoes
1 1/2 cups cooked small red beans -- I used 2 cans of red kidney beans
3 cups vegetable stock or broth-- 1.5 cans
1 cup chopped red pepper
1 1/2 teaspoons grated fresh ginger -- Or jarred ginger..
2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5 oz. can) diced tomatoes
1 green or poblano chile roasted peeled (seeded and diced small)
1/2 habanero seeded and chopped finely (optional!)--or you can cut slits in it and the flavor will still be in the stew without quite as much spice
3 tablespoons creamy peanut butter
Lime wedges to squeeze on top-- Didn't have lime so I missed out on this one..
1 1/2 cups chopped onion
1 clove garlic (minced)
2 cups peeled and cubed sweet potatoes
1 1/2 cups cooked small red beans -- I used 2 cans of red kidney beans
3 cups vegetable stock or broth-- 1.5 cans
1 cup chopped red pepper
1 1/2 teaspoons grated fresh ginger -- Or jarred ginger..
2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5 oz. can) diced tomatoes
1 green or poblano chile roasted peeled (seeded and diced small)
1/2 habanero seeded and chopped finely (optional!)--or you can cut slits in it and the flavor will still be in the stew without quite as much spice
3 tablespoons creamy peanut butter
Lime wedges to squeeze on top-- Didn't have lime so I missed out on this one..
Directions
-In a sauté pan add 2 tablespoons of olive oil and cubed sweet potatoes. Season with salt and cook for 2-3 minutes until the potatoes begin to caramelized (it took about 5 mins for me)
-In large pot, heat oil over medium heat and sauté onion and garlic until soft
-Add sweet potatoes, beans, stock, peppers, chiles, tomatoes & spices. Bring to a boil, then cover and cook on low until vegetables are tender (about 35 – 40 minutes)
-Take 1/4 cup of the stew stock and place in a small bowl, add peanut butter and whisk smooth. Add mixture back into stew and stir
-Serve soup piping hot with a squeeze of lime and chopped peanuts if you'd like
Recipe #1- Oven Roasted Turkey Breasts with Onions, Garlic and Pomegranates
Last night for dinner we tried something a little different. Piggly Wiggly had turkey breasts on sale last week so in lieu of our normal chicken breasts, we fancied it up a tad.
Ingredients:
2t olive oil
1/2 t dried sage
1/2 t garlic powder
2 t salt (or to your liking)
1/2 t pepper
1 small to medium onion (average size you'd find in a bag of onions) sliced
2 cloves minced garlic (or to your liking)
1/2 c pomegranate seeds
3 T white wine vinegar (probably could try other vinegars like cider or champagne)
2 turkey breasts with bone-in
Directions:
-Rub 1t of olive oil on each turkey breast
-Sprinkle spices over both and rub to distribute flavor
-Put turkey breasts in a bowl suitable for marinating and cover with onions, garlic and pomegranate seeds
-Pour vinegar over and place lid on bowl
-Give it a good shake and put it in the fridge
-Preheat oven to 400
-Pour entire contents of bowl into a baking dish
-Bake for 1-1.5 hours depending on the size of the turkey breasts
-Temperature should read 165
-Let rest for 15 minutes before slicing
Ingredients:
2t olive oil
1/2 t dried sage
1/2 t garlic powder
2 t salt (or to your liking)
1/2 t pepper
1 small to medium onion (average size you'd find in a bag of onions) sliced
2 cloves minced garlic (or to your liking)
1/2 c pomegranate seeds
3 T white wine vinegar (probably could try other vinegars like cider or champagne)
2 turkey breasts with bone-in
Directions:
-Rub 1t of olive oil on each turkey breast
-Sprinkle spices over both and rub to distribute flavor
-Put turkey breasts in a bowl suitable for marinating and cover with onions, garlic and pomegranate seeds
-Pour vinegar over and place lid on bowl
-Give it a good shake and put it in the fridge
-Preheat oven to 400
-Pour entire contents of bowl into a baking dish
-Bake for 1-1.5 hours depending on the size of the turkey breasts
-Temperature should read 165
-Let rest for 15 minutes before slicing
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