Well, Spring is getting closer, and I need to get a girlish figure. I really like this Broccoli Slaw for a change of pace. It's been a hit with everyone I've made it for. Check it out.....
Broccoli Slaw
Ingredients:
1-12 ounce bag Broccoli Slaw (broccoli, carrots & red cabbage mix)
3/4 cup light or no fat mayonnaise
1/3 cup light or no fat sour cream
1/8 cup sugar or equivalent sugar substitute
2 tablespoons apple cider vinegar
3/4 teaspoon seasoned salt mix
1/2 teaspoon dry mustard powder
1/4 teaspoon celery salt
Directions:
In a large bowl, combine the sugar and apple cider vinegar. Stir until the sugar is dissolved. Add the mayo, sour cream, and all the spices. Stir until well combined. Add the bag of Broccoli Slaw and mix well. Serves 4. (HINT: This makes a nice dressing for regular cabbage slaw too.)
Tuesday, February 22, 2011
Tuesday, February 8, 2011
AB's Stove Top Macaroni and Cheese
This mac and cheese is based on a recipe by Alton Brown on Food Network. It's the only mac and cheese I make any more. If you like a crusty top on your mac and cheese, just put the completed stove top mac and cheese in a casserole and bake at 350 degrees for 20-25 minutes. It just doesn't get much easier or tastier than this!
AB's Stove Top Macaroni and Cheese
1/2 half pound elbow macaroni
4 tablespoons butter
2 eggs
5 oz can of evaporated milk (one small can)
1/2 teaspoon hot sauce
3/4 teaspoon dry mustard
1 teaspoon kosher or sea salt
1/2 teaspoon pepper
1-8 oz package shredded, sharp cheddar cheese
Boil and drain the macaroni noodles according to package directions. In a medium-large sauce pan, add the butter to the hot pasta to melt. Toss to coat. In a medium bowl, whisk together eggs, evap milk, hot sauce, dry mustard and the S&P. Stir the milk/egg mixture into the pasta, then add the cheese. Over low heat, continue to stir for 3 minutes or until creamy.
AB's Stove Top Macaroni and Cheese
1/2 half pound elbow macaroni
4 tablespoons butter
2 eggs
5 oz can of evaporated milk (one small can)
1/2 teaspoon hot sauce
3/4 teaspoon dry mustard
1 teaspoon kosher or sea salt
1/2 teaspoon pepper
1-8 oz package shredded, sharp cheddar cheese
Boil and drain the macaroni noodles according to package directions. In a medium-large sauce pan, add the butter to the hot pasta to melt. Toss to coat. In a medium bowl, whisk together eggs, evap milk, hot sauce, dry mustard and the S&P. Stir the milk/egg mixture into the pasta, then add the cheese. Over low heat, continue to stir for 3 minutes or until creamy.
Tuesday, February 1, 2011
SUPER BOWL Spicy Garlic Shrimp
I make this recipe as an appetizer or a meal. When I make it as a meal, I save the shrimp shells, simmer them in a 1 and 3/4 cup of water for 5 minutes, and strain. During the final minute of cooking, I use the stock in the recipe with a little butter and serve it over pasta. If you've been at a party at my house, I've probably served this wonderful recipe. This is based on an old Rachel Ray recipe.
Spicy Garlic Shrimp
Ingredients:
2 tablespoons olive oil
1 and 1/2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 pound shrimp, raw with shells on
2 teaspoons Montreal Steak Seasoning by McCormick (don't substitute)
1 lemon, zested and juiced
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
Directions:
Heat a large skillet over a medium-high heat. Add the olive oil to the pan, then the spices: Montreal Steak Seasoning, garlic, salt, and red pepper flakes. Add the shrimp to the pan, and cook for three minutes, stirring regularly. Add the lemon juice, zest, and the fresh parsley. Cook for one minute longer until shrimp are just pink. Place shrimp on a serving platter, and watch them disappear.
Spicy Garlic Shrimp
Ingredients:
2 tablespoons olive oil
1 and 1/2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 pound shrimp, raw with shells on
2 teaspoons Montreal Steak Seasoning by McCormick (don't substitute)
1 lemon, zested and juiced
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
Directions:
Heat a large skillet over a medium-high heat. Add the olive oil to the pan, then the spices: Montreal Steak Seasoning, garlic, salt, and red pepper flakes. Add the shrimp to the pan, and cook for three minutes, stirring regularly. Add the lemon juice, zest, and the fresh parsley. Cook for one minute longer until shrimp are just pink. Place shrimp on a serving platter, and watch them disappear.
Monday, January 24, 2011
Lo-cal Tilapia: Only 5 WW points
This is one of my favorite recipes for tilapia. It is based on an old Weight Watchers recipe. It includes capers (please don't omit), and even the big "box stores" carry them at a reasonable price now. I think it tastes like a restaurant-quality meal.
Lo-cal Tilapia
Ingredients:
1-12 ounce bag frozen tilapia fillets, thawed
3 tablespoons flour, seasoned with salt and pepper
1 tablespoon canola oil
1 cup fat free, low sodium chicken broth
2 tablespoons lemon juice
2 tablespoons parsley
1 and 1/2 tablespoons capers
Directions:
Lightly coat the fish in flour and shake off excess. In a hot skillet, heat the oil and lightly brown the fish 1-2 minutes per side over a medium heat. Remove fish from pan and set aside.
In a large skillet, mix chicken broth, lemon juice, parsley and capers. Boil 2 minutes. Add the browned fish to the sauce and cook together for one minute.
Serves 4
Lo-cal Tilapia
Ingredients:
1-12 ounce bag frozen tilapia fillets, thawed
3 tablespoons flour, seasoned with salt and pepper
1 tablespoon canola oil
1 cup fat free, low sodium chicken broth
2 tablespoons lemon juice
2 tablespoons parsley
1 and 1/2 tablespoons capers
Directions:
Lightly coat the fish in flour and shake off excess. In a hot skillet, heat the oil and lightly brown the fish 1-2 minutes per side over a medium heat. Remove fish from pan and set aside.
In a large skillet, mix chicken broth, lemon juice, parsley and capers. Boil 2 minutes. Add the browned fish to the sauce and cook together for one minute.
Serves 4
Monday, January 17, 2011
Perfect Winter Soup: Baked Potato Soup
What did we crave during Deep Freeze 2011? This homemade baked potato soup! I just microwave 3-4 potatoes, let them cool, peel them and dice. That's the most difficult part of the recipe. This recipe originally came from a Quick Cooking magazine (no longer published).
Baked Potato Soup
Ingredients:
1/2 to 1 pound bacon, cooked and cut in 1 and 1/2 inch pieces (Reserve 2 Tblsp drippings)
1 small onion, chopped
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups of chicken broth
3 large potatoes, baked, peeled and diced
1 cup half and half
1/2 teaspoon hot sauce
shredded sharp cheddar cheese
Directions:
Cook bacon and reserve 2 tablespoons of the drippings. Set cooked bacon aside. In a large pot, saute the onion and garlic in the drippings until soft. Stir in the flour, salt, basil and pepper. Mix well and continue to cook for a couple minutes. Slowly add the broth. Bring to boil. Boil and stir for 2 minutes. Add diced potatoes, cream and hot sauce and simmer until cream is heated. Garnish with bacon and shredded cheese. Serves 4. A+ DELICIOUS
Baked Potato Soup
Ingredients:
1/2 to 1 pound bacon, cooked and cut in 1 and 1/2 inch pieces (Reserve 2 Tblsp drippings)
1 small onion, chopped
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups of chicken broth
3 large potatoes, baked, peeled and diced
1 cup half and half
1/2 teaspoon hot sauce
shredded sharp cheddar cheese
Directions:
Cook bacon and reserve 2 tablespoons of the drippings. Set cooked bacon aside. In a large pot, saute the onion and garlic in the drippings until soft. Stir in the flour, salt, basil and pepper. Mix well and continue to cook for a couple minutes. Slowly add the broth. Bring to boil. Boil and stir for 2 minutes. Add diced potatoes, cream and hot sauce and simmer until cream is heated. Garnish with bacon and shredded cheese. Serves 4. A+ DELICIOUS
Monday, January 10, 2011
2011 Game Day Dip: Marinated Black-eye Pea Salad
If you eat black-eye peas in the New Year, it's supposed to be good luck. This recipe can be used as a side salad or, my favorite, as a dip with Scoops. It originally came from a book of favorite Presidential recipes. This was created by Lyndon Johnson's down-home, White House chef.
Marinated Black-eye Pea Salad
4 cups black-eye peas, cooked and drained (fresh, frozen, canned or dried)
1/2 cup olive oil
5 tablespoons red wine vinegar
2 jalapeno peppers, seeded and diced
3 cloves garlic, minced
1/2 cup each red pepper, red onion, and green pepper (1 1/2 cup total)
Salt and pepper
Mix the black-eye peas with all the other ingredients. Cover and chill for 8 hours. Makes one and one half quarts.
Marinated Black-eye Pea Salad
4 cups black-eye peas, cooked and drained (fresh, frozen, canned or dried)
1/2 cup olive oil
5 tablespoons red wine vinegar
2 jalapeno peppers, seeded and diced
3 cloves garlic, minced
1/2 cup each red pepper, red onion, and green pepper (1 1/2 cup total)
Salt and pepper
Mix the black-eye peas with all the other ingredients. Cover and chill for 8 hours. Makes one and one half quarts.
Saturday, January 1, 2011
Sin & Repent: Healthy Zucchini Recipe
Well, looks like it's time to repent after the holidays and cook something healthy for a change. I created this recipe recently, and it only takes three ingredients. I prefer mine on the grill over medium heat, but you can bake it in the oven or put it on a grill pan too. I strongly recommend you look for the Badia Complete Seasoning-Original (Sazon Completa) in the Hispanic section your grocery store. The main ingredient in the Badia Complete Seasoning is dehydrated vegetables. The Badia website is http://www.badiaspices.com/ Here's to a healthy, happy New Year!
Grilled Badia Zucchini
3 large zucchinis
2 teaspoons olive oil
1 1/2 teaspoons Badia Complete Seasoning (Original)
Preheat the grill, grill pan or oven at 350 degrees. Trim the ends off the zucchini. Slice into 1/4 inch thick slabs (not circles). Place the zucchini slices in a large bowl. Drizzle the olive oil over the zucchini and toss to coat them all. Place the zucchini on the grill and sprinkle liberally with the Complete Seasoning. Cook for 5-7 minutes. Flip the zucchini to cook on the remaining side. Sprinkle with Complete Seasoning again. Cook for 5-7 minutes longer.
Grilled Badia Zucchini
3 large zucchinis
2 teaspoons olive oil
1 1/2 teaspoons Badia Complete Seasoning (Original)
Preheat the grill, grill pan or oven at 350 degrees. Trim the ends off the zucchini. Slice into 1/4 inch thick slabs (not circles). Place the zucchini slices in a large bowl. Drizzle the olive oil over the zucchini and toss to coat them all. Place the zucchini on the grill and sprinkle liberally with the Complete Seasoning. Cook for 5-7 minutes. Flip the zucchini to cook on the remaining side. Sprinkle with Complete Seasoning again. Cook for 5-7 minutes longer.
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