RECIPES: September 23, 2011
**See the following post for the shopping list for this week's recipes**
BLT Bread Salad
Serves 4
Ingredients:
6 ozs. French bread baguette, cut into 1/2 inch pieces
Cooking spray
4 slices hickory-smoked bacon
1 TBS olive oil
1/4 cup red wine vinegar
1/4 tsp fresh ground black pepper
1/8 tsp salt
6 cups torn romaine lettuce
1-1/2 lbs. plum tomatoes, cut into 1/2 inch wedges
3 green onions, thinly sliced
1/2 cup (2 oz) crumbled feta cheese
Directions:
1. Preheat oven to 350 degrees.
2. Layer bread on a baking sheet; coat with cooking spray. Bake for 18 minutes or until toasted.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon of drippings in pan. Cut bacon into 1/2 inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper and salt.
4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately.
Recipe from Cooking Light Magazine
4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately.
Recipe from Cooking Light Magazine
Seafood Cakes with Mustard Crema
Serves 4
You can also serve with a simple tarter sauce, ketchup or ranch dressing instead of the mustard crema.
You can also serve with a simple tarter sauce, ketchup or ranch dressing instead of the mustard crema.
Ingredients:
1/3 cup light sour cream
6 TBS chopped fresh parsley, divided
1 TBS stone-ground mustard
1/2 tsp black pepper, divided
7 tsp canola oil, divided
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
8 ozs. peeled and deveined medium shrimp, chopped
8 ozs. lump crabmeat, drained and shell pieces removed (can use canned)
1/4 cup (1 oz) grated fresh Parmigiano-Reggiano cheese
1/4 tsp salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup Panko (Japanese breadcrumbs)
Directions:
1. Combine sour cream, 2 TBS parsley, mustard and 1/8 tsp pepper, stirring with a whisk until blended. Set aside.
2. Heat large nonstick skillet over medium heat. Add 1 tsp canola oil to pan and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.
3. Combine shrimp and crab in a large bowl. Stir in onion mixture, remaining pepper, remaining 1/4 cup parsley, cheese, salt, egg whites and egg. stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to 1/2 inch thick patties.
4. Heat skillet over medium-high heat. Add remaining 2 TBS oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes until done. Serve with sauce.
Recipe from Cooking Light Magazine, October 2009
1/3 cup light sour cream
6 TBS chopped fresh parsley, divided
1 TBS stone-ground mustard
1/2 tsp black pepper, divided
7 tsp canola oil, divided
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
8 ozs. peeled and deveined medium shrimp, chopped
8 ozs. lump crabmeat, drained and shell pieces removed (can use canned)
1/4 cup (1 oz) grated fresh Parmigiano-Reggiano cheese
1/4 tsp salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup Panko (Japanese breadcrumbs)
Directions:
1. Combine sour cream, 2 TBS parsley, mustard and 1/8 tsp pepper, stirring with a whisk until blended. Set aside.
2. Heat large nonstick skillet over medium heat. Add 1 tsp canola oil to pan and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.
3. Combine shrimp and crab in a large bowl. Stir in onion mixture, remaining pepper, remaining 1/4 cup parsley, cheese, salt, egg whites and egg. stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to 1/2 inch thick patties.
4. Heat skillet over medium-high heat. Add remaining 2 TBS oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes until done. Serve with sauce.
Recipe from Cooking Light Magazine, October 2009
Skeen Burgers
Serves 10
Ingredients:
1 1/4 cups crushed reduced fat round buttery crackers (such as Ritz; about 20)
1/2 cup applesauce
1 1/2 tsp hot pepper sauce (optional)
1/4 tsp garlic powder
2 lbs. ground round
1 (1 oz) package onion soup mix (such as Lipton)
Cooking spray
10 hamburger buns
Directions:
1. Prepare grill.
2. Combine first 6 ingredients. Divide mixture into 10 equal portions, shaping each into a 1/2 inch thick patty.
3. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place buns cut side down on grill rack; grill 1 minute or until toasted.
Recipe from Cooking Light Magazine
1 1/4 cups crushed reduced fat round buttery crackers (such as Ritz; about 20)
1/2 cup applesauce
1 1/2 tsp hot pepper sauce (optional)
1/4 tsp garlic powder
2 lbs. ground round
1 (1 oz) package onion soup mix (such as Lipton)
Cooking spray
10 hamburger buns
Directions:
1. Prepare grill.
2. Combine first 6 ingredients. Divide mixture into 10 equal portions, shaping each into a 1/2 inch thick patty.
3. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place buns cut side down on grill rack; grill 1 minute or until toasted.
Recipe from Cooking Light Magazine
Bourbon and Brown Sugar Pork Tenderloin
Serves 8
Ingredients:
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 tsp freshly ground black pepper
1/4 tsp Worcestershire sauce
2 lb. pork tenderloin (or 2 lbs flank steak)
Cooking spray
1/2 tsp cornstarch
Directions:
1. Combine first 7 ingredients in a large zip-top plastic bag; add meat. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally.
2. Prepare grill. Remove meat from bag, reserving marinade.
3. Place meat on grill rack coated with cooking spray; grill 8 minutes each side or until desired degree of doneness. Let stand 10 minutes. Cut into medallions or against the grain in thin slices if flank steak.
4. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly. Drizzle sauce over meat.
Recipe from Cooking Light Magazine
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 tsp freshly ground black pepper
1/4 tsp Worcestershire sauce
2 lb. pork tenderloin (or 2 lbs flank steak)
Cooking spray
1/2 tsp cornstarch
Directions:
1. Combine first 7 ingredients in a large zip-top plastic bag; add meat. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally.
2. Prepare grill. Remove meat from bag, reserving marinade.
3. Place meat on grill rack coated with cooking spray; grill 8 minutes each side or until desired degree of doneness. Let stand 10 minutes. Cut into medallions or against the grain in thin slices if flank steak.
4. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly. Drizzle sauce over meat.
Recipe from Cooking Light Magazine
Grilled Chicken Caesar on a Skewer
Serves 6
Ingredients:
3/4 cup bottled Caesar dressing, divided
1 1/4 lbs. skinless, boneless chicken breast halves, cut into 1-inch cubes
4 ozs. french bread, crust trimmed and cut into 1 -inch cubes
cooking spray
1 red onion, cut into 1-inch thick wedges
6 cups torn romaine lettuce
1/2 cup (2 oz) shaved or grated Parmigiano-Reggiano cheese
Cracked black pepper
Directions:
1. Combine 2 TBS dressing and chicken in a zip-top plastic bag. Marinate in refrigerator 45 minutes, turning bag occasionally.
2. Preheat grill
3. Thread bread cubes onto 2 skewers; coat with cooking spray. Place skewers on a grill rack. Grill 1 minute on each side or until browned.
4. Remove chicken from bag and discard marinade. Thread chicken and onion alternately onto each skewer. Place on grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning occasionally. Remove from grill.
5. Combine remaining dressing and lettuce in a bowl; toss well to coat. Place chicken, onions and bread cubes on top of salad mix, sprinkle with cheese and serve.
Recipe from Cooking Light Magazine
3/4 cup bottled Caesar dressing, divided
1 1/4 lbs. skinless, boneless chicken breast halves, cut into 1-inch cubes
4 ozs. french bread, crust trimmed and cut into 1 -inch cubes
cooking spray
1 red onion, cut into 1-inch thick wedges
6 cups torn romaine lettuce
1/2 cup (2 oz) shaved or grated Parmigiano-Reggiano cheese
Cracked black pepper
Directions:
1. Combine 2 TBS dressing and chicken in a zip-top plastic bag. Marinate in refrigerator 45 minutes, turning bag occasionally.
2. Preheat grill
3. Thread bread cubes onto 2 skewers; coat with cooking spray. Place skewers on a grill rack. Grill 1 minute on each side or until browned.
4. Remove chicken from bag and discard marinade. Thread chicken and onion alternately onto each skewer. Place on grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning occasionally. Remove from grill.
5. Combine remaining dressing and lettuce in a bowl; toss well to coat. Place chicken, onions and bread cubes on top of salad mix, sprinkle with cheese and serve.
Recipe from Cooking Light Magazine
Mamacello Pasta
Serves 4
Ingredients:
1 lb. spaghetti or other dried pasta
3 TBS extra-virgin olive oil
4 cloves garlic, finely chopped
2 pinches of crushed red pepper flakes, or adjust to taste
1/2 cup dry white wine
Zest of 2 lemons, 1 lemon juiced
1/2 cup heavy cream
Handful of flat-leaf parsley, chopped
1 cup fresh basil (about 20 leaves), shredded
Freshly grated Parmesan, Parmigiano-Reggiano or Pecorino Romano
Directions:
1. Bring a large pot of water to a boil. Add pasta and cook according to package directions.
2. White pasta cooks, heat a deep skillet over low heat and add the extra-virgin olive oil. When the oil is warm, add the garlic and crushed red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
3. When pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk in the lemon juice and season with salt.
4. Drain pasta and toss with the sauce, then let the pasta stand for 1 minute to soak up the sauce. Toss in the parsley, basil and a couple handfuls of grated cheese. Serve immediately.
Recipe from Everyday with Rachel Ray
1 lb. spaghetti or other dried pasta
3 TBS extra-virgin olive oil
4 cloves garlic, finely chopped
2 pinches of crushed red pepper flakes, or adjust to taste
1/2 cup dry white wine
Zest of 2 lemons, 1 lemon juiced
1/2 cup heavy cream
Handful of flat-leaf parsley, chopped
1 cup fresh basil (about 20 leaves), shredded
Freshly grated Parmesan, Parmigiano-Reggiano or Pecorino Romano
Directions:
1. Bring a large pot of water to a boil. Add pasta and cook according to package directions.
2. White pasta cooks, heat a deep skillet over low heat and add the extra-virgin olive oil. When the oil is warm, add the garlic and crushed red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
3. When pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk in the lemon juice and season with salt.
4. Drain pasta and toss with the sauce, then let the pasta stand for 1 minute to soak up the sauce. Toss in the parsley, basil and a couple handfuls of grated cheese. Serve immediately.
Recipe from Everyday with Rachel Ray
Hoison-glazed Chicken
Serves 4
Ingredients:
1/4 cup hoison sauce
1 TBS fresh lime juice
1 TBS low sodium soy sauce
2 tsp minced garlic
2 tsp dark sesame oil
3/4 tsp minced ginger
Cooking spray
4 (6 oz) skinless, boneless chicken breast halves
4 lime wedges
Directions:
1. Preheat broiler
2. Combine first 6 ingredients. Remove 2 TBS of hoison mixture and reserve to brush on cooked chicken. Line a shallow roasting pan with foil; coat foil with cooking spray. Place the chicken on the prepared pan. Brush 2 TBS of hoison mixture evenly over chicken; broil 5 minutes. Turn chicken over, brush with 2 TBS of hoison mixture. Broil 5 more minutes or until chicken is done. Serve with lime wedges.
Recipe from Cooking Light Magazine
1/4 cup hoison sauce
1 TBS fresh lime juice
1 TBS low sodium soy sauce
2 tsp minced garlic
2 tsp dark sesame oil
3/4 tsp minced ginger
Cooking spray
4 (6 oz) skinless, boneless chicken breast halves
4 lime wedges
Directions:
1. Preheat broiler
2. Combine first 6 ingredients. Remove 2 TBS of hoison mixture and reserve to brush on cooked chicken. Line a shallow roasting pan with foil; coat foil with cooking spray. Place the chicken on the prepared pan. Brush 2 TBS of hoison mixture evenly over chicken; broil 5 minutes. Turn chicken over, brush with 2 TBS of hoison mixture. Broil 5 more minutes or until chicken is done. Serve with lime wedges.
Recipe from Cooking Light Magazine
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