Tri-Colore Orzo

July 22, 2012 by Leave a Comment
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Tri-Colore Orzo
Recipe Type: Side Dish
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6
Ingredients
  • 1 pound orzo pasta
  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 cups fresh arugula (about 3 ounces)
  • 3/4 cup crumbled ricotta salata cheese (or feta cheese)
  • 1/2 cup dried cherries
  • 12 fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
  2. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

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Filed Under: Recipes, Sides

London Broil With Onion Marmalade

July 22, 2012 by Leave a Comment
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London Broil With Onion Marmalade
Recipe Type: Entree
Prep time: 30 mins
Cook time: 1 min
Total time: 31 mins
Serves: 4
Ingredients
  • For the steak:
  • 4 large cloves garlic, chopped
  • 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
  • 1/2 cup balsamic vinegar
  • 1/2 cup red wine
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 2-inch-thick piece beef top round for London broil (about 3 pounds)
  • Kosher salt
  • For the marmalade:
  • 4 medium red onions, halved and thinly sliced
  • 3 sprigs rosemary, leaves chopped (about 1 tablespoon)
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the toast:
  • 4 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 8 tablespoons butter, softened
  • 8 3/4-inch-thick slices good quality white or sourdough bread
  • 1 bunch arugula, washed and trimmed
  • Mustard and/or horseradish
Instructions
  1. For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.
  2. Prepare an outdoor grill with a hot fire for indirect grilling.
  3. For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.
  4. Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don’t turn it over yet) about 45 degrees from its original spot on the grill. Once you’ve made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.
  5. For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.
Filed Under: Main Dishes, Recipes

Chocolate Chunk Bread Pudding

July 21, 2012 by Leave a Comment
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Chocolate Chunk Bread Pudding
Recipe Type: Dessert
Serves: 2
Ingredients
  • 1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
  • 2/3 cup 2% reduced-fat milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 tablespoon Kahlúa (coffee-flavored liqueur)
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 ounce semisweet chocolate, coarsely chopped
  • 2 tablespoons frozen fat-free whipped topping, thawed
Instructions
  1. Preheat oven to 350°.
  2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.
  3. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
  4. Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
  5. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.

Recipe Source from Cooking Light January 2003

Filed Under: Desserts, Recipes

Miso Grilled Vegetables

July 21, 2012 by Leave a Comment
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Miso Grilled Vegetables
Recipe Type: Side Dish
Serves: 6
Ingredients
  • 2 tablespoons red or white/yellow miso (soybean paste)
  • 1 tablespoon lukewarm water
  • 3 tablespoons olive oil
  • 1 pound zucchini, cut lengthwise into 1/3-inch-thick slices
  • 8 ounces Japanese eggplant, cut lengthwise into 1/3-inch-thick slices
  • 1 red bell pepper, cut into 6 pieces
  • 1 orange bell pepper, cut into 6 pieces
  • 1 small red onion, cut into wedges
  • Cooking spray
  • 2 tablespoons fresh mint leaves
  • 1 lime, cut into wedges
Instructions
  1. Preheat grill to high heat.
  2. Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk. Place zucchini, eggplant, and bell peppers on a jelly-roll pan. Add 5 tablespoons miso mixture; toss to coat. Brush onion with remaining miso mixture.
  3. Place vegetables on a grill rack coated with cooking spray. Grill zucchini, eggplant, and bell pepper 4 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.

Recipe Source, from Cooking Light AUGUST 2012

Filed Under: Recipes, Sides

Creole Chicken and Vegetables

July 21, 2012 by Leave a Comment
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Creole Chicken and Vegetables
Recipe Type: Entree
Serves: 4
Ingredients
  • Cooking spray
  • 1 pound chicken breast tenders
  • 2 cups frozen pepper stir-fry (such as Bird’s Eye brand), thawed
  • 1 cup frozen cut okra, thawed
  • 3/4 cup thinly sliced celery
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon butter
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.

Recipe Source, Featured in Cooking Light, January 2006

Filed Under: Main Dishes, Recipes

Marinated Tomatoes With Basil Balsamic Vinegar

July 21, 2012 by Leave a Comment
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Marinated Tomatoes With Basil Balsamic Vinegar
Recipe Type: Appetizer
Serves: 12
Ingredients
  • 1 small red onion, thinly sliced
  • 4 cups ice water
  • 3/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/2 to 1 cup chopped fresh basil
  • 6 tomatoes, thinly sliced
  • Parmesan cheese curls (optional)
  • French bread (optional)
Instructions
  1. Combine onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.
  2. Whisk together vinegar, olive oil, 2 tablespoons water, and next 4 ingredients. Stir in basil.
  3. Layer half of tomato slices in a shallow dish. Top with half of onion slices. Drizzle with half of dressing. Repeat with remaining tomato slices, onion slices, and dressing. Cover and chill 30 minutes.
  4. Sprinkle with Parmesan cheese curls, if desired, and serve with bread, if desired. Serve at room temperature.
  5. Note: Recipe may be prepared up to 3 hours ahead.

Recipe Source: Southern Living JUNE 2004

Filed Under: Appetizers, Recipes

Buttermilk Biscuits

July 20, 2012 by Leave a Comment
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Buttermilk Biscuits
Recipe Type: Side Dish
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 8
Ingredients
  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
  • 1 1/2 to 2 cups buttermilk, plus additional for brushing
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
  3. Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

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Filed Under: Recipes, Sides

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

July 20, 2012 by Leave a Comment
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Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
Recipe Type: Entree
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 1 tablespoon olive oil, plus 1 tablespoon
  • 2 cloves garlic, minced
  • 6 sun-dried tomatoes, diced
  • 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 cup (2 ounces) goat cheese
  • 1/3 cup reduced-fat cream cheese
  • 4 (4-ounce) center-cut pork chops
  • 1 1/2 cups chicken broth
  • 1/2 lemon, zested
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
Instructions
  1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
  2. Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

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Filed Under: Main Dishes, Recipes

Almond Meringue Cake with Peaches

July 20, 2012 by Leave a Comment
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Almond Meringue Cake with Peaches
Recipe Type: Dessert
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 8
Ingredients
  • For the meringue
  • 4 ounces ground almonds or hazelnuts
  • 1 tablespoons cornstarch
  • 1/2 cup plus 1 tablespoon sugar
  • 4 egg whites
  • For the buttercream
  • 1/2 cup plus 2 tablespoons sugar
  • 4 egg yolks
  • 1 cup or 2 sticks butter, very soft
  • 1 teaspoon vanilla extract
  • For the top
  • 1 cup slivered almonds, toasted
  • 6 peaches, sliced
Instructions
  1. To make the cake: Preheat the oven to 275 degrees F.
  2. Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook’s Note: You could also do rectangles.
  3. In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours.
  4. To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla.
  5. To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.

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Filed Under: Desserts, Recipes

Fried Zucchini Appetizer

July 20, 2012 by Leave a Comment
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Fried Zucchini Appetizer
Recipe Type: Appetizer
Prep time: 8 mins
Cook time: 20 mins
Total time: 28 mins
Serves: 6
Ingredients
  • 4 cups canola oil
  • 1 cup toasted Italian breadcrumbs
  • 3 tablespoons grated Parmesan
  • 3 eggs
  • 1 splash cold water
  • 4 medium zucchini, washed, dried, ends trimmed, cut, lengthwise, into 10 wedges like pickles
  • 2 cups flour, for dredging
  • Kosher salt
  • 1 tablespoon paprika, for dusting
  • 1 lemon, cut into wedges
Instructions
  1. Pour the oil into a deep, heavy bottomed pot and heat to 350 degrees F.
  2. Make the breading mixture by combining the breadcrumbs, and Parmesan in a medium bowl. Mix to blend. In another bowl, whisk together the eggs and the splash of water.
  3. Place the zucchini in a large bowl and season with salt. Toss to blend. Sprinkle lightly with flour (use a sieve) to dredge then toss to coat evenly – this will help the breading to stick. Submerge the zucchini in the eggs. Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumb mixture until they are coated on all sides. Transfer to a platter or baking sheet.
  4. When the oil comes up to temperature, test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a spider) to remove the zucchini from the oil. Drop a few pieces of zucchini into the oil and gently swirl the oil as they fry. This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides. When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt and paprika. Repeat.
  5. Serve immediately with lemon wedges.

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Filed Under: Appetizers, Recipes
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