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| Lemon-Pepper Scallops with Chorizo | By Dan Mishkin | 1 pound scallops, cleaned
1 pound chorizo sausage, chopped into 2" pieces
1/2 cup clarified butter
2-3 tablespoons fresh lemon juice
1 teaspoon confectioners' sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
8 skewers (If wooden, presoak atleast 30 minutes before using.)
Place scallops and chorizo in 2 seperate bowls. For lemon-pepper sauce melt butter on stove top over low flame. Skim off milk solids and pour in the yellw melted butter into a mixing bowl. Discard solids on bottom. Add lemon juice, confectioners' sugar, salt and pepper, and stir until completely mixed. Pour lemon-pepper sauce over scallops and shake or stir until they are well coated. Insert scallops onto 4 skewers. Insert chorizo onto remaining four skewers. Place directly over the flame of the grill. Grill scallops 2-3 minutes, or desired doneness. Remove, and leave chorizo 5-6 minutes longer, then remove. Serve scallops and chorizo together on a nice serving plate with several wedges of fresh lemon as a garnish.
| | BLUEBERRY RICOTTA PANCAKES | By jennifer secreto | 4 Servings (2 pancakes per serving)
4 fat grams
258 calories
2 fiber grams Therefore 5 points with WW
1 c. fresh or frozen blueberries (frozen are fine bec they get cooked
with the maple syrup)
1/4 c. maple syrup
1/2 c. flour (whole wheat better than white)
1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1 1/4c. low fat ricotta cheese ( I used non fat)
3/4 c. low fat buttermilk
1 Tbls. honey
3/4 tsp. finely grated orange zest
2 large egg whites
Combine blueberries and syrup in a small saucepan. Cook over medium heat
until berries begin to pop, then keep warm.
In a medium bowl, sift flour, baking soda, baking powder & salt together.
In another large bowl mix together ricotta cheese, buttermilk, honey and
orange zest. Fold the flour mixture into the ricotta mixture until just
combined. In a clean mixing bowl, beat the egg whites to soft peaks. Gently
fold into batter.
Heat a nonstick griddle over medium high heat and lightly spray with
cooking oil.
Spoon 1/3 cup batter per pancake onto griddle.
Notes: Make sure pan is sprayed bec you don't want them to stick
and they are a bit tricky to turn over but the results taste fabulous.
| | Chicken ala Catalina | By T Anderson | chicken breats - skinless
catalina salad dressing
dill weed - finely chopped
Marinate the chicken in the Catalina dressing for 1-24 hours. Drain the chicken and sprinkle each side of the breast with the dill.
Cook until desired doneness is reached.
Great for the barbecue, stove-top or oven.
| | Summer Vegetable Grill Basket | By Ann Silver | Any or all of the following summer veggies:
Yellow Squash, Zucchini, Green Pepper, Eggplant, and of course Onion. Slice squash into rounds; pepper and onion into strips. Peal eggplant and slice into chunks (or rounds if using Japanese eggplant which does not need to be peeled). Add about 1/4 cup spanish olive oil and 1/3 cup white port wine and toss. Marinate for about 5 minutes. Spray grill basket with Pam and preheat. When hot, add vegetables and grill on medium heat for about 25 minutes, tossing veggies every 5 minutes until done. Start the grill basket about 15 minutes before cooking your meat and they will all come out at the same time.
| | Tunnel of Fudge Cake | By Pennie | Is it too hot this summer to bake in your oven? Try baking a cake in your crock-pot!!
Tunnel of Fudge Cake
3 ½ Sticks (14oz) butter or margarine, softened
1 ¾ Cups granulated sugar
6 eggs
2 ¾ Cups powdered Sugar
2 ¼ Cups flour
1 Cup unsweetened cocoa powder
2 Cups (8oz) chopped walnuts
1 ½ to 2 tablespoons milk
1. Grease and flour inside of crock-pot and set to high or if using oven preheat to 350F and grease and flour 12 cup bundt pan or 10 inch angel food tube pan.
2. In a large bowl, beat together margarine and granulated sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, ¾ cup cocoa, and nuts; mix until well blended. Spoon batter into crock-pot (or pan if using oven) and spread out evenly.
3. Bake in crock-pot 2 ½ to 3 hours (cooking times may vary depending on crock-pot) Since the cake has a soft fudge center an ordinary doneness test cannot be done. The cake should seem firm around the edges and soft but not runny in the center. The cake will shrink away from the sides of the crock-pot when cooked making it easy to remove. If baking in the oven cooking time will be between 58 to 62 minutes. Let cool upright in pan 1 hour, then invert onto serving plate.
4. To make the glaze, in a small bowl, combine remaining ¾ cup powdered sugar, remaining ¼ cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered.
| | Sesame Beans | By Zuimei Okuyama | This simple recipe for green beans comes from Japan. Toast sesame seeds until they are golden brown. Then using a mortar and pestle crush them until a paste and the aroma of the seeds is released. Mix in soya sauce until the crushed seeds become a runny paste. Set aside.
Take the green beans and remove the tips. In a pot of boiling water toss the beans for 2 or three minutes. Make sure not to overcook!
Drain and pour on the sesames. Toss the beans well to make sure all the beans are coated and serve. A simple summer delight!
| | Curry Couscous | By Cindy Sousa | 1 1/2 cups couscous
1 tablespoon unsalted butter I didn't use the butter, I used a bit of sesame oil instead)
1 1/2 cups boiling water (I used vegetable stock for added flavour)
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/2 cup grated carrots
1/2 cup minced parsley
1/2 cup dried currants or raisins
1/4 cup sliced blanched almonds
2 scallions, thinly sliced
1/4 cup diced red onions
You can make as much or as little as you want by remembering 1:1 ratio cous cous and liquid to make it is SO EASY. Just add the boiling liquid to the cous cous, let sit for 5-10 minutes so that the liquid gets absorbed and then fluff with a fork. Add your dry ingriedients (carrots, parsley, raisins/currants, almonds, scallions and onion). Make the sauce by whisking wet ingriedients and spices together (yogurt, olive oli, vinegar, curry powder, turmeric, salt and pepper)
I doubled the sauce and used 2 cups of cous cous.
This recipe can be served cold or at room temperature
| | Salmon Wrapped Asparagus Spears | By Jennifer McLennan | 1 bunch of fresh asparagus spears
thin sliced cold-smoked salmon fillets
soft goat cheese
Snap off ends of asparagus, (the tough ends break right off) and lightly steam in a steamer or pan with a small amount of water. Remove from pan and toss in a bowl of icy water to cool.
On a flat surface, lay out pieces of salmon and spread each one with a layer of goat cheese. Lay one spear on top of the goat cheese and roll. May secure with a toothpick if needed.
Serve chilled as appetizers or hor'deurves
| | 6 Jumbo Blueberry Brunch Muffins | By Kelly Richardson | -3 cups self-rising flour
-2/3 cup all purpose flour
-1/2 cup firmly packed brown sugar
-1 cup fresh or forzen blueberries
-1 cup milk
-2 eggs
-1 teaspoon vanilla extract
-1/2 cup unsalted butter, melted
-confectioners' sugar, to dust
Preheat the oven to 425 F
Brush a 6-cup jumbo muffin pan with melted butter or oil. Sift ther flours into a largemixing bowl, stir in the sugar and the blueberries, and make a well in the center.
Whisk the eggs, milk and vanilla together, add to the well in dry ingredients. Add the butter and stir with a metal spoon until just combined. Do not overmix- the mixture should be lumpy.
Spoon the mixture into the muffin pan, filling each cup about three-quarters full. Bakef for 30 minutes, or util a skewer comes out clean when inserted into the center of the muffin. Cool the muffins in the pan for five minutes before lifting out onto a wire rack. Dust the mujffins generously with sifted confectioners' sugar before serving. These are delicious sliced in half and spread with butter.
| | Beef Stroganoff | By Mandy Orchard | 1/4 cup olive oil
1 1/4 lb. beef tenderloin steak, cut into 2 1/2-inch strips
2 tablespoons unsalted butter
3 large shallots, finely chopped
1 tablespoon sweet paprika
2/3 cup thinly sliced button mushrooms
2 tablespoons white wine vinegar
3 tablespoons brandy
1 cup chicken stock
3/4 cup sour cream
3-4 pickled gherkins, cut into julienne strips
1-2 slices canned beets, cut into julienne strips
First heat the oil in a skillet over high heat until very hot. Add the meat and fry in batches for 3-5 minutes, stiring constantly, until the meat is lightly browned. Remove from the pan, set aside and keep warm
Next melt the butter in the pan, add the shallots and cook for two minutes or until soft but not coloured. Stir in the paprika for 45 seconds, then add the mushrooms and cook over high heat until dry. Add the vinegar and cook for 1 minute. or until the pan is nearly dry. Add brandy, cook until the liquid is reduced to half, then add the stock and reduce tohalf again. Finaly add half the sour cream and return meat to the pan to reheat. Serve with rice pilaf, dot with the remaining sour cream and garnish with the gherkins and beets.
*Julienne strips are cut to the size and shape of matchsticks.
Enjoy!
| | Orange & Grand Marnier sauce | By Rachel Carr | 1 cup fresh orange juice
2 tablespoons sugar
1 teaspoon finely grated orange zest
3/4 cup unsalted butter, cut into small cubes and chilled
1/4 cup Grand Marnier, Cognac or Cointreau
Bring the orange juice, sugar and orange zest slowly to a boil in a saucepan. Continue to boil the mixture, stirring occasionally until the liquid becomes syrupy.
Whisk the butter into the boiling liquid, piece by piece, until a smooth consistency is obtained. Remove the pan from the heat and add the liqueur to taste. Serve the sauce immediately or keep it warm, not hot, for more than about 30 minutes before use in the top of a double boiler over hot water.
| | Crostini of Roasted Peppers and Basil. | By Valerie Stewart | Ingredients:
1/2 small red bell pepper, halved
1/2 small green bell pepper, halved
2 tablespoons shredded fresh basil
1/4 cup olive oil
1/2 day-old French baguette
1 clove garlic
shavings of parmesan cheese to garnish
First preheat the oven to 400F. Roast the peppers until the skin blisters and blackens. Place in a plastic food bag and allow to cool. When cool, peel off the skin.
Then Cut the peppers into thin strips and put them into a bowl wiith the basiol and one tablespoon of olive oil, or just enough to bind the mixture. Season with salt and freshly ground black pepper.
Lastly cut the baguette into slices about half an inch thick or slightly more. Toast the slices on both sides under a preheated broiler or in a toaster, then brush them with the remaining oil. Rub the garlic clove over the crostini and spoon some of the roasted pepper mixture onto each one. Top with the Parmesan sheavings and serve immediately.
| | Bruschetta with Prosciutto & Gorgonzola | By Peggy Fry | Ingredients:
-1 loaf Italian bread
-2 cloves garlic, halved
-1/4 cup extra virgin olive oil
-8 sundried tomatoes in olive oil
-6 oz. Gorgonzola cheese
-4 slices proscuitto, cut in half
First to prepare the bruschetta, cut the bread into thin slices and broil or toast to golden brown. Rub one side of eache bruschetta with the cut surface of the garlic. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper.
Next drain the sun-dried tomatoes, scrape off any seeds and cut into thin strips. Press or spread the chees e onto the bruschetta, lay the proscuitto on top and garnish with strips of tomato. Season with a few grindings of freshly ground black pepper and serve.
*If Gorgonzola is too strong for your taste, use a creamier milder cheese like Dolcelatte instead.
As a variation, marinate diced fresh tomatoes, garlic, and chopped fresh basil leaves in enough balsamic vinegar to moisten well. Drain the excess juice and place a spoonful on top of the warm slice of bruschetta!
| | Marshmallow Salad | By Britney Wochuk | Take 4 oranges sliced in small cubes and mix with a bag of marshmallows, take one quart of vanilla yogurt and mix together. This makes a fun and nutricious meal.
| | Artichoke Ramekin | By Diane Elliott | 2 (14oz.) cans artichoke hearts in water
1½ cups freshly grated parmesan cheese
1 cup Hellmans Mayonnaise
¼ tsp. hot peppers, finely chopped
2 tbsps. minced garlic
½ tsp. red chili flakes
Preheat the oven to 350F. Drain and coarsely chop the artichoke hearts. Combine all the remaining ingredients with the artichoke hearts. Place in a ramekin or casserole dish and bake in the oven for 25 minutes. Serve with a fresh baguette cut into small slices.
| | Chicken Salad with an Orange Twist | By Jane Bale | This is a perfect cool summer recipe that can be made ahead of time.
2 Cups Cooked Chicken and diced
½ Cup Chopped Pecans
½ Cup Chopped Celery
¼ Cup Sliced Water Chestnuts
1 (11 ounce) can Mandarin Oranges, drained
1 (8 ounce) Can Pineapple Chunks, drained
¾ Cup Mayonnaise
2 teaspoon Soy Sauce
2 teaspoon Lemon Juice
2 teaspoon Curry Powder
Combine Chicken, pecans, celery, water chestnuts, mandarin oranges and pineapple in a large bowl. Combine mayonnaise, soy sauce, lemon juice and curry powder: spoon over chicken mixture, & toss. Cover and chill at least 4 hours. Serve salad on lettuce leaves garnished avocado slices, if desired. Serves 6
I serve with hot homemade rolls.
| | Grilled Portabella Mushroom Sandwiches | By Ray Bennett | 3 Portabella Mushroom caps cleaned
3 pieces Roasted Red Pepper cut to size to fit mushroom caps
a mixture of shredded asiago, Mozzerella and Provalone cheeses
Balsalmic Vinegar
Sliced Italian Bread
Marinate the mushroom caps in the balsalmic vinegar for about 2 hours. Drain the
caps and grill until well marked.
Heat up the roasted red peppers and place one on each mushroom cap.
Top with the cheese mixture and place back on the grill until the cheeses are melted a bit.
Place on top of toasted Italian bread
Goes well with a nice fresh tomato salad.
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