August 31, 2007
Chocolate Fudge
Yesterday where Jamison works they had a pot luck for one of his coworkers to celebrate his retirement so I decided to whip up a batch of fudge to send. It's a decadent treat, but what better for a celebration or holiday! And luckily Jamison took it out of the house because this stuff could be seriously additive! As Cookie Monster nows says it's most definitely a "sometimes food"! ;o)
What You'll Need:
3 cups of organic cane sugar
1 1/2 sticks of butter, softened (Note: If it's soft to begin with it melts faster.)
2/3 cups of evaporated milk
12 ounces of chocolate of your choice (Note: I used two 4 ounce 100% unsweetened Ghirardelli baking bars and one 4 ounce milk chocolate Ghirardelli baking bar.)
1 jar of marshmallow cream (Note: Look for one with no high fructose corn syrup.)
2 teaspoons of vanilla
Melt butter, sugar and evaporated milk until smooth. Bring to a rolling boil over medium heat stirring constantly. Bring to soft ball stage (235 F) using a candy thermometer to gauge temperature. Once the boiling begins it will take roughly 3-5 minutes to bring it up to soft ball stage. I can not stress enough STIR CONSTANTLY!! It is very easy to scorch something with sugar in it if you aren't paying complete attention.
Remove pan from heat and stir in marshmallow cream and chocolate until melted and smooth. (Note: To make the marshmallow cream come out of the jar easier pop it in the microwave for 20-30 seconds and it should slide right out). Pour mixture into a 13 X 9 inch pan that has been buttered. Let cool to room temperature and cut into small squares.
Fudge can be stored in the fridge or even freezer until ready to use, but it isn't necessary. It will last about a week at room temperature.
Notes: You could add a cup of nuts and/or Goji berries for a nice change of pace. Pumpkin seeds would also be good. The size of the squares are completely up to you, but in my opinion the smaller the better. It's very rich! ;o)
Posted by Dianne at 11:44 AM | Comments (2) | TrackBack
August 30, 2007
Onion Burgers
As a kid when we used to camp at the lake all summer we ate a lot of burgers. One of my mom's friends made the best onion burgers! She used onion soup mix in the meat and worcestershire sauce and they were delicious. On the 4th of July we usually spent the day together and she always made those burgers!
The other day I was thinking about my mom's friend and her burgers and I decided to play around in the kitchen with what I had on hand and see if I couldn't put something together that was similar. The result was delicious! Pair the burgers with some oven "fries" and you've got the perfect meal!
What You'll Need:
1 pound of ground beef or turkey
1/3 cup of A1 Steak Sauce
1 small onion, chopped fine (I used a red onion...Which the name of by the way irritates me...It's purple people! ;o))
Freshly ground black pepper
In a bowl mix all ingredients until completely incorporated. (Note: The best way to do this is either in your mixer or with your hands.) Form into patties and cook until desired doneness. Top with your favorite burger toppings.
Makes 2-4 burgers depending on how big you like your burger.
Notes: I don't add salt to this personally because the A1 is salty enough in and of itself to me. I also use the leanest grass fed beef available or the leanest ground turkey.
Posted by Dianne at 10:16 AM | Comments (1) | TrackBack
August 29, 2007
Heirloom Tomato and Herb Salad
This morning Alexis and I set out to run some errands and we ended our adventure at My Organic Market. They had the most beautiful local heirloom tomatoes and we just couldn't resist! We got a yellow tomato, a red tomato and a "chocolate" tomato, which in all reality is more purple than brown, but that's what they call it anyway. The tomatoes, coupled with the overflowing herbs from my garden, which are the only thing that has survived the drought, made a delectable, cool, light, fresh lunch. It was just perfect for a warm summer day!
What You'll Need Per Person:
4-6 slices of tomatoes
1-2 tablespoons of chives, chopped
1/4-1/3 cup of parsley leaves
1/4 cup of basil, cut into strips
2 teaspoons of extra virgin olive oil
Sea salt
Freshly ground black pepper
1-2 tablespoons of Parmesan, grated
On an individual plate or a large platter if you're making multiple servings place a layer of tomatoes. You can use all one color or mix and match. I prefer to mix and match as it makes it more colorful, but any tomato works.
Top tomatoes with herbs, drizzle with olive oil, a sprinkle of coarse sea salt (I like Celtic gray salt, but kosher sea salt will work as well), freshly ground black pepper and Parmesan. Serve immediately.
Notes: If you want you could add a little drizzle of vinegar to the salad as well, though I usually don't. This is one of those salads you want to serve immediately. Left overs turn to mush due to the salt. Any fresh herb could be added. You can also take this and layer it into several layers into a pie shell, top with a bit of crumbled goat cheese and bake for 25-30 minutes until golden brown for an Heirloom Tomato pie.
Posted by Dianne at 12:11 PM | Comments (3) | TrackBack
August 28, 2007
Tuna Salad
I love tuna, but I don't eat it that often due to mercury concerns. Every once in a while I grab some a tuna roll, grill a tuna steak or make some tuna salad. Yesterday was one of those days that started on a bad note and unfortunately when you start on that path you get caught up in a negative feedback loop and it's hard to snap out of it and it was just a sour day all over. Tuna salad is one of those ultimate comfort foods for me, so I whipped up a batch.
Tuna salad is usually heavy, but it doesn't have to be bad for you. In fact it can be good for you, though as I mentioned above with mercury concerns it's not something you want to eat everyday, but it is possible to make a lighter version of the heavily mayonnaised versions you might get in a deli or even grandma might have made. You can make it into sandwiches, serve it in a bell pepper or tomato or even just eat it plain. The possibilities are endless and it's quick and easy to mix up. What's better than that?
What You'll Need:
2 - 8 ounce cans of tuna packed in water, drained
2 ribs of celery, chopped
2 eggs, boiled and chopped
1/4 cup of sweet pickle relish
1 tomato, seeded and chopped
1 tablespoon of light mayonnaise
A pinch of sea salt
Freshly ground black pepper
Mix all ingredients together in a bowl to incorporate. Chill for 30 minutes before serving.
Notes: I sometimes add in chopped bell pepper and/or chopped cucumbers to the mix as well. I also sometimes omit the pickle relish. I always use light mayo because it has half the calories and fat, but still tastes like the full fledged equivalent.
Posted by Dianne at 1:41 PM | Comments (3) | TrackBack
August 27, 2007
Lazy Weekend
We had a very lazy weekend this weekend. It was fabulous! I also took a break from cooking. I know, I know...Me not cooking? Scandalous isn't it? ;o)
Here's a couple of picture of the rolls I made on Friday before my cooking strike. I found a recipe for Parker House Rolls over at Dine and Dish and decided to try them and oh my they were heavenly!
The dough was beautiful!
It was elastic and wonderful! Truly some of the best dough I've worked with!
And the rolls turned out beautifully too!
They rose perfectly and continued to grow while they were in the oven!
And the inside...
The inside was light and airy! Delicious!
Now the basics of what I did. I halved the recipe and it made about 15 rolls. I also let my mixer do the last kneading step with just the regular paddle attachment for 2 1/2 minutes on low instead of 10 by hand. I cut the rolls, but didn't fold them. I just left them to rise and then brushed them with butter before baking. I'll definitely be making these again!
I'll be back tomorrow with a new recipe and such. My cooking strike is over! I hope you all had a fabulous weekend as well. I know I did!
Posted by Dianne at 10:49 AM | Comments (2) | TrackBack
August 24, 2007
Sweet Corn Chowder
When you think Corn Chowder you think rich and decadent, but it doesn't have to be. You can cut out a lot of fat and calories by reducing the amount of fat you use and slimming down the dairy. It's a simple way to make things lighter, yet just as delicious.
I've seen many recipes for similar chowders that call for a stick or more of butter, topping it off by adding heavy cream, but in this version you use just enough butter to give it flavor, then utilize the healthier fat in olive oil to get the job done. You also let the onions help in that area as well, as they add a heavenly background flavor. The fat free half and half makes it taste decadent too, but it's a very pleasant illusion. Fresh corn rounds out this recipe and helps thicken and sweeten the pot.
Sometimes you just have to rethink the way you do things. Lighter doesn't have to be bad.
What You'll Need:
4 ears of sweet corn, removed from ear
1 tablespoon of extra virgin olive oil
1/2 tablespoon of butter
1 small red onion, chopped
1 pint of fat free half and half
1 teaspoon of sea salt
Freshly ground black pepper
Cut the kernels off of one ear of corn. Place in the food processor and process until smooth. Set aside.
Cut the kernels of corn off of the remaining three ears of corn set aside.
In a medium sized stock pot sauté red onion in butter and olive oil over medium heat until caramelized. Add pureed corn, corn kernels, sea salt and freshly ground black pepper and fat free half and half stir to mix. Bring to a quick boil and then lower heat to simmer and cook covered for 1 1/2 to 2 hours.
Serve hot.
Makes about 4 servings.
Notes: The pureed corn helps to thicken the chowder. You could easily make this soup in the middle of winter with frozen corn kernels by processing 1 cup of corn kernels until pureed and also adding 2 cups of frozen corn kernels or by freezing corn during the summer for later use. It's good either way, but the fresh corn right of the cob really can't be beat! Also the leftovers are even better the next day!
Posted by Dianne at 7:33 AM | Comments (2) | TrackBack
August 23, 2007
The Ultimate Fudgy Brownies
Finally! My search for the perfect brownie is over! These brownies really were what I was looking for! They are fudgy and oh so chocolately! They would be perfect with a scoop of vanilla ice cream or just enjoyed with a tall, cool glass of milk.
I ate one of them and sent the rest with Jamison to work to share with his co-workers so I wouldn't be tempted to eat them all! ;o) They were that good! They seemed to be a hit there too. This treat day thing might just become tradition. What better way to test out recipes! ;o)
What You'll Need:
2 sticks of butter, melted
2 1/2 cups of organic cane sugar
1 1/2 cups of cocoa
1 teaspoon of baking powder
1 tablespoon of vanilla
4 eggs
1 1/2 cups of unbleached all purpose flour
Preheat oven to 350 F.
Carefully mix melted butter with sugar until sugar is completely wet. Stir cocoa into the butter/sugar mixture and mix until completely incorporated. Stir in baking powder and vanilla until mixed. Stir in eggs until completely incorporated. Add flour and mix until batter is fudgy and flour is completely mixed. Spread into a 13 X 9 inch pan that has been sprayed with non-stick spray. Bake for 25-30 minutes until brownies are done, but still fudgy. Cool and cut into squares.
Makes 24-36 brownies. (Note: I recommend cutting them into 36 small brownies. They are delicious, but very rich!)
Notes: This recipe is adapted from the back of a package of King Arthur Baking Company unbleached all purpose flour from a recipe called "The Best Fudge Brownies Ever". They don't have the recipe on their webpage though. You could substitute white whole wheat flour to make them "better" for you, but we're talking brownies here so that's all relative. In their recipe they recommend adding 2 cups of chocolate chips, but I skipped that step. You could also add in a cup of chopped nuts and/or a cup of coconut for a tropical flare. Peanut butter chips would be good too or if you wanted to make Rocky Road Brownies you could add in mini marshmallows and nuts.
Posted by Dianne at 7:22 AM | Comments (0) | TrackBack
August 22, 2007
Fresh Tomato Sauce
With all the fresh tomatoes coming out of the Farmer's Market and garden right now, what better to do with them than play a little? This fresh tomato sauce is simple, quick and very tasty. What more can you ask for from summer cooking?
What You'll Need:
6-8 large tomatoes, seeded and chopped roughly
2 teaspoons of dried oregano
1 teaspoon of dried basil
A pinch of sea salt
Freshly ground black pepper
6-8 cloves of garlic, minced fine
1 small onion, chopped
1 small package of button mushrooms, sliced
1 tablespoon of organic cane sugar or honey, optional (Note: This should only be added if the tomatoes are quite acidic. The ones I used for this recipe were sweet in and of themselves so I didn't add sugar. Give the mixture a taste and then if it needs it go for it.)
The first step is to cut the top off the tomato and squeeze the seeds out into a bowl. Don't worry if you have a few seeds hanging on. You're just trying to get rid of most of them.
Roughly chop the tomatoes and cut the stem end out of the top and pop them into a food processor or blender.
And remember as I said before a few seeds here and there not a big deal. It doesn't have to be perfect.
Process tomatoes until smooth. (Note: You can leave a few chunks if you want to. It's up to you. If you're going to be using this for pizza sauce then smoother is better. For pasta topping or lasagna you can go as chunky as you like.)
Add in oregano, basil, sea salt and black pepper and pulse a few times to mix. Set aside.
In a medium sized stock pot sauté onion, mushroom and garlic until slightly tender, about 2-3 minutes. Add tomato mixture and cook for 10-15 minutes to let flavors meld. From there it can be used however you like. (I made lasagna and saved some for pizza later this week. Nothing like making the better part of two meals at once! ;o))
Notes: You can add in whatever veggies you like in your sauce. Bell pepper would be good, perhaps some leeks. It's up to you! You can store the sauce in the fridge for up to a week or freeze to use at a later date. You could mix up the herbs and change the ratios. I just prefer more oregano than basil.
Posted by Dianne at 8:44 AM | Comments (0) | TrackBack
August 21, 2007
Parmesan Encrusted Chicken Fingers
Who says chicken fingers have to be fried? You can make a healthier version by baking them in the oven and they are just as scrumptious! What's not to like?
What You'll Need:
2 eggs, beaten
1 cup of whole wheat bread crumbs
1/3 cup of grated Parmesan cheese
1 teaspoon of salt free seasoning mix (It's like season salt, but it's salt free)
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of paprika
1 teaspoon of dried parsley
1/4 teaspoon of garlic powder or salt
Boneless, skinless chicken tenders (Note: You can always take a boneless skinless breast and cut it into strips if you can't find them already pre-cut at your butcher's counter.)
Preheat oven to 450 F.
Spray a 13 x 9 inch dish with non-stick.
Beat eggs and sit aside.
In a large bowl mix bread crumbs, parmesan, seasoning mix, a pinch of sea salt, some freshly ground black pepper, paprika, parsley and garlic powder or salt to combine.
Dip one chicken tender into the bread crumb mixture to coat. Then dip into the beaten eggs mixture and coat both sides. Dip back into the bread crumb mixture and coat once again and place into the pre-sprayed dish. Repeat until you run out of chicken tenders. Make sure the chicken tenders aren't touching. They can be close to one another, but give them a little room in between.
Bake for 8-15 minutes until chicken is done through and tenders are golden brown.
Notes: You could add crushed pecans, macadamia nuts or cashews to the bread crumb mixture for a different taste. You could also add in Cajun or Creole seasoning in place of the seasoning mix to spice things up. Leftovers make good sandwiches.
Posted by Dianne at 7:09 AM | Comments (1) | TrackBack
August 20, 2007
"Hobo" Dinner
This meal is the epitome of easy, fresh and cheap dining! With all the veggies coming in at the Farmer's Market and in the garden this is a very easy dish to pull together. It's perfect for camping cooked right over the camp fire (that's where we always had it and it reminds me of summers at the lake), grilling or even in the oven. Mix and match what you have on hand and you can have a basic "Hobo" Dinner or even a "Not So Basic" version. What you put in it it completely up to you, but you'll enjoy it none the less!
What You'll Need Per Person:
Aluminum foil
Non-stick spray
1 serving of meat (ground beef, chicken, fish, seafood, steak, etc.)
1 small potato (sweet potato, russet, yellow, etc.)
1 small yellow squash
1 small zucchini
2 slices of onion
Sea salt
Freshly ground black pepper
Preheat oven to 400 F.
Take aluminum foil and foil up sides to make a square "dish". Spray the foil with non-stick spray and place meat serving in the middle of the the "dish". (Note: To make this completely vegetarian/vegan you could use mushrooms in place of the meat. Just slice a few button mushrooms and add to the bottom or use a large Portabella mushroom cap.) Sprinkle with salt and pepper. Next layer potatoes over the meat. Sprinkle with salt and pepper. Add a layer of squash. Sprinkle with salt and pepper. (Do you see a pattern forming here? ;o)) Next add the zucchini and then a bit more salt and pepper. Top with sliced onions and fold the foil over to form a packet and seal.
Place foil packet on a baking sheet or in a dish and bake for 45 minutes to an hour until meat is done and veggies are tender. Serve immediately by sliding the packet onto a plate. You've got everything right there in the packet, ready to go.
Notes: You could easily add other veggies. What ever you like would work. Corn would be nice. Carrots would be good too. Rutabaga, turnip...Well you get the idea! You could also add in other spices or seasoning. Old Bay seasoning would be perfect with shrimp or seafood. Mix it up and make it your own!
Posted by Dianne at 11:46 AM | Comments (2) | TrackBack
August 18, 2007
Blueberry Ice Cream
My Mom and Daddy were visting this week from Tennessee and my father is a big snacker. He's also a big ice cream eater, so I thought it would be nice to whip up a batch. I had a bunch of blueberries in the freezer that I had frozen over the past few months and thought it would be fun to put them to use in Blueberry Ice Cream! I had never had this before, but what I came up with was really wonderful! Alexis really loved it and my Mom and Daddy seemed to like it too. I certainly loved it! It has a wonderful blueberry flavor that is a refreshing change from standard ice cream. Sometimes it's nice to mix things up!
What You'll Need:
4 cups of blueberries (Note: I had frozen the blueberries, but fresh blueberries will work just as well. You're looking for big, normal sized blueberries, not those tiny frozen ones that you find in the freezer section.)
1 tablespoon of sugar
2 tablespoons of water
1 pint of half and half
1 quart of heaving cream
1 can of sweetened condensed milk
1 can of evaporated milk
1 cup of organic cane sugar
In a medium sized pan cook blueberries, 1 tablespoon of sugar and 2 tablespoons of water until sauce forms. (Note: You can cook it further until the blueberries break down or let them retain their shape. I chose to let them retain their shape so that there were lovely bits of frozen blueberries that popped in your mouth when you ate the ice cream. It's a matter of personal choice.) Remove from heat and let cool completely before using in ice cream mixture. The easiest way to accomplish this is to put them in the fridge.
Mix cooled blueberry mixture, half and half, heavy cream, condensed milk, evaporated milk and sugar and stir to mix. Pour into your ice cream maker and freeze according to your machine's directions. Serve immediately for soft serve ice cream or place in the freezer to let it set up to a harder state.
Note: I really loved the color this ice cream turned out to be! I used a large ice cream maker for this recipe. You can substitute any fruit you like for the blueberries. Strawberries are a personal favorite and peaches as well. You could even do a mix and make things really interesting!
Posted by Dianne at 9:07 AM | Comments (2) | TrackBack
August 17, 2007
Chocolate Peanut Butter Chip Cookies
Jamison wanted to take a little treat into work so we discussed it and he thought it would be neat to tweak this recipe with peanut butter chips and then I decided it would be good to soup it up with peanut butter in the batter as well! The results were to die for! If you like peanut butter and chocolate this is the cookie for you!
What You'll Need:
2 sticks of butter, softened
1/2 cup of peanut butter
1 cup of dark brown molasses sugar
1 cup of organic cane sugar
1 teaspoon of vanilla
2 eggs
1 cup of cocoa
2 cups of unbleached all purpose flour
1 teaspoon of baking soda
1 cup of peanut butter chips
1 cup of milk chocolate peanut butter swirl chips
Preheat oven to 350 F.
Cream butter, peanut butter, sugars, vanilla and eggs until smooth. Add cocoa and mix slowly until completely incorporated. Sift together flour, baking soda and add to chocolate mixture. Mix until flour is just mixed. Add chips and stir to mix.
Drop dough by large tablespoon full onto a baking sheet that is lined with a Silpat or parchment paper. Bake for 10-12 minutes and remove from the baking sheet to a cookie rack to cool.
Makes about 30 cookies.
Notes: You could add in a cup of chopped peanuts if you wanted to add more of a nutty punch.
Posted by Dianne at 7:01 AM | Comments (5) | TrackBack
August 16, 2007
Busy, Busy, Busy!
My parents are visiting from Tennessee and we've been running about here and there doing fun things. We even swung by the Farmer's Market to grab some corn and my Mom brought some tomatoes with her when she came!
There is just nothing like a vine ripe tomato!
And fresh sweet corn can't be beat either!
I'll be back in the next day or so with some new recipes...A Chocolate Peanut Butter Chip cookie that Jamison took to work as a treat and some Blueberry Ice Cream that I made for my Dad (he's a big snacker and ice cream eater!)
Stay tuned! ;o)
Posted by Dianne at 8:54 AM | Comments (0) | TrackBack
August 14, 2007
Roasted Herb Tomatoes
Fresh tomatoes are perfect roasted with a few fresh herbs. It's a simple, quick way to may a wonderful sandwich or even pizza topping! They are even delicous as a side dish!
What You'll Need Per Person:
1 Roma tomato, stem end cut off and sliced lengthwise
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Fresh rosemary leaves, removed from stem
Fresh thyme leaves, removed from stem
Preheat oven to 400 F. (Note: I like to do this in the toaster oven, especially in the summer. It doesn't heat up the house!)
Place each tomato slice onto a baking sheet and brush lightly with olive oil. (Roughly a teaspoon or so per tomato. Not much at all. Just a light coating.) Sprinkle each tomato with sea salt, black pepper and the herbs. Bake for 8-10 minutes until tomatoes soften. Serve warm or chill in the fridge and use later.
Notes: You could use other herbs with this. Oregano, basil and/or parsley would make a nice addition. You could also add some finely chopped garlic. When the tomatoes are stored the liquid from them tends to pool. Just pour the liquid off before using. With a little avocado they make a wonderful sandwich. With a little Parmesan and Mozzarella you're got a perfect pizza topping!
Posted by Dianne at 7:40 AM | Comments (1) | TrackBack
August 13, 2007
Peanut Butter Granola
When you think Granola it makes you think of wholesome goodness. Buying commercially made granola is a toss up though. You never know what you're going to get and who really wants a grab bag when it comes to what you're eating. Many of them have nasty preservatives you can't pronouce, and/or high fructose corn syrup, and/or other refined sugars and/or the dreaded trans-fats. None of that is stuff you want to eat, or shouldn't be anyway.
A while back I came across a recipe that I adapted from Mother Earth Living for homemade granola bars and Alexis, my sister, Nelson and I loved them!
At the time I thought it would be nice to subtract the butter, add another healthier fat and make it granola instead of granola bars, so today I tried that. The result was scrumptious! And the best part is that this is an excellent way to incorporate whole grains!
What You'll Need:
1 1/2 cups of extra thick rolled oats (This is the Whole Grain kind, not the instant version)
1 cup of unsulphered coconut
1/2 cup of raw sunflower seeds
1/2 cup of pepitas (raw pumpkin seeds)
1/4 cup hempseed
1/2 cup wheat germ
1/2 cup of whole, raw almonds
1/4 cup of whole flax seeds
4 tablespoons of natural peanut butter (I use Tree of Life Blended Peanut Butter)
1/2 cup honey
1/2 cup maple syrup (You can also use molasses instead)
2 teaspoons of vanilla
1 cup raisins
Peheat oven to 350 F.
Mix together oats through flax seeds on a very large baking sheet and put into the oven. Bake for 20 minutes.
While the oat mixture is heating in a pot melt peanut butter butter, honey and maple syrup. Once the mixture is nicely melted melted bring to a quick boil, then lower the heat and simmer for 5 minutes. Remove from heat and add vanilla.
Remove oat mixture from the oven and leave the oven on. In a large bowl mix oat mixture with the peanut butter mixture and stir to coast. Stir in raisins and then spread granola mixture out so that it isn't completely touching on one large pan or two smaller pans. Put mixture back into the oven and bake for 20 minutes. Remove from oven and let cool and store granola crumbles in an air tight container. When they first come out of the oven they will be slightly soft, but they will harden as they cool. Serve plain, as cereal of as a topping for yogurt or ice cream.
Notes: You could add any seed or nut you wanted in addition to or in place of the ones I chose for this mix. Last time I used cashews. Peanuts would be good too! Mix it up and make it your own!
Posted by Dianne at 7:25 AM | Comments (0) | TrackBack
August 10, 2007
Blue Cheese Wedge Salad
I like to get this salad from time to time at steakhouses. Jamison is a big meat eater, and I am to some degree, though I've tried to steer away from it and I don't eat that much red meat, but for some reason I just crave it when I don't eat it, even when I've actually gone months without. Oh wait, that was a tangent...Where was I?
Oh yes, Blue Cheese Wedge Salads...This is a basic, simple dish that is classic in many ways. What's not to like about lettuce, tomatoes and homemade blue cheese dressing? And when the dressing is low-fat and just as delicious at the "normal" version it's a lovely, cool treat on a hot, steamy day and folks let's face it we've had a ton of those around here lately.
The Blue Cheese Dressing itself came about a few years ago when I couldn't find a commercially produced variation that was what I had in mind as to what blue cheese dressing should be. I wanted real, big chunks of blue cheese throughout and not those little bits of blue cheese that were present in most store bought varieties. Some varieties didn't even have chunks of blue cheese at all! That's not what blue cheese dressing should be!
If you like blue cheese dressing, then you'll love this version. Everyone I've ever served it to has loved it, in fact it was the first thing my sister requested for me to make for her after Nelson was born! This is one of my most requested recipes in the real world. :o)
What You'll Need for the Dressing:
1 cup of fat free buttermilk
1 cup of light mayonnaise
1 cup of light or fat free sour cream
1 teaspoon of sea salt
1-2 teaspoons of freshly cracked black pepper (I add more or less depending on my mood.)
1/2 teaspoon of garlic powder or salt
1 cup of blue cheese, crumbled or chopped coarsely
In a large bowl or mason jar mix buttermilk, mayo and sour cream. Stir in sea salt, pepper and garlic powder. Then add blue cheese and stir or shake to mix. Serve immediately or can be kept in the fridge for up to a week.
What You'll Need for the Salad:
1/2 a head of a small Romaine lettuce or 1/4 a head of iceberg lettuce
1 cup of cherry or grape tomatoes, sliced or quartered
2-3 tablespoons of blue cheese dressing
Place the lettuce wedge in the middle of a plate. Top with tomatoes and blue cheese dressing. Serve immediately.
Notes: This blue cheese dressing is much lighter than full fat versions and it's much better than any commercial brand I've ever tried, but then again that's not hard! ;o) It has about 70 calories for 2 tablespoons and according to MasterCook about 7 grams of fat, but MC does not have an option for light mayo or fat free buttermilk, so it might be slightly less. It tastes divine and you'll never miss those extra calories or fat! ;o) Other variations could be the addition of crumbled bacon, or sunflower seeds. Sometimes I omit the garlic powder or salt from the recipe too. It just depends on my mood.
Posted by Dianne at 7:55 AM | Comments (2) | TrackBack
August 9, 2007
Whole Wheat Quesadillas
I'm a big fan of Mexican food, but if you eat it out, although it's highly scrumptious, it's also highly calorie and fat laden! It's one of those occasion things you like to splurge on, but there's no reason you can't slim it down at home and eat it more often! The result is yummy and is not so bad for you. Who can argue with that? ;o)
What amuses me about things such is quesadillas is that some people think it's a hard dish to make. When I've served them in the past I've had people comment about how they were amazed I had bothered, because they were so hard to make. That couldn't be farther from the truth! If you're nervous about making them just follow the step by step run down below. You can't go wrong!
What You'll Need Per Person:
2 whole wheat tortillas (Note: I usually use Tamixicos 100% Whole Wheat Tortillas. They have 300 mg calcium, 10 whole grains and 50 mg of Omega-3 fatty acids EPH/DHA. What's not to like?)
1/3 cup of chicken, shredded
1/4-1/3 cup of salsa
2 tablespoons of cheddar, Monterrey jack or Colby Cheese
Salsa and/or sour cream for dipping (Note: If you want to dip it in salsa you can leave it out of the quesadilla itself. I use medium salsa, but it's a matter of choice. Also light or fat free sour cream is what I usually use.)
Place a large skillet or griddle over medium to high heat to heat pan.
Step One:
Lay one of the tortillas on a large cutting board and layer with chicken.
Step Two:
Add the salsa and distribute evenly.
Step Three:
Sprinkle with cheese.
Step Four:
Place the remaining tortilla on top and press down slightly.
Step Five:
Spray your preheated pan with non-stick spray. The pan should be hot! Place the quesadilla in the pan careful not to let any of the filling spill out. Press the top down with a spatula to help things stick. Don't walk away! Stay with the pan and check every 20-30 seconds to see if the bottom has browned. It usually takes no longer than 2 minutes per side. As soon as it has browned remove the quesadilla from the pan and place on a cutting board. (The cutting board makes it easier to flip the quesadilla to cook the other side.)
Step Six:
Use the cutting board and a spatula (or your hand if you're really tough ;o)) to flip the quesadilla over to brown the other side. Press the top again with the spatula and keep checking until browned and remove to cutting board again.
Step Seven:
Cut into wedges. (I've found that a bread knife works really well in cutting them into slices.) Cut the quesadilla in half and then cut each half in three or four individual peices depending on how large you want them.
Step Eight:
Garnish and enjoy!
Notes: You could leave out the chicken and add in cooked mushrooms for a vegetarian option. You could also just go with cheese for a Cheese Quesadilla. You can use a mix or cheese or just one. It's completely up to you! For an appetizer portion this would make two servings. For a main course it would make one serving.
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August 8, 2007
Wordless Wednesday
Posted by Dianne at 11:28 AM | Comments (5) | TrackBack
Decoding Organic Labels
Allie has an excellent post up at her blog Allie's Answers explaining the confusion on organic labels. Check it out if you get a chance!
Posted by Dianne at 10:13 AM | Comments (0) | TrackBack
Easy Fruit Salad
This truly is a very simple recipe and it gets raves whenever I make it. Mix and match the fruits or even add some seeds and/or nuts. There are infinite possibilities!
What You'll Need:
1 pint of blueberries, picked over for stems
1 pint of strawberries, capped and sliced
4 peaches, pitted and chopped
2-3 cups of grapes, sliced
1/3 cup of fresh lime juice
Mix together sliced and chopped fruit. Pour lime juice over fruit and toss to coat. Chill for at least 30 minutes and then serve.
Quick, easy and delicious!
Notes: As I mentioned above other fruits are great too. Watermelon, pineapple, apple and banana are often additions when I make this dish. It makes a wonderful breakfast. You can even use it as a topping for plain yogurt. If you want you can serve this salad with a little angel food cake and whipped cream for a dessert. The best part is it's so simple to make, but people love it just the same!
Posted by Dianne at 8:02 AM | Comments (0) | TrackBack
August 7, 2007
Rosemary Thyme Baked Chicken
My herbs are about the only thing that this drought hasn't killed! Herbs, herbs, herbs galore! What do do with all those glorious summer herbs coming out of the garden? How about pairing them with some chicken. It's the perfect compliment!
What You'll Need Per Person:
1 boneless, skinless chicken breast
1 teaspoon of extra virgin olive oil
Sea salt
Freshly ground black pepper
1 tablespoon of fresh thyme, chopped
2 tablespoons of fresh rosemary, chopped
Preheat oven to 400 F.
Brush each chicken breast with 1 teaspoon of extra virgin olive oil. Sprinkle with sea salt and black pepper and then top with chopped herbs. Bake for 35-40 minutes until golden browned and done through. (Note: If you're paranoid you can cut into the chicken breast at its thickest point to make sure it's all the way done, but it isn't really necessary.) Remove from the oven and let sit for a few minutes before serving.
Notes: Again this is a perfect grill recipe if you don't want to heat up the kitchen. You could also use a steamer. The flavor from the thyme and rosemary infuse the entire chicken breast and give it a wonderful, fresh flavor. You could also add in a little grated lemon or orange rind for a nice citrus compliment. This chicken is perfect paired with whole grain brown rice and a little steamed spinach for a delicious, healthy meal.
Posted by Dianne at 7:57 AM | Comments (3) | TrackBack
August 6, 2007
Pecan Pie with Caramel by Jaybobed
I've been watching this guy's food videos on YouTube for a while now. He amuses me, I don't know why. This pie looks scrumptious! I think I may try it for Thanksgiving this year.
Posted by Dianne at 8:26 PM | Comments (0) | TrackBack
Shrimp Salad
What better to do with left over Salt and Pepper Shrimp than make some shrimp salad! It's cool, delicious and not so bad on the waist line either. You can't go wrong with that.
What You'll Need:
2 cups of shrimp, cooked and chopped
1 stalk of celery, chopped
1 teaspoon of celery seed
1-2 teaspoons of Old Bay Seasoning (Note: More if you like it with a zing, less if you don't. If you're not a fan of Old Bay you can leave out the seasoning and add a pinch of sea salt and black pepper instead.)
2 tablespoons of Hellmann's Light mayonnaise (Note: I use light mayo because it has 1/2 the calories and fat of regular mayo, but it still tastes like real mayo, unlike the fat free stuff that to me is too sweet! Also apparently they're known as "Best Foods" west of the Rockies, but are known as "Hellmann's" to the east...There's your useless fact for the day! ;o))
Dump ingredients into a bowl and stir to mix. Let set in the fridge for at least 1 hour before serving. Serve on lettuce leaves, a split tomato or on bread as a sandwich.
This makes four generous sized servings at about 170 calories a serving without the bread. You can't beat that!
Posted by Dianne at 7:45 AM | Comments (2) | TrackBack
August 4, 2007
Salt and Pepper Shrimp
Shrimp are a quick, simple and delicious addition to a healthy meal! They are perfect along with a few steamed or baked veggies. They are even good the next day right out of the fridge! What's not to like?
What You'll Need:
Shrimp
Extra virgin olive oil
Sea salt
Freshly cracked black pepper
Preheat oven to 375 F.
Rinse and dry shrimp. Drizzle with a little extra virgin olive oil. (2 pounds to 1 tablespoon ratio.) Sprinkle with sea salt and freshly cracked black pepper. Bake for 3-5 minutes just until shrimp turn pink. (Note: Don't overcook or the shrimp will become rubbery. Keep an eye on them and as soon as they turn pink bring them out!)
How is that for fast, easy and delicious?
Notes: Jumbo shrimp work the best. Don't want to heat up the oven? You could easily do this in a steamer as well. Just steam for 4-5 minutes until pink. You could also put them on a skewer and do them outside on the grill. The guy at the fish counter said you should figure one pound of shrimp per persons served so I bought a pound for Alexis and I, but it could have easily fed 3 or 4 grown people along with the steamed veggies.
Posted by Dianne at 9:03 AM | Comments (3) | TrackBack
August 3, 2007
New Blogs On The Blog Roll
I finally got around to updating my Blog Roll this week after meaning to do just that for several months and you'll notice there are a lot more helpful/yummy blogs on the side bar. If you want to find some great recipes and ideas then be sure to visit those links! Of course other than coming here too! ;o)
Posted by Dianne at 11:52 AM | Comments (1) | TrackBack
Potato Skins
Who hasn't had a Potato Skin now and then when out at a restaurant or grill? But most people don't realize they are super easy to make at home! It's most definitely not something you'd eat everyday, but it's nice to splurge every once in a while and these little babies go great with ribs!
What You'll Need:
Small russet potatoes
Extra virgin olive oil
Shredded cheese (Cheddar, Colby, Monterey Jack...What every you like or a mix of all three!)
Bacon, cooked and crumbled
Preheat oven to 375 F.
Cut potatoes in half and place on the baking sheet cut side up. Bake for 30-35 minutes until potatoes stick done. (Note: Depending on the size of your potato it may take more or less time for them to cook. After 20 minutes check them every 10 minutes or so until done.)
Remove potatoes from oven, brush with a little extra virgin olive to moisten oil and flip over so flat side is down. (Note: Be careful...The potatoes will be hot!) Let sit until potatoes cool.
Once potatoes are cooled preheat oven to 425 F.
Scoop flesh out of each potato leaving 1/8-1/4 of an inch of potato in the skin. Place scooped out potato into a bowl and set aside. (Note: The pulp can be used for Potato Cakes, Mashed Potatoes or even as a part of Potato Soup. I usually put them in the fridge or a freezer container and freeze them until I'm ready to use them in another recipe.)
Sprinkle each skin with the cheese(s) of your choice and sprinkle with crumbled bacon. Bake for 5-8 minutes or until cheese melts.
Serve with sour cream and/or scallions.
Posted by Dianne at 10:18 AM | Comments (2) | TrackBack
August 2, 2007
Basic Brownies
Chocolate...What's not to like? Brownies are one of those quintessential chocolate foods and I've been on a quest to come up with the perfect brownie recipe! I keep getting close and I'll admit these are good, but they aren't quite there yet! So the quest continues, but that's no reason that I can share good yumminess along the way! ;o)
They brownies are more cake like in consistency and I think they'd be delicious with some caramel or chocolate frosting. On their own they are quite good with a nice, cold glass of milk. You could even drizzle on some chocolate on the top and/or serve them with a scoop of vanilla bean ice cream. If you like cake type brownies then you'd love these!
What You'll Need:
8 ounces of baking chocolate
2 sticks of butter (Note: If you use unsalted butter then you need to add an extra teaspoon of salt to the batter)
2 cups of sugar
3/4 cup of buttermilk
1 teaspoon of salt
4 eggs
1 tsp. vanilla
2 cups flour
Preheat oven to 350 F.
Over medium heat melt chocolate, butter and sugar until smooth and completely melted. (Note: You can do this in the microwave if you want, but it's a lot easier to scorch chocolate in the microwave, thus ruining the entire batch, than it is on the stove top where it seems to melt more evenly.)
While chocolate, butter and sugar are melting in a large bowl mix buttermilk, salt, eggs and vanilla until completely mixed. Stir in one cup of flour and then slowly add the melted chocolate mixture stirring constantly to mix. Add remaining cup of flour and mix until just incorporated.
Pour batter into a 13 x 9 inch pan that has been sprayed with non-stick spray. Bake for 24-35 minutes or until brownies stick with crumbs. Cool and cut into squares.
Makes 12-36 brownies depending on how big you like them. (Or if you want enjoy one warm right from the oven! ;o))
Notes: You can add in a cup of the nut and/or chocolate chip of your choice if you like. A cup of coconut would also be a nice addition.
Posted by Dianne at 8:55 AM | Comments (6) | TrackBack
August 1, 2007
Fried Buttermilk Chicken and Biscuits
It would appear I'm on a southern food kick this week! It must be this god awful heat that is making me think of childhood comfort food from Tennessee! ;o) Fried Chicken is the very epitome of what you think about when you think of southern cuisine. Throw in some Buttermilk Biscuits and mashed potatoes and you've got southern through and through!
What You'll Need For the Buttermilk Fried Chicken:
1 chicken, cut into pieces
1 quart of buttermilk
2 cups of flour
2 teaspoons of salt
1 teaspoon of black pepper
1 tablespoon of paprika
2 teaspoons of garlic powder
3 tablespoons of Vogue Cuisine Instant Vege Base Soup and Seasoning or vegetable bullion powder
Sea salt
Black Pepper
Oil for frying (I like safflower)
You can either buy the whole chicken cut up by your butcher or you can cut it up yourself. Either way, once it's in pieces wash chicken and pat dry. In a large container with a sealable lid place layer the chicken and cover with the quart of buttermilk. Place container in the fridge and leave it there for at least 24 hours.
When ready to make chicken heat oil to 350 F in a large skillet or stock pot. ( I prefer to use a stock pot...Less splashing and chance for burns!) Preheat oven to 425 F.
While oil is heating mix together flour, salt, pepper, paprika, garlic powder and Vogue Cuisine Instant vege Base Soup and Seasoning and place in a shallow dish. Remove chicken from buttermilk mixture and sprinkle with sea salt and black pepper. Then dredge each piece in the flour mixture to cover completely. Place directly into heated oil and cook until each piece is golden brown turning once or twice to ensure all sides are browned.
Place fried chicken on a baking sheet that is topped with a cookie wrack or a broil pan with top and bake for 10-12 minutes to make the chicken crisp. Drop heat to warm (about 170 F) and leave chicken in the oven to keep warm until ready to serve.
Notes: The larger the piece the longer the frying time. It takes roughly 7-10 minutes per side for a large breast piece. A wing takes about 2-3 minutes per side. Watch the color and you want it to just be golden. You also don't want to completely cover the chicken with oil. You just want it to come up the sides of each piece. 2-3 inches of oil is usually what you're looking for. Fried Chicken also makes a good picnic food the next day cold.
I decided to change my regular biscuit recipe a bit and play around with it a little. This was the result...I was very pleased!
What You'll Need For the Buttermilk Biscuits:
3 cups of unbleached all purpose flour
1 tablespoon of baking powder
1 tablespoon of organic cane sugar
1 teaspoon of sea salt
1/2 teaspoon of baking soda
1 stick of butter, softened
1 1/2 cups of buttermilk (Note: You made need more or less depending on humidity. Add slowly and once the dough forms stop!)
Melted butter for brushing, optional
Preheat oven to 425 F.
Sift together flour, baking powder, baking soda, sugar and sea salt into a large bowl or into the bowl of your food processor. Cut the butter into the flour mixture using a pastry cutter or the food processor until crumbly. Add buttermilk and stir until just mixed. Turn out onto a floured surface and roll out the dough and cut into biscuits using a glass or biscuit cutter. Place on a baking sheet that has been lined with a Silpat or parchment paper. Let the biscuits sit for 20-25 minutes and rest. Then brush with melted butter if desired and baked for 7-10 minutes or until golden brown.
Posted by Dianne at 9:49 AM | Comments (6) | TrackBack