Here’s to Fall: New Martha Stewart Cookbook Giveaway: “Martha Stewart’s Dinner at Home”
November 03, 2009
I don’t know if many of you have traveled lately on Delta, but I’m typing this post 10,000 feet up in the air. How strange is it, that I can access the internet in the air but can’t turn on my cell phone. Anyway, it is pretty cool. If my blog posts are few this week, please understand that I’m not in my office this week.
In the meantime, I have my first Cookbook Give-Away for the new “Martha Stewart’s Diner at Home: 52 Quick Meals to Cook for Family and Friends”. It is a new cookbook just out in October 2009. I love mine!
Here are the rules to enter (It’s simple):
1. Leave a comment on my blog telling me what it is you like about my blog, and a way to contact you, if you’re the winner.
2. Deadline is Thursday, November 5, 2009
Low Carb and Delicious: Mongolian Flank Steak
November 01, 2009
I used to love Mongolian Beef when I was kid when my parents used to take me to our favorite Chinese restaurant. I haven’t had it in a while, so I tried to replicate the dish with flank steak and make it as low-carb and low-fat as possible. I served mine with broccoli and had some rice for the kids, and everyone was happy. I hope you like this recipe for Mongolian Flank Steak that I developed for Laura’s Lean Beef. See their website for more great recipes.
Mongolian Flank Steak
Prep:
15 minutes
Cook:
12 minutes
Yield:
4 to 6 servings
Ingredients
1/2 cup rice wine vinegar
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 tablespoon honey
2 garlic cloves, minced or 2 tablespoons finely chopped shallots
1 1/2 pounds lean flank steak, cut into 1-inch pieces
Cooking spray
4 green onions, chopped
Noodles, broccoli, or rice, green onions
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 tablespoon honey
2 garlic cloves, minced or 2 tablespoons finely chopped shallots
1 1/2 pounds lean flank steak, cut into 1-inch pieces
Cooking spray
4 green onions, chopped
Noodles, broccoli, or rice, green onions
Preparation
1. Whisk together rice wine vinegar, hoisin sauce, soy sauce, honey, and garlic in a small bowl, mixing well. Pour 1/2 cup marinade over flank steak in a zip-top plastic bag. Refrigerate at least 30 minutes up to 8 hours; reserve remaining marinade for later use.
2. Remove steak from marinade. Heat a large nonstick skillet over medium heat coated with cooking spray. Cook flank steak 5 to 8 minutes or until beef is to desired degree of doneness, stirring occasionally. Add green onions and cook 2 minutes more. Add remaining marinade, if desired. Serve over noodles, broccoli or rice and additional green onions, if desired. Serve immediately.
2. Remove steak from marinade. Heat a large nonstick skillet over medium heat coated with cooking spray. Cook flank steak 5 to 8 minutes or until beef is to desired degree of doneness, stirring occasionally. Add green onions and cook 2 minutes more. Add remaining marinade, if desired. Serve over noodles, broccoli or rice and additional green onions, if desired. Serve immediately.
Iron Chef in Training: My Cooking Class with Lillian
October 29, 2009
Yesterday, I had so much fun with Lillian! I was asked to do a private one-on-one cooking class for Lillian, an incredibly talented second grader for one of her birthday presents. She has a passion for cooking, and wow was she fabulous! I tailored the class specifically for her, and we made an array of healthy snacks, desserts and she even decorated these awesome cupcakes for Halloween. We set up the food for a photo-shoot, just like I do on the set with national food magazines, such as Southern Living. We prop-styled, food styled and critiqued the photos. If you’re interested in this type of class for your child, parent-child, groups of four, college age, newlyweds or yourself, contact me for more information.
Three Ingredient Easy Treats: Chocolate Turtle Candies
October 28, 2009
One of my subscribers from Florida, Melanie, asked me to make these delicious treats and put them up on my blog. I wasn’t familiar with this recipe or idea, but some people are. If you haven’t ever seen this, you will love it. They are only 3 ingredients, and everyone loves them. I taught a private cooking lesson today for an amazing and adorable second grader, and she even said, “What a great party idea!”
Chocolate Turtle Candies
Prep:
5 minutes
Cook:
3 minutes
Yield:
24 candies
Ingredients
24 small pretzels
24 Rolo candies
24 whole pecans
24 Rolo candies
24 whole pecans
Preparation
1. Preheat oven to 350F.
2. Place pretzels on a large nonstick baking sheet. Top each evenly with rolos. Place in oven and bake 3 minutes or until slightly melted. Remove from oven and immediately place whole pecan on top, pushing down to melt chocolate. Let cool completely before serving.
2. Place pretzels on a large nonstick baking sheet. Top each evenly with rolos. Place in oven and bake 3 minutes or until slightly melted. Remove from oven and immediately place whole pecan on top, pushing down to melt chocolate. Let cool completely before serving.
Halloween or Anytime Dinner: Grilled Pork Tenderloin with Light Horseradish Sauce
October 27, 2009
Everyone asks me what to make on Halloween night for dinner. Like me, they are all so rushed, and the kids are going nuts. I usually do the usual: chili, hamburgers, etc. This year, I am making my life even easier making Grilled Pork Tenderloin with Horseradish Sauce. This recipe is a breeze. Just purchase a pre-marinated pork tenderloin (I like the cracked pepper version) and grill it or prepare it in the oven. Then, stir together this sauce which is oh so delicious. Serve it on mini rolls for sliders (or by itself) for a perfect fall meal.
Grilled Pork Tenderloin with Low-Fat Horseradish Sauce
Prep:
10 minutes
Cook:
22 minutes
Yield:
6 to 8 servings
Ingredients
1 (8-ounce) container low-fat sour cream
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh chives
2 (1 pound) pre-marinated pork tenderloin, cut into 1/4-inch slices
Small dinner rolls, lettuce, tomatoes (optional)
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh chives
2 (1 pound) pre-marinated pork tenderloin, cut into 1/4-inch slices
Small dinner rolls, lettuce, tomatoes (optional)
Preparation
1. Combine sour cream, horseradish, Worcestershire sauce and chives in a small bowl; set aside.
2. Cook pork in a lightly greased grill or sauté pan over medium-high heat 10 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Serve on rolls with horseradish sauce and toppings, if desired.
2. Cook pork in a lightly greased grill or sauté pan over medium-high heat 10 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Serve on rolls with horseradish sauce and toppings, if desired.
15 Minute Main Dish High in Omega 3’s-Blackened Mackerel
October 25, 2009
Since I have been reading about Atlantic mackerel lately and it’s wonderful health benefits, I thought I would try it out on my kids. They loved it! Mackerel is high in Omega-3 oil content, making it a heart-healthy seafood choice. It has a rich flavor that is delicious whether sauteed, roasted or grilled, and it’s great topped with Greek seasoning, nuts, vinaigrettes, soy sauce or miso. Since I’m a Southern girl, I love it Blackened. It’s so simple to prepare; just 15 minutes and dinner is on the table.
Blackened Mackerel
Prep:
5 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
3 pounds boneless, skin-on Atlantic mackerel fillets, scaled (about 4 fillets)
1 tablespoon blackened seasoning
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lemon juice
Vegetable cooking spray
2 tablespoons olive oil
Lemon wedges
1 tablespoon blackened seasoning
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lemon juice
Vegetable cooking spray
2 tablespoons olive oil
Lemon wedges
Preparation
1. Season fish with blackened seasoning, pepper and drizzle with lemon juice.
2. Heat oil in a large cast-iron or nonstick skillet coated with cooking spray over medium-high heat. Place 2 fillets, skin side down in the skillet, and cook 4 to 5 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Repeat with remaining 2 fillets. Serve with lemon wedges.
2. Heat oil in a large cast-iron or nonstick skillet coated with cooking spray over medium-high heat. Place 2 fillets, skin side down in the skillet, and cook 4 to 5 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Repeat with remaining 2 fillets. Serve with lemon wedges.
Simple 5 Ingredient Creative Appetizer: Dirty Martini Cheese Ball
October 22, 2009
My martini of choice is a Chopin Vodka or Ketel One Dirty Martini slightly dirty with blue cheese-stuffed olives (Satterfields or Flemming’s make the best in Birmingham). This recipe reminds me a lot of my favorite cocktail, hence its name: Dirty Martini Cheese Ball. Even my son, Zachary, who loves blue cheese and olives, begs me to make this. It’s great for a party, and it’s so simple. Just mold it together, let it chill for about 4 hours and then roll in nuts. It’s a sure hit, so cheers!
Dirty Martini Cheese Ball
Prep:
10 minutes
Yield:
6 to 8 appetizer servings
Ingredients
1 (5-ounce) package crumbled blue cheese
1 (8-ounce) package light cream cheese, softened
1 clove garlic, minced
1/4 cup chopped green olives
1/3 cup chopped pecans
Assorted Crackers
1 (8-ounce) package light cream cheese, softened
1 clove garlic, minced
1/4 cup chopped green olives
1/3 cup chopped pecans
Assorted Crackers
Preparation
1. In a medium mixing bowl combine blue cheese, cream cheese and garlic. Fold in chopped olives.
2. Mold cheese into a ball. Cover and refrigerate 4 hours. When ready to serve roll cheese ball into chopped pecans. Serve with crackers.
2. Mold cheese into a ball. Cover and refrigerate 4 hours. When ready to serve roll cheese ball into chopped pecans. Serve with crackers.
Italian Night Favorite: Chicken Cutlets with Fresh Herbs and Tomatoes
October 20, 2009
Italian night is always a favorite at my house, and I love to use chicken cutlets for their simplicity and ease. This recipe can be made in under 30 minutes, and it’s so easy to do. It’s fresh, flavorful and is perfect for busy weeknights. I serve with whole wheat pasta for the kids, and everyone is happy.
Chicken Cutlets Italiano
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
11/2 pounds chicken cutlets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
Preparation
1. Season both sides of the chicken with salt and pepper. In a large nonstick skillet coated with cooking spray heat olive oil over medium heat. Cook the chicken until golden brown, about 3 minutes per side. Transfer chicken to a plate.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
Sunday Night Dinner: Mediterranean Burgers
October 18, 2009
Burger night is always a huge hit at my house because the kids love it whether I make regular cheeseburgers or more unique such as Mediterranean Burgers. These are wonderful with ground beef, ground turkey or even ground lamb. I like to serve them with Greek-style yogurt (my favorite is Fage) mixed with diced cucumbers, fresh herbs and a touch of lemon and garlic.
Mediterranean Burgers
Prep:
25 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
1 pound ground sirloin or ground turkey
1 tablespoon chopped fresh Italian parley
1 tablespoon chopped fresh oregano
1 tablespoon reduced-fat crumbled feta cheese
1 garlic clove, minced
1/4 teaspoon sea salt
1/4 teaspoon pepper
Fresh spinach leaves
4 hamburger buns, halved
2 plum tomatoes, sliced
1 purple onion, sliced (optional)
Greek Yogurt-Cucumber Sauce
1 tablespoon chopped fresh Italian parley
1 tablespoon chopped fresh oregano
1 tablespoon reduced-fat crumbled feta cheese
1 garlic clove, minced
1/4 teaspoon sea salt
1/4 teaspoon pepper
Fresh spinach leaves
4 hamburger buns, halved
2 plum tomatoes, sliced
1 purple onion, sliced (optional)
Greek Yogurt-Cucumber Sauce
Preparation
1. Combine first 7 ingredients; shape into 4 patties. Grill or cook in large nonstick skillet or grill pan over medium-high heat 5 to 7 minutes one each side or until no long pink. Place on spinach-lined bun halves. Top with tomato and onion and Cucumber Sauce, if desired.
For Greek Yogurt-Cucumber Sauce, combine 1/4 cup Greek yogurt, 1/3 cup diced cucumbers, 1 clove garlic, minced, 2 teaspoons chopped fresh mint, 1 teaspoon grated lemon rind and 1/8 teaspoon sea salt.
For Greek Yogurt-Cucumber Sauce, combine 1/4 cup Greek yogurt, 1/3 cup diced cucumbers, 1 clove garlic, minced, 2 teaspoons chopped fresh mint, 1 teaspoon grated lemon rind and 1/8 teaspoon sea salt.
Leigh and Zachary’s Favorite Chocolate Chip Cookies
October 16, 2009
Everyone thinks Leigh and Zachary, my middle and youngest children, are twins. They are actually two years apart, but they are so close in size that I get that question all of the time. They are both incredible kids and are huge food lovers as well as helpful in the kitchen. This is one of their favorite chocolate cookies from Southern Living magazine. If you’re looking for a wonderful but basic Chocolate Cookie recipe, look no further.
Classic Chocolate Chip Cookies
Prep:
30 minutes
Cook:
14 minutes
Yield:
5 dozen
Ingredients
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
11/2 teaspoons vanilla extract
21/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 (12-ounce) packages semisweet chocolate morsels
Parchment paper
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
11/2 teaspoons vanilla extract
21/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
11/2 (12-ounce) packages semisweet chocolate morsels
Parchment paper
Preparation
1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
