Shirley Temples with Fresh Cherries
July 13, 2009
My three kids are the best, and I try to treat them with something new and different all of the time from the kitchen. I came up with the idea of a healthier version of Shirley Temples using pomegranate-cherry juice 100% juice and fresh cherries. This recipe is so simple, and they love it! It’s perfect for this time of year when cherries are in abundance.
Shirley Temples
Prep:
5 minutes
Yield:
8 servings
Ingredients
1 cup fresh cherries, unpitted
1 (2 liter bottle) gingerale
1 cup pomegranate-cherry juice (or regular pomegranate juice)
1 (2 liter bottle) gingerale
1 cup pomegranate-cherry juice (or regular pomegranate juice)
Preparation
1. Thread cherries on toothpicks.
2. Combine gingerale and pomegranate -cherry juice in a large pitcher, stirring well. Serve into individual glasses with ice. Serve with fresh cherries.
2. Combine gingerale and pomegranate -cherry juice in a large pitcher, stirring well. Serve into individual glasses with ice. Serve with fresh cherries.
Simple Four Ingredient Grilled Shrimp
July 12, 2009
This recipe is beyond simple. With only four ingredients: lemon pepper, shrimp, fresh lime juice and olive oil, that’s really all you need besides your favorite cocktail sauce. I used “Naturally Fresh” cocktail sauce (which I found at Whole Foods). I am teaching a cooking class for college students in two weeks, and this is perfect for them or anyone in a hurry who wants something fresh and delicious.
Easy Four Ingredient Grilled Shrimp
Prep:
15 minutes
Cook:
3 minutes
Yield:
4 servings
Ingredients
11/2 pounds large shrimp, peeled and deveined
2 to 3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon lemon pepper
Cocktail Sauce
2 to 3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon lemon pepper
Cocktail Sauce
Preparation
1. Preheat grill to medium-high heat.
2. Season shrimp with olive oil, lime juice and lemon pepper; let stand 10 minutes.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Serve with your favorite cocktail sauce.
2. Season shrimp with olive oil, lime juice and lemon pepper; let stand 10 minutes.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Serve with your favorite cocktail sauce.
Pecan Waffles
July 09, 2009
For breakfast this weekend, I am making Pecan Waffles. My daughter, Leigh, is away at camp, and I miss her so much! She is the one in the family always wanting to make waffles. She pulls out the waffle iron and makes the batter on her own (she even made them on live television). I don’t always use the powdered sugar and butter, but maple syrup is almost all you need with this delicious recipe (and Leigh wouldn’t have it any other way).
Pecan Waffles
Prep:
15 minutes
Cook:
20 minutes
Yield:
4 to 6 servings
Ingredients
1 cup all-purpose flour (whole wheat flour may be substituted)
1 tablespoon sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs (3 egg whites may be substituted)
3/4 cup skim milk
1/2 cup light sour cream
1/4 cup butter, melted
3/4 cup chopped toasted pecans
Maple syrup
1 tablespoon sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs (3 egg whites may be substituted)
3/4 cup skim milk
1/2 cup light sour cream
1/4 cup butter, melted
3/4 cup chopped toasted pecans
Maple syrup
Preparation
1. In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine eggs, milk, sour cream, and butter until well blended. Stir in pecans.
2. Turn a Belgian waffle iron to high heat; brush both sides lightly with melted butter. When hot, add about 1/2 cup batter per 4-inch square; close iron and cook until waffle is well browned (lift lid slightly to check), 6 to 9 minutes. Remove waffle; keep warm on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles. Serve with syrup, if desired.
2. Turn a Belgian waffle iron to high heat; brush both sides lightly with melted butter. When hot, add about 1/2 cup batter per 4-inch square; close iron and cook until waffle is well browned (lift lid slightly to check), 6 to 9 minutes. Remove waffle; keep warm on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles. Serve with syrup, if desired.
Summer Favorite: Grilled Tuna Salad with Avocado and Grapefruit
July 07, 2009
I had a wonderful, light, crispy salad last week while in Alys Beach Florida so I decided to try to replicate the recipe at my own house. Grilling fresh tuna is so easy, and the lemon marinade makes it so fresh and juicy. Serve the tuna on mixed greens with your favorite toppings. This version includes avocado, pink grapefruit, tomatoes and carrots. If you don’t have time to make your own dressing, use your favorite jarred version. Grilled Tuna Salad with Avocado and Grapefruit is a great way to taste summertime and the good things in life.
Grilled Tuna Salad with Avocado and Grapefruit
Prep:
25 minutes
Cook:
4 minutes
Yield:
4 to 6 servings
Ingredients
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 teaspoon olive oil
1 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tuna steaks
Cooking spray
SALAD:
6 cups mixed salad greens
1 medium grapefruit sections
1 medium avocado, pitted and sliced
3 roma tomatoes, thinly sliced
2 cups thinly sliced carrot
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
2 teaspoon olive oil
1 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tuna steaks
Cooking spray
SALAD:
6 cups mixed salad greens
1 medium grapefruit sections
1 medium avocado, pitted and sliced
3 roma tomatoes, thinly sliced
2 cups thinly sliced carrot
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
Preparation
1. Prepare grill.
2. To prepare tuna, combine the first 5 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
3. To prepare salad, combine lettuce, grapefruit, avocado, tomatoes and carrots in a large serving bowl or individual plates. Add tuna.
4. Whisk together vinegar and remaining ingredients in a small bowl; drizzle over salad.
2. To prepare tuna, combine the first 5 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
3. To prepare salad, combine lettuce, grapefruit, avocado, tomatoes and carrots in a large serving bowl or individual plates. Add tuna.
4. Whisk together vinegar and remaining ingredients in a small bowl; drizzle over salad.
Easy Peach Cobbler with Steel Cut Oats Topping
July 06, 2009
If you ever get the chance to try Chilton County peaches from Alabama, you’ll relish in their fabulous juicy fresh taste. We had a basket of fresh peaches so I decided to make a simple cobbler with ingredients I had on hand. I love oatmeal in my cobbler toppings, but all I had was steel cut oats. It worked great! Serve with vanilla ice cream or whipped cream for an added touch.
Easy Peach Cobbler
Prep:
20 minutes
Cook:
30 minutes
Yield:
Yield: 4 servings
Ingredients
3 cups peeled and sliced fresh peaches
1/2 cup plus 3 tablespoons dark brown sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2/3 cup steel-cut oats (or regular oats)
4 tablespoons butter, cut into small pieces
1/2 cup skim milk
Brown sugar for topping
1/2 cup plus 3 tablespoons dark brown sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2/3 cup steel-cut oats (or regular oats)
4 tablespoons butter, cut into small pieces
1/2 cup skim milk
Brown sugar for topping
Preparation
1. Combine peaches, 1/2 cup brown sugar, cinnamon and vanilla in a lightly greased 11/2-quart baking dish. Bake at 425F for 10 minutes.
2. Combine, oats and remaining 3 tablespoons brown sugar in a medium mixing bowl. Cut in butter with a pastry blender; add milk and combine until it forms a soft dough. Dollop spoonfuls on top of peach mixture. Bake for 20 minutes or until lightly browned.
2. Combine, oats and remaining 3 tablespoons brown sugar in a medium mixing bowl. Cut in butter with a pastry blender; add milk and combine until it forms a soft dough. Dollop spoonfuls on top of peach mixture. Bake for 20 minutes or until lightly browned.
My Favorite Snack Bar-Grab the Gold
July 05, 2009
I am always searching for a great-tasting and nutrient-rich protein bar that is not too high in fat and calories. This is just in case I am in too much of a hurry to eat and need something on the run. One of my favorites is the “Grab The Gold Snack Bars”. Made with peanut butter, oats, chocolate, whole grains and crunchy soy nuggets, they taste fresh and are high in fiber, protein and potassium. With 195 calories, 11 grams of protein and 5 grams of fat, I think they’re hard to beat. And if you’re counting your Weight Watcher’s points, they only have 4 points. There’s only one catch: they can be tricky to find, but you can check their website to see where they carry them in your area or purchase them online at http://www.grabthegold.net. My friend, and dietician consultant Sandra Koulourides, of Fuel Plus Fitness recommends these to all of her clients. Trust me, she knows what she’s talking about. Look for our joint cookbook coming in the near future.
Healthy Grilled Ribeye Steaks for Fourth of July: Steak Mediterranean
July 01, 2009
A friend of mine was asking me for some healthy grilled steak options for the Fourth of July, so I thought up this recipe for Steak Mediterranean. I developed this recipe for Laura’s Lean Beef since I love the lemon zest, parsley and capers. This recipe is hearty but also light, flavorful and perfect for summer. For more great healthy beef recipe ideas, see http://laurasleanbeef.com
Steak Mediterranean
Prep:
20 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
4 (4-ounce) lean ribeye steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 teaspoons olive oil
1 1/2 cups chopped red onions
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 cup low-salt, fat-free chicken broth
1/4 cup white wine vinegar
2 teaspoons sugar
2 teaspoons dried oregano
1/4 cup sliced green olives
2 tablespoons capers
2 teaspoons grated lemon zest
2 tablespoons freshly chopped parsley (optional)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 teaspoons olive oil
1 1/2 cups chopped red onions
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1 cup low-salt, fat-free chicken broth
1/4 cup white wine vinegar
2 teaspoons sugar
2 teaspoons dried oregano
1/4 cup sliced green olives
2 tablespoons capers
2 teaspoons grated lemon zest
2 tablespoons freshly chopped parsley (optional)
Preparation
1. Season steaks with salt and pepper. Brush with olive oil.
2. Grill steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) about 8 to 10 minutes on each side, or until desired degree of doneness.
3. Sauté onions and garlic in olive oil for 3 minutes or until tender. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Add olives, capers and lemon zest; simmer until heated through.
4. To serve, arrange steaks on a serving platter; top with sauteed mixture and garnish with fresh parsley, if desired.
2. Grill steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) about 8 to 10 minutes on each side, or until desired degree of doneness.
3. Sauté onions and garlic in olive oil for 3 minutes or until tender. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Add olives, capers and lemon zest; simmer until heated through.
4. To serve, arrange steaks on a serving platter; top with sauteed mixture and garnish with fresh parsley, if desired.
Steak-Fresh Herb and Tomato Crostini Appetizer
June 29, 2009
Since summer is here, I like to cook appetizer recipes that are easy to prepare, delicious and perfect to serve while I’m grilling outside. This recipe works great using leftover steak, or if you want to serve a hearty appetizer, you can create this one on the grill while you are grilling the rest of your meal. I love the combination of sun-dried tomatoes and fresh plum tomatoes. If you don’t like blue cheese, use fresh Parmesan or feta cheese. I developed this recipe for Laura’s Lean Beef, and it would be perfect for the Fourth of July.
Steak-Fresh Herb and Tomato Crostini
Prep:
15 minutes
Cook:
30 minutes
Yield:
Yield: 18 servings
Ingredients
11/4 pounds lean new york strip steaks
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/3 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion
2 teaspoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh rosemary
1/3 cup chopped sun-dried tomatoes
2 large plum tomatoes (1/2 cup), seeded and chopped
2 tablespoons chopped sweet onion
2 teaspoons crumbled blue cheese
18 baguette slices (3/4 of a large French baguette)
Preparation
1. Season steaks with salt and pepper. Grill steaks, covered with grill lid,
over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to
desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor.
Remove to a medium bowl. Stir in fresh tomatoes, onion and blue cheese.
3. Arrange baguette slices on a lightly greased baking sheet. Top with
steak; spoon tomato mixture evenly over slices.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is
slightly toasted.
Broiling Instructions: Place steak on a rack of a broiler pan. Broil 3 to 5 inches from heat 6 to 8 minutes on each side or until desired degree of doneness.
over medium-high heat (350°to 400°) about 8 to 10 minutes on each side or to
desired degree of doneness. Let cool and thinly slice.
2. Combine basil, rosemary and sun-dried tomatoes in a food processor.
Remove to a medium bowl. Stir in fresh tomatoes, onion and blue cheese.
3. Arrange baguette slices on a lightly greased baking sheet. Top with
steak; spoon tomato mixture evenly over slices.
4. Bake at 350F for 8 to 10 minutes or until cheese melts and bread is
slightly toasted.
Broiling Instructions: Place steak on a rack of a broiler pan. Broil 3 to 5 inches from heat 6 to 8 minutes on each side or until desired degree of doneness.
Fourth of July Baby Back Ribs: Easy and Fabulous
June 28, 2009
Fourth of July is around the corner so it’s rib time at my house. I am fortunate to live in Alabama where ribs and barbecue are a plenty, and it’s almost impossible for me to compete with a recipe since there are fabulous ribs near my house. This is a recipe that is Kansas City-style ribs, and it works great, but I have also included some of my favorite links for local barbecue sauces. I love “Golden Rule” sauce, “Dreamland Sauce”, and “Ollies” barbecue sauce.
Fourth of July Baby Back Ribs
Prep:
15 minutes
Yield:
6 servings
Ingredients
2 cup ketchup
1 cup water
2/3 cup cider vinegar
1/2 cup brown sugar
2 tbsp. chili powder
2 tbsp. pepper
3 tbsp. molasses
3 slabs baby back pork ribs
1 cup water
2/3 cup cider vinegar
1/2 cup brown sugar
2 tbsp. chili powder
2 tbsp. pepper
3 tbsp. molasses
3 slabs baby back pork ribs
Preparation
1. Combine first 7 ingredients in a large saucepan; bring to a boil over medium heat. Reduce heat and simmer 15 minutes or until slightly thickened. Marinate ribs in half of sauce overnight, if desired. Reserve remaining sauce.
2. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
3. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
4. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining reserved sauce.
2. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
3. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
4. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining reserved sauce.
Lower-Fat Cookies: Chocolate-Chocolate Chip Cookies
June 25, 2009
With only 118 calories and 6 grams of fat, you can make these easy, delicious cookies with ease. Instead of using store-bought cookie dough, try these heavenly chocolate delights. It’s the end of June, and I’m in heavy recipe testing for Christmas cookies-just one of the perks and odd things to work on Christmas in the summer and summer in the heart of Winter.
Chocolate -Chocolate Chip Cookies
Prep:
15 minutes
Cook:
9 minutes
Yield:
21/2 dozen
Ingredients
8 ounces semisweet chocolate chocolate chips
6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
Preparation
1. In a double boiler, stir 8 ounces chopped semisweet chocolate and butter often until chocolate is melted and mixture is smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in the sugar, egg, and vanilla until well blended.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in 1 cup chocolate chips.
3. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350° just until cookies are set on the edges but still slightly soft in the center, 7 to 8 minutes. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in 1 cup chocolate chips.
3. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350° just until cookies are set on the edges but still slightly soft in the center, 7 to 8 minutes. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely.