The Best New Grilling Cookbook: Weber’s Way To Grill
May 28, 2009
If you’re looking for the best new grilling book, look no further. Weber’s newest book, Weber’s Way To Cook, by Jamie Purviance, is filled with incredible recipes, photos, tips and techniques. Actually, I had the opportunity to work with Jamie on this fabulous cookbook, and I want to personally try every recipe myself. In fact, I love so may of the recipes that I couldn’t decide which one to put in my blog, but since so many people ask me for chicken ideas, I thought the Lemon-Oregano Chicken Breasts would be a nice fit. This recipe is so simple, healthy and flavorful and perfect for the entire family. Trust me, on about this book, you will love it.
Lemon-Oregano Chicken Breasts
Prep:
15 minutes
Cook:
8 to 12 minutes
Yield:
6 servings
Ingredients
1/4 cup extra-virgin olive oil
Finely grated lemon zest and juice of 2 lemons
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves about inches each
Finely grated lemon zest and juice of 2 lemons
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons paprika
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves about inches each
Preparation
1. In a medium bowl whisk the marinade ingredients.
2. Place the chicken breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate 1 to 2 hours.
3. Prepare the grill for direct cooking over medium heat.
4. Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm
2. Place the chicken breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate 1 to 2 hours.
3. Prepare the grill for direct cooking over medium heat.
4. Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm
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Low Calorie, Low-Fat Layered Cookie Bars: Hello Dolly Bars
May 27, 2009
My college friend, Kelli, was the first young person I met who really knew how to cook. Her mom was the best cook that I remember. I loved to go to her house in Nashville during breaks and holidays because she was a such a great hostess, and this is the type of thing, as a teenager, I never forgot. She always sent us home with “Hello Dolly” cookies, which I never heard of until then. Now, these cookies are a staple at my house, and my kids love them too. These are great to make during the summertime while the kids are out of school. They’re so easy, even the kids can join in. Using smaller amounts of chocolate and butterscotch, fat-free sweetened condensed milk and water with the butter cuts down on the calories and fat. These are 123 calories per serving and 4.4 grams of fat so enjoy.
Layered Cookie Bars-Hello Dolly Bars
Prep:
15 minutes
Cook:
25 minutes
Yield:
24 servings
Ingredients
11/2 cups graham crackers crumbs
2 tablespoons butter, melted
1 tablespoon water
1/2 cup semisweet or dark chocolate chips
1/2 cup butterscotch chips
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (14-ounce) can fat-free sweetened condensed milk
2 tablespoons butter, melted
1 tablespoon water
1/2 cup semisweet or dark chocolate chips
1/2 cup butterscotch chips
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (14-ounce) can fat-free sweetened condensed milk
Preparation
1. Preheat oven to 350F.
2. Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess paper around top edge of pan.
3. Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat into an even layer (don't press too firmly). Sprinkle chocolate and butterscotch over crumb mixture. Top evenly with coconut and pecans. Drizzle condensed milk evenly over top. Bake at 350F for 25 minutes or until lightly browned and bubbly around the edges. Cool completely on a wire rack.
2. Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess paper around top edge of pan.
3. Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat into an even layer (don't press too firmly). Sprinkle chocolate and butterscotch over crumb mixture. Top evenly with coconut and pecans. Drizzle condensed milk evenly over top. Bake at 350F for 25 minutes or until lightly browned and bubbly around the edges. Cool completely on a wire rack.
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Hearty Comfort Food: Traditional Beef-Sausage Lasagna
May 26, 2009
My brother-in-law, Eric, requested that I give him some hearty “manly” recipes on my blog. I promise Eric, as summer nears, I will offer up more grilled meats as I am one girl who can, and loves to grill. But, since we’ve had a cool snap down in Alabama this week, I thought a Beef-Sausage Lasagna would be appropriate and truly comforting. I decreased the fat as much as possible using egg whites, low-fat cottage cheese and lean ground beef. This recipe is hearty and very delicious.
Traditional Beef-Sausage Lasagna
Prep:
20 minutes
Cook:
75 minutes
Yield:
9 servings
Ingredients
1 pound lean ground beef
1 pound Italian sausage
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) crushed tomatoes
1 (15-ounce) tomato sauce
3 tablespoons dried Italian seasoning, divided
2 teaspoons sugar
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan cheese, divided
12 whole wheat or regular lasagna noodles
1 pound Italian sausage
3/4 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) crushed tomatoes
1 (15-ounce) tomato sauce
3 tablespoons dried Italian seasoning, divided
2 teaspoons sugar
3 cups low-fat cottage cheese
2 egg whites
1 cup grated Parmesan cheese, divided
12 whole wheat or regular lasagna noodles
Preparation
1. Cook ground beef, sausage, onion and garlic in a large saucepan until meat is browned and onion is tender. Drain off fat. Stir in tomatoes, sauce, 2 tablespoons Italian seasoning and sugar. Bring to a boil; stirring occasionally. Reduce heat and simmer, uncovered 30 minutes or until mixture thickens.
2. Preheat oven to 350F. In a large bowl combine cottage cheese, egg whites, 1/2 cup of Asiagao and remaining Italian seasoning.
3. Reserve 1/2 cup meat sauce. Spread 1/3 of sauce in bottom of a lightly greased 13- x 9-inch baking pan. Top with 1/3 of noodles and 1/4 of cheese mixture. Repeat layers 2 more times. Spread with remaining sauce and sprinkle with remaining cheese. Bake, uncovered 40 minutes or until browned and bubbly.
2. Preheat oven to 350F. In a large bowl combine cottage cheese, egg whites, 1/2 cup of Asiagao and remaining Italian seasoning.
3. Reserve 1/2 cup meat sauce. Spread 1/3 of sauce in bottom of a lightly greased 13- x 9-inch baking pan. Top with 1/3 of noodles and 1/4 of cheese mixture. Repeat layers 2 more times. Spread with remaining sauce and sprinkle with remaining cheese. Bake, uncovered 40 minutes or until browned and bubbly.
One Response to “Hearty Comfort Food: Traditional Beef-Sausage Lasagna”
eric says:
May, 27 2009at 07:27 am
thanks - looking forward to grilling this summer. bring it on.
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Classic Shrimp wtih Cocktail Sauce in Under 20 Minutes
May 24, 2009
Now that summer is here, so many friends ask me what can they easily prepare while they’re vacationing at the lake or beach, or even just relaxing at home. I can creatively come up with hundreds of recipes, but why not go back to the basics and serve Classic Shrimp with Cocktail Sauce. This recipe is a cinch, and adults and kids always love it. Its a great way to serve a healthy protein appetizer or serve with a salad for dinnertime. If you don’t have time to prepare homeade cocktail sauce, I love Fresh Market’s brand cocktail sauce.
Classic Shrimp with Cocktail Sauce
Prep:
15 minutes
Cook:
3 minutes
Yield:
6 servings
Ingredients
1/2 cup chili sauce (I like Heinz)
1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup ketchup (I like Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup ketchup (I like Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
Preparation
1. Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
2. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
2. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
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20 Minute Appetizer: Apricot-Glazed Brie
May 22, 2009
With spring parties, graduations and celebrations this month, I thought I would share the simplest recipe for Brie that you can prepare in under 20 minutes. It’s so easy to prepare and makes a pretty presentation. Feel free to serve with some of your favorite fruits, crackers and breads. You may substitute your favorite nuts for the walnuts and other dried fruit. Just be sure to watch it carefully in the oven so you don’t over-melt it.
See me preparing easy, budget-friendly skillet meals today on NBC 13 Daytime Alabama today at http://www.nbc13.com/vtm/daytime/
Apricot-Glazed Brie
Prep:
10 minutes
Cook:
10 minutes
Yield:
6 to 8 servings
Ingredients
2 (8-ounce) Brie rounds
1/2 cup apricot preserves
1/4 cup chopped walnuts, toasted
1/4 cup dried cherries or cranberries
French bread, sliced kiwi and apples
1/2 cup apricot preserves
1/4 cup chopped walnuts, toasted
1/4 cup dried cherries or cranberries
French bread, sliced kiwi and apples
Preparation
1. Trim and discard rind from top of two 8-ounce Brie rounds, leaving a 1/4-inch border.
2. Place brie on an ovenproof serving dish or platter. Top with walnuts and apricot preserves. Bake at 400° for 8 to 10 minutes or until cheese is melted. Sprinkle Brie evenly with cherries. Serve with French bread and fresh fruit.
2. Place brie on an ovenproof serving dish or platter. Top with walnuts and apricot preserves. Bake at 400° for 8 to 10 minutes or until cheese is melted. Sprinkle Brie evenly with cherries. Serve with French bread and fresh fruit.
2 Responses to “20 Minute Appetizer: Apricot-Glazed Brie”
RSW says:
May, 23 2009at 05:14 am
You said to leave a 1/4 inch border. Do you mean on the top of the brie?
Salemore says:
December, 04 2009at 04:10 pm
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Memorial Day Dinner: Easy Sirloin Steak-Vegetable Kebobs
May 19, 2009
I love making kebobs this time of year, especially for Memorial Day. It’s the beginning of summer, and the kids are out of school. The combination of sirloin steak and vegetables are awesome, and this recipe will work with chicken, shrimp or all of the above. If you don’t have time to make this simple marinade, I love Thomas Marinade (found at Fresh Market) and Moore’s Marinade. Also, most groceries have prepared kebobs in the meat section to simplify your life even more. Enjoy hanging outside and happy Memorial Day!
Easy Steak Kebobs
Prep:
20 minutes
Cook:
6 minutes
Yield:
8 servings
Ingredients
11/2 tablespoons dried Italian seasoning
11/2 tablespoons cracked black pepper
2 teaspoons sea salt
1/3 cup balsamic vinegar
1 tablespoon olive oil
2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces
4 green peppers, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1-inch) pieces
1 (8-ounce) package whole mushrooms
Cooking spray
11/2 tablespoons cracked black pepper
2 teaspoons sea salt
1/3 cup balsamic vinegar
1 tablespoon olive oil
2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces
4 green peppers, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1-inch) pieces
1 (8-ounce) package whole mushrooms
Cooking spray
Preparation
1. Combine first 5 ingredients in a small bowl; set side.
1. Prepare grill.
2. To prepare kebabs, thread 3 steak pieces, 2 green peppers wedges, 1 onion wedge, and 1 green bell pepper piece and 2 mushrooms alternately onto each of 16 (12-inch) skewers. Pour balsamic mixture over kebobs. Let stand 10 minutes.
3. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.
1. Prepare grill.
2. To prepare kebabs, thread 3 steak pieces, 2 green peppers wedges, 1 onion wedge, and 1 green bell pepper piece and 2 mushrooms alternately onto each of 16 (12-inch) skewers. Pour balsamic mixture over kebobs. Let stand 10 minutes.
3. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.
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Layered Chicken Santa Fe Salad
May 18, 2009
We love salads for supper, and anything Southwestern goes over great at my house. Layered Santa Fe Salad is a breeze. Purchase a rotisserie chicken from the grocery, or use leftover grilled chicken. Serve with salsa or, for kids, ranch dressing. In under 25 minutes, you will have a colorful dinner on the table that is so healthy, high in protein and low in fat.
Layered Santa Fe Salad
Prep:
25 minutes
Yield:
4 to 6 servings
Ingredients
6 cups torn romaine lettuce leaves
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
Preparation
1. Place romaine in a large serving bowl. Layer tomatoes and next 5 ingredients. Serve with salsa, Greek yogurt, corn and green onions, if desired.
One Response to “Layered Chicken Santa Fe Salad”
Alli says:
May, 19 2009at 11:21 am
Just made this for recipe for lunch. It was great! The use of salsa with greek yogurt on top was perfect! A great and healthy substitute for sour cream. There's plenty left over for supper. Thanks for another good one!
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Easy Healthy Comfort Food: Salmon Croquettes
May 17, 2009
I grew up eating salmon croquettes once a week, so I like to occasionally make them for my family for dinner. I developed this lower in fat, high protein version using wild Alaskan red salmon (I like Pillar Rock), panko breadcrumbs, egg whites, Dijon mustard, nonfat yogurt and basil. These are fabulous served with a salad and your favorite side dish and, to me, are true comfort food that are family-friendly.
Salmon Croquettes
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
1/3 cup plain nonfat or Greek yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh basil sprigs (optional)
1 tablespoon whole-grain Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh basil sprigs (optional)
Preparation
1. To prepare croquettes, combine yogurt, mustard, and egg whites in a bowl. Set aside.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon dried basil, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh basil, if desired.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon dried basil, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh basil, if desired.
One Response to “Easy Healthy Comfort Food: Salmon Croquettes”
TheRoosterChick says:
November, 23 2009at 08:27 pm
My gang loves Salmon Cakes. This is one of my "Go-To" pantry meals.
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What to Have for Lunch: Low-Fat and Healthy Turkey-Edamame Salad
May 14, 2009
People ask me all of the time, “What do you eat for lunch?” I guess because I am in my kitchen all of the time, or because I work and workout a ton, they are curious. Also, I think most of us get in a lunchtime rut and eat the same things for lunch over and over (I know I do). I threw together this simple salad in about 10 minutes this week, and my neighbor had stopped by and thought what I threw together was so fabulous. I thought others might enjoy this Turkey-Edamame Salad as well, but feel free to add whatever is in your vegetable bin and use your favorite reduced-fat salad dressing.
See the link from my television segment yesterday:
http://www.newschannel5.com/Global/story.asp?S=10362611&nav=menu374_6_4
Turkey Edamame Salad
Prep:
10 minutes
Yield:
1 serving
Ingredients
4 cups mixed greens
1/2 pound thinly sliced deli turkey
2 roma tomatoes, thinly sliced
1/2 cup chopped broccoli
1/2 cup baby carrots
1/2 cup thinly sliced cucumber
1/3 cup shelled edamame beans
1/4 cup shaved Parmesan cheese
Red wine vinegar, olive oil and freshly ground pepper to taste
1/2 pound thinly sliced deli turkey
2 roma tomatoes, thinly sliced
1/2 cup chopped broccoli
1/2 cup baby carrots
1/2 cup thinly sliced cucumber
1/3 cup shelled edamame beans
1/4 cup shaved Parmesan cheese
Red wine vinegar, olive oil and freshly ground pepper to taste
Preparation
1. Top lettuce turkey and next 6 ingredients. Drizzle with vinegar, oil and sprinkle with freshly ground pepper.
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Low-Fat Skillet Pork with Mushrooms in 15 Minutes
May 13, 2009
I get many requests for really fast recipes from friends who, like me, are moving at the speed of light. When I create a recipe that only takes 15 minutes, is healthy, delicious and child-friendly, I feel like I have hit the jackpot. This recipe is not only all of those things, but it’s also under 10 dollars for the entire dish. It doesn’t get much better than that. See this recipe on Nashville’s News Channel 5 on “Talk of the Town” Thursday 11 a.m. where I will be preparing budget-friendly skillet meals.
Lemon Pork with Mushrooms
Prep:
5 minutes
Cook:
7 minutes
Yield:
4 servings
Ingredients
11/2 pounds boneless, skinless pork loin chops, thinly sliced
1/2 teaspoon sea salt
1/4 freshly ground pepper
3 tablespoons fresh lemon juice, divided
1 tablespoon olive oil
Vegetable cooking spray
1 cup sliced fresh mushrooms
2 tablespoons capers
2 tablespoons Italian parsley
Lemon slices
1/2 teaspoon sea salt
1/4 freshly ground pepper
3 tablespoons fresh lemon juice, divided
1 tablespoon olive oil
Vegetable cooking spray
1 cup sliced fresh mushrooms
2 tablespoons capers
2 tablespoons Italian parsley
Lemon slices
Preparation
1. Season pork with kosher salt, pepper and drizzle with 2 tablespoons lemon juice.
2. Heat oil in a large lightly greased nonstick skillet over medium-high heat; add pork and mushrooms; cook 2 to 3 minutes on each side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley and capers; cook 1 more minute. Garnish with lemon slices, if desired.
2. Heat oil in a large lightly greased nonstick skillet over medium-high heat; add pork and mushrooms; cook 2 to 3 minutes on each side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley and capers; cook 1 more minute. Garnish with lemon slices, if desired.
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