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.
No Responses to “Steak-Fresh Herb and Tomato Crostini Appetizer”
Leave a Reply
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.
No Responses to “Fourth of July Baby Back Ribs: Easy and Fabulous”
Leave a Reply
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.
No Responses to “Lower-Fat Cookies: Chocolate-Chocolate Chip Cookies”
Leave a Reply
Easy Summer Weeknight Dinner: Chicken Cutlets with Greek Salsa
June 23, 2009
I know I have been on a Greek kick lately, but this recipe is perfect for a quick weeknight dinner. My kids love Greek-style ingredients: feta, kalamata olives and fresh herbs so this is perfect served alongside chicken cutlets. You can grill these outside or use a grill or saute pan if you wish. This Greek Salsa is also great served with fish, shrimp, steak or pork.
Chicken Cutlets with Greek Salsa
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 to 6 servings
Ingredients
1 pint grape tomatoes, halved
1/3 cup kalamata olives, pitted
1/3 cup low-fat crumbled feta cheese
1/3 cup fresh lemon juice
1/4 cup olive oil plus 2 tablespoons, divided
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh oregano
4 to 6 chicken cutlets
3 tablespoons fresh lemon
1/2 teaspoon lemon pepper
2 tablespoons olive oil
1/3 cup kalamata olives, pitted
1/3 cup low-fat crumbled feta cheese
1/3 cup fresh lemon juice
1/4 cup olive oil plus 2 tablespoons, divided
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh oregano
4 to 6 chicken cutlets
3 tablespoons fresh lemon
1/2 teaspoon lemon pepper
2 tablespoons olive oil
Preparation
1. Combine tomatoes, olives, feta, lemon juice, 1/4 cup olive oil, parsley and oregano in a small bowl; set aside.
2. Season chicken with lemon juice and lemon pepper. Cook or grill in remaining 2 tablespoons hot oil over medium-high heat 3 to 5 minutes on each side or until chicken is done. Serve with Greek Salsa.
2. Season chicken with lemon juice and lemon pepper. Cook or grill in remaining 2 tablespoons hot oil over medium-high heat 3 to 5 minutes on each side or until chicken is done. Serve with Greek Salsa.
No Responses to “Easy Summer Weeknight Dinner: Chicken Cutlets with Greek Salsa”
Leave a Reply
Great Skillet Shrimp Supper: Fire Roasted Shrimp with Feta
June 22, 2009
I had some leftover shrimp, fresh chopped onions, zucchini and squash from the farmer’s markets over the weekend and decided to make a really easy, healthy main dish. I love cooking in the skillet and then finishing it off in the oven, and that works great with this dish which is like a shrimp vegetable lasagna without the noodles. It’s high in protein, low in carbs and delicious.
Fire Roasted Shrimp with Feta
Prep:
15 minutes
Cook:
18 minutes
Yield:
4 servings
Ingredients
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 cup chopped zucchini and/or yellow squash
2 (14.5-ounce) cans fire-roasted tomatoes
11/4 pounds medium shrimp, peeled and deveined
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh basil or oregano
1/2 cup crumbled low-fat feta cheese
1 small onion, chopped
2 garlic cloves, minced
1 cup chopped zucchini and/or yellow squash
2 (14.5-ounce) cans fire-roasted tomatoes
11/4 pounds medium shrimp, peeled and deveined
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh basil or oregano
1/2 cup crumbled low-fat feta cheese
Preparation
1. Preheat oven to 425F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, zucchini and/or squash and cook, stirring frequently, until softened, about 3 minutes. Add tomatoes; bring to a boil. Reduce heat to medium-low and let simmer 5 minutes. Add shrimp, parsley and basil, stirring well. Top with feta cheese.
2. Place skillet in the oven; bake until shrimp are cooked through and cheese is slightly melted, about 7 to 9 minutes
2. Place skillet in the oven; bake until shrimp are cooked through and cheese is slightly melted, about 7 to 9 minutes
No Responses to “Great Skillet Shrimp Supper: Fire Roasted Shrimp with Feta”
Leave a Reply
Summer Side Dish: Grilled Beer-Basil Corn
June 21, 2009
Grilling corn is so easy, and it’s so versatile to prepare. I was out at the farmer’s market this weekend and thought I would try my hand at a simple ingredient combination to flavor the corn: using light beer and basil. It came out great! Feel free to add sea salt, pepper or your favorite herbs. It’s wonderful this time of year.
Beer-Basil Corn
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 to 6 servings
Ingredients
4 ears fresh corn, removing husks and silks
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
Preparation
1. Place corn in a large dish and pour beer over to cover. Sprinkle with basil, turning well. Let stand 15 minutes or soak overnight, if desired.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
No Responses to “Summer Side Dish: Grilled Beer-Basil Corn”
Leave a Reply
Greek-Style Chicken or Shrimp Summer Saute
June 19, 2009
This saturday I will be the guest chef at a new farmer’s market in town-the Valleydale Farmers market in Birmingham, Alabama. The director said they will be selling a lot of squash, zucchini, onions, tomatoes and red bell pepper so I thought why not come up with a simple, healthy recipe with all of these summer vegetables and cook with chicken or shrimp. I decided to flavor it Greek-Style with fresh oregano, Italian parsley, feta cheese and kalamata olives. Come see me at 10 a.m. See Valleydale Farmer’s Market.
Greek-Style Chicken or Shrimp Stir-Fry
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
4 boneless, skinless chicken breasts, cut into 1-inch pieces or 11/2 pounds large fresh shrimp, peeled and deveined
1 teaspoon sea salt, divided
1 teaspoon lemon pepper, divided
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil
2 squash, diced
2 zucchini, diced
1 onion, diced
1 pint grape tomatoes, halved
1/3 cup kalamata olives, pitted
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon sea salt, divided
1 teaspoon lemon pepper, divided
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil
2 squash, diced
2 zucchini, diced
1 onion, diced
1 pint grape tomatoes, halved
1/3 cup kalamata olives, pitted
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
Preparation
1. Season chicken with 1/2 teaspoon sea salt and 1/2 teaspoon lemon pepper and drizzle with 3 tablespoons lemon juice. Cook chicken in hot oil 2 to 3 minutes or until chicken turns white. Add squash, zucchini, onion, red pepper remaining lemon juice and sea salt and lemon pepper; saute, stirring often 5 minutes. Add tomatoes, olives, and cook 2 minutes more or until chicken is done and vegetables are tender. Top with feta, parsley and oregano and serve immediately.
No Responses to “Greek-Style Chicken or Shrimp Summer Saute”
Leave a Reply
Father’s Day Favorite: Buffalo Hot Wings and Honey-Garlic Wings
June 18, 2009
Since men love buffalo wings and hot wings, I thought I would offer up a wing recipe for Father’s Day. The trick with these is preparing them on the grill. That will save you on calories and fat not deep frying them in hot oil over the stove. I love this recipe for Honey-Garlic Wings which I have adapted from Weber’s Way to Grill Cookbook. For the Buffalo Hot Wings, just combine 3/4 cup of hot sauce with 2 tablespoons lemon juice and 1 clove of minced garlic and marinate the wings in that mixture and continue with the grilling instructions below. Or, I love Moore’s Hot Wing Sauce if you’re in a hurry. Enjoy these during summertime, Father’s Day or Fourth of July.
Honey-Garlic Chicken Wings and Hot Wings
Prep:
20 minutes
Cook:
25 minutes
Yield:
6 to 8 appetizer servings
Ingredients
6 tablespoons fresh lemon juice, divided
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
3 pounds chicken wing drumettes wings (about 21/2 pounds)
1/2 cup honey
1 tablespoon hot sauce
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
3 pounds chicken wing drumettes wings (about 21/2 pounds)
1/2 cup honey
1 tablespoon hot sauce
Preparation
1. In a large bowl combine 3 tablespoons lemon juice, garlic, salt and red pepper. Add wings and toss to coat evenly. Cover and refrigerate for up to 4 hours.
2. In a small bowl combine the remaining lemon juice, honey and hot sauce.
3. Prepare grill for indirect cooking over medium heat. Grill wings over indirect medium heat, with grill closed as much as possible until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.
2. In a small bowl combine the remaining lemon juice, honey and hot sauce.
3. Prepare grill for indirect cooking over medium heat. Grill wings over indirect medium heat, with grill closed as much as possible until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.
One Response to “Father’s Day Favorite: Buffalo Hot Wings and Honey-Garlic Wings”
Neurologist says:
June, 20 2009at 01:20 am
Thanks for the great recipie. I let my wings marinate in the refrigerator for a couple of hours. Followed the recipie and it was delcious.
Leave a Reply
Balsamic-Glazed Pork with Grilled Nectarines
June 16, 2009
Grilling season is here, and it’s so fun to be outside cooking on the grill while the kids are enjoying summertime. I am still in the midst of summer all-star baseball, so me being in a hurry is an understatement. Sometimes, I even use a grill pan indoors just to speed up the process. Balsamic Pork Chops with Grilled Nectarines is an awesome recipe. It is so quick and easy and incredibly flavorful. All my kids ate it, and we even ran out of food. This is perfect for Father’s Day, Memorial Day or any weeknight this time of year. This recipe was adapted from Clean Eating magazine.
Balsamic Pork Chops with Grilled Nectarines
Prep:
10 minutes
Cook:
5 minutes
Yield:
4 servings
Ingredients
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons honey
2 teaspoons chopped fresh rosemary
2 pounds thinly sliced boneless pork loin chops
Cooking spray
3 nectarines, halved and pitted
Fresh rosemary
1/4 cup olive oil
2 tablespoons honey
2 teaspoons chopped fresh rosemary
2 pounds thinly sliced boneless pork loin chops
Cooking spray
3 nectarines, halved and pitted
Fresh rosemary
Preparation
1. Whisk together first 4 ingredients in a small bowl. Place pork in a large zip-top plastic bag and pour balsamic marinade over pork. Marinate for 1 hour, turing occasionally.
2. Grill pork on medium-high heat on a lightly greased grill rack or grill pan 1 to 2 minutes on each side or until desired. degree of doneness. Grill nectarines 1 minute on each side or until nice grill marks appear. Garnish with fresh rosemary, if desired.
2. Grill pork on medium-high heat on a lightly greased grill rack or grill pan 1 to 2 minutes on each side or until desired. degree of doneness. Grill nectarines 1 minute on each side or until nice grill marks appear. Garnish with fresh rosemary, if desired.
No Responses to “Balsamic-Glazed Pork with Grilled Nectarines”
Leave a Reply
Easy and Low Carb: Moo Shu Chicken
June 15, 2009
One of my favorite dishes at Asian restaurants is Moo Shu Chicken so I decided to try my hand at creating a recipe that would be easy, flavorful and low-fat. This recipe came out great and even my kids loved it! I topped mine with peanuts and ate it without rice or tortillas to cut down on the carbs at night. It’s very filling and delicious.
Moo Shu Chicken
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 teaspoon honey
2 pounds chicken breasts or chicken tenderloins, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (16-ounce) package shredded cabbage with carrots coleslaw mix
1/3 cup lightly salted peanuts
Rice and/or flour tortillas (optional)
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 teaspoon honey
2 pounds chicken breasts or chicken tenderloins, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (16-ounce) package shredded cabbage with carrots coleslaw mix
1/3 cup lightly salted peanuts
Rice and/or flour tortillas (optional)
Preparation
1. Whisk together hoisin sauce and next 4 ingredients in a small bowl.
2. Cook chicken in hot vegetable oil in a large skillet over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until chicken turns pink. Stir in sauce, cooking and stirring until thickened and bubbly. Cook and stir 2 more minutes. Add cabbage mixture, stirring until coated well. Top with peanuts and serve over rice or in warmed tortillas, if desired.
2. Cook chicken in hot vegetable oil in a large skillet over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until chicken turns pink. Stir in sauce, cooking and stirring until thickened and bubbly. Cook and stir 2 more minutes. Add cabbage mixture, stirring until coated well. Top with peanuts and serve over rice or in warmed tortillas, if desired.
One Response to “Easy and Low Carb: Moo Shu Chicken”
Michelle says:
July, 08 2009at 10:01 am
We made this one night last week and it was SO yummy! What a great and easy lower fat, lower sodium, less expensive alternative to ordering Chinese delivery!